Recipe Roundup: Margaritas and More

margarita

 

This summery, light, and (mostly) easy Mexican-inspired menu starts with tart cucumber margaritas and ends with a decadent flan topped with roasted strawberries.

 

Summer Margaritas

Rick Bayless uses a cucumber-and-tequila base to make these smooth and dangerously drinkable margaritas.

 

Isthmian-Style Scallop Ceviche

Thinly sliced scallops are marinated in lime juice and then tossed with cilantro, ginger, and habaneros in this refreshing and super-simple appetizer from chef Ivy Stark.

 

Grilled Achiote-Rubbed Red Snapper

Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some... Read more >

Comments (0)

Recipe: Peanut Soup with Grilled Peaches

Recipe for Peanut Soup with Grilled Peaches, adpated by the James Beard Foundation

 

Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.

 

Get the recipe here.

Comments (0)

Recipe Roundup: Thai

Recipe for Hawaiian Hearts of Palm Pad Thai, adapted by the James Beard Foundation

 

Skip the takeout tonight and try this eclectic menu of reinterpreted Thai classics.

 

Hawaiian Hearts of Palm Pad Thai

Swap out rice noodles for finely sliced hearts of palm in this inventive take on the iconic Thai dish.

 

Mussels with Thai Seasonings

A squeeze of lime juice, a sprinkling of brown sugar, and a splash of fish sauce lend Southeast Asian flavors to this aromatic bowl of mussels.

 

Thai Curry with Chicken and Fresh Noodles

Mexican chilies are an unlikely addition to Thai cuisine, but they add flavor and body to the... Read more >

Comments (0)

Recipe: Softshell Crab Summer Rolls

Recipe for Softshell Crab Summer Rolls, adapted by the James Beard Foundation

 

Summer is a season of limited-engagement foods. One of its most precious treats is the softshell crab, a blue crab that has abandoned its hard shell for a temporary, thin skin that's completely edible and full of flavor. Thankfully, it only takes a little work to savor these fleeting crustaceans: many cooks opt to simply batter, season, and fry their softshell crabs, a preparation that's equally delectable in a sandwich, on a salad, or by itself.

 

At Maritime Parc in Jersey City, chef Chris Siversen places softshell crab tempura inside Vietnamese summer rolls. Fresh herbs, shaved vegetables, and an addictive red curry mayo join the crabs inside the wrappers. If that's not enough to tempt you, just know that softshell crabs' days are numbered.

 ... Read more >

Comments (0)

Recipe Roundup: On the Grill

Grilled Hanger Steak with Peperonata

 

There's nothing like a smoky, grilled piece of meat or fish to remind us why we love summer. (A six-pack of ice-cold beer doesn't hurt either.) Here are some of the grilled dishes on our current must-cook list:

 

Grilled Salmon with Summer Salad
A salad of corn, tomatoes, and basil dressed with a Dijon vinaigrette transforms perfectly cooked salmon fillets.

 

Grilled Hanger Steak with Peperonata
Hanger steak only needs a brief sear on the grill, while the peperonata comes together in about 20 minutes.

 

Spicy Grilled Shrimp and Pancetta
Easy. Fast. Addictive.

 ... Read more >

Comments (0)

Recipe Roundup: Berries

berry recipes from the James Beard Foundation

 

Went a little berry crazy at the farmers' market? Put that summer fruit to good use with these celebration-worthy recipes.

 

Blueberry Boy Bait

Named for its rumored man-attracting powers, this cake is delicious on its own or à la mode.

 

FireBird Raspberry Vodka

Savor the taste of summer all year long with this ultra-easy recipe for raspberry-infused vodka.

 ... Read more >

Comments (0)

Recipe: Spicy Grilled Octopus and Watermelon Skewers

 

We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.

 

In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.

 

Get the recipe here.

Comments (0)

Recipe: Oyster Shooters with Tomato, Lime, and Chilies

 

Executive chef Andrew Hebert, who works under the auspices of Jody Adams at Boston's Trade, says the inspiration for these restorative seafood shooters came from his mentor. "When Jody was 16 and traveling in Guatemala, she was turned onto a vibrant and spicy seafood cocktail called vuelve a la vida ("return to life" in English). It's famous in the region for curing hangovers and pleasing the palette, but to me it screams summertime, and I love the balance of sweet and sour." At Trade, Herbert makes a miniature version with Island Creek oysters from nearby Duxbury, packing them with tomato juice, ginger, serrano chili, and citrus into a single slurp. When you need to jump start your palate—or yourself after a rough night—these little spark plugs will do the trick.

 ... Read more >

Comments (0)

Recipe: Corn Bisque with Crema

 

Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.

 

Get the recipe here.

Comments (0)

Recipe: Peach Tarte Tatin

Recipe for peach tarte tatin, courtesy of the James Beard Foundation

 

For a high-summer spin on classic tarte tatin, chef Corey Heyer of central New Jersey's Bernards Inn trades apples for juicy peaches. The variation doesn't stop there: instead of cooking the fruit over a layer of sugar and butter, Heyer makes the caramel separately, then adds the peaches and simmers them until puckery. The fruit is then transferred to a pie dish and draped with a sheet of puff pastry before baking. In keeping with tradition, there's still the swift drama of flipping the pan and the big reveal of the tarte's fruit-bejeweled face.

 

The recipe may not sit well with purists, but that just leaves more for us. (And sooner than we know it, there will be plenty of time for apples.)

 ... Read more >

Comments (0)

Pages