Magazine article Sunset

In the SUNSET KITCHEN

Magazine article Sunset

In the SUNSET KITCHEN

Article excerpt

TIP FROM OUR TEAM

WORTH-IT GEAR

GRILLING GAME CHANGER

Jacobsen Salt Co.'s cedar planks do what many other grilling planks fall at: deliver lots of woodsy flavor to your food. Plus, the six aromatic, freshly milled Northwest cedar planks come with a jar of hand-harvested salt, seasoned with lemon, herbs, and natural cherrywood smoke. For the most flavor, don't soak planks ahead. Cedar Plank Salt Set, $40; jacobsen salt.com.

WE'RE LOVING | Thai Lemonade

Chef Mai Pham of Star Ginger and Lemon Grass restaurants sure knows how to cool off (maybe it's the Sacramento heat). In the Test Kitchen, we've been drinking her lemonade slushy-amped up with chile, mint, and lime-by the blenderful.

1. You'll need 6 Mexican limes or 2 regular limes. Cut off and discard peel and outer white membrane from 4 Mexican limes or 1 regular (keep peel on the rest). Quarter all limes, cut out and discard white cores, and seed.

2. Put 3 cups ice cubes in a blender, followed by limes, 2A cup frozen lemonade concentrate, lh cup cold simple syrup, 6 fresh mint leaves, Va to 1 Thai chile or ¼ to ½ serrano chile, and ¼ tsp. sea salt. Whirl until very smooth, stirring often. Pour into glasses and add a mint sprig to each. Serve immediately.

MAKES 3 CUPS / IS MINUTES

RIPE NOW

Crimson pears

This time of year, keep your eyes open for Starkrimson pears, a stunning red variety. Like all pears, they have to be picked firm or they'll get mealy. To enjoy them at their best, let them ripen at room temperature until they develop a little give and a light floral aroma; they'll be nice and juicy.

INGREDIENTS OF THE MONTH

LOCAL BURGER SAUCES

Jazz up end-of-summer burgers and grilled potatoes with a spoonful of any of these sauces from California and Oregon. Pendleton Original Barbecue Sauce ($5.50/18 oz.; oregongrowers. com) Is complex, with a hint of campfire smoke. …

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