Ric Orlando's Homemade Sri Racha Recipe

Homemade Sri Racha
Red chiles are not always in the market so when they are,  grab 'em up!!! Show the world that the omnipresent Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this is Boston in 1982...it's been a loooong love affair!
Nonfermented Version
12 oz red chiles—serranos, long hots, cayenne, red jalapeños or a mix, roughly chopped
4 big cloves garlic, smashed
4 tablespoons brown sugar
¼ cup live apple cider vinegar (like Bragg's)
2-3 teaspoons salt
¼ cup water (or more)

Put everything in a food processor and grind to a coarse grind. (Don’t wash that processor bowl yet!) Scrape it out well and put the chile mix in a nonreactive pot. Simmer for 5 minutes or so to dry it out a  bit. Put it all back in the processor. Puree til smooth. Press through a strainer.

Store refrigerated in a glass jar.

Fermented Version
Make recipe as above but do not strain.
Put in a sterile jar. Cover with wax paper held on by a rubber band like a drum head.
Leave it on the counter or another safe place where it won't be disturbed for 24 hours. Then remove the wax paper, stir, and replace the drum head lid.
By the second day, you should begin to see bubbles appearing in the mix and it will start to expand. That's ok.
Repeat the stir and re-cover routine for 4 days.
At the end of four days, puree and strain the fermented, scary-looking sauce. Put in a nonreactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Store refrigerated.

Figgy Pudding recipe!

-->
Now bring me some FIGGY PUDDING...

We’ve all sung it–now let’s make it!

There are recipes for baking, steaming and even frying this rich, traditional English dessert, but baking is the easiest way to have good results without too much work.

It takes a while to bake so start early. Wrapped well, it lasts for up to a week (if you don't eat it all).

Ingredients

1 3/4 cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 1/2 cups white whole-wheat flour
1 cup white sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 1/2 cups dry bread crumbs
1/2 cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
1/2 teaspoon orange-blossom water (optional)












Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.

Preheat oven to 350 degrees F . Grease a tube pan.

Mix the flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.

Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.

Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Zuppa di Pesce: The Feast of the Seven Fishes


The Catholic Feast of the Seven Fishes, contrived to represent the seven sacraments, is one of the great Christmas Eve food traditions. From a seven-course extravaganza that includes seafood salads, fried, steamed, baked, stewed and raw fish, to a perfect zuppa, it’s a tour de force and a tradition enjoyed by any and all denominations, humanists, and atheists alike at my restaurants.

The secret of a good zuppa is making a great crab sauce base and then timing the cooking of the seafood so you don’t overcook anything! This is best served over light pasta like thin spaghetti or angel hair, or just served with a loaf of good Italian bread.

serves 6

8 hardhell blue crabs or 2 dungeness crabs or two 1 pound lobsters
1 pound cleaned calamari, cut into thick rings
18-24 medium shrimp, peeled and deveined, peels reserved
18-24 medium dry pack sea scallops
18-24 littleneck clams (scrubbed)
18-24 mussels (scrubbed and debearded)
1 ½ lbs firm white fish filet, cut into 6 pieces (hake or pollock are good sustainable choices)

extra virgin olive oil as needed
6 tablespoon onion, diced small
4 cloves garlic, sliced thin
2 cups dry white wine
4 cups canned plum tomatoes pureed in a food processor
One small can tomato puree
2 bay leaves
2 cups clam juice (buy a quality, chemical-free brand)
crushed red pepper to taste
good dried Sicilian oregano
Italian parsley galore
Salt to taste


To make the “Zuppa Sauce” base

Clean the crabs/lobsters, both the same. Bring a pot of salted water to a rolling boil. Drop the crabs in and cook for 3 minutes, remove and rinse with cold water. Use scissors to remove the face. Pull off the back and remove the “dead man’s fingers” or gills.

