White BBQ Sauce – Chumley’s BBQ
This unique sauce is perfect on pork or chicken, and can be used as a dipping sauce for lighter grilled meats.
2 cups mayonnaise
1 cup sour cream
¼ cup lemon juice
¼ cup bacon fat
1 tsp garlic powder
2 TB coarse back pepper
Pinch of salt
Directions: Mix all ingredients together and refrigerate overnight.
Arugula and Parsley Pesto – GiGi Hudson Valley
This is excellent on top of baked or grilled pizza, and doubles as a marinade for shrimp or chicken.
3 cups arugula, packed
1 ½ cups flat-leaf parsley, chopped
2 cloves chopped garlic
1 ½ cups extra-virgin olive oil
½ cup grated Grana Padano cheese
1 TB lemon zest (from 1 large lemon)
¾ cup pine nuts, toasted
Salt and pepper to taste
Directions: Place arugula, parsley, garlic, and half of the olive oil in a food processor; pulse to blend. Add cheese, lemon zest, pine nuts, and salt; pulse to blend. With processor running, add remaining oil in a thin stream to emulsify. Taste and add pepper; adjust salt if necessary.
Harissa – Roundhouse at Beacon Falls
This can be used as a wet rub or sauce for chicken, seafood, or pasta/grains.
12 dried guajillo chilies
3 garlic cloves, peeled, chopped
½ tsp salt
2 tsp extra virgin olive oil
1 tsp ground coriander
1 tsp ground caraway
½ tsp cumin
½ tsp dried mint
Juice of one lemon
Directions: Soak the dried chilies in hot water for 30 minutes, drain, and then remove stems and seeds. In a food processor, combine chili peppers, garlic, salt, and olive oil and blend. Add the remaining spices and blend to form a smooth paste. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
3 TIPS FOR PERFECT RUBS, SAUCES, & MARINADES:
· Do not put a sugary sauce on food until five to ten minutes before it’s finished cooking. This will reduce the risk of both overcooking and discoloration.
· Marinades can be made quickly and are extremely versatile. Take any fruit juice and add a little olive oil, spice, and sweetness – such as honey or agave. If you also want to further tenderize the meat, you need to include a stronger acid such as orange, vinegar, or wine.
· Rubs do not always need to be applied in advance, but the flavor becomes more pronounced the longer it’s in contact with the food.