Tasty Steaks For Summer

 There's no denying it - summer is the perfect season for steaks. There;es something about cooking them on the grill , in the oven  or stove top that adds to their flavor. They've even better when there's a tasty sauce to accentuate the rich mineral flavor.

Regular contributor Ali Slagle wrote about these cuts and fillets in today's New York Times Wednesday Food section She gives seven small tweaks so that America''s favorite meat resembles what;s offered in the best steakhouses .There are also recipes too that come with sauces on the side  to eh=enhance the meats deep beefy flavor. Surprisingly enough she recommends skipping the marinade. Most marinades, that also include salt and sugar don't; work their way into the cut's interior.Just pat the fillets dry and cover with salt. One must is also coating the sides with lots of black pepper. Some fo the best recipes like Texas brisket and pastrami along with pepper steak and  and steak au poivre have black peppercorns as their main ingredient  As the steak cooks the peppercorns toast .growing darker and more intense ,enhancing the meat's richness.Opt for coarsely ground ones instead of finely ground pepper flakes. Another tweak is adding compound butter Even just plain butter swiped over the top of a steaming steak will meld with the juices creating a silky,flavorful sauce.Try herbs, blue cheese citrus or green curry paste. The heat from the butter and meat will only intensify their flavors.

A n Herby sauce is also another tweak that will elevate any filet mignon or T-bone cut,Make it with olive soil and such soft herbs as cilantro, parsley  dill or mint. This is then mixed with any kind of acid like vinegar or lemon juice. A punch like chilis, capers or scallion are also necessary  for some zest and zing.A meat thermometer is a must too.An overcooked steak is not tasty. It's dry  and tough. To take the cut's temperature , hold of the steak with tings and use the needle to pierce the meat. The steak should be between anywhere 120 to 126 degrees Farenheit t be considered medium.Also cut the steak thickly and cook over a high heat. It can be frozen for fifteen minutes before being cooked.What would emphasize the meat's flavor? Sliced tomatoes!Tomatoes ' sweetness is the perfect foil for the meat's savoriness.Ms Slagle gives a variety of different recipes.Use the air fryer for the air fryer steaks with garlic butter/ A tasty weekend dish is grilled skirt steak with cucumber chimichurri sauce A different spin is black pepper steak in a fried cabbage stir fry. A simpler dish would be harissa grilled steak with an overlay of a rich tomato salad.

Summer and steak go hand in hand. Follow these tips and try these recipes  for a tasty meat dish. Each is perfect for the hot days ahead.

A Pasta Dish For Love

 Sports figures influence kids to go  into a sport they love. They influence adults to chase after their dreams .o they ever influence home chefs? Surprisingly yes! One tennis player influenced a chef to create a delicious dish.

Regular contributor and chef Yotam Ottolenghi followed  this in today 's New York Times Wednesday Food section. His inspiration?Arthur Ashe who won Three Grad Slams and died too young at the age of fifty.Chef Ottolunghi used his advice " Start with you are.Use what you have. Do what you can." How can this translate into a delicious shrimp sauce  for pasta?It 's a paeon to resourcefulness  about working with what is ever around. Chef Ottolenghi knows this as he's just coming off a tour. He had to set up an improvised kitchen every night and use pantry ingredients. Luckily  the dishes more or less made themselves thanks with the help of one magic -yet ordinary ingredient olive oil.It is a fat and it carries flavors in way s that water can't. He cooked whole garlic cloves in them and the end result was  a sweet mellowness. The sharp pungency associated with the cloves was softened. A chickpea stew made with tomatoes and garlic bubbled away ,creating a wonderful mix of flavors thanks to a half cup of olive oil.

