STEAK & CILANTRO EMPANADA DIPPING SAUCES

Lime Crème Fraiche

Yield: 32 oz.

Ingredients:

1 qt. Crème Fraiche

6 oz. fresh squeezed lime juice

Zest of 2 limes

salt & pepper

Method:

Mix all ingredients together in stainless steel bowl.

Refrigerate for at least 4 hours prior to use.

Grilled Corn & Cilantro Cream

Yield: 16 oz.

Ingredients:

1 qt. Glenview Farms® 40% Heavy Cream

2 ears fresh corn

1 bu fresh cilantro

½ t Dijon mustard

salt & pepper

Method:

Reduce heavy cream in a heavy bottom saucepot until nappe or halfway.

Meanwhile, roast corn over open flame or grill until evenly browned.

Cool corn and remove kernels with sharp knife.

Add corn kernels, cilantro and mustard to cream reduction.

Season to taste. Serve warm.

Blackbean Relish

Yield: 42 oz.

Ingredients:

4 c. el Pasado™ black beans, rinsed and drained well

1 c. Monarch® Jamacian Relish

1 T cumin, toasted

2 sl. Patuxent Farms® bacon, rendered – keep bacon fat

Method:

Pulse all ingredients in food processor bowl. Season to taste. Refrigerate until use.

Avocado Ranch Dipping Sauce

Yield: 1 qt.

Ingredients:

2 lb. Monarch® avocado halves

½ c. el Pasado™ mild salsa

2 c. Monarch® Ranch dressing

salt & pepper

Method:

Puree all ingredients in food processor. Season to taste.

Mango Sweet Chili Cream

Yield: 6 c.

Ingredients:

1 lb. Monarch® mango pieces

½ c. Pacific Jade Sweet Chili Sauce

4 c. sour cream

salt & pepper

Method:

Puree all ingredients in blender or food processor. Season to taste.

Pineapple Chimichurri

Yield:

Ingredients:

1 c firmly packed fresh flat-leaf parsley, trimmed of thick stems

4 ea garlic cloves, finely chopped

2 T fresh oregano

½ c olive oil

2 T red wine vinegar

1 t sea salt

¼ t freshly ground black pepper

¼ t red pepper flakes

2 c pineapple, grilled, diced

Method:

Combine all ingredients. Refrigerate 4 hours before serving.