Savory Raspberry Sauce →

This savory sweet-tart sauce works well with chicken or pork.

Photo c. foodblogchef 2020

Ingredients:

• 1 tablespoon olive oil

• 1 cup raspberries (preferably fresh, but frozen will work)

• ¾ cup chicken broth

• ¼ cup Sherry Vinegar

• 1 tablespoon minced shallot

• 2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)

• 2 tablespoons honey (divided)

• 1 teaspoon cornstarch (optional)

  Preparation:
  1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)

  2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil.

  3. Lower heat to a hot simmer and reduce by 2/3. (You will have less than a half-cup of liquid.)

  4. Remove from heat and strain through a sieve to remove the solids.

  5. Return the reduced liquid to the saucepan over low heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.

  6. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.

  7. Add a pinch of salt and pepper if desired.

  8. Set aside. You can rewarm the sauce just before serving it with the chicken or pork.

  1. *Note: for more sauce, double the ingredients.

Cajun Spice Mix →

This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 1/2 teaspoons paprika

• 1 teaspoon ground black pepper

• 1 teaspoon onion powder

• 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

• 1 1/4 teaspoons dried oregano

• 1 1/4 teaspoons dried thyme

• 1 1/4 teaspoons dried basil

• 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Herbes de Provence →

This is a wonderfully flavorful spice mix to add to any poultry dish. Sprinkle 1-2 teaspoons over the meat before cooking, or add to any sauce accompanying poultry.

Ingredients:

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

Preparation:

1. Add all the ingredients to a spice grinder or mortar and pestle and grind to a coarse consistency.

2. Store with your other spices in a tightly sealed container in a cool dry place.

Beef Marinade →

This is a flavorful marinade to use with any lean cut of beef that can benefit from tenderizing (eg.Flank Steak, Sirloin, Round). The acid in the marinade tenderizes the meat and the other ingredients lend great flavor to the grilled beef. Marinate the steak 4 hours or longer. Note: use a dry rub like Montreal Steak Rub or Coffee Rub to add flavor to more tender, marbled cuts of beef like Porterhouse, Strip, or Rib Eye. If you’re not preparing a sauce for Filet Mignon, the filet will benefit from the flavor of a dry rub as well. Bring the meat to room temperature before placing on the grill. Cold meat cooks unevenly on the grill and will be tougher than meat that has been brought to room temperature before grilling. To prevent flare-ups on the grill, don’t forget to pat the meat with paper towels to remove excess marinade.

Ingredients:

• ½ c. olive oil

• 1/3 c. soy sauce

• ¼ balsamic or red wine vinegar

• 2 cloves of crushed/minced garlic

• 2 tablespoons Lemon juice

• 1 tablespoons Worcestershire sauce

• 1 teaspoons dry mustard

• ¼ teaspoon pepper

• ½ teaspoon. sweet basil (see note)

• ½ teaspoon thyme (see note)

*Note: you can substitute 1/2 teaspoon each of rosemary, thyme and fennel broken-up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder.

Adapted from: Weber Grill Cookbook