You know you still want ‘em…

Wings. They’re the only things people are talking about more than Cam Newton’s pants. (Hey, he’s not the first football fashion plate. Anyone remember Broadway Joe?)

There are as many ways to make wings as there are feathers on a Rhode Island Red. Previously, I offered y’all a flavorful but not hot recipe for the Super Bowl spread. Today, it’s one of my favorites for medium heat. These wings have a rub, which means you don’t have to marinate them for hours. The Mexican-inspired flavors are definitely something different. This recipe is from my book “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack.”

Mole Ole

1/2 cup chili powder

2 teaspoons cocoa

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

12 wings, cut in half at joints, wing tips removed and discarded

1/4 cup olive oil

In a small bowl, combine the chili powder, cocoa, salt, cinnamon, cayenne, black pepper, cumin and garlic powder. Place the wings in a resealable plastic bag. Pour in the olive oil and shake to coat the wings. Pour in the rub mixture and shake again to coat the wings. Let sit for 15 to 20 minutes.

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil and spray foil with nonstick cooking spray. Place the wings on the baking sheet and cook for 20 to 25 minutes or until done, turning the wings about halfway through the cooking time.

Makes 24 wing pieces

From “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack” by Debbie Moose

Inspiration and memory

A smart editor once told me: “If you’re going to steal, steal from the best.” That’s what I’m going to do today, from one of the best, Charlotte Observer food editor Kathleen Purvis. After reading her column today – which, as a food writer, I can say is absolutely true about the never-ending search for the new – I thought about how I recharge and what I would relive. Here are a few, with thanks to Kathi.

– The first time I ate a soft-shell crab, which was the beginning of a lifelong affair. It looked like the inspiration for a ’50s drive-in movie, “Invasion of the Giant Crunchy Spiders.” I had to be persuaded that ALL of the crustacean was edible in this state. Oh, the little legs, how crispy; the center, how moist…. It was truly a new thing.

– Driving around Normandy with The Hub. We armed ourselves with an extremely poor map, minimal French, a Swiss Army knife and a baguette from the corner baker, and set out from Bayeux for two things: cheese and Calvados, an apple brandy. We stopped at a roadside stand for the most sensually fragrant melon I’d ever experienced, then roamed, mostly lost, through the rolling hills that reminded me of Piedmont North Carolina, where I grew up. We found cheese and ate it with the knife while sitting on the trunk of the rental car, with the baguette and lovely melon.  We ended the day tasting Calvados and its aperitif sister, Pommeau.

– Walking through the backyard vegetable garden with my father when I was knee high, watching him pull two green onions from the red clay, brush them off on his pants leg, cut off the roots with a super-sharp pocket knife, and hand me one. We ate them on the spot, in the sun. Truly fresh vegetables don’t need a lot of messing with.

What’s your list?

Three flavors for spring

The fun and popular Savor the South series by the University of North Carolina Press usually brings out two books in the spring, but this year, there’s a threefer: “Gumbo” by Dale Curry, “Shrimp” by Jay Pierce and “Catfish” by Paul and Angela Knipple.

GUMBO Cover imageIf anyone knows gumbo, it’s Dale Curry, who was food editor for the New Orleans Times-Picayune for 20 years and lives in New Orleans. (Full disclosure: I have known Dale for years through the Association of Food Journalists, and I’m the author of two Savor the South cookbooks.)

I have made gumbo as best as a non-Louisianan can, but the book offers regional takes that I never imagined. Catfish Gumbo or Quail Gumbo, anyone? There is a roux-less gumbo for those who find making roux challenging, as I once did. Curry’s directions for making roux, an essential part of traditional gumbo, are simple but useful. To tell the truth, it’s one of those things that you just have to do a few times and you eventually get it, like riding a bicycle or following knitting directions. But believe Curry when she says do not use a burned roux.

The book includes recipes for some of gumbo’s relations, such as jambalaya – including a recipe for a slow-cooker jambalaya that I’m looking forward to trying out. This is a book of classics from another area of the South that is a good addition to the series.

