Broiled Salmon

It’s hard to beat a toaster oven. I recently became reacquainted with mine after several years of it sitting on a shelf in my pantry.

My mom gave me the toaster oven years ago, and I used it extensively before my marriage to Therese. The first several years of our marriage, we hardly ever thought about the toaster oven. But one day, while looking at a recipe for broiled halibut, I thought about using it. I couldn’t have been happier with results.

Most recently, I’ve been broiling some red salmon from the Kenai River in Alaska in the toaster oven. It was given to me by my cousin, Paul Hendrickson, who lives in Anchorage, Alaska.

Over the years, Paul has been very generous with the fish he’s brought home on visits. Besides the reds, I’ve had king and silver salmon as well as the aforementioned halibut.

My latest endeavor with the salmon involved marinading it in some sesame and olive oil and tamari sauce, a Japanese soy. It’s been very delicious. The fish is cooked about 7 minutes per side, and when it’s finished, it’s excellent with a baked potato, vegetable and salad.

And the nice thing about using a toaster oven is that it’s quick, and since you don’t have to fire up the conventional oven, it saves money.

Broiled Salmon
2 salmon fillets, skin removed
2 tablespoons sesame oil
2 tablespoons tamari sauce
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Season salmon fillets with garlic powder, salt and pepper. Mix remaining ingredients in a shallow pan. Place salmon in pan and allow it to marinate for at least 4 hours, overnight if possible.
Place salmon in a tinfoil boat along with juice from marinade. Place under the boiler of a toaster oven or conventional oven. Cook for seven minutes per side or until salmon begins to flake. Serve with baked potatoes, vegetable and a salad.

Cabbage, Kale and Potato Gratin

I took a couple of chances this summer in my garden. Well, let me clarify that. I put in some plants later in the season. I think it was in mid-July. They were Hungarian wax peppers and kale. I normally don’t do any planting after June, except to put in a late crop of beans, so we can have some in September.

Much to my surprise, both the peppers and the kale have done quite well. I’ve grown the peppers before and like to use them my 10-Alarm Chili. And this fall, I’m planning on making some hot mustard with them.

But kale is a different story. My gardening buddy, Darrel Koehler (aka the Prairie Gardener), told me about some kale plants at a local store that were in need of a home. He said he had bought a half-dozen or so and wasn’t worried about them being productive. He said that kale can take a hard frost, just like brussels sprouts and other members of the cabbage family.

So now, I also picked up six or so and planted them where my early spinach had been. And now I’m ready to harvest some. While looking for some kale recipes, I came across the following, which also contains cabbage and potatoes, two of my other favorite veggies. It’s a gratin that also contains Gruyere cheese. I’m looking forward to trying it.

Kale is a very nutritious vegetable with powerful anti-oxidant qualities. It’s very high in beta-carotene, vitamins K and C, lutein and zeaxanthin.

If you have any kale recipes you’d like to share with me and other readers, drop me line.

Cabbage, Kale and Potato Gratin
¾ pound starchy potatoes, such as russets or Yukon golds, sliced
1 pound cabbage, quartered, cored and cut into ribbons
1 pound kale, stemmed
2 tablespoons. extra virgin olive oil or butter, or 1 tablespoon of each
2 garlic cloves, minced or put through a press
2 teaspoons fresh or 1 teaspoon crumbled dried thyme
Salt
Freshly ground pepper
¾ cup grated Gruyere cheese
3 large eggs
1½ cups milk
Heat the oven to 375 degrees. Butter or oil a 3-quart gratin dish.
Steam the potatoes for 5 to 10 minutes, until tender, and set aside.
Bring a large pot of water to a boil, then add 1 tablespoon salt and the cabbage. Boil for 3 minutes, until the cabbage is just tender, and transfer with a spider or slotted spoon to a bowl of cold water. Drain and set aside.
Bring the water back to a boil and add the kale. Cook for about 4 minutes, until tender, and transfer to a bowl of cold water. Drain. Squeeze out water and cut into strips.
Heat the oil in a large, heavy, nonstick skillet over medium heat and add the garlic. Cook for about a minute, just until fragrant and beginning to change color.
Stir in the cabbage, kale and thyme. Cook, stirring, until coated with oil and fragrant. Stir in the potatoes and season the mixture generously with salt and pepper.
Remove from the heat and stir in ½ cup of the cheese. Scrape into the gratin dish.
Beat together the eggs and milk. Add ½ teaspoon salt, some pepper, and the remaining ¼ cup of cheese. Stir together and pour over the potato mixture.
Bake for 40 minutes, until nicely browned. Serve hot or warm.
The cabbage and kale can be blanched up to 3 days ahead and kept in a covered bowl in the refrigerator. Reheat leftovers in a microwave or a low oven.
Yield: Serves 4 to 6.

