Tag Archives: BBQ

Memorial Day Recipe Round-Up

IT WOULDN’T BE A BBQ WITHOUT BOOZE 

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat
Smokey Margarita {a la Tippling Bros.}

Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spritzy Sunday Morning Citrus Cocktail {non-alcoholic}

SNACK’EMS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata

Peppers Padron at Home
Rosemary, Truffle and Parmesan Chips or Fries
Spiced Sweet Potato Hummus
Union Square Bar Roasted Rosemary Nuts

SALADS 

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas
Red Chili-Lime Cornbread Muffins
Za’atar-Pecorino Toasted Crostini

FOR THE GRILL 

Bison, a Better Burger Worth Biting Into
Sesame Ginger Lime-Poached Cod
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Julia Child’s Chocolate Mousse
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Creole Roasted Corn-Tomato Salsa and Chips

Creole Roasted Corn-Tomato Salsa and Chips


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recipe goodness :: lime-red chili grilled swordfish

Lime-Red Chili Swordfish

Lime-Red Chili Swordfish

The beautiful thing about swordfish is the heartiness of the meat. It’s the perfect grilling fish for someone whose worried about their filet falling through the cracks. And it’s just begging to be topped with a heaping spoonful of some lovely fresh salsa you whipped up — like the smooth spicy tomatillo blend or the bright avocado & peach salsa. I like to marinate it with a little olive oil and the juice of a lime with some red chili and fresh cilantro {or parsley for cilantro haters} just to add a little love to the fish itself. And if you don’t have time for a salsa topper, the marinated fish alone will please a crowd.

 

Grilled Swordfish with Tomatillo Salsa

Grilled Swordfish with Tomatillo Salsa

Lime-Red Chili Grilled Swordfish

6-8oz fillet per person
1 lime, zested and juiced
Drizzle of olive oil
1/2 red chili chopped
2 sprigs cilantro or parsley chopped
Salt and pepper to taste

  1. Lay the swordfish in a small casserole dish with sides.
  2. Juice, zest, drizzle all the marinade ingredients over the top and turn each fillet to coat.
  3. Cover and let it all hang out in the fridge for as little as 15 minutes or 2-3 hours if you have the time.
  4. Heat a grill to medium heat and cook for 3-4 minutes. Flip and cook for an additional 3-4 or until the fish is cooked through.
  5. Serve as is or with a fresh tomatillo or avocado & peach salsa topper.

Swim with the Fiddies:
Introducing grilled blowfish
Julia Child’s Fillet of Sole Meuniere
Sesame Ginger Lime-Poached Cod
Spicy Balsamic and Fennel Fish Stew

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Labor Day Recipe Roundup

IT WOULDN’T BE A BBQ WITHOUT BOOZE 

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat
Smokey Margarita {a la Tippling Bros.}

Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spritzy Sunday Morning Citrus Cocktail {non-alcoholic}

SNACK’EMS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata

Peppers Padron at Home
Rosemary, Truffle and Parmesan Chips or Fries
Spiced Sweet Potato Hummus
Union Square Bar Roasted Rosemary Nuts

SALADS 

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas
Red Chili-Lime Cornbread Muffins
Za’atar-Pecorino Toasted Crostini

FOR THE GRILL 

Bison, a Better Burger Worth Biting Into
Sesame Ginger Lime-Poached Cod
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Julia Child’s Chocolate Mousse
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Creole Roasted Corn-Tomato Salsa and Chips

Creole Roasted Corn-Tomato Salsa and Chips


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recipe goodness :: grilled green garlic

Grilled Spring Garlic

Grilled Green Garlic

Springtime brings lots of treasures that are here for a blink of an eye and then gone from our flourishing greenmarkets. Ramps, strawberries, asparagus — just some of the items that get loaded into our resuable shopping bags as we lust over these edible signs of the outdoor dining season. One of my favorite flash finds is green garlic {also known as spring garlic or new garlic}. These long green shoots look a lot like scallions, but are the beginnings of the larger garlic bulb we have come to be more familiar with. When the farmers trim these stalks it makes way for those bulbs to continue growing throughout the season and brings us a mild sweet garlic treat as a bonus. My favorite thing to do is toss them with olive oil, salt and pepper and throw them on the high rack of the grill to slow roast for 10-15 minutes until perfectly tender. They are mild enough to be eaten on their own, but make a killer topping for crostini slathered in ricotta, grilled pizzas, a nice juicy steak or even eggs.

Grilled Green Garlic

1-2 bunches spring garlic
olive oil
salt & pepper

  1. Trim roots and dark green fiberous leaves from garlic stems and slice in half lengthwise.
  2. Toss with olive oil, salt and pepper to coat.
  3. Place on the top rack of the grill with the heat on low and roast until tender and starts to brown.
  4. Serve whole or dice into smaller pieces as a topping.

Green Goddess 
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw
Grilled Thyme-Cumin Vegetable Kabobs
How to Love a Radish
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing

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Memorial Day Recipe Round-Up

IT WOULDN’T BE A BBQ WITHOUT BOOZE 

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat
Smokey Margarita {a la Tippling Bros.}

Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spritzy Sunday Morning Citrus Cocktail {non-alcoholic}

SNACK’EMS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata

Peppers Padron at Home
Rosemary, Truffle and Parmesan Chips or Fries
Spiced Sweet Potato Hummus
Union Square Bar Roasted Rosemary Nuts

SALADS 

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas
Red Chili-Lime Cornbread Muffins
Za’atar-Pecorino Toasted Crostini

FOR THE GRILL 

Bison, a Better Burger Worth Biting Into
Sesame Ginger Lime-Poached Cod
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Julia Child’s Chocolate Mousse
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Creole Roasted Corn-Tomato Salsa and Chips

Creole Roasted Corn-Tomato Salsa and Chips


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recipe goodness :: introducing grilled blowfish

Marinated Blowfish

Marinated Blowfish

Flounder, Cod, Scallops — all usual suspects you would expect to see on an early summer grill. Sometimes it takes a little convincing to get out of the mainstream grill mentality, which is why I love shopping at the local greenmarket. The benefit of strolling stand to stand is that you have the opportunity to chat it up with the experts whose daily job it is to harvest and catch the very food you put on your plate. Last weekend my friendly fishmonger Warren from American Seafood convinced me that the thing to make that night was his freshly caught blowfish. Woah, aren’t those the second most poisonous vertebrates in the world? I thought Warren was my friend. In fact, the northern puffer that we catch locally is not toxic, unlike its blowfish counterparts swimming through asian waters. So fear not, this delectable catch is a catch!

With newly found finned friend in hand, I came home, tossed them in a bowl with a generous drizzle of olive oil, a squeeze of a lime and a few chopped scallions, leaving it all to marinate until dinner time. After a few minutes on the grill, we had ourselves a beautiful Spring supper that looked almost like a butterflied shrimp {they have a hard tail that stays on}, but was light and flaky like any good filet.

Grilled Blowfish

Grilled Blowfish

Grilled Blowfish

2 small blowfish per person.
Drizzle of olive oil
1 lime zested and juiced
salt and pepper to taste
Extra lime, olive oil and flaky salt for serving

  1. Toss everything in a casserole dish or bowl, coating the fish evenly and place in the fridge until ready to prepare (1-4 hours).
  2. Heat the grill to low and cook 4-5 minutes on either side, until flesh is no longer translucent and flakes easily from the bone.
  3. Drizzle with a bit of olive oil, a squeeze of lime and flaky salt.

