Tag Archives: sauce

Fish cakes with basil aioli

Serves 4

  1. 1/2 cup mayo
  2. 4tb fresh basil
  3. 2tb lemon juice
  4. 1 clove garlic
  5. 3/4tsp salt
  6. 3/8tsp pepper
  7. 1lb cod, cut into 1in pieces
  8. 1 egg
  9. 1-1/2 cup panko
  • Process 1-4, 1/4tsp salt and 1/8tsp pepper. Set aside all but 3tb aioli.
  • Add cod in two batches and pulse 2-3 times. Fold in egg, half of panko and remaining sat and pepper. Form 4 1in patties and dredge in remaining panko.
  • Cook on medium heat for 5 minutes per side. Serve with aioli.

Bacon Jam

Makes 1 cup

  1. 1lb thick-cut bacon, cut into 1in pieces
  2. 1 onion, sliced
  3. 4 cloves garlic, smashed
  4. 3/4tsp chili powder
  5. 2/3 cup coffee
  6. 1/3 cup water
  7. 4tb cider vinegar
  8. 4tb maple syrup
  9. 2tb brown sugar
  • Render and crisp bacon for about 10 minutes on med-high heat and set aside.
  • Lower heat to medium and add onion for 5 minutes. Add 3-4 for 1 minute. Add back bacon and 5-9 and simmer for 20 minutes.
  • Let cool for 15 minutes. Add to processor and pulse 5-6 times. Lasts 4 days.

Onion Jam

Makes 1 cup

  1. 3tb olive oil
  2. 1-1/4lb onions, sliced
  3. 1 bay leaf
  4. 1tsp fresh rosemary
  5. 1/2tsp salt
  6. 1/4tsp pepper
  7. 2 cloves garlic, smashed
  8. 4tb balsamic vinegar
  9. 4tb water
  10. 2tb sugar
  • Cook 1-6 for 10 minutes on med-high heat covered, stirring occasionally. Lower heat to med-low, add garlic and continue cooking uncovered for 15 minutes or until golden brown.
  • Add 8-10, increase heat to med-high and simmer for 2 minutes. Discard bay leaf, add to processor and pulse 5-6 times. Lasts 4 days.

Gribiche

Makes 1 cup

  1. 1 shallot, minced
  2. 1tb capers, minced
  3. 1tb cornichons, minced
  4. 1/2tb dijion mustard
  5. 3tb red wine vinegar
  6. 3/4 cup olive oil
  7. 3 hard boiled eggs, grated
  8. 1tb parsley
  9. 1tb tarragon
  10. 1tb chives
  • Whisk 1-4. Whisk in vinegar. Whisk in oil. Mix in 7-10. Lasts 2 days.

Roasted dry-rubbed beef back ribs with jalapeno-pecorino corn and mop sauce

Serves 4

  1. 1tb salt
  2. 1/2tb cumin
  3. 1/2tb paprika
  4. 1/2tb onion powder
  5. 1/2tb garlic powder
  6. 1/2tb chili powder
  7. 1/2tsp pepper
  8. 5tb brown sugar
  9. 2 racks beef back ribs
  10. 4 ears corn
  11. 1-1/2tb butter, melted
  12. 4tb pecorino
  13. 2tsp finely diced or grated jalapeno
  14. 1 cup yellow mustard
  15. 4tb honey
  16. 4tb cider vinegar
  17. 1tsp hot sauce
  • Combine 1-7 with 4tb sugar, rub ribs and rest for 1 hour. Roast at 300 degrees on upper-middle rack for 2 hours.
  • Rub corn with butter, wrap in foil and roast on lower-middle rack for 25 minutes. Remove ribs and corn and rest for 10 minutes.
  • Meanwhile, combine 12-13 on a small plate. Roll corn in mixture. Combine 15-17 with remaining brown sugar. Slice ribs and serve.

Sheet pan chicken shawarma wraps

Serves 6

  1. 6tb olive oil
  2. Juice of 2 lemons
  3. 3 cloves garlic
  4. 2tsp cumin
  5. 3/4tsp turmeric
  6. 3/4tsp paprika
  7. 1-1/2lb boneless breast or thighs, cut into 1/2in slices
  8. 1 red bell pepper, cut into 1/2in slices
  9. 1 yellow bell pepper, cut into 1/2in slices
  10. 1 red onion, halved and cut into 1/2in slices
  11. 1/2 cup tahini
  12. 1/2 cup warm water
  13. 6 pitas or lavash
  • Mix 4tb oil, juice of 1 lemon, 2 cloves garlic, 1/2tb cumin and 5-6 and toss with chicken. Marinate at least 2 hours or overnight.
  • Toss 8-10 with remaining oil, place on foil-lined sheet pan along with chicken and roast at 400 degrees for 25-30 minutes.
  • Meanwhile, process tahini with remaining 2-4. Add water, process and set aside.
  • Toss tahini sauce with chicken and veggies. Fill pitas or lavash and serve.