Chicken Noodle Soup

It’s been raining all morning, and it rained most of last night. To me, this is soup weather.

This morning while exercising, my friend, Lillian Elsinga, told me about some chicken soup that she had made recently. Among the ingredients were barley and thyme, two ingredients I’ve used in my own chicken or pheasant soup over the years.

However, in the last couple of batches of soup, I substituted homemade egg noodles (from Hosmer, S.D., courtesy of co-worker and friend, Paulette Tobin) for the barley and ground savory for the thyme. I’ve been using the savory recently and really like the taste it gives to my soup.

When I finish writing this, I’m off to the kitchen to start work on some chicken noodle soup. I fixed a Hutterite chicken for supper last night, and there are plenty of leftovers. I also have about a half-bag of egg noodles left in the cupboard, along with some nice carrots and onions from my garden. For the base, I’m going to use some frozen pheasant broth that has some tremendous flavor. I don’t really have a set recipe for the soup. I just throw it together.

But for those of you who would like a recipe, here’s one that I hope to try someday. It from the test kitchen of the Kansas City Star, another of their healthy, nutritious dishes I’ve come to enjoy over the years.

Roasted Vegetable Chicken Noodle Soup
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 14.5-ounce cans fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon pepper
¼ teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles
Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine carrots, onions, potatoes and celery. Drizzle with oil and toss well to coat. Arrange vegetables on prepared pan. Bake 40 minutes or until browned, stirring 2 or 3 times.
Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil and stir in uncooked chicken; reduce heat to simmer and simmer 20 minutes.
Stir in roasted vegetables and simmer 10 minutes. Stir in uncooked noodles and simmer 10 additional minutes, stirring occasionally.
Yield: Serves 8.
Approximate nutritional analysis per 1-cup serving: 170 calories, 21 percent of calories from fat, 5 grams total fat (trace saturated), 33 milligrams cholesterol, 16 grams carbohydrates, 25 grams protein, 173 milligrams sodium, 2 grams dietary fiber.

Fresh Summer Basil Burger

I’ve been busy harvesting basil lately. I’ve made two batches of pesto (with pine nuts, olive oil and Parmesan cheese), with some of it going into the freezer. I’ve also included fresh basil in a couple of sauces that we’ve served over pasta.

This time of the year, whenever a new recipe that calls for the fragrant herb comes to my attention, I stand up and take notice. And with only a couple of more weeks left before a frost will take away my fresh basil, I’m in a zone to use it while it’s available.

So, it was with interest that I discovered that the most recent addition to The Associated Press’ “20 Burgers of Summer” series is a Fresh Summer Basil Burger, courtesty of Melissa D’Arabian, the star of Food Network’s “Ten Dollar Dinners.”

In an interview with AP Food Editor J.M. Hirsch, D’Arabian said, “I’m a purist when it comes to burgers. I know a lot of people like to mix things into the meat. I’m really about just treating the meat right and grilling it right and getting a really juicy piece of meat.”

She told Hirsch that she drew her inspiration from chimichurri sauce, a zesty sauce traditionally made from parsley, garlic, red wine vinegar and olive oil that is used to garnish grilled meats in Argentina. Her version uses peppery-sweet basil.

“Nothing says summer to me like fresh basil. You take a raw sauce and you put it on some warm meat. The idea is that the warm meat heats the sauce just enough for the flavors to really bloom in your mouth. The warmth of the burger just makes the flavors come to life. It’s a simple recipe, but it really works.”

