More Recipes to Top It All Off
By Larry Kane
Editor's Note: In this month's Hills & Hamlets our author/chef writes about ways to create delicious compliments to grilled meats, fish, vegetables and fruits that are fresh and innovative alternatives to the standard mustard, ketchup, mayo and/or bottled steak sauce. In addition to his recipes for Fruit Salsa and maître d'hôtel BUTTER that are found in print, Larry Kane gives us two more, found here, to keep on hand.
Once you try this you will love it.
1 c. sugar
1 c. water
2 tbsp. Asian fish sauce
2 tbsp. rice wine vinegar
1 tbsp. crushed red pepper flakes
4 ea. cloves garlic, minced
juice of one lime
In a sauce pan combine sugar and water. Bring to a boil, then reduce heat to simmer and cook for about 10 minutes, reducing mixture by half. The result will be thickened like maple syrup. While still hot, add the remaining ingredients. Cool, then refrigerate. Brush the sauce on food as it comes off the grill.
(About 2 cups)
A condiment from Indonesia that pairs with about anything.
1 ripe tomato, seeded and sliced juliennes (matchstick)
1 c. red onion, juliennes
1 ea. clove garlic, minced
1 lime, juice and zest
1 tsp. Asian fish sauce
Combine all ingredients. Put this on anything and you will love it.
Larry Kane received his chef training in Boston Massachusetts. He now lives outside of Leiper’s Fork, Tennessee.