During the summer, we have literally tons of basil hanging around the house. Basil from 2yrs ago that we haven't replanted, but just keeps regrowing each year. Most of the time, I never know what to do with it until I stumbled on this recipe. It's short & sweet & a different take compared to pesto. I like to use it with another recipe involving pasta sald with sundried tomatoes.
1 ½ cups (packed) fresh basil leaves
¾ cup olive oil
Salt
Pepper
Garlic powder (granules)
Blanch basil in medium saucepan of boiling water, ~10sec (doing this will allow the basil oil to remain green instead of turning a murky brown).
Place leaves into a bowl of ice cold water (stops the cooking process).
Squeeze excess water from leaves or pat dry with paper towels.
Transfer to blender or small food processor
Add oil & puree until smooth.
Add salt, pepper, garlic powder all to taste
Transfer to small bowl or squeeze bottle
Cover & chill or use right away
Makes ~3/4 cup
I invented this for a boy who loves sauerkraut on his hot dog. It takes five minutes to make. the fish sauce helps to recreate the fermented taste of the real thing.
Ingredients:
2 cups of finely shredded green cabbage
1/2 tsp. salt
1 tsp. of veitnamese fish sauce
1/2 cup white or rice vinegar
Few drops of soya sauce
Combine everything in a saucepan. Cover and cook for 5 to 10 minutes, until the cabbage is cooked but still crunchy.
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1/2 teaspoon Tabasco® sauce
1/2 teaspoon freshly ground black pepper
In a medium bowl, whisk the marinade ingredients. Place the steaks in a large, plastic resealable bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 1 1/2 to 2 hours, turning the bag occasionally.
1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt, or to taste
1 tablespoon extra virgin olive oil, or to taste
Serve with warm Italian or French bread.
Mix together crushed red pepper flakes, ground black pepper, dried herbs, garlic powder, minced garlic, and salt.
Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve.
Store remaining mixture in an air-tight container.
This recipe is found in the new Amy Sedaris book, "I Like You: Hospitality Under the Influence" and was originally discovered by her mother (in an old issue of Playboy magazine). It is GREAT over steak!
3 shallots, skin removed, finely chopped
1 stick + 2 tablespoons butter, softened
1/2 cup dry red wine
Toss shallots in a small saucepan with 2 tablespoons of butter, simmer until tanned. Add 1/2 cup dry red wine. Continue cooking until the wine is reduced to 1/4 cup. Place saucepan in the refrigerator to cool off (or the freezer, if you're in a hurry!). Mix one stick of soft butter into the mixture and blend well. Spoon over roast beef or steaks.
Steak (Beef or Tuna) Grilling Preparation
Ingredients:
Olive Oil
Worcestershire Sauce
Garlic Powder
Coarse ground dark roast coffee beans (French Roast or Espresso)
Coarse ground black pepper
1/3 ground coffee to 2/3 ground black pepper
Preparation:
Coat steaks with olive oil and Worcestershire sauce
Season with garlic powder
Then, roll steaks in coffee/pepper mixture to make a heavy layer.
Let sit for 30 minutes to 2 hours
Sear on a very hot grill to desired doneness.
(For tuna or grilled salmon also try this: replace Worcestershire with lemon juice and replace the garlic powder with dill.)
The coffee flavors and texture enhances a hearty meat such as beef, tuna or salmon, especially when you grill them! Yum!!
This was one of those kitchen "accidents" that actually worked out!
6 cloves garlic, minced
1 large egg yolk
1 tsp salt
2/3 cup extra virgin olive oil
1 TBSP fresh lemon juice
Mix garlic, yolk, and salt together in a mixing bowl. Whisk in the oil, pouring in a thin stream, a little at a time. When olive oil is completely absorbed the aioli will have the consistency of mayonnaise. Mix in the lemon juice. Let sit, covered, for at least an hour before serving.
I've also varied this recipe by including extra garlic, finely chopped basil, and sun dried tomato paste with great results.
I have switched over to soy mayos recently because my husband's cholesterol is high. I've found that the store bought soy-mayo is creamier than regular mayo and has a lighter taste.
