Mix it Up! Non-Traditional Holiday Menu Ideas & Recipes from NYC Top Chefs

InternationalMenu-hero

International Holiday Menus

It’s that time of year again to start planning menus and recipes for the holidays. But instead of just serving traditional turkey or ham,  mashed potatoes and green bean casserole, why not mix it up a little bit and serve your holiday meal with an international flair? I had the opportunity to go behind the scenes and interview several Top Chefs and restaurants in NYC to get some creative ideas for non-traditional holiday menus for the holidays. Whether it have a Spanish, French, Asian, Jewish or Italian twist; here are some great international menu ideas and recipes for a fabulous holiday meal with family and friends that break the norm.

Spanish Holiday Menu – Alex Raij, Executive Chef at Txikito NYC     

Executive Chef Alex Raij from the Spanish restaurant Txikito in NYC always makes a classic, festive dish for the holidays. This Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche) feeds a crowd and references Basque, Catalan and Argentine family holiday traditions that Chef Raij grew up with in Spain. Serve with other traditional Spanish hot and cold tapas such as: Pikillos: roasted Navarran sweet peppers with ajoarriero; Kroketas: crispy creamy croquettes; Boquerón: marinated white anchovy with eggplant and piquillo; Cogollos: butter lettuce, Basque anchovy, and Bonito del Norte and Tutera: gratin of artichoke, Roncal, Jamón.

Canelones de Bakalao
Canelones de Bakalao

Photo Credit: Kristen Hess

Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche)

Executive Chef Alex Raij, Txikito

Serves 6

1 9×9 inch baking dish, preferably earthenware
12 – 4 inch square pieces fresh pasta sheets boiled and shocked in ice water (The Chef recommends cooking longer sheets and then cutting them after they are cooled in ice bath so they are more uniform)

Filling and topping

2.5 pounds cod
2 tablespoons Kosher salt, plus more for seasoning
2 cups olive oil
1.5 cup tomato pulp pref. pomi brand
2 cups Creme fraiche
2 tablespoons  finely chopped chives
50 grams hackleback or other high quality caviar

Preheat oven to 375 degrees.
Salt the cod with the 2 T. kosher salt and let stand 10 minutes.
Rinse and pat dry.
Place the cod in a small pot and cover with olive oil.
Place on medium low heat and poach the cod in the oil until it flakes when prodded
Remove the fish to a mixing bowl to cool.
Pour 1/2 cup of the poaching oil over the cooling cod to cool with it.
Heat remaining oil add the tomato fry the tomato until cooked and a little sweet, season with salt.
Pour the tomato oil mix I the bottom of the baking dish.
Break up the cooled cod and flake it with clean hands.
Whip it up with the oil with a spatula or wooden spoon.
Place 6 pasta sheets side by side and place 1/12 of the filling at the end of each sheet.
Roll away from you and place on the tomato.
Repeat with the rest of the filling and next 6 sheets.
Season the crème fraiche with salt and pour over the caneloni.
Bake at 375 until bubbly.
Sprinkle with chives and top with caviar just before serving.

Serve 2 pieces per person.

Printed with permission of Alex Raij. All rights reserved.

—–

French Holiday Menu – Olivier Quignon, Executive Chef at Bar Boulud

Even as Chef Olivier Quignon of Bar Boulud prepares to celebrate his seventh Christmas in NYC, he hasn’t lost touch with the French holiday traditions of his hometown, the Northern French town of Beauvais. Christmas in the Quignon household, and in the restaurant he helms on behalf of renowned French Chef Daniel Boulud, Bar Boulud, is traditional to a tee, lasting up to six hours and spanning just as many courses. What does a typical French holiday meal entail?

Oysters “Always oysters. We shuck them at lunch and the eating begins.”

Cured or Smoked Fish

Foie Gras “This can be hot, seared, or served as a terrine.”

Hot Fish or Pasta

Poultry

Beef or Game

Cheese “ALWAYS cheese. French people eat cheese at practically every meal. We may sometimes skip dessert, but we never skip cheese.”

Pastry “At Christmas this is often a Bûche de Noel. But my wife is a pastry chef, so there are usually many desserts.”

Tournedos Rossini with Truffles and Foie Gras
Tournedos Rossini with Truffles and Foie Gras

Photo Credit: Kristen Hess

Traditionally, Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême. The dish comprises a tournedos (beef tenderloin) pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. A few slices of black truffle and Madeira demi-glace sauce garnish the dish.

At Bar Boulud New York, ‘Rossini’ is a dish that makes an appearance on the menu every holiday season, and on the tables at many French holiday meals. It is rich in ingredients and flavors, hearty, and the perfect celebration dish. There are several way to prepare Rossini, but Bar Boulud sticks to the traditional preparation—seared beef tenderloin atop a brioche toast, topped with seared foie gras and Madeira-beef jus, served with Pommes Macaire dotted with a celery root puree.

Tournedos Rossini with Truffles and Foie Gras and Pommes Macaire

Executive Chef Olivier Quignon, Bar Boulud

Serves 4

Pommes Macaire

Kosher salt, as needed
4 yellow gold potatoes
Salt and freshly ground white pepper
Black truffle butter or oil
2 egg yolks
Canola oil for frying
½ cup flour

Celery Root Puree

1 small (about 3/4 pound) celery root, peeled
Salt
1 tablespoon butter
1 cup milk
Freshly ground white pepper

To Finish

1 ½ lbs angus beef tenderloin, tied with butchers twine
12 ounces fresh grade A foie gras
6 tablespoons beef jus or demi glace
2 ounces Madeira
1 Tablespoon chopped shallot
4 ¼ thin slices of brioche, cut into 3 ½-inch circles, toasted
8 small light green celery leaves
1 small black winter truffle

For the Pomme Macaire

Preheat the oven to 350°F. Make a bed of salt on an aluminum foil-lined baking sheet and place potatoes on top. Bake potatoes for 45 minutes, or until tender.

Remove from the oven, and when cool enough to handle, cut potatoes in half and scoop the flesh into a bowl. Mash the potato with a fork, season to taste with salt, pepper, and truffle butter (or oil). Stir in the egg yolk to combine.  Press mixture into a bread loaf pan and chill overnight.

Turn the potatoes onto a cutting board and cut into (at least 8) 3 x ½-inch batons. Lightly coat the batons in the flour and shake off excess.

Fill 1/3 of a saucepan with canola oil and heat to 350°F. When ready to serve, fry the potatoes  in batches until golden brown. Strain onto a paper towel-lined tray, sprinkle with salt.

For the Celery Root Puree

Cut the celery root into medium dice. Place the butter in a medium saucepan over medium heat and cook until browned. Add the celery root, milk, and water to cover; bring to a simmer. Cook until tender, about 12 minutes. With a slotted spoon, transfer the celery root to a blender and puree with enough of the cooking liquid to make a smooth puree. Pass through a fine-meshed sieve into a bowl.

When ready to serve, transfer to a small saucepan and stir over medium heat to heat through.

To Finish

Slice the tenderloin into four portions and season on all sides with salt and pepper.

