| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
servings |
INGREDIENTS
| 3 |
|
Cloves garlic; peeled |
| 2 |
md |
Shallots; peeled and quartered |
| 1 |
|
Scotch bonnet or habanero chili; seeded and quartered |
| 2 |
ts |
Chopped fresh ginger |
| 1/2 |
c |
Flatleaf parsley leaves |
| 1/4 |
c |
Chopped fresh chives or scallion greens |
| 1/2 |
ts |
Fresh or dried thyme |
| 1 |
|
Scant teaspoon salt; or more, to taste |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
pn |
Ground allspice |
| 1/3 |
c |
Fresh lime juice; or more, to taste |
| 1/2 |
c |
Extra virgin olive oil. |
INSTRUCTIONS
Yesterday's NYTimes had 4 bbq sauce recipes from various places around the
world -- French West Indies, Spain, Georgia (the one near Russia), and Viet
Nam. The full article is interesting -- it's the June 2nd edition, page 11
of section F. Here are the recipes:
Time: 10 minutes
1. Finely chop the garlic, shallots, chili, ginger, parsley and chives in a
food processor. Add remaining ingredients, and process just to mix. Add 1/4
cup boiling water, and process to mix. Run the machine in short bursts
until you have a coarse puree. If desired, add more salt or lime juice, to
taste. The sauce can be served immediately, but it becomes more flavorful
if you let it sit for an hour.
Yield: about 2 cups.
Posted to bbq-digest by "Loren D. Mendelsohn"
<lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”