I think its evident that I don’t like to plan average cookouts! With very few exceptions, boxed foods are not even allowed in my home. I try to make my own everything, and if I don’t, I generally reach out to a reputable seller that makes products in house.

Our lovely guests brought all of the meats and fishes for our Memorial Day Cookout, but I was in charge of everything surrounding those meats. I made some delicious Baby Baguettes and Rosemary Parmesan Buttermilk Biscuits to serve as buns and sides and now I needed some sauces to complement a variety of meats, poultry, and seafood.

The Cilantro Chutney that I originally developed for our Indian Dinner to serve with Homemade Chapati is a beautiful complement to fish and shrimp. I especially love it over some grilled or seared salmon. The mixture of fresh cilantro, lemon juice, and chilies is really refreshing. The addition of peanuts and brown sugar gives some sweetness to complement any fat in the fish. Be careful if you are throwing a large party, more and more people seem to be allergic to peanuts these days, almonds or walnuts would make a fine alternative.

I have recently learned how easy it is to make Aioli. I have read countless books on whisking by hand while holding your bowl with a warmed towel while meditating to the great god of Aioli, but I decided to try a quicker method for our New Orleans dinner a few months back to serve with some Fried Okra, it was delicious. Aioli is incredibly easy to make with an immersion blender! Try out my recipe below! Aioli will make a great accompaniment to a variety of meats and fishes. Made mostly of oil with garlic, and mustard mixed in, both meats and fishes will be elevated, and you can vary the flavor by blending in any spice or herb you would like. Thyme or Rosemary would make an excellent pairing with Lamb or Beef! Or Sage, or Mint, the options are endless!

The final sauce I made for the cookout was a Peach Confiture. I wanted something on the sweet side to match with poultry. It is especially phenomenal on duck or any poultry grilled, baked, or sautéed with the skin left on. The sweetness of the peaches is paired with some ginger, mustard seed, shallots, and a bit of white wine vinegar. It was delicious on pork as well! The confiture pairs nicely with out Cabbage and Carrot Slaw with Ginger Dressing as well.

Peach Confiture

12 ounce bag of frozen peaches, peeled, sliced and cubed to about 1/2 inch pieces, or 4 large peaches, peeled and cubed
2 tbsp. olive oil
2 large shallots, minced
3 cloves garlic, minced
1 1/2 – 2 inches garlic, peeled and minced
3 tsp. mustard seeds
1 tsp. ground coriander
pinch of crushed red pepper flakes
3 rounded tbsp. of brown sugar
3 tbsp. white wine vinegar
1/2 cup water

1. Heat olive oil in heavy bottomed sauce pan. Sautee shallots for 2-3 minutes until softened and translucent. Do not brown.
   Add garlic and ginger and cook for 1-2 minutes longer.
2. Add coriander, seeds, and pepper flakes. Cook 1-2 minutes until mustard seeds pop.
   Add sugar and stir for 1-2 minutes until the sugar melts.
   Lower heat a bit and add 1 tbsp. of the water. Be careful, it might splatter.
   Cook until it thickens to a bit, around 3 minutes.
3. Add peaches and simmer for 20-25 minutes until the sauce is thickened and the peaches are softened. Add more water as needed if it dries out. Some pieces should be shredded a bit while others remain intact.
4. Cool, and refrigerate for up to two weeks. Serve cold or warm.

Total cooking time: 40 minutes, makes 1 large bowl to serve 12-14

Homemade Aioli and Paprika Aioli

8 egg yolks
3 tbsp dijon mustard
6 cloves finely minced garlic
1/4 cup lemon juice
1 cup olive oil
1/2 cup vegetable oil
salt and pepper
1 tsp paprica

1. Place egg yolks, mustard, garlic, and lemon juice in a bowl. Blend with immersion blender.
2. Separately, combine the two oils. Slowly pour them in as you are blending, stopping occasionally to prevent separation.
3. Season with salt and pepper.
4. Remove half of the aioli to a serving dish and serve as is, mix paprika into the second half for a spicier variety.

Total cooking time: 10 minutes, makes 2 medium bowls to serve 12-14

Cilantro Chutney

2 bunches cilantro
1/2 cup peanuts
1/4 cup lemon juice
1/3 cup brown sugar
1/2 tsp ground turmeric
3-4 green chilies
salt and pepper

1. Grind cilantro in a blender or grinder. Add remaining ingredients.
2. Grind into smooth paste.
3. Season with salt and pepper and adjust flavors to your liking.

Total cooking time: 10 minutes, makes 1 large bowl to serve 12-14

I am so excited to announce that I am publishing my first book!! If you have loved the recipes on ChezNousDinners, please consider funding my Kickstarter to publish Chez Nous: Communal Dinners!

I am thrilled to announce that we have raised over $2680 in the first 12 days! More than two thirds of the way there!

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