2 cups lightly packed fresh cilantro 1/2 cup mayonnaise 1/2 cup lightly packed fresh mint 2 ounces queso fresco, crumbled (½ cup) 2 or 3 jalapeño chilies, stemmed and roughly chopped 3 tablespoons lime juice 1 1/2 teaspoons ají amarillo paste (optional) In a blender, combine the cilantro, mayonnaise, mint, queso fresco, chilies, lime juice… Continue reading Aji Verde (Peruvian Sauce)
Category: Relishes, Sauces, and Dressings
Roasted Red Pepper Chutney
2 tablespoons vegetable oil 2 large red bell peppers (about 9 1/2 ounces total), seeded and diced into 1/2-inch pieces (about 2 1/2 cups) 3 dried red chiles, such a chile de arbol, stemmed 1/2 teaspoon table salt or fine sea salt 1/4 teaspoon tamarind paste Water, as needed In a large, heavy skillet set… Continue reading Roasted Red Pepper Chutney
Slow Cooker Chicken Ragù With Herbed Ricotta (with pressure cooker variation)
1 1/2 pounds boneless, skinless chicken thighs 1 small carrot, peeled and chopped 1/2 yellow or red onion, finely minced (about 1 cup) 4 garlic cloves, smashed and chopped 3 tablespoons tomato paste 2 tablespoons olive oil 1 sprig fresh thyme (or 1/2 teaspoon dried thyme) 1 sprig fresh oregano (or 1/2 teaspoon dried oregano)… Continue reading Slow Cooker Chicken Ragù With Herbed Ricotta (with pressure cooker variation)
Sausage Gravy
1 pound bulk pork breakfast sausage 1/4 cup all-purpose flour, or instant flour like Wondra 1 teaspoon freshly ground black pepper, or to taste 2 1/2 cups whole milk Salt to taste ground sage to taste (optional) ground fennel to taste (optional) ground red pepper to taste Set a large, heavy-bottomed skillet over medium heat… Continue reading Sausage Gravy
Japanese Carrot-Ginger Dressing
1 carrot (4.8 oz, 135 g) 1/4 onion (2.5 oz, 70 g) 1 knob ginger (1″, 2.5 cm; 0.6 oz, 17 g; preferably young/spring ginger for a milder taste) 1 1/2 Tbsp sugar 1 Tbsp miso (I use mild and mellow white miso) 1/4 tsp kosher or sea salt (I use Diamond Crystal; use half… Continue reading Japanese Carrot-Ginger Dressing
Fruit-Mustard Glaze for Pork
2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed 2 tablespoons whole-grain mustard, plus more if needed In a small bowl, stir together 1/4 cup water, the preserves and the mustard. After searing pork, pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes. Transfer pork to… Continue reading Fruit-Mustard Glaze for Pork
Quick Chile Sauce
9 Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped 1 1/4 teaspoons kosher salt 3 ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped 3 tablespoons white wine vinegar, apple cider vinegar or other light vinegar 1/4 cup/60… Continue reading Quick Chile Sauce
Sweet and Spicy Chili Sauce For Korean Fried Chicken
1/4 cup gochujang (see note) 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 tablespoons dark brown sugar 3 medium cloves garlic, minced (about 1 tablespoon) 1 teaspoon grated fresh ginger 1 tablespoon toasted sesame oil Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to… Continue reading Sweet and Spicy Chili Sauce For Korean Fried Chicken
Sweet Soy Sauce For Korean Fried Chicken
1/2 cup soy sauce 2 tablespoons rice wine vinegar 1/4 cup mirin or other sweet rice cooking wine 3/4 cup brown sugar 2 medium cloves garlic, minced (about 2 teaspoons) 1 teaspoon grated fresh ginger 1/2 teaspoon crushed dried red pepper (preferably Korean gochugaru, see note) 2 teaspoons toasted sesame oil 1 tablespoon corn starch… Continue reading Sweet Soy Sauce For Korean Fried Chicken
Onion Chutney (for papadum)
1/2 medium white onion sliced thin 1 1/2 tbsp chili masala sauce I like Tamarina brand 1 1/2 tbsp ketchup 1 tsp cumin seed 1/4 tsp salt – you can go up to 1/2 tsp depending on your taste 1/8 tsp amchoor powder for a bit of tang Slice your onion thinly. Really thinly. Cut… Continue reading Onion Chutney (for papadum)
Coconut Sambol (Pol Sambola)
1 onion, chopped 1 tsp. ground peppercorns 2-3 tsp. cayenne pepper 6 oz. (175 g) shredded, unsweetened coconut 1 tbsp. Maldive fish (or dried shrimp) salt to taste juice of lime Grind onions and peppercorns together. Mix all ingredients together in a bowl. The flavor of lime should be dominant.
