Reggae Rum Jerk Seasoning...Ya Mon!!!

When I think Jamaica, I think of five things: reggae music (esp. Bob Marley), bobsledders, Red Stripe Beer, rum and jerk seasoning. If you haven’t had jerk then you haven’t tasted Jamaica!

Jerk is simply a process for spicing and grilling. Most people think of chicken when they hear “jerk”, but in reality you can also jerk other meats (beef, ostrich, buffalo), shellfish and vegetables.

There are thousands of different variations of jerk, but one thing is for sure, jerk is a key staple in Jamaican cuisine. I am willing to bet that every Jamaican has their own special family recipe for jerk that they will argue is the best.

I have seen variations of jerk recipes from a few ingredients to others with several dozen ingredients. I have also seen recipes with dried ingredients and other with fresh ingredients and still others with a mix of dry and fresh ingredients.

This recipe does use fresh ingredients so it will have a limited shelf life compared to dried ingredient versions. It is an easy recipe that requires very minimal effort to make. In fact, all you really need to do is measure the ingredients and let the food processor or blender do the rest of the work!

I particularly like this recipe because along with the traditional ingredients you would find in a jerk recipe, this one also incorporates rum as an ingredient, making it… well… even more Jamaican in my book!

Turn up the reggae, open yourself a cold Red Stripe and great ready for your taste buds to dance!

Ingredients:

• 5 small hot peppers (jalapeno preferred – can use other hotter if desired)
• 1 medium red onion, chopped
• ¼ cup green onion/scallion tops, chopped (green part)
• 2 tbsp olive oil or canola oil
• 4 tsp white pepper
• 2 tsp salt
• 1 ½ tsp thyme, dried
• 1 tsp allspice, ground
• ½ tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• 1 splash of flavorful rum (your choice)

Process: Place all ingredients in blender or food processor and mix on high for 15 pulses.

After thoughts: I have made this recipe traditionally with regular light or dark rum. It never occurred to me when cooking to try spiced or flavored rum like coconut or mango. If any one does try this, let me know how it turns out!

Arugula Bruschetta with Walnut Pesto

Here is another crowd pleaser. Use as a party appetizer or as a quick meal for yourself when you just don't feel like cooking.

The addition of the sun-dried tomatoes to the pesto adds a great layer of sweetness that is very pleasing and a bit different.

Make sure to make lots of extra pesto. It will keep for about five days in the refrigerator. Use the extra pesto to enhance soups or use over your favorite pasta.

Ingredients

• 8 baguette slices
• 1 1⁄2 cups extra virgin olive oil
• 1 cup walnuts
• 3⁄4 cup grated Parmigiano-Reggiano cheese
• 3⁄4 cup sun-dried tomatoes
• 1⁄2 cup baby arugula leaves
• 2 tbsp unsalted butter

Process

Pesto Preparation

1. In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun-dried tomatoes, and 3⁄4 cup of the olive oil
   
   
2. Pulse until the sun-dried tomatoes are pureed. Add the remaining oil and process until smooth, about 15 seconds.
   
   
3. Transfer to a bowl and refrigerate until ready to use (Note: there should be at least 1⁄2 inch of olive oil that sits on top of the pesto. If not add more olive oil)
   
   
4. Bring to room temperature and stir thoroughly before serving

Bruschetta Preparation

1. Cut baguette into 1/2 inch thick slices - cut diagonally
   
   
2. Toast the baguette slices until crisp and lightly browned
   
   
3. Spoon about 2 tbsp of pesto over each baguette slice so that the bread is covered (crust to crust) with a thin layer of pesto
4. Top with a few arugula leaves and serve immediately

Grilled Corn - The How To?

This be the season for Grilled Corn!

It's part of the summer bounty ... and a rich bounty indeed.

While most opt to boil corn, I would like to urge you to consider grilling corn as an alternative. It is very easy and adds another dimension to the richness of fresh corn.

Below is a quick primer on a few approaches to proper grilling of corn on the cob.

Option 1: Indirect Method

This method will roast the corn without infusing too much smoky flavor

• Husk the corn and wrap individually in foil
• Place on the grill for about 12 minutes
• Turn a few times to make sure all sides get cooked

Option 2: Direct Method

This method cooks the corn directly on the grilling surface where the corn will gather a roasted smoky flavor.

• Husk the corn
• Rub the ears lightly with butter or olive oil
• Place on the grill for about 7 to 10 minutes
• Turn often until they begin to brown

Bonus: Lime Butter Sauce

Ditch the basic butter and replace it with this great lime-flavored compound butter.

This simple butter enhancement elevates common corn on the cob to a whole different dimension. The butter can be made up to two days in advance and stored in the refrigerator. Just melt butter and brush over cobs before grilling.

Ingredients

• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon grated lime rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper

Process

Combine butter, rind, juice, salt, and pepper in a small bowl

Store up to two days in refrigerator

Guac That Rocks! Guacamole Two Ways - Part 2 - Caribbean Guacamole

This is the second part of a two part series. Please see yesterday for first part of series.

This is a zesty and fun guacamole. The flavors derived from the ingredients are nothing short of pure Caribbean. If you are looking to sport an Island Style menu make sure to include this in your menu planning. Pairs well with jerk chicken, grilled fish or just serve with tortilla chips or plantain chips.

Ingredients:

• 1 ripe avocado, peeled, seeded and diced (California Hass preferred)
• 1 ripe mango, peeled, seeded and diced
• 1 ripe papaya, peeled, seeded and diced
• 1 jalapeno pepper, peeled, seeded and finely diced
• 1 cup red onion, diced
• 2 tbsp lime juice (fresh preferred)
• 2 tbsp cilantro, chopped
• ¼ tsp lime zest (green part of peel)
• ¼ tsp salt
• ½ tsp white pepper (or black pepper in a pinch)
• ½ tsp Pickapeppa sauce or hot sauce

Process:

Combine all ingredients in a food processor and pulse until slightly chunky. Do not over process. Cover and refrigerate for 2 hours or more to allow flavors to set. Garnish with mango/papaya slices or cilantro.

Guac That Rocks! Guacamole Two Ways - Part I - Traditional Mexican Guacamole

When I think about exotic places, I think of being on a secluded beach in Mexico… white sandy beaches, clear water and blue skies. As I chill out on a beach chair with an ice cold Corona with lime (in hand) and a hearty bowl of fresh guac and chips to my other side, I contemplate nothing but the moment!

Let me say right off the bat, if your impression of guacamole is the pre-made stuff from the grocery store, then you have not had guacamole. It would be like saying that fast food is fine dining (which we all know is not the case).

In general, avocado is a simple fruit (not vegetable) to work with. While sometimes getting the bum wrap for being high in fat, you might want to re-consider what you think about avacados. They are good sources for Lutein, Vitamin E, Glutathione, Beta-sitosterol, Monounsaturated fats, Folate and Potassium. Check out the Avocado Grower Board for more good stuff on avocados.

The trick to making nice looking guacamole is to introduce an acid, either lemon or lime, to stop the avocado “meat” from oxidizing and turning brown. Oxidation doesn’t affect the taste, but does impact its look, and since you eat with your eyes first, appearance is very important.

I offer you two preparations for guacamole. While my preference is towards chunky or rustic style, if your liking is towards a smoother blend, don’t let me stop you! You can prepare guacamole in a food processor or blender. If you want to go rustic, a fork will do the job and save you clean up time!

