It’s so strange to still be on vacation; the new website has required some amount of attention, but basically this year, with no major renovations at the restaurant, we are truly RELAXING…We’re also playing a lot with some of the delicious ideas that we got from our trip to St. Martin. The most wonderful being “Sauce Chien” or the unappetizing English translation: “Dog Sauce.” We ate this sauce with delicious whole fish, fried fish accras…I could put it on almost anything. A little bit of browsing has revealed the source of the name to be the idea that it is so delicious, you could put it on a dog and eat it…taking my last statement to the extreme. I’ve compiled many different recipes into one here, and testing it we were definitely taken back to Chez Hercule in St. Martin. It’s not so seasonal these days, with the freshness of this sauce, and we’ll feature it on the Spring menu only with an appetizer, but go ahead and try it if you are in the mood to make something plain and grilled, fish, tofu, meats…and top it with something simple, fresh and yummy:
Sauce Chien
1/2 onion, chopped
3 scallions, sliced
1-2 clove garlic
1/2 red or green pepper, diced
1 small tomato, diced
juice of 1 lime
4 sprigs cilanto
2 T olive oil
salt, pepper, pinch dried thyme
-Pulse everything in food processor and let flavors develop together while you cook the rest of your meal.
