Tahini Sauce

Put in a Blender:

• 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds
• 3/4 cup lukewarm water, or more for consistency
• 3 cloves garlic
• 1/4 cup fresh lemon juice, or more to taste
• 1/4 tsp salt, or more to taste
• 1/2 tsp roasted group cumin
• 2 tsp fresh parsley, minced (optional)

Pad Thai Sauce

Prepared Pad Thai sauce - From SheSimmers.com 

Author: Leela

Recipe type: Sauce, Condiment, Seasoning

Serves: 2 cups

Ingredients

• 180g fish sauce
• 226g palm sugar, finely chopped
• 60g brown sugar
• 150g tamarind pulp, prepared

Instructions

1. Put everything in a medium pot placed over medium heat. Stir constantly until the sugars have dissolved. This should take less than a minute. You don’t want to reduce or thicken the sauce; it’s already very concentrated and further reduction will result in a much lower yield than intended which leads to over-seasoned Pad Thai.
2. To keep the sauce from being overly reduced, chop your palm sugar very finely and do not use high heat.
3. Once the sugar is dissolved, remove the sauce from heat; allow to cool. Store in a glass jar and refrigerate or freeze.

http://shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html

Peruvian Green Sauce

1 tbls parmesan cheese
2 fresh jalenpenos, include membrane and seeds
2 bunches of cilantro, fresh
1 medium/large clove of garlic
1 tablespoon oil
1 tablespoon vinegar
1 tablespoon juice of lime
1/2 cup of mayonnaise
salt and pepper to taste

Put everything in a Vitamix and go nuts. Lasts several weeks in fridge, but good luck keeping it around that long.

Ponzu Sauce

6 tbls lemon juice
2 tbls orang
2 tbls mirin
1.5 c soy sauce
0.5 c katsuobushi
2 x 3 inches of kombu

Marinate at least 1 day, then strain.

No-Bake Chocolate Chai Cheesecake - Take One

150 g sugar
16 oz cream cheese
1/2 cup oregon chai concentrate (cooked down to ~ 50g or 1/4 cup)
1 tsp good balsamic vinegar
1/2 tsp cloves, ginger
1 tsp cinnamon
1/4 tsp cardamom
7 whole black peppercorns
3 allspice berries
1/2 tsp salt
12 oz heavy whipping cream


Chocolate graham cracker crust, prepared.


Results TBA.

Freddie Valentine Style Mustard Sauce

• 4 tablespoons butter
• dash Tabasco
• dash Worchestershire sauce
• 1 tablespoon honey (add to taste)
• 1 tablespoon each of 4 types of mustard: whole grain, Dijon, classic yellow, 911 mustard (scotch bonnet in mustard)

Heat in a saucepan to well combined. Excellent on wings.

Orange Mascarpone Mousse

Ingredients

• 375g of mascarpone
• 160g of cream cheese
• 150g of creme fraiche(I used sour cream, since I don't like creme fraiche)
• 100g of caster sugar
• 1 vanilla pod, seeds scraped (I just used some vanilla extract)
• 2 oranges, juice and zest (I used some frozen orange concentrate instead of juice)
• 2 lemons, juice and zest
• 60ml of orange liqueur, Grand Marnier, Patron or triple sec are all good
• 3 leaves of gelatine (the best powder measurement equivalent I could find would be about 1 T of knox gelatin, I have NOT tried this so attempt at your own peril)

Instuctions:

To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatin) to a blender or food processor and start blending. Slowly add the Grand Marnier until incorporated. Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours.

Recipe form Marcus Wareing 

Corn Tortillas (in grams)

280 g masa
345 g water (hot)
pinch salt (optional)


Stir to mix, then knead enough to make a play-dough consistency. 50 g balls make nice sized tortillas for tacos. Plenty for 2 people with leftovers for chilaquiles!