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June 08, 2016

Dry Rubs

I love to create my own dry rubs. I have several that I make up in advance and keep frozen until ready to use. Anytime you can create something at home it will taste fresher without all the extra additives.

Here are a few of my favorites. Two for beef, pork or chicken. And a lighter version for fish.

Note: to any of these rubs add the salt only if you are not marinating the meat. The salt can be added in before you begin the cooking process. This will help keep the meat moist.

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March 28, 2016

Thai Seasoning Blend

If you can't find a pre made Thai seasoning blend you can make your own. Double the recipe so you will have more on hand for another recipe.

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March 01, 2016

Traditional Salsa

You can practically build a party around a bowl of salsa and some chips, or serve it as a topping for quesadillas or a side for pork, fish or chicken. I even add it to fish while poaching.

You might like my roasted tomato and garlic salsa, also great as a side dish.

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February 05, 2016

Clarified Butter

The milk solids in butter create a low smoke point meaning that butter burns very easily. To increase the smoke point the milk solids are removed.

Clarified butter is used exactly the same in recipes as regular butter. 1 cup clarified butter = 1 cup butter.

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February 01, 2016

Veloute Sauce

A veloute is another one of the five mother sauces. It is made by thickening white stock, chicken, fish or veal with a roux and simmering it to reduce for additional flavor.

In my recent Sauce class, the students added vegetables and chicken to the sauce to create a wonderful topping for puff pastry.

There are many other sauces that can be made from the veloute sauce.

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Espagnole Sauce

An Espagnole sauce is one of the 5 basic mother sauces. It is better know as a brown sauce. It is made by thickening brown stock with a roux with the addition of tomato puree and a mirepoix for deep flavor and color.

A roux is a mixture of fat and flour. In this sauce butter is used as the fat.

A mirepoix is a combination of onions, celery and carrots, diced and cooked to add flavor to stews and sauces.


In my recent UT non credit cooking class, the students added ground beef and mushrooms to the Espagnole.


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January 29, 2016

Basic White Sauce (Béchamel)

A béchamel sauce is one of the five mother sauces. While there are only 3 basic ingredients it takes time to develop a smooth and silky sauce.

This sauce is the basis for many other sauces including
Morney sauce: Gruyere and Parmesan cheese added at the end of the cooking process
Cheddar Cheese sauce: Cheddar cheese also added at the end of the cooking process
Soubise Sauce: addition of pureed cooked onions
Nantua Sauce- addition of crayfish
Mustard Sauce- addition of mustard

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Tomato Sauce

Tomato sauce, one of the 5 basic Mother sauces, is made by cooking tomatoes down into a thick sauce and thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables.

The mother sauces are the foundation for many dishes and other sauces.

Spaghetti sauce is one of the more popular dishes made with tomato sauce.

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January 22, 2016

BBQ Chicken with a Sensational BBQ Sauce

This spicy, rich BBQ sauce will wake up your taste buds. The ingredients might surprise you but you won't be disappointed. I served it over chicken but it would also be good over pork or beef.

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June 26, 2015

Bourbon Barbeque Sauce

If time allows a home made barbeque sauce will be delicious. Otherwise buy your favorite sauce and add 1/3 cup bourbon to 2 cups sauce. Cook for 15 minutes in a saucepan on medium heat.

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August 05, 2013

Olive Orange and Anchovy Vinaigrette

Another great topping for grilled eggplant. I loved this topping and I found many other uses for it too.

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April 23, 2013

Grilled Pork Tenderloin with Blackberry Barbeque Sauce

The sliders were layered with flavor. The first layer was the a dry rub for the pork. The sauce had just the right balance of sweet and heat. The wine pairing was a French Genache.

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April 08, 2013

Sautéed Plantains with Spiced Rum Sauce

In the banana family, plantains are large,firm and best when cooked. They can be slightly bitter raw but when cooked they release their natural sugars resulting in a mild banana flavor.

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January 24, 2013

Tomatillo Avocado Salsa

Tomatillo is a fruit that is sometimes called a Mexican green tomato. They have flavors of lemon, apple and herbs that are enhanced when cooked. The salsa is great with chips, tamales or fajitas.

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August 24, 2012

Churrasco with Green Chimichurri Sauce

Churrasco is a Portuguese and Spanish term referring to beef or grilled meat, differing across Latin America and Europe, but a principal ingredient in many Latin American countries.

Chimichurri Sauce is a thick herb sauce that is as common in Argentina as ketchup is in the United States. Typical Chimichurri is a mélange of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, cilantro, all seasoned with salt, cayenne and black pepper.

