Tag Archives | Summer 2009 Recipes

PERFECT PEACH PIE

  • 4 cups thinly sliced ripe peaches
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter or margarine
  • Few drops lemon juice
  • Pastry for 2-crust, 9-inch pie
  1. Fit lower crust into 9-inch pie pan.
  2. Blend sugar with salt and flour. Mix lightly with sliced peaches.
  3. Fill crust and dot with butter. Fit on top crust, trim and crimp edges. Cut slices in top crust to allow steam to escape.
  4. Bake in 425º oven for 40 minutes or until crust browns.
  5. Serves 4.

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SPANISH ROAST PORK

It’s really moist, like pulled pork. My mother always made the roast pork for every holiday. It’s traditional Dominican. In the summer, you can make a mojito sauce. Put it on a roll with pickles on it.

  • 6–8 lb. pork shoulder with skin on (bone in)
  • 6–8 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon oregano
  • Juice of 2–3 limes
  • Juice of 1 large orange (bitter orange preferably)
  • 1/4 cup olive oil
  • 1 teaspoon cayenne pepper
  1. For mojito sauce (optional): 1/4 cup cilantro, chopped
  2. Mash garlic cloves with kosher salt into a pate. Add oil, oregano, lime juice, orange juice, oil, cayenne pepper. Mix together
  3. Make about 10 to 15 holes in pork and spoon paste into the holes and rub the remaining paste all over the pork. Wrap pork in plastic wrap and refrigerate overnight.
  4. Unwrap pork and place in roasting dish, adding 1 cup of water to the pan. Cover pork with parchment paper and then with foil and roast in oven for 2 1/2 hours at 300°.
  5. Remove paper and foil and roast for another 1 hour (if skin is not getting crispy remove the skin from the pork and place skin on cookie sheet and place back in the oven for the last hour of cooking the pork, the skin will get crispy but be careful not to burn it).
  6. To make mojito sauce, prepare an additional batch of marinade, cutting the recipe above in half. Add 1/4 cup of chopped cilantro and 3 tablespoons of drippings from bottom of roasting pan.
  7. I usually cook the sauce in a sauce pan over low heat for 15 minutes, then add chopped cilantro at the end before serving. If you like a lot of sauce, make the full batch.
  8. Let pork cool slightly and pull meat from bone. Serve sauce on the side.
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PIMIENTO CHEESEBURGERS

Even folks in the South, where pimiento cheese is lovingly called the “pâté of the South,” will give you a quizzical look when you mention this burger. I always thought its true home was around Columbia, South Carolina, and the lower upstate area. But then I saw a pimiento cheeseburger on the menu in a wonderful burger joint and restaurant called Litton’s, in Knoxville, Tennessee, so I guess a good idea can cross state lines.

Serves 6

Direct heat

  • 1 small white onion, grated
  • 8 ounces sharp cheddar cheese, grated
  • 4 ounces mild cheddar cheese, grated
  • 1/2 cup good-quality mayonnaise
  • 1 two-ounce jar diced pimientos, drained
  • Freshly ground black pepper
  • 2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
  • Kosher salt
  • 6 hamburger buns, preferably onion flavored
  • Pickled jalapeño chili slices
  1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add little bits at a time. Grind copious amounts of black pepper and stir that into the cheese mixture. This pimiento cheese can be used not only with this burger, but also as a dip or a spread for just about anything you want. It will keep for about a week in the refrigerator.
  2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
  3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  4. Place the burgers on the grill and lower the heat to medium.
  5. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well.
  6. During the last 2 minutes of cooking time, add the buns, cut side down. At the very last minute before you’re going to take the hamburgers off the grill, put a generous spoonful of pimiento cheese on each burger. Take the buns from the grill, place on a platter, set a burger on each bun bottom, put a couple of slices of pickled jalapeños on top of the pimiento cheese, and serve.

Excerpted
from Grillin’ With Gas by
Fred Thompson, Taunton Press, April 2009

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GRILLED BREAD AND TOMATO SALAD

The Italian classic panzanella gets a new spin when you grill the bread. This added dimension, I think, further brings out the summer sweetness of dead-ripe beefsteak tomatoes. The juxtaposition of the caramelized, toasted bread against the sweet-tart tomatoes makes for plenty of contrast in flavor and texture. You can also try this without grilling the tomatoes, if you prefer. Just don’t make this salad too far in advance. You want the bread to have a little structure and crispness.

Serves 6 to 8

Direct heat

  • 1/2 cup (1 stick) unsalted butter
  • 2 garlic cloves, minced
  • 8 ounces day-old Italian bread
  • 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
  • 1/4 cup minced red onion
  • 1/3 cup fruity extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 7 or 8 grindings black pepper
  1. Place a small saucepan over medium heat and add the butter. When it’s about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from heat and brush this mixture on both sides of each slice of bread.
  2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes.
  4. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
  5. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper.
  6. Toss gently with your hands to combine.
  7. Taste and adjust the seasonings if you desire.
  8. Serve at room temperature.