Cut the foie gras into four slices and season on all sides with salt and pepper.

Place a large sauté pan over high heat. Once very hot, sear the foie gras on both sides to brown, about 2 minutes on each side.  Transfer to a platter, cover with foil and set aside.

Reduce the heat to medium and return the pan with the foie gras fat to the heat.  Sear the beef on all sides, about 3-4 minutes each, basting the meat constantly with the fat. Brown the beef on all sides while basting the constantly with the fat in the pan, about 10 minutes, or until the internal temperature reaches 120°F for medium rare.  Transfer the beef to the platter with the foie gras, cover, and rest in a warm place.

Add the shallots to the same pan over medium low heat, and cook, stirring until translucent. Add the Madeira and simmer to reduce by 2/3. Stir in the beef jus and adjust seasoning with salt and pepper if needed.

For each serving, place a brioche toast on a plate and top with a portion of beef. Top the beef with a piece of roasted foie gras, and shavings of black truffle. Place two pommes macaire next to the beef and top each with a spoonful of celery puree. Garnish puree with two celery leaves.  Spoon the sauce from the pan around and serve.

—–

Asian Holiday Menu – Hung Huynh, Executive Chef at Catch Restaurant NYC       

Whole Roasted Branzino is a favorite recipe of Chef Hung Huynh of Catch NYC for the holidays. It’s simple, delicious and easy to make and great for feeding a crowd. Chef Hung also recommends adding some miso, ginger, soy and lemongrass to the seasonings to amp up the Asian flavors in this beautiful seafood holiday dish. His Asian inspired holiday menu includes:

Roasted Whole Branzino

Sautéed Green beans with EVOO and Soy Sauce

White or Brown Steamed Rice

Miso Soup

Fresh fruit

Roasted Whole Branzino
Roasted Whole Branzino

Photo Credit: Kristen Hess

Roasted Whole Branzino

Executive Chef Hung Huynh

Serves 2-4 people

Ingredients:

1.5 to 2 pound Branzino
1 tablespoon of Aged Balsamic

Seasoning Rub:

1 tablespoon of salt
1 teaspoon of ground black pepper
1 teaspoon of picked chopped thyme
3 cloves of minced garlic
3 tablespoons of olive oil
Zest of one lemon
Zest of one lime

Directions:

Before cooking, the Branzino must be scaled, gutted and scored.
Combine all the seasoning rub ingredients.
Rub entire fish with seasoning including the cavity, distributing evenly.
Make sure that the entire fish is covered in the rub.
Take a half sheet pan and roast at 450 degrees for about 15 minutes.
Reserve the remaining olive oil in the sheet pan.
Place the fish on a platter and drizzle with the reserved olive oil and aged balsamic vinegar.

—–

Jewish Holiday Menu – Zach Kutsher, Proprietor, Kutsher’s Tribeca

Zach Kutsher, Chef and Owner of Kutsher’s Tribeca, always serves Latkes for the Hanukkah holiday. These crispy potato latkes are a traditional Jewish dish made of grated potatoes, onion, eggs and matzo meal, shaped into round potato pancakes and fried to a crispy golden brown. The traditional way to serve them is with a spoonful of sour cream, but Zach likes to also add ½ ounce of caviar (salmon roe, paddlefish caviar and wasabi flying fish roe) to the latkes to give them a special holiday touch. Some other fun ideas that Chef Zach does to dress up the latkes are to use some non-traditional savory toppings such as:

Peking Duck with Cucumber, Scallions and Sesame Hoisin

Wild Hen of the Woods Mushrooms and Herbed Ricotta

Gravlax and Dilled Creme Fraiche

Pastrami Reuben (pastrami, sauerkraut, emmentaler and thousand island dressing)

VLT – Veal Bacon, Lettuce and Tomato

To make it a complete Jewish holiday menu, serve the latkes with: Chopped Duck and Chicken Liver, Seasonal Pickles, Golden and Red Beet Salad with Lemon Ricotta, Arugula and Pecans, Turkey or Brisket with Challah Chestnut Stuffing, Cheesy Spaetzle Kugel, Brussels Sprouts and Pumpkin Shlishkas with Amaretto Matzo and Sage Brown Butter and Babka Sticky Buns for dessert.

Crispy Potato Latkes
Crispy Potato Latkes

Photo Credit: Kutsher’s Tribeca

Potato Latkes Recipe

Zach Kutsher, Kutsher’s Tribeca

Ingredients:

1 pound potatoes
1 egg
1 egg yolk
6 ounces onion
3/4 ounces matzo meal
1/2 teaspoons salt
1/2 teaspoons lemon juice

Preparation:

Grate onion on the fine side of a cheese grater and then line a strainer with some paper towels and let drain in sink as dry as possible.

Mix egg, yolk, matzo meal, salt, lemon juice, and drained onion together, set aside.

Julienne the potatoes (cut into thin small matchsticks) or grate on the large side of cheese grater, and periodically put the potato in the egg mix to prevent browning. Do not wash potato after it is cut.

Mix all together, fry in schmaltz (rendered/clarified chicken or goose fat – or you can substitute canola oil)

Take one handful of mix, twisted in the palm of your hand like you would spaghetti on a fork, till golden brown and crispy, then flip.

Finish in oven if necessary.

Season with salt and pepper to taste.

—–

Italian Holiday Menu – Gabe Thompson, Executive Chef of Epicurean Group (dell’anima, L’Artusi, L’Apicio, and Anfora)

Grilled Pork Chop
Grilled Pork Chop

Photo Credit: Epicurean Group

Chef Thompson, Executive Chef of the Epicurean Group in NYC loves creating special menus for the holidays. It is all about the food, flavors and family. His menu below puts his crave-able Italian twist on some fall favorites to make for a classic holiday menu!

Roasted Acorn Squash Salad– radicchio, agrodolce raisins, pecans, fiore sardo (aged Sheeps milk cheese)

Orecchiette — turkey sausage, sage, sweet potato

Grilled Pork Chop — roasted vegetable and chestnut panzanella, pork sugo

Warm Cranberry-pumpkin Budino – served with apple cider sauce

—–

Roasted Acorn Squash Salad Recipe

Executive Chef Gabe Thompson, Epicurean Group

Serves 4-6

2 acorn squash (1 ½ pounds)
¼ cup extra virgin olive oil
Kosher salt
2 tablespoons butter
8 sage leaves
2 tablespoons maple syrup

Preheat oven to 350 degrees. Cut each squash into 8-9 wedges, each wedge about 1 inch thick. Remove and discard seeds. In a large bowl, toss the squash wedges together with 2 tablespoons olive oil and season generously with salt.

Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, and 1 teaspoon of butter. As soon as the butter melts, add half of the squash to the pan, arranging the pieces so that they are cut-side down. Sprinkle half of the sage over the squash. Cook undisturbed until it is golden brown on one side, about 2-3 minutes. Turn each squash piece over and cook for another 2-3 minutes until golden brown on the other side. Remove squash from the pan and place on a half sheet tray or cookie sheet. Repeat this process with remaining olive oil, butter, squash and sage leaves.

