Salvo of Sauces

My house is a ketchup free zone... This is for two reasons, firstly my girlfriend isn't a ketchup fan, therefore, it would be on me to consume it all and no one wants to see me trying to eat a bowl of ketchup! Second, for most applications that require ketchup, my barbecue sauces have a very similar flavor profile.

The problem with most big brand ketchup is that the amount of sugar and additives aren't actually needed to recreate the flavors. The challenge here was I needed 3 tablespoons of ketchup to complete the full barbecue sauce recipe. So in order to create one sauce I had to create two sauces.

The mission, if I chose to accept, was to create a blueberry barbecue sauce. This resulted in my to find 3 tablespoons of ketchup. I won't get into all the details, but lets just say I did try to calculate how many single ketchup packets I would need in order to reach my goal. However, one thing was clear, I could make this better at home any day of the week.

The ketchup I ended up creating required a ton of tweaking, so it is still a work in progress and isn't ready for it's debut. The premise of ketchup is pretty simple, some kind of tomato product, some vinegar, a little sweetener, garlic powder, salt, pepper, and some worcestershire sauce to help fortify the flavors. Since it all ended up in the barbecue sauce anyways, it worked out just fine. If you don't want to fight the windmill of deciphering ketchup, you can always use the barbecue sauce referenced in the "Case of the Partially Perfect Recipe."

I had been trying to figure out how to adapt fruit into a barbecue sauce now that it is in season again. So the hunt begin! I found a recipe that I have made some adjustments to in order to help really deliver bold flavors. Let's take a look at the recipe, shall we?

The original recipe can be found at http://www.myrecipes.com/recipe/blueberry-balsamic-barbecue-sauce

*Please Note: My changes can be found in italics, but I have left the original recipe intact.

Blueberry Barbecue Sauce:

2 cups fresh blueberries 

1/4 cup balsamic vinegar

3 tablespoons sugar or 1 tablespoon of brown sugar

3 tablespoons ketchup or homemade barbecue sauce

1/2 teaspoon garlic powder or 1 clove garlic minced

1/4 teaspoon salt 
1/4 teaspoon pepper
1-2 teaspoons paprika

Place all ingredients in a saucepan and bring to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Remove from heat and cool. Place blueberry mixture in a blender, processing the ingredients until smooth. If the sauce isn't thick enough you can return it to the pot and apply low heat as a measure to thicken sauce. Keep in mind, once the sauce cools it will thicken quickly. So, if you need to thin it out just add a couple tablespoons of water, and taste the sauce to make sure it hasn't thinned out too much.

Ready to look at some photos? Let's go!

All ingredients, please report to the saucepot. This is not a drill, I repeat, this is not a drill! Even though this doesn't look like a lot of liquid, don't worry, as soon as the blueberries begin to break down you will be surprised by how much liquid appears.

After 15 minutes, a trip through a blender, and a quick dip into the saucepot again, this is your finished product.

Here is one application with the barbecue sauce brushed on some tri tip. This is just one of many ways to use this barbecue sauce too.

How else might you apply this luscious, rich, tangy sauce? Run out of mayo or regular, everyday barbecue sauce in the fridge? Throw some of this on your sandwich as your condiment instead. Well, truth is, you can apply this to pork, chicken or even fish. Yep, fish would work as well. I would recommend salmon or a very hearty, rich fish as the blueberry and balsamic will be a nice counterpoint. Like with the teriyaki, just brush some on and pop it the oven. About halfway through pull the fish out and brush a little more on the fish. Or, leave some on the side when you serve this fish with a nice wedge of lemon. If you really want to apply a fun twist, brush some of this on some vegetables to roast in the oven or grill. You could use carrots, zucchini, mushroom, broccoli, and cauliflower as well. So, once again, this sauce can be use in just about any application.


Enjoy!

Corn Salsa Will Never Be The Same

When I first made this recipe I was stunned to discover it was one of the most incredible bites I've ever had. As designed, the salsa was meant to be served on a toasted baguette but I could have just eaten it like cereal from a bowl. Yes, the salsa was that good! It was sweet, salty, a little spicy, refreshing, cool, and finished with a perfect undertone of acidity. Sounds great, right? I suspect before lunchtime tomorrow, you'll be busy making this sophisticated salsa yourself.

