hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Prepare the tomatoes for sauce. Trim and peel the eggplants.
Serve immediately with the Romesco Sauce.* (See Cook's Note).
In a medium size sauce pan add cornstarch, broth, pineapple
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
ixture, whisking continuously, until the sauce comes to a boil and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
o cool.
Make jerk sauce: in blender, mix spring onions
n bottom of pre-heated sauce pot and let it heat
side.
Melt butter for sauce in deep skillet and add
Smoke the chicken (see related recipe) and cool to room temperature.
cups for remainder of recipe. I refrigerate overnight and then
discarding pulp.
Add tomato sauce, tomato paste, wine, and spices
ome of this for the sauce recipe.
Add 1/4 cup
ote: Do not heat the sauce mixture until you have placed
or potato boiling, Pan for sauce.
Preheat oven to 350
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
0 minutes.
While the sauce is simmering,puree peaches. Once
Puree the chutney in a food processor.
Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
Refrigerate for at least 8 hours before serving to allow the flavors to meld.
Note: Lea and Perrins' Steak sauce also works well in this recipe.
This sauce will keep for a long time if refrigerated.
ook this portion of the recipe. I use a medium low