Herbs Jazz Up the Culinary Landscape
(Page 5 of 7)
April/May 2006
By MADALENE HILL AND GWEN BARCLAY
SPICY CHARMOULA SAUCE
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Makes about 3/4 cup
This North African pungent sauce is a versatile condiment for fried fish or potatoes, and can be used as a seasoning marinade for whole fish or fillets.
1 cup firmly packed cilantro leaves
1 cup firmly packed flat parsley leaves
6 to 8 cloves garlic, sliced
2 cups fruity olive oil
2 cups mild cider vinegar, wine vinegar or lemon juice
1 tablespoon paprika
1/2 to 1 teaspoon ground cumin seed
2 teaspoons salt
1/4 to 1 teaspoon red chile, ground, or flakes, to taste
Combine all ingredients in food processor or blender; chop evenly. Taste and adjust salt and hot pepper. Store covered in refrigerator. Prepare at least one day before use. Bring to room temperature for use as dipping sauce. Variation: With addition of chopped tomatoes and onions, Charmoula doubles as a braising liquid for fish and shellfish.
RUSSIAN SALSA VERDE
Makes 4 to 5 cups
Many variations of this mixture are popular throughout Russia. This version from the Republic of Georgia is our favorite.
6 to 8 cloves garlic, peeled and mashed
4 ounces jalapeño, tabasco, serrano or other hot peppers, stemmed and seeded
1 small whole stalk celery, cleaned and ribs cut into 1-inch pieces (use leaves also)
1 large red sweet bell pepper, seeded and cut into 1-inch pieces
2 cups dill leaves and tender stems, packed
11/2 cups cilantro leaves and tender stems, packed
1/2 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/2 teaspoon salt
Place garlic and hot peppers in food processor; mince, using pulse. Gradually add celery and bell pepper, chopping fine. Add dill, cilantro, olive oil, vinegar and salt; pulse until finely chopped. In a glass storage dish, refrigerate overnight to marry flavors. Taste for salt before serving. Note: Reduce hot pepper for a milder taste.
CARIBBEAN DOG SAUCE
Makes about 2 cups
In French-speaking areas of the Caribbean, various piquant sauces are often referred to as sauce chien, meaning “dog sauce.” The name is a mystery, but does not indicate an ingredient or serving suggestion, so Fido is safe! Use this as a basting sauce and serve with grilled or roasted meats, poultry or seafood, and as a general seasoning mixture in sauces, soups and dressings. Your hot pepper amount can vary widely, according to taste.
1 small yellow onion, minced
2 large cloves garlic, mashed
1 to 3 habanero or Scotch bonnet chiles (or other very hot chile), stem, seeds and membrane removed, minced
1/2 cup chopped mango or papaya
1/2 cup raisins
1/2 teaspoon ground turmeric or small piece of fresh turmeric rhizome, minced
1 teaspoon salt
1/4 cup malt vinegar or freshly squeezed lemon or lime juice
1 teaspoon vegetable oil
1 tablespoon chopped gingerroot
2 teaspoons chopped oregano (Cuban or other strong oregano suggested)
1 teaspoon chopped thyme
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