Excerpted
from Grillin’ With Gas by
Fred Thompson, Taunton Press, April 2009

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GENE’S NORTHERN CALIFORNIA PLANKED SALMON

I don’t think I could write a cookbook without a Gene Mattiuzzo recipe somewhere within its pages. Gene and his wife, Sue Ann, have been good friends since I first met them seven years ago. Gene is the unofficial “mayor” of Noyo Harbor in Fort Bragg, California, and has taught me a great deal about seafood from the north coast of California up through British Columbia.

Serves 6

Direct heat

  • 1/2 cup snipped fresh dill
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 scallion, chopped (white and green parts)
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • Juice of 1 lemon
  • Six 6- to 8-ounce center-cut skin-on salmon fillets, pin bones removed
  • 6 cedar planks, soaked in water for about 4 hours
  • Kosher salt
  • Lemon wedges, for serving
  1. Combine the dill, shallots, garlic, scallion, pepper, oil, maple syrup, and lemon juice in a medium bowl. Using your hands, mix it thoroughly.
  2. Generously spread this mixture over the flesh side of each fillet.
  3. Let the fillets sit at room temperature until your grill is ready.
  4. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  5. Take the cedar planks from the water and season them with salt.
  6. Place them on the grill, close the lid, and let them heat until they start to smoke and crackle, usually about 5 minutes. Keep a close eye on the cedar planks while they are heating. Sometimes they tend to catch on fire, and you might want to have a spray bottle filled with water handy to control this. Turn the heat down to medium and place the salmon on the planks, skin side down. Close the lid and cook without turning the fillets for about 12 minutes. This will give you a medium doneness; the fish will still yield to the touch. When the salmon is done, remove the planks from the grill and transfer the salmon to a platter. Serve immediately with the lemon wedges.

Excerpted
from Grillin’ With Gas by
Fred Thompson, Taunton Press, April 2009

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HEIRLOOM TOMATO SALAD WITH CHIVE OIL AND SEA SALT

Dan Richer, Owner/Chef
Arturo’s Osteria & Pizzeria, Maplewood

We like to offer this recipe in late August/early September, when tomatoes are in their absolute peak season.

When it comes to food, I am an extreme purist and I believe that when an ingredient is pristine, it should be the ingredient speaking, not the cook. For me, nothing is better
than a locally grown organic heirloom tomato simply sliced and dressed with sea salt and extra-virgin olive oil. … All of my heirloom tomatoes come from two of the best organic producers in New Jersey—Matt from Cherry Grove Farm and Lorraine from Brick City Urban Farms.

  • 5 of the best-quality organic heirloom tomatoes
  • 1 bunch of chives
  • Extra-virgin olive oil
  • Pinch of crushed red pepper (optional)
  • Sea salt
  1. Grind 3/4 of the chives in a blender/food processor with just enough oil to help the chives break down. This will take 1–2 minutes. Season the chive oil with salt and an extremely small pinch of crushed red pepper. Next, slice the tomatoes.
  2. Arrange the tomatoes on a plate. Season them with the sea salt. Gently spoon some of the chive oil over the tomatoes.
  3. Garnish with the remaining chives.
  4. The leftover chive oil can be used in a variety of ways.
  5. My favorite is to rub it on a steak before and after grilling.

(Serves 3–4.)

180 Maplewood Avenue, Maplewood

973-378-5800, arturosnj.blogspot.com

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SUMMER VEGETABLE GRATIN

Christopher Albrecht,
Eno Terra, Kingston

This is a summer dish that benefits from fresh ingredients.

Dish, 7"x 11" or 2-quart Pyrex or earthenware. Since this dish will be the serving vessel, the more rustic and visually appealing it is, the better.

  • 1 tablespoon vegetable oil
  • 2 sweet onions (cut into 1/8-inch slices, sliced with the grain)
  • 2 fennel heads (cut into 1/8-inch slices, sliced with the grain)
  • 6 zucchini, green, medium (cut into 1/4-inch slices, on a slight bias)
  • 6 yellow squash, preferably gold bar (cut into 1/4-inch slices, on a slight bias)
  • 12 plum tomatoes (cut into 1/4-inch slices)
  • 8 sprigs thyme (leaves only)
  • 2 sprigs rosemary (leaves only)
  • 4 ounces grated Parmesan cheese
  • 8 ounces goat cheese
  • 2 tablespoons good extra-virgin olive oil
  • Salt and fresh black pepper to taste
  1. Start by slicing the onions and fennel. Put them in a heavy pot with about 1 tablespoon vegetable oil, season with salt and pepper, and cook them slowly, for about 40 minutes, until their crunch is gone.
  2. Place the fennel-onion mixture in the bottom of the baking dish.
  3. Add about 1/3 of the thyme and rosemary leaves.
  4. Next, layer the raw zucchini, squash, and tomato slices on top of the fennel-onion mixture. Shingle the vegetables to expose about a third of each row, so that the color of each is visible. It’s OK to pack the vegetables tightly—since they will shrink during cooking.
  5. Once the vegetables are shingled, season lightly with salt and pepper. Sprinkle with the grated parmesan cheese, and another 1/3 of the thyme and rosemary.
  6. Cook in a 375° oven for 45–60 minutes. Be sure the juices are bubbling and starting to brown. About 15 minutes before the end of the cooking time, break up the goat cheese over the top and continue baking.
  7. When finished, add the remaining herbs and drizzle with good olive oil. Let the gratin rest for 10–15 minutes before serving.
  8. This dish can be prepared a day in advance: just leave off the goat cheese, finishing herbs and olive oil until the final bake.

