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Tag Archives | Summer 2013 Recipes

Potato and Corn Soup with Coconut

potatoCornSoup

SERVES 4

INGREDIENTS

2 tablespoons olive oil
2 shallots, sliced
Kosher salt
1 leek, sliced
1 teaspoon of curry powder
1 glass of white wine
4 cups chicken stock
1 pound Russet potatoes, peeled and diced
1 (15-ounce) can of organic corn
2/3 cup coconut milk
1/3 cup heavy cream

PREPARATION

Heat oil in a large saucepan over medium heat. Add shallots, season with salt and cook until soft. Add leek, curry, and wine; bring to a simmer. Cook until reduced, about 5 minutes. Add chicken stock and potatoes. Bring to a simmer, cover partially, and cook until potatoes are soft, about 20 minutes. Add corn, coconut milk, and heavy cream; simmer for 10 minutes. Adjust seasoning to taste. Enjoy!

Recipe courtesy of Maison Blanche

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THE OAKS SMOKED HONEY BBQ RIBS

theOaksRibs

SERVES 4-6

INGREDIENTS

Rub

1 tablespoon Lawry’s Seasoned Salt
2 teaspoons brown sugar
1½ teaspoons onion powder
1½ teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon cajun seasoning

Ribs

2 racks St. Louis-style spareribs, about 3 pounds each
1 cup Oaks Original BBQ Sauce
½ cup grape jelly
½ cup honey

PREPARATION

Combine rub ingredients in a small bowl. Rub both sides of ribs with spice mixture. Place ribs in 200°–300° smoker and tent loosely with foil. Cook until tender, 3–4 hours, rotating ribs and adding 10 briquettes every hour and a wood chunk as needed. Remove from smoker and let rest 10 minutes. Meanwhile, combine barbecue sauce, grape jelly, and honey in a small saucepan. Bring to a simmer over medium heat; set aside. Heat grill to high. Brush both sides of ribs with honey barbecue sauce, then sear on grill for 5 minutes per side. Serve topped with additional sauce.

NOTE: The Oaks Original BBQ Sauce is available for purchase at the restaurant. When not available, substitute your favorite barbecue sauce.

Recipe courtesy of The Oaks Open Pit BBQ: oaksopenpitbbq.com

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PERRY’S ORIGINAL BEEF BRISKET

perrysBrisket

SERVES 8-10

INGREDIENTS

Rub

1 tablespoon Old Bay
1 tablespoon Lawry’s Seasoned Salt
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons au jus gravy mix
2 teaspoons ground black pepper
2 teaspoons Montreal seasoning

Ribs

5-6 pound beef brisket, flat-cut

PREPARATION

Combine all rub ingredients except for Montreal seasoning in a small bowl. Rub both sides of brisket with spice mixture, then rub with Montreal seasoning. Let brisket sit at room temperature for 45 minutes. Place fat side down in 225°–300° smoker, loosely tent with aluminum foil. Cook for 2 ½ hours. Remove foil, flip brisket, then reposition foil. Cook until tender and internal temperature reaches 175°, 5–7 additional hours, adding 10 briquettes every hour and a wood chunk as needed. Wrap in foil and let rest for 1 hour. Slice brisket across grain into thin slices and serve on a bun with or without barbecue sauce.

NOTE: Perry’s BBQ sauce is available for purchase at America Grill & Hearth; aghstore.com

Recipe courtesy of Perry’s Original Roadside BBQ: perryssauce.com

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NANCY’S SMOKED CHICKEN

nancysSmokedChx

SERVES 4

INGREDIENTS

Marinade

¼ cup kosher salt
2 tablespoons smoked paprika
1 tablespoon coarsely ground black pepper
¼ teaspoon cayenne pepper, or to taste
3 cups apple juice
1 cup apple cider vinegar
¼ cup Nancy’s Chipotle Sauce

Chicken

1 (4-pound) whole chicken, washed and split in half
1 cup apple juice

PREPARATION

Combine all marinade ingredients in a large bowl. Add chicken and marinate in refrigerator for 24 hours. Remove from marinade and place skin side up in 225°–300° smoker, dark meat closest to heat. Cook until internal temperature reaches 165°, about 1 hour, mopping with apple juice after 30 minutes. Let rest 10 minutes. Serve with barbecue sauce on the side, if desired.

NOTE: Nancy swaps out a rub for a marinade to ensure the chicken stays moist while smoking. Nancy’s Chipotle Sauce is available for purchase at the restaurant or Morton’s Market. When not available, substitute your favorite barbecue sauce.

