Category Archives: sauce

Swordfish with lemon-garlic sauce

Posted on by

swordfishFor the lemon-garlic sauce

  • 1 tablespoons butter
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup white wine
  • Grated zest from 1 lemon
  • 1 tbsp capers
  • 1 tablespoons lemon juice
  • 1 tablespoons parsley for garnish, snipped or cut into small pieces

Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.

Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.

Make the lemon-garlic sauce

You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.

1.  Add the butter and olive oil to a small skillet, and melt over low heat. 

Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers.  Set aside until the fish is done.

2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.

3.  Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan!  Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Pour over the swordfish, and garnish with the parsley.

Serving suggestions

Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread. 

Green goddess dip from 12tomatoes.com

Posted on by
  • 1/2 cgreen-goddess-11-475x338up fresh dill
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 2 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
  2. While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
  3. Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
  4. Transfer to a bowl and refrigerate at least 30 minutes before serving.
  5. Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
  6. adapted from the NY Times

 

Spinach & Ricotta-stuffed shells from 12tomatoes.com

Posted on by

24 jumbo pasta shells or lShellsumaconi
1 (15 oz.) container ricotta
4 cups fresh spinach
2 cups mozzarella cheese, grated, divided
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste

Preheat oven to 400º F.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water, drain and set aside.
Return pasta water to heat and blanch spinach until just wilted. 30-60 seconds, or until bright green.
Remove spinach from boiling water and immediately place in an ice bath to prevent further cooking.
Drain spinach, then place in a large bowl and mix together with ricotta.
Season generously with salt and pepper, then transfer mixture to food processor or blender and pulse until spinach is chopped into small pieces.
Fold 1 cup mozzarella cheese into ricotta mixture, then use a spoon to stuff your shells with cheesy spinach filling. Place stuffed shells in a 9×13-inch baking dish.
Melt butter in a large saucepan over medium-high heat and whisk in flour to create a roux.
Cook for 1 minute, stirring constantly, or until mixture is smooth and paste-like.
While continuing to whisk, slowly mix in heavy cream. Bring to a boil and cook for 5 minutes, or until thickened.
Add remaining mozzarella and cook until completely incorporated. Season with lemon juice, nutmeg and salt.
Pour sauce over stuffed shells, then sprinkle parmesan over the top.
Cover with aluminum foil and place in oven. Bake for 20 minutes, then uncover and bake for another 15.
Remove from oven and let cool 5 minutes, then serve hot.

 

 

Fish Taco Sauce from food.com

Posted on by
  • picgZxzgl1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill weed
    minced garlic
  • 1⁄4 teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.

Teriyaki sauce from http://thewoksoflife.com/

Posted on by

mall-chicken-teriyaki-82 tablespoons mirin
2 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3/4 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons oil
steamed rice, to serve

Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

 

Salsa Verde by Mario

Posted on by

download

  • 1/2 cup Fresh Parsley Leaves
  • 1/4 cup Fresh Fennel Fronds
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Chervil
  • 2 tablespoons Capers (drained)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Crushed Red Chile Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.

Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

Posted on by

19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin

Vietnamese Dipping Sauce by Mai Phom

Posted on by
  • download3 Thai bird chilies or 1 serrano chili, or to taste
  • 1 clove garlic, sliced
  • 3 tablespoons sugar
  • 2/3 cup warm water
  • 1 1/2 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons finely shredded carrots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

Note: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

Vegetable bolognese, Mario

Posted on by

Vegetarian-Bolognese-from-Cearas-Kitchen

    • 2 pounds mushrooms (such as cremini)
    • 3 medium carrots (peeled and roughly chopped)
    • 3 ribs celery (roughly chopped)
    • 5 cloves garlic
    • 1 cup milk
    • 4 ounces tomato paste
    • 1 cup dry white wine
    • kosher salt and freshly ground black pepper

In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.

In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.

In a large, heavy-bottomed pot, add olive oil and place over medium heat.

Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.

Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!