all recipes

Smoked Trout Rillette

Ingredients:

½ lb smoked trout flaked and removed from skin
½ cup crème fraiche
½ cup plain full fat Greek yogurt
Chopped Dill
Chopped Parsley
Chopped Chives
Pepper
Flaky sea salt
Juice of ½ Lemon
1 T of Atomic Horseradish
full recipe

Vegetarian Corn Empanadas with Cilantro Dipping Sauce

Ingredients:

dough (makes about 16 medium sized)

2 oz butter
1 t salt
2 C flour plus more dusting
1 C boiling water

filling
olive oil for sauting brushing tops before browning
2 ears of roasted corn (kernels removed)… I did mine in a dry grill pan the char makes it taste good
1/3 lb little dutch or yukon potatoes (small dice)
1/2 red onion (small dice)
1 red bell pepper (small dice)
2 cloves of garlic (grated)
1 t ground cumin
1 t Aleppo pepper
1/cup ricotta
2 cups grated hatch green chili cheddar cheese (or pepper jack)
1 cup vegetable broth (more as needed)
salt
pepper

for serving
spicy cilantro dipping sauce from Melissa Clark
mexican crema
Peruvian hot sauce
full recipe
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hummus

Ingredients:

1 cup dried chickpeas (makes 2 cups of hummus)
¼ cup tahini
1/3  good olive oil
juice of 1 lemon
2 garlic cloves
salt
olive oil for topping
Topping ideas: zatar, a few reserved whole chickpeas, roasted garlic, or heck if you are feeling crazy throw some leftover short ribs on there like me! (optional)
full recipe
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Buttercup Squash Toasts

Buttercup Squash Toasts

Ingredients:

roasted squash
1 buttercup squash (halved, seeds and pulp removed then slices into 2 inch wide wedges)
butter
cinnamon
sea salt
pepper
honey
water for the pan

toasts
slice of your favorite bread (I used plain old buttermilk bread, but “seedsation loaf” from Central Market would  be even more delicious. Whole Foods has a version called “seeduction loaf”)
butter
hot chili flakes
honey
sea salt
good olive oil or walnut oil (optional)

 
full recipe
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Southern Pea & Ricotta Bruschetta

Southern Pea & Ricotta Bruschetta

Ingredients:

serves 4-6

1 cup of southern peas (also known as cream zipper cow peas) shelled
1 crusty baguette
1 cup homemade ricotta cheese or store bought is fine too
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh basil
5 cloves of garlic
1/2 cup of good olive oil plus lots more for soaking the grilled bread
2 tbsp chopped fresh chives
flaky sea salt (such as Maldon) to taste

 
full recipe

Grilled Oysters w/ Japanese Compound Butters

Ingredients:

Dozen Oysters
Ice cream salt and lemons for serving

Soy Wasabi Compound Butter
tsp soy sauce
2 tsp prepared wasabi from a tube
2 tbsp softened butter

Miso Compound Butter
1 1/2 tsp miso
2 tbsp softened butter


Matcha Green Tea Compound Butter
1/4 tsp lemon zest
1 tsp matcha green tea powder
2 tbsp softened butter

Helpful tools: Grill mitt & grill basket

Note: This will make more than enough compound butters. Save them and use them to finish a steak, on vegetables or fish.
full recipe

Rosa’s Salsa Mexicana

Ingredients:

Salsa Mexicana


2 dried ancho chilis (steeped & rehydrated in hot water) stemmed, deseeded, and chopped
1/2 white onion chopped
1 lb small red tomatoes (I like campari, but you could use cherry or any tomatoes on the vine would work) quartered
1/2 lb tomatillos (removed from husk, rinsed & quartered)
2 large cloves of garlic crushed
1/2 cup chopped cilantro
1 tsp salt (or to taste)
1 tsp hot sauce (or to taste) such as rosa’s salsa negro
1 tbsp canola oil
1 tbsp olive olive oil
full recipe
Texas Tempura

Texas Tempura

Ingredients:

Serves 4 for dinner or 6-8 for a starter
1 pint of fresh okra washed and left whole
1 large sweet onion or 1015 onion peeled and cut into thick rings
1 zucchini cut into 1/2 inch thick rounds
1 chicken breast pounded to about 3/4 thickness
2 cups flour
2  tbsp cornstarch
1 can beer such as Shiner Bach
3/4 can of seltzer water
2 tsp of salt plus more for after frying
peanut oil for frying

Dipping Sauce
6 tbsp soy sauce
3 tbsp rice wine vinegar
juice of half a lemon
full recipe
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Briny Olive, Asparagus & Poached Egg

Briny Olive, Asparagus & Poached Egg

Ingredients:

Serves 4

½ stick of unsalted butter softened
4 thick slices of seeded bread toasted
1 bunch asparagus
4  eggs
1/8 cup oil/salt cured black olives
½ cup shaved Parmesan cheese
¼ cup balsamic vinegar
1 tbsp olive oil
salt + pepper
large pot of water + 1 tsp vinegar for egg poaching
full recipe
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Tony’s Crab Cake

Tony’s Crab Cake

Ingredients:

Serves 4-6

Jumbo Lump Crab (3/4 lb-1lb)
1 Egg (beaten)
Some Saltine Cracker Crumbs (half sleeve)
Panko (for breading)
Fresh Parsley (2 tbsp)
Fresh Dill (1 tbsp)
Celery (1 or 2 stalks minced and quickly sautéed)
Dijon Mustard (1 tsp)
Old Bay Seasoning (3 pinches)
Maldon Sea Salt (to taste and for finishing)
Fresh Ground Pepper (to taste)
Grapeseed oil (for pan frying)
full recipe
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