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Saturday, March 06, 2010

Chimmichurri, Spicy Sweet and Sour Sauce, and Toasted Pumpkin Seed Sauce

Seasonal Recipe of the Week
Sauces are the difference between “Oh. Another piece of grilled chicken,” and “My! Doesn’t this look special!” All three recipes can be made ahead of time and stored ‘til needed.


1/4 cup olive oil
2/3 cup white wine vinegar
3 tablespoons sherry
3/4 cup fresh cilantro, chopped
1 cup parsley chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
1 shake of red Chile flakes
Salt and pepper to taste

Put everything but the oil in the blender or food processor and pulse till smooth. Then while machine is running, add the oil in a slow steady stream.

Spicy Sweet and Sour Sauce

2 1/2 tsp. cornstarch
1 c. cold water
4 tbsp. sugar
5 tbsp. brown sugar
4 tbsp. ketchup
1/3 c. green onions cut in 1-inch lengths
1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
1/3 c. fresh ginger, finely shredded
1/2 tbsp. dry sherry wine
2 tbsp. sesame oil

Combine cornstarch and 1/4 cup water. Stir in remaining water. Stir in white sugar, brown sugar and ketchup. Set aside. Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic. Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.

Toasted Pumpkin Seed Sauce

1 large onion, chopped
3 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
3 cloves chopped garlic
1 diced Jalapeno
1 cup pumpkin seeds
3 slices white bread, crusts removed and cut into small pieces
1 cup half and half with 1 teaspoon Knorr chicken base mixed in
1 cup water
3 shakes Tabasco (optional heat)

In a large sauté pan, heat the olive oil then add the onions, garlic, Jalapeno, and cumin. Cook till onions are tender. Then add the pumpkin seeds and cook till seeds appear toasted and brown. Next add the bread cubes and cook till the bread starts to brown and absorbs all the oil in the pan. Now add the half and half and stir and cook till it reduces by half. Now put the whole thing into the food processor and mix till a smooth paste forms. Add water to thin to a sauce consistency. Adjust seasonings.