Indian Summer Pasta

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Ingredients

  • 112 pounds assorted sausages: sweet, hot, or Turkey Sausages with Sun-Dried Tomatoes, optional

For the sauce:

  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 34 pound green beans, yellow wax beans or sugar snap peas, cut into 2-inch pieces and cooked until crisp-tender
  • 212 pounds peeled and coarsely chopped ripe red and, if available, yellow tomatoes
  • 1 cup fresh corn kernels (from about 2 ears)
  • 14 cup finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 pound dried small pasta shells

For the garnish:

  • 1 tablespoon finely chopped fresh basil
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Prepare a grill for medium-high-heat grilling. Arrange the sausages on the grill rack and grill 3 inches from the heat for about 20 minutes, rotating them on all sides until the fat runs clear. (Alternatively, place them on a microwave-safe plate and cook on high power for 4 minutes, or until the fat runs clear.) Transfer to a platter and let cool. When cool, cut into 14-inch slices.
  2. To make the sauce, in a large, deep skillet over medium heat, heat the oil. Add the garlic and saute for 1 minute, making sure it does not burn. Add the green beans and saute for 2 minutes. Add the tomatoes and cook for 5 minutes, stirring occasionally, until some of the liquid has evaporated. Use a potato masher to crush the tomatoes. Add the corn and cook for 2 minutes. Add the basil, parsley, salt and pepper and taste for seasoning. Add the sausages to the sauce and taste again for seasoning.
  3. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, 7 to 10 minutes. Drain well.
  4. Place the pasta in the sauce and mix well. Transfer to a large serving bowl. Garnish with the basil and a few tablespoons of the parmesan. Pass the remaining cheese separately. Serve immediately.

Advance Preparation

The sauce can be prepared up to 8 hours ahead, covered, and refrigerated. Remove from the refrigerator 12 hour before reheating. Gently reheat the sauce.

Serves 6 to 8 people.

Picnic Potato Salad

Ingredients

  • Water, for boiling
  • 3 pounds medium red, tan-skin or yellow (Yukon Gold) potatoes

For the dressing:

  • 34 cup sour cream
  • 34 cup mayonnaise
  • 2 ribs celery, finely diced
  • 2 tablespoons chopped green onions
  • 2 teaspoons celery seed
  • 14 cup chopped parsley
  • 2 hard-boiled eggs, coarsely chopped
  • 1 teaspoon Coleman’s dried mustard
  • Salt and freshly ground white pepper, to taste
  • Parsley sprigs, for garnish

Instructions

  1. In a large pot of boiling water, cook the potatoes for 30 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. When cool, cut into 112-inch pieces and place in a medium bowl.
  2. In a small bowl, combine the sour cream, mayonnaise, celery, green onions, celery seed, parsley, chopped egg, dried mustard, salt and pepper. Mix well.
  3. Pour the mixture over potatoes and mix gently until coated. Taste for seasoning. Refrigerate for at least 1 to 2 hours or up to 8 hours.
  4. To serve, transfer to a serving bowl and garnish with parsley. Serve cold.

Advance Preparation

Can be made a day ahead, covered and refrigerated. Taste for seasoning before serving.

Serves 6 to 8.

Twice-Cooked Barbecue Chicken

Ingredients

  • 2 frying chickens (312 pound each), cut up

For the marinade:

  • 34 cup fresh orange juice
  • 14 cup red wine
  • 14 cup soy sauce
  • 2 medium shallots, finely chopped
  • 1 tablespoon Dijon mustard
  • 13 cup chile sauce
  • 1 tablespoon molasses
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a small bowl, combine the marinade ingredients. Taste for seasoning. Arrange the chicken pieces in a shallow, large nonaluminum dish and pour the marinade over the chicken. Cover, refrigerate and marinate for 2 to 4 hours, turning several times.
  2. Heat the oven to 375 degrees. Remove the chicken from the marinade and reserve the marinade in a small saucepan. Place the chicken in a large enough roasting pan to hold the chicken pieces comfortably. Cover the pan with foil and bake for about 35 minutes or until juices run clear.
  3. Add the juices from the roasting pan to the marinade in the saucepan. Place the saucepan over medium-high heat and boil for about 7 to 10 minutes or until the marinade is reduced to a glaze.
  4. Just before serving, heat a barbecue to medium-high for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is crisp and brown. Serve with the remaining glaze.