Springtime Treats
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spinach, Strawberry & Halloumi Salad
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing

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recipe goodness :: how to love a radish {with sesame ginger lime-poached cod}

How to Love a Radish

The Radish is one of the most under-appreciated vegetables in my opinion. It’s often the last man standing on a veggie platter, the filler in the sad tasteless airplane salads or an ornament carved to serve no other purpose than to decorate a dinner plate.

But what’s not to love about a radish — it’s pink! it’s purple! it’s Chanel red! A radish has a great crunch that can add texture to any dish and has a peppery bite that makes this veg one of the more flavorful fresh ingredients that can completely change a recipe without a lot of fuss. And because it’s hearty, radishes can keep for at least a week if stored properly in an airtight container, so you use them up as time allows.

We are often at a loss of what to do with a radish, other than slice it up into a bowl of greens. Keep this recipe in your back pocket for a vibrant and quick Spring radish slaw that is not only good on its own, but can be the perfect accompaniment to a grilled steak, fish, pork chop or just about anything asking for a punch of flavor {also xoxo on tacos!}

Grilled Ginger Sesame Cod with Radish Slaw

Grilled Ginger Sesame Cod with Radish Slaw

Spring Radish Slaw {on Sesame Ginger Lime-Poached Cod}
Serves 2

6 radishes, thinly sliced
3 scallions, diced
small handful of flat-leaf parsley, chopped
1/2 lime, zested and juiced
sel gris or other coarse salt
pepper to taste

1 x 12-16oz cod filet
1 teaspoon ground ginger
1 teaspoon black sesame seeds
1 teaspoon regular sesame seeds
1/2 lime
olive oil for drizzling
sel gris or other coarse salt
pepper to taste

For the Slaw:

  1. Wash and thinly slice radishes, removing roots and stems. Thinly dice scallions halfway up the dark green stem, discarding the rest and the root. Roughly chop parsley and add everything to a small bowl.
  2. Add the zest and juice of half a lime, a general sprinkle of coarse salt and pepper and toss everything together with your hands, giving it a good squeeze. Set the bowl to the side or place in the fridge if you don’t plan to use it within ~30 minutes. Enjoy as a salad as is, or continue to cook your favorite grilled item and use as a fresh slaw topping.

For the Fish:

  1. Cut a large enough piece of foil to place your fish filet in the center and be able to bring the edges together to create a sealed pouch after prep.
  2. Place your filet in the center and lightly drizzle with olive oil and the juice of half a lime. Bring up the edges of foil slightly if needed to prevent juice for getting all over your counter. Season with salt and pepper.
  3. In a small bowl mix the ginger and sesame seeds and sprinkle over the fish to generously cover. Save any extra for another time.
  4. Bring the edges of the foil together and fold over creating a tight seal, which leaving enough room for air to circulate to poach the fish.
  5. Heat your grill to low and place the foil pouch either directly on the grill or on the rack above, allowing it to cook 10-15 minutes. Check when the timer is down that the fish is completely white — add additional time if needed.
  6. Top your filet with the radish slaw, sprinkle some flaky maldon salt across the top and enjoy!

Summer Grillin’ is Good:
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabobs

Creative Crowd-Pleasing BBQ’d Pizzas
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops 

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Recipe Inspiration: Take the Labor Out of Labor Day Grilling

Woo-wee, this summer has flown by. In the same way I love to start BBQ season off with a bang on Memorial Day, I think a proper summer send-off is essential come Labor Day. Here are a few last minute favorites if you’re looking to make the most of the long weekend, your Weber and cocktail shaker.

DRINKS {start the party out right}

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat

Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alc or a mixer!}

SNACK’EMS {your guests eat, while the grill heats}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

SALADS {beautiful and delicious}

Lime-Kissed Peach and Corn Summer Salad
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas {this is what I’ll be serving! So FUN}
Flaky Cheese Straws, As Easy As Being Barefoot
Red Chili-Lime Cornbread Muffins

FOR THE GRILL {that’s what it’s all about}

Bison, a Better Burger Worth Biting Into
Lemon Herb Roasted Chicken
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

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recipe goodness :: some like it HOT pollo alla diavola

Chilling Out in the Garlic-Pepper Marinade

It’s HOT HOT HOT out!  And while some may like to hunker down in their A/C-chilled apartments or seek refuge in the comfort of a restaurant where someone else slaves over a hot stove, I like to turn up the heat by firing up the grill and making one of the best pollo alla diavola recipes I have ever had. It takes a little time and effort {which can all be done comfortably while your window unit pumps out cold air} — but by putting in the time and TLC to brine and marinate, you will get the most juicy, flavor-packed chicken you can ask for. So stock your fridge with a few cold ones, and get to work!

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Pollo Alla Diavola

Recipe Courtesy of ASacasa
Serves: 2 hungry lads or 4 peckish birds

Pollo alla diavola is traditionally grilled over wood embers, but the chicken may also be grilled over a charcoal or gas fire, or broiled in an oven.

Herb Vinegar Marinade

  • ½ cup white wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 1 tablespoon dried rosemary
  • ½ cup extra-virgin olive oil (add later)

Chicken and Brine

  • 4 medium garlic cloves
  • 3 bay leaves, crumbled
  • 3 to 3 ½-pound chicken
  • 1 cup kosher salt
  • 4 quarts cold water (16 cups)

Garlic-Pepper Oil

  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 4 teaspoons freshly ground black pepper
  • 6 teaspoons piment d’ Espelette or Aleppo pepper, or 4 teaspoons red pepper flakes
  • 1 teaspoon kosher salt
  • ½ cup olive oil
Directions:
  1. In a small jar, combine the white wine vinegar with the dried oregano, sage and rosemary. Cover and let stand at room temperature for 2 days {Standing optional, but can be made ahead and chilled for 2 weeks.}
  2. Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part.
  3. Combine garlic heads, bay leaves, and salt in quart-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 4 quarts cold water until salt is dissolved. Immerse chicken in brine for about 2 hours.
  4. Take out the chickens and allow to dry. Strain the herb-infused vinegar into a small bowl and stir in the olive oil. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
  5. Heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.
  6. Oven Option: Preheat the oven to 425°.: Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 45 minutes. Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
  7. Grill Option: Cook skin side up, basting and flipping half-way through, but be careful not to catch the grill on fire with the oils, which could overcook the outside of the chicken before the inside is done. Cook approximately 20 minutes on the BBQ or until internal temp is 165°.

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Recipe Inspiration: Happy 4th of July!

Well we all know how I feel about BBQs — any excuse to play with food and fire is a good time to me. It’s easy to throw a few burgers on the grill and crack a few cold ones, but there is no reason you can’t jazz up a 4th of July BBQ and still keep it easy and relaxed. Here are a few of my favorite recipes — I hope this inspires some BBQ fireworks.

