Recipes

Twice-Cooked Barbecue Chicken

Ingredients

  • 2 frying chickens (31⁄2 pound each), cut up

For the marinade:

  • 3⁄4 cup fresh orange juice
  • 1⁄4 cup red wine
  • 1⁄4 cup soy sauce
  • 2 medium shallots, finely chopped
  • 1 tablespoon Dijon mustard
  • 1⁄3 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 1⁄2 an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.

Serves 6 to 8.

Beef Carpaccio

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Ingredients

  • 1 pound very fresh beef top sirloin, top round or strip steak, cut into 1⁄8-inch-thick slices (ask your butcher to do this for you)
  • 1⁄2 cup arugula leaves
  • 6 cherry tomatoes, quartered
  • 12 pitted black olives, halved
  • 2 tablespoons chopped walnuts, toasted
  • 1⁄4 cup freshly shaved parmesan cheese
  • 1⁄4 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

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Ingredients

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1⁄4 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
  • 1⁄2 cup tawny port
  • 2 cups firmly packed dark-brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1⁄2 teaspoon cayenne pepper or crushed red pepper
  • 1 teaspoon salt
  • 1⁄4 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

 

Soft-Shell Crab with Lemon Butter

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Ingredients

  • 4 jumbo soft-shell crabs (4 ounces each)

For the buttermilk wash:

  • 1 cup buttermilk
  • 1 egg

For the coating:

  • 1⁄3 cup flour
  • Pinch freshly ground black pepper
  • Pinch salt
  • 1⁄8 teaspoon cayenne pepper
  • 1⁄8 teaspoon paprika

For the crabs:

  • 1⁄4 cup vegetable oil
  • 4 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1⁄4 cup fresh lemon juice
  • 2 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper, to taste

For the garnish:

  • 1 lemon, sliced
  • Parsley sprigs

 Instructions

  1. If the crabs are not cleaned, remove the feelers underneath the shells on both sides. Wash the crabs and dry carefully.
  2. Combine the buttermilk and egg in a shallow container and whisk to combine.
  3. Combine the flour, pepper, salt, cayenne and paprika in a shallow medium dish; mix well.
  4. Place the vegetable oil in a large nonstick skillet on medium-high heat.
  5. Dip each crab into the buttermilk wash and then dredge in the flour mixture until well-coated.
  6. Place the crabs in the skillet, top side down, and saute for about 3 minutes per side, turning once. When they have finished cooking and are pink in color, remove to a side platter and loosely cover with foil.
  7. Heat the butter in the skillet over medium heat. Saute the shallots for about 1 minute or until slightly softened. Add the lemon juice, parsley, salt and pepper, and cook for 1 to 2 minutes. Taste for seasoning. Arrange the crabs on serving plates, drizzle over the sauce (or serve on the side) and garnish with lemon and parsley. Serve immediately.

Makes 2 servings as a main course or 4 as a first course.

 

Whole Slow-Roasted Salmon with Sweet Mustard-Dill Aioli

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Ingredients

For aioli:

  • 1 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/4 cup honey mustard
  • 1 tablespoon good-quality white wine vinegar
  • 2 tablespoons finely chopped fresh dill weed
  • Salt and freshly ground white pepper

For fish:

  • One 3-pound salmon fillet, skin removed
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • Fresh parsley sprigs for garnish
  • 1 lemon, thinly sliced, for garnish

Instructions

  1. To make the aioli, combine all ingredients in a small serving bowl and mix to blend. Taste for seasoning and chill until serving.
  2. Preheat the oven to 275 F. Rub both sides of the salmon with the seasoning and olive oil, and sprinkle with the lemon juice.
  3. Place the salmon, skin-side down, on a nonstick or foil-lined baking sheet. Roast for 26 to 32 minutes, depending upon the thickness, until flaky and just cooked through. The salmon will appear very moist. If serving cold, let the salmon cool in the pan.
  4. Transfer the salmon in one piece to a serving platter using spatulas. Or cut the salmon into serving pieces and arrange on a platter. Either way, garnish with parsley and lemon slices.

Advance Preperation

The salmon can be cooked and refrigerated up to 1 day before serving. The sauce can be prepared, covered and refrigerated for up to 3 days before serving.

Tips

The clever cook could:

  • Add 1/2 cup of chopped European cucumber to the aioli.
  • Replace the mayonnaise in the aioli with 1/2 cup of light mayonnaise and 1/2 cup of yogurt to lighten it up.
  • Use the salmon to top mixed greens and cherry tomatoes for a salmon salad.
  • Accompany the salmon with a fresh summer salsa made with sauteed fresh corn kernels and shallots, basil and raw chopped tomato.
  • Double the recipe for a large party and serve the fish fillets one at a time. When the first platter starts to look messy, switch it out for the new one.

Serves 6 as a main course and up to 12 for a large buffet with other dishes.

