(24 p 3) I. Like. Sauce.
Shellfish Friendly Chimmy Chury
- 1 grab of parsley
- 1 grab of Dill
- 1 small grab of tarragon
- 2 cloves of garlic
- the juice of one lemon
- olive oil
- red pepper flake to taste
Finefinefinely chop the parsley, dill, tarragon and garlic. Add lemon juice and glug in the olive oil until it makes a nice consistency. Add red pepper flakes to taste. This should sit at least over night, so go easy on the red pepper until you have tasted it AFTER they have unlocked their powers into the oil. Serve with Grilled, fried, or steamed fish types.
for a more traditional flavor for Steak, substitute dill with either parsley or cilantro.
Mignonette (sorta)
- 1/2 cup dry white wine
- 1 tablespoon sherry vinegar
- 1 shallot, finely chopped
- white pepper to taste
- salt as needed
- Beer, Wine or Champagne
Reduce wine and vinegar in a sauce pan by about half. Remove from heat and stir in remaining ingredients. Set aside at room temperature for at least an hour before refrigerating. Watch the salt, shell fish are salty creatures and you don’t want too much of that action. Combine with a bit of Champagne before serving. Serve chilled.
Alex’s Red’ish Sauce
- 1 small red onion
- 1 shallot
- a pinch of red pepper flake (or more, if you like a little heat)
- 3 tablespoons of tomato paste
- 2 big glugs of sherry cooking wine
- 1 glug of balsamic vinegar
- 1 tablespoon dark dark dark brown sugar
- 2 spoons of apricot preserves
- 1 tsp of grated horseradish
- salt and pepper to taste
Finely chop and sauté onion, shallot and red pepper in olive oil until the shallots begins to caramelize. Add Tomato paste and brown it slightly (it will stick to the bottom of the pan, this is a very good thing). Deglaze the pan with sherry and balsamic and allow to reduce for at least 30 seconds and turn off the heat. After tomato paste is incorporated add apricot preserves. If you like, add the horseradish at this point, but that is optional. If you have anything else to add at this point, including the kitchen sink, that is optional too.
For shellfish or chicken add a few squeezes of a GOOD QUALITY French Catsup.
For a thin sauce to be brushed on brisket or ribs; thin with water until you reach the desired consistency.
your chimmy churry lsounds gorgeous…will have to try it!!