The ultimate summer fruit is the strawberry. The mix of tart and sweet are at there glorious and abundant best this time of year The strawberry is a symbol for Venus, the Goddess of Love, because of its heart shapes and red color. Look for bright red berries with fresh green caps on. Visually check each package, making sure there are no signs of mold growth. If one berry is molded, mold spores will have traveled throughout the entire package. When purchasing strawberries by the pound, one-and-a-half pounds equal one quart. This will yield about four cups of sliced strawberries.
Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Do not wash berries until ready to use. They are awesome alone and great over ice cream. Using them in muffins can make a great breakfast. . The bright green of the spinach and avocado so brilliantly contrast the red of the strawberries and the flavors are excellent together. Grilled chicken with a strawberry glaze is beautiful. The salsa can be used on chicken or fish. My favorite pie growing up was Strawberry rhubarb. Sharing this magnificent fruit can be one of the most sensual things you can do! (Well lightly dusted with powder sugar and slowly dipped in warm chocolate might be better!) So add a little romance to your life with these simple strawberry recipes.
Strawberry Muffins
2 1/2 cup flour
1/2-cup sugar
2 teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1-teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Sugar mixed with cinnamon for topping
Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist .Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes.
Strawberry Salsa
1 cup coarsely chopped strawberries
1 red onion, finely chopped
1clove garlic, finely chopped
1 inch ginger, peeled and finely chopped
2 tablespoons red wine vinegar
1 tablespoon orange juice
1 teaspoon grated orange peel
Mix all ingredients in a bowl. Chill. Serve with grilled chicken or fish.
Strawberry, Spinach and Avocado Salad
1-pint fresh strawberries
2 bunches fresh spinach
1 red onion, slices
1 avocado. sliced
1 shallot, minced
2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Splash Tabasco
1/2-cup olive oil
1/2-cup balsamic vinegar
Toasted pecans (garnish)
Wash strawberries under cool running water. Remove caps and set aside to drain. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach Onion and avocado. In a medium bowl combine remaining ingredients and whisk together. Pour dressing over all and toss. Sprinkle with pecans and serve.
Grilled Shrimp and Strawberry Salad
3/4cup canola oil
Juice of one lemon
1 Cup strawberries
2 Tablespoons sesame seeds
Salt and pepper to taste
12 Jumbo Shrimp, shelled and deveined
3 cups mixed greens
2 cups strawberries. halved
Combine canola oil 1/2 the lemon juice, 1cup strawberries salt and pepper in a blender. Blend well and then add the sesame seeds. Thread shrimp on skewers and sprinkle with the remaining lemon. Cook on a high hot grill for about 6 minutes turning once. Toss the greens with the dressing to coat. Place shrimp on top Garnish with strawberries.
Grilled Chicken with Strawberry Glaze
1-cup strawberries
1/2 cup lemon juice
Lemon zest
1 shallot, minced
1-tablespoon mint, minced
2 tablespoons olive oil
Salt and pepper
4 Boneless Chicken Breasts
5 Fresh Strawberries and mint for garnish.
In a blender puree strawberries down to 1/4 cup. Add the lemon, zest, and shallot. Olive oil and mint. Marinate the chicken with the strawberry mixture 4 hours or overnight in the refrigerator. Grill on medium heat basting frequently. Turn after 10 minutes. Cook for about 20 minutes longer. Garnish with mint and strawberries.
Strawberry Rhubarb Pie
Pastry for a 2 crust 9 inch pie
4 cups chopped rhubarb, fresh or frozen
2 cups sliced strawberries
1 1/3 cups white sugar
1/4-cup cornstarch
1 tablespoon lemon juice
1/2-teaspoon cinnamon
1/2-teaspoon pumpkin pie spice
1 egg, beaten
Preheat oven to 425 degrees F. Roll out half the pastry and line a 9-inch pie plate. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell.
Roll out remaining pastry and cut into 1-inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2-inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with egg.
Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375 degrees and continue to bake for 50 to 60 minutes,
Basic Pie Pastry
3 cups all purpose flour
1/2 teaspoon salt
1 cup shortening
up to 8 Tablespoons ice water
In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the shortening into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to 8) until all the dough is moistened. Divide dough in half. Form each into a ball you can do this the evening before wrap in plastic. . This is enough for 1 nine-inch double-crusted pie or two baked pastry shells.
