April 18, 2014

Chef demo at Socrates sculpture park farmers market

Come on down to the Socrates Sculpture Park Greenmarket tomorrow, Saturday, from 11:30am to 1pm for a chef’s demo.  I will be preparing two delicious alternatives to your everyday salsa.  Each sauce will feature produce from the market.  Dan at Hudson Valley duck has promised some goodies for the tasting.  We love this guy.

For catering and parties at home I like to use these quick to prepare sauces for salads, grilled meats, chicken and veggies.  They give everything a real zing.  People love the unique flavors and bright colors.  Try them for your next dinner or bbq.  They take just minutes to prepare and the clean up is a breeze.

Peruvian cilantro sauce

  • 2 cups iceberg or romaine lettuce (bottom whitish parts).  Torn into pieces.
  • 1 large Mexican pepper or green bell pepper
  • 1 medium Spanish onion.  Peeled and chopped.
  • 1 bunch cilantro including stems.  Washed.
  • 4 slices seeded jalapeno
  • 1 rib celery. Chopped.
  • 2 tablespoons mayo
  • 2 tablespoons vegetable oil
  • 3 tablespoons white vinegar
  • 1 teaspoon cumin
  • 1 teaspoon kosher or sea salt
  • 1/2 cup cool water

Place all in tall container and puree till very smooth with stick blender.  Adjust salt and seasonings to taste.   If too spicy for you then add more lettuce.  It’s the secret ingredient and smooths out the dish.  Will keep for 1 week in container with tight lid.

NOTE:  For those dieting or eating raw please replace mayo and oil with equal measures of avocado.  A delicious alternative.

 

Red pepper chimi

  • 2 large red pepper.  Seeded and chopped.
  • 1 medium red onion.  Peeled and chopped.
  • 1 bunch parsley with stems.  Washed.
  • 3 large cloves garlic.  Peeled.
  • 1 tablespoon dry oregano or 2 tablespoons fresh oregano.
  • 1/2 teaspoon red pepper flake
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 cup vegetable oil or other neutral oil.
  • 1/2 cup white vinegar

Place all in tall container and puree till very smooth with stick blender.  Adjust salt and seasonings to taste.  Will keep for 1 week in container with tight lid.

 

For more information about Chef Jonathan Forgash.