In a heavy pot add some olive oil. If using lobsters, break the shells and remove the tail, claw, and knuckle meat and reserve. Sauté the shells. If using crab, add the crabs and reserved shrimp peels and season lightly with salt. Sizzle in the oil until the aroma releases and the shrimp shells are pink. Add the onions and the garlic and cook until soft but not brown.

Add one cup of the white wine and cook at a brisk boil for 3-4 minutes. Add the plum tomatoes and the can of tomato puree. If the crabs are not covered with liquid, add some water to cover. Add the bay leaves and a pinch of crushed red pepper and allow to simmer for at least 45 minutes to infuse the crab flavor into the sauce. Carefully remove the crabs from the sauce and allow to cool. Strain the sauce to make sure there are no stray shrimp shells or crab shell pieces in it, pushing everything through your basket strainer.

Pick whatever meat you can get from the crabs from the back and by cracking the claws to remove the meat there too. Add this to the strained sauce.

You now have a deep seafood-infused tomato base for the zuppa without having overcooked your fish! Keep this sauce warm or reheat it before getting ready to finish the dish.

Assembling the Zuppa... Timing is everything!
OK—get this. The clams take the longest to cook. Then the fish filet. Then the scallops and shrimp and finally the mussels and squid. Respect your seafood!

Use a heavy casserole dish with a lid for this. If you are serving pasta for this, have it ready. Don’t make the fish wait for the pasta.

Add enough olive oil to coat the pan generously. Turn up to high heat.

Add the clams and cook in the oil until they start to “piss and sizzle." At this point, add the clam juice, the reserved seafood-tomato sauce, the filet pieces and some oregano and cover. In exactly four minutes add your shrimp and scallops, cook one more minute and add the mussels and cover. Now cook one MORE minute hard, then add the calamari (and cooked lobster meat) and cook ONE MORE MINUTE!  Add a fistful of chopped parsley and some more oregano and cover. Turn off the heat–you did cover it right?–and let it all gently steam for 5 more minutes before serving.

Ladle over pasta or into big bowls served with plenty of bread. Serve olio santo on the side (see recipe below).

Olio Santo

1 large fresh, long hot pepper, stemmed and cut into half-inch pieces
½ cup extra virgin olive oil
pinch of salt

In a small pot, cover the pepper with oil.
Bring to a boil and then simmer for 5 minutes. Allow pepper to steep in the oil.
Drizzle…








Ric Orlando's Turkey 101


The secret is in the brining!

When you are done frying, grilling and otherwise messing around with that big bird, try my tested, tried, and true method for brining and roasting! Brining and the high/low cooking technique is the trick to making the perfect turkey.

Ric's Turkey Brine

(You should ratio up to make enough to cover the bird entirely.)

Use a cooler to hold the turkey so that you can brine it over night. Clean it really well and line it with a trash bag or food-safe plastic if you are squeamish. Put four frozen icepacks or ziplock bags of ice in the cooler and cover to make sure it stays cold enough. (Using a really big cooler? Increase ice accordingly to keep that bird at a safe temperature.)

1 gallon cold water     
1 cup kosher salt
1/4 cup sugar         
3-4 allspice berries
8-10 peppercorns     
2 fresh bay leaves
1 tablespoon dry thyme 
1 teaspoon lemon zest

Stir the salt into the water to dissolve. Add all other ingredients and you've made the brine. Cover the turkey completely with brine for as short as two hours or as long as 24 hours. Remove from brine and dry that bird well.

Ric Orlando's Basic Turkey Roasting Recipe

Massage the turkey with melted butter, olive oil, duck fat or grapeseed oil before seasoning. Then rub turkey with the following mix. You may not use all of it, but this rub makes for great skin!

1/4 cup kosher salt     
2 tablespoons ground black pepper
2 tablespoons paprika 
2 tablespoons dry thyme
1 tablespoons sugar     
1 tablespoon dry sage, crumbled or "rubbed"
Mix well and massage into the entire bird.

