We're almost at the end of Summer, so if you haven't packed a scrumptious snack and headed to a movie in the park, outdoor concert, or nearby beach, gather up your family and friends, grab your favorite portable picks, shove them in a cooler, and head out! Actually, on second thought, don't just shove them in a cooler. There's a right way to do it. Find out how when you keep reading.
Posts for September 7th 2012
Aside from an ice-cold refreshment, nothing goes better with Summer grilling than an array of fresh sauces and homemade condiments. It's true: a brushstroke of tangy barbecue sauce on ribs or a dollop of aioli on a burger adds a mouthfeel and an element of excitement to basic Summer staples like grilled meats and vegetables.
Italian salsa verde is, in my opinion, the most underrated of condiments. It's oft-overlooked in favor of its tomatillo-based Mexican counterpart, but the ingredients are entirely different. Think of this version as a more piquant, less garlicky rendition of chimichurri — a little drizzle colors any food with a brightness that's not unlike a ray of sunlight on a breezy Summer day.
Try this five-minute sauce for yourself, and you'll see that its great fresh-pulled mozzarella, just-picked heirloom tomatoes, grilled pattypan squash, charred steak, barbecued chicken — heck, probably your old leather boot. See for yourself when you read more.
- Trend much? Eighteen restaurant cookbooks are coming out this Fall — Eater
- An exotic meats dinner in Kansas nixes the idea of lion meat — Kitchen Daily
- Top Chef Masters is heating up — Zagat
- Workers have beef over In-N-Out's hiring practices — Grub Street LA
- Fried bacon-wrapped cinnamon roll, anyone? — Delish
- The best apples for baking — MyRecipes
- Must make: Greek-style grilled octopus — Hunter Angler Gardener Cook
The beantime is, I've decided, that stretch of days after making a giant pot of red beans during which this debate is always on your mind: Do I freeze them? Keep eating bowls of beans and rice? Or think of some interesting things to do with them? Usually, in our house, we freeze a portion and keep eating red beans at every meal, in some form. Burritos made from red beans, rice, and cheese, or a quesadilla with red beans, cilantro, and pepper jack are two common things we use them for, but huevos rancheros is undoubtedly my favorite. Plus you can eat it any old time of day! It's a super-easy dish to make, and I've got a couple lil' twists to share.
First, turn your red beans into "refried" beans: place them in a wide-mouthed pot or skillet, and let them simmer away, uncovered, for about 10 minutes. They'll thicken up considerably; you can also mash them a bit in the pan for more of a refried-bean texture. If you don't have leftover beans, just heat up a can of refried beans or regular beans (season them well) that you mash into a paste.
With ripe fruits and vegetables in abundance right now, it's impossible to imagine the possibility that Winter could be around the corner. That's why, while you've got it good at the market, you should take the time to preserve Summer's bounty at home to make anything — fruit jams, dill pickles, canned artichokes, hot sauce, you name it! — that fits inside a can.
If you're new to canning, be sure to start by gathering all the right canning equipment essentials, then read through our instructions for processing cans; the technique can be applied to anything that's piled in a jar. (If you're more of a visual learner, we've got you covered, too). Still feeling intimidated? Then skip the sealed-can process — just be sure to consume everything within two weeks.
Ready to start jamming to preserves and pickles? Get inspired with these recipes.
With the help of tart lemon and creamy yogurt, this cake from yupitsmabel is moist and delicious.
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.