Firecracker Sauce

"Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Mrs Goodall photo by Mrs Goodall
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Charmie777 photo by Charmie777
Ready In:
2hrs 10mins
Ingredients:
11
Yields:
2 cups
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ingredients

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directions

  • Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
  • Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
  • Toss the toasted seeds into the sauce.
  • Let the firecracker sauce stand for at least two hours before serving.

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Reviews

  1. Loved this. Used as a sauce for grilled asparagus. Didn't have hoisin so subbed black bean sauce instead. Will definitely try with hoisin next time. Thanks.
     
  2. This was great to dip my shrimp rolls in. My company went nuts for it! We give it 5 stars all the way! I can see this being used for many things in my kitchen. Thank you for sharing!
     
  3. Not much I can add that has not already been said - this is one great basting sauce and a wow of a sauce for dipping. Will be using it for our summer cook outs. Love coriander but just use a little and sub the rest with parsley for the family - you can be sure my portion has it's fair share! Thank you for posting this delicious sauce - we enjoyed.
     
  4. This is just fantastic. I basted game hens the last 1/2 hour and used some of it as a dipping suace. So-o-o- flavorful. DH raved about it. If I could give it 10 stars I would.
     
  5. Wow oh Wow. This is AMAZING. The flavors just explode in your mouth, it turns plain old store rotisserie chicken into something so special with almost no work and best of all you want more and more because each bite you notice something a little different in flavor. I agree with the other two posters about the cumin and fennel but also noticed the brightness the orange gave to it. With the other stronger tastes, it is a background note that just brings them all together. The face of my friend was so funny when she took a bite. I thought she didn't like it at all, it went still then her eyes started moving and she said "im trying to figure out whats IN this, its wonderful".
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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