Pesto

I've started a garden for the first time, so I'm having to come up with twelve different ideas and ways to use basil, tomatoes and cucumbers. Life could be worse.

So as I mentioned I'm growing basil and Holy Basil, so I figured this would be a good time to show you how to make simple pesto. Pesto is so great because you can spread it on sandwiches or - like I'm doing - toss it with some pasta.

For this recipe you will need a processor. You could try a blender, but I recommend a processor.

What you need:

4 cups of fresh basil (about 2 bunches)
Maybe try parsley or a cilantro pesto for tacos.

1/2 cup of toasted pine nuts 
I actually substituted walnuts - play around and try your favorite nuts for a flavor you will love. 

1/2 cup grated Parmesan
Again, use Asiago or Pecorino - just be sure to use a hard cheese.

1-2 garlic cloves

1/2 cup olive oil 
(Refer back to my post on olive oils.)

salt and pepper

I served mine up with some sautéed chicken.

Simply garnish with some fresh grated cheese, maybe throw some tomatoes in there and call it a meal. 

Thanks for reading. Don't forget I LOVE answering any questions you may have.

The Perfect Meal From a Grill

'Tis the season for grilling, and I have it on my mind!

GRILLED CORN on the COB

1 Stick of butter
1 Garlic clove minced
1 Tbs. fresh herbs (thyme, parsley, chives)
1.5 Tsp salt
1 Tsp pepper
1 Tbs olive oil
1/2 Cup Parmesan
1/4 Cup of Japanese bread crumbs
4 Ears of corn husked

Turn your grill on medium-high. 
The easiest way I've found is to throw your butter in a heat proof bowl and put it on the grill to melt with garlic, spices and herbs. You'll need a brush.

Brush your corn with olive oil, turn on all sides until all sides are charred and tender. 

Combine Parmesan and bread crumbs.

Remove from grill and brush with your butter mixture. Then roll in your cheese mixture. You can get creative & mess around here, maybe add some pine nuts or crushed up cereal. 

If you don't have a grill, roast it under your broiler.

RIBS with homemade sweet and spicy sauce.

3/4 cup packed light brown sugar
1/4 cup smoked paprika
2 Tbs cayenne pepper (or 1 Tbs crushed red pepper)
2 Tbs garlic powder
3 Tbs salt 
2 Tbs cumin
* Don't feel totally confined to this list of spices, feel free to mess around with the spiciness or substitute some.
2 St.  Louis style pork ribs or baby back (3-4 lbs)
1/2 stick butter
3/4 cup apple cider vinegar

Preheat oven to 325 degrees.

Combine your dry ingredients to make a dry rub. 

Reserve 1/4 cup of mixture for later. Then PAT DRY your ribs with paper towels and rub with remaining mixture. Be sure to really massage and get the rub everywhere. 

Wrap each rack in tin foil crimping the edges to seal. Place on a rimmed baking sheet and in preheated oven. You want your meat to be fork tender but not completely falling off the bone, 2-3 hours. 

You'll notice a lot of liquid on the bottom of your sheet pan, drain off into a container. Let the juices settle so the fat surfaces and you can skim it off. 

Then add the juices from the ribs and the spice mixture, and simmer for about 15-20 minutes until a good basting consistency. Make sure your butter is cold and MONTER AU BEURRE your butter into the sauce (using a whisk gradually add your butter) then add vinegar and season.

** Au Beurre is a french expression that means "with butter". So Monter au beurre means "to mount with butter". It's done as a finishing touch on a sauce to give it a richer flavor and feel.**

Char your ribs on your hot oiled grill and baste with sauce for 5-10 minutes.
Be sure to let your meat rest (ALWAYS let your meat rest) for 5 minutes then slice between the ribs.

For my next post look for a chilled green bean salad, a great side in the summer.