Jeff Anderson: El Rey Fish Tacos and Mediterranean Hummus Salad with Grilled Salmon
Portion: 1 Prep Time: 30 minutes
Ingredients: 1 –5oz piece Waterfront Bistro Sockeye Salmon – cut into 2 pieces 1 cup Panko Bread Crumbs (seasoned with salt & pepper) 1 cup Safeway Select Mayonnaise 1 TBL Chipotle in Adobo Sauce 2 ea Corn Tortillas 2 TBL Southwest Corn Salsa 1/2 cup Cole Slaw Cabbage Mix 1 TBL Sour Cream 1/2 cup Steamed Rice 1/2 cup O’ Organics Black Beans 2 TBL Guacamole 1 each Lime – wedge
Procedures 1. Mix the mayonnaise and the chipotle together. Cut salmon in half lengthwise then put into the mayonnaise marinade for a minimum of 2 hours. 2. Pre-heat oven to 350 degrees. 3. Once marinate, coat each piece of salmon with Panko bread crumbs, evenly, pressing into fish. 4. Heat an oven-proof sauté pan with olive oil on the stove top. When the oil shimmers, drop the salmon into the pan. Cook on one side for about 2 minutes, crumbs should be lightly browned. Then turn the fish over onto the other side and place pan into the pre-heated oven and cook for another 2 minutes. 5. Warm each tortilla. Preferred method is to rub each tortilla lightly with olive oil then place on a flat top or a sauté pan. 6. Each taco will get a piece of fish, cabbage, sour cream, and corn salsa.
Ingredients for Corn Salsa 1 1/2 cups Safeway Select Sweet Corn – drained 1/2 cup Red Bell Pepper – chopped 2 tablespoon Scallions – chopped 1/2 cup Scallions – chopped 1 tablespoon Chipotle in Adobo Sauce 2 tablespoons Cilantro 1/2 teaspoon Kosher Salt 1/2 teaspoon Black Pepper 1 1/2 tablespoons Lime Juice 1 tablespoon O’Organics Olive Oil
7. Serve with rice, black beans and guacamole. Squeeze lime wedge over each taco.
Ingredients: 2 TBL Eating Right Hummus 1 TBL Olive Tapenade 1 ea Flatbread or Naan Bread 2 oz O’ Organics Fresh Herb Salad Mix 2 TBL Safeway Select Olive Oil Balsamic Vinaigrette 4 pieces Roma Tomato cut into quarters 6-8 pieces English Cucumber cut into slices 1 ea Waterfront Bistro Sockeye Salmon 1 TBL Feta Cheese
Procedures 1. Make sure grill set at a medium heat. Season salmon with olive oil, salt and pepper and put on grill. Cook for about 4-5 minutes on each side or until done. 2. In a bowl, combine salad mix, tomato, and cucumber, add dressing and toss lightly. 3. Warm flatbread or naan bread on either the grill or in a 350 degree oven for 5 minutes. 4. On one end of a plate spoon the hummus and the tapenade then on the other end, place the salad. Lay the flatbread over the salad and the salmon on top of the flatbread. Garnish with feta cheese.
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Guillaume Bienaimé: Grilled quail with caper & meyer lemon relish
For the quail: 6 quail, glove butchered 1 tbsp. olive oil 12 bamboo skewers, soaked in water if grilling Salt and pepper to season
For the relish: 2 preserved Meyer lemons 1/2 cup capers, rinsed 1 clove garlic 1 bulb shallot 1/4 cup olive oil 1/4 cup lemon juice 2 tbsp. parsley, chopped
Take the quail out of the bag and cut in half length wise. Skewer each half quail. Rub with olive oil and season with salt and pepper. Set aside.
Rinse each preserved lemon thoroughly and cut pulp out with a knife. Chop lemon “zest” very finely and place in medium sized bowl. Chop capers, garlic and shallot finely and add to bowl. Mix with olive oil, lemon juice and parsley. Set aside in refrigerator.
