Red dye #39 doesn’t live here, although I get why the food industry might use it when perfectly spiced pepper sauce appears the color of mud. I can put all gloating aside to announce that my sambal is the best I’ve tasted. The store bought versions tend to be either too sweet or too hot. What this sauce lacks in good looks, she makes up for in flavor.
Wes arrived home with another fistful of slender, fire engine red, cayenne peppers from a friend’s over-burdened bush. There’s only so much I can do with this much heat; two of these buggers will kindle a stir fry and three set fire to the roof of my mouth. I hate to toss out any freshly harvested bootie from a garden, so I was hell-bent on finding a way to use them; I even considered drying them to create a New Mexican ristra or to thread and attach them to a silver hoop as earrings.
Instead, I redirected my creative urges back into the kitchen where I concocted my first Ugly Sauce, a slightly sweet, silky sauce with a slow burn, that can be stirred into slaws, scrambled eggs (yum) or eaten by the spoonful on burgers, in this case a Corny Quinoa Cake. Yes, I call it cake purely for the alliteration and besides, burger sounds so meaty. I’ve never understood putting veggie and burger together since they cancel one another out by contradiction.
Quinoa is my latest all-inclusive, favorite ingredient for desserts, and now, main meals. The success of a Quinoa Choyote Cherry Cake was something of a revelation; I decided then and there that this gritty little grain needs to be playing a much bigger role in our kitchen. I confess I’ve lacked imagination where quinoa is concerned; only casting it in supporting roles in salads or as a hot cereal. When a friend shared this Huffington Post article on garden burgers I dove into my laboratory to don a faded apron and get to work.
First the sauce:
Process all ingredients, except safflower oil, into a slurry; drizzling the oil in last.
The Aunt Patty’s Organic Tamarind Paste (upper left corner of photo below) can be bought at a health food store. I am too lazy to buy the pulp and deseed it. This paste goes a long way, lasts in the fridge and is a key ingredient in Pad Thai. Tamarind also makes a nice addition to lemonade and is scrumptous with vodka. Just saying…
As for my preference for dehydrated garlic, I gave up on the eternally sprouting fresh garlic flown in from the Mainland. I use Penzeys Spices minced dry garlic that I order online.
This sauce is easily doubled.
1 small onion
3 cloves garlic
1/2 teaspoon salt
2 tablespoons water
1 tablespoon tamarind paste
1-2 tablespoons dark brown sugar
3/4 cup safflower oil
Corny Quinoa Cakes
2 cups cooked quinoa. FYI, one cup raw quinoa makes about 3 cups cooked.
1 cup corn
4 green onions, just the green part
1 clove garlic
1 tablespoon mint
1 tablespoon French tarragon (Use your favorite fresh herb.)
1/2 cup parmesan
1/4 teaspoon each of salt and pepper
1/4 cup dry polenta
2 tablespoons flour
1/4 cup panko breading
2 tablespoons ghee or melted butter. I use ghee because of its digestive value.
2 tablespoons Ugly Sauce
Mix quinoa, corn, green onion, garlic and herbs. Add the cheese, salt, pepper, polenta, flour and panko. Finally, add eggs, ghee and ugly sauce to the party. I recommend placing it in the fridge for an hour for easier handling. The cakes are quite sturdy and pull together well. No need for frying in heavy oil. Just give a spritz of your favorite spray oil (We like coconut) and fry 3 to 4 minutes per side. Serve as a side or in a bun. Drizzle with more Ugly Sauce.