CRUDITéS WITH BACON XO SAUCE
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 23
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).
- 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.
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- Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.
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