I am always on the look out for new recipes and inspiration -- so when I had the chance to take a cooking class and pick up a few amazing tricks and recipes, well by gosh, I decided to do just that! About 8 months ago or so, while attending a couples cooking class, we were tasked with making Roasted Corn and Avocado Salsa.


Ready to do this? Here we go!

Roasted Corn and Avocado Salsa: (2 to 3 servings)

1 avocado cut into small dice
2 ears roasted yellow corn
1/4 cup cilantro or parsley if you don't like cilantro
1-2 tsp lime juiced
Salt and pepper to taste
Splash of red wine vinegar
1-2 tbsp olive oil
1 clove garlic minced
1-2 tsp of minced jalapeno or Fresno chile (optional)

Roast two ears of corn, if you need a refresher, please review "Not Your Mama's Corn" for how to roast corn on the grill. After your corn has cooled, cut kernels from the cob.

Combine all the listed ingredients into a bowl. Add the avocado last so the chunks don't break up too much. Also, if you are making this ahead of time for a picnic or BBQ and aren't going to serve the salsa immediately, I advise leaving out the avocado until the last minute so it retains that beautiful color and buttery texture. If you plan to serve more than 2 or 3 people plan to double or triple the above recipe. Adjust any seasoning levels to suit your tastes or preferences.

Couldn't be simpler, and once you taste the completed salsa it will be like a rumba in your mouth.


Time to look at some photos!

First up, you want to roast this corn. We aren't looking to cook it all the way through, we just want to get some char and color on the corn because we still want that burst from the fresh corn kernels to go with some of the charred bits within the salsa. Additionally, the fresh and charred kernels are a nice compliment to the rest of the ingredients.

Take the corn off the cobs with either a knife or you can use a mandoline. No, not the musical instrument (although those strings could help remove the corn!) but please use only kitchen devices for cooking. If you want more information, here is a useful link http://en.wikipedia.org/wiki/Mandoline.

The kernels do tend to escape when you cut them free, so place a kitchen towel under the cutting board to make it easier to catch the kernels.

Here are some of the ingredients you will use for the salsa. I didn't show them all, but follow the recipe and you will be just fine. :)

OK, here is a shot of all the ingredients minus the avocado. It is a really important component to the salsa, but avocado tends not to hold up very well after the first day if you have any leftovers. If you don't mind a little oxidation or losing a little texture of the avocado, then you won't really have any problem. Just keep in mind it won't look as pretty as the when you first made it. If you are making this ahead of time to take to an event or party, just process the avocado on site and you won't have an issue, and you can get the wow factor that it deserves.

So, how should it look when it is finished?

Here is your completed dish. Make sure to check the seasoning on this as it does have a lot of complex flavors.

What can you do with this versatile salsa? Well, you can use it as a dip for chips -- which is amazing by the way, use it as a substitute for salsa on taco night, serve it up on some toasted baguette slices, use it as as a quesadilla topper, throw it on any greens to wake up an otherwise mundane salad, and you could top a burger with it. Once again, the options are endless, but I know this will be a great recipe you can come back to time and time again. Plus, it is a great dish for ushering in the Memorial Day weekend.

On that note, my deepest thanks to all who have made the ultimate sacrifice in our armed forces to protect what we hold dear to our hearts.

Have a great weekend and enjoy!

Rockin' Roasted Rosemary Reds

Rockin' Roasted Rosemary Reds... Potatoes, that is!  I think people forget that you don't just have to bake or mash potatoes to make them stand out. Not to mention this is a fantastic side dish for a Memorial Day BBQ or get-together. If you want to make sure the potatoes are roasted to perfection when you sit down to eat, under-cook the red potatoes at home and finish once you've arrived -- a few moments to crisp in the oven and you'll be in business!

