Summer

Array

Sunomono

A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

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Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

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Spicy Shrimp Roll

Courtesy of Washington Post.

Serves 4

2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)

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Pineapple Chow

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Pineapple Chow.jpeg
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Crispy Gnocchi with Cherry Tomatoes and Cheese

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Gnocchi.jpeg
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Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
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Salmon Burger

Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

1½ pounds boneless, skinless center-cut salmon, patted dry
5 scallions, green parts finely chopped, white parts thinly sliced
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
Kosher salt

1 teaspoon toasted sesame oil

Salmon Burger
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Cobbler

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

  • 1 double pie crust
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • coarse sugar for topping

Instructions

Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
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Creamy Corn Pasta

A tasty summer pasta recipe, courtesy of The New York Times.

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish

Creamy Corn Pasta.jpg
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Easy Shrimp Scampi

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Shrimp Scampi.jpeg
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Tomato-centric Panzanella Salad

Modified from https://www.washingtonpost.com/news/voraciously/wp/2019/07/31/fr...

  • 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
  • ½ cup olive oil
  • 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
  • 1 teaspoon kosher or sea salt, plus more as needed
  • 1 teaspoon minced garlic
  • 1 minced shallot
  • 1 tablespoon white wine vinegar
  • Freshly cracked black pepper
  • 10 fresh basil leaves, cut into very thin slices
Panzanella Salad.jpeg
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Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

Spicy shrimp salad
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Fattoush Salad

The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

Ingredients

1 whole wheat pita bread
[roughly equal parts cucumber, tomato, red pepper + half-part onion]
1 large English cucumber OR 2 small Persian cucumbers, diced

Fattoush Salad
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Menu for the week of June 22 (Mexican)

Sat: Team BBQ: carne asada, pollo asado, flour tortillas, red onion, portobellos, poblanos, sour cream, queso fresco, black beans, rice, hatch peppers, salsa (J make hot sauce in AM)
Sun: fish tacos
Mon: Nachos (carne asada, cheese, pickled jalapenos, black bean leftovers; diced tomato, avocado)
Tue: Taco salad with chicken, avocado, queso fresco, fried tortillas
Wed: Breakfast tacos (eggs, chorizo, potatoes, cheese, fixins)
Thus: Steak fajitas (and leftover fish?) with corn on the cob
Fri: Fajitas again

Summer Squash and Basil Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Heat oil in a large skillet over medium.

Summer Squash Pasta
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Menu for the week of June 15

Menu for the week of June 8

Sat: Eggplant Parmesan
Sun: Chicken tenders and sweet potato tots
Mon: Lox and bagels
Tue: Caprese salad with baguette
Wed: Out to 7th Hill?
Thus: TJ’s Shahi Paneer + Naan (and one for Noah)
Fri: Last of the chicken tenders and tots?
Sat: TJs lasagna

Menu for the week of June 1: California with a Mexican accent

Sat: Grilling: whatever looks good
Sun: https://audreyandjon.com/recipes/fish-tacos [Make green gazpacho]
Mon:https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: leftover Gazpacho
Thus: order in
Fri: https://audreyandjon.com/recipes/southwest-salmon

Memorial Day week

Mon: burgers fries grill veg and onions
Tue: Shepherd salad night
Wed: pita pocket + kofta salad night
Thus: brick chicken with rice and https://audreyandjon.com/recipes/moroccan-carrot-salad
Fri: order in from Cava

Sunomono-ish Cucumbers

Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
4 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Red chili flakes

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Menu for the week of Sept 22: Mexican

Sat: Taco salad with ground beef, corn, tomato, avocado, onion, pepper (use weird mayo and old salsa for salad dressing)
Sun: https://audreyandjon.com/recipes/fish-tacos make lots of extra fish (2lb total?)
Mon: https://audreyandjon.com/recipes/chicken-enchiladas using leftover chicken and salsa with green salad
Tue: https://audreyandjon.com/recipes/arepa (frijoles and cheese, ham and cheese, avocado) and https://audreyandjon.com/recipes/mango-and-cucumber-chow
Wed: https://audreyandjon.com/recipes/huevos-rancheros (use frijoles)

Menu for the week of Sept 17

Sat: rotisserie chx, rice, and beans https://audreyandjon.com/recipes/chicken-rice-and-beans
Sun: Turkey sandwich with corn
Mon: Rotisserie chx sandwich
Tue: brisket with potatoes and green beans
Wed: Leftover Indian
Thus: Rotisserie chx sandwich -- jarlsberg, avocado, tomato
Fri: Order in?

Menu for the week of Sept 10

Sat: Turkey, cole slaw, tomato salad, cornbread with frozen corn [make brisket too]
Sun: Frittata or other egg dish (x2?) or out for tacos or something?
Mon: Rosh Hashanah - brisket, potatoes, green veg, salad, apples and honey
Tue: Turkey sandwiches/leftovers
Wed: salad
Thus: leftover brisket or turkey
Fri: out for tacos

Menu for the week of Sept 3

Sat: union market
Sun: BBQ - make double batch of mac n cheese https://audreyandjon.com/recipes/spicy-pimiento-mac-and-cheese and bring one
Mon: Labor Day: Smoke Brisket, coleslaw, tomatoes, onions, corn, pickles, mac n cheese, beans, bread [grill corn and grain bowl items]
Tue: brisket sammies
Wed: https://audreyandjon.com/recipes/spanish-gazpacho with baguette
Thus: https://audreyandjon.com/recipes/savory-summer-salad with fried onions w/ baguette/bread
Fri: Minibar

Menu for the week of Aug 27: Vaguely Italian

Sat: (Ashleigh’s Bday party?) ham, cheese, mushroom, and spinach frittata with green beans https://skillet.lifehacker.com/how-to-make-a-frittata-the-omelet...
Sun: (Splash Park); Steak, https://audreyandjon.com/recipes/bloody-mary-tomato-salad, corn + smoke salmon and cook Noah hamburger x2
Mon: https://audreyandjon.com/recipes/hot-smoked-salmon as a large component of a composed salad -- greens, salmon, marinated mushrooms, fresh mozzarella, green beans, beets, onion, cherry tomatoes, with TJs vinaigrette and baguette on the side

Menu for the week of Aug 20

Sat: Burgers w/corn, grilled patty pans [roast eggplant, look at weather, marinate chicken?]
Sun: https://audreyandjon.com/recipes/persian-chicken-kabab-jujeh-kabob or https://audreyandjon.com/recipes/brick-chicken and yogurt sauce with https://audreyandjon.com/recipes/melon-and-mint-tabbouleh [prep eggplant salad]
Mon: https://audreyandjon.com/recipes/spiced-eggplant-bulgur-salad
Tue: [J late] chicken pita pockets with leftover tabbouleh on the side
Wed: salad with leftover chicken
Thus: [A out] chicken pita pockets with leftover tabbouleh on the side

Menu for the week of August 11 (Mexican)

Sat: carne asada, rice, beans, tortillas, rajas, avocado, queso fresco [grill corn, smoke salmon]
Sun: https://audreyandjon.com/recipes/sharons-egg-and-chile-souffle made a little more exciting my mixing in creamed corn a la https://audreyandjon.com/recipes/chile-corn-custard-squares and adding a tomato on top?
Mon: {doubled} corn salad with chiles rellenos, leftover beans, avocado, tortillas
Tue: taco salad (greens, onion, pepper, corn salad, tomatoes, avocado) with fajita meat

Bahn Mi

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

  • Rolls
  • Protein of choice
  • Crunchy veg - cucumber, jicama
  • Pickled veg - carrots
  • Spicy veg - jalapeno
  • Herbs - cilantro, mint
  • Mayo
  • Other sauces of choice
Bahn Mi
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Menu for the week of July 30

Sat: Ethiopic delivery; prep http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-p... and other veggies for grain bowls and sesame noodle salad
Sun: Lunch: https://audreyandjon.com/recipes/yakiniku-japanese-grilled-meat-... with sunomono salad and rice? Or lumpia from across the tree hy f FY uistreet?, Dinner: ethiopian leftovers
Mon: https://audreyandjon.com/recipes/spicy-tamarind-hanger-steak with rice and https://audreyandjon.com/recipes/mango-and-cucumber-chow
Tue: Leftover chicken with https://audreyandjon.com/recipes/cold-soba-noodle-salad

Menu for the week of July 21: all the foods Jon never lets me eat

Sat: BonChon
Sun: BBQ sandwich
Mon: Mac n Cheese
Tue: Panzanella salad
Wed: Frozen kashi thing
Thus: Ledo Pizza

Menu for the week of Jul 15: BBQ’d tomatoes

Sat: Tomato tart (use pie crust in freezer?); https://audreyandjon.com/recipes/fruit-cobbler? grainbowl prep
Sun: https://audreyandjon.com/recipes/stone-fruit-salad [take picture!] with goat cheese round and baguette
Mon: Tummy troubles
Tue: BBQ leftovers (sausage, ribs, some brisket), coleslaw, https://audreyandjon.com/recipes/deviled-potato-salad, sliced tomatoes, sliced onions
Wed: https://audreyandjon.com/recipes/panzanella-salad with leftover baguette
Thus: BLTs
Fri: Order in / eat all the leftovers

Menu for the week of July 8: Easy Mexican

Sun: https://audreyandjon.com/recipes/fish-tacos
Mon: Rotisserie chicken, rice and beans [make corn]
Tue: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with tortillas and beans
Wed: Taco salad with chicken
Thus: https://audreyandjon.com/recipes/huevos-rancheros
Fri: Order in

Menu for the week of July 2

Sat: Gazpacho: https://audreyandjon.com/recipes/spanish-gazpacho
Sun: Chickpeas ad Chorizo: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi...
Mon: Salad w/goat cheese
Tue: Gaz. Leftovers + tapas
Wed - Sat: Texas

Gazpacho

Menu for the week of June 25

Sat: hamburgers, grilled veg, corn, baguette, [smoke salmon, grill chicken breast]
Sun: pizza
Mon: salmon, cheese, baguette
Tue: Chicken salad
Wed: pizza leftovers
Thus: Smoked Salmon Salad
Fri: salmon 2

Neapolitan Pizza

Menu for the week of June 18: Americana

Sat: Steak, grilled veg, corn, baguette, [smoke salmon, grill chicken breast]
Sun: https://audreyandjon.com/recipes/crab-cakes with coleslaw [prep salmon fixins, caesar]
Mon: https://audreyandjon.com/recipes/hot-smoked-salmon with creme fraiche sauce, https://audreyandjon.com/recipes/dill-cucumber-salad
Tue: Chicken https://audreyandjon.com/recipes/caesar-salad w/last of baguette as croutons
Wed: Leftover crab cakes in sandwich form w/slaw and pickles
Thus: https://audreyandjon.com/recipes/savory-summer-salad (use caesar dressing?)

Crab Cakes with an Avocado/Yogurt sauce

Menu for the week of June 11: Turkish

Sat: Lamb burgers (watercress/arugula, tomato, feta, red onion, harissa yogurt mayo) https://www.bonappetit.com/recipe/grilled-brined-vegetables (only grill half) with https://www.bonappetit.com/recipe/grilled-halloumi-with-watercress; grill veg and lamb for Noah
Sun: https://littleferrarokitchen.com/turkish-pide-turkish-pizza-with... Pide x2 w/ green salad, veg
Prep zucchini fritters, crunchy vegetables
Mon: https://audreyandjon.com/recipes/zucchini-herb-fritterslatkes-ga... w/ https://www.bonappetit.com/recipe/crunchy-salty-lemony-salad

Pide (meat and cheese)

Menu for the week of June 2nd: Asian

Sat: Sushi
Sun: https://www.bonappetit.com/recipe/soy-sauce-and-citrus-marinated... with rice, sauteed broccoli
Mon: Order in ChiKo -- pickup at 6pm
Tue: https://audreyandjon.com/recipes/chinese-chicken-salad with leftover chicken
Wed: [A out to BB game] ChiKo leftovers
Thus: Spring rolls - shrimp, rice noodles, bean sprouts, cucumbers, herbs, sauces
Fri: Poke bowls [back-up buredo] - rice, sushi, seaweed salad, sunomono, avocado, spicy mayo https://www.bonappetit.com/story/how-to-build-a-poke-bowl https://www.bonappetit.com/recipe/tuna-poke

Sushi (crab rolls in the foreground)

Menu for the week of May 28: maybe spring or summer is kind of sort of here?

