Chef and Cooking Instructor Corey Pressman showed Tra'Renee how to elevate her grill game with special sauces! For more information about Corey here's a link.
This makes about two cups.
1/2 cup red wine vinegar
1 teaspoon kosher salt, plus more
1-3 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped (optional)
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine all this and mix it around. Some folks like to prepare this in a blender or food processor. Personally, I like to chop things by hand for meditative purposes. Also, wazzing this by machine releases a lot of liquid and maybe makes the sauce too watery. Experiment with adding sweetness (maple syrup, date syrup, honey).
This makes about a cup and a half.
2 roasted red peppers, cored and seeded (or from a bottle)
1 dried Ancho pepper, rehydrated in hot water until soft, cored and seeded
1-3 garlic cloves
2 teaspoons sweet smoked paprika
1/4 cup toasted hazelnuts
1/4 cup breadcrumbs (or one slice whole wheat bread)
1 tablespoon lemon juice
1/4 cup olive oil
Sea salt and freshly ground pepper
Place all of the ingredients except for the oil, salt and pepper in the food processor and puree with a splash of water (about 1/4 cup). With the machine running, slowly add the olive oil through the feed tube and process until the sauce thickens. Season with salt and pepper to taste.
Cover and refrigerate for a few hours to allow the flavors to blend. Let stand at room temperature for 30 minutes before serving.
Labneh with Garlic and Herbs
1 cup labneh
1 tablespoon freshly-squeezed lemon juice
1 small clove garlic, minced (or maybe 1/4 teaspoon of garlic powder)
10 fresh mint leaves, finely chopped
1 tablespoon finely chopped fresh dill
Big pinch of kosher salt
Few grinds black pepper
Combine all this in a bowl and use as a dip for grilled veggies or or as a secret sauce for your grilles sliders.