Tom Colicchio and Padma Lakshmi: Dipping Sauce

Tom and Padma make Mint and Date Dipping Sauce at the 2008 F&W Classic in Aspen.

Tom and Padma make Mint and Date Dipping Sauce at the 2008 F&W Classic in Aspen.

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[MUSIC] I'm going to teach you how to make an all purpose dipping sauce. This dipping sauce works for anything fried. If you add less moisture to it, it winds up being a paste. It's also great in sandwiches. It's even great to drizzle over poached fish, so you could just take this fish and put my sauce on it, if you didn't want all that butter. But it's really easy to do. Basically you just take fresh mint leaves and you toss them in there. You don't want the stems because the stems get a little bit bitter. And then I'm chopping three Medjool dates that have been pitted, and I'm adding those in there. And they look like bacon bits, but they're not. I'm adding some Serrano chilies, which I've minced. Then you're going to add lemon juice. You can also do chicken breast with this, just think of if as the WD40 of the kitchen. When in doubt, add this sauce. And then I'm adding a little bit of water, just to get it moving in the blender. And then basically, you just whiz this up. [SOUND] And then you wanna add a little salt. To it, about I don't know, half a teaspoon. And then just whiz it through. And that's really it. And you just, you can see how beautiful this looks. Can you smell it? Yes! It's lovely, right? Most of the recipes originated with me looking in my fridge and going, what have I got to serve six or eight hungry people that are coming over? You know, and most of us really are just trying to feed our family. Not with the same old recipe that we've made. And it's often hard to make a whole new meal from Morocco if you've got a ten year old and a teenager and a spouse that's going what the hell is this? [LAUGH] But it's very easy to take one or two ingredients, like preserved lemons. Or a spice blend like ras el hanout. And then add that to recipes you already cook, and use that [UNKNOWN] on the grill, or use it in a rice pilaf, or take those preserved lemons and make a roast chicken with it, or just do a parsley sauce with that. And I think that's the way that we can really broaden our horizons while still not freaking out and creating more work for- [APPLAUSE] Actually the green is going to match the- [BLANK_AUDIO]
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Tom Colicchio and Padma Lakshmi: Dipping Sauce


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