Carolina BBQ Sauce
Use this great barbecue sauce recipe for chicken ribs or pork. Brush on meat during final stage of grilling. Keep some sauce aside to serve atop any grilled foods.
1 tsp dry mustard
1 tsp coarse salt
1 tbsp sweet Hungarian paprika
1 tbsp granulated sugar
1 tbsp brown sugar
½ tsp cayenne
½ tsp black pepper
2/3 cup water
¼ cup Worcestershire sauce
½ cup red wine vinegar
Combine all ingredients in a saucepan. Stir in the water, heat to boiling then remove from heat. Stir in Worcestershire sauce and vinegar.
Monday, May 30, 2011
Pick up your farmer's market berries and make this BBQ sauce
Blackberry Barbecue Sauce
¼ blackberry preserves
1 ½ cups ketchup
1/8 cups brown sugar
1/8 tsp cayenne pepper
¼ tsp mustard powder
2 tbsp red wine vinegar
¾ cup fresh blackberries
Mix together preserves, ketchup, brown sugar, cayenne, mustard, vinegar in mixing bowl. In separate bowl, crush blackberries. Mix berries into sauce and strain to remove seeds.
¼ blackberry preserves
1 ½ cups ketchup
1/8 cups brown sugar
1/8 tsp cayenne pepper
¼ tsp mustard powder
2 tbsp red wine vinegar
¾ cup fresh blackberries
Mix together preserves, ketchup, brown sugar, cayenne, mustard, vinegar in mixing bowl. In separate bowl, crush blackberries. Mix berries into sauce and strain to remove seeds.
Tuesday, May 24, 2011
Roasted Cauliflower and Tofu Curry
Roasted Cauliflower and Tofu Curry
1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 tsp Ground Cumin Seed
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) (medium) cauliflower, cut into 1 1/2-inch pieces
Instructions
Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl, mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.
1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 tsp Ground Cumin Seed
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) (medium) cauliflower, cut into 1 1/2-inch pieces
Instructions
Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl, mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.
Tuesday, May 10, 2011
Two Great Farmer's Market Carrot Recipes !
Organic Carrot Salad with Raisins and Lemon Crème Fraiche
Our farmer’s markets are loaded with so many varieties of fresh carrots in a wide array of sizes and types. I recently purchased white satin carrots and cosmic purple carrots from Unity Farms at the Grove School Farmer’s Market. Then my CSA basket arrived from Three Sister’s Farm with the most beautiful miniature purple carrots I’ve ever seen. Take advantage of all the beautiful, locally grown carrots and try this recipe for a sure crowd pleaser.
4 large heirloom carrots (look for varying sizes and colors available from your farmer’s market)
½ cup raisins
1 in piece of ginger root, peeled and grated (use your microplane for this step)
2 tsp lemon zest (again, use your microplane)
1 tbsp fresh lemon juice
¾ tsp salt
½ cup crème fraiche
Freshly ground pepper, to taste
Peel and cut carrots into batons (unless you have purple skinned carrots, don’t peel so the beautiful exterior color remains). Cut into batons, about 2 inches long and ¼ inch square. Most importantly, however you cut the carrots, cut into uniform and consistent sizes and shape for beautiful presentation. Whisk together ginger root, lemon zest, juice, salt, pepper and crème fraiche. Toss carrots and raisins, taste and adjust seasonings. Plate on large leaf of farmer’s market lettuce or several leaves of kale for colorful presentation. Serve chilled. Enjoy!
Citrus glazed carrots
2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices
2 cups or more or water
1 cup freshly squeezed orange juice
½ cup sugar
¼ cup fresh squeezed lime juice
2 tbsp butter
2 ½ tsp finely grated orange zest
2 tsp finely grated lime zest
1 tsp salt
1 tbsp fresh parsley, chopped
Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. Note: To make ahead, steps up to this point can be done up to one day ahead. If making in advance, cover carrots and cooking liquid separately, then chill until serving. Bring reserved liquid to boil in large skillet over medium heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper to taste. Transfer to serving bowl and serve warm. Garnish with chopped parsley just before serving.
