cook like james

Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb. Some recipes call for boiling the tomatillos, but roasting adds more flavor to the sauce and is worth the extra step. When selecting tomatillos, always slightly open the husk to inspect the flesh color and tone inside.  The flesh should be firm and without major blemishes and the color should be bright green, with a fresh, fruity smell.

Download Easy Summer Salsa Verde recipe

1 pound tomatillos, husks and stems removed, rinsed well and dried

1 teaspoon vegetable oil

1 small onion, chopped

1 jalapeño chile, stemmed, halved, and seeded

1/2 cup fresh cilantro leaves

2 tablespoons fresh lime juice

1 garlic clove, minced

2 teaspoons extra-virgin olive oil

¼ teaspoon sugar or agave nectar

Salt to taste

1. Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.

2. Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.) Makes about 2 cups

This is a quick and easy caramel sauce, but be sure to use a 2 quart saucepan, the hot sugar syrup mixture will bubble vigorously (and dangerously), and a small pan could overflow. Despite the slight drama on the stovetop, the sauce is well worth the minor effort. It’s an incredibly smooth, rich, buttery caramel sauce that compliments any number of fall desserts. I recently made a batch to go with some rustic apple tarts and everyone raved that it was the best dessert ever. It’s also perfect to drizzle over warm bread pudding, or on a slice of Harvest Apple Cake. 

Download Easy Homemade Caramel Sauce recipe

1/2cup water

1 cup granulated sugar

1 cup heavy cream

1/8 teaspoon table salt

½ teaspoon vanilla extract

½ teaspoon lemon juice from 1 lemon

1. Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored (syrup should register 300 degrees on candy thermometer), about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber (syrup should register 350 degrees on candy thermometer), about 1 to 2 minutes.

2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).

3. Remove sugar syrup from heat; very carefully pour about one quarter of hot cream into it (mixture will bubble vigorously), and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be cooled and refrigerated in airtight container for up to 2 weeks.)

Argentinean-Style Chimichurri Sauce

I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of  fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. Although it’s typically served over grilled skirt steak, it can also be used with fish, chicken, or even pasta. It’s so easy to throw together, just allow enough time for the flavors to blend together – at least 30 minutes.

Download Argentinean Style Chimichurri Sauce recipe

INGREDIENTS

1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)

1/3 cup fresh cilantro leaves

5 medium cloves garlic, peeled

2 tablespoons fresh oregano (or 1 teaspoon dried)

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons fresh lime juice

1/4 cup red onion or shallots, finely minced

1 teaspoon sea salt

1/4teaspoon red pepper flakes

INSTRUCTIONS

1. Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.

2. Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)