Chermoula Sauce

This is the Middle-Eastern version of Chimichurri sauce, major changes being half & half parsley/cilantro instead of just parsley as well as some additional Middle-Eastern spices. Also, the red wine vinegar is swapped for fresh lemon juice and zest.

This also differs from Chimichurri sauce in that it is run through the food processor. So, while the sauce should remain textured, it is more of a finishing sauce than a braising & finishing sauce.

Chermoula Sauce

adapted from The Mediterranean Dish

Ingredients:

1 bunch parsley (1 cup chopped)

1 bunch cilantro (1 cup chopped)

1 lemon, juice & zest

2 cloves garlic

1 tsp. ground coriander 

1 tsp. red pepper flakes

1/2 tsp. paprika 

1/2 tsp. ground ginger

1/4 tsp. saffron threads (optional)

3/4 cup olive oil 

Instructions:

1. Remove stems from parsley, and roughly chop using the food processor. Scrape out into a medium bowl and set aside.

2. Remove stems from the cilantro, and roughly chop using the food processor. Scrape lut into the medium bowl and leave aside. 

3. Add garlic cloves to the empty food processor bowl and mince using the pulse setting. 

4. Re-add herbs to the food processor bowl along lemon juice, lemon zest, and all spices. Do not add olive oil yet & pulse to combine.

5. With the food processor running, drizzle in the olive oil slowly.

6. Serve overeat, tish, vegetables, pasta salad, etc. Enjoy!

Chimichurri Sauce

Absolutely incredible, authentic Chimichurri recipe from Uruguay. Use it to baste your steak while cooking, then drizzle over top to serve.

This sauce can  can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Chimichuri Sauce

from Santiago in Uruguay

Ingredients:

1 cup olive oil

1/4 cup red wine vinegar

1 cup parsley, finely chopped

6-8 cloves garlic, minced

4 small red chilies, deseeded and finely chopped  (~1 tablespoon chopped)

1.5 tsp. dried oregano

2 tsp. coarse salt

1 tsp. pepper

Instructions:

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release flavors into oil before using. Ideally, allow to rest for 2 hours if time allows.

Boursin Cream Sauce

 

Delicious easy flavorful cream sauce. Serve with fish, chicken, pork chops, or whatever else you'd like!

Boursin Cream Sauce

adapted from Salt & Lavender

Ingredients:

1 Tbs. butter

1 Tbs. olive oil

1/2 onion, finely diced

1 - 5.2 oz. (150 g.) Boursin Garlic & Fine Herb cheese

3/4 cup chicken broth

2 Tbs. parsley, finely chopped 

1 tsp. lemon juice

Instructions:

1. To a skillet, add butter and olive oil. Cook over medium-high heat until butter is melted.

2. Add onions, and cook until soft. 

3. Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until sauce is smooth.

4. Simmer for about 4-5 minutes, then stir in the chopped parsley. Cook for a few more minutes until desired thickness. Season with salt and pepper to taste.

Sweet Potato Noodles with Browned Butter Miso sauce

 

Easy delicious 5-ingredient recipe. I recommend cutting the noodles smaller so more surface area for the sauce to coat.

Sweet Potato Noodles with Browned Butter Miso sauce

from dandumbrell

serves 2-4

Ingredients:

2-3 sweet potatoes (enough to get 500g of puree)

400g flour (more as needed)

1/2 tsp. salt

1 stick butter

2 Tbs. white miso

3/4 cup reserved pasta water

For serving:

- sliced green onions (optional)

- furikake (optional)

Instructions

1. Peel sweet potatoes. Chop into cubes and put into a large sauce pan (will reuse pan later to boil pasta). Cover with 1 inch of salted water, and boil potatoes until soft. Keep the water in the pan to reuse for pasta.

2. Scoop the sweet potatoes out of the water. Measure out 500 g of sweet potatoes and place into a medium bowl. Puree by mashing well with a fork or potato masher.

3. Add flour and salt to potatoes. Mix ingredients until combined then knead for 6-8 minutes until dough is smooth. If dough is too wet, add more flour 20 grams at a time.

4. In a large sauce pan, melt butter on medium-high heat until nutty and brown. Turn off heat, and whisk in miso paste until smooth.

5. Bring potato water to a low simmer, and make noodles by cutting off thin short strips of the dough into the water. Do until all dough is used. Bring water up to a boil (add more water if needed for noodles) and cook until noodles are floating (~5 minutes). Reserve 3/4 cup water for sauce.

6. Whisk reserved pasta water into butter sauce, the. strain noodles and add to pan. Serve, top with desired toppings (green onion is highly recommended) and enjoy!

Tartar Sauce

 

Delicious tartar sauce I've been making with my fish frys. I happened to have some chopped chives that I added, although the recipe doesn't call for it.

Tartar Sauce

adapted from Natasha's Kitchen

3-4 servings

Ingredients:

1/2 cup real Mayonnaise

1/3-1/2 cup pickle relish, to taste

1 Tbsp fresh dill, finely chopped (or 1 tsp. dried)

1 Tbsp fresh parsley, finely chopped (or 1 tsp. dried)

1/2 tsp lemon juice

1/2 tsp sugar

1/8 tsp freshly ground black pepper

1 Tbsp finely chopped onion (optional)

Instructions:

1. Combine all ingredients. Enjoy!

Cranberry Remoulade

To serve with crab cakes!

Cranberry Remoulade

adapted from key ingredient

Ingredients:

3/4 cup mayo

1 Tbs scallions, chopped

1 Tbs capers, chopped

1/4 cup whole cranberry sauce 

1 Tbs lemon juice

Instructions:

1. Combine all ingredients.

Enchilada Sauce

This sauce is simple, delicious, and authentic. I really like adding the corn tortilla for a more gritty texture. I highly recommend making a double batch so there's extra to freeze.

Enchilada Sauce
based on foodiecrush

Ingredients:
- 3 cups water
- 3 oz. dried guajillo chilies, stemmed and seeded (or use a blend of dried chilies)
- 1 cinnamon stick
- 2 Tbs. oil, divided
- 1/4 cup chopped cooking onion
- 1 medium tomato, diced
- 1 clove garlic, minced
- 1 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 corn tortilla

Instructions:
1. In a sauce pot, bring water, chillies, and cinnamon stick to a boil. Reduce heat, cover, and simmer for 30 minutes or until the chillies are tender. Set aside, reserving the water.
2. In a large skillet, 1 Tbs. oil on medium heat. Add onion, and cook until soft (~5 mins), stirring occasionally. Add tomato, garlic, salt, oregano, smoked paprika, and cumin. Saute for another 5 minutes.
3. In a blender, combine chillies, onion mix, tortilla, and 2 cups of the chillies water. Blend until smooth. Optional: you can strain your sauce in a fine mesh if you would like a smoother sauce.
4. In the large skillet, heat remaining 1 Tbs. oil on high heat. Add sauce to pan and cook on high for 1 minute, stirring constantly, then reduce heat to low medium and let cook for another 4-5 minutes. Add more chillies liquid to thin as desired.