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Jan 10, 2018 · White Sauce? Hot Sauce?: Directed by Wayne Yip. With Christopher Meloni, Ritchie Coster, Lili Mirojnick, Medina Senghore. Sax and Happy go separate ways following a destructive family reunion; Merry is under investigation by Internal Affairs; and Hailey and children are introduced to a far more terrifying prison.
- (971)
- Action, Comedy, Crime
- Wayne Yip
- 2018-01-10
- Overview
- Synopsis
White Sauce? Hot Sauce? is the fifth episode of Season One and the fifth overall episode of the series Happy!. It is directed by Wayne Yip, written by Peter Macmanus, and aired on January 10, 2018, on Syfy.
Sax and Happy go separate ways following a destructive family reunion; Merry is under investigation by Internal Affairs; and Hailey and children are introduced to a far more terrifying prison.
Happy! White Sauce? Hot Sauce - Yahoo Recipe Search
AllrecipesI use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking.Food NetworkScallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less bright color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.Food52Chicken and rice is a soulful combination, with rich traditions all over the world. I love a one-pot meal, and there are lots of good ways to cook chicken and rice together. Me being a Cajun, jambalaya comes to mind. But something that’s always nagged at me when doing a chicken and rice dish is the shame it is to not end up with crispy skin on the chicken. Often you spend time browning the skin and getting it crispy at the outset, only to lose that effect by finishing the chicken either covered with a lid or submerged in liquid (or both) with the rice. So. I’ve been tinkering with a technique that does a pretty good job of solving this problem. The trick is to bake the chicken, on top of the rice, in the oven. That way, both the chicken and rice are cooked through in the same pot, thus still allowing the chicken to flavor the rice, as it also develops and keeps that crispy skin, because the skin is exposed to the hot oven, not covered with a lid or submerged in liquid. You get the added bonus of the roasted flavor and crispy bits on the edge of the rice that only an oven can produce. Important to note: I use chicken thighs in this recipe, because they have a lot more flavor than white meat, and they’re much more forgiving – you have to try pretty hard to overcook chicken thighs, unlike breasts. And with this recipe, you do need some time in the oven for the rice to cook. As always, bone-in will give the dish more flavor, but boneless thighs are good too, if you can find them with skin on. One way to think about cooking is to cross reference flavor profiles with cooking concepts. For example, I mostly developed this “oven-baked chicken and rice” concept with a Cajun flavor profile, which for me entails some type of Cajun seasoning (like Tony Chachere’s), bay leaves, and maybe thyme; a veggie combo of onion, bell pepper, celery, and garlic; and garnishes of Louisiana-style hot sauce, green onions, and parsley. This recipe, on the other hand, is the same technique, but with a Thai-inspired taste. So the seasoning I use here is soy sauce, fish sauce, Sriracha, peanut butter, coconut milk, and lime zest; the veg is onion, red bell pepper, jalapeno, garlic, and ginger; and the garnishes are lime juice and cilantro. I’m sure there are other ingredients that would make this recipe more authentically Thai, but frankly, my closest grocery store doesn’t have a great Asian food section, and I’m always in favor of using what’s at hand, so I’m happy to keep this recipe more streamlined. The point is – feel free to cook with whatever flavors you want. I can imagine Mexican, Indian, Italian, French, and Spanish versions of this concept. P.S. Fish sauce is ubiquitous in southeast Asian cuisine – it gives dishes a funky, possibly umami(?) kick. But as Jacques Pepin would say, be parsimonious with it. A little bit goes a long way, and generosity here could leave your meal smelling like a dirty sock. P.P.S. My girlfriend just gave me a really nice 3.5 quart enameled cast iron braising pan, which I used for this dish. It’s twelve inches across, which turned out to be the perfect size - big enough to hold all the ingredients, but shallow enough so that the oven browns the chicken skin. Any heavy, oven-proof 12-inch pan should work fine.AllrecipesA very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.YummlyMy favorite! I add salt meat to mine. I always double mine for my family. They all love it!!! Happy New Year with this recipe!Food.comThis is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.YummlyInstead of bread I used ritzs crackers. Didn’t have greens I would of definitely used them. Such a delicious recipe, happy with how it turned out. Will definitely makeYummlyI’ve made this recipe many times and always have been happy with the results. I add some roux to the pot to thicken up the sauce and add toFood.comTickle you taste buds with this Hearty, Comforting, Spicy Soup. It is thicken with pumpkin puree and tomato paste. A culinary flavor explosion from the onion, garlic, lime, chipotle and dried chili. Textures you mouth will enjoy from the crisp tortillas, to creamy avocados. Use either the guajillo chile a pointed, long and narrow with a shiny, deep red skin. It can be rather hot and is used to round out the flavor in both sauces and in cooked dishes. OR you can use the Ancho which is deep reddish-brown in color, the rich, slightly fruity and is the sweetest of the dried chiles. Give it a try you'll be happy you did!Happy and Sax hit an all time low, Hailey is still missing and the mystery deepens. This mystery goes much deeper than we could have ever imagined.
Jan 16, 2018 · DISCLAIMER: This Happy! recap contains more spoilers than the number of times Sax has been stabbed with a random sharp object. He’s no stranger to getting poked and prodded. You’ve been warned. Enter at your own peril. Welcome back, hitmen and hitwomen! Happy!
Dec 27, 2017 · 94. 11K views 6 years ago. Happy 1x05 "White Sauce? Hot Sauce?" Season 1 Episode 5 Promo - Sax and Happy go separate ways following a destructive family reunion; Merry is under...
Jan 17, 2018 · This week, we review episode five of Happy! We start off with Nick and Merry, with Nick realizing Merry isn’t as clean as she once was, and knocking her out. It is then we see what Blue meant when he said clean-up duty – he is pouring some sort of liquid all over the building, wearing a mask.
Jan 11, 2018 · Happy! brings all of its characters to rock bottom but there's still a little hope left here. Five Thoughts On Happy!‘s “White Sauce? Hot Sauce” – Multiversity Comics