DRINKS {start the party out right}

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat

Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alc or a mixer!}

SNACK’EMS {your guests eat, while the grill heats}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

SALADS {beautiful and delicious}

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas {this is what I’ll be serving! So FUN}
Flaky Cheese Straws, As Easy As Being Barefoot
Red Chili-Lime Cornbread Muffins

FOR THE GRILL {that’s what it’s all about}

Bison, a Better Burger Worth Biting Into
Lemon Herb Roasted Chicken
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

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recipe goodness :: the ultimate summer slaw

The ultimate slaw

The ultimate slaw

Creamy cole slaw {you know, the kind you see at delis} is a dish that sneaks its way into one too many BBQs. It’s soggy. It’s flat. It’s so easy to improve on. The thing about cabbage is you can feed A LOT of people with one shredded head and very cheaply too. So if you get a little creative, you can actually create a spectacular side on a budget. I love using red cabbage — it’s purple for pete’s sake and you can’t get much cooler than that! I also love using thinly sliced radishes for a peppery bite and running a few carrots through the food processor sideways so you get thin rectangles and not just shredded carrots. So much color, so many textures and a mix of crunchy, vibrant, flavorful goodness. Two important notes: 1) I highly recommend making this with a food processor — it comes together in a matter of minutes with all the chopping that needs to be done; and 2) make this 24 hours in advance if you can — it softens the cabbage a bit and really lets the flavors come together. Plus it’s one less thing you have to worry about on party day.

The Ultimate Summer Slaw

1 cup mayo
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
2-3 jalapenos or red chilies
1 head of red cabbage, chopped thinly
1 bunch of radishes, sliced
2 carrots, quartered then sliced lengthwise
Salt and pepper to taste

  1. Combine all ingredients except cabbage, radishes and carrots in a food processor or blender and blend until smooth. Set aside.
  2. Shred cabbage in food processor by cutting the head into quarters and feeding through the tube using the shredding attachment. Add to a very large bowl.
  3. Wash radishes and remove tops and roots. Feed through food processor tube using the slicing attachment to get 1/8-inch thick slices. Add to the cabbage in the bowl.
  4. Peel and remove tops of carrots. Depending on length of carrots, cut the length into thirds or quarters so you get 2 inch long pieces. Feed through the food processor tube horizontally with the slicing attachment so you get 2-inch long rectangular slices. Add to the cabbage and radishes.
  5. Pour mixture from step 1 over the top and mix thoroughly. Salt and pepper to taste.
  6. Add to large zip lock bags or cover the bowl and let chill out in the fridge for 24 hours if you can to really get a great mix of flavors.

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Do This! Edible’s Eat Drink Local Week Kicks off this Saturday

Eat Drink Local Week 2011

Local. Local. Local. We at 8.ate@eight and Freshocracy think Local is where it’s at. Not only are there amazing foods being harvested within 250 miles of NYC, but there are amazing people doing things with this food {and drink}. This is one of my favorite weeks in the city each year — everything from local oysters to local brews are being showcased in a series of seriously summery shindigs. So clear your calendar and devour all the goodness coming our way from Edible’s Eat Drink Local Week!

Saturday June 18th — Festival of 7 Ingredients

Those are seven stellar spring foods–in this case strawberries; peas; chives and green garlic; rhubarb; lamb, oysters and yogurt–produced or farmed or fished locally. Each has delicious stories to tell, and to jump start Eat Drink Local Week Edible Manhattan is hosting a festival and tasting (oyster stew! green garlic and chive quesadillas! spicy lamb salad with pea greens!) and includes wine from Wolffer Estate in Long Island and beer from Kelso of Brooklyn.

When: Saturday 6/18 6 to 9pm
Where: OpenHouse Gallery in SoHo at 201 Mulberry Street
Tickets: $25  HERE

Wednesday June 22th — Taste of Greenmarket

The benefit of all benefits to raise money for the Greenmarket Youth Education Project. Just check out this incredible lists of chefs:

Michael Anthony of Gramercy Tavern
Dan Barber of Blue Hill & Blue Hill at Stone Barns
April Bloomfield of The Spotted PigThe Breslin & The John Dory Oyster Bar
Marco Canora of Hearth & Terroir
Mary Cleaver of The Green Table & The Cleaver Company
Marc Forgione of Marc Forgione
Alex Guarnaschelli of Butter
Kurt Gutenbrunner of Cafe KristallCafe SabarskyBlaue Gans & Wallsé 
Rick Hickman of The Green Table & The Cleaver Company
Lauren Hirschberg of Craftbar
Peter Hoffman of Savoy & Back Forty
Patti Jackson of I Trulli
Gabriel Kreuther of The Modern
Bret Macris of Rose Water
James Meehan of PDT
Marc Meyer of CookshopFive Points, & Hundred Acres
Marco A. Moreira of Tocqueville Restaurant
Deborah Racicot of Gotham Bar and Grill
Julie Reiner of Clover Club & Lani Kai
Aaron Sanchez of Centrico
Justin Smillie of Il Buco
Bill Telepan of Telepan
Karl Franz Williams of 67 Orange Street
Galen Zamarra of Mas (farmhouse) & Mas (la grillade)

When: Saturday 6/18 6 to 9pm
Where: Studio 450 450 West 31st Street, New York, NY
Tickets: $225 General Admission 7 to 10 PM; $350 VIP Tasting 6 to 10 PM Purchase tickets

June 26th — Beer and BBQ

Beer and barbecue at Townline BBQ in Sagaponack to kick off Eat Drink Local on the East End. Look for all seven ingredients, including a roasted lamb with yogurt and chives, smoked oysters, plenty of peas and strawberry-rhubarb something.

When: Sunday 6/26
Where: Townline BBQ in Sagaponack
RSVP: call Townline, 631.537.2271, or buy your tickets here.

JUNE 29 — Meet Your Maker

“Meet Your Maker”: a local food and drink artisan tour at the Brooklyn Brewery. In celebration of Edible’s Eat Drink Local Week Edible is teaming up with The Brooklyn Brewery, Blue Bottle, Brooklyn Winery and Mast Brothers Chocolate for a night local food tours and beers.  $15 gets you a tour of one of four businesses and a gathering at the Brewery for beers afterwards.

Where: The Brooklyn Brewery, 79 N 11th St, Brooklyn
When: Wednesday June 29th, 6 to 9pm
Tickets:
Reserve your space here.

JUNE 29 — Strawberry Social

The Strawberry Social: to raise funds for Food Systems Network NYC at La Plaza Cultural Community Garden.

Where: La Plaza Cultural Community Garden; 9th St. and Avenue C
Tickets:
 $50 Reserve your space here.

JUNE 30 — Oyster and Beer Party

A Long Island oyster and beer party to end Eat Drink Local, at Jimmy’s No. 43. This all-you-can-eat event will offer up precious Blue Points along with “Naked Cowboy Oysters,” wild-harvested bivalves named after the infamous Naked Cowboy himself (heads up, word is he will be making an appearance).  Craft beer and wine (sourced from the East End of Long Island) will be available for purchase.  Featured beer will include Greenport’s Duck Porter, and wines will be from the Paumanock region vineyards.  Notable shuckers will attempt to dethrone Jimmy’s No. 43 champ, Eddie “Oysters,” winner of the 2010 NYC Food Film Festival’s Great New York City Shuck and Suck.

Where: Jimmy’s No. 43
When: Thursday, June 30; 5 to 10pm
Tickets: $35 Get your tickers here!

