ALL-PURPOSE BBQ RUB
MAKES ABOUT ⅔ CUP (5 OZ/160 G)
¼ cup (2 oz/60 g) granulated sugar
1 tablespoon firmly packed golden brown sugar
¼ cup (1 oz/30 g) paprika
1 tablespoon chile powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
In a small container with a tight-fitting lid, stir together the sugars, paprika, chile powder, cayenne, smoked paprika, 1 teaspoon salt, and several grinds of pepper. Cover and shake vigorously to mix.
Use right away or store in a cool, dark place for up to 1 month.
BLUE CHEESE DIP
MAKES ABOUT 3 CUPS (750 G)
1 cup (8 oz/250 g) sour cream
¼ cup (60 ml) mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon steak sauce
2 cloves garlic, finely minced, then crushed to a paste
2 tablespoons chopped fresh chives
⅛ teaspoon cayenne pepper
1 cup (5 oz/155 g) crumbled blue cheese
Kosher salt and freshly ground black pepper
In a bowl, combine the sour cream, mayonnaise, Worcestershire sauce, lemon juice, steak sauce, garlic, chives, and cayenne and stir until well mixed. Fold in the cheese and season with salt and pepper.
Cover and refrigerate until ready to serve, or for up to 3 days. The dip tastes best if made a day ahead.
HOMEMADE KETCHUP
MAKES ABOUT 1½ CUPS (375 G)
1 can (28 oz/875 g) crushed Roma tomatoes
¼ cup (1¼ oz/40 g) light corn syrup
3 tablespoons cider vinegar
2 tablespoons minced yellow onion
2 tablespoons minced red bell pepper
1 small clove garlic, minced
1 tablespoon firmly packed golden brown sugar
1 teaspoon kosher salt
⅛ teaspoon freshly ground pepper
Pinch each of ground allspice, ground cloves, celery seeds, and yellow mustard seeds
½ bay leaf
In a heavy saucepan over medium heat, combine all of the ingredients. Bring to a boil, stirring. Reduce the heat to medium-low and cook at a brisk simmer, stirring frequently, until the mixture thickens and has reduced by half, about 1 hour.
Rub the ingredients through a medium-mesh sieve into a heatproof bowl, discarding any solids. Let cool. Transfer to a covered container and refrigerate overnight to allow the flavors to blend before using. Use right away or refrigerate for up to 2 weeks.
CLASSIC BBQ SAUCE
MAKES ABOUT 2 CUPS (500 G)
1 cup (8 oz/250 g) ketchup
2 tablespoons yellow mustard
1 tablespoon cider vinegar
2 teaspoons firmly packed dark brown sugar
½ cup (125 ml) low-sodium chicken broth
Kosher salt and freshly ground pepper
2 chipotle chiles in adobo sauce, finely chopped (optional)
¼ teaspoon ground cumin (optional)
In a saucepan over medium heat, combine the ketchup, mustard, vinegar, brown sugar, broth, a pinch of salt, and 2 teaspoons pepper. Bring to a simmer, stirring to dissolve the sugar. For a Southwest-style sauce, stir in the chiles and cumin. Simmer for 5 minutes for a relatively thin sauce or for 10–15 minutes for a thick sauce. Season to taste with salt. Use right away or let cool, cover, and refrigerate for up to 1 month.
MAKES ABOUT 6 CUPS (1.5 L), OR ENOUGH FOR 2 LB (1 KG) SHRIMP
½ cup (4 oz/125 g) kosher salt
2 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
In a large bowl, combine 6 cups (1.5 l) water, the salt, sugar, cumin, and coriander and stir to dissolve the salt and sugar. Use right away.
ROMESCO SAUCE
MAKES ABOUT 3 CUPS (750 G)
4 slices coarse country bread, crusts removed and bread torn into chunks
6 tablespoons (90 ml) red wine vinegar
⅔ cup (3 oz/90 g) slivered almonds
2 cloves garlic
½ cup (3½ oz/105 g) canned diced tomatoes with juice
2 canned roasted piquillo peppers, drained
2 teaspoons smoked paprika
Kosher salt
½ cup (125 ml) extra-virgin olive oil
Place the bread chunks in a bowl, add the vinegar, toss to coat, and let soften for about 10 minutes. In a small, dry frying pan over medium heat, toast the almonds, stirring, until just golden, about 5 minutes. Transfer to a plate and let cool completely.
Drop the garlic cloves into a food processor with the motor running and process until the pieces stop moving. Add the almonds and pulse until grainy. Add the bread-and-vinegar mixture, tomatoes with juice, peppers, paprika, and ½ teaspoon salt and process until smooth. With the motor running, add the oil in a slow, steady stream and process just thoroughly mixed. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature or warm before serving.
CREAMY CILANTRO DRESSING
MAKES ABOUT 1 CUP (250 ML)
1 cup (1 oz/30 g) tightly packed fresh cilantro leaves
½ cup (125 g) sour cream
¼ cup (60 ml) olive oil
Juice of 2 limes
1 small clove garlic
Kosher salt
In a blender or food processor, combine the cilantro, sour cream, oil, lime juice, and garlic and process until smooth. Season to taste with salt.
STROMBOLI DOUGH
MAKES 2 BALLS OF DOUGH
3⅓ cups (13½ oz/425 g) all-purpose flour, plus more for dusting
¼ cup (1 oz/30 g) whole-wheat flour
1 package (2¼ teaspoons) quick rise yeast
1 tablespoon sugar
1 tablespoon kosher salt
1¼ cups (300 ml) warm water (110°F/43°C), plus more as needed
2 tablespoons olive oil, plus more as needed
In a food processor, combine the flours, yeast, sugar, and salt and pulse to mix. With the motor running, add the warm water and the 2 tablespoons oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not come together, sprinkle with 1–2 teaspoons more water and pulse again until a rough mass forms. Let the dough rest for 5–10 minutes. Process again, until the dough is tacky to the touch but not sticky, 25–30 seconds. Transfer to a lightly floured work surface and knead until the dough is smooth and elastic, 3–4 minutes. Form into a smooth ball. Place in a large oiled bowl, turn the dough to coat in oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1½ hours. Cut the dough in half, place one half on a floured work surface for making the stromboli and reserve the other half for future use. (Reserved dough should be placed in a lock-top plastic bag. Refrigerate for up to 1 day or freeze for up to 1 month; bring to room temperature before using.)