Our farmer’s markets are loaded with so many varieties of fresh carrots in a wide array of sizes and types. I recently purchased white satin carrots and cosmic purple carrots from Unity Farms at the Grove School Farmer’s Market. Then my CSA basket arrived from Three Sister’s Farm with the most beautiful miniature purple carrots I’ve ever seen. Take advantage of all the beautiful, locally grown carrots and try this recipe for a sure crowd pleaser.
4 large heirloom carrots (look for varying sizes and colors available from your farmer’s market)
½ cup raisins
1 in piece of ginger root, peeled and grated (use your microplane for this step)
2 tsp lemon zest (again, use your microplane)
1 tbsp fresh lemon juice
¾ tsp salt
½ cup crème fraiche
Freshly ground pepper, to taste
Peel and cut carrots into batons (unless you have purple skinned carrots, don’t peel so the beautiful exterior color remains). Cut into batons, about 2 inches long and ¼ inch square. Most importantly, however you cut the carrots, cut into uniform and consistent sizes and shape for beautiful presentation. Whisk together ginger root, lemon zest, juice, salt, pepper and crème fraiche. Toss carrots and raisins, taste and adjust seasonings. Plate on large leaf of farmer’s market lettuce or several leaves of kale for colorful presentation. Serve chilled. Enjoy!
Citrus glazed carrots
2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices
2 cups or more or water
1 cup freshly squeezed orange juice
½ cup sugar
¼ cup fresh squeezed lime juice
2 tbsp butter
2 ½ tsp finely grated orange zest
2 tsp finely grated lime zest
1 tsp salt
1 tbsp fresh parsley, chopped
Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. Note: To make ahead, steps up to this point can be done up to one day ahead. If making in advance, cover carrots and cooking liquid separately, then chill until serving. Bring reserved liquid to boil in large skillet over medium heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper to taste. Transfer to serving bowl and serve warm. Garnish with chopped parsley just before serving.
Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs
Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs
Seeing all the beautiful artichokes at last week’s farmer’s market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along any summertime barbeque with friends. They’ll never forget how wonderful grilled artichokes taste!
2 lemons, halved
6 large artichokes
6 tbsp butter
6 tbsp olive oil
2 shallots, minced
4 tbsp white wine
4 tbsp lemon juice
3 tbsp chopped fresh herbs such as basil, marjoram or thyme
salt and freshly ground pepper to taste
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring kinfe, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes unitl just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving.
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm.
Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes
Seeing all the beautiful artichokes at last week’s farmer’s market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along any summertime barbeque with friends. They’ll never forget how wonderful grilled artichokes taste!
2 lemons, halved
6 large artichokes
6 tbsp butter
6 tbsp olive oil
2 shallots, minced
4 tbsp white wine
4 tbsp lemon juice
3 tbsp chopped fresh herbs such as basil, marjoram or thyme
salt and freshly ground pepper to taste
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring kinfe, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes unitl just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving.
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm.
Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes
Sugar Snap Peas with Fresh Mint
Since we’re entering the season for wonderful farmer’s market peas, this recipe makes a great side for any summertime meal. I have a surplus of fresh mint growing in my backyard, perhaps you do too!
Sugar Snap Peas with Fresh Mint
2 tsp olive oil
¾=1 lb sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
Salt and Fresh Ground Pepper, To taste
1 tbsp fresh mint, finely shredded or chiffinaud
Heat oil in large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper to taste. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. To serve cold, allow to come to room temperature, then store in fridge for at least one hour or overnight. Serve chilled on bed of farmer’s market red leaf butter lettuce or similar large leaf green. Or serve warm to accompany fresh fish or grilled chicken.
Sugar Snap Peas with Fresh Mint
2 tsp olive oil
¾=1 lb sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
Salt and Fresh Ground Pepper, To taste
1 tbsp fresh mint, finely shredded or chiffinaud
Heat oil in large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper to taste. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. To serve cold, allow to come to room temperature, then store in fridge for at least one hour or overnight. Serve chilled on bed of farmer’s market red leaf butter lettuce or similar large leaf green. Or serve warm to accompany fresh fish or grilled chicken.
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