Fill the cavity with the following:
1 Apple, split in half 
1 Lemon, split in half 
1 onion, split in half
1 head of garlic, split in half
2-3 spring each of thyme, sage and parsley

Let turkey stand at room temperature for 30 minutes minutes before cooking.

Preheat oven to 500 F. Have a quick read thermometer and a kitchen timer handy.
This method should take about 12 minutes per pound or about 4 total hours for a 20 pound bird.

Put turkey in a roasting pan set directly in the bottom of the oven–not on a rack or mirepoix.
Set timer for 30 minutes. When timer goes off, check turkey. You are looking for a golden brown skin and a nice sizzle in the pan. If it is still pale, reset timer for 15 more minutes. If it is still not golden, do it again. The goal at this stage is to have a turkey that looks perfectly cooked, though we know it is raw inside still.

When the skin does look golden brown (and the pan is doing that nice sizzle), reduce oven to 300 F and loosely cover it with aluminum foil or parchment paper. Pour enough water into the pan so there's a 1/4 inch of liquid covering the bottom of it.

Set timer again, this time for about 10 minutes per pound.

When the timer goes off, check the internal temperature of the bird by putting the probe thermometer between the thigh and breast. When it reads 165-170 the bird is done. It will continue to cook as it rests and its internal temperature will increase by about 7%. Woo hoo!

Let the turkey stand for 30 minutes. Remove to a cutting board and use the juices in the pan to make amazing gravy!

Have a nice holiday! Be thankful, friends!

Ric Orlando Garlic Festival 2013 Chinese Condiment recipes

Make your own Asian-style goodies! Garlicky Asian condiments we all love!

Chile Garlic Sauce

This is the stuff we serve at both New Worlds with our fried calamari. We use it in our kitchen to finish sauces, ceviches, marinades, soups and–yes–right out of the jar!

6 ounces hot red chiles (e.g., cayenne, Fresnos, red cherries, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
6 cloves garlic, chopped
2 teaspoon salt
1 tablespoon sugar
4 tablespoons distilled white vinegar

Get fresh! This is insanely easy and insanely delicious! 

Simply grind this all up in your food processor or blender and store in a jar in the fridge. Use as you would jarred chile-garlic paste

Homemade Sri Racha

Non-fermented version
It is farmers' market season and the red chiles are popping! Grab 'em up and show the world that the Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this in Boston in 1982…it's been a long love affair!

12 oz red chiles (late September is a perfect time for red jalapeños!), roughly chopped
4 big cloves garlic, smashed
4 tablespoons brown sugar
¼ cup live cider vinegar
2-3 teaspoons salt
¼ cup water (or more)

Put everything in a food processor and grind to a coarse grind. (Don’t wash that processor bowl yet!) Scrape it out well and put in a non-reactive pot. Simmer for 5 minutes or so to dry it out a  bit.

Put it all back in the processor. Puree til smooth. Press through a strainer.

Store refrigerated in a glass jar.

Fermented Version.
Make recipe as above but do not strain.

Put in a sterile jar. Cover with wax paper held by a rubber band like a drum head.

Put on the counter or a safe place and leave for 24 hours. After one day, remove the wax paper. Stir and replace that drum head lid.

By the second day you should begin to see bubbles appearing in the mix and it will start to expand. That's ok. Repeat the stir and re-cover routine for 4 days. At the end of four days, puree and strain the fermented, scary-looking sauce. Put in a non-reactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Store refrigerated.


Szechuan Peanut Sauce

This is the stuff that makes those addictive cold noodles. It is easy to make and can be “heat” adjusted to your taste!

1 cup natural peanut butter (no corn syrup)
1/4 cup soy or tamari sauce
1/4 cup dark sesame oil
3 tablespoons rice vinegar
1-2 dry chile peppers (or 1-2 teaspoons crushed red pepper)
3 tablespoons chopped garlic
2 tablospoons fresh ginger, grated
1 1/2 teaspoons chile garlic sauce  
1 tablespoon hoisin sauce
2 tablespoon fresh lime juice
3/4 cup water

Process it all in the cuisinart until smooth. Use it cold on noodles, shrimp or veggies. To use hot, reheat gently. You can add some stock, coconut milk or pineapple juice to thin the hot sauce if you want.

