Tag Archives | fall 2011 recipe

Three-Potato Salad

4 servings  This potato salad from Essensia at the Palms Hotel and Spa is not only colorful, it’s lighter and tangier than many choices.

4             medium-sized Peruvian purple potatoes

2             large Yukon gold potatoes

1             extra large or 2 large jumbo sweet potatoes

1             red onion

2             red bell peppers

1             bunch scallions

2             oz. extra virgin olive oil

2             oz. rice wine vinegar

4             oz. light mayonnaise

Salt and white pepper to taste

Steam purple potatoes whole until tender and set aside to cool – this will help maintain their purple color. Peel and dice sweet potato and Yukon gold potatoes, drizzle with olive oil and season with salt and pepper to taste. Spread on baking tray and roast at 350 degrees for about 45-55 minutes. Set aside to cool for another 20 minutes. In the meantime, finely dice red onion and red bell pepper, thinly slice the scallion, and combine with the other potatoes. Add mayonnaise, remaining oil, rice wine vinegar and salt and pepper. Mix well. Chill and serve.

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Grilled Skirt Steak with Roasted Corn Relish, Heirloom Tomato and Fresh Basil

From Chef de Cuisine Todd Miller of Gotham Steak

Serves 4

4      6-oz. portions skirt steak trimmed with all excess fat removed

Slow-roasted Heirloom Tomato (recipe follows)

Roasted Corn Relish (recipe follows)

4      oz. Fresh Basil Crème Fraiche (recipe follows)

12    basil tops (pick the tops of the basil leaves and reserve in water till ready to use)

Take skirt steak and season well with salt and pepper. Grill to the desired temperature and set the steak aside to rest for 2 minutes before serving so the juices can go back into the steak. Once the steak has rested and you’re ready to plate, place the slightly warmed slow roasted heirloom tomato onto the middle of the plate, then place the skirt steak on top of the tomato and the corn relish onto the steak itself and a little around the plate. To finish drizzle basil crème fraiche around the steak and garnish with fresh basil tops. Serve immediately.

Slow-roasted Heirloom Tomato

2    heirloom tomatoes cut in half

2    teaspoons fresh thyme, chopped

2    tablespoons virgin olive oil

Cracked black pepper and sea salt to taste

Sugar just to balance the flavor of the tomato (be sure not … Read More

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Herb Butter

8             tablespoons butter, softened

2             tablespoons parsley, finely chopped

1             shallot, finely chopped

1/2          clove garlic, chopped

1/2          teaspoon fresh sage, chopped

1             tablespoon chopped chives

Salt and pepper to taste

Combine all ingredients till blended. Form into cylinder.

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Grilled Smoked Corn with Herb Butter

Serves 4

From chef Laurent Tourondel of BLT Steak, these grilled veggies get flavored with a tasty, easy-to-make herb butter.

4             ears corn, husks pulled back and silk removed

4             feet butcher’s twine

Salt and pepper to taste

Herb Butter

Season corn with salt and pepper. Spread 2 tablespoons butter on each ear of corn, then pull husk up around corn and tie tightly with twine. Grill ears of corn 3 minutes per each side, then close grill top for 5 minutes to complete cooking.

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Spicy Grilled Mahi Mahi with Black Tomato Salsa

Serves 4  Chef Sean Brasel of Meat Market in Miami Beach says this is one of his personal favorite dishes – and it’s not just flavorful, it’s healthy, too.

4            6-8 ounce mahi mahi filets

Olive oil

Southwestern or blackening seasoning

Black Tomato Salsa (prepared in advance, recipe below)

Lightly brush fish with olive oil and sprinkle with seasoning on both sides. Place on grill on high heat for 5 to 7 minutes per side. Note: It’s best to eat mahi mahi still opaque so it’s not dry.

Black Tomato Salsa

  1. small white onion, quartered
  2. fresh jalapeños, cut in half lengthwise

1            whole garlic clove

1            pound roma tomatoes, cut in half

1            oz. dried chile pasilla

Juice of four limes

3            oz. scallions, diced

3            oz. cilantro, roughly cut

Olive oil

Lightly toss onion, jalapeños, garlic and tomatoes in a small amount of oil and place under a broiler until almost black on top. Remove peppers and roast for another two minutes at 350°. Once they’re dry and puffed, remove seeds. Using a blender or food processor chop onion, jalapeño, chiles, garlic, peppers and tomatoes. Transfer to a mixing bowl and add lime juice. Mix in scallions and cilantro … Read More

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Frittata with Oyster Mushrooms and Herbs

Serves 8  This easy-to-make Italian egg dish, perfect for a crowd, can be adapted ingredients to whatever’s in your CSA box. Since oyster mushrooms add more texture than flavor, we added Italian porcini for woodsy, earthy goodness. Try to find extra-large eggs at the farmers market – they often have golden yellow double yolks, making a richer-looking (and tasting) dish.

