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December 6, 2011 by  
Filed under Latest News



*** Your Title Here ***



SAUCETALK NEWSLETTER
Club Sauce…where sauce is the art and the essence of fine cooking!

Now is the time to get great deals on everything you need for the
holiday season whether it’s for a sumptuous meal or a stocking
stuffer, we can provide you with the best online service and the
best prices possible. At Club Sauce we like to let our readers
know about great values and to remind them to place an order now
to be receive before Christmas.

Here are some great ideas that will positively please the best
of home cooks as well as those who want to be better in the kitchen.
See the full line of demi glace and stocks in two great sizes
as well as the young and well-aged top grade balsamic vinegar

offerings,Italian Saba dressing, fabulous verjus, and pomegranate
based culinary sauces
with their sweet/tart taste.  

Need a few more suggestions? Check our new lineup of salsas, chutneys,
and jams
to tantalize the most discriminating palate. Barbecue sauces,

seasonings and rubs
are always a holiday hit. Top quality and often
hard-to-find truffle products, saffron threads, capers packed in salt

and dried mushrooms
are always welcome gifts.

Because we’ve expanded our offerings and partnerships you can now
order tender beef and meat cuts as well as great seafood such as live
lobster, fresh fish, clams, crab cakes, caviar and more.
Wine is

always a welcomed gift that is offered in a variety of price ranges
as well as gift baskets and flowers.


Learning to cook like a pro is no longer a difficult challenge. Our
partner, the Rouxbe Cooking School has great recipes and step-by-step

video instructions that can be accessed anytime to create a tasty dish.
Try it – you’ll like it and as a gift it doesn’t get any better than this.

Shopping on line has become easier than ever. We’ve hooked up with stores
like Amazon for a variety of gift giving ideas, Pfaltzgraff for unique
dinnerware sets, serveware, drinkware, flatware, linens and gift sets -
since 1811 as well as Cuisinart, Kitchenaid and cooking magazines
.


Not sure where to look first? Then please visit our home page www.clubsauce.com
to start. Locate a category of interest and just click it. You’ll see
information about the products and our partners. Want to search Amazon

for more ideas and free shipping? Just enter what you are looking for or enter a
keyword in the search box and you will be taken there.

We wish you a very happy holiday season and thank you for your continued support.

Jules Silver and the Club Sauce Team.
saucemaster@clubsauce.com


Saffron Scented Tomato Seafood Soup

January 26, 2010 by  
Filed under Latest News, New & Featured Items, Recipes

The simmering scent of saffron, roasted red peppers and tomatoes finished with tender pieces of fish, crab, scallops, shrimp, and clams fills the air like a bouquet from the sea. It is a rich-tasting, flavorful dish that is easy-to-do and can be enjoyed with a variety of seafood favorites. This is our take on a very special soup that can be enjoyed any time of year.

2     32 oz    Pacific Natural Roasted Red Pepper and Tomato Soup or similar base
1  14.5 oz    Diced tomatoes, canned
1    5.5 oz    V-8 juice, can
1    1.5 oz    Glace de Fruits de Mer (seafood stock) More Than Gourmet***
1       5 oz    Whole baby clams packed in water, can
3                 King crab legs, pre-cooked, thawed
1          lb  Fish, firm white (mahi mahi, swordfish, red snapper) fresh or thawed
18               Raw shrimp, medium sized, deveined, tails on or pre-cooked, thawed
18               Sea scallops, medium size, thawed
Saffron threads
Sriracha sauce or Tabasco sauce, optional***
Dry sherry, optional

1 To prepare the fish, rinse and pat dry with a paper towel then slice into bite size cubes. Prepare the crab legs by cutting each into three or four section at the joint. This may be done with a sharp knife or kitchen shears. Crack the crab leg shells or cut them open with kitchen shears to release the meat. Tear, do not cut the crab meat into bite size pieces. If you prefer you can leave a few sections cracked but do not remove the meat for presentation and easiness for removing the shell at the table. Rinse the raw shrimp making sure it is deveined and the shells are removed except for the tail. Open the can of clams and drain off half the liquid.
2 Combine the first four ingredients into a soup or stock pot over low-medium heat. Stir the ingredients making sure the seafood stock has completely dissolved into the mixture.
3 Increase the heat to medium and add the cubed fish. Lightly stir the ingredients so as not to break the fish but also making sure the soup does not boil. If the shrimp is raw it should be added now as well as the scallops.
4 Lightly stir the soup for 3 minutes then add the crab meat, any whole sections of crab, the clams and the remaining juices from the can. If the shrimp is pre-cooked you can add it now. Stir lightly several times and finish with a pinch or two of saffron threads. (you may crush the threads between your fingers before adding them or leaving them whole for an attractive presentation in the soup).
5 We like to add just a touch of sriracha sauce at this point for a little added spice but this is optional. Start with 3 or 4 drops of saracha and add more to taste. Stir several times and test one fish cube making sure that it flakes for doneness.
6 Plate the soup in individual bowls and serve or pour the soup into a large tureen with ladle to be served at the table.
7 Once the soup has been served each guest can then add one to two tablespoons of sherry to their bowl of soup for an added twist of flavor with a gourmet touch.

Servings: 8

Cooking Tips
***Glace de Fruits de Mer by More Than Gourmet can be purchased online at www.clubsauce.com or it may sometimes be found at a local gourmet or specialty food shop.
***Saracha sauce can be found at most gourmet, specialty and supermarkets in the Asian food section.
Additional serving suggestions: Add 3 or 4 small Yukon gold potatoes that have been quartered and cooked two minutes before serving. (these may be cooked quickly in a microwave oven while the soup is cooking). Consider adding a slice of store bought polenta that has been lightly grilled in place of potatoes after the soup has been placed in each bowl. Serve slices of toasted crunchy French bread along side or French bread that has been topped with a simple mixture of butter and chopped garlic, then sprinkled with Parmigiano cheese and lightly broiled and warm from the oven. Serve asparagus spears roasted in extra virgin olive oil and a light sprinkling of sea salt. These serving suggestions and many more recipes can be found at www.clubsauce.com

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.