Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don’t let the shallots burn but keep the heat high enough to let them brown slightly.
Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.
Chill.
Place olive oil, lemon juice, maple syrup, mustard, tarragon, salt and pepper in a small bowl and whisk until well blended.
Chill for at least 20 minutes before serving.
In a small bowl, whisk together the jalapenos, shallot, green bell pepper, jalapeno liquid, olive oil, and sugar.
Serve.
Place the water in a small pan over high heat. When the water is boiling, place the egg (in the shell) gently in the pan and cook for three minutes. After three minutes, turn off the heat and let the egg stand in the hot water for 12 minutes.
Remove the egg from the hot water and let stand while mixing the other ingredients.
Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, jalapeno, celery, cayenne, paprika, pepper and salt together in a small mixing bowl.
Crack the egg shell and then run under cool water. Peel the hard boiled egg and then chop coarsely. Add it to the dressing and stir well.
Place the dressing in a storage container and refrigerate for at least an hour before serving.
Mix all ingredients. If the dressing is too thick add a small amount of milk to thin.
Chill for at least an hour.
Place the Worcestershire sauce in a blender with the garlic, lemon juice, tarragon, green onions, parsley, capers, sour cream and mayonnaise and puree until smooth.
Chill before serving.
Preheat oven to 325°F.
Place the olive oil in the bottom of a small sauce pan or a garlic roaster.
Slice the bulbs of garlic at the stem end, cutting off about 5 mm of the base of the bulb.
Place the garlic in the pan cut side down. Cover the pan and place in the oven. Roast for 40 minutes.
Remove the garlic from the oven and let cool.
Place the dark sesame oil in a small sauce pan over medium heat.
Add the shallot. Cook for about 4 minutes. Stir frequently.
Add the minced ginger and cook for about 4 minutes. Stir frequently.
Peel the roasted garlic and add to the pan. Mash with a spatula and cook for about 4 minutes.
Add the soy sauce, honey and water.
Reduce the heat to medium low and simmer for about 15 minutes.
Place in a blender and puree until smooth.
Place the garlic, ginger, sesame oil, soy sauce, maple syrup, vinegar, pepper, milk and mayonnaise in a blender or mini-chopper.
Process until smooth.
Chill.
Place the cherries, red wine vinegar, red wine, water, salt and pepper in a small sauce pan over medium-high heat.
When the liquid begins to boil reduce the heat to low and simmer for 30 minutes. Remove from the heat and let cool for about 15 minutes. Using a stick blender or blender puree until smooth.
Add the sour cream and milk and blend well. Chill.
Whisk all ingredients together in a bowl.
Chill for at least 2 hours before use.
