Sauces

 

Chermoula Sauce - yields 1/2 cup

Use: Spoon onto chicken before you bake it in the oven. Save some sauce to serve on the side.

Ingredients:

1/4 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/2 teaspoon coriander

Pinch of red pepper flakes

2  tablespoons olive oil

1/2 cup cilantro, roughly chopped

1/2 cup parsley, roughly chopped

2 teaspoons lemon juice

1/4 teaspoon salt

1 teaspoon minced garlic or 1/4 teaspoon garlic powder

Procedure:

Place all ingredients except garlic in mini food processor. Pulse until you have a rough pesto-like mixture. Place in bowl and stir in garlic.

Use within two days or it gets bitter.

Another Charmoula Recipe

Use: Really great with thinly sliced raw zucchini and orzo or pearl couscous. Add cherry tomatoes for color if desired. Also good on ramen.

Ingredients:

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh cilantro, roughly chopped

2 tablespoons lemon juice

2 tablespoons mint leaves, roughly chopped

1/4 teaspoon cumin

1/8 teaspoon coriander

1/8 teaspoon crushed red pepper

1/4 teaspoon salt

2 tablespoons olive oil

1 clove garlic, minced

Procedure:

Pulse everything in food processor but olive oil and garlic. Add olive oil and pulse until combined. Put in bowl and stir in garlic.

Sauce can be stored for two days.

Miso Pesto - serves one in mini food processor, double recipe and make in two batches for a couple people

Use: Great on ramen noodles

Ingredients:

2 cups baby spinach leaves

1 cup cilantro, roughly chopped

1/2 tablespoon white miso

1/4 cup olive oil

1/2 teaspoon toasted sesame oil

1/2 teaspoon lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Procedure:

Puree all ingredients  until smooth. Stir in garlic.

Sauce lasts for one day.

Tomato Basil Sauce

Use: Submerge grilled chicken in it. Top with croutons just before serving.

Ingredients:

3 to 5 cups of chopped and sliced tomatoes - can use some cherry tomatoes also.

1 bunch green onions, sliced

1/3 cup tightly packed fresh basil, chopped

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Procedure: Stir all ingredients together

Basil Lemon Aioli

Use: on grilled vegetable sandwiches with sour dough bread

Ingredients:

1/4 cup mayonnaise

1/3 cup fresh basil leaves (one small handful)

1 clove garlic, minced.

2 tablespoons lemon juice

1/8 teaspoon salt

Procedure:

Blend all ingredients together.

White Barbecue Sauce

Use: Marinade chicken in it before grilling- throw marinade out afterwards. Use extra sauce set aside for serving.

Ingredients:

1 cup mayonnaise

3 tablespoons dill pickle brine

1 1/2 tablespoons white vinegar

1 1/2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon sugar

1/4 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Procedure:

Mix all ingredients together. Use half to marinate chicken. Set aside half to serve with chicken.

Chimichurri 

1 cup fresh cilantro

1 cup fresh parsley

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup diced red onion

4 garlic cloves, put through press

2 to 4 small Serrano peppers (depends on how much kick desired)

2 tablespoon diced red bell pepper

1 teaspoon dried oregano

Seed and finely dice the peppers and set aside.  Put the cilantro and the parsley in a food processor.  Add the vinegar and olive oil and blend just until the herbs are roughly chopped. Avoid turning them into mush.  Transfer the herb mixture to a bowl and stir in the pressed garlic, diced Serrano, diced red bell pepper, and the oregano.  Store in the refrigerator until ready to use.