Fire It Up - Andrew Schloss [18]
¼ cup olive oil, plus more as needed
Combine all of the ingredients in a food processor. Add 1 or 2 more tablespoons oil if necessary to create a loose paste similar to the texture of pesto. Store in a tightly closed container in the refrigerator for up to 2 weeks.
Brines
Espresso Brine
Best with beef, lamb, duck, goose, game meats, game birds
MAKES 3 CUPS
2 cups brewed dark-roast coffee
⅓ cup apple cider vinegar
⅓ cup orange juice
⅓ cup coffee-flavored liqueur
¼ cup Espresso Rub
Mix everything together and use as directed in a recipe.
Smokin’ Brine
Best with beef, pork, chicken, turkey, duck, goose, game meats, game birds, shellfish, fish
MAKES 3 CUPS
2 cups beer, or ½ cup vodka and 1½ cups water
1 tablespoon liquid smoke
3 tablespoons coarse salt
3 tablespoons sugar
1 cup water
Mix everything together and use as directed in a recipe.
VARIATION
Bourbon Brine: (Best with pork, game meats.) Use bourbon instead of vodka, dark brown sugar for the sugar, and smoked salt for half the salt.
Chile Brine
Best with beef, veal, pork, chicken, turkey
MAKES 3 CUPS
2 cups beer and 1 cup water, or 1 cup rum and 2 cups water
3 tablespoons coarse salt
2 tablespoons brown sugar, light or dark
3 tablespoons chile powder
½ teaspoon finely chopped habanero or Scotch bonnet chile
Mix everything together and use as directed in a recipe.
VARIATION
Ginger Sake Brine: (Best with shellfish and fish.) Substitute sake for rum, granulated sugar for brown sugar, and grated fresh ginger for chile powder.
Riesling Brine
Best with veal, pork, chicken, turkey, shellfish, fish
MAKES ABOUT 1½ CUPS
1 cup mildly sweet Riesling, such as Spätlese or Auslese
1 tablespoon walnut oil
2 tablespoons fresh rosemary leaves (about 3 sprigs), chopped
1 tablespoon anise seeds, crushed
1 tablespoon chopped shallot (about 2 large shallots)
2 teaspoons cracked black pepper
1 tablespoon coarse salt
1 tablespoon white wine vinegar 1 bay leaf, crushed
1 tablespoon sugar
Mix everything together and use as directed in a recipe.
KNOW-HOW: CRUSHING SPICES
Spread out a small amount (1 or 2 tablespoons) of whole spices on a sturdy work surface in a single layer. Cover with a large flat-bladed knife or a small skillet. Press down on the flat surface, moving it back and forth slightly until you hear the spices crack beneath the pressure.
Pineapple Brine
Best with pork, chicken, turkey, shellfish, fish
MAKES ABOUT 2 CUPS
1½ cups pineapple juice
½ cup rum or vodka
2 tablespoons coarse salt
1 tablespoon smoked paprika
Mix everything together and use as directed in a recipe.
Fennel Brine
Best with chicken, turkey, veal, pork, shellfish, fish, vegetables
MAKES ABOUT 2¼ CUPS
2 tablespoons coarse salt
1 tablespoon sugar
2 tablespoon fennel seed, crushed
1 lemon, thinly sliced
¼ cup vodka
1¾ cups cold water
Mix everything together and use as directed in a recipe.
VARIATIONS
Tomato-Basil Brine: (Best with pork, beef, rich fish.) Substitute basil for fennel seeds and add 1 tablespoon tomato paste.
Cardamom Brine: (Best with shellfish, fish.) Substitute 2 tablespoons crushed cardamom seeds for the fennel and add 1 teaspoon dried thyme leaves.
Lemon-Oregano Brine
Best with beef, veal, chicken, turkey, pork
MAKES ABOUT 2½ CUPS
1 cup hot water
3 tablespoons coarse salt
2 tablespoons sugar
1 cup cold water
Zest and juice of 2 lemons
¼ cup chopped fresh oregano
2 tablespoons chopped fresh mint
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon ground black pepper
Mix together the hot water, salt, and sugar in a medium bowl until the salt and sugar are dissolved. Add the cold water and remaining ingredients. Use as directed in a recipe.
VARIATIONS
Lemon-Rosemary Brine: (Best with lamb, duck, rich fish.) Use the juice of only 1 lemon and eliminate the zest. Replace the oregano and mint with 2 tablespoons chopped fresh rosemary. Omit the cumin, and add 1 tablespoon Pernod or anisette.
Lemon-Black Pepper Brine: (Best with shellfish and fish.) Omit the