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Basil Corn Chowder
1 medium Walla Walla onion, coarsely
chopped
1 Tbsp olive oil
½ cup basil flowers
8 medium red potatoes, cut into 1-inch cubes
kernals from 8 ears corn, divided
6 cups vegetable stock (or chicken stock)
salt and pepper to taste
In a large saucepan, sauté onion in olive
oil until translucent. Add basil flowers,
potatoes and half the corn. Continue to cook
for 3 minutes. Pour in the vegetable stock, and
bring to a boil. Lower heat, cover and simmer
for 15 minutes or until potatoes are tender.
Remove from heat and allow to cool for 15 to
20 minutes. Pour half of the soup into a
blender or food processor. Process until
smooth. Our back into saucepan. Reheat and
add remaining corn. For a smoother soup,
purée all of the soup, for a chunkier soup,
process for less time. If you like soup thinner,
add more vegetable stock. Adjust seasoning
with salt and pepper. The secret is pureeing
part of the soup. (Edible Flowers from Garden
to Palate)
Sweet Basil Soup
4 Tbsp butter
1 1/3 cups chopped scallions, including the tops
2 cloves garlic, minced
6 cups chicken stock or broth
1½ cups peeled, seeded and chopped tomato
½ cup long grain rice
5 cups chopped fresh basil
1 Tbsp minced fresh chervil (optional)
In a Dutch oven, melt the butter over
medium heat Add the scallions and the garlic
and sauté for 5 minutes. Add the chicken
stock, tomato and rice and cook, covered, for
20 minutes, or until the rice is tender. Add the
basil and the chervil, lower the temperature and
simmer the soup for 10 minutes. Serve
immediately, garnished with a good homemade
bread and herb butter. (Special Request Herbal
Recipes)
City Grill’s Gulf Redfish with Spicy
Szechuan Sauce
6 redfish fillets or use swordfish, tuna, Mahi
Mahi or shark
Garnish 6 Thai basil sprigs, lime wedges, and
slivered scallion
SZECHUAN MARINADE
1 8-oz can Szechuan chile paste
1 cup dark honey
2 Tbsp rice wine vinegar
3 Tbsp Oriental sesame oil
3 Tbsp peanut oil
juice of 1-2 fresh limes
SPICY SZECHUAN SAUCE
1 cup mayonnaise
2 Tbsp rice wine vinegar
1 Tbsp Oriental sesame oil
¼ cup Szechuan marinade
3-4 Tbsp Thai basil, chopped
Prepare the marinade by mixing all of
the ingredients, blending well. Mix together
the ingredients for the Spicy Szechuan Sauce
and chill. Dip the fillets in the marinade, and
place presentation-side down on the grill over
red-hot coals. Grill until well marked by the
grill, turning once (approximately 8 minutes
per inch of thickness of fish). Serve with a
generous dollop of Spicy Szechuan Sauce,
either on the side or melted on the fish, and
garnished with a sprig of Thai basil, several
lime wedges, and slivered scallion. (The Herb
Garden Cookbook)
Salad with Purple and Lettuce Leaf Basils
About 12 cups mixed lettuces and salad greens
such as red or green leaf, Boston, bibb, deer
tongue, oak leaf or limestone lettuces, spinach,
chicory, endive or frisé
About 3 cups lettuce leaf basil leaves
About 1 cup purple basil leaves
1 pint basket of baby pear tomatoes
about ¼ cup basil, balsamic, or red wine
vinegar
about ½ tsp salt
about 1 cup extra-virgin olive oil
1 large clove garlic, finely minced
freshly ground pepper