At Trader Joe's they sell a wasabi mayo that's great for wraps, spicing up salads etc. I haven't found a soy equivalent, so I made one.
This is a recipe I adapted from one on Dr. Andrew Weil's website drweil.com.
Tofu Mayonnaise
Ingredients:
1 cup tofu, regular or silken, drained
1/4 tsp wasabi powder
2 tsp cider vinegar
2 tsp Dijon mustard
2 tsp honey (or sugar)
1 tbsp extra-virgin olive oil preferably
1 tsp herb blend
Instructions:
Mix all ingredients together until creamy. Refrigerate
I grew up eating tzatziki. It's great on gyros, burgers, fresh crusty bread...pretty much anything :)
1 32 oz. container plain yogurt (best to NOT use fat free, Greek yogurt would be great)
1 large English cucumber or 2 regular cucumbers
5 cloves garlic, crushed
1 Tsp. distilled white vinegar
1 or 2 Tbsp. extra virgin olive oil
1 or 2 squirts fresh lemon juice (optional)
salt
Using a cheesecloth over a bowl, drain the yogurt in the fridge for several hours or over night.
Peel cucumber and squeeze to get as much moisture as you can out. Shred the cucumber, and pat with paper towels lightly to get out more moisture.
Stir strained yogurt, cucumbers, garlic, vinegar and lemon juice (if using) together. Salt to taste. Drizzle with olive oil.
This recipe was originally from Gourmet, but I found that upping the basil and lemon juice ratios was a welcome adjustment (the breakdowns below are with my additions). The sweetness of the nectarines and the freshness of the basil is a wonderful combination...so delicious that it was painful to give a few jars away!
*Plums might be an interesting substitution
4 cups sugar
3/4 cup fresh lemon juice
1/4 cup water
2 cups basil springs plus 1 extra small bunch for each jar
5 pounds nectarines, peeled, pitted, and cut into eighths
1 box plus 2 tablespoons low-sugar powdered pectin
(prepare 7 or 8 jars for canning if you're not going to consume the entire pot on a baguette within 48 hours)
Combine sugar, lemon juice, and 2 cups basil in large stockpot and bring to boil. Stir to disolve sugar, then reduce heat and simmer until very thick. No molasses thick, but certainly thicker than yogurt. Strain out the basil leaves. Drain nectarines in a sieve over a bowl to catch the juice.
Return the juice to the stockpot and boil, about 10 minutes. Whisk in the pectin. Return to boil for 1 minue then remove from heat.
Divide the nectarine segments evenly among the jars and tuck basil sprigs into each. Fill the rest of the jars with juice, and be sure that any jars you plan to process are filled to within 1/4 inch of the brim. Run a knife around the inside of each jar to release any air bubbles.
Process jars for 10 minutes in a hot water bath.
*I have not included the full instructions to process the jars as it is fairly standard, but if you would like instructions or tips on processing, let me know.
This is a medium heat level if you like hot, spicy foods. You can lower the heat by substituting green bell pepper for half of the hot peppers. Great with cream cheese and crackers or a condiment with meats.
1/4 C. finely minced red chili peppers
3/4 C. finely minced green jalapeno peppers
6 1/2 C. sugar
1 1/2 C. distilled white vinegar
2 pouches (3 oz. each) liquid pectin
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes.
Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half
pint jars.
TIP:
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops
and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.
Garlic infused oil really adds a punch to Italian cooking...BUT...a word of caution...before you try this, please read my blog about garlic.
I use this for any Italian dish that calls for olive oil. It also makes incredible salad dressings when I use it with Red & White Garlic Vinegar, but that's another recipe.
>1 bottle of "extra light (in favor) olive oil" I use Delallo.
>4-5 garlic cloves, cleaned with only the very ends cut off.
>Put the garlic cloves into the bottle of oil and close it tight.
>Let it steep for at least four weeks, turning it over every so often to move the garlic around.
>After steeping, strain it into a clean bottle and you're done.
Please read my blog on garlic before trying this.
This vinegar makes incredible salad dressings!
>1 bottle red wine vinegar (I use Delallo)
>1 bottle white wine vinegar (again Delallo)
>6 garlic covles, cleaned with only the very ends cut off.
