Cookbooks: Superb Sauces

by Jay Kinney
( Michigan)


Are you ready to become the Sauce Boss? Superb Sauces is a top-notch collection of recipes that will instantly add flair to your culinary repertoire. Whether it’s French Fries with Parmesan Garlic Sauce or Pumpkin Spice Bread Pudding with Vanilla Sauce, you will amaze your friends with your new arsenal of Superb Sauces.

Book Excerpt

Coney Sauce

Makes 16 servings

2 lbs. ground sirloin
1 T. bacon fat
½ c. sweet red bell peppers, finely chopped
1 large yellow onion, finely chopped
1 c. water
¼ c. Worcestershire sauce
2 (15 oz.) cans tomato sauce
2 t. dry mustard
2 t. chili powder
½ t. black pepper
1 t. smoked paprika
¼ c. light brown sugar

Brown off the beef in a medium saucepan on medium high heat. Drain the browned beef in a colander and set aside. Sweat the onions and peppers in bacon fat for four minutes until the onions are translucent. Add the remaining ingredients and bring to a boil.
Reduce heat to medium low and cook uncovered for one hour. Taste and adjust the seasoning to your taste.
For a spicier Coney sauce, add chipotles in adobo. Remember use chiles in moderation and wear gloves.

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Biography

Chef Jay Kinney has been working in the food service industry since 2006. After graduating from culinary school, he held numerous chef jobs over the years, including the U.S. Army Reserves and the Food Network. He has two published articles in Cuisine Magazine. In his spare time, he enjoys cooking, writing and eating enormous amounts of bacon.

Jay currently resides in Michigan.






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