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Aug 16, 2017
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Posts Tagged ‘Recipe’

Recipe: Grilled Eggplant Salad

Thursday, August 3rd, 2017

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I recently discovered that seared eggplant serves as a phenomenal blank canvas for a grilled salad – a dish I usually dismiss as a trendy waste of produce. But this warm, delightful Mediterranean-style salad loaded with soft feta and drizzled with a tangy lemon-garlic yogurt dressing is more than enough to make me a believer (at least for one night).

Perfect for summer grilling, this warm-weather friendly salad pairs especially well with grilled Italian sausages or a big slab of barbecue pork and a bottle of richest, full-bodied red wine you can get your paws on.

Like many salads, the key to success in this dish is timing. Soaking the eggplant slices too long or grilling them even a few minutes more than the recommended time will result in an overcooked pile of goo. Have all the ingredients prepped before lighting the grill and plan plating, dressing and serving it immediately while the eggplant is still warm and relatively firm.

 

Grilled Eggplant Salad
3 to 4 servings

8 oz. plain Greek yogurt
Juice of ½ lemon
3 garlic cloves, minced
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 large eggplant
40 cherry tomatoes
Olive oil, for greasing
½ cup chopped basil leaves
3 oz. crumbled feta

• In a medium mixing bowl, stir together the yogurt, lemon juice, garlic, salt and pepper. Refrigerate until ready to use.
• Fill a large bowl with lightly salted water. Cut the eggplant lengthwise into ¾-inch slices and submerge them in the water. Brine 20 to 30 minutes.
• Thread the tomatoes on metal or wood skewers.
• Prepare a charcoal or gas grill for high, direct heat.
• Lightly spray or brush olive oil on the grill grate. Grill the eggplant slices and tomato skewers over direct heat 6 minutes, turning once halfway through.
• Divide the eggplant slices among the serving plates. Top each with grilled tomatoes, then drizzle with the yogurt dressing and garnish with the basil and feta. Serve immediately.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Recipe: Tandoori Red Snapper

Tuesday, August 1st, 2017

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Tandoori masala is a mixture of spices often applied to meat and then cooked in a tandoor, or a clay oven. Masala is made of many ingredients, including garam masala, garlic, ginger, cayenne pepper and cloves. My family likes to save the trouble of making the powder and instead purchases the Shan brand of Tandoori Masala, available at Global Foods Market or various Indian grocery stores. Applied on a fish with a tasty skin like snapper or salmon, it makes a great one-pan weeknight meal when paired with some roasted vegetables. Enjoy and happy baking!

 

Tandoori Red Snapper
Adapted from a Bon Appetit recipe 
2 servings

2 russet potatoes, peeled and diced
1 red onion, diced
3 Tbsp. avocado oil
Juice of 1 lemon
2 Tbsp. Shan Tandoori masala*, divided
½ Tbsp. garlic powder
2 ½-lb. skin-on red snapper fillets
Lemon wedges for serving

• Preheat the oven to 425 degrees.
• Bring a large pot of salted water to a boil over high heat. Add the potatoes and parboil about 10 minutes until tender. Drain well and let cool completely,
• Transfer the potatoes to a large mixing bowl, then add the onion, oil, lemon juice, ½ tablespoon masala and garlic powder.
• Use a sharp knife to score the skin of the fillets about a ¼-inch deep. Rub the remaining 1½ tablespoons masala all over the fish fillets well, and mix any remaining masala into the potatoes and onions.
• Line a baking sheet with parchment paper and spread the potatoes and onions onto it in an even layer. Place the fillets skin side-up on top of the potatoes and onions. Bake 10 to 15 minutes, until the fish is cooked through.
• Serve immediately with extra lemon wedges to squeeze over the top.

*Available at Global Foods Market

Amrita Song is a longtime contributor to Sauce Magazine and blogs at A Song in Motion. 

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Just Five: Zucchini Carpaccio

Wednesday, July 19th, 2017

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‘Tis the season for many friends to offer zucchini “free to a good home” on social media. I have such a home and jumped on a similar post, so I drove to Kirkwood to pick up quite possibly the largest zucc I’ve ever seen – more baseball bat than vegetable. Thanks to a recent lunch at Olio, it was destined for a home run (see what I did there?).

