Tag: condiments

Food Gold: Dressings for Impressin'

Posted on Oct 6th, 2010

I’ve received a lot of requests for condiment/fixings recipes lately so for this week’s Food Gold we are going to show you how to whip up some uber flavorful and versatile dressings/dipping sauces. The first is a spicy/sweet/creamy honey mustard sauce (perfect for chicken fingers I see u Catchdubs) while the second, a chili/lime jump off, is more on the Asian tip and can be used for salads, spring rolls and even marinating fish or shrimp. Recipes and eat knowledge after the jump! Read More

Food Gold: Kalamata Olive Tapenade

Posted on Apr 27th, 2010

Editors note: check today’s Food Gold shout out on the Canadian wire!

As you know we are big fans of dips and spreads here at Food Gold. This week we are going to show you how to make tapenade, a delicious topping/dip/appetizer made from black olives, fresh herbs and briney capers. So long as you pay attention to the texture and acidity of this dish, it is a breeze to make and can easily be multiplied the next time you are having a get together at yo crib.

This is the sort of “world food” thing bourgie storez like Whole Foods will charge you $6+ for a small container of that can easily be made at home for about half that. So, save money, eat well and make some of this bomb ass tapenade. Let’s go!

Positive Vibes Tapenade

3/4 cup black pitted olives, Kalamata are nice

1/4 cup capers, drained and roughly chopped

2 cloves garlic, roughly chopped

2 or so tablespoons of finely chopped red onion

6 or so tablespoons of high quality olive oil

1 tablespoon fresh orange, lemon or lime juice

Black pepper to taste

Optional adds:

tablespoon or so of toasted almonds, crushed

few teaspoons of fresh chopped dill

Special Equipment:

Food processor

1. Throw everything except for the orange/lemon/lime juice and the olive oil in food processor and pulse about seven times until it forms a course paste. You don’t want to over process it or you will have a liquid mix, which is not really what we are going for here. Think a sort of chunky DIP!

2. After mixture is chopped, slowly add olive oil and orange juice in a steady stream, like you would if you were making a vinaigrette. Check for salt and pepper, although between the olives and the capers this mofo should be plenty salty.

3. Place mixture in large bowl, mix well then cover and leave in fridge overnight so the flavors marry.

4. Serve w/ some toasted bread and goat cheese and GO IN!

As alwayz, enjoy!

Fork The World,

Elliot