Fresh Summer Basil Burger
1¼ pounds ground beef (80 percent lean)
1 tablespoon vegetable oil
Kosher salt and ground black pepper
¼ cup shredded mozzarella cheese
1 large tomato, sliced and lightly salted
2 tablespoons grated Parmesan cheese
4 hamburger buns, toasted
Basil sauce (recipe follows)
Heat a grill to medium-high.
Form the ground beef into 4 patties, making a small indentation in the top of each. Brush each burger with a bit of vegetable oil, then season with salt and pepper.
Cook the patties on the grill for about 4 minutes per side for medium-rare. Two minutes before removing the burgers, top each with the mozzarella cheese.
Top each bun with a burger and a tomato slice. Spread a tablespoon of the basil sauce onto the bun top and sprinkle with Parmesan cheese.
Serve with additional basil sauce on the side for dipping.
Yield: Serves 4.
Approximate nutritional analysis per serving: 484 calories, 218 calories from fat, 45 percent of calories from fat, 24 grams fat (7 grams saturated, no trans, 93 milligrams cholesterol, 31 grams carbohydrates, 36 grams protein, 2 grams fiber, 812 milligrams sodium.

Perfect Basil Sauce1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons roughly chopped fresh basil
1 scallion, chopped
1 clove garlic
½ teaspoon Worcestershire sauce
Kosher salt and ground black pepper, to taste
In a blender, combine all ingredients and puree until creamy and pale green in color. Season with salt and pepper.
Yield: 1 cup.

Buffalo-Style Chicken Wings

I’ve never eaten the buffalo wings at Parrot’s Cay in Grand Forks. But I hope to soon.

I’d heard good things about the Cay’s wings and even considered giving them a try. The only thing holding me back was that the Cay allowed smoking and having given up that habit years ago, I’ve forgone visiting establishments that allowed it.

Well, things have changed. Since Aug. 15, Grand Forks has been smoke-free, so I don’t have an excuse anymore. And with the national recognition that the Cay received recently, I may go there sooner rather than later.

As reported in Wednesday’s Herald by staff writer Ryan Johnson (www.grandforksherald.com/event/article/id/174739/), Parrot’s Cay earned national bragging rights Sunday for its Shark Sauce, a combination of its buffalo wing sauce and its barbecue sauce, at the National Buffalo Wing Festival in Buffalo, N.Y. Buffalo wings, it’s said, originated at the Anchor Bar in Buffalo, so I guess that why they hold the festival there.

The Cay was one of 38 establishments that entered the contest. The Shark Sauce took first place in the creative barbecue category. The restaurant will find out in a few days if it also won any other awards.

The idea for the festival came from a move called “Osmosis Jones,” which starred Bill Murray as a compulsive eater with the goal of attending the Super Bowl of junk food, the National Buffalo Wing Festival. Ironically, the festival’s website said, there wasn’t such an event.

That’s when a native Buffalonian, Drew Cerza, came up with the idea of having one. The festival debuted in 2002. Cerza now is affectionately know as the “Wing King.”

For those of you who would like to try your hand at making wings, here’s a recipe, complete with a blue cheese dressing dipping sauce, that looks mighty tasty.

Buffalo-Style Chicken Wings
Peanut oil for frying
3 pounds chicken wings, washed, patted dry
½ cup favorite red hot pepper sauce
½ cup butter, melted
½ teaspoon garlic powder
1 teaspoon seasoned salt
Heat about 3 inches of the peanut oil in a deep-fryer or deep pot to 375 degrees. (Alternatively, preheat the oven to 400 degrees.)
Working in batches, deep-fry the chicken wings about 10 to 12 minutes or until they are cooked through. Remove them from the hot oil and drain them on paper towels. Or, instead of frying, place the wings on a baking sheet and bake them, turning them halfway through baking, about 50 minutes to 1 hour or until cooked through.
Meanwhile, in a large bowl combine the red hot pepper sauce, butter, garlic powder and seasoned salt.
Toss the cooked wings in the sauce.
If desired, you can place the sauced wings on a baking sheet and place them in a 400-degree oven for about 8-10 minutes to crisp them.
Yield: Serves 4.
Note: These wings can be served with Spicy Blue Cheese Dressing (see recipe follows).
Approximate nutritional analysis per serving: 587 calories, 76 percent of calories from fat, 49 grams fat (21 gram saturated), 4 grams carbohydrates, 32 grams protein, 1,228 milligrams sodium, 158 millirams cholesterol, 27 milligrams calcium, 0.5 grams fiber.

