Mango Salsa →

Photo: c. foodblogchef 2020

Sweet, spicey, tart, crunchy, this salsa is a perfect compliment to the richness of grilled salmon. Try it and you’ll be hooked!

Serves 2

Ingredients:

• 1 10-ounce mango, peeled, pitted, diced

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped red onion

• 1 tablespoon fresh lime juice

• 2 teaspoons minced seeded serrano chili

• 1 teaspoon grated lime peel

• 1 garlic clove, finely chopped

• 2 tablespoons olive oil

Preparation:

1. Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper.

Portuguese Red Pepper Paste →

This traditional Portuguese condiment provides a distinctive flavor profile to many Portuguese dishes. Essential for “Porco Alentejana” or Mussels with Linguiça and Roasted Potatoes, and Turkey Kale and White Bean Soup. It is also great used as a marinade spread on grilled chicken or pork, to flavor seafood, or added to soups and sauces. It only takes a few minutes to make, keeps in the fridge in a sealed jar for up to 6 months, and will add an exciting new dimension to your culinary repertoire.

Portuguese Red Pepper Paste
Yield: 1 cup

Ingredients:

• 2 tablespoons sweet paprika

• 2 tablespoons sweet smoked paprika

• 1/4 cup dry red wine

• 8 to 10 garlic cloves

• 2 crumbled Turkish bay leaves

• 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste

• 1 1/2 tablespoons fresh lemon juice

• 7 sprigs cilantro

• 5 sprigs flat-leaf parsley

• 1 1/2 tablespoons kosher salt (16 g)

• 1/4 teaspoon freshly ground white pepper

• Few dashes Piri-Piri sauce or other hot sauce to taste

• 1/4 cup olive oil

Preparation:

1. In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and piri-piri or other hot sauce.

2. Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

3. With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.

4. Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate. Best if used within 3 months; keep for up to 6 months.

https://leitesculinaria.com/83003/recipes-red-pepper-paste.html

Simple Sweet and Tangy Strawberry Sauce →

Springtime is the time for fresh strawberries in the Happy Valley, but it’s not the only time to enjoy strawberries. Strawberries freeze as well as Blueberries so you can enjoy them year round. Simply clean them removing the stem and spread in a single layer on a sheet pan and freeze. Once frozen, put the berries in plastic freezer bags and enjoy them for up to a year. Alternatively, you can buy frozen strawberries from your local market. This recipe for Strawberry Sauce yields a sauce with an intense strawberry taste that can be used over desserts or mixed with lemon juice or white balsamic vinegar and olive oil to make a tasty vinaigrette. If you love strawberries, you’ll love this sauce.

Simple Sweet and Tangy Strawberry Sauce
Makes 1 cup
Ingredients:

• 2 cups fresh or unsweetened frozen strawberries

• ½ cup water

• ¼ cup sugar

• 1-2 tablespoons Triple Sec or other orange liquor (optional)

Preparation:

Photo c. foodblogchef 2020
STRAWBERRY VINAIGRETTE WITH MIXED GREENS

1. Defrost frozen strawberries and add to a blender with the other ingredients.

2. Blend at high speed until very smooth

3. Add to a saucepan and bring to a boil over medium-high heat; lower heat to medium (a slow boil/hot simmer) and reduce to one cup of liquid. (about 15 minutes)

4. Taste and adjust sweetness adding 1 tablespoon of sugar at a time. (optional)

5. Strain reduced sauce through a fine sieve. (optional)

Serve over ice cream or cake for dessert, or add a tablespoon to your favorite vinaigrette made with lemon juice or white balsamic vinegar and olive oil.

The sauce will keep in the fridge in a covered container for several days. It also freezes well.

Habanero Hot Sauce →

Photo c. foodblogchef 2020

This is my first batch of hot sauce with many more to come. My brother-in-law grew and sent me a bunch of Habanero peppers along with his recipe for making hot sauce. I compared the finished sauce to two good store-bought brands and was pleased. This hot sauce is a bit fruitier with less vinegar upfront and finishes with a nice slow burn. My beta-tasters are giving it good reviews. For capsaicin kings and queens who like a hotter sauce, leave in the seeds, or substitute a couple of Ghost peppers or Scotch Bonnets for Habaneros. For hot sauce lovers, experiment, and this will become a family heirloom recipe! Let me know what you think.

