Fire It Up - Andrew Schloss [26]
⅛ teaspoon ground black pepper, preferably smoked
Mix everything together. Use within 1 hour or store in tightly closed container in the refrigerator for up to 1 week. Return to room temperature before serving.
Margarita Butter
Best with pork, chicken, shellfish, fish, vegetables
MAKES ABOUT ½ CUP
3 tablespoons unsalted butter
1 jalapeño chile pepper, stemmed, seeded, and finely diced
1 tablespoon ground coriander
1 tablespoon ground cumin
3 tablespoons tequila
Finely grated zest and juice of 2 limes
1 teaspoon coarse salt
½ teaspoon coarsely ground black pepper
2 tablespoons chopped fresh cilantro
Melt the butter in a small skillet over medium heat. Add the jalapeño and sauté until tender, about 2 minutes. Add the coriander and cumin and sauté for another 30 seconds. Stir in the tequila and bring to a boil. Remove from the heat. Stir in the lime zest, lime juice, salt, pepper, and cilantro. Serve warm. Store in a tightly closed container in the refrigerator for up to 1 week. Warm in a small pan over low heat, stirring often until smooth, before serving.
VARIATION
Coriander Butter Sauce: (Best with pork, chicken, shellfish, fish.) Omit the jalapeño and cumin, and replace the tequila with 1 tablespoon water or vodka.
Poblano-Gorgonzola Butter
Best with lamb and shellfish
MAKES ABOUT ¾ CUP
1 large poblano chile pepper
1 small garlic clove, minced
3 ounces Gorgonzola cheese, without the rind
2 tablespoons unsalted butter, softened
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
Light a grill for direct high heat, about 450°F. Put the poblano pepper over the fire, cover the grill and grill until the skin is charred all around, about 10 minutes, turning the pepper about every 3 minutes. Wrap the charred pepper in foil and set aside to cool for about 10 minutes. Rub off the pepper skin with your fingers, cut out the seeds and stem, and mince the pepper.
Mix the minced poblano pepper, the garlic, Gorgonzola, butter, and olive oil in a small bowl until light and fluffy. Season with salt and pepper. Store in a tightly closed container in the refrigerator for up to 1 week. Warm to room temperature before serving.
Black Mustard Butter
Best with lamb and vegetables
MAKES ABOUT ½ CUP
3 tablespoons black mustard seeds
6 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon finely shredded fresh ginger
2 teaspoons brown mustard
2 tablespoons fresh lime juice
Heat a small skillet over medium heat. Add the mustard seeds and cook until they turn ash gray, about 1 minute. Add the butter and cook until it begins to color, about 4 minutes. Stir in the garlic and ginger. Remove from the heat and stir in the mustard and lime juice. The mixture will immediately turn dark brown. Serve immediately or keep warm for up to 10 minutes.
Coconut Red Curry Sauce
Best with chicken, veal, turkey, shellfish, fish, vegetables, bread
MAKES ABOUT 2 CUPS
1 tablespoon canola oil
½ cup sliced onions (halve the onion and slice to make half-moons)
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1½ cups coconut milk
2 tablespoons Thai red curry paste (see Note)
1 tablespoon brown sugar, light or dark
2 teaspoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, 4 minutes, breaking them up with a spoon. Add the ginger and garlic and cook until soft, 3 minutes. Stir in the coconut milk, curry paste, brown sugar, fish sauce, and lime juice. Bring to a boil, and then reduce the heat and simmer for 5 minutes. Stir in the cilantro. Use immediately or refrigerate for up to 2 days.
NOTE: Thai red curry paste (or base) is sold in large packets in the international aisle of most grocery stores. You can also use the red curry paste that’s available in small jars, but use about half as much because it’s twice as potent.
Salsa Ranchero
Best with beef, chicken, shellfish, fish
MAKES ABOUT 1½ CUPS
2 medium tomatoes
1 large red jalapeño chile