Kung Pao Sauce

One of the most popular dishes in Chinese takeout is garlicky Kung Pao chicken. It is simple to make your own Kung Pao sauce and it works on veggies, noodles and rice too.

4 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons chile-garlic sauce
1 cup natural dark soy sauce
3 tablespoons brown sugar
½ cup rice vinegar
1 tablespoon water mixed with 1 tablespoon cornstarch
a few drops of neutral vegetable oil

In a wok or sauté pan coated lightly with oil over high heat, add garlic and ginger and sauté for 1 minute, just to soften. Add the sambal (chile-garlic sauce) and sauté into the garlic-ginger mix. Add soy sauce, sugar and rice vinegar. Bring to a boil and slowly whisk in the water-cornstarch slurry to thicken. Store in a glass jar and place in the fridge.






3 Day Jerk Pork!




Ric Orlando’s 3 Day Jerk Pork
            We will be serving this at Olanafest, Saturday, June 21st! Come try! 

            Jerk is a native Jamaican concoction.  It has been used for hundreds of years as a seasoning, tenderizer and preservative.   A good Jerk is like a sophisticated Teriyaki.  If you examine it that way, it becomes one of the best all purpose items in your fridge.
            Use the dense “mud” from the settled ingredients for some good deep heat and a real island jerk flavor.  Skim some of the liquid from the top and mix with a touch of pineapple juice for a mild but full flavored shrimp or snapper marinade.  Add some to prepared mayo and watch that turkey sandwich dance!
Serves 6 with leftovers
Ricter heat scale-  6-7, but variable according to your taste
1 6 lb fresh ham  or pork shoulder

DAY ONE: Brining
BRINE RECIPE
1 gallon water
¾ cup kosher salt
¼ cup molasses
¼ cup sugar
4 thyme sprigs
splash of hot sauce
1 small onion, peeled and sliced
2 tbs ground allspice
1 cinnamon stick
Dissolve all ingredients and pour over pork, ratio up as needed.
DAY TWO: Check your brine-see below…
DAY THREE: MArnated and cook
AM MARINADE / PM DINNER
3/4 cup minced white onions
4 tablespoons fresh thyme leaves
3/4 cup soy sauce
1 tablespoon + 1 tsp minced scotch bonnet peppers
            (for a milder family version, use just a bit of the flesh from the bottom of the pepper for flavor without  the intense heat. )
4 + 1 tablespoons ground allspice
teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon freshly ground black pepper
1 cup chopped scallions
1 cup molasses
8 ounces pineapple juice
1/4 cup sunflower or or mild vegetable oil

BRINE THE PORK
To brine the pork, mix up your brine and submerge the pork in it, making sure it is covered. Refrigerate for at least 24 hours or up to 3 days. If your pork is too big for your fridge, try this; line a small cooler with a plastic trash bag. Put the pork in the bag and cover with brine. Tie to close and cover with ice or ice packs. Cover the cooler and let brine away. Check the cooler periodically and add more ice to make sure pork remains at 40 degrees of lower.         
MAKE THE MARINADE and SAUCE
Coarsely grind  the onions, hot pepper, scallion, herbs and spices in a food processor. Use a rubber spatula to scrape it all out.  Place the ground mix with  the rest of the ingredients, except the oil and pork, in a saucepan with 2 cups water.   Bring to a boil and let the mixture simmer for 10 minutes, stirring well frequently.   Let cool. Reserve half for the sauce final cooking and the to the other half add the oil and use as marinade.
JERK THE PORK
For jerking the pork score the flesh with a sharp knife in a few places.  Rub the jerk “mud”  well into the pork.  Cover with plastic wrap and marinate in the refrigerator for 3 hours or overnight.  
COOK IT OFF! Preheat a grill or broiler.    Let the pork return to room temperature before grilling. Get out the reserved Jerk marinade
            Sear the pork all over over the hottest part of the grill or under the broiler, close to the heat source, caramelizing it well. Move to a pan, baste well with the jerk sauce and add enough water to the pan to come up about in inch. Close the foil up loosely.  Finish cooking slowly on a cooler part of the grill or, if broiling, turn the oven from broil to bake at 300 and finish slowly in the  oven for 1-2 hours or until fully cooked to 165 degrees or more.  Skim as much fat as you prefer and then add the remaiming jerk sauce to the pan juices, adding a little water of necessary to make a pourable, dark sauce.
Jerked food is better when cooked through slowly and thoroughly. 
When cook enough to handle, use two forks to somewhat shred the pork and served with pan juices.
 