Olio’s zucchini carpaccio is made with preserved lemon and herb oil. With five ingredients at your disposal, there’s room to play here: add minced fresh herbs or try different nuts (toasted walnuts, hazelnuts or pepitas would be great). The trick is to thinly shave the zucchini with a decent vegetable peeler. This is a quintessential summer dish, perfect with some crusty bread and glass of white wine.

 

Zucchini Carpaccio
Inspired by a dish at Olio
4 to 6 servings

2 medium zucchini
1 tsp. kosher salt
2 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic, thinly sliced
½ cup shaved Parmesan or pecorino cheese
¼ cup toasted pine nuts
Freshly ground black pepper to taste
Drizzle of olive oil, for serving

• Trim the ends of the zucchini and use a vegetable peeler to shave them into thin ribbons, discarding the first and last peelings that are mostly skin.
• Toss the zucchini ribbons in a colander with the salt and let drain 30 minutes, tossing occasionally. Blot the zucchini dry with paper towels and layer them in a shallow baking dish.
• Tuck the garlic slices between the layers and sprinkle with the lemon juice and lemon zest. Cover with plastic and marinate at least 15 minutes.
• Remove and discard the garlic. Place the zucchini in a shallow serving bowl and top with Parmesan, pine nuts, pepper and a drizzle of olive oil immediately.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This. 

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• Just Five: Red Hot Riplets Chicken Tenders

Just Five: Red Hot Riplets Chicken Tenders

Monday, May 15th, 2017

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It’s a St. Louis thing, like Provel on pizza and pineapple Vess soda. Not everyone gets it. And that’s OK. Some flavors are just wired into your DNA. Just thinking about Old Vienna Red Hot Riplets and a chocolate malt puts me smack dab into sixth grade again. They’re my version of Proust’s madeleine, and I won’t apologize for it. These chips are spicy as heck and just a little sweet. They are a color rarely found in nature, but proudly preservative free. Note that no additional salt or pepper is added to this recipe. The chips and a little honey are all the flavor you need.

 

Red Hot Riplets Chicken Tenders
4 servings

1½ cups buttermilk
3 Tbsp. honey, plus more for drizzling
14 oz. chicken tenderloins
1 5-oz. bag Old Vienna Red Hot Riplets
½ cup flour

• In a large mixing bowl, whisk together the buttermilk and honey until the honey is dissolved. Add the chicken tenderloins and soak 2 to 3 hours.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In the bowl of a food processor, pulse the chips and flour 5 or 6 times, until a course crumb mixture forms. Pour in a shallow dish.
• Working a few pieces at a time, gently shake the excess buttermilk from the tenders. Dredge in the potato chip mixture until well coated and place on the baking sheet. Repeat with the remaining tenders.
• Bake 20 to 25 minutes, then drizzle with a little honey and serve.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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Just Five: Blueberry Rum Slush

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Just Five: Blueberry Rum Slush

Thursday, May 11th, 2017

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I recently painted myself into a corner. While preparing to teach a cooking class, I added a Blueberry Rum Cocktail to the menu. I hadn’t actually developed the drink yet, but it sounded like something easy to create in five ingredients. And then, well, I forgot about it.

A few weeks before the class, I rushed to create a tasty cocktail. Blueberries. Rum. Three more things – go! I spent a Friday evening, muddling, crushing and pureeing fresh blueberries to get the most out of them. I mixed them with light and dark rum, citrus, lavender, Chambord, soda water, ginger ale, ginger beer… Nothing wowed. The rum overpowered the delicate blueberries. To bring out their intense flavor, they really need to be cooked.

It was time to try something else – blueberry juice. There are a few different blueberry juice blends, but I found a bottle of pure juice (R.W. Knudsen Just Blueberry Juice) at my local grocery, and it packed the blueberry punch I was after. Creme de cassis, a blackcurrant liqueur, gives the drink a little boost, and throwing everything into the blender makes a refreshing, not overly sweet seasonal cocktail.

This recipe took years off of my life and made me question my skills, but I can proudly say that this is a fine drink, my friends. And be careful: they go down easy!

