Creamy Cilantro Avocado Sauce

Tip:  Read directions completely before preparing.

Ingredients:

1 large sized ripe Avocado, pitted, skin removed

1/4 cup, cilantro, chopped

1/2 lemon, juiced

1 garlic clove, chopped

1/2 teaspoon, Herbamare Seasoning or kosher salt

2 tablespoons, extra virgin olive oil

Freshly ground black pepper, to taste

Directions:

Place the garlic cloves, lemon juice, and olive oil into a food processor, then process until smooth.  Add in the avocado, cilantro and Herbamare or Kosher salt. Process until smooth and creamy.

Garnish with lemon zest and black pepper.  Serve immediately.  Enjoy!

Servings:  Makes 1 cup, 8 - 1/8 cups servings.

Tip:  You can use the Creamy Cilantro Avocado Sauce on regular pasta too!  Or as a dip for veggies! On tacos, salads, etc.

Pork Tenderloin with Bordelaise Sauce

Tip: Read directions completely before preparing.

Ingredients

1 pork tenderloin

1 tablespoon garlic infused oil

2 cups dry red wine

2 tablespoons finely chopped shallots

1/2 teaspoon ground black pepper, plus additional as needed

salt

2 sprigs fresh thyme

1 bay leaf

1 teaspoon mustard

1 1/2 ounces Demi Glace Gold dissolved in 1 cup warm water

2 teaspoons lemon juice

1 stick chilled unsalted butter, diced

pinch of fresh ground allspice

pinch of cayenne pepper

Directions:

To Prepare the Tenderloin:

Preheat oven to 425.

Remove the silver lining from the tenderloin.

One end of the tenderloin is usually thinner that the other. Fold over and tie, as shown below.

Sprinkle with salt and 1/2 teaspoon pepper.

Add oil to an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. Place the skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145F degrees. Remove from the oven, place on a platter (do not wash the skillet, set aside) and tent the pork with foil, let it rest.

 

To Prepare the Bordelaise Sauce:

Using the same skillet that the tenderloin was seared and roasted in, add wine and  deglaze the skillet using a whisk, then add the shallots, pinch of pepper, mustard, thyme, and bay leaf. Bring the mixture to a boil and cook until the liquid is reduced to about 2/3 cup.

 Once the sauce is reduced, strain through a fine mesh sieve into a clean saucepan.

Whisk in the demi-glace and simmer the sauce for 15 minutes.

Place the pan over low heat, whisk in the lemon juice and butter, and continue whisking until the butter is melted. Season the sauce to taste with salt, additional pepper, allspice, and cayenne.

To plate tenderoin, slice in 3/4 to 1 inch pieces, place on platter and pour Bordelaise sauce over it. Enjoy!

Tip: Demi-Glace can be a bit pricey but for the flavor and velvety smoothness it gives a sauce, it's well worth it! Sometimes I find it on sale and stock up!

 

Peperonata Sauce

Tip: Read directions completely before preparing.

Ingredients:
1/2 cup butter

1 large yellow onion, chopped

1 large red bell pepper, chopped

1 large orange bell pepper, chopped

1 large yellow bell pepper, chopped

1 large plum tomato, chopped

2 cups chicken broth

1/2 teaspoon salt

1 teaspoon sugar

Directions:

Heat butter in a large heavy bottomed skillet over low heat, melt the butter. 

Add the chopped, onions, bell peppers, and tomatoes and stir for a couple of minutes. Add the salt, sugar and broth and bring to a boil then lower heat to medium low and simmer for 25 minutes.

Liquid should reduce to about a little less than half of original amount. Remove from heat and pour into blender and puree. Enjoy!

 Tip: You can serve hot, warm or at room temperature. You can use as a sauce for steaks or chicken. You can use it as a pasta sauce and add parmesan cheese!

Hollandaise Sauce

Tip: Read directions completely before preparing.

Ingredients:

2 large egg yolks

2 tablespoons fresh lemon juice

1/4 teaspoon Dijon style mustard

8 tablespoons unsalted butter, divided

pinch cayenne pepper

pinch teaspoon salt

fresh ground peppercorns

Directions:

Whisk egg yolks, lemon juice and mustard in top of double boiler until smooth. If you do not have a double boiler, use a pot and fill it with water, then place a glass bowl over it.  Making sure that the lower portion of the bowl is immersed in the water but not over flowing.

Add 4 Tablespoons butter.

Cook over low heat stirring constantly until butter melts.

Add remaining butter.

Continue stirring until butter melts and sauce thickens.

Season with salt, cayenne pepper, and fresh ground peppercorns to your taste.  Enjoy!

Tip:  The original Hollandaise Sauce recipe originated in Normandy (a region famous for its butter and use of butter in cooking) and was first known as Sauce Isigny, after the town of Isigny in Normandy. The recipe can be found in recipe books dating from the 1800s.

Ancho Tortilla Dipping Sauce

 Ancho Tortilla Dipping Sauce

The consistancy of this ancho sauce is thinner for dipping the tortillas in the Nuevo Leon Enchiladas. You can thicken it by using only 2 cups of chicken broth. Ancho sauce is a good all-purpose salsa. It's delicious with anything from scrambled eggs to tostadas.

Tip: Read instructions completely before cooking.

Ingredients:
2 1/2 cups homemade chicken stock (Click for Recipe)
3 ancho chilies

Directions:

Remove stems, veins and seeds from ancho chilies.  In a 2 1/2 quart pot add 2 1/2 cups of the homemade chicken stock and the Ancho chilies. If you do not have the homemade stock, you can use canned or water with chicken base.  But the flavor of homemade chicken stock really makes the flavor rich. Bring to boil, then lower the heat and simmer on low, for 15 minutes. Remove from heat and let cool. Pour into a blender and gently pulse until smooth. Puree for 5 seconds.

Tip: Mildly spicy dried chilies, such as ancho, guajillo, New Mexico, mulato and California chilies, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets