GAZELLE MAGAZINE JUNE 2018 | Page 63

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 61