Pato Sauce Is The Best Thing Ever! - Cooking for 1 Who Loves to Cook Blog at - 163810

Cooking for 1 Who Loves to Cook

Pato sauce is the best thing ever! 
Mar. 15, 2010 12:31 pm 
Updated: Mar. 16, 2010 6:42 am
If you like spicy, I hope you are acquainted with a delightful little yellow can of El Pato tomato sauce.  It is loaded with chile, onion and garlic and you can throw that little sweetie over just about anything and get something back that's tasty, easy, and picante!
   My weekend dinner for the family was very inexpensive turkey wings rubbed with sweet paprika, several sliced cloves of garlic, salt and pepper.  I placed them into my favorite oven braising pot, a Le Crueset oval, poured over one can of Pato, one can of water, plopped it into a 325 degree oven and just let it cook, covered, for several hours.  It was falling off the bone, so I turned it down to 250 until dinner.  Made some noodles (for the sauce), some fresh broccoli and sliced carrots for my baby (and us) and we ate.  And ate.  And guess what?  Here's a shock - I have leftovers!  Grrr.
Mar. 16, 2010 6:42 am
This WAS a staple in our kitchen until David taught me to make salsa from scratch. I still keep it on hand for when tomato prices are out of sight. You're right, you can put it on ANYTHING. If it's a little too hot for you, put a can of regular tomato sauce with it and "fry" together for maybe 10 minutes. This takes out the sweet tomato taste and just gives you a milder version of El Pato sauce. I'm surprised you had leftovers...wouldn't have happened here.
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About Me
I am a Reading Specialist who has been married and raised a family over the past 43 years, and discovered cooking through my love of eating! I wanted to try everything! It didn't always turn out, but over the years, I've developed a pretty deft touch at improvisational cooking.
My favorite things to cook
I love to saute simple foods, I love steamed greens, soups, stews, roasts, Asian food and my mother's old world favorites.
My favorite family cooking traditions
My family is Rumanian and Hungarian and Jewish, and we had wonderful cooks in the family when I was growing up. My mother was a great baker, she said her mother was greater. My grandfather even cooked! In fact his meat gravy for spaghetti was the family favorite food. One of my treasures is the pot he used to make it.
My cooking triumphs
A phenomenal Buche de Noel complete with spun sugar for a progressive dinner many years ago in Seattle. A barbecued duck with a chili orange baste that shared the starring role along with turkey one Thanksgiving.
My cooking tragedies
Let me see - everything I made for the first four years of my marriage! One day I'll blog about the worst dinner party ever. The one that made me get serious about cooking.
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