STICKS + SKEWERS
HASSELBACK YOUR FOOD
To create hassleback (or accordion-style) slices, place a chopstick on either side of a potato or apple half. Cut down until the knife hits the chopsticks. This prevents you from cutting all the way through.
Hasselback Apples with Candied Ginger and Cinnamon
Active
20 min;
Total
1 hr 10 min;
Serves
4
4 Granny Smith apples, halved lengthwise and cored
½ stick unsalted butter
¼ cup packed dark brown sugar
¼ cup minced candied ginger
1 tsp. cinnamon
½ tsp. kosher salt Vanilla ice cream, for serving
1. Preheat the oven to 375°. Place an apple half cut side down on a work surface and put a chopstick on either side of it. Using a small paring knife, slice the apple crosswise in ⅛-inch intervals, cutting down until the knife hits the chopsticks. Repeat with the remaining apple halves and arrange them peel side up in a large ceramic baking dish.
2. In a small saucepan, melt the butter with the sugar, ginger, cinnamon and salt. Carefully spoon the butter mixture between the slices in the apples, using your fingers to spread them open. Drizzle any remaining butter on top. Cover the baking dish with foil.
3. Bake the apples for about 30 minutes, until nearly tender. Uncover and bake for about 15 minutes longer, until tender and lightly browned. Let cool for 5 minutes, then serve with ice cream.
Hasselback Potatoes with Herb Oil
Active
30 min;
Total
1 hr;
Serves
4
1½ lbs. fingerling potatoes
1 cup extra-virgin olive oil Kosher salt and pepper
1 cup lightly packed basil leaves
¼ cup snipped chives
1 Tbsp. oregano leaves
2 tsp. fresh lemon juice
2 large ice cubes
1. Preheat the oven to 400°. On a work surface, put a chopstick on either side of a potato. Using a small paring knife, slice the potato crosswise in ⅛-inch intervals, cutting down until the knife hits the chopsticks. Repeat with the remaining potatoes.
2. On a large rimmed baking sheet, toss the potatoes with ¼ cup of the olive oil and season with salt and pepper. Roast cut side up for 35 to 40 minutes, until the potatoes are tender and the edges are crisp.
3. Meanwhile, in a blender, pulse the basil with the chives, oregano, lemon juice and ice cubes until the herbs are finely chopped. With the machine on, gradually add the remaining ¾ cup of olive oil until bright green and smooth. Transfer the herb oil to a bowl and season with salt and pepper. Arrange the potatoes on a platter and serve with the herb oil.
MAKE BLOOMING ONIONS
If you’re a fan of blooming onions—and, honestly, who isn’t?—you can make them yourself with my chopstick hack. The ones served at state fairs are ginormous, but I prefer using smaller Vidalias to maximize the ratio of crisp coating to onion.
Place a chopstick on either side of the onion root. Slice down the middle of the onion until the knife hits the chopsticks. Continue slicing, rotating the onion between cuts, to form eight even “petals.”
Crispy Onion Flowers
Active
30 min;
Total
1 hr;
Serves
6
½ cup mayonnaise
½ cup sour cream
2 Tbsp. minced chives
¾ tsp. dried oregano
½ tsp. garlic powder Kosher salt and pepper Two 10- to 12-oz. Vidalia onions, peeled, root ends left intact
2 large eggs
½ cup whole milk
1½ cups all-purpose flour
1½ Tbsp. Old Bay seasoning Canola oil, for frying
1. In a medium bowl, whisk the mayonnaise with the sour cream, chives, oregano and garlic powder; season with salt and pepper. Refrigerate the dipping sauce until well chilled, about 15 minutes.
2. Meanwhile, set an onion root side down on a work surface. Place a chopstick on either side of the root. Working carefully with a large, sharp knife, slice down the middle of the onion until the knife hits the chopsticks (this prevents you from cutting all the way through). Continue slicing, rotating the onion between cuts, to make 8 even “petals.” Repeat with the remaining onion.
3. In a large bowl, beat the eggs with the milk and a generous pinch of salt. In another large bowl, whisk the flour with the Old Bay and a generous pinch each of salt and pepper.
