SUMMER SAUCE

 Summer Sauce Recipe

Active Time Total Time Yield

10 Mins 10 Mins Makes 1 cup

By SOUTHERN LIVING June 2017

This sauce couldn’t be easier to make or more addictive to eat. In 10 minutes, you’ll have the perfect salad topper or sandwich dipper. Check your cabinets, because you may already have all of the ingredients on hand. Bringing together basil, parsley, mint, garlic, olive oil, salt, and lemon creates the brightest summer sauce we could ever imagine. It makes the most of fragrant herbs and all the best flavors of the season. We’d recommend a quick trip to your herb garden to gather the ingredients, but it’s ok to get them from your grocery store, too. Once you combine the ingredients, be sure to set the mixture aside for 30 minutes, or refrigerate it until it’s time for dinner. It’s an explosion of fresh flavor—you’ll want to use it immediately, but definitely be sure to use it within two days to ensure the freshest results. 

Our Test Kitchen professionals describe this mixture as bright and fresh, almost like a loose pesto that can adorn any summer dish. It could be the base of a vinaigrette (just add vinegar!), or it could even be turned into an addictive aioli (add mayo!). It’s versatile and fun, but still elegant enough for a dinner party, and it’s great for all manner of dishes. Have a salad? Pour it on. Dress your greens, your sandwiches, or your fresh produce. The possibilities are endless. If you have other herbs in your garden that you want to use, feel free to get creative in the kitchen and customize your summer sauce. This blend is unforgettable, though—it’s a summery sauce to end all summery sauces. You can use either a food processor or a blender, but ensure that you don’t increase the batch so much that it overflows. That might just be too much of a good thing.

 

Ingredients

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

How to Make It

Process all ingredients in a food processor or

blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

BRISKET TACOS WITH SUMMER SALSA

Brisket Tacos with Summer Salsa

Ingredients

• 2 uncooked bacon slices, cut into 1-inch pieces 1 medium-size white onion, chopped (about 1 cup) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (3- to 3 1/2-lb.) beef brisket, trimmed 1 cup reduced-sodium chicken broth 3 canned chipotle peppers in adobo sauce 3 tablespoons adobo sauce from can 3 garlic cloves, peeled and smashed 1 tablespoon ground cumin 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 teaspoon dried oregano 2 tablespoons apple cider vinegar 10-12 (8-inch) flour tortillas, warmed Crunchy Summer Salsa

Ingredients

• 1 cup diced fresh peaches 1/2 cup diced cucumber 1 jalapeño pepper, seeded (if desired) and diced 1 garlic clove, minced 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon kosher salt

How to Make It

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.

Step 1

Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

Step 2

Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

What could be easier?

Step 3

Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.

Step 4

Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

TEX MEX SHRIMP COCKTAIL

Tex-Mex Shrimp Cocktal

Ingredients

• 1/4 cup hot red jalapeño pepper jelly 1 tablespoon lime zest 1/4 cup fresh lime juice 1 pound peeled, large cooked shrimp (31/40 count) 1 cup diced mango 1/2 cup diced red bell pepper 1/4 cup chopped fresh cilantro 1 small avocado, diced Garnishes: lime slices, fresh cilantro sprigs

Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.

CHICKEN KIEV PASTA BAKE

CHICKEN KIEV PASTA BAKE

INGREDIENTS

1 tbsp oil

2 chicken breasts

1/2 cup/100g butter

3 large garlic cloves, finely chopped

1/2 cup/100g plain flour

1 litre milk

1 cup chopped parsley

1 cup grated parmesan

1 t sp salt

3 cups "al dente" cooked pasta (fusilli works well)

2 cups fresh breadcrumbs

1 cup parmesan

3 tbsp finely chopped parsley

2 tbsp olive oil

Directions

360°F/180°C

Begin by frying the chicken breasts on both sides in the oil. Remove from the pan and set aside, then slice when cool.

