Food
Fresh Flavors
Adding pizzazz to those great hot dogs and hamburgers.
1 1/2 cups fine chopped red bell pep-
per
1 cup fine chopped red or Bermuda
onion
1/4 cup olive oil
1/4 cup fresh limejuice
grated peel of 1 lime
1 T hot pepper sauce (such as Tabasco
1 t. fresh minced garlic
3/4 cup crumbled blue cheese, any
kind
Preheat oven to 450E Combine the
corn, red pepper and onion in a large
bowl and toss well with olive oil. Spread
the mixture on a baking sheet with sides
and roast, turning once or twice with a
spatula, until the corn has spots of gold-
en brown or looks lightly charred.
Remove from the oven and allow to
cool for 10 minutes. Transfer the corn
mixture to a large bowl and add remain-
ing ingredients and toss well. Adjust salt
and pepper to taste. Cover and chill
until ready to serve. Makes 8-12 serv-
ings.
)
ANNABEL COHEN
Special to the Jewish News
A
s with all summer weekends,
grilling is by far the preferred
cooking method for July 4th
holiday entertaining.
Those giant kosher hot dogs and good
old hamburgers, flame broiled, are more
popular than more exotic — read pricier
— fare. But your condiments and side
dishes can have more pizzazz. Here's
where a little imagination and some fun
food combinations can make all the dif-
ference.
Along with conventional red and yel-
low — ketchup and mustard — try
some different condiments that are fabu-
lous when spooned over your favorite
tube steaks and burgers.
A Brazilian
Peppers Sauce
below is similar
to one sold at hot
i,-;,,,t,tr dog stands along the beach-
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1
es of Rio de Janeiro, Brazil.
vrib-A,
AI. - -
A bonus? You can serve
this sauce over grilled
chicken breasts or fish. It's
truly a one-sauce-fits-all.
4
....„ Onion jam is a great
4, ■ ;' sweet and savory spread
1' that also wonderful on
burgers and dogs. A sweet
and tangy barbecue
: t'
sauce is also a
great top-
per,
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s-.-
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s
,
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14.1
)
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slathered
on chicken or
ribs.
For sides,
try the roasted
corn salad and
whole-wheat
fusilli pasta,
both with the
freshness of citrus.
To end the day,
fresh fruits are
unrivaled for
dessert.
The not-too-fancy trifle recipe here is
perfect for the holiday — and all sum-
mer long.
CARAMELIZED ONION JAM
2 T olive oil
2 pounds sweet, Spanish, or Bermuda
onions, peeled, halved and sliced thin
3 T. sugar
2 cups white wine, any kind
2 T. red wine vinegar
1/4 t. red pepper flakes
salt and pepper to taste
Heat oil in a very large non-stick skil-
let over medium-high heat. Add the
onions and cook, stirring frequently, for
about 10 minutes until very softened.
Add the sugar and cook the onions until
golden.
Add remaining ingredients and bring
to a boil. Reduce heat and cook, stirring
occasionally, until the jam is thick, up to
about 30 minutes. Chill until ready to
use, up to 2 days ahead. Makes 12 or
more servings.
BRAZILIAN PEPPERS SAUCE
This is a family recipe for a Brazilian
favorite. Serve it spooned over hot dogs
or as.a sauce for many of your favorite
foods - chicken, fish,.fajitas or pasta.
3 T olive or vegetable oil
2 cups sliced onions
4 bell peppers - any color or combina-
tion of colors - slice lengthwise into
1/4-inch strips
1 15 oz. can diced tomatoes with juice
1/4 cup red wine vinegar
3 T sugar
2-4 T hot red pepper sauce (such as
Tabasco)
salt and pepper to taste
Heat oil in a large saucepan over medi-
um-high heat. Add onions and sauté
until softened for about 3 minutes. Add
peppers and cook for 2 minutes more.
Add remaining ingredients and bring to
a boil. Reduce heat and cook the sauce,
stirring occasionally for 30 minutes
more. Let cool slightly before spooning
over hot dogs in a bun. It's great, too,
over chicken or fish. Makes 8-12 servings.
