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Grilled Chorizo and Cheese Stuffed Anaheim Peppers

Grilled Chorizo and Cheese Stuffed Anaheim Peppers

Fresh off the grill, this delicious dish is spicy and cheesy. Seasonal Anaheim peppers are stuffed full of corn, chorizo, and cream cheese, then topped with crispy panko bread crumbs and Mexican cheese before grilling.

INGREDIENTS
6 large Anaheim Green Chiles
2 tablespoons olive oil
1 garlic clove, minced
¼ cup panko breadcrumbs
6 ounces Mexican cheese mix, finely shredded
½ pound fresh chorizo
1 tablespoon chopped fresh cilantro
1 green onion, thinly sliced
4 ounces cream cheese, room temperature
¼ cup fresh corn
1 tablespoons lime juice
freshly ground black pepper
kosher salt

 

INSTRUCTIONS
Prepare an outdoor grill or stove top grill for direct grilling over medium-high heat. 

 

Slice the top off the  Anaheim green chiles, remove the seeds and white membrane inside the chilies; set aside. Chop the chili tops into small pieces and set aside.

 

In a large sauté pan, heat 1 tablespoon oil over medium-high heat; add the garlic and breadcrumbs, cook 2 minutes or until lightly toasted. Remove from the heat and add to a small bowl; add ½ the cheese mixture and toss; set aside. 

 

Put the sauté pan back on the heat and add the remaining olive oil then the chopped pepper pieces and chorizo, cook 4-5 minutes until browned. Stir in cilantro, green onion, cream cheese, the remaining cheddar, corn, and lime juice; add black pepper and salt to taste. Fill pepper halves with chorizo cheese mixture; sprinkle with the bread crumb cheese mixture.

 

Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts. Make six servings.

Country Style Pork Ribs with Blueberry & Blackberry BBQ Sauce

Country Style Pork Ribs with Blueberry & Blackberry BBQ Sauce

A delicious combination of blackberries, blueberries, and ginger create a sweet and tart BBQ sauce. When brushed over pork ribs, and then roasted to crispy perfection, it is an irresistible combination. We served it with farmer’s market fresh green beans and grilled baby sweet potatoes.

 

INGREDIENTS
For the sauce:
1 ½  cups fresh blackberries or frozen, thawed
½  cup fresh blueberries, or frozen, thawed
½  cup sugar
2 tablespoons chopped peeled fresh ginger
2 tablespoons balsamic vinegar
Pinch of kosher salt

For the ribs:
8 country-style boneless pork ribs
¼  teaspoon garlic powder
½  teaspoon onion powder
½ teaspoon kosher salt
1 cup blueberry and blackberry BBQ sauce

 

INSTRUCTIONS
Make the sauce:
Add the berries and sugar to a sauce pan. Cook until the berries have completely collapsed and formed a thick sauce. Strain, through a fine mesh strainer and add the sauce to a blender with the remaining ingredients. Blend until smooth, measure out ½ cup for the ribs and pour the remaining into a bowl and set aside.

 

Make the ribs:
Preheat the oven to 325˚F. Dry the country-style ribs with paper towels, and if not cut through, cut the pork into separate rib shaped pieces. Combine the garlic powder, onion powder, and salt in a small bowl then rub all over the ribs. Line a shallow baking sheet with foil and set a cooling rack into the baking sheet.  Place the ribs on the rack in the pan and cover with a piece of foil. Place in the oven and bake for 1 hour and 15 minutes, or until the ribs internal temperature is 140˚F. Remove the foil and brush the ribs with half the barbecue sauce. Bake uncovered for about 15 minutes longer or until the temperature has reached 145˚F. Remove from the oven, brush with the remaining sauce and serve with extra sauce for dipping. Makes 4 servings.

Pan-Seared Salmon With Cherry Bourbon Sauce

Pan-Seared Salmon With Cherry Bourbon Sauce

It gets saucy when we use cherries with pan-seared salmon. Fresh this time of year, we topped the salmon with a sweet and spicy barbecue sauce made from Kentucky Bourbon and fresh cherries. This easy one-pan-and-a-blender-sauce can be used on grilled salmon, chicken, or pork. It’s shown served over yellow beet and apple mash with fresh watercress. 

