Shopping List Sad Tonya

Tue: Grilled Sirloin Salad With Balsamic Greens

Wed: Burgers, Shaved Asparagus and Parmesan Salad

Thu: McGrath Farms' Watercress Soup with Gentleman's Relish Toast (p. 47)

Fri: Ethiopian

Sat: BBQ Chicken

vanilla semifreddo with rhubarb compote (p 45, sunday)

GOOSE

2 5oz top sirloin

1 red pepper

vanilla beans

chile de arbol

Croutons

(fri) two small chickens 

garlic salt

dried oregano

dried thyme

dried parsley

celery salt

cajun seasoning

2c onion powder

dry mustard powder

1.5c paprika

asparagus

parmigiano-reggiano

2.5lbs ground beef, well-marbled shoulder

tomatos

DAIRY

blue cheese

butter

4oz gruyere/emmenthal

PRODUCE

12 grape tomotos

2 bosc pears

3 bunches watercress

2 leeks

3white onion

celery

3 flat leaf parsley

tarragon

lemons

carrot

shallots

MISC

white wine in bottles

bagels

white wine vinegar

ketchup

brown sugar

sugar

light corn syrup

champagne vinegar

sourdough bread

Shaved Asparagus and Parmesan Salad

Chef: Alice Waters

Cookbook: Chez Panisse Café Cookbook

Publisher: Harper Collins

Information

• Course: appetizer, side dish
• Total time: under 30 minutes
• Skill level: Moderate
• Cost: Moderate
• Yield: Serves 4

Notes

During asparagus season, in April and May, we serve asparagus every day in one form or another. This delightful raw spring salad is best only if the asparagus is very sweet and crisp, like the beautiful purple-tinged asparagus we get at the San Francisco farmers' market. Look for very fresh, large purple or green asparagus with tight buds. (White asparagus is better cooked.) Look at the butt ends of the asparagus where they have been cut: If they're fresh, the flesh will look moist and white.

Ingredients

• 2 shallots, diced fine
• 2 tablespoons Champagne vinegar
• 2 tablespoons lemon juice
• Salt
• 1/3 cup extra virgin olive oil
• 12 large asparagus spears
• Pepper
• Wedge of Parmigiano-Reggiano cheese, for shaving

Directions

To make the vinaigrette, macerate the shallots for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.

Snap off the tough bottom ends of the asparagus spears. With a Japanese mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette.

Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.

Variation: Alongside this one, serve another asparagus salad of cooked white asparagus dressed in mustard vinaigrette (with or without black truffle).

Neely's Barbecue Seasoning

Neely's Barbecue Seasoning

• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Neely's Barbecue Sauce

Chef: Pat Neely, Gina Neely

Cookbook: Down Home with the Neelys: A Southern Family Cookbook

Publisher: Knopf

Information

• Total time: under 4 hours
• Skill level: Easy
• Cost: Inexpensive
• Yield: MAKES ABOUT 2 CUPS

Notes

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for our barbecue sauce–and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success.

Memphis barbecue sauce is known for its sweet and tangy tomato base. Ours keeps true to that tradition, striking a perfect balance between the sweet (we use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and ours does just that.

At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.

Ingredients

• 2 cups ketchup
• 1 cup water
• ¼ cup light-brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons freshly ground black pepper
• 1½ teaspoons onion powder
• 1½ teaspoons dry mustard powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• ½ cup apple-cider vinegar
• 2 tablespoons light corn syrup
• 1 tablespoon Neely's Barbecue Seasoning

Directions

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

Barbecued Chicken

Chef: Gina Neely, Pat Neely

Cookbook: Down Home with the Neelys: A Southern Family Cookbook

Publisher: Knopf

Information

• Course: main course
• Total time: under 4 hours
• Skill level: Moderate
• Cost: Inexpensive
• Yield: SERVES 6 TO 8

Notes

What's the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow–that's chicken with the Neely brothers' touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it's done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch.

This lively dressing begins with a wonderful spice mix. Make two batches: one to have on hand for several batches of salad dressing, the other to use as a seasoning for grilled or roasted chicken.

BARBECUED CHICKEN:

• Two 3- to 4-pound chickens, halved lengthwise (or 4 whole bone-inchicken breasts, or 10 bone-in thighs or legs)
• 1 cup Zesty Italian Dressing
• 2 tablespoons Neely's Barbecue Seasoning
• 1 cup Neely's Barbecue Sauce, plus more for serving

SPICE MIX:

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• ¼ teaspoon celery salt
• 2 tablespoons Cajun seasoning

ZESTY ITALIAN DRESSING:

• ¼ cup white-wine vinegar
• 2/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons spice mix

Directions

FOR THE SPICE MIX AND ZESTY ITALIAN DRESSING:

In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning. Store the spice mix in a tightly sealed container, and use as needed. To prepare the dressing, whisk together the vinegar, olive oil, water, and 2 tablespoons of the spice mix.

FOR THE CHICKEN:

Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.

Thirty minutes before you're ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity-side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.

Shopping List Doh!

Tue:
Wed:
Thu:
Fri:
Sat:


PRODUCE
scallions
3 bunches asparagus + 2 lbs
carrots
celery
onions
4 shallots
mushrooms
1 cup leeks/spring onions
1 pt cherry tomatoes
1 red onion
dill
parsley
4 idaho potatoes

MISC
1lb farfalle
frozen green peas
sherry wine vinegar
arborio rice
creme fraiche
bread
kaiser rolls

DAIRY
feta
swiss cheese

MEAT
1/4 prosciutto cotto
1lb ground pork

SPICES
2 1/2 couscous/barley/farro
1 tblsp granulated garlic
cumin

Israeli Couscous Salad w/ Asparagus and Feta

Tue: Salmon en papiollete
Wed: Farfalle with Sweet Green Peas and Prosciutto Cotto
Thu: Asparagus Soup with Chervil
Fri: Israeli Couscous Salad w/ Asparagus and Feta
Sat: Cuban Burgers With Steak Fries

PRODUCE
Carrots
Celery?
Onions?
Shallots
Mushrooms
Scallions
4 bunches Asparagus
potatoes
1 pint of cherry tomatoes
red onion
garlic
dill
1 cup spring onions/leeks
chervil/parsley
4 idaho potatoes

MEAT
prosciutto cotto
1lb ground pork

MISC
creme fraiche
Canola Oil
Olive oil
Parchment
kaiser rolls
sherry wine vinegar
farfalle pasta
frozon peas

SPICES
1/3 cup arborio / short grain rice
2 1/2 cups couscous
1 tbsp granulated garlic

DAIRY
swiss cheese
1/2 cup feta cheese