Note: My Web pages are best viewed with style sheets enabled.
A sauce is an ingredient in a dish or something served with a dish. A marinade is used to season a dish before cooking.
See also Teriyaki.
I often use the following on chicken or lamb. However, it should also be good with fish.
Marinate the meat the night before it is to be cooked.
1/4 cup olive oil
1/4 cup lemon juice
3-4 garlic cloves
fresh leaves from about 12 inches of rosemary branches
Peal and dice the garlic. Place in a blender.
Rinse the rosemary branches. Strip the leaves directly into the blender.
Add the oil and juice to the blender. Blend until the rosemary and garlic are thoroughly chopped.
Place the meat in a Ziploc bag. Pour the marinade into the bag and seal. Kneed the bag to ensure all the meat is coated. Refrigerate.
The next morning, turn and kneed the bag. Turn and kneed the bag again several times during the day. About two hours before cooking, take the bag from the refrigerator to allow the meat to reach room temperature. Turn and kneed the bag at least one more time.
Cook the meat.
This is especially good if you are going to barbecue or grill the meat. After removing the meat from the Ziploc bag, the remaining marinade may be used to baste the meat while it is cooking.
As mentioned with other recipes, garlic is fibrous. A blender or food processor cannot chop it fine unless it is first finely diced with a knife.
22 January 2008
This is not original with me, but I can't remember how I learned this recipe. It's great with cooked vegetables.
2 heaping TBS mayonnaise
1 TBS capers
1/2 tsp curry powder
Unless they are very small, chop the capers in a mini-processor.
In a cup, mix all the ingredients with a fork. Microwave the sauce at low power for 20 seconds. Mix again. Repeat microwaving and mixing until the sauce is quite warm (almost hot).
You must be very careful not to rush when heating the sauce. If it gets too hot or starts to actually cook, the mayonnaise will curdle and separate. If you don't have a microwave, set the cup in a pan of hot water — using hot water from the tap and not heated on the stove — and merely keep mixing until the sauce is warm enough.
We use this as a dipping sauce for artichokes. For this purpose, the recipe above is sufficient for the two of us.
This is excellent on asparagus or broccoli. Spoon the sauce over the vegetables and then toss lightly. For this purpose, the recipe above is sufficient for four to six servings.
22 January 2008
Main Cooking page
David Ross home