Recipe courtesy of Nancy’s Bar-B-Q: nancysbarbq.com

HOT TIP

HOW TO SMOKE ON THE GRILL

  1. Bank 45 lit coals tightly to one side of charcoal grill with bottom vents open. Place 2 wood chunks over charcoal.
  2. Fill an aluminum pan with water and place on empty side of charcoal grate. Add cooking grate with hinges over charcoal. Cover grill with vents open.
  3. When desired temperature range is reached, clean the grates. Place meat over pan as far from charcoal as possible. Cover grill with vents over meat.
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HERB MARINATED RACK OF LAMB WITH CHERRY SAUCE

herbRackLamb

SERVES 4

INGREDIENTS

Lamb

2 lamb racks (about 8 ribs each), bones cleaned
½ cup extra virgin olive oil
4 garlic cloves, unpeeled and crushed
6 fresh thyme sprigs, crushed
2 (4-inch) fresh rosemary sprigs, crushed, plus more for garnish
Freshly ground black pepper
Sea salt

Cherry Sauce

2 tablespoons olive oil
2 shallots, minced
Sea salt and freshly ground pepper
¼ cup pomegranate juice
½ cup cherry preserves

PREPARATION

Cut racks in half so each has four ribs. Combine olive oil, garlic, rosemary, and thyme in a baking dish. Add lamb and coat well. Season with coarsely ground black pepper. Cover and marinate in refrigerator overnight.

Remove lamb from marinade and scrape off as many herbs as possible. Heat grill to medium-high. Season lamb with salt. Place fat side down on grill to sear. Grill, turning often, for 15–20 minutes for medium rare. Let rest for 10 minutes before cutting. To serve, cut each lamb rack in half, 2 bones per chop. Serve with cherry sauce.

For the sauce:

Heat oil in a medium saucepan over medium-high heat. Add shallots, season with salt and pepper and cook until golden. Add juice and scrape up brown bits from bottom of pan. Add preserves and bring to a boil. Cook until thick, about 5 minutes.

NOTE: Crushing the garlic and herbs releases the flavor and aromatics. Use a mortar and pestle or back of a spoon pressed against a cutting board.

Recipe courtesy of Pattigeorge’s: pattigeorges.com

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GRILLED RED GROUPER WITH MANGO PINEAPPLE SALSA

grilledRedGrouper

SERVES 4

INGREDIENTS

1 cup diced tomatoes
2 tablespoons diced red onions
2 tablespoons chopped cilantro
Juice from 1 lime
Salt and freshly ground pepper
½ cup diced fresh pineapple
½ cup diced fresh mango
¼ cup Mandarin Ginger Dressing
2 pounds Florida red grouper, cut into 4 fillets
2 tablespoons olive oil

PREPARATION

Combine tomatoes, onions, cilantro, and lime juice in large bowl. Season with salt and pepper. Add pineapple, mango, and dressing. Let rest in refrigerator for 1–2 hours before serving.

Heat grill to medium-high. Brush grouper lightly with olive oil and season with salt and pepper. Grill until cooked through, 4–5 minutes per side, depending on thickness. Top grouper with chilled salsa and enjoy!

NOTE: Mandarin Ginger Dressing is available for purchase at Madfish Grill. When unavailable, substitute with your favorite vinaigrette.

Recipe courtesy of Madfish Grill: madfishgrill.com

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CHAR GRILLED NEW YORK STRIP WITH BLUE CHEESE BUTTER

charGrilledNYstrip

SERVES 4

INGREDIENTS

4 New York strip steaks, about 1 ½ inches thick
2 sticks (½ pound) unsalted butter, softened
1 cup (5 ounces) quality crumbled blue cheese, such as Point Reyes
2 teaspoons chopped fresh thyme
¼ cup chopped fresh flat leaf parsley
1 tablespoon Dijon-style mustard
1 teaspoon fresh lemon juice
1 teaspoon kosher salt, plus more for seasoning steak
Freshly ground pepper

PREPARATION

Remove steaks from refrigerator about 45 minutes before grilling. Combine all ingredients except steak in a food processor and pulse until thoroughly combined. Adjust seasoning to taste. Heat grill to high; oil grates. Season steaks with salt and pepper and grill until nicely charred, about 6 minutes. Flip and continue to grill until desired doneness, about 4 additional minutes for medium-rare. Serve topped with blue cheese butter.

Recipe courtesy of Bijou Café: bijoucafe.net

HOT TIP

GRILLING TO PERFECTION

Smell: When it starts to smell done, it usually is. When sugars caramelize and proteins cook, they let you know with a sweet and nutty scent.

Touch: As proteins cook, they firm up. Touching your food can give you an idea of how cooked it is – the more it gives when touched, the more rare.

Sight: Perfectly cooked food looks moist and juicy, not fleshy or dry. Grilled foods should have a nice char on the surface, and barbecued turns a deep redish-brown depending on the type of wood used to smoke it.

Taste: Whenever you’re uncertain, give it taste. You’re looking for tender, juicy, and, of course, delicious.

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Stuffed Banana Peppers

stuffedBananaPepper

MAKES 6 PEPPERS

INGREDIENTS

6 banana peppers
8 ounces cream cheese, room temperature
½ cup five cheese blend
1/3 cup grated Parmesan
tablespoons finely chopped basil
2 tablespoons bread crumbs
Vegetable oil for greasing pan

PREPARATION

Heat oven to 400°. Wash peppers. Cut top of each pepper (where stem is) partially off, then cut lengthwise down center of pepper to bottom tip. Gently open like a book and remove seeds and ribs. Combine remaining ingredients in a large bowl using an electric mixer. Fill each pepper with cheese mixture. Coat a baking sheet with oil. Place peppers in pan and bake until browned, 8–10 minutes. Serve with garlic bread, if desired.