When ready to eat grill, or sear quail for five minutes on each side, top with relish and serve.
1. In a separate pan cook pork belly and onions till slightly charred, about 8 minutes. 2. Pour 2 tbsp. of oil on griddle and place tortilla flat, add 1 cup of cheese on half of tortilla. 3. Add pork mixture on top of cheese and fold over. Cook till melted. 4. Cut into four triangles and drizzle 2 tbs of Salsa Verde and 1 tsp of sesame seeds. Garnish with 3 sprigs of cilantro and devour.
Spicy Pork: 2 lbs. pork belly, sliced 4 cups Korean chili paste 3 jalapenos, stemmed 1 cup sugar 1 cup garlic cloves 2 cups soy sauce 1 cup green onions 1/2 cup sesame oil 1 cup orange juice 1 can Sprite
Puree all ingredients except pork belly. Mix marinade with pork belly and let sit for at least 2 hours.
Salsa Verde: 4 cups canola oil 1 peeled garlic 1/4 onion, peeled 5 jalapenos, stemmed 10 bunches cilantro, chopped 1 cup kosher salt 1 1/4 cup lime juice 1 1/4 cup orange juice 1/4 cup roasted sesame seeds
Cook garlic and oil in a pot on low heat till brown, stir constantly. Roast jalapenos and onions in pan till almost black. Cool garlic, oil, onions and jalapenos. Once cool, puree with all other ingredients.
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Stephanie DeanEasy ways with summer crops
Cucumbers Quick pickles. Heat 1 cup white wine vinegar, 3 tbsp. sugar, a small handful of peppercorns, and 1 tsp. kosher salt until sugar and salt dissolve. Pour over 1 cucumber, cut into chunks. Add roughly chopped fresh dill and toss to coat. Let sit 45 minutes, stirring occasionally; drain, then serve.
Grilled, with lemon-mint dressing. Split a cucumber lengthwise, seed, rub all over with olive oil, then grill over medium heat until tender, about 5 minutes per side. Cut into sticks and drizzle with a blend of chopped fresh mint, olive oil, lemon juice, salt, and black pepper.
Fattoush salad. Tear pita bread into pieces and toast in a pan until golden, then toss with cucumber chunks, slivered red onion, roughly chopped pitted kalamata olives, crumbled manouri cheese, red-wine
vinegar, extra-virgin olive oil, and salt and black pepper.
Green beans Cold salad with creamy mustard dressing. Whisk together plain yogurt, a little grainy mustard, a splash of olive oil, and salt and black pepper to taste. Spoon over chilled, cooked green beans.
Grilled packets. On sheets of foil, toss green beans with olive oil, chopped garlic, salt, and black pepper, then seal to make packets. Grill packets over medium heat until beans are tender. Season with more salt.
Strozzapreti* pasta. Cook 1/2 lb. strozzapreti pasta, adding 1/2 lb. green beans to the pot during the last 5 minutes. Meanwhile, heat 1 1/2 cups whipping cream, zest of 1 lemon, 1 tbsp. fresh lemon juice, and 2 tbsp. butter in a saucepan over medium heat, stirring occasionally, until butter melts and sauce is blended. Toss cooked pasta and beans with cream sauce, 1/2 cup finely grated parmesan cheese, salt, and black pepper. Serve with extra parmesan.
*Strozzapreti pasta is imported by Manicaretti.com and produced by Rustichella D’Abruzzo. manicaretti.com/locations
Plums Hoisin pork and plum skewers. Skewer chunks of pork tenderloin and plum wedges on metal or soaked wooden skewers. Whisk together equal parts hoisin sauce and water, brush onto skewers, and grill over medium heat. Top with freshly chopped basil.
Almond plum galette. Whirl 1/4 cup almond paste, 2 tbsp. packed light brown sugar, and 1/4 cup sour cream in a food processor. Roll unbaked pie dough for a single crust (store-bought or homemade) into a 13 in. round and lay on a baking sheet. Evenly spread almond mixture on dough, leaving a 2 in. border. Scatter sliced plums, preferably red-skinned, on top and fold dough edge over plums. Brush edge with milk and sprinkle brown sugar on top of galette. Bake at 375°F until dough is golden, about 35 minutes.
