Red Chile Honey Butter

Thursday, May 21, 2015

Grilled Shrimp with Red Chile Honey Butter

Recipe: Red Chile Honey Butter

Summary: This scrumptious compound butter pairs beautifully with salmon and shrimp in particular.

Ingredients

  • • 8 tablespoons (1 stick) unsalted butter, softened
  • • 3 tablespoons mild-flavored honey
  • • 1 tablespoon ground dried mild red chile, such as New Mexican
  • • 1 ⁄ 4 teaspoon kosher salt or coarse sea salt

Instructions

  1. 1. Mix all of the ingredients in a medium-size bowl. Use right way, pack into a crock, or roll into a 1- to 2-inch-thick log.
  2. 2. Serve warm, at room temperature, or chilled over hot fish or shellfish.

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Warm Potato Salad with Bacon and Tomatoes

Thursday, May 21, 2015

Warm Bacon Tomato Potato Salad

Recipe: Warm Potato Salad with Bacon and Tomatoes

Ingredients

  • • 2 pounds small new potatoes, peeled and cut into 3/8-inch-thick slices
  • • 1/2 cup Savory Bacon Vinaigrette
  • • 2/3 cup Warm Shallot Vinaigrette
  • • 2 tablespoons white wine
  • • 2 cups quartered cherry tomatoes
  • • 3 or 4 strips bacon that have been cooked crisp and then crumbled
  • • 3/4 cups loosely packed fresh Italian parsley, chopped
  • • 2 tablespoons snipped fresh chives
  • • Kosher salt
  • • Black pepper in a mill

Instructions

  1. Put the sliced potatoes in the basket of a steamer set over boiling water and cook until tender but not mushy or falling apart, about 18 minutes.
  2. Marinate the potatoes in Savory Bacon Vinaigrette.
  3. While the potatoes marinade, divide the Warm Shallot Vinaigrette in half, putting half in one small bowl and half in another. Add the white wine to the one in the boil.
  4. When the potatoes are tender, put them in a medium bowl, drizzle with the vinaigrette-wine mixture over...

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Warm Shallot Vinaigrette

Thursday, May 21, 2015


Recipe: Warm Shallot Vinaigrette

Makes about 1 cup

Ingredients

  • -2/3 cup extra-virgin olive oil
  • -2 shallots, minced
  • -3 pancetta slices, diced
  • -2 garlic cloves, minced
  • -Kosher salt
  • -2 tablespoons best-quality white wine vinegar, such as Banyuls
  • -1 tablespoon freshly squeezed lemon juice, plus more to taste
  • -Black pepper in a mill
  • -2 tablespoons minced fresh Italian parsley or snipped fresh chives

Instructions

  1. Pour a little of the olive oil into a sauté pan set over medium-low heat, add the shallots and pancetta, and sauté gently just until the shallots are soft and fragrant, 7 to 8 minutes. Add the garlic and sauté for 11/2 minutes more. Season with salt.
  2. Pour in the vinegar and lemon juice, and simmer for 1 minute. Pour in the remaining olive oil and heat through. Add several turns of black pepper and remove from the heat.
  3. Taste, and correct for salt and acid as needed. (Use lemon juice to adjust acid balance.) Stir in the parsley and use immediately. This...

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Savory Bacon Vinaigrette

Thursday, May 21, 2015

Warm Bacon Vinaigrette

Recipe: Savory Bacon Vinaigrette

Makes about 1/2 cup

Ingredients

  • • 1 shallot, minced
  • • 2 garlic cloves, minced
  • • Kosher salt
  • • 2 tablespoons sherry vinegar
  • • 3 bacon slices, cut in half crosswise
  • • 4 to 6 tablespoons extra-virgin olive oil
  • • Black pepper in a mill
  • • 1 tablespoon chopped fresh Italian parsley

Instructions

  1. Put the shallot and garlic in a small bowl, season with salt, and add the vinegar. Set aside.
  2. In a medium saute pan, cook the bacon over medium heat until it is completely crisp. Transfer to paper towels or a brown paper bag to drain.
  3. Pour off all but 2 tablespoons of the bacon fat from the pan, return the pan to low heat, and add the vinegar mixture. Simmer for about 1 minute. Add 4 tablespoons of the olive oil and heat through. Stir, season generously with black pepper, then taste and correct for salt, oil, and acid. Heat through again, remove from the heat, and add...

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