>Pour both bottles of vinegar into a saucepan.
>Put the garlic in the bottom of a jar that's big enough to hold all of the vinegar and can be sealed tight.
>Cook the vinegar until it's almost boiling, but don't let it boil, stirring every so often.
>Pour the vinegar into the jar over the garlic.
>Allow it to cool before sealing - I wait until the steam has stopped rising.
>Put a piece of plastic wrap over the opening and close the lid tight.
>Let it steep for at least four weeks, spinning around the vinegar every so often to keep the garlic moving.
>After steeping, put a strainer over a saucepan. Pour the vinegar into the saucepan through the strainer. Throw out the garlic cloves.
>Pour it back into the jar. Put a coffee filter in the strainer and pour the vinegar back through it. Repeat, going back and forth until clear - usually 3 times does it.
>Pour it into a clean bottle and you're done.
I made this very successfully in a small batch, but you may want to double the recipe as this will make about 1.5 pints of preserves.
2 cups sugar
1/2 cup fresh lemon juice
1/2 cup water
2 sprigs of rosemary plus a few 1 or 2 inch pieces for the jars
2 cups plum or pluot segments (peel, pit, and segment the plums into 8 or 10 wedges per fruit)
1/2 packet of Low sugar pectin (I really like Pomona's Universal Pectin, and, FYI, I do not first make the calcium water as directed. The pectin activates wonderfully on its own, but you must whisk like crazy to keep it from clumping)
Combine sugar, lemon juice, water and the rosemary in large stockpot and bring to boil while stiring to disolve sugar. Watch the heat as you want to boil, but not burn the sugar mixture.
Once the mixture has gone into solution (is clear) reduce heat and simmer until thick.
I find that 10 minutes generally thickens the syrup enough.
Remove the rosemary.
Add plums and return the mixture to a boil. Boil for about 5 minutes and be sure to stir frequently and gently.
Remove the plums from the pot and drain them in a sieve over a bowl to catch any excess juice.
Return the juice to the stockpot and boil, about 10 minutes. (the idea here is to get the juice to about 225degrees so if you have a candy thermometer you can get a more exact time frame)
Whisk in the pectin. If using the Pomona's without calcium water, whisk like mad. Return to boil for 1 minute (while whisking) then remove from heat.
Divide the fruit segments evenly among the jars and tuck rosemary sprigs into each jar.
Fill the rest of the jars with juice, and be sure that any jars you plan to process are filled to within 1/4 inch of the brim. Run a knife around the inside of each jar to release any air bubbles.
*if you have some remaining lumps of pectin undisolved, you can pour the juice through a strainer into the jars and generally it will fix the problem. it's important to try to get everything into your jars while piping hot so that you don't introduce bacteria.
If processing in a water bath, 10 minutes is plenty of time.
*I have not included the full instructions to process the jars as it is fairly standard, but if you would like instructions or tips on processing, let me know.
1 Tbls chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
Mix together all ingredients and store in airtight container.
Use within 6 months for best flavor.
Not quite the season for canning but I make these every year. A friend requested the recipe so I thought why not share it with everyone?
6 pounds medium cucumbers
1½ cups sliced onion
2 large cloves garlic, left whole
1/3 cup salt
2 trays of ice cubes (approximately 24-30 ice cubes)
4½ cups sugar
1½ teaspoons turmeric
1½ teaspoons celery seed
2 tablespoons mustard seeds
3 cups white vinegar
Wash cucumbers thoroughly; drain; cut unpeeled cucumbers into ¼ inch slices. In a large bowl, combine the cucumber slices, onions, garlic and salt. Cover the cucumber slices with the ice cubes and mix thoroughly. Let this mixture stand for three hours. After three hours, drain off all liquid and remove and discard garlic. Combine sugar, spices and vinegar; heat just to a boil. Add the cucumber and onion slices; simmer together for 10 minutes. Pack loosely in hot pint jars leaving ½ inch headspace. Remove all air bubbles. Adjust lids, process in a boiling water bath 10 minutes.
Makes 7 pints.
