Crudités With Bacon Xo Sauce Recipes

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CRUDITéS WITH BACON XO SAUCE



Crudités With Bacon XO Sauce image

XO sauce can be used as an all-purpose condiment. It's great over rice, steamed or roasted veggies, or roast chicken.

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 19

4 slices bacon
1 cup vegetable oil
6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced
1 medium shallot, finely chopped
5 salt-packed anchovies, rinsed, chopped
3 red Thai chiles, seeds removed, finely chopped
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, finely chopped
1/2 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
8 ounces haricots verts or green beans, trimmed
4 (3/4-inch-thick) slices country-style bread
2 tablespoons olive oil
2 small bunches carrots, any color, scrubbed, tops trimmed, halved if large
1 fennel bulb, cut into 1/2-inch wedges
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 pound cooked fingerling potatoes, halved lengthwise

Steps:

  • Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
  • Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.
  • Working in separate batches and transferring each item to bowl with bacon as it's done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.
  • Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.
  • Cook haricots verts in a medium pot of boiling salted water until bright green and crisp-tender, about 3 minutes (4 minutes if using green beans). Transfer to a plate and chill to stop cooking while you grill the bread.
  • Prepare grill for medium-high heat (or heat a grill pan over medium-high). Brush both sides of bread with oil and grill until lightly charred, about 2 minutes per side.
  • Toss carrots, fennel, and haricots verts with lime zest and lime juice in a large bowl. Transfer to a platter and scatter crushed ice over. Place grilled bread and potatoes on another platter. Serve with XO sauce for dipping.
  • Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.

CRUDITE AND 3 SAUCES



Crudite and 3 Sauces image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 tins flat filet anchovies, lightly drained
1 tablespoon small capers in brine
2 tablespoons caper brine
1 clove garlic, cracked from skin
1/2 cup extra-virgin olive oil
1/2 cup pitted small black olives, such as Nicoise, kalamata may also be used
2 tablespoons red wine vinegar - eyeball it
1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves
1/3 cup extra-virgin olive oil - eyeball it
1/4 cup grated Parmigiano
2 plum tomatoes, seeded and chopped
2 scallions, whites and tops, thinly sliced
2 tablespoons flat-leaf parsley, chopped, a palmful
Extra-virgin olive oil, for drizzling
Coarse salt
2 large eggs
1 seedless cucumber, halved across then quartered lengthwise
1 head celery, trimmed, separated and wiped clean, ribs left whole
4 scallions, whole, cleaned and roots trimmed
4 large radishes, cleaned but left whole with greens in tact
4 baby zucchini, washed
4 small carrots, peeled and left whole
2 vine ripe tomatoes

Steps:

  • Anchovy Sauce:
  • Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
  • Black Olive and Parmigiano Sauce:
  • Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.
  • Garden Tomato and Green Onion Sauce:
  • In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.
  • Crudite:
  • Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes.
  • Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water.
  • Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table.

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  • Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
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