| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Georgian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Plums, not too ripe |
| 2 |
T |
Fresh lemon juice, or more |
|
|
to taste |
| 2 |
T |
Olive oil |
| 1 |
t |
Red wine vinegar, or more |
|
|
to taste |
| 3 |
|
Cloves garlic, minced |
| 1 |
t |
Ground coriander |
| 1/2 |
t |
Salt, or more to taste |
| 1/2 |
t |
Hot pepper flakes |
| 1/4 |
t |
Black pepper |
| 1/4 |
t |
Ground cumin |
| 2 |
T |
Finely chopped cilantro |
| 2 |
T |
Finely chopped fresh dill |
| 1/2 |
t |
Sugar, if desired. |
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: 20 minutes
Cook plums in boiling water to cover for 30 seconds. Drain in a
colander, rinsing with cold water. Pull off skins. Remove stones.
Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic,
coriander, salt, pepper flakes, black pepper and cumin in a saucepan.
Simmer until plums are very soft, 5 minutes. Puree mixture in a food
processor. Return it to saucepan, and stir in the cilantro and dill.
Simmer sauce until thick and flavorful, about 5 minutes. If desired,
add salt, lemon juice or vinegar to taste. If too tart, add sugar.
Serve at room temperature. Yield: 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.
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