WASABI MAYONNAISE

WASABI MAYONNAISE

During the summer, this wasabi mayonnaise can be used for dipping steamed asparagus or other seasonal vegetables.

Wasabi Mayonnaise
Makes about 1 cup

1 cup mayonnaise 
4 teaspoons soy sauce
1-1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste

Combine all the ingredients and whisk to blend. Chill before using.

CALVADOS MAYONNAISE

What I enjoy during the summer is experimenting with different flavors of mayonnaise, depending on what is on the menu. For example, this mayo made with Calvados is glorious when paired with thinly sliced, cold pork tenderloin loaded onto slices of a crusty baguette. You may add thinly sliced tart apples to the sandwich.

Calvados Mayonnaise

Makes about 1 cup

1 large egg yolk

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

Pinch or two of salt

1 cup vegetable oil

1 to 2 teaspoons Calvados (according to your taste)

A few drops of fresh lemon juice

Fresh ground black pepper

Have a clean bowl with a rolled towel wrapped around the base to prevent it from skidding around as you whisk. Whisk together the egg yolk, mustard, vinegar and salt. Whisk in the oil, drop by drop, gradually increasing it into a thin stream until the mixture thickens. Gently whisk in the Calvados, lemon juice and pepper to taste. Store in the refrigerator until ready to use.

SALSA MAYONNAISE-BLENDER MAYONNAISE

This salsa mayonnaise is delicious with shrimp, grilled chicken or fish.

Salsa Mayonnaise

Makes about 1-1/2 cups

2 Roma tomatoes, peeled, seeded and diced

1 teaspoon fresh lime juice (or more to taste)

1 teaspoon distilled white vinegar

1/4 teaspoon salt

1 tablespoon minced fresh cilantro

1 teaspoon minced jalapeno (optional)

Several drops Tabasco or other hot sauce

1 recipe Blender Mayonnaise

Combine all the ingredients in a glass bowl and mix. Fold in the mayonnaise. Chill until ready to use.

Blender Mayonnaise

Makes about 1 cup

1 large egg

2 tablespoons fresh lemon juice

1/2 teaspoon dry mustard

Pinch of sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Several dashes hot sauce

1 cup vegetable oil

In a blender container, put the egg, lemon juice, mustard, sugar, salt, black pepper and hot sauce and blend for 30 seconds on high speed. Then with the motor running, pour in the oil in a slow, steady stream.

The mixture will thicken as the oil is added. Store the mayonnaise in a airtight container in the refrigerator until ready to use. Best when used within 48 hours because of the raw egg in the mixture.

COMPOUND BUTTER

Compound butter is a must in my kitchen. It can be refrigerated or frozen. Slice off pats to put on hot steaks or seafood when it comes off the grill or the oven. Experiment with whatever fresh herbs you have.

Compound Butter

2 sticks butter, at room temperature

1 teaspoon each finely chopped fresh parsley leaves, sage, oregano and rosemary

Freshly ground black pepper to taste

Beat the butter until creamy. Add the herbs and beat again. Roll into cylinders and cover with plastic wrap, or spoon the mixture into crocks, small ramekins or jars. Cover with plastic wrap and refrigerate.

Alternatives:  To make basil butter, add two to three teaspoons finely chopped fresh basil leaves to the butter.  For garlic butter, add two tablespoons minced garlic.

KUMQUAT PRESERVES

Kumquat Preserves

Makes about 24 half-pint jars or 12 pint jars 

32 cups (2 gallons) kumquats

10 to 12 cups sugar

4 cups water

Juice of 1 lemon

1 thinly sliced lemon or lime

Wash kumquats. Quarter kumquats by cutting in half crosswise (to cut seeds) and then lengthwise.

In a (very) large pot, dissolve sugar in water and then add quartered kumquats, lemon juice and lemon or lime slices. Bring to a boil and let simmer for 1½ to 2 hours, stirring frequently. 

Using a canning funnel, pour kumquat mixture into sterile half-pint or pint jars. Process in a boiling water bath for 10 to 15 minutes. 

PICKLES 101

Pickled okra from Dante's Kitchen 
is used in their bloody marys, along with their house-pickled green beans.

Makes 2 wide-mouth quart jars

1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
10 garlic cloves, cut in half
5 bay leaves
6 dried chiles
1/2 tablespoon allspice
1 tablespoon coriander
1 tablespoon black peppercorns
1/4 tablespoon mace
3 tablespoons kosher salt
1 pound fresh okra

Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all spices and salt in a small bowl. Wash and trim okra, then blanch in boiling water for 2 minutes. Divide okra and spices into wide-mouth canning jars. Pour boiling pickle base into jars, leaving 1/2 inch head space. lid- band- process the same way.
Let jars mellow for three weeks before using.