Drizzle maple syrup over the squash segments. Place in the oven and bake until each piece of squash is easily pierced with a fork, about 25-30 minutes. Remove and set aside.

—–

 

Tequila, Sunsets and a Mexican Feast in San Diego (Story + Recipes)

San Diego Sunset
San Diego Sunset

I recently got back from an amazing trip to San Diego – one so lovely and rejuvenating that the sunsets are burned into my brain, leaving me wishing for more of the bright colorful skies, fresh air, palm trees swaying in the wind and cool sand between my toes.

The San Diego Crew
The San Diego Crew

This is a fun trip that started last year with an amazing group of friends and has now turned into a yearly tradition.

Beach House
Beach House

Seven of my friends and I rented a gorgeous beach house on Mission Beach in San Diego –

Beach House Room
Beach House Room

Our house had two levels, two kitchens, five bedrooms, a beach front patio, two grills, plus another two patios outside,

Upstairs
Upstairs

all with stunning views of the ocean from every angle and every room.

Windows
Windows

It all started as a birthday celebration trip for my friend Suzanne last year and now with another birthday girl, my dear friend Linda. Plus five other cool cats I’m proud to be friends with: Paula, Cris, Jackie, Janis and Andrew. What a crew.

Kristen and Paula
Kristen and Paula

great friends..

Janis-Paula-Suzanne
Janis-Paula-Suzanne

great times…

Andrew-Cris
Andrew-Cris

enjoying each other’s company with a Corona or two…

Mission Beach
Mission Beach

taking in the stunning views..

Mission Beach Boardwalk
Mission Beach Boardwalk

people watching on the boardwalk..

Seagull at Dusk
Seagull at Dusk

and making new friends.

Kristen-Paula-Linda
Kristen-Paula-Linda

There’s something about California that makes me feel relaxed, happy, and in a totally different world than the one I live in New York City.

San Diego
San Diego

No crazy traffic or cars honking, just beautiful beaches and cool, relaxed people up early for morning jogs and bike rides, swaying palm trees,

Magenta Sunsets
Magenta Sunsets

hazy blue and pink sunrises, and breathtaking bright magenta and orange sunsets that will blow you away.

Beach Houses
Beach Houses

The boardwalk is lined with colorful pastel houses and bungalows that look like Jordan almonds lined up in the sand.

Sand Volleyball players
Sand Volleyball players

We took daily walks down the beach, watching the surfers and volleyball players,

Surf's Up
Surf’s Up

catching some rays down by Crystal Pier while gazing out into the turquoise blue water.

Foodie Excursions
Foodie Excursions

To satisfy our foodie fix, we grabbed a fish taco and a Bloody Mary (or two) at the little beach side cafes and food stands on the boardwalk while soaking in the sunshine.

Patio Surfing
Patio Surfing

We took advantage of our gorgeous views and drank plenty of tequila and margaritas out on our beach front patio playing penny can, laughing and telling stories,

Frolicking on the beach
Frolicking on the beach

and frolicking on the beach at sunset like fools.

The Bar
The Bar

With a large group of eight people that all love to eat and drink, we spent over $1500 on our grocery bill and stocking our bar so we could take advantage of our two kitchens and grills and had massive amounts of cooking and eating (and drinking) going on each day. I swore after this trip I would never eat again – but that didn’t last long.

Jackie's Famous Eggs
Jackie’s Famous Eggs

Jackie made her Famous Eggs with Sausage, Mushrooms and Cheese, served with my Spicy Fried Potatoes, toasted bagels and plenty of bacon and mimosas to go around and feed the masses. Best Breakfast EVER.

Sunset Grilled Feast
Sunset Grilled Feast

Cris was our designated grill master, who made us a delicious feast at sunset with heaps of tender grilled steak,  shrimp and veggies – love those baby peppers on the grill!

Cooking up a storm
Cooking up a storm

Paula made us a yummy Chicken dish stuffed with Prosciutto, Sage and Provolone which I gladly assisted with while multi-tasking by drinking my Sauv Blanc with a HUGE mitt (just in case that wine glass gets too hot – LOL).

IMG_3376

She also made us a Flaky Egg Bake for Suzanne’s birthday breakfast – with layers of buttery phyllo dough filled with sausage, eggs, cheese, peppers, mushrooms, onions and baked into a yummy casserole fit for a Queen (ahem, Suzanne..)

Andrew's Chicken Marsala
Andrew’s Chicken Marsala

Janice and Andrew made their delicious Italian lunch of Caprese Salad made with fresh tomatoes, garlic, basil, olive oil and balsamic vinegar with prosciutto, olives and fresh Italian bread, accompanied by a few bottles of great wine. They also made a delicious Italian meal of Chicken Marsala over pasta with fresh parmesan cheese, parsley and Sauteed Asparagus and Brussels Sprouts for our last night in town – totally delicious and gone in five seconds FLAT.

Mexican Feast
Mexican Feast

My designated meal was to make a feast for Mexican night – when i say feast, i mean FEAST – we had enough food to feed the entire Mission Beach strip and enough leftovers that we seriously thought about donating it to a homeless person so we didn’t have to throw it out if we didn’t finish it all up the next day!

Guacamole
Guacamole

My Mexican menu included fresh Pico de Gallo, fresh Guacamole with lots of cilantro and lime and some jalapeno,

Tequila Lime Shrimp
Tequila Lime Shrimp

Grilled Marinated Steak with Lemon and Herbs and Sauteed Lime and Tequila Shrimp to go with the tortillas for tacos and burritos,

Chicken Enchilada Casserole
Chicken Enchilada Casserole

I also made a cheesy baked Chicken Enchilada Casserole,

Mexican Sides
Mexican Sides

Red Mexican Rice, Tortillas, Sour Cream, Warm Queso Cheese Dip, Hot Sauce and PLENTY of Margaritas to go around for at least three more days.

Pool sharks
Pool sharks

I think we all fell into a serious food coma by Night #3 and decided to kick it up a notch and wake ourselves up with some music and a few games of pool after dinner, and even some video games with the help of services as overwatch boost.

Stunningly Spooky Sunset
Stunningly Spooky Sunset

After all the eating and feasting, a breathtakingly spooky view appeared when the sun went down. We missed the Green Flash though – which apparently happens for a split second as soon as the sun goes over the horizon line and sinks into the abyss.

Night Out on the Town
Night Out on the Town

Jackie, Cris and I headed out to the bars for some debauchery and drinking activities at the local bars, involving Cinnamon Whiskey shots (ordered by Cris)..FIRE IN THE HOLE! 🙂

Breathtaking bask in the glow
Breathtaking bask in the glow

My favorite moment of the entire trip was basking in the glow of that big orange fireball in the sky one evening, dreaming of the day I can return to this lovely, lovely place. Until then, I’ve had my fill of tequila and Mexican feasts to last me another year. The sunsets? I never get tired of those – especially when they look like this.

