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 CHEF'S FAVORITE
SAUCES
 Peanut Sauce
This sauce
is an excellent accompaniment to all of our sates and
brochettes.
1/4 cup
chopped green onions
1/4 cup chopped fresh cilantro leaves
1 jalapeno peppers, stemmed, seeded and chopped
1
teaspoon minced garlic
1 teaspoon minced ginger
8 oz.
smooth peanut butter
2 tablespoons sesame oil
2 oz.
soy sauce
1 oz. fish sauce (nam pla)
2 tablespoon fresh
lime juice
8 oz. canned coconut milk
Hot sauce,
optional
In a food
processor, combine the green onions, cilantro, jalapenos,
garlic, and ginger and blend on high speed for 30 seconds,
scraping down the sides of the bowl. Add the peanut butter and
sesame oil and blend, scraping down the sides, for 30 seconds.
Add the soy sauce, fish sauce and lime juice and process to
blend. Add the coconut milk and process until smooth, scraping
down the sides, as needed. You may add hot sauce to taste, if
desired. Yield: 3 cups
Sweet Chile Dipping Sauce:
This sauce
is the perfect match for many of our various egg rolls, spring
rolls, wontons or dumplings, as well as, all of our crusted
chicken tenders.
1
tablespoon vegetable oil
1 med. red bell pepper, seeded
and minced
2 shallots, minced
1 tablespoon minced
ginger
1 teaspoon minced garlic
2 teaspoons red pepper
flakes
1 tablespoon minced lemongrass
1/4 cup rice wine
vinegar
1 lime, juiced
3 tablespoons honey
1
teaspoon salt
Pour oil
in a hot sauté pan; add the red bell pepper, shallots, garlic,
ginger, pepper flakes, and lemongrass and sauté until soft.
Deglaze with vinegar and lime juice and simmer for 1 minute.
Stir in the honey and salt. Serve at room temperature. Yield:
1 cup
Tropical Salsa
This salsa
is a refreshing enhancement to any one of our quesadillas,
empanadas, crab cakes or fritters.
1 ripe
mango, peeled, seeded, and diced
1 ripe papaya, peeled,
seeded, and diced
1/2 cup fresh or canned pineapple
diced
1/4 cup finely chopped red bell pepper
1/4 cup
finely chopped red onions
2 jalapeno pepper seeded and
minced
11/2 teaspoons minced garlic
4 tablespoons
chopped fresh cilantro
1 oz. fresh lime juice (2 limes)
1 teaspoon salt
Combine
the mango, papaya, pineapple, red bell pepper, red onion,
jalapeno, and garlic, in a bowl and stir to combine. Add the
cilantro and salt, and mix well. Adjust seasoning, to taste.
Yield: 2 cups
Oven Roasted Tomato Basil
Pesto
The
concentrated flavor and aroma of this zesty pesto will
accentuate our calzones, stuffed artichoke hearts and our
breaded cheese raviolis.
10 to 12
plum tomatoes; halved and seeded
2 cups packed fresh basil
leaves
2 teaspoons minced garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
1/2 cup freshly grated
Pecorino cheese (or Parmesan)
Kosher salt and freshly
ground pepper, to taste
Cut the
tomatoes in 1/2 and place them, cut-side down, on a baker's
rack set in a roasting pan Drizzle the tomato halves with 3
tablespoons of the olive oil and roast in a preheat 200ºF oven
for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark
red.
Combine
the basil, garlic, and pine nuts in a food processor and pulse
until coarsely chopped. Add the oven roasted tomatoes and
pulse chop until fully incorporated. Drizzle in the 1/2 cup of
extra virgin olive oil and process until semi-smooth. Transfer
to a bowl, mix in the grated cheese, and season to taste.
Yield: 3 cups
Apricot-Ginger Dipping
Sauce
This sauce
makes an outstanding compliment when served with our coco-nut
crusted chicken tenders, butterflied shrimp, or lobster
skewers.
7 oz.
apricot jam
2 tablespoon freshly grated ginger
2
tablespoon Dijon mustard
1large jalapeno pepper, seeded
and minced
4 tablespoons freshly squeezed lime
juice
Place all
ingredients in a blender or food processor and blend until
smooth. Yields: 1 cup
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