Plum manchego pizza. Scatter sliced red-skinned plums, thinly sliced manchego cheese, and chopped fresh thyme over pre-cooked thin-crust pizza dough, then bake until cheese melts.
Watermelon Watermelon prosciutto bites. Wrap watermelon cubes with prosciutto; secure with a toothpick.
Watermelon, arugula, and cotija salad. Toss arugula, chunks of watermelon, and crumbled cotija cheese with a lime juice and olive-oil vinaigrette.
Watermelon sidecar. Whirl chunks of watermelon in a food processor until blended, then strain. Rub the rim of a martini glass with a cut lemon half, then dip rim in a shallow plate of sugar to coat. Pour 3 tbsp. strained watermelon juice, 2 tbsp. brandy, 1 tbsp. fresh lemon juice, and 2 tbsp. Cointreau into a cocktail shaker filled with ice. Shake to blend thoroughly, then strain into glass.
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Bev Gannon:Shiitake crusted fresh catch with Chinese sausage ragout and soy ginger butter
serves 6 Chinese sausage ragout 8 oz. Chinese sausage, diced 8 oz. Shiitake mushrooms, 1/4″ slices 8 oz. onions, peeled, 1/8″ slices 1 oz. cilantro, chopped 4 oz. sundried tomatoes, julienne 1 oz. olive oil
Sauté mushrooms and onions in oil 3 to 4 minutes. Add sausage and sauté another 2 minutes. Remove from heat and fold in cilantro and tomato. Cover and refrigerate.
Shiitake crust: 1 cup dried shiitake mushrooms, chopped into small pieces 1 cup panko (Japanese bread crumbs) 1/2 cup fresh basil 1/2 cup good-quality mayonnaise 2 tsp. Sambal (Thai garlic-chile paste) 6 (6-oz.) fresh fish fillets (mahi mahi, snapper or halibut is suggested) Salt Freshly ground black pepper Canola oil, for sautéing
Buerre blanc: 3/4 cup white wine 1 1/2 cups cream 2 sticks unsalted butter 2 tsp. diced ginger 1 tsp. chopped garlic 2 tsp. diced lemongrass 2 tbsp. wasabi paste Salt or soy sauce to taste
To prepare the buerre blanc, in a medium saucepan, over light heat, reduce the wine with the ginger, garlic, lemongrass to 2 tbsp., add cream until reduced to 1/2 cup. Strain through fine sieve into another sauce pan. Reduce heat and whisk in butter a few pieces at a time making sure sauce does not boil. Add wasabi paste and soy. Check for seasoning.
To prepare the crust, place the finely chopped mushrooms, panko, and basil in a food processor and process blended together. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
In an ovenproof sauté pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat (Careful not to heat the pan too hot). Add the fish, crust side down, and sauté for 3 minutes, until golden brown. Turn the fish and place in the oven for 3 to 4 minutes, until cooked through and firm to the touch.
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Maria Hunt:Ruby red sangria
This fragrant sangria stars fresh summer raspberries, blueberries and strawberries with the sweet-tart red sparkling wine from Piedmont, Italy called Brachetto d’Acqui. The cognac and crème de cassis add an extra layer of depth and flavor.
Makes: 8 servings 16 raspberries 16 blueberries 16 strawberries 1 cup Landy cognac, chilled 1/2 cup crème de cassis 1/2 cup homemade sour mix 1/4 cup orange juice 1 bottle Brachetto d’Acqui, chilled 8 slices orange 8 slices lemon
Add the berries to a cocktail shaker and muddle them to a juicy pulp. Transfer the muddled berries and juice to a pitcher. Add the cognac, crème de cassis, sour mix and orange juice. Stir well to combine. Just before serving, add the chilled Brachetto to the pitcher. Fill the serving glasses halfway with crushed ice. Add an orange slice and lemon slice to each glass, then fill with the sangria.
