Crisp Smashed Potatoes with Jalapeno Tahini
Kosher salt
½ tsp baking soda
4 lbs Yukon Gold potatoes, peeled and cut into quarters or sixths
5 TBL extra-virgin olive oil
3-4 Tbl picked fresh rosemary leaves, finely chopped
3-4 Tbl picked thyme leaves, finely chopped
3 ea cloves garlic, minced
Freshly ground black pepper
4 Tbl fresh parsley leaves, minced
Method:
- Preheat oven to 450°F. Heat 2 quarts water in a large pot over high heat until boiling.
- Add 2 tablespoons kosher salt, baking soda, and potatoes and stir.
- Return to a boil, reduce to a simmer,
and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. - Meanwhile, combine olive oil with rosemary, thyme garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
- Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
- Immediately strain oil through a fine-mesh strainer set in a large bowl.
- Set garlic/rosemary mixture aside and reserve separately.
- When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
- Transfer to bowl with infused oil, season to taste with a little
more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks. - Transfer potatoes to a large-rimmed baking sheet lined with parchment and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 20 minutes.
- Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, maybe 20 minutes longer.
- Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Jalapeno Tahini
1 ½ ea jalapeño, seeded
½ c tahini
3 oz fresh lime juice
3 ea garlic clove
1 c packed cilantro
½ c warm water to thin sauce (if needed)
Salt and pepper, to taste
Method:
- Place in blender and blend until smooth. Adjust seasoning as needed!
Three Sisters Hoppin John
1 c field peas, or ¾ dried black eye peas, soaked overnight
Veg Stock to cover
2 ea bay leaf
Pinch salt
¼ c olive oil
1 ea onion, diced
3 Tbl garlic, minced
1 ea large tomato, diced
1 ea red bell pepper, diced
3 ea corn ears, kernels removed
1 ea squash or zucchini, small diced
1 Tbl smoked paprika
1 ½ c brown rice
3 ½ c bean cooking liquid (if you don’t have enough, add stock)
½ ea lemon, zest
½ ea parsley bunch, minced
3 ea green onions, sliced thin
Method:
- If using dry beans, soak in water overnight with a pinch of salt.
- Cover peas with stock and add a pinch of salt and the bay leaves. Simmer until peas are cooked. Strain and chill, reserve the liquid
- In sauce pan, heat oil and fold in onion, garlic, tomato, bell pepper, corn, and smoked paprika.
- Cook until paste-like.
- Add rice, stir to coat. Let cook dry for a few minutes. Add reserved bean liquid and a tsp of salt.
- Bring to a simmer, cover, and let cook about 10 minutes. Turn off heat and let sit. Fold in peas, squash, lemon, herbs, adjust seasoning, and let cool.
Grilled Peach and Tomato Salad with Spiced Pecans and Whipped Goat Cheese
4 Tbl extra virgin olive oil
2 Tbl champagne vinegar
2 Tbl whole grain mustard
½ ea lemon, zest and juice
Salt and pepper to taste
½ ea red onion, sliced thin
6 oz goat cheese
½ c yogurt
2 # heirloom tomatoes, or other fresh tomatoes, cored and cut into wedges
1 ½ # peaches, halved and pitted
1 c watercress or arugula
Method:
- Mix oil, vinegar, mustard, and lemon juice in a bowl to form a dressing. Season with salt and pepper
- In another bowl, add goat cheese, yogurt, and lemon zest, and whip until smooth. Set aside.
- Heat a grill to medium-high heat. Brush peaches with a little olive oil and then grill, cut side down, until lightly charred. Turn over and char the other side. Remove from pan and let chill slightly. Slice
into wedges. - Place peach wedges, tomato wedges, onions, and greens in bowl with the dressing and toss to coat.
- Adjust seasoning as needed.
- Spread goat cheese mix on a platter and place peaches and tomatoes on top. Sprinkle with pecans and serve immediately.
Spiced Pecans
2 ea egg whites
2 Tbl sugar
1 Tbl creole spice
1 tsp salt
1 ½ c pecan halves or pieces
Method:
- Preheat oven to 300˚F.
- Toss the pecans with the egg whites and then drain.
- Toss with sugar and spices and place on a parchment lined pan.
- Place in the oven for 10-15 minutes; allow to cool to room temp.
Herb Crusted Snapper with Sautéed Summer Vegetables
Fish Ingredients:
1.5 c corn meal
1.5 c panko
¾ c ap flour
2 ea lemon, zest only
½ ea parsley bunch
1 Tbl bay seasoning
1 Tbl salt
6 ea eggs, beaten
3 # fish fillet, cut into 3-4 oz pieces
Method:
- For the fish, preheat oven to 400ᵒF. Place a wire rack on a sheet pan and set aside.
- Pulse corn meal, panko, lemon zest, parsley, bay seasoning in food processor until uniform.
- Mix eggs. Dredge fish in ap flour, then eggs, then breadcrumbs to coat.
- Place fish on rack and roast until crispy.
Sautéed Vegetables
Oil as needed
¼ c garlic, minced
2 # squash varieties, sliced into half moons
2 ea carrots, julienne
1 ea red onion, julienne
1 ea bell pepper, julienne
3 c spinach
1 ea lemon, zest and juice
½ ea parsley bunch, minced
3-4 ea green onions, minced
Salt and pepper to taste
Pinch chile flakes
Stock, wine, or water as needed
Method:
- Heat oil in a large sauté pan with the garlic.
- When fragrant, add onion, carrots, and a pinch of chile flakes.
- Let cook until carrots are softened, then add squash and bell peppers.
- Season gently, and cook until the veggies are almost done.
- If getting brown on the bottom of the pan, add a little bit of liquid to keep from burning.
- Add spinach, lemon, herbs, and turn off the heat.
- Adjust seasoning as needed.
Summertime Strawberry Granita
4 lb strawberries
¼ c water
½ c lemon juice
¾ c honey
Whipped coconut milk (optional)
Method:
- Blend ingredients together and place in a stainless steel pan and place in the freezer.
- Every 45 minutes, stir with a fork to help form ice crystals.
- When frozen it should be slushy-like in consistency.
- If making whipped coconut milk, chill coconut milk cans overnight.
- The next day, open the cans and scoop out the firm coconut milk, leave the liquid in the can.
- Add ½ c powdered sugar and 2 tsp vanilla.
- Whip until fluffy.