His shrimp recipe follows similar principles. He used the shrimp to infuse the olive oil with sweetness. Some of it builds the tomato sauce, carrying that seafood flavor in every bite. The rest of the oil is tossed with the cooked prawns along with almonds and coriander. The result is part garnish part sauce. It was the same oil with two different ingredients. That means zero new ingredients to shop for,saving time and money. In front of him were the bones of a simple tomato -pasta,Yet by infusing the oil, the dish is elevated . It will require good extra virgin olive oil (there are several to choose from ,like  the in house brands from Lidl, Stop and SHop and Acme along with the national brands like Bertolli). The shrimp should be of the large variety , and they should already been peeled and deveined Onions and crushed tomatoes (any brand) are also used There are also fennel and cilantro for added taste. Angel hair pasta is used but  also spaghetti is good with this too along with fettucini.

Arthur Ashe inspired many . To inspire a famous chef is even more of a gift and a win.Follow HS advice for a tasty meal .

A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

Eat Like A Critic

 Imagine the life of a restaurant critic. Yes, its full of good food and trendy eateries but there is a down side.It's being overweight with all sorts of health issues thanks to rich meals and richer desserts that follow. However one critic was able to break this cycle by switching his habits. It lead to a better life and improved health.

The critic is Pete Wells who has been restaurant critic for The New York Times Food section for thirteen years. He wrote about his journey from being unhealthy to being healthy in yesterday's New York Times Wednesday section. It is tough to be a food critic, especially in Manhattan and its' boroughs (he also reviewed restaurants ion other cities throughout the country too)A blood test revealed pre diabetes as well as high cholesterol. The pre diabetes scared him the most. It was time to change his diet.He didn't count calories as so many dieters do. He did change the way he ate and what he ate.He had to rethink his relationship with food and how he ate at home. Surprisingly , he didn't;t worry about his sodium and potassium intakes Those , he felt, would be more important to someone who has kidney disease. He had a general assumption, like with anyone  about what was right to eat and what was wrong. He found that the behavioral approach has become a dominant school of thought in mainstream nutrition,

One key factor was to break up with sugar. Most Americans go   mad for it, He looked to simple carbohydrates to help him with this however its the sugars in these that drive the need for eating. He reset his sugar cravings . Gone were the mounds of white rice along with breakfasts with the base of some baked good ,from an English fun to taste  and topped with everything from honey butter to plum jam. Five months into his reformation he received good news from his doctor. He was no longer prediabetic.He also replaced refined grains with whole ones.Another interesting thing happened. His strong desires for sweets decreased. He had more clarity in his thinking.Fruits and veggies were more in his diet and their sugars and don;t increase the glucose. He gives a sweet potato recipe with chermoula,a vibrant North African relish.It calls for sweet potatoes sliced in half and then boiled in salt water for fifteen to twenty minutes. The chermoula is a blend of cilantro,parsley and Serrano Chiles. Flavoring also comes from garlic,paprika cumin and cayenne. There is also lemon juice for zing and the sweet potatoes are topped with roasted chickpeas for crunch. It makes for a nice weekend lunch or easy weeknight dinner.

Eat like a food critic. It worked for Pete Wells with his decrease in sugar and watching his calorie intake.It proved to be a better, healthier life for him.

The Joy Of Nowruz Cooking

 Spring is here and with it Nowruz, Persian New Year.It's a time to celebrate the coming of new life .wat better than to enjoy it with a feast of bright ,sunny foods.

Cookbook author , chef and first time contributor Andy Baraghani gives his family recipes in today's New York Times Wednesday Food section. Each dish and each ingredient symbolize something greater. Herbs symbolize rebirth,fish prosperity, and sweet sticky confections mean a year of joy.His recipes are family ones yet tweaked to symbolize the future. He has the traditional a - or thick Iranian soup, full of lemtils and chickpeas.Swiss chard ,dill and parsley give it the Springy greenness.it also requires reshteh a thick flat noodle used in Persian cooking but if you can;t linguine works nicely too.It's topped with a dollop of Greek yogurt mixed with fresh lemon juice .You could also usekashk,  an Iranian yogurt sour cream hybrid.The cuisine relies heavily on rice so there is sabzi polo, a saffron infused one that;s flavored with parsley, dill and cilantro along with scallions.A scattering of rose petals give it color and a pretty scent.