California Guacamole with a Kick

Ingredients

  • 6 avocados
  • Juice from 2 limes
  • 2 cloves garlic, minced
  • 1/2 purple onion, minced
  • 4 Roma tomatoes, chopped
  • 1/4 cup cilantro leaves, chopped
  • 2 jalapeno peppers, minced fine, stems and seeds removed
  • 1 teaspoon cumin
  • Kosher Salt and fresh ground black pepper to taste
  • Dash of hot sauce

Instructions

  1. Cut avocados in half and remove the pit. Scoop out the flesh into a large mixing bowl and squeeze lime juice on immediately (to prevent the avocado from oxidation and browning). Mash avocado well with a fork until slightly smooth but still a little bit chunky.
  2. Add garlic, onion, tomatoes, jalapenos, cumin, salt and pepper, and hot sauce. Adjust seasonings to taste.
  3. Cover with plastic wrap tightly and let sit in the refrigerator for at least 30 minutes or more to let the flavors meld.
  4. Serve with tortillas, chips, veggies or crackers with fresh made salsa (tomatoes, onion, cilantro, jalapeno, salt and pepper) and plenty of margaritas to go around.
https://www.theartfulgourmet.com/2013/02/tequila-sunsets-and-a-mexican-feast-in-san-diego-a-true-story-recipes/

Sauteed Tequila Lime Shrimp

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 8

Ingredients

  • 2 pounds of shrimp, peeled and deveined
  • 1 cup tequila, divided in half
  • Juice from 2 fresh limes (about 1/2 cup)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red chile flakes
  • 1 tablespoon chili powder
  • 1 jalapeno pepper, deveined and seeded, minced
  • 1/4 cup olive oil for marinade, plus 1 tablespoon for cooking
  • 2 tablespoons butter
  • 1 cup fresh cilantro leaves, chopped
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. Wash and drain shrimp, and place in a medium bowl.
  2. Mix together 1/2 cup of tequila, lime juice, cayenne pepper, chile flakes, chili powder, jalapeno pepper, and olive oil in a separate bowl and pour over the shrimp. Cover with plastic wrap and let marinate for at least 30 minutes to 1 hour. Drain and discard marinade off shrimp in a colander or with a slotted spoon and set shrimp aside.
  3. Heat a large saute pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and heat for a minute or so. Add additional 1/2 cup of tequila to the saute pan (with pan removed off the burner to avoid flames!).
  4. Add 1/2 of the marinated shrimp to the heated saute pan and cook for about 2 minutes. Remove shrimp from the pan and set aside. Add the rest of the shrimp to the pan and cook for another 2 minutes until pink.
  5. Add two tablespoons of butter to the saute pan and return first batch of shrimp, adding it to the shrimp in the pan and saute while tossing the pan for another 2 minutes or so. Sprinkle salt and pepper into the shrimp to taste and mix through for another 30 seconds to 1 minute.
  6. Serve the shrimp on a platter with the tequila-lime-butter sauce on top with a side of tortillas and all the dressings: guacamole, cilantro, hot sauce, sour cream, rice to make tacos or burritos.

Notes

Recipe inspired by Oprah.com

https://www.theartfulgourmet.com/2013/02/tequila-sunsets-and-a-mexican-feast-in-san-diego-a-true-story-recipes/

Layered Chicken Enchilada Casserole

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-10

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large sweet onion, diced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon hot pepper sauce
  • 2 garlic cloves, minced
  • Kosher salt and fresh ground pepper, to taste
  • 8 boneless skinless chicken breasts (about 1 1/2 pounds), poached and shredded
  • 1 32-ounce container of chicken stock (for poaching chicken)
  • 2 cans of red enchilada sauce
  • 9 flour tortillas (large burrito size)
  • 2 cups of shredded Mexican-blend cheese
  • 1 14-ounce can of crushed tomatoes
  • Fresh cilantro, chopped for garnish
  • Sour cream, for garnish

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large saute pan, heat olive oil over medium heat. Add onion, cayenne, salt and pepper and hot sauce. Saute for about 5 minutes until onion is soft and golden. Add minced garlic and saute for another 2 minutes. Remove onion-garlic mixture from heat and set aside in a large mixing bowl.
  3. To poach chicken breasts, heat chicken stock in a large Dutch oven or high-sided saute pan and cook chicken breasts in the stock, covered, for approximately 10-15 minutes. Turn off the heat and let chicken sit in the pot (still covered) for another 10-15 minutes.
  4. Remove chicken breasts from the stock on to a platter and let cool for a few minutes. Shred the chicken with 2 forks and add to the onion-garlic mixture in to the mixing bowl.
  5. Spread 1/2 of the enchilada sauce from one can on the bottom of a rectangular glass casserole dish. Place three tortillas over the sauce, overlapping.
  6. Top the layer of tortillas with 1/4 of the chicken-onion mixture, spreading evenly over the casserole dish. Top with 1/4 of the crushed tomatoes and 1/4 cup of shredded cheese.
  7. Repeat 3 times until you have four layers and have used up all the enchilada sauce, tortillas, chicken-onion mixture, crushed tomatoes and shredded cheese. (Like making a Mexican Lasagna!)
  8. Place casserole dish in the preheated oven and bake for 30 minutes until the cheese on top is bubbly and golden brown.
  9. Remove from the oven and let cool for about 5-10 minutes. Cut into squares and serve with chopped cilantro and sour cream.

Notes

Can also make casserole with ground beef or steak, and it can be made in a circular or oval casserole baking dish rather than rectangular if preferred.

Recipe inspired by Williams-Sonoma.

https://www.theartfulgourmet.com/2013/02/tequila-sunsets-and-a-mexican-feast-in-san-diego-a-true-story-recipes/

Spanish Red Rice with Jalapenos and Cilantro

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8

Ingredients

  • 2 tablespoons olive oil
  • 2 jalapeno peppers, seeded, deveined and minced
  • 3 cloves garlic, minced
  • 1/2 sweet yellow onion, diced
  • 2 cups of long grain rice
  • 1/2 cup water
  • 1/2 cup chicken stock
  • 1 15-ounce can of crushed tomatoes
  • Kosher salt and pepper, to taste
  • Cilantro, for garnish

Instructions

  1. Heat olive oil over medium-high heat and saute jalapenos, garlic and onion about 5 minutes in a large saute pan.
  2. Add the rice to the saute pan and cook, stirring often, until rice is browned slightly another 5 minutes.
  3. Pour water, chicken stock and crushed tomatoes into the pan and season with salt and pepper.
  4. Cover and cook for about 15-20 minutes until rice has absorbed all the liquid and is cooked through.
  5. Remove rice from heat, uncover and fluff with a fork. Add rice to a large serving bowl and garnish with fresh cilantro for serving.

Notes

Feel free to add some fresh cooked corn, red or green peppers or peas to the rice for additional flavors.

Recipe inspired by Saveur.

https://www.theartfulgourmet.com/2013/02/tequila-sunsets-and-a-mexican-feast-in-san-diego-a-true-story-recipes/

All photographs, copy and recipes are copyrighted by Kristen Hess/The Artful Gourmet © 2010-2013. Please do not share, use or distribute this content without granted permission from me. Thanks!