 

INGREDIENTS
Cherry Bourbon Glaze:
1 tablespoon butter
½ cup green onion
1 ½ teaspoons minced garlic
1½ cups fresh pitted cherries
⅓  cup dark brown sugar
½ cup freshly squeezed orange juice
1 tablespoon molasses
1 tablespoon cider vinegar
¼ cup bourbon
¼ teaspoon ancho chili powder
½ teaspoon dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste

 

Pan-Seared Salmon:
4 center-cut salmon filets, deboned with skin on
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

 

INSTRUCTIONS
For the Cherry Bourbon Glaze:
In a saucepan over medium heat, melt butter. Add onion and garlic, cook until fragrant and softened, about 5 minutes. Add the cherries and orange juice, cook until the cherries are softened. Add the remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 30 minutes.

Transfer the sauce to a high-speed blender and puree. Makes about 1 1/2 cups.

 

For the salmon:
Season both sides of the salmon with salt and freshly ground black pepper. Heat a large nonstick pan over medium-high heat to very hot. Add the oil and immediately place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally or until the internal temperature reaches 145˚. Brush with the glaze and cook 1 minute more. Move to a platter and brush with more glaze before serving. Serve with the sauce on the side. Makes 4 servings.

Ancho Maple Glazed Grilled Hanger Steak and Summer Vegetables with Corn Cakes

Ancho Maple Glazed Grilled Hanger Steak and Summer Vegetables with Corn Cakes

Charred and juicy, grilled steak is one of summer’s best pleasures. Using  beefy-flavored hanger steak, we grilled, then coated them in a maple and ancho chili glaze to serve alongside grilled asparagus, onions, and a seared corn cake topped with maple glazed peppers.

 

INGREDIENTS
Kosher Salt
1 cup polenta or Coarse Cornmeal (We recommend 8 row flint corn)
2 tablespoons grapeseed oil
3 tablespoon Woodford Reserve Bourbon Smoked Chef’s Spice Blend, or other steak rub
Olive oil
4 small Spring Onions
12 Asparagus spears
1 Red Pepper, cut into 8ths
1 Yellow Pepper, cut into 8ths
½  cup pure maple syrup
1 teaspoon ancho chili powder
1 tablespoon butter

 

INSTRUCTIONS

One hour before you grill, mix the steak rub with 1 tablespoon olive oil to make a paste. Dry the steak with paper towels and rub all over with the paste then let sit at room temperature for one hour.

 

Prepare the corn cakes:
In a large saucepan bring 3 cups of water and the salt to a boil. Whisk in the corn meal in a slow steady stream and continue whisking to prevent any lumps from forming. Reduce the heat and simmer for 30-40 minutes or until the corn is thick, rich, and creamy; set aside to cool.

 

Make the ancho maple glaze:
In a small saucepan add the maple syrup, ancho chili powder, and butter. Bring to simmer and whisk. Simmer for 5 minutes, remove from the heat and set aside.

 

When cool enough to handle, shape the patties into 4” round patties. Add a thin layer of oil to a large sauté pan. Sear the patties until nicely browned on one side, about 5 to 10 minutes. Flip and sear the other side, for 5-8 minutes making sure they are cooked through. Place on a baking sheet and keep warm in the oven at 180 degrees.

 

Preheat a barbecue grill set to high. Brush the onions, asparagus, and peppers with olive oil and sprinkle with salt. Grill the vegetables until soft and well-marked. Remove from the grill and keep warm.  Place the warm peppers in a bowl and cover with plastic wrap. This will steam off the skins, so after 10 minutes remove the skins from the pepper slices and discard, keep the peppers in the bowl. Add 1 tablespoon of the ancho maple glaze and toss; set aside and keep warm

 

Wipe the excess paste from the steak and grill 4-5 minutes per side over high heat for medium rare or continuing to cook them to which temperature you desire. Remove from the grill and cover; set aside 15 minutes to rest. Thinly slice against the grain and brush with the glaze. Serve with the warm vegetables and a corn cake topped with the glazed peppers. Makes 6 servings.

