Piri Piri Oil

3 to 4 medium fresh piri piri chiles with seeds
6 to 8 small dried piri piri chiles
1 to 2 garlic cloves, peeled
2 tablespoons whiskey
1/2 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 bay leaf
1 teaspoon coarse salt
1 cup olive oil, divided

Stem and roughly chop the chiles. Pulse the chiles and garlic in a food processor or use a mortar and pestle to mash them to a paste. You need about 2 tablespoons of chile paste.

Scrape the paste out into a small saucepan, add the whiskey and heat over low heat until warm. Add the lemon zest and juice, vinegar, bay leaf, salt and 2 to 3 tablespoons of olive oil (you can add extra garlic if you want it more garlicky). Simmer until aromatic, 2 to 3 minutes. Remove from the heat and lightly whisk in the rest of the oil.

Pour into a sterilized jar and refrigerate for at least a few days for the flavors to mingle. The oil will be hot at first, but you’ll find it will settle and mellow later.

Notes: Fresh piri piri chiles are hard to find, but you can substitute fresh red Fresno chiles, which are widely available. Dried piri piri chiles can be found online at americanspice.com (under “birdseye”) and wholespice.com (under “African birdseye”); you can also substitute dried arbol chiles.

Heirloom Tomatoes and Red Onion

1 small or 1/2 medium red onion, thinly sliced into half-moons
1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)
1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.

Red Wine Meatloaf Glaze

1 1/4 cups dry red wine
1/4 cup sugar
1 tomato, finely chopped
1 teaspoon unsulfured molasses
Pinch of ground allspice

In a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.

When meatloaf is about 20 minutes away from finishing, brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer. Brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.

Sambalado (Sambal Balado – Indonesian Chili Sauce)

While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!

Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic

Other ingredients:
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar

Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them

Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.

Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.

Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

Storage:

REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.

FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.

Basic Barbecue Rub and Sauce

For the Rub:

  • 1/3 cup paprika (2 ounces; 60g)
  • 1/3 cup dark brown sugar (2.5 ounces; 70g)
  • 1/4 cup kosher salt (1.5 ounces; 45g)
  • 4 teaspoons (12g) ground mustard
  • 2 teaspoons (6g) freshly ground black pepper
  • 2 teaspoons (6g) ground coriander seed
  • 1 tablespoon (5g) dried oregano
  • 1 tablespoon (10g) granulated garlic powder
  • 1 tablespoon (10g) granulated onion powder

For the Sauce:

  • 1 cup (240m) chicken broth or juice from meat
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) dark molasses, plus more to taste
  • 1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) brown mustard
  • 2 tablespoons (30ml) cider vinegar, plus more to taste
  • 2 teaspoons (10ml) hot sauce, plus more to taste
  • 2 tablespoons (25g) spice rub
  • 1 teaspoon (5ml) liquid smoke, such as Wright’s (optional)

 

For the Rub: Whisk all rub ingredients together to combine. Use your fingertips to break up any large clumps of brown sugar. For better flavor, before combining, toast ground mustard, black pepper, and coriander in a dry skillet over medium heat until fragrant. Store rub in a sealed container at room temperature for several months. (It will lose flavor over time, but it will not go bad.)

For the Sauce: Combine all sauce ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency, about 15 minutes (sauce should reduce by about one-third). Adjust flavor with more molasses, vinegar, or hot sauce to taste. Cooled barbecue sauce can be stored in a sealed container in the refrigerator for several months.

Hickory Barbecue Sauce

  • 1/3 cup beer
  • 1/4 cup red wine vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon liquid hickory smoke
  • 1/2 teaspoon red pepper (ground)
  1. Stir ingredients together in a small saucepan. Bring to a high simmer, reduce heat  to medium-low and simmer for an additional 8-10 minutes. Stir often and watch for burning. Adjust heat accordingly.

  2. Remove from heat and let cool for 15-20 minutes before using.

  3. Store unused sauce in an airtight container in the refrigerator for up to 1 week after preparation.  Warm slightly before using.

Texas Barbecue Dip

1 cup meat drippings (or low sodium beef broth)

1 cup ketchup

1/2 cup  water

2 tablespoons rendered bacon fat (or melted lard)

1 to 2 tablespoons hot sauce (like Tabasco)

1 teaspoon Worcestershire sauce

salt and pepper to taste

 

Combine all ingredients (except salt and pepper) in a large saucepan.

Bring to a low boil, stirring until completely blended.

Reduce heat to a low simmer for about 30 minutes. Reduce by half (or so).
Add salt and pepper to taste.
Serve warm on the side with smoked meat like brisket.

Sweet Brisket Finishing Sauce

2 cans tomato paste
3/4 cup/180 mL water
1/4 cup/60 mL brown sugar
1 teaspoon/5 mL cinnamon
1 tablespoon/15 mL white vinegar
1/2 teaspoon/2.5 mL salt
1/4 teaspoon/1.75 mL black pepper
Steps to Make It
Place all ingredients in a saucepan.

Simmer for 10 minutes on medium heat. Stir often.

Remove from heat and let cool for 5 to 6 minutes.

Serve on the side with barbecue beef brisket.

Store in an airtight container in the refrigerator for one week after initial preparation.

Texas Barbecue Sauce

1/4 cup butter
1/4 cup onion (minced)
3 stalks celery (chopped)
2 cloves garlic (minced)
1 cup water
1 teaspoon beef bouillon (1 cube)
1 cup ketchup
1/2 cup cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons honey
1 tablespoon paprika
2 teaspoons chili powder
Salt, to taste
Pepper, to taste

In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.