One of the highlights of any Nowruz table is egg dishes.Like Easter eggs, they symbolize rebirth and new life. Chef Baraghani gives his version of Kuku Sabzi'an herb and scallion frittata. These are five large eggs cooked with a mix of chopped cilantro,parsley dill and scallions. There is also turmeric and fenugreek added for color and flavor.It's cooked in oil in a covered skillet. The final dish should have a dark green or brown color.It's the put into the broiler for four minutes or until the top is set.It's served with flatbread,Torshi or Persian pickles or Mast-o-khar a yogurt and cucumber dish. There is also a recipe for this.It's three Persian cucumber blended with Greek yogurt. Sizzled or fried mint leaves are added a long with garlic, pistachios and lemon juice.For a main course there is fish bathed in saffron. Fish symbolizes prosperity and abundance. Chef Baraghani suggests using cod halibut or salmon.It;s slow cooked,He cooks it with leeks sauteed in a lemon and garlic  blend, The fish is put over this and then warm saffron water (water with crushed saffron in it) is poured over all of this The fish is then baked in a 350 degree Farenheit oven for twenty five to thirty minutes.It would be good served with any of the rice dishes.

Nowruz is a time of feasting and welcoming the New Year. Celebrate with symbolic and tasty foods. They represent a year full of brightness and abundance.

It's Still Barbecue Time

It is still summer and we will still have warm weather well into the fall. That means cooking out and still enjoying barbecue favorites. You could add an autumnal touch with different spices. too.

This is the season for tailgating too and you can easily make those game day treats in the comfort of your backyard.Hot dogs are big with the football crowd. Think piling them with either sauerkraut or chili sauce. A novel idea for the season is an apple relish or chutney. This involves peeling and cooking any red apple along with a a green Granny Smith one.Ginger, onions and apple cider vinegar is mixed in along with raisins to create a sweet and tart topping for both hot dogs and bratwursts. This would also be good with barbecued pork chops too for a hearty outdoor meal. Hamburgers are another great barbecue dish. Add a layer of sharp Vermont cheddar and applewood smoked bacon for a substantial lunch or dinner, You could turn this into a vegan treat by using Beyond Burgers topped with soy cheddar and Morningstar Farms soy bacon.You can also take a fall classic turkey.Home chefs can grill a turkey breast on the barbecue.Use a sweet rub made with brown sugar or one with herbs. Have ii with gravy and barbecued butternut squash brush with herbed butter.

Of course steaks are always on the barbecue menu.Elevate them to the next level with a red wine sauce. This is made with a Cores di Rhone red, mixed with garlic, unsalted butter and freshly ground black pepper.You could also serve the steaks with a fresh chimichurri sauce. It's an easy make of just red wine vinegar and garlic and a blend of oregano, parsley and cilantro. Sometimes simplicity is the best route to take. Marinate it in olive oil and lemon with a sprinkling of oregano. This can be squash strips and carrots for a simple side.Parsnips and turnips can also be roasted and served with a sage infused butter. in a week or two there will be the first batch of pumpkins, and these, too, can be added to a late season barbecue.Keep in mind that you need to buy the kind used for pumpkin pies and not the ones used for decoration.It has to be sliced and then the seeds and pulp have to be taken out.After that you can add butter or olive oil along with such spices as cardamon or nutmeg.

It's still barbecue season. Keep grilling delicious meats and veggies during these late summer days. Add a touch of fall seasoning like nutmeg , pumpkin or apple to make it interesting.

Diablo Verde A New Take On Cilantro

Cilantro is one of the key elements and flavors in Mexican and southwest cuisine. Now there's a new sauce that highlights its' flavor ratcheted up with some heat Diablo Verde, This amazing sauce has an amazing story.

