Coffee Spice Rub

Despite the leaves starting to drop here in Vermont there’s still a lot more grilling to be done and adding a bit of espresso to your spice rub adds a richness that you’ll never get with a marinade.  If you have a rub mixture you like simply add a quarter cup of ground espresso.  If not, start by combining four tablespoons of white or brown sugar with two tablespoons of salt in a bowl.  From there add varying tablespoons of the following depending on what it’s in your cupboard, chili powder, paprika, mustard, ginger, black pepper, oregano, cumin, coriander, or granulated garlic…it’s hard to go wrong....don’t forget the espresso.  Rub the mixture into your meat and grill as you would on the barbeque, it also works just as well in a cast iron skillet on high heat for a few minutes a side and then into the oven for five to ten minutes depending on your desired doneness. 

 

Kale Pesto with Caramelized Onions

The kale pesto would have been amazing enough on its own, but combining it with the sweetness of the caramelized onions put it over the top.  To start, slice a couple of onions and sauté on medium high heat with some butter or oil, and a teaspoon of sugar.  Stir the onions occasionally so they brown evenly. In the meantime heat a large pot of salted water while you’re deveining your kale, I like to use the same water for both blanching the kale and cooking the pasta.  Blanch the kale for a minute then scoop it into a colander and drain thoroughly by squeezing it like a sponge once it has cooled down a bit. 

While your pasta is cooking start the pesto in the Cuisinart with two cloves of garlic, some kosher salt, and a handful of pine nuts.  Once minced add your drained kale and with the motor going drizzle in your extra virgin olive oil until you get the desired consistency.  Grate in some fresh parmesan, salt and pepper to taste, one final pulse, and you’re ready to combine all of your ingredients for the perfect late summer pasta.

Pickled Onions

Pickled onions are great to have around as they’re adaptable to so many dishes and last for weeks in the fridge, and without a lot of fuss you can be eating them in just a few days.  For this quick pickling method you need only add two tablespoons of sugar and a teaspoon of salt to a bowl of malt, cider, or white vinegar, and stir until dissolved.  I often add a pinch of cayenne or dried chili flakes for a bit of spice.  Slice an onion, stuff it into a mason jar, then fill to the top with your vinegar mixture, seal, and refrigerate.  They’re okay after a few days, and better after a couple of weeks.  Try them on a burger, in a tomato or beet salad, with pork, salmon, tacos, or on a grilled ham and cheese sandwich….they’re not so bad with vodka either.

Potato Corn Vichyssoise

Vichyssoise sounds fancy but in reality it’s just cold potato soup, and a great way to take advantage of the local harvest this time of year.   While you simmer your cubed potatoes in salted water sauté some leeks, scallions, or shallots, in a little butter or oil.  Then cut your corn from the cob and add to the sauté, after five minutes or so add three cups of chicken stock and bring to a boil, turn down and simmer until your veggies are tender.  Your potatoes should be tender at this point, drain and add them to the veggies, season with salt and pepper, and blend until smooth.  Chill for at least a few hours and before serving stir in some sour cream or heavy cream, and garnish with some scallions and, or, some fresh corn.

Clams and Chorizo

I’ve recently discovered the magic of Vermont Salumi’s chorizo, it’s got such great flavor that you really don’t need to add much else to create some very tasty offerings.  For this clam and chorizo pasta begin by sautéing some chopped shallot and garlic in a little bit of oil.  Then take your chorizo and slice them top to bottom to peel off the casing, add to your shallots and garlic and lightly break apart with the side of a spoon.  While that’s cooking bring a half inch of clam stock to a boil in a separate pot, add you clams, cover, lower heat to medium, and cook until your clams open, approximately five minutes.  Spoon the chorizo mixture into the clam pot, stir, let sit for a minute, and serve over pasta or alone with a sliced baguette.  I used clams this time around but it would have been equally amazing with mussels.  Garnish either with some chopped chives, the green tips of some scallions, or parsley.

Grilled Nectarines

Grilling fits in quite well for keeping to my mantra, less time at the stove and more time at the table, and these grilled nectarines were an easy way to jazz up an otherwise boring pork loin.  I simply made a slice all the way around the nectarine right down to the pit making sure that I ended at my starting point, then twisted the two halves so they easily came apart….same way you would halve an avocado.  Then I grilled them on the barbeque over medium heat, that’s it, no oil, no spice, no nothing.  This time around I chopped them up with some fresh mint, coarse salt, and a few drops of chili oil and served the mixture over my sliced pork.  However in the past I’ve left them whole and topped them with some crumbled feta or blue cheese, tossed them sliced in an arugula and tomato salad, or with some basil over grilled chicken. 

