Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [278]
2. Remove from the heat and mix in the tomato paste and ½ cup boiling water. The mixture should be the texture of ketchup; add more water if needed.
3. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.
Indonesian Peanut Sauce
There are two peanut sauces in this chapter. This one is spicier, more garlicky, and thicker. It is best for meat. For a richer, more mellow peanut sauce, see the next recipe.
TIMING
Prep: 5 minutes
* * *
GOOD WITH
Poultry: chicken, turkey, game hen
Meat: pork, beef
INGREDIENTS (MAKES ABOUT 12/3 CUPS)
1 clove garlic, minced
¾ cup peanut butter, chunky or smooth
1 cup chicken broth or vegetable broth
2 to 3 teaspoons sriracha hot pepper sauce or other hot pepper sauce
1 teaspoon toasted sesame oil
2 teaspoons sugar
1 tablespoon soy sauce
DIRECTIONS
1. Combine all of the ingredients in a saucepan and heat over medium heat until well combined and heated through.
2. Serve as a dip or use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 week.
Thai Coconut Peanut Sauce
This peanut sauce is mild, sweet, aromatic, and just a bit pungent. It’s best for fish and chicken.
TIMING
Prep: 5 minutes
MAKING SUBSTITUTIONS
• If you don’t have any fresh mint, replace it with another fragrant herb, such as basil or cilantro.
* * *
GOOD WITH
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen
Meat: pork, veal
INGREDIENTS (MAKES ABOUT 1 CUP)
¾ cup coconut milk
½ cup peanut butter, chunky or smooth
1 tablespoon Thai fish sauce (nam pla)
2 teaspoons ground ginger
1 clove garlic, minced
1 teaspoon sriracha hot pepper sauce or other hot pepper sauce
2 tablespoons minced fresh mint leaves
DIRECTIONS
1. Combine all of the ingredients.
2. Use as a dip or sauce, or as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 week.
Red Pepper Chimichurri
The inspiration for this absolutely vivid vegetable and herb relish is Argentinean chimichurri, although the two bear very little resemblance to each other. This sauce is thick with vegetables and is special enough to transform even the plainest grilled meat into an extravagance. Take your time chopping; perfect, even pieces add to the beauty of the sauce.
TIMING
Prep: 5 minutes
* * *
GOOD WITH
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen
Meat: pork, veal
INGREDIENTS (MAKES ABOUT 2 CUPS)
½ cup very finely chopped red bell pepper
¼ cup very finely chopped carrot
½ cup very finely chopped red onion
1 clove garlic, minced
½ cup very finely chopped fresh flat-leaf parsley
2 tablespoons very finely chopped fresh tarragon leaves
3 tablespoons apple cider vinegar
3 tablespoons ketchup
½ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
1 teaspoon kosher salt
DIRECTIONS
1. Combine all of the ingredients.
2. Use as a dip or table sauce, or as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 3 days.
Vietnamese Dipping Sauce
Thai fish sauce (nam pla) is made by fermenting salted fish for weeks, giving it a pungent aroma somewhere between musky-sexy and putrid-rotten. How you perceive it depends on who you are and your mood of the moment. Many people are repulsed by their first whiff and then warm up to its charms after a taste or two. This dipping sauce rounds out the pungency of fish sauce with lime juice, vinegar, and the sweetness of freshly grated carrot. It is delicious with grilled seafood and makes distinctive pulled pork.
TIMING
Prep: 5 minutes
* * *
GOOD WITH
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen
Meat: pork, veal
INGREDIENTS (MAKES ABOUT 1 CUP)
¼ cup fresh lime juice
¼ cup Thai fish sauce (nam pla)
¼ cup water
1 tablespoon