30 Jul Blistered Peppers

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • Peppers (Shishito, Nardello, or Fresno)
  • Olive Oil
  • Salt and Pepper

 

Directions:

 

  1. Wash the peppers and towel dry. Toss the peppers in a bowl with olive oil, salt, and pepper.
  2. Heat a skillet over medium heat until a drop of water sizzles and quickly evaporates.
  3. Saute peppers over medium heat, turning every minute or so until they are tender and blistered in spots, approximately 10 minutes.

 

Spice Level

Mild: Nardello
Medium: Shishito
Hot: Fresno

Tip: buy your peppers from Comeback Creek Farm at the market!

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27 Jul Watermelon Lemonade Slushie

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 4 cups cubed, seeded watermelon
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • Vodka, optional

 

Directions:

 

  1. Cut the watermelon into cubes.  Place in a single layer on a rimmed baking sheet and freeze until completely frozen, like ice cubes, for at least 2 hours.
  2. While freezing the watermelon, cook ½ cup sugar and ½ cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, which takes about 5 minutes.  Cool completely to room temperature, about 1 hour.
  3. When the watermelon is completely frozen, put half in a blender. Pour the syrup into the blender. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
  4. Pour into glasses and enjoy!
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21 Jul Grilled Peach and Burrata Salad

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients

 

For the garlic toasts:

  • 1 loaf crusty bread
  • Olive oil or butter for brushing on bread
  • Sea salt

For the burrata:

  • 5 ripe peaches, halved and pitted
  • Canola or grapeseed oil, for brushing on peaches
  • 2 tablespoons honey
  • 12 ounces burrata
  • 1/3 cup chopped pistachios

 

Directions

 

  1. Slice the bread into 3/4″ slices. Gently oil or butter both sides of the bread.
  2. Heat grill over medium-high heat. Place bread slices on the hot grill and cook until grill marks form and the bread slices are lightly toasted, about 2 to 3 minutes. Using tongs, turn the slices over and cook them on the other side until grill marks form, another 2 to 3 minutes. Season with sea salt. Set the bread aside while you grill the peaches.
  3. To grill the peaches. Preheat your grill to medium-high. Brush the cut side of the peach halves with oil and place on the grill for 4 minutes or until grill marks appear and the fruit starts to caramelize. Use a pair of tongs to remove the peaches from the grill. Let the peaches cool for a few minutes or until they are cool enough to handle. Slice the grilled peaches.
  4. When ready to serve, place the burrata on a platter or serving dish. Place the sliced peaches around the burrata. Drizzle honey over the burrata and grilled peaches and season with a little sea salt. Garnish with chopped pistachios. Arrange the bread slices around the cheese and peaches and serve.
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15 Jul Tzatziki Sauce

Ingredients

  • ½cup finely grated cucumber
  • 1cup Greek yogurt
  • 1tablespoon lemon juice
  • ½tablespoon extra-virgin olive oil
  • 1garlic clove, grated
  • ¼teaspoon sea salt
  • 1tablespoon chopped dill
  • 1tablespoon chopped mint, optional

Directions

  1. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
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15 Jul Chicken Souvlaki

From The Baker’s Mann

Ingredients

  • 1-2 lbs of chicken, skin on and boneless (or lamb)
  • ¼ cup fresh lemon juice
  • 3 T olive oil
  • ½ t salt
  • ½ t freshly ground pepper
  • ½ T dried oregano leaves (or 1 T fresh oregano)
  • 2 t minced garlic
  • ½ T onion powder (or ¼ C grated onion)
  • White onion sliced into rings
  • Olive oil
  • Pita or nan – white or wheat

Directions

  1. Mix ingredients #2-8 and pour over chicken (I like to marinate in a zippered bag). Marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat the grill.  Flatten chicken while in zippered bag using the flat side of a meat tenderizer.  This helps to create uniform cooking and the chicken will cook faster.  Grill chicken (skin on) until it reaches at least 170 degrees – turning periodically to cook evenly.  Remove from grill; remove skin; slice into strips.
  3. Pour 1-2 T of olive oil in a medium hot sauté pan.  Place onion rings in and stir frequently to brown and soften.  Halfway through, I get impatient and pour some water in the pan to speed along the process.
  4. Warm pita/nan in the oven or on the grill.
  5. To serve, place pita/nan on plate and then top with sliced grilled chicken.  Place sautéed onion rings on top.  Serve with a dollop of tzatziki.
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09 Jul Spinach Salad with Blueberries and Blue Cheese