Ingredients:

• 1 ripe Avocados, peeled and seeded (California Hass preferred)
• ½ cup onion diced (Vidalia onion preferred)
• ¼ cup cilantro, finely chopped
• 1 tsp garlic, minced (or more to taste)
• 1 tsp hot sauce (or more to taste)
• 1 juice of one lime (or lemon)
• Salt and pepper to taste

Process:

1. Seed and peel avocado and cut (or process)
   
   
2. In a medium bowl combine all ingredients and fork mash
   
   
3. Cover and let sit in refrigerator for at least 2 hours to allow flavors to set
   
   
4. Garnish with chopped tomato, chopper jalapeno pepper or cilantro
   
   

Note - while it is not necessary, If using food processor or blender, combine all ingredients and pulse until slightly chunky. Do not puree.

Tamarind Tequila Glaze for Roasted or Grilled Chicken

Little known fact, although tequila is much more Mexican than Caribbean, the agave cactus that is used for making tequila has made its way to the Caribbean. All over the hillsides of the Caribbean islands you will find the agave cactus.

Tamarind is a sharp flavored fruit. You can get tamarind juice concentrate in the ethnic section of your local grocery store or at your local Caribbean or Middle East grocery or purchase online.

Ingredients:

• ½ cup tequila
• ¼ cup tamarind juice concentrate
• ¼ cup lime juice (fresh preferred)
• 1 serrano or jalepeno pepper

Process:

1. Seed and remove ribs from peppers and finely mince
   
   
2. Combine all ingredients in bowl
   
   
3. Marinade meat overnight before roasting or grilling
   
   
4. If roasting, you can mix pan drippings with arrowroot, corn starch or flour to desired thickness to use as a sauce or gravy

Chile-Citrus Compound Butter

In short, compound butters are nothing more than softened butter mixed with aromatics and seasonings. You form the ingredients into a “log” that gets frozen or chilled. When you need some, slice with a heated knife and you have insta-sauce!

Compound butters are especially good on vegetables, breads, fish, chicken and beef. I am particular to compound butters because you can make them in advance and use them as you needed right out of the freezer with no fuss. Nothing fancy nothing complicated, just slice and dress the meal! With this recipe we see those dominant island flavors of chili and lime married with cumin and hot pepper to provide that intense, but subtle, island taste.

If you are looking to change it up a bit, feel free to substitute lemon zest, orange zest or grapefruit zest for the lime zest noted in this recipe. This particular recipe is great with grilled fish steaks or chicken breast or any plain vegetable grilled. Also do not forget a nice slather on fresh bread or bagel!

Ingredients:

8 tbsp softened (not melted) unsalted butter
2 tbsp lime zest (fine grating)
1 tsp cumin
1 jalapeno pepper

Process:

1. Remove the seeds and membrane from the jalapeno and finely dice the pepper flesh
   
   
2. Combine all ingredients
   
   
3. For long term use, form into a log with plastic wrap and freeze. Use a heated knife to cut portions as needed.

Garlic Scape Pesto

For all you garlic scape fans (old and new) here is a recipe that I have seen on other blogs and articles in cyberspace. It's an intriguing recipe that leaves a fair amount of room for creativity.

The substitution of garlic scape for garlic that is traditionally used in pesto, leads to a much milder and less pungent pesto. Make no mistakes, the pesto still has body but in a more gentle way. Use this variation as you would any other pesto on proteins or pasta. This recipe will keep up to one week in the refrigerator in an air-tight container.

Ingredients:

• 1 cup garlic scapes (about 8 or 9 scapes),
• 1/3 cup walnuts or pine nuts
• 3/4 cup olive oil
• 1/2 cup grated Parmigiano or other similar cheese of choice
• 1/2 tsp salt
• black pepper to taste

Process:

1. Remove the top flowery part of the garlic scape and cut into 1/2 inch slices
   
   
2. Place garlic scapes and nut (of choice) in food processor until well combined and somewhat smooth
   
   
3. Slowly drizzle in oil and process until integrated
   
   
4. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl
   
   
5. Add cheese, salt and pepper to taste

What to do with all the Hot Peppers?

This one goes out to all the chili heads out there. Ever find yourself in a situation where you got more hot peppers than you can use. This usually happens to me midsummer as all of my friends gardens start to provide an abundance of hot peppers.

In the spirit of nothing going to waste, here is a simple base recipe that you can use with any hot pepper to make a simple pepper sauce that can be used in place of a traditional red hot sauce.

If you are a brave soul, feel free to dip in and eat the pickled peppers. If you don't eat the peppers, you can usually refill the bottle with vinegar three times before you need to swap out the peppers.

This is a seriously "old school" recipe with roots deep in Mexican/Cowboy cookery that is a whole lot easier than making "Tabasco like hot sauce". Depending upon where you travel, the pepper used will change but the recipe is all the same.

The recipe will keep for six months in the refrigerator. Given its long shelf life, I usually like to make a few additional bottles to gift to friends. After all if you are going to make the effort!

Few notes on the recipe:

1. Do not use distilled white vinegar (YUCK)... use a white wine vinegar
   
   
2. Store mixture in a glass container with a non-metallic lid (to avoid the vinegar eating at the metal and discoloring the liquid)
   
   
3. Use a container with a mouth large enough to accommodate the pepper you want to use in whole form
   
   
4. You will need to sterilize the jars - no big deal. Two ways you can do it: (a) clean the bottles with boiling water or (b) place the jars on the bottom rack of the dishwasher and run with heat dry. Either way will sterilize the bottles. If you are not planning on doing this right away, place aluminum foil over the mouth of the bottle. Careful not to touch the foil side that will be inside the mouth of the bottle.

Ingredients:

• 1/2 cup fresh chili peppers of your choice
• 1/2 cup white vinegar

Process:

1. Stuff the peppers into the jar - more the merrier without crushing the peppers
   
   
2. Boil the vinegar in a small saucepan on low heat until the vinegar steams - avoid boiling the vinegar
   
   
3. Pour the vinegar into the jar to the top of the chilies
   
   
4. Allow the mixture to sit for at least one day prior to using

Fresh Thyme and Oregano Marinade

What can I say... Oregano and Thyme - classic combination...yum! The mixture of these herbs provides a refreshing taste to everything it coats.

I love this marinade because its easy, tasty and highly versatile. It works well with just about anything from proteins to salads to veggies - on and off the grill.

Ingredients:

1 cup extra-virgin olive oil
1/2 cup packed fresh oregano **
1/3 cup freshlemon juice*
1/3 cup dry white wine
1/4 cup packed fresh thyme leaves
1 medium yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Process:

Combine in blender until mixture is smooth - dont over blend (about 60 to 90 seconds). Place in fridge until ready to use. Will store for 2 to 3 days.

* About two fresh lemons
** use only the leaves and tender stems from the oregano

Tzatziki

Simple and refreshing, Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

You can serve it immediately upon preparation or as many prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. It can be served chilled or at room temperature. Accompany with fresh bread, veggies or as a side sauce.

Ingredients:

• 1 cucumber, unpeeled and seeded
• 1 pint plain yogurt**
• 1/2 cup sour cream
• 1 tbsp plus 1/2 teaspoon kosher salt
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Champagne vinegar or white wine vinegar
• 1 tbsp good olive oil
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced fresh dill
• freshly ground black pepper

Process:

1. Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
   
   
2. Grate the cucumber and toss it with 1 tablespoon of kosher salt - place it in another sieve and set it over another bowl
   
   
3. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain
   
   
4. Transfer the thickened yogurt to a large bowl
   
   
5. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt
   
   
6. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, remaining salt, and pepper

** can be low fat or whole milk yogurt

Fresh Ginger Sesame Dressing

Asian cookery is very different than classical western cookery. The complexity of flavors achieved by Asian cookery are powerful and done with simplicity.

