Cilantro Sour Cream Sauce Recipe Recipe For Deviled

CILANTRO SAUCE WITH SOUR CREAM AND LIME

Steps:

• Whisk sour cream and spices together. Add hot sauce and lime juice, and whisk to blend.
• Carefully whisk in milk, then stir in chopped cilantro.
• Serve immediately, or refrigerate for at least 30 minutes to let the flavors blend together.

RED-EYE RUBBED HANGER STEAKS WITH CILANTRO CHIMICHURRI AND SOUR CREAM AND ONION POTATO SALAD

Steps:

• For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them.
• Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside.
• Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve.
• For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve.
• For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, chile powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl.
• Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes.
• Add the beer to the skillet, reduce by about three-quarters and then remove from the heat.
• Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside.

PHILLY-RITO! WITH SOUR CREAM CILANTRO SAUCE

Steps:

• For the sauce: Mix the ingredients until well combined.
• For the Philly-Rito!: In a saute pan over medium-high heat, add the oil and onions. Cook until the onions are translucent, about 10 minutes. Add the sirloin and garlic powder and saute another 3 minutes. Fold in the cheeses to melt. Add the roasted red peppers and season with salt and pepper. Turn off the heat and set aside.
• In a dry skillet, warm the tortillas 1 at a time. Hold warm under a towel. To form the Philly-Rito!, spread a spoonful of the avocado onto a tortilla, top with a quarter of the meat and roll it up like a burrito. Serve with the sour cream sauce.

DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO

Steps:

• Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
• Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
• Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE

Steps:

• Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
• Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
• Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
• Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
• Serve patties with sauce.