Good Irish Food for a Good Cause: Good Food Ireland makes a U.S. Debut with Authentic Irish Food Products

Good Food Ireland Website

Good Food Irelandthe first-ever, all industry network driving food tourism in Ireland, kicks off its international debut in the U.S.. Seeking to promote innovations in contemporary Irish cuisine and the country’s commitment to sustainable, authentic products, the organization also hopes to inspire Americans to travel to Ireland to experience and engage with its citizens and culture.

Good Food Ireland was established by Margaret Jeffares to link the agri/food sector with the hospitality industry. It was her philosophy that by supporting Irish farmers and producers, she could establish a healthy business environment where commercial opportunities for agriculture could be promoted through tourism and visa-versa.

“It is my mission to grow Ireland as a food tourism destination and to establish the ‘Good Food Ireland’ brand as the brand of choice for good food lovers everywhere,” says Jeffares. “One of Ireland’s greatest secrets is its locally produced ingredients and Good Food Ireland aims to set the standard for quality across a variety of industries – agriculture, food, manufacturing, tourism and hospitality.”

The premise is that by creating trusted and authentic Irish food experiences, Good Food Ireland will drive business to the hospitality sector and that, in turn,

inspires consumer purchase of more Irish food from farmers and purveyors,

contributing greatly to the local Irish economy.

Good Food Ireland’s U.S. launch includes:

They have kicked off the debut of Good Food Ireland Approved Provider foods at Dean and DeLuca’s flagship store in NYC, featuring the highest quality food the island has to offer. The foods available for sale in the Dean and DeLuca Store include:

Kilbeggan Porridge

Good Food Ireland’s Kilbeggan Organic Porridge,

Dittys oatcakes

Ditty’s Oatcakes,

Irish Farmhouse Cheese

Irish Farmhouse Cheese,

Ballymaloe Relish

Ballymaloe Relish,

Burren Smokehouse Salmon Plate

Burren Smoked Irish Salmon,

Seymour's Traditional Irish Shortbread

Seymour’s Traditional Irish Shortbread and more. For those living outside the NYC area, there is the opportunity to purchase products from Good Food Ireland’s online shop.

In addition to bringing both providers and products to New York City, Good Food Ireland seeks to increase awareness for its hub at www.goodfoodireland.ie.

Hayfield Manor Hotel

Here consumers can book a food journey via “My Food Trip,” a feature that is supported by a host of information including locations and details about Irish tours and holidaysfarmers and producerscooking schoolsrestaurants and cafesfood shopsfestivalsmarketsand Irish bars and pubsas well as an ongoing calendar of events.

In addition, there’s the opportunity to meet the people behind the products. Special offers and recipes are also available online, and I’ve included a few below.

Salmon Fishcakes

Salmon Fishcakes

Ingredients

2 shallots finely chopped
1 lb salmon, filleted and skinned
1 Tablespoon Kerrygold butter
5 fl oz dry white wine
1 tablespoon chopped parsley
Mashed Potatoes – no cream no butter

For the Coating:

2 tablespoons plain flour
2 eggs
2 oz soft white breadcrumbs

Method

Pre-heat oven to 200c/400fgas 6

Butter and season a tray.  Sprinkle with the shallots and sit the salmon on top.  Drizzle with white wine and season with salt and pepper.  Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle .

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

—–

Irish Porridge

Porridge Oats

Ingredients

2 oz Porridge Oats
7 fl oz Milk

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt.

—–

Bircher Muesli made with Irish Porridge Oats

5 oz porridge oats
1 oz Irish honey
20 fl oz milk
14 oz natural yogurt
4 oz sultanas (raisins)
1 whole Banana, chopped
1 apple, grated
4 oz blueberries

Combine ingredients and devour!!

—–

Good Food Ireland sets strict criteria for Approved Provider status based on a core commitment to using local Irish ingredients and operating at a standard that is “best in class” and its branding on packaging of authentic Irish products is already recognized as the standard bearer of the industry. Beyond food products, the Good Food Ireland brand can also be used by hotels, restaurants & cafes, cookery schools and markets that meet Good Food Ireland standards. To date there are 450 Approved Providers that ensure consumers that all products and services bearing the brand meet the strictest “best in class” standards. All products and service standards are independently assessed.

Since Good Food Ireland was founded approximately five years ago, almost 70% of its Approved Providers have increased their business profile or heightened their awareness of local food. As a result, 92% have increased their purchasing of Irish food over the last 3 years, directly contributing close to 50 million euro to the local economy. (Source: Grant Thornton Survey – April 2012).

VOTE IN THE GOOD FOOD IRELAND FOOD LOVERS’ CHOICE AWARD 2012!

The Good Food Ireland Food Experience Awards celebrates excellence in food experience, the Food Lovers’ Choice Award lets you have your say. Simply vote for your favourite shortlisted GFI Approved Provider from the list below. The provider that gets the most votes will be announced on November 20th in the Shelbourne Hotel and presented with an award from An Taoiseach Enda Kenny T.D.

Good Food Ireland logo

About Good Food Ireland:

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Visit Good Food Ireland on Facebook
Follow Good Food Ireland on Twitter
Visit Dean and Deluca on Facebook
Follow Dean and Deluca on Twitter

Food Gone Wild! Eating Aliens & Preserving Wild Foods Press Event @ Haven’s Kitchen NYC

Preserving Wild Foods & Eating Aliens
Preserving Wild Foods & Eating Aliens

I recently had the opportunity to attend a special press dinner in support of the upcoming launch of Jackson Landers’s book, ‘Eating Aliens’ and of Matthew Weingarten and Raquel Pelzel’s book, ‘Preserving Wild Foods.’  The dinner was a preview of some of the recipes from their upcoming book launches this Fall with Storey Publishing, held at the lovely cooking school and event space at Haven’s Kitchen in NYC. I met the Chefs and Authors, publishers and other journalists from the food media world. We learned about invasive species and foraging wild foods as well as the philosophy behind sustainable eating, hunting and cooking and sampled wild and amazingly delicious dishes from their books.

Haven's Kitchen NYC
Haven’s Kitchen NYC

So what kind of wild food did we actually eat? Delicious food it was, but stuff you wouldn’t normally think of or hear about or see on a restaurant menu for a Saturday night dinner out on the town. We ate Dandelion Jelly ToastsPan-fried Snakehead (a large, black, meaty invasive fish that is absolutely delicious and tastes like swordfish!), Lionfish with Furikake Seaweed Salt  (my favorite dish of the night, see recipe below), Chinese Mystery Snails, Fiddlehead Ferns, Wild Ramp Pesto, Pickled Garlic Scapes, Pickled Wild Chanterelle Mushrooms with Crostini (another one of my favorites! see recipe below), Homemade Sausage, and Duck Prosciutto, Mulberry Shortcakes and more delicious wild, foraged foods.

