MARIO'S CUCUMBER AND SWEET RED PEPPER RELISH

MARIO, is my dear friend from my Portland days and a fun "running buddy". I won't go into the story of the day he wore the wrong pair of spandex shorts for the daily run!!!!!!

He makes a ton of relishes, cans tomatoes and a whole bunch more.....I just want to eat at his house. He has graciously shared this wonderful looking relish for you! I may get him to share more.

The recipe is a modification of his wife, Jayne's family recipe. Mario added green peppers for more flavor and Turmeric for a little mustard color and flavor. This makes about 10 pints or more!

Ingredients:

10-12 Large cucumbers, peeled and seeded

6 Sweet Red Peppers

6 Sweet Green Peppers

6 Large Sweet Onions

1/2 cup salt

3 tbl celery seed

3 tbl mustard seed

5 cups sugar

3 cups white vinegar

1/2 tsp turmeric

Peel and remove seeds from cucumbers. Grind the cucumbers and onion through a coarse blade grinder or slice through the smallest setting on a mandolin. Add the salt, mix well and refrigerate overnight.

Next day, drain the cucumber and onion mixture. Grind the peppers through the same coarse blade grinder or smallest setting on a mandolin. Add this to the cucumber and onion mixture.

Place this mix in a large kettle and add all the remaining ingredients. Bring to a boil and cook uncovered, stirring occasionally for 30 minutes. Pack in hot jars to seal in hot water bath. (Follow canning guidelines for relishes - check the internet for these)

Thanks so much Mario, Keep Cooking!!!

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!

HOT TOPPINGS FOR YOUR GRILLED BURGER

I love a perfectly grilled (medium-rare for me) hamburger. The traditional ketchup, mustard, relish, lettuce and tomato toppings while delicious become slightly mundane. Restaurants around the country are playing with burger toppings. They are also mixing up the meat that makes up the burger. Some beef only, some beef and pork, some with beef and sausage..not to mention the turkey, fish and veggie burgers...but those are for another blog OR NOT!

These three burgers come from three great chefs and I love all of them. My favorite is the blackened burger with grilled onion salad and pico de gallo....love as the juices drip down the sides of my mouth...YES!

SUNNY SIDE BURGER
Cook and drain some applewood smoked bacon. Keep warm
Make a great sauce of mayo with a bit of ketchup, rice vinegar, maple syrup and a bit of salt.
While you grill your ground sirloin burger, cook a fried egg. When you flip your burger, add the bacon, fried egg and American cheese. When the cheese melts, put the burger on the bottom of the bun. Top with lettuce, tomato, onion and pickle. Spread sauce on the top of the bun and add to the big burger. Let rest for a minute and EAT!

SMOKY-SWEET BACON BURGER
Cook some bacon, drain and keep warm
Peel, core and grate a granny smith apple, pat out the excess water. Add a bit of lemon zest, lemon juice, mayo, maple syrup, thin sliced celery and crumbled bleu cheese.
Cook your burger.
On the bottom of the bun layer a piece of lettuce, add burger, then bacon and the apple slaw...add the top of the bun....Love this... SO different and refreshing!

BLACKENED BURGER WITH GRILLED ONION SALAD AND PICO DE GALLO
Brush slices of red onion with olive oil and grill both sides. Mix some olive oil, lemon juice, balsamic vinegar, sat and pepper and brush over the grilled onions and keep warm. Grill your burger (spice it up with a mix of ground beef and minced sausage mix) . Place onion salad on the bottom of the bun, add burger and top with your favorite pico de gallo and add the top of the bun. This is fabulous. I could eat a bowl of the onion salad by itself...so good.

So next bbq...kick it up a bit!
ENJOY!

HERBED GOAT CHEESE

I love this hors d'eouver...so very flavorful and unbelievably easy and quick to make. You can make it the day ahead. While you can make it in a log (photo), I like to make them in individual serving balls atop a crostini. You can even bake off the crostini the day ahead and store in a tupperware container at room temperature. If you have a food processor this recipe could be even easier. You need to use fresh herbs for this not dried.

Ingredients

12 oz goat cheese

1 tsp fresh basil minced

3 tbl fresh italian parsley minced

2 tsp fresh rosemary minced

3 tsp fresh thyme minced

1 tsp lemon zest

1/4 tsp salt

1-1/2 tsp fresh cracked pepper

5 tbl extra virgin olive oil

1 baquette

Mix together the herbs, salt, pepper and zest. Use a melon baller or a tsp and form cheese into small balls. Roll the balls in the herb mixture and arrange on a platter. Sprinkle the balls with 2 tbl olive oil and refrigerate. If you like a more lemony flavor, use a lemon flavored olive oil or squeeze a bit of lemon juice on top as well. Nice to garnish the plate with some fresh sprigs of the same herbs.

For the crostini, slice the bread, drizzle with 3 tbl olive oil and bake in a 375 degree oven until golden.

So simple, flavorful and makes a great presentation.

Enjoy!