Chili ponzu sauce
Okay, so I tried a couple of new recipes this week, and I'm feeling
more capable as a cook after my quiche disaster (and a couple of other disappointing meals). The best was a chili ponzu sauce that was really vinegary and pungent flavored, delicious if you like that flavor profile. Proportions are approximate because I was just mixin' and stirrin' and tastin' 2 tbl fresh lemon juice 2 tbl rice wine vinegar 2 tbl shoyu 1 tsp orange juice concentrate (I keep a resealable jar in the freezer and use it all year for flavoring) 1 tsp fresh ginger 1 tbl Vietnamese chili sauce (any fiery red chili paste in oil would work) 1 drop sesame oil Splenda or other sweetner to taste I served it over seared sea scallops alongside some fried Dreamfields pasta (cooked spaghetti mixed with parmesan, egg, and milk and skillet fried in a little EVOO until it makes a crisp cake) and a big pan of steamed asparagus with a lemon yogurt dressing. |
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