Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

      Brent’s Best Margaritas

      Brent's Best Margaritas
      Print Recipe
        Servings
        6- 61/2 ounce servings
        Servings
        6- 61/2 ounce servings
        Brent's Best Margaritas
        Print Recipe
          Servings
          6- 61/2 ounce servings
          Servings
          6- 61/2 ounce servings
          Ingredients
          Servings: 61/2 ounce servings
          Instructions
          1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
          2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
          3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
          4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
          5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
          6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
          Recipe Notes

          The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

          Tomato Confit


          Tomato Confit
          Print Recipe
            Servings Prep Time
            3 cups 45-50 minutes
            Cook Time Passive Time
            3 hours 1 hour
            Servings Prep Time
            3 cups 45-50 minutes
            Cook Time Passive Time
            3 hours 1 hour
            Tomato Confit
            Print Recipe
              Servings Prep Time
              3 cups 45-50 minutes
              Cook Time Passive Time
              3 hours 1 hour
              Servings Prep Time
              3 cups 45-50 minutes
              Cook Time Passive Time
              3 hours 1 hour
              Ingredients
              Servings: cups
              Instructions
              1. Preheat oven to 260℉.
              2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
              3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
              4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
              5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
              6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
              7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
              Recipe Notes

              -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

              -Will keep for a solid week in the refrigerator.

              -Makes approximately 3 cups.

              Panfried Butter Radishes


              Panfried Butter Radishes
              Print Recipe
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                10 minutes
                Panfried Butter Radishes
                Print Recipe
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
                  2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

                  Wilted Spinach Tomato Salad


                  Wilted Spinach Tomato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time
                    25 minutes
                    Wilted Spinach Tomato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time
                      25 minutes
                      Ingredients
                      Crutons
                      Salad
                      Servings: people
                      Instructions
                      Croutons
                      1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                      Salad
                      1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                      2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                      Recipe Notes

                      Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.