Truthfully, potatoes are a pretty blank canvas and can be tailored for all kinds of different flavor profiles. Why do I love about these potatoes? They are crunchy and crispy on the outsides, soft and tender in the middle, and the rosemary brings a nice floral note to these perfect potatoes that are enhanced with the salt and pepper.  Plus, these potatoes are super easy, and who doesn't enjoy that?

Alright, let's do this!

Rosemary Roasted Potatoes:

• 6-8 large red potatoes quartered
• 3 tbsps olive or grapeseed oil
• 1 tbsp finely chopped rosemary
• Salt and pepper to taste(1-2 teaspoons of each)

Preheat oven to 400 degrees. Mix all ingredients together in a large bowl, and spread the potatoes out on a foil line baking sheet so they aren't touching.

Roast for 30 minutes and stir, if potatoes don't release easily from the foil give them a little more time to brown. Then, roast the potatoes for another 10 minutes or so until they can be easily pierced or cut with a fork.

Photo time? Absolutely!

Quartered potatoes ready to be transformed into roasted, crispy deliciousness.

Rosemary Roasted Reds are ready to rock!!


How can you take these potatoes to the next level? Buy the smallest available red potatoes and leave them whole, treating the whole red potatoes as you would the quarters. This can give you some much needed elegance for any dish.

What can you serve these potatoes with? Well, truthfully, anything. You could do fish, chicken, pork, beef, or use these as a side dish. If you are looking for a side dish for your weekend, this will certainly be a success.

I hope this gives you some inspiration for roasted potatoes, like with so many others, this is a recipe I find myself going back to again and again.

Enjoy!

The Greatness of Garlic

Oh, garlic. How do I love thee? Let me count the ways. You can be diced, sliced, minced, mashed, crushed, ground, pickled, fried,stuffed, used to flavor oils, and most importantly, garlic be roasted. So,That is the subject of today's post.

You can use garlic in just about any way imaginable, However, the same problem always arises, if you don't cook it long enough, it is super pungent, spicy, and can totally take over any dish. Trust me, I know. While recipe testing my roasted red pepper pasta sauce, I had one batch that had a very strong, laden garlic aroma that totally killed the complexity and subtleties of the sauce I was trying to make. See what I mean? OK back to the subject at hand.

If garlic is cooked it too long it becomes bitter, unforgiving, and isn't going to be a nice way to end an otherwise delicious dinner. So how do we find the perfect, flavorful, and very versatile balance to this challenge? We roast it. Why? Well, like so many other things, cooking can concentrate and draw the natural sugars to the surface, in the case of garlic -- when roasted it becomes soft and can be spread like butter, it has an incredible aroma, and doesn't retain any qualities of being overpowering.

Is is time to for me to stop gabbing about garlic, and get the garlic going?

Alright, let's go! :)

Roasted Garlic

Please note that I did two versions of this roasted garlic. The first version roasted at 400 degrees for 52 minutes. The second version was done at 425 degrees for 35 minutes. I was hoping for a big difference in the color, but alas, it was the same. 

So, here is the basic recipe:

Preheat the oven to 400 degrees F.
Trim off top of garlic head about ¼-½ inch, so cloves are exposed.
Drizzle with olive oil, salt, and pepper. Wrap the heads of garlic in a foil packet.
Place foil packets on a baking sheet for 35-50 minutes, until cloves are browned, soft, and tender.
Allow to cool before extracting the cloves.
Remove cloves with a fork or squeeze out cloves.

Ready for some pictures? Cool, I am too!

Alright, here are your garlic cloves on a cutting board ready to meet their fate.

Cut the tops off the heads of garlic so all the cloves are exposed.

Drizzle with oil, salt, pepper, and channel your Picasso and make yourself a foil packet

Boom. There you are. Let these cool after they come out of the oven before you excise these bits of deliciousness.

So, what can you do with the pearls of deliciousness? Again, the list is endless, but let me give you a few ideas. Perhaps you could chop them up and stir it into a little homemade mayonnaise, perhaps? Remember, making mayo at home is quick and easy. :) Let's see, what else? Spread the clove onto a cracker or a nice piece of a toasted baguette. Also, you could mix it with some soft cheese and use it as a sandwich spread or it can stand on it's own. Last but not least, and this suggestions isn't for the timid, you can consume the cloves just as they are and treat them as your favorite single wrapped candy. Also, this is a great deterrent to have to speak to an unwanted guest or if you want to make a lasting impression.