It all started with Luke Johannson , the middle son of 3 Son Foods has spent five years of his young life fundraising for the International Rhino Foundation. He used his birthday money, always asking friends and family to donate to this  very worthy cause. He wanted to raise more funds so he sold his mom's creamy cilantro sauce to teachers, friends and neighbors. It was a huge hit. It gained in popularity as the family sold it to local stores and at farmer's markets. It won several awards. Luke and his older brother Ayden, and their younger brother George handle everything , from marketing to packaging. Here's the mind blowing part. Ayden s just seventeen while Luke is fifteen. George is twelve! These young men have the where with all and passion to  make 2 Sons Foods the powerhouse in the salsa industry. The salsa comes in three strengths - mild, medium and hot. It's their mother's recipe of cilantro, lime juice and buttermilk,

I love the creaminess of the sauce - along with the reason it was started. Being an animal rights advocate , the Johannson brothers' passion to save rhinos struck a chord with me. Diablo Verde was a fun dip with tortilla dip, but I also used it in a burrito filling.

It started with tomatoes, and peppers chopped.

I used three tomatoes and five small sweet peppers.

I wanted to get Morningstar Farm chicken strips but couldn't find them at my local 

Shop Rite. I found these instead.It's Don Lee plant based burgers and I cubed it. It looked like pancetta or guanciale.

Everything was sauteed in Bertoli olive oil and had a liberal sprinkle of onion powder. I then added two heaping tablespoons of Diablo Verde and cooked on a medium flame.

I then dampened tortillas and microwaved for forty seconds . The filling was put in them,

Definitely add Diablo Verde to any burrito or taco filling. It works well with chicken but I can see slathering this on burgers for a zesty bite. It would also be good added to chicken or turkey chili. It can be found in HEB grocery stores throughout the Austen Texas area or at their website.

Diablo Verde  should be on your summer radar.It's an excellent for tortilla chips but great in cooking and on grilled meats and veggies. Try it today not only for yourself but to save rhinos too.

A Savory Babka

By now everyone should be an expert at bread making. Why not step it up a notch and try babka, a savory one that makes for a nice lunch or dinner with salad. It's a fun bake and a different kind of challenge.

Regular contributor Melissa Clark gave us this recipe in her  A Good Appetite Column in yesterday's New York Times Food section. This isn't the traditional cinnamon one or the trendy chocolate laced kind. This is a savory one, with a cheesy herbed filling that takes on a Mediterranean vibe with the addition of prosciutto, salami  or olives.It's the perfect quick meal and you can even bring it along on a picnic. Just remember that babka, like any bread, can be labor intensive. It has to be proofed twice. The first time should be in a cozy, warm place according to Ms. Clark. Think of it like a cat looking for a place to nap, she advises.A bowl of the proofing dough can be placed on top of the fridge, and even in the nook of your couch. It could even be wrapped in a blanket and placed on a sunny spot on the floor. Then there's the second proofing. This is done in the fridge overnight. The long fermentation develop's the bread's flavor however if you;'re strapped for time, then a four hour proof can do the trick.

As for the filling, Ms Clark gives a mixture of ricotta and Parmesan. However if you don't have it she recommends any creamy cheese such as goat, cottage or even cream cheese.It does have to be room temperature for better malleability If you want extra saltiness then add some olives and ham along with alliums such as chopped scallions and minced garlic.Herbs are important in the recipe too, however if you're partial to one or two, then just use your favorites. Try such finely chopped ones as basil mint , parsley thyme leaves or cilantro. Three tablespoons of them should do the trick in flavoring the whole loaf. The one problem with babka is shaping it. There are videos you can watch  but it's just a simple, roll and braid. Ms. Clark assures that the loaf is fine  if the filling is put into the dough, then rolled and baked. Her method is spreading the filling on the rolled out dough. Use an icing scraper for this. Roll it into a tightly coiled log,then bring one end to the other and twist. Baking time is 35 to 45 minutes   375 degree oven. The result is a fragrant , golden brown bread. Serve it warm as a meal with a nice salad.

A savory babka is a nice change up from the regular breads everyone has been making. This is a cheesy , herb rich slice that's perfect for lunch or dinner. Bake it today for a nice break.