SHRIMP Cover ImagePierce, author of “Shrimp,” recently became chef at ROCKSALT in Charlotte after years with Lucky 32 in Greensboro and Cary. (More full disclosure: I have met Pierce and welcomed him to the Savor the South sisterhood’s men’s auxiliary; he and Paul Knipple are the first men to enter the fold.) Whenever I encounter a chef-written cookbook, I get concerned that it will have miles-long directions involving hours of prep for those of us without a kitchen full of hired help. Not here. The recipes are creative and accessible, and the stories Pierce tells along with them make you feel like you’ve popped a beer and sat down next to a shrimp-loving buddy.

How to select quality shrimp and freeze it offers great information, as well as reassurance that frozen shrimp is OK, depending on where it’s from. He also clearly explains why buying American-caught shrimp is so important.

Soups, noodle dishes, pick-up goodies like Fire-Roasted Shrimp Tacos, rice dishes like Shrimp Risotto – there’s a lot of variety here. This is a great book to carry to the beach, or make you feel like you’re there.

CATFISH Cover ImageCatfish is a staple in the Deep South, but I wondered how the Knipples, experienced food writers who live in Memphis, would handle an entire book on the ingredient.

On the surface, catfish seems limited to crispy fried plates at fish camps. But they show that catfish can play a role in unexpected places, including Vietnamese and Thai dishes. Coriander Catfish Rolls bring the ingredient to Asian spring rolls. It’s paired with Indian spices in Dodson Lake Samosas. And Delta Paella brings catfish to the Mediterranean classic. Catfish, I barely knew ye before now.

Of course, the book includes precise directions for producing perfect deep- fried catfish, and some traditional sides to go with it such as hushpuppies and slaw.

Bye, bye brunch

OK now, ACC. I have tried my best to accept that you have added teams who can’t see the Atlantic Coast from their houses. And that the tournament will now last  longer than a midseason replacement series.

But this is too much. What in the world am I supposed to serve for a Saturday night final?

All of my ACC Tournament recipes are for brunch. For years, I had a civilized gathering of like-minded sports fans, a time to sip of morning nectars and enjoy quiche and seven-layer salad before the battle began. Something that a dowager countess might not be embarrassed to attend, provided she was wearing the correct shade of light blue.

Now what? I can’t possibly serve bloody marys after 5 p.m.

Blazing chicken wings, tubs of salsa, cold beers, these are the foods of nighttime game viewing. Less elegant, but welcome to the new ACC.

However, I refuse to give up without a fight. This recipe from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” published by Harvard Common Press, will bring a touch of a Southern brunch to a munchie-central experience.

Marylynn’s Okra Roll-Ups

1 (16-ounce) jar pickled okra, well drained

10 ounces thinly sliced deli ham

1 (9-ounce) tub soft spreadable cream cheese

Pat the okra pods dry. Trim the stems and tips from the pods.

On a cutting board, spread 1 ham slice flat without tearing it. Gently spread a thin layer of cream cheese on the ham. Place 1 trimmed okra pod at one end of the slice and roll the ham up around it, pressing gently to make a tight roll. Trim any overhanging ham to fit the pod, the slice the roll into approximately 1/2-inch slices. Repeat with remaining okra pods. Keep chilled until ready to serve.

Note: These can be made the night before and refrigerated. Store in airtight containers in a single layer or in multiple layers separated by waxed paper to prevent sticking.

It’s all about the food, of course

Some teams from somewhere are playing football someplace this Sunday. It doesn’t matter who or where – or how inflated their balls are – because Sunday actually is the Super Bowl of food.

A rainbow of chips and dips festoons supermarket aisles in a glowing display unseen since Christmas. The price of wings usually spikes like gas on Memorial Day weekend, and for the same reason: supply and demand.

If you do care about the game, you are aware that the quality of the food affects the outcome, right? In the course of writing my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” (Harvard Common Press), I developed a couple of approaches to planning for the Super Bowl feed.

First of all, prepare for a marathon, not a sprint. Fans will be there for many hours (I think the pregame hoopla started this morning).

One approach is what I call Continuous Grazing. Think of your guests as ravenous animals prowling the African savannah. For this, put out a variety of finger foods and snacks. Chips and dips are OK, but you also need more hearty offerings. During the lengthy halftime, bring out some wings, baby quiches or roast beef sliders.

