Tag Archives: summer recipes

Fresh Corn with Shrimp and Grits

I got up early the other morning and when straight to the farm stand. I just love this time of year, especially the corn. I found some beautiful ears of butter and sugar corn which is a mix of yellow and white kernels. I wanted the corn to be the star of my dinner that night so I decided to make shrimp and grits. In order to have the delicious corn taste enhance each part of the dish, I shucked the corn to mix into the dish at the end and also make a corn stock that I used to make the sauce for the shrimp as well as to cook the grits. I finished the dish off with some fresh basil from my garden. The results were terrific. Don’t be daunted by the steps, they are all easy and go quickly, so definitely try it out.

From by the bay wishing you butter and sugar food memories!
Maryann
Tip: when shucking the corn, I place a large bowl in the skin and shuck the corn instead the
bowl, with a knife. This makes for an easy clean up afterward.
blog corn shrimp grits
Fresh Corn with Shrimp and Grits
Serves 6
Ingredients for stock
6 large ears corn, shucked, kernels and cobs separate, keep 1 1/2 cups corn kernels for shrimp
4 cups store bought low sodium chicken stock
1/2 cup white wine
Directions for stock
In a stock pot add all ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool. Remove the cobs from the stock and discard. Place remaining stock and corn into food processor and puree. Strain and keep stock to the side. You will have about 3 1/2 cups of stock. If you have less use less stock in the grits and add more water.
Note: This can be done in advance, earlier in the day.
Ingredients for grits
1 cup stone grounded grits
2 cups corn stock
2 cups water
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 pound unsalted butter
1/4 cup grated parmesan cheese
2 tablespoons corn stock  or olive oil optional
Directions for grits
In a large sauce pan  4 cups of liquid in total – add stock, water, salt and pepper. Bring to a boil. Add grits and cook uncovered for about 20 to 25 minutes until liquid is absorbed into the grits, stirring occasionally so grits don’t stick to the bottom of the pan. Remove from heat and add the butter and cheese, stirring well. Optional : Right before serving add 2 tablespoons of the corn stock or olive oil  to loosen the grits.
Ingredients for shrimp
2 pounds shrimp cleaned and deveined
4 ounces thick cut bacon, chopped into cubes
1 1/2 cups fresh uncooked corn kernels
1 garlic clove minced
2 tablespoons green onion, chopped
1 1/2 cups corn stock
4 tablespoons fresh lemon juice
2 tablespoons basil, chopped
Directions for shrimp
Place a large saute pan on medium heat  and add the bacon and cook until crisp. Use a slotted spoon to remove the bacon and drain on a paper towel. Set aside. In the same pan saute the shrimp until they turn pink, cooking on both sides. Do not over crowd the pan. Remove the shrimp and set aside. Leave about 1 tablespoon of the bacon fat and add the garlic, green onion and corn. Saute for about 2 minutes until softened, then add the corn stock and lemon juice bring to a boil and add the shrimp and bacon, mix well and remove from the heat. Serve on top of the grits and top with chopped basil.

 

Cilantro and Pistachio Couscous

Looking for that quick reliable side dish? Stop looking and make couscous the dish. I always have some sitting on my pantry shelf. It’s easy and delicious side dish that can be make in advance and served at room temperature . It’s perfect for summer menus. Below is a basic recipe I use, but it’s easy to get creative. For example,  pistachios can be replaced with walnuts, pine nuts or pecans. The cilantro can be replaced with other leafy green fresh herbs such as mint or basil. You can add dried fruits or even fresh corn or berries. I suggest adding to your pantry today and  to your menu this week .

From by the bay wishing you delicious couscous memories!
Maryann

Cilantro and Pistachio Couscous

Serves 6

1 ½ cups couscous

1 ½ cups boiling water

½ cup pistachios, chopped

½ cup fresh cilantro, chopped

1 tablespoons fine sea salt

½ teaspoon ground cumin

½ teaspoon ground coriander

6 tablespoons olive oil

3 tablespoons fresh lemon juice

Olive oil and cilantro leaves to garnish

Directions

In a large bowl place couscous, cover with boiling water and then cover the bowl with plastic wrap. Let bowl sit for 10 minutes. Remove wrap and using a fork lift the couscous to make fluffy. Add the remaining ingredients and mix well. This can be served immediately or at room temperature. Just before serving add a drizzle of olive oil.