Jean-Georges Vongerichten’s Ginger Vinaigrette
1 cup extra virgin olive oil 1 2-inch piece of ginger, peeled and roughly chopped 1 tablespoon sherry vinegar 2 tablespoons fresh lime juice Salt freshly ground pepper Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest… Continue reading Jean-Georges Vongerichten’s Ginger Vinaigrette
Miso-Sesame Vinaigrette That’s Good on Anything
2 medium garlic cloves, smashed with the side of a knife 1 small shallot, roughly chopped 2 tablespoons shoyu or tamari 2 tablespoons balsamic vinegar 2 tablespoons red or white wine vinegar 1 tablespoon light miso paste 1 tablespoon dark brown sugar 1/2 cup grapeseed, vegetable or canola oil 2 tablespoons toasted sesame oil 2… Continue reading Miso-Sesame Vinaigrette That’s Good on Anything
Red Chili – Garlic Chutney
10 Dried Red Chili Whole kashmiri chili prefered 1 cup Water for soaking chili 10 cloves Garlic medium, peeled 1/4 tablespoon Salt 1/2 cup Water for blending Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make… Continue reading Red Chili – Garlic Chutney
Jackfruit Jam
1 1/2 lbs jackfruit pods, without seeds or membranes, cut into strips or diced 1/2 cup sugar 1 cup water Lime wedges Add the jackfruit, sugar and water to a non-stick pot and bring to a gentle simmer, stirring often. Cook till the water has reduced by half and the jam has a thick marmalade… Continue reading Jackfruit Jam
Most Basic Cilantro Chutney
1 bunch fresh cilantro, preferably organic, stems and leaves roughly chopped (about 4 cups) 1 small Indian green chile or serrano chile, roughly chopped 2 tablespoons fresh lime juice (from about 1 lime), plus more if needed 1/4 teaspoon granulated sugar 3/4 teaspoon kosher salt, plus more if needed In a blender, combine all the… Continue reading Most Basic Cilantro Chutney
Basic Pan Sauce (for Anything)
2 tablespoons fresh lime juice 2 tablespoons maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Kosher salt (Diamond Crystal) and black pepper 3 tablespoon cold butter In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper. After searing anything—meat, vegetables, whatever—in the… Continue reading Basic Pan Sauce (for Anything)
Buffalo Sauce
1/2 cup unsalted butter 1 tablespoon finely grated garlic 3/4 cup cayenne-based hot sauce, preferably Frank’s RedHot 2 packed tablespoons dark brown sugar, plus more to taste 1 tablespoon distilled white vinegar Kosher salt and black pepper In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring… Continue reading Buffalo Sauce
Go-To Mint-Cilantro Vinaigrette
1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette
Green Goddess Dressing
2 oil-packed anchovy fillets 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods 1/3 cup full-fat Greek yogurt 1/2 cup parsley leaves 1/3 cup basil leaves 1 to 2 tablespoons lemon juice 2 tablespoons finely chopped fresh tarragon leaves 3 tablespoons minced chives Salt Freshly ground black pepper In a food processor, combine the anchovies, mayonnaise, yogurt, parsley,… Continue reading Green Goddess Dressing