Ingredients:

• 10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences)

• 4-6 carrots chopped

• ½ onion chopped

• 4-5 roasted garlic cloves

• 1 cup apple cider vinegar

• juice from ½ lemon

• 1 bay leaf

• ¼ teaspoon each of cumin and coriander (optional)

• 1/4-1/2 teaspoon salt to taste

• 2 teaspoons of honey

Preparation:

1. Roast the garlic until soft and set aside (a cast iron skillet on your stove top works well

2. Saute the cider vinegar, lemon juice, carrot, onion, spices, bay leaf, and peppers

3. When carrots are soft, remove the bay leaf, and put everything including the roasted garlic into the blender.

4. Add the salt and honey to taste.

5. Blend until smooth, add enough water to make the consistency you want.

6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes.

7. Cool and bottle. (keeps refrigerated for up to a year)

To bottle:

1. Put your bottles into boiling water for ten minutes.
2. Remove from hot water and cool.
3. Fill with sauce and cap.

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.

Porchetta Spice Dry Rub →

Photo: c. foodblogchef 2020
Copy and past to print the recipe.
Ingredients:
3 tablespoons crushed fennel seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried sage
1 teaspoon dried crushed rosemary
1 teaspoon granulated garlic
1 teaspoon Kosher salt
¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Excellent on beef, pork, or lamb.

Ingredients:

• 3 tablespoons crushed fennel seeds

• 1/4 teaspoon crushed red pepper flakes

• 2 teaspoons dried sage

• 1 teaspoon dried crushed rosemary

• 1 teaspoon granulated garlic

• 1 teaspoon Kosher salt

• ¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Rhubarb Chutney →

Mid-Spring to early Summer is rhubarb season here in the Connecticut Valley. Widely grown in the cooler climes of North America and Europe, anyone who grows rhubarb is already aware of the culinary delights of the brightly colored, tart, and slightly bitter fibrous rhubarb stalks as well as the toxicity of rhubarb leaves. Here in New England, I grew up eating sweet-tart custardy rhubarb desserts and strawberry rhubarb pie. Delicious! This recipe has been a project to expand my use of rhubarb from strictly desserts into the realm of a savory-fruity condiment to pair with meats, especially Spring lamb or pork. After trying multiple recipes for Rhubarb Chutney, Florence Fabricant’s recipe in the food section of the New York Times came closest to what I was looking for and provided the starting point for what became the finished recipe. Like many chutneys, it’s easy to make and will keep for several weeks in the fridge. Give it a try the next time you cook lamb or pork. I hope you enjoy it.

Yield about 1 ½ cups
Ingredients:

• 2 cups coarsely diced rhubarb (about 1/2-3/4 inch length)

• 1/4 cup chopped red onion

• 1 1/2 cups demerara sugar (or light brown sugar)

• 1/4 cup lemon juice + zest of ½ lemon minced

• 1/4 cup cider vinegar

• 1/2 tart green apple, peeled and diced to about 1/4 inch

• 1/2 cup dried cranberries (Craisins)

• 1 1/2 tablespoons minced fresh ginger

• 1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick

• 5 black peppercorns

• 4 whole cloves

Preparation:

1. Place freshly cut rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)

2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.

3. The chutney will keep for several weeks in the refrigerator.

Adapted from: https://cooking.nytimes.com/recipes/7308-rhubarb-chutney
@FlorenceFabricant

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/

Marsala Wine Sauce with Cranberries and Sage →

Dry Marsala wine is a wonderful flavor to add to your cooking vocabulary. It doesn’t have to be relegated only to the traditional Marsala sauce served with Chicken Marsala. This Marsala wine sauce combines the nutty flavor of the wine with the sweet, savory, citrusy flavors of dried cranberries, sage, and orange zest, with a hint of heat from jalapeño chile pepper. The sauce will pair beautifully with turkey, pork, or chicken. Try it, you’ll like it! (Pictured: Turkey Roulade with Marsala Wine Sauce and Rice Pilaf )

Serves 4

Ingredients:

• ¾ cup dry Marsala wine

• ¼ cup dried cranberries

• 1 small shallot, minced

• 1 tablespoon olive oil

• 2 teaspoons orange zest

• 1 tablespoon chopped fresh sage

• 1 ½ cups chicken broth (reserve ¼ cup)

• 2 teaspoons cornstarch

• 1 teaspoon minced jalapeño

• 1-2 teaspoons soy sauce or ½ teaspoon salt; ¼ teaspoon black pepper (or to taste)

Preparation:

1. Macerate the cranberries in the Marsala for at least an hour.

2. Heat the olive oil in a saucepan over medium heat and add the minced shallot. Saute, stirring regularly, until fragrant and translucent (not brown; 2-3 minutes).