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Memorial Day Menu

Proud to be and American

The forecast is 75 and sunny — do I need to knock on wood? I hope everyone is gearing up for a fun Memorial Day weekend. It’s one of my favorite holidays because it kicks off everything good about Summer — outdoor grilling, cold beers and late night BBQ parties. Every year I host a little rooftop shindig for friends — sometimes it’s all about the slow-roasted ribs, but this year I think I’m doing BBQ’d pizzas. They are so easy and great to do when you’re hosting a lot of people. Just line up the ingredients and let people get creative. This is also less work for the party host, leaving more time for sipping suds. Here are some of my favorite BBQ menu items — I hope this inspires some great backyard bashes. Happy Memorial Day!

DRINKS {start the party out right}

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}

Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat

Stand-Out Spanish Sangria

SNACK’EMS {your guests eat, while the grill heats}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

SALADS {beautiful and delicious}

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas {this is what I’ll be serving! So FUN}
Flaky Cheese Straws, As Easy As Being Barefoot
Red Chili-Lime Cornbread Muffins

FOR THE GRILL {that’s what it’s all about}

Bison, a Better Burger Worth Biting Into
Lemon Herb Roasted Chicken
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups
 {bottom of post}
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Grilled Pizzas

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recipe goodness :: celebrate with stand-out spanish sangria

Sangria "Fruit Punch"

I made this recipe for an 8.ate@eight dinner party and the pitcher was emptied before I could get the ice cubes out of the tray.  Ok thirsty party people, I guess we don’t need ice. I take that to be a sign of an outstanding concoction.  And since Memorial Day is this weekend {one of my favorite holidays since it signifies the start of BBQ season} I wanted to share this stand-out sangria recipe — very easy to throw together and nice to have something done ahead of time for a party! This is one of the best sangria recipes I’ve made, if I do say so myself.

Spanish Sangria!

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving. Ole!

And something to go with that glass of good grouse:
Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

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Detroit’s Slows Bar-B-Q is Quickly Becoming a Motor City Beacon

Detroit's Slows Bar-B-Q

Despite being a city that has largely fallen to corruption, been abandoned and left for broke, there seems to be a lot of positive attention on Detroit these days – TV shows, Oscar nominated movies, NY Times articles, documentaries. Regardless of these outside influences, Detroiters remain proud of and hopeful for the Motor City on their own. When some small gem succeeds against all odds, the buzz spreads quickly drawing crowds that give the establishment a feeling of being part of a more populous metropolis.

So when the NY Times wrote a piece on Slows Bar-B-Q, I figured it was time to pay a visit to this Motown miracle while I was home for Thanksgiving. Despite being a Monday night, the tables were full and the projected wait exceeded 20 minutes. To pass the time, we grabbed a craft beer from a selection of about 20 local and national artisanal brews and perused the menu. I was happy to learn that all the meat is sourced from Niman Ranch, a network of family farms that raises its livestock sustainably, using all-vegetarian feeds and no antibiotics and added hormones.

Slows Pulled Pork Sandwich "The Reason"

After we finally got a table, we ordered several items from the menu to sample a little bit of everything. By far the best thing we ate was “The Reason” – Niman Ranch pork butt, smoked slow and pulled, bathed in Slows sauce and topped with a signature crispy and slightly spicy coleslaw, thin dill pickle strips, and served between two thick slices of Texas toast. With a selection of Slows sauces on the table, we were able to adjust the flavor of everything we ordered to our liking – spicy, sweet, apple-based, mustard-based, and even a seasonal sauce. I would also highly suggest the mac ‘n cheese – an item that is a perfect companion to any good BBQ, Slows uses jumbo macaroni shells and a generous amount of gooey, melty cheese to make each bite truly rewarding.

Slows Bar-B-Q Sauce Selection

 

The Skim: If you happen to be in Detroit and are looking for a Reason to appreciate this once-thriving city, be sure to add Slows Bar-B-Q to your list of memorable Motown stops. The Detroit renewal may be slow coming, but it’s through establishments such as this that will continue to inspire growth and polish the city’s tarnished image. While you may be tempted to order their smoked, dry rubbed ribs, take my recommendation and go for the juicy, flavorful pulled pork sammie – it’s named such for good Reason.

Map: 2138 Michigan Avenue
Reservations: Not Taken

Phone: 313.962.9828

Craving BBQ?:
18 Favorite Meat Dishes For Men & Barbeque Heaven @Fette Sau
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
recipe goodness :: red chili-lime cornbread muffins

8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau

How To Cook Meat for Your Man

A few weeks ago I went to this amazingly wacky collectors exhibit in Brooklyn — a range of collections from hotel ashtrays to museum dust {???}. As I made my way around the room of oddities, I stumbled upon one table that did catch my interest. A collection of meat recipe booklets from the June Cleaver days: “Meats for Men”, “There’s Always Time to Cook Meat”, “Meat Recipes You’ll Talk About” were just some of my favorites. All published by various national livestock and meat boards of one nature or another, these booklets are full of hints on how to cook stews fit for a king or manage your meat over the course of the week — good nutrition calls for meat at least once a day, after all. With all this insightful inspiration, I was craving some good honest meat {wouldn’t you?}. Luckily NYC’s #1 rated BBQ joint, Fette Sau, was conveniently located right across the street from all this nonsense. Some pulled pork and a cold draft was in order!

First up, one of their many craft beers poured from the clever cleaver taps — one too many brews and an ornery attitude could get you in serious trouble!

Craft Beer Taps @FetteSau

And this is why you get a beer first. A long line of pork patrons eagerly away their moment to order. Hey ladies, notice how many men are here??? Don’t worry, the line goes reasonably fast, but why not share a cold one and a conversation while you wait.

Fette Sau Patrons

And while you queue up and converse, you can get inspired by the meat wall — a brilliant dissection of piggy cuts that any meat-loving man or woman should know!

Fette Sau Meat Wall

But what we really care about is das menu. The glorious list of smoked meats, waiting for you to step up and order by the pound. Black Angus Pastrami, Berkshire St. Louis Pork Ribs, Pulled Pork Shoulder, Berkshire Spicy Pork Sausage and more, served with a side of Coleslaw, Guss’ Kosher Pickles, Burnt End Baked Beans, among other goodies. The best part about this place — order a sample of everything and anything you want as it all gets dished on a big ‘ole tray with wet naps and some buns. Fette Sau’s BBQ is dry rubbed and smoked with a blend of Red and White Oak, Maple, Beach and Cherry. And while no sauces are applied during cooking, a selection of sauces awaits you at the communal picnic table seating, so you can play around with flavors and get creative stacking and gnawing at your order if you choose. The premium selection of organic, small-farm heritage meat is juicy with a prevalent smokey flavor that permeates the entire cut and decisively reminds you that this is not just another BBQ joint serving sticky sauced ribs. No, this is the #1 rated BBQ destination in all of NYC, and I can see why.

A Little of This, A Little of That

The Skim: If you’re looking to put a little meat on the bone, or a place to take your man so he can eat like a king, then Fette Sau is a must. The beauty of this high quality BBQ joint is it’s small cozy feel. With a tray of smoked goodness and a ball jar of suds you can settle in to stare longingly into the electronic fireplace with your king of the castle.

