Trinidadian Green Sauce

8 scallions or green onions 1 bunch cilantro 1/2 bunch parsley 8-10 culantro leaves (optional) 13-15 garlic cloves 12-13 sprigs of thyme 1/2 red bell pepper 1/2 yellow bell pepper 1/2 green bell pepper 1-2 habanero peppers 2 cubanelle peppers 1/4 inch ginger 1/4 cup fresh lemon juice Wash all herbs and peppers and pat… Continue reading Trinidadian Green Sauce

Super Quick Pickled Carrots and Daikon

3/4 cup shredded carrots 3/4 cup thinly sliced Persian, Kirby or European cucumbers 1/2 cup shredded daikon radish 2 tablespoons unseasoned rice wine vinegar 2 tablespoons sugar 1/4 teaspoon kosher salt In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Honey Mustard Dip

1/4 cup / 60g Mayonnaise (full fat) 1/4 cup / 60g Dijon Mustard 1/4 cup / 60g Honey 1 tbsp Sour Cream 1 tsp Lemon Juice Salt & Black Pepper, to taste Combine all of your honey mustard dip ingredients, adjusting the seasoning to taste.

Spinach and Artichoke Dip

10oz / 300g Artichoke Hearts, roughly chopped (weight of DRAINED artichokes – see notes) 9oz / 250g Frozen Spinach, thawed (weighed whilst frozen – see notes) 9oz / 250g Cream Cheese, at room temp or slightly softened in microwave 3/4 cup / 75g Mozzarella, shredded (preferably low moisture mozzarella) 3/4 cup / 75g Cheddar, grated… Continue reading Spinach and Artichoke Dip

Ideas for Marinating and Grilling in Mayo

Basic process: Season meat with salt and pepper, combine some sauce or marinade with a dollop of mayonnaise and rub that all over the meat, let it marinate for a while if you feel like it, cook the meat, then serve it with the remaining sauce. Any sauce, any meat, indoors or out. Perhaps the… Continue reading Ideas for Marinating and Grilling in Mayo

Chimichurri Ideas

In addition to using chimichurri with beef, you can combine it with a dollop of mayonnaise to marinate chicken cutlets. That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob. Combine chimichurri with equal parts olive oil to use as… Continue reading Chimichurri Ideas

Carrot Top Pesto

1/3 cup pine nuts 2 small cloves garlic, peeled 4 cups lightly packed, well washed and dried carrot top greens (from 1 1-pound bunch of carrots) 1 cup lightly packed fresh basil leaves, plus more as needed (see NOTE) 1/3 cup (1 ounce) freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 1 tablespoon water… Continue reading Carrot Top Pesto

Thai Universal Stir-Fry Sauce

1/4 cup oyster sauce 2 Tbsp soy sauce 1 Tbsp fish sauce 1 Tbsp Thai seasoning sauce such as Golden Mountain Sauce (see note) Note: – You can also use Maggi Seasoning or Bragg’s Liquid Amino instead. Or just sub more soy sauce. – See post above for other ingredients you can add to “jazz… Continue reading Thai Universal Stir-Fry Sauce

Fried Shallots

1 pound shallots, peeled 2 cups vegetable oil Kosher salt Using a mandoline, slice the shallots into 1/16-?inch-?thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-?mesh strainer over a large heatproof bowl or medium saucepan. Combine shallots and oil in a medium saucepan or wok. Place over medium-?high… Continue reading Fried Shallots

Ideas for Fried Shallots

Crisp, sweet and aromatic, fried shallots are a staple condiment of Southeast Asian cuisine, frequently appearing in salads and noodle dishes, or paired with eggs and rice. If you want to improve them further, toast them in a single layer on a sheet tray in a 400-degree oven for a few minutes to deepen their… Continue reading Ideas for Fried Shallots