Pesto

I had a friend request my pesto recipe, but this is one of those that's really hard, because it's just a "throw together" recipe. Really like cheese? Add more. Don't like garlic? cut it in half. Salt to taste. I've known people to use mint instead of basil for fish recipes, and parsley for steak. That's the beauty of fresh recipes like this; they're so versitile!

If I had to guess at my own pesto recipe, it would probably go like this:

For two pasta servings

1 cup (compacted) fresh basil leaves
two garlic cloves
1 2-inch square of parmesan
1/8 cup pecans (I know, I know, traditionally it's pine nuts, but pecans give it such a richer flavor, and as a Texan I usually have pecans in my freezer!)
Enough olive oil to make a sauce...maybe 1/2 cup?
Salt to taste

Place all the ingredients in a food processor and blend until uniform. Add more olive oil to make a sauce consistency, and add salt until flavors begin to expand (you'll know it when you taste it!). Serve with pasta, chicken, or use for my new favorite, pesto-crusted pork tenderloin.

Spicy Lime Dressing

Stumbled upon this when I had romaine lettuce and just didn't want another Caesar salad. Very yummy! Could also be a great dipping sauce or drizzled over flank steak.

Serves 4

1/2 cup ranch dressing
juice from one lime
1/8 cup packed cilantro
1/2 teaspoon ras al hanout seasoning (an equal parts cilantro, cumin, and coriander blend would be good too)

Put all ingredients into a food processor, blender, or "Magic Bullet" until combined.

Bearnaise Sauce

This is really good over Beef Wellingtons.

2 tablespoons dried tarragon
3/4 cup red wine vinegar
2 tablespoons minced shallots
3 egg yolks
1/4 cup hot water
1/2 lemon juice
pinch of salt and cayenne pepper
1 cup butter, melted

In a small saute pan, saute tarragon, vinegar, and shallot over medium heat for 10-15 minutes, until reduced. In the top of a double boiler (or a glass bowl on top of a simmering pot of water) combine yolks, half the water, juice, and spices. Cook and stir until mayonaise-like. Remove from heat. Add butter slowly while whisking. Thin with remaining water, if necessary. Add tarragon mixture and combine well.

Easy Alfredo Sauce

This sauce is actually my mom's doing - it's the best and easiest Alfredo sauce out there! It's an easy 2-1-1/2 ratio. Also yummy with a little sun-dried tomato chopped up.

2 cups cream
1 cup parmesan cheese
1/2 cup butter
salt and white pepper (I like white pepper because then you don't have little black flecks ruining the look of your pretty sauce)

Melt butter, add cream, and heat until hot but not bubbling. Gradually add small handfuls of cheese, whisking until completely melted before adding more. Salt and pepper to taste.