Harlem Sauce Recipes

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

Steps:

• Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt and a few grinds of pepper. Bring to a simmer. Partially cover the pot and continue to simmer the sauce for 15 minutes, adjusting the heat as needed to maintain a simmer.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.

Steps:

• 1. In a medium sauce pot, gently melt butter and olive oil over medium heat.
• 2. Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
• 3. Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
• 4. Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
• 5. Turn down heat to Medium and cook for 5 minutes, stirring often.
• 6. Take sauce pot off heat and let cool for 1 hour.
• 7. Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
• 8. Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
• 9. Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.

Steps:

• In a medium sauce pot, gently melt butter and olive oil over medium heat.
• Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
• Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
• Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
• Turn down heat to Medium and cook for 5 minutes, stirring often.
• Take sauce pot off heat and let cool for 1 hour.
• Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
• Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
• Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.

Steps:

• Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
• Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
• Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
• Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.