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08-23-2006, 04:56 PM
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#1 | |
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Senior Cook
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ISO Tackimi sauce (cucumber & yogurt sauce)
Sorry for the terrible spelling of this sauce.
I need a TNT recipe for this cucumber sauce. I'm making lamb on Friday and want to offer it as a change of pace. Normally I would make a mint sauce but since it's summer I thought a cool creamy sauce would be more appropriate. All I know is it has cucumber, yogurt, and onions. I don't know what ratios or other herbs / spices to add.
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Cheers, Christopher A. Kinkade, Griffith, IN USA "The difference between a cook and a chef is understanding what's going on." - Alton Brown |
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08-23-2006, 05:02 PM
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#2 | |
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Certified Executive Chef
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Do you think you might mean Tzatziki? A Greek yoghurt, cucumber mix - often with onion and dill?
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08-23-2006, 05:07 PM
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#3 | |
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Certified Master Chef
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If you do I have a good easy recipe for you homechef.
__________________
 Love is something you can't describe like the look of a rose, the smell of the rain, or the feeling of forever. |
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08-23-2006, 05:44 PM
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#4 | |
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Senior Cook
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Yup! That's it!!! Any recipes would be greatly appreciated Ish & Pds
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Cheers, Christopher A. Kinkade, Griffith, IN USA "The difference between a cook and a chef is understanding what's going on." - Alton Brown |
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08-23-2006, 06:41 PM
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#5 | |
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Certified Master Chef
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Tsatziki
2 cups plain yogurt (drained over night) 1 cup seeded and peeled cucumber, shredded or chopped fine ( I like the chunks) 1 clove garlic ( I always add extra but, it’s up to you) 2 teaspoons olive oil 1 Tablespoon fresh dill or mint ( I use dill) 1 Tablespoon fresh lemon juice Just mix it all together and you’re done. Easy as pie! Enjoy.
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Love is something you can't describe like the look of a rose, the smell of the rain, or the feeling of forever. |
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08-23-2006, 07:11 PM
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#6 | |
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Senior Cook
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Thanks PDS. I really appreciate it. I really think the Tsatziki will be a better sauce for summer time. I'd still also offer a mint sauce as well.
As for sides I'm thinking about roasted veggies and pan fried corn with butter, garlic, and a hint of sharp cheddar cheese. Also, I'll be serving a cold Greek pasta salad. Any other bright ideas???
__________________
Cheers, Christopher A. Kinkade, Griffith, IN USA "The difference between a cook and a chef is understanding what's going on." - Alton Brown |
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08-23-2006, 07:30 PM
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#7 | |
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Certified Master Chef
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How will you be cooking the lamb? Potatoes roasted in the lamb drippings are pretty dang delish!
__________________
Love is something you can't describe like the look of a rose, the smell of the rain, or the feeling of forever. |
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08-23-2006, 10:07 PM
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#8 | |
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Senior Cook
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I have 2 cuts. I have a 6 pound leg (upper half) that I plan on removing the bone, adding garlic, salt & pepper, and rosemary, tying up and turning on the rotisserie in the grill and maybe adding some wood chips for some smoke. The other cut is a 4 pound blade roast that I planned on dressing nearly the same way but pan roasting in my new outdoor oven.
I did plan on catching the drippings and using them to help roast the veggies. Nothing better than lamb fat. Yum!!!
__________________
Cheers, Christopher A. Kinkade, Griffith, IN USA "The difference between a cook and a chef is understanding what's going on." - Alton Brown |
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08-23-2006, 11:01 PM
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#9 | |
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Certified Master Chef
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All of a sudden I'm wishing I lived in Indiana....
__________________
Love is something you can't describe like the look of a rose, the smell of the rain, or the feeling of forever. |
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