Three ingredients...

What are the tried and true things you reach for when you need to make a tasty meal?

One triumvirate that I call upon often is sesame oil, soy sauce and chili garlic sauce. It can be a marinade, a condiment, a soup stock, the base for more complicated sauces... I can't seem to exhaust this trio's uses.

Show me your three ingredients that add complex flavors and make people clean their plates. Limit it to three items, so it's not a full recipe but rather something that can enhance many different dishes.

I'm a big fan of braising, so carrots, onion, and celery generally base my winter cooking.

Trayc, you got me addicted to that stuff. I make fish with that jar at least once a week. Mahi mahi tonight.

Orange juice, soy & ginger... any one, two or all three. Marinades... sautes... mixed w/maple syrup for a yummy glaze. Grilling season is here!!

Garlic, Salt and Pepper, red wine (for sauce if cooking beef), onions, and olive oil.

bklyn, what you make sure sounds tasty, I may have to try that on some fish soon.

Sweetfat, sweetfat, and more sweetfat!

Quote:

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Originally Posted by SheRa

Trayc, you got me addicted to that stuff. I make fish with that jar at least once a week. Mahi mahi tonight.

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where was this thread last night when i made mahi mahi.

when im lost for recipes, i go to garlic, lemon and olive oil

Gotta have:
http://www.whfoods.com/images/food/garlic.jpg

And:
http://www.lucini.com/imgs/lucini_photo_1.jpg
acidity = 0.2-0.4%, super fruity, mmmmmmm

And:
http://www.huyfong.com/images/sriracha.jpg

Lately I've been loving this stuff too and it's recently found a permanent place in my kitchen, so I had to add it:
http://importfood.com/media/sabd1001.jpg
Good on all kinds of foods

Butter:
We use a tremendous amount of butter at our house (okay, I use most of it in my dishes although the wife's no slouch on butterfied cooking).
from mere flavoring to sauces to frying butter is indispensable.

Garlic:
What is a meal without garlic? Not much I say. I do often cheat and use "jarlic" though, so easy.

Bacon:
There is always a little bacon waiting around. It serves a similar function as butter but also can be the star meat in some dishes.

But, I don't think that those are really the assignment here so instead I'll roll with a couple of my standard starters:

butter, garlic, shallots

butter, booze, brown sugar (semi-standard dessert base)

butter, wine, shallots

a powerhouse two ingredient base that the can go either sweet or savory:
butter and cream

Quote:

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Originally Posted by SheRa

Trayc, you got me addicted to that stuff. I make fish with that jar at least once a week. Mahi mahi tonight.

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Ha ha ha. You were so skeptical at first... but I'm glad you like it.

garlic, avocados, mangos.....picks up any dish.

GOOD Acieto Balsamico (the thick, siruppy, super expensive kind)
Mild indian currypaste
Mango chutney
Apple sirrup (great with stir fried chicory, smoked bacon and a dash of acieto balsamico)

Close seconds:
Thai fish sauce (gives red meats a really nice earthy flavour, alternative are anchovis)
Ginger

(GOOD olive oil and garlic go without saying)

Sea salt

Fresh-ground peppercorn mix

Calif olive oil

Lawry's Seasoned Salt
Garlic
Cayenne powder

The basics to any Mauritian sauce (more than three, sorry):

Lightly fried in olive oil:

onions
garlic
ginger
fresh thyme
curry leaves (carapulai)


It's then up to you whether you add curry spices, and/or chopped tomatoes to cook your meat,fish or vegetables. Always topped with chopped, fresh coriander.

I love frying those 5 ingredients. The smell is always so aromatic and gets people talking when they come over to eat.

Malted Barley
Hops
Yeast

(Just add water)

edg

Thyme, garlic, olive oil.

Good chicken stock. If I don't have any homemade, there is an Ohio brand that has only chicken and veggies for ingredients; no yeast extract or MSG.

Glad someone else mentioned the soy and OJ combo.

If you like tuna steaks, try this...marinate a couple in a combo of low sodium soy sauce, chardonnay, a couple tablespoons of frozen OJ concentrate, a generous helping of fresh grated ginger and a splash of olive oil. Marinate tune for a couple of hours in the fridge. Grill over an extremely hot fire, about 2-3 minutes per side.

Reduce marinade in a skillet to 1/4 original volume. Strain, then return to warm pan. Add several pats of butter, swirling pan to incorporate into sauce. Taste, and add salt/fresh pepper as needed. A tablespoon or so on each hunk of fish is plenty.

Quote:

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Originally Posted by edg

Malted Barley
Hops
Yeast

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And we have a winner. :yourock:

http://www.cajungrocer.com/images/2001_d.jpg

http://www.chilliworld.com/i/p/144.jpg

http://www.fiery-foods.com/images/jap_slices.jpg

http://www.superiortouch.com/images_html/btb_beef.jpg

http://importfood.com/media/shallots_m.jpg

http://www.melissas.com/images/products/236a.jpg

-Chair
-Table
-Waiter

Nutmeg, wine, and dairy.

Quote:

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Originally Posted by alpinedad

Nutmeg, wine, and dairy.

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I call minor league foul.... dairy??? pick one... :)

http://www.mortonsalt.com/images/pro...osher_Salt.gif

http://www.danish-schnapps-recipes.c...eppercorns.jpg

http://www.wineknowstravel.com/image...%20perfect.jpg