Sangria blanca Makes: 8 servings 4 oz. fragrant white rum 3 oz. Cointreau 1/2 oz. Angostura bitters 1/2 oz. orange bitters 3 oz. homemade sour mix 1 cup green grapes, halved 2 ripe peaches or nectarines, thinly sliced 1 star fruit (carambola), sliced 2 cups white cranberry juice 1 bottle cava 8 leaves fresh mint, chopped
Combine the rum, Cointreau, bitters and sour mix in a small mixing cup. Add the grapes, peaches and star fruit. Soak the fruit overnight or for at least 2 hours.
When ready to assemble, add the soaked fruit to a large pitcher or punch bowl. Add the white cranberry juice, cava and mint. Give it a good stir and then serve.
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Elaine Johnson:Pancetta salmon kebabs with parsley vinaigrette
SERVES: 4 Prep and cook time: 25 minutes
At the restaurant, Chris Keff, chef of Flying Fish in Seattle, makes this super-easy, luscious recipe with fillets. It’s worth it to buy really good oil and vinegar for the vinaigrette—you’ll taste the difference. You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.
5 tbsp. extra-virgin olive oil, divided 2 tbsp. good-quality red-wine vinegar, such as Kimberley 1 small garlic clove, minced 1/2 tsp. kosher salt 1/2 tsp. coarsely ground pepper, divided 1 1/2 lbs. skinned king or coho salmon fillet (1 in. thick), cut into 1 in. chunks 4 oz. thinly sliced pancetta 3 tbsp. coarsely chopped flat-leaf parsley Warm, crusty bread
1. Combine 1/4 cup oil, the vinegar, garlic, salt, and 1/4 tsp. pepper in a bowl. Set dressing aside. 2. Prepare a grill for high heat (450° to 550F°). In a large bowl, combine remaining tbsp. oil with remaining 1/4 tsp. pepper. Turn salmon in oil to coat. 3. Set out lines of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each line of salmon with chunks slightly apart. 4. Oil cooking grate, using tongs and a wad of oiled paper towels. Set kebabs on grate and grill covered, turning once, until salmon is barely cooked through, 4 minutes total. 5. Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with bread.
Grilled salmon with cucumber salad SERVES: 4 Prep and cook time: 25 minutes
Maria Hines, chef of Tilth restaurant in Seattle, serves this refreshing, hot and cool salmon dish with a side of couscous seasoned with fresh herbs, lemon zest, and grilled cucumber slices.
Sauce: 1 cup plain whole-milk yogurt 1 tbsp. each chopped fresh dill and extra-virgin olive oil 2 tsp. lemon juice About 1/4 tsp. kosher salt 1/8 tsp. pepper
Cucumber salad: 1/2 lb. Persian or English cucumbers 2 tsp. each coarsely chopped chives and flat-leaf parsley 1 1/2 tsp. minced shallot 2 tsp. extra-virgin olive oil 3/4 tsp. lemon juice 1/8 tsp. each kosher salt and pepper
Salmon and serving: 4 sockeye salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin 1 tbsp. olive oil 1/4 tsp. each kosher salt and pepper Fresh dill sprigs
1. Combine sauce ingredients in a bowl. Cover and chill until used. 2. Prepare a grill for medium-high heat (about 450°F). 3. Make salad: Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set aside. 4. Make salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil 1 side of foil. 5. Set foil with oiled side up on cooking grate. Set salmon slightly apart, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (it may break into pieces). 6. Set skin, if using, on plates and set salmon on top. Discard any liquid from cucumber, then quickly toss with dressing and mound on fish. Garnish with dill. Serve immediately with yogurt sauce.
