Un-classic BBQ Sauce
Yield: 2 CUPS-ish
Ingredients:
•1 small onion, finely diced
•4 cloves garlic, finely grated
•1 (15-ounce) can tomato sauce
•1/4 cup tomato paste
•1/2 cup apple cider vinegar
•1/3 cup honey
•1/4 cup full-flavor molases
•2 teaspoon smoked paprika
•1 tbsp Dijon mustard
•6 oz. stout beer
•1/2 teaspoon fresh cracked pepper
•1/2 teaspoon Kosher salt
•Few good pinches chill flakes
•Olive oil
Instructions:
•Splash olive oil in a pan on med-high, add onion and cook until soft(5-7 mins.)
•Add garlic, stirring often to keep from burning(3-4 mins.).
•Whisk in remaining ingredients, allow to come up to simmer.
•Reduce heat to medium-low, cook uncovered for 15-20 minutes until sauce has slightly thickened.
•Carefully pour sauce into a blender or Vitamix, leaving center piece off from the lid. Blend until smooth, taking caution, hot liquid in a blender can “jump”. (If doubling the recipe, consider blending 1/2 at a time to avoid danger of blending a hot liquid.)
•Sauce can be used immediately or allow to cool slightly, place in tightly sealed container, refrigerate 5-7 days.
Note: Double this recipe! Extra sauce in always good, never bad.
MEDITERRANEAN SALSA VERDE
Ingredients:
•1 bunch flat leaf parsley, leaves only
•1/2 bunch cilantro, leaves and stems
•12 leaves mint or basil
•3-4 cloves garlic
•1 tbls. rinsed capers
•zest and juice of 1 lemon
•large pinch or two red chili flakes
•2-3 anchovies(Optional)
•1/2 cup olive oil, + more as needed
•kosher salt +
•cracked black pepper
Instructions:
•Place all ingredients in food processor, except olive oil.
•Turn on machine, very slowly add olive oil until all is combined, very smooth.
•Taste, adjust salt and pepper as needed.
Note: Covered with layer of olive oil and sealed tightly, salsa verde can store in fridge for 4-5 days
SPANISH ROMESCO(OFF-SEASON)
Yield: 2 Cups
Ingredients:
•1/2 cup shaved almonds
•2 large jarred roasted red bell peppers
•1/2 cup canned whole tomatoes(2-3)
•1/2 bunch flat-leaf parsley leafs
•2 tablespoons Sherry vinegar
•1 teaspoon smoked paprika
•2 generous pinches chili flakes
•1/2 cup extra-virgin olive oil
•Kosher salt and freshly ground black pepper, to taste
Instructions:
•Over med-low heat, toast almonds in dry pan for 4-5 mins., shaking often. Set aside to cool.
•In a food processor, combine almonds with peppers, tomatoes, parsley, vinegar, paprika and chili flakes until chopped, but still chunky.
•Slowly add oil with motor running until blended.
•Season to taste with Kosher salt and cracked pepper.
(Romesco can be made 1 week ahead. Cover and chill.)
SPANISH ROMESCO(IN-SEASON)
Yield: 2 Cups
Ingredients:
•1/2 cup shaved almonds
•2 large red bell pepper
•2 large plum tomatoes
•5-6 garlic cloves, skins removed
•2 tablespoons Sherry
•1 teaspoon smoked paprika
•1/4 teaspoon cayenne pepper
•2 tablespoons chopped flat-leaf parsley
•1/2 cup extra-virgin olive oil
•Kosher salt and freshly ground black pepper
Instructions:
•On med-low heat, gently toast almonds for 6-8mins. Remove from heat, set aside to cool.
•Prop peppers on open flame of stove burners at med. heat. Turning slightly to get an even char all over. Once completely charred, place peppers in med. bowl, cover to seal with plastic wrap.
•Turn oven onto broil, rack on second level from top.
•Slice tomatoes in half lengthwise, add to med. bowl with garlic, drizzle with olive oil, add pinch of Kosher salt, toss lightly. Place on baking sheet, broil, turning occasionally until softened and slightly charred, about 7-8 mins.
•Once cool enough to handle, seed and peel red peppers..
•Do the same for the tomatoes.
•Place peppers, tomatoes, and garlic with next 4 ingredients in a food processor, blending until rough chopped.
•Add almonds, pulse until incorporated, but slightly chunky.
•Slowly drizzle oil while motor is running to blend.
•Season to taste with Kosher salt and cracked pepper.
•Cover and chill.