1            dozen large or extra-large local eggs

4            oz. (one stick) unsalted butter, divided

8            oz. oyster mushrooms

2            oz. dried porcini mushrooms, soaked in 1/2 cup warm water for 30 minutes (save water)

Salt and pepper

1/2-1            cup chopped local herbs (use chives, tarragon, basil, parsley as you prefer)

Preheat oven to 350º. Drain porcini, straining liquid through fine strainer or coffee filter and reserving. Coarsely chop porcini. Slice oyster mushrooms in 1/4-inch slices. Heat 2 ounces butter over medium heat in a skillet. Add both mushrooms and sprinkle with salt and pepper. Saute until oyster mushrooms have thrown off their juice and are golden brown. Add reserved porcini water and cook till liquid has evaporated. Set aside to cool.

In a large bowl, beat eggs lightly with a large fork or whisk just until lightly blended. Combine with … Read More

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Mango Crisp

Serves 8  Crisps, cobblers, crumbles, buckles, bettys – they’re all members of the family of comfort foods that combine seasonal fruits with a topping. A crisp is streusel-like, crunchy and buttery, perfect for breakfast or dessert. For this recipe, we used frozen mangos from our summer bounty, but you could use nearly any ripe seasonal fruit. Adjust sugar as needed (use more with tart fruits) and try add-ins like grated fresh or candied ginger, dried cherries or cranberries, or raisins.

4            cups sliced peeled mango, peach, apples, pears, blueberries

Sugar to taste

Lemon or lime juice


3/4         cup unbleached flour

1            cup quick-cooking oatmeal

1            cup walnuts or pecans, chopped coarsely

1/3         cup brown sugar

1/2         teaspoon salt

4            oz. (one stick) unsalted butter, cold, cut into 2-inch slices

Unsweetened whipped cream or ice cream for topping

Preheat oven to 375º. Butter a 9-inch-square baking pan.

In large bowl, combine fruits with sugar and lemon or lime juice, tasting to adjust sweetness and tartness. Pour into baking pan. Combine all ingredients for crust in food processor and pulse until butter bits are pea-sized. If you don’t use a food processor, combine dry ingredients and cut in butter, using pastry … Read More

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Stuffed French toast with local preserves, goat cheese and honey

Serves 8  Using Hani’s creamy goat cheese (hanisorganics.com) and Freakin Flamingo’s preserves (freakinflamingo.com) make this quick, easy and super-local.

16         slices day-old bread (challah, oatmeal and multi-grain loaves all work well)

1            12-oz. jar fruit preserves (starfruit, guava, mango, strawberry, blueberry)

8            oz. fresh goat cheese (Hani recommends labneh)

3/4         cup milk

3            eggs

1/2         teaspoon vanilla

8            tablespoons butter

Local honey or powdered sugar

In a bowl, mash goat cheese with fork, adding a spoonful or two of milk if you need to make it spreadable. In a pie plate, combine remaining milk, eggs and vanilla, beating lightly with a fork until blended.

Make sandwiches: Spread about 2 tablespoons of cheese mixture on slice of bread, then top with preserves and another slice of bread. Cut diagonally.

Melt half the butter on griddle or in large frying pan over medium heat till it starts to sizzle but not brown. Dip each sandwich half in egg mixture and add to pan. Fry until golden brown on each side, turning carefully to make sure filling doesn’t spill out. Repeat with remaining butter. Drizzle with honey or dust with powdered sugar and serve immediately.

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Roselle Tea

Serves 8  Also known as Jamaican sorrel, roselle (Hibiscus sabdariffa L.) is a member of the hibiscus family. Its bright red calyx, the main edible part, adds color and tartness to this tea – Red Zinger tea lists hibiscus among its ingredients. Find dried roselle or hibiscus flower, flor de Jamaica, in Hispanic markets.


6            cups water

1            bunch fresh or dried roselle

1            1-inch piece fresh ginger

Local honey or brown sugar to taste

Cut the buds from the stems and trim the red calyx from the seed pods. Put roselle and ginger in a large saucepan with water and bring to a boil for 10 minutes. Remove from heat. When cool, cover and refrigerate overnight to steep. Strain and sweeten as desired. Heat if desired, or serve over ice.

Note: In Jamaica, spices such as cloves, cinnamon, orange peel, lemon peel, allspice and nutmeg are added to the mixture before it boils. Add rum to the cold drink to taste.

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