This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years. The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway. #dragonbreath🐉🔥🙊 #sodeliciousonanything #pretendcookingshow
.
Melissa Clark’s Spicy, Garlicky Cashew Spread
Ingredients:
1 cup roasted, salted cashews
2 tbsp chopped cilantro, with some stems
¼ cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of 1 lime (I like more🤷🏻♀️❤️!)
Kosher salt and freshly ground black pepper
.
Directions:
1. In a blender or food processor, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño(s), lime juice (and 2 tablespoons of water that I forgot!).
2. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper, if desired.
3. Use it on beef, chicken, shrimp, veggies, as a chip dip— anything.
4. Yum.
DATE: 31 March, 2019.
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Video Transcription
hi my name is Jen and we’re having aprotective detail and it’s nice to seeyou this is just a kind of spicy hasshuhealthy ish it’s just good you can grillit on the chicken or just dip it inlater or on veggies I finally made it togood on everything from the New YorkTimes you need a cup of roasted saltedcashews some of this parsley pardon meit’s been brought to my attention thatthis is cilantro not parsley it’s like acouple of tablespoons of soy saucedelicious some garlic there’s nothingworse than watching somebody who’s ingarlic with Caesar without[Music]that seems good to me I’m sure supposedto have pepper what do we have if a lotI mean that is thinner I’m just gonnaget a spoon than a toothbrush okay bye