Sauces and Spice Blends

Cucumber Yogurt Sauce

Ingredients
3 small cucumbers
¹⁄₂ tablespoon kosher salt
2 cups yogurt (Greek is best.)
2 sprigs fresh dill, chopped
1 ¹⁄₂ tablespoons chopped fresh mint leaves
3-4 cloves garlic, minced
¹⁄₂ teaspoon ground cumin
¹⁄₈ teaspoon freshly ground black pepper

Instructions
1. Grate the cucumber on the wide holes of a grater, mandolin, or food processor.  Put it in a colander in a large bowl or sink and sprinkle with ¹⁄₂ tablespoon of kosher salt. Let drain for about 20 minutes.

2. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl.

3. Add the yogurt, dill, mint, garlic, cumin and pepper. Stir together and spoon into a serving bowl.

Note: You can also just put everything into your food processor and let it rip.  

Comments
This is modified from a Ted Allen recipe to go along with the most amazing lamb burgers.  It makes about 3 cups of sauce and I’m still trying to figure out what to do with the extras.  Like most things with cucumber, it has a very summery refreshing taste.  

Shown here with Lamb Burgers and Falafel.

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Thai Peanut Sauce

Ingredients
1 can coconut milk (I believe cans are around 13.5oz.)  
6 tablespoons creamy peanut butter (I use the all natural kind)
3 tablespoons brown sugar
3 tablespoons green onion, minced
2 teaspoons thai style chile sauce, thai red curry paste, or Sriracha
2 teaspoons rice vinegar
1 teaspoon lime zest
¹⁄₂ cup fresh cilantro, minced
3 tablespoons fresh basil, minced
1 tablespoon soy sauce

Instructions
1. Place all ingredients in a medium saucepan.  Bring just to a simmer while stirring. Do not boil.  Continue cooking until sauce thickens, approximately 5 minutes.

2. Remove from heat, store in the refrigerator if not using right away.  Reheat before serving.  Recipe makes about 2-3 cups.  

Note: The original recipe stated that the sauce may be strained after removing it from the heat if desired, but I’ve never desired to do that.  

Comments
While in the Phoenix airport, I had a Thai wrap that was served with a delicious peanuty dipping sauce.  This was the recipe I found in the attempt to recreate that sauce.  It’s a nice, thick sauce that’s very easy to throw together.  I tried to spread it out on a plate so you could see all the delicious herbs throughout.  Some of that basil is basil from my own herb garden!  

I serve this most often with “Thai Burritos.”  These involve cold shredded chicken, cold rice, sliced cucumber, shredded cabbage, and shredded carrots all in a tortilla shell.  It could also be tossed with noodles and any toppings you like.  It’s fairly versatile.

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