- 11⁄2 pounds assorted sausages: sweet, hot, or Turkey Sausages with Sun-Dried Tomatoes, optional
For the sauce:
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 3⁄4 pound green beans, yellow wax beans or sugar snap peas, cut into 2-inch pieces and cooked until crisp-tender
- 21⁄2 pounds peeled and coarsely chopped ripe red and, if available, yellow tomatoes
- 1 cup fresh corn kernels (from about 2 ears)
- 1⁄4 cup finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 pound dried small pasta shells
For the garnish:
- 1 tablespoon finely chopped fresh basil
- 1 cup freshly grated Parmesan cheese
- Prepare a grill for medium-high-heat grilling. Arrange the sausages on the grill rack and grill 3 inches from the heat for about 20 minutes, rotating them on all sides until the fat runs clear. (Alternatively, place them on a microwave-safe plate and cook on high power for 4 minutes, or until the fat runs clear.) Transfer to a platter and let cool. When cool, cut into 1⁄4-inch slices.
- To make the sauce, in a large, deep skillet over medium heat, heat the oil. Add the garlic and saute for 1 minute, making sure it does not burn. Add the green beans and saute for 2 minutes. Add the tomatoes and cook for 5 minutes, stirring occasionally, until some of the liquid has evaporated. Use a potato masher to crush the tomatoes. Add the corn and cook for 2 minutes. Add the basil, parsley, salt and pepper and taste for seasoning. Add the sausages to the sauce and taste again for seasoning.
- Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, 7 to 10 minutes. Drain well.
- Place the pasta in the sauce and mix well. Transfer to a large serving bowl. Garnish with the basil and a few tablespoons of the parmesan. Pass the remaining cheese separately. Serve immediately.
The sauce can be prepared up to 8 hours ahead, covered, and refrigerated. Remove from the refrigerator 1⁄2 hour before reheating. Gently reheat the sauce.
Serves 6 to 8 people.
- 2 frying chickens (31⁄2 pound each), cut up
For the marinade:
- 3⁄4 cup fresh orange juice
- 1⁄4 cup red wine
- 1⁄4 cup soy sauce
- 2 medium shallots, finely chopped
- 1 tablespoon Dijon mustard
- 1⁄3 cup chile sauce
- 1 tablespoon molasses
- Salt and freshly ground black pepper, to taste
- In a small bowl, combine the marinade ingredients. Taste for seasoning. Arrange the chicken pieces in a shallow, large nonaluminum dish and pour the marinade over the chicken. Cover, refrigerate and marinate for 2 to 4 hours, turning several times.
- Heat the oven to 375 degrees. Remove the chicken from the marinade and reserve the marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil and bake for about 35 minutes or until juices run clear.
- Add the juices from the roasting pan to the marinade in the saucepan. Place the saucepan over medium-high heat and boil for about 7 to 10 minutes or until the marinade is reduced to a glaze.
- Just before serving, heat a barbecue to medium-high for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is crisp and brown. Serve with the remaining glaze.
Can be prepared up to 6 hours ahead through step 3, covered and refrigerated. Remove the chicken from the refrigerator 1⁄2 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.
Serves 6 to 8.
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1⁄4 cup coarsely chopped ginger root
- 2 limes, thinly sliced
- 1 pound apricots, pitted and coarsely chopped
- 1 pound plums, pitted and coarsely chopped
- 1 cup cider vinegar
- 1⁄2 cup tawny port
- 2 cups firmly packed dark-brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1⁄2 teaspoon cayenne pepper or crushed red pepper
- 1 teaspoon salt
- 1⁄4 cup finely chopped cilantro
- In a food processor fitted with a steel blade, process the onion, garlic, ginger root, limes, apricots and plums until pureed.
- In a medium non aluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring it to a boil over medium-high heat.
- Lower the heat and simmer until slightly thickened, for about 45 minutes. Stir frequently to avoid burning. Remove the pot from the heat, and let it cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.
- This sauce may be refrigerated in an airtight container for up to 2 months.
- There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark-skinned Santa Rosa plums — but, again, whatever is in season will work fine. Fresh lime and ginger root add a complementary and spicy zing to the pure summer fruitiness.
- I always season to taste with salt, cayenne pepper and black pepper after it’s been refrigerated for best flavor.
- Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer, I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin.
Makes about 4 to 5 cups (3 pint-size canning jars).