Another way to organize the food is Big Bowls. Chili is always a hit, especially since it’s usually cold in early February and spicy chili offers that obligatory macho component to the day. Set up a slow-cooker or two with chili or soup, and let fans help themselves. Provide crackers or cornbread on the side; a salad if you feel vegetables are really necessary.

Yes, you could resort to the prepared food cases at your megamart. But would your team take the easy way out? Do you want to take the risk that your inadequate party spread could doom your squad? Just asking….

This recipe from “Fan Fare” makes wings with lots of flavor but no fiery heat. I picked the name because I also serve them during basketball season.

Teriyaki Tip-Off Wings

8 whole chicken wings, split at joints and wing tips discarded

3/4 cup unsweetened pomegranate juice

1/4 cup orange juice

1/2 cup reduced sodium soy sauce

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

1/4 cup plus 2 tablespoons sugar

2 tablespoons vegetable oil

Place the wings in a large zipper-top plastic bag. In a medium-size bowl, combine the pomegranate juice, orange juice, soy sauce, ginger, garlic, sugar and vegetable oil. Stir well to dissolve the sugar. Pour the marinade into the bag. Seal and shake gently to coat. Refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees.

Line a rimmed baking sheet with aluminum foil or spray it with nonstick cooking spray. Drain the wings well (discard the marinade) and place them on the baking sheet. Bake for 30 to 40 minutes or until done. Serve warm.

Makes 16 pieces

Note: These wings could also be grilled, but watch them carefully to avoid burning.

From “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” by Debbie Moose, published by Harvard Common Press.

The great rosemary heist

Night had fallen, and I was trying to get the last few goodies together for holiday gifts. I always wait until the last thing to prepare my famous pecans roasted with rosemary and garlic, so they’ll be fresh, and it was time to roll.

pecans...but no rosemary

pecans…but no rosemary

Then I remembered: Last year’s tundra-like winter had killed my giant rosemary bush. Its replacement was still the size of Charlie Brown’s Christmas tree, and would yield barely a little spoonful of rosemary.

I knew that my next-door neighbor’s bush had died, too. I called the Queen of Pie down the street; no rosemary in her yard. I mentally raced through others who might have a plant, then remembered that I pass on walks a nearby yard that has several rosemary bushes planted conveniently near the street.

I didn’t know the people who lived there. But, remember, it was dark. I seized my kitchen shears and phone, in case of arrest, and crept down the street. No one was walking dogs. The bushes weren’t quite under the street light, giving me cover. I snipped three long stems and speed-walked back to my house, holding the stems in front of me to prevent detection.

I turned on the oven, rinsed the plants and started chopping. Oddly, I didn’t get that rush of aroma that I usually do when chopping rosemary. I bent to the cutting board and sniffed. The stuff smelled more like a pine tree. I tasted a bit and it was like eating floor cleaner. Those plants looked like rosemary, but they sure weren’t.

After washing out the taste with about a gallon of water and rummaging through my spice collection, I came up with an alternative that wouldn’t poison my friends.

I also changed my cooking method for the pecans after consulting my friend Kathleen Purvis’ book “Pecans: A Savor the South Cookbook.” I had always roasted them in the oven, but Purvis writes that pan-roasting on top of the stove can make it easier to control the heat so the nuts don’t burn.

Not-Rosemary Cajun Pecans

2-3 cups pecan halves

2 tablespoons unsalted butter (you can try olive oil for a variation)

2 teaspoons Cajun seasoning, or more if you like (I make my own salt-free Cajun seasoning. The recipe is in my book “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home.”)

1/2 teaspoon smoked paprika

Salt to taste (Commercial Cajun seasoning blends usually contain salt, often a lot of it, so you may not need more)

Place the pecans in one layer in a large skillet and put over medium heat. Cook, for about 8 minutes, stirring frequently and watching for scorching. When the pecans are fragrant, remove them from the heat. Don’t let them burn. Pour the still-hot pecans into a bowl, add the butter and stir to coat, then stir in the Cajun seasoning, smoked paprika and salt, if needed. Let cool before storing in airtight containers.