I hope you enjoy this as it is another great way to deliver flavor and have a blank palate in which you apply chose to apply these cloves of roasted garlic.

Enjoy!

Homedmade Mayonnaise: The Return

Mayonnaise, a condiment that has been sparking controversy and fear into the hearts of many since sliced bread. I know that mayo is a divisive topic for many, but I want to focus on one element that is front and center. Like my post about balsamic vinaigrette, mayo only has about 5 ingredients in it, but any trip to your local grocery store and a review of the label on a jar of mayo tells a different story. So, if you want to bring mayo back, why not take a shot and make at home?

Besides, you know exactly what is in it, you can save yourself a little money to make it at home, and you can season it as you wish. Yes, I went Princess of the Bride. I couldn't resist! Wait, did I just say you can season mayo to your liking? Yes, and I don't just mean olive oil infused mayo. I am talking about adding garlic, paprika, rosemary, sage, chives, dill... the list goes on! How awesome is that? Can you imagine a steak sandwich with rosemary mayo? Perhaps a basil and oregano mayo that you use to crust a piece of fish? By they way, a little mayo can go a long way, we aren't talking about more than a couple of tablespoons to get what you need.

Alright, at the time of me composing this post, I haven't attempted to make homemade mayo before. So, I will be able to provide some feedback that will helpful for anyone who gives this a go.

**A little disclosure up front: this recipe does call for room temperature eggs. Before you panic, let me share two things to help ease your comfort. First, because of the way eggs are treated in parts of Europe  most consumers can leave their eggs out on the counter as they don't require refrigeration. Second, leaving an egg on the counter for 45 minutes or so doesn't pose any health threats. Now, if you leave it on the counter for a few hours, take it outside and let it bake in the hot sun, and then move it to the freezer before letting it come to room temperature to complete the cooking, then, yes, you will have a reason to be concerned. However, if you have any shred of doubt, then grab some pasteurized eggs from your local store and use that instead and the pasteurized eggs will take care of any remaining concerns.

Ready? In the words of my brother, "eggscellent!" Let's do this!

Here is the original recipe at the link below.

http://www.epicurious.com/recipes/food/reviews/blender-mayonnaise-51183000

I have already made a few changes which I have put in italics.

• 1 large egg (Room Temperature)
• 2-4 teaspoons freshly squeezed lemon juice, or to taste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea/kosher salt
• 1/4 teaspoon freshly ground white or fresh black pepper
• 1 tsp clove of garlic  2nd Batch
  
• 1 tsp fresh thyme 2nd Batch
• 1 cup olive oil or a neutral vegetable oil or a combination of the two or grape seed oil

Directions

In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. This will take about 5 minutes. Put this is a mason jar and it will hold in the fridge for up to two weeks.

Photo time! 

Yes, homemade mayonnaise in just under 5 minutes! As simple as it can be. The texture was perfect and as promised it was thick, rich, and creamy. Now, the recipe uses a little Dijon mustard which provides a little spice and helps emulsify the mayo. You can totally taste it, but it isn't overwhelming at all.

There is it, homemade mayo. Good, right? No?

 Okay, lets step this up shall we?

I had a little trouble embedding the link I wanted directly into the blog. So, here is ta link that will take you to my YouTube channel with a video of the mayo adventure.

One last note, don't worry if the mayo doesn't form right away. It will take a little bit of time, but you will start to notice the change in the carafe of your blender/food processor and you will see the mayo start to thicken. It happened on both my tries, so just remember, stay with the slow, steady stream of oil and the mayo will come together on it's own

https://youtu.be/Z6QJz5kGCak

For the record, I ended up making two batches of this lovely mayo, which is why I added a bit of garlic and thyme to the second batch. Needless to say, I won't need mayo anytime soon, plus in less time it takes to get in the car, drive to the store, buy the mayo, and get home I could have made 4 or 5 variations. Hope you find great ways to make this your own.

Enjoy!