Sauces and Dips
Parsley Sauce
Pineapple Cilantro with Beer (sweet and tangy)
Roasted Red Pepper and Walnut (rich and textured)
Homemade Smokey Ketchup
Lemon Dill Tartar Sauce
Cucumber Dipping Sauce
Citrus-Ginger Teriyaki Dip
1 cup 50 ml minced parsley
2 hard cooked eggs, minced
½ cup 125 ml olive oil
½ cup 125 ml lemon juice
1/3 cup 75 ml chopped capers
1 garlic clove, minced
In small saucepan, mix ingredients and heat over medium heat until warm, stirring occasionally.
Pineapple Cilantro with Beer (sweet and tangy)
6 oz (170 ml) beer
1 cup (250 ml) pineapple segments
1 jalapeno pepper, chopped
2 tbsp (30 ml) maple syrup
1 tbsp (15 ml) lime juice
¼ tsp (2 ml) chili paste or powder
¼ tsp (2 ml) ginger paste or powder
½ tsp (2 ml) garlic paste or powder
4 tbsp (60ml) fresh cilantro, chopped
Simmer on low, beer, pineapple cubes and chopped jalapeno peppers until pineapple is soft (about 20 minutes). Pour beer/pineapple/pepper mixture into blender. Add maple syrup and blend about 30 seconds. Return mixture to your stove top. Add lime juice, chili, ginger and garlic. Simmer on low until desired consistency is reached (about 10 minutes). Allow to cool. Add chopped cilantro.
Serve garnished with fresh cilantro leaves.
Yield: About 1 cup (250 ml)
Roasted Red Pepper and Walnut (rich and textured)
¼ cup toasted walnuts
2-3 whole roasted red peppers
3-4 cloves roasted garlic
1/8 cup chopped leek
2 tbsp (30 ml) lemon juice
Salt & pepper to taste
Blend all ingredients until semi- smooth (will be gritty due to nuts).
Stir in 2 tbsp (30 ml) lemon juice. Salt and pepper to taste.
Serve topped with slices of roasted garlic and fresh cracked pepper.
Yield : About 1 cup (250 ml)
3 medium ripe tomatoes, halved
¼ onion, sliced
2 cloves garlic, peeled,
4 tbsp (60 ml) rice wine vinegar
2 tbsp (30 ml) maple syrup
½ tsp (2 ml) chipotle sauce
1 tbsp (15 ml) tomato paste
½ tsp (2 ml) cayenne pepper (optional)
1 tbsp (15 ml) olive oil
Spray or drizzle a small amount of cooking oil on a non-stick baking pan. Roast tomatoes, onion and garlic cloves in a 400° F/ 200° C oven for about 30 minutes.
Allow roasted vegetables to cool. Mix in blender with vinegar, maple syrup, chipotle sauce, olive oil, tomato paste and cayenne pepper (optional), until smooth (about 1 minute).
Note: To reach desired consistency you may wish to further reduce sauce on stove top at a low setting for about 20 minutes.
Yield: About 1 cup (250 mL)
Mix the following ingredients together and chill:
¾ cup mayonnaise or whipped oil dressing
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) relish
2 tbsp (30 ml) finely chopped green olives
3 tbsp (45 ml) finely chopped fresh dill or dill paste
2 tbsp (30 ml) grainy mustard
2 tsp (10 ml) finely chopped red onion
Lemon zest
Serve topped with sprigs of fresh dill or lemon zest.
Yield: About 1 cup (250 ml)
¼ medium-sized cucumber, finely-chopped
4 tbsp (60 ml) Seasoned rice-wine vinegar
3/4 cup (175 ml) Sour cream
2 tbsp (30 ml) Finely-chopped fresh green onion
1 tsp (5 ml) Cayenne
1 tbsp (15 ml) Finely-chopped capers
2 tbsp (30 ml) Fresh lemon juice
Finely chop cucumber and mix in rice-wine vinegar. Marinate overnight
Next day, mix together sour cream, green onion, capers and cayenne.
Drain excess vinegar from the cucumber and fold into the sour cream mixture.
Garnish with chopped green onion and capers.
Season to taste with 1-2 tbsp lemon juice and ½ tsp salt if desired.
In a saucepan mix the following:
½ cup (125 ml) Reduced sodium Teriyaki sauce
½ cup (125 ml) Granulated sugar
2 tbsp (30 ml) Fresh lime juice
2 tbsp (30 ml) Fresh lemon juice
1 tsp (5 ml) Cayenne (optional)
1 tsp (5 ml) Finely-chopped fresh ginger
Mix all ingredients together.
Bring to a boil while stirring to dissolve the sugar, cool and serve.