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"Sweet Basil Cooks - A Second Helping" Cookbook at Sweet Basil Gourmetware & Cooking School


 Roasting garlic dramatically tames its “garlickyness.” Thus you have a world of flavor available even if you don’t consider yourself a fan. It is wonderful in soups, dips, dressings and spreads. We’ve put a recipe for Roasted Garlic from Sweet Basil Cooks – A Second Helping.


1 Cut off the top of a garlic bulb, exposing the tops of the cloves
2 Drizzle with olive oil
3 Place the bulb in a garlic roaster or wrap in foil to enclose completely
4 Bake at 425 F for 40 minutes
5 Allow the garlic to cool completely
6 Squeeze the baked cloves to get the roasted garlic out of the skins

The roasted garlic will keep, covered, for a week in the refrigerator.

Sweet Basil's Olathe Sweet Sweet Elote Salad

In 2014 Martie Sullivan, owner of Sweet Basil Gourmetware & Cooking School in Scottsdale, Arizona made a salad to celebrate the arrival of Olathe Sweet Sweet Corn from Colorado to the Valley of the Sun. This year she will move the celebration to her new Sweet Basil Market Cafe inside the store and put it on the menu. (Elote means “cob” in Spanish.)

Serves 2 Side Salads or 1 Entrée Salad

1 ear Olathe Sweet Sweet Corn – husk just before using
½ cup whole milk
1 tsp ancho chile powder
¼ tsp cumin
¼ tsp sugar
1 cup romaine – torn into bite-sized pieces
1 cup fresh spinach – torn into bite-sized pieces
2 green onions (scallions) sliced white & green ¼”
2 large radishes – matchstick sliced
1/3 cup crumbled feta cheese
1/3 cup black beans
1 avocado – diced

1. Preheat oven to 325°
2. Cut two 2” pieces of corn from the center of the cob
3. Remove remaining kernels from the cob and place in a large mixing bowl
4. In a small mixing bowl combine milk, ancho chile powder, cumin and sugar
5. Place cob pieces in muffin pan cups (If muffin tin cups are shallow, rotate cobs half way through cooking)
6. Add milk mixture to near top of cup. (fill remaining cups with water)
7. Bake cobs in oven 14 minutes. Remove. Let cool.
8. Add greens, vegetables, beans, cheese and avocado to the large mixing bowl

¼ cup fresh lime juice
2 tbs honey
2 tbs minced cilantro
1 large garlic clove, peeled & minced
1 tsp fresh jalapeno pepper, seeded & minced

1. Combine all ingredients in a medium mixing bowl and whisk vigorously
2. Pour into the large mixing bowl

1. Add dressing to the salad and toss gently but thoroughly
2. Serve with cob garnish


MARINATED GRILLED SHRIMP (Demonstrated by Martie Sullivan at ARIZONA PBS EIGHT’S GREAT GRILLFEST at the Trilogy Golf Club at Vistancia Sunday, November 2, 2014)


Makes 6 servings

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 TBSP red wine vinegar
2 TBSB fresh basil, chopped
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds shrimp, cleaned and deveined

1.Combine all ingredients except shrimp in a medium size bowl and mix well
2. Add shrimp to bowl and toss to coat
3. Oil the grill or grill grid and heat the grill to medium high
4. Place shrimp on the grill and cook 2-3 minutes. Turn shrimp and cook for an additional 2-3 minutes
5. Remove shrimp from grill and serve

Makes 12 poppers

2 eggs, beaten
¼ cup milk
1 cup panko bread crumbs
1 tsp salt
1 tsp ground black pepper
½ TBSP garlic powder
12 jalapeno chile peppers
½ cup crumbled blue cheese

1. Preheat oven to 400 degrees.
2. In a small bowl, mix together the egg and milk. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
4. Bake in preheated oven until golden brown, about 15 minutes.


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