Tomato Sauce Recipe

INGREDIENTS:

3tablespoons olive oil
1 large yellow onion, finely chopped (¾ cup)
3cloves garlic, finely chopped
1 large celery stalk, finely chopped (¾ cup)
3teaspoons salt, divided
2teaspoons dried oregano
1tablespoon tablespoon tomato paste
3 28-ounce cans whole tomatoes and their juice
1teaspoon sugar
2tablespoons butter

DIRECTIONS:

1. Cook olive oil, onion, garlic, celery, and 2 teaspoons of salt in a large saucepan over low heat for 15 minutes, being careful not to brown. This step, called “sweating,” develops layers of flavor and should not be rushed.

2. Add oregano and tomato paste and cook for 1 minute, being careful not to burn. Tomato paste adds the concentrated flavor you’d get from slow roasting the tomatoes.

3.Add tomatoes, their juice, and sugar to the saucepan. With an immersion blender, break down the sauce. (Alternatively, simply crush tomatoes with your hands before adding to the pot).

4. With the pot partially covered, simmer the mixture over low heat for 30 minutes. Stir in the remaining salt. Add the butter, stir until melted.

Plus three variations:

1. Add a Parmesan rind to the sauce when you’re simmering the tomatoes. Much of it will dissolve, adding a layer of salty cheese flavor. Be sure to discard any rind remains after simmering.

2.Stir in one tablespoon of washed capers during Step 1 (the sweating phase), which will add a dash of salty acidity that will brighten and intensify the sauce’s tomato flavor.

3. Add a dollop of anchovy paste while stirring in the butter. Available in shelf-stable tubes near the canned fish section of your grocery store, it adds a delightful salty-meaty flavor to foods (not fishiness!).

Potato Patty sticks

INGREDIENTS:

3 medium-large idaho potatoes
1 stale dinner roll or 2 equally stale slices of bread
1 teaspoon Garam masala (adjust to your preference)
Salt to taste
2 tablespoons Chopped cilantro (or dill)
1 - 2 tablespoons fresh squeezed Lime juice
Oil for pan frying

DIRECTIONS:

1. Boil the potatoes, cool, peel and mash into a bowl. Soak the dinner roll in water, squeeze thoroughly, crush and add to the potatoes. Add the Garam masala, salt, cilantro and lime / lemon juice. Mash well into a crumbly 'doughey' consistency. divide into 12 and shape each portion into a cylindrical shape. Flatten to further shape into a rectangular stick (this helps the sticks brown evenly on all 4 sides). 


2. Heat oil in a cast iron or non stick skillet and place 4 of the sticks at a time, cook evenly on all four faces until golden brown. (~ 1 minute each side on medium heat). Repeat with the remaining sticks. Serve with Tomato Ketchup.

Garlic Pork Meatball Stir Fry

Garlic Pepper Pork Meatball Ingredients:

• 1 1/2 pounds ground pork
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 1/2 teaspoon fresh cracked black pepper
• 1/2 cup panko bread crumbs
• 1 egg, beaten

Stir Fry Ingredients:

• 1 teaspoon sesame oil 
• 1/2 medium yellow onion, sliced 
• 1 red bell pepper, seeds and veins removed, sliced
• 1 green bell pepper, seeds and veins removed, sliced 
• 3 cloves garlic, minced 
• 1/4 cup soy sauce 
• 2 tablespoons rice vinegar
• 1/2 teaspoon ground ginger
• 3/4 cup water, divided 
• 2 tablespoons flour 
• 1 tablespoon sesame seeds
• 3 green onions, diced

Instructions:

1. Make the meatballs by combining all ingredients together in a bowl. Mix well. Roll into approximately 20 meatballs. 
2. Cook meatballs in a large skillet over medium heat until browned and cooked through 5 - 7 minutes. Place meatballs on a plate and set aside. 
3. In same skillet, heat sesame oil over medium-high heat. Add in onion, red pepper, green pepper and garlic. Add in soy sauce, rice vinegar and ginger. Stir. 
4. Whisk together 1/2 cup water and flour. Slowly pour into the stir fry and stir veggies to coat. Return meatballs to the pan and stir to coat in sauce. If sauce is too thick add remaining 1/4 cup water. Cook 2 minutes. 
5. Sprinkle with sesame seeds and green onions. Serve.

