Horseradish is a classic condiment that’s served with roast meats—beef in particular—and cooked or raw vegetables. Since horseradish is very volatile (the active ingredient is isothiocyanate) and loses its flavor and aroma quickly, this simple sauce should be made close to serving time. For an added hit of chile heat, I sometimes add ground habanero chile.
The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.
Note that there are hundreds of olive varieties, some might work better than others. Results may vary, so start with small quantities. And as with any produce that you plan to preserve, use only fresh, ripe and spotless fruit. Read the entire article from Harald Zoschke on the Burn! Blog here.
Jerk seasoning is actually a delicious, tropical way to barbecue. Use it to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill (or bake), and then enjoy!
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.