Short Rib Burger with Rosemary Onion Jam

I have a bit of a competitive streak when it comes to cooking. Each year we have an outdoor grilling get together where we try to out do one another for the best burger recipe. This year I went for a burger made of ground short rib. Short rib has just the right fat ratio for a juicy burger. Next, I made some vidalia onion jam as a topping that along with melted smoked cheddar cheese, crisp cooked pancetta and a little arugula made for a real winning burger! Try it for your next cookout and get rave reviews!
From by the bay, wishing you winning food memories!
Maryann

blog onion jam


Rosemary Onion Jam

Ingredients
2 tablespoons olive oil
3 large vidalia onions, chopped
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
3 springs rosemary, leaves chopped
Directions
In a medium sauce pan heat olive oil and add onions and sprinkle with salt and pepper. Saute onions until soft, about 15 minutes, stir so that onions to not burn. Add the remaining ingredients and continue to saute until onions are brown and the consistency is jam like. Remove from heat and cool. Place into a jam jar until ready to use. If not using within a few hours refrigerate. Bring to room temperature before using.
blog onion jam burger
Short Rib Burger with Rosemary Onion Jam
Serves 6
Ingredients
2 pounds ground short rib
6 sesame seed buns
6 slices smoked cheddar cheese
6 tablespoons onion jam
12 slices pancetta cooked, crisp
4 ounces baby arugula leaves
Directions
Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!

Summer Agua Recipes

I just returned from a vacation visiting San Francisco and the surrounding areas. I highly recommend it! While shopping, I was struck by the number of small shops offering fruit flavored water to their guests. After buying so many bottles of fruit flavored water, I loved the idea of making my own.  When I returned to by the bay on Long Island, I did a little research. I discovered that agua fresca is Mexican in origin, frequently found in the traveling street markets, used to tempt shoppers. One of the most popular agua is made with watermelon. I quickly bought some watermelon and oranges to make my own flavored waters for the weekend. I am using less sugar then usually suggested in these recipes, as it’s my preference to have the water be less sweet and really taste the fruit flavor. The first recipe is for a watermelon agua, you could easily switch out the watermelon for cantaloupe or strawberries. The second recipe is for an orange flavored water. I am thinking to experiment next weekend making fresh ginger with the cantaloupe or cucumber water with mint. There are endless possibilities. Both recipes below are fantastic and it’s a great way to beat the heat!

From by the bay wishing you fruity food memories!
Maryann
blog watermelon water
Watermelon Agua (Water)
 Ingredients
3/4 pound watermelon, diced without the rind
4 cups water
2 tablespoons fine granulated sugar
juice of one lime (optional)
Directions
In a  food processor add the watermelon with 2 cups of water and puree. Strain into a bowl. Add the remaining 2 cups of water , sugar and lime juice. Mix Well. Place in a jar and refrigerate until cold before serving.
blog orange water
Orange Aqua (Water)

Ingredients
1 inch piece of orange zest
2 oranges peeled and quartered
4 cups water
2 tablespoons fine granulated sugar
orange slices
Directions
In a food processor add the oranges and zest with 2 cups of water and puree. Strain into a bowl. Add the remaining 2 cups of water and sugar. Mix well. Place in jar along with orange slices and refrigerate until cold before serving.

Talking Barbecue with Kenney Dale Johnson : Carolina Style Mustard Barbecue Sauce

Article first published as Talking Barbecue with Kenney Dale Johnson, Drummer for Chris Isaak on Technorati.


blog beyond the sun


I had the opportunity to chat with Kenney Dale Johnson the other day about barbecue. You probably know Kenney as the talented drummer and backup vocalist for Chris Isaak. Kenney and Chris have been performing on the road for over 27 years. Kenney shared ” I’ve been fortunate enough to sample fare from all the over the world, it’s pretty cool. I’m very adventurous.” Kenney was born and raised in Texas, so he knows a thing of two about barbecue. He had the opportunity to sample fare throughout the United States. Kenney recalled some of his favorite barbecue such as ” Carolina’s Mustard Base Barbecue Sauce and Blueberry Based Barbecue Sauce in Nashville.”  Kenney recently spent time in Memphis recording “Beyond The Sun” which was recently released by Chris Isaak and the band. The album is a collection of Sun cover songs from the early days of Sun Studio including Elvis Presley’s “Can’t Help Falling in Love”, Jerry Lee Lewis’s “Great Balls of Fire”, Carl Perkins’ “Dixie Fried” and Johnny Cash’s “Ring of Fire” just to name a few of the 36 songs on the album. When in Memphis, Kenney enjoys dining at “Charlie Vergo’s Rendezvous Charcoal Ribs” which uses a very special dry rub. Kenney “bought a bunch of the rub and I use to make chicken, that place is a kick in the pants if you get to go there.”  Well, after I hung up the phone with Kenney, I was intrigued to learn more about  Carolina’s Mustard Base Barbecue Sauce, so I did some research. I became even more interested when I discovered that this sauce was a mash up of German ancestry and American barbecue. So I started experimenting in the kitchen, where I travel through my cooking.  I came up with a recipe I know you’ll love. It’s a perfect balance of tangy and sweet.  I’m also including the recipe for Rendezvous Famous Seasoning Rub. I did not dare tamper with a best in class recipe. Hope you take the opportunity to enjoy both recipes while we head into the height of the summer barbecue season. I’d like to take this opportunity to thank Kenney for his time and for the inspiration from his music and his food adventures.

