This is a fun bunch of categories that I have been excited to write about for a bit now. I love summer… I mean really, who doesn’t. It’s warm outside, we get to be outside and swimming and grilling and enjoying each others’ company more than any other time of year. I have three awesome “Top 5 Summer” lists for you. Two of them are food related and the third is for my non-prego mama friends out there, cocktails…( I am slightly jealous I cannot indulge in the third list, but there is always next year!) and who am I to deny the rest of you mama’s! So, I hope you enjoy these summer yummies!
Top 5 Summer Sauces
This is a list of sauces you cannot live without this summer. Some are super trendy and some are old classics, but none can be left out. If you have these 5 sauces in your back pocket, a ton of recipes are possible.
BBQ Sauce
Here is a classic. You cannot have summer without grilling and you cannot have grilling without BBQ sauce. This is a really versatile sauce that can go on ribs, chicken, pork chops and even fish! Yep, BBQ fish, it is a thing and it is delish!!
[lt_recipe name=”Classic BBQ Sauce” summary=”This is a simple, classic BBQ sauce that you can use on everything from ribs to fish and everything in between. It is easy to make and the whole family will love it” servings=”makes 2 quarts” total_time=”30M” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2018/06/BBQ-sauce-e1529423416276-252×300.jpg” ingredients=” 1 cup tablespoons ketchup ; 1 cup tablespoons tomato puree ; 1 cup water ; 1 cup Worcestershire sauce ; 1 cup apple cider vinegar ; 1 cup finely minced sweet onion ; 1/2 cup tomato juice ; 1/2 cup Chile sauce ; 1/4 cup Tabasco ; 1/2 cup brown sugar ; 8 tablespoons unsalted butter ; 6 tablespoons freshly squeezed lemon juice ; 1 tablespoon crushed red pepper ; 1-2 tablespoons kosher salt, check seasoning after 1 tbsp ; 2 tablespoons dried mustard powder ; 2 tablespoons freshly cracked black pepper;” ]Combine all of the ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes. Let cool, then transfer to a bowl. You can also jar and save for a couple of weeks in the refrigerator for other meals.[/lt_recipe]
Boom Boom Sauce
This is more of a trendy sauce verses a classic sauce. Although it has been around for a little while now, it is making more of a name for itself. To me, I think of it more as a condiment maybe than an actual sauce. But it is delicious on so many things from burgers to shrimp. I make mine a little different and I use Gochujang paste instead of Sriracha and if you read my “Adult Food Trends” blog, you’ll know why! Like Boom Boom sauce is trending, so is Gochujang paste and I am totally on the bandwagon. I love Gochujang!
[lt_recipe name=”Boom Boom sauce with Gochujang” summary=”I like to use gochujang paste here instead of traditional Sriracha. But if you are still all about the Sriracha, by all means use that. You will get a slightly different flavor, but both ways are yum!!!” servings=”1 cup” total_time=”5M” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2018/06/Boom-Boom-Sauce-300×289.jpg” ingredients=”3/4 cup mayonnaise ;3 Tbsp ketchup ;3 Tbsp sweet chili sauce ;3 tsp garlic powder ;2 1/4 tsp Gochujang paste” ]Combine all ingredients in a bowl and stir to combine;;Keep refrigerated until ready to use. It can last in the refrigerator for a few weeks.[/lt_recipe]
Avocado Chimchurri
So this is a trendy twist on a classic. Chimichurri has been around forever and is traditionally a South American sauce that is used on meats. Its so delicious with grilled steaks, but this version is a great way to not only give it some depth of flavor, but also makes it more versatile to be used on grilled chicken, grilled shrimp, grilled fish and even grilled veggies. If you are an avocado fan,(which I totally am), you will love this recipe.
[lt_recipe name=”Avocado Cimichurri Sauce” summary=”A wonderful twist on an old classic. You can make it chunkier or smoother depending on what you want to put it on and what your tastes are.” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2018/06/avocado-chimichurri-1-e1529425892511-207×300.jpg” ingredients=”1 small avocado, diced small ;1/4 cup finely minced fresh parsley ;2 Tbsp finely minced fresh cilantro ;1 1/2 tsp minced garlic ;1 1/2 Tbsp red wine vinegar ;1 Tbsp fresh lemon juice ;2 Tbsp minced red onion or shallots;3 Tbsp extra virgin olive oil;2 Tbsp water ;1/8 tsp red pepper flakes ;Kosher salt and freshly cracked black pepper to taste;” ]In a small bowl toss together all ingredients while seasoning with salt and pepper to taste. ;;;;[/lt_recipe]
Grilled Tomato Sauce
This is also a fun twist on a classic. We all have our favorite versions of tomato sauce. Most of which have probably been handed down from mom or grandma. But this is a cool way to get those classic flavors in even when it’s too hot outside to light the stove and cook sauce all day. Plus it adds a new flavor profile to something that you already know your family knows and loves.
[lt_recipe name=”Grilled Tomato Sauce” summary=”This recipe is great with pasta of course, but can be used with so many other things as well. You can do grilled meatballs, chicken or even veggies with this sauce. This is a good one to freeze and have all summer. So, I like to double up on this one.” servings=”3 cups” total_time=”1H” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2018/06/Grilled-tomato-sauce-222×300.jpg” ingredients=”3 pounds vine-ripened tomatoes;1 large red bell pepper;4 tablespoons olive oil;2 teaspoons Kosher salt ;1/2 teaspoon freshly cracker black pepper;1 cup minced onion;1 tablespoon minced garlic;1 tablespoon finely chopped fresh oregano;2 tablespoons red wine vinegar;2 tablespoons finely chopped fresh basil” ]Core each tomato and cut an X in it’s base. In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil;Season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. ;Cover the grill and cook, turning the bell pepper to char evenly all over. Cook the tomatoes for 8 to 10 minutes. ;When the bell pepper’s skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. Take the tomatoes off the heat and let cool to room temperature. ;Peel the grilled vegetables. Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. ;Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. ;Seed the bell pepper and slice off the ribs; discard the seeds and ribs. Finely dice the bell pepper; set aside. Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you’re cooking at the grill) or in a large sauté pan (if you’re working at your stove) over medium heat until hot. Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. Add the garlic and oregano and stir. ;Add the tomatoes and their juice and bring to a boil over high heat. Decrease the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and simmer for another minute. Add the vinegar. Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with basil.;;Keep warm until ready to serve or let cool, cover, and refrigerate. Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months. ;[/lt_recipe]
Charred Lemon Sauce
Lemon sauces are classic, this one is not much different. I love this recipe though because it has only a few ingredients and we are going to char the lemons before we juice them which gives this an unbelievable smokiness.
[lt_recipe name=”Charred Lemon Sauce” summary=”This is a perfect go to sauce for fish, seafood and veggie dishes. It is also hearty enough to hold up to chicken and makes you want to swim in it!” servings=”1/2 cup” total_time=”30MIN” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2018/06/Charred-Lemon-sauce-300×200.jpg” ingredients=”3 lemons, cut in half;1/2 cup olive oil;1 1/4 teaspoons Dijon mustard;1 1/4 teaspoons thyme-fresh is best if you have it;Kosher salt and freshly cracked black pepper to taste” ]Set a dry sauté pan over high heat. Place the cut side of the lemons on the hot grill until deeply caramelized and charred, about 3 minutes. Transfer the charred lemons to a plate and set aside until room temperature. ;;In a blender, add all of the remaining ingredients and purée. Remove the seeds from the charred lemons and squeeze the juice into the blender while puréeing. Taste and adjust seasoning. [/lt_recipe]