Farm Stand Spring Vegetable Tart

Farm Stand Spring Vegetable Tart

This delicious tart is filled with eggy ricotta, parmesan, oven roasted eggplant and peppers, then topped with cherry tomatoes, cream, and fresh thyme before baking. Serve with a sprinkle of chives or chive flowers.

INGREDIENTS
1 pie crust, homemade or store purchased
3 eggs
½ cup mozzarella cheese
2 tablespoons of fresh thyme, leaves only
1 cup heavy cream
olive oil for oven roasting
½  red pepper, thinly sliced
½  yellow pepper, thinly sliced
2 small baby eggplant, sliced into ¼” rounds
Kosher salt
8 ounces whole milk ricotta cheese
1 tablespoon fresh lemon juice
¼ cup parmesan cheese plus one tablespoon
¼ teaspoon black pepper
¾ cup thinly sliced green onions
1 cup spinach leaves
8-10 cherry tomatoes, halved
Fresh chives, snipped into small pieces

INSTRUCTIONS

Preheat the oven to 400˚F. Place the crust in a 9” deep dish pie pan. Rest in the refrigerator for 30 minutes. To blind bake the crust – prick all over  the crust with a fork. Line the pie crust with parchment or non-stick foil and add pie weights or beans. Add to the oven and blind bake for 12 minutes.

Remove the foil/parchment and the pie weights. Place back in the oven and bake 2-3 minutes more until lightly browned. Combine one egg with 1 tablespoon of water and whisk together. Remove and brush the inside of the crust with the egg wash. Bake 5 minutes to set the egg. Remove and add the mozzarella to the bottom of the crust. Place back in the oven to melt the cheese for 5 minutes. Take the crust out and set aside.

Place the cream in a small saucepan and add half the thyme. Bring to a simmer, then remove from the heat and set aside while you finish the pie.

Place the peppers and eggplant on a baking sheet. Brush lightly with olive oil on both sides and sprinkle lightly with salt. Bake for 10 minutes, turn over and bake 10 minutes longer. Remove and set aside. Reduce the oven to 375˚F.

Combine the ricotta, remaining 2 eggs, lemon juice, 1 tablespoon parmesan, ½ teaspoon salt and ¼ teaspoon pepper and whisk together. Add on top of the cheese in the pie pan, then sprinkle the green onions over the ricotta mixture. Lay the spinach leaves over the green onions,  then top with the oven-roasted eggplant and peppers. Pour the cream mixture over the top. Place the cherry tomatoes, cut-side down, into the cream and sprinkle the remaining thyme and parmesan cheese over the top. Place in the oven and bake for 1 hour.

Remove and cool 45 minutes to one hour. Top with fresh snipped  chives and serve warm. Makes 6-8 servings

Peanut Noodles

Peanut Noodles

Using only the stove top and a blender, Sesame and Peanut Noodles are the perfect spring dinner. Loaded with peanut butter, sesame oil, ginger, and red pepper, the healthy wheat noodles are complemented by crunchy celery, peanuts, and green onions. As a healthy, meat-free meal, they can be served as a pasta entree, tucked into a lettuce wraps, or in Asian Spoons as an appetizer.

 

Sesame & Peanut Noodles

12 ounces udon noodles or whole wheat thick spaghetti
¾  cup creamy peanut butter
¼  cup unseasoned rice vinegar
3 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
2 tablespoons fresh ginger, chopped
1 large garlic clove
3 celery ribs, thinly sliced
½  cup coarsely chopped cilantro leaves only
½ cup salted roasted peanuts, chopped
4 green onions, thinly sliced

 

Using the directions on the package, prepare the noodles. Drain and rinse under cold water until cooled. Allow to drain well and add to a large bowl.

 

While the noodles cook, add to a high-speed blender the peanut butter, vinegar, sugar, soy sauce, sesame oil, crushed red pepper, ginger, and garlic. Process until very smooth. Toss the celery and half the peanuts with the noodles. Pour the peanut dressing over; toss to mix in well. Add warm water as needed, up to ¼ cup, to loosen the sauce.  Top with the remaining peanuts and green onions. Serve 8 or add to Asian spoons for 24 one-bite appetizers.