CUISINE
Create Your Picnic
To add a gourmet touch to your summer picnic basket, consider adding
one of these two recipes, courtesy of chef Liz Schuster.
GRAPE SALSA
1 pound seedless grapes, cut in half
4 cloves garlic, minced
1 small jalapeño pepper, diced
1 small banana pepper, diced
1 small red onion, diced
1 bunch cilantro, minced
2 limes, zested and juiced
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon ancho chili powder
2 teaspoons agave nectar
1/2 cup of non-sweetened grape juice or grape soda
Salt and pepper to taste
Mix all ingredients in a large bowl and chill. Serving tips: Spoon over
fried chicken tacos or serve with crisp tortilla chips and queso fresco.
BOO YAH SLAW
1 Honeycrisp apple, julienned
4 stalks celery, julienned
1/2 Vidalia onion, julienned
1/2 red cabbage chiffonade
3 tablespoons honey
1/4 cup apple cider vinegar
1 lemon, zested and juiced
Salt and pepper to taste
In a large bowl, combine apples, celery, onion and cabbage. In a separate
small bowl, whisk together honey, vinegar, lemon zest and juice until
emulsified. Toss into vegetable mixture and serve immediately. Picnic
tip: Keep vegetables sealed in a separate bag or bowl and keep cool; place
the dressing in a jar. Shake dressing before opening jar, then toss into
slaw before serving. Makes six to eight servings.
Corbett is the author of “The Gilded Table,” “Pushcarts & Stalls: The
Soulard Market History Cookbooks” and “Unique Eats and Eateries of St.
Louis.” She can be contacted at [email protected].
Tenacious Eats chef Liz
Schuster’s Fried Chicken
Tacos with Grape Salsa and
Boo Yah Slaw
SAVVY I SOPHISTICATED I SASSY
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