Map: 354 Metropolitan Ave, Brooklyn
Reservations: Not Taken
Phone: 718-963-3404


8.ate@eight Favor8
Seal of Approval

Stick it To My Ribs:
Le Grand Fooding ‘Twas A Grand Yummy Evening
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
recipe goodness :: red chili-lime cornbread muffins
NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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Le Grand Fooding ‘Twas A Grand Yummy Evening

Foodies, NY-ers and SF-loyalists alike made their way to MoMA PS1 in Long Island City on Friday, for what was to be a food face-off of epic proportions {all in the name of charity of course}. After David Chang, of the Momofuku empire, dropped a comment that “fuckin’ every restaurant in San Francisco is just serving figs on a plate with nothing on it. Do something with your food,” San Francisco-based chefs packed their knives and headed east to prove otherwise.

Le Grand Fooding

As a 3-block long line of eager eaters made their way through the entrance, they were handed four tickets good for a glass of Veuve, Cotes du Rhone red wine and two Belvedere Vodka cocktails concocted by drink masters, Jim Meehan of Please Don’t Tell {NYC} and Erick Castro from Rickhouse {SF} to enjoy alongside a selection of tastings prepared by notable chefs themselves under nothing more than pop up tents and the stars.

As far as the cocktails go, Jim Meehan won this face-off hands down. Using the new line of Belvedere Citrus, he shook up what he called the Park Side Fizz, a blend of Vodka, Orgeat {a sweet syrup made from almonds, sugar and orange- flower water}, Lemon, Fresh Mint and Soda. It was refreshing, not too sweet and went down all too easily, as I painfully discovered the next morning.

Park Side Fizz, Jim Meehan, Please Don't Tell

With drinks in hand we patiently lined up to try as many of the food stations as we could. With a large crowd and real-time food prep, some of the lines were longer than ideal, but this made a winning dish that much more of a satisfying bite. Here’s the scoop…

Le Grand Fooding @ MoMA PS1

Laurence Jossel, Nopa {SF} — Grilled Pork Shoulder Loin {aka Country Rib} with Early Girl Tomato Jam on Toast won my vote for Best Dish of the Evening!! Marinated for 4 hours, then slowly grilled for 35 minutes, this pork was full of flavor and tender on its own, but the sensory scales were quickly tipped by the most amazingly sweet, vinegary tomato jam that had hints of ginger and lovingly topped the stack of crostini and pork. I loved this dish so much I waited in line three times and am strongly considering booking a flight to SF to pay homage to a man who could create such a delicacy.

“I feel like I’m gonna go hug them for making something so delicious” — overheard @ Le Grand Fooding

Grilling Up Some Pork Shoulder, Nopa

Nopa Tomato Jam and a Classic T-Shirt

Best Dish of the Night: Grilled Pork Shoulder with Tomato Jam, Nopa

David Sclarow, Pizza Moto {Brooklyn} — Grilled Pizza with Ricotta, Mozzarella, Parmesan, Lemon, Sea Salt and Basil. So simple, but with that list of fresh ingredients it was well worth the wait, especially since they were pairing it with a glass of generously poured red wine.

David Sclarow of Pizza Moto

Pizza Prep

David Chang, má pêche {NY} — Bodega Granola. A play on yogurt granola cups sold at corner delis, the bodega granola walks a fine line between sweet and savory, constructed from walnut granola topped with beet reduction tapioca, goat cheese foam, beet chips and greens.

Bodega Granola, ma peche

Mario Carbone & Rich Torrisi, Torrisi {NY} — Pickle Salad New Yorkese. This was one of the most unique dishes of the evening, with a nod to traditional deli items, the salad of cucumber and pickle slices was topped with corned lambs tongue and dressed with a a mustard-red vinegar dressing. Probably not the first thing I would normally order, but somehow it just worked.

Pickle Salad New Yorkese, Torrisi

The word on the street is the Tennessee-style fried chicken by Robert Newton, Seersucker {NY} was outstanding, but I didn’t wait in the hour-long line to confirm for myself. I’m guessing the wait confirms it though.

All in all, a great evening that raised a lot of money for Action Against Hunger, brought more awareness to a number of all ready notable chefs and restaurants and provided a great venue for social noshing and imbibing under the lights of New York.

Le Grand Foodies

Looking for More to DO!?:
Do This!: First Ever Puglia Wine Week
Do This!: EAT DRINK LOCAL week
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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Filed under Do This!, NYC Best, SF Best, Travel Bite

A+ 8.ate@eight Back to School Nite

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Apologies for my absence for a few days, but I have been busy shopping and chopping for what was the last 8.ate@eight supper club of the outdoor season. You wouldn’t think preparing “cafeteria” food would be such a distraction, but when you’re hand selecting figs and prosciutto from Italy for your pizza, catching red snapper off the east coast for your tacos, hunting bison out west for your mini sliders and hand frying potatoes for your truffle-rosemary chips, then there isn’t much time for blogging. Well maybe I wasn’t actually doing all of those things {except the hand frying – look out Frito Lay!} but the menu is accurate. As several friends had kids heading back to school, I thought it would be fun to relive the nostalgia of new sneakers, trapper keepers and the best of school cafeterias — only better! Here’s the full report card…

The Syllabus:

Starter
3 Grilled Pizzettes:
{1} Arugula, Fig & Proscuitto w/ Grated Parmesan Cheese
{2} Greek Olive Tapenade, Pickled Red Onion & Feta w/ Lemon Olive Oil
{3} Spicy Italian Sausage, Roasted Fennel & Fresh Mozzarella
w/ Grandma’s Sauce & Fresh Rooftop Basil

Mini Lime-Chili Red Snapper Tacos
w/ “Fruit Punch” Sangria

Salad
Roasted Corn & Vegetable Medley w/ Chipotle Bacon & Queso Fresco
w/ Bodegas Valdesil Godello Valdeorras Val de Sil Montenovo (Spain)

Entrée
Mini Bison Sliders w/ Buffalo Mozzarella and Olive Tapenade
Homemade Truffle Rosemary Parmesan Chips
w/ “P.S.” Local 2 Brooklyn Dark Ale

Dessert
Coconut “Twinkies” w/ Lemon Curd Filling
w/ Kahlua-Rum Chocolate “Milk”

It was just like showing up to a new classroom — some old friends and some new faces to get to know. This is why I started 8.ate@eight and what I love about my table. People can come together to enjoy good food and drink and easily fall into conversation with an unfamiliar group.

Pablo is the Principal at his own school he started -- how awesome is that!

As the 8.ate@eight-ers filed in, I was busy at work grilling pizzas on the BBQ. Not an entirely new concept, but a new twist on school lunch favorite — wasn’t pizza day a must?! With dough and toppings on hand, I grilled up three different versions: an Arugula, Fig & Proscuitto w/ Grated Parmesan Cheese Pizza, a Greek Olive Tapenade, Pickled Red Onion & Feta w/ Lemon Olive Oil Pie and a crowd-pleasing favorite, Spicy Italian Sausage, Roasted Fennel & Fresh Mozzarella w/ Grandma’s Sauce & Fresh Rooftop Basil.

Fresh Figs

Served alongside the pizza were some Red Snapper Tacos with a Lime-Chili Marinade and Avocado Sauce. I’m pretty sure the lunch ladies didn’t fill our shells with anything better than greasy ground beef, but I wanted to keep it light. Both of the appetizers were served with an adult version of fruit punch: sangria! With a winning combination of spanish vino, brandy, triple sec and lemonade, I soaked a combination of lemon, lime, orange slices and cherries overnight and topped each cup off with a little club soda — every party is better with bubbles!

