Ginger Lime Corn

 

I’m a huge fan of caramelizing your corn no matter how you’re going to serve it.  But, if you’re in a rush, this will work just fine with raw corn…either way, the more local the better.

To caramelize, rub the shucked corn with a little bit of olive oil and salt, grill it on the barbeque, then cut the kernels from the cob once it’s cooled.  Alternatively, cut the kernels from the cobs first, toss with some olive and salt, then either sauté in a heavy pan over medium high heat or roast at 450 for about 40 minutes.  Whichever way you choose, you’re looking for golden brown edges on your kernels.

In a large bowl, for every two ears of corn you used, combine a tablespoon of minced ginger, a teaspoon of tahini, the juice from one lime, and a generous pour of olive oil.  Whisk until smooth.

Add the corn kernels, two chopped scallions, and salt and pepper to taste. 

Tomato Mozzarella Bruschetta

Olive oil-soaked grilled baguette slices are the secret to making local August tomatoes, bail, and mozzarella even better than a maskless date night…well, maybe not that good, but pretty darn good. 

On a cutting board that will allow you to preserve all the juices, cut the tomatoes and mozzarella into quarter inch chunks. Combine all in a large bowl with lots of chopped basil, your best extra virgin olive oil, and salt to taste. A splash of balsamic vinegar is nice too. 

Place a heavy frying pan over medium heat then cut your baguette into quarter inch slices. Add a generous amount of olive oil to the hot pan along with a light dusting of kosher salt. Place the bread in the pan and brown on both sides, add some more oil if necessary. You’re looking for oil-soaked bread, golden brown, not charred. 

Serve with small plates and lots of napkins, and enjoy one of the best things about August.

Sweet and Spicy Shrimp

 

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I’ve used this marinade several times for shrimp and boneless chicken and been totally wowed by it…it’s the perfect balance of sweet and spicy. Not only that, it doesn’t have a lot of ingredients, it comes together quickly, and you only need fifteen to thirty minutes of marinating time.

For a pound of shrimp or chicken, coarsely chop three Fresno chiles and six garlic cloves then combine them in the food processor with an 1/8 of a cup of sugar, 2 tablespoons of fish sauce, a teaspoon of kosher salt, and about 3 tablespoons of vegetable oil. Run until smooth, then toss in a glass bowl with the peeled shrimp or chicken.  Cover and refrigerate. 

When you’re ready for dinner, heat a little bit of vegetable oil over high heat in a heavy pan.  When it starts to smoke, add the shrimp or chicken making sure to leave any excess marinade in the bowl. I also recommend stirring in a bunch of chopped basil after everything is cooked through and you’ve removed the pan from the heat.

Tuna and Caramelized Fennel Pasta

Hard to go wrong with caramelized fennel.

Generously salt and pepper a pound of tuna and broil, grill, or sauté on medium heat until cooked to your liking then set aside. If you prefer it on the rarer side, take into account it will cook more when you toss it with the hot pasta.

Thinly slice a medium onion and a bulb of fennel, saving any fronds you may have had on your fennel bulb. Sauté in olive oil with a half teaspoon each of sugar and salt over medium heat. Stir and toss often until everything is evenly browned and caramelized, should take about ten to fifteen minutes.

While the pasta is boiling, add a half a teaspoon of lemon zest, three tablespoons of capers, the juice from one lemon, and a half a cup of clam or fish stock to the fennel and onions and let simmer over low heat.   

Drain your al dente pasta, then toss in a big bowl with the tuna, fennel onion mixture, a handful of chopped parsley, and any leftover finely chopped fennel fronds.  Salt and pepper to taste.

 

Chocolate Dipped Frozen Bananas

Yowza!  I don’t say that every week, but the dessert maker in our house surprised me with this one and it definitely falls into the yowza category. It’s a must try! However, I have to warn you, they’re incredibly dangerous to have around if you lack will power…which I do.

Peel and cut three to four firm bananas into half inch slices and freeze on parchment lined cookie sheets for about an hour.  In a small metal bowl over simmering water, melt together three and half tablespoons of coconut oil and12 ounces of chocolate chips.  Doesn’t matter what kind of chocolate, milk, dark, bittersweet, whatever you like.  Stir well, and keep the mixture warm until you’re ready to start dipping.

With a toothpick or small fork, individually dip each frozen banana slice into the chocolate and place back on the parchment.  The chocolate hardens quickly so they can be eaten immediately, which I highly recommend. 

To store any extras, place back in the freezer on the trays for thirty minutes then bulk pack in freezer bags.  Happy August!

Black Bean Broccoli and Tofu

I’ve recently discovered the beauty of soft tofu, and it works especially well in a saucy stir fry.

For the sauce, I used store bought black bean and garlic. I love it!  It’s super flavorful, lasts for months and months in your fridge, and it only takes a spoonful or two turn your soups, stews, and stir frys into restaurant good Chinese food…it’s all about the condiments.

Have your broccolini or broccoli crowns prepped before you start as things come together quickly.  Heat some vegetable oil in a large pot or wok over medium high heat and sauté the broccoli for a couple of minutes tossing frequently.  Add an 1/8 of a cup of water and a heaping tablespoon of the black bean sauce, turn down the heat to low, and simmer. 