Tuesday, June 24, 2008
Thursday, June 19, 2008
SALSA
Once thought of as exotic salsa is a fresh, spicy topping great on chicken, pork and fish. A basic salsa is tomatoes, white onions, garlic, jalapeno peppers with lots of fresh squeezed lemon juice and salt. Using heirloom tomatoes add color! Making homemade tortilla chips is easy and the taste is crisp and fresh. The possibilities are endless so be creative and add some spice to your life!
Homemade Tortilla Chips
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.
Avocado Feta Salsa
3 roma tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon snipped cilantro
1-tablespoon olive oil
1-tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours
Salsa Verde
1-pound tomatillos, about 9 small
1 small red onion, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded and chopped
2 tablespoons fresh limejuice
1-teaspoon salt
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight.
Salsa Vera Cruz
8 roma tomatoes, seeded and chopped
6 green onions, sliced
1/4-cup cilantro, chopped
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
1/4-cup balsamic vinegar
1-teaspoon salt
In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.
Onion Shallot Garlic Salsa
3 scallions, chopped
1 white onion, peeled and chopped
1 red onion, peeled and chopped
1 shallot, peeled and minced
2 cloves garlic, minced
1 habanera chili, seeded and finely minced
Juice of 2 limes
1-tablespoon olive oil
Salt and pepper to taste
Toss together all of the ingredients.
Peach Ginger Mint Salsa
1-cup peaches, diced
1-cup cucumber, diced
1⁄4 cup green onions, diced
2-teaspoon sugar
2-teaspoon cider vinegar
1-inch ginger, minced
Salt and pepper to taste
Combine all ingredients and stir well. Chill
Pineapple, Jicama, and Thai Chili Salsa
1 1⁄2 cups pineapple, diced
1 1⁄2 cups jicama, diced
Juice of 3 limes
1/2-cup fresh mint leaves, torn into small pieces
4 green onions, thinly sliced
1-teaspoon sugar
1/2-teaspoon kosher salt
4-10 Thai chilies, finely chopped
In a bowl, combine all the ingredients, cover with plastic wrap, and let stand for at least 1 hour at room temperature or for up to 8 hours refrigerated (the longer the flavors marry, the hotter the salsa will be).
Strawberry Salsa
1 pint fresh strawberries, diced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 lime, juiced
1-tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, Chile peppers, garlic, limejuice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.
Watermelon Salsa
3-cup watermelon, chopped
1⁄2 cup green bell peppers, chopped
Juice of 1 lime
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon jalapeno peppers, chopped, use up to 2 tablespoon chopped jalapenos, depending on taste
1/2-teaspoon garlic salt
Combine all ingredients. Cover and refrigerate 1 hour.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 Jalapeno, finely chopped
1/2 cup coarsely cut cilantro
Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices,
Ginger and onion. Taste for intensity of flavor; add Jalapeno
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro and salt. Best served within an hour or two of mixing.
Homemade Tortilla Chips
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.
Avocado Feta Salsa
3 roma tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon snipped cilantro
1-tablespoon olive oil
1-tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours
Salsa Verde
1-pound tomatillos, about 9 small
1 small red onion, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded and chopped
2 tablespoons fresh limejuice
1-teaspoon salt
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight.
Salsa Vera Cruz
8 roma tomatoes, seeded and chopped
6 green onions, sliced
1/4-cup cilantro, chopped
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
1/4-cup balsamic vinegar
1-teaspoon salt
In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.
Onion Shallot Garlic Salsa
3 scallions, chopped
1 white onion, peeled and chopped
1 red onion, peeled and chopped
1 shallot, peeled and minced
2 cloves garlic, minced
1 habanera chili, seeded and finely minced
Juice of 2 limes
1-tablespoon olive oil
Salt and pepper to taste
Toss together all of the ingredients.
