18 Jul “Maque Choux” Summer Salad

By Chef Jed Demler

Maque Choux (“Mawk Shoe”) is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp instead of hot (although it is still delicious hot).

Ingredients:

  • 1 cup fresh cream peas (purple hull or crowder work as well)
  • 2 cups fresh corn (3-4 ears taken off the cob)
  • 1 jalapeno (seeded and diced) – may also use any bell pepper
  • 1/2 cup diced onion (about 1/2 medium onion)
  • 1 tomato diced (a handful of halved grape, cherry, or baby heirloom tomatoes also work well in this salad)
  • 4 strips of bacon (you could use andouille sausage or ham)
  • 1 large avocado
  • 2 green onions (sliced – green tops only)
  • 2 tablespoons fresh torn basil (try not to cut basil, it bruises very easily)
  • 2 tablespoons fresh chopped parsley
  • A few dashes hot sauce (I like tabasco or Louisiana hot sauce for this)
  • 2 tablespoons butter
  • 1/2 cup water
  • Salt and pepper to taste

Directions:

  1. First, rinse and drain fresh peas.
  2. In a medium pot, cover the peas with heavily salted water (1 inch above peas) and bring to a boil. Lower heat to summer, cover, and cook until tender (45 minutes or so). Throw any scraps (bacon pieces, onion or garlic scraps, jalapeño stems) in the pot with the peas. It really reduces waste and adds a lot of flavor. Drain and set aside when cooked.
  3. While peas are cooking, fry bacon until crispy in a large, heavy bottom pan. Remove bacon and excess grease from pan and allow bacon to cool. Turn heat to medium high, add butter, onions, and jalapeno. Saute until onions are translucent and peppers are tender, about 3 minutes. Add corn, season with salt and pepper, and cook with onions and peppers for another 3-5 minutes. Add peas, water, and a few dashes of hot sauce, letting simmer until combines (another 3-5 minutes). Remove from heat and set in serving bowl, letting cool slightly. While cooling, you can seed and dice the avocado as well as chop the cooked bacon.
  4. To finish, toss the corn and pea mixture with basil, parsley, chopped bacon, green onion, diced avocado, and tomatoes. A little extra salt and pepper and maybe a shot of lemon/lime juice can give a little zing as well.
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13 Jul Orange and Avocado Salad

Ingredients:

  • 5 navel oranges or citrus of choice
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 3 tablespoons basil chiffonade
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup French vinaigrette

Directions:

  1. Peel and section the citrus, removing all of the white pith from the oranges. Cut orange sections into 1/4 inch pieces. Transfer to a large bowl.
  2. Add avocado, green onions, basil, and crushed red pepper. Toss to combine.
  3. Season salad to taste with salt and pepper. Drizzle with vinaigrette and serve.
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06 Jul Watermelon Gazpacho

By Chef Jed Demler

Gazpacho Ingredients:

  • 2 cups sweet, ripe watermelon
  • 1 cup diced tomato (1 large tomato)
  • 1/2 seeded and diced cucumber (about 1/2 a cucumber)
  • 1 jalapeno seeded and diced (keep the seeds if you want more heat – you can use Thai chiles or serrano as well for more heat)
  • 2 tablespoons diced red onion (1/4 of a small onion)
  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons sherry vinegar (red wine vinegar, balsamic, or even fresh lemon juice could be used)
  • Salt and Pepper to taste

Garnish Ingredients:

  • Crumbled queso fresco, feta, or cotija cheese
  • Watermelon (I like to use an old-fashioned melon baller, but a small dice is just the same)
  • Finely chopped herbs (basil, dill, mint, tarragon, or chives could all work. Just sue what you have).
  • Flavored oil or vinegar

Directions:

  1. In a food processor, puree the tomatoes and watermelon until smooth. Add the jalapeño, cucumber, and red onion and pulse until blended and combined (I like a bit of texture). Season with salt and pepper and sherry vinegar and while pulsing, stream in the extra virgin olive oil.
  2. Transfer to a container and refrigerate for at least 2 hours (the longer the better).
  3. Garnish with crumbled cheese, herbs, watermelon balls, flavored oil (I like meyer lemon), and balsamic vinegar.
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30 Jun Mediterraneo’s White Bean Soup

Makes about 4 quarts or 16 servings

Ingredients:

  • 2 lbs. dry white (Great Northern) beans
  • 4 slices bacon (applewood smoked is available), chopped
  • 2 medium yellow onions, chopped
  • 2 teaspoons brown sugar
  • 3-4 whole sprigs of fresh thyme
  • 1-2 whole sprigs fresh rosemary
  • 1 tablespoon finely chopped garlic or garlic puree
  • 3 quarts chicken stock
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste

Directions:

  1. The night before, sort, rinse, and soak beans according to package directions. Or, rinse beans and place in a large pot and cover with water. Bring water to a boil over high heat, cover, and boil for 1 minute. Remove from heat and leave covered for 1 hour.
  2. After beans have soaked overnight or steeped for an hour, drain and reserve.
  3. Over medium heat in a large heavy pot, cook bacon until nearly brown. Add onion and cook until soft.
  4. Fold cheesecloth over to make an 8-inch square. Rinse thyme and rosemary and place in cheesecloth. Tie ends together with string or white thread.
  5. Add beans to onion mixture along with garlic, chicken stock, herb bundle, and any leaf. Simmer about 45 minutes or until beans are tender, but not overcooked. Discard herb bundle and bay leaf.
  6. In food processor or blender, puree half of the beans in small batches. Stir pureed beans back into soup. Add salt and pepper to taste.

Note: If applewood smoked bacon isn’t available, use any smoked bacon and add optional brown sugar.

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27 Jun Migas

From Chef Jed Demler

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)

Directions:

  1. Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  2. While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  3. When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  4. Garnish with salsa verde and avocado.

Salsa Verde Ingredients:

  • 2 bunches cilantro (stems removed)
  • 6 cloves garlic (cleaned and crushed)
  • 1 jalapeno (seeded and diced)
  • 2 limes (juiced)
  • 2-3 tablespoons extra virgin olive oil
  • Salt and papper to taste

Salsa Verde Directions:

  1. First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  2. Drizzle, while blender is running, the olive oil into salsa until combined.
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22 Jun Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns roasted 8-10 minutes then crushed
  • 2 1/2 lbs. assorted Heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram (finely chopped)

Directions:

  1. Plate salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

Note: this is a beautiful salad and delicious. Heirloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in Heirloom, substitute other small pear-shaped tomatoes.

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20 Jun Steak and Eggs

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 10-12 oz. sirloin tips or stew meat
  • 4 farm fresh eggs
  • 1 jalapeno, diced and seeded (if you prefer the heat, just leave the seeds)
  • 4-6 small red potatoes, washed and quartered (I prefer skin on, but feel free to peel)
  • 1 large or 2 medium tomatoes, diced (juice and all)
  • 2 cloves garlic, minced or pressed
  • 6-8 spring onions, pearl onions, or small shallots cleaned and halved length-wise
  • 1 tablespoon chopped parsley
  • 2 tablespoons flour for dusting
  • 1/2 cup beef stock
  • Dash of Worcestershire sauce
  • Dash of hot sauce (I like Sriracha or Tabasco)
  • Salt and pepper to taste
  • 1 tablespoon oil for the pan

Directions:

  1. Heat a skillet hot over medium high heat (I prefer a cast iron but any hard bottom pan will work). Add 1 tablespoon of oil to the hot pan. Lightly dust steak tips with flour, salt, and pepper and sear on all sides. Remove meat and place on a paper toweled plate. Turn down the heat to medium and discard any excess oil from the pan.
  2. Add the onions and potatoes to pan and roast until onions and potatoes have color and are slightly soft. Add the jalapeño and garlic, stirring frequently. Deglaze (fancy word for adding liquid) the pan with beef stock and return seared beef tips to pan. Bring to a boil, add tomatoes, reduce heat to a slow simmer (medium low heat). Cover and cook until meat is tender and vegetables are fork soft, 8-10 minutes.
  3. While the meat is cooking, heat another large pan (nonstick makes this pretty darn easy) to medium high heat. Carefully crack eggs into hot pan and cook sunny side up (poached, fried, even scrambled eggs will also work). Remove the cover off the meat and add Worcestershire and hot sauce.
  4. Divide into 2 serving bowls. Top each bowl with 2 eggs and chopped parsley.
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20 Jun Grilled Peach and Sourdough Salad

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 1-2 ripe peaches (halved and pitted)
  • 1 1/2 cups sourdough bread (sliced or torn into crouton-sized bites)
  • 2 ounces Burrata mozzarella cheese
  • Handful of sweet grape or cherry tomatoes (halved)
  • Handful of leafy greens such as arugula, butter lettuce, or raw spinach
  • Red onion (thinly shaved)
  • 1 tablespoon plus 1 1/2 teaspoons honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 1-2 leaves of fresh basil, hand-torn
  • 1/4 cup fresh pecans, toasted
  • 1 small pat of butter
  • Salt and pepper to taste

Directions:

  1. In a small mixing bowl add 1 tablespoon plus 1 1/2 teaspoons of honey. Drizzle in 3 tablespoons of EVOO while whisking briefly. Set aside.
  2. Toast pecans over medium heat in a dry pan until fragrant. Remove from heat and add a spall pat of butter, salt & pepper, 1 tablespoon of honey, and toss to coat. Remove from heat to let cool.
  3. Lightly sprinkle the peaches with brown sugar, salt & pepper, and place flesh side down on a HOT grill or griddle, allowing the peaches to caramelize. Flip peaches, letting skin side get some color as well. Remove, let cool, and slice peaches into 4-6 pieces (depending on the size of the peach; don’t slice too thin).
  4. Drizzle the sourdough with olive oil and place on the same HOT grill/griddle. Allow bread to get some color and crisp a little. This will happen quickly! Keep turning! Remove and let cool.
  5. In a mixing bowl, add peaches, a handful of greens, the grilled bread, shaved onions, and halved tomatoes or grapes. Hand tear a couple of fresh basil leaves and add to bowl. Coat with the balsamic vinaigrette and transfer to serving plate. Break Burrata into 2-3 pieces and place around plate. Top salad with toasted pecans.
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15 Jun Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.
  4. For cobbler: Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  5. Bake at 400 degrees for about 15 minutes and then at 350 degrees 35-40 minutes until crust is light brown and cobbler is bubbly.

Makes 7 pounds cobbler. 10-12 servings.

Note: This same filling can be used to make a pie. You can use a full crust or the lattice-woven strip crust.

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09 Jun Summer Tomato Sauce

From Lydia Marshall Cookbook, makes 5 cups

Ingredients:

  • 5 tablespoons olive oil
  • 1 1/2 cups sliced onions
  • 5 large garlic cloves, chopped
  • 5 lbs. large tomatoes
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • Fresh pepper
  • 1/2 cup basil leaves

Directions:

  1. Heat oil. Saute onions and garlic 5 minutes.
  2. Add tomatoes, sugar, salt, pepper, and basil. Cook over high heat 30-35 minutes for unpeeled tomatoes; 20-25 minutes for peeled tomatoes. Should end up with a soft relish consistency.
  3. Puree when cooked in two batches for 1 minute each.

Notes:

  • For sauce made with unpeeled tomatoes, eat as is or strain. Strain in a large mesh kitchen strainer. Push down with the back of a spoon to extract all of the sauce.
  • Sauce lasts 3-4 weeks in the refrigerator.
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