This event was a great learning, tasting and meet and greet experience with other foodies and talented chefs, hunters and cookbook authors. They made this wild food taste so good it made me want to start foraging my own wild mushrooms, ramps and berries and start canning and pickling my own gourmet creations, while supporting sustainably and reducing the amount of invasive species around the world all at the same time. I can’t say I’ll be hunting my own game or diving to catch fish with my bare hands anytime soon – I’ll leave that to the masters that I met that evening…

Jackson Landers
Jackson Landers

Jackson Landers, Author/Invasive Species Hunter/Adventurer. Check out all of Jackson’s adventures hunting, cooking and traveling and some great photos on his website The Locavore HunterPreorder the ‘Eating Aliens’ book online.

Matt Weingarten
Matt Weingarten

Matthew Weingarten is a New York City-based chef who has garnered great acclaim for his heritage comfort food. His food reflects a strong sense of place and season, and he is a committed proponent of sustainability and authenticity. He is a director on the board of Chefs Collaborative and lives in Brooklyn, New York. Read more/pre-order ‘Preserving Wild Foods’ Cookbook online.

Raquel Pelzel
Raquel Pelzel

Award-winning writer Raquel Pelzel has collaborated with professional chefs on thirteen cookbooks, including the James Beard-nominatedDamGoodSweet and Masala Farm. She is a former editor at Cook’s Illustrated and lives in Brooklyn, New York. Check out Raquel’s website for more info on her background, cookbooks and recipes.

Below are some great photos I captured from the event – CLICK HERE TO VIEW FULLSCREEN SLIDESHOW

[flickr-gallery mode=”photoset” photoset=”72157630805695356″]

Mulberry Shortcakes
Mulberry Shortcakes
Dandelion Jelly Toasts
Dandelion Jelly Toasts
Wild Chanterelle Mushrooms
Wild Chanterelle Mushrooms
Snakehead Fish 2
Snakehead Fish
Snakehead Fish w/ Pickled Sea Vegetables
Snakehead Fish w/ Pickled Sea Vegetables
Dried Seaweeds & Sea Vegetables
Dried Seaweeds & Sea Vegetables
Chinese Mystery Sea Snails
Chinese Mystery Sea Snails
Prosciutto & Rhubarb Crostini
Prosciutto & Rhubarb Crostini
Pickled Garlic Scapes
Pickled Garlic Scapes
Pickled Beans
Pickled Beans
Lionfish2
Lionfish
Pan-Seared Lionfish w/ Furikake Seaweed Salt
Pan-Seared Lionfish w/ Furikake Seaweed Salt
Homemade Sausage & Duck Prosciutto
Homemade Sausage & Duck Prosciutto
Dried Cured Meats2
Dried Cured Meats
Pickled Canned Veggies & Pesto
Pickled Canned Veggies & Pesto
Fiddlehead Ferns
Fiddlehead Ferns

Snakeheads on a plate – Jackson Landers discussing the invasive species, Snakehead Fish, at the press dinner event, by Helenah Swedberg on Vimeo.

Another great video “Close to the Bone” – An intimate and suspenseful portrait about hunting, sustainability and love by videographer Helenah Swedburg.

Here’s a couple of my favorite recipes from the Preserving Wild Foods Cookbook that we sampled at the press event. Enjoy!

—–

Pickled Chanterelle Mushrooms 

In a large bowl, put

2 pounds chanterelle mushrooms, brushed free of dirt and debris
8 shallots, finely diced
2 tablespoons fresh thyme leaves
1tablespoon roughly chopped marjoram leaves
2 bay leaves
2 sprigs fresh rosemary

Put in a skillet

12 black peppercorns
6 allspice berries
1 whole clove
1 tablespoon fennel seeds

Toast the spices over medium-high heat until fragrant and the fennel seeds take on a bit of color, about 2 minutes. Add 1/4 cup kosher salt. Stir in the salt and continue to cook until the salt is warmed through, another 1 minute.

Pour the salt and spices over the mushrooms and herbs and set aside while you make the pickling liquid. In a medium saucepan, boil

2 cups water
1 cup fruity olive oil
1/2 cup aged sherry vinegar
1/4 cup dried currants
8 garlic cloves, thinly sliced
2 tablespoons sugar

Pour over the mushrooms, tightly cover the bowl with plastic wrap, and set aside until the bottom of the bowl is cool to the touch and the liquid is at room temperature, 1 to 2 hours.

Sterlize the jars and divide the mushrooms among the still-warm jars, leaving 1/2 inch headspace. Clean the rim of the jars with a clean kitchen towel before covering with the lids. Fasten the lid and band. Set up a hot water bath and submerge the jars placing gently on a canning rack, covering with 1 inch of water. Bring the water to a boil and process the jars for 15 minutes in a boiling water bath.

When processing is complete, use the canning tongs to transfer the hot jars to a kitchen towel-lined surface. Listen for the pops of the seals as the jars cool.

The next day, test the seal by pressing on the center of the lid (it shouldn’t bounce back). Simply put the jar in the fridge and use right away.

Store in a cool, dark, dry place preferably between 50 and 70 degrees F, for up to a year.

Eat alone or serve on an antipasti platter with smoked, cured meats, cheeses and vegetables with crusty bread or crostini and crackers.

Makes 2 pints (four 8 oz jars).

—–

Furikake Seaweed Salt (Fish and Meat Seasoning)

Furikake gives a blast of umami to the most ordinary of meals. Sprinkle it on plain sticky rice and any type of noodle, simply prepared steamed veggies and lightly grilled or pan-seared meats and fish. The sesame seeds reduce the amount of salt in the seasoning and the mineral-rich seaweeds ensure that you’re body gets what its craving when you hanker for a salty snack.

In a small bowl,

2 tablespoons fine sea salt
1 tablespoon sugar
1/4 cup warm water

and set aside. Heat a medium skillet over medium-low and pour in

1 cup sesame seeds

Toast the sesame seeds, stirring often, until they are golden, 5 to 7 minutes. Pour the salt-sugar water over the sesame seeds. The liquid will bubble violently; once it calms down, stir the sesame seeds so they don’t clump. Reduce the heat to low and continue to toast the sesame seeds for 30 seconds. The pan will be almost dry at this point. Watch the seeds, as you don’t want the sugar to burn. Remove the pan from the heat and crumble in

2 sheets nori
1 (6-inch) sheet dulse (or  1/4 cup dry dulse flakes)

Set the pan back over low heat and stir the dulse and seeds. The seaweed will soften up a bit, and then become fragrant and dry. Once the seaweed is crisp again and dry to the touch, after about 30 seconds, remove the pan from the burner and turn out the seasoning onto a large platter to cool. Put the furikake into a glass jar or shaker and use to season anything that needs a wake-up call. (This is the seasoning we sampled on the Pan-Seared Lionfish – it was absolutely AH-MAZING!!!!)

Makes about 1 1/2 cups.

—–

All photos credited to Kristen Hess, The Artful Gourmet. Copyright 2012. Please do not share or distribute any of the photos or videos on this website commercially or for personal use without permission from the respected owners.