From by the bay wishing you some Rockin’ barbecue memories!
Maryann


Carolina Style Mustard Barbecue Sauce
Ingredients
1 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
1 teaspoon cayenne pepper
1 bay leaveDirections
Combine all ingredients into a medium sauce pan on high heat, bring to a boil, stirring constantly, Reduce heat and simmer for 30 minutes, stirring occassionally. Cool and store in an airtight container over night in the refrigerator. Can be used as any other barbecue sauce, especially with pork or chicken.

World Famous Rendezvous Dry Seasoning Rub
From Charlie Vergos Rendezvous Restaurant in Memphis
Ingredients
1/2 cup salt
1/4 cup black pepper
1 tabelspoon garlic powder
1 teaspoon dried oregano
1 tablespoon celery seed
1 tablspoon paprika
1 tablespoon chili powder

Directions
Combine all ingredients together and store in an air tight container until needed.


 

Lime Sweet Potato Salad

My sister Nancy loves sweet potatoes! I don’t usually think about making sweet potatoes in the summer, it always seems like a fall food for me. So when we were planning a barbecue one weekend, Nan suggested I try making a sweet potato salad. I knew I had to use the flavors of summer which include for me lime and cilantro. Below is the salad I came up with and it was a big hit, so much so that it’s now requested all the time. Hope you enjoy this as much as we do!
From by the bay wishing you sweet (potato) food memories!
Maryann
blog sweet potato 2
Lime Sweet Potato Salad
Serves 4 to 6

Ingredients
2 pounds sweet potatoes cut into cubes
4 scallions, chopped
1/4 cup cilantro, chopped
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped chives to garnish
Directions
Add sweet potatoes to a large pot of cold salted water. Bring to a boil over medium heat and cook potatoes until tender about 15 minutes. Drain the potatoes in a colander and let cool. While potatoes are cooking, add the remaining ingredients into a large bowl and blend. Add the cooled potatoes and mix throughly, making sure all the potatoes are coated with the dressing. Let sit covered in the refrigerator for at least one hour before serving.

Raspberry Rhubarb Cobbler

There is a new favorite summer dessert here by the bay and it’s a cobbler! What makes this cobbler different is that I make little individual portions. This is the perfect combination of fruit, juice and biscuit topping. Out shopping one day,  I fell in love with these little ramekins. Of course I had to own them. So when these ramekins ended up on my pantry shelf , they were just begging to be used. I went through my usual quick dessert list and cobbler seemed a natural, rolling out the dough and using my biscuit cutter to make the perfect size biscuit to place on top of my dessert. Sometimes cobbler can be too juicy and the biscuit can become soggy, but not this version. I experiment with the fruit combinations depending on availability but the tartness of rhubarb combined with sweet raspberries is our favorite. Don’t get me wrong here,  no one is refusing this little gem of a dessert made with other fruits. It’s that good!
From by the bay wishing you sweet cobbler food memories!
Maryann
blog rasp rhubarb cobbler
Raspberry Rhubarb Cobbler
Serves 6
Ingredients
Filling
2 cups chopped rhubarb
1/2 cup red raspberries
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
Biscuit topping
1 cup flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cubed
4 tablespoons buttermilk, plus extra to brush top of biscuit
Directions
Preheat oven to 375 degree F. In a bowl mix all the filling ingredients together. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. To make the biscuit topping place flour, baking powder, sugar and salt into a food processor and pulse. Add the butter and pulse until butter is pea size. Add the buttermilk and combine. Turn dough out onto a floured surface and roll or pat dough into a rectangle about 1 inch thick. Cut into 6 rounds using a 2 1/2 inch biscuit cutter. Place one round on top of filling in each ramekin. Brush the top of each biscuit with buttermilk and place into the oven for about 1 hour. The biscuit should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.