In the same pan, add the butter. Allow to foam and toast ever so slightly, then add the garlic cloves and cook for a minute. Add the flour and mix in with a spoon, making sure the flour has no lumps. Add the milk in stages, ending up with a smooth sauce. Bring to the bubble and add parsley, parmesan and salt. Bring off the heat and pour over the pasta and chicken in a deep sided dish.

In a separate bowl mix together breadcrumbs, parmesan and parsley with the oil and sprinkle over the dish. Bake for half an hour.

TUNA CLUB SANDWICH

  Union Square Cafe's Tuna Club Sandwich By Julia Reed

YIELD 4 servings

45 minutes

This update on a workaday sandwich takes time and work, it’s true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life. You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.

TIME

 INGREDIENTS

FOR THE LEMON PEPPER AIOLI:

2 egg yolks

1 1⁄2 tablespoons lemon juice

2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

2 teaspoons finely minced garlic

1⁄2 teaspoon kosher salt

1 1⁄2 cups olive oil

3⁄4 teaspoon coarsely ground pepper

FOR THE POACHED TUNA:

1⁄2 cup coarsely chopped onion 1⁄3 cup coarsely chopped carrot 1⁄3 cup sliced celery

1 bay leaf

PREPARATION

Step 1

Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.

Step 2

Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.

Step 3

Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.

Step 4

 3 whole black peppercorns

1 pound yellowfin tuna, skinless, cut into 2-inch pieces

FOR THE TUNA SALAD:

1 teaspoon fennel seeds

2 tablespoons diced red bell pepper

2 tablespoons diced yellow bell pepper

1⁄4 cup minced red onion

1 tablespoon julienned fresh basil leaves

1 teaspoon finely chopped mint 3⁄4 teaspoon kosher salt

Freshly ground black pepper to taste

Fresh lemon juice to taste

FOR THE SANDWICH:

12 slices sourdough, white or whole wheat bread, lightly toasted

2 1⁄2 cups arugula, trimmed, washed and dried

8 ( 1/4-inch-thick) slices slab bacon, cooked until crisp

Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.

Step 5

Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)

Step 6

Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.

CHOCOLATE BISCOTTI

Union Square Cafe Chocolate Biscotti

(Source: New York Times)

2 cups all purpose flour

3/4 cup plus 2 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 3/4 cups lightly packed dark brown sugar

1/3 cup granulated sugar

2 ounces (4 tablespoons) butter, at room temperature

1 tablespoon vanilla extract

1 teaspoon double-strength brewed espresso

3 large eggs

7 1/2 ounces (1 rounded cup) small milk chocolate chips

1 large egg, beaten and mixed with 1 tablespoon water, for egg wash

2 tablespoons raw sugar

Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.

Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.

Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.

Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

FOOD SHARK’S PIMENTO CHEESE

 Food Shark's Pimiento Cheese

Yield

Makes 6 cups

Food Shark's Pimiento Cheese delivers an herby Lavor thanks to the fresh parsley and dill. Pepperoncini salad peppers and horseradish give this cheese mixture of sharp Cheddar and Havarti cheese its punch.

Ingredients

  1 (12-oz.) jar roasted red bell peppers, drained and finely chopped 1 cup mayonnaise

1/4 cup finely chopped red onion

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh dill

2 tablespoons Dijon mustard   

 2 tablespoons chopped jarred pepperoncini salad peppers

1 tablespoon liquid from pepperoncini salad peppers

1 teaspoon grated fresh horseradish

4 cups (16 oz.) shredded sharp Cheddar cheese

3 cups (12 oz.) shredded Havarti cheese

Garnish: pepperoncini salad peppers

and fresh dill

Stir together roasted red bell peppers, mayonnaise, red onion, parsley, 1 Tbsp. chopped fresh dill, Dijon mustard, pepperoncini salad peppers, liquid from pepperoncini salad peppers, and horseradish. Gently stir in Cheddar cheese and Havarti cheese until well blended. Cover and chill until ready to serve. Garnish, if desired.