CLEVELAND, Ohio -- 'Sauce is the boss' according to popular Cleveland chef Zack Bruell. Bruell has created three new sauces that are now available for retail sale at Heinen's grocery stores. Each sauce was developed in the kitchens of Zack's award winning restaurants. The Thai Curry Sauce was made popular at Alley Cat Oyster Bar. The Pepper Sauce comes from Parallax Restaurant and Lounge and the Marinara Sauce originated in the kitchen of Ristorante Chinato.
Fox 8's Wayne Dawson got a cooking lesson from Chef Bruell. He learned how to use two of the sauces to make an easy, but gourmet tasting dish.
Rice Noodles with Grilled Chicken, Peanuts and Thai Curry Sauce (serves 4)
1 # rice noodles (soaked in cold water)
1# grilled chicken thighs (pulled when done)
1/4 # sliced shiitake mushrooms
2 cups Zack Bruell Thai curry sauce
½ cup crushed roasted peanuts
2 tbs. chopped cilantro
Place chicken meat, curry sauce and shiitake mushrooms in sauté pan and warm . Add noodles and cook until soft. Toss with cilantro and plate. Top with nuts. Garnish with lime wedges.
Tuna Ceviche with South American Pepper Sauce (serves 4)
1 ½ lb. #1 Tuna(cut into cubes)
1 avocado(cut into cubes)
1/3 English cucumber(peeled, seeded and cut into cubes)
1 tomato(finely diced)
2 tbs. diced cilantro
salt and pepper to taste
1 cup South American Pepper Sauce
4 lime wedges
Toss tuna with South American pepper sauce and let sit for 5 minutes. Mix with remaining ingredients and serve garnish with lime wedges.