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Cool sauce for 20-30 minutes before using.
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Perhaps the best — and a notable bargain at $19 — was filete del mar, a generous fillet of grilled fish (we chose tilapia) garnished with shellfish and a bracing spicy-cool sauce based on hot peppers and cilantro.
Pour the cooled sauce over the top.
Stir the lobster and chopped parsley and tarragon into the cooled sauce.
Gelatin-rich meat juices and stocks turn into jellies that then melt into a cooling sauce in the mouth.
3. Transfer the cooled sauce to a blender and, while holding the lid firmly in place, purée it until smooth.
Mrs. Lee mixes crushed red pepper, fish sauce, salted shrimp sauce, fresh onions and radish in a blender, then adds it to the cooled sauce along with freshly sliced green pepper, sliced radish and garlic.
Pour the cooled sauce mixture over the daikon.
Pour the cooled sauce into a food processor and puree it to remove any large chunks of tomato or onion.
In keeping with tradition, they are offered hot, in soup, and cold, with a cool dipping sauce.
Crisp little tortilla tubes are stuffed with sweet-and-sour pork barbecue and served with a creamy, cool avocado sauce.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com