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1/4 cup Colman’s dry mustard 1/2 cup white wine vinegar 1/4 cup agave nectar 2 teaspoons canola oil 2 tablespoons black or brown mustard seeds 1 large egg 1 teaspoon salt 2 1/2 teaspoons cornstarch Stir together dry mustard, vinegar, 2 tbsp. water, and agave nectar in a medium metal bowl until smooth. . . . → Read More: Seeded Agave Nectar Mustard 2 tablespoons plus 2 teaspoons fresh lime juice 1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar 1 small garlic clove, puréed Salt to taste 1 teaspoon cumin seeds, lightly toasted and ground in a spice mill 1/2 to 1 teaspoon Dijon mustard, to taste Freshly ground pepper to taste 1/4 cup canola . . . → Read More: Lime Cumin Vinaigrette 2 tablespoons finely diced shallot 1/8 to 1/4 teaspoon kosher salt, to taste 1/4 cup freshly squeezed Meyer lemon juice Freshly ground pepper 1/2 cup extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired) 1/4 cup buttermilk or plain yogurt 1 tablespoon lemon-scented olive oil (optional) Soak the . . . → Read More: Creamy Meyer Lemon Dressing 1 garlic clove, finely minced or pureed 1 teaspoon finely minced ginger 3 tablespoons rice vinegar 1 teaspoon soy sauce 1 teaspoon brown sugar or agave nectar 5 tablespoons canola oil or light sesame oil 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds Blend ingredients. Makes 2/3 cup. Notes: Use for salads, . . . → Read More: Sesame Ginger Vinaigrette 2/3 part mayo 1/3 parts Sriracha lime juice to taste Combine ingredients. From Serious Eats, citing the Sriracha Cookbook. 1/2 pound red fresno chiles, coarsely chopped 4 garlic cloves 1 teaspoon kosher salt 1 cup distilled white vinegar 2 tablespoons palm sugar Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine. Place . . . → Read More: Sriracha 1 1/2 cups sour-cherry preserves 1/2 cup chopped shallots 2 tablespoons Dijon mustard 1 1/2 tablespoons sherry vinegar 1 1/2 tablespoons fresh thyme leaves 1 teaspoon crushed dried red pepper Combine all ingredients in a food processor and pulse until smooth. Transfer to a jar with a tight-fitting lid and store in refrigerator until . . . → Read More: Cherry Thyme Glaze (for ham) 1 1/2 cups (tightly packed) light brown sugar 2 clementines, stemmed if necessary, quartered, skin left on 2 fresh green serrano chilies or 1 jalape?o chili, stemmed, seeded and coarsely chopped 2 tablespoons white wine vinegar 1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend 1 tablespoon Dijon mustard 1/2 teaspoon ground . . . → Read More: Clementine Peppercorn Glaze (for ham) Approximately 1 1/2 pounds of your choice of seafood or meat 1/3 cup miso 1/4 cup mirin 3 tablespoons sake Miso Marination is such versatile technique that you have several options at each stage. First, the protein: Try it with salmon, Chilean sea bass, Sablefish, scallops, or beef. A pound and a half of . . . → Read More: Miso Marinade 1 small bunch sage leaves 3 tablespoons (or more) drippings from turkey 1 cup apple cider 3 tablespoons flour 1 cup homemade or low sodium chicken stock kosher salt and freshly ground pepper to taste Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have . . . → Read More: Cider Sage Turkey Gravy |
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