Sat: Grill steak, charred spring onions, baguette, smoke salmon
Sun: grill burgers, asparagus, sweet potatoes
Mon: https://audreyandjon.com/recipes/green-gazpacho with salad
Tue: panzanella salad with last of baguette
Wed: Salmon and/or steak leftovers w/ salad, https://audreyandjon.com/recipes/bloody-mary-tomato-salad [take picture!]
Thus: J out/ISC -- leftover green gazpacho
Fri: Eat all the leftovers!!!

Green Gazpacho

Corn Pudding

A terribly delicious Midwestern staple. Recipe by way of my coworker Kat.

1/2 cup butter, softened
1/4 cup sugar
2 large eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 small can green chiles (optional)
Pepper jack cheese (optional)

Corn Pudding
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Mango and Cucumber Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Mango Chow
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Menu for the week of Sept 24 Tex-Mex

Sat: fish tacos , prep fajitas
Sun: Fajitas? http://www.seriouseats.com/2013/06/the-food-lab-how-to-make-best... , prep ceviche
Mon: Ceviche https://www.laylita.com/recipes/fish-ceviche/
Tue: Chiles Rellenos
Wed: Fajita salad
Thu: Fajitas 2
Fri: https://www.bonappetit.com/recipe/tex-mex-style-beef-enchiladas

Chiles Rellenos

Menu for the week of Sept 10 (Early Thanksgiving)

Sun: Smoked turkey, dressing, cranberry sauce, corn, grilled veg, sweet potato https://audreyandjon.com/recipes/dinner-rolls
Mon: Fall salad (greens, peach, spiced pecans, goat cheese)
Tue: Turkey leftovers
Wed: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre and salad
Thu: Tomato tart and salad
Fri: https://audreyandjon.com/recipes/berber-eggs

Tomato Tart

Menu for the week of Sept 2 (Mexican BBQ)

Sun: Brisket, pinto beans, cole slaw, sliced tomatoes
https://audreyandjon.com/recipes/texas-smoked-brisket
Mon: BBQ w/
https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Tue: Corn salad with tomato/avocado salad and beans on the side
Wed: Brisket leftovers (sammies?)
Thu: Huevos rancheros (half order) with side salad or veg?
https://audreyandjon.com/recipes/huevos-rancheros
Fri: Barbacoa tacos (meat, hot sauce, onions, cilantro, avocado, sour cream)

Brisket

Easy Hanger Steak

A simple, quick-marinating but tasty and hip steak recipe, Bon Appetit photo-shoot ready, serves 4.

  • 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
  • 3 sprigs ea thyme, rosemary, chopped
  • 1 Fresno or mild jalapeno, finely diced
  • 6 garlic cloves, smashed
  • ¼ cup dry red wine
  • 2 Tbsp olive oil
  • Smoked salt, grill spice mix, and extra freshly ground black pepper

1-2 hours before grilling, take hanger steak from the fridge, remove center membrane, and salt with smoked (or just kosher) salt and a salt/pepper/spices grilling mix. Let sit for 15-30 minutes.

Hanger steak
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Menu for the week of August 7

Sat: sushi
Sun: ribs and corn, make green sauze
Mon: gazpacho with tomato toast and https://audreyandjon.com/recipes/blistered-padr%C3%B3n-peppers
Tue: ribs leftovers
Wed: weeds salad
Thu: tortilla
Fri: tapas
Sat: Hangar steak w/ green sauce; grilled veg/corn,
Sun: Smoked Salmon + corn/grilled veg + tomato and baguette
Mon: smoked salmon Salad
Tue: Leftovers

Ribs

French Polynesia

French Polynesia

Menu for the week of Jul 29

Sat: Grilling: steak + tom/shallot salad https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette + baguette + corn
Sun: Out
Mon: Pizza https://audreyandjon.com/recipes/neapolitan-pizza
Tue: Pizza leftovers
Wed: Salad w/ tomato and burrata
Thu: https://audreyandjon.com/recipes/spanish-gazpacho
Fri: BELTs

Neapolitan Pizza

Menu for the week of July 21: Mexican

Sat: https://audreyandjon.com/recipes/southwest-salmon with rice
Sun: https://audreyandjon.com/recipes/huevos-rancheros
Mon: https://audreyandjon.com/recipes/fish-tacos with https://audreyandjon.com/recipes/fresh-mango-salsa
Tue: https://audreyandjon.com/recipes/chicken-rice-and-beans with rotissery
Wed: Taco salad with leftover chicken, leftover corn salsa, leftover mango salsa
Thu: [Jon HH] arepas with beans, cheese, ham, tom/onion
Fri: Stacked leftovers enchiladas (a la https://audreyandjon.com/recipes/south-southwestern-enchilada-ve... )

Chicken Rice and Beans

Stone Fruit salad

  • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
  • 1 shallot, thinly sliced
  • ¼ cup marcona almonds or hazelnuts
  • sharp greens (watercress)
  • mint
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

Stone Fruit Salad
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Bloody Mary Tomato Salad

  • cherry tomatoes halved or heirloom tomatoes, sliced
  • chopped red onion
  • diced celery, optional

  • 3 tablespoons Sherry vinegar, divided

  • 3 tablespoons prepared horseradish
  • 2 tablespoon Worcestershire sauce
  • Juice of 1 lime
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

Bloody Mary Tomato Salad
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Menu for the week of June 17 (Mexican)

Menu for the week of June 10

Sat: Grilled Tuna steaks w/pimento fresh tomato sauce? w/ veg
Sun: ????
(make tart crust (make extras? Try w/ whole wheat?) and cheese mixture, make gazpacho)
Mon: Gazpacho https://audreyandjon.com/recipes/spanish-gazpacho
Tue: Salad + ”tapas”
Wed: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre
Thu: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi...
Fri: Tapas night / gazpacho / salad

Tomato Tart

Menu for the week of June 3

Sat: https://audreyandjon.com/recipes/grilled-marlin-lime-butter-sauce w/grilled veg
Sun: Steak w/ bbq leftovers,
cure salmon: https://audreyandjon.com/recipes/juniper-cured-salmon
Make grainbowls
Make tom. Sauce with tomato pieces, add salt
Mon: Out?
Tue: artisanal pizza w/onions, basil, prosciutto and arugula salad on top
Wed: Cured salmon salad w/ goat cheese
Thu: morel and ramp omelet with green salad? (http://www.westword.com/restaurants/recipe-wednesday-ramp-and-mo... )
Fri: Leftovers / Cured salmon toasts w/ avocado, goat cheese?

Neapolitan Pizza

Wheat sandwich bread

This recipe presumes a bread machine.

  • 1⅓ c water
  • ¼ c grains (fast-cooking better)
    ⅛ c gluten
    2 cups wheat flour
    1 c less ⅛ white flour
    2 T dry milk
    2 t salt
    3 T honey (use a T measure to make indents in the flour, pour in)
    3 T butter in small pieces
    just less than 2t yeast on top

Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

Bread
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Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche
3
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Menu for the week of Sep 25

Sat: District Taco
Sun: https://audreyandjon.com/recipes/fish-tacos [make leche, beans, hot sauce]
Mon: Ceviche http://www.bonappetit.com/recipe/sea-bass-and-tomato-ceviche (leche)
Tue: Corn/tomato/pepper/avocado salad with frijoles
Wed: Taco salad
Thu: Huevos Rancheros (http://www.seriouseats.com/2015/04/how-to-make-traditional-huevo..., http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/) with frijoles
Fri: Leftover corn/tomato/avocado salad (A to Garmish)

Huevos Rancheros

Menu for the week of Sept 17

Menu for the week of Sept 10

Sat: Office BBQ (bring tomato salad)
Sun: Tacos!!
Mon: steak + corn, bread, veg for grainbowls
Tue: https://audreyandjon.com/recipes/neapolitan-pizza
Wed: Salad w/leftover Mex Gazpacho + tortilla
Thu: [Jon out] Fried eggplant w/ quick tomato sauce or go out
Fri: Pizza leftovers

Menu for the week of Sept 3

Menu for the week of Sept 3
Sat: Out?
Sun: Grilling? + corn
Mon: BBQ !!
Tue: Mexican Gazpacho
Wed: Salad
Thu: BBQ Leftovers w/cole slaw, corn
Fri:Leftover gazpacho

Menu for the week of August 28th

Sun: gazpacho lunch; (grill/brats + corn) grilll extra corn and squash/zucc+ smoke salmon; make bread (sauce?)
Mon: https://audreyandjon.com/recipes/hot-smoked-salmon with https://audreyandjon.com/recipes/dill-cucumber-salad a la http://www.bonappetit.com/recipe/hot-smoked-salmon-with-tarragon...
Tue: Stone fruit salad + seared bread
Wed: BLTs
Thu: Salmon salad or lox/bagels
Fri: Go Out

Smoked Salmon

Menu for the week of Aug 20 - Mediterranean tomatoes

Sat: Office BBQ
Sun: https://audreyandjon.com/recipes/spanish-gazpacho + prep tart
Mon: Fish something + https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette
Tue: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre
Wed: https://audreyandjon.com/recipes/panzanella-salad
Thu: Gazpacho and leftover tart

And the Cabin Weekend plan:

Fri Dinner: Grilled fish with grilled sides and salad
Sat Breakfast: Bagels with lox and cream cheese
Sat Lunch: Packed sandwiches (tuna salad, etc.) that are easy to eat on a hike
Sat Dinner: Steak with grilled sides, salad, baguette

Tomato Tart

Upside-Down Nectarine Cake

A recipe I've been wanting to make for a long time, with some tips from Martha.

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, DIVIDED
3/4 cup packed light or dark brown sugar
4 cups nectarines cut into very thin slices or pieces (about 4 medium)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
a little over 1/2 teaspoon kosher salt
3/4 cup granulated sugar
3 large eggs
1/2 cup buttermilk or Greek yogurt

Nectarine upside-down cake
3
Your rating: None Average: 3 (1 vote)

Menu for the week of August 8th

Sat: Grilling (carne asado)
Sun: Carne Asado (meat, rajas/peppers, onions), grill carne; griddle tortillas; serve with guac, salsa, sour cream), harissa, and poblano rice
Mon: https://audreyandjon.com/recipes/fish-tacos w/ mango salsa
Tue: Vegetarian Mexican salad
Wed: A baseball game (J: tortillas, beans, corn/chile salad https://audreyandjon.com/recipes/corn-chili-and-cheese-salad )
Thu: Carne Asada Burritos! (carne asada, beans, rice, sour cream, avocado/guacamole, pico de gallo, corn salad, salsa, cheese) poblano rice

Menu for the week of July 23

Sat: https://audreyandjon.com/recipes/hot-smoked-salmon with https://audreyandjon.com/recipes/dill-cucumber-salad a la http://www.bonappetit.com/recipe/hot-smoked-salmon-with-tarragon...
Sun: Steak with https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette and corn and squash
Mon: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with black beans, tortillas, sour cream
Tue: BLT
Wed: Smoked salmon salad with pickled red onion, cherry tomatoes, cucumber, avocado, dill yogurt dressing
Thu: https://audreyandjon.com/recipes/neapolitan-pizza
Fri: out

Menu for the week of July 16

Menu for the week of July 9

Sat: Ribs and leftovers / cottage cheese and fruit with salad
Sun: Pimiento Mac and Cheese with tomato/corn salad
Mon: [home early] Smoked salmon pinwheel crepes with green salad
Tue: Zucchini fritters with corn
Wed: Pimiento Mac and Cheese with salad
Thu: Panzanella salad
Fri: [drinks with Carissa] Eat all the leftovers!!

