What sauce shall I have on my dinner tonight?

Question

Red Pesto or Lime and Corriander?

other suggests and recipes welcome.

Red Pesto or Lime and Corriander?

other suggests and recipes welcome.

EDIT: as I've been asked so many times. I am having some Quorn Fillets. So its a vegetarian dinner. Thank you for the answers so far they have been really useful in helping me to decide

Answer 1

Lime but others recipes are

LEO'S MARINADE

2 c. teriyaki sauce
2/3 c. olive oil
1/2 c. sherry cooking wine
2 lg. crushed garlic cloves
2 tbsp. liquid smoke
2 tbsp. key lime juice
1/2 tsp. Chinese chili pepper sauce

I used sweet liquid smoke flavor.
George Chan's Yank Shing Hot Chili Pepper Sauce (use only if you like it hot).

Combine all ingredients in non-metal marinator. Add meat steaks, chops or kebab meat) and marinate for 6 to 24 hours. Grill on outdoor grill as you normally would for beef, venison, pork or lamb.




RED PESTO SAUCE

1/2 c. sun-dried tomatoes, drained & chopped
3 c. fresh basil (loosely packed)
3 garlic cloves
1/2 c. fresh Romano cheese, grated
1/2 c. pine nuts
1/2 c. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In blender or food processor, blend tomatoes, basil and garlic; add cheese, pine nuts and 1/4 cup oil, and mix. Add the remaining 1/4 cup oil, salt and pepper. Makes about 1 1/2 cups. Pour over hot pasta.

Coriander Sause


1 bunch cilantro, fresh, stemmed (about 1 cup loosely packed leaves)
3 cloves garlic, peeled
1 jalapeno chiles, or other hot chiles, seeded (for a spicier chutney, leave the seeds in)
1/2 cup walnuts pieces
1/3 cup lemon juice, fresh or distilled white vinegar, or more to taste
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon cumin, ground (optional)
2 to 4 tablespoons water, or as needed



1. Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable sauce.

2. Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be very highly seasoned. Serve immediately, or at least within 4 hours of making; serve at room temperature.

Tomatillo Sauce

3/4 lb tomatillos, husks removed
2 jalapenos, stemmed
1 medium white onion, peeled and quartered
4 cloves garlic, peeled
1 tablespoon vegetable oil
1/4 cup cilantro leaves, , leaves and stems, chopped
1 1/2 cups chicken stock (can substitute vegetable stock)
salt and pepper, to taste

Heat a cast iron skillet over high heat.
Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
ingredients will blacken in places (this is a good thing).
Remove from skillet and put into a blender, add cilantro and puree until smooth.
Heat 1 vegetable oil in a deep saucepan over medium heat.
Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
Add chicken stock, season with salt and pepper, and lower heat to medium low.
Cook, stirring occasionally, until sauce thickens, about 30 minutes.

Answer 2

Red Pesto is rubbish go out and buy some Classic Green Pesto.
Then cook some pasta ( pref Penne ) in a large sauce pan with a bit of olive oil so the pasta does not stick together, once this is cooked drain and return to the pan add a jar or half a jar of Green presto ( look for the highest basil content that you can get best I have seen is 48% ) oh almost forgot while the pasta was cooking put about 1/3 rd of a 100g bag of pine nuts into frying pan with a splash of olive oil, toast these until they are lightly golden brown then add to the pesto and pasta in the sauce pan, Using a large spoon get a good sized scoop of mascapone cheese and mix into the pesto, pine nuts and penne.
finally serve the pasta in a large white bowl ( good ones from habitat ) with grated parmezan and black pepper.
I find that a glass of rose or a cold beer go very well with my huge bowl of pesto while watching telly curled up on the sofa.
Enjoy oh and bin the red pesto.

Answer 3

It depends on what you want the sauce for... If it is lamb or pork then the Lime and Corriander sauce will go very nicely. However Red Pesto will go very nicely on beef.
Seen as you asked for other suggestions, I find that a sauce that goes very well with pretty much anything is a mixture of ketchup, worchestershire sauce and tabasco sauce (vary this ingredient depending on how tollerant you are to spicy foods)

Answer 4

Wow, Lime & Corriander sounds yummy, but it probably depends on what you're eating, I wouldn't want to steer you wrong... But if it's just some plain pasta or something where you could go either way, I vote for Lime & Corriander.

Answer 5

Red Pesto sounds good. never liked Corriander anway.

Answer 6

Go with the Red Pesto, I love it. It goes great with goat cheese, give that a try. I even make an omelet with red pesto and goat cheese! It is also great stuffed in a chicken breast.

Answer 7

go with the Red Pesto

Answer 8

I like both, but personally tonight I would go for lime and coriander. I had it for tea the other night on a grilled chicken breast and it was blimmin' lovely!! I am starving, not had lunch yet!

Answer 9

Crocodile Ketchup.......the Sauce of the Nile.

Answer 10

lime and corriander