<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2Gx4s1_0uD2x8YR00" alt="https://img.particlenews.com/image.php?url=2Gx4s1_0uD2x8YR00" width="1320" height="745" >Think of these five sauces as your passport to delicious summer meals. Transform plain Jane grilled chicken thighs or pork loin into a vibrant, flavor-packed meal with a simple drizzle. They keep well in the fridge or freezer, making it easy to jazz up any meal at a moment's notice. ChimichurriKnown in my house simply as "green sauce," chimichurri is an iconic recipe from Argentina and Uruguay. Verdant green herbs and savory fresh garlic are bathed in lemon and olive oil, resulting in a bright and zippy dressing that's equally delicious on a steak or a pile of grilled cauliflower. 2 cups fresh parsley3 tablespoons chopped fresh oregano (mint is a delicious alternative)1 jalapeno, seeded and roughly chopped (optional)1-2 cloves garlic, to tasteZest of one lemon1 tablespoon each lemon juice and red wine vinegar½ cup olive oilSalt to tasteAdd the herbs, jalapeño and garlic into the bowl of a food processor along with a pinch of salt. With the motor running, slowly pour in the olive oil, stopping to scrape down the sides as necessary. Taste and adjust the seasoning if necessary. Add water as needed to achieve the desired consistency. Serve immediately or refrigerate up to one day. Can be frozen for up to one month. Allow to come to room temperature before serving. Spicy peanut dipping sauceThis protein-rich, Southeast Asian-inspired peanut sauce is delicious with grilled chicken skewers or drizzled over a bowl of brown rice and grilled vegetables for a luscious plant-forward meal. ½ cup peanut butterJuice of 2 limes1 tablespoon fish sauce or soy sauce1-2 tablespoons sambal oelek2 teaspoons honey or brown sugar1-2 cloves minced garlicCombine all the above ingredients. Add water one teaspoon at a time to achieve your desired consistency. Romesco sauceRomesco is a rustic sauce that originated in Catalonia, located in the northeast corner of Spain. Originally developed to serve with fish, romesco sauce is devastatingly delicious with all manner of grilled vegetables, especially scallions. cup almonds or hazelnuts, toasted (skins removed if using hazelnuts) 2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c3-4 garlic cloves2 tablespoons sherry vinegar1 tablespoon minced fresh rosemary1 tablespoon chopped1-2 teaspoon sugar1 teaspoon salt½ cup olive oilPlace all the ingredients, except the olive oil, in the bowl of a food processor. Process until all the ingredients are finely ground, stopping to scrape down the sides as needed. With the motor running, add the olive oil in a thin stream. The sauce should be quite thick. Taste and adjust for seasoning. You may want to add more salt, sugar, vinegar or hot pepper. The sauce can be used cold, room temperature, or gently warmed. (If it gets too hot, the oil will separate.) Makes about 1 3/4 cups. Yum yum sauceBring home the Japanese steakhouse experience with this easy-peasy yum yum sauce. It's a perfect condiment for just about anything from shrimp to steak to veggies or even french fries. 1 cup mayonnaise¼ cup ketchup1 tablespoon melted butter1 teaspoon garlic powder½ teaspoon smoked paprika1 teaspoon honey or sugar1-2 teaspoons sriracha for sambal oelek, to tasteCombine all the above ingredients and mix well. Taste for seasoning and refrigerate until thoroughly chilled. Shallot vinaigretteNot just for salads, this piquant Parisian-style vinaigrette elevates grilled chicken or fish and is perfect drizzled over steamed potatoes. 2 tablespoons minced shallot½ teaspoon salt3 tablespoons lemon juice2 tablespoons cider vinegar2 tablespoons Dijon mustard, preferably whole grain½ cup extra-virgin olive oil3 tablespoons minced chives½ teaspoon black pepperSaltCombine the shallot, salt, vinegar and lemon juice in a small mixing bowl and let stand for five minutes. Whisk in the mustard, then add the olive oil one teaspoon at a time, whisking constantly until the oil is fully emulsified and the dressing is creamy. Whisk in the minced chives and pepper into the vinaigrette, then taste for seasoning. </div></body>

Block Source: illinoistimes.com

Misinformation

Clickbait

Old or repetitive news

Explicit content

Location not relevant

Think of these five sauces as your passport to delicious summer meals. Transform plain Jane grilled chicken thighs or pork loin into a vibrant, flavor-packed meal with a simple drizzle. They keep well in the fridge or freezer, making it easy to jazz up any meal at a moment's notice.

The sauce is the boss

NewsBreak

Think of these five sauces as your passport to delicious summer meals. Transform plain Jane grilled chicken thighs or pork loin into a vibrant, flavor-pack

The sauce is the boss

Comments