Tomato, Fennel, and Basil Salad

The tomatoes haven’t appreciated all the rain we’ve been having this summer but better late than never, and they’ve arrived.  Don’t waste any time, a tomato a day I say, whether in gazpacho, a quick tomato sauce, salsas, or sliced on a toasted baguette with salt and olive oil, there’s nothing like a locally grown tomato.  I topped my pan fried chicken cutlets the other night with some of Gaylord Farm’s red and yellow heirlooms, fennel, basil, coarse salt, and a splash of extra virgin olive oil and balsamic vinegar.  Last night I layered them with some mozzarella, and for breakfast laid a thick slab on my scrambled eggs with some olive oil and crumbled feta.  It’s hard to go wrong any way you slice them.

Squid with Potatoes and Scallions

I’ve really enjoyed eating squid more this summer…tasty, easy to prepare, and affordable.  I’ve been grilling and tossing it with some variation of fresh chopped tomatoes, chick peas, feta, olives, and lemon, but this time around I tried something a bit different, potatoes and scallions.  I sliced my Idaho potatoes in thirds the long way and tossed them along with my whole scallions in a little olive oil, salt, and pepper while my grill was heating up.  After placing the potatoes and scallions on the grill I turned it down to medium-low and flipped occasionally, the scallions were done after about ten minutes, the potatoes more like thirty.  I turned the grill back up to medium-high and butterflied my squid by slicing them down one side then tossing them along with their heads in some olive oil, salt, and pepper.  Once on the grill they took approximately five minutes per side depending on how crispy you like the edges. It was then as easy as tossing the squid with the cut up potatoes and scallions along with some extra virgin olive oil, and coarse salt to taste.  The lemon vinaigrette I used on my side salad was a great accompaniment. 

Crispy Garlic

Sometimes the best things happen by accident, and this was one of them….at least it seemed like it at the time.  I got distracted while intending to lightly brown a couple of flattened garlic cloves in some hot oil and ended up with some crispy medium brown cloves instead.  I went with it, and set them on a brown paper bag to drain while I barbequed the steak tips and blanched the green beans for a couple of minutes before running them under cold water.  I chopped up the crispy garlic, dried and cut the beans, then tossed with some halved Sun Gold Tomatoes, my best extra virgin olive oil, ground white pepper, and coarse salt.  Not sure what possessed me, it could have been the half bottle of Chianti, but I served the veggies over the steak tips so the salt and peppered oil, garlic, and juice from the tomatoes seeped down making for an absolutely incredible combination of flavors, textures, and temperatures.  Crispy garlic is now a regular addition at our house to all kinds of vegetables, starches, and meats.  In fact, aside for a bowl of breakfast cereal not sure you can go wrong.

Cantaloupe Basil Lemon Soup

Fruit soups are a great summer treat as well as a refreshing way to enjoy all the basil and mint that is in abundance this time of year….so easy too.  Peel and seed a cantaloupe and combine in a blender or Cuisinart with the juice of half a lemon, a cup of basil, and half a teaspoon of sugar or honey.  Chill for at least an hour or even better, overnight.  You could also try spicing it up with a couple drops of Sriracha hot sauce, some fresh ginger, or a prosciutto garnish.  If you only have honeydew prepare the same way with some fresh lime juice and mint.  It’s hard to go wrong…get chillin’!

Quickie Lasagna

Lasagna, as well as two day old cold lasagna leftovers, are two of the many foods that seem to taste better in the summer, and this quickie version makes it a whole lot easier to enjoy.  Quarter and boil your dried lasagna noodles, draining about a minute before the recommended cooking time.  In the meantime sauté your burger, sausage, onions, garlic, or in this case, spinach and mushrooms, in a large pot until cooked before adding a jar of your favorite red sauce, a pint of ricotta, and a cup of grated parmesan.  Adjust your spices, stir in your drained noodles, and transfer to a baking dish rearranging any noodles that may be hanging over the lip of your dish.  Top with sliced mozzarella and bake for approximately 45 minutes.  You may never layer a lasagna again.

Cilantro Garlic Yogurt Sauce

Grilling season is in full swing and a yogurt sauce is an easy and refreshing compliment.  For this chicken dish I stirred into plain yogurt, the juice of one lime, two minced garlic cloves, chopped cilantro, and salt and white pepper to taste.  There are lots of options depending on what you’re making, try fresh orange juice with dill on your salmon, or mint, garlic, and lemon with your lamb, or how about some Indian spices, or something as easy as your favorite curry or hot sauce with your veggies.  For the best flavor I recommend preparing the sauce at least an hour ahead of time.  And it lasts for days in the fridge, so always make more than you think you’ll need.