Panzanella Salad

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

Zucchini Fritters
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Your rating: None Average: 4 (1 vote)

Menu for the week of July 4th

Sat: Out to Whaley's
Sun: Ribs with potato salad and dill cucumber salad [grill veg for grain bowls, etc.]
Mon: http://www.bonappetit.com/recipe/zucchini-herb-fritters-with-gar...
Tue: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Wed: Leftover ribs with cole slaw
Thu: Stone fruit salad http://aperiodictableblog.com/?p=2268
Fri: Eat all the leftovers!!! (ribs, zucchini fritters, corn salad)

Zucchini Fritters

Menu for the week of June 25

Sat: Burritos and FroYo
Sun: Grill + baguette + tomato shallot salad + corn [make Gazpacho]
Mon: Gambas al Ajillo http://www.bonappetit.com/recipe/gambas-al-ajillo with Gazpacho Shooters and Salad
Tues: Fregola melon mint, peas, and feta a la https://audreyandjon.com/recipes/pasta-salad-melon-pancetta-and-... and https://audreyandjon.com/recipes/melon-and-mint-tabbouleh
Wed: Gazpacho and Salad
Thus: Tapas (melon and ham, tuna with caramelized onion and tomato pulp, olives, sauteed mushroom)
Fri: Fried eggs and chorizo (or out?)

Gazpacho

Menu for the week of June 18

Sat: Grill: Tuna Chunk Sammies
Sun: Grill: Choripan w/ https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette (prep tart, crab cakes)
Mon: https://audreyandjon.com/recipes/crab-cakes w/ tomato corn salsa/chutney (a la https://audreyandjon.com/recipes/southwest-salmon)
Tue: https://audreyandjon.com/recipes/savory-summer-salad (bacon, avocado, egg, corn, onion, cherry tomato)
Wed: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre w/ side salad
Thu: Leftover crab cakes
Fri: Leftover Tart
Sat br/lunch: BELTs

Summer Salad

Menu for the week of June 11: Turkish

Sat: Lamb burgers (watercress/arugula, tomato, feta, red onion, harissa yogurt mayo) https://www.bonappetit.com/recipe/grilled-brined-vegetables (only grill half) with https://www.bonappetit.com/recipe/grilled-halloumi-with-watercress; grill veg and lamb for Noah
Sun: https://littleferrarokitchen.com/turkish-pide-turkish-pizza-with... Pide x2 w/ green salad, veg
Prep zucchini fritters, crunchy vegetables
Mon: https://audreyandjon.com/recipes/zucchini-herb-fritterslatkes-ga... w/ https://www.bonappetit.com/recipe/crunchy-salty-lemony-salad

Zucchini Fritters

Menu for the week of June 11

Sat: Grill w/ bloody mary tom salad (http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...) +corn + asparagus
Sun: Grill + baguette https://audreyandjon.com/recipes/grilled-lamb-and-fig-kabobs ? + pattypan squash + https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette
Mon: Pizza
Tue: panzanella salad
Wed: Pizza leftovers
Thu: (out)
Fri: flex/leftovers/salad

Menu for the week of June 4

Sat: Steak
Sun: Ceviche w/ tortillas, popcorn
(prep http://www.bonappetit.com/recipe/fermented-hot-green-garlic); grainbowls: http://www.bonappetit.com/recipe/twice-roasted-sweet-potatoes-wi... ; cure salmon
Mon: Steak salad/leftovers?
Tue: cured salmon with toasts, cheese, toms,
Wed: something with an egg (omelette?)
Thu: cured salmon salad
Fri: leftovers/tapas/whatever

Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
4
Your rating: None Average: 4 (1 vote)

Chile-Corn Custard Squares

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

Chile Corn Custard
3
Your rating: None Average: 3 (1 vote)

Menu for the week of May 29

Sat: Hamburgers w/corn, grilled squash
Sun: BBQ w/cole slaw, bean salad (w/peppers), dill cucumber salad, and http://www.bonappetit.com/recipe/chile-corn-custard-squares
Mon: https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: Bean salad with tortillas, queso fresco, and sour cream
Thu: Leftover BBQ
Fri: Leftover gazpacho

Menu for the week of May 15

Sat: (Ang's BBQ)
Sun: Grill http://www.bonappetit.com/recipe/dry-rubbed-flank-steak-with-gri... w/grilled veg, ....
Mon: Fish tacos
Tue: (A out) Mexican salad
Wed: Arepas (A Alamaba) (buy tortilla, prep enchiladas)
Thu:https://audreyandjon.com/recipes/goat-cheese-corn-enchiladas w/sauteed asparagus
Fri: https://audreyandjon.com/recipes/grilled-marlin-lime-butter-sauce

Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Poblano Rice
4
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Hot Smoked Salmon

Based on this recipe.

  • 1 tablespoon sugar
  • 1 tablespoon kosher salt (ideally use ½ kosher, ½ smoked salt)
  • 1-2 lbs Salmon, center/thick cut is best

  • Cedar plank(s) to put salmon on

  • Wood chunks (Alder or other mild wood - apple, cherry)
  • Leave-in thermometer
Smoked Salmon
5
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Savory Summer Salad

Inspired by something I saw on a menu, I created this nice summer salad.

Lettuce
Cherry tomatoes
Red Onion
Red pepper
Corn
Avocado
Hard-boiled egg
Bacon (sub: shredded brisket, fried onions)

Dressing:
Mayo
Grated parmesan
Lemon juice
Salt and pepper

or vinaigrette thickened with a little mayo

Summer Salad
3
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Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Green Sauce
5
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Grilled Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

  • Salt (1/4 cup)
  • sugar (1.5 Tbsp)
  • sage
  • ground rosemary
  • thyme
  • black pepper
  • garlic powder
  • Smoked paprika
  • smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

Smoked Turkey
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Week of August 30th

Sat: Wolftrap Picnic - green gazpacho, rotisserie chicken, corn chile salad, tortillas, cheeses, fruit, chocolate
Sun: Chiles rellenos? + green chile sauce + pintos
Mon: Corn soup (with cotija crema, charred corn, cilantro oil) + green salad
Tue: Huevoooooos with pinto beans and "salsa verde"
Wed: Mexicali salad (corn, tomatoes, avocado, cilantro, cotija, fried tortilla strips)
Thu: beef hardshell tacos (beef, shredded cheddar, crema, tomatoes, lettuce, avocado, corn, salsa)
Fri: Fig and Olive @ 6:30

Menu for Week of August 23rd

Sat: Hot dawgs and corn, squash/pattypans
Sun: Steak... with grilled clams? http://www.bonappetit.com/recipe/grilled-clams-fennel-tarragon-butter
Mon: Mussels a la Dubrovnika http://www.dw.com/en/mussels-%C3%A0-la-buzara/a-16988345 
Tue: Green Gazpacho http://www.audreyandjon.com/recipes/green-gazpacho 
Wed: Caprese
Thu: Pizza
Fri: Green Gazpacho

Mussels a la Dubrovnik

Menu for Week of August 16th

Tue: http://www.bonappetit.com/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread  
Wed: Out to Piola
Thu: http://www.bonappetit.com/recipe/corn-and-zucchini-salad-with-feta  
Fri: http://www.bonappetit.com/recipe/spaghetti-with-no-cook-tomato-sauce-and-hazelnuts 

Weeks of August 2nd and 9th

Sat: Burrito "grain bowl" with black bean sauce, hot sauce (J makes?) - rice/beans, avocado, tomato, corn, red onion, queso fresco, mango salsa
Sun: Steak? with Tomato/Shallot salad, grilled corn, green salad
Mon: Cured meats, tomato tart, baguettes, green salad, corn
Tue:  Out with Dylan and Family (Hank's, Cava, Matchbox, 7th Hill, Belga, Ethiopic, BlueJacket, Union Market)
Wed: http://www.bonappetit.com/recipe/corn-and-zucchini-salad-with-feta + rice/beans?
Thu: Argentina Wine Dinner
Fri: Fish tacos
Sat: Big BBQ!
Sun: Chiles rellenos with rice/beans, green salad

Menu for Week of July 12th

Sat: Out/Ethiopian
Sun: Thai w/Elle 
Mon: Tomato Tart
Tue: A Out; Gazpacho and bread and ____?
Wed: Stone fruit salad /w goat cheese  
Thu: Gazpacho and baguette
Fri: Tart and Gazpacho and salad and baguette
Sat: Pizza
Sun:  Steak
Mon: Steak Salad 
Tue: Leftovers

Menu for Week of July 4th

Fri: Off! http://www.audreyandjon.com/recipes/texas-smoked-brisket, http://www.audreyandjon.com/recipes/audreys-cole-slaw, http://www.audreyandjon.com/recipes/deviled-potato-salad 
Sat: 4th! Brisket Sammies / leftovers, corn on the cob, Portuguese cornbread?
Sun: Pimiento Mac&Cheese + Green Salad
Mon: Stone fruit salad with corn on the cob
Tue: Brisket Leftovers (potato salad, cole slaw)
Wed: Grain bowl (grains, halloumi, tahini dressing, corn, cherry tomato, avocado, herbs, scallions) 
Thu: (A late) Brisket + Mac&Cheese leftoverssssss
Fri:  I'm sure there will still be brisket left

Ajo Blanco

1 1/2 lbs blanched almonds
6 cups water
2 large or 3 small garlic cloves
1/3 cup sherry vinegar
2 1/2 cups good extra virgin olive oil
3 slices rustic style bread, crusts removed
1 Tbsp chopped chives
pinch of salt

Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

Ajo Blano
2
Your rating: None Average: 2 (1 vote)

Menu of Week of June 28th

Sat: Paella http://www.audreyandjon.com/recipes/paella-chicken-and-shrimp w/ grean beens
Sun: Hamburgers
Mon: Panzanella salad
Tue: Egg and Chorizo  w/ carrot salad
Wed: Leftover paella w/ side salad
Thu: Soup with sausage, serrano, cheese, side salad

Grain Bowl

Menu for Week of June 21st

Sun night:  pan seared salmon, veg, side salad, baguette
 + (cure 1 salmon; make rice powder, make tart )
Mon: Thai beef salad http://www.audreyandjon.com/recipes/thai-beef-salad
Tue:  Salad night + baguette
Wed: Tomato Tart http://www.audreyandjon.com/recipes/fresh-tomato-tart-chevre +side salad
Thu: Crackers + goat cheese, roe spread, chive cream cheese + cured salmon + tomato shallot salad
Fri:  Tart leftovers  + salad      (A home late-likely)

Menu for Week of June 14th

Sat: Wineries/picnic / picnic leftovers
Sun: baby back ribs (grilling) + grilled veg? (roast chiles)
Mon: Chiles Rellenos and beans
Tue: salad
Wed: LAC HH / leftovers from Sunday (??)
Thu: leftover ribs or BELT (soak grains; roast sweet potatoes?) w/side salad
Fri: Grain bowl w/ seared cheese, shaved asparagus, and salmon (Audrey home!) http://www.bonappetit.com/test-kitchen/cooking-tips/article/grain-bowl 
Sat:  Tamarind steak with cold siracha soba noodles
Sun: Large lunch (BLT)

Hummus Pancakes With Tahini Mayo

Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

Pancakes
1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
1/2 cup tahini
2 cloves garlic, cut in half lengthwise (germ removed)

Hummus Pancakes
2
Your rating: None Average: 2 (1 vote)

Planter's Rum Punch

3 ounces dark Jamaican rum
1 ounce simple syrup
3/4 ounce fresh lime juice
3 dashes Angostura bitters

Combine ingredients in a tall glass and fill with crushed ice.

Swizzle with a bar spoon until a frost forms on the outside of the glass.

Garnish with a mint sprig.

