Tagged With: BBQ
Rule #1 of the Spice Merchant’s Camping Handbook: Just because you are sleeping on the ground, doesn’t mean you have to eat franks and beans! We took Chimichurri sauce camping with us this weekend, and the results were fantastic! We had Chimichurri flank steak for dinner plated up with Voodoo grilled zucchini and followed by Dutch Oven peach and huckleberry cobbler, cause that’s how we roll. (For great information on using a Dutch Oven click here.)
Classic Argentinian Chimichurri sauce combines the almost apricot flavor of the aji mirasols, the peppery sweetness of guajillo and New Mexico chiles, and the earthiness of oregano, cumin and bay with fresh herbs, citrus, plenty of garlic, vinegar and oil, to create a sauce that you’ll find excuse after excuse to use. It couldn’t be easier to make– just throw the sauce ingredients together in a blender and voila! You’re headed down, down to flavor town.
When used as a marinade, the grill fire tames the acidity of the vinegar, enhances the sweetness of the citrus, and intensifies the heat of the chiles. Another drizzle of sauce to finish leaves any cut of meat, beef especially, perfectly balanced in that sweet-tart-spicy-meaty union that screams “summer food” the world over. The flavors of Chimichurri sauce bloom over time, melding together and becoming even more cohesive, so make enough to keep in the fridge for about a month. Insider tip: A “month’s worth” is double what you think it is.
Now that the 4th of July has passed, summer has truly begun in Seattle. The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway. The players and onlookers are thirsty, and I’ve got just the thing. This refreshing lemonade is perfect for hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo pepper create a delicious, thirst quenching treat. The simple syrup can be used to make wonderful cocktails as well. Many thanks to our good friend Carol Peterman for sharing her recipe with us.
There’s a regular cornucopia of great food tips floating around the web. Today, we have compiled a sampler platter of some of these appetizing articles and videos for your enjoyment, but first, a palate cleanser:
A chicken salad sandwich walks into a bar. The bartender gives it a nasty look, points at a sign over his head, and says “Hey! Can’t you read?”
The chicken salad sandwich looks up to read the sign.
“No food served after 10:00 PM.”
The chicken salad sandwich turns toward the door and grumbles as it walks outside, “Sassafrassin’ Urban Spoon.”
Zing! Anyhow, on to the fun stuff:
Food52 has this article that you’ll surely find useful this week. Step one is start with the best ingredients. You know where to find those, right? Food52 has approximately one million articles of interest, like the virtues of millet for you gluten-free folks, so don’t stay up all night browsing. Or do. I’m not your mom.
Thekitchn.com has an great Q&A section with user questions and answers from the editors and community. There’s a few cooking knowledge power houses lurking in the comments, so don’t dismiss those. Pureed vegetable soup can be an awesome summer meal, since many of these soups have low prep time and can be served cold. Don’t miss out on the rest of their awesome answers to questions like “I’ve got me some saffron, now what,” and “can I make homemade wine from bananas?”
Man, if this stuff turns out tasting as good as it looks, your chicken salad sandwich won’t be getting kicked out of any bars. Smitten Kitchen’s recipe uses whole mustard seeds, in case you need any.
Seattle native(ish) Joel McHale poses some good questions to Adam Perry Lang, Adam Corolla is on hand, mostly to drink beer and get flipped off by Joel. They are joined by comedian Jimmy Pardo, and they all seem pretty hungry.
That’s a wrap! Thanks for reading. If I missed something awesome, let me know in the comments!
Nothing says summer quite like watermelon. Instead of just eating plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it makes a refreshing (and delectable) salad. With an easy way to add a little oomph to watermelon, kids and adults alike will be piling their plates to the brim!
Want to raise a few eyebrows at your next picnic or barbeque? Try our Chaat Masala Fruit Salad for a wholly unexpected treat. This traditional Indian street food combines pungent, piquant and savory spices with black salt, citrus and fresh fruit for a refreshing summer treat. The flavor combinations are outstanding. Try the party sized recipe below and mix it up with just about any seasonal fruits. We were wishing we had some watermelon….or mango….or….
Pork shoulder is one of the most inexpensive cuts of meat, and you can find it almost anywhere. The lean meat is punctuated with ribbons of fat, which self-bastes the pork as it cooks slow and oh-so-low. While the meat is fabulously tender, it doesn’t boast much inherent flavor… which is where our Smoky BBQ Rub comes in. This spice blend, combined with beer, forms a marinade that infuses a wonderful smoked flavor deep in to the roast- you won’t believe it came from the oven. Banana leaves are a nod to traditional Mexican carnitas, effectively steaming the meat as it cooks slowly, holding in the moisture, while imparting some of their own nutty, grassy flavor. They can be purchased in many Latin and Asian markets. You can sometimes find them fresh, but they’ll often be frozen, which works just as well.