Good salsa recipes call for fresh ingredients, and theres nothing fresher than picking those tomatoes, peppers and herbs from your own back yard. All of the vegetables for salsa can be purchased as transplants or seeds. Experienced gardeners have already planted their seeds and now are moving those seedlings outdoors. Beginning gardeners may prefer to grow their salsa garden from transplants. Cilantro is easy to grow from seed regardless of your gardening experience. Heres how to grow the main ingredients of salsa. Cilantro, peppers and tomatoes are all good candidates for growing in pots. Theres still time to get the tomatoes, peppers and cilantro going and you can plan for your onions and garlic for next year. Tomatoes According to SalsaGarden.com, the best salsa is made with a meaty...
President Obama does little without attracting attention. Even his choice of mustard gets broken down by both the left and the right. During his recent visit to Ray's Hell-burger, the gourmet burger joint owned and operated by local steakhouse impresario Michael Landrum, the president asked for an unusual condiment: Dijon mustard. Blogger and Cornell Law professor William A. Jacobsen picked up on the fact, noting that Mr. Obama asked, "You got a spicy mustard or something like that, or a Dijon mustard, something like that?
I suppose we should get this out in the open: When it comes to barbecue, I am not a big sauce guy. My barbecue upbringing was in central Texas, where sauce is either served on the side or, among the purists, not served at all. And I think a lot of the sticky-sweet stuff is an abomination to barbecue.
What's good today?" is a question we're often asked at the Market. "Well, it's all good," is the standard answer, as we feel that it is all good. Another query that is challenging for me is, "What's your favorite?" That depends on what I'm in the mood for on any particular day. I am even more vexed when asked, "What is your favorite food?" Many years ago, the answer would have been steak, of course! I suppose that steak got my nod because of the relative infrequency that we were treated to it and the simple, unrefined taste of a young person. Over the years, with increasing exposure to a wide variety of cuisines - and the opportunity to enjoy steak more regularly - my favorite selection process has become more muddled. A grilled prime porterhouse still ranks way up there on the charts....
A few years ago, Jane Stern, half of the "Roadfood" writing duo with former husband Michael, told me she simply doesn't like condiments. I was interviewing them about their 2006 book, "Two for the Road," and they joked about the irony of the cover, which shows a mustard bottle and a ketchup bottle standing side by side, an image that Jane finds as repulsive in print as she does on a diner's counter.
The imported lemons at Di Bruno Bros. make the long voyage from Morocco, where they're a staple condiment. Small, inconspicuous incisions are made in the skin to preserve them as whole tempting globes. The lemon's innards are packed with salt and left to sit for a few days. Then they either retreat into a jar of salted lemon juice brine, or the process can be expedited by giving them a good poach, as in the case of Di Bruno's lemons. Lisa Alois, the nonperishable food buyer at Di Bruno's, has witnessed the pickled fruit's growing popularity. "Lots of people have been putting them in curries," says Alois, looking doubtful. "There seems to be some confusion about what to do with them." Far be it from me to criticize lemon-loving curry makers, but indulge me as we return to the pickled lem...
KANSAS CITY - Hot dogs are standard fare for all-American barbecues, even in the waning days of summer. Wieners usually wear the hard-working denim overalls of the condiment world - plain red ketchup and yellow mustard squirted from plastic bottles. But they also can be dressed in the condiment equivalent of sophisticated Savile Row business suits - homemade ketchups and mustards bursting with piquant spices and fresh produce.
Do the winter doldrums have you dreaming of sunny days and dishes made with fresh green basil pesto? Well, dream no more and get busy in the kitchen. This Cold Weather Pesto is a delightful seasonal riff of the traditional sauce and can be made a few days ahead. Toss out the basil and take advantage of what's in season now: fresh dill, mint, chives and parsley.
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