New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.

Celebrating The Harvest with Chakalaka

 By now everyone is tired of every tomato , pepper and squash dish under the sun. everyone has had their fill of ratatouille, gazpacho and stuffed squash boats. Yet there is another dish - different and exciting to try that involves all this mid summer veggies.

Regular contributor and chef Yewande Komolafe wrote about this dish in yesterday's New York Times Wednesday Food section.It is a South African dish whose recipe varies from family to family. The basic recipe has to include the four elements, salt, fat ,acid heat.It is a perfect dish for the busy home chef.In its' simplest form it;'s a condiment or relish. Spoonfuls of it are placed beside meats or fish . Elaborate versions can be served with a whole egg on it.even steamed fish ,heavily laden with herbs can also top it. rice or pap, a South African porridge made with maize. It came about by migration and adaptation with versions incorporating Chiles from other parts of the continent along with masala spices from Southeast Asia and baked beans from Europe.Laborers from nearby Mozambique, Botswana,Lesotho and Eswatini (Swaziland) who worked in the mines wanted a hearty dish that would keep well over long periods and distances. were most likely responsible for it's introduction.

What's in chakalaka? According to Ms. Komolafe canned veggies and beans work well too so it can be made in the cooler months too.Use canned kidney and pinto beans,. chickpeas or black eye peas for the protein. Tender tomatoes can be replaced with fresh from the garden squash or eggplant. Starchier veggies like carrots can be replaced with cabbage or winter squash. A spoonful of tomato paste will keep the acidity. Ms Komolafe gives two recipes, one for the actual dish and one with bratwurst and caramelized onions.It's basically a stew that starts with cooking an onion in vegetable oil for three to four minutes. spices such as garam masala, garlic ginger and chiles. One teaspoon salt and half a teaspoon of pepper are added and then the tomatoes bell peppers and  the juice of one lime. Carrots are added and everything is stirred  simmered until the liquid is thickened. Add the beans if wanted, Take off the stove and then cool Chakalaka can be refrigerated for up to ten days or frozen up to three months. However it can be served hot with polenta or rice  as a healthy dinner.

Chakalaka is the perfect dish for those garden veggies. Make it as a main meal or as a side. Its a different spin on those summer harvest recipes.

A New Take On Pork Shoulder

If it's August , that means one thing - you've exhausted grilling every type and cut of meat available.However there's a cut of meat you may not have tried yet - or at least over an open fire. It's pork shoulder - usually a cut reserved braising on chill fall or freezing winter days. Surprisingly it's also perfect for summer eating too,

Alison Roman explored this new side of pork shoulder in yesterday's New York Times Food section.
Shoulder is usually reserved for braising in a Dutch oven.It's one of those cuts that gets retired during the warm weather, only to become popular in the fall when cool days arrive. Yet , this cut can be sliced into pork chop like pieces and grilled. They should be cooked hot and fast - not the typical one hour in a Dutch oven.This makes the fatty bits char and crisp, which only add to the flavor. Some may worry that this won't thoroughly cook the meat and make one sick. Not to fret.According
 to USDA, United States Department of Agriculture, pork can have an internal temperature of 145 degrees F to be considered safe. (have a meat thermometer handy to gauge the temperature). This should give you medium rare meat, perfectly pink and juicy.Flavoring them is a cinch. Try a sprinkle of sea salt and fresh ground pepper. Another variation is citrus juice, chili paste and fish sauce. They can be marinated for up to twenty-four hours in advance.

Preparing the meat may be a  bit more labor intensive . The pork shoulder should be cut crosswise into one inch thick steaks, Ms. Roman cautions that some pieces may not stay in the steak shape, depending on the cut and shape of the shoulder bought). Season with salt and pepper, place in either a shallow baking dish or resealable plastic bag. You can just leave it at this if you want just the pork flavor. For Ms. Roman's marinade combine fish sauce, light brown sugar and sambal -  hot chili paste, garlic and half a cup of lime juice, Mix in a bowl to dissolve the sugar.Pour half  the mixture over the chops and let marinate for fifteen to twenty minutes while the grill is being fired up. You don;t have to worry about leaving it out. That's fine. The grill at this point should be "screaming hot" as Ms. Roman puts it.Once on the grill, the pork should be a deepened brown color and lightly charred on both sides. Each side should be grilled for only two to four minutes each. Let stand in a  shallow baking dish and pour the rest of the marinade. Serve with rice noodles or rice. Top with lettuce , shallots and mint. Serve with grilled citrus for squeezing.

Try a pork shoulder chop for a new grilling experience. It's get you out of the barbecue doldrums  and into exciting new territory. Don;t wait for fall to eat it. It's perfect now for a summer meal.