Forget about cookies

Those of you who think the job is done when a writer pushes the send button on the final copy of the final version of a book, and the manuscript travels down the Internet tubes to the publisher, are living in a sugarplum fairyland. No, my friends with sensible jobs – the work is just beginning at that point. Because after the delight of seeing the shiny covers and inhaling the fresh-paper smell of a box of just-printed books with my name on them comes the work of persuading other people to love them as much as I do and to open their wallets in expression of that adoration. It’s called sales. And most writers became writers to avoid that sort of labor (and to stay far away from math).

Because my newest book, “Southern Holidays: A Savor the South Cookbook” is about – duh – holidays, the past few months have been busy. I had the fun of writing in the book about holidays throughout the year, but the Thanksgiving-Christmas-New Year’s vortex is, naturally, a big focus.

The variety of book signing called a “sit-and-sign” can be dismal or delightful. The dismal ones are when I sit behind a stack of my creations and a plate of samples for two hours and hardly anyone walks by. At those, I feel like the perfume girls who used to work at department stores pursuing and attempting to spritz fleeing passersby.

(About those samples. John Grisham can show up with just a pen and his wit. But, no, a cookbook author must bring the snacks, too.)

But I enjoy even most sit-and-signs, because I am able to talk to people all day long, if I have to, and have little shame. And because, with luck, they’re highly entertaining, especially during the holiday season.

At a signing I did recently at Southern Season in Chapel Hill, N.C., the very helpful staff prepared the samples for me (usually I have to do it and haul them from home). They chose a recipe from the Hanukkah section of the book, Sweet Potato Latkes. I had to explain to several curious children what latkes were. In one case, they didn’t get it until I finally said, “They’re like french fries,” and the kids dug in.

I thought Santa Claus had already come after one shopper decided that six signed and personalized copies of my book would take care of the rest of his shopping. Then I saw an actual Santa and Mrs Claus, who were walking down the aisle in front of me, posing with kids for their parents’ raised cellphones. In my best imitation-Jewish-mother voice, I called out, “Hey, Santa, you want a latke?” The dark eyes below the hat brightened, and he grabbed a sample, lifted his beard and ate it up. “Those are good,” Santa said. I swear it’s true, even though I wasn’t able to grab my cellphone camera and verify it.

So, kids, now you know what Santa really wants you to leave him on Christmas Eve.

Sweet Potato Latkes

This recipe from “Southern Holidays: A Savor the South Cookbook” by Debbie Moose, published by UNC Press, uses sweet potatoes instead of the usual white potatoes for the traditional Hanukkah dish. They go especially well with applesauce on top. Grate the onion and potatoes in a food processor to make things go even easier.

2 cups coarsely grated peeled sweet potatoes

1 small onion, coarsely grated

2 large eggs, lightly beaten

2 tablespoons flour

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cinnamon

Vegetable oil

Applesauce and sour cream

In a large bowl, combine the sweet potatoes, onion, eggs, flour, salt, chili powder and cinnamon.Heat about 1 inch of vegetable oil in a large frying pan over medium heat.

Scoop out about 2 tablespoons of the sweet potato mixture per latke and place in the hot oil. Don’t crowd the pan so the oil will stay hot. Press the patties gently with the back of a spoon to flatten them out. Fry, turning once, until browned on both sides.

Drain on a wire rack placed over a platter for a few minutes, then transfer to a paper towel-lined platter and keep warm in the oven while you fry  the remaining latkes. Serve with applesauce and sour cream.

Makes 4 servings

Dip it, dip it, get yourself a chip and dip it

one tray of samples in the dip contest

one tray of samples in the dip contest

With “Let’s Get Physical” stuck in my head and buffalo chicken dip clinging on my breath, I pondered the truth that favors have unintended consequences.

When a Facebook friend, Mandy Steinhardt, asked me to help judge a dip contest at her Raleigh workplace, Capstrat, I imagined a few little bowls of various things and people taking a little break from the day. There was nothing small about it. Giant video screens across the office played continuous loops of music videos featuring big hair and shoulder pads because it was declared ’80s day. Dips and the ’80s – I don’t think I need to comment on that confluence.

Steinhardt said her workplace does these company parties for fun a few times a year, and most are fund raisers. People paid a small amount to enter their dips in the competition or to sample them, and the money went to the InterFaith Food Shuttle, which also provided the two other judges.

So, I thought, how many dips could there be? Twenty one.