3. Add the Marsala, cranberries, orange zest, sage, and jalapeño and bring to a boil over medium-high heat. Lower the heat and simmer for 3-4 minutes.

4. Add 1 ¼ cups chicken broth, bring to a boil and simmer to reduce for 3-4 minutes.

5. Add the cornstarch to the reserved chicken broth and mix to create a slurry. Add the cornstarch mixture to the simmering sauce, stirring constantly. Add salt and pepper and simmer for 2-3 minutes.

6. Garnish with crumbled toasted sage or chopped fresh parsley.

*Note: If your sauce is too thick, add a small amount of broth or water, stirring over heat until you have the desired consistency.

Pico de Gallo Salsa →

Photo: c. foodblogchef 2020

Photo: c. foodblogchef 2020

Photo: c. foodblogchef 2020

Photo: c. foodblogchef 2020

Pico de Gallo literally means “rooster’s beak”. Why it is called Pico de Gallo is open to debate: some accounts say the motion of dipping into the salsa is like a rooster pecking for food; another version says the serrano chile is shaped like a rooster’s beak; another version refers to the rooster’s red crest (“pico” also means “peak”) and it’s colorful feathers. Depending the region of Mexico, it’s also called “salsa fresca” (fresh salsa) or “salsa mexicana” (because the colors of the salsa are the colors of the Mexican flag). Regardless of the origin of the name, this fresh salsa is super easy to make and refreshing with a hint of heat, enjoy it with tortilla chips, on omelets and frittatas, nachos, or huevos rancheros. ¡Picante y delicioso, disfrutes!

Ingredients:

• 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)

• 3/4 cup finely diced white onions

• 1/4 cup chopped cilantro leaves

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons minced, seeded jalapeño or serrano chiles

• 1 teaspoon minced garlic

• 2 teaspoons olive oil

• 1/2 teaspoon salt, plus more to taste

Directions:

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.

2. Add the remaining ingredients and stir well to combine.

3. Cover and allow to rest at room temperature for 1 hour for the flavors to meld.

4. Taste and adjust seasonings as needed before serving.

For something less chunky, use a food processor to make a smoother salsa sauce. Pulse to desired consistency.

Pickled Asian Pear →

Sweet, tangy, savory, crunchy Pickled Asian Pears make a good addition to salads or pureed root vegetables. Don’t overcook them or you’ll lose the “crunch”. Try them diced as a garnish on bleu cheese or brie spread on crackers. Lots of options open to your imagination!

Ingredients:

Photo: c. foodblogchef 2020

• 1 Asian Pear

• 1/4 cup rice wine vinegar

• 1/2 cup water

• 1/4 cup sugar

• 1/2 teaspoon salt

• 1/2 teaspoon pickling spice from market

• 1 teaspoon fresh grated ginger

• 2 teaspoons lemon zest

• a few red pepper flakes (optional)

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, pickling spice, ginger, lemon zest, and red pepper flakes in a saucepan, stirring, until sugar is dissolved.

3. Add the pear and remove from heat.

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Serve with a crisp, crunchy salad dressed with Japanese Salad Dressing.

Adapted from: https://www.saveur.com/article/Recipes/Pickled-Asian-Pears-with-Lemon/

Coney Island Hot Dog Sauce →

Food is intimately tied to memories. One of my early childhood memories is of going to eat with my father at iconic Coney Island Hot Dogs in Worcester, Massachusetts. In those days a hot dog with all the fixings cost 15 cents; I still remember when they went up to a whole 25 cents and my father arguing with the owner that if they kept raising their prices they would go out of business. Well my dad is gone now and I miss him every day, but George’s Coney Island Hot Dogs is still going strong. This recipe is my homage to the wonderful sauce they still serve on their hot dogs and that childhood memory of going out to eat with my dad.

