Ideas, advice, and what to make now from the Chowhound community and CHOW editors.
jodymaryk discovered the addictively delicious candied jalapeños known as cowboy candy thanks to her nephew in Texas. He buys them jarred, but jodymaryk makes her own with this recipe, which she says tastes “sweet, with a nice spicy back bite.” She adds an habanero chile when she wants to up the spice.
“This is so-o-o good, s-o-o-o easy!” exclaims Cynsa. “I made it this morning and it’s nearly gone.” She likes it with cream cheese; jodymaryk uses it as a condiment for carne asada and also likes it mixed into plain yogurt and scooped up with crackers.
Board Link: Just have to share this recipe for Cowboy Candy…
Gin has a more pronounced flavor than most spirits used in cooking, but Chowhounds have found some interesting ways to capitalize on its herbal complexity.
gordeaux makes a gin sauce for scallops: First sear sea scallops until almost done. Add a good chunk of butter, and some garlic, shallot, salt, and pepper to the pan. Deglaze with a few ounces of gin, add a touch of heavy cream, and finish with chopped parsley. “The gin showcases the scallops’ sweetness like you wouldn’t believe.”
smalt makes a quick sauté of geoduck or razor clams and adds a combination of ginger, gin, and soy sauce to flavor it; he also uses this same trio of ingredients to marinate chicken and beef. And meatn3 says gin gives refrigerator pickles a very nice flavor.
Board Link: Cooking with Gin
Chowhounds have lots of ideas for things to do with fresh tarragon. For example, you can make a béarnaise sauce, says JoanN, to serve with steak or eggs. JoanN also likes tarragon with fish and will “stick a few sprigs into a whole fish before roasting it.”
karykat suggests making tarragon butter by mixing tarragon with softened butter, then shaping and freezing it. “Then you can lop off a chunk of the butter when you need it for sautéing chicken or fish or anything else.” MMruth uses tarragon butter to add quick flavor to a steak.
msmarabini loves tarragon with chicken. She adds chopped tarragon to a cold salad of rotisserie chicken, chopped celery, halved red grapes, and chopped pecans, with a honey, mustard, and plain yogurt dressing. kc girl enjoys whole tarragon leaves tossed in a green salad lightly dressed with vinaigrette.
Emme sears scallops in butter and olive oil, deglazes the pan with white wine and lemon juice, adds chopped tarragon and cream or half-and-half, and returns the scallops to coat. She serves this over asparagus.
Richard 16 thinks tarragon goes well with corn, and likes it in his father’s specialty: scrambled eggs with caramelized onions and corn. He also suggests baking onions with sprigs of tarragon.
Board Link: Ideas for Tarragon?
While it’s usually the florets of broccoli that get all the attention, a number of Chowhounds are mad about broccoli stems, which, notes scubaadoo97, are the sweetest part. The florets and stems are almost two different vegetables, says tmso. “I think I like the stalks better. When serving them, I’ve had guests ask what that wonderful vegetable was.”
scuzzo thinks broccoli stems are “gold,” and peels and eats them raw. ipsedixit juliennes raw stems and adds them to salads for a nice crunch, but notes that “99 percent of the people think that you’re serving some sort of ‘artisan’ cucumber.” And oryza and gwendolynmarie have both pickled broccoli stems.
tmso’s favorite way to serve broccoli stems is poached and tossed with brown butter. toodie jane slices peeled stems in thick chunks and sautés them quickly with celery, then serves them sprinkled with toasted sesame seeds. It’s a good flavor combination, she says.
Sam Fujisaka serves cold steamed broccoli stems with a miso-lemon drizzle or dip. almccasland cuts the stems into chunks and grills them. gwendolynmarie recommends tossing broccoli stems with garlic, red chile flakes, cumin, and a bit of toasted sesame oil and then roasting them; she also says that if they’re steamed quite well and trimmed, their inner core is so soft and silky that it can be mashed to be eaten alone or made into a dip.
Board Link: Broccolli stems
Chowhounds have lots of ideas about how to cook new potatoes. They’re usually freshly dug, small, and tender. alkapal asserts that “their creamy sweetness is best in the simplest preparations.” She prefers her new potatoes steamed and dressed with sweet butter and salt and pepper, or rubbed with good olive oil and sea salt and roasted. “It is the savory simplicity that is the ‘wow!’ factor,” she says.