Spicy Blue Cheese Dressing
4 ounces crumbled blue cheese
4 tablespoons low-fat buttermilk
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 teaspoons white wine vinegar
¼ teaspoon sugar
¼ teaspoon garlic powder
½ teaspoon lemon juice
A few dashes of Worcestershire sauce
¼ teaspoon cayenne pepper, optional
Salt and pepper to taste
In a medium bowl mash the blue cheese with the buttermilk; the mixture should look like cottage cheese.
Stir in the sour cream, mayonnaise, vinegar, sugar, garlic powder, lemon juice, Worcestershire sauce and, if you like, the cayenne pepper. The mixture should be semi-smooth, yet with small lumps of blue cheese.
Adjust the seasonings with salt and pepper to taste.
Note: This will keep up to two weeks if it’s covered in the refrigerator.
Yield: About 1 cup.
Approximate nutritional analysis per 1 tablespoon serving: 28 calories, 72 percent of calories from fat, 2 grams fat (1 gram saturated), 1 gram carbohydrates, 1 gram protein, 93 milligrams sodium, 6 milligrams cholesterol, 36 milligrams calcium, no fiber.

Pizza Pepperoni Pasta

I’m pretty happy with the popularity of my “One Byte at a Time” feature that appears in the Herald daily (www.grandforksherald.com). It seems just about every day someone comments about one of the recipes.

Today, I ran into Jeff Eickman, a family medicine physician with Altru Health System. He said that his wife had fixed a recipe that I put in the paper within the last week or two. It was called Pizza Pepperoni Pasta. He said his family really enjoyed it, especially the kids, and that he was looking forward to leftovers. And he said that one of the ingredients, ground turkey, which is lower in fat that regular ground beef, is something they don’t usually eat but it was great in the dish.

The recipe comes from Taste of Home Healthy Cooking, and it fulfills some of the criteria I have for the One Byte at a Time feature — food that is tasty, easy to make, quick and healthy. People — with or without kids — who have busy lives like those kinds of dishes.

I know that not all of the recipes are for everyone, but that’s not my goal. I want to offer something to all segments of our readership.

Pizza Pepperoni Pasta
12 ounces whole wheat spiral pasta
1 pound lean ground turkey
1 medium onion, chopped
1 24-ounce jar garden-style pasta sauce
1 14½ -ounce can low-sodium diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese
4 ounces sliced turkey pepperoni
½ cup shredded part-skim mozzarella cheese
Cook pasta according to package directions.
Meanwhile, cook turkey and onion in a large nonstick skillet over medium heat until meat is no longer pink. Stir in pasta sauce, tomatoes, basil, oregano and Worcestershire sauce; set aside.
Drain pasta. Transfer to a 9-by-13-inch baking dish coated with cooking spray. Sprinkle pasta with Parmesan cheese. Top evenly with sauce mixture and pepperoni. Sprinkle with mozzarella cheese.
Cover and bake for 25 to 30 minutes, until cheese melts and pasta is hot.
Yield: Serves 8.

Twice-Baked Potatoes

I’ve never really had a recipe for twice-baked potatoes. I like them, but they’re not something that we ever have at home.

That might change, though, since I’ve come across a recipe from a Grand Forks woman who won a blue ribbon presented by the hostess and recipe taster for Just a Pinch Recipe Club (www.justapinch.com), the new online community created for and by cooks in hometown America. I was alerted to this via an e-mail the other day, along with a copy of the recipe.

Samantha Jolin, Grand Forks, said the recipe is variation of one she got from her mother-in-law.
“Husband looooves them as well as my kids. And it’s always a hit at gatherings,” Jolin said.
The recipe, along with thousands of others, can be viewed, printed and shared at no charge
through the online club. Members can post family recipes and search, print, chat about
and try recipes submitted by other members. They also can save recipes to a personal online recipe box, create grocery lists, plan meals and print hundreds of grocery coupons. In addition, members can create or join groups based on existing relationships (families, church and civic groups, etc.), or affinities such as diabetic meals, crockpot cooking and budget meals, to share recipes with other group members.