A Variety Of Burgers

One of the best recipes to have fun with is the hamburger.It can be made a variety of different ways  with different ingredients for oomph and surprise. It can be basic, it can be spicy. It can even have a tangy sweet flavor. Best of all, it can be made by anyone, from a novice to an experienced home chef.

The basic burger is made from a pound of  good ground beef mixed with one egg and half a cup of bread crumbs. The egg is whisked with salt and pepper and then the meat and bread crumbs are added.it can be mixed with a fork or hands and then mounded into balls. From there , they're flattened into patties and either are fried or grilled. If you want more flavor think about cutting the beef amount in half and adding ground pork or just completely going with pork. You can also do the same with ground turkey to create a healthier burger. As for flavorings. this is the fun part. Go crazy. Try a jalapeno burger with the addition of sliced jalapenos and tomato sauce. Garlic and cilantro can also be used too. Speaking of garlic, roast it and add it to the ground meat. It's so flavorful that a bun is not necessary.Onions are another flavoring that can make a burger sing. Mince them very fine before adding for a deliciously sweet and earthy flavor. Caramelizing them  also lends a great depth of taste too. Its just cooking the onions in oil before adding them to the beef.

A burger surprise is always a fun meal. Try any kind of cheese , from cheddar to American. Remember don;t use slices, instead get the bricks and cut them into cubes. These are easy to insert into the patties. Another idea is grating the cheese or cutting it into small bits and flecking it through the burgers. Bacon and hamburgers are a no brainer together .Imagine a burger stuffed with it. The bacon should be thoroughly cooked and crumbled first. You can also add cheese for a fun spin on a bacon cheeseburger.If you want to get the kids to eat nutritiously , you may want to sneak in some broccoli or carrots into their burgers.One of the hottest recipes around is the Paleo influenced avocado stuffed ones. It's a  a perfect marriage between the unami based meat and the sweet , buttery fruit. It's mashing the avocadoesas you would do for guacamole and then slathering the mash  on one thin patty. Another patty is put on top and the edges are them sealed. After grilling, the burgers can be topped with any leftover mashed avocado. The burgers can be served in tacos and with salsa for a neat twist.

Have your burger your way, You may want a garlic infused one or one with a surprise in the middle. It'sup to you,. Any burger is a good one.

A Quick Herb Guide

Spring brings the urge to plant an herb garden .Home chefs want to add a sprig of this or a few leaves of that .Yet many have no clue as to herb usage. The will add bay leaf to pizza or dried rosemary to ice cream.A good knowledge of herbs is vital to cooking good meals.

Rosemary and oregano are the most popular and most used.Rosemary is a fragrant plant with a variety of uses, from cooking to the medicinal.It is one of the pillars of Italian cooking, going into everything from sausage to pizza.A flavorful tomato sauce relies on its sprigs for some depth.It can also add zing if added to pizza or calzone crust.Oregano is another staple of not just Italian but also  Greek and Eastern Mediterranean cuisine.It gives marinades an earthy green flavor.It can also be put into olive oil for a fragrant oil , perfect for drizzling over slices of French and Italian bread.it can also be used in Eastern Mediterranean dishes too such as the trendy za'aatar along with savory and thyme.Surprisingly these versatile sprigs can also be used in various desserts.Imagine a coffee cake sprigged up with both oregano and thyme.Honey paired with it makes an awesome ice cream, both subtly sweet and herbal.They can even be baked into lemon cupcakes for a jolt of fresh springy flavor!

Tarragon is the herb most used by the French.It is one of my favorites and I use it in both my chicken and egg salads.It's flavor is a milder version of the stronger anise.It also is vital in creating the perfect Bernaese sauce along with herb rice and broiled fish such as tilapia and halibut.Cilantro is an easy herb to grow as well as being versatile.The sassy green leaves add dash to any salad and would be great in a chicken marinade.It can also add some zing to grilled veggies too as well as being a staple in Mexican cooking.Cilantro is actually the younger version of coriander, another versatile and necessary kitchen herb.It's excellent in exotic cuisines such as Indian and Morroccan, giving color and zest to curries and tangines.One of the sweetest and most delicious is chive. This is the season for them, as they grow abundantly in yards and even parks. The wild variety has an onion-y sweet taste . Yes , freshly chopped chives are good on baked potatoes , add color and flavor to sour cream but they're also good mixed in with cream cheese and dressings. Try cooking them with carrots in a yummy butter sauce.

