Spicy Corn Dip

The corn is as sweet as it's ever been this year and it couldn’t have been more perfect in this spicy corn dip, but I don’t think you can go wrong no matter how you prepare it. Eat it while you can!

Shuck four ears of corn and sauté for five minutes in olive oil or butter with a large shallot and a couple of cloves of garlic. Let it cool in the pan. Add the mixture to the food processor with salt, pepper, a half a cup of ricotta and a handful of spinach and puree until smooth.

To serve, scoop the mixture into a bowl and cover with a generous pouring of chili oil. Or, for a bit more depth saute a hot pepper along with the shallot and garlic. Toasted pita chips are the way to go for this one.

Seared Scallops with Potato Corn Hash

This hash epitomizes my belief that it’s all about great ingredients and keeping it simple, and we’re lucky enough to be surrounded by really great ingredients this time of year. While the grill is warming up cut a few medium potatoes into quarter inch slices, clean a couple of leeks, husk a couple ears of corn, then lightly coat all with olive oil and salt along with a few unpeeled garlic cloves.

Get the potatoes on the grill first followed by the corn, then leeks, and grill until they’re all fully cooked. Throw the garlic on for a few minutes at the end. Once cool enough to handle shuck the corn, dice the potato, chop the leeks, and peel and chop the garlic before combining them all together in a large bowl with salt and pepper to taste. Sear the salted scallops in a very hot pan with oil for about a minute a side and serve immediately.

Clam Bacon Pizza

This is the perfect summer pizza, and one you don’t often see at your local pizzeria...unless you live in New Haven. So whether you’re making your own dough, using a store bought dough ball, or a ready made pizza crust try topping it with some chopped clams and bacon.

Fresh chopped clams are the only way to go for this one;  Drain a half a pint in a colander then sauté a quarter pound of chopped bacon, a diced onion, and a minced garlic clove. When you’re oven is hot top your pizza with the bacon onion mixture followed by the clams and bake until crispy. Salt and dried chili flakes to taste.

Charred Zucchini

Whether it’s the stove top, oven, grill, or open fire ever since reading Francis Mallman’s Seven Fires I’m a huge fan of the char, or controlled burning…especially when it comes to cooking vegetables. So let go of your preconceived notions, turn up the exhaust, and let these zucchini burn, burn, burn.

Set your heaviest pan over medium high heat then slice your zucchini and toss with just a little bit of your best olive oil and salt in a large bowl. Until recently I’ve added the olive oil to the pan but I find this technique works much better. When you’re ready to go slide the zucchini into the pan and cook for seven to ten minutes until charred around the edges, tossing occasionally. Towards the end you may want to individually turn those slices that have evaded being flipped with a pair of tongs. And if you’re adding crushed garlic, chopped shallots, or balsamic vinegar stir in a minute before serving.

Stewed Fruit in a Blueberry Lime Sauce

The greens may not be loving all this rain but the blueberries sure are, so eat lots of them before they go away for another year. For a change try stewing some cherries, peaches, or plums in this blueberry lime sauce…clean bowls guaranteed.

In a sauce pot combine a pint of blueberries with three quarters of a cup of water and puree with a stick blender. You could also mash the blueberries before adding the water. Add a quarter cup of sugar then bring to a boil and simmer uncovered for fifteen minutes. Once thickened add your cut up fruit along with the juice of one lime, cover, and simmer for another ten to fifteen minutes. Serve over vanilla ice cream or with some whipped cream, this is summer at its best.

Grilled Octopus with a Garlic Bean Puree

As it’s already cooked octopus is the perfect summer meal when you don’t want to be spending a lot of time in the kitchen.  For the puree combine two garlic cloves, a teaspoon of coarse salt, black pepper, a can of drained white beans, and a quarter cup of extra virgin olive oil in a food processor and pulse until smooth.  To serve simply grill or sauté your octopus for five minutes, spoon the bean puree onto plates, and finish off with a squeeze of lemon juice and chopped chives or scallions for garnish.  