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July 11, 2012

Herbes De Provence

This mixture of herbs, used in southern France to flavor meats, poultry, fish and stews usually contains basil, fennel, rosemary, sage, thyme and sometimes lavender flowers. Other herbs can be used such as oregano and savory. If you make your own you can use any combination that you prefer. I have provided one of my recipes that can be used as a guide.

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Herbes De Provence

This mixture of herbs, used in southern France to flavor meats, poultry, fish and stews usually contains basil, fennel, rosemary, sage, thyme and sometimes lavender flowers. Other herbs can be used such as oregano and savory. If you make your own you can use any combination that you prefer. I have provided one of my recipes that can be used as a guide.

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February 05, 2012

Grilled Pineapple and Peaches with Lime, honey and Mint Sauce

Grilling fruit brings out the natural sugars providing a deliciously healthy dessert option

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January 07, 2012

Asian Ginger Sauce

The fresh ginger and soy sauce are typical Asian flavors that create wonderful sauces for pork, seafood and vegetables, specially carrots

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Memphis Dry Rub

Another great rub perfect for beef and pork.

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Western Dry Rub

Great on any meat, pork ribs, chicken, beef roast. Also great that you control the ingredients. Salt can be added in the amount that is right for you.

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November 26, 2011

Turkey in Cream Sauce with Tomato Pasta Noodles

Got Turkey? - Try This Recipe

The tomato pasta gives this dish a bright colorful flare to wake up the visuals.

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October 24, 2011

Blueberry Barbeque Sauce with Pan Seared Pork Chops

Blueberries one of the healthiest and tastiest foods you could ever eat. They are in season June through August. Try them in this delicious blueberry barbeque sauce; it’s great on pork chops. And because I know you will want to open a bottle of red wine with this fabulous meal I recommend a spicy Syrah with a bit of fruit.

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September 23, 2011

Peppercorn Sauce

Serve this over your favorite steak or beef tenderloin

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July 24, 2011

Garam Masala

This spice blend is a basic ingredient in most Indian dishes and is simple to make. There are many combinations of the spices. After you've tried it, you can adjust according to your taste.

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July 14, 2011

Burgundy Sauce

Well of course you use a burgundy wine to make a burgundy sauce but you will need a little more to go with it. Try this over a delicious steak or roast. Oh and by the way, it's pretty good over potatoes too

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July 11, 2011

Zinfandel BBQ Sauce

Dennis and I visited Cline Vineyards several years ago and have been drinking their Zinfandel ever since. We are a huge fan. So get a bottle of Zin and a rack of baby back ribs and enjoy a great weekend dinner. The fruity jam character, the hints of spice, pepper and moderate tannins in this wine complements barbecue and other tomato based sauces. I hope you enjoy.

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June 11, 2011

Italian Meatballs with Marinara

Enjoy a beautifully balanced Sangiovese, an easy sipping wine that pairs perfectly with Italian food. Try this recipe, using the wine for making a rich, delicious sauce; then enjoy the rest with your meal. You will be coming back for more wine so save yourself the trip and pick up two bottles. Serve meatballs as an appetizer or over pasta.

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October 10, 2010

Cooking Wiser Alfredo Sauce with Pasta

Many people love Alfredo sauce but they don't want all the fat and calories. I came up with this recipe several years ago. It has more flavor, better texture and half the calories. I prefer this recipe to the tradition Alfredo recipe that tends to glue my insides together.

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September 02, 2010

Mushroom Ragout or Sauce

This is a fantastic side dish that can be used with anything even cardboard :o)Enjoy it with steak, chicken, or add more stock and create a wonderful mushroom soup. See my tip on how to make a very simple mushroom side dish

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June 08, 2010

Shrimp with Caribbean Rum Barbeque Sauce

Remember Bubba in the movie "Forrest Gump" listing all the many ways shrimp can be prepared? Well, I have one more: serve it with a delicious Caribbean Rum Sauce!

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Roasted Tomato and Garlic Salsa

You can practically build a party around a bowl of salsa and some chips, or you can use it in numerous ways as part of a great meal! The roasted tomato and garlic salsa here is one of my favorites!

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June 07, 2010

Béarnaise Sauce

One of the most basic and important French sauces includes béchamel (white) sauce. Once you master this sauce you can create wonderful sauces for fish, beef, vegetables, soups and even pasta.

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Basil Pesto

Basil, called the royal herb by ancient Greeks and a token of love by the Italians is the main ingredient in pesto. It provides a peppery flavor with a little spice with hints of clove and licorice

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April 29, 2010

Recipe: Chive (dill or Cilantro) Aioli

Aioli is a sauce that's usually made of garlic and Mayonnaise or olive oil. That can be a bit strong flavored. As an alternate, try my chive (dill or cilantro) aioli!

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