4. Gently separate the layers of 1 onion and dip it into the egg mixture, turning to coat. Lift the onion out of the mixture, allowing the excess to drip back into the bowl. Dredge the onion in the flour mixture, using a spoon to coat it well, then transfer to a plate. Repeat with the remaining onion. Refrigerate the coated onions for 10 minutes.
5. In a large saucepan, heat 3 inches of oil to 360°. Using a spider or large slotted spoon, carefully lower 1 onion root side down into the hot oil. Fry at 350°, turning occasionally, until golden and crisp, about 4 minutes. Drain on paper towels; season with salt. Repeat with the remaining onion. Transfer the onions to a platter and serve with the dipping sauce.
MAKE AHEAD The sauce can be refrigerated overnight.
SPIRAL-CUT HOT DOGS
What if you could take something that’s already delicious and fun like a hot dog and make it even more delicious and fun? My skewer hack to spiralize hot dogs means edges get crisp and hold more toppings—like the three bold ones here. With this trick, you’re going to have the coolest-looking hot dogs at your next cookout.
STEP 1 Insert a skewer through each hot dog.
STEP 2 With a small knife, cut at an angle while rolling the hot dog away.
STEP 3 Slide the hot dog off the skewer, then stretch out the spirals.
STEP 4 Grill the hot dogs.
1 Pickled Pepper Slaw
In a bowl, toss 1 cup sliced sweet and/or hot pickled peppers with ½ cup shredded romaine, ¼ cup each of chopped parsley and dill and 2 Tbsp. olive oil . Season with salt and pepper; serve on hot dogs.
2 Apricot Mostarda
In a saucepan, combine ½ cup each of apple cider vinegar and water with 1 cup chopped dried apricots, 2 Tbsp. sugar, 1 minced shallot and 1 minced garlic clove. Bring to a boil, then simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in 2 Tbsp. whole-grain mustard and 1 Tbsp. Dijon mustard. Season with salt and let cool; serve on hot dogs.
3 Chicago-Style Salsa
In a bowl, toss 1 finely chopped Persian cucumber with ½ cup celery leaves, ½ cup quartered cherry tomatoes, ¼ cup thinly sliced peperoncini, ¼ cup thinly sliced red onion , ¼ cup sweet pickle relish and 2 Tbsp. olive oil. Season with salt and pepper; serve on hot dogs.
SKEWER A ROAST
You’ve made a beautiful roast and it’s pretty much perfect—until you discover the soggy bottom. That’s because when you lay meat right into a pan, the bottom isn’t exposed to the hot air in the oven. This skewer hack raises the meat to mimic roasting on a spit so you get a gorgeous crust all over.
Thread two or three skewers through the bottom of a roast. Set the roast over a baking dish so that the skewers raise it above the bottom of the dish.
Beef Rib Roast with Buttermilk Sauce
Active
25 min;
Total
2 hr 20 min
Serves
4 to 6
One 4-lb. beef rib roast (2 or 3 ribs)
Kosher salt and pepper
2 or 3 long metal skewers
½ cup buttermilk
¼ cup mayonnaise
1 Tbsp. finely chopped tarragon
1 tsp. Dijon mustard
½ tsp. fresh lemon juice
1. Season the roast generously with salt and pepper and let stand at room temperature for 30 minutes.
2. Preheat the oven to 450°. Set the roast rib side down on a work surface. Thread 2 or 3 skewers through the bottom of the roast. Set the roast over a 9-inch square baking dish so that the skewers hold it above the bottom of the dish. Roast the beef for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 45 to 55 minutes longer, until an instant-read thermometer inserted in the thickest part of the beef registers 120°.
3. Meanwhile, in a medium bowl, whisk the buttermilk with the mayonnaise, tarragon, mustard and lemon juice. Season with salt and pepper.
4. Transfer the roast to a cutting board, remove the skewers and let rest for 20 minutes. Carve the roast off the bones and serve, passing the buttermilk sauce at the table.
MAKE AHEAD The buttermilk sauce can be refrigerated overnight.