Cubano Burger

 

Summer is almost here! The pool is open. The lounge chairs and umbrellas are set up. Blue skies and bright sun are overhead. I can walk into my backyard and imagine I’m on vacation, hmmm the South of France, Southern California, I think today feels like South Beach, Miami. South Beach is my inspiration for this Cubano Burger. Poolside dining doesn’t get better than this american twist on the cuban sandwich. I make my burger with ground pork mixed with fresh citrus, then  accented with ham, cheese and roasted garlic. Try this burger and whisk yourself and your guests off to South Beach too!
From by the bay, wishing you South Beach food memories!
Maryann
blog cub burg
Cubano Burger
Serves Six
Ingredients
1 head of garlic
1/2 teaspoon olive oil, plus more for brushing the grill
2 pounds ground pork
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
2 teaspoons lime juice
2 teaspoons orange juice
6 ciabatta rolls
12 slices baby swiss cheese
12 dill pickle slices
6 slices boiled ham
1/2 cup store bought mayonnaise
Directions
Preheat oven to 400 degrees F. Rub olive oil on head of garlic and wrap garlic in aluminum foil. Place on baking sheet roast for 30 to 35 minutes until garlic feels soft, then remove from oven and cool. Cut top off garlic head and squeeze garlic cloves out of skin and into a bowl. Mash garlic and then add mayonnaise and mix well. Cover and place into refrigerator until ready to use. In a mixing bowl add the ground pork, pepper, cumin and citrus juices. Mix well with your hands and form 6 patties. Fire up the grill. Brush grill with olive oil and cook patties approximately 15 minutes per side, until pork is cooked through. Once ready, cut rolls in half, place on baking sheets and top each side with a slice of swiss cheese. Remove from oven once the cheese starts to melt. To assemble : take one half of bun with cheese, place burger on top, spread garlic mayonnaise on burger, add slice of ham, then pickle slices and top with other half of the bun. Repeat to make the remaining burgers. Serve immediately.

From by the bay wishing all my readers a Happy Memorial Day!
Maryann

Grandma’s Coleslaw with Warm Dressing

When I think about perfect no fuss side dishes for the summer my grandmother’s coleslaw always comes to mind. My paternal grandparents were Gottscheers, descendents of a small colony founded in 1350 with only 300 families. Gottscheers lived in a small area within the Austro- Hungarian Empire only 331 square miles. Customs and ltheir own dialect was handed down generation to generation, as were recipes. My grandparents were part of the large emigration from their homeland to the United States in the early 1900’s. Gottscheers remained close once they arrived in the United States. My grandparents were part of the Gottscheer group living in Ridgewood, Queens. My grandparents and their friends would socialize often, which included Sunday night card games. this coleslaw was served many, many sunday nights and it brings to mind love, friendship and just having a good time.
From by the bay wishing you happy food memories with your friends and loved ones!
Maryann

foodgawker coleslaw

Grandma’s Coleslaw with Warm Dressing
Serves Six

Ingredients
1 medium head of cabbage, quartered removing core
1/2 cup white vinegar
1/4 cup fine granulated sugar
2 teaspoons fine sea salt
1/2 cup vegetable oil
1/2 teaspoon caraway seeds
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper

Directions
Using a mandoline over a large mixing bowl, finely shred one head of cabbage. Set aside. To make dressing bring to a boil in a small medium sauce pan  the vinegar, sugar and sea stirring occasionally. Boil until the sugar and salt have dissolved.  Slowly add the oil and bring back to a boil. Remove pan from heat and pour dressing over the cabbage. Add caraway seeds, celery salt and pepper. Mix well. Place into a mason jar or container. Store at room temperature or
in the refrigerator for at least 2 hours before serving.

Rosemary Baked Beans

What’s another easy and impressive side dish to serve guests this Memorial Day Weekend? Homemade Rosemary Baked Beans. It is a quick toss of ingredients and then bake in the oven and you have taken this ordinary side dish into an extraordinary treat! Using cannellini beans makes the dish lighter and fresh rosemary really steps up the taste. If you are making the ketchup from last week’s post this is another perfect use.  It’s definitely another taste sensation!
From by the bay wishing you cannellini food memories!
Maryann
blog baked beans
Rosemary Baked Beans
Serves 4

Ingredients
2 28 ounce cans cannellini beans, drained in rinsed
6 tablespoons ketchup, homemade if possible
1/4 cup dark molasses
1 tablespoon dark brown sugar
1 teaspoon smoked paprika
1 teaspoon chopped rosemary
1/2 teaspoon cider vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon fine black pepper
6 slices bacon
Directions
Preheat oven to 350F. In a mixing bowl add all ingredients except the bacon and mix well. Pour the beans into 2 lodge mini 12 ounce servers. Cover with top with bacon strips and place on a baking sheet and place in the over for 25 minutes or until bacon is browned and fat rendered. Serve warm.