 

Pan-Seared Scallops w/ Leek, Thyme & Wine Cream Sauce; Lemon-Leek Orzo & Sauteed Zucchini Squash

Pan-Seared Scallops with Leek, Thyme & Wine Cream Sauce, Lemon-Leek Orzo & Sauteed Garlic Zucchini & Squash
Pan-Seared Scallops with Leek, Thyme & Wine Cream Sauce, Lemon-Leek Orzo & Sauteed Garlic Zucchini & Squash

This dish is a special treat I created for a recent audition for a new cooking show for ABC – I decided to create a dish that would not only impress the food judges and producers but also one featuring fresh, seasonal ingredients and irresistible to the tastebuds! Fresh Pan-seared Scallops served in a Leek and Thyme Wine Cream sauce with a side of Orzo (a small rice-shaped pasta) made with Meyer lemon-infused oil, lemon zest, and leeks. Sauteed Zucchini and Summer Squash is a perfect accompaniment to the scallops and orzo; made with garlic, olive oil, herbs de Provence, and a touch of butter, topped with some Himalayan pink onion sea salt and fresh ground black pepper.

Lemon-Leek Orzo

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 1 tablespoon lemon-infused oil
  • 1 clove garlic, minced
  • 1/4 cup leeks, trimmed, rinsed, sliced
  • 1/2 cup orzo pasta
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon lemon zest
  • Italian Sea Salt with Lemon, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
  2. Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
  3. Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
  4. Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.
https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

Pan-Seared Scallops in Leek & Thyme Wine Cream Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 leek, rinsed, trimmed and sliced
  • 1/2 cup white wine
  • 1/4 cup chicken broth
  • 1/2 tablespoon parsley
  • 1/4 teaspoon fresh thyme leaves, chopped
  • 1/2 cup half and half
  • 1 pound jumbo sea scallops
  • Kosher or Sea Salt
  • Freshly ground black pepper
  • 1 tbsp olive oil

Instructions

  1. Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
  2. Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
  3. Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
  4. Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
  5. Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
  6. Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.
https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

Sauteed Garlic and Zucchini Squash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves fresh garlic, minced
  • 1 zucchini, sliced and cut in half
  • 1 yellow summer squash, sliced and cut in half
  • 1 teaspoon herbes de Provence
  • Himalayan Pink Onion Salt, to taste
  • Freshly ground black pepper

Instructions

  1. In a large saute pan, heat olive oil and butter over medium heat.
  2. Saute garlic for about 1 minute until lightly browned.
  3. Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
  4. Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.
https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

 

Crazy Good Lobster Rolls & a July 4 Feast

Lobster Rolls & July 4 Feast
Lobster Rolls & July 4 Feast

#Summer is the time of year where all I want to do is flee to the ocean, bask in some sunshine and eat some really good seafood. With July 4th approaching us, my photographer friend and partner Maike Paul decided we wanted to do a test shoot together and make some crazy good Lobster Rolls and a July 4th Feast.

We picked up a fresh lobster at a local seafood market in Brooklyn (who we named Lobster Louie) and he accompanied us as we walked around Williamsburg searching for a big steam pot and some fresh ingredients and props to make our succulent Lobster Rolls. We picked up some fresh corn on the cob, scallions, chives, celery, and lemons, some crunchy Kettle chips, Corona and limes, heirloom tomatoes and lettuce to make a salad to accompany our feast.

Lobster Rolls are fairly easy to make – and if you’re squeamish like I am, you might want to get a helper to cook the lobster in the steam pot (we recruited Maike’s boyfriend). One tip I recommend is to put the whole lobster in the freezer for about 15 minutes before boiling it as it makes the lobster “sleepy” – it’s a more humane way to cook a live lobster and you’ll feel less guilty, I promise. You can also use frozen lobster if you just don’t want to deal with the complication and doom all together!

Lobster Rolls & July 4 Feast
Lobster Rolls & July 4 Feast

We brushed some light butter on the hot dog buns and put them in a grill pan for a few minutes to make them toasty and browned. New England-style buns are the best, but if you can’t find them, regular top-split buns are fine.

To make the corn on the cob, boil it first for about 10 minutes to soften it and then brush the corn with some butter and throw them in a grill pan or a charcoal grill to get some nice grill marks and then top it off with some sea salt and Old Bay Seasoning or paprika for some extra savory flavor. Make a fresh green salad with heirloom tomatoes and a light lemon vinaigrette to accompany along with some crunchy BBQ Kettle Chips and a cold, refreshing Corona with lime. Now that’s a July 4 feast to remember! Enjoy.

Crazy Good Lobster Rolls & a July 4 Feast

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

  • 3/4 cup celery, finely chopped
  • 1/4 cup light mayonnaise
  • 1/4 cup water
  • 1/8 cup fresh chives, thinly sliced (plus more for garnish)
  • 1/4 cup fresh green onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Old Bay seasoning or paprika
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. (4 cups) cooked lobster meat
  • 6 hot dog rolls, New England-style or split-top rolls
  • 4-6 fresh corn on the cob, husked
  • butter, for basting corn and hot dog rolls
  • 4-6 small heirloom tomatoes, cut in half
  • 1/2 head green leaf lettuce
  • 2-3 tablespoons lemon vinaigrette dressing, for salad
  • 2-3 limes, for Corona

Instructions

  1. Bring a large steam pot full of water to a rolling boil and prep all fresh ingredients. Boil lobster for about 10-12 minutes and let cool for another 10 minutes.
  2. Remove the lobster claws and the tail and split open the shell to remove fresh cooked lobster, and cut up the lobster meat into large chunks and remove residue by rinsing under cold water.
  3. In a large bowl, add the lobster meat and stir in celery, mayonnaise, water, chives, green onions, lemon juice, zest, salt and pepper, Old Bay seasoning or paprika. Season to taste with more lemon, paprika, salt, and pepper if desired. Garnish with additional chopped chives.
  4. Boil the corn on the cob for about 10 minutes until soft. Brush with butter and grill in a grill pan for about 5 more minutes until grill marks appear. Sprinkle with sea salt and Old Bay seasoning or paprika.
  5. Brush the hot dog rolls lightly with butter, and grill in a grill pan over medium-high until they get browned and toasty. Serve the lobster salad in toasted buns with the corn on the cob and a fresh green salad with heirloom tomatoes and a light lemon vinaigrette dressing and fresh ground black pepper.
  6. Serve with a bowl of crunchy BBQ Kettle chips and a Corona with lime or crisp Sauvignon Blanc white wine.

Notes

If using a whole live lobster, put in the freezer for 15 minutes before boiling - this is a more humane way of cooking the lobster. You can also use frozen lobster tails if you desire equalling 4 cups to make this recipe. An alternative to the mayo-based lobster salad is to toss the fresh cooked lobster in some butter with fresh tarragon and salt and pepper (Connecticut-style)!

https://www.theartfulgourmet.com/2012/06/crazy-good-lobster-rolls-a-july-4-feast/

Watch the video from Fine Cooking on how to humanely cook a live lobster

Food Network Lobster Rolls by Sarah’s Secrets

Amateur Gourmet’s Lobster Rolls

Ellie Krieger’s Lobster Rolls

Connecticut-Style Lobster Rolls by Serious Eats

Lobsters with Laura Lobster Rolls

Thai Sea Bass in Banana Leaves

Thai Sea Bass in Banana Leaves
Thai Sea Bass in Banana Leaves

This is a lovely Thai dish, not only in taste but in presentation. I made this with some good friends of mine in Atlanta over Memorial Day weekend on their Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. Anyways, we decided to make this Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and took a trip over to the Dekalb Farmer’s Market (which is also totally awesome if you haven’t been there – you must!). We picked up some fresh Sea Bass steaks (you can also use fillets), herbs, red curry paste, and banana leaves (which actually come frozen and need to be defrosted and cut down to size first before using).