Peach Ginger Mint Salsa
1-cup peaches, diced
1-cup cucumber, diced
1⁄4 cup green onions, diced
2-teaspoon sugar
2-teaspoon cider vinegar
1-inch ginger, minced
Salt and pepper to taste
Combine all ingredients and stir well. Chill
Pineapple, Jicama, and Thai Chili Salsa
1 1⁄2 cups pineapple, diced
1 1⁄2 cups jicama, diced
Juice of 3 limes
1/2-cup fresh mint leaves, torn into small pieces
4 green onions, thinly sliced
1-teaspoon sugar
1/2-teaspoon kosher salt
4-10 Thai chilies, finely chopped
In a bowl, combine all the ingredients, cover with plastic wrap, and let stand for at least 1 hour at room temperature or for up to 8 hours refrigerated (the longer the flavors marry, the hotter the salsa will be).
Strawberry Salsa
1 pint fresh strawberries, diced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 lime, juiced
1-tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, Chile peppers, garlic, limejuice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.
Watermelon Salsa
3-cup watermelon, chopped
1⁄2 cup green bell peppers, chopped
Juice of 1 lime
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon jalapeno peppers, chopped, use up to 2 tablespoon chopped jalapenos, depending on taste
1/2-teaspoon garlic salt
Combine all ingredients. Cover and refrigerate 1 hour.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 Jalapeno, finely chopped
1/2 cup coarsely cut cilantro
Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices,
Ginger and onion. Taste for intensity of flavor; add Jalapeno
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro and salt. Best served within an hour or two of mixing.
Wednesday, June 18, 2008
More Grilling
In my opinion anything is better grilled! I always throw extra veggies on and keep them in the refrigerator so I can grab them and toss them in a salad. Grilling is simple and since it is swimsuit season these lighter recipes should please everyone.
Grilled Eggplant
1-cup olive oil
4 globe eggplants
Salt and pepper to taste
2 tablespoons flat-leaf parsley, minced
1-tablespoon thyme, minced
1-tablespoon rosemary, minced
4 tablespoons balsamic vinegar
4 garlic cloves, minced
Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil. Cut the eggplants lengthwise into slices 1/2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside. Whisk the remaining olive oil in a shallow baking dish and add the parsley, thyme, rosemary, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature.
Grilled Ginger Chicken
5 pounds chicken breasts
2 cloves garlic, minced
1-teaspoon salt
Juice of 3 oranges
4 tablespoons Dijon Mustard
2 tablespoon Worcestershire sauce
1-tablespoon brown sugar
1-1/2 inch ginger, peeled and minced
1/4-cup canola oil
Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.
Turkey Burger
1-pound ground Turkey
2 scallions, thinly chopped
1/2 cup dried cranberries, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1/4 teaspoon crushed red pepper
Splash soy sauce
4 burger buns or rolls
1 cup Asian lettuce mix
In a medium bowl mix the turkey, scallions, cranberries, garlic. ginger, red pepper and soy sauce. Divide into 4 patties. Over medium coals place on BBQ (or skillet or stovetop grill) and cook for 10 minutes and flip and cook 5-10 minutes longer. Serve on a bun with 1/4 cup Asian lettuce, and wasabi mustard. (In a small bowl whisk together 1/4-cupChineese style mustard and 1 tablespoon wasabi paste.)
Grilled Chilean Sea bass with Watermelon Salsa
2 cucumbers, finely chopped
2 cups finely chopped red watermelon
1 red onion, finely chopped
1 Seeded jalapeno chili, minced
2 Cloves garlic, minced
1-inch ginger, minced
1/4 cup chopped fresh cilantro
1-teaspoon fresh limejuice
3/4-teaspoon salt
6 (6-oz) pieces Chilean Sea Bass
1 1/2 tablespoons olive oil
Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
Serve fish topped with salsa.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Grilled Eggplant
1-cup olive oil
4 globe eggplants
Salt and pepper to taste
2 tablespoons flat-leaf parsley, minced
1-tablespoon thyme, minced
1-tablespoon rosemary, minced
4 tablespoons balsamic vinegar
4 garlic cloves, minced
Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil. Cut the eggplants lengthwise into slices 1/2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside. Whisk the remaining olive oil in a shallow baking dish and add the parsley, thyme, rosemary, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature.
Grilled Ginger Chicken
5 pounds chicken breasts
2 cloves garlic, minced
1-teaspoon salt
Juice of 3 oranges
4 tablespoons Dijon Mustard
2 tablespoon Worcestershire sauce
1-tablespoon brown sugar
1-1/2 inch ginger, peeled and minced
1/4-cup canola oil
Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.
