[CH] Ask the sauce maker
Alex Silbajoris (asilbajo@hotmail.com)
Mon, 03 Sep 2007 18:29:48 +0000
Pods,
Yesterday I parked the car by the North Market, and walked through on my way
to the Greek Festival a few blocks north. Fo no good reason I went by
CaJohn's both, and John himself was there! so we talked for a while, he's
planning on being at OF this year. I was tasting the various sauces he had
on display, and enjoying them quite much as usual. I said I'd get a sauce
to take to the festival, and I was looking at the huge display on the shelf.
John asked which sauce I wanted.
And then I realized, I'm standing next to the guy who created all these
sauces, so ask him! So we agreed on his serrano-lime sauce. It was great
on the Greek sausage I got, but to really do it right I should have gotten
the full roasted-lamb dinner plate.
So today for the sake of experimentation, I thought I'd center a dish around
the sauce. I had boneless skinless chicken thighs to use up. I made a
marinade that was 1/3 CaJohn's sauce and 2/3 Badia brand mojo crillolo, plus
a few quick shakes of Penzey's Mexican oregano and India ground cumin seed.
Well, and I also fried onion and homegrown red bell pepper in the oil to
flavor it beforehand...
It was great! I snacked on a few with the pepper and onion as chicken
fajitas on Charras brand habanero tostadas, and set the others to chill,
this should be excellent sliced thin or cubed over a salad. BTW the
pan-frying in the sauce gave a nice dark red coor.
- A
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