dressings & sauces

Anniversary Tartar Sauce

To accompany Fish n’ Chips

 

  1. 1 small garlic dill pickle, minced
  2. 1/4 cup mayo
  3. 1/4 cup sour cream
  4. 1 tsp mustard
  5. lemon juice and black pepper to taste

mix

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dressings & sauces, Petit Bites

Spiced Olive Oil for dipping

I recently had this at a Middle-Eastern fusion restaurant as the bread-olive oil starter.  It’s addictive, fast, and cheap!

  • 1-2 tsp each of sumac, sesame seeds, dried thyme
  • 1/2 tsp each  red chili flakes
  • 1-3 tbsp Olive Oil (if necessary, lighten with some vegetable oil)
  • optional : dash of dried marjoram and ground black pepper

Mix everything together.  Eat with fresh bread, cheese, and cucumber 🙂

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dressings & sauces, Petit Bites, Sides, Vegetables

Juergen’s all-purpose side sauce

This goes really well on steak or a roast.  It also goes with bread as a snack.  Guaranteed, Juergen is eating this right now.

Ingredients:

  • 1/2 red onion, finely chopped (optional)
  • olive oil
  • 1-2 avocados, chopped
  • 1-2 thai /serrano /jalapeno/jabanero chiles, very finely chopped
  • 2-3 tomatoes, chopped
  • lemon juice
  • salt

Method:

  1. Combine the tomato, onion, chili, and avocado in a bowl.
  2. Add a hefty drizzle of olive oil and mix.  Don’t mash up the avocado like guacamole.
  3. Add lemon juice and salt to taste.
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dressings & sauces, Mains, Pasta, Petit Bites, Sides

Red and White Sauce

I apologize for the roughness of this recipe.  But there’s no time like the present to shed your water-wings and swim in the deep end!

Put about a cup of plain yogurt, a clove or two of garlic, and some salt in a blender (or just finely mince the garlic and mix with yogurt and salt). Blend until smooth. You can adjust the amount of yogurt, garlic, and salt as you like. Stir in half a bunch of chopped fresh dill (optional).

In a small sauce pan add a few tbsp of canola oil.  Heat over medium heat for a few minutes.  Add 1-2 tbsp of crushed red pepper and paprika, fry for a minute or two.  You can also add some finely chopped flat leaf parsley and a tbsp of tomato paste if you like.  This time I made it without dill and with tomato paste–if you make it with dill, I suggest you omit the tomato paste.

Toss cooked penne pasta with the yogurt sauce.  Serve in serving bowls and drizzle the fried red pepper over it. (it’s much thicker and richer if you add tomato paste, I suggest you add some water)  Chopped red onion is also a nice garnish 🙂

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