8 Different Flavor Packed Toppers!

Sometimes just a small finishing touch makes an everyday meal magnificent. When you really want to wow grill-out guests, harness the power of one of these 8 flavor-packed toppers. Each adds a tasty thrill to foods fresh from the grill.

Topper #1 - Gazpacho Salsa

Ingredients:

• ¾ cup chopped tomato
• ¼ cup finely chopped cucumber
• 2 tbsp finely chopped red onion
• 2 tbsp finely chopped yellow sweet pepper
• 1 tbsp snipped fresh cilantro
• 1 small fresh serrano chile pepper, seeded and finely chopped
• 1 tsp red wine vinegar
• ½ tsp olive oil
• 1 small clove garlic, minced
• 1/8 tsp sugar
• 1/8 tsp salt

Directions:

1. In a small bowl, add first 6 ingredients. Stir to mix well.
2. Add remainder ingredients. Stir mixture to coat.
3. Refrigerate, covered, if desired, for up to 24 hours.

Goes well with: Beef, Chicken, Pork, Fish

Topper #2 - Artichoke Pesto

Yield:              about 1-3/4 cups

Ingredients:

• 6-oz jar marinated artichoke hearts, undrained
• 1 cup packed fresh parsley leaves
• ½ cup chopped walnuts, toasted
• ½ cup grated Pecorino Romano cheese
• 1 tsp finely shredded lemon peel
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp ground black pepper
• ¼ cup Extra Virgin Olive Oil

Directions:

1. Place all ingredients except for Extra Virgin Olive Oil in a food processor and pulse to give a rough chop.
2. Then turn machine on and slowly drizzle Extra Virgin Olive Oil thru top tube in a thin, steady stream, stopping to scrape sides as necessary.

Goes great with: Chicken and Fish

Topper #3 - Macadamia-Mint Gremolata

Yield:              about 2/3 cup

Ingredients:

• ¼ cup snipped fresh mint
• ¼ cup snipped fresh basil
• 3 tbsp finely chopped macadamia nuts
• 1 tbsp finely shredded lime peel
• 1 jalapeño chile pepper, seeded & finely chopped
• Salt
• Ground black pepper

Directions:

1. Mix all ingredients except salt and ground black pepper in a small bowl.
2. Season with salt and ground black pepper.
3. Can be stored in an airtight container in the refrigerator for up to 1 week.

Best served with: Chicken, Pork or Fish

Topper #4 - Chipotle-Raspberry Glaze

Yield:              about 1 cup

Ingredients:

• ½ cup seedless raspberry jam
• 1 tbsp balsamic vinegar
• 1 to 2 tsp finely chopped canned chipotle pepper in adobo sauce
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ cup raspberries

Directions:

1. In a small saucepan, add all ingredients except raspberries. Simmer, uncovered, for 2 minutes. Remove from heat.
2. Stir in raspberries.
3. Serve immediately.

Goes great with: Chicken, Pork or Fish

Topper #5 - Tomato-Current Relish

Yield:              about 1-1/2 cups

Ingredients:

• ¼ cup chopped leek
• 2 tbsp olive oil
• 2 cups seeded and chopped tomatoes
• ¼ cup snipped fresh basil
• 2 tbsp dried currants
• 1 tbsp drained capers
• ¼ tsp ground black pepper
• 1/8 tsp salt

Directions:

1. In a small saucepan over medium heat, add olive oil. When oil is hot, add chopped leeks and cook for about 5 minutes or until tender.
2. Stir in remainder of ingredients.
3. Cook and stir until heated thoroughly.
4. Serve warm or at room temperature.

Best served with: Beef, Chicken, Pork or Fish

Topper #6 - Chipotle Aioli

Yield:              about 1 cup

Ingredients:

• 1 cup mayonnaise
• 4 cloves garlic, minced
• 1 tsp finely chopped canned chipotle pepper in adobo sauce
• 1 tsp lime juice
• Salt
• Ground black pepper

Directions:

1. In a small bowl, stir together all except salt and black pepper.
2. Season with salt and black pepper.
3. Cover, chill until ready to serve.
4. Can be stored in an airtight container in the refrigerator for up to 1 week.

Goes great with: Beef, Chicken, Pork or Fish

Topper #7 - Blackberry-Sage Sauce

Yield:              about ½ cup

Ingredients:

1. 1 cup chopped mushrooms
2. ½ cup finely chopped shallots
3. 4 tbsp olive oil
4. 4 cups beef broth
5. 2 cups fresh blackberries
6. 2 cups dry red wine
7. ½ cup port
8. ¼ cup snipped fresh sage
9. 2 tbsp honey

Directions:

1. In a large skillet, cook the mushrooms in the oil over medium heat, for about 5 minutes or until tender.
2. Stir in the beef broth, fresh blackberries, red wine, port, sage, and honey. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or until mixture is thickened.
3. Strain mixture through a fine-mesh sieve into a bowl; discard solids.
4. If desired, reheat sauce in skillet before serving.

Goes great with: Beef, Chicken or Pork

Topper #8 - Preserved Lemon & Caper Relish

Yield:              about ¾ cup

Ingredients:

• 1 cup preserved lemon, rinsed and chopped
• ¼ cup olive oil
• 2 tbsp snipped fresh flat-leaf parsley
• 2 tbsp drained capers
• ¼ tsp ground black pepper

Directions:

1. Mix all ingredients in a small bowl.
2. Cover and let stand at room temperature for 1 hour to allow flavors to blend.
3. Store leftovers in an airtight container in the refrigerator.

Goes great with: Chicken, Fish

Flavored Butters - add to any meat or seafood recipe for that extra ZING!

Ever want to know a simple way to kick up your meals? Well, check this out -

*NOTE: The butter I use is organic, unsalted sweet cream butter.

CAPER BUTTER – To 8 tablespoons butter (1 stick), add 1 teaspoon crushed capers. Stir in 1/2 teaspoon each orange and lemon juice and 1/4 cup drained, finely chopped anchovies. Shape into balls and chill. Works great for broiled fish dishes!

ORANGE BUTTER  - To 8 tablespoons butter (1 stick), blend in 1 tablespoon each finely grated orange rind, orange juice, and green peppercorns. Spread 1/2-inch thick layer on foil and chill. Cut into small rectangles. Works great with fish, pork, chicken, game and vegetables.

RED BELL PEPPER BUTTER - To 8 tablespoons butter (1 stick), beat in a pinch of ground ginger and a few drops of Tabasco sauce. Mix 3 tablespoons finely chopped red bell pepper. Form into a long roll. Wrap in foil and chill. Unwrap, coat in finely chopped parsley and slice into 1/3-inch thick slices. Works great with broiled meats, fish, baked potatoes and vegetables.

MUSTARD BUTTER - To 8 tablespoons butter (1 stick), beat in 1 tablespoon mustard, 6 drops Tabasco sauce and a dash of Worchestershire sauce. When light and fluffy, transfer to a piping bag with small plan tube and pipe three blobs close together onto foil. Repeat. Chill well. Decorate with tiny herb sprig. Works great with meats and fish.

TOMATO BUTTER - To 8 tablespoons butter (1 stick), beat in 2 teaspoons tomato paste. Chill. Form into balls. Works great with meat, fish, pasta and vegetables.

FRESH HERB BUTTER - To 8 tablespoons butter (1 stick), blend in 1 tablespoon freshly chopped mixed fresh herbs (chives, tarragon, and parsley). Form into a roll. Wrap in foil and chill. Slice the butter into 1/3-inch thick slices. Works great with meat, fish and vegetables.