Condiments, Grill, Grilling, Meatless Monday, Salad, Vegetables, Vegetarian

Everything but the Hamburger, Special Sauce Included

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Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.

All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading

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Condiments, Gluten-free, Grilling, Recipes, Vegan, Vegetarian

Using Herbs with Abandon

Italian Salsa VerdeIf I didn’t already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. It’s delicious on almost anything. Take my dinner tonight: salsa verde is outstanding on steak and takes long-cooked kale up a notch. And when I got a little on my baked potato with sour cream, it was no longer a plain old baked potato. It was sublime. Continue reading

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Condiments, Gluten-free, Vegetarian

Red Onion and Rhubarb Fondue

I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things  fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.

To fondue something is to sweat it over low heat until it becomes very tender.   Vegetables are often used in fondue where they are left on the stove over low heat eventually  breaking down into an unctuous mess of jam.  It is looser then jam and while I am sure you Red Onion and Rhubarb Fonduecould preserve or can fondue I don’t.  I usually don’t make a fondue in those quantities.  I more or less consider it a quick jam or pickle,  and much like a quick pickle it is something I will store in the fridge and use within week or so.

This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats.  In other words you will want to have this little gem around for summer grill outs.

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Condiments, Easy, Medium Time, Recipes

Pickled Green Onion Ranch

Pickled Green Onion Ranch

Grilled Pork Steaks with Ranch Dressing is yet another great use for the dressing.

Grilled Pork Steaks with Ranch Dressing is yet another great use for the dressing.

The only way buttermilk will go to waste is if you if you have a lack of ideas for using it and because of this don’t.   It can hang out longer then regular milk because of the live culture but it will eventually go bad.

This dressing alone can be used as a base, minus the green onions,  and  you can make parmesan black peppercorn or fresh herb ranch.  Then there are all the other products too, real Southern cornbread, buttermilk pancakes, bread and of course biscuits.

Buttermilk is full of probiotics.  Rumor has it the beneficial bacteria will help you to maintain a healthy stomach which helps in fighting off other sicknesses.   This, though, is if you drink it or use it uncooked.  The label should read live active culture in order for you to get the benefits.

There is a term in cooking, and at culinary school, that asks for you to cook a liquid or combine ingredients to a thickness that will coat the back of a spoon.  You go about this by dipping the spoon into the liquid and then, while holding it sideways, run your finger across the convex side.  The liquid should hang there for a second or two before closing the gap your finger created.

Cost:

  • 1 head of garlic .42 cents
  • 2 bunches of green onions $1.49
  • 1 quart Organic Valley buttermilk $3.25 or .40 cents per 1/2 cup
  • 30 oz. Hellman’s Real Mayonnaise $5.49 or $1.46 per cup
  • 12 oz. rice vinegar (do not buy seasoned rice vinegar) $1.48 or .25 cents per 1/4 cup

Total cost to make the dressing:  $4.02 for 12 ounces

Makes 1 1/2 cups plus

10 to 12 green onions, trimmed of roots

1 garlic clove, minced

1/2 cup water

1/4 cup rice vinegar

3 tablespoons sugar

1 heaping teaspoon kosher salt

2 teaspoons fresh lemon juice

1/2 cup buttermilk

1 cup mayonnaise

1 1/2 tablespoon pickling liquid

fresh ground black pepper

salt

1. About three inches from the root end cut the green onions.  Reserve the green tops for another use (buttermilk green onion smashed potatoes comes to mind).  Place the green onions and garlic into a small heat proof container.DSCF5970

2. Heat the water, vinegar, salt and sugar in a small sauce pan set over high heat.  Bring it to a boil and let the salt and sugar dissolve.

3. Pour the hot liquid over the green onions and garlic.  Let the onions pickle for at least two hours.

4. Once the green onions are olive drab and soft remove them and the garlic from the liquid.  Mince them fine.

5. Combine the mayo, buttermilk, reserved 1 1/2 tablespoons of pickling liquid and lemon juice in a mixing bowl.  Add the green onions and garlic along with fresh ground black pepper to taste.

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