Eva's Kitchen - Eva Longoria Parker [43]
½ cup reduced-fat mayonnaise
½ cup buttermilk
2 tablespoons grainy mustard, such as moutarde de Meaux
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons capers, rinsed and chopped
2 tablespoons minced shallots
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh tarragon
Kosher salt to taste
Hot red pepper sauce to taste
1. In a medium mixing bowl, whisk together the olive oil, mayonnaise, buttermilk, mustard, vinegar, sugar, capers, shallots, oregano, basil, and tarragon until well blended. Add kosher salt and red pepper sauce to taste.
2. Use at once or store in a tightly covered container in the refrigerator for up to 1 week.
FROM AUNT ELSA’S KITCHEN To store fresh herbs, place them in a zip-top plastic bag with a damp paper towel. Seal the top and place in the crisper drawer in the refrigerator. The dampness will help keep them fresh longer.
chipotle aïoli
Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn depends on it. And drizzle it over the Flautas in place of the tomatillo-avocado sauce.
MAKES ABOUT ½ CUP
1 large egg yolk
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1 small garlic clove, minced
½ cup canola oil
2 teaspoons minced chipotle in adobo sauce
Kosher salt to taste
1. In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic. Process until blended. With the food processor running, add the oil just a few drops at a time. When the mixture begins to resemble mayonnaise (this will take a while because you’re adding the oil so slowly), pour in the remaining oil in a very fine, slow stream.
2. If making the aïoli to be drizzled over VeraCruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable. If using as a condiment to be spread or dolloped, it may not need any thinning.
3. Add the chipotle and process until well blended. Add several pinches of salt to taste. Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.
FROM AUNT ELSA’S KITCHEN It’s unusual to use a full can of chipotle in adobo in a single recipe, but leaving them in the can in the fridge for too long can impart an unpleasant metallic taste. To store the chipotles in adobo, place one or two chipotles and a spoonful of sauce in a snack-size zip-top bag and store in the freezer. This makes it easy to pull out only as much as you need, when you need it.
steak grill sauce
These are ingredients I always have on hand, so this grill sauce is easy to pull together in just a few minutes to add luscious flavor to grilled steak or ribs. When I have a little more time, I make it an hour or two in advance and use half to marinate the meat before grilling and the other half to brush on while grilling.
MAKES ABOUT 2⁄3 CUP
¼ cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons ketchup
¾ teaspoon sugar
¾ teaspoon kosher salt
1. In a small bowl, whisk together the oil, Worcestershire sauce, soy sauce, ketchup, sugar, and salt. Brush on steaks frequently during grilling.
2. Use at once or store in the refrigerator in a tightly covered container for up to 1 week.
bbq sauce
My sister Esmeralda uses this on her excellent BBQ Chicken Pizza, and it’s also good brushed on burgers on the grill. Dried barbecue seasoning can be found in the spice aisle at the grocery store.
MAKES ABOUT ½ CUP
½ cup ketchup
1 teaspoon distilled vinegar
1 garlic clove, pressed, or ½ teaspoon garlic powder
1½ tablespoons barbecue seasoning
1. In a small mixing