Salt Pepper And Lemon Dipping Sauce Recipes

Steps:

• For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce, fish sauce and lime juice. Mix well and set aside.
• For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce, vinegar and ginger. Mix well and set aside.
• For the abalone: With a meat mallet, pound the abalone steaks to 1/8-inch thick, and then cut into 1/2-inch strips. On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry in the wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper. Season the fried abalone with the salt and pepper mixture. Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions and small bowls of both dipping sauces on the side.

Steps:

• Heat a large cast-iron skillet over medium-high heat.
• Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
• Transfer the peppers to a plate and continue the process if you have any additional peppers.
• Serve warm with spicy lemon dipping sauce.
• Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.

Steps:

• Combine all the ingredients and mix well.

Steps:

• For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
• Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
• Refrigerate for 8 hours.
• For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
• Soak the wooden skewers in water for 30 minutes.
• Remove the beef from marinade and discard the marinade.
• Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
• Season each beef skewer with seasoned salt and more black pepper.
• Place on a medium grill (about 350-375°F).
• Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
• Serve with lemon dipping sauce.
• Delicious!