Rhubarb and Strawberry Crostata

Ingredients

  • Pastry dough (recipe can be found here)
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ pound rhubarb, peeled and cut into 1/4-inch slices
  • 1 pint strawberries, hulled and cut into 1/2-inch pieces
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced peeled fresh ginger
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour

Instructions

  1. Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate while making the filling. Preheat the oven to 400F.
  2. For the filling, in a medium mixing bowl, combine sugar, flour, rhubarb, strawberries, lemon zest and ginger.  Remove the tart from the refrigerator and sprinkle 2 tablespoons sugar and 1 tablespoon flour evenly over the center of the crust.  Arrange the fruit mixture in the center of the pastry and then fold about 3 inches of the pastry edges up around the fruit, making pleats, to look like a free-form tart.  Brush the pastry with water and evenly sprinkle the remaining 1 tablespoon sugar over the pastry and fruit.
  3. Bake the tart for 40-45 minutes or until the fruit filling is bubbling and the crust is nicely browned. Let cool at least 20 minutes on a wire rack.  Transfer the tart, still on the pan bottom, to a serving platter.  Slice and serve with ice cream, if desired.

Video instructions on how to make this recipe can be found here.

Serves 6 people.

Pastry Dough

Ingredients

  • 1 1/4 cups white pastry flour or all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water

Instructions

  1. Prepare the pastry:  Combine the flour, salt and sugar in a food processor and process for about 5 seconds.  Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Add more water if the dough isn’t moist enough to hold together and process briefly again.  Pat the dough into a disc for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour, to allow the gluten to relax,
  2.  Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate for 30 minutes.

Video instructions for this recipe can be found here.

Makes 1 roll of pastry dough.

Salmorejo

Ingredients

  • 6 medium ripe tomatoes, (about 3 pounds), coarsely chopped
  • 2 cloves garlic
  • 1/4 cup sherry vinegar, preferably Spanish
  • 3/4 cup extra virgin olive oil, preferably Spanish
  • 2 teaspoons salt
  • 2 cups packed day-old bread (French or sourdough), cut in 2-inch bread cubes
  • 2 hard-boiled eggs, finely chopped
  • 2 ounces Spanish ham, shredded

Instructions

  1. In a large bowl combine all of the ingredients except egg and ham. Mix the ingredients around so that the bread has a chance to soak up the liquids. Let rest for about 15 minutes or until the bread is softened.
  2. In batches puree the soup. If your blender doesn’t totally puree the soup, you can pass it through a food mill for a smoother texture. Transfer to a bowl in batches and, when all has been pureed, taste for seasoning.
  3. Cover and refrigerate for at least 4 hours and up to 2 days ahead of serving. Season to taste just before serving.
  4. To serve ladle soup in soup bowls and garnish with the chopped egg and ham. Serve immediately.

Serves 4 to 6 people.

Pulled Pork

SIMPLE

Ingredients

  • 16 Hawaiian bread buns or any soft bun

Rub:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon minced dry onion or onion powder
  • 1 teaspoon dry mustard, preferably Coleman’s
  • 1 teaspoon celery seed
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup packed dark brown sugar
  • One 7-pound bone-in pork butt

Cider Vinegar Sauce:

  • 3 cups apple cider vinegar
  • 3 cups ketchup
  • 2 cups dark brown sugar
  • 1 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup Dijon mustard
  • 1 teaspoon cayenne pepper
  • 2 cups barbecue sauce (your favorite)
  • 1 teaspoon salt
  • Cayenne or Tabasco sauce (optional)

Instructions

  1. To make the rub: In a small bowl, combine the ingredients and stir with a fork until the brown sugar is completely blended with the spices.
  2. Cut 2 pieces of heavy-duty aluminum foil long enough to wrap the pork, and put them on a baking sheet. Place the pork butt in the middle of the foil. Sprinkle the top and sides with half of the rub and gently massage it in. Turn over the meat and massage in the remaining rub. Pull up the foil and carefully wrap the meat around it so that there are no holes or openings in the foil. Put the pork in the refrigerator for at least 4 hours or overnight.
  3. Preheat the oven to 300 F. Transfer the pork package to a large Dutch oven and cover the pot. Bake for 5 hours without taking off the lid. After 5 hours, remove the lid. Open the foil and use a spatula to push the meat off as you pull with the other hand to lift out the foil. Return the meat to the oven and roast 1 hour more, or until the top has a crispy crust.
  4. Meanwhile, make the vinegar sauce: Combine all of the ingredients in a large saucepan and whisk to combine. Place the pan on medium-high heat and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until slightly thickened. Season to taste. To make it spicier, add some cayenne or Tabasco sauce.
  5. Remove the pork from the oven (leave the oven on). Place on a large baking sheet. Let rest for about 15 minutes. Degrease the Dutch oven and reserve. Using 2 forks, pull the meat apart. Return to the Dutch oven and pour 3 cups of the sauce over the pork. Mix together and cook for about 10 minutes over medium-low heat to meld the flavors.
  6. Warm the buns in the oven for about 8 minutes. For each serving, place a bun on a plate and, using an ice-cream scoop, scoop the pork onto the bottom half. Spoon on some additional sauce and cover with the top of the bun.

Party Prep

The pork may be prepared through step 5 up to 3 days ahead, and stored, covered, in a container in the refrigerator. Reheat the pork gently. You may need to add some water to moisten the pork. Leftovers may be frozen in lock-top plastic bags. Push out all of the air before you seal the bags. Defrost and reheat the pork gently. You may need to add water to moisten the pork.

Serves 16