Best Chucks Fishy Sauce Recipes

MARINATED BONELESS CHUCK STEAK

Marinated Boneless Chuck Steak image

Flavorful and juicy boneless chuck steak with onions and bell pepper.

Provided by kuuzo

Time 3h25m

Yield 3

Number Of Ingredients 10

Ingredients

1 medium onion, sliced
1 medium green bell pepper, sliced
½ cup balsamic vinegar
½ cup olive oil
¼ cup Worcestershire sauce
¼ cup soy sauce
3 cloves garlic, minced
1 teaspoon crushed dried rosemary
1 teaspoon ground black pepper
12 ounces boneless chuck steak

Steps:

Place onion and bell pepper slices in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
Pour the remaining liquid plus the onion and pepper slices into a large frying pan. Cook over high heat for 2 minutes. Move vegetables to the side of the pan and add steak. Reduce heat to medium-high and cook for 4 minutes. Remove vegetables to a plate and flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
Drain liquid from the pan. Serve steak with onion and bell pepper.

Nutrition Facts : Calories 574 calories, Carbohydrate 19.2 g, Cholesterol 51.3 mg, Fat 49 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 10.1 g, Sodium 1470.9 mg, Sugar 11.1 g

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Roasted Chicken With Fish-Sauce Butter image

Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.

Provided by Eric Kim

Categories dinner, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
2 tablespoons olive oil
3/4 pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
1 tablespoon dark brown sugar
1 tablespoon fish sauce
1 tablespoon lemon juice
3 tablespoons cold unsalted butter, kept whole
Cilantro leaves with tender stems, for serving

Steps:

Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

CHUCK'S "FISHY SAUCE"

Chuck's

Contributed by: Chuck Farmer

Provided by Cindy McLaughlin @GrammiMac

Categories Other Sauces

Number Of Ingredients 10

Ingredients

3/4 pound(s) leeks
1 medium onion, chopped
2 tablespoon(s) butter
2 large potatoes, chopped
3 cup(s) chicken stock
2 cup(s) light cream or half & half
1 cup(s) yogurt, plain
1 dash(es) tabasco
1 bunch(es) chives, chopped
1 stalk(s) asparagus, optional

Steps:

Strip outer portion of leek, wash well, slice in half lengthwise.
Heat the leeks and onions in butter "until transparent", don't brown.
Add potatoes and chicken stock, heat to boiling, then reduce to simmer. Cook uncovered until potato pieces are tender, about 30 minutes or so.
Puree the whole mess in a blender. Run through sieve, or old stocking if so inclined.
Add cream (Arf-n-arf) and tabasco, stir well.
Chill well.
Stir in yogurt just before serving. Float some chives on top.
On M/S FANTASY, they cut a thin (about a pencil width) asparagus tip into pieces about 3/8" long. Stir into the "fishy sauce". Tasted great.