Founded in 2010, Just A Pinch Recipe Club offers free memberships and premium perks. For more information, visit www.justapinch.com or www.facebook.com/justapinch.

Here’s Samantha’s recipe, which I hope to try soon.
Amazing Twice Baked Potatoes
6 potatoes, bakers
½ yellow bell pepper
½ green bell pepper
½ red bell pepper
1 red onion
½ cup ham
½ cup bacon, cooked
¼ cup 1 percent milk
5 tablespoons margarine
5 tablespoons light olive oil
1 pound Cheddar cheese, shredded
2 tablespoons garlic pepper
1½ cups sour cream
Preheat oven to 350 degrees. Wash potatoes, poke holes in them with fork and bake for about 2½ hours.
While those are baking, dice up the onion, peppers, ham and bacon.
Saute the onions and peppers and garlic pepper in the olive oil until tender. Remove from heat
Mix the crumbled bacon and diced ham with the onion mixture. Saute for about 5 minutes.
Drain oil from mixture.
When potatoes are tender when stabbed with a fork, remove from oven, cut in half, lengthwise, and allow about 10 minutes to cool.
When potatoes are cooled, scoop out the inside with a spoon being careful not to break the skin. Save the shells on a foil-lined cook sheet.
Put the scooped out potato into a bowl, mash with margarine, milk, sour cream and half the Cheddar cheese.
When done mashing to your desired chunkiness, or smoothness, add in the bacon, ham, onion mixture. Mix well.
Begin scooping mixture back into shells. Fill them as full as you can (they can be overflowing).
Cover the potatoes with remaining cheese. Bake for about 15 minutes at 350 degrees.
Let cool about 10 minutes before serving.

Korean Burritos

A friend of mine, Gloria (Contreras) Mozinski of Ardoch, N.D., is having her annual Labor Day weekend get-together for her family this weekend. She’ll be serving all sorts of good Mexican food, with beef, pork and chicken on the menu. It sounds like a blast.

Mexican food always is popular at our house. Therese usually is the architect of our the south-of-the-border cooking, and it doesn’t alway have to be centered on meat dishes. Sometimes, she uses textured soy protein. We also enjoy going out for Mexican. One of our favorites is Mi Mexico in Grand Forks.

Speaking of Mexican food, I came across a burrito recipe just the other day that has an Oriental twist. I discovered the recipe for the Korean-style burritos at the New Asian Cuisine website, courtesy of Joanne Choi of Week of Menus. The meat in the recipe is flank steak, a cheaper cut but one that’s excellent in this type of dish.

What really caught my eye was one of the ingredients, kim-chi, a type of fermented cabbage that’s popular in Korea. If you like sauerkraut, you’d probably like kim-chee. And since I’m a big sauerkraut fan, this might be a recipe that would be right up my alley.

Korean Burritos
1 pound Korean marinated flank steak, cooked and rested
4 burrito-sized tortillas
Mixed greens
1 head of romaine lettuce (or any other lettuce) shredded
3 scallions cut thinly
½ cup cilantro, chopped
2 cucumbers chopped
SPICY SAUCE:
2 tablespoons sambal oelek
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sesame seed
Mix all ingredients in a bowl to combine. Set aside until needed.
KIMCHEE FRIED RICE:
1 cup kimchee finely chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 cups cooked white rice
Heat a fry pan over medium heat. Add vegetable oil, kimchee, ginger and garlic, and cook until kimchee is softened and translucent. Time will vary on this based on the ripeness of the kimchee, but anywhere between 4 to 8 minutes. Add sesame oil and cooked white rice and continue mixing until the kimchee is evenly distributed through the rice and the rice is colored pink. Set aside. (Cover to keep warm if necessary.)
On a plain tortilla lay a small mound of kimchee fried rice, about ½ a cup. Lay on top of it a layer of sliced flank steak. Sprinkle cheese on top. Top with mixed greens. Finish with spicy sauce.
Yield: Serves 4.
Note: Choi found it useful to rely on a piece of tin foil to help. If you do a party of burritos, have cut-up tin foil ready to go to facilitate wrapping the burrito.

