I have been tweaking this recipe for 3 summers now and suspect I will continue to as long as summer squash grows. Originally riffed off of a Canal House Cooking recipe, riffed off of a Gabrielle Hamilton recipe, Boat Sauce subs in for Moroccan harissa. You can go in various directions with this recipe, and even use roasted or grilled zucchini. The key is to let the perfectly cooked squash and farro soak up all of the dressing while still warm, then add the rest of the ingredients when it hits room temperature.
Summer is full of tastes and smells that memories are made of, and cold barbequed chicken is one of my favorites. This recipe has chicken marinate overnight in a potion of Boat Sauce and buttermilk before it gets the grill treatment.
It’s hard to find a macaroni and cheese that I won’t eat (sad to say), but it’s equally hard to find one that blows me away. When I add Bobbie’s Boat Sauce to the recipe my mom taught me, it adds tang and depth that sharpens the bite of any aged cheese to a fine point. A milder, melty cheese produces the ultimate decadence in texture, and Boat Sauce buttered bread crumbs gild the lily to completion.
When I think of all of the comfort foods that span the world, chicken and rice may be even more ubiquitous than macaroni and cheese. My mother served breaded chicken cutlets with a simple pilaf one a week, and I never got tired of it. Here, the chicken gets a bright and umami piccata treatment with lemon and capers, and the rice is my mother’s classic method, with the additional step of using Boat Sauce as a sofrito.