Sometimes just a small finishing touch makes an everyday meal magnificent. When you really want to wow grill-out guests, harness the power of one of these flavor-packed toppers. Each adds a tasty thrill to foods fresh from the grill.
Gazpacho Salsa
Ingredients:
¾ cup chopped tomato
¼ cup finely chopped cucumber
2 tbsp finely chopped red onion
2 tbsp finely chopped yellow sweet pepper
1 tbsp snipped fresh cilantro
1 small fresh serrano chile pepper, seeded and finely chopped
1 tsp red wine vinegar
½ tsp olive oil
1 small clove garlic, minced
1/8 tsp sugar
1/8 tsp salt
Directions:
1. In a small bowl, add first 6 ingredients. Stir to mix well.
2. Add remainder ingredients. Stir mixture to coat.
3. Refrigerate, covered, if desired, for up to 24 hours.
Goes well with: Beef, Chicken, Pork, Fish
Artichoke Pesto
Yield: about 1-3/4 cups
Ingredients:
6-oz jar marinated artichoke hearts, undrained
1 cup packed fresh parsley leaves
½ cup chopped walnuts, toasted
½ cup grated Pecorino Romano cheese
1 tsp finely shredded lemon peel
1 tbsp lemon juice
2 cloves garlic, minced
½ tsp salt
½ tsp ground black pepper
¼ cup Extra Virgin Olive Oil
Directions:
1. Place all ingredients except for Extra Virgin Olive Oil in a food processor and pulse to give a rough chop.
2. Then turn machine on and slowly drizzle Extra Virgin Olive Oil thru top tube in a thin, steady stream, stopping to scrape sides as necessary.
Goes great with: Chicken and Fish
Macadamia-Mint Gremolata
Yield: about 2/3 cup
Ingredients:
¼ cup snipped fresh mint
¼ cup snipped fresh basil
3 tbsp finely chopped macadamia nuts
1 tbsp finely shredded lime peel
1 jalapeño chile pepper, seeded & finely chopped
Salt
Ground black pepper
Directions:
1. Mix all ingredients except salt and ground black pepper in a small bowl.
2. Season with salt and ground black pepper.
3. Can be stored in an airtight container in the refrigerator for up to 1 week.
Best served with: Chicken, Pork or Fish
Chipotle-Raspberry Glaze
Yield: about 1 cup
Ingredients:
½ cup seedless raspberry jam
1 tbsp balsamic vinegar
1 to 2 tsp finely chopped canned chipotle pepper in adobo sauce
¼ tsp salt
¼ tsp ground black pepper
½ cup raspberries
Directions:
1. In a small saucepan, add all ingredients except raspberries. Simmer, uncovered, for 2 minutes. Remove from heat.
2. Stir in raspberries.
3. Serve immediately.
Goes great with: Chicken, Pork or Fish
Tomato-Current Relish
Yield: about 1-1/2 cups
Ingredients:
¼ cup chopped leek
2 tbsp olive oil
2 cups seeded and chopped tomatoes
¼ cup snipped fresh basil
2 tbsp dried currants
1 tbsp drained capers
¼ tsp ground black pepper
1/8 tsp salt
Directions:
1. In a small saucepan over medium heat, add olive oil. When oil is hot, add chopped leeks and cook for about 5 minutes or until tender.
2. Stir in remainder of ingredients.
3. Cook and stir until heated thoroughly.
4. Serve warm or at room temperature.
Best served with: Beef, Chicken, Pork or Fish
Chipotle Aioli
Yield: about 1 cup
Ingredients:
1 cup mayonnaise
4 cloves garlic, minced
1 tsp finely chopped canned chipotle pepper in adobo sauce
1 tsp lime juice
Salt
Ground black pepper
Directions:
1. In a small bowl, stir together all except salt and black pepper.
2. Season with salt and black pepper.
3. Cover, chill until ready to serve.
4. Can be stored in an airtight container in the refrigerator for up to 1 week.
Goes great with: Beef, Chicken, Pork or Fish
Blackberry-Sage Sauce
Yield: about ½ cup
Ingredients:
1 cup chopped mushrooms
½ cup finely chopped shallots
4 tbsp olive oil
4 cups beef broth
2 cups fresh blackberries
2 cups dry red wine
½ cup port
¼ cup snipped fresh sage
2 tbsp honey
Directions:
1. In a large skillet, cook the mushrooms in the oil over medium heat, for about 5 minutes or until tender.
2. Stir in the beef broth, fresh blackberries, red wine, port, sage, and honey. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or until mixture is thickened.
3. Strain mixture through a fine-mesh sieve into a bowl; discard solids.
4. If desired, reheat sauce in skillet before serving.
Goes great with: Beef, Chicken or Pork
Preserved Lemon & Caper Relish
Yield: about ¾ cup
Ingredients:
1 cup preserved lemon, rinsed and chopped
¼ cup olive oil
2 tbsp snipped fresh flat-leaf parsley
2 tbsp drained capers
¼ tsp ground black pepper
Directions:
1. Mix all ingredients in a small bowl.
2. Cover and let stand at room temperature for 1 hour to allow flavors to blend.
3. Store leftovers in an airtight container in the refrigerator.
Goes great with: Chicken, Fish
