Lemon Zest

Featured Recipe

Tamarind Barbeque Sauce Yield: 18 oz. Preparation time: 20 minutes Source: David Katz, Consulting Chef

•	1 oz. peanut oil
•	3 large shallots, minced
•	3 cloves garlic, minced
•	2 tsp. hot chili paste
•	1 tsp. coriander seed, finely ground
•	1/2 tsp. anise seed, finely ground
•	1 tbsp. Culinary Traditions™ Ginger,  thawed
•	12 oz. prepared hoisin sauce
•	4 oz. Culinary Traditions™ Tamarind,  thawed
•	1 tsp. Culinary Traditions™ Lemon Zest,  thawed
•	2 tbsp. honey, or to taste
•	3 oz. dark soy sauce, or to taste
Method:
1.	Heat a 2-quart saucepan over a medium-high burner. When the pan is hot, add the peanut oil. Add the shallot and garlic, chili paste, coriander, anise seed and Sweet Ginger purée. Sauté for 1 minute, stirring constantly.
2.	Add the remaining ingredients and bring the pot to a simmer. Reduce the heat and cook at a bare simmer for 10 minutes, or until slightly thickened. Adjust the seasoning with salt or additional soy and honey.
3.	Cool the sauce to room temperature, then refrigerate in a tightly covered container until use.
Serving Suggestion:
	This sauce is best brushed over Grilled or Roasted Pork and Fowl during the last few minutes of cooking. Serve with additional sauce as a condiment.