Green Goddess Steak Sauce Recipes

GREEN GODDESS DRESSING/DIPPING SAUCE

Steps:

• Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

SPATCHCOCK ROAST CHICKEN WITH SCHMALTZY POTATOES AND GREEN GODDESS SAUCE

Steps:

• Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat.
• Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
• When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil.
• Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now.
• When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes.
• To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce.
• Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.

GREEN GODDESS STEAK SAUCE

Steps:

• Put the garlic and salt into a small bowl and mash the into a paste.
• Transfer the paste to a mini food processor.
• Add the remaining ingredients and blend well.
• Serve with steak.

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

Steps:

• For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
• For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
• Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

GREEN GODDESS SAUCE

Steps:

• Pulse mayonnaise, buttermilk, vinegar, parsley, white and pale green parts of scallion, anchovy paste, and 1/4 teaspoon each of salt and pepper in a food processor until parsley and scallion are finely chopped. Transfer to a bowl and stir in scallion greens and tarragon. Chill until ready to use.