Yes, 21 bowls of  salsas, onion dips, cheese dips, artichoke dips, spinach dips and black bean dips. A chocolate-chip batter dip with apple instead of chips. The sole guacamole entry, which was not green. And something called a Dunkaroo Dip that offered Teddy Graham cookies to scoop something that tasted like cake batter. My two fellow judges adored it because it reminded them of their childhoods eating something actually called Dunkaroos, a packaged snack that consists of cookies and a small tub of frosting. (Think dessert Lunchables.) They ate my sample after finishing theirs.

Interestingly, each of the 21 dips was a little different. Few had duplicate flavors, and those didn’t take the same approaches. I’d like to offer some hints for better dips: If you’re using cooked spinach, squeeze all the water possible out of it or you’ll get a soggy, flavorless dip; fresh makes a difference, so chop fresh tomatoes for salsa instead of opening a can; and make sure the chip selected enhances the dip and won’t crumble.

amy's creamy jalapeno dip

amy’s creamy jalapeno dip

We selected winners in hot dips and cold dips, and a most creative. From those three, we picked one best-in-show winner to receive a highly shiny trophy. Our picks were Claire Hovis’ buffalo chicken dip for hot dips, Amy Cozart’s creamy jalapeno dip for cold dips, and that Dunkaroo Dip by Alexandra Abramoski for most creative. The shiny trophy went to Cozart, who also received a signed copy of my book, “Buttermilk: A Savor the South Cookbook.”

She offered to share her recipe for the dip, which isn’t as hot as you’d think from the name – it has a pleasant little burn. It’s a great dip, but I’d also consider taking it away from the chips and drizzling it on grilled chicken or fish.

Amy’s Creamy Jalapeno Dip

2 fresh jalapenos, seeded and chopped

1/3 cup chopped cilantro

2 cloves garlic, chopped

2 tablespoons milk

Juice of 1 lime

1 (16-ounce) container sour cream

1 (1-ounce) package ranch-style salad dressing mix

Put the jalapenos, cilantro, garlic, milk and lime juice in a blender. Blend until the mixture has a pesto-like consistency. Add the sour cream and dressing mix. Blend until all the ingredients are incorporated. Chill before serving as a dip with tortilla chips, or taco topping.

Battle of the chilis

Whenever you have a room full of chili competitors, you’re bound to find some unusual approaches, for chili is a canvas for individuality. And although this particular competition took place among representatives of churches, there was plenty of devilish fire.

My friend Fredi Morf, a Wake Tech culinary instructor, asked me to help judge the competition at St. Saviour’s Center in Raleigh. The center offers wellness programs for seniors and infants, including the Diaper Train, which provides diapers to needy families, and Wake Relief food pantry. Proceeds from admission went to the programs.

The third judge was Bob Passarelli, executive chef at US Foodservice and spice rub maker, who I hadn’t seen since he was a chef at the governor’s mansion. We discussed heat level before we got started and I discovered that I exceeded the others in tolerance for flame.

The nine chilis were prepared by First Presbyterian (who entered two), Hillyer Memorial, Christ Church, St. Paul AME (last year’s winner), St. Michael’s Episcopal, White Memorial Presbyterian (who entered two) and Wake Relief.

As those attending voted for a people’s choice award, we judged in two categories: meat and vegetarian. Since only one chili was vegetarian, the winner was rather obvious. But the other chilis were as varied as the fiendish minds of cooks can make them. Some were chicken, some included pork, one had canned pumpkin as an ingredient, one had such a strong cinnamon aroma I thought more of a muffin. One richly dark chili had an afterburn that snuck up from behind. “Too hot for you, boys?” I said sweetly to my fellow judges. They smiled, temporarily unable to speak.

We picked the Bo-dacious Southern Chili  from St. Michael’s as our meat-category winner. And it had plenty of meat – ground beef and sausage – in addition to poblanos, ancho chile powder, chipotle, canned green chiles and beer. The people’s choice winner was St. Paul AME, and it was a very fine chili.

White Memorial’s vegetarian chili was a default winner, but it would have been a strong contender in any case. It was more hearty, thick and flavorful than I’ve found many vegetarian chilis to be and contains some unusual ingredients. The cooks were glad to share their recipe with me. I haven’t tested it myself yet; these are their directions.

