The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [401]
barbecue rub
MAKES 2 CUPS
Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.
1 cup chili powder
3 tablespoons paprika
3 tablespoons finely chopped fresh thyme
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
mango and tomato salsa
MAKES 1 QUART
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.
½ red onion, peeled and cut into ¼-inch dice
2 ripe mangoes, peeled, pitted, and cut into ¼-inch dice
2 ripe tomatoes, cut into ½-inch dice
1 jalapeño pepper, seeds and ribs removed, minced
2½ tablespoons fresh lemon juice
2 tablespoons fresh lime juice
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup loosely packed, fresh cilantro leaves, coarsely chopped
Combine the onion, mangoes, tomatoes, jalapeño, lemon and lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at least 2 to 3 hours. Stir in the cilantro just before serving.
parsley-walnut pesto
SERVES 4
1 bunch fresh flat-leaf parsley, leaves only (about 2½ cups)
1 garlic clove
4 anchovy fillets, rinsed
½ cup walnut halves, toasted
1 teaspoon finely grated lemon zest
¾ cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Process the parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With the machine running, add the oil in a slow, steady stream until combined. Season with salt and pepper.
four-onion and jalapeño confit
MAKES ABOUT 3 CUPS
4 tablespoons unsalted butter
2 medium red onions, cut into ¼-inch slices
2 sweet yellow onions, cut into ¼-inch slices
4 large shallots, cut into ¼-inch rings
10 garlic cloves, halved lengthwise
1 bunch scallions, cut into 2-inch pieces
5 large jalapeño peppers, seeded and cut in ¼-inch-wide strips
¾ cup golden raisins
¼ cup packed light-brown sugar
½ cup cider vinegar
1½ cups water
Heat the butter in a saucepan over medium heat. Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the remaining ingredients. Simmer, covered, until very tender, about 1 hour. Uncover; simmer until thick and most of the liquid has evaporated, about 1½ hours. Serve warm, or refrigerate up to 1 week.
raita
MAKES ABOUT 2 CUPS
1 Kirby cucumber, peeled, halved lengthwise, and seeded
1 cup plain whole-milk yogurt (8 ounces), whisked until smooth
½ teaspoon coarse salt
Chili powder, for sprinkling
1. Grate enough cucumber on the large holes of a box grater to yield ½ cup. Transfer to a clean dish towel; squeeze out as much liquid as possible.
2. Stir together the cucumber, yogurt, and salt in a small bowl. Refrigerate in an airtight container up to 1 day. Before using, stir to combine, then sprinkle with some chili powder.
orange marmalade
MAKES ABOUT 2 QUARTS
This marmalade can be made with navel oranges, blood oranges, or tangerines.
2 sweet oranges, preferably organic
2 cups fresh orange juice (about 2 pounds oranges)
¾ cup fresh lemon juice (about 3 lemons)
7½ cups sugar (3 pounds)
1. Rinse the oranges under hot water. Quarter the oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
2. Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until the orange peels are translucent and tender, about