Red Snapper Tacos

Sangria "Fruit Punch"

Probably the least eaten items on those styrofoam trays were the vegetable medleys and fruit cup cocktails, so I decided to do a combination of both with a modified version of my friend Nora’s delicious corn salad. There are several things that are great about this salad and its a recipe for success that I have written about before: sweet, spicy, citrusy, savory and salty. I roasted several ears of sweet jersey corn, removing the kernels and adding to a combination of grapes {strange, but sweet and amazing}, red bell peppers {peppery and colorful}, red chilis {that subtle spicy kick that I love}, cilantro {a polarizing ingredient for many, but even I converted a hater at the table}, scallions and lime. So that’s the regular combination, but I also decided this salad would do well with a few bits of chipotle bacon crumbled on top with some queso fresco — if only school veggies were always this good.

Roasted Corn & Vegetable Medley

Roasted Corn Salad

It’s not only important to eat your veggies, but a good healthy protein also tops the food pyramid. I keep speaking the praises of bison to anyone who will listen {recipe here}, so I thought if I put them in slider form I could win the hearts of my table too. So let’s reiterate some important facts — please take notes.

Bison tastes very similar to beef, but is slightly richer, so I complemented that flavor with a spread of salty olive tapenade on the mini buns and melted some creamy buffalo mozzarella on top for a better take on a kiddie craving.

Mini Bison Sliders

And just like PB&J is a match made in heaven, so are burgers and chips. So I carried out the dutch oven, a few pounds of potatoes and got to work slicing, rinsing, drying and frying the makings of my Homemade Truffle, Rosemary Parmesan Chips. A lot of work, but there is something very satisfying about putting Frito Lay to shame from your own kitchen {recipe to follow}.

Toss in corn starch to remove moisture and create crispier results

Toss in 375 degree oil 4-5 minutes until golden blond

Strain and Season with Fresh Rosemary and Truffle Salt

Season with Rosemary, Truffle Salt, Parmesan Cheese and Try Not to Eat Too Many

While everyone settled in for the Ferris Bueller classic, Naerim also made a guest appearance and served her Coconut “Twinkie” with Lemon Curd filling and I blended up some Kahlua-Rum Chocolate “Milk” just in case  everyone didn’t have enough to drink.

Coconut "Twinkies" with Lemon Curd

As usual, we cleared the plates, handed out some blankets as the night started to cool and fired up the projector for our guest visitor: Ed Rooney. No better end to another memorable 8.ate@eight supper club.

Ed Rooney Was Our Guest Visitor

Thanks!

Thanks to Naerim again for all the help serving drinks and food and ending the evening with a great new take on an old lunchbox treat! Thanks to Kristin for snapping some pics while I was manning the grill. And I of course want to thank everyone who grabbed a seat at the table — it was lovely to have you all!

I’m ruminating on some future indoor events for the fall and winter, so stay tuned. If you aren’t on the dinner distribution list, email me at 8ateateight@gmail.com to be added. See you at the table!

Recipe Goodness:

Homemade Rosemary, Truffle and Parmesan Chips or Fries

Prep Time: 1 Hour | Cook Time: 20-30 Minutes
Serves 4

2 1/2 # russet potatoes  (about 4 large)
3 QT. peanut or canola oil

Peel and cut potatoes into either long sticks or 1/2-inch thick circles for fries or use a mandolin to thinly slice flat or waffle cut circles {using the waffle blade} for chips. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.

Pour off water,spread potatoes onto towels, and thoroughly dry {important for crispiness}. Transfer to large bowl and toss with cornstarch until evenly coated. Transfer to wire rack set on rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.

Meanwhile, in large, heavy bottomed dutch oven, fitted w/clip-on candy thermometer, heat oil to 325.  Add half of potatoes a handful at a time and increase heat to high.  Fry, shirring with mesh spider until potatoes start to turn from white to blond, 4-5 min.(oil temp will drop). Transfer fries to paper towels to absorb oil and cool. Return oil to 325 and repeat with rest of potatoes. Let potatoes cool.

Heat oil to 375. Add half of fries or chips, a handful at a time, and fry until golden brown, 2-3 min. Transfer to paper towels & repeat with remaining fries. Season immediately with chopped rosemary, truffle salt and shaved parmesan.

Read About Past 8.ate@eight Events:
8.ate@eight Went Whole Hog and Hog Wild @ the Big Southern BBQ
Who Cut the Cheese Didn’t Stink!
Silencing of the Spring Lambs was Lambtastic!

What are you still doing here? It’s over. Go home.

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recipe goodness :: lemon herb roasted chicken

Lemon Herb Roasted Chicken

Want to make your own version of RoliRoti’s ridiculously good rotisserie chicken at home? You don’t need a truck and you don’t need a rotisserie to make a deliciously herby and juicy chicken from the comfort of your own home — with or without a BBQ! It’s one of the simplest things you can throw together for a mid-week meal or for a crowd and with a few herbs you’ll take an ordinary chicken to a new level.

As a health conscious society, we tend to reach for the boneless, skinless chicken breasts when rolling down the poultry section at the grocery store, but having the skin on and bones in helps retain moisture and adds to the flavor more than you would think. Even if you want a leaner meal, try this recipe with the skin on while you cook and remove the skin later if you prefer — just see how much juicier your dinner is!

Lemon Herb Roasted Chicken

Prep Time: 3 Minutes | Cook Time: 25-30 Minutes
Serves 4

Preheat Oven 425° or BBQ @ Medium Heat

4 bone-in, skin-on chicken breasts
1/2 lemon
1 bunch fresh thyme
1 small bunch fresh rosemary
1 small bunch fresh sage
olive oil for drizzling
salt and pepper to taste

Place chicken breasts on a cooking sheet. Feel with your finger for an opening in the skin and gently run your index finger between the skin and the breast meat to separate the skin partially {but not removed} in order to create a “pocket” for your herbs. Insert 2-3 small sprigs of thyme, 1 sprig of rosemary and 2-3 leaves of sage between the breast meat and the skin in the “pocket” you just created. This will both flavor the chicken, secure your herbs and look pretty through cooked, translucent skin when done cooking.

Generously sprinkle each breast with coarse kosher salt and fresh ground pepper {this will help crisp the skin and will cook off on the grill, so don’t be afraid to be liberal}. Squeeze the juice of half a lemon and lightly drizzle olive oil over the chicken.

Oven Cooking: Put tray in oven skin-side up for 15 minutes. Flip each breast over and rotate tray 180 degrees to ensure even cooking and cook for another 10-15 minutes.

BBQ Cooking: Place chicken breasts on medium hot grill skin-side up for 5 minutes. Continue cooking, flipping chicken every 5 minutes for a total of 25-30 minutes.

NOTE: Size of chicken, oven and grill temperatures often vary. 25-30 minutes is an approximation of cooking time, but with chicken you want to make sure meat is not pink to ensure doneness. Make a small cut in the thickest part of your breast meat to make sure juices are running clear and meat is white, not pink. Extend cooking time if necessary.

