Firecracker Sauce

photo by Andi Longmeadow Farm




- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Yields:
-
2 cups
ingredients
- 1⁄2 cup green onion, thinly sliced
- 1⁄2 cup coriander leaves, diced
- 1 large orange
- 1⁄4 cup hoisin sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hot Chinese chili paste
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
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
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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.
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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
Chef Kate
Annapolis, 60
<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>