Yield about 2 cups
Ingredients:

• 1 pound ground beef (85%*)

• 1 large onion (finely chopped)

• 2 tablespoons chili powder

• 1/2 teaspoon salt

• 1/8 teaspoon ground allspice

• 1/4 teaspoon ground mustard

• 1/2 teaspoon garlic powder

• 1/8 teaspoon ground cumin

• 1/8 teaspoon ground cinnamon

• 1/6 teaspoon freshly ground black pepper

• 1/8 teaspoon ground cayenne pepper (¼ tsp. to kick-it-up-a-notch)

• 1/4 cup tomato paste

• Splash of Worcestershire

• 2 cups water

Preparation:

1. In a medium saucepan or deep sauté pan, brown the ground beef; drain well.

2. Add the finely chopped onion, chili powder, 1/2 teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, chili powder, black pepper, tomato paste, and water.

3. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.

Parmesan Crisps (Fricos) →

Ingredients:

• 1- 8 ounce piece Parmigiano-Reggiano

• 2 1/2 tablespoons all-purpose flour

• 1/2 teaspoon black pepper

• 3/4 teaspoon herbes de Provence, optional

• ½ tbs lemon zest
  
  *Note: store the Fricos between sheets of parchment paper. They will keep for a couple of days in an airtight container.

Preparation:

Preheat oven to 375°F. Line a half sheet pan with a Silpat or parchment paper; a non-stick sheet pan works well also.

1. Using the largest holes on a box grater, coarsely shred the cheese.

2. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl.

3. Arrange tablespoons of cheese four inches apart on the Silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed.

4. Flatten each mound slightly with your fingertips to form a three-inch round.

5. Bake the fricos until golden, about 10-12 minutes.

6. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.

Pineapple-Mango Salsa →

Pineapple Mango Salsa
Yield about 2 1/2 cups

Ingredients:

• 1 cup peeled diced ripe mango

• 1 cup diced pineapple

• 1/2 cup diced sweet red pepper, or cubanelle pepper

• 3 tablespoons finely chopped red onion

• 3 tablespoons minced fresh cilantro

• 3 tablespoons lime juice

• 1 tablespoon olive oil

• 1/2 jalapeno pepper finely chopped

Preparation:

Combine all the ingredients and refrigerate at least an hour for flavors to meld.

When visiting family in San Antonio over the holidays, we couldn’t find cranberries to go with our holiday Turkey, so I decided to let the rich Mexican culinary tradition of Texas inspire me. Instead of my traditional cranberry relish, I came up with this colorful Pineapple-Mango Salsa using readily available ingredients from the local supermarket. I chose to use ripe yellow Ataulfo (Honey) mangoes because the larger more common red/orange Haden mangoes were not ripe. If you don’t want to buy and clean a whole pineapple, look for fresh, cleaned, and cored pineapples in the refrigerated fruit section of your supermarket. The sweet-tart, savory taste and crunchy texture with a hint of heat from the jalapeño in the salsa complement rich poultry dishes like roast turkey or grilled chicken. It’s a natural fit with spicy grilled shrimp, barbecue pork spare ribs, or as a side with roast or seared duck. If you don’t like cilantro, fresh mint would be a suitable substitute. Lesson learned: “When cooking in Texas, remember the Alamo and be open to cooking as the Mexicans do.”

Remoulade Sauce →

Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce
Copy and paste to print the recipe.

REMOULADE SAUCE
Yield: about 1 cup (16 tablespoons)

Ingredients:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon)
1/4 teaspoon Tabasco sauce
2 teaspoon ketchup
1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles)
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (white and pale green only), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

"Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers, and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).” I prefer the Louisiana-style remoulade for crab cakes and I like a bit of color in my remoulade, hence the small amount of ketchup. I also use sweet pickle relish instead of dill or cornichons. Like any recipe, experiment and make it to suit your own tastes.

Adapted from: https://www.thespruceeats.com/basic-remoulade-sauce-3060568

Cranberry Ginger Jalapeño Pomegranate Relish →

This sweet-tangy-savory 5TastesTable cranberry relish/condiment with crunch and a hint of heat will stand up and complement the richest main course you serve for Thanksgiving or any other special meal. It’s not Grandma’s or Aunt Millie’s cranberry sauce, but if you want to try something new, give this one a try. It may become a family tradition! The list of ingredients is long, but it comes together quickly in less than a half-hour. Make it ahead and keep it in the fridge for up to a week.