Punkin Rice
Calabazas are big Caribbean pumpkins with a plae green skin and bright orange flesh.  They are similar to Hubbard squash---not too sweet but sweet enough to be an extremely versatile vegetable.
Because of their relatively high sugar and fiber content, they make a great foil for hot peppers. You will find calabaza soups, salads, cassaroles and sautes served with spicy dishes form the entire caribbean, Mexico and Central America.
If you cannot obtail Calabaza, try butternut, curry or hubbard squash, or good ol’ American pumpkin.

1/4       cup      butter 
2          teaspoons garlic,  minced
1/2       cup, Spanish onion, minced
1          scotch bonnet pepper, stemmed and minced
2          cups    coconut milk
1          tablespoon lime juice 
1          teaspoon         salt     
1          teaspoon         black pepper
1 1/2    teaspoons        ground allspice           
1          tablespoon freshly picked thyme leaves
1          cinnamon stick                       
2          cups    Calabaza, peeled and cut into 1/2 inch cubes
3          cups    water  
1 1/2    cups    long grain brown rice  

In a heavy pot or Dutch oven with a proper lid, melt the butter and sauté the garlic, onion, and scotch bonnets until they are soft and barley caramelized.  Add the lime juice and stir it in. Add the water and bring to a boil. Add the salt, pepper, allspice, thyme sprigs, and pumpkin.  Lower the heat and simmer, covered, for about 10 minutes minutes, stirring occasionally.  The pumpkin should be blanched but still raw in the center. 
Turn th heat up to high. Add the coconut milk, cinnamon stick and rice. Stir once and then leave it alone. Let the liquid return to a boil and then cover the pot, reduce the heat to low and let simmer for 40 minutes or until the rice is cooked and the liquid is absorbed.

Remove the cinnamon stick and flake out into a serving bowl with a butcher’s fork.
  
Mango Pepperpot
Serves 6 as a condiment
2 ripe mangoes
1 red onion, diced
2 scotch bonnet peppers, seeded or not and minced
1 tbls fresh thyme
1/4 cup lime juice
1 tsp salt

Toss and let stand at room temp for one hour before serving































Morning Breakfast Kale Smoothie

I will be at Mohonk Mountain House the Saturday September 14th for their annual Harvest Festival.
This year's featured local ingredient is Kale! I'll be cooking 5 recipes live in the Mountain house. Can't think of a better way to spend a September weekend than getting a great hike and swim in at Mohonk, then coming to my demo before dinner!
http://www.mohonk.com/cms/pressroom/hudsonvalleyharvest13.pdf
So, here is a tease!
Morning Kale Smoothie!
This is basic, vital,  delish and frankly, a great way to make that green kale easily processed.
You can use any choice of "milk" but in this one I prefer the sweetness of almond milk.

makes 1 big breakfast smoothie
1 cup roughly cleaned, destemmed and chopped kale (lacinato or Tuscan is best for this)
1 banana
1/2 cup chopped fresh fleshy fruit (apple, pear, peach, plum, canteloupe, honeydew)
1 cup almond milk (or milk of choice)
water if/as needed
generous squeeze of lemon or lime
Put everything except the water in the blender and whirl at medium speed for a minute. Whe it begns to puree turn up to high, adding a little water of needed.
Squeeze in the citrus juice and stir then drink!