Grow herbs.Just understand their uses and what foods they'd enhance.Use them correctly and you'll create deliciously tasty meals.

An Herbal Feast For The New Year

The Persian New Year ,Nowruz, starts with the coming of Spring and all things green.It's no wonder that the new year's feast is full of verdant  herbs. These are not only celebrating the rebirth of all things vital but Iranian cuisine itself.

Samin Nosrat,a famed food writer and teacher herself, wrote about her holiday and the foods. that are a big part of it .The holiday lasts thirteen days and begins on Monday with the coming of Spring. Families gather around a haft sin, a table spread with seven items.These are sprouts which symbolize rebirth, along with apples that represent beauty and purity.Music is played and rosewater dabbled into guests'palms.It's eleven days of herb filled savory dishes and tea treats.On the final day, Persians take to the outdoors with a celebratory picnic.Most of the meals eaten are usually at home. The cuisine is labor intensive with a good deal of time spent chopping herbs.The focus is on easy to make kebabs and rice, Herbs play such a significant part in the cooking that they measured by the kilogram instead of the bunch in Iran. They can be served fresh but also withered, stewed and even fried in the cuisine.

The herbs figure heavily in the recipes, Ms. Nosrat gives.There is a herb and radish salad with feta and walnuts.It's rich with chives and cilantro, along with dill, mint and tarragon. They're mixed into a vinaigrette , then poured on top of radish and cut Persian cucumbers that have been tossed with crumbled feta cheese.Another festive dish is herbed rice with tahdig.Again there is a large quantity of dill and cilantro, about a cup each into basmati rice that has been cooked with leeks - another flavorful green.it turned into a crisp cake that's been pan fried. The bottom layer is the basmati mixed with Greek yogurt and the rest of the rice is piled upon it.Fish is also laden with herbs. Branzino or rainbow trout is stuffed with the finely chopped  leaves and stems of both cilantro and dill. A cup of chopped chives  gives it some punch as do scallions and garlic. Tarragon rounds out the flavor with its' mild earthy sweet taste.The filling becomes a kind of pesto when walnuts and oil are added to the blend.

Persian cooking celebrates the verdancy of a returning Spring. It' is a time of enjoying the freshness of herbs in all savory dishes. These bring to mind the renewal of the season.

Sauces And Salsas And Ketchup , Oh My!!

It's late summer and that means bumper crops, namely tomatoes.Luckily these ruby red gems can be turnd into a a variety of dishes that can be eaten later on. Tomatoes are one  the most versatile garden fruits, Transform them into anything and the result is a tasty dish.

Of course all home chefs will tell you a tomato garden's overage can be made into a sauce, perfect for pasta.There are so many to make that you can have an entire month of them. If you're looking into a right now sauce think then salsa crudo, This is one of the easiest pasta sauces to make.It's taking ripe tomatoes and mixing them with olive oil and seasoning  along with minced garlic  Set the sauce aside for half an hour or more (a day would be ideal to let all the flavors meld together) and then pour over any kind of pasta. Capers,or  black pitted olives can be added to zing it up.The extra tomatoes can also be cooked into a regular sauce.It is labor intensive but worth it,Most recipes call for four tomatoes but  you could even double or triple the recipe..Making home made tomato sauce is also a great way of using those extra basil leaves.You can also add a good pinch of hot pepper flakes to make an arrabiata sauce. Another spin is roasting the tomatoes first for a deep smoky flavor., perfect for any meat sauce. You can also  make a pizza sauce using fresh tomatoes too.It's basically the same as pasta sauce save for the inclusion of thyme, onions and two tablespoons of sugar.

