Best Ever Secret Sauce

Looking for that special something that can be added to your grilled food that will be sure to impress friends/neighbors at the next cook-out?   This receipe from Williams-Sonoma Complete Grilling Cookbook is just what the chef ordered to get them talking.  Originally intended as a finishing sauce for swordfish, we find it has worked equally well on chicken, shrimp, and other firm textured fish, such as tuna.

What:  Lime and Cilantro Sauce (click on the recipe to enlarge)

Why It's the Best:   For starters, it has cilantro, and, if you're one of our regular readers, you know we're big fans of cilantro.  The subtle kick of the jalapeno brings the sauce to life.  Another wonderful thing about the sauce is that it's so versatile.  We mentioned that it works well with chicken and shrimp, and even though we haven't tried it on skirt or hanger steak, we think it would be delicious on those cuts of meat, as well (think fajitas).  And, we're fairly certain that, like us, you'll enjoy the taste so much, that you will set some aside to use as a dipping sauce for your finished product.  Lastly, it's quick and easy to make, and only needs to be refrigerated for 2 hours. That said, the longer it can be chilled, the better, and you can keep it for days.

How We Know:  This receipe has been a family favorite, and has been passed around for years now.  It's just a no-brainer to add a "zip" to the same old grilled fish/chicken.

Craving Level:  Bi-monthly, when grilling season slows down with the cold, but definitely weekly during the summer months.

Best Ever Football Snack (...at least one of the best)

It's not that we're obsessed with "buffalo style" recipes (see Buffalo Salmon), it's just that this is a real treat for people who like buffalo wings.  My friend Cassie shared this with our book club years ago, saying it was a great appetizer for men, but I can tell you that it's as big a hit with any women I've ever served it to!  Seeing that we're in football season, and comfort food cravings due to cold and wet weather, I thought this would be a wonderful one to share.

What:  A cheesy, tangy, loaded with chopped chicken (and a bit of a kick) hot dip.  It has all the flavors you love in buffalo chicken wings -- ranch and blue cheese salad dressings, hot sauce, fresh chicken, but without the grease.

Recipe: 2 to 4 finely chopped cooked chicken breasts (I usually use 4, and boil them in water, salt, pepper, and a bay leaf for a little extra flavor.)

• 2 - 8oz. packages of cream cheese (softened)
• 1/2 cup each of ranch and blue cheese salad dressings;
• 3/4 cup Texas Pete Hot Sauce
• 1/2 shredded cheddar cheese

Mix all of the above listed ingredients together in a large bowl (setting 1/2 cup of the cheddar aside), and place in an oven safe baking dish.  Sprinkle top with reserved cheese, and bake at 350 degrees for 15 to 20 minutes.  Serve it hot with sliced baggette, or buttery crackers like Ritz or Club -- and don't forget to serve some sliced celery and carrots on the side.

Why It’s the Best:  I think that the best thing about this dip, aside the fact that it's delicious, addictive, and loved by all, is that you get to enjoy the taste of eating a plate full of "hot wings", but don't have the mess involved with eating the "real deal".  You know what I'm talking about, the greasy, orange stained fingers, working the little chicken bones to get every last bite without looking like a caveman, the multiple piles of napkins wasted trying to rid your hands of the mess, etc... 

Okay, I know thats part of the fun -- but just give it a try, and let us know what you think by posting your comments on the blog site.  We'd love to hear from you (especially you, Sandrine!).  Enjoy.

How We Know: Years of successful sharing, and the fact that just about everyone who eats it wants the recipe.  You'll see...

Craving Level:  Weekly, during football season!

Best Ever Chocolate Chip Cookie

Although the Nestle Tollhouse cookie recipe was usually my "go to" for a good chocolate chipper, I have found one that I (and the friends I have shared it with) like much better.  You need to make these cookies oversized, too, as that's how they are best.  Both of our kids request these oversized, chewy, chocolately cookies when bringing in treats to their classes on their birthdays, and they are always eagerly devoured by their friends and classmates.  Click on the highlighted link below for the recipe, and make sure to print it out and save -- you won't want to lose this one!

What: Homemade, extra large, thick and chewy homemade, bakery quality chocolate chip cookies.

Recipe:  http://www.recipelink.com/msgbrd/board_2/tklcc.html. Type the ID # 0211099 into the View Msg ID # box.

Why It’s the Best: This recipe produces consistently delicious cookies.  Unlike other recipes where sometimes the cookies are too thin, these come out perfectly shaped, and thick every time. I use a cookie scooper (similar to a melon ball scooper) with the dough, and overfill it just a bit, to make the oversized cookie, and drop them on doubled cookie sheets lined with parchment paper.  Give 'em a try, and let us know what you think.  

How We Know: The "proof is in the pudding" -- make a batch for yourself, family, and friends.  You'll hopefully see why these are such winners!

Craving Level: Daily

Best Way To Get Kids to Eat Fish Ever!

by Jennifer

Getting kids to eat salmon (or any fish for that matter) can be a bit of a challenge -- and we all know, because it's so rich in Omega3s, it's an important part of our diet.... Here's a recipe I recently stumbled upon (from the Epicurious.com website), and it's fantastic -- quick, uncomplicated, and simple to make -- now a staple in our home. Hope you like it, too!

What: Wild Salmon (fresh is ALWAYS best, but it works with frozen, too), Frank's Redhot Sauce, and panko bread crumbs (I've also used italian style, or even combined the two, and it's just as good -- you can play with it yourself).

Recipe: Buffalo Salmon

• 5 Tablespoons unsalted butter
• 1/4 cup hot sauce (we love Frank's)
• 1/3 cup panko (Japanese style bread crumbs)
• 1 Tablespoon vegetable oil
• 1 (2 pound) piece salmon fillet (definitely try to use wild caught).
• Preheat oven to 425 degrees, with rack in upper third of oven. Lightly oil a shallow baking pan. Melt butter with hot sauce and 1/4 tsp. of each salt and pepper over medium heat. Set aside 1/4 c. of sauce. T
• Toss bread crumbs with oil in a small bowl. Place salmon, skin side down, in pan and sprinkle with 1/4 tsp. each of salt (I use garlic salt for this part), and fresh ground pepper.  Pour prepared  hot sauce mixture over salmon, and sprinkle crumbs evenly over the top of the fish.  Then bake until top is golden and fish is just cooked through (16 to 22 minutes).  
• Serve reserved sauce on side.

Why It's the Best: You have to try it yourself to fully understand. When I was searching for something new to do with salmon, and came across this recipe, I was skeptical, but the zesty flavor of the hot sauce, crunchy topping, and buttery flavor do something quite unique to the fish.

How We Know: My family LOVED it! They are really tough critics when it comes to fish dishes -- especially our daughter who would rather go hungry than eat a piece of salmon (our son said he would eat it every day!). I have shared this recipe with a couple of close friends, both who called the next day to say how great this dish was, and not only did they (and their husbands love it), but their children did as well. It's a winner for both -- YEAH!

Craving Level: WEEKLY

Best Pesto Recipe Ever!

By Jennifer

We love Pesto -- not just in the summer months, but all year long. After 20+ years of making it, I believe I've found the Best Ever Pesto Recipe. It's, ironically, from The New Best Recipe Cookbook (from the editors of Cook's Illustrated) -- a must have cookbook! It's best, of course, when you make it with home grown basil and parsley (flat leaf is best), but store bought works fine, too.

What: Fresh basil, parsley, toasted garlic and pine nuts, good parmesan cheese and extra virgin olive oil -- what can be better?!

Recipe:

• 1/4 cup pine nuts (lightly toasted in a dry skillet for 4 to 5 minutes)
• 3 medium cloves of garlic (I use 4, and toast them, too, with the skins on for about 7 minutes, and then peel)
• 2 cups packed fresh basil leaves
• 2 TBS fresh parsley (I use extra -- about 1/4 cup of flat leaf -- it keeps the pesto nice and bright green)
• 7 TBS extra virgin olive oil, salt (to taste)
• 1/4 cup grated parmesan (pecorino is even better).
• Place the toasted nuts, garlic, basil/parsley (first bruise the leaves of these together in a freezer bag by beating with a mallet, or using a rolling pin -- or if you have one, a mortar and pestle), oil, and 1/2 tsp of salt in a food processor, and process until smooth.
• Transfer to a small bowl and stir in cheese.
• If you're not using right away, place a layer of plastic wrap over the top and refrigerate for up to three days.
• If you're using on pasta, be sure to mix about a 1/4 cup of reserved pasta cooking water into the pesto before you toss through the pasta. ENJOY!

Why It's the Best: Toasting the pine nuts lightly brings out the fullness of their flavor, and the toasting of the garlic cloves is key to the success of this recipe -- it tames the harsh garlic notes, and loosens the skin for easier peeling. And, pounding/bruising the leaves of the herbs before using them releases more of their wonderful flavor.

How We Know: Family and friends love it, and we never tire of eating it (in many different ways -- on pizza, pasta, grilled shrimp/chicken, crostini with goat cheese -- be creative), and it's the first pesto we've ever had where the flavors of the basil and other ingredients aren't overpowered by the garlic -- no dead vampires in our bedroom the morning after!

Craving Level: Frequent -- especially in the summer months when fresh herbs are abundant.