 

Blueberry Rum Slush
4 servings

2 cups ice
2 cups blueberry juice
12 oz. ginger ale
1 cup white rum
½ cup creme de cassis
4 sprigs fresh rosemary to garnish

• Place the ice, blueberry juice, ginger ale, rum and creme de cassis in a blender and blitz until frothy. Pour into 4 large serving glasses.
• Slap the fresh rosemary between your palms to release the oils. Garnish each drink with a rosemary sprig and serve with a straw.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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Grilled: Smashed Chicken

Thursday, May 11th, 2017

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A whole bird roasted over an open flame is one of life’s simplest pleasures. This brick-smashed chicken recipe keeps it that way – simple, straightforward and satisfying. Rather than crushing the bird, the heated bricks lock in the flavor and help cook both sides more evenly. The key to this method is indirect grilling following by a swift, controlled sear to crisp the skin over direct medium-low heat. The result: a savory, piping hot chicken with skin so crunchy, it begs to be torn off and enjoyed as an appetizer.

 

Smashed Chicken
3 to 4 servings

1 3½- to 4-lb. whole chicken, giblets removed
3 Tbsp. room-temperature butter, divided
1½ Tbsp. kosher salt
½ Tbsp. freshly ground black pepper
Vegetable oil for greasing
Half a lemon
1 head garlic, halved crosswise

Special equipment: 2 bricks wrapped in aluminum foil

• Prepare a charcoal grill for high, indirect heat. Place the bricks next to the charcoal chimney to preheat.
• Spatchcock the chicken by using sharp kitchen shears to cut along both sides of the backbone and remove it. Fold the chicken open like a book, cracking the breastbone so the chicken lays flat on the work surface (you can ask your butcher to do this).
• Rub the chicken all over with 1½ tablespoons butter, then generously sprinkle with salt and pepper.
• Place chicken skin side-down over indirect heat. Use a heatproof glove or heavy-duty tongs to place 1 brick atop each half. Cover and grill 25 minutes.
• Set the bricks to the side, flip the chicken and place the bricks back atop the bird. Cover and cook 25 minutes.
• Place the lemon half and garlic halves over indirect heat.
• Brush the side of the grill over direct heat with vegetable oil. Remove the bricks and place the chicken skin side-down, cover and sear 10 minutes.
• Remove the chicken, lemon and garlic from heat. Let the chicken rest 10 minutes.
• Meanwhile, remove the grilled garlic cloves from their skins. Melt the remaining 1½ tablespoons butter in a small heatproof bowl. Whisk in the juice from the grilled lemon and 4 grilled garlic cloves.
• Drizzle the sauce over the chicken and serve with the remaining garlic cloves.

 

Matt Berkley is a contributing writer for Sauce Magazine. 

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Monday, May 1st, 2017

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This tortilla-pancake lovechild can be sliced and filled or topped with just about anything.

In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour, available at most international groceries), stirring constantly 1 minute. Cover the bowl with a towel and let rest 10 minutes.

Divide the dough into 8 equal portions and shape into 5-inch patties, ½-inch thick.

Heat a 12-inch cast-iron skillet over medium-high heat, brush lightly with vegetable oil, add 4 arepas and cook until golden brown with some charred spots, 4 to 5 minutes per side. Let cool on a wire rack and repeat with the remaining arepas.

Top with:
• Butter and agave

• Guacamole and cojita cheese

• Black beans and hot sauce

• Carnitas or barbacoa

• Nutella and crushed peanuts

 

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who also writes the online recipe column, Just Five.

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Grilled: Cilantro-Lime Swordfish Skewers

Thursday, March 2nd, 2017

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Thick, meaty swordfish steaks are ideal for grilling year-round. While more delicate fish needs to be coddled and carefully cooked in special grill pans, a rough and ready piece of swordfish can be tossed directly on a red-hot grill with no fear of flaking or falling through the grate. Fresh swordfish cuts are the key to these skewers, which feature bold sturdy fish marinated in a zesty, island-inspired cilantro-lime mix. Thread hunks of fish onto skewers with fresh veggies, and then quickly sear over a roaring hot grill. Consume an umbrella drink while grilling for proper effect.

