07 Sep Smoked Deviled Eggs

From SMFM Vendor Schorlemer Haus

 

Ingredients:

 

  • 1 dozen eggs
  • 1/3 cup Hellman’s mayonnaise
  • 4-5 tsp. Schorlemer Haus mustard
  • 1/2 tsp. lemon juice
  • Dash of salt
  • 1 tbsp. Colgin Liquid Smoke (natural mesquite flavor)
  • Behrnes’ Smokey Chipotle Pepper Salt

 

Directions:

 

  1. Hard boiil eggs, peel, cut in half, and remove yolks
  2. Mix yolks with all ingredients except Behrnes.
  3. Using a melon baller, scoop the yolk mixture into the egg white halves.
  4. Sprinkle sparingly with Behrnes’ Chipotle Pepper Salt. Enjoy!
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01 Sep Lemon Fusilli with Arugula

Adapted from Ina Garten, posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 1 tablespoon olive oil
  • 1 tablespoon (2 cloves) garlic, minced
  • 2 cups heavy cream
  • 6 tablespoons lemon juice
  • 1 pound dried fusilli pasta
  • 1/2 pound baby arugula, chopped
  • 1/2 cup grated parmesan
  • 1 pint grape or cheery tomatoes, halved
  • Kosher salt and freshly ground black pepper

 

Directions:

 

  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, 6 tablespoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Bring a large pot of water to a boil and cook the pasta according to the directions on the package, stirring occasionally. Drain the pasta in a colander and place it back in the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
  3. Pour the pasta into a large bowl, add the arugula, parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well and season to taste.

 

Pro Tip: This dish makes a great side for a roasted or grilled chicken!

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25 Aug Panzanella with Mozzarella Salad

Summer, summer, summer and all its fresh bounty.  Mix it all together and you can make this panzanella salad.  There are so many variations of what you can include – the basics are tomatoes, bread, cucumbers, red onion, herbs and a vinegar-based dressing.  This recipe from Melissa Clark at NYT Cooking adds in mozzarella.  Plan a few hours ahead as it needs to soak in the dressing.

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

 

Ingredients:

 

  • 4oz ciabatta or baguette, preferably stale, cut into 1″ cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 2lbs very ripe tomatoes
  • 6oz fresh mozzarella, torn or cut into bite-size pieces
  • 1/2 cup thinly sliced red onion, about half a small onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano or thyme (or a combination)
  • Large pinch red pepper flakes (optional)
  • 1/2 teaspoon dijon mustard
  • Black pepper, to taste
  • 1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
  • 1/2 cup torn basil leaves
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers, drained

 

Directions:

 

  1. Heat oven to 425. Toss bread cubes with 2 tablespoons oil and a pinch of salt and spread the bread cubes on a rimmed baking sheet. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  2. Cut tomatoes into bite-size pieces and place in a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt, and the red pepper flakes if using. Toss to coat and set aside.
  3. In a medium bowl, combine remaining 1 tablespoon vinegar, 1/2 teaspoon mustard, 1/4 teaspoon salt, and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil, and parsley.
  4. Add bread cubes, cucumber mixture, and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. If needed, toss with a little more olive oil, vinegar, and salt just before serving.
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19 Aug Charred Corn Salad with Hatch Green Chiles

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

 

Ingredients:

 

  • Olive oil, as needed
  • 4 ears corn, shucked
  • 8oz roasted Hatch green chile peppers
  • 8oz cherry tomatoes
  • 2oz cotija cheese, crumbled
  • 1 handful cilantro, stemmed and coarsely chopped
  • Juice from 2 small limes
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste

 

Directions:

 

  1. Heat a grill to medium-high and lightly oil the grates
  2. Brush the ears of corn with oil and set them on the grill. Grill, turning often, until they are nicely charred and vibrant yellow in color. Remove from heat and cool.
  3. While the corn is cooking, lightly oil the cherry tomatoes and set them on the grill. Cook until they are charred and start to soften, about 6 minutes. Remove from heat.
  4. Slice the kernels from all of the corn and add to a large mixing bowl.
  5. Coarsely chop the Hatch chiles and add to the bowl.
  6. Add cotija cheese and cilantro and toss.
  7. Squeeze in lime juice and add vinegar. Toss.
  8. Taste and adjust with salt and pepper if necessary.
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11 Aug Roasted Wild Mushrooms and Goat Cheese

From The Bakers Mann, adapted from Bobby Flay

 

Ingredients:

 

  • 8 cups mushrooms (combination of portobello or crimini, shiitake, and oyster mushrooms), stems removed and sliced (mushrooms shrivel up when cooking so when in doubt, always use more)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup thinly sliced shallots
  • 1/2 cup chile oil (recipe below)
  • 8 oz. goat cheese, cut into 8 slices
  • Salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves

 

Chile Oil Ingredients:

 

  • 1 cup pure olive oil
  • 2 oz. dried New Mexico peppers
  • 1 oz. dried arbol chile powder
  • 2 tablespoons ancho powder

 

Directions:

 

  1. Make the chile oil. Place all ingredients (see above) in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
  2. Preheat oven to 425 degrees F.
  3. In a large mixing bowl, combine the mushrooms with the olive oil and shallots, then season with salt and pepper.
  4. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large baking dish. Drizzle with 1/2 cup chile oil and top with slices of cheese. Bake until hot, 5-8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil.
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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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