Yellow Squash with Crab Stuffing

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This recipe can be a great lunch entree or a wonderful side dish with a seafood dinner.

Ingredients

  • 2 pounds crab meat

  • 1 small onion minced

  • 1/2 cup chopped parsley

  • 1/2 cup cracker crumbs

  • 1/4 cup Liquid Summer Hot Sauce

  • 1/2 cup mayonnaise

  • 1 egg

  • 1 tablespoon mustard

  • 2 tablespoons Worcestershire sauce

  • 1/4 teaspoon salt

  • 3 large yellow squash, cut in half lengthwise

Instructions

Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl.
Mix the dry and wet ingredients together in a bowl.
Scoop the seeds out of the squash with a spoon
Stuff the squash and bake in a shallow backing pan at 350 degrees F. until the squash is tender, about 45 minutes.

Sriracha Sauce

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A table condiment similar to ketchup–but much more pungent–sriracha sauce is named after a seaside town in Thailand. Increasingly popular, this sauce is found on the tables of Thai and Vietnamese restaurants all over North America. Fresh red chiles are the key to the flavor of this recipe.

Ingredients

  • 1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed
  • 2 1/2 cups rice vinegar (or substitute white distilled vinegar)
  • 1/4 cup sugar
  • 1 tablespoon salt

Instructions

Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.

Optional: Strain the sauce through a sieve and discard the solids for a smooth, seedless consistency.

Nam Prik (Pepper Water Sauce)

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This is the typical Thai chile sauce that is found in many forms–served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.

Ingredients

  • 2 cloves garlic, sliced
  • 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
  • 2 cilantro leaves, chopped

Instructions

Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.

Rosemary-Scented Lamb Chops

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Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

  • 1 cup fresh lemon juice
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3/4 cup chile-flavored mustard
  • 3/4 cup chile-and-herb-infused olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced onion
  • 2 to 3 chiltepins, crushed
  • Salt and freshly ground black pepper
  • 4 lamb chops

Instructions

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.