Tag Archives | Summer 2013 Recipes

ARUGULA AND WATERMELON SALAD WITH SWEET BALSAMIC VINAIGRETTE

Serves 4

3 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons pineapple juice
Sea salt and pepper to taste
Watermelon slices, seeds and rind removed
5 ounces arugula or rocket lettuce
¼ cup crumbled goat cheese

In a mixing bowl, whisk together olive oil, balsamic vinegar, pineapple juice and salt and pepper to taste. Arrange watermelon slices on serving plate and top with arugula greens. Drizzle vinaigrette over arugula greens and add crumbled goat cheese to serve.

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EGGPLANT GRATIN WITH SAFFRON CUSTARD

By Chef Linton Hopkins

2 pounds Globe or Japanese eggplant
2 tablespoons olive oil
⅔ cup diced onion
1 teaspoon minced garlic
1 teaspoon thyme
1 teaspoon savory or oregano
2½ pounds peeled, seeded, chopped tomato
2 eggs
1 cup ricotta cheese
¾ cup cream
2 milliliters or ½ teaspoon saffron threads
4 ounces Parmesan
10 leaves fresh basil
3 ounces pecorino Romano

Peel and slice eggplant ¼ inch thick. Lightly baste with olive oil on both sides and bake at 460° for 4–5 minutes on a mesh tray. Set aside to cool.

To prepare the sauce, sauté onion, garlic and herbs in olive oil. Add tomato and cook until thick. Season with salt and pepper. To prepare the custard, beat eggs; add ricotta, cream, saffron and Parmesan. Season with salt and pepper.

Assemble starting with a little tomato sauce on bottom of pan. Then layer eggplant, sauce, pecorino and basil. The top layer should be just eggplant. Pour custard over all. Allow to set and bake at 350° for 40 minutes.

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CHUNKY PEACH POPSICLES

Makes 12

Make sure to reserve a portion of the peaches as you purée the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1–2 teaspoons finely chopped fresh cilantro, basil or lemon verbena.

1¼ pounds ripe peaches, (3–4 medium), halved and pitted
Juice of 1 lemon
¼ cup freshly squeezed orange juice
¼ cup sugar, or to taste
¼ teaspoon pure vanilla extract

Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add juices and sugar to taste (depending on the sweetness of the peaches) to remaining peaches in the food processor. Purée until smooth. Add to the bowl with the chunky peaches and stir in vanilla. Divide the mixture among 12 2- ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert Popsicle sticks and freeze until completely firm, about 1 hour more.

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LIGHTENED UP POTATO SALAD

Serves 8

7 russet potatoes (about 3 pounds)
½ cup white wine vinegar
¾ cup reduced-fat mayonnaise
¼ cup 2% Greek yogurt
5 large hard-boiled eggs, peeled
1 small onion, preferably Vidalia, finely chopped
4 stalks celery, finely chopped
¼ cup sweet or dill pickle relish
Coarse salt and freshly ground black pepper

Peel potatoes and cut into ½-inch cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain well in a colander. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.

Halve 2 eggs lengthwise and remove the yolks (set aside for another use or discard). Grate the remaining egg whites and 3 whole eggs. Place in a medium bowl. Chef’s note: To easily peel hard-boiled eggs, gently tap shells on the counter to crackle the egg. Roll between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.

To make … Read More

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PICKLED VEGETABLES

Serves 8 to 10

1 cucumber
1 red onion, halved and thinly sliced
8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra
6 cups distilled white vinegar
2 cups sugar
¾ cup kosher salt
1 large garlic clove, cut into slivers
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon white peppercorns
4 small red chili peppers

Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Thinly slice and set aside.

Bring a large pot of salted water to a rolling boil over high heat. Place the 8 cups of vegetables in the boiling water and let cook until vibrant in color but still firm, 1–2 minutes. Drain well in a colander, and then set the colander in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside.

Place half the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large, sealable, non-reactive bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining … Read More

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MIXED GRILL: APPLE CIDER VINEGAR CHICKEN AND BLUE BURGERS

Serves 8

For the chicken:

½ cup water
½ cup apple cider vinegar
¼ cup canola oil, more for the grill
3 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon coarse salt, plus more for seasoning the chicken
1 teaspoon garlic powder
1 (4- to 5-pound) chicken, cut into 8 pieces
Freshly ground black pepper

For the burgers:

3 pounds ground beef
Coarse salt and freshly ground black pepper
4 ounces crumbled bleu cheese
8 buns, toasted, for serving
Sliced tomatoes, romaine lettuce, very thinly sliced Vidalia onion, for serving

Combine the water, vinegar, oil, hot sauce, Worcestershire sauce, salt and garlic powder in a large bowl. Remove about ¼ cup of the marinade and set aside. Season the chicken with salt and pepper. Add the chicken to the remaining marinade and toss to coat. Refrigerate while you prepare the burgers and the grill.

Place the ground beef in a bowl and season with salt and pepper. Divide the mixture into 8 equal patties. Make a depression in the center of each patty and place 1 tablespoon cheese in the center of the meat. Form meat around the cheese to enclose it. Then, gently press down on the center … Read More

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SARDINIAN SAUSAGE SPIEDINI

Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty food store, Star Provisions. Star expertly cures its own meat. Sardinian sausage was a special of the day when I stopped by. Slightly spicy and sweet, it’s the perfect kind of fresh sausage to use for this recipe. If it’s not available, a traditional Italian-style sausage will be a wonderful substitute.

2 links Sardinian sausage
3 tablespoons extra-virgin olive oil
1 head fresh fennel
1 cup cubed rosemary focaccia
Roasted red peppers, cut into ½-inch squares or slices
10–12 bay leaves
Salt and pepper

Cut the sausage links into 2-inch pieces and set aside. Cut the fennel into quarters. Placing the fennel quarters on their sides, cut out the tough core and discard or save for soup. Cut into ½-inch slices. Toss the fennel slices with 1 tablespoon olive oil.

Toss the focaccia cubes with 2 tablespoons olive oil. Thread the skewers with a piece … Read More

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THE STREET SWEEPER

1½ ounce Bulleit Straight Rye Whiskey
¾ ounce Cynar
¾ ounce Aperol
2 dashes orange bitters (I use homemade bitters, but Regan’s is very good)
Herbsaint Legendre rinse

Stir whiskey, Cynar, Aperol and orange bitters in a mixing glass with ice. Take Old Fashioned glass with big cube of ice and rinse glass and ice with Herbsaint and strain drink into rinsed glass. Garnish with a lemon peel.

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THE YEARLING

1 ounce Bulleit Bourbon
1 ounce Art in the Age Rhubarb Tea
½ ounce lemon juice
¾ ounce simple syrup
1 muddled strawberry

Muddle the strawberry in a pint mixing glass. Add the other ingredients; add ice. Shake really well. Double strain through a fine-mesh strainer over fresh ice into an Old Fashioned glass. Garnish with a baby carrot with the top still on, a thin slice of candystripe beet or strawberry slice.

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THE HOP DROP

1¼ ounce Denizen Rum
¼ ounce Marie Brizard Crème de Menthe White
½ ounce honey
½ ounce lemon juice
½ ounce Dolin Blanc
6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat)

Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling wine or Cava. Garnish with a crack of black pepper.

Fire Eye Tincture We use equal parts neutral grain spirits with ovenproof rum that steeps with 6 ghost peppers, 2 jalapeños and a mixture of hops (we used a tablespoon each of Sorachi Ace, Nelson Sauvin & Warrior hop pellets) that steep for 12–24 hours and are strained off.

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