Chermoula Sauce

This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.

Use with meat or seafood

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Chermoula Sauce
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant. Stir to keep from scorching.
  2. cool coriander and cumin, and lightly crush with a heavy skillet.
  3. Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
  4. Add fresh cilantro, parsley, and mint. Pulse until mixture is well blended but still textured. keep in airtight container.
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Shrimp Provencial with Lemoncello®

This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.

I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.

Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.

You can do the same thing with sea scallops.

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Shrimp Provencial with Lemoncello®
Cuisine European
Servings
Ingredients
Cuisine European
Servings
Ingredients
Instructions
  1. Assemble ingredients :note the garlic cloves are not pictured
  2. Devein peeled shrimp
  3. In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil. Season shrimp with salt and pepper. add to the skillet and cook till lightly browned around edges, about 2 min.. Add garlic and stir well while cooking
  4. chop green ingredients:parsley, basil, cilantro
  5. Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers. mix well add the lemon juice and the parsley, basil and cilantro. cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
  6. Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp. Serve with rice or crusty French bread.
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Conch Salad

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Conch Salad
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Tropical
Prep Time 30 minutes
Cook Time 0
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Gather ingridents
  2. Combine all ingredients except tomato and avocado in large nonreactive bowl, Stir and refrigerate for 2 hours to blend flavors.
  3. Add tomato and avocado to bowl, fold in gently and serve in chilled bowls.
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Vegetarian Coconut Chipotle Mayo

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Vegetarian Coconut Chipotle Mayo
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Passive Time 2 hrs
Servings
cups
Ingredients
Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Passive Time 2 hrs
Servings
cups
Ingredients
Instructions
  1. Put all ingredients into a blender and blend on high till well incorporated. Taste and admire salt or hot sauce if desired. Pour mixture into a small bowl and refrigerate several hours until it sets. Use just like mayo
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Moroccan Tagine Vegan

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Moroccan Tagine Vegan
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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Cold Poached Salmon with Dill Sauce

Great for parties or a light lunch

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Cold Poached Salmon with Dill Sauce
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
    Salmon Poached in Lemoncello
  2. Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes. When salmon turns pink, remove it from the liquid and chill it.
    place salmon into pan
  3. Slice cucumbers very thin and place on salmon.
  4. While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
  5. Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.
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