Turkey Burger
1-pound ground Turkey
2 scallions, thinly chopped
1/2 cup dried cranberries, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1/4 teaspoon crushed red pepper
Splash soy sauce
4 burger buns or rolls
1 cup Asian lettuce mix
In a medium bowl mix the turkey, scallions, cranberries, garlic. ginger, red pepper and soy sauce. Divide into 4 patties. Over medium coals place on BBQ (or skillet or stovetop grill) and cook for 10 minutes and flip and cook 5-10 minutes longer. Serve on a bun with 1/4 cup Asian lettuce, and wasabi mustard. (In a small bowl whisk together 1/4-cupChineese style mustard and 1 tablespoon wasabi paste.)
Grilled Chilean Sea bass with Watermelon Salsa
2 cucumbers, finely chopped
2 cups finely chopped red watermelon
1 red onion, finely chopped
1 Seeded jalapeno chili, minced
2 Cloves garlic, minced
1-inch ginger, minced
1/4 cup chopped fresh cilantro
1-teaspoon fresh limejuice
3/4-teaspoon salt
6 (6-oz) pieces Chilean Sea Bass
1 1/2 tablespoons olive oil
Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
Serve fish topped with salsa.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Thursday, June 12, 2008
Summer Grilling
The best part of the summer for me is grilling. I love all of the great rubs and sauces. As much as I love to cook and create I also enjoy being a guest and watching other great cooks put their own stamps on the art of the best summer fare! Enjoy these great sauces and rubs with your friends and family.
Slicks BBQ Sauce
3/4 cup white wine vinegar
1/2-cup dark brown sugar
4 Shakes Worchester
4 shakes Tabasco
1 clove garlic minced
1-tablespoon black pepper
1-teaspoon celery salt
1 heaping teaspoon chili powder
4 tablespoons French’s mustard
1 cup Heinz ketchup
Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day.
Joshua Jenkins Maple Garlic Sauce
1 stick butter
2 cups real maple syrup (not a Mrs. Butterworth’s)
½ head garlic
Melt butter in a pan. Pour in syrup. Smash up garlic. Cook over a low flame, in fact I'll do a double stack on my burner covers and put the flame as low as it can. Let it cook for at least an hour, so the garlic flavor seeps into the syrup. Stirring often to keep things from burning. If the syrup cooks down to much add some room temperature water to keep it from becoming a soft boil candy. Add 1/2 cup at a time, stir or whisk well when you do this to incorporate everything. Spread on your favorite grill item and let the heat do its thing. I've used this on everything from Portobello Mushrooms to steaks, lamb, chicken, and even shrimp. It's all-good. The garlic and butter cut the sweet sugar of the syrup, and you end up with a nice contrast.
Peach Barbeque Sauce
1-pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 jalapeño, chopped
1/4-cup cider vinegar
1/4-cup bourbon
3 tablespoons mild honey
2 tablespoons Dijon mustard
1-teaspoon brown sugar
1-teaspoon chili powder
4 cloves garlic, minced
1-teaspoon cinnamon
1-teaspoon black pepper
1/2-teaspoon ground ginger
Puree peaches in a blender. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow cooling and using on chicken, beef.
Basic Rub
8 tablespoons paprika
6 tablespoons garlic powder
6 tablespoons salt
5 tablespoons black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
Mix Together and store in an airtight container. Rub on steaks, chops, chicken and fish.
Caribbean Jerk Rub
1-tablespoon onion flakes
1-tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
2 teaspoon dried chives
1-teaspoon fresh black pepper
2-teaspoon cayenne pepper
1-teaspoon allspice
1/2-teaspoon nutmeg
1/2-teaspoon cinnamon
Mix Together and store in an airtight container. Rub on steaks, chops, chicken and fish.
Karl’s Kansas City Ribs
My take on BBQ ribs is a bit different. My friend Karl introduced me to KC ribs and this is what it evolved into. I place a couple of slabs of baby backs in a baking dish and slather them with the rub. Then I slice some lemons and onions and place them over the top. I cover the dish with foil and then I bake them at 250 for about 6 hours. Then I brush them with sauce and throw then on the grill or back in the oven for 20 minutes. Here is your sauce and rub.