Enjoy!

Grilled Chicken and Corn with Jalapeño-Lime Dressing

INGREDIENTS:

JALAPEÑO-LIME DRESSING:

• 1/2 cup plus 2 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced jalapeños (with seeds)
• 1 1/4 tablespoons kosher salt
• 1/2 teaspoon pepper

SALAD:

• 4 ears of corn
• 2 bunches scallions, halved
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• Four 6-ounce boneless, skin-on chicken breasts
• 1 tablespoon rosemary leaves, chopped
• 1 pint Sun Gold tomatoes, halved
• 1/4 cup thinly sliced basil
• Chopped chives and finely grated lime zest, for garnish

HOW TO MAKE THIS RECIPE:

1. 1. MAKE THE DRESSING In a bowl, whisk all of the ingredients.
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3. 2. MAKE THE SALAD Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
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5. 3. MAKE THE SALAD In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
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7. 4. MAKE THE SALAD Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
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9. 5. MAKE THE SALAD Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

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SUGGESTED PAIRING:

Dry, lime-scented Australian Riesling.

Scallop Fritters

INGREDIENTS:

• 1/4 cup pilsner beer
• 2 teaspoons baking powder
• 1 small jalapeño with seeds, minced
• Kosher salt and freshly ground pepper
• Tartar sauce and lemon wedges, for serving
• 1/2 cup yellow cornmeal
• 1/4 cup finely chopped red onion
• Vegetable oil, for frying
• 1/2 pound sea scallops, coarsely chopped
• 1/4 cup bottled clam broth
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 3 scallions, white and green parts, thinly sliced

HOW TO MAKE THIS RECIPE:

1. 1. In a large saucepan, heat 2 inches of oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeño.
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3. 2. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels. Serve with tartar sauce and lemon wedges.
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SUGGESTED PAIRING

Bradley makes these fritters with a pilsner batter, and they taste terrific when paired with a pilsner as well. Two good ones to search out: fresh, lightly bitter Brooklyn Brewery Brooklyn Pilsner and Victory Brewing Company's hoppy Prima Pils.

Daube de Boeuf with Belgian Ale

INGREDIENTS:

• 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
• Kosher salt
• Freshly ground white pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup plus 2 tablespoons canola oil
• 3 medium onions, thinly sliced
• 4 garlic cloves, minced
• One 12-ounce bottle Duvel or other Belgian golden ale
• 4 cups beef stock or low-sodium broth
• 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
• 10 new potatoes, cut into 1/2-inch pieces
• 2 large carrots, cut into 1/2-inch dice
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar

HOW TO MAKE THIS RECIPE:

1. 1. Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
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3. 2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
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5. 3. Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.

Guinness-Glazed Halibut

• Two 12-ounce bottles Guinness stout
• 1/3 cup honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot sauce
• Salt
• Four 6-ounce skinless halibut fillets
• 4 large carrots, cut into 2-by-1/2-inch sticks
• Extra-virgin olive oil, for brushing
• Freshly ground pepper

HOW TO MAKE THIS RECIPE

1. 1. In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature.
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3. 2. In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze.
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5. 3. Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute.
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4. Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with pepper. Broil about 4 inches from the heat until richly browned and just cooked through, about 4 minutes. Transfer the halibut to plates and serve with the Guinness-glazed carrots.

Ranch Dressing Popcorn

INGREDIENTS:

• 1/4 cup plus 2 tablespoons buttermilk powder
• 1/4 cup nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 5 quarts of buttered popcorn

HOW TO MAKE THIS RECIPE:

1. 1. In a food processor, pulse the first five ingredients to a fine powder. Toss with buttered popcorn and serve.

Dill Pickle Popcorn

INGREDIENTS:

• 1 tablespoon coriander seeds
• 1 tablespoon kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dill seed
• 1/2 teaspoon citric acid (See Note)
• 1 teaspoon dried dill
• 5 quarts of buttered popcorn

HOW TO MAKE THIS RECIPE:

1. 1. In a spice grinder, pulse all of the ingredients to a fine powder. Toss with buttered popcorn.