Recipe: Clams with Country Ham Vinaigrette and Candied Orange

 

When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake... Read more >

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Market Haul: August 7, 2012

 

Packed with tomatoes, cucumbers, eggplant, watermelon, and peaches, this week's CSA box is about as summery as it gets. Not sure what to do with all those green peppers? Neither are we, but we'll be coming up with some ideas in a green pepper problem-solving post later this week, so stay tuned.

 

The Haul: cucumbers, fennel, tomatoes, baby watermelon, green bell pepper, green long peppers, zucchini, eggplant, yellow onions, donut peaches, blackberries.

 

The Menu Ideas:

Grilled Achiote-Rubbed Red Snapper [JBF]

Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores. A simple sauté of fennel, summer squash, and onion completes... Read more >

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July's Best Recipes

 

Oysters with Spicy Tomato Granité

Lia Fallon tops oysters with a Bloody Mary–inspired garnish, giving the bivalves an invigorating kick.

 

Lobster Buns with Shiso Pesto

The Chinese bao bun takes the place of the standard-issue hot-dog bun in this recipe from Simpson Wong. 

 

Tarte Tropézienne with Strawberries and Pistachios

Craft pastry chef Meredith Tomason's version of this traditional French pastry consists of a creamy, orange blossom–scented filling sandwiched inside a golden wheel of brioche. 

 

... Read more >

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Recipe Roundup: A North Carolina–Style Barbecue

 

Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.

 

Pulled Pork

Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.

 

Pickled Mustard Greens

Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.

 

Hush... Read more >

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In Season: Gooseberries

 

Ever eaten gooseberries? The slightly fuzzy, tart berries are very popular in traditional British cooking, but don't get a lot of press stateside. A cousin of the currant, gooseberries range in color from pale green to dark purplish-red, getting muskier as they ripen. They aren't quite sweet enough to eat out of hand, but they become jammy and bright when cooked down with a bit of sugar. Gooseberries are in season from May through August, but they're at their peak in July.

 

How to Store: Like most berries, gooseberries should be stored in the fridge unwashed for 2 to 5 days. Don't have time to make a batch of jam or curd right now? Freeze them. Just wash the berries, pat dry, and then place on a cookie sheet in the freezer. Transfer frozen berries to an airtight container and keep in the freezer for up to a year.

 

How to Cook: Remove the stem and tail of each berry before cooking. Gooseberries are delicious in a range of desserts, but the simplest way to cook them is... Read more >

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Recipe: Olive Oil Cake with Olive Oil Pudding and Plums

 

We were seduced by the full flavor and dense, moist crumb of olive oil cake years ago, but St. Louis–based chef John Griffiths has just now turned us onto a treat of a similar ilk: olive oil pudding. Prepared like a classic custard, the pudding is irresistibly fruity and aromatic. Griffiths serves it next to olive oil cake and macerated plums.

 

Get the complete dessert recipe here

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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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