Chive And Caper Sauce Food

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BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE



Broiled Crab Cakes with Chive and Caper Sauce image

Categories     Appetizer     Broil     Crab     Winter     Chive     Party     Capers     Bon Appétit

Yield Makes about 40

Number Of Ingredients 13

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup minced fresh basil
4 teaspoons fresh lemon juice
1 tablespoon Old Bay seasoning
2 teaspoons Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
1/4 cup vegetable oil
Chive and Caper Sauce
40 small basil sprigs

Steps:

  • Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
  • Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
  • Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

SEARED COD WITH CHIVE BUTTER SAUCE



Seared Cod with Chive Butter Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce) cod fillets
Panko bread crumbs
2 eggs, for egg wash
Kosher salt and freshly cracked black pepper
4 tablespoons grapeseed oil
1/2 lemon, juiced
1 tablespoon butter
1 sprig fresh thyme
Butter Sauce, recipe follows
2 cups white wine (recommended: Chardonnay)
2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper

Steps:

  • Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
  • Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
  • In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
  • Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
  • Pour over the Butter Sauce and serve.
  • In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
  • Whisk in cold butter and once melted add the fresh chives and season with black pepper.

CHIVE AND CAPER SAUCE



Chive and Caper Sauce image

Categories     Condiment/Spread     Sauce     No-Cook     Low Carb     Winter     Chive     Capers     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons drained capers

Steps:

  • Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)

CREAMY CHIVE SAUCE



Creamy Chive Sauce image

This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!

Provided by choppo

Categories     Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

15 g butter
300 ml whipping cream
1 finely chopped onion
1 crushed garlic clove
4 tablespoons dry white wine
4 tablespoons chicken stock
1 tablespoon chopped fresh chives
salt and pepper (to season)

Steps:

  • Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
  • Pour in the wine and reduce by half on a high heat.
  • Add the stock and reduce by half again.
  • Turn the heat right down and stir in the cream.
  • Simmer gently until reduced to a light, creamy consistency.
  • Season to taste and serve hot.

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