GEORGIAN CILANTRO SAUCE
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn't until I read Dara Goldstein's "The Georgian Feast," from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 14 grams
APRICOT CILANTRO SAUCE
This sauce is bright, thick and chunky. It goes great over grilled chicken breast. It can be made well in advance and stored in the refrigerator in a quart jar. This makes for a very quick dinner. I like to quickly grill chicken breasts that I have marinated that day on my George Foreman grill, then just heat some of this sauce and top it off. Goes great with brown and wild rice.
Provided by DogAndCatDoc
Categories Sauces
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried apricots in 1 cup boiling water for 30 minutes.
- Drain water and put apricots in food processor.
- Process to 1/4 inch size pieces.
- Reserve for sauce preparation.
- Heat oil in large pot over medium-high heat.
- Add onions and ginger, saute until onions are tender and translucent.
- Add all remaining ingredients.
- Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally (do no need to cover).
- Cool sauce and transfer to quart or pint jars.
- Store in refrigerator until needed.
- Can heat in pan or microwave to top grilled chicken breast.
Nutrition Facts : Calories 113.1, Fat 1.9, SaturatedFat 0.3, Sodium 158.3, Carbohydrate 25.3, Fiber 1.9, Sugar 16.9, Protein 1.2
CUMIN CILANTRO DUCK BREAST WITH APRICOT JUS AND JAPANESE EGGPLANT
Steps:
- Heat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring occasionally, until the shallots are softened and translucent, 5 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes until reduced and slightly thickened.
- Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and reduce for 5 minutes until thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and remove from the heat.
- Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, until the duck reaches an internal temperature of 130 degrees F for medium rare. Remove from the pan and allow to rest. Reserve some of the duck fat.
- Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mixture, making sure to firmly press onto the duck to ensure it's nicely adhered. Slice the duck lengthwise.
- Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes.
- Serve the duck with the apricot jus alongside the eggplant. Garnish with the toasted hazelnuts and microgreens.
GREEN ONION CILANTRO SAUCE
This is a great sauce to serve over grilled or baked chicken or fish, as well as a wonderful sauce to make tamales with (mix with cooked chicken, pork or tofu).
Provided by SailorBoy
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine all ingredients except stock and puree.
- Add enough stock to give your sauce the consistency of a thin gravy.
Nutrition Facts : Calories 579.3, Fat 52.3, SaturatedFat 9, Cholesterol 20.1, Sodium 429.6, Carbohydrate 14.1, Fiber 7, Sugar 3.9, Protein 19.1
PINEAPPLE-APRICOT SAUCE
From The Ultimate Diabetes Cookbook and recommend to go with recipe #278208. As put in the instructions the timing of the microwave method will depend on the wattage of your microwave but unfortunately I couldn't find in the cook book any reference to what wattage oven they used. times are estimated and have based them on the conventional method..
Provided by ImPat
Categories Sauces
Time 28m
Yield 1 2/3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Conventional Method:-.
- In a medium sized saucepan combine the pineapple juice, sugar, orange juice and cinnamon and add the water and heat until boiling and then stir in the dried apricots.
- Reduce the heat, cover and simmer for 10 minutes and allow to stand for 5 minutes.
- Pour into a blender and blend until smooth and thickened.
- Microwave Method:-.
- Place the apricots, pineapple juice, sugar, orange juice and cinnamon in a medium sized microwave safe container and stir in the dried apricots.
- Cover and cook on HIGH (100% for 6 minutes, stirring once and then allow to stand for 5 minutes).
- Pour into a blender and blend until smooth and thickened.
- Please note for the microwave method it will depend on the wattage of your microwave.
APRICOT PLUM SAUCE
Original from a book "Taste of Summer" by Diane Worthington and taken from a posting to a Mastercook e-list. Number of servings is based on a 4 cups yield and allowing 2 tbsp as a serving size.
Provided by pansies
Categories Chutneys
Time 1h
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
- In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
- Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
- Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
- NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.
Nutrition Facts : Calories 77.5, Fat 0.1, Sodium 79.4, Carbohydrate 18.4, Fiber 0.8, Sugar 16.6, Protein 0.4
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