I just got done with dinner, yes I know it is morning but I work nights.
It was sauteed shrimp and oysters, brown rice, green beans and lime sherbert for dessert.
I tried something a little different then my usual wine sauce, garlic sauce, or pepper sauce for the seafood, it worked out very nicely so I am sharing it.
Lemon/chive seed sauce.
Zest from one lemon (that is the yellow part of the outer peel)
1 1/2 tablespoons juice from the lemon
2 tablepoons finelly chopped yellow onion
1 tablespoon dried chive seed (I suppose you could use twice as much dried chive but it won't be the same)
2-4 cloves of garlic (I used 4 but I love garlic) peeled and smashed
1 1/2 cup sauterne
1 pint of heavy whipping cream
1 teaspoon of tumeric (ground)
Put everything but the lemon juice, cream and tumeric in the saucepan (the heavier walled the better, to prevent scorching) then bring to a slow boil for about 20 minutes (enough to reduce the sauce to about 1/2 cup).
Add cream and tumeric and keep boiling it (stirring all the time)until it gets thick and is reduced in volume until about 1 1/4-1 1/2 cups. Pour through a fine strainer and discard the bits left in the strainer.Briskly stir in the lemon juice. Season with salt and white pepper to your taste and serve drizzled over your favorite seafood.
It should be good covered in the fridge for a day or two if you reheat it before using.
I bet it would be great on chicken as well.
It was sauteed shrimp and oysters, brown rice, green beans and lime sherbert for dessert.
I tried something a little different then my usual wine sauce, garlic sauce, or pepper sauce for the seafood, it worked out very nicely so I am sharing it.
Lemon/chive seed sauce.
Zest from one lemon (that is the yellow part of the outer peel)
1 1/2 tablespoons juice from the lemon
2 tablepoons finelly chopped yellow onion
1 tablespoon dried chive seed (I suppose you could use twice as much dried chive but it won't be the same)
2-4 cloves of garlic (I used 4 but I love garlic) peeled and smashed
1 1/2 cup sauterne
1 pint of heavy whipping cream
1 teaspoon of tumeric (ground)
Put everything but the lemon juice, cream and tumeric in the saucepan (the heavier walled the better, to prevent scorching) then bring to a slow boil for about 20 minutes (enough to reduce the sauce to about 1/2 cup).
Add cream and tumeric and keep boiling it (stirring all the time)until it gets thick and is reduced in volume until about 1 1/4-1 1/2 cups. Pour through a fine strainer and discard the bits left in the strainer.Briskly stir in the lemon juice. Season with salt and white pepper to your taste and serve drizzled over your favorite seafood.
It should be good covered in the fridge for a day or two if you reheat it before using.
I bet it would be great on chicken as well.
