Lemon Mint Vinaigrette: 1 egg yolk* 1 teaspoon water 3 teaspoons Sherry wine vinegar 1 tablespoon lemon juice, fresh 2/3 cup olive oil 2 teaspoons tarragon leaves 1 tablespoon onion, minced 2/3 teaspoon lemon pepper 1/4-ounce chives For the Lemon Mint Vinaigrette: In a mixing … Read More →
Category Archives: Sauces and Dressings
Harissa Spice of Africa
Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are bird’s eye chili peppers , serrano peppers and other hot chillis and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive … Read More →
Basic Humus with 3 Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Add 8 Kalamata olives, diced and 1/2 teaspoon cumin. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to … Read More →
Spicy Strawberry Preserve
This spicy strawberry jam is delicious and simple. A lovely combination of sweet and spicy combining hot chiles, red wine and cinnamon. The jam makes an excellent topping for vanilla or chocolate ice cream and peanut butter sandwiches. Ingredients 2 cups chopped strawberries 1 cup … Read More →
Buttermilk Blue Cheese Chive Dressing
Ingredients: 1/2 cup buttermilk 1/4 cup plain yogurt 3 tablespoons white wine vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chives 2 tablespoons fresh tarragon, chopped fine 1/2 cup crumbled Danish blue cheese Directions: Combine first six ingredients in … Read More →
Mayonnaise Three Ways
Hand Whisked Mayonnaise Ingredients 1 egg yolk* 1/2 teaspoon fine salt 1/2 teaspoon dry mustard 2 pinches sugar 2 teaspoons fresh squeezed lemon juice 1 tablespoon white wine vinegar 1 cup oil, safflower or corn Directions In a glass bowl, whisk together egg yolk and dry ingredients. Combine … Read More →
Savory Palmiers with Homemade Pesto
60 hors d’oeuvres Ingredients 1 package frozen Pepperidge Farm puff pastry, defrosted 1/4 cup homemade pesto (recipe follows) 1/2 cup crumbled goat cheese, such as Montrachet 1/4 cup finely chopped sundried tomatoes in oil, drained 1/4 cup toasted pine nuts Kosher salt Directions Lightly flour a board … Read More →
Avocado Salsa
Ingredients: 2 large shallots 3 garlic cloves 2 tablespoons chopped fresh coriander 4 medium tomatillos 1 to 2 ripe plum tomatoes 2 firm-ripe California avocados 1 tablespoon fresh lime juice, or to taste Directions: Finely chop shallots and mince garlic. In a bowl toss shallots … Read More →
Candied Mango Cilantro Butter
Ingredients 1/2 cup brown sugar 2 tablespoons honey 1 large ripe mango, peeled, pitted and coarsely chopped 2 sticks unsalted butter, slightly softened 3 tablespoons finely chopped cilantro Directions Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is … Read More →
Chile Sauce
Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a “wet” burrito. Ingredients: 2 lbs red or green chiles, … Read More →
Skirt Steak with Red-Wine Reduction and Watercress Salad
Ingredients 10 oz “outside skirt” steak Kosher salt Freshly ground black pepper 1 tbsp canola oil 1 quarter stick unsalted butter 1 cup thinly sliced shallots 1 tsp minced thyme For The Red-Wine Jus 2 cups red wine 1/4 cup diced onions 1/4 cup carrots, … Read More →
A Classic Bearnaise Sauce
Ingredients: 1/2 pound (2 sticks) unsalted cold butter, cut into 10 pats 1/4 cup shallots, very finely chopped 4 to 6 fresh tarragon leaves, finely chopped 4 white peppercorns, crushed 1/4 cup white wine vinegar 1/3 cup dry white wine 4 large egg yolks 1/4 … Read More →