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Grilled Shishito Peppers

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Grilled Shishito Peppers

Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers.   Delicately sweet and usually mild, they are an easy snack to throw on the grill. Simply toss with olive oil, cook on a hot grill, and sprinkle with togarashi (a Japanese spice mix) and coarse salt. Chowhound

  • 1/2 pound shishito peppers, washed and thoroughly dried<br /><br />
  • 1 tbsp olive oil<br /><br />
  • 1/4 tsp togarashi<br /><br /> (Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets.<br /><br />)
  • Coarse sea salt, such as fleur de sel or Maldon<br /><br /> (Sprinkling coarse sea salt over the grilled peppers gives them a nice crunch and burst of flavor. <br /><br />)

  1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

  2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

  3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

French Green Bean Salad

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French Green Bean Salad

Green beans stampede into farmers’ markets in the summer. Among the many varieties you’ll see, haricots verts are best known for their delicate flavor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that’s needed to serve this salad. Chowhound

  • 2 tbsp finely chopped shallot (from 1/2 of a small shallot)<br /><br />
  • 2 tbsp white wine vinegar<br /><br />
  • 1 medium garlic clove, minced (about 1 teaspoon)<br /><br />
  • 1 pound haricots verts<br /><br /> (Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.<br /><br />)
  • 1 tbsp Whole-Grain Dijon Mustard<br /><br />
  • 1/2 tsp kosher salt, plus more as needed<br /><br />
  • 1/8 tsp freshly ground black pepper, plus more as needed<br /><br />
  • 1/4 cup extra-virgin olive oil<br /><br />
  • 2 tbsp capers, drained and finely chopped<br /><br />
  • 1 tbsp finely chopped fresh Italian parsley leaves<br /><br />

  1. Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.

  2. When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside.

  3. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.

Festive Bean ‘n’ Pepper Bundles

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Festive Bean ‘n’ Pepper Bundles

A beautiful, interesting way to prepare vegetables for a holiday dinner. The flavor pairs well with a variety of entrees. Judith Krucki – Taste of Home

  • 1 pound fresh green beans, trimmed<br /><br />
  • 1 pound fresh wax beans, trimmed<br /><br />
  • 2 tbsp chicken bouillon granules<br /><br />
  • 1/2 tsp garlic powder<br /><br />
  • 3 medium zucchini<br /><br />
  • 2 medium sweet red peppers, julienned<br /><br />
  • 1/4 cup butter, melted<br /><br />

  1. In a large saucepan, combine the beans, bouillon and garlic powder; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain.

  2. Cut zucchini into 1/2-in. slices. Hollow out centers, leaving 1/4-in. rings; discard the centers. Thread beans and peppers through squash rings.

  3. Place in a greased 15x10x1-in. baking pan; drizzle with butter. Cover and bake at 350° for 15-20 minutes or until zucchini is crisp-tender.

Summer Colors and Themes

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Summer Colors and Themes 

| Bambi Northwood-Blyth by Hunter & Gatti for Vanity Fair Italy – May 30th 2018 |

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Bambi Northwood-Blyth by Hunter & Gatti for Vanity Fair Italy – May 30th 2018

Deep South Barbecue Ribs

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Deep South Barbecue Ribs

These tender, oven-roasted ribs are basted with our Melting Pot Barbecue Sauce, a sweet and tangy mix of several regional Southern sauces. The recipe includes tomatoes, light brown sugar, vinegar, and yellow mustard. It may not be for pit-loving purists, but it’s undeniably good. Bring it out at your next barbecue and impress your friends and family

RIBS

  • 2 slabs 2 1/2- to 3-lb. slabs St. Louis-style pork ribs (about 10 bones each)

SOUTHERN BBQ DRY RUB

  • 1/3 cup kosher salt
  • 3 tbsp black pepper
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp light brown sugar
  • 2 tbsp dried oregano
  • 1 teaspoon cayenne pepper

MELTING POT BBQ SAUCE

  • 1 1/2 pounds pounds cherry tomatoes
  • 3 cups chopped yellow onions (about 2 medium onions)
  • 2 garlic cloves, minced (about 1 tsp.)
  • 3 tbsp salted butter
  • 1/2 cup packed light brown sugar
  • 1 1/2 cup white vinegar
  • 1/4 cup yellow mustard
  • 2 tbsp Worcestershire sauce
  • 1 teaspoon black pepper

  1. Step 1

    Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel.