 

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)
Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/
Central NY area in the US Foods Next Top Product contest!

They are very old school, much the same as my mother's–and her mother's–bready Neapolitan meatballs. Braise them in simple red sauce with pasta, make a sub with lots of mozz, slice them onto pizza or salad, served with tzatziki...the possibilities are endless!

(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)

Makes about 24 delectable eggplant balls

2 tablespoons salt
4 large eggplants , peeled, stem removed,  and cut into quarters lengthwise
2 cups panko bread crumbs or more if needed
2 eggs
1/2 cup  grated Pecorino romano cheese
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
2 tsp dry oregano
pinch crushed red pepper to taste
1/2 cup sunflower or other neutral flavoredvegetable oil.

Bring 8 quarts of water to a boil and add 4 tablespoons salt. Add the eggplants and boil until soft, about 10 minutes.

 Remove the eggplants from the water and drain well, pressing out all of the water.
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a stand mixer.
 Add all other ingredients and mix until the eggplant is broken down completely.
If the mixture is too wet, add a little more panko until it is tight enough to roll into meatballs.
Roll golf ball sized balls and pan fry in hot oil until golden all around.
Bake in a casserole dish smothered with your favorite red sauce, topped with four cheese mjix ( recipe below) or mozzarella.
Ric's 4 Cheese Mix
1/2 cup pecorino romano
1/2 cup crumble gorgonzola
1/2 cup smoked gouda, grated
1/2 cup fontinella or provolone, grated

Ric Orlando's Four Simple Farm to Table Recipes

-->
Simple Farm to Table Recipes
Timing the  Harvest in The Capital Region
Ric Orlando
New World Home Cooking

JUNE
STRAWBERRIES
Strawberry, Goat Cheese and Basil Bruschette
with Balsamic Vinegar and Cracked Pepper Dressing

Local strawberry season is one of those agricultural events that starts with a trickle, proceeds to a flood and then dries up almost overnight.
This recipe provides a good opportunity to use up those delicious berries that may be slightly bruised or imperfect.
There are three steps to follow. The balsamic syrup can be made in advance and reserved in a glass jar indefinitely.
Serves 6

For the Balsamic Syrup:
1 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
2 tablespoons turbinado or white sugar
In a non-reactive pot cook at a moderate simmer until reduced by half. Don’t let it get too thick as its density will double once it cools.
This makes extra balsamic syrup.

For the Bruschette:
One French baguette, sliced on a bias about ½ thick inot 24 slices
Grill or broil the slices of bread so it is still soft in  the center, but crisp on the outside. Reserve warm.

For the Salad:
3 cups ripe strawberries, hulled and cut in half lengthwise, not too small.
20 - 25 fresh basil leaves
8 ounces mild goat cheese
olive oil
fresh black pepper
        
Put strawberries in a salad bowl.
Tear or gently chop the basil into bite-size pieces.
Add the chopped basil to the strawberries. Drizzle with a little bit of olive oil and a generous cracking of black pepper and fold gently together.

Smear each bruschetta with goat cheese, spoon on a tablespoon or so of strawberry basil-mix. Drizzle with balsamic syrup and finish with a generous cracking of black pepper.

JULY
TOMATOES
LONG ISLAND BLUE WITH PUTTANESCA FRESCA SAUCE

Whether fresca really means cold or raw doesn't really matter. In this case we mean that is an uncooked sauce and the sound of the word cruda is ruda. Just toss this room temperature sauce with freshly cooked hot pasta for a luscious celebration of summer tomatoes! Or as in this case, spoon over seared bluefish and finish for 5 minutes in the oven.

This is a nice recipe for using the ends of sliced tomatoes or real delicious tomatoes that may have a crack or bruise. Just cut of the defective part and dice the rest.

