Cucumber-Dill Sauce

Pantry and Fridge

Best if made one day in advance

Ingredients

1 cup Plain Yogurt (do not use low-fat or nonfat)

1/2 cup Mayonnaise

1/2 tsp Kosher Salt

1/8 tsp Black Pepper, freshly ground

1 tsp Lemon Juice

1 tsp White Wine Vinegar
1 Cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 Tbl Fresh Dill, finely chopped
2 tsp Fresh Garlic, minced

Instructions

Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken).

Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.

Combine all ingredients. Cover and refrigerate.

Yield: 1 1/2 cups

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com