Help me fool my body into making more iron using food I dislike:

This sounds really good, Lana. Is there a brand of Peri Peri sauce you like best?

Or perhaps you make it from scratch?

 
Do you use dry green peppercorns here, Cathy, or the ones in brine?

The recipe sounds good.

Grew up eating liverwurst or braunschweiger on sandwiches or as a snack on crackers and just love it, especially with a bit of mustard.

 
I make mine from scratch, but mine is more a marinade, rather than a 'hot sauce'..

The classic peri-peri sauce is Nando's, if you can get it.

Mine is:

6-8 tablespoons sambal oelek
1 tsp dried oregano
juice of half a lemon or sour orange (though sweet is also good in a pinch)
1-2 garlic cloves, grated
1/2 cup olive oil
Whisk together until mixed.

I marinate chicken legs in this, then grill them. Or rather, DH grills them. We love it, and eat it often.

 
Found it yesterday....

after going to 4 groceries. There was only one brand, Nandos, so I am happy to see it's what you recommend. It has a really nice flavor...and a bit of heat. smileys/wink.gif

Your marinade sounds great, I will definitely give it a try to grill chicken. Thank you, Lana.

 
Well, if he says it is OK then it is OK. I like the fact that he is not a food snob. Years ago,

my Jacques had a health scare while we were on vacation in France. We were in the emergency room of a hospital in a small town in the south. The tests were taking a while so the orderlies brought us plates of food from the cafeteria. Steak frites. We said thank you and when one of them heard my accent he ran off and returned with a bottle of ketchup for me. I don't normally put ketchup on my fries but how could I not?

 
If you ever see a Nando's restaurant, make sure you go in.

The best peri-peri chicken ever. DD sometimes threatens to drive to DC just so she can eat Nando's.

I'm glad you found the sauce, and that you like it. smileys/smile.gif

 
Right? How could you not.

Great story, Joe. Well, except for the health scare part.

I too like that JP is not a food snob.

 
Ohhh, there's a restaurant too? Cool!

Will definitely look for Nando's next time we're in DC.

At yet another grocery yesterday I saw there are 2 types of Nando's peri peri, a hot version and garlic version. Exploring them online it appears the garlic one is milder. Being a bit of a heat wimp I'm glad I got the garlic one....it has more than enough heat for me. smileys/wink.gif

 
Aha! I have NOT one but TWO bottles of peppercorns in brine bought because of

some post from Cathy, but I never remembered to use it.

 
Went to make this the other day, had bought the

braunschweiger and cream cheese but discovered my refrigerated green peppercorns had corroded the lid and actually made holes right through the metal. Still under the expiration date too. Weird! Opted not to take a chance. Need to buy another bottle. Or, hey neighbor, can I borrow yours??? smileys/wink.gif

 
Marilyn, bet it was the Salmon or Fresh Tuna in Creamy Green Peppercorn Sauce

This is a great recipe- I love it. Can't remember where it came from:

SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE
(4 servings)
8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi steaks
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives

Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.

 
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