This dressing is a bit more hearty than your "traditional out of the jar" dressing and is packed with lots of flavor. I tend to think of this as a highly universal dressing that can be used on leafy green salads, rice salads, Asian pasta salads, steamed veggies or as a marinade for barbecue chicken. Not sure you can get much more universal than that!

The tang of the vinegar, the nuttiness of the sesame and the heat of the ginger and garlic come together in a way that will get your taste buds dancing. The recipe will keep for up to five days in an air tight container in the refrigerator.

Ingredients:

2 garlic cloves, minced

6 scallions - whites only - finely chopped

2 inch piece of fresh ginger - peeled and grated

4 tbsp rice wine vinegar

2 tbsp low salt soy sauce

2 tbsp sesame oil

2 tsp packed brown sugar or brown sugar substitute (Splenda)

Process:

Whisk all ingredients until blended. Adjust to taste.

Grilled Summer Veggies and Pasta in a Warm Goat Cheese Sauce

Here is a n easy grilled veggie recipe to celebrate the summertime bounty. The recipe is particularly appropriate since it uses several of the ingredients that are in season right now. However, this recipe is flexible to what is in season.

The recipe calls for goat cheese which creates an instant creamy sauce when tossed with the warm pasta. If goat cheese is not your thing - substitute with ricotta.

This is the perfect dinner for those perfect to eat outside summer evenings. Just add a good bottle of wine and some artesian bread.

Ingredients:

1 lb short cut pasta (i.e.: Rotini)
6 oz fresh goat cheese (soft)
1 small summer squash - diced
1 small zucchini - diced
1 red bell pepper - diced
2 cups cherry tomatoes or other similar varieties - cut in half
1 cup green beans - one inch cuts
1/4 cup fresh basil - loosely packed and chopped
2 garlic cloves - minced
2 tbsp olive oil
Salt (kosher or sea)
Fresh pepper

Process:

1) In a large bowl, combine squash, zucchini, bell pepper, and green beans.

2) Add olive oil and salt/pepper to taste. Toss to coat.

3) On a medium-high heat grill in a vegetable basket/rack, add veggies and grill until lightly charred and tender (about 5 mins) - toss frequently

4) Remove veggies from grill and place aside - keeping warm

5) Prepare pasta to instructions on box

6) When pasta is al dente - drain pasta - retaining on cup of hot cooking water

7) Return pasta to pot and add tomatoes, basil, garlic and goat cheese (crumbled).

8) Add half of the cooking water and toss to create a creamy sauce. Add additional water to desired creaminess. Add salt and pepper to taste - season generously.

9) Place creamy pasta in serving bowl and top with grilled veggies. Lightly toss and serve immediately.

Sun Dried Tomato Vinaigrette

Not to get off on a rant but I am pretty much at the point of boycotting out of season tomatoes.

Knowing what a ripe, in season, locally grown tomato tastes like... I find it very hard to accept anything less. So for the better part of the year, I am looking for alternatives to the hard, mealy opaque things that they call tomatoes in the grocery store.

Sun dried tomatoes offer an alternative with their rich flavor. OK... not a perfect fit but a functional fir. Sun dried tomatoes, fresh mozzarella and basil are just not the same as the real deal. None the less, these little tomato "leathers" are versatile, packed with rich flavor, nutritionally beneficial and have an amazing shelf life.

With all the leafy greens that have been coming with the CSA, I thought that I would offer up this recipe as an alternative to the tomato dilemma I have shared with you.

In addition to salad greens, this recipe is excellent on pasta salads and even a replacement for canned tomato sauce. The vinaigrette can be served at room temperature or warmed - your choice. It will store for up to one week in the refrigerator in an air tight container making it available for multiple uses during the week.

Note: Not to contradict myself, this recipe does call for "fresh" tomatoes. For the purposes of the recipe, they are being used for liquid and texture and less for flavor.

Ingredients:

12 fresh basil leaves
8 sun dried tomatoes
2 tomatoes
2 cloves of garlic
2 tbsp olive oil
salt and pepper to taste
hot water - soaking liquid

Process:

1) Rehydrate the sun dried tomatoes in hot water for 20-30 minutes until soft

2) Seed and chop the tomato into rough cuts

3) Remove basil leaves from stems

4) When sun dried tomatoes are soft, remove - save the soaking liquid

5) Combine all ingredients in blender or food processor plus 6 tbsp of soaking liquid

6) Puree and adjust for taste. If the vinaigrette is too thick for your liking add additional soaking liquid with a little olive oil and mix to desired texture

Compound Butters = Quick Veggie Preparation

OK,OK... I know too much butter is bad for you.

But before you waste your caloric butter allowance on a piece of toast, you might want to think about a pat of compound butter on your freshly cooked vegetables.

Compound butters are another one of those easy to make and have on hand things in your kitchen to WOW your guests/family. As a quick dressing over fish or vegetables to a sauce with pasta and veggies, compound butters are a way to add flavor and simplicity to your cooking.

A compound butter is nothing other than butter prepared with a variety of flavoring ingredients. The range of flavorings is endless.

The preparation is simple: incorporate chosen flavorings into room temperature butter. I prefer to start with unsalted butter and salt it myself. Small batches can be incorporated by hand. For larger batches, I recommend using a blender or food processor. NOTE: when using kitchen appliances for mixing, avoid over heating the butter.

After the compound butter is made, place it in a container in the refrigerator for several hours to allow the flavors to fuse and harden.

Also, compound butters store wonderfully in the freezer for future use. To avoid the butter taking on the flavor of your freezer, it is important that you store and freeze the butter airtight. This can be achieve by placing butter onto wax paper and rolling into a log with no air pockets. After the log is formed, take the wax paper log and wrap in several layers of plastic wrap and freeze.

Below are a series of savory compound butters that work great with vegetables and more.

1) Classic Tuscan Butter - butter with minced basil, garlic, parsley, rosemary and thyme.. Works great on grilled fish and veggies with pasta

2) Roasted Garlic Butter - just roasted garlic and butter. Works great on cooked steaks, in mashes (potato or other), on steamed veggies, and over bread

3) Scampi Butter - butter with roasted garlic, herbs and lemon. Excellent to toss on veggies or as a finish for seared chicken or fish

4) Basil Walnut Pesto Butter - butter mixed with pesto (oil drained). Great on grilled chicken with greens, in rice or pasta, or on slices of baguette with fresh basil and fresh mozzarella

5) Southwest Butter - butter mixed with cilantro, lime, chilies (fresh or powder), paprika. Great on fresh summer corn on the cob, on pasta, with grilled fish tacos

6) Shallot Chardonnay Butter - butter with shallots and Chardonnay. Light in flavor - excellent on delicate fish filets and pasta

7) Cheese Butter - butter mixed with Parmigianino, Pecorino , Romano or Asiago shredded cheese. Awesome on grilled veggies and fresh bread


Endnote - If there is more interest in this topic, I would be happy to do a future post on sweet compound butters.

Spinach Pesto with Whole-Wheat Pasta

The spinach pesto is a nice alternative the traditional basil based pesto.

The pesto can be prepared in advanced and will remain fresh for up to three days in the refrigerator if stored in an airtight container.

Ingredients:

1 lb flat-leaf spinach (about 1 pound total), trimmed and washed
1 pint cherry or grape tomatoes, halved
10 oz whole-wheat pasta - ziti, rotoni or penne preferred
1 clove fresh garlic
1/3 cup parmesan cheese - grated
1/3 cup walnuts, toasted
1/4 cup olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
coarse salt - kosher or sea salt preferred
fresh ground pepper
parmesan cheese - grated - additional for serving

Process:

1) Bring a large pot of salted water to boil

2) Prepare a large bowl of ice water; place a colander inside, resting in ice

3) In batches, stir spinach into boiling water. Cook until wilted and bright green, about 30 seconds.

4) Transfer spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water.

5) Cool completely in ice bath, then lift colander; squeeze spinach dry.

6) Cook pasta in reserved boiling water until al dente, according to package instructions.

7) Save 1/2 cup pasta water; immediately drain pasta, and return to pot.

8) Place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor.

9) Process until a coarse paste forms.

10) With food processor motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute.

11) Add salt and pepper to taste

12) Add tomatoes and pesto to pasta; toss (adding reserved pasta water to coat pasta, if necessary)

13) Taste and adjust salt and pepper, as needed.

14) Top with additional Parmesan, if desired.

The All Purpose Vinagrette Formula and Recipe

If you look into your box tonight and all you can see is salad, then one of the most important and simple sauce recipes that you should have in your cooking arsenal is the VINEGARETTE.

Built on simple ratios and culinary science, there are an endless amount of ways you can utilize this cold sauce. From dressing your spring greens to adding complexity to your sauté or braised veggies - you will be hard pressed to run out of variations and applications.

No recipe here - simple ratios and process:

VINEGARETTE = Acid + Fat + Emulsifier + Aromatics

So let's break it down:

• An ACID can be any vinegar, any citrus juice or any combination of the two

• A FAT can be any type of oil, butter, fat from protein

• An EMULSIFIER is anything that stabilizes the relationship between the Acid and the Fat - as we know - oil and water do not mix well unless there is an emulsifier. There are many to choose from - some more commons emulsifiers include - mustards, eggs, mayo, sour cream, powered ingredients

• AROMATICS are your herbs, spices, cheeses, zests and other ingredients that drive flavor.

Three parts FAT to one part ACID - does not matter what kind of vinaigrette you will be making the ratio is always 3:1.

Ever wonder why you put mustard in basic vinaigrette? Beyond adding a flavor dimension - the mustard acts to stabilize the oil and acids in the recipe. This assures that your sauce does not break and requires little or no additional mixing.


The process

- Add all the ingredients except for your Fat/Oil into your mixing container and mix well.

- Then in a slow and steady stream, pour in your Fat/Oil into the mixture while constantly mixing.

• For emulsifying you can mix with a whisk, blender, and hand mixer. The goal here is to force mix the ACID and FAT into a state of suspension that will not break. The more "aggressive" you are with your mixing the more stable it becomes. I personally favor kitchen appliance to aid and expedite the process. Make mayonnaise from scratch just once with a whisk and you will quickly learn to appreciate the power of kitchen electronics!

- When the vinaigrette is fully incorporated and showing no signs of breaking you are done.

Suggestions:

Spring or Fancy Greens: Balsamic + Olive Oil + Dijon + (Garlic, Shallot and Thyme)

Romaine Lettuce: (Red Wine Vinegar and Lemon Juice) + Olive Oil + (Mayonnaise and Egg Yolk) + (Garlic, Anchovies, and Parmesan Cheese)

A Rice or Grain Salad: Red Wine Vinegar + (sesame oil and plain oil mix) + powdered mustard + (ginger, garlic, soy and scallion)

Baby Spinach Salad: Cider Vinegar + Olive Oil + Course Grain Mustard + (roasted garlic and hardboiled egg)

Salad of Endive: Juice of Orange, Lemon and Lime (mix) + Olive Oil + Sour Cream + (Shallot and Citrus Zest)

Just remember - Acid, Fat, Emulsifier, Aromatics - Ratio 3:1 - Combine all but Fat/Oil - then add Fat/Oil until emulsified and you are done.

Experiment and create - you can always adjust if something is not to your liking. A well emulsified vinaigrette will keep for many days if it is not consumed in the first sitting!!!

You are now making chef grade vinaigrettes and are welcome to discard all salad dressing latent with chemicals that are presently wasting your refrigerator door space!