Sauces Archives - Page 2 of 2 - Garlic & Olive Oil Veins

Fresh Guacamole

I love avocados, so in turn I love guacamole! I make it whenever I have some avocados that are getting soft. It’s very easy to put together this recipe. I personally do not like tomatoes in my guacamole, so this has none. 🙂 There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom. Twist to open and remove the pit and scoop or cut out the inside of it. Add to a medium bowl. Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño. If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper. If you want a little more spice, add in seeds and membrane. Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro. Mix well. Add in the lime juice. More or less to taste. Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

June 2, 2020June 2, 2020

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Garlic & Herb Compound Butter (For Steak)

I love making a compound butter to enhance meats when they are cooked! This compound butter is perfect for grilled steak. It adds a nice succulent flavor to the meat. You can use this butter on so many things. It keeps well in the refrigerator, too! Give it a try the next time you make a nice steak! I used most recently on a nice thick ribeye!

Garlic & Herb Compound Butter (For Steak)

Ingredients:
1 stick soften salted butter
1 T fresh thyme,finely chopped (1/2 T dried)
1 T fresh rosemary (1/2 T dried)
2 garlic cloves, finely grated
2 t onion powder
1/2 T olive oil
1 t salt
2 t black pepper
2 T grated Parmesan cheese (optional)

Directions: In a small bowl add in the soften butter and smash down with a fork. Add in the olive oil, garlic, all seasoning and cheese if using. Mix really well. Next form into a ball and place on top of plastic wrap. Form the butter into whatever shape you want. I usually do a log like shape. Wrap well and put in the refrigerator for at least a few hours. When ready to use, slice and use on top of steak. Yum. So much flavor and so delicious! This will last about 1 week in the refrigerator or up to 3 months in the freezer.

May 16, 2020May 13, 2020

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Chimichurri Sauce

With the nicer weather upon us I’m sure we will all be doing more grilling. At least I know I will be. This sauce is perfect. Chimichurri can be used when cooking or as a condiment for meats. That’s typically the way I use a chimichurri!

The flavors in the chimichurri really bring out the flavors in the meat! The good thing about this sauce is that it can be stored in the refrigerator for 2-3 weeks. So cook up lots of grilled meats and serve with this yummy sauce!

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor. Pulse several times until all is minced up. Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Note: If you have a lime that seems a little to firm it may not produce a lot of juice. You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce. If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon. This will help mellow out the flavor of the garlic.