Kim's Cilantro Lime Sauce

A simple, delicious sauce that that minutes to make.

A while back Kim, my lovely wife, and I decided to make fish tacos. Problem was, we weren't too sure about what we wanted to put on them. I came up with a wonderful slaw, but we needed something else to bring it to life. After a quick look in the fridge, we found what we needed and this was the result.

The beauty of the recipe is its flexibility. Not only is it great on fish tacos, but it's perfect for regular ones as well. You can use it as a dipping sauce for southwestern style foods, like Southwestern Spring Rolls (to be published later,) or even wings. It's amazing.

You'll need:
1/2 cup guacamole
1/2 cup sour cream (14% is best)
3-4 cloves of fresh pressed garlic
3-4 tbsp finely chopped cilantro (or to taste - not everyone loves cilantro as much as Kim)
juice of 1 freshly squeezed lime
pinch of Old Bay Seasoning

Mix all ingredients in a bowl with a fork or whisk and refrigerate. Allow at least 4 hours for flavors to meld, overnight if possible.
Enjoy!

My White Wine Sauce.

Looks a lot like it. But... I don't have a gas stove. Yet.

This sauce is in some of my upcoming recipes and is a versatile sauce. It's an excellent base sauce - you can add things like mushrooms, bacon, or both to it for something unique, and it stands quite well on it's own. I use it mostly for my herb stuffed chicken, but I also like to add a bit of cream to it for use in Chicken Cordon Bleu. Enjoy!

You'll need:
1/2 onion, finely chopped
2/3 cup of chicken stock (keep another cup or so aside to replace while reducing.)
1/4 cup of white wine - doesn't matter what kind.
2 tbsp. butter
2 tbsp. lime juice
3 cloves of garlic, pressed
2 tsp. chives, chopped
1 tsp. sugar
dash of salt and pepper

Melt butter in a pan. Add garlic, onion, and sugar and sauté until translucent (the sugar helps add caramelization to the onions.) Add all the remaining ingredients except the chives and and let simmer for awhile. As the moisture reduces, add a little more stock to bring it back to the desired amount. This will intensify the flavor.

Just before the sauce is ready to serve, turn up the heat to medium, and when it begins to bubble, add a mixture of one part cornstarch to three parts water, a little at a time, until you reach your desired consistency. Add the chives, remove from heat and let sit for a moment before serving.