Dandelion Season

Dandelions are everywhere right now. Many gardeners consider them pests but home chefs consider them a gift. This garden denizen is extremely versatile in the kitchen.

David Tanis is a big fan of the bright yellow bloom and wrote about it in yesterday's New York Times Food section. Dandelions are one of those Spring greens that get pushed to the side, thanks to the more glamorous stars of the season. Chefs go crazy for asparagus and ramps while foodies gobble up nettles green, garlic and rhubarbs. Dandelions? Not so much.At one time they were popular , adding zing to salads and fermenting as wine. They should appeal to the health conscious.In previous eras dandelions were the go to cure all. There were tinctures and soups, full of them because they were thought to be not only blood cleansers but good for the liver and kidneys. They were turned into tonics for rejuvenation. The greens are good for you.having one of the highest iron contents of any new greens. They're also loaded with such vital minerals as  calcium,copper manganese,and magnesium. Dandelion  greens are also high in Vitamins A and C, which are helpful in absorbing that iron along with Vitamin K used in clotting.Surprisingly they higher in calories than regular spring greens but they are still good for you.

Many home chefs ask what sort of dandelion greens should they get?The greens are sold in farmers markets and they've probably been specifically grown on some kind of farm. Many foragers usually go into the woods or backyards.Just remember that the leaves are highly absorbent and can also pick up whatever poisons and pesticides that were sprayed around them. As for the leaves make sure they're the tender ones that grow before the flower blooms. The leaves have a slight pleasant bitterness to them, especially with the wild ones. Since the French are big on the leaves, Mr Tanis offers them in a vinaigrette.The recipe is modeled after a classic Parisian salad.with lardons,or pork fat cubes, beets and eggs. He spikes it with fresh ginger and lime juice to temper the dandelion's strong flavor.This is an labor intensive salad that includes cooking the beets and lardons and  served with goat cheese smeared on toasted baguettes. The greens can be cooked into a simple frittata with Parmesan cheese and onions. They can also be cooked up like spinach with olive oil and garlic for a side. Use them instead of broccoli rabe with pasta for a new spin on cavatelli and broccoli.

It is dandelion season. Head to the woods or the farmers market and pick them up for a salad or omelet. They are chock full of nutrition and flavor.

Tabanero Hot Sauce Fire With A Healthful Kick

Nothing takes away the winter chill than a few drops of hot sauce added to any dish.It's a great way of making a meal exciting while warming foodies from head to toe. Tabanero Hot Sauce is this sauce.It can provide flavor and heat to any dish , from scrambled eggs to even cupcakes.

Hot sauce affectionados will love this brand.Tabanero. comes from an authentic Mexican recipe,directly from the Tabasco region in the lush and rainy Yucatan Peninsula. This provided the sauce's manufacturers with fresh ingredients to create a hot sauce that has a home made flavor.It's a delicate balance of spices such as habanero peppers mixed in with carrots , onions and garlic.What makes Tabanero unusual is that it also has lime juice as well as agave syrup in it , unlike other sauces. What it doesn't have is vinegar which many other hot sauce companies add to theirs along with preservatives. The result is a fresher tasting flavor that doesn't overshadow or even overpower a dish, Another plus us that the sauce is gluten free and low in sodium perfect for those allergy prone sauce lovers or those watching their salt intake.. It comes in three flavors:extra hot,  picante and agave sweet and spicy. The pricing is good too.$6.99 for a eight ounce bottle that will last for a few months.

I was never a big fan of hot sauce until I tried Tabanero's sauces. I love the almost fresh garden taste of  the picante. It doesn't have that throat searing heat that I deplore in other hot sauces. It was great as a dip with soy chicken nuggets,only enhancing their  flavor. It would be excellent  in meat loaf along with zinging up the sauce. Use it as a marinade for chicken wings and ribs along with turniing it into a dipping sauce for them as well. Put a liberal few drops in guacamiole or salsa to really give excitement to chips and dips. Tabanero's picante sauce is a good brunch buddy too. Bloody Mary's will never be the same, once this is added to the mix although fr a real eye opener use the extra hot flavor. The picante or the extra hot would be  excellent in huevos rancheros or even zinging up  baked eggs. I also am a big fan of the agave sweet and spicy. It makes for an excellent dipping sauce  for soy chicken bites and  would also be good as a sweet marinade for chicken wings and legs,Try it ,brushed on  pork ribs or pork chops too.. Many bakers would use to make a fiery Mexican hot chocolate  cake or cupcakes. It could even be used in icing as well for the ultimate surprise.

Tabanero hot sauces are not your usual hot sauces. They are made with fresh ingredients that have a just from the garden flavor to them. Try them today for an original and unique flavor. They're not just lively, but all natural and good for you.