The East: Velvety-warm Mustard-pepper Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 cup: Chopped mustard greens or Swiss chard,
1/2 cup: Coarsely chopped green pepper,
1 large: Red-ripe tomato, cored, quartered
1/4 cup: Loosely packed chopped cilantro,
2: Fresh hot green chiles, stemmed and seeded
2: Garlic cloves, peeled
1 tbsp: Mild olive oil,
1/2 tsp: Ground cumin,
1/2 tsp: Ground coriander,
1 tbsp: Dijon-style mustard,
1 tsp: Sugar,
1/2 tsp: Salt, or to taste
1/3 cup: Heavy cream,
Directions:
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked
fish, seafood or firm cubed tofu.
Place greens, pepper, tomato, cilantro, chiles and garlic in a
blender or food processor and process until smoothly pureed. Set
aside.
Heat oil in a 2-quart saucepan over medium-high heat. Add pureed
mixture and cook, stirring constantly, for 5 minutes. Add the
remaining ingredients. Bring to a boil, reduce heat to low, cover,
and cook until sauce is thick, 12 to 15 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
fish, seafood or firm cubed tofu.
Place greens, pepper, tomato, cilantro, chiles and garlic in a
blender or food processor and process until smoothly pureed. Set
aside.
Heat oil in a 2-quart saucepan over medium-high heat. Add pureed
mixture and cook, stirring constantly, for 5 minutes. Add the
remaining ingredients. Bring to a boil, reduce heat to low, cover,
and cook until sauce is thick, 12 to 15 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp