BASIL VINAIGRETTE DRESSING

This dressing is delicious over a nicoise salad of mixed greens, tuna steak and nicoise olives. You can also serve it over fresh sliced heirloom tomatoes and fresh mozzarella salad...or experiment using your favorite vegetables.

It can be refrigerated up to 5 days, but if you are not serving it immediately, don't add the basil until you are ready to serve, about 15-30 minutes ahead, as the other ingredients will wilt the basil.

Ingredients:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

3 tbl chopped fresh basil

1 large garlic clove, minced

1 tbl Dijon mustard

1 tsp lemon juice

1/2 tsp honey

1/4 kosher salt

1/8 tsp fresh pepper

In a glass cup or jar with a tight lid, whisk together all the ingredients and shake to fully combine.

That's It!

ENJOY!

BASIL BUTTER

Part of making a good impression as a chef, is being prepared! You don't have to make souffles and so many other unbelievably difficult recipes, you just need to have a few tricks up your sleeve.

This basil butter couldn't be easier to make. It can be frozen for 1-2 months and can live in the refrigerator for up to two weeks!!!

Below I will explain how to wrap it up to store. But when you make it you can use it immediately as a spread on cobbed corn, grilled vegetables and dinner rolls. After refrigerated you can cut chunks off and melt it over just-off-the-grill chicken, pork or fish fillets and roasted vegetables.

Ingredients:

1/2 cup unsalted butter at room temperature

1/2 cup finely chopped fresh basil leaves

1 tsp minced garlic

1/2 tsp freshly grated lemon zest

1/2 tsp salt

1/2 tsp ground white pepper

In a bowl combine all ingredients and mash until well combined. YES THAT'S IT!

To store, shape the mixture into a log and wrap it in plastic wrap tightening the ends as if it were a sausage. This recipe can easily be doubled if you have a crowd.

You will be very surprised how much a flavored butter adds to so many dishes. Using a flavored butter really amps up dishes and your reputation as a chef!

ENJOY!

FRIDAY'S COCKTAIL - BASIL CITRUS FIZZ

Every summer it seems we get introduced to yet another new cocktail. We've had mojitos, and if we date ourselves we could go back to Tom Collins', Tequila Sunrises, Cosmos.....the list goes on. Sometimes when someone mentions a specific summer cocktail, it can bring us back and remind us of "the summer when I...."

As I sit typing, it is only 10am, nearly 80 degrees with 90% humidity...gonna be a HOT one today!!!!!! So staying hydrated while enjoying a refreshing cocktail on this Friday afternoon is the priority. So we need something fresh, snappy and sippable!!!!

So let's try a nice Basil Citrus Fizz!

First you need to make a basil-lemon simple syrup.

Heat to a boil one cup of sugar and one cup of water in a small saucepan. When sugar is dissolved add torn leaves from two large basil leaves and the zest of two lemons. Reduce heat to low and simmer 5 minutes. Remove from heat and let cool for 15 minutes. Strain and let cool completely.

In a martini shaker with ice, combine 1 oz basil lemon simple syrup, 1-1/2 oz good vodka, 3 oz fresh grapefruit juice. Stir in 3 oz club soda. Pour into a cold martini glass and garnish with a twist of lemon. You could add a sprig of basil too!

HAPPY FRIDAY!

HAPPY BIRTHDAY JOHNNIE!

ENJOY!