Eggplant Tomato Basil Salad

With so much basil around this time of year it’s hard to go wrong, and this eggplant tomato salad is a great way to take advantage of the local bounty. To remove any bitterness salt your eggplant slices generously on both sides, let sit for half an hour, and wipe dry with a paper towel before tossing them in a large bowl with pepper, crushed garlic, and a little bit of olive oil until coated evenly.

Fifteen minutes on the barbeque will give you the most flavor but you could also bake the eggplant on cookie sheets in the oven at 400 for about seven minutes per side. Whichever way you choose let your tender and slightly browned eggplant cool before cutting it into smaller pieces and tossing with the tomatoes, chopped basil, extra virgin olive oil, and coarse salt to taste. Summer is here…eat it up!

Barbequed Pork Ribs

July 4th is all about America and when it comes to food America is all about barbeque. And these pork ribs can be prepared up to two days ahead of time so even after some exuberant celebrating, with a little bit of planning, they’re guaranteed to come out tender and tasty.

After years of experimentation I’ve found the easiest way to ensure tender barbequed pork ribs every time is to bake them for two hours before finishing them off on the grill. Preheat your oven to 350, combine your favorite combination of sugar, salt, and spices, rub both sides of your racks generously, then bake in a covered roasting pan for two hours. And whether you’re grilling immediately or in a couple of days simply baste the ribs with barbeque sauce for 10 to 15 minutes while turning frequently over high heat.

Happy 4th!

Watercress Salad with Soy Vinaigrette

It’s the little things that can make your day, like finding a new vegetable on the shelf at the market. Waitsfield’s hydroponically grown Green Mountain Harvest’s watercress is here. If you’re thinking salad it combines perfectly with fennel, pistachios, avocado, endive, cucumber, jicama, or apple, and if you’re feeling like something Asian give it a try with oranges and a soy vinaigrette.

In a mason jar combine a quarter cup of extra virgin olive oil, a minced garlic clove, a tablespoon of rice wine vinegar, a teaspoon each of soy sauce and sesame oil then shake vigorously. Next, peel an orange, remove the pith, and cut the segments into small pieces before combining with the watercress, orange pieces, dressing, and some sesame seeds if you have them.

 Happy Summer!

Shrimp and Prosciutto

The combination of shrimp and prosciutto makes this a very tasty main course or appetizer…and surprisingly quick and easy to prepare. While your sauté pan is heating peal your shrimp, mince your garlic, slice a couple of mushrooms, coarsely chop some arugula, and dice a couple of extra thick slices of prosciutto.

When you’re ready to go add a bit of extra virgin olive oil to your pan and sauté the mushrooms until they start to brown. Next, add the shrimp along with some red chili flakes. After a few minutes flip the shrimp and add the garlic, arugula, and prosciutto. When the shrimp are cooked through salt to taste and serve immediately.

It will taste better if you eat it outside with a glass of white wine.

Belgian Endive, Cucumber, and Olive Salad

If you don’t eat Belgian endive regularly please keep reading because you should; They’re incredibly satisfying, they’re healthy, they last longer and are easier to prep than most lettuces, and they’re available year around. With a little bit of extra virgin olive oil, lemon juice, and kosher salt they taste as good on their own as they do with cucumbers, olives, potatoes, mint, watercress, apples, radicchio, arugula, oranges, tomatoes, avocado or bacon…just to name a few.

If you already eat endive you know what I’m talking about, and if you don’t, then it’s a great time to start. Figure about one endive per person, slice them to about a half an inch from the base, and toss with your ingredients and dressing of choice.

Wilted Spinach and Pancetta Salad

There’s something incredibly satisfying about a warm salad dressing tossed with fresh greens, especially this time of year with the abundance of local spinach. And any dish that starts with pancetta can’t be all that bad.

Dice two quarter inch slices of pancetta then sauté in a bit of olive oil until it starts to brown. Add a finely chopped shallot, some sliced mushrooms, and a minced garlic clove…corn or parboiled diced potatoes are an option if you’re thinking of something more substantial. Continue to sauté for another five minutes or so before turning down the heat.

Combine a quarter cup of olive oil with a third as much balsamic vinegar then stir into the pan. When you’re ready to serve toss with your fresh spinach and add kosher salt and pepper to taste.