Wolfgang Puck BFAL0010 Bistro collection Manual page 13

Original Barbecue Sauce
Makes 2 1/2 cups
INGREDIENTS
1 1/2 cups tomato ketchup
1 cup white distilled vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon salt
METHOD
1 Insert the black sauce paddle in the pitcher
2 Add ketchup, vinegar, sugar, black and red pepper, and salt.
3 Cover pitcher with lid and press start button.
4 When unit shuts off automatically, remove pitcher from base and use
a heat resistant rubber spatula to stir vigorously against bottom of
pitcher for 30 seconds.
5 Use spatula to scoop and pour sauce into bowl.
SERVING SUGGESTIONS
As a sauce serve hot, warm or cold. As a marinade, place meat/poultry
in barbecue sauce, cover and refrigerate for 2 hours or more.
NOTE: For Ferocious Barbecue Sauce add the following
ingredients to step 2 above:
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon paprika
1/8 teaspoon saffron
1/4teaspoon ground ginger
Recipe courtesy of Froth Au Lait, Inc.
23
Creamy Alfredo
Makes 1 1/2 cups
INGREDIENTS
6 tablespoons melted butter
1 cup whipping cream
1 cup parmesan cheese—grated
1 pinch nutmeg
1/2 teaspoon freshly ground pepper
1 tablespoon fresh parsley -- chopped
METHOD
1 Insert the black sauce paddle in the pitcher
2 Place all of the ingredients in the saucier except the fresh parsley.
3 With the heat button on, press start.
4 When the unit shuts off automatically, turn heat off and press start
and allow to keep whipping for 5 minutes to cool, then press stop button
5 Pour over fresh cooked pasta, toss and sprinkle with fresh parsley.
SERVING SUGGESTIONS
This rich delicious sauce will get you rave reviews! The sauce adheres
better to the pasta if the pasta is not rinsed, and the sauce has cooled for
5 or 10 minutes before pouring onto pasta. You may substitute sharp
cheddar cheese for making Macaroni and cheese, or try using a bleu
cheese or gorgonzola.
NOTE
Occasionally the saucier has a hard time getting the paddles
going at the beginning of this sauce. You may have to hold the start
button down manually for a couple of seconds. It goes better if you stir
all the ingredients evenly before putting into Saucier.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
24