Here at Tangent, we carry a lot of food-related items. In keeping with these things, we thought it would be fun to share some of our favorite recipes—some are original, some come from friends and family, while others are gleaned from the cyber-world. Enjoy and let us know what you think.
2 cans smoked salmon
3-4 TBS mayo
1-2 TBS sweet relish
Mix everything until well blended.
Blueberry BBQ Sauce for Pulled Pork
We have blueberries next to our house like most people have shrubs. Every summer we are blessed with delicious fruit. This recipe is from the Blueberry Council and we think they know what they are talking about.
Cook 2 to 3 pound pork roast in crock pot or Dutch oven until super tender and pulls apart.
Add to large sauce pan:
2 Cups fresh or frozen blueberries
3/4 Cup ketchup
1/2 Cup cider vinegar
1/2 Cup brown sugar
1 Tblsp molasses
1 Tblsp tomato paste
1 tsp chili powder
1 tsp black pepper
1/2 Cup water
Bring to a boil then reduce to a simmer and cook until thick. Add table salt or smoked salt to taste. Add to pork and serve in good rolls or serve as a condiment.
Optional add ins to suit your taste: 1/2 Cup bourbon, onion, garlic, jalapenos, dash of allspice, 1/4 cup maple syrup, balsamic vinegar, grated fresh ginger or 1/2 tsp smoked paprika.
Pasta with Asparagus and Ham
1 1/2 pounds Asparagus, trimmed and simmered for 4 to 5 minutes in water. Drain.
6 oz. unsmoked ham–cut in small strips
2 Tblsp butter
1 Cup heavy cream
2/3 Cup fresh grated parmigiano plus more for table.
1 to 1 1/4 pound pasta–penne, ziti, or maccheroncini suggested
–While pasta is cooking according to package directions, heat ham with butter in pan until warm but not crisp. Add asparagus and cook 1 to 2 minutes.
–Add cream and cook and stir until the cream thickens. As salt as needed.
–Add to cooked and drained pasta and toss. Add parmagiano and toss again. Serve immediately.
We recommend serving it in one of Linda Austerberry’s Chip and Dip platters.
1 Can Red Kidney Beans (drained)
1 Can Black Beans (drained)
1 Can Lentils or White Kidney Beans (drained)
1 Can Corn Kernels (drained)
1 Large Jar of Salsa
a little bit of lime juice (just a little)
a bunch of Cilantro, coarsely chopped
1 or 2 Avacodos, cubed
Throw everything into a bowl and mix gently. Serve with tortilla chips.
2 cups flour
3/4 cup confectioners sugar
1 cup butter
1/2 cup flour
1/2 tsp salt
2 cups sugar
4 cups sliced, fresh rhubarb
Mix crust ingredients. Press into a 10 x 15” baking pan. Bake at 350° for 15 minutes. Crust will be very lightly colored. While the crust bakes, combine eggs, sugar, flour, and salt and beat together. Fold in rhubarb. Spread filling mixture on hot crust. Return to oven and bake 40-45 minutes longer. Cool. Cut into bars—typically makes 36 bars.
These got their name shortly after the Best Exotic Marigold Hotel movie came out. They are a great summertime treat as they use yellow summer squash. But calling them Squash Muffins didn’t sit well with my daughter. At age 8, she was very suspicious of us hiding things in her food: “Is there anything other than muffin in these?” As it turned out, she loved them.
1 cup yellow squash (measure after cooking and mashing–slice and boil until soft then drain)
3 tsp baking powder
3/4 cup sugar
1 1/2 cups flour
1/2 cup butter or margarine, softened
1 tsp salt
Combine all ingredients. Place muffin papers into a muffin tin. Fill each paper about 2/3 of the way. Bake at 375° for about 20 minutes. Makes about 12 muffins.