Karl’s Kansas City Rub
1/2-cup brown sugar
1/4-cup paprika
1-tablespoon black pepper
1-tablespoon chili powder
1-tablespoon garlic powder
1-tablespoon onion powder
1-tablespoon salt
1-teaspoon cayenne pepper
Kansas City Barbeque Sauce
3 cups water
3/4-cup light corn syrup
1-cup tomato paste
1cup vinegar
5 tablespoons molasses
6 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon onion powder
1-teaspoon pepper
1/2-teaspoon paprika
1/2-teaspoon garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.
Thai Chicken Marinade
1/4 cup coarsely chopped garlic
1 bunch Cilantro, chopped
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoon cayenne pepper
1/4 tsp Salt
3 tablespoons Thai fish sauce
Coconut milk, for basting
Whole chicken, cut
Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.
Slicks BBQ Sauce
3/4 cup white wine vinegar
1/2-cup dark brown sugar
4 Shakes Worchester
4 shakes Tabasco
1 clove garlic minced
1-tablespoon black pepper
1-teaspoon celery salt
1 heaping teaspoon chili powder
4 tablespoons French’s mustard
1 cup Heinz ketchup
Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day.
Joshua Jenkins Maple Garlic Sauce
1 stick butter
2 cups real maple syrup (not a Mrs. Butterworth’s)
½ head garlic
Melt butter in a pan. Pour in syrup. Smash up garlic. Cook over a low flame, in fact I'll do a double stack on my burner covers and put the flame as low as it can. Let it cook for at least an hour, so the garlic flavor seeps into the syrup. Stirring often to keep things from burning. If the syrup cooks down to much add some room temperature water to keep it from becoming a soft boil candy. Add 1/2 cup at a time, stir or whisk well when you do this to incorporate everything. Spread on your favorite grill item and let the heat do its thing. I've used this on everything from Portobello Mushrooms to steaks, lamb, chicken, and even shrimp. It's all-good. The garlic and butter cut the sweet sugar of the syrup, and you end up with a nice contrast.
Peach Barbeque Sauce
1-pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 jalapeño, chopped
1/4-cup cider vinegar
1/4-cup bourbon
3 tablespoons mild honey
2 tablespoons Dijon mustard
1-teaspoon brown sugar
1-teaspoon chili powder
4 cloves garlic, minced
1-teaspoon cinnamon
1-teaspoon black pepper
1/2-teaspoon ground ginger
Puree peaches in a blender. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow cooling and using on chicken, beef.
Basic Rub
8 tablespoons paprika
6 tablespoons garlic powder
6 tablespoons salt
5 tablespoons black pepper
3 tablespoons cayenne pepper
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
Mix Together and store in an airtight container. Rub on steaks, chops, chicken and fish.
Caribbean Jerk Rub
1-tablespoon onion flakes
1-tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
2 teaspoon dried chives
1-teaspoon fresh black pepper
2-teaspoon cayenne pepper
1-teaspoon allspice
1/2-teaspoon nutmeg
1/2-teaspoon cinnamon
Mix Together and store in an airtight container. Rub on steaks, chops, chicken and fish.
Karl’s Kansas City Ribs
My take on BBQ ribs is a bit different. My friend Karl introduced me to KC ribs and this is what it evolved into. I place a couple of slabs of baby backs in a baking dish and slather them with the rub. Then I slice some lemons and onions and place them over the top. I cover the dish with foil and then I bake them at 250 for about 6 hours. Then I brush them with sauce and throw then on the grill or back in the oven for 20 minutes. Here is your sauce and rub.
Karl’s Kansas City Rub
1/2-cup brown sugar
1/4-cup paprika
1-tablespoon black pepper
1-tablespoon chili powder
1-tablespoon garlic powder
1-tablespoon onion powder
1-tablespoon salt
1-teaspoon cayenne pepper
Kansas City Barbeque Sauce
3 cups water
3/4-cup light corn syrup
1-cup tomato paste
1cup vinegar
5 tablespoons molasses
6 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon onion powder
1-teaspoon pepper
1/2-teaspoon paprika
1/2-teaspoon garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.
Thai Chicken Marinade
1/4 cup coarsely chopped garlic
1 bunch Cilantro, chopped
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoon cayenne pepper
1/4 tsp Salt
3 tablespoons Thai fish sauce
Coconut milk, for basting
Whole chicken, cut
Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.
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