0
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Mai Tai

2 ounces Jamaican/dark rum
Juice of 1 medium lime, about 1 ounce (save the shell for garnish)
1/2 ounce curaçao
1/4 ounce orgeat

1/4 ounce rock-candy syrup (simple syrup with a drop or two of vanilla extract)
mint for garnish

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Cosmopolitan

1 1/2 ounces citrus-flavored vodka
1/2 ounce triple sec (Cointreau, preferably)
1/2 ounce or more cranberry juice
1/4 ounce lime juice

Shake with ice, strain into a cocktail glass

Orange twist, for garnish

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Menu for Week of May 24th

Sun: BBQ
Mon: Steak w/veg, baguette
Tue: http://www.audreyandjon.com/recipes/rice-salad-fava-beans-and-pistachios  
Wed: Lamb pita kabobs with grilled vegetables
Thu: Mediterranean Salad
Fri: Rice salad leftovers

Berry Pie

Merging some thoughts and recipes from http://www.audreyandjon.com/recipes/fruit-cobbler , http://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie , and http://www.seriouseats.com/recipes/2012/02/mixed-berry-pie-made-... :

2 discs of Pie crust
4 cups fresh or frozen berries
½ cup sugar
2 T cornstarch
1 T lo/no sugar pectin (modify thickener choices to your preference)
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into cubes

Preheat oven to 425°F.

Berry Pie
4.5
Your rating: None Average: 4.5 (2 votes)

Broccoli with Soy Sauce

Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

4 cups broccoli florets
Kosher salt
1/4 cup vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
4 teaspoons Thai fish sauce (nam pla)
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 sake

Soy Chile Broccoli
4
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Crispy Hoi An Pancakes

Batter

1 cup rice flour
½ teaspoon ground turmeric
½ teaspoon kosher salt

Assembly

5 tablespoons (or more) vegetable oil, divided
4 oz. small shrimp, peeled, deveined
Kosher salt and freshly ground black pepper
6 scallions, thinly sliced
4 oz. mung bean sprouts (about 1 cup)
Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
Nuoc Cham (recipe below)

Hoi An Pancakes
4
Your rating: None Average: 4 (1 vote)

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
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Iceland Photos!

Parsley, Red Onion and Pomegranate Salad

1 medium red onion, thinly sliced
½ teaspoon sugar
½ teaspoon ground sumac
Kosher salt

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

Parsly, Red Onion and Pomegranate Salad
4
Your rating: None Average: 4 (2 votes)

Grill Lamb Pita Burgers

½ pound ground lamb, preferably shoulder
¼ medium onion, very finely chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup crumbled feta
1 tsp ground coriander
1 teaspoon ground cumin
pinch ground cinnamon
½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 Tbsp cup olive oil, plus more for grilling

2-4 thick medium pita breads with pockets

Using a fork, mix lamb, feta, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and oil in a large bowl. Cover and chill at least 1 hour.

Grilled Lamb Pita Burgers
2.5
Your rating: None Average: 2.5 (2 votes)

Hot Sauce

A Saveur recipe, modified by Merl and sent by Sharon.

1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
3 garlic cloves, peeled
1.5 tbsp. or more kosher salt, to taste
1/2 cup or more distilled white vinegar to taste

Green Salsa
2
Your rating: None Average: 2 (2 votes)

Menu for week of Sep 12

Sat: Fried eggplant with tomato sauce
Sun: Steak w/ tomato shallot vinaigrette salad and grilled corn
Mon: eggplant parm
Tue: white bean ragout
Wed: Composed Niçoise Salad

Fried Eggplant

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
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Corn Fritters

2 large eggs
¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels (about 2 ears' worth)
2 scalliona, thinly sliced
1 jalapeño, seeded, finely chopped

2 tablespoons vegetable oil for frying

Sour cream and lime wedges (for serving)

In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

IMG_3124.resized.JPG
3
Your rating: None Average: 3 (1 vote)

Green Gazpacho

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

Green Gazpacho
4
Your rating: None Average: 4 (2 votes)

Tomatina

2 tbsp Tanqueray No. 10 Gin
1 tbsp Amontillado Sherry
1 tbsp tomato juice
Juice of half a lemon
A few dashes Worcestershire sauce
2 dashes Tabasco
Pinch celery salt
Salt and pepper to rim the glass
Slice of lemon and a cherry tomato to garnish

Shake all ingredients with ice, rolling to combine.

Rim martini glass with salt and pepper.

Strain the cocktail into the prepared glass. Garnish with a small slice of lemon and a cherry tomato.

Via http://www.supergoldenbakes.com/2014/08/cocktail-friday-la-tomat...

Tomatina
0
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Falafelesque Fritters

I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
3 medium to large cloves garlic, chopped
2 Tbsp tahini
Juice of half a lemon
1/4 tsp cumin
1/4 salt
1/4 black pepper

Falafel Fritters
3
Your rating: None Average: 3 (1 vote)

Menu for week of July 28

Mon: Sushi with Sunomono and Seaweed Salad
Tues: Cold Soba Noodle Salad with Pork Dumplings
Wed: Tamarind Steak with rice and cucumber sunomono
Thus: Out
Fri: Thai Beef Salad with Leftover tamarind steak

Cold Soba Noodles

Menu for week of July 21

Sat: Spanish Tortilla with Salad
Sun: Paella [Make Gazpacho]
Mon: Gazpacho with Salad
Tues: Paella leftovers
Wed: Leftover Gazpacho and Tortilla
Thus: Out
Fri: Tapas

Paella

Menu for week of July 14

Sun: Carne Asada with Corn, Grilled Red Onion, Bell Pepper, Squash
Mon: Chicken Enchiladas with Salad or Veg
Tue: Vegetarian Taco Salad with Corn, Avocado, and Black Beans
Wed: Leftover Carne Asada
Thu: Chicken Breast, Rice, and Black Beans and Veg
Fri: Leftover Chicken Enchilada

Chicken Enchiladas - mixed

Satan's Whiskers

This tastes like a screwdriver gone wrong, and not in a good, interesting way. Perhaps eliminate the OJ and up the bitters?

1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange liqueur (try Grand Marnier or orange curaçao)
1 ounce fresh-squeezed orange juice
1 dash orange bitters

Combine the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Via http://www.thekitchn.com/the-9bottle-bar-recipe-the-satans-whisk...

Satan's Whiskers
1
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Paella with chicken and shrimp

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

Paella
3.5
Your rating: None Average: 3.5 (2 votes)

Menu for week of Jun 29 / July 4

Sun: Ribs, corn, potato salad
Mon: Salmon with peas and mushrooms
Tue: Rib leftovers
Wed: Salad
Thu: Steak
Fri (July 4th): Burgers

Ribs

Levantine) Menu for Week of June 22nd

Sun: ">Jujeh/Mixed Kebab, Zereshk Polo, and Grilled Veg
Mon: Middle Eastern Salad with Fried Chickpeas (from Wed recipe) and Feta
Tue: Kebab pita sandwiches
Wed & This: Out
Fri: Moroccan Carrot Salad with Wild Rice/Chickpea dish and Pita

Basmati with Wild Rice

Beef Satay

Courtesy of Cook's Illustrated. Easy and delicious!

Beef
2 Tbsp vegetable oil
2 Tbsp packed dark brown sugar
1 Tbsp fish sauce
1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

Basting Sauce
3/4 cup coconut milk
3 Tbsp packed dark brown sugar
3 Tbsp fish sauce
2 Tbsp vegetable oil
3 shallots, minced
2 stalks lemongrass, trimmed to bottom 6 inches and minced
2 Tbsp grated fresh ginger
1.5 tsp ground coriander

Beef Satay Skewers
3
Your rating: None Average: 3 (1 vote)

Lao Crispy Rice Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

Crispy Rice Lao Salad
4
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Margaroni

3 parts tequila (blanco)
1 part campari
1 part cointreau
juice of ½ lemon

Stir together with ice, drain into a martini or margarita glass, garnish with a slice or twist of lemon.

Margaroni
0
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Mustard-Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Mustard Crusted Branzino
3
Your rating: None Average: 3 (1 vote)

Coconut Sticky Rice with Mango

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

Mango Sticky Rice
4
Your rating: None Average: 4 (2 votes)

Ramos Gin Fizz

This rather complicated drink nonetheless is amazingly tasty. Would be great as a "foam" on top of a G&T.

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
1 ounce heavy cream
1 dash orange bitters or 1/2 teaspoon orange flower water (A. Monteux in a little blue bottle comes recommended)
about 2 ounces of seltzer (optional)

Put your serving glass and the bottle of your whipped cream maker in the freezer to chill.

Gin Fizz
5
Your rating: None Average: 5 (1 vote)

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

Smoked Salmon Dip
5
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Deviled Eggs

For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

Deviled Eggs
4
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Herb Salad with Thai Beef or Chinese Sweet Sausage

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)

Thai Beef Salad
4
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Lobster Roll

Courtesy of Cook's Illustrated.

0
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Peach Pie

Courtesy of Cook's Illustrated, with our pie crust.

Peach Pie Slice
4
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BBQ Chicken Kebabs

Courtesy of Cook's Illustrated.

0
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Naked Grilled Chicken

Courtesy of Cook's Illustrated.

0
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Crepes

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Crepes
4
Your rating: None Average: 4 (1 vote)

Poached Fish

Courtesy of Cook's Illustrated.

Oil-poached fish
1
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Bean Dips

Courtesy of Cook's Illustrated.

0
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Basmati Rice Salad

Based on this recipe from Bon Appetit

Dressing
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper

Salad
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs

Rice Salad
2.5
Your rating: None Average: 2.5 (2 votes)

My Thai

2 parts gin
1 part lime eau-de-vie
juice of 1 lemon
ginger simple syrup

Shake with ice, pour over an ice cube made from watermelon juice. Serve with a twist of lemon.

My Thai
3
Your rating: None Average: 3 (1 vote)

Tomato Salad with Shallot Vinaigrette

A nice Bon Appetit recipe that is a great summer side.

1 tablespoons minced shallots
2 tablespoons red wine or sherry vinegar
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
Freshly ground black pepper
3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Tomato Salad
4.5
Your rating: None Average: 4.5 (2 votes)

Menu for September 16th

Mon Salmon and tomato/olive salsa w/ Moroccan Carrot Salad
Wed brick chicken w/shallot sumac yogurt sauce and peavine side-salad
Thus wheatberry salad, pita

Kofta

Bees Knees

2 oz Gin
¾ oz fresh lemon juice
¾ oz honey syrup (use equal parts honey and warm water)

Shake ingredients together with ice, strain into a chilled coup or lowball, garnish with a twist of lemon

The honey and lemon were originally meant to mask the funk of this prohibition-era, bathtub-gin cocktail, but it turns out they're also just good ideas. More history: http://www.pbs.org/food/recipes/bees-knees-cocktail/

Bees Knees
3
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7-Layer Bean Dip

No real recipe here; we used, from the bottom up:

  1. leftover refried pinto beans
  2. Shredded cheese
  3. guacamole
  4. sour cream
  5. pico de gallo
  6. Olives (optional)

...and layered them in a flat-bottomed glass dish. The pico counts as two layers. Really.

IMG_8471_resized.JPG
3
Your rating: None Average: 3 (2 votes)

Aperol Spritz

In a lowball or wine glass, put in 1 oz aperol, stir with some ice, and top with prosecco.

Aperol Spritz
3
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Corn Fritters

Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

This is a slightly modified, and halved, version of the recipe.

1/4 Tbsp salt
1/2 Tbsp baking powder
1/4 cup flour
1/2 cup corn meal
1 egg, lightly beaten
1/2 cups buttermilk
1/8 cup melted butter
1 Tbsp honey
2 ears corn, kernels removed
1/4 cup cheddar cheese
Olive oil for frying

Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

Corn Fritters
2
Your rating: None Average: 2 (2 votes)

Week of July 13: Mediterranean/Persian week

Sat: Lamb chops with mint something
Sun: Chicken Kabab with shallot/yogurt sauce and Tabbouleh
Mon: Leftover tabbouleh and hummus with pita pockets, dolmades
Tues: Shirazi salad w/leftover chicken kebab

Spiced Eggplant with Bulgar salad

Spiced Salmon Kebabs

Courtesy of Bon Appetit, an easy and tasty recipe with a middle eastern flavor profile.

