Cashew Dipping Sauce Zwt Ii Asia Food

CASHEW DIPPING SAUCE (ZWT II - ASIA)

Steps:

• In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
• Add the remaining ingredients & blend till smooth.
• NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.

CASHEW GINGER SAUCE

Steps:

• Puree everything together in blender.
• When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
• Heat gently before serving.

TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)

Steps:

• 1. Combine the first seven ingredients in food processor.
• 2. Blend with short bursts until the mixture is well blended, and the.
• 3. cashews and garlic have been chopped into pieces about.
• 4. half the size of a grain of rice.
• 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
• 6. Heat the mixture for about 1 minute in microwave then stir until.
• 7. tamarind pulp dissolves completely.
• 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
• 9. Pour sauce into bowl. Add the oil and stir by hand.
• 10. Cover and refrigerate at least 30 minutes.

TAMARIND CASHEW DIPPING SAUCE

Steps:

• Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
• In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
• Heat at medium for 1 minute.
• Stir until the tamarind pulp is completely dissolved.
• Add this to the cashew mixture and process until smooth.
• Pour into a serving bowl and sprinkle with toasted sesame seeds.
• Refrigerate for at least 30 minutes.

TARRAGON CHICKEN TRIEST

Steps:

• Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
• Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
• Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

ROASTED GARLIC, BRIE & BLACK OLIVE PATE

Steps:

• Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
• When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
• While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
• Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
• Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
• To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.