4 cups coarsely diced ripe tomatoes
 2 large cloves garlic, minced to a puree
 5 minced anchovies
 1/4 cups capers with some juice
 1/4 cups kalamata, gaeta, oil cured black olives, coarsely chopped
 Generous grinding of black pepper
 1/4 cup extra virgin olive oil
 1/4 cups chopped parsley

Toss well and let stand at room temperature for one hour before mixing with hot pasta of your choice.

AUGUST
CORN
Corn Consomme

Fresh Corn Consomme with variations
One you have made my simple recipe for roasted corn “stock”,  making this lusciously summery corn based soup is a breeze! The following consommé is a clear broth, elegant, sophisticated and earthy at the same time. I have included several variations that utilize the accent of seafood and herbs to show juts how versatile corn stock is.

Roasted Corn Stock
8 ears of fresh corn in husk
one small onion
1 chipotle chile
1 clove garlic
3 sprigs of cilantro
1 sprig of basil
1 sprig of thyme

• roast corn in husk in 450 oven for 20-30 minutes
• when cool enough to handle shuck cleanly and then cut corn off cob. Reserve corn.
• put cobs in heavy pot with the rest of the ingredients and 12 cups of water or chicken stock
• bring to a rolling boil then simmer for 45 minutes
Cool & Strain & season



Serves 8
2 quarts roasted corn stock, strained well
2 cup fresh corn cut from the cob
½ cup red bell pepper, cut into fine brunoise
1 cup freshly cut chives or scallions
2 tablesppons fresh basil leaves, try spicy glige of you grew some this year
a few drops of hot sauce
salt to taste

Make sure all vegetables are room temperature.
Heat the broth until just simmering. Add a pinch of salt and hot sauce and taste.
You should taste sweet, salt and a pinch of tangy heat.
In four low profile bowls, divide the corn, peppers, scallions and basil leaves.
Gently ladle the hot broth into each bowl and serve piping hot.

Variation - Corn Consomme with Lobster
  • This strikes the perfect balance between luxury and sensibility---excellent flavor and beauty of lobster in a low fat and clean soup!  This makes an impressive starter for a formal dinner or can be a stunning lunch, served with a  bottle of Millbrook Chardonnay followed by a Spring Radish and Radish greens Salad with butter vinaigrette (Page --) .

Serves 8
Same as above plus-
2 I ½ pound lobsters
2 tablespoons fresh tarragon, roughly minced.
2 extra cups of corn stock

Boil the lobster at 7 minutes in heavily salted water.  Reove from water and plunge in ice water and cool the lobster
Remove all of the lobster meat .
Remove the shells and roast them as descrived in the lobster stock recipe on page --- Place the shells in a heavy pot and add the corn stock and the stems from the tarragon. Cook for 45 minutes over a medium simmer. Cool and stain well, pressing on the shells to extract all of the flavor.
Cut the tail meat into hearty cubes and, if possible, slice the claw meat in half lengthwise, preserving the shape if the claw. If not, just dice up the claw meat. Leave the knuckle meat whole.
If there is any roe or tomalley, spoon a small amount into the center of each bowl
Arrange the veggies again, topped by the lobster. Ladle on the hot broth and savor the aroma as well as the taste and texture.



SEPTEMBER
WATERMELON
Thai Watermelon Relish
Perfect BBQ food, your friends will bow to you!

4 Cups diced, seeded watermelon
2 cups sliced cucumbers
1 sliced red onion
1 peeled carrot, sliced paper thin, in halves
1/2 cup cider vinegar
1/2 cup sugar
¼ cup  Thai fish sauce
chopped peanuts (optional)
1 tbls crushed red pepper or 2 medium jalapeno sliced or 4 serranos slices
2 tbls mint
2 tbls cilantro
pinch of salt
pinch of pepper

Variation—Top with grilled or fried chicken, shrimp, pork or tofu!