Yield: 3 cups

Ingredients:

• 1 medium lemon

• 12-ounce bag of fresh or frozen cranberries

• 1 1/2 cups sugar

• 1/2 cup diced (1/4 inch) crystallized ginger (about 2 1/2 oz.)

• 1/3 cup finely chopped onion

• 1 garlic clove, minced

• 1 jalapeño pepper, seeded and minced

• 1 cinnamon stick (or 1/4 tsp. powdered cinnamon)

• 1/2 teaspoon dry mustard

• 1/4 cup Tawny Port (optional but recommended)

• 1/2 teaspoon salt 

• 1/4 cup pomegranate arils

Preparation:

1. Grate the yellow zest from the lemon. Using a small sharp paring knife,
cut away and discard the thick white pith. Cut the lemon crosswise in half 
and pick out the seeds. Dice the lemon into 1/4 inch pieces. 

2. In a medium nonreactive saucepan, combine the cranberries, diced lemon 
and zest, sugar, ginger, onion, garlic, jalapeño, cinnamon stick, mustard
and salt. Bring to boil over medium heat, stirring often to help dissolve 
the sugar. Reduce the heat to low and simmer until the sauce is thick and
the cranberries have burst, 10 to 15 minutes.

3. Let the relish cool for 20 minute and process in a food processor until slightly chunky.

4. Cool completely and stir in the pomegranate arils. The relish can be prepared up to 1 week ahead, covered tightly and refrigerated.

5. Remove the cinnamon stick just before serving. Serve at room temperature. 

Adapted from: https://www.epicurus.com/food/recipes/cranberry-ginger-and-lemon-chutney/

Pickled Apples →

Sweet, tangy, savory, crunchy pickled apples make an excellent addition to many salad recipes, or dice and add them to pureed root vegetables. Don’t overcook them or you will lose the “crunch”.

Ingredients:

• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market (see *Note)

Preparation:

1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.

2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.

3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove from heat.)

4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
   

*Note: if you want to make your own spice mix try this one.

Pickling spice is a bit like barbecue sauce; everyone has a personal style and preference of taste. You can purchase pickling spice blends at the store or make your own. For an aromatic approach, you might include as many as 6 or 8 spices—such as whole allspice, peppercorns, dill and mustard seeds, and bay leaves. Try experimenting with different flavor profiles, and be sure to note all of the combinations you try. Whatever aromatic notes you find appealing, increase; those that seem as if they are interfering, decrease. This recipe is a good starting point.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

PICKLED APPLE
Ingredients:
• 1 red apple such as Gala or Honey Crisp
• 1/4 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pickling spice from the market, or make your own
pickling spice:
Ingredients:
1 cinnamon stick, broken into pieces
2 dried bay leaves, crushed
2 whole cloves
2 Tbs. mustard seeds
2 Tbs. whole coriander seeds
1 Tbs. mixed peppercorns
2 tsp. whole allspice
2 tsp. dill seeds
1 tsp. red pepper flakes
Directions:
In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds, and red pepper flakes. Store in an airtight container at room temperature for up to 1 year.
Preparation:
1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.
2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.
3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.)
4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Ingredients:

• 1 cinnamon stick, broken into pieces

• 2 dried bay leaves, crushed

• 2 whole cloves

• 2 Tbs. mustard seeds

• 2 Tbs. whole coriander seeds

• 1 Tbs. mixed peppercorns

• 2 tsp. whole allspice

• 2 tsp. dill seeds

• 1 tsp. red pepper flakes

Directions:

In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds, and red pepper flakes. Store in an airtight container at room temperature for up to 1 year.

Source: https://www.williams-sonoma.com/recipe/homemade-pickling-spice.html

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

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.

Montreal Dry Rub →

Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous

MONTREAL DRY RUB
Ingredients:
1 Tbs. dehydrated garlic
1 Tbs. dried thyme
1 Tbs. dried rosemary
1 Tbs. dried fennel
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dehydrated onion
1 tsp. crushed red pepper

How to make it:
1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat.
2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling.
3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

This is a great rub for your steaks, lamb, or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling put the meat in the fridge uncovered for 3-4 hours up to overnight. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.

Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers, and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shell-fish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Photo: c. foodblogchef 2019 - Romesco Sauce Ingredients

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned toasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core, and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine, and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread, and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt, and pepper, and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12-ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.