Great Taste Magazine

Texas de Brazil Marinade

1 C  Red wine (merlot or cabernet)

1 1/2 C Olive oil

1 T   Garlic-minced

1 T  White pepper

1 T  fresh rosemary

Sprig  fresh sage

1  Shallot-chopped

1/4 C  Dijon mustard

1/2 C   Italian parsley

2  T  Salt

METHOD:

Place all the ingredients in a blender except the olive oil; blend for 1/2 minute until smooth.

Now, with motor running, slowly drizzle ½ cup of the olive oil (use moderately high blender speed). As mixture begins to thicken, continue adding the olive oil until all oil is used and the marinade is lightly creamy.

Stop motor and scrape mixture down from sides of blender cup and place in a  bowl.

Can be used for any meat, but It is especially good for chicken, pork and lamb. Simply apply salt on the meat and cover it with enough marinade, leave it overnight in the refrigerator in a covered bowl.

Remove the excess before grilling.

Tomato Confit – One of my favorite all time summer condiments for seafood 1 pint Grape or cherry tomatoes 1 T Thyme – chopped 1/2 C Olive oil 2 t Sea salt 1/2 t Black pepper 2 Shallots – sliced thin 4 Garlic cloves – sliced thin 1. Toss all items together. 2. Roast in 350 degree oven for half an hour covered and half an hour uncovered. 3. Drain off excess juices and olive oil and use for an amazing salad dressing. 4. Chill tomato confit and serve in many different ways.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association Serves 4 Fruit salsa: Zest of 1 Lime – Removed in thin strips 3 C  Water 1 C Sugar – Plus 1 t Sugar 1 Banana – Peeled & Diced 3 Strawberries – Diced 1 T Lime Juice 1 t Light Rum In small saucepan, combine lime zest and 1 cup of water; bring to a boil. Drain, discard water, return zest to pan; boil again with another cup of water. Drain again; return zest to pan. Add remaining cup water and 1 cup of sugar; bring to a boil. Cook until lime zest becomes translucent. Drain, cool; set zest aside. When ready to serve, combine banana, strawberries, lime juice, rum, zest and remaining teaspoon sugar; toss. Chef’s note: Raspberry powder is available in some specialty stores. You can also substitute raspberry sauce or thinned raspberry jam for powder to make your plate design.