Serves 2

1 tablespoon chopped fresh oregano
1 teaspoon sesame seeds
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3/4 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
1-2 lemons, sliced into rounds approx 1/4" thick
2 tablespoons olive oil

Salmon Kebab
3.5
Your rating: None Average: 3.5 (2 votes)

White Nectarine Compote

In our area, white nectarines have two seasons - an early and a late. While most people prefer the perfumed, very sweet white nectarines of August/September, I prefer the tart and slightly sweet white nectarines of July. My fruit man thinks I'm crazy.

Nectarine Compote
2.5
Your rating: None Average: 2.5 (2 votes)

Fruit Cobbler

Make two pie crusts: http://www.audreyandjon.com/recipes/pie-crust

Mix together:
6 cups fresh fruit (blackberries, sliced peaches...)
1/2 cup sugar
1/4 teaspoon appropriate spice (i.e. cinnamon for peaches, cardamom for apricots, lavender for blueberries, lemon zest for blackberries, etc.)
2 tablespoons lemon juice

Let stand for 15-30 minutes, or until fruit is juicy. Add 6 tablespoons tapioca.

Lay a bottom crust down (no side crust!) in a 9x9 square pyrex, then add in the fruit mixture. Place a lattice of the rest of the crust on top.

Peach Cobbler with Ice Cream
4
Your rating: None Average: 4 (2 votes)

Cold Sesame Noodles with Summer Vegetables

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil

Cold Sesame Noodle Salad
3.5
Your rating: None Average: 3.5 (2 votes)

Thai Iced Tea

If you've ever been to Thailand (or really, ever eaten in a Thai restaurant), you've had Thai iced tea. And you know it is delicious. And you know it's great with spicy foods... or other foods... or as dessert... or just because.

Bon Appetit now tells us how to make it. I repeat the recipe twice in two different proportions because, frankly, it's dangerous to have 8 servings of Thai iced tea around the house.

For 8 servings:
10 star anise pods
2 tablespoons sugar
1 vanilla bean
15 tea bags

Thai Iced Tea
4
Your rating: None Average: 4 (1 vote)

Black Rice Salad with Mango and Peanuts

This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

Serves 2-4

1 orange
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 tablespoon fish sauce (optional)
1 cup black rice (preferably Lotus Foods Forbidden Rice)

Black Rice with Mango Salad
3
Your rating: None Average: 3 (2 votes)

Peppered Melon

Via http://liquor.com/recipes/peppermelon/

1.5 oz London dry-style gin
.75 oz Black Pepper Syrup
1 oz Watermelon juice
.5 oz Lemon juice

Shake ingredients with ice for 10 seconds and strain into a cocktail glass.

Garnish with a watermelon cube coated on one side with ground black pepper.

Peppered Melon
3
Your rating: None Average: 3 (1 vote)

Menu for the week of July 1

Sunday: Malaysian steak skewers

Monday: sushi

Tuesday: Cold sesame noodles with leftover skewers via http://www.bonappetit.com/recipes/quick-recipes/2012/07/cold-ses...

Wednesday: Black rice salad with mango and peanuts, via http://www.bonappetit.com/recipes/2012/06/black-rice-salad-with-...

Thursday: Brisket

Malaysian Steak Skewers

Menu for the week of June 22: Italian

Sat: Tomato Tart
Sun: Steak
Mon: Gnudi
Tues: Panzanella Salad
Wed: Strawberry-fennel gazpacho with leftover tart
Thus: Antipasti
Fri: Leftovers or out?

Tomato Tart

Strawberry, Tomato and Fennel Gazpacho

Recipe in progress, using these two as guides:
http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

Strawberry Fennel Gazpacho
2.5
Your rating: None Average: 2.5 (2 votes)

Ricotta Gnudi

16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more

3 cups Pomodoro Sauce or other sauce

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Garlic Scape Pesto

Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
⅔ cup olive oil
1 cup shredded parmesan (or substitute) cheese
⅓ cup pine nuts
⅓ tsp salt

Blend all ingredients in food processor until a pasty consistency.

Garlic Scape Pesto
4
Your rating: None Average: 4 (1 vote)

Pappardelle with Arugula and Prosciutto

1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

This makes 4 servings

Pappardelle with Arugula and Prosciutto
3
Your rating: None Average: 3 (2 votes)

Pea Pancakes

Audrey was really excited about this recipe. Unfortunately, it sucked.

1 cup shelled fresh peas (from about 1 pound pods)
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

Pea Pancakes
1
Your rating: None Average: 1 (2 votes)

Kofta (Mediterranean Meatballs)

This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

Makes 24 kofta.

1 lb ground lamb
1 lb ground veal
1 medium onion, roughly chopped
3-4 large cloves garlic
1/2 cup toasted pine nuts
1/2 bunch flat-leaf parsley
1 large medium-hot red chile, seeded
1.5 tsp ground cinnamon
1.5 tsp ground allspice
3/4 tsp ground nutmeg

Kofta
3
Your rating: None Average: 3 (2 votes)

Blueberry Muffins

A great and easy blueberry muffin recipe that doesn't need milk - perfect for the weekend. Also, the raw batter is addictive.

3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg

1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
Vanilla Extract

2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a medium bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

Blueberry Muffins
4
Your rating: None Average: 4 (2 votes)

Levantine Menu for the week of June 1

Saturday: Steak
Sunday: Lamb burgers with melon and mint tabbouleh
Monday: Kolrabi Salad with Drinker's Choice
Tuesday: Lamb Kofta (meatballs)
Wednesday: Fattoush salad with Hummus
Thursday: Kofta Leftovers
Friday: Dip night / leftovers

Melon and Mint Tabbouleh

Lemongrass-lime leaf syrup

This syrup can be used to make soda or as its own for cocktails.

1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 kaffir lime leaves
2 stalks lemongrass, roughly chopped
3/4 cup Simple Syrup (click for recipe)
6 cups soda water, divided

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Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

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Chicken, Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped

Chicken Rice and Beans
4
Your rating: None Average: 4 (1 vote)

Gin Rickey

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple. While the original uses bourbon, I prefer the gin version.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of gin - and, for DC's own drink, use Green Hat, DC's own gin.
fill the glass with sparkling mineral water (pellegrino works well)

Gin Rickey
5
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Sushi

SUSHI!

More to follow. Maybe.

Sushi (crab rolls in the foreground)
5
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Mimosa

1 part champagne (or other sparkling wine)
1 part orange or other citrus fruit juice

Stirred, served in a tall champagne flute and sometimes garnished with a little grenadine or a cherry in the bottom

Mimosa
2
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Meringue

Preheat oven to 250F, with the rack in the center of the oven.

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

Beat the egg whites on low-medium speed until foamy.

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Meringue Cookies
3
Your rating: None Average: 3 (2 votes)

The Leland

Stir together with ice equal parts of campari, gin, and St. Germain in a tumbler.

Top with soda and serve with a lemon twist

Gin with Campari and St. Germain
4
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Lemon Skate

This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

  • 1 skate (3/4 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 bayleaves
  • 1 sprig rosemary
  • 3 leaves fresh sage
  • 4 tbsp lemon olive oil
  • Juice of 2 lemons
  • Fresh Pasta

Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

Simmer the skate in a bath of lemon-olive oil and lemon juice.

Skate, at the market
3.5
Your rating: None Average: 3.5 (2 votes)

DIY Vermouth

I vaguely followed this recipe: http://www.winemag.com/Wine-Enthusiast-Magazine/April-2008/Homem... using a pretty awful white that was left at our place at some party.

1/2 bottle white wine (I used the rest for cooking)
5 juniper berries
2 springs fresh rosemary
1/2 tsp herbs de provence
1/2 cup young brandy or eau-de-vie (I used some leftover juniper edv from our Italy trip to really go all-in on the botanicals)

Toast the herbs, then add the wine and bring to boil. Take off heat, cover and leave steeping overnight.
Strain, add the brandy... done.

Vermouth
3
Your rating: None Average: 3 (1 vote)

Wine Sour

A New York Sour:

  • 2 parts rye
  • 1 part lemon juice
  • 1/2 part simple syrup or agave syrup
  • 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

Wine Sour
5
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Bitters

A collection of fascinating bitters recipes, mostly from Chow:

Aromatic: http://www.chow.com/recipes/12039-aromatic-bitters

Orange: http://www.chow.com/recipes/12038-orange-bitters

Grapefruit: http://www.chow.com/recipes/11285-grapefruit-bitters

Cardamon/Saffron: http://www.chow.com/recipes/11279-sunshine-bitters

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Burnt Eggplant with Pomegranate Dip

Ingredients:
2 large eggplants
3 gloves garlic, minced
Grated zest of 1 large lemon
Juice of 1 lemon
4 Tbsp olive oil

To finish:
2 tablespoons parsley
2 tablespoons mint leaves, chopped
Seeds of 1/2 pomegranate
Salt and Pepper to taste

Optional: top with smoked salt.

Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

Burnt Eggplant
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Malaysian Steak Skewers

Last summer, we made this delightful Bon Appetit recipe. I forgot to record it at the time and kept trying to find the recipe online. I remembered that it was a Malaysian-style dish, but because Bon Appetit didn't have "Malaysian" in the title, my half-hearted attempts to find it bore no fruit. Finally, I used the power of Google and, somewhat embarrassingly, found the recipe in 5 seconds.

Malaysian Steak Skewers
4
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Thai Collins

This is basically just a Tom Collins with a bit more Thai flavorings incorporated.

  • 2 parts dry gin
  • 1 part lime juice
  • Dash lemongrass syrup
  • Dash lemon bitters
  • Chilled carbonated water to taste

Mix in a highball glass with ice, top with soda water, garnish with a twist of something citrus or lemongrass spear and serve.

Thai Collins Highball
5
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Blistered Padrón Peppers

1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

Heat an indoor sautee pan or outdoor grill to medium high.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

Charred Peppers
4.5
Your rating: None Average: 4.5 (2 votes)

The Dark and Sandy

A cousin of the dark-and-stormy, the dark-and-sandy is what happens when media frenzy meets frankenstorm.

In a lowball with ice, mix:

Juice of half a lime (or one key lime)
2 shots of gin
Top with ginger beer

Dark and Sandy
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Unusual Negroni

Equal parts:

  • Gin (a fruit forward, botanical gin like Catoctin Creek is great for this)
  • Aperol
  • Lillet blanc

Shake or stir with ice, serve in a lowball glass with ice, garnish with an orange peel.

From http://projects.washingtonpost.com/recipes/2007/10/03/unusual-negroni/

Unusual Negroni
5
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Chana Chaat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Chana Chat
5
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Pinto Beans / Frijoles

1 lb dried beans, soaked overnight
1 hamhock
2 hatch peppers, roasted and sliced
bacon grease
pepper, smoked salt

I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.

 

 

Chiles Rellenos
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Chiles Rellenos

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
Blistering the peppers
4.5
Your rating: None Average: 4.5 (2 votes)

Moroccan Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

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ul>

  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • Carrot Salad
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    Goat Cheese Corn Enchiladas

    In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

    Goat Cheese and Corn Mole Enchiladas
    5
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    Nan's Bread and Butter Pickles

    Courtesy of Nan.

    I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

    Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
    can put other stuff on top of it).

    Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

    Bread and Butter Pickles
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    Pasta Salad with melon, ricotta, pancetta and mint
    3
    Your rating: None Average: 3 (2 votes)

    Food Hacking link roundup: Up in Smoke edition

    Cold smoking using a normal grill: http://lifehacker.com/5933210/transform-your-backyard-grill-into...

    Flavoring your wood chips: http://latimesblogs.latimes.com/dailydish/2012/05/test-kitchen-t... (I kinda do this with my Brisket)

    A reminder and guide to calibrating stove and grill thermometers: http://www.latimes.com/features/food/dailydish/la-dd-test-kitche...

    Crab Cakes

    Adapted from The Santa Monica Farmers Market Cookbook.

