Category Archives: Glazes/Sauces

Herb/Olive Spread

This is my rendition of the ever-popular Olive salad used by many when preparing a Muffuletta Sandwich. I think you will like this spread and use it for any sandwich you decide to build. The recipe below will give you enough to cover a 9″ Focaccia round or one 6 x 12″ Ciabatta loaf.

You will Need:
Pimento Stuffed Olives – 3/4 cup
Pitted Black Olives – 1/4 cup
Capers – approximately 2 TBSP
Fresh Garlic – 1 or 2 cloves
Fresh Basil – 1 ounce
Fresh Mint – 1 ounce
Orange Zest – approximately 1/2 TBSP
Lemon Zest – approximately 1/2 TBSP
Extra Virgin Olive Oil – use the good stuff here – approximately 3 TBSP
Balsamic Vinegar – 1 tsp

In a food processor place basil and mint in a food processor and chop to a fine past. Add both zests, garlic and half the olive oil, vinegar and process until garlic gloves are incorporated. Add both olives and capers and pulse until the olives are approximately 1/8″ dice. You might need to add some of the balance of the olive oil if the product gets too dry. This is a visual step depending on how much liquid is exuded from the olives and capers. You can make this ahead and store in the refrigerator, bring to room temperature before use.

Kalamata Olive on Foodista

Advertisements

Oregano Pesto

A very simple alternative to the typical Basil Pesto.

You will need:
Fresh Oregano approximately 1 ounce.
Olive oil
Lemon zest from one lemon
Lemon juice from 1/2 lemon
Parmesan cheese
Pine nuts

In a dry sauté pan, toast the pine nuts just until they begin to brown. Break apart the parmesan cheese for easier chopping and place in a food processor and chop until coarse, add oregano and continue to process until oregano is well chopped. Drizzle in enough olive oil to produce a silky mayonnaise consistency product, add lemon zest and juice to taste (you can omit the juice if the product gets too moist, the zest will provide enough flavor). Remove mixture from food process and stir in toasted pine nuts.

Teriyaki Glaze

This easy to prepare glaze works well with pork, chicken or fish. I usually prepare just enough for two servings but can easily be made in bulk.

You will need:
Tamari Soy Sauce – approximately 2 TBS/2 servings
Mirin – approximately 2 TBS/2 servings
Ginger – puréed – approximately 1 tsp/2 servings
Toasted Sesame Oil – approximately 1 tsp/2 servings
Dark Brown Sugar – approximately 1 tsp/2 servings.

Whisk together all ingedients, put in a sauce pot and cook until glaze thickens.

NB:You can replace the Mirin by adding sugar to white wine replicating the flavor of the Mirin.

Cognac Orange Glaze

This is a very simply prepared glaze that can be used on Ham, Chicken or Pork. The total cooking time is less than 10 minutes.

You will need:

Cognac (I used Hennessey VS) 2 TBS
Orange Marmalade (I used Smuckers Simply Fruit) 1 cup
Honey/Dijon Mustard (I used Plochman’s) 2 TBS + 1 tsp
Habanero Pepper 1/2 with seeds (cut pepper in half lengthwise

In a small sauce pot add cognac and habanero pepper bring to a boil to cook off alcohol. Add marmalade and honey/mustard. Turn heat down so that glaze just simmers, put on lid and cook for 5 minutes. Remove habanero pepper. As an alternative you can omit the pepper or use milder Jalapeno pepper. The glaze can be made ahead and reheated when needed. Brush glaze on ham, pork or chicken and roast as you would normally. You can re-glaze the meat half way through cooking time to enhance the flavor.