White Memorial’s Vegetarian Chili

1 cup bulgar

1 ounce dried ancho peppers

1 ounce dried anaheim peppers

1 ounce dried guajillo peppers

4 cups vegetable broth (divided use)

2 cups diced yellow onions

1 cup diced red bell pepper

6 cloves garlic

3 tablespoons safflower oil

3 (14-ounce) cans diced fire-roasted tomatoes

1 (14-ounce) can kidney beans, drained

1 (14-ounce) can black beans, drained

1 (14-ounce) can corn

1 ounce dried shiitake mushrooms, ground to powder in a blender

1 1/2 tablespoons cumin

1 tablespoon Mexican oregano

1 or 2 canned chipotle peppers, chopped

2 tablespoons adobo sauce from chipotle peppers

2 tablespoons honey

2 tablespoons smooth peanut butter

2 bay leaves

1/2 cup chopped cilantro

Salt and pepper to taste

Soak the bulgar in 2 cups boiling vegetable broth for 30 minutes. Meanwhile, toast the ancho, anaheim and guajillo peppers in a frying pan over medium heat until fragrant. Don’t let them burn. Remove the seeds, tear them into small pieces and puree in a blender with about 1/4 cup water. Add 2 garlic cloves and a pinch of salt. You will end up with a chile paste. Set aside.

Drain the bulgar. Set aside.

In a heavy-bottomed 5-quart pot, saute the onions and red bell peppers in the oil until soft but not brown. Add the powdered mushrooms, cumin, oregano, remaining garlic and bay leaves. Cook 2-3 minutes or until fragrant. Ad the tomatoes, corn, beans, honey, bulgar, chile paste, chipotle, adobo and peanut butter. Add remaining vegetable broth. Bring to a boil then simmer for 1 hour. Sprinkle on the cilantro just before serving.

Sochi salsa

It’s appropriate for me that the Winter Olympics are starting during New York’s Fashion Week, because a group of friends and I look at the opening ceremonies as a giant runway show. As we have for many times, on Friday we will gather to eat, drink and critique the athletes’ ceremonial uniforms as they walk in.

Many of us bring food inspired by the host country, although it’s not required. (One is bringing spanakopita, I found out today.) I have visited Russia and am interested in the country, so I brought out my Russian cookbooks and began considering dishes. There is more to Russian food than borscht.

Then I contacted my friend, Darra Goldstein, the author of “Taste of Russia” and “The Georgian Feast” and founding editor of Gastronomica: The Journal of Food and Culture. She wrote a piece on the food of Sochi for Eating Well magazine.

Goldstein writes that Sochi has been a trade crossroads for centuries and was influenced by Greeks and other ethnic groups. (So maybe that spanakopita is appropriate after all.) Dishes often combine Russian flavors with those of Greece and Turkey. For example, she writes, Circassian chicken pairs poached chicken breast with ground walnuts, hazelnuts and cream. In the mild climate – this may the first time palm trees have been seen at a Winter Olympics – citrus fruits, grapes and tomatoes thrive.

Goldstein shared this recipe for a type of Georgian salsa in Eating Well. Sochi is near the border of Georgia. I was thinking of making Potatoes with Walnuts from “The Georgian Feast” for the party, but this sounds pretty darn good. It can be served with grilled meat or vegetables, or simply with crackers.

Adjika

1 large red bell pepper, cored and seeded

1/4 pound hot red jalapeno peppers, stems and most of the seeds removed (she likes to leave some seeds to give some bite but adjust for yourself)

4 cloves garlic, peeled

1 large celery stalk including leaves

1 1/2 cups firmly packed cilantro, including tender stems

3/4 cup firmly packed fresh basil

3/4 cup firmly packed fresh dill ,including tender stems

1 tablespoon dried coriander

1 teaspoon salt

1/4 cup red wine vinegar

Coarsely chop the bell pepper, jalapeno peppers and garlic and place them in a food processor. Pulse until coarsely ground. Roughly chop the celery and fresh herbs and add to the food processor along with the coriander, salt and vinegar. Pulse just until well mixed; the salsa should still have texture. Transfer the mixture to a container and let sit overnight in the refrigerator for the flavors to meld before serving.

Makes about 2 cups