    Makes 10 large crabcakes or as many small ones as you can roll

    1 lb lump crabmeat
    1/3 cup panko breadcrumbs (can sub regular)
    2 eggs, beaten
    4 Tbsp mayonnaise
    2 Tbsp lemon juice
    Few drops hot sauce (like Tobasco)
    Generous dash of Old Bay seasoning
    Generous dash of Garlic Powder
    Generous dash of Onion powder
    Salt and pepper to taste

    Crab Cakes with an Avocado/Yogurt sauce
    4
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    Dark and Balsamic

    Bufala Negra, from Imbibe: http://www.imbibemagazine.com/Bufala-Negra-Cocktail-Recipe

    Bourbon and fresh basil meet the tart and tangy cocktail from H. Harper Station barman Jerry Slater combining balsamic syrup and ginger beer.

    2 oz. bourbon
    4 fresh basil leaves
    1 brown sugar cube or sorghum
    1/2 oz. balsamic syrup (see below)
    2 oz. ginger beer
    Ice cubes

    Muddle the balsamic syrup, basil and sugar cube, add bourbon and ice and shake hard. Strain over fresh ice cubes into an Old Fashioned. Top with ginger beer and garnish with basil leaf.

    3
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    The Peppered Pear

    This recipe is modified from http://www.pearpanache.com/cocktails/the-peppered-poire/ :

    2 oz Poire William or similar pear-flavored liqueur
    1/2 ounce black pepper simple syrup (recipe follows)
    Sparkling wine

    To make The Peppered Poire, add the gin, Poire William, pear puree and simple syrup to a cocktail shaker. Add ice and shake well. Strain the contents into a champagne flute and top off the glass with sparkling wine. Float 2 or 3 whole black peppercorns on top of the fizz, if desired.

    Peppered Poire
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    Glazed Pear

    From http://backyardbartender.blogspot.com/2011/06/mxmo-lviii-carmen-..., yet another way to use Poire William, this time with balsamic syrup:

    1 oz Poire William eau-de-vie
    1 oz cachaça (I might sub in a darker rum here?)
    1/2 oz balsamic syrup (Make it from scratch with her recipe here: http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., or buy it at a gourmet grocery store)
    1/2 oz Cointreau
    1/2 oz fresh-squeezed lime juice
    dash of orange bitters
    club soda

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    Strawberry Salad

    Via http://backyardbartender.blogspot.com/2010/10/el-sangre-de-fresa..., a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

    2 strawberries, hulled and quartered
    4 to 5 basil leaves (thank you, backyard herb garden)
    1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
    1 1/2 oz cachaça
    1/4 oz Cointreau
    1/4 oz fresh lime juice

    Soda water

    Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

    0
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    Basil Martini

    This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

    10 basil leaves
    3 ounces Lillet Blanc
    1/2 oz gin
    1 oz simple syrup

    In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

    0
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    Fireworks!

    Middle Eastern Salad

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

    Fattoush salad with fried chickpeas
    4
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    Spiced Eggplant with Bulgur Salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

    1/4 cup olive oil, divided, plus more for drizzling
    1 tablespoon finely chopped preserved lemon peel (optional)
    1 garlic clove, smashed
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/4 teaspoon ground cinnamon
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon kosher salt plus more

    1 medium eggplant (9–10 ounces), halved lengthwise

    Spiced Eggplant with Bulgar salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Menu for the week of July 1

    Sunday - (Grilling steak - dry-aged for 4 days in the fridge)

    Monday - Eating out at America Eats' last week

    Tuesday - Fattoush Salad

    Wednesday - Burgers and corn for July 4

    Thus - Grilled spiced eggplant

    Fri - Brick Chicken

    The Ibsen

    Copied and tweaked from http://beekman1802.com/food-and-wine/gartending-the-ibsen.html

    Ingredients:

    Chunks of ice from an ice-house. 5 pound chunk will be perfect

    Poire Williams

    Krogstad Aquavit from Portland, Oregon

    Fresh Thyme and mint in a cheesecloth bag

    Crushed Blackberries and Raspberries

    Bitter End Moroccan Bitters

    Seltzer Water

    Pre-preparation:

    A couple days before making this cocktail place a cheesecloth bag of mint and thyme inside a bottle of Aquavit and set into the fridge.

    Cocktail Preparation:

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    Panzanella Salad

    Basically a recipe of my own creation

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    ul>

  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  • Panzanella Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Negroni Sangria

    Per serving:
    equal parts Aperol and Gin
    3 parts prosecco
    less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
    sugar to taste.

    For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

    For a pitcher:
    4 cups assorted fresh summer fruit (berries, sliced peaches)
    2 to 4 tablespoons sugar (optional)

    1 cup Aperol or Campari
    1 cup sweet vermouth
    1 cup gin
    2 750-ml bottles chilled Prosecco

    Negroni Sangria
    3
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    Peach Sangria

    1 750-ml bottle white wine
    3/4 cup orange liquer

    1 1/2 cups sliced strawberries
    2 peaches, sliced
    1/2 large lemon, middle part cut crosswise into 6 slices, ends juiced

    Soak the fruit slices in the orange liquer and lemon juice, chill. Add white wine (and seltzer water, if the wine is not sparkling).

    Original recipe from http://www.bonappetit.com/recipes/2005/08/strawberry_and_peach_s...

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    Basil Citrus Shortbread Cookies

    A great, refreshing cookie from Bon Appetit, with some slight modifications:

    1 cup all-purpose flour
    1/2 cup powdered sugar plus more for pressing cookies
    1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
    3 tablespoons sliced fresh basil leaves
    Zest of one lemon (preferably done on microplane)
    Zest of one lime (preferably done on microplane)
    Juice of one lemon
    1/4 teaspoon kosher salt
    Sanding sugar (optional)

    Preheat oven to 375°.

    Basil Citrus cookies
    4
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    Menu for the week of June 17 2012

    This south-of-the-border menu comes with a full stock from a trip up to Mega Super Market near Takoma Park (at University and Piney Branch)

    Sunday - Carne Asada, Guacamole

    Monday - Ceviche with popcorn

    Tuesday - Taco salad

    Wednesday - Corn Tamales with bean salad

    Bean Salad

    This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

    1 can black beans
    1 can pinto or small red beans
    1 can small white beans
    2-3 jalapenos, chopped
    1 medium white onion, diced
    1 bunch cilantro, lightly chopped
    juice of 2 limes
    1 can or 2 ears corn (boil, cut off kernels)
    salt and pepper to taste
    salsa, to taste

    Avocado
    Tomato
    more limes to taste

    Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

    Bean Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Menu for the week of June 10 2012

    Sat - Grilled tuna, pea shoot salad, quick pickles, stuffed squash blossoms

    Sun - Grilled Yakatori and cold soba noodle salad

    Mon - homemade Sushi

    Tues - Fried Rice + carrots, green beans, egg

    Wed - Chinese Chicken Salad

    Emperor's Garden

    http://www.nytimes.com/recipes/12517/Emperorrsquos-Garden.html

    INGREDIENTS

    1 cup thinly sliced rhubarb
    1 cup sugar
    5 Thai basil leaves; more for garnish
    1 teaspoon seasoned rice wine vinegar
    1 1/2 ounces gin
    3/4 ounce lemon juice.
    PREPARATION

    1.
    Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
    2.

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    Cold Soba Noodle Salad

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

    Cold Soba Noodles
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    Your rating: None Average: 4 (1 vote)

    Yakiniku (Japanese Grilled Meat or BBQ)

    2 boneless, skinless chicken breasts (skin removed and cut into 1 1/2" cubes)

    Marinade:
    1 scallion (white part only, cut into very thin slices)
    1 tbsp miso paste
    2 tbsp mirin
    1 tbsp sake (or dry vermouth)
    1 slice bacon

    Yakiniku no tare (for basting and dipping)
    1 cup low-salt chicken broth
    3/4 cup mirin (sweet Japanese rice wine)
    1/2 cup reduced-sodium soy sauce
    1/4 cup sake (or more mirin and some vermouth)
    3/4 teaspoon (packed) light brown sugar
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, crushed
    2 scallions, chopped

    Yakiniku
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Grilled Marlin with a lime-butter sauce

    Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

    Lime caper butter sauce, per steak:

    3 T butter
    1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
    1/4 cup white wine
    2 limes, juiced
    1 T capers, drained

    Chili/lime powder for serving.

    Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

    Grilled Marlin, roasted cherry tomatoes and asparagus
    3
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    Pickled Mexican Carrots

    Adapted from Tart and Sweet:

    This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

    1 1/4 cups apple cider vinegar
    3/4 cups water
    3/4 Tbsp kosher salt
    3/4 Tbsp brown sugar

    Per pint-sized jar:
    1 clove garlic

    Pickling Carrots
    2
    Your rating: None Average: 2 (2 votes)

    Texas Smoked Brisket

    Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

    Prepare the spice rub and a mop

    Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

    Brisket
    5
    Your rating: None Average: 5 (2 votes)

    Orange you Glad

    Based on a cocktail at Restaurant Eve

    1.5 parts Cointreau or Grand Marinier
    1 part dry gin
    1 part vodka
    orange syrup
    orange bitters (3 dashes)
    lemon bitters (5 dashes)

    Shake with ice, serve up in a cocktail glass. Flame an orange peel over the glass, rub rim.

    Orange you glad
    3
    Your rating: None Average: 3 (1 vote)

    Party Pasta Salad

    I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

    1 lb pasta (orecchiette or some other smallish one preferred)
    1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
    1/2 small red onion, finely diced
    1 small tomato, finely diced
    ~1/2 lb feta, crumbled.

    Pasta Salad
    4
    Your rating: None Average: 4 (2 votes)

    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    Curry Chicken Salad
    4
    Your rating: None Average: 4 (2 votes)

    Mexican Martini

    Back in Austin, Trudy's has an epic drink called the Mexican Martini. Epic enough such that there's a relatively strict 2/person limit. Luckily, there are multiple Trudy's in town...

    The recipe is somewhat contentious. Many have tons of orange juice and even sprite in the recipe, but I remember hearing from a trusted source that there was definitely a bit of rum in the mix. You're aiming for a strong and slightly briney margarita, shaken and served up.

    Juice of 2 limes
    3 oz tequila (or split with mezcal)
    1 oz cointreau
    1 oz rum
    1 oz orange juice
    dash of olive brine

    Mexican Martini
    3
    Your rating: None Average: 3 (1 vote)

    Tamales de Elote

    This recipe is a mash-up of several recipes.

    2 cups corn kernels (cut from 2 large ears of corn)
    4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
    1 tsp baking powder
    2 tbsp sugar
    1 3/4 cup masa harina
    1 tsp salt
    1 1/4 cup milk, warmed

    Tamales
    3
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    Argentine Chimichurri

    Oh, how I learned to love a steak while honeymooning in Argentina.
    Chimichurri, you are the secret.
    So delicious.
    And delightful.
    You have brought me to the land of grilled meats.
    And my grill-master husband thanks you.
    Forever, and beyond.

    Head of garlic (~ 10 cloves)
    1/2 medium or whole small onion, chopped
    1/3 cup roughly chopped red bell pepper
    1/2 bunch parsley, leaves and tender stems only, roughly chopped
    1 tsp dried oregano
    1 tsp dried thyme
    1 large bay leaf, crumbled
    1/2 tsp sweet paprika
    1/2 tsp red pepper flakes
    1 tsp salt
    1/2 tsp ground pepper

    Delectable Chimichurri
    4
    Your rating: None Average: 4 (2 votes)

    Vesper

    This is otherwise known as the true James Bond martini;

    <

    blockquote>
    "A dry martini," [Bond] said. "One. In a deep champagne goblet."
    "Oui, monsieur."
    "Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
    "Certainly, monsieur." The barman seemed pleased with the idea.
    "Gosh, that's certainly a drink," said Leiter.