Posted on The Baker’s Mann

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon blueberry preserves
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon pepper
  • 2 tablespoons snipped chives
  • 5 ounces (10 cups) baby spinach
  • 12 ounces (approximately 2 cups) blueberries
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1/2 cup crumbled blue cheese

 

Directions

  1. In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.
  2. Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing and serve immediately – the spinach turns soggy quickly.  Or serve the dressing on the side.
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30 Jun Summer Corn and Tomato Salsa

Posted on The Baker’s Mann

Ingredients: 

  • 1 ½ c cherry tomatoes, quartered
  • 1 c whole kernel corn
  • ¼ c chopped red onion
  • 2 T chopped, fresh cilantro
  • 1 garlic clove, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 T lime juice
  • Salt and pepper to taste
  • Tortilla chips

 

Directions:

Stir together the first 7 ingredients (tomatoes through lime juice). Season with salt and pepper to taste. Cover and chill until ready to serve (up to 3 hours). Serve with chips.

Notes: the original recipe uses frozen corn. You can also cook fresh corn (remove husks and silks from corn, place in a large pot and cover with water, bring to a boil, remove and cool. Cut kernels (carefully) from the cob or use your Kuhn corn zipper. My favorite chips for salsa like this is Fritos Scoops.

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24 Jun Corn and Tomato Salad

Posted on The Baker’s Mann: Corn and Tomato Salad

Ingredients:

  • 5 ears of corn, shucked
  • 1 small or 1/2 cup red onion, small-diced
  • 1 container cherry tomatoes, quartered
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh basil leaves, julienned, or dried basil flakes

 

Directions:

Shuck the corn, wash and place in a large pot of water straight from the faucet (aka, room temperature).  Cook the corn until the water starts to boil.  Remove corn from the boiling water.  (If you like a grilled, smokey flavor, you could also place on the grill for a few minutes on each side to sear the corn).  When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Place the corn kernels in a large bowl and add the red onions and tomatoes.  In a separate small bowl, whisk the ingredients for the dressing: apple cider vinegar, olive oil, salt, pepper and basil.  Pour over the corn mixture, stir and enjoy cold or at room temperature.

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16 Jun Grilled Corn Salad with Strawberries, Feta & Mint

From Maegan Brown, The BakerMama

Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 4 cups

Description
The perfect summer side dish, this Grilled Corn Salad with Strawberries, Feta & Mint makes mouths water! A delicious combination of sweet, salty, and savory flavors, it’s sure to please everyone at your table!

 

Ingredients
·       2 cups grilled corn kernels (about 4 ears of grilled corn)
·       1 cup diced strawberries
·       2 tablespoons fresh squeezed lemon juice
·       2 teaspoons olive oil
·       ½ cup crumbled feta cheese
·       ¼ cup chopped fresh mint
·       Kosher salt, to taste
·       Fresh cracked black pepper, to taste

 

Instructions
1.      Grill the corn (see tutorial here)
2.      To shell the corn, let it cool a few minutes then transfer to a shallow bowl and hold the corn upright. Using a sharp knife, cut the corn off the cobb into the bowl.
3.      Combine the corn kernels and diced strawberries in a large bowl. Add the lemon juice and olive oil and stir to combine. Gently fold in the crumbled feta cheese and chopped fresh mint. Season to taste with salt and pepper.
4.      Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve.

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09 Jun Carolyn’s Pork Tenderloin Marinade

Posted by The Baker’s Mann. Find other delicious recipes here.

Ingredients:

  • 1/2 Cup soy sauce
  • 1/4 Cup Worcestershire
  • 1/4 Cup Canola Oil
  • 1/3 Cup red wine vinegar
  • 1/4 Cup honey
  • 1 Tablespoon dry mustard
  • 2 cloves garlic, crushed
  • 1/3 Cup lemon juice
  • 4 Tablespoons brown sugar
  • Grated fresh ginger
  • Chopped parsley
  • Orange zest from 1 fresh orange
  • 2 Pork tenderloins

 

Directions

  1. Combine all ingredients. Tie 2 pork tenderloins together and place in a Ziplock bag.
  2. Reserve some marinade for basting. Pour remainder of marinade into bag with tenders and place in refrigerator for several hours or preferably overnight.
  3. Remove tenders from marinade (and discard marinade) and either bake in oven (375 degrees, 20-30 minutes) or grill, basting with the reserved marinade until done (pork should reach an internal temperature of 170).
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