Seafood Dipping Sauce
We sat down recently to chat with Zola and learned all “merry” of things holiday-related:
Do you go “all-out” with your holiday decorating?
I used to. Now I do what I call “holiday lite.” This year I decorated the balcony with two lighted trees and another planter with sticks and greenery. I also have a miniature Alberta juniper tree in a planter on my buffet. It’s about 4 feet tall. It looks just like a regular Christmas tree with white lights on it. There are a few other items displayed too but since we have a kitten who’s growing like a weed, I thought of all the trouble he could get into playing with or trying to eat the decorations so I decided to back off this year. Because our place is small, it’s plenty.
Favorite Family Recipe?
My new favorite recipe is Lemon Brownies. I designed the recipe for Thanksgiving instead of serving pie. We loved it. With the COVID-19 situation, it was just the two of us for dinner and this recipe didn’t give us a ton of leftovers. In three days they were gone. BIG YUM.
Your favorite Christmas moment? I love the...
Read the full column at PlanZDiet.com
Seafood Dipping Sauce
My associate, Jennifer, brought me a recipe for dipping sauce. It was recommended that it be served with crab legs. I loved the idea of the sauce. Their recipe made way too much sauce, so I adjusted some items to make it more reasonable without having to invite a crowd to eat crab legs.
When I served it, I paired it with crab cakes. YUM. I can also see this being served with seared scallops. It will make a fun substitute for a cocktail sauce with shrimp too.
Servings: Makes about a cup.
Ingredients:
1 Tbl of olive oil
2 Tbl of butter
3 tsp of minced garlic (Jar garlic will work.)
1/2 of a serrano chile, stemmed, seeded and diced (Careful! Wear gloves if you need to.)
1/4 cup of onion
2 tsp of chili powder
1/2 tsp of smoked paprika (In my opinion this is the secret to this sauce.)
8 oz of crushed tomatoes (Save the other half of the can for another use.)
Ground sea salt and pepper to taste
1 Tbl of fresh lemon juice
Instructions:
Heat butter and olive oil in a saucepan. Add the garlic, chile, and onion. Cook on medium-high until the onion softens. Three or four minutes will do it.
Stir in the chile powder, paprika, crushed tomatoes, salt, and pepper. Cook on medium-low until the sauce begins to thicken. Stir often. Transfer the mixture carefully to your blender. Let it sit until it cools. Add the lemon juice and whiz until blended. You can store it in the fridge until you want to serve it. It can be served warmed or cold.
Enjoy!
Cheers,
Zola
