Recipe: Lobster Buns with Shiso Pesto

 

In the minds of lobster roll aficionados, a perfectly toasted hot dog bun is the undisputed vessel for buttered or mayo-dressed crustacean. But New York City's Simpson Wong challenged this presumption at last weekend's Chefs & Champagne, where he nestled lobster meat in Chinese bao buns—the ones you've seen at dim sum brunches or hugging pork belly at Momofuku. Wong fries each bun for only a couple minutes, enough time to crisp the exterior while preserving its inner fluff. Building on this Asian spin, he tosses his lobster in a garlicky, shiso-based pesto that's juiced up with fish sauce and bird's-eye chili.

 

Watch out, hot dog buns. Get the recipe here.

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Recipe: Lomo-Wrapped Shrimp with Grilled Bread, Pistou, and Smoked Paprika Vinaigrette

 

Sure, bacon-wrapped shrimp is tasty, but the finger food's dated status precludes us from ever preparing it for guests, lest they be reminded of hairspray-shellacked 'dos and other '80s trappings that are best forgotten.

 

Thankfully, chef John Taus of the Corner in Philadelphia has pulled this combination back into the present: he retires the bacon in exchange for tissue-thin slices of lomo embuchado, a dry-cured pork tenderloin from Spain. A parsley-based pistou and fiery paprika vinaigrette round out this elegant, Mediterranean-inspired update.

 

Get the recipe here.  

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Recipe Roundup: Zucchini

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

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Market Haul: Weekend Getaway

 

We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.

 

The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb

 

The Menu:

 

Day 1 Breakfast:

 

Eggs and Zucchini [Shoots and Roots]

Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.

 

Baking Powder Biscuits [JBF]

James Beard's buttery biscuits are as good slathered... Read more >

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Recipe Roundup: Simple Summer Seafood

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >

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Recipe: Cheerwine-Boiled Peanuts

 

We know that Southern-food enthusiasts tend to raise an eyebrow at inauthentic renditions of the region's specialties, but we think they might make an exception for Marc Jacksina's updated take on the classic Southern snack of boiled peanuts. The Charlotte-based chef gently boils raw, unshelled peanuts in water that's flavored with star anise and briny kombu. Then he strips off their shells and cooks them in a sweet concoction of mirin, white soy sauce, Tabasco, and Cheerwine, a beloved cherry-flavored soda from North Carolina. The result is an addictive snack that's equal parts sweet, salty, and savory—and completely irresistible to even the most steadfast purists.

 

Get the recipe here.

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Recipe: Fava Bean and Langoustine Crostini

 

An elegant opener for your next dinner party, these crostini from Jim Burke of New York's Caffè Storico are topped with sweet sheep's milk ricotta, creamy fava beans, and lightly breaded and lemon-spritzed langoustines. If langoustines aren't available, use jumbo shrimp.

 

Get the recipe here.

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Recipe: Oysters with Spicy Tomato Granité

 

We have Long Island–based chef Lia Fallon to thank for this inspired garnish for raw oysters. She slow-roasts plum tomatoes until they're lightly caramelized, then blends them with vodka, horseradish, Worcestershire sauce, lemon juice, and Tabasco. (If the combination sounds familiar, that's because it's the classic recipe for an invigorating Bloody Mary.) The purée is then frozen and flaked with a fork, resulting in a bracing ice that adds a spicy punch to briny bivalves. 

 

Get the recipe here

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Recipe: Strawberry–Red Wine Semifreddo

 

If you're entertaining a big crowd this Independence Day, we submit to you this recipe for meringue-lightened strawberry semifreddo from Jason Bond of Cambridge's Bondir. Flavored with a cup of red wine and frozen in a loaf pan, the finished dessert can be sliced and distributed in minutes.  

 

Get the recipe here

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Recipes from the Best of the Best: Tom Colicchio's Vegetable Chips

 

This addictive but virtuous snack comes from 2010 Outstanding Chef award winner Tom Colicchio. Maintaining the proper temperature of the frying oil is the key to making crisp, grease-free chips. Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers. Think of it as an appetizer.

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