Best Herb And Caper Sauce Recipes

DANISH BURGERS W/ HERB CAPER SAUCE AND A MOD SALAD

Steps:

• Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
• Preheat skillet over medium-high heat.
• Separate meat into four equal portions and form into 1" thick patties.
• Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
• Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
• In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
• Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
• Add remaining sauce to salad and toss.
• Fancy chips finish the plate.

DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD

Steps:

• Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
• Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
• While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
• In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
• Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
• * TIDBIT
• The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE

Steps:

• Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
• Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
• While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
• Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
• Pour sauce over eggplant and serve immediately.

DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD

Steps:

• In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.
• Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.
• While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.
• Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.
• The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

HERB AND CAPER SAUCE

Steps:

• Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.;