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Lemongrass Tzatziki
Seared
Salmon
with Lemongrass Tzatziki Tomato Salad
Shrimp
Lemongrass Tzatziki Dip
Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki
Stan
Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb
Salad
WINE NOTES
Naia Verdejo: The Rueda region produces light,
fresh and very crisp whites from the verdejo grape. Slightly herby but
full of citrus lemon peel, this is a great wine for dishes that combine
rich and light with hot and cold.
William Knuttel
Cabernet Sauvignon: Some great wine makers are
creating their own ‘retirement’ wines. Usually they are fairly
inexpensive, from more interesting regions and are crafted by legends.
Cabernet and lamb are meant to be together, especially with the dark,
smoky jammy fruit of this wine with dried currants, coffee, white pepper
and tons of blackberries.
Okouka
Junmai Namazake: This is a rice wine from Japan
-- unpasteurized and fresher. Sake is a great twist on a cocktail wine,
with fresh flavors of herbs, cherry blossoms and banana. It complements
many finger foods and dips and adds a little mystery to a gathering. |
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Master
Lemongrass Tzatziki
Makes about 3 cups
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2 tablespoons minced
lemongrass, white part only
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3 tablespoons minced garlic
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1 quart organic, plain
yogurt, hung over night in cheese cloth, yields about 1 cup
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1 cup organic, yogurt,
un-hung
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2 English cucumbers, peeled,
halved, seeded, salted for 30 minutes, rinsed well, dried and cut into
¼-inch dice
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1/4 cup mint ribbons
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Juice and zest of one lemon
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Season with kosher salt and
freshly ground black pepper
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Canola or grapeseed oil for
cooking
In a sauté pan coated lightly with
oil over high heat, sauté the lemongrass and garlic until soft, about 3
minutes. Do not color. Transfer to a bowl and let cool. When cool, mix
in the 2 yogurts, cucumber, mint and juice and zest of one lemon. Season
with kosher salt and freshly ground black pepper. Check for flavor and
re-season if necessary.
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