    Vesper
    3
    Your rating: None Average: 3 (1 vote)

    Shakshuka - tomato/chickpea with egg

    From Bon Appetit halved (still serves four) and with some modifications:

    Ingredients
    3 T olive oil
    1 small onion, finely chopped
    3 garlic cloves, coarsely chopped
    2 jalapeños, finely chopped
    1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
    1 teaspoon paprika
    1/2 teaspoon ground cumin
    2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
    Kosher salt and freshly ground black pepper
    salt to taste
    3/4 cup coarsely crumbled feta

    Shakshuka
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Four Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    Cheese Quiche
    3
    Your rating: None Average: 3 (1 vote)

    Ian's Corn Casserole

    This recipe, courtesy of our friend Ian (though we promised to keep it a secret...thus not promoting it on the Recipe Box) is really tasty. I mean, it's made from cans (which is sort of anti our whole food philosophy), but it's good... really good. So, I collect the recipe and will one day make it on some turkey-centric holiday and take credit for making it from scratch!

    Makes a 9 inch by 9 inch glass baking pan.

    • 1 16oz can of corn (with liquid)
    • 1 16oz can of cream corn
    • 2 eggs, beaten
    • 1 box of Jiffy corn muffin mix
    • 1 cup sour cream
    • 1/2 cup butter (melted)
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    Mate-ini

    Infuse the gin (or vodka) with 1 Tbsp dried mate tea using nitrogen cavitation. Allow to degas.

    Make a martini

    Mate-ini
    3
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    Corn Soup

    With a hat-tip to Bon Appetit

    butter
    2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
    5 ears shucked corn, kernels cut from cobs, cobs reserved
    1 cup coarsely chopped peeled potato (about 1 medium)
    4 cups good-quality vegetable stock
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh lemon juice (optional)
    1/4 cup crème fraîche or sour cream
    1 tablespoon finely chopped fresh chives

    Corn Soup
    4
    Your rating: None Average: 4 (2 votes)

    Bernice's Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    Ingredients:
    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]

    Pre-prep:

    Fried Eggplant
    4
    Your rating: None Average: 4 (1 vote)

    Lamb Chops with Mint Something

    Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly.

    Lamb Chops
    3
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    Jalapeño Mint Jelly

    Adapted from epicurious.

    Yield: 3 half-pints

    ingredients

    7/8 cups finely chopped fresh mint, divided
    3/4 cups water
    1 3/4 cups granulated sugar
    3/8 cup cider vinegar
    1 tbsp (25 mL) strained fresh lemon juice
    2 jalapeño peppers, finely chopped
    1 pouch liquid fruit pectin

    preparation

    0
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    Salmon with Tomato and Olive "Salsa"

    Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

    For the salsa fresca:
    2 parts cherry tomatoes, quartered
    1 part rough chopped kalamata olives
    1 part diced red onions
    1 part feta, crumbled
    lemon juice
    olive oil (if possible, from a jar of sundried tomatoes)
    Salt and pepper, to taste

    For the salmon:
    Wash and thoroughly dry the fillet.
    Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

    Heat grapeseed (or other, high-heat) oil in a skillet

    Salmon with Tomato-Olive-Onion-Feta salsa
    4
    Your rating: None Average: 4 (1 vote)

    French 75

    The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

    I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

    • 1.5 oz. Gin
    • 1 t orange blossom honey or a simple syrup
    White Lady
    5
    Your rating: None Average: 5 (1 vote)

    Georgian

    This is essentially a manhattan with peach-infused brandy.

    Using the nitrogen cavitation method, Infuse 4 oz Brandy with half a peach, sliced.

    Mix with 2 oz sweet vermouth, a dash of maraschino liqueur (or cherry brandy syrup left over from making maraschino cherries)

    Add the sliced peaches and a maraschino cherry.

    0
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    Sangria

    Combine in a shaker with ice:

    The juice of 1/2 orange
    The juice of 1/2 lime
    The juice of a lemon

    half oz of brandy
    sweet syrup to taste

    Add a nice fruit-forward red wine (jammy cabernet blends work well)

    Shake to chill, serve in a margarita glass with plain soda or ginger ale, garnish with orange and lemon slices plus berries and mint sprigs

    Sangria
    3
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    Fruit Jam

    This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

    Yield: 4 half-pints

    4 heaping cups of fruit
    1/2 to 1 cup water (depending on natural juiciness of fruit)
    1 package no-sugar pectin (= 3 Tbsp no-sugar pectin)
    sugar to taste (probably about 1/4 cup)
    Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

    Many Jams
    4
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    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

    Sweet Pickles
    4
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    Gin and Tonic

    In a either a lowball or highball glass, add ice, gin, and a dash of lime juice. Stir, garnish with a lime wedge, and top the glass off with tonic water.

    Alternatively, go hog-wild:

    http://www.washingtonpost.com/wp-dyn/content/article/2011/02/15/...

    Or even make them into gelee:
    http://kennethalan.blogspot.com/2008/07/gin-tonic-gele-shots.html

    Gin and Tonic with lime
    5
    Your rating: None Average: 5 (1 vote)

    The ChangeShot

    The ChangeShot draws inspiration from classic cocktails such as the manhattan (a popular drink among the cm team) and the old fashioned.

    Version 1

    3 parts rum (Flor de Cana 7yr is good)
    1 part cointreau
    2 dashes per 4 oz orange bitters
    1 dash per 4 oz aromatic bitters
    1 tsp Pomegranate liqueur
    1 tsp Grenadine (natural)
    Orange peel

    0
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    Fir Coat: Cocktails with Pine Trees

    I finally got my hands on a Douglas Fir Eau-de-vie from Oregon's Clear Creek Distillery. I've been lusting after this since Adam Bernbach over at Proof managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good. Now I have to start re-creating that concoction.

    Resin the Bar
    2
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    White Lady

    We went to The Columbia Room for Jon's birthday, wherein Audrey had and enjoyed a White Lady cocktail. We've begun researching and working on our own version. Wikipedia has an unusually detailed article on it:

    2 parts gin (Plymouth or other medium-body gin, not a super-botanical one)
    1+ part lemon juice
    1 part Cointreau
    Optionally, egg white - from 1 tsp to a half of an egg's white

    Sugar the rim of a wine or martini glass (champagne coupe if using egg)

    White Lady
    3
    Your rating: None Average: 3 (1 vote)

    Orange Spritzer

    1 fresh orange slice
    1/2 honey syrup (mix equal parts honey and hot water)
    2 dashes orange bitters
    1 oz lillet
    4 oz dry prosecco, chilled

    In a shaker, muddle the orange slice, bitters, and honey syrup. Add Lillet and stir. Fill shaker with ice and shake vigorously. Strain into a chilled champaign flute and slowly add the prosecco. Garnish with orange twist.

    From Tiny Bubbles via http://www.expressnightout.com/printedition/reader.php?date=2010...

    Orange Spritz
    2
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    Southwest Salmon

    This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

    Ingredients
    Salmon (1/2-2/3 lb)
    Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

    Corn (1 ear)
    Tomato (1 med, chopped)
    Onion (1/2 small, chopped)
    Cilantro (about 1/2 cup, separated from stalks)
    Salsa / hot sauce (about 2 tbsp)
    Lime (juice from 2 limes)

    SW Salmon
    5
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    Thai-Spiced Watermelon Soup with Crabmeat

    From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Waterme...

    For soup
    5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
    1 fresh lemongrass stalk*
    3 tablespoons finely chopped shallot
    1 1/2 tablespoons finely chopped peeled fresh ginger
    1 tablespoon finely chopped garlic
    1 1/2 tablespoons mild olive oil
    1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
    2 tablespoons fresh lime juice, or to taste
    3/4 teaspoon salt, or to taste

    For crab

    Thai-Spiced Watermelon Soup with Crabmeat
    2
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    Rickey

    DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

    In a highball with ice, add in:
    The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
    2-3 oz of rye or bourbon
    fill the glass with sparkling mineral water (pellegrino works well)

    Enjoy.

    Bourbon Rickey
    5
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    Banana Ice Cream

    A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cre...

    Ingredients
    1 large, slightly over-ripe banana
    1 teaspoon peanut butter
    1 teaspoon honey

    Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

    Banana Ice Cream
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Chilled Watermelon Soup

    From http://www.epicurious.com/recipes/food/views/Chilled-Watermelon-... , but the flavor profile would probably also make a great salad.

    6 pounds yellow or red seedless watermelon, diced (9 cups)
    2 tablespoons chopped fresh mint
    1 tablespoon sugar
    2 tablespoons fresh lemon juice
    1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
    1 teaspoon chopped ginger
    8 teaspoons crumbled feta
    1/4 cup sparkling wine (or sparkling water)

    0
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    Simple Syrups

    A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html

    In short:

    Stir sugar into water in a 1:1 ratio
    bring to boil
    Add a dash of cream of tartar
    simmer for 15 minutes
    Let cool. If it hardens, add more water, repeat.

    You now have shelf-stable simple syrup.

    Add a shot of neutral spirit (vodka, etc) at the end, after removing from heat, to help preserve these syrups.

    Add rosemary: 3-4 sprigs fresh rosemary during simmering

    Syrups
    4
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    Spanish Gazpacho

    I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

    So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

    (And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

    Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

    Gazpacho
    5
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    Porque Hola

    A custom cocktail from the master mixologists at Wisdom.

    Via The Hill is Home:
    Since it’s from our friends at Wisdom, it has an extra dose of awesome. So, here it is, from the head bartender, the Porque Hola! (aka, “Why, hello” en mal Espanol) ... According to owner Erik Holzherr, it”s, “a perfect summer drink that is extremely refreshing but with a fun and unique kick…this drink will appeal to die hard margarita drinkers and novices as well.”

    0
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    Deviled Potato Salad

    Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

    I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

    Ingredients
    6 all-purpose potatoes, peeled and diced
    3 eggs, hard boiled and diced
    Coarse salt
    1/4 onion

    Potato Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Pepper Slaw

    1/4 lb. shredded green cabbage
    2/3 red bell pepper, cut into slivers
    1/3 green bell pepper, cut into slivers
    1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
    1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
    2 Tbsp sugar
    Salt and celery seed (or celery salt) to taste
    Pepper

    Pepper Slaw
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Maraschino Cherries

    Running recipe work:

    Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

    Cherries
    4
    Your rating: None Average: 4 (2 votes)

    BBQ'ed Ribs

    • 1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
    • Salt and pepper
    • Sauce (recipe follows)

    Salt and pepper (with smoked salt, if available) a rack of ribs as it comes up to room temperature, 30 minutes to an hour ahead of BBQing.

    Over a medium flame, sear the ribs on both sides. Move away from direct heat, add wood chips, and let cook via smoke and indirect heat at 250° for ~4 hours (2-3 for baby back ribs, more if you're smoking multiple racks). This brings in the smoke flavor and slowly cooks the rack.

    Ribs
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Fried Chickpeas with Chorizo and Spinach

    This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

    From Mark Bittman via Tex-Mix

    1/4 cup olive oil, plus more for drizzling
    2 cups cooked dry or canned chickpeas, as dry as possible
    Salt and black pepper
    4 ounces Spanish chorizo, finely diced (3 or 4 small links)
    1/2 pound leafy spinach, roughly chopped
    1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

    Chickpeas and Chorizo
    3
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    Pink Gin

    2 ounces gin
    3 dashes of bitters
    Garnish with a twist of lemon peel

    Stir the gin and bitters (traditionally Angostura, but Peychaud's also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.

    Recipe stolen from http://www.chow.com/recipes/10285 and http://en.wikipedia.org/wiki/Pink_Gin

    Pink ish Gin
    2
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    Jalapeno Jelly

    <

    p>Audrey's homemade jalapeno jelly is always a huge hit at parties. The fact that Jon grows the hot peppers that go into the jelly impresses people even more. The secret is that this is actually one of the easiest canning recipes I have. Even though this is made with hot peppers (and trust me, the ones coming out of our garden are very spicy), its actually very mild when finished. To kick it up a notch, substitute a few habaneros or other spicy chilis. Three to four habaneros will make a medium heat jelly.