Note: Romesco can rest in refrigerator for up to 1 week
HARISSA
Deep smokey flavor, subtle heat from the chilies, this taste of north African offers a salsa-like flavor with layers. Goes on EVERYTHING from eggs to meats, drizzled on hummus or to enhance poultry, like this Roasted Chicken Legs with Yogurt, Dill and Mint.
Yield: 1½ Cups
Ingredients:
•15 dried chiles de árbol
•2 dried guajillo chiles
•1 dried ancho chile
•1 tablespoon cumin seeds
•1 teaspoons coriander seeds
•1 teaspoon fennel seeds
•3 garlic cloves, smashed
•Fresh juice + zest of 2 lemons
•1 tablespoon Spanish Sherry vinegar
•1 tablespoon tomato paste
•1½ teaspoons smoked Spanish paprika
•1 teaspoon kosher salt
•¾ cup olive oil, divided
Instructions:
•Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over, submerge, cover with plastic wrap, and let sit until chiles are very pliable, 15–20 minutes.
•Drain and when cool enough to handle, remove stems and seeds and discard (Might want to wear gloves for this part ).
•Toast cumin, fennel and coriander seeds in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Set aside to cool.
•Once cool, grind spices with mortar and pestle.(Yes, already ground spices can be used!)
•Place chiles, garlic and spices into food processor, pulse to form a coarse paste.
•Add lemon juice + zest, vinegar, tomato paste, paprika, and salt, process until mostly smooth but mixture still has a little texture.
•With the motor running, stream in ½ cup oil. Process until oil is incorporated.
•Transfer harissa to a small bowl or Ball jar. Pour remaining ¼ cup oil over top, refrigerate.
Notes: Harissa can be made 1 month ahead. Cover and chill. Also, don’t overthink the dried chilies, improvise with what you can find.
Plum and Balsamic Chutney
Deep intense flavors, perfect with rich meats like duck confit(seen above) and pork loin, or something as simple roast chicken.
Yield: 2.5 PINTS
Ingredients:
•1 1/2 tsp. fennel seeds
•1 1/2 tsp. cumin seeds
•1 1⁄2 tsp. mustard seeds
•2 1/2 cups light brown sugar
•1 cup balsamic(or apple cider) vinegar
•1 1⁄2 cups dried cranberries(or golden raisins)
•2 shallot, peeled and thinly sliced
•1⁄3 cup fresh ginger, peeled and finely chopped
•4-6 cloves garlic, peeled and thinly sliced
•1 Tbsp. salt
•2 1⁄2 tsp. red pepper flakes
•4 lb. plums, pitted and quartered
•2-3 tbsp fresh thyme, finely chopped
Instructions:
• In medium sauté, toast seeds over low-med heat for 3-5 mins. Set aside.
•Rinse plums well, pit and halve fruit(quarter if larger). Set aside.
•Bring sugar and vinegar to a light boil in a heavy medium pot over medium heat.
•Stir in cranberries, shallots, ginger, garlic, salt, mustard, fennel, cumin seeds and pepper flakes. Bring to a simmer.
•Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3-3 1/2 hours.
•In the final hour stir in the fresh thyme.
•Once cool, refrigerate chutney for up to 4 weeks. Or, just continue straight away with the “canning” process to keep for up to 1 year.
Note: Have fun with this, play with the flavors to make them your own. As you can see above, you can change the vinegars, the dried fruits and even the herbs.
Breadcrumbs
Always save extra bread! It's there waiting to be used. Once "chopped" and toasted, they're great on soups, roasted fish, to enhance beans, with eggs, salads, ... nearly anything! If not needed right away, just toss them in the freezer, pull when the time comes.
Ingredients:
•day old bread
•food processor
•rimmed baking sheet
Instructions:
•Cut into 1” cubes.
•Put into food processor, pulse until finely grated.
•Then place on sheet tray in oven at 375º, bake for 10-12 mins., stirring regularly, until golden.
•Remove, let cool.
•Store in zip-lock bag, date with Sharpie, pop into freezer until needed.
Note: In the event the bread was a few days old and didn't quite break down enough in food processor, simply return to food processor and lightly pulse to get the desired "grain”.
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Garlic-Parsley Breadcrumbs
Ingredients:
•2 tbsp unsalted butter
•1 clove garlic
•1 cup breadcrumbs
•1 tbsp chopped flat leaf parsley
•pinch Kosher salt
Instructions:
•Over med heat, melt butter.
•Add grated(or finely chopped) garlic, stir.
•Add parsley., stir.
•Add salt, stir and taste.
•Remove from heat, let cool. Use immediately or store in air-tight container in fridge for 3-4 days.