Zesty Lemon Sauce Food

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper.
• Lightly dredge with flour, shaking off excess.
• Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
• Place chicken aside in a pretty dish or platter.
• Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
• Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
• Add the sour cream and cook for five more minutes, or until heated through.
• Pour sauce over chicken and serve immediately.

ZESTY TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
• Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
• Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

ZESTY LEMON SAUCE

Steps:

• 1. In a heavy saucepan, melt butter over low heat. Stir in lemon zest and cook 2 minutes.
• 2. Whisk in sweetened condensed milk until smooth. Gradually add lemon juice, whisking constantly. Cook and package into jars.