 

Cilantro-Lime Swordfish Skewers
4 to 6 servings

4 Tbsp. olive oil
4 cloves fresh garlic chopped
Juice of 1 lime
2 Tbsp. soy sauce
½ tsp. kosher salt
½ tsp. freshly ground black pepper
4 ½-pound swordfish steaks, cut into large pieces
1 bell pepper, cut into large pieces
1 large zucchini, cut into large pieces
½ large red onion, cut into large pieces
12 cherry tomatoes
2 Tbsp. chopped cilantro

• In a large bowl, whisk together the olive oil, garlic, lime juice, soy sauce, salt and pepper. Add the swordfish pieces, stir to coat and refrigerate 30 minutes.
• Prepare a charcoal or gas grill for high, direct heat.
• Thread skewers with the fish, bell peppers, zucchini, red onion and tomatoes, alternating between the fish and vegetables as desired. There should be 4 pieces of fish per skewer.
• Lightly oil the grill surface. Place 4 skewers over direct heat and sear 6 minutes. Flip, then grill another 6 minutes, until the fish is firm. Repeat with the remaining skewers. Garnish with the cilantro and serve.

 

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Baked: Sriracha Crackers

Thursday, February 23rd, 2017

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Since I usually bake sweet cookies, I wanted to try my hand at savory crackers. The spicy Sriracha kick is nicely balanced with some coarse sugar sprinkled on top. It’s a simple, savory snack that’s great to have around when you’re feeling peckish.

 

Sriracha Crackers
Adapted from a recipe at The Fairy Kitchen
15 to 20 crackers

2 Tbsp. Sriracha
1 Tbsp. dark soy sauce
½ cup cream cheese
1/3 cup room-temperature salted butter
1 1/3 cup flour, plus more if needed
1 egg
1 Tbsp. coarse sugar

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the glaze by whisking together the Sriracha and soy sauce together in a small bowl. Set aside.
• In a large mixing bowl, combine the cream cheese and butter with a wooden spoon. Add the flour and the egg and stir to combine, then mix with your hands and form into a ball, adding more flour if the dough is too sticky.
• Transfer to a lightly floured work surface and flatten into a disc, then roll to ¼-inch thick.
• Use a cookie cutter to cut out desired shapes and place on the baking sheet, leaving about 1 inch between crackers. Bake 10 minutes.
• Brush each cracker with the Sriracha glaze and sprinkle with the sugar.
• Bake another 8 minutes, until the cracker bottoms are brown. Let cool completely on a wire rack to crisp before serving.

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Grilled: Smoked Whiskey Wings

Friday, February 3rd, 2017

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Rich wood smoke and serious heat from a homemade dry rub send these chicken wings into another stratosphere – and soaking them in whiskey certainly doesn’t hurt either. An extended bath in a boozy marinade helps keep the wings plump and moist throughout the smoking process. Simple enough to pull off in an afternoon, these gorgeously charred babies make for a wonderful alternative to traditional deep fried or grilled wings.

 

Smoked Whiskey Wings
4 to 6 servings

4 cups water
¼ cup bourbon or mild American whiskey
4 lbs. chicken wings, drumettes and flats separated
2 tsp. cayenne pepper
2 tsp. chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
2 tsp. kosher salt
2 tsp. onion powder
2 tsp. paprika
2 tsp. sugar

• In very large bowl, stir together the water and whiskey. Add the wings, cover the bowl with plastic and refrigerate 8 hours or overnight.
• Remove the wings from the marinade and pat dry with paper towels. Discard the marinade.
• In a small bowl, make a dry rub by combining the remaining ingredients. Liberally coat the wings in the dry rub.
• Prepare a charcoal grill or smoker for medium-low indirect heat, around 300 degrees. When the coals are gray, add 1 cup hickory or apple wood chips. Place the wings over indirect heat, arranging the larger pieces closest to the fire. Cover the grill and smoke 40 minutes. Add another 1 cup wood chips, cover and smoke another 40 minutes, adding fresh charcoal as needed.
• Remove the wings and cover with foil until ready to serve.

 

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