Lemon Herb Roasted Chicken

I Feel Like Chicken Tonight! Chicken Tonight!:
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
Roasted Chicken Salad w/ Dried Cranberries & Sunflower Seeds
Spinach, Strawberry & Halloumi Salad
Gourmet Grilled White Truffle Corn

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SF Best: RoliRoti Rolls Out Revolutionary Rotisserie

RoliRoti Sets Up

At first RoliRoti may sound like the name of an Indian restaurant, but in fact it’s a food truck rolling out gourmet rotisserie recipes originating from the Swiss Alps and taking the Bay Area by storm. Rotisseur Thomas Odermatt, the son of a Swiss “Metzgermeister,” or Master Butcher, grew up in the family’s Swiss butcher shop before moving to Berkley to pursue an education in organic farming. Serving only sustainably-farmed meats and organic produce, Thomas learned the importance of premium cuts from his father and perfect preparation with a secret spice rub from his mother, bringing a crowd-pleasing culinary combination to the local San Francisco market.

…and to my brother’s wedding rehearsal dinner. Normally to get a bite of RoliRoti you would have to queue up in a long line of hungry Ferry Plaza Farmer’s Market foodies on Saturday morning, but after standing in many long lines themselves, my brother and his wife decided to hire RoliRoti to cater the Friday night rehearsal dinner. Lucky us.

So what kind of goodness did this infamous truck roll up with? It’s all about the rotisserie chicken and porchetta slow roasting over a bed of potatoes — yes, vegetarians will have to pass on these spuds. RoliRoti’s prized crispy rotisserie chicken is served with a generous portion of rosemary sea salt and a squeeze of fresh lime for a burst of zesty flavor. The porchetta consists of Heritage’s free range pork loin rolled into the belly with RoliRoti’s original herb mix and lemon zest, grilled on the rotisserie for four hours until crispy brown on the outside, resulting in one succulent hunk of pig!

Dinner's Done!

Rosemary Sea Salt

RoliRoti's Famous Rotisserie Chicken and Roasted Potatoes

The rotisserie may be the main attraction, but the steakhouse salad with sweet early girl tomatoes, red onion and roquefort cheese is a perfect pairing. Or try the charred corn summer salad with fresh avocadoes tossed in punchy lime-jalapeño vinaigrette, garnished with halved cherry tomatoes, bell pepper chunks, and cilantro. Both provide a light and refreshing plate partnership to your carvings.

Early Girl Tomatoes

RoliRoti Summer Salads

The Skim: Whether you’re looking for some finger lickin’ chicken at the Ferry Plaza Farmer’s Market or a really kick-ass party pleaser, roll over to the RoliRoti truck and you will be begging for seconds. Case in point, after a lot of excited and hungry guests, RoliRoti packed it up early after running out of food — only the second time that had ever happened!

Map: San Francisco Ferry Plaza
Phone: 510.780.0300

More on the Left Coast Cuisine:
Bistro Don Giovanni: Napa-Sourced & Italian-Inspired
Do This!: Le Grand Fooding 2010 New York vs San Francisco

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Gone Fishin’ :: Back in a Week…

Farewell Bachelorhood!

As I referenced in a previous post, I’m off in San Francisco to be the best groom’s girl I can be in my brother’s wedding this weekend. Jackie, my soon-to-be sister-in-law, works for Ghirardelli. She’s pretty darn sweet as a person, but it also doesn’t hurt that she brings a dowry consisting of a lifetime supply of chocolate. Welcome to the family!

I’m sure I will have no shortage of things to blog about upon my return — I promise it will be more interesting than a post about rice and will include musings from Napa. In the meantime, visit some old favorites…

Make A Delicious Dinner For Friends:
Kickin’ Ancho Chili Fresh Citrus Margarita
Avocado & Tropical Fruit Salsa
Orzo, Spinach & Feta Summer Salad
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs
Violet’s Lemon Cheesecake with BBQ’d Summer Berries {bottom of post}
More Recipes >>> EAT@HOME

Keep Busy in the City:
Do This!: Artisanal Premium Cheese & Wine Classes w/ Jessica Wurwarg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage
NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

Enjoy a Cold One in the Garden:
Not so Standard Biergarten
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Nothing says Warm Weather Like a “Gut Biergarten”

And in the Spirit of Weddings, Go on a Date!:
Summer Lovin’ Me Some Oysters @Mermaid Oyster Bar
Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails
The Red Cat: Comfortable Quarters & Cuisine
Love, Love Shabu Shabu: Fun to Say and Eat
August in April
Bocca di Bacco: I say PotaTO, You say PoTATo
barmarche: Some Clever Crudites

Eat Up!
Christina

Sibling Fun in Tokyo

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recipe goodness :: kickin’ ancho chili fresh lime margarita

The Fixins' for Fresh Lime Margaritas

Ok, so I love a fresh lime margarita on a hot summer evening and apparently so do a lot of you! I have received overwhelming feedback and a lot of great comments from my Fresh Lime-Margarita Marinated Watermelon recipe, so in the spirit of another tequila shot, try this one when you’re looking for something with a new twist and a subtle spicy kick, a perfect complement to the sweet, fresh fruit  juices! It’s refreshing, it’s unique, and most importantly, it’s easy! Don’t be afraid, this is not that spicy, but the chili adds a depth to the drink that cuts through all that citrus and makes it truly tasty. By the way, did you know margarita means daisy in spanish? Doesn’t that just sound like a delightful name for a killer cocktail?

Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice

Recipe:
2 0z tequila
2 oz mixed juice {lime, orange, grapefruit, agave}
ice
kosher salt and lime slice for rim

What you Need {See below for proportions}:
1 Bottle Tequila Blanco {I find the white tequila is smoother}
1 Dried Ancho Chili
Raw Agave
Limes
Oranges
Grapefruits

Fresh Squeezed Lime, Orange, Grapefruit

People experiment with the proportions of tequila to lime juice all the time, so it’s just a matter of personal taste.  Since my recipe uses fresh squeezed juice and a little raw agave for sweetness, you don’t need to add any triple sec or cointreau. And because of the fresh juice, I like to make this one with a 1:1 proportion of tequila to fruit juice. Here’s what you can expect to get from all that squeezing {approximately}.

8 limes=8 ounces
4 juice oranges=8 ounces
1 grapefruit=7 ounces

Figure out how many total drinks you plan on making. You need 2 oz of tequila and 2 oz of juice for every drink, so multiply that to know how much you need in total of both. Here’s an example to figure out how much of everything you need to make 3 drinks for 4 people. Adjust to fit your crew!

  1. 2 hours before you plan to serve the margaritas, add one dried ancho chili to the bottle of tequila. Note: the longer this soaks, the less spicy it will get as the pepper actually breaks down in the tequila. If you don’t plan on using an entire bottle, you may want to pour the tequila over the pepper in a separate container and watch it turn a cool red hue!
  2. Juice all of your limes, oranges and grapefruits into a separate container. Add 1 tsp of agave for every 8oz of total fresh fruit juice.  Mix thoroughly and chill. Keep a few lime halves to run across the top of your glasses later to make the salt stick.
  3. Ready to drink? Run a leftover lime half around the rim of a chilled glass. Pour some kosher salt on a plate and dip the rim in the salt if desired. Fill the glass with ice.
  4. You can either use a cocktail shaker or just mix equal parts tequila and fresh fruit juice in a pitcher and pour over ice in each glass.
  5. Stir, sip, enjoy, repeat.

