Dance The Tango Sauce

Dance The Tango Sauce

This sauce is similar to the Hu-La-La Rum Sauce but uses our Peachy Mango-Tango fruit salsa.

1 medium onion—sliced & cut to saute
1/2 tsp minced garlic
1/4 cup green onion chopped (for garnish)
3—4 slices bacon or peppered bacon
2 tbsp. olive oil
about 1/2 cup sliced mushrooms—optional
2 tbsp. butter
1 cup peach rum or peach liqueur
1/2 cup mango rum
1 tsp. cornstarch
fresh cracked pepper
1/2 cup Chehalem Ridge Brands Peachy Mango Tango Fruit Salsa

We recommend you marinate the meats or vegetables in the flavored rums & fruit salsa for about 3—4 hours prior to cooking.

Cook the bacon in a microwave & break into small pieces.  Heat olive oil & butter in pan.  Add onion & saute until it begins to become translucent.  Add mushrooms if desired & continue to saute for about 1 minute.  Add garlic for last minute or two of saute.  Remove from heat & place ingredients into a bowl.  Add rums to the pan & heat to reduce quantity to about 2/3.  Remove small portion to a cup & mix cornstarch—whisk until very smooth.  Add ingredients to pan with rum, add bacon & fruit salsa & cracked pepper to taste & cook stirring until it thickens.  Serve over salmon, or other fish, chicken, pork or sautéed or grilled vegetables.  Garnish with green onion.

Hu-La-La Rum Sauce

Hu-La-La Rum Sauce

1 medium onion—sliced & cut to saute
3/4 tsp minced garlic
1/4 cup green onion chopped (for garnish)
3—4 slices bacon
2 tbsp. olive oil
1/2 cup sliced mushrooms—optional
2 tbsp. butter
1 cup pineapple rum
1/2 cup guava rum
1 tsp. cornstarch
1/3 cup Chehalem Ridge Brands Hu-La-La Tropical Fruit Salsa

We recommend you marinate the meats or vegetables in the flavored rums & fruit salsa for about 3—4 hours prior to cooking.

Cook the bacon in a microwave & break into small pieces.  Heat olive oil & butter in pan.  Add onion & saute until it begins to become translucent.  Add mushrooms if desired & continue to saute for about 1 minute.  Add garlic for last minute or two of saute.  Remove from heat & place ingredients into a bowl.  Add rums to the pan & heat to reduce quantity to about 2/3.  Remove small portion to a cup & mix cornstarch—whisk until very smooth.  Add ingredients to pan with rum, add fruit salsa & bacon & cook stirring until it thickens.  Serve over salmon, or other fish, chicken, pork or sautéed or grilled vegetables.  Garnish with green onion.

 

Rockin’ Raspberry & Port Wine Sauce

Bacon Wrapped Filet Mignon with Rockin’ Raspberry & Port Wine Sauce

Our Rockin’ Raspberry fruit salsa won 1st place in the Scovie Awards Fruit Salsa category a few years ago.  The Scovie Awards folks wanted us to provide a recipe so we put this together.  Use it on bacon wrapped filet mignon, New York steaks, T-bone, porterhouse, or your favorite.

4 – 6 filet mignon (or your favorite cut of steak)
1 – 2 slices of bacon to wrap each filet
1 cup Chehalem Ridge Brands Rockin’ Raspberry Fruit Salsa
1 cup port wine
2 tbsp olive oil
2 tbsp butter
½ medium onion (sliced about ¼ inch thick & quartered)
5 – 6 mushrooms – sliced
2 tsp minced garlic
¼ cup agave syrup
½ tsp coarse ground black pepper
Coarse ground black pepper for the steaks

Place the Rockin’ Raspberry fruit salsa in a food processor or blender and process until smooth.  This can take several minutes.  Wrap each filet with bacon and secure with a toothpick.  Lightly cover the steaks with coarse black pepper and place on the grill.  While the steaks are cooking, melt the butter in a sauce pan and add the olive oil.  Place the onion in the pan and saute until the onion begins to show translucence.  Add the mushrooms and continue to saute until the mushrooms begin to brown and release their juices.  Add the garlic and saute for about 30 seconds.  Add the port wine and continue to cook until reduced to about half the volume.  Add the Rockin’ Raspberry fruit salsa and the agave syrup and cook to blend all ingredients well.  Reduce heat to low.  Remove the steaks when done to your preference and let rest for a few minutes.  Place steaks on plate and add the sauce to the steaks prior to serving.  Makes about six servings.