Raspberry BBQ

My mother is on the eternal search to find the perfect salad dressing. Not too tart, not to sweet- just perfect for her. This results in her buying and trying many different ones and when she inevitably doesn’t like them she sends them home with me. I pretty much like them all but her salad dressing tastes do run a little sweeter than my preferences. So this is how I find myself at the time of this writing with no less than 3 bottles of raspberry vinaigrette in my refrigerator.

I decided to use one of them up by turning it into a sweet and tangy homemade BBQ sauce. And I think it turned out pretty good. Watch out competitive BBQ participants I might just be on to the next greatest thing!

ribs with raspberry BBQ sauce

I simply combined the rest of a barely used bottle of fat-free “balsamic raspberry” dressing (about 3/4 cup) with about a cup of ketchup, a couple of tablespoons of Worcestershire sauce, some Korean hot pepper paste for heat and a cup of water. I added in a couple teaspoons of liquid smoke for that “just off the grill” nuance. I the whole thing simmer over medium heat till reduced by about a third. I used some of it to brush on  my ribs in the last 30 min sof cooking for a nice glaze and poured additional on at serving time for that “finger-licking” delicious rib experience!

Summer Classic

Potato Salad.

I can think of many classic summer foods but potato salad has to be number one. However I rarely make it. I find it to be generally a lot of effort. Especially for 2 people. If I volunteered to bring it as my “pot luck dish” to the family cookout, well than I am happy to make the effort. Otherwise it’s a lot of work; all the peeling of potatoes and boiling, etc.

But recently I was inspired to make the effort with help of some conveniently sized and packaged small red potatoes. (about 3/4 to 1 lb) I simply scrubbed them up good and boiled them until just tender. Drained them and let them cool a bit while I chopped up a few other things. The other things were dried chopped rosemary (about a heaping tablespoon) and scallions (about a cup, medium dice, green parts only) and bacon*. (fully cooked, not too crispy, about 5 slices) Don’t forget a generous couple of pinches of salt and pepper – potatoes need lots!

The dressing was simple – mayonnaise, vinegar, crushed mustard seed or celery seed, sugar, salt and pepper to taste. I know this sounds suspiciously like a coleslaw dressing and you would be right, but why not let this dressing do double duty!

For this amount of potatoes, I started with a cup of mayo, 1-2 tb of vinegar (depending on how tangy you like it) a couple tsp of sugar to smooth it all out and a couple tsp of the mustard seed. (I was out of celery seed!) As with all cold salads, mix in the dressing in batches to see if you need more or less and reserve a bit on the side to re-moisten after the salad has sat a bit in the fridge to fully chill and potatoes have absorbed the flavors. The other most important tip is adding the dried rosemary and bacon to the potatoes after they have drained and while they are stilling cooling. The warm potatoes really activate the bacon and rosemary and absorb their flavors. Let this cool to at least room temp before adding on the scallions and dressing. This way the scallions will stay crisp and crunchy.

rosemary and bacon potato salad with pork tenderloin

I served mine with grilled pork loin. You can serve it with whatever.

*obviously you could leave out the bacon – but why would you want to ;)

Demand & Supply

One thing about my local grocery store is that they rarely stock ground lamb. Sometimes around Easter I can get it but most of the year – very tough to find. Since I live in the metroboston area my “local” grocery store that is only 2 blocks from me is not my only option. I can get in the car and actually drive about 2 miles to another grocery store that is much more diverse in their meat selection and they reliably supply ground lamb any time of the year due to the demand created by the crowd that shops there.

However for the last 6 weeks or so that hasn’t been possible because the store has all but shut down.

Call it a Greek tragedy or maybe just a family feud, but obviously I must be talking about Market Basket!

While they were closed/striking the other, closer grocery store decided to step up its service and selection – a fact that I appreciated since they are only 2 blocks away. That is how I happened upon the ground lamb one day. And well-priced to boot! That immediately became the catalyst for lamb burgers on the grill.

closeup burger

Seeing that it was lamb, it definitely needed a homemade Tzatziki sauce (made of yogurt, cucumbers, garlic, lemon etc) to bring it to perfection. Served along with a side salad made simply of tricolor garden cherry tomatoes and crumbled feta with a drizzle of good olive oil, salt and fresh cracked pepper.

While I am excited that the folks at Market Basket won their battle, and soon I will be shopping there again, I am interested to see if my closer, local market continues to supply the demand, even if the demand dwindles – probably not. But it was yummy and close by while it lasted!

lamb burger dish Production Notes

I simply mixed in a heaping teaspoon of Penzeys Lamb Seasoning per pound of meat along with a teaspoon of salt at the same ratio and formed patties perfectly sized for grilled English muffins.  Use more seasoning if you want things a little zestier but I wanted the flavor and richness of the meat to shine through.