After a few minutes, mix in the soft or silken tofu by squeezing it between your fingers over the broccoli to break it up.  Stir thoroughly, leave on the heat for another few minutes, then serve.

Pork and Basil Chimichurri Stir Fry

With the price of supermarket meat so high these days, now is the time to be buying locally raised meat if you aren’t already. I used some boneless pork loin chops along with some local basil for this dinner for two.

Slice a pound of loin chops into quarter inch thick strips, generously salt and pepper, and set aside in the fridge. Next, quarter and slice a sweet onion, cut the kernels from two cobs of corn, and set aside with an extra-large handful of spinach.

Make the chimichurri in a food processor by combining a cup of fresh basil leaves, a quarter cup of parsley, two garlic cloves, a quarter cup of red wine vinegar or fresh lime juice, a quarter teaspoon of kosher salt, and some red chile flakes and black pepper. With the processor running, drizzle in a quarter cup of olive oil and run until smooth. Salt to taste…now you’re ready to get cooking.

Heat some oil in a wok over medium high heat and cook the onion until translucent. Add the corn, give it a minute, then toss in the pork. Stir frequently until the pork is cooked through, it won’t take long.

Take off the heat and stir in the spinach. Once wilted, serve with a heaping spoonful or two of chimichurri over the top.

Potato and Scape Stir Fry

The scape season is a short one, so don’t miss out…and if you already did, no worries, you can substitute scallions. What I really love about this simple stir fry is the freshness and crunchiness of the potatoes you get from not par-boiling them first.

Set a large frying pan or wok over medium heat, then quarter your russet potatoes. Next, with your sharpest knife or mandolin, cut the potatoes into 1/16 inch slices, and the scapes into one inch pieces. Add some olive oil to the hot pan, then slide in the potatoes and scapes.

Toss often to ensure even cooking. Also, continue to test the potatoes with a fork so you don’t let them get beyond al dente…it should take less than five minutes.

Add some salt and pepper to taste, as well as some chopped garlic if you’re using scallions, and serve immediately.

Syrian Red Pepper Dip

Otherwise known as Muhammara, it’s tastier than hummus and a lot more versatile. In addition to serving it as a dip with some toasted pita, you can also pair it with chicken, pork, lamb, and grilled vegetables, or as a side to any salad. It lasts for well over a week in the fridge too.

You could go to the trouble of making your own roasted red peppers, or you could just use a 12 oz. jar of fire roasted peppers…guess it depends on how much time you have on your hands these days. If you do have some time, roast, skin, and seed two medium red peppers.

In a food processor, combine the roast peppers, half of a cup of toasted walnuts or slivered almonds, a quarter of a cup of bread crumbs, a teaspoon of fresh lemon juice, a half teaspoon of smoked paprika, a teaspoon of kosher salt, and a tablespoon each of extra virgin olive oil, pomegranate molasses or honey, and Aleppo or mild red chili flakes.

Run until smooth, then salt to taste.

Parmesan Crisps

What??? Are they really that easy to make? If you’ve ever splurged on a bag of parmesan crisps, or had one garnish your Caesar salad in a restaurant, you’ll know how good they are. And yes, they are that easy to make…one ingredient, five minutes.

Heat a large Teflon pan over medium low heat while you grate about a cup of parmesan. Using your hand, spread thin layers of the cheese into two-inch circles around the pan. If they need tidying, a spatula does the trick.

After a couple of minutes flip and brown the other side. Flip again if the first side isn’t browned to your liking. Once done, set on a plate to cool, and start another batch.

Serve them whole with cocktails, serve them crumbled over eggs, salads, or grilled vegetables, or just eat them straight out of the pan. Yum!

Salmon Roll

A perfectly grilled buttered hot dog bun is critical to a memorable lobster roll…and The Warren Store is doing them right every Friday. So right in fact, I was inspired to get myself some buns and make one at home using last night’s leftover salmon.

To start, you need to buy the ball park style buns with the cut white sides. The brown sided buns aren’t going to do.

For the salmon salad, brake up the cooked fillet into small chunks then toss it together in a bowl with some minced celery, scallion, chopped parsley, fresh lemon juice, a little bit of olive oil, and salt and pepper. You could also substitute mayo for the olive oil.

Grill the buns by melting a quarter inch slice of butter for every roll you’re making in a large sauté pan over medium heat. Once they’re golden brown on both sides, immediately stuff with the salmon salad and serve.

Now that’s summer!

Blue Cheese Dipping Sauce

This creamy mouthwatering sauce isn’t just for chicken wings, you shouldn’t hesitate to smother it on roast potatoes, burgers, steaks, or grilled vegetables. And if you really want to go for it, Von Trapp’s Mad River Blue puts it over the top!

In a large bowl combine a cup of sour cream, half a cup of mayonnaise, a tablespoon of lemon juice, and a minced garlic clove. Mix thoroughly, then stir in approximately 8 ounces of crumbled blue cheese and a quarter teaspoon each of salt and black pepper.

The key here is to make it at least a few hours ahead of time then refrigerate until a half an hour before serving.

Trust me, once you taste it, you’ll wish you had doubled the recipe.