Black Mayo – Brazilian Dip or Special Condiment Sauce
Ingredients:
2 cups fresh mayonnaise or other available
1 can or pint Pitted ripe black olives
1 tablespoon Salt
Black Pepper (to taste)
1 tablespoon olive oil
Preparation:
Take the black olives and chop them very fine (if no blender is available), if you have a blender blend until very fine, then add salt to taste and also fresh black pepper to taste. Once finished, add to mayonnaise and mix well. The proportions of mayo to olive puree depend on the taste of the chef.
Use on burgers, hotdogs, with Veggies, and In Sandwiches.
*** Great for dipping veggies, chips, on burgers or hot dogs ***
*** Replacement where and mayo is called for in all recipes ***
Fried Cucumber (Korean Side Dish)
- This Korean side dish Serves Four people.
- Delicious recipe, great with sticky rice, or alone.
Ingredients:
1-2 Cucumber (sliced or diced)
2 tablespoons Sesame seed oil
2 tablespoons of garlic
2 pinches of salt
1 tablespoon toasted sesame seeds
1 pinch sugar
Preparation:
Heat pan to medium high and add oil. Then add cucumber and sauté till soft. To finish off the dish add 2 tablespoons of garlic and salt. Add a little water and sauté together for an additional 5 minutes.
Great side dish - seen here with added edamame (soy beans)
*** Then dish is ready to serve anytime, cold or hot ***
*** We recommend serving hot, with sticky rice, and a protein of choice ***
Dolazzi Muchim (Korean) Side Dish
- This Korean side dish Serves Four people.
- Very different taste profile, very tasty.
- The blossoms will have to be purchased from an Asian supermarket.
Ingredients:
8 Baby Carrots (julienne)
½ package Dried Platycodon Blossoms (soak in hot water for 30 minutes; then wash rinse and sauté)
300 Grams Crab meat (julienne)
1 tablespoon Sesame seed oil
1 tablespoon garlic (finely chopped – minced)
1 tablespoons of salt
Preparation:
Heat pan to medium high, add some oil when hot. Then add some salt and sauté carrots for 5-10 min (or until soft). Then add the rest of the ingredients and a little bit of water and continue to sauté till everything is a little soft. The dish is done and ready to serve, usually accompanied with sticky rice.
These blossoms are a fine, delicate dish
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