Recipe courtesy of O’Bricks Irish Pub & Martini Bar: 427 12th St W, Bradenton; 941-896-8860; obricks.com

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Poached Egg Salad with Bacon Vinaigrette

poachedEggSalad

SERVES 4

INGREDIENTS

4 strips bacon, chopped
¼ cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon-style mustard
1 tablespoon minced chives, plus more for garnish
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 large eggs
2 heads leafy lettuce, leaves torn
¼ cup crumbled blue cheese

PREPARATION

Cook bacon in small skillet over medium heat until crisp. Remove from heat, drain rendered fat into small bowl and reserve bacon. (If fat is less than 1/4 cup, add oil to compensate.) Add vinegar, honey, mustard, and garlic to bowl, whisking until thick. Stir in chives. Season with salt and pepper; set aside.

In a large, straight-sided skillet, heat 2 inches of water until a few bubbles have broken the surface. Working with one egg at a time, crack into small bowl and gently pour into water, leaving space between each egg. Cook eggs until whites are just set and yolk is runny, 3–4 minutes. Carefully remove eggs from skillet and blot with paper towels to remove excess water. Arrange lettuce on serving plates, top with egg, reserved bacon, blue cheese, and chives. Drizzle with vinaigrette and serve.

NOTE: Farm fresh eggs are perfect for making beautifully formed poached eggs. The fresher the egg, the tighter the whites.

Recipe courtesy of Charlotte Abrams

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Farmers’ Market Special Avocado Toast

farmersMktAvoToast

SERVES 4

INGREDIENTS

1 small red onion, thinly sliced
½ cup red wine vinegar
¼ cup sugar
Kosher salt
1 Florida avocado, halved and pitted
2 teaspoons fresh lemon juice
1 clove garlic, minced
8 slices good, crusty bread, toasted
1 jalapeno, sliced into rings and seeded, if desired
½ cup cooked black-eyed peas
¼ cup sprouts, such as radish

PREPARATION

Place onions in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, strain, and transfer to heat resistant medium bowl. Combine vinegar, sugar, and pinch of salt in now empty saucepan and bring just to a boil, stirring to dissolve sugar. Immediately pour over onions. Let sit until cool.

Mash avocado with lemon juice and garlic. Season with salt and pepper. Top each piece of toast with mashed avocado, pickled onion, jalapenos, beans, and sprouts. Serve immediately.

NOTE: Pickled onions will keep in the refrigerator for up to 2 weeks.

Recipe courtesy of Charlotte Abrams

Florida avocados are larger, higher in moisture, and lower in fat than their California cousins. This high-in-fiber fruit is a summer staple in these parts. The bright yellow flesh can be sliced onto sandwiches, diced onto salads, pureed into dips, blended into smoothies, or, as it is in this recipe, smashed and served with a variety of fixin’s. Look for firm, bright green skin that gives slightly when pressed.

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No-Churn Vanilla Frozen Yogurt

MAKES ABOUT 1 QUART

INGREDIENTS

2 cups plain yogurt
1 (14-ounce) can sweetened condensed milk
2 teaspoons pure vanilla extract
1 tablespoon bourbon
1 cup heavy cream, very cold

PREPARATION

Line a sieve with 3 layers of cheesecloth and place over deep bowl. Pour yogurt into sieve and strain in refrigerator for 2 hours, discard whey. (There should be about 2/3 cup strained yogurt.)

Combine yogurt, condensed milk, vanilla, and bourbon in large bowl. In another large bowl, beat heavy cream with electric mixer until stiff peaks form, about 3 minutes. Slowly pour in yogurt mixture and gently fold to combine, leaving some lumps and streaks of whipped cream.

Pour into a 8 ½-by-4 ½-inch loaf pan and freeze until firm but scoopable, about 3 hours. Serve scooped into cones and adorned with sprinkles, if desired.

NOTE: If freezing for longer than 4 hours, remove from freezer 10 minutes before serving to soften.

Recipes courtesy of Charlotte Abrams

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Homemade Yogurt

homemadeYogurt

MAKES 4 QUARTS

INGREDIENTS

1 gallon whole milk
¼ cup fresh plain yogurt (or yogurt culture)

PREPARATION

In a large pot set over medium-low heat, gradually warm milk to 180˚, gently stirring occasionally to prevent scorching. Meanwhile, prepare a warm water bath. Fill a Dutch oven or roasting pan one-third of the way up with water and warm over medium heat to 110˚. Set aside.

Remove milk from heat and allow to cool to 110˚. Gently whisk in yogurt (or yogurt culture) until no lumps remain. Transfer mixture to 1-quart mason jars and place in warm water bath. Cover jars loosely with a clean dishcloth and let rest undisturbed until set, 5—6 hours, maintaining yogurt temperature at 110˚. Place lids on jars and transfer to refrigerator to thicken, about 12—15 hours. Stir and enjoy.

NOTE: Lynch uses yogurt to culture the milk, but pre-measured, granulated yogurt culture can be found online.

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