Commander's Palace's recipe for Quick Refrigerated Pickled Mirlitons 

3 mirlitons, seeded, sliced and rinsed
1 ¼ cups seasoned rice wine vinegar 
¾ cup cold water
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
3 cloves garlic, whole or sliced
Sterilize a 1-quart Mason jar. Place mirlitons in the jar.
Combine remaining ingredients in a small bowl. Pour over mirlitons. Cover with lid and refrigerate overnight.

Commander's Pickled Peppers
Makes 2 quarts
1 cup cane vinegar
½ cup white sugar
2 tablespoon (approximately 1) shallot, sliced
8 garlic cloves, chopped
1 ½ tablespoon kosher salt
2 teaspoons whole coriander
2 cups water
1 ½ pounds banana or other sweet peppers, large ones cut into 2 or 3 sections
2 ounces cayenne or other hot peppers

Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers. 
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

Commander's Quick Pickled Grapes
Makes about 3 cups

1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon Kosher salt

Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes.
Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold. 

CREOLE TOMATO JAM

Creole Tomato Jam
Makes 1 pint

Ingredients

1 garlic bulb, peeled and sliced
1 sweet onion, julienned
½ tsp. vegetable oil
3 large Creole tomatoes, peeled, cored, and rough-chopped
2½ tsp. kosher salt
½ tsp. black pepper
½ tsp. cayenne pepper
1 cup dark brown sugar
2 tsp. Crystal hot sauce
2 tsp. Worcestershire sauce
Juice of 1 lemon

Preparation
Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2 weeks.

AÏOLI

AÏoli

Nine cloves of garlic is a bit much for most people, start with four and go up as your tolerance dictates.Makes 2 cups 

9 cloves garlic
1 1/2 cups mayonnaise
½ tablespoon lemon juice
½ teaspoon Dijon mustard
3 dashes Louisiana hot sauce (Crystal or Tabasco)
½ teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper 

Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.

ROASTED TOMATOES

Roasted Tomatoes

8 ripe but very firm perfect tomatoes (of equal size)-Romas are perfect
salt to taste
1 clove garlic, minced
½ cup chopped fresh basil leaves or 2 tsp. Dried
½ cup oil, preferably olive
1/4 cup chopped flat leaved parsley, optional

Preheat the oven to 425

Cut your tomatoes in half lengthwise and lay the halves, cut side up, on a lightly oiled baking pan. Season with salt. Blend the garlic and basil with the olive oil and sprinkle the mixture over the tomatoes. Bake for 15 minutes. Remove the tomatoes from the oven and lightly press them with a spoon. If they feel soft they are almost done. Sprinkle with parsley if desired. Return to the oven for about 5 minutes. (The time will vary with their size, but 20 minutes total cooking time is usually perfect.). The tomatoes must stay firm enough for the skin to remain unbroken. Garnish for pork or meat loaf.
Serves 8

A notable variation: Sprinkle a mixture of buttered and toasted bread crumbs and toasted pine nuts over the tomatoes.

The Real Deal from Australia: 
Prepare the tomatoes for roasting as in the above recipe but preheat the oven to 350 degrees. When your tomatoes are ready (and it’s a temptation to eat them raw rather than cook them). Put them cut side up o n a baking sheet and pop them in the oven. Plan on about 45 minutes cooking time. They don’t need to be dry but they will getin to shrink a bit and that’s what you want. The flavor will be intensifying all the time. When they’re done by your instinct take them out and cool them. Use for salads, appetizers or as a soup ingredient. This is hard to beat and hands down the only way to enjoy winter tomatoes.

HOMEMADE HOT SAUCE

Basic Homemade Hot Sauce

3 cups chopped hot peppers
1 cup salt
½ cup white vinegar
1 cup cider vinegar
2 bay leaves
3 garlic cloves
1/4 cup sugar

Combine chopped chiles and salt in an airtight container and seal. Set aside at room temperature for 4 days. Rinse the salt off the chiles and drain. Heat the chiles, vinegars, bay leaves, garlic and surgar in a medium saucepan over medium heat. Bring the mixture to a boil. Reduce the heat to low, and simmer for 15 minutes.

Allow the mixture to cool, then transfer to a blender and puree until smooth. (Use extreme caution when blending so you don’t splatter the sauce anywhere near your eyes) Store the sauce in the refrigerator, in a tightly sealed glass jar.