Tuesday, January 3, 2012

First Sauce in the New Blender: Spicy Lime Dressing

Mr P and I have a lot of kitchen gadgets.  Lots we use all the time, and a few we rarely use.  But, of all those things, we did NOT have a blender!!  (I know, right? Who has a food processor and immersion blender before getting a regular blender?  ...wait... what's an immersion blender?)  However, we received a great blender for Christmas from my mom (thanks again!)

The food processor is best for chopping and making things like guacamole and pesto, the immersion blender (stick blender) is best for blitzing potatoes in a soup to make it thicker, but for super soupy sauces, neither is very great.  You CAN do it in a food processor, but the liquid gets out of the bowl through the blade slot and makes a mess.  You CAN do it with an immersion blender, but you will be chasing the little bits around forever trying to make it smooth.  We just needed the regular blender!

So, tonight we made our first sauce in it!  I found this recipe of thekitchn.com for a light sauce to go on roasted Brussells sprouts (ahhhh so good).  The herbiness and citrusiness (I don't care if they are words, I'm using them) are a perfect compliments to the roasted darker taste of the sprouts.  We had the sprouts in the fridge already, so we used that instead of the cabbage that's listed, but either would be great I think!

We paired it with brown rice and pan-fried white fish drizzled in a lemon-butter caper sauce (I asked Mr P how he did the lemon caper sauce and he says it's literally just 2 parts lemon juice, 1 part butter, and 1 part capers, zest of 1 lemon... melt butter in a pan and add the rest until the butter sizzles, but doesn't brown).

Roasted Brussells Sprouts

Heat a cookie sheet under the broiler for 10 minutes or so.  Rinse, peel off outer layer, and chop off the hard ends of all the sprouts, then cut them in half.  Pull out the cookie sheet, add the Brussells sprouts, and put back under the broiler for about 4-5 minutes, or until they start to brown.  Take them out, flip each one, and put back in the oven on 400 degrees (instead of broiler) and leave in until they reach a desired brownness. (Note: If you like your sprouts really soft, blanch or steam them first, but they may not brown as well if you do)

Spicy Lime Vinaigrette Dressing

- Juice of 3 limes (about 1/4 cup)
- 1/4 cup extra virgin olive oil
- 1 teaspoon fish sauce ( optional - leave out for a vegetarian or vegan dish )  ...but I really suggest you use it!
- 2 garlic cloves, roughly chopped
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon sugar

"Whiz" all ingredients in a blender until smooth, serve spooned/drizzled over roasted Brussells Sprouts.

Definitely a keeper recipe!!  I hope it is for you too!

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osmr said...

I made the Balsamic dressing you listed and love it! Made a mixed greens salad with goat cheese, pears, mushrooms, green onions and walnuts. The dressing was perfect! I'm keeping that one handy.

jenn @ beyond the stoop said...

Goat cheese!! We totally had some and I didn't even put it on. Good thinking! and glad you enjoyed it :D