Beer Chili Burgers

I been a fan of Rachael Ray’s for several years. I’ve been one since seeing her Food Network Show, “30 Minute Meals,” for the first time. I don’t remember what it was about, but that really doesn’t matter.

Ray is the latest celebrity to contribute to The Associated Press’ “20 Burgers of Summer” series. According to AP  Food Editor J.M. Hirsch, size matter with burgers in Ray’s estimation.  She told him in an e-mail interview that she considers herself an equal opportunity eater when it comes to burger varieties, her favorites are the trendy two- and three-bite versions.

“I make so many different types of burgers it’s unfair to play favorites,” Ray said. “But I do believe the best burgers come in slider size. I am slider obsessed. They are easy to hold, easier to cook perfectly and the bun never gets soggy.”

With that in mind, it’s no surprise that for the series Ray offered a ground sirloin slider jammed with flavor from Worcestershire sauce, herbs, ancho chili powder and — for good measure — beer.

To boost the flavor even more, she bastes the burgers as they cook with a homemade maple syrup-spiked smoky barbecue sauce and tops them with pickled cucumbers and an oil-and-vinegar red cabbage slaw.

“The killer part of this recipe is my spicy pickle recipe and my homemade BBQ sauce recipe,” said Ray, who served the burger at a block party she threw in Brooklyn in June. “I am really proud of it and can’t stop talking about it.”

Beer Chili Burgers
2 pounds ground sirloin
Montreal Steak Seasoning (by McCormick) or a blend of kosher salt and coarsely ground black pepper
¼ cup Worcestershire sauce
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 tablespoons ancho chili powder
½ cup beer
¼ cup vegetable oil
Barbecue sauce (recipe follows)
10 slider (small burger) rolls
Spicy kirby cucumber slices (recipe follows)
Oil-and-vinegar slaw (recipe follows)
Heat a grill to medium.
In a large bowl, combine the ground meat with the steak seasoning (or salt and pepper). Add the Worcestershire, marjoram, thyme, chili powder and beer. Mix thoroughly.
Form the mixture into 10 slider-sized (use your rolls as a guide) patties, then drizzle each with a bit of the vegetable oil.
Place the sliders on the grill and cook for 5 minutes per side for medium-rare, basting liberally with the barbecue sauce as they cook.
Place the burgers on the rolls and top with cucumber slices and slaw.
Yield: 10 sliders.
Approximate nutritional analysis per slider with condiments (values are rounded to the nearest whole number): 405 calories, 164 calories from fat, 19 grams fat (3 grams saturated, no trans), 50 milligrams cholesterol, 38 grams carbohydrates, 24 grams protein, 2 grams fiber, 671 milligrams sodium.

Spicy Kirby Cucumber Slices
2 cups white balsamic or cider vinegar
½ cup sugar
2 teaspoons salt
2 teaspoons black peppercorns
2 cloves garlic, halved
4 bay leaves
2/3 cup water
1 small red chili pepper, sliced
4 kirby (pickling) cucumbers, cut into ¼-inch slices
½ small red onion, thinly sliced
2 teaspoons fresh dill
1 tablespoon mustard seeds
1 tablespoon coriander seeds
In a small saucepan over high, combine the vinegar, sugar, salt, peppercorns, garlic, bay leaves and water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.
In a small bowl, combine the chili pepper, cucumber slices, onion, dill, mustard seeds and coriander seeds. Pour in the hot brine.
Cool to room temperature, then cover and refrigerate overnight, stirring occasionally.
Yield: 3 cups.

Smoky Barbecue Sauce
1 cup ketchup
2 cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber (Grade B) maple syrup
2 tablespoons Worcestershire sauce
1½ tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground black pepper, to taste
In a small saucepan over medium-low, combine all ingredients. Bring to a low simmer and cook for 15 to 20 minutes, or until thickened. Set aside to cool.
Yield: 1½ cups

Oil and Vinegar Slaw

½ pound shredded red cabbage
½ small red onion, very thinly sliced
3 tablespoons cider vinegar
3 tablespoons vegetable oil
Celery salt, to taste
Kosher salt and ground black pepper, to taste
In a small bowl, combine all ingredients and toss thoroughly.
Note: Ray suggests you prepare the slaw just before making the burgers.
Yield: 3 cups.