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The Salty Dog's Blog

Summer Oils

Emerald OilWith fresh herbs in abundance at this time of year, a quick, flavorful way to use them is to make an oil. Use a flavored oil to drizzle on grilled seafood, poultry, or meats. It also adds terrific flavor when used for making mayonnaise, vinaigrette  and dressings, pesto. Toss with pasta or saute vegetables [...]

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Ginger Beets

This is not a diet dish! Full of luscious heavy cream and fresh ginger, this is a treat. The beets will add a deep shade of pink to the cream sauce. To make the dish easy to put together, roast the beets and reduce the cream a day ahead and reheat the dish quickly at [...]

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Pickled Beets

An old Yankee favorite, these beets are made with raspberry vinegar instead of the typical apple cider vinegar. The natural sweetness of the cooked beets is highlighted by the vinegar and the sweet onion. Check the acidity percentage on the raspberry vinegar (listed as either acetic acid or acidity). You want no more than 5% [...]

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Dill Chimichurri

This green sauce, originally from Argentina, is happily used with grilled or roasted meat. We've changed it a bit, using dill in place of the typical oregano, to add a colorful garnish to fish or chicken. We've also added capers, if you like for a touch of tartness. The sauce will keep in the refrigerator [...]

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Fresh Mint Sauce

A classic British sauce made with 3 ingredients. Brilliant! Although beloved with lamb, it is equally tempting on beef, chicken, shellfish, grilled vegetables, as a base for a vinaigrette for salad, or add a tablespoon or two to a glass of sparkling water. Make the sauce an hour ahead so the mint has time to [...]

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Peas & Persillade Pizza

Persillade is the French name for a mixture of garlic and parsley. Versatile and delicious, it adds a nice punch to just about any dish. This is a white pizza with ham, peas, and persillade. You may omit the cheese if you would like a dairy free pie. Use any dough you would like whether [...]

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Cilantro & Garlic Scape Chutney

A cooling condiment for all kinds of grilled meats, poultry, seafood, vegetables, and flat breads. Made in the style of a pesto; all chopped together. Refreshing with a bite of ginger, this keeps in the refrigerator for a day or two.1 cup fresh cilantro leaves1 to 2 garlic scapes, coarsely chopped, about 1/4 cup chopped1/4 [...]

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Spinach and Salad Turnips with Warm Bacon Dressing

These salad turnips are crisp, tender, and juicy with a little bit of sweet and a little bit of heat. They make a snappy addition to the classic spinach and bacon salad. Eat these turnips raw or quickly sauteed as they are in this recipe. If you cannot find these, use red radishes.10 to 12 [...]

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Slaw with Lemon Sugar and Caraway Sea Salt

This cute pointed cabbage is called Caraflex. It is wonderful in slaws or salad and the leaves make great wraps. Compact heads have a sweet and mild flavor with all the crunch. We like a lot of carrots in our slaw so this recipe uses a pound. The dressing is a loose one of lemon [...]

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Grilled Potatoes with Green Goddess Dressing

Green Goddess dressing was created in the mid-1920s at San Francisco's Palace Hotel. The dressing was to honor George Arliss, the actor appearing locally in a play called Green Goddess. This classic dressing is loaded with green herbs and seasoned with anchovy, and garlic. It was originally tossed with a blend of greens and topped [...]

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