(and no I didn’t receive any compensation from Penzeys for mentioning their product but if they are reading they can feel free to send me some product!)

Corn Season

This time of year in New England fresh “Corn on the Cob” is king!

And while many people are busy thinking up new ways to use up all the Zucchini, I spend my time thinking up ways to eat more fresh corn!

The latest way…..

“Fresh corn pudding with roasted sweet potatoes & red bell pepper!”

(served with grilled steak or not)

final plate

 

The key here is the not only the 4 cups of fresh raw corn taken right off the cob, but the roasted sweet potato.

Sweet potatoes - Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browed a bit.

Sweet potatoes – Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browned a bit.

Tip: Scrub and roast your potatoes in the cool summer nights and make the corn pudding the next day or better yet if early morning is your thing, get it all done before the heat of the day sets in.

Another Tip: I like roasting potatoes or any veggies just to have on hand for quiche fillings, sandwich stuffers, omelets or quesadilla.

 

the recipe

2 cups cubed, roasted sweet potatoes

1 small-medium sweet red bell pepper diced

1 cup small dice white onion

4 cups fresh corn kernels (be sure to reap the “milk” from the cobs too!)

1 heaping TB fresh chopped sage

1/2 cup melted and slightly cooled butter

4 medium size eggs (adjust according if yours are smaller or bigger)

1 Tsp Baking Powder

1 1/4 cup finely ground corn meal (yellow or white okay)

1 1/4 cup “half and half”* or Whole milk     *I used fat-free because that is what I had but I think it would be richer with full fat.

salt and pepper to taste

preheat oven to 375 degrees and spray an 8×12 baking dish with non-stick cooking spray.

mix the potatoes, onion, bell pepper, corn kernels and corn milk together and dump into the baking dish. In another bowl mix the butter, eggs, sage and baking powder together. Alternately whisk in the cornmeal and milk (or half and half) – watching consistency. The batter should be thick but still very pourable. You may end up using more or less of one of these two ingredients. Salt and pepper should be added in and pour over the veggies in the baking dish. Cover tightly with foil and bake 30 minutes, uncover and bake 20 more mins. Baking time may vary – the edges should be brown and the middle firm but soft – kinda like quiche.

Serve hot, warm or room temperature.

 

Ice Cream Bread

yup that’s right I said “Ice Cream Bread” and here is how you make it:

I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!

Sandwich Loaf

Sometimes you want to skip right over the meatloaf dinner and go straight to the sandwich. In the summer you definitely want to go right to the sandwich because nobody really craves meatloaf and mashed potato dinners in July.

Just cold meat loaf sandwiches with ketchup on toasted bread.

meatloaf sandwich

So that is what I made.

I actually mix the meatloaf and try to bake it either later in the evening when the day (and therefore my kitchen) has cooled down a bit or if you are a morning person you could make and bake in the cool morning hours before it gets too hot.

Either way its nice to have a small meatloaf in the fridge for those sandwiches.

Standard Operating Meatloaf Procedure

Standard Operating Meatloaf Procedure

 

I usually don’t get too crazy with meatloaf that is destined for sandwiches. Just ground beef, eggs, mustard and ketchup, chopped onions and herbs, breadcrumbs and a shot of Worcestershire sauce.  Mix and bake till cooked through and a little crusty on the edges. Good thing there are 2 end pieces and only 2 of us or there might be some arguing!

 

 

 

 

Superfecta Of Summer

Corn and tomatoes are one of  my favorite parings and I have written about them before….here and here.

This time I paired them in a quiche. Easy and summer-y this quiche tastes like a fancy brunch dish and is so light that you feel almost like you are eating healthy! (never mind the eggs, cream and cheese in the mix!)

summer quiche The key was the fresh corn – sweet and in season now –  I carved it raw off the cob making sure to include all the “milk” into the bowl as well. I had never used a soft, fresh cheese like goat cheese before, in a quiche, but I had some already crumbled in the fridge and decided to throw it in. The fresh basil and cherry tomatoes cut in half rounded out this trifecta (or perhaps its a “superfecta?”) of ingredients. The moist goat cheese added a bit of luscious-ness to it.The quiche is rich but not heavy.

Production Notes

I just use a store-bought crust that I blind bake for 10-15 minutes so the crust will be crisp and not soggy. I also firmly believe that glass pie dishes get the best result with crust. For the liquids I simply start with 6 whole eggs and about a cup of dairy – milk cream or even half and half. I fill the cooled crust with the filling of the choice and carefully pour the liquid mix over it all. Be careful not to pour to fast as sometimes the liquid doesn’t get into the nooks and crannies as fast as it should and you can easily spill over the edges! S & p to taste.

Bake in a preheated 375 degree oven until set in middle. Cool a bit before slicing.

quiche ingredients

The “superfecta” of summer ingredients!