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Old 02-03-2006, 05:17 PM   #11
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Yes, and it's no joke. The $14 sauce box was about 12 ounces, with a very fancy label just to kick up the price, I'm sure. I didn't see any fancy ingredients listed on the box either, only butter, lemon juice, egg yolks, white pepper and spices. The $14 must be to pay for the European chef they have there providing samples and pursuading people to buy the products. BTW, the lemon grass pesto (8 oz) jar was $9.99...heh heh...and I saw it online for $3.99. What a rip off. I'll make sure to post the pesto recipe for you Mish.

Thank you too Corazon! I will check out the website you provided as well.
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Old 02-05-2006, 06:30 PM   #12
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Mish,

Here's the pesto recipe.

Lemon Grass Pesto

80 g extra virgin olive oil
2 tsp grated fresh ginger
1 stalks fresh lemongrass, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 tsp fresh garlic, finely chopped
1/4 cup pine nuts
2 Tbsp lemon juice
1-2 serrano peppers, finely chopped and seeded (add more or less depending on how much heat you like)
salt and pepper, to taste

You may put all ingredients, except the olive oil, in a food processor to chop then add the olive oil while the processor is running. Rub the pesto on your favorite fish, I used salmon, bake in 375 degree oven for 20-25 minutes or until done. Drizzle fish with hollandaise sauce, serve with a side of white rice or your favorite pasta and/or veggie side and enjoy!

Let me know how you like it.
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Old 02-05-2006, 06:38 PM   #13
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Quote:
Originally Posted by Dina
Yes, and it's no joke. The $14 sauce box was about 12 ounces, with a very fancy label just to kick up the price, I'm sure. I didn't see any fancy ingredients listed on the box either, only butter, lemon juice, egg yolks, white pepper and spices. The $14 must be to pay for the European chef they have there providing samples and pursuading people to buy the products. BTW, the lemon grass pesto (8 oz) jar was $9.99...heh heh...and I saw it online for $3.99. What a rip off. I'll make sure to post the pesto recipe for you Mish.

Thank you too Corazon! I will check out the website you provided as well.
Wouldn't be surprised, Dina. I think you're right on the money (pun intended) re the price. Googled it up, and it was pretty close for 32 oz? Hope the recipe works out for you.
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Old 02-05-2006, 06:43 PM   #14
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Originally Posted by Dina
Mish,

Here's the pesto recipe.

Lemon Grass Pesto

80 g extra virgin olive oil
2 tsp grated fresh ginger
1 stalks fresh lemongrass, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 tsp fresh garlic, finely chopped
1/4 cup pine nuts
2 Tbsp lemon juice
1-2 serrano peppers, finely chopped and seeded (add more or less depending on how much heat you like)
salt and pepper, to taste

You may put all ingredients, except the olive oil, in a food processor to chop then add the olive oil while the processor is running. Rub the pesto on your favorite fish, I used salmon, bake in 375 degree oven for 20-25 minutes or until done. Drizzle fish with hollandaise sauce, serve with a side of white rice or your favorite pasta and/or veggie side and enjoy!

Let me know how you like it.
Sounds very good, Dina. Interesting - no Parm? I posted a bunch of pesto-bilities recipes on the forum, but this one caught my attention re the ginger & lemongrass. Over salmon is a great suggestion. Copied, saved. Thank you.
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Old 02-05-2006, 06:52 PM   #15
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Welcome! No parm on this one Mish. The fancy European chef at the grocery store said that lemon and lemongrass paired with salmon (or any fish) are a must. The sample he gave me was out of this world.
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Old 02-05-2006, 06:57 PM   #16
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The fancy European chef at the grocery store
There's an oxymoron if I ever heard one. And in Texas! Just giving you a hard time, Dina. Sounds pesto-licious. Thank you, again.
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Old 02-06-2006, 01:17 AM   #17
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Quote:
Originally Posted by corazon90
Technically, I think hollandaise is made with clarified butter.
Here is a great article I found by James Peterson (author of Sauces). It has great pictures and a basic recipe for hollandaise, bernaise and how to make clarified butter. Check it out!
http://www.taunton.com/finecooking/pages/c00180.asp
That's the classical way of making it. I now use non-clarified butter though because one of my classmates in culinary school accidentally discovered that hollandaise tastes so much better with all the butterfat in it.
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Old 02-06-2006, 01:06 PM   #18
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I checked out the site Ironchef! Thanks for the info.
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Old 02-07-2006, 10:26 PM   #19
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Mish,
I tried your recipe tonight and it's great. My first attempt at this sauce and had no problems with it. Woohoo! Thanks again.
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Old 02-10-2006, 04:00 AM   #20
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Question: Does anybody's Sabayon look that rich and creamy before adding ANY butter? I've used that exact technique (stainless steel bowl over direct heat) but the sauce never thickens up anywhere near like photo #3 until I start to whisk in the clarified butter. I usually just look for the bubbles to form on the periphery of the Sabayon and start adding the butter at that time. Am I doing something wrong? Thanks!
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