(Serves 8.)

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CROSTATA DI FRUTTA

Celeste Governanti, Owner/Baker

Made With Love Organic Bakery and Café, Jersey City

This rich cookie-like dough is perfect paired with just-picked organic fruit. Have your guests help arrange the fruit together right before serving. This tart is simple, delicious and made with love.

For Shell:

  • 8 tablespoons ice-cold organic unsalted butter, cubed
  • 1/2 cup organic sugar
  • 2 organic large egg yolks
  • 1 and 1/3 cups organic artisan all-purpose flour
  1. Beat butter until soft and fluffy. Add sugar in a steady stream.
  2. Add egg yolks, one at a time. Add flour. Beat until all ingredients are mixed and dough clumps.
  3. Press down in 9-inch tart pan with removable bottom. (If you prefer, spray pan lightly with organic canola oil.)
  4. Bake in preheated 350° oven for 25 minutes or until light golden color. Cool thoroughly.

For Filling:

  • 1/2 cup organic seedless currant conserve
  • 2–3 cups fresh organic whole strawberries and blueberries

To Assemble Tart:

  1. Whisk conserve and lightly brush on bottom and sides of cooled baked tart shell.
  2. Arrange fresh fruit in circle starting in center and working outward till entire shell is covered with fruit. Lightly brush currant conserve over fruit and serve immediately.

530 Jersey Avenue, Jersey City, 201-850-3260
madewithloveorganics.com

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BARNEGAT SCALLOPS WITH CORN AND CHANTERELLE HASH, HERB SALAD AND “BLT” VINAIGRETTE

Peter Nowakoski, Executive Chef
Rat’s Restaurant at Grounds For Sculpture, Hamilton

I love this recipe because it invokes summer. It’s light and fresh, and perfect for a warm evening. All of the herbs come out of our own garden— it doesn’t get much more local than that!

  • Large dry scallops from a local fishmonger (4–5 per person)
  • 1 pound Yukon Gold (or similar variety) potatoes, cut to an even 1/2" dice
  • 4 cobs New Jersey corn, stripped from the cob
  • 1/2 pound chanterelles or other mushroom
  • Canola oil
  • Butter
  • Salt and pepper, to taste

A salad mix of picked soft herbs, from your garden or locally grown—especially parsley, chervil, tarragon and a small globe basil like fino verde. Mix in baby greens or arugula as you like.

Vinaigrette:

  • 1/2 pound thick-cut bacon
  • Diced tomatoes—choose San Marzano, a nice meaty tomato, or a variety from your garden or farm stand for color. A mix of cherry, Sungold and Yellow Pear tomatoes is attractive and delicious.
  • White wine
  • 2 tablespoons sherry vinegar
  • 1 shallot, minced
  • 1 tablespoon finely chopped herbs (same kinds as listed above for the salad mix)
  1. Clean and store scallops in the usual manner.
  2. Prep the hash by dicing the potatoes the same size as the kernels of corn and hold them in water until ready to use. Clean the chanterelles by wiping them with a damp cloth. Pick the herbs and any other greens you like for the salad and make the vinaigrette. For the vinaigrette: Dice or halve the tomatoes depending on the variety and size you are using. Render the fat from the bacon by dicing it into a pan, just covering with cold water and bringing to a boil. Turn the heat down and let the water simmer off. If you want the bacon more cooked, add water incrementally until it is as well done as you like. Drain off the excess oil and reserve it. Return the bacon to the pan and deglaze with white wine and sherry vinegar, scraping up all the bacon bits. Add the tomatoes and return the bacon fat to the pan, whisking gently to arrive at a chunky, broken warm vinaigrette.
  3. You can either reserve warm until ready to use or store for a day or two at this point.
  4. Sear the scallops in a hot pan. Once seared, reduce the heat to medium and baste scallops with butter. Hold them warm.
  5. Meanwhile, shallow-fry the potatoes in a little canola oil and add the corn when the potatoes begin to take on color (about 6–8 minutes). Let cook until the potatoes are cooked through and the corn smells sweet and roasted. Drain off any excess oil and toss in the chanterelles. Add some butter, let it foam over a medium heat for 3 or 4 minutes and finish with salt and pepper.
  6. Heat the vinaigrette and finish it with some minced shallot and herbs. For presentation, we place a ring mold of hash at the center of each plate with the scallops arranged around, but a careful spoonful of hash looks just as nice. Dress the herb salad and, dividing it equally among plates, put it over the hash and spoon the vinaigrette around.

(Serves 4-6.)

16 Fairgrounds Road, Hamilton
609.584.7800 groundsforsculpture.org

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