Friday, March 26, 2010
1 tsp. orange peel-grated
1/2 c. oil
2 T. sugar
1/3 c. fresh orange juice
2 T. red wine vinegar
1T. Italian salad dressing mix (dry)
Blend it all up and you're done!
Emerald Sauce, Courtesy of Eve Collins, Chino Bandido
¼ cup finely minced peeled fresh ginger
¾ cup finely minced green onion
2 tsp. kosher salt (can be adjusted to taste, I would suggest 1tsp)
1 cup vegetable oil
Combine ginger, green onion and salt in small bowl. Add vegetable oil, stirring to combine and dissolve salt. Strain mixture thru cheesecloth to drain most of the oil. Oil can be reserved for other recipes. Serve immediately or store in an airtight container.
Chino Bandido serves this with chopped chicken. I steamed some tenders and chopped them up. I also sauted some chicken tenders in olive oil and they worked just as well as the steamed tenders. A side of rice and you've got a meal.