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Ellie Krieger:No time? No problem: Eating on the go survival strategies
Good source of: Fiber, Magnesium, Manganese, Pantothenic Acid, Vitamin B12
Curried Chicken Salad Makes: 4 servings Serving size: 1 cup chicken salad, 1 1/4 cups mixed greens, 1 lemon wedge, and 1 oz. pita chips
1/4 cup sliced almonds 1/2 cup nonfat plain yogurt 2 tbsp. mayonnaise 1 tsp. curry powder 2 1/2 cups cubed cooked chicken breasts (about 1 1/4 lbs.) 1 cup halved red grapes 1/4 cup chopped cilantro Salt and freshly ground black pepper to taste 5 oz. mixed greens (about 5 cups lightly packed) 4 lemon wedges 4 oz. pita chips
Toast the almonds in a small dry skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes, and cilantro and season with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to 3 days.
To serve, put a scoop of the chicken salad on a bed of greens on a plate or in a to-go container and sprinkle with the toasted almonds. Add a lemon wedge to squeeze over the greens just before eating. Serve with pita chips, stored in a separate container, if packing.
Per Serving: Calories 400; Total Fat 16 g (Sat Fat 2 g, Mono Fat 4 g, Poly Fat 4.5 g); Protein 36 g; Carb 26 g; Fiber 4 g; Cholesterol 80 mg; Sodium 460 mg
Excellent source of: Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin C
Good source of: Calcium, Fiber, Iron, Magnesium, Manganese, Potassium, Riboflavin
Garlic basil shrimp Makes: 4 servings Serving size: 1 cup shrimp mixture and X cup cooked orzo
2 tbsp. olive oil 1 1/4 lbs. large shrimp (20 to 25 per pound), peeled and deveined 3 cloves garlic, minced 1/8 tsp. crushed red pepper flakes, or more to taste 3/4 cup dry white wine 1 1/2 cups grape tomatoes, halved 1/4 cup finely chopped fresh basil Salt and freshly ground black pepper to taste 3 cups cooked orzo pasta (preferably whole-wheat)
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.
Per Serving: Calories 380; Total Fat 10 g (Sat Fat 1.5 g, Mono Fat 5.5 g, Poly Fat 2 g); Protein 35 g; Carb 35 g; Fiber 4 g; Cholesterol 215 mg; Sodium 490 mg
Good source of: Calcium, Fiber, Potassium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Zinc
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Aaron McCargo Jr.:Grilled portobello burger
7 plum tomatoes, seeded and diced 1/2 cup diced red onion 2 red peppers, grilled, seeds removed 1 cup crumbled feta cheese 1 tbsp. red wine vinegar 1 tbsp. cracked black pepper, or to taste 1 1/2 tbsp. freshly chopped oregano leaves 3 tbsp. extra-virgin olive oil 2 tbsp. minced garlic 1 tbsp. salt, or to taste 1 tbsp. pepper, or to taste 7 portobello mushroom caps, stems and gills removed 7 sourdough rolls, split in 1/2 2 cups spring mix greens
Preheat the grill 350˚F.
In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, and oregano. Set aside.
In a small bowl mix together the olive oil, garlic, and salt and pepper. Brush the ortobello caps with the oil and put them on the grill. Grill until tender, about 3 minutes on each side
Scoop a heaping tbsp. of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a ortobello cap. Cover with the top halves of the rolls and serve. Z
Curry chicken skewers Wooden skewers 2 lbs. boneless chicken breast, cut into chunks 3 tbsp. minced garlic 1/2 cup sliced green onions 2 tbsp. chopped cilantro leaves 2 tbsp. minced lemongrass 2 tbsp. curry powder 1 tbsp. soy sauce 1 tbsp. honey 1 lime, juiced 1 tbsp. smoked paprika 1/4 cup chicken stock 1 tsp. coarsely ground black pepper 2 tbsp. canola oil Steamed white rice, for serving
Soak wooden skewers in water for at least 30 minutes.
In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
Preheat the grill to medium.
Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice. Z
Spicy Szechuan chicken lettuce wraps 3 boneless skinless chicken breasts 1/4 cup shredded daikon radish 2 carrots, shredded 1/4 cup bean sprouts 3 stalks (1/2 cup) scallions 1/4 cup Szechuan sauce 1 tbsp. Chinese five-spice powder 1/4 tsp. cayenne 1/2 tsp. sea salt 1/4 tsp. freshly ground black pepper 2 tbsp. grape seed oil, for frying 2 tbsp. butter 1 lemon, juiced 1 head Bibb lettuce leaves
Split boneless chicken in half. If too thick, pound out to make thinner.
In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechuan sauce.
In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
In a large skillet over high heat, add the grape seed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.
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Vanessa Miller: Satay Combo and Soju Cocktails
Portion: 1 Prep Time: 20 minutes
Ingredients: 2 oz Rancher Reserve Flank Steak 2 oz O’ Organics Chicken Breast 1 each Waterfront Bistro 13/15 Uncooked Shrimp 6-8 pieces English Cucumber cut into slices 6-8 pieces Red Onion thinly sliced into quarters 1 TBL Rice Wine Vinaigrette 2 TBL Thai Peanut Sauce
Procedures 1. Cut flank steak and chicken against the bias into 2oz strips. Then using a 10” bamboo skewers, skewer the shrimp, flank steak and chicken then marinate for 6-8 hours in Sesame Soy Marinade.
Ingredients for Sesame Soy Marinade 2 cups Safeway Select Soy Sauce 2 cups Coke 1/2 cup Sesame Seeds 1/2 cup Scallions – chopped 1 cup Pineapple – crushed, heavy syrup 1 tablespoon Black Pepper 1 cup Safeway Select Orange Juice 1/2 cup Garlic – chopped 2 cups Onion – chopped 1 cup Sugar, Granulated
2. Make sure grill set at a medium heat. Season each skewer with a little olive oil, salt and pepper then place on grill. Cook on each side for about 2 minutes or until done. Start with the steak and chicken first, as the shrimp will cook quickly. 3. Toss cucumbers and red onion with the Rice Wine Vinaigrette and serve with the Thai Peanut Dipping Sauce.
Green Apple Soju-tini Ingredients: 1 cup Ice 2 oz Han Soju 3 oz Green Apple Syrup 3 oz Club Soda 1 each Maraschino Cherry Kosher Salt for rim of glass
Procedure: Put ice, Soju and Green Apple Syrup into a Shaker. Shake together then add the club soda. Strain into a Martini glass that has been chilled and rimmed with salt. Garnish with cherry.
Soju Cosmo Ingredients: 1 cup Ice 2 oz Han Soju 1 oz Agave Nectar 4 Lime Wedges cut into half 4 1/2 oz Cranberry Juice Splash of Roses Lime Juice
Procedure: Put ice, Soju, agave, lime wedges, cranberry juice and Roses lime juice into a Shaker and muddle together. Strain into a Martini glass that has been chilled. Garnish with a lime wheel.
Mint Chocolate Soju-tini Ingredients: 1 cup Ice 2 oz Han Soju 1/2 tbsp TBL Safeway Chocolate Syrup 2 oz Peppermint Syrup 1 1/2 oz O’Organics Milk 1 each Mint Leaf
Procedure: Put ice, Soju, chocolate, peppermint and milk into a Shaker. Shake together. Strain into a Martini glass that has been chilled. Garnish with mint leaf.
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Aida Mollenkamp:Shrimp Piri Piri
Ingredients 3 medium serrano chiles 4 medium cloves garlic 1 tablespoon paprika 1/4 cup freshly squeezed lime juice 1 tablespoon red wine vinegar 1/3 cup olive oil 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40) Salt 1/3 cup roughly chopped fresh cilantro leaves Lime wedges, for serving White rice, for serving
Directions Heat oven to 500 degrees F and arrange rack in upper third.
Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
Toss shrimp with cilantro and serve with lime wedges over rice.