Advance Preparation

Can be prepared up to 6 hours ahead through step 3, covered and refrigerated. Remove the chicken from the refrigerator 12 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.

Serves 6 to 8.

Beef Carpaccio

dt.common.streams.StreamServer3

Ingredients

  • 1 pound very fresh beef top sirloin, top round or strip steak, cut into 18-inch-thick slices (ask your butcher to do this for you)
  • 12 cup arugula leaves
  • 6 cherry tomatoes, quartered
  • 12 pitted black olives, halved
  • 2 tablespoons chopped walnuts, toasted
  • 14 cup freshly shaved parmesan cheese
  • 14 cup fruity olive oil or favorite balsamic vinaigrette
  • Coarsely ground black pepper, to taste

Instructions

  1. Pound the beef between two sheets of waxed paper or plastic wrap until the beef is paper thin, being careful not to tear the meat. Cut into pieces that can be draped over one another.
  2. Carefully transfer 2 large pieces of meat to each of 6 individual serving plates.
  3. Evenly sprinkle arugula in the middle of each plate. Garnish the arugula evenly with the tomatoes, olives, walnuts and parmesan cheese.
  4. Drizzle the olive oil or vinaigrette over the arugula and beef, sprinkle pepper on top and serve immediately.

Makes 6 servings.

Apricot Plum Sauce with Lime and Ginger

 dt.common.streams.StreamServer1

Ingredients

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, minced
  • 14 cup coarsely chopped ginger root
  • 2 limes, thinly sliced
  • 1 pound apricots, pitted and coarsely chopped
  • 1 pound plums, pitted and coarsely chopped
  • 1 cup cider vinegar
  • 12 cup tawny port
  • 2 cups firmly packed dark-brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 12 teaspoon cayenne pepper or crushed red pepper
  • 1 teaspoon salt
  • 14 cup finely chopped cilantro

Instructions

  1. In a food processor fitted with a steel blade, process the onion, garlic, ginger root, limes, apricots and plums until pureed.
  2. In a medium non aluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring it to a boil over medium-high heat.
  3. Lower the heat and simmer until slightly thickened, for about 45 minutes. Stir frequently to avoid burning. Remove the pot from the heat, and let it cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.
  4. This sauce may be refrigerated in an airtight container for up to 2 months.

Tips

  1. There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark-skinned Santa Rosa plums ­— but, again, whatever is in season will work fine. Fresh lime and ginger root add a complementary and spicy zing to the pure summer fruitiness.
  2. I always season to taste with salt, cayenne pepper and black pepper after it’s been refrigerated for best flavor.
  3. Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer, I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin.

Makes about 4 to 5 cups (3 pint-size canning jars).

Light Summer Pasta with Tomatoes and Corn

SIMPLE

Ingredients

  • 2 ears corn, kernels cut from cob
  • 2 pounds ripe Roma, heirloom or beefsteak tomatoes, peeled, seeded and diced into 1/2-inch pieces
  • 1/3 cup extra virgin olive oil
  • 1/2 cup finely chopped basil
  • 1/2 cup finely chopped Italian parsley
  • 4 medium garlic cloves, minced
  • 1/2 pound fresh Mozzarella cheese, diced into 1/2-inch pieces, or perline size mozzarella balls
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Salt
  • 1 pound spaghetti or linguini
  • Extra whole basil leaves, for garnish
  • 1/4 cup freshly grated Parmesan cheese, for serving

Instructions

  1. To cut the corn kernels from the cob, hold the husked corn on the vertical on a cutting board and slide a chef’s knife down the sides releasing the corn kernels. Transfer the corn to a medium pasta serving bowl.
  2. Combine all remaining sauce ingredients in the bowl and mix to combine.
  3. Add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well. Arrange pasta over sauce and mix to combine. Taste for seasoning. Garnish with basil leaves and pass remaining Parmesan cheese. Serve immediately.

Tips

  • Select ripe heirloom, beefsteak or Roma tomatoes
  • Use a serrated peeler to peel the tomatoes
  • Use Parmigiano-Reggiano for best flavor
  • Use a good fruity extra virgin olive oil
  • Make sure to toss the hot pasta with the cold sauce so that the flavors meld together
  • To vary this, add some olives or olive paste (tapenade) to the sauce