Basically the title. Can be for steaks, fish, salads etc… I know you guys can cook up mad beats but please share some kitchen magic too.
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We have this thread already:
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Tbf I think that one is more about food in general. I for one welcome a seasoning/dressing/sauce-specific thread
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for noodles I do a mix of soy sauce, oyster sauce and sesame oil. bang that in on some sizzling minced garlic n spring onion. heaven
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Big fan of a fresh chimichurri style sauce. Lots of chopped, fresh leafy herbs like coriander, mint, oregano, chive, parsley, a little fresh red chilli, garlic (smashed), olive oil, a little vinegar, salt and pepper…mixed well, left for 30mins. Drizzled on anything from the grill eg steak, fish etc it works a treat.
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for salads:
- salt
- pepper
- olive oil
- lime juice / vinegar of any type (my favorite is sherry but others work too)
- roasting some sunflower seeds, sesame, any other nuts on a pan makes amazing addition to any salad
for meat cuts:
- salt
- pepper
- for ground meat + smoked paprika
don’t eat fish much but occasionally love making salmon:
- preheat oven 200c
- coat salmon pieces with flour, salt and pepper
- mix:
- soy sauce
- date honey
- neutral oil (something like grape seed/soybean/sonflower works)
- ground ginger (optional)
- place salmon on a baking sheet
- coat salmon with sauce
- bake for 15-20 minutes depending on size of the cuts
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Here is my go to stir-fry sauce. I don’t really measure, adjust to taste. It’s delicious.
- Curry paste
- Minced garlic
- Brown sugar
- Soy Sauce
- Rice wine vinegar
- Splash of sesame oil
- Cayenne
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My Go to salad dressing:
1/2 cup olive oil (120ml)
1/4 cup sherry vinegar (60ml)
1 small shallot, finely minced
fresh thyme leaves
1 tablespoon (15ml) dijon mustard
1 teaspoon (5ml) honey or maple syrup
salt and freshly ground black pepper to taste
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Chimichurri is good on pretty much anything. Love it.
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im a pickled veggie guy, so those tend to get slapped on top of most meals in lieu of a sauce. always making pickled red onions, those are super easy and fast to make. just made pickled garbonzo beans for the first time with some left over pickling liquid, may be weird, may be good idk yet.
kimchi is king of the funky saucy toppings, truly creates its own spicy sauce while fermenting. i need to make a new batch, i just follow Maangchi’s recipe for easy kimchi
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Try a bit of ketchup. Seriously.
Seasonings: I probably overuse smoked paprika, but it’s so good (and ground chipotle where hot pepper is called for). Fish sauce finds its way into a lot of my cooking, more complex than salts, but not as assertive as soy.
Dressing: I find most salads overdressed. At home I use a small amount of one of a few types of oil (fruity olive, hazelnut, walnut, pistachio) and toss, then add a type of vinegar (lately fig, quince, Pedro Ximinez), lightly salt and pepper.
Sauce: I tend not to prepare sauces. I have a few condiment-like things in the fridge (jeow, coarse Dijon). I will deglaze a pan with white wine, scrape in any marinade leftovers, reduce, maybe swirl in a little butter.
Since kimchi was mentioned upthread: I make a very simple version, basically a variant on shiozuke. Chopped nappa cabbage or julienned daikon, salted for a half hour then squeezed out, mixed with gochugaru, fish sauce, bits of scallion. I slice a garlic clove or two and put it at the bottom of a little glass container I bought in Japan for this purpose, put in everything, put the weight on top, and let it sit at least overnight in the fridge, and eat it as a side/condiment within a few days.
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I’ve been making this creamy salsa verde since I found it on CHUD BBQ’s YT channel.
Green sauce
Juice of 3 limes
4 medium jalapeño
1 bunch cilantro
1 avocado
1 tbsp cumin
1 tbsp chili powder
1 tsp xanthan gum
2 tbsp salt
1 cup oil
Enough “water” to blend
It’s fantastic. Great on tacos, or just to dip tortilla chips in. It’s light and fresh tasting. Not too spicy if you remove the jalapeño seeds. People seem to love it whenever I serve it.
Edit - I leave out the cumin, as I’m not a fan of it. I also don’t use xanthin gum.
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I have a simple pork chop/tenderloin dry rub I’ve used for years. Works well with grill and pan sear. Nice kick and lots of flavor. Used it for lightly coating two tenderloins last night but this will get you 4 chops generously!
1 tsp pepper
1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
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gochujang makes sandwiches pop
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Oh I actually got a real recipe. When I was in my breakfast burrito era, I always had this copycat Taco Bell sauce on hand. Also great with tacos and quesadillas!
Can of crushed tomatoes
1/2 finely chopped onion
1 finely chopped hot pepper
2 tbsp of taco seasoning, to start
1/2 tsp of garlic powder or Goya Adobo
1/2 tsp of cayenne
1/2 tsp of MSG
Dash of worcestershire sauce
Vinegar, water, salt and pepper to taste
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I’m actually smoking a couple of tenderloins this afternoon myself.
I dry brined 'em overnight with kosher salt. I’m using the Simon & Garfunkel rub - parsley, sage, rosemary, and thyme. Maybe some pepper too. And then I wrap some bacon around the outside. Using hickory for a little smoke.
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Wow! What time is dinner, I’ll bring the beer!
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thai dipping sauce
1 serrano or thai birds eye chili- chopped
1 lime- squeeze juice into bowl
1 tablespoon Asian fish sauce
1 teaspoon sugar
mix in bowl and use for satay, salad or egg rolls
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Mayo + Sriracha for pizza dip.
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