Three Dipping Sauces Recipes

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RAW OYSTERS WITH 3 DIPPING SAUCES



Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

  • For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
  • For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
  • For the horseradish sauce: Combine all ingredients.
  • For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

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.

THREE DIPPING SAUCES



Three Dipping Sauces image

This recipe is an accompaniment for [Master Stock Chicken](/recipes/food/views/109290) .

Provided by Neil Perry

Number Of Ingredients 20

50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar
100 ml (1/2 cup) Chinese black rice vinegar
2 large knobs ginger, finely diced
30 ml (2 tablespoons) peanut oil
4 spring onions (scallions), sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chillies, sliced
60 ml (1/4 cup) bean paste
60 ml (1/4 cup) shaohsing wine
60 ml (1/4 cup) rice-wine vinegar
4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Steps:

  • Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
  • Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
  • Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
  • You'll find this easy to make but very effective on boiled meats.
  • In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
  • Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

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