Add the minced garlic and cook for only 15 to 20 seconds and no longer.

Add the water and bouillon cube. Stir until the bouillon is dissolved.

Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.

Remove the sauce from the heat and allow it to cool for 15 minutes.

Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).

Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.

Tip
You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.

Brisket Barbecue Sauce

1/2 cup onions (finely chopped)
2 cloves garlic (minced)
2 tablespoons unsalted butter
1 cup tomato sauce
1 cup ketchup
1 cup vinegar
3/4 cup brown sugar
1/2 cup honey
1/3 cup chili sauce
3 tablespoons Worcestershire sauce
3 tablespoons maple syrup
3 tablespoons lemon juice
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon chili powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon ?allspice

Melt butter in a medium saucepan.

Add onions and garlic and saute until translucent.

Add remaining ingredients and mix well.

Bring to a boil over a medium-high heat.

As soon as the sauce starts to bubble, reduce the heat to low and simmer for 15 minutes or until the sauce reaches the desired thickness.

Remove from heat and let cool for 10 minutes before using.

If making ahead of time, store in an airtight container in the refrigerator for 7 days after preparations.

North Carolina Barbecue Sauce

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1/2 tsp cayenne pepper
1 teaspoon of red pepper flakes
1 teaspoon of ground pepper
1 teaspoon salt

Place all ingredients in a pan.

Cook on stove top at Medium heat.

Bring to a boil.

Whisk together until sugar and salt are completely dissolved. Remove from heat.

Cool to room temperature.

Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.

Shake well before serving.

You can serve immediately, but this sauce is best made 24 hours or more in advance.

Basic Pizza Sauce

4 cloves garlic, coarsely chopped
1 (14.5-ounce) can whole or diced tomatoes
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon balsamic vinegar, plus more to taste
3/4 teaspoon salt
Freshly ground black pepper

Chop garlic in food processor. Pulse the garlic 2 to 3 times in a food processor until coarsely chopped.

Purée the sauce. Process the ingredients until they’re completely puréed, stopping the motor and scraping down the sides of the bowl as needed.

Use the pizza sauce. This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for 8 medium pizzas, depending on how much sauce you like on your pizza.

Refrigerate or freeze the sauce. Refrigerate unused sauce for up to 1 week.

Buttermilk Dressing

1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon freshly squeezed lime juice
1 clove garlic, minced
1 Serrano chile, seeded and finely diced
1/4 cup chopped cilantro
1 teaspoon chopped fresh chives
1/8 teaspoon cayenne pepper
Salt
Black pepper

Stir together the mayonnaise, sour cream, buttermilk, lime juice, garlic, Serrano pepper, cilantro, chives, and cayenne. Taste and add salt and pepper.

Remoulade Dressing

Ingredients for the remoulade dressing:
3/4 cup mayonnaise
2 tablespoons Creole or grainy mustard
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon red pepper sauce, such as Tabasco
2 cloves garlic, minced
2 green onions, green part only, finely chopped
1 tablespoon chopped Italian parsley
Salt

Whisk ingredients and salt to taste.

Mast-o-Khiar (Persian Cucumber-Yogurt Salad)

1/4 cup black or golden raisins
3 Persian cucumbers (about 1/2 pound)
24 ounces Greek yogurt or labneh (3 cups)
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, tarragon or dill
1 garlic clove, finely grated or pounded into a smooth paste with a pinch of salt
Fine sea salt and freshly ground black pepper
3/4 teaspoon ground or crumbled dried rose petals (optional)
1 teaspoon dried mint
1 teaspoon dried dill
3 tablespoons roughly chopped toasted walnut pieces

In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.

Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and black

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.

In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

Shrimp, Snow Pea and Grapefruit Salad with Smoked Maple Vinaigrette

1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper
Mesclun lettuce mix for 4
12 medium shrimp, cooked and peeled
1 grapefruit, peeled and cut into small segments
Toasted cashews
10 uncooked snow peas, rinsed and sliced

Make the vinaigrette by placing the mustard, maple syrup, vinegar and olive oil in a small bowl and whisking vigorously.

Put the mesclun greens and sliced snow peas in a bowl and toss with the vinaigrette, making sure to coat evenly. Taste for seasoning and add salt and fresh ground pepper accordingly.

Place dressed greens on four individual plates then top with three shrimp each and a few segments of grapefruit. Sprinkle some cashews on each salad and serve.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Otsu (Soba Salad with Sesame-Ginger Dressing)

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ? cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

PRINT RECIPE
JULY 19, 2004

Soba Salad with Rhubarb-Ginger Tahini

(adapted from Otsu Recipe on 101 Cookbooks)

Dressing (makes more than what you need for the recipe, but nice to keep around):

1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Soba noodle salad
8 oz. soba noodles, cooked according to package directions
6 oz baked tofu or 8 oz extra firm tofu, cubed (directions below)
1 tablespoons chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.
sesame seeds
more cilantro for garnishing

If using extra firm tofu: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy. Drain over paper towels.

In a blender, combine all the dressing ingredients. Blend well. Add tahini and blend together.

In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber. Slowly add dressing and toss Add more dressing to your taste. Arrange salad in center of large plate and top with baked or fried tofu. Garnish with sesame seeds and cilantro sprigs. Serve with more dressing on the table just in case!