Now, having tried it myself, I see the point. Grilling the romaine not only really amplifies its flavor, it also adds the same lip-smacking smokiness that grilling produces in any food. And all it takes is two minutes on the grill to get the job done.
If you’ve spent much time traveling in Mexico or the southwestern United States, you may have seen folks enjoying an agua fresca on a hot day. Agua frescas are simply water blended with sugar, fresh fruit, seeds (like chia) or dried flowers to make a refreshing, non-alcoholic drink. Fruits like lime, pineapple and watermelon are […]
The hibiscus’ use in traditional Latin American cooking doesn’t stop there. In Mexico, the bright red flower can be found in everything from tacos to quesadillas, salsas, liquors and desserts.
Ricard is the pastis brand most commonly available in the states, but if you can’t find it, you can use its cooking cousin, Pernod. Pernod is a useful kitchen staple, and is great paired with shellfish, chicken, mushrooms and spinach — anything that is good seasoned with tarragon.
Tzatziki is one of the most classic Greek sauces, served with everything from pita (as a dip) to lamb to seafood. It’s a refreshing mix of cucumber, garlic and yogurt, and then the options broaden. You can add any number of fresh herbs, such as dill, oregano, mint, parsley, even the fronds of fennel bulbs. You can swap out the garlic for shallots, or another member of the onion family. Olive oil is often added for a bit of richness, and there is usually some sort of acid, like lemon juice or vinegar, to give it a little kick. I added some chopped fennel to this version because I love its anise-y flavor. The amount of garlic is fairly light; add more if you wish.
My favorite blueberry sweetener is maple syrup. The two go beautifully together. But be sure that your maple syrup is robust. Until just a few years ago, the strongest-tasting maple syrup was labeled Grade B. But then the labeling system was changed. Now your eyes should be peeled for the words dark or robust on the label. In general, the darker the color, the stronger the flavor.
I love coating the tenderloin with my simple “crusty” barbecue rub of dark brown sugar, salt, pepper and paprika. The sugar in the rub helps to create a nice crust on the pork, and thus the name. After applying the rub, I sear the tenderloin over direct heat on both sides and then move it to indirect heat to finish cooking. Depending on the size of the tenderloin, the entire cooking time will be between 15 and 20 minutes, making it perfect for a quick weekday meal.
There is nothing better than a creamy tomato soup made from fresh summer tomatoes. Today’s recipe “Creamy” Tomato Soup takes advantage of the roma tomato deluge and makes lunch. Since the tomatoes are more flavorful this time of year, I merely flash-roast them — about 10 or so minutes will do the trick — which keeps the oven use down to a minimum. (Sometimes, I grill them, uncut, instead, but I’ll confess that’s a bit messier.)
This recipe can be customized in all sorts of ways. You can swap out the ham for smoked turkey, prosciutto or your meat of choice. You can lose the Gruyere in favor of provolone, cheddar, mozzarella, or your favorite cheese. Vegetarians in the family? Say goodbye to the meat and hello to a hearty vegetable like grilled eggplant or sauteed Portobello mushrooms. Want to make a slimmer version? Use low-fat cheese and non-fat milk. However you roll, all you’ll need to flesh out the meal is a side salad or vegetable. These sandwiches are plenty hearty.
Gazpacho is a traditional Spanish soup, and while there are a number of variations, this one is served cold and is perfect for a hot summer dinner al fresco. Most commonly, chilled gazpacho is a blended combination of tomatoes, cucumbers, and garlic, but it’s not uncommon to see peppers, onions, and even day-old bread added to the mix.