    Step 2

    Make the Southern BBQ Dry Rub: Combine all ingredients in a medium bowl or large zip lock plastic bag. (You will have about 11/4 cups dry rub.) Divide Southern BBQ Rub evenly among slabs, rubbing on both sides of each (about 3/4 cup). Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.

    Step 3

    Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes. Increase oven temperature to 450°F. (Do not remove ribs from oven.)

    Step 4

    While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.

    Step 5

    Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)

    Step 6

    Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.

Honey Lilac Posset

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Honey Lilac Posset

Dating back to the middle ages, the posset is making a comeback. Like a custard crossed with a pudding, it’s perfect when you want to whip up a special dessert with minimal effort. It’s made with three ingredients, honey, lilac-infused cream and lemon juice. – Gather Victoria

  • 4 Cups cream (heavy or regular whipping cream both work)
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 2 cups cups fresh lilac blossoms (be sure to remove all stems, especially from the Lilac & Elderflower…and if you’re using lavender, you’ll need just half a cup!)
  • wee pinch of salt & cardamom (if you’re so inclined)

Night Before

  1. Remove all stems from your half of your lilac blossoms. Soak these in cream overnight or at least 4 hours. You can also gently warm on a warming burner.
  2. Strain lilacs from cream before using.

Next Day

  1. Remove the rest of the petals of the rest of your blossoms. (You could do all the petals at once but I like to keep the blossoms as fresh as possible.)
  2. Mix honey and cream together, heat to a gentle boil over medium-high heat. Stir to make sure honey and cream are well combined. You do not want a roiling boil – just a few light bubbles. A heavy boil will spoil the cream!
  3. Reduce to a simmer for 3 minutes, and keep stirring! Then add lemon juice and stir some more.
  4. Remove from heat, let cool slightly, and then mix in the other half of your blossoms. Allow to infuse for ten minutes.
  5. Strain off flowers and pour your cream mixture into small jars or ramekins.
  6. Cover tightly and chill overnight (or at least 4 hours).
  7. Some say you can stick in the freezer for 30-40 minutes (if you’re in rush to sample your just desserts) but we’ve both found they won’t decently set unless left for 24 hrs.

Watermelon Feta Appetizer Bites

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Watermelon Feta Appetizer Bites

These Watermelon Feta Appetizer Bites make a perfect appetizer for summer.  Made with watermelon, feta, and topped with a balsamic glaze.  Add A Pinch

  • 2 cups cubed watermelon
  • 1 (10-ounce package) Feta cheese, cut into cubes
  • balsamic glaze
  1. Assemble watermelon feta appetizer bites by layering a cube of watermelon, then feta cheese, and then topping it with another cube of watermelon onto a cocktail skewer or toothpick.
  2. If making ahead of time, store in an airtight container in the refrigerator until about 15-25 minutes before serving.
  3. Just before serving, drizzle with balsamic glaze.

Make-Ahead:Prepare Watermelon Feta Bites without adding the balsamic glaze drizzle. Store, in an airtight container or covered with plastic wrap, in the refrigerator for up to 3 days. Before serving, drizzle with balsamic glaze.

Patriotic Holidays USA

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Patriotic Holidays in United States of America.  Celebrating the National Holidays.

Red White and Blue Vodka Lemonade Slush

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Red White and Blue Vodka Lemonade Slush

Celebrate your patriotism with a refreshing and colorful slush made with grenadine, blue curacao, and spiked lemonade.  Homemade Hooplah

  • 1 cup Grenadine
  • 1 cup Blue Curacao
  • 1 cup Vodka
  • 1 cup Lemonade

  1. Using a food processor, crush mix 3 cups of ice and grenadine syrup together until slushy. Note: You need this layer to be extra thick, so if needed, add up to 1 cup more ice and blend. When finished, set aside.

  2. Repeat the step for the Blue Curacao, blending with 3 cups of ice until slushy. Like the last layer, you want this to be extra thick. If needed, add up to 1 more cup of ice and blend. Set aside.
  3. Add vodka, lemonade, and remaining 3 cups of ice to the blender and mix until slushy. It’s not as important for this layer to be thick, but it should be comparable to the others. Add up to 1 more cup of ice if needed. When finished, set aside.

  4. Prepare drinks by layering the flavors in this order: grenadine, blue curacao, and finish with the vodka lemonade on top.  Serve immediately.

| Julia van Os by Christian MacDonald for Vogue Paris June-July 2018 |

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Julia van Os by Christian MacDonald for Vogue Paris June-July 2018