Aida’s Corn, Tomato and Avocado Salad
Ingredients For the dressing: 1 1/2 cups packed fresh cilantro 1/2 cup good-quality extra-virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest Kosher salt and freshly ground pepper
For the salad: 4 ears corn, kernels removed (about 3 cups) 1 1/2 pounds grape tomatoes, halved (about 3 cups) 1 pound fresh mozzarella, diced 2 medium avocados, diced
Directions Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
3 tbsp. vegetable oil 2 tbsp. grated fresh ginger 2 tsp. kosher salt 1 1/2 tsp. freshly ground black pepper 2 porterhouse steaks, each about 1 1/4 lbs. and 1-in. thick, trimmed of excess fat Salt 3 tbsp. sesame seed 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper
1. In a small bowl mix the oil, ginger, salt, and pepper. Smear the mixture on both sides of each steak. Allow the steaks to stand at room temperature 20 to 30 minutes before grilling. 2. Prepare the grill for direct cooking over high heat (450° to 550°F). 3. Heat a 10-in. skillet over medium heat. Add the salt ingredients. Cook until deep golden brown, 5 to 10 minutes, stirring occasionally with a wooden spoon to prevent burning. Pour the roasted salt evenly among 4 small dipping bowls. 4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the salt.
From Weber’s On the Grill: Steak & Sides, by Jamie Purviance (2010)
Prosciutto-wrapped chicken with fig-balsamic glaze Prep time: 10 minutes, plus 15 minutes for the glaze Grilling time: 6 to 8 minutes Serves: 4
4 boneless, skinless chicken breast halves, about 6 oz. each Kosher salt Ground black pepper 4 thin slices prosciutto 8 fresh figs, halved Extra-virgin olive oil 4 cups baby arugula, rinsed and crisped 1/2 cup thinly shaved Parmigiano-Reggiano cheese
1. In a small saucepan over medium heat, combine the vinegar, figs, and shallot. Bring to a boil, reduce the heat to low, and simmer until almost all of the liquid has reduced to a thick, syrupy consistency, about 10 minutes. Remove from the heat and stir in the honey and lemon juice. Pour the glaze through a fine mesh strainer, and discard the pulp. Set aside to cool. 2. Remove the tenders from the underside of each breast (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even V-in. thickness. Season both sides of the chicken with salt and pepper. Wrap one piece of prosciutto around the center of each breast, letting the prosciutto stick to itself to secure it around the chicken. Lightly brush the chicken and the figs with oil. 3. Prepare the grill for direct cooking over medium heat (350° to 450°F). 4. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 6 to 8 minutes, turning once. At the same time, grill the figs over direct medium heat, with the lid closed as much as possible, until well marked and heated through, about 4 minutes, turning once after 3 minutes. 5. Divide the arugula evenly among four plates. Place once chicken breast on each serving of arugula along with 4 fig halves. Drizzle the chicken and greens with the glaze and top with the cheese.
From Weber’s On the Grill: Chicken & Sides, by Jamie Purviance (2010)
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Margo True:Pan-roasted trombetta zucchini and its flowers
SERVES 4 to 6 TIME 20 minutes
Trombetta zucchini, which we’ve grown here at Sunset, is a giant curving zucchini shaped like a trombone. It’s pale green and crisper than other zucchinis, and has enormous blossoms. Any kind of zucchini (or squash, actually) and its flowers will work in this recipe. If you have two big frying pans, use them both to cook all the zucchini at once; otherwise cook in two batches (it doesn’t need to be piping hot).
2 tbsp. extra-virgin olive oil, divided 2 lbs. trombetta zucchini or other zucchini, cut diagonally into V-in.-thick slices, divided 1 tsp. sea salt, divided 2 1/2 tsp. minced fresh marjoram, divided 30 Sungold or other yellow cherry tomatoes, divided 4 cloves thinly sliced garlic, divided 2-3 tsp. lemon juice 8 to 10 trombetta zucchini or other zucchini blossoms
1. Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add half of zucchini and let cook without stirring for 2 to 3 minutes, or until bottom slices start to brown underneath. Sprinkle with 1/2 tsp. salt and 1 tsp. marjoram, then gently relocate bottom slices to top of pile with a thin spatula. 2. Add half of tomatoes and half of garlic and cook, stirring gently every now and then, until most of zucchini slices are browned a little. Transfer to a bowl. 3. Heat remaining 1 tbsp. oil in pan and cook the remaining zucchini—with remaining salt, marjoram, tomatoes, and garlic—the same way. Return first batch of zucchini to pan and sprinkle with lemon juice. Tear all but 3 blossoms into petals and fold into zucchini. 4. Turn zucchini onto a platter or into a wide serving bowl and sprinkle with remaining 1/2 tsp. marjoram. Tear remaining 3 blossoms into petals and scatter over top.
