Sweet Basil Recipes

Eric Naddy's POSOLE

Makes 12 poppers

2 eggs, beaten
¼ cup milk
1 cup panko bread crumbs
1 tsp salt
1 tsp ground black pepper
½ TBSP garlic powder
12 jalapeno chile peppers
½ cup crumbled blue cheese

1. Preheat oven to 400 degrees.
2. In a small bowl, mix together the egg and milk. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
4. Bake in preheated oven until golden brown, about 15 minutes.

Eric Naddy's POSOLE
Serves 10 to 12

2 TBSP olive oil
1 cup celery, cleaned and diced
1 cup yellow onion, cleaned and diced
1 cup tomatillos, cored and diced
2 cups pasilla chili, cleaned and diced
2 quarts vegetable or chicken stock, hot
½ cup roasted garlic, minced (see below for "roasted garlic" preparation)
2 cups Mexican-style blanched hominy
2 lbs cooked pork, preferably slow smoked pork, cubed
1 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp black pepper
¼ cup fresh cilantro, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh sage, chopped
Garnish: shredded Cheddar cheese, chopped cilantro, tortillas

1. Add olive oil to large stockpot on medium-high heat. Combine celery, onion, tomatillo and pasilla pepper in stockpot, and cook until onions are translucent. Add stock, garlic, hominy and pork and bring to a simmer.
2. Add cumin and coriander, salt and pepper. Cook until pork is tender.
3. Add cilantro, marjoram and sage. Serve immediately in large shallow bowl for best presentation. Note: if the pork that you used has a bone, be sure to put the whole bone in the stock or soup as this will add flavor. Also, for extra heat, add jalapeno or chilies of choice in with celery and onion.

PREPARATION - Roasted Garlic
1. Preheat the oven to 375 degrees.
2. Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice ½-inch off the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
3. Put the garlic head in a garlic baker. Drizzle the top of the head with olive oil. (You can place the bulb with drizzled oil in a loose but closed piece of foil if you don't have a garlic baker.)
4. Bake for about 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from the oven.



Serves 8

Bourbon Barbecue Sauce:
2 cups ketchup
½ cup mild-flavored (light) molasses
1/3 cup bourbon
¼ cup Dijon mustard
3 TBSP hot pepper sauce
2 TBSP Worcestershire sauce
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
8 salmon fillets, 4 to 6 oz each
Kosher salt and freshly ground black pepper
Dried thyme
Extra virgin olive oil
Extra virgin olive oil
Chopped fresh parsley, for garnish

1. Preheat oven to 400 degrees.
2. Make the barbecue sauce: In a heavy large saucepan, combine all ingredients for barbecue sauce. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Let cool. Cover; chill.)
3. Cook the salmon: Line a sheet pan with parchment. Season the salmon on both sides with kosher salt, freshly ground black pepper, and a little dried thyme. Place the salmon skin side down on the parchment and drizzle with extra virgin olive oil. Roast in the preheated oven for 10 minutes. Brush the salmon with some of the barbecue sauce and continuing roasting for about 10 minutes more or to desired doneness.
4. To serve: Transfer salmon to plates and spoon a little more barbecue sauce over fish before serving. Garnish with the chopped parsley.

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