Other Summer Sippers:
Fresh Lime-Margarita Marinated Watermelon
Pink Fizzy Lemonade Cocktails Beat the Heat

Summer Sipper Sides:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa

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recipe goodness :: red chili-lime cornbread muffins

Chili-Lime Cornbread Cups

Cornbread is one of those things that rarely excites me — it usually tastes like cake that has been left on the counter for a week, only it tastes like, well, corn. But it’s also one of those things that people come to expect at a BBQ. You’re making ribs? Well there must be cornbread! So here, my friends, is my recipe for a cornbread cup that will be moist, surprise your guests with subtle hints of two flavors that I think make any dish better — red chili and lime, and most importantly is very easy.

Red Chili-Lime Cornbread Muffins

Makes 12-15 Muffins
Prep Time: 5 Minutes | Cook Time: 35-40 Minutes

1 package Jiffy Cornbread Mix
2 large eggs, slightly beaten
1 cup sour cream
1 8 oz. can creamed corn
1 8 oz. can whole kernel corn {optional for chunkier muffins}
Zest of 1 lime
1/2-1 small red chili, grated

Preheat oven to 350°. Mix all the ingredients in a medium bowl. The creamed corn will have smaller bits of kernels, but if you want to really add some good texture add as much from a can of whole corn kernels as you like {or an ear of cooked corn if it’s in season}. It’s a great way to make CORNbread and with some exciting nuggets of bursting corn flavor. Depending on how much kick you want to surprise your guests with, I usually use a microplane to grate 1/2 to 1 full red chili into the mix. You can either just pour the whole mix into a greased 8×8 pan or into individual cups in a muffin tin. I prefer the muffin cups because it looks nicer and they cook more evenly. There is a lot of moisture in this recipe, so place the cornbread in the oven and start checking around 35 minutes to see if their done by sticking a toothpick in the center of a few of the muffins — it should come out clean with no batter stuck to it. You don’t want to undercook these, so give them another 5-10 minutes if they still seem soft.

Curious About Corn With A Kick?
recipe goodness :: gourmet grillin’ with white truffle corn
recipe goodness :: creole roasted fresh corn-tomato salsa
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage

My two most favorite past-times: good food and good music. Both are readily accessible in this fine big apple city that I live in, but put them together and you’ve got yourself the makings of a double good time. Summerstage, the outdoor venue in the middle of Central Park, has long been my favorite venue to catch a show. Most shows are free as it’s privately funded through sponsors and a few benefit concerts, it’s small enough that you can touch the stage without taking a sharp elbow to the gut, and with a blanket and starry night to set the scene, it’s easy to settle down and take in some good tunes.

This season Summerstage added just another reason to love this venue and make it a “must do” summer activity: good food. Normally you would expect the standard overdone hamburger and dirty water dog as the only options at a place like this, but with much excitement I discovered a few food purveyors from Brooklyn Flea and the fine wine makers from City Winery have been brought in to satiate our every desire.

Central Park Syrah from City Winery Anyone?

City Winery

Wash Down a Darn Good Dog from Asia Dog

How about the Ginny with homemade kimchi and nori flakes or the Sidney with thai mango relish, cucumber, red onion, cilantro & crushed peanuts. Those two lady dogs sound a lot more interesting than your usual Frank.

Marlow & Sons/Daughters and AsiaDog

I Adopted Marlow Sons & Daughters

This Brooklyn based butcher serves up a cut above the rest with their grass-fed beef burgers, house made pork sausage and barbecued pork sandwich with jalapeno lime aioli, picked onion, mint and cilantro. I wanted the pork sammy, but popular demand cleared out that supply in a matter of minutes. My pork sausage with pickled relish did not disappoint though, it was flavorful, freshly cooked and the relish added a nice zing quickly making me forget this was concert food.

My Marlow & Daughters House Made Pork Sausage w/ Pickled Relish

Truckin’ Good Pizza from Pizza Moto

Fresh from the mobile wood burning oven {hopefully those aren’t Central Park trees} you can order a slice with all sort of goodies on top and a thin, crispy crust, just as pizza should be.

Pizza Moto

Ice Cream, You Scream for Blue Marble…

If sweets are more your craving, try a a few scoops or classic root beer float {I wonder if they would make this with Blue Moon} from Blue Marble Ice Cream. All products are made only from premium grass-fed organic dairy.

Blue Marble Ice Cream

Prices range from about $4-8 depending on the item, so you won’t break the bank while enjoying these seriously good eats with your tunes at Summerstage…unless of course you get the munchies. The Flaming Lips liked this so much, they threw a party. It’s not too late to catch a show as events are scheduled through September. See Schedule HERE.

The Flaming Lips Threw A Huge Celebration

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recipe goodness :: tomato, basil & feta salad

Fresh Tomato Salad

I went to the farmer’s market and bought the most perfectly imperfect tomatoes from a New Jersey farmer. They had big brown spots where the sweet fruit previously hung from the vine, they were not perfectly round, nor perfectly red on the outside, but when you cut into them, all their glorious perfection was revealed. Redder than any red I have seen before {especially from a store-bought tomato} and that red persisted throughout — there was no big seedy, liquidy center or even an ounce of that white flesh so common in a tomato these days. It’s at moments like this, that I am convinced of the merits of buying locally grown farm fresh produce — this tomato tastes far superior to anything you will find while strolling the air conditioned aisles of your grocery store. And while we have been conditioned ourselves to expect perfection on the outside of our shiny, clean, bruise-free pyramid of produce, I think we have also all experienced that piece of fruit or vegetable that tasted nothing like it looked…or didn’t taste like anything at all. So do not be afraid of buying that unwaxed, slightly gnarly produce from the farmer at the market — you may be surprised by what you find inside!

Farm Fresh Tomato

So with my perfectly imperfect red tomato in hand, I made a stop at a local artisan cheese maker, Ardith Mae {you may remember them from 8.ate@eight #2: Who Cut the Cheese Didn’t Stink!}, to pick up some fresh goat’s milk feta and came home to make a salad so simple, but so fresh and flavorful. Here it is:

Farm Fresh Tomato, Basil & Feta Salad

Prep Time: 5 minutes
Serves 4

3 large, ripe field-grown fresh tomatoes
1/2 lb fresh feta
1 sprig fresh basil
4 TBS olive oil
kosher salt and fresh ground pepper to taste

Wash and cut tomatoes into equal size wedges and then cut in half again to get pieces approximately 1 inch in length.  Season lightly with salt {you can add more later, but the feta will add salt to the dish as well} and pepper and gently toss. Crumble feta on top of tomatoes. Chiffonade basil by removing basil leaves from the stem, stacking 5-6 leaves at a time and rolling tightly lengthwise and then slicing with a paring knife perpendicular to the roll — this will give you delicate ribbon-like basil to sprinkle across the salad which will look pretty, but will also make sure you don’t have to chew on a full basil leaf! Drizzle olive oil over salad and gently toss. Taste and add more salt, pepper or basil as you like .

Tomato Feta Basil Salad

Looking For More Farm-Fresh Inspiration?
Orzo, Spinach & Feta Summer Salad
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabobs
Whole-Grain Mustard & Rosemary Pork Chops

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