This flavorful confit is delicious with grilled hamburgers, chicken or steaks, pork pâtés or as a condiment with cheeses. INGREDIENTS: 1 1/2 quarts chopped rhubarb1 1/2 quarts sliced onions1 pint balsamic vinegar1 tablespoon salt1 pound brown sugar1 teaspoon red pepper1 teaspoon EACH cinnamon, cloves and allspice METHOD: Place all incredients in large stockpot. Cook over...Read More
As the Texans say, “Hooo-dawgie!” This smokey-sweet-hot barbecue sauce is wonderful on ribs! The cherry season is short, so don’t put off making a batch of this sauce. Cherry pitters are available from Mountain Feed, and you’ll find sweet, ripe cherries at Jurevich Farms. INGREDIENTS: 4 lbs. pitted sweet ripe cherries1/2 to 1 (7 oz.)...Read More
This bright, zesty pesto is made with locally grown California pistachios instead of imported pinenuts from China – and it’s so much better! Serve spread on freshly made homemade crostini, or use to top grilled or roasted vegetables. Stir a few tablespoons of pesto into fresh pasta. It’s divine stirred into aioli and used as...Read More
This is the classic Thai sauce for spooning over most everything from rice to sizzling beef, salads, lamb, and wok fried fish and shrimp dishes. It is a multi cultural dish that has a version in most Southeast Asian cuisine and is great with Vietnamese lettuce wraps. For variety, try adding garlic in place of...Read More
Quick Thai style pickles are easy to make with this fun shortcut. Boiling the vinegar melts the sugar and infuses the kaffir lime flavor into the pickles for an aromatic treat. These pickles are served as a condiment with most Thai meals and are great with spicy dishes from curries to grilled meats and fish....Read More
This is an easy, quick way to make a condiment that has big impact. I use the same recipe with small purple onions for garnish for steaks and hot dogs. I use the shallots on smoked salmon and cream cheese crackers for breakfast, on omelets, sandwiches, and they are great on burgers or with grilled...Read More
INGREDIENTS: 2 tablespoons vegetable oil1 medium onion, minced 4 cloves of garlic, smashed and minced 1 cup Jack Daniels Tennessee Whiskey 2 cups ketchup (Heinz works best) 1/2 cup tomato paste 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 3/4 cup molasses 1/2 cup brown sugar, firmly packed 1 teaspoons red pepper flakes (or more...Read More
This onion relish is one of those treasures to have handy in the refrigerator. It can be used so many ways-part of a vegetable dish, as a topping or relish with meats and top burgers, chopped up and mixed into whole grains, as part of a soup, and they are especially good mixed with roasted...Read More
Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More
INGREDIENTS: 1 cup olive oil1/4 cup freshly squeezed lemon juice3 cloves minced garlic2 tablespoons Dijon mustard2 tablespoons dried oregano1 tablespoon chopped fresh thyme leaves2 tablespoons chopped fresh parsley1 teaspoon freshly ground black pepper1 tablespoon chopped fresh rosemary METHOD: In a small bowl, mix together all the marinade ingredients. Pour marinade over lamb, beef or poultry...Read More