    Jalapeno Jelly
    5
    Your rating: None Average: 5 (3 votes)

    Sidecar

    The sidecar is nice, citrusy drink with brandy as its base spirit. Modern mixtures often have equal parts, I prefer a 3/2/1 mix:

    3 parts Cognac
    2 parts lemon juice
    1 part Cointreau or triple sec

    Mix the ingredients in a shaker half full of ice. Strain and serve with crushed ice in a sugar-rimmed lowball. Garnish with a strip of lemon rind.

    Note that the original mixture, according to The Fine Art of Mixing Drinks, is:

    8 parts Cognac or Armagnac
    2 parts lemon juice
    1 part Cointreau or triple sec

    Sidecar
    5
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    Mojito

    4.0 parts White Rum or Cachaca (cut down the sugar if using cachaca)
    3.0 parts lime juice
    3 sprigs of Mint
    2 teaspoons Sugar
    Soda Water (or just water)

    In an old fashioned glass, muddle most of the mint with sugar and slices of lime plus a dash of lime juice. Add in ice, Mix in rum and soda water. Garnish with sprig of mint.

    Mojito
    4
    Your rating: None Average: 4 (1 vote)

    Caipirinha

    Brazil's national cocktail.

    2 oz cachaça
    Juice of one lime
    ½ lime cut into 4 wedges (or tahiti lime, but not key lime)
    2 teaspoons crystal of raw sugar

    Place lime slices and sugar into old fashioned (low tumbler) glass and muddle. Fill the glass with crushed ice and add the Cachaça. Top with soda.

    Caiprinha
    4
    Your rating: None Average: 4 (1 vote)

    Dark and Stormy

    Wikipedia has a good writeup of the Dark n Stormy, but it is a classic Caribbean/seafaring drink - dark rum, a bit of lime, and ginger beer (DG brand works best).

    In a highball with ice, add in:
    The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup)
    2-3 oz dark rum (Myers or Flor de Cana)
    If your ginger beer is not sharp enough, consider adding some ginger syrup.
    Fill with Ginger Beer to taste.

    A slight dash of vanilla can also amp it up.

    Dark and Stormy
    4
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    Oriental

    • 2 parts rye or bourbon
    • 1 part cointreau
    • 1 part sweet red vermouth
    • 1 part or less lime juice

    Shake and strain. Serve in a chilled cocktail glass with an orange twist.

    Oriental or James Joyce cocktail
    5
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    Mojito Tea

    1 part cachaca
    2 parts Sweet Tea infused Vodka (Firefly)

    Muddle with 2 lime slices, 1 sprig mint, and 1 Tbsp raw cane sugar per low tumbler glass. Serve with ice. Garnish with mint.

    0
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    Bacon-wrapped Scallops with mushrooms

    6 Large (1" diameter) Scallops
    3 slices Polyface bacon (or prosciutto)
    3 T Rendered bacon fat (or butter)
    2 T butter
    2 cloves garlic, finely chopped
    8 Cremini or wild mushrooms, thickly sliced
    1 t tarragon
    1/4 C white wine or dry vermouth

    If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

    Preheat oven to 375F

    Prosciutto wrapped scallops
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Margarita

    3 parts tequila
    1 part Cointreau or Triple Sec
    1/2 part Lime eaux-de-vie (or add in a dash of agave simple syrup and more lime juice)
    juice of one lime

    Serve in a margarita or cocktail glass rimmed with salt using lime juice, garnish with a thin slice of lime

    Margarita
    4
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    Bloody Mary

    3 parts vodka
    6 parts tomato juice (fresh tomato juice really makes this amazing)
    1 part lime or lemon juice

    To taste:
    Worcestershire sauce
    Tabasco sauce
    Celery salt / Salt

    Optional:
    horseradish (too much and it will taste like cocktail sauce!)
    liquid smoke
    Old Bay spice
    Fresh ground pepper

    Mix all ingredients; pour into highball glass over ice. Add a celery branch to garnish.

    Bloody Mary
    5
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    Greyhound

    2 oz vodka
    5 oz grapefruit juice

    Pour vodka and grapefruit juice on top of the ice in a low tumbler glass. Stir well.

    0
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    Mint Julep

    2 oz bourbon
    8 sprigs of mint
    1 tsp of sugar

    Muddle mint and sugar in mixing glass. Add shaved ice and bourbon. Shake until frosted and pour all into rocks glass full of crushed or shaved ice. Garnish with a mint sprig.

    See also:
    http://usumcasane.tumblr.com/post/555114642 for crushed-mint-in-the-glass style
    and
    http://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint... for extracting mint beforehand.

    Mint Julep
    4
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    Gimlet

    4 parts gin or vodka
    1 part fresh lime juice
    1 part simple syrup

    Mix and serve in a low tumbler, garnish with a lime

    Interesting twist - add cucumber juice + garnish (http://www.bonappetit.com/recipes/2006/07/cucumber_gimlets)

    Gimlet
    2
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    Tom Collins

    2 parts gin or vodka
    1 part freshly squeezed lemon juice
    drizzle of sugar syrup
    A dash of lemoncello (optional)
    Citrus bitters (optional)
    chilled carbonated water to taste

    Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

    Garnish with a citrus wedge or cherry

    Tom Collins
    4
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    Martini

    After going all-in with the "bow in the vague direction of France" portion of vermouth, I actually believe a good balance of gin and vermouth creates the perfect martini.

    3 parts gin (see below)
    1 part dry vermouth (Dolin, or sub in Lillet Blanc)
    1 dash olive brine

    Shake with cracked ice, strain and pour into a cocktail glass.

    Garnish with an olive or two on a skewer, or cocktail onions for a gibson. The Columbia Room serves their signature martini with a twist and a dash of orange bitters.

    Martini (w steak in the background)
    5
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    Chicken Satay

    We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.

    Ingredients:

    1 chicken, cut into piece parts; breasts and thighs cut into pieces

    SATAY MARINADE:
    1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

    Chicken Satay
    3
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    Yogurt Dips

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Shallot Yogurt Sauce/Dip
    4
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    Sharon's egg and chile souffle

    3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
    1 can corn (optionally briefly blended with hand blender to break down)
    1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
    1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Mix chiles, corn, and zucchini in a bowl.

    Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Hatch Souffle
    3.5
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    Audrey's Cole Slaw

    I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

    1/2 green cabbage, shredded with "slicer" disk in food processor
    1/2 cup mayonnaise
    1/8 cup of sugar
    2-3 Tbsp apple cider or red wine vinegar
    1/2 tsp of horseradish (red or white, doesn't really matter)
    Fresh-ground black pepper to taste
    Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

    Cole Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Jon's Garden Salsa

    I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

    You can also see this recipe in a much more amusing flowchart form (PDF)

    Salsa and chips
    4
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    Chicken Enchiladas

    After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

    Ingredients:
    Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
    Green chiles (hatch/anaheim chiles, canned works)
    1 Onion, chopped
    Flour tortillas
    Enchiladas Sauce (see below)
    Jack Cheese (Pepperjack, if you want a little kick)

    Make Enchilada Sauce
    Mix together:

    1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
    1 cup sour cream

    Chicken Enchiladas - mixed
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Salsa Verde

    A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

    • 8 medium tomatillos, husked, rinsed
    • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
    • 8 unpeeled garlic cloves
    • 1 cup (packed) fresh cilantro
    • 1 small white onion, roughly chopped
    • Juice of 1 lime
    Verde Salsa
    3
    Your rating: None Average: 3 (2 votes)

    Fish Tacos

    A great, simple summer taco recipe

    Fish Taco
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Persian Chicken Kabab (Jujeh Kabob)

    Great!

    Serves 2-3. Can easily be doubled/tripled.

    Chicken Kababs
    4
    Your rating: None Average: 4 (1 vote)

    Melon and Mint Tabbouleh

    A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

    http://www.epicurious.com/recipes/food/views/Melon-and-Mint-Tabbouleh-12...

    Melon and Mint Tabbouleh
    4
    Your rating: None Average: 4 (2 votes)

    Grilled Lamb and Fig Kabobs

    This was a very yummy grilled lamb recipes. The lamb were tender and the mint glaze was excellent on top.

    Lamb and Fig Kabobs
    3
    Your rating: None Average: 3 (1 vote)

    Lamb with Feta Sliders

    An excellent alternative to beef burgers! Mix feta in with the meat for easier "cheeseburger" preparation.

    http://www.thehungrymouse.com/home/2009/06/17/lamb-sliders-with-...

    4
    Your rating: None Average: 4 (1 vote)

    Jerk Chicken

    4 chicken breasts (bone-in, with skin on is best)
    5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
    1/4 cup extra olive oil
    2 cloves garlic, minced
    1 finely chopped scotch bonnet/habanero (optional)
    1 scallion, chopped
    1 tsp Jamaican allspice
    1/2 tsp smoked salt
    1/2 tsp thyme
    1/2 paprika,

    Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

    Mix in the rest of the seasonings, reserving some scallion for a garnish

    Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

    C.R.A.P.
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Seafood coconut rundown

    Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

    1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
    2 cans of coconut milk
    ½ yellow onion
    5 cloves garlic
    3 stalks chopped scallion
    2 diced plummy (roma) tomatoes
    1 habanero pepper sliced
    ½ cup cubed pumpkin / butternut squash (optional)
    1/2 cup white wine (optional)
    Ground black pepper
    Thyme
    Cooking oil for sautéing

    Mackerel rundown with johnny cakes
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Jamaican Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

    Rice and Peas
    4
    Your rating: None Average: 4 (2 votes)

    Purpled Salmon with Mushrooms

    I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

    Purpled Salmon with mushrooms, Photo by Jon
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Fresh Tomato Tart with Chevre

    This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

    For the tart's pastry
    10" tart pan:
    1½ cups flour
    ¾ tsp salt
    ½ cup butter (freeze)

    Tomato Tart
    5
    Your rating: None Average: 5 (2 votes)

    Cornbread

    Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

    One Kit
    1 c. yellow cornmeal (Not stone ground)
    1 c. flour
    1 T sugar (optional if you are not feeding Yankees)
    4 t. baking powder
    1/2 t. salt
    1 c. milk
    1/4 c. shortening
    1 egg

    Three Kits
    3 c. yellow cornmeal (Not stone ground)

    Cornbread
    4
    Your rating: None Average: 4 (1 vote)

    Drinker's Choice

    In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

    Drinker's Choice
    4
    Your rating: None Average: 4 (3 votes)

    Asparagus and Parma ham frittata

    From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

    2 medium waxy potatoes (about 400g)
    4 tbsp olive oil
    1 onion, finely sliced
    125g sprue or young asparagus
    1/2 tsp salt
    4 large free-range eggs
    4 slices Parma ham, torn into shreds
    Extra-virgin olive oil, for drizzling

    1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
    2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
    0
    Your rating: None

    Tuna with Basil Cream Sauce

    From great-chicago-italian-recipes.com

    2 8oz. Tuna steaks, cut into 1 inch pieces
    5 long green onions, chopped
    1 small zucchini, sliced in 1/4 inch circles
    2 cloves of garlic, chopped
    4 Tbls of extra virgin olive oil
    1/2 cup of fresh basil, broken into pieces
    1/2 cup of chicken broth
    1 cup of heavy whipping cream
    2 Tbls of flour
    1 tsp of freshly ground black pepper
    1 lemon
    1 pound of bow tie pasta

    Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

    2
    Your rating: None Average: 2 (1 vote)

    Grilled Salmon with Peach-Bourbon BBQ Sauce

    From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

    2 tablespoons unsalted butter
    1/2 cup diced onions
    1 teaspoon minced garlic
    1/2 serrano pepper, halved and thinly sliced
    4 cups peeled, pitted, and diced peaches
    1/2 cup ketchup
    1/4 cup fresh orange juice
    1/2 teaspoon orange zest
    2 tablespoons fresh lemon juice
    2 tablespoons apple cider vinegar
    2 to 3 tablespoons light brown sugar
    2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
    Kosher salt and freshly ground black pepper
    4 (6-ounce) salmon fillets, skinned

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Lebanese Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Tabbouleh
    3
    Your rating: None Average: 3 (2 votes)

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