I've been addicted to greek yogurt recently and have been using it as a healthier alternative to whipped cream in desserts. It has a smooth and rich consistency, similar to thick ice cream and is much better for you too! (assuming you use the lower fat version)
1 cup greek yogurt (Fage brand)
2 tablespoons honey
- combine and use on top of cakes.
Its perfect with berries or even chopped nuts by itself too!
THE BEST mayonnaise to spice up any sandwich or hamburger. So easy, so good!
1 cup fresh cilantro leaves
3 tablespoons fresh lime juice
1 clove garlic (I use more as we like garlic)
1 teaspoon dijon mustard (I use a heaping teaspoon)
1/4 teaspoon hot pepper sauce(or to taste, I use Tabasco)
Process well in blender or food processor. Add:
3/4 cup mayonnaise
Transfer to a small bowl and season with salt and pepper. Chill. Makes about 1 cup.
I don't know where I found this recipe, but it is EXCELLENT. The next time I make this my husband suggested instead of the Tabasco to use either a jalapeno or serrano for the 'bite.'
Man is this ever good and it is "Not Sweet". The curry Powder and cumin does a fantastic job with this recipe when mixed with the pineapple. This relish would also be very good with Chicken or Pork as well~~ This one could turn into a great Chutney with no problem at all~ Snappy, Sharp and Smokey~~ This will definately make another appearence on my table.
Hawaiian Hot Dog Relish
Ingredients
1 Medium onion, chopped
2 Tbs butter( used Olive Oil)
2 Tbs cornstartch
2 cups of crushed pineapple in it own juice
3 Tbs Cider vinegar
1/2 tsp curry powder
1/4 tsp cumin
Saute the onion in the butter until soft. Add the cornstartch,and pineapple. Stir till thick and heated through. Add the vinegar and spices.
* You could bump it up a little by adding some Sauted and diced Red pepper and some chopped Green Chilies. Not to much!!
While this sauce is fantastic with grlled meats (lamb especially!) it has many uses. Serve it with pita chips or veggies for a fresh dip, top salads with a heaping spoonful, or use it as a tangy spread for wraps.
1 pint plain yogurt (you may use low or non-fat yogurt)
1 large cucumber
1 clove garlic, diced
1 Tbls. fresh dill, chopped
Juice of 1/2 a lemon
olive oil
salt and pepper to taste
Drain yogurt by pouring it into cheescloth and resting it over a small bowl. If you don't have cheesecloth, you may place a coffee filter into a mesh strainer and rest this over the bowl. Refrigerate for a few hours.
Remove yogurt from refrigerator and pour off liquid. spoon yogurt into a mixing bowl. Slice cucumber lengthwise and remove seeds. Grate using a large grater and add to bowl. Add garlic, dill, lemon juice, salt and pepper. Blend and drizzle with a little oil.
This spread is fantastic on top of muffins and homemade breads. Spread a layer of cream cheese first and top with a spoonful of this pumpkin butter - divine!
1 cup fresh or canned pureed cooked pumpkin
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons lemon juice
Mix all ingredients in a sauce pan and cook over medium-high heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.
Makes about 1 1/4 cups.
CHOCOLATE BUTTER
1/2
Cup Chocolate Butter
3 min 3 min prep
1/2 cup butter, softened
2 tablespoons sugar
2 tablespoons Dutch-processed cocoa powder
Beat ingredients in a small bowl until mixed and smooth.
Will keep for up to two weeks - if it lasts that long.
MANGO BUTTER
1/2 cup honey
1/4 cup softened butter
1/4 cup chopped ripe mangoes
In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater.
Transfer to a small bowl and serve with bread.
CHILE LIME BUTTER
1/2 cup butter, softened
1 grated lime peel
1 lime, juice of
2 teaspoons red chili pepper flakes
Mix all ingredients thoroughly.
Refrigerate for one hour.
Great on corn,vegetables,steak and chicken.
Take your favorite nut and make a delicious salad dressing base and/or dressing for tossing with plain greens before adding to a sandwich.
I discovered this recipe at the same time I learned to use almond and pecan "dust" mixed equally with cornmeal for my fried fish!
