Archive for Side Dish Recipes
Chef Michael Symon loves to pickle things. In his cookbook “Live to Cook”, he devotes an entire chapter to it, with recipes for pickled ramps, chilis, onions, tomatoes, kraut and more. The chef says “what began at Lola as a way to preserve the best food we could find became part of the defining style of our dishes. It’s not only allowed us to deliver dynamic flavor, but also has enhanced and deepened our relationships with local farmers by making it possible to buy more of their produce during their growing season and use it throughout the year.”
Michael recommends serving these refrigerator pickled cherries as a sweet and sour condiment with duck, pork belly, foie gras, or a blue veined cheese and bread. Another option would be to dice the cherries, add chicken broth and reduce via simmer for a saucier topping for poultry or pork. Note that the cherries may be kept in the fridge for up to a month, they may have a touch of color fade or wrinkling, but will still taste delicious.
Chef Michael Symon
Makes about 2 quarts
2 pounds bing cherries
2 cups red wine vinegar
1 1/2 cups sugar
2 tablespoons kosher salt
2 strips orange zest, removed with a vegetable peeler
1 tablespoon black peppercorns
2 cinnamon sticks
1 tablespoon coriander seeds
1 bay leaf
Prick each cherry with a fork several times and put them in a nonreactive jar or container.
Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmer, and cook for 10 minutes. Remove from the heat and let cook for 10 minutes.
Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.
This may be the most adorable family cooking and gardening video ever. It’s from our friends at Plum Tv, featuring Martha’s Vineyard Chef Chris Fischer, his Grandfather Ozzie, and their dog.
Wise asparagus words from Ozzie, quite the dapper grandfather: “Now when you’re raising asparagus, you don’t pick it the first year, the second year, temptation gets too strong, you pick some. Then the third year you go at it. “ (Ozzie is referring to the need of time for the perennial asparagus root systems to develop and grow, typically they are not fully developed until the third year. Read more here.)
Ozzie likes creamed asparagus, so chef Chris makes him an improv recipe on the grill. Quite simply, here is his technique: Chris washes and salts the freshly picked asparagus stalks, rubs the hot grill with butter, and places the stalks on the grill perpendicular to the grids. Chris grills some fresh spring garlic stalks, and warms with butter, garlic, salt, lemon juice, and milk, as he also toasts sliced Ciabatta bread to a crispy brown. The entire mixture of creamy garlic sauce and asparagus is simply topped onto the grilled bread, as deliciously simple as farm fresh rustic cooking should always be. Cheers to Plum Tv and Chef Chris, thank you for sharing your recipe and and a taste of family life with us!
For more amazing asparagus chef recipes, don’t miss these:
Cream of Aspragus and Crab Soup from Chef Aaron McCargo Jr
Kurt Gutenbrunner’s White Asparagus With Vinaigrette Recipe
Asparagus with Eggs From Chef Lidia Bastianich
White Asparagus with a Blood Orange Reduction From Chef Cedric Tovar
Truffled Egg Toast with Grilled Asparagus and Fontina Cheese From Chef Marlon Manty
As our recent snow has just melted we’ve finally cleaned off the grill and are super excited to start grilling Memorial Day weekend! And although our fresh local crops won’t show up in markets for several weeks, we’ve visions of savory sweet grilled corn kernels dancing in our heads. Our post today features five fabulous chef recipes for grilled corn, perfect for when you are craving corn above and beyond the ordinary.
(Chef tip: To soak or not to soak? Soak! Chef Rick Bayless, in his Authentic Mexican cookbook, says this: “The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.” He recommends soaking corn ears in a deep bowl of cold water for an hour, using a heavy plate to cover and keep submerged. He also uses a two step corn grilling process. To impart a leafy husky flavor, after soaking he grills the corn in the husks and silk for 15 minutes, until the husks are blackened. He then removes the husks and silk and grills again until the kernels are browned. Check out his Charcoal Grilled Corn with Cheese and Chile here.)
Mexican Grilled Corn Con Queso
Café Habana, New York City
* 12 ears fresh Supersweet Corn, husked
* 12 ounces Cotija (queso anejado) or feta cheese
* 1 tablespoon chili powder
* 12 fