Grilling 101

It’s safe to say now that grilling season is truly here, barring any surprise flurries, like we had last week. It’s time to talk seriously about grilling. If you’re like me, you keep your grill near the back door, as close as it can be, in the winter. Even when the snow flies or sits 2 feet deep on my patio, I’m still slipping out there quickly to throw something on the grill. I just love how quick and easy it is to grill something for dinner.

In the “off season”, I can’t say that my grill is in its best condition. Now that the weather has changed, I’m off to the patio today to prep the grill. When getting your grill ready for prime time, there are a few things to think about: fuel, cleanliness, stick-free surface, and the proper tools.

1. Fuel: Whether you use propane or charcoal, be sure to stock up for the season before you start grilling. I make my trek to the hardware store and fill my two propane tanks up for the season. That way, even if I run out of gas in the middle of dinner preparations, I can simply switch the tanks out, without have to stop and run to the store.

2. Cleanliness: A grill cover is essential, if you, like me, do not have a garage or a shed to keep your grill in. In fact, even if you do have a shelter for your grill, a cover is a great idea, just to protect it from scratches and dust.

To clean your grill, be sure to invest in a hearty grill brush. You can purchase one at any kitchen supply store. I bought mine at Home Goods, at a nicely discounted price. Be sure to clean the grates on your grill with your grill brush before and after you use it.

When it’s time to wash the grates, I use Dawn soap, it’s spectacular for cutting grease. Simply soak the grates and scrub with a brush or sponge. Dry thoroughly and return to the grill.

3. Stick-free surface: Sticking is a common, very frustrating problem for the home chef. You can buy cooking spray, specially formulated for the grill, but I prefer to use an old rag, some cooking twine and some canola oil.

Take an old kitchen towel and roll it into a cylinder. Wrap both ends with a piece of cooking twine to keep the cylinder intact. Soak the cylinder in some canola oil to completely saturate it. Shake off any excess. Use this to wipe the grates of your grill after they’ve heated and you’re ready to put your ingredients on the grates. Keep this nearby and use as needed.

4. The proper tools: Tongs, an offset spatula, and an instant-read thermometer are your essential tools for grilling success. Be sure to have several pairs of tongs and offset spatulas in order to protect your family and guests from cross-contamination that is caused by using the same utensils for raw and cooked proteins.

 

Posted in Gourmet Market, Joe's Produce | Leave a comment

Crab “Cheesecake”

If you’re looking for a great brunch recipe, or something special to serve as an appetizer for any other dinner event, look no further. This crab dip is easy to prepare, and it presents beautifully. Served with crackers or grilled baguette, it spreads easily. It’s even delicious with fresh vegetables like carrots or celery. If you prefer not to make it in a springform pan, simply prepare it in an oven-safe casserole dish.

The standout in this recipe is the crab, so be sure not to skimp on quality! 

Crab “Cheesecake”

2 Tb.                   unsalted butter, melted

4 Tb.                   panko bread crumbs


4 cloves              roasted garlic

1 ½ c.                   marinated artichoke hearts

1 Tb.                   fresh thyme leaves

1 ½ #                    cream cheese, at room temp.

1 tsp.                    Tabasco

2 Tb.                   Worcestershire

3 each                 eggs

2                             yolks

1 tsp.                    seasoning mix (Holiday Catering)

8 oz.                      cooked crab

¾ c.                       parmesan cheese, grated

 

Preheat oven to 400

Brush sides of an 8” springform pan with a thin layer of melted butter

Coat with a thin layer of panko

Place garlic & artichokes in a food processor

Add all remaining ingredients EXCEPT crab and parmesan

Fold in the crab and parmesan

Pour into prepared pan

Bake until set and slightly golden brown, about 50 – 60 minutes

Cool at least 20 minutes so that cheesecake doesn’t collapse when un-molding

Serve with crackers or grilled baguette

Posted in Joe's Produce, Recipes | Comments Off

Steaks with Chimichurri Sauce

It looks like the weather is finally taking a turn towards Spring. Today’s supposed to be a glorious, sunny 61 degrees!  Monday’s are hectic since it’s the beginning of the week; back to work, back to school can make for a harried Monday dinner table. This recipe is quick to prepare and is really flavorful.

I like to serve the steaks with roasted sweet potatoes (cut into chunks) or “fry-style”. If sweet potatoes aren’t your favorite, you can serve this with rice and beans. Enjoy!

Grilled Ribeye Steaks with Chimichurri Sauce & Sweet Potato Fries

Chimichurri Sauce

1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 cup packed fresh cilantro leaves (from 1 large bunch)
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice (from 1-1/2 limes)
2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
1 tsp. ground cumin
1 tsp. kosher salt; more to taste

Method:

Put the parsley, cilantro, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

Marinated Ribeye Steaks

4 limes
2/3 cup tequila
1/2 cup canola oil
2 Tbs. chopped fresh cilantro
6 medium cloves garlic, minced
1/4 tsp. crushed red pepper flakes

Method:

Mix all of the ingredients together and marinate the steaks. Make sure the steaks are well-coated on each side. Marinate for at least 30 minutes.  Remove from marinade and grill to desired doneness. Let rest before slicing.

Sweet Potato Oven Fries

1

teaspoon peanut oil plus 1 additional tablespoon

2

pounds sweet potatoes (about 3 medium), scrubbed

Method:

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place 1/2 teaspoon of the oil on each of two rimmed baking sheets. Use a paper towel to spread the oil evenly over the entire surface and place both sheets in the oven.

2. Cut each sweet potato from end to end in eight thick wedges. Toss the sweet potatoes and the remaining tablespoon of oil in a large bowl to coat. Season generously with salt and pepper and toss again to blend. Carefully remove one baking sheet from the oven and place half of the sweet potatoes on the baking sheet cut-side down. Spread them out so that they do not touch each other. Return the baking sheet to the oven and repeat the process using the second baking sheet and the remaining sweet potatoes.

3. Bake until the cut side of the sweet potatoes touching the baking sheet is crusty and golden brown, 15 to 20 minutes. Remove each baking sheet from the oven and carefully turn the sweet potatoes, using a thin metal spatula. Bake until the second cut side of the sweet potatoes now touching the pan is crusty and golden brown, 10 to 15 minutes. Use the metal spatula to transfer the sweet potatoes to a platter and serve the oven-fried potatoes immediately.

Posted in Joe's Produce, Recipes | Tagged , , , | Comments Off

What’s the Story Morning Glory?

Sunday’s are great days for baking. Lately, I’ve been tinkering with a lower fat, reduced sugar recipe for muffins. I’ve come up with two – a deep chocolate chunk flavor that tastes more like a cupcake than a muffin, and a rich Morning Glory muffin that’s studded with ginger, cranberries and coconut.

Mixing up a batch of muffins on a Sunday morning or afternoon is time well spent in my house, because the rest of the mornings during the week are busy, and these are a very satisfying breakfast on the run. Since they’re high in fiber because they’re made with whole oats, they keep you feeling fuller longer than a muffin made with refined flour and sugar.

If you prefer raisins, golden raisins, dried cherries or other dried fruit to the cranberries, feel free to make the substitution. This recipe calls for Stevia, which is sold at our store. I do NOT recommend substituting Splenda in this recipe because it imparts a strong aftertaste.

These muffins freeze incredibly well, and remain moist. I freeze them in small sandwich bags and take them out as I need them, ensuring that they stay fresh. Enjoy!

Morning Glory Muffins

*makes 18 muffins

3/4 c. whole wheat pastry flour
3/4 c. all purpose flour
1/2 c. Quaker oats
3/4 c. Stevia
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1 Tb. ground cinnamon
2 tsp. ground ginger
2 c. shredded carrots

1/2 c. unsweetened apple butter
1 egg
2 egg whites
1 Tb. vanilla extract (pure)
1/4 c. canola oil
1/2 c. crushed pineapple (drained of excess juice)

1/2 c. unsweetened chipped coconut (I use Bob’s Red Mill)
1/2 c. dried cranberries
6 pieces crystallized ginger, chopped

Method:
Preheat the oven to 375 degrees.
Combine the dry ingredients and then add the carrots.

In a separate bowl, whisk the wet ingredients and then pour into the dry ingredients. Mix to combine, be careful to avoid over-mixing, which would make the muffins dense.

Stir in the coconut, cranberries and crystallized ginger.

Scoop into greased muffin tins. This recipe makes 18 standard sized muffins.
Bake at 375 for 15 – 17 minutes or until a toothpick comes out clean. Cool in the muffin pans. Remove them, cool, then wrap and freeze.

Note: Folks on Weight Watchers – this muffin recipe is 3 points. Enjoy!

Posted in Joe's Produce, Recipes | Comments Off

Pan Seared Ribeye with Mustard Sauce

While perusing the Meat & Seafood store yesterday, I noticed a ribeye steak that I just couldn’t resist. Nicely marbled and of a generous size, I snapped it up and set my sights on a recipe for dinner in 30 minutes or less.

Pan searing a steak is a quick and easy way to get dinner on the table in a hurry. It’s been chilly outside, even though Spring has arrived, so I didn’t feel like firing up the grill. Instead, I cooked the steak in a cast iron pan, which always ensures a crispy exterior and a perfectly cooked interior.

Pan searing is also nice because you can make delicious sauces in no time at all. I looked in my pantry to see what I had on hand – a shallot, whole grain mustard, cognac (you can use whiskey if you have that instead), and heavy cream.

My cast iron pan is nicely cured, so I simply sprayed it with some cooking spray, rather than oil. The fat in the steak will release as it cooks and will help to keep the steak from cooking. If you use too much fat in this recipe, the sauce will break. I heated the pan up, sprayed it, and then added the steak to sear it, caramelizing it nicely on both sides. I then removed the steak and put it in a hot oven (400 degrees), and allowed it to finish cooking in there while I made the pan sauce.

Mustard Cream Sauce
1 shallot, minced
1/4 cup cognac, or to taste
2 Tb. whole grain mustard
1/4 cup heavy cream, or to taste/desired consistency

Method:

For the sauce, drain any excessive oil out of the pan, leaving just a small amount. Add the shallots and brown them. Deglaze the pan with the cognac, tilting the pan slightly to allow the alcohol to flame. Let the flame die down and then add the mustard. Once the mustard is incorporated, stir in the heavy cream, just a little at a time.

Remove the steak from the oven when it has reached desired internal temperature and allow to rest on a cutting board. Once the steak has rested for about 5 minutes, slice and serve with the sauce and your side dishes of choice.

Posted in Gourmet Market, Joe's Produce, Recipes | Comments Off

French Toast Casserole

If you haven’t tried the cinnamon raisin bread at Art of Bread, this recipe is an excellent reason to try it now! While the bread is delicious toasted plain or with a smear of butter, it is even more irresistible when turned into a French Toast Casserole. If you don’t care for raisins, you can substitute Egg Bread in this recipe.

The casserole can be prepared the night before you want to serve it. It’s a perfect solution for weekend entertaining because it’s quick and easy to put together and everyone who tastes it absolutely loves it!

French Toast Casserole

1 ½  loaves cinnamon raisin bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla bean paste or extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Method:

Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Method:
Combine all ingredients in a medium bowl and blend well

Posted in Joe's Produce, Recipes | Comments Off

Bistro Mac & Cheese

It doesn’t seem like winter got the memo that Spring is supposed to be here tomorrow. It’s snowing and blowing, which makes planning tonight’s dinner menu easy – a hot bowl of creamy macaroni and cheese.

This is one of my favorite recipes because of the combination of cheeses. Some macaroni and cheese recipes can be very one-dimensional. The subtle combination of nutty Gruyere cheese, and the sharpness of the Gorgonzola makes for a sophisticated departure from the ordinary.

If you don’t like some of the cheeses used in this recipe, you can swap out the one(s) you don’t like with something you prefer.

Bistro Mac & Cheese

1 ½ c.   gruyere cheese, grated
1 ½ c.   sharp cheddar cheese, grated (about 6 oz.)
¾  c.      brie, rindless, diced (cut from a 1 # wedge)
¾ c.       Gorgonzola Dolce Latte

5 Tb.   Butter
¼ c.      all purpose flour
2 tsp.    thyme, fresh, chopped
¾ tsp.  nutmeg

4 c.         whole milk

1 ¾ c.   panko breadcrumbs

1 lb.       pasta

Method:

Mix all of the cheeses

Set aside 1 cup of the cheese mixture for topping (except blue)

Melt 4 Tb. of the butter in a large saucepan over medium heat

Add flour and stir until slightly brown, about 4 minutes

Add thyme and nutmeg

Gradually whisk in the milk

Simmer until thickened and smooth, stirring often, about 4 more minutes

Add cheeses. Stir until melted and smooth. Add salt and pepper to taste.

For the Breadcrumbs: 

Melt the remaining 1 Tb. of butter in a sauté pan.  Add breadcrumbs and toast until crisp. Set aside.

Preheat oven to 375

Boil pasta in salted water until tender, but firm to the bite

Drain

Combine the noodles with the cheese sauce

Posted in Events, Gourmet Market, Joe's Produce, Recipes | Comments Off

Warm Up with a Bowl of Chicken & Dumplings

Chicken & Dumplings
8 cups chicken stock
4 each                  chicken legs, thighs attached
2 ½ tsp.              salt

1 c.                         carrots, diced and peeled
1 c.                         celery, diced
1c.                         parsnips, diced
2 c.                         yellow onions, diced
2 Tb.                   canola oil
1 Tb.                   butter

1 c.                         frozen peas

Method:

Place the chicken thighs, stock and salt in a stockpot and bring to a boil. Reduce heat to low and simmer until the chicken is fork tender, about 1.5 hours.

Remove chicken from stock, and remove the meat from the bones. Discard bones, gristle and skin. Strain and reserve the stock.

Heat an 8 qt. stockpot and add the oil and the butter. Saute the onions, celery, parsnips, carrots. Add reserved chicken stock and chicken. Simmer for 15 minutes. Add a touch of cream if you want it to be more rich.

Dumplings
1 c.                         all purpose flour
1 ½ tsp.              baking powder
1tsp.                    kosher salt
¼ tsp.                  black pepper
1/8 tsp.              nutmeg
2Tb.                   chilled, diced butter
½ c.                       milk
2 Tb.                   fresh parsley, chopped fine

Method:

Place flour, baking soda, parsley, salt, pepper and nutmeg into the bowl of a food processor.

Add chilled butter and pulse for 15 pulses until it combines into a coarse meal. Drizzle in the milk. It will become a sticky dough.

Form dumplings with a portion scoop and place into the simmering chicken mixture. Simmer dumplings for 3 minutes, then turn. Cook another 3 minutes.

Add peas last.

Posted in Uncategorized | Comments Off

Mediterranean Cod

Fish and seafood are some of my favorite ingredients to use in the kitchen and always a welcome sight on my dinner plate. I particularly love how light and healthy, yet decadent a perfectly cooked piece of fish can be. This recipe combines several of my favorite flavors, and is perfect when paired with orzo or rice pilaf.

1 lb. cod fillet
1 Tb. extra virgin olive oil
1/4 tsp. freshly cracked black pepper
1 Tb. minced shallot
1 cup cherry or grape tomatoes, halved
1/4 cup olives, pitted
1 Tb. capers, rinsed
1 1/2 tsp. fresh oregano, chopped
1 tsp. balsamic vinegar

Method:

Preheat the oven to 450 degrees. Coat a baking sheet with pan spray.

Rub the cod with 2 tsp. oil and then sprinkle with salt and pepper.  Place the cod on the baking sheet and transfer to the oven. Roast until the fish flakes easily with a fork, about 15-2o minutes , depending on the thickness of the fillet.

Meanwhile, heat the remaining teaspoon of oil in a small skillet over medium heat. Add the shallot and saute. Add the tomatoes and cook for about a minute. Next, add the olives and capers, stirring to combine. Stir in the oregano and balsamic vinegar.

