Herb, Garlic & Lemon Rub

05/04/2017
by Jim Marshall
 
 
Got herbs? They make THE perfect rub for your next outdoor soiree, tantalizing with pork tenderloin, skinless poultry (chicken or turkey) and even fish.
 

Herb, Garlic and Lemon Rub
 
This rub makes about 1/2 cup...
 
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and minced
2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh cilantro
1 Tablespoon chopped fresh chives
1 Tablespoon finely grated lemon zest
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Kosher salt or coarse sea salt
 
Blend all the ingredients together in a bowl. Use about 2 Tablespoons of this wet rub per portion, applying the extra during grilling if desired.
 
Recipe courtesy of Chef Bev Shaffer
 
 
 
Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Insalata Mista with Mint

05/04/2017
by Jim Marshall

Makes 4 side dish servings

5 cups torn mixed greens

½ cup halved yellow or red cherry tomatoes

3 Tablespoons snipped fresh mint

2 ounces thinly sliced fresh mozzarella

¼ cup Greek olives, pitted (optional)

2 Tablespoons dry white wine

2 Tablespoons balsamic vinegar or red wine vinegar

1 Tablespoon extra virgin olive oil

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Gently toss together the mixed greens, tomato halves, mint and mozzarella in a large mixing bowl. If desired, add olives.
Stir together wine, vinegar, olive oil, salt and pepper in a small bowl. Pour dressing over salad mixture; toss gently. Serve immediately with fresh baguette slices.

Recipe courtesy of Chef Bev Shaffer

Lemon Herb Mayonnaise

05/04/2017
by Jim Marshall
 
Sometimes, simple is just want you want...something a little out of the ordinary to elevate an everyday dish.
Fresh herbs, simply chopped and added as a "stir in", are your perfect kitchen partner in my take on a
mayonnaise with the addition of fresh herbs and a burst of lemon flavor.

Use as a sandwich spread, as a base for a red skin potato salad, dolloped atop seafood or as a flavor enhancer with roasted veggies!

Lemon Herb Mayonnaise
 
1 1/2 cups mayonnaise
3 Tablespoons chopped fresh chives
3 Tablespoons chopped fresh tarragon
3 Tablespoons chopped fresh parsley
3 Tablespoons chopped fresh basil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest

Place mayonnaise in a food processor. Add the herbs, processing just until smooth, about 30 seconds.
Transfer mixture to a bowl, then stir in lemon juice and lemon zest.

Season with salt and pepper if desired. Cover and chill until ready to use.

May be made 1 day ahead. 
 
Recipe courtesy of Chef Bev Shaffer

Lemony Fresh Herb Coolers

05/04/2017
by Jim Marshall

Using these fresh herbs in a variety of ways is a pleasure, and I like to serve this cooler instead of lemonade when people drop by. Try it with your fresh basil and mint and more!

Lemony Fresh Herb Coolers

Makes about 8 drinks
The combination of fresh basil, cilantro, mint and tarragon makes an unusually refreshing drink.

2 cups water
1/2 cup granulated sugar
2 cups [packed] basil leaves and small sprigs
1 cup [packed] cilantro leaves and small sprigs
1 cup [packed] mint leaves and small sprigs
2 Tablespoons tarragon sprigs
2 teaspoons finely grated lemon zest
1 Tablespoon fresh lemon juice
Cold club soda
lemon twists and mint sprigs for garnish

In a medium saucepan, combine the water and sugar and bring to a boil, stirring, until the sugar dissolves. Reduce the heat to medium and simmer for 5 minutes; let the sugar syrup cool.


In a blender or food processor, combine the sugar syrup with the basil, cilantro, mint, tarragon, lemon zest and lemon juice. Puree this mixture.  Let stand for 1 hour, then strain through a coarse sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible.

For each drink, pour 1/4 cup of the fresh herb syrup over cracked ice and fill with club soda. Garnish the drinks with a lemon twist and mint sprigs and serve.  Refreshing!
 
Recipe courtesy of Chef Bev Shaffer


Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Minted Fruit

05/04/2017
by Jim Marshall

I love to mix and match room temperature, drop-dead-ripe stone fruits and melons with fresh mint. Try this recipe for your next picnic or a too-hot-to-bake-one-of-my-cakes dessert.

Minted Fruit

3 ripe peaches, peeled, pitted and sliced

6 small ripe plums, pitted and sliced

½ ripe melon (honeydew, cantaloupe) seeded and cut into ½ inch cubes (about 2 cups)

¼ cup chopped fresh mint (spearmint, chocolate mint or pineapple mint are favorites)

Place the peaches, plums, melon and mint in a large bowl and toss together. Refrigerate for about 2 hours.

Note that the flavor of mint intensifies over time. If you prefer a less minty flavor, add the mint to the salad about an hour before serving.

Recipe courtesy of Chef Bev Shaffer