Passadumkeg serves them steamed with lots of butter and a little fresh dill, while berkleybabe halves them, tosses them with olive oil, and roasts them with garlic and fresh rosemary.
jackie de also pairs new potatoes with rosemary: Put them in a skillet with butter and sprigs of fresh rosemary and add chicken broth to half the depth of the potatoes. Cover and cook on medium heat until the potatoes are almost tender and the liquid is almost gone. Remove the lid, raise the heat, and cook until the potatoes are crispy. jackie de then serves them with a squeeze of lemon juice and a drizzle of olive oil.
Jimmy Buffet grills his new potatoes, basting them with olive oil and sprinkling them with coarse sea salt just as they finish cooking. And, finally, bw2082 sautés them in duck fat with shallots.
Board Link: Favorite way to cook red new potatoes?
You can do lots more with a food dehydrator than just dry fruit and make homemade jerky, according to amyzan. She says dehydrators produce great coconut macaroons, because the outsides of the cookies get dry and crispy while the interiors stay moist. “Somehow the contrast is greater than with those baked in an oven,” she says. “They’re different in a dehydrator, but deliciously so.”
amyzan also uses a dehydrator to maintain a steady temperature for proofing bread dough and culturing yogurt, and says it does a nice job of recrisping anything that’s gone stale.
Board Link: Food Dehydrator Ideas
There are some pretty wild places you can take deviled eggs. scoopG likes to mix shallots, minced cooked shrimp, finely chopped celery, and mayonnaise into the filling.
beejiewoman mixes the yolks with avocado, a little mayo, finely minced cilantro, fresh lime juice, and a pinch of ground coriander, then garnishes with a cilantro leaf.
Nonny uses finely grated cheddar or pepper jack cheese with a small amount of salsa and mayo.
SweetPhyl uses mayonnaise, mustard, bacon, and horseradish, while garfish uses olive brine in the filling, and tops with a dollop of tapenade.
For simple additions to traditional deviled eggs, firecooked likes finely chopped jalapeño-stuffed green olives; michelle cindy likes Old Bay Seasoning; ldkelley likes Sriracha; and Quine likes black truffle oil.
Board Link: what are your fav flavorings for deviled eggs?
Dried cherries are fab in baked goods, but they’re also great in savory dishes. “They give a flavor burst that fresh cherries don’t give,” says sarah galvin.
cocktailhour soaks dried cherries in port, then makes a reduction for duck breasts. smile81 simmers them in port with a splash of balsamic vinegar to make a sauce for pork.
WCchopper uses dried cherries in lamb meatballs. sarah galvin adds them to fresh ingredients to make compote, which she says is great with lamb and wild game.
lcool likes them with wild rice, or as a side dish or salad made with good oil, shallots, and sweet onions. lgss recommends adding them to a quinoa pilaf.
PattiCakes combines bagged broccoli slaw, toasted pine nuts, dried cherries, and coleslaw dressing. phoenikia makes this Waldorf salad, which includes dried cherries. Janet and quazi add them to tossed salads.
Board Link: Uses for dried Cherries (not just baked goods)
Lingonberry preserves are best known as an accompaniment to Swedish meatballs, but Chowhounds use them in many ways.
clepro suggests mixing lingonberry preserves with sour cream to fill blintzes; using them to top pound cake; or simply spreading them on toast. gudpal mixes them with plain yogurt, and Night Owl thinks they make a great filling for thumbprint cookies.
pengcast uses lingonberry preserves thinned with a bit of brandy or Cointreau to glaze roasted pork. DiveFan serves them with roasted turkey or chicken in place of cranberry sauce.
azhotdish makes this mustard-roasted salmon with lingonberry sauce regularly, and says it’s “supereasy.”
Board Link: Lingonberry Preserves
There are many ways to cook corn to showcase its flavor. Many Chowhounds like to grill it. jfood simply throws ears of corn in their husks on the grill for 10 to 15 minutes, turning every 4 to 5 minutes. swsidejim soaks the corn in its husks in ice water for a couple of hours, then cooks it on a hot grill for about 25 minutes.
ESNY husks his corn, “lubes it up” with olive oil and salt, and then grills it until charred; Craterellus notes that with this method a really hot grill is key to getting some “caramelized color and flavor” without drying the naked corn too much.
C. Hamster puts corn in salted boiling water, covers, and turns off the heat: “Lift the lid after 2 minutes. If it smells like corn, it’s done.” But fershore argues that salting the water will toughen the corn.
JoanN thinks her microwave does a “spectacular job” of cooking corn, and says the silk slips off like a dream afterward. She cooks it in the husk, 2 to 3 minutes for one ear, 3 to 4 minutes for two, 5 to 6 minutes for four, 7 to 8 minutes for six. “I’d never cook corn any other way,” she says.
Board Link: Tips and Tricks for Cooking Corn on the Cob?