Wednesday, September 29, 2010
Paleo Hors d'œuvre
At our recent "In the Paleo House Event" we served up several different Paleo party foods. This one was a little skewer of marinated lamb, heirloom cherry tomatoes and cracked green olives. Traditionally, a Middle Eastern lamb with lemon and oregano would be served with a yogurt sauce. Ours was served with a tahini sauce. When I make a tahini sauce I don't like to use lemon juice. The flavor is too harsh. I put some sesame tahini in my Vita-Mix. If I use 1c tahini, I add about 1/4c water and 1/4c olive oil. Then I add the grated zest of about 2-3 lemons. That is a nice powerful lemon flavor without the sharp acid sourness of lemon juice. Tahini and olive oil take quite a lot of salt as well, so I would add about 1T of grey, sun-dried sea salt.