red wine vinegar
I rarely throw out old cookbooks. On the contrary, the older and more worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose, though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthy chicken salad that is perfect for spring and summer!
There is no middle of the road when it comes to this vegetable. You either love Brussels Sprouts or you don’t. But if you would trust me on this one, you’ll find that this is the recipe that will change your mind if you’re not a fan of the little leafy bulb. Prepared much like the cabbage for Coleslaw, this Brussels Sprouts Salad with Dijon Horseradish Vinaigrette will introduce you to a brand new and incredibly delicious way to experience the vegetable that is generally sautéed or roasted.
Years ago, in our great-grandparents generation, the Brussels sprout had a much more bitter taste. But with new farming and breeding techniques, the bitterness has decreased while the nutrient value has increased, spurring a renaissance in production and consumption of the “new” better-tasting Brussels sprout.
For this recipe, we have Chef Ryan Clark, the executive chef of Agustin Kitchen in Tucson, to thank. Chef Clark, a three time Iron Chef winner, two-time World Margarita Champion, and author of “Modern Southwest Cooking,” prepared this salad for a Fall Festive Entertaining event at AJ’s Fine Foods in Tucson this month, and the dish absolutely wowed the crowd. With the holidays upon us, Chef Clark’s Brussels Sprouts Salad is the perfect make-ahead dish for a large gathering. It is also a wonderful side, or even a main meal salad when served with hearty fresh French bread and butter!
By the way, I’ve been fortunate to host the AJ’s Festive Entertaining Series for 3 years now. Our final event is November 15th at AJ’s at 44th St. and Camelback. Stop by and meet top chefs like Ryan Clark. Again, if you trust me on this one, fresh shaved Brussels sprouts salad with this sensational vinaigrette will be a brand new favorite!
Best-selling cookbook author and host of PBS’s Primal Grill, Steven Raichlen shares a truly revered Rescued Recipe in his brand new cookbook, “Man Made Meals: The Essential Cookbook For Guys.” The recipe is for a sensational meat marinade, sure to be your go-to favorite for skirt steak, flank steak, or London Broil.
As the story goes, a Filipino-born immigrant named Sammy Ariola was at the end of his life. Rodolfo Lagua, a thirty-year California barbecue veteran had been his caretaker.
“I have no money for you to inherit,” said Ariola, as he lay on his deathbed, “but I’ll give you the recipe for my marinade.” Raichlen, researching the art of grilling tri-tips for his cookbook, met Lagua, and now the marinade is in safe-keeping in Raichlen’s cookbook. “Man Made Meals” is loaded with simple and speedy recipes and is packed full of practical tips, techniques, and secrets any cook would love.
Raichlen is the founder of Barbecue University, which offers three-day intensive courses on live fire cooking in Colorado Springs.
Some of his best-selling cookbooks include “The Barbecue Bible,” “BBQ USA,” and “Planet Barbecue.” He battled and defeated the Iron Chef in Japan in “Battle of the BBQ Gods” and has been named Cooking Teacher of the Year by Bon Appétit Magazine.
Raichlen can now add Recipe Rescuer to his long list of accomplishments.
Raichlen’s website is www.barbecuebible.com.
Two very traditional holiday foods are at the heart of these Rescued Recipes. Both are native crops to America, but neither one gets any “airplay” until the holiday season. That’s when wild rice and cranberries take center stage – or at least “side” stage – on our feasting table.
But two Rescued Recipes could turn these once-a-year specialties into everyday favorites!
Wild Rice Salad
Scottsdale resident Cheryl Korwin clipped this one from a magazine years ago, and it has since earned a permanent place in her 4-inch thick loose-leaf binder of “Favorites.”
“It’s such a hit during the holidays, but we make it all year long. It’s so simple, healthful, and tasty! I always make extra so my guests have a nice cup of my wild rice salad to take home. It’s always been one of my easy to make, go-to favorites!”
Cheryl, we went wild over this salad! We loved the flavor, texture, and the color! It’s festive, fun, and goes really well with chicken, pork, fish, or just great as a main meal!