Remove from the heat and spoon over the fillets. Serve fish with steamed or sauteed spinach, rice or orzo. Enjoy!

Posted in Gourmet Market, Joe's Produce, Recipes | Comments Off

Super Recipe Contest Winners

Congratulations to our Super Recipe Contest winners! Thank you to everyone who submitted a recipe!

1st Prize: Chorizo Street Tacos by Kirstin Dolmetsch

 For the Tacos:
1 lb of Joes Produce Housemade Ground Chorizo
½ white onion- minced
¼ cup cilantro- chopped
Juice of ½ lime
Salt and pepper to taste
20 Corn tortillas
½ tsp corn or vegetable oil
Chipotle Hot Sauce (recipe below)

1. Brown chorizo in a skillet over medium high until browned and cooked throughout (about 10 minutes). Turn heat down to low to keep warm until you are ready to assemble your tacos.
2. In a small separate bowl- combine onion, cilantro, and lime
3. Mix onion/cilantro mixture until well incorporated and season with salt/pepper to taste- set aside until ready for taco assembly
4. To heat tortillas: place corn/vegetable oil in a non-stick skillet and heat over medium-low heat
5. Place 1 tortilla in the skillet 1 minute on each side until warm and soft. Repeat until all tortillas are heated adding extra oil if the skillet gets too dry
6. To assemble the tacos: place chorizo in warm tortilla, top with onion/cilantro mixture, squeeze chipotle hot sauce
7. Devour!

Chipotle Hot Sauce:
3-4 Chipotle peppers in adobo sauce
1 large beefsteak tomato sliced in half
2 cloves of garlic- peeled, and left whole
1/2 large white onion
1/4c water
Salt to taste

1. Place all ingredients in a small saucepan over medium heat
2. Cover and simmer for 30 minutes until soft- stirring occasionally
3. Place saucepan contents into a blender or food processor
4. Blend until smooth
5. Set aside to cool
6. Store hot sauce in air tight Tupperware container or plastic bottle for up to 2 weeks- great on just about everything!

2nd Prize: Chicken & Corn Cakes by V. Sargent

2 cups COOKED OR ROTISSERIED CHICKEN BREAST, SHREDDED
1 teaspoon DICED GARLIC
½ teaspoon KOSHER SALT
½ teaspoon BLACK PEPPER
1 cup SALSA (I RECOMMEND MICHIGAN MADE “CHUCK AND DAVE’S SWEET ONION SALSA” – YUMMY!)
 ⅓ cup FRESH CORN FROM THE COB
¼ cup DICED TOMATOES WITH GREEN CHILIES
2 EGGS
½ cup CORNMEAL

PREHEAT OVEN TO 350 °F.
THOROUGHLY MIX EGG AND CORNMEAL. COMBINE ALL OTHER INGREDIENTS WITH EGG/MEAL.

USE AN ICE CREAM SCOOP TO PLACE MIXTURE IN GREASED MUFFIN PAN.

BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN

3rd Prize: Black Bean Chili by Michelle Voineag

2 tablespoons of olive oil
1large onion, chopped
2 yellow bell peppers, chopped
2 teaspoons cumin
1/4teaspoon salt
3 -15 ounce black beans, rinses & well drained
1 can tomato with green chilies
1 can tomato with roasted garlic & onion
2 cups low salt tomato juice

Heat the oil in a large pot over medium high heat.  Add the chopped onion, pepper, cumin and salt.  Saute until onion & peppers are soft, approx 10 minutes.  Add all other ingredients, bring to a boil and then reduce heat to medium and cook for 30 minutes, stir occasionally.  Remove approx half of the chili and place in blender or food processor.  Blend and return to pot.  Can be made in advance, refrigerate, then reheat.

Serving OPTIONS:
Eat a bowl of chili as is
OR
Toppings – chopped tomato, chopped onion, chopped jalepeno peppers, cheddar cheese
Also great with corn chips on a Hot Dog or a Not Dog

 

 

Posted in Joe's Produce, Recipes | Comments Off