Tempura squash or zucchini blossoms TIME 20 minutes MAKES 4 to 6 servings
We came up with this recipe as a way to control the crazy productivity of our pattypan squash plants. Eat the blossom and the squash can’t form. It’s just as good (and works as well) with zucchini blossoms, too.
Extra-virgin olive oil for frying 1/2 cup plus 2 tbsp. honey wheat beer or other wheat beer 1/2 cup Sonora whole-wheat flour* or whole wheat pastry flour 1/4 tsp. sea salt, plus more to taste About 12 (3-in.) zucchini blossoms About 9 tbsp. fresh chive cheese (see following recipe), feta, or mild fresh goat cheese
1. Add enough oil to a medium saucepan to come 2 in. up sides. Heat until oil registers 350° to 375°F on a deep-fry or candy thermometer. Meanwhile, in a small bowl, whisk together beer, flour, and 1/4 tsp. salt. 2. Brush squash blossoms free of any debris and stuff each with B⁄D to C⁄D tsp. cheese, depending on size of blossom (not so full that you can’t close the blossom). 3. Dip a few stuffed blossoms in batter to coat, then fry in hot oil, turning occasionally, until golden and crisp, 45 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain. Repeat with remaining blossoms, dipping and frying a few at a time. Sprinkle blossoms with more salt if you like and serve immediately.
*Sonora wheat is a low-protein flour being grown by several Bay Area farmers, including Pie Ranch and Full Belly. It’s comparable to whole-wheat pastry flour, and you can use that instead; find it at well-stocked grocery stores. Or use equal parts regular flour and cake flour.
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Ted Walter:Dinner on the river
Chef Walter loves the outdoors and does a lot of campfire cooking. This is a menu he served last summer while on a river rafting weekend with friends.
Salmon with ponzu Serves: 4 people
2 lb. salmon filet, with skin on 2-3 banana leaves Salt & pepper, to taste Ponzu sauce 1/4 cup soy sauce 1/2 cup rice vinegar 1 oz. lemon juice 1 oz. orange juice
Combine the soy, vinegar, lemon and orange juices. Reserve.
Build a fire. When the coals are medium hot, place the salmon on the grill skin side down. Season with salt and pepper. When the skin starts to crisp and the bottom of the salmon is fairly cooked, place banana leaves on top of the salmon and turn over onto the leaves. Continue cooking until done. Take off the grill and place filets in a shallow pan skin side down. Remove banana leaves. Drizzle ponzu on salmon and serve on a bed of coconut rice with a side of lemongrass slaw.
Coconut rice 1 cup calrose rice 1-13.5 oz. can coconut milk 4 oz. water 1 tbsp. salt 2 tbsp. fish sauce
Combine the rice, coconut milk and water and 1 tbsp. of salt. Bring to a boil, cover, then simmer for fifteen minutes. Let rest 5 minutes. Add fish sauce and fluff rice. Keep warm until service.
Lemongrass slaw 1 lb. jicama, shredded 1/4 red cabbage, shredded 4 oz. pea sprouts Lemongrass marinade 1/4 cup fish sauce 1/8 cup sugar 1/3 cup lime juice 1 stalk lemongrass, finely chopped 2 Thai chilis, finely chopped 3 cloves garlic, finely chopped
Toss jicama, red cabbage, and pea sprouts together. Blend all marinade ingredients in a blender then toss with slaw.