Banana leaves are often used in Thai cooking to wrap around fish and add subtle flavor to whatever food they surround. This recipe was surprisingly easy to make and had wonderful tasty Asian flavors from the fresh herbs (basil, mint, cilantro, ginger and garlic and Thai chile) and lime. The red curry sauce is also easy to make by adding some paste to coconut milk and chicken stock and letting it simmer down while you grill/steam the fish in the banana leaves on the Big Green Egg. You just lay down a strip of the herb mixture, top it with some fish and lime slices, drizzle a little bit of oil, salt and pepper and then wrap the fish up in the leaves into cute little packets and throw them on the Big Green Egg (or any covered grill will do). After about 15-20 minutes you just unwrap the little packets, and top the fish with the curry sauce and serve with a side of lemony buttered green beans and fresh corn on the cob to go with it. Fresh, healthy and delicious.

Ingredients

1 (15 ounce) can coconut milk
1 teaspoon red curry paste
1/2 cup chicken stock
1/2 cup firmly packed chopped fresh basil
1/2 cup firmly packed chopped fresh mint
1/2 cup firmly packed chopped fresh cilantro
1/2 cup grated fresh ginger
1/4 cup crushed garlic
1 thinly sliced red jalapeno or serrano pepper
4 banana leaves (cut to 12 inches square)
4 (6 to 7 ounce) sea bass fillets or steaks
1 lime, cut into 8 thin slices
2 tablespoons canola oil or spray
Kosher salt and freshly ground pepper

Preparation

Big Green Egg
Big Green Egg

Preheat the EGG (or grill) to 350 degrees F.

Sea Bass and lime
Sea Bass and lime

Prep fish and lime and set aside to begin making coconut curry.

Red Curry Coconut Sauce
Red Curry Coconut Sauce

To make the sauce, combine the coconut milk, curry paste and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.

Chopped Herbs
Chopped Herbs

Combine all the herbs (basil, mint, cilantro, ginger, garlic and chile) in a medium bowl and mix well.

Banana Leaves
Banana Leaves

Lay the banana leaves out flat,

Sea Bass & Herbs on Leaves
Sea Bass & Herbs on Leaves

and place 3 to 4 tablespoons of the herb mixture on the center of each leaf and top each mound of herbs with fish.

Fish, Herbs and Lime on Leaves
Fish, Herbs and Lime on Leaves

Top each packet with 2 lime slices and 1/2 teaspoon canola oil (or some oil spray).

Folding Banana Leaf Packets
Folding Banana Leaf Packets

Season with salt and pepper and begin folding packets by folding the sides of the leaf inward, then fold the top and bottom over and tucking the ends under (kinda like making a banana leaf fish burrito!!).

Folded Leaves ready for the grill
Folded Leaves ready for the grill

Secure each packet with butcher’s twine and brush or spray more oil on the outside of the leaves.

Grilled Banana Leaves
Grilled Banana Leaves

Place the leaves directly on the EGG porcelain-coated grid (or regular grill if using) and close the lid. Grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish to test). Transfer the fish to individual plates, remove the twine, open the top, and spoon the curry sauce over the fish. Serve while hot and with a side of buttery lemon green beans and fresh corn on the cob. For wine pairing, serve with a Sauvignon Blanc or Chardonnay.

Serves 4.

—–

Get more great recipes for the Big Green Egg

Check out the Big Green Egg Cookbook

 

 

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

Spicy Fish Tacos
Spicy Fish Tacos

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Spicy Fish Tacos
Spicy Fish Tacos

Garnish the tacos with some extra cilantro, jalapeñosfresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of  chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

Rose wine

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

  • Spicy Fish Fillets:
  • 1/2 tbsp cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound white fish fillets (cod, tilapia,haddock)
  • 1 tablespoon canola oil
  • Avocado-Mango-Jalapeno Salsa:
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 cup red cabbage, shredded (optional)
  • 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
  • Chipotle Crema:
  • 1/2 cup low-fat sour cream or plain yogurt
  • 1 tbsp low-fat mayonnaise
  • 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
  • fresh lime juice from 1/2 lime
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare Spicy Fish:
  2. Wash fish fillets and pat dry, set aside.
  3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
  4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
  5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
  6. Avocado-Mango-Jalapeno Salsa:
  7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
  8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
  9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
  10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
  11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
  12. Chipotle Crema:
  13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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https://www.theartfulgourmet.com/2012/06/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Refreshingly Light Get-In-My-Bikini Crab Salad

Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!

Refreshingly Light Get-In-My-Bikini Crab Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6

Ingredients

  • 1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
  • 1 tablespoon grapeseed oil
  • 2 tablespoons white wine vinegar
  • lemon juice from 1/2 fresh lemon
  • 1/2 cup celery, diced
  • 1/2 orange or red bell pepper, diced
  • 1/4 cup red onion, diced fine
  • 1/2 cup cucumber, diced
  • 2 tablespoons fresh cilantro, chopped fine
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh cracked white pepper
  • 1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
  • 1 teaspoon red chili flakes (optional)
  • 1 small red or green chile, diced fine (optional)
  • 3 tablespoons light/low cal mayonnaise
  • Garnish: salad greens, sliced avocado, lemon wedges, cilantro

Instructions

  1. Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
  2. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
  3. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
  4. Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.

Notes

You can also substitute cooked chicken or shrimp or tuna for this recipe.

https://www.theartfulgourmet.com/2012/05/refreshingly-light-get-in-my-bikini-crab-salad/

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Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches

AllRecipes.com Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

 

Tamarind Shrimp Soba Noodles

Tamarind Shrimp Soba Noodles
Tamarind Shrimp Soba Noodles

This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).

The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.

Ingredients

2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar

½ pound buckwheat soba noodles
3 tablespoons sesame oil

Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango

Preparation

Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.

Shrimp Tamarind Mixture
Shrimp Tamarind Mixture

In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.

Tamarind Coconut Sauce
Tamarind Coconut Sauce

Remove the shrimp from the marinade and reserve the marinade.

Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).

Shrimp on Grill
Shrimp on Grill

Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.

Grilled Shrimp
Grilled Shrimp

Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.

Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.

Serves 6.

Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.

 
Soba

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Similar recipes you may enjoy:

Epicurious Coconut Shrimp with Tamarind Ginger Sauce

Chipotle and Tamarind-Glazed Shrimp

Soba Noodles in Sesame Ginger Sauce with Grilled Veggies

Camille Cooks Sauteed Shrimp with Tamarind and Soba Noodles