1 ½ cups of your favorite nut (unblanched, shelled and whole)
Try hazelnuts, almonds, walnuts, etc.,
Place them in a blender and process until chopped fine. Put the blender on SLOW and gradually drizzle in ½ cup vegetable oil (try also grapeseed oil, sesame oil or safflower oil). Once well blended but not too smooth, transfer the mixture to a small saucepan.
Cook the mixture over low heat for about 5 minutes or until it reaches 160 degrees (use a candy thermometer). Stir it often while cooking!
Remove from the heat and cool just a bit.
Mix with 2 cups (more) of the same salad oil you used previously.
Cover tightly and let stand in a cool place out of the sunlight (but not in the refrigerator) for 1 to 2 weeks.
Line a colander with several layers of cheesecloth. Pour mixture through colander and let liquid drain into a bowl. Discard the nut paste or sweeten and use as a spread on sandwiches.
Keep strained liquid/oil in a 1 ½ pint jar covered tightly. Store the jarred oil in the refrigerator, it is good for up to three months. This recipe makes about forty 1-tablespoon servings.
When I first came to California, I worked in a Greek Grocery. The owner's gave me a cookbook for my 24th birthday, this is the first recipe i made from that book. it tastes very close to what we sold at the grocery back then.
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 lemon, juicedSalt and pepper to taste
Directions
1 In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
I like this recipe cause you can control the salt intake.
1 c. crushed saltine crackers
1/4 c. grated Parmesan cheese
1 tbsp. minced parsley
1/2 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. celery salt
1/2 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 bay leaf, crushed
Mix all ingredients together. Store in refrigerator. When ready to use, dip chicken pieces in 1/2 cup evaporated milk and then coat with shake 'n bake mixture. Place chicken in shallow pan, skin side up. Bake in a 375 degree oven for 30 minutes. Brush with 1/3 cup salad oil and continue baking 30 minutes more or until golden brown.
When I cook meat for other people, being vegetarian, I don't get to eat it and see what it tastes like!
This is just something quick & easy to add to steak, opposed to throwing it in the frying pan or BBQ as is.
2 tablespoons of brown sugar
2 tablespoons of soy sauce
1/2 teaspoon of garlic
1 tablespoon of sherry or red wine
1 tablespoon of oil
Allow to marinate for several hours prior to cooking :-)
Salt substitute, great seasoning blend to keep handy!
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground basil
1 teaspoon marjoram
1 teaspoon ground thyme
1 teaspoon parsley
1 teaspoon ground savory
1 teaspoon ground mace
1 teaspoon ground sage
1 teaspoon rosemary
1 teaspoon ground oregano
1 teaspoon black pepper
Combine the ingredients, grind in blender, food processor or spice grinder...fill shaker. All spices used in this blend are the dried variety, not fresh. Makes a scant ¼ cup, best flavor when made in small batches.
Why buy when you can make your own!
CHEF EMERIL'S CREOLE SEASONING
Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning recipe:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.
I want my baby, my baby, my baby back ribs . . .
FOR THE MARINADE:
1 cup seedless raspberry jam
1/2 cup red wine vinegar
1/2 cup brown sugar
2 medium onions, finely minced
1 clove garlic, minced
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup fresh raspberries (for garnish, if available)
Whisk together all the marinade ingredients, except fresh berries. May be refrigerated for up to one month.
Cover ribs with marinade and refrigerate for 24 hours.
Grill until meat is glazed and cooked. If your grill has a cover, keep lid down while grilling ribs.
Garnish with fresh raspberries, if desired. Serve immediately.
Source: Culinary Creations with Mary Crafts, KBYU
This is a recipe my Gramma used to make...brings back memories of her.
Ingredients
6 lb cucumbers
4 med. onions
4 cups sugar
4 cups vinegar
1/2 cup salt
1 Tsp celery salt
1 Tsp mustard seed
1 1/2 Tsp. ground turmeric
Slice the cucumbers 1/4 inch thick. Slice onions 1/8 inch thick. Place both in a large nonmetallic bowl. Combine remaining ingredients; pour over cucumbers and onions. Stire well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occassionally.