Chef Tory McPhail Cilantro, Lime and Sea Salt Sauce

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Item #: 11084
Cilantro, Lime and Sea Salt is perfect to marinate steaks, pork, chicken and seafood for the grill. Once cooked, add more sauce to the finished items to round out the robust flavors of Latin America's chimichurri. 100% healthy and fat free, it can also be used as a salad dressing or a condiment to dress up your finished plate.
$6.49

Customer Reviews

Common Herb, Uncommon Sauce Review by BillBrou (Posted on 4/7/2016)
Product
When I received this sauce from nolacajun.com, I was intrigued by the color and flavor profile. Being in Texas, cilantro immediately brings to mind various Mexican applications, but that herb is practically ubiquitous in Asian cooking as well. I wanted to create an application, however, that pays homage to Chef Tory's Caribbean and New Orleans influences, and I also felt that the dark green color of the sauce had to be complimented to avoid something that might just look muddy. Since I have been playing with my new SOS stainless steel oyster shells to create a variety of types of grilled oysters, I decided to go that route. I already had a complex compound (unsalted)butter in my freezer that has several mild herbs in it (which I have used to make a fairly standard Louisiana style grilled oysters in herb butter topped with freshly grated parmesan cheese - yummy). I decided that Tory's sauce would go well with the herb butter, so I created a recipe that combines that with a generous doll of Tory's sauce on one medium or two small oysters. Each oyster then goes onto the grill (pre-heated to medium with a low flame) until bubbling and starting to reduce, and then I add a bread crumb topping with the grill lid closed for just a couple of minutes (which soaks up some of the juices and creates a crust on top). Since the sauce includes sea salt (and good Gulf oysters are also salty by definition), I felt that it was important not to create an overly salty dish. I finish off the plating of two grilled oysters for each appetizer plate with a scant dusting of smoked paprika on each (and a little on the plate to make it cutesy), then serve with a butter croissant or (more likely) a New Orleans style crusty french bread. This one I paired with an oyster shooter, which in this case consists of one small oyster in a shot glass floating in a very small Sazerac (the original cocktail first served in New Orleans) that can be consumed in one gulp. You might prefer to pair this with a robust white wine or perhaps even a mild red like pinot noir. Look for this one to be published soon.

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"I first started at the famed Commander's Palace in New Orleans in 1993 exploring the culture and intense seasoning of Creole food. Since that time I've made stops in Palm Beach, Europe and most of the Caribbean Islands to understand what early explorers may have eaten before they founded New Orleans. Travel back in time with the flavor of these sauces to experience real Creole-Caribbean cuisine." - Chef Tory McPhail

Customer Reviews

Common Herb, Uncommon Sauce Review by BillBrou (Posted on 4/7/2016)
Product
When I received this sauce from nolacajun.com, I was intrigued by the color and flavor profile. Being in Texas, cilantro immediately brings to mind various Mexican applications, but that herb is practically ubiquitous in Asian cooking as well. I wanted to create an application, however, that pays homage to Chef Tory's Caribbean and New Orleans influences, and I also felt that the dark green color of the sauce had to be complimented to avoid something that might just look muddy. Since I have been playing with my new SOS stainless steel oyster shells to create a variety of types of grilled oysters, I decided to go that route. I already had a complex compound (unsalted)butter in my freezer that has several mild herbs in it (which I have used to make a fairly standard Louisiana style grilled oysters in herb butter topped with freshly grated parmesan cheese - yummy). I decided that Tory's sauce would go well with the herb butter, so I created a recipe that combines that with a generous doll of Tory's sauce on one medium or two small oysters. Each oyster then goes onto the grill (pre-heated to medium with a low flame) until bubbling and starting to reduce, and then I add a bread crumb topping with the grill lid closed for just a couple of minutes (which soaks up some of the juices and creates a crust on top). Since the sauce includes sea salt (and good Gulf oysters are also salty by definition), I felt that it was important not to create an overly salty dish. I finish off the plating of two grilled oysters for each appetizer plate with a scant dusting of smoked paprika on each (and a little on the plate to make it cutesy), then serve with a butter croissant or (more likely) a New Orleans style crusty french bread. This one I paired with an oyster shooter, which in this case consists of one small oyster in a shot glass floating in a very small Sazerac (the original cocktail first served in New Orleans) that can be consumed in one gulp. You might prefer to pair this with a robust white wine or perhaps even a mild red like pinot noir. Look for this one to be published soon.

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You're reviewing: Chef Tory McPhail Cilantro, Lime and Sea Salt Sauce

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