16
DRESSINGS, VINAIGRETTES, MARINADES

Red Pepper Coulis

This coulis combines the sweet taste of t he red pe pper with its
roasted cou nterpart to create a flavor-pac ked, yet he althy sauc e,
perfect fo r grilled vegetable s, chicke n and seaf ood.
Makes about 2 cups
2 pounds sweet red peppers
(approximately 5 medium pepp ers)
5 cloves garlic, unpeeled
1 teaspoon unsalt ed butter
1 teaspoon extra v irgin olive oi l
1 shallot (about 1 ounce), fi nely chopped
2 tablespoons wh ite wine
1 cup chicken stock or broth
¼ teaspoon fresh l emon juice
¼ teaspoon kosher salt
freshly ground pepper to tas te
Preheat oven to 425°F.
Place 2 of t he 5 (or half the o riginal a mount) pe ppers on a baking sheet
with 5 clove s of garli c. Roast i n preheat ed oven for 15 minutes. Remove
the garlic cloves and place in a small h eatproof b owl. Retur n baking
tray to oven and contin ue roasti ng pepper s for an additional 30
minutes, tur ning pepp ers a few times to ensure eve n browning. When
peppers ar e charre d evenly, pla ce in the bowl with the garli c and cover
tightly with plastic wrap. Let peppers s team and cool to lo osen skin s,
at least 30 minutes. Once cool , peel th e skins a nd remove s eeds and
discard. Re serve cle aned pep pers with peeled g arlic clov es. (May store
the pepper s and gar lic togeth er in pla stic food storage ba g overnigh t in
refrigerato r). Chop the remain ing peppe rs into 1-i nch piece s.
Heat butter and olive oil in a 3-quart sauté pan over medi um heat. Add
chopped sh allot and sauté for about 2 m inutes, be ing caref ul not to
pick up any color. Add the choppe d raw pep pers and stir to c oat with
oil. Reduc e heat to low and co ver. Allow pe ppers to sweat over low
heat for ab out 30 min utes until tender, sti rring occ asionally. Remove lid
from pan an d increas e heat sl ightly. Add wine and s tir until liquid is
mostly evapo rated, abo ut 2 minu tes. Add c hicken sto ck, bring to a
simmer and reduce by half, abou t 5 minute s.
Place the co oked pepp ers with the reser ved roast ed pepper s (disca rd
garlic or r eserve fo r later u se) in th e blender jar. Add sa lt and le mon
juice. Sele ct Purée and blend for about 30 secon ds. Taste an d adjust
seasonings to your li king.
Nutritional informa tion per ser ving (¼ cup):
Calories 51 (21% from fat) • carb. 9g • pr o. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 103mg • cal c. 16mg • fiber 2g

Thai Peanut Sauce

An addictive sauce, t raditional ly used f or chicken or beef satay – al so
delicious s pooned ove r steamed rice or sautéed ve getables.
Makes about 1 cup
1 serrano chili, seeded
and roughly cho pped
1 clove garlic
1 inch piece of gi nger, peeled
and roughly cho pped
1 cup roasted, un salted peanut s
½ cup coconut milk (may use lite )
2 tablespoons soy sauce
2 tablespoons br own sugar, packed
1 tablespoon ses ame oil
1 tablespoon tha i red chili pa ste
1 tablespoon seas oned rice vin egar
2 teaspoons fish s auce
Place chili, garlic, a nd ginger in the b lender ja r. Select C hop, then p ulse
3–4 times to roughl y chop. Ad d remaini ng ingred ients. S elect Liq uefy
and blend f or 20–3 0 seconds until smo oth and th ick.
Serve imme diately; c an be stor ed in ref rigerator for a week .
Nutritional informa tion per ser ving (
1⁄8
cup):
Calories 152 (65% fro m fat) • carb. 9 g • pro. 5g • fat 12g
• sat. fat 2g • chol. 0 mg • sod. 252mg • ca lc. 71mg • fiber 2g