ROASTED CORN AND
BLUE CHEESE SALAD
10 ears of corn,
cut off the cob
(or 6 cups of
frozen corn,
thawed)
WHOLE WHEAT FUSILLI WITH
TOMATOES,, LEMON AND
PINENUTS
Serve hot or at room temperature as a
side dish.
1 pound whole-wheat fusilli pasta or
other shape
2 cups seeded, diced tomatoes
1 1/2 cups fresh grated Parmesan
cheese
1 cup fresh chopped parsley
1/2 cup lightly toasted pinenuts
1/4 cup extra-virgin olive oil
juice of 1 lemon
1 small tin anchovies, drained and
chopped (optional)
1 T.Dijon mustard
1 T Worcestershire sauce
1 t. minced garlic
salt and pepper to taste
Cook pasta according to package
directions, until just tender (al dente).
Drain and rinse under cold water to
stop the cooking. Drain very well again
and transfer the pasta to a large bowl.
Add the tomatoes, cheese, parsley and
pinenuts and toss well. Set aside.
Combine the olive oil, lemon,
anchovies, if using, mustard,
Worcestershire sauce and garlic and stir
well before adding to the pasta and toss-
ing well. Season to taste with salt and
pepper. Makes 12-15 servings.
EASY BARBECUE SAUCE
Sweet and spicy, this barbecue sauce is
easy enough to make whenever you
want to add a homemade flavor to your
grilling. For extra kick, add some bout-
bon or whiskey — about 1/4 cup is
plenty.
.
1 cup ketchup
2 T. Dijon mustard
2 T. red wine vinegar
1/2 cup minced onion
1 T. minced garlic
1/4 cup honey or brown sugar
2.T. hot pepper sauce (such as Tabasco)
1 Worcestershire sauce
Combine all ingredients in a medium
saucepan over medium-high heat.
Reduce heat to medium and simmer,
stirring occasionally, for about 15 min-
utes. Cool before using, brushing over
meats or chicken in the last 15-30 min-
utes of cooking or as a dip for fried
foods. Makes 2 cups of sauce.
WORLD'S SIMPLEST
SUMMER FRUITS TRIFLE
This makes a giant, delicious dessert.
Though you could use non-dairy top-
ping for this, the fresh real whipped
cream (not the canned stuff) makes this
taste completely homemade. If you'd
like to freeze it a couple of hours before
serving, it turns into a "semi-freddo" or
"half-frozen" treat!
3 cups heavy whipping cream
1/3 cup sugar
2 angel food cakes, cut into 1-inch
cubes
1 cup apricot jam, melted
2 cups thin-sliced peaches (unpeeled)
2 cups sliced strawberries
2 cups raspberries
2 cups vanilla pudding, any kind
1 cup (1/2 pint) blueberries, garnish
1 cup (1/2 pint) blackberries, garnish
In a large, cold bowl, beat cream until
soft peaks form. Slowly add the sugar
and beat until stiff. Set aside.
Arrange one-third of the cake cubes in
the bottom of a large trifle bowl or other
clear glass bowl (it must be clear!).
Drizzle with half of the melted apricot
jam. Top with half the peaches, straw-
berries and raspberries. Top with half of
the whipped cream.
Arrange another third of the cake over
the whipped cream and drizzle the
remaining melted apricot jam over the
cake. Top with the other half of the
peaches, strawberries and raspberries.
Top with all of the vanilla pudding.
Arrange the remaining cake cubes
over the pudding and top with remain-
ing whipped cream. Sprinkle the black-
berries and blueberries over the whipped
cream, cover and chill until ready to eat
(if the trifle is too "tall," skip the berries
and cover the trifle with plastic wrap
until ready to serve and sprinkle the
fruit over just before serving).
May be made up to a day in advance.
Makes 12-20 servings.
For more recipes, see
vvww.aetroitjewishnews.com