Those tomatoes can be used for everyone's favorite dip - salsa. It's a great snack that's also super healthy and packed with nutrition.It's an easy mix of fresh tomatoes, onions and bell peppers. For heat throw in minced jalapenos .Lime juice is also added along with that Mexican staple cilantro. You could even  add a dash of cumin if you wanted. The tomatoes can be roasted for a smokier, deeper taste This would be great topping beef tacos or fajitas. If you want a  sweeter sauce do the unexpected - throw in some unsweetened raspberries - they're also going through a second season right now . Blueberry tomato salsa is another great marriage of flavors and it's not only good with corn chips but also with beef or chicken.Many tomato growers and home chefs have experimented with ketchup recipes.It's not as difficult as you might think.It does require a slow cooker and an immersion blender.The tomatoes do need to be cooked down and occasionally blended with the blender.The spicing is important too because this is what gives the condiment its' kick.It needs sugar, honey or molasses along with apple cider vinegar to give it that sweet tang.Cinnamon and clover are also added along with Dijon mustard and Worcester sauce. Once you get the hang of making ketchup, it's pretty easy and can be made in batches for holiday and birthday gifts.

The last of the tomatoes means sauce, salsa and ketchup  long after summer ends. You'll have that  fresh taste all year round. It's a perfect end to a bountiful season.

Spice Up Your Summer

If you want to turn your summer into a spicy one then think about adding peppers and other hot flavors to your cooking. This season is the perfect time to experiment with fiery marinades and atomic rubs. Heating up your cooking is also a great way to keep grilling fresh too. That extra jolt add livelines to tired old wing and rib recipes.


What adds zing to summer cooking? Try any kind of red or chili pepper. These are great both as a dry and wet ingredient. You can mix dried chili with cracked black pepper and a little salt for some spice. Also a pepper marinade would be good on any kid of red meat such as steak or beef ribs.You can mix sweet and fiery as well Add some ground ginger or even cinnamon to the mix. Toss in a little brown sugar to a cayenne pepper rub for an interesting burst of sweet and hot. If you prefer hot with zest then add some garlic or oregano to t he rub.

Another way of spicing up your meals is by marinading them in a fiery sauce. You can make your own or add to a mix. A dash of red pepper flakes take the sugary edge off any bottled barbecue sauce. Some cilantro mixed into a garlic and lemon marinade will give chicken and fish some bite. You can also try a dash of tequila for extra oomph or some a tablespoon of bourbon (this is more for barbecue sauce).Experiment with tastes and ingredients until you achieve the flavor you want.

Add some wallop to your dull barbecue this year by adding some heat and zest. It will make for not only memorable meals but for some new favorites.

More On Herbs

Yesterday I wrote about some of the herbs that can be grown in the garden. I covered the basics, oregano, basil and thyme to name a few. There are a few lesser known that can also add to any dish and turn a blah dish into something special. These are easy to grow and to work with in cooking.


Mint is a great addition to any garden. It's bright green leaves are not only a perfect decoration for a rich chocolate dessert but also taste wonderful in Middle Eastern cooking , especially lamb. It brings out flavors and complements the taste of meat, vegetables couscous and fruit. Mint is also good to add to any fresh brewed iced tea. Luckily the plant grows in abundance and you 'll always have enough of it. Another herb that can grow like a weed is dill. You can devote a small patch of yard to it and once grown always have a large harvest. Dill is wonderful with seafood, especially grilled salmon. You can also mix it with sour cream as a wonderful dressing for cucumber salad.

Coriander is another versatile plant to add to your herb garden. Young coriander is cilantro that staple in Mexican and Middle Eastern cooking. it has a sweet taste and can be used in homemade salsa or chilis. The older plant can be used in making sausage as well as in soups and stews to give them more zing. It has a sweet taste bordering between minty and citrus-y. Use it and cilantro in moderation .


These are just some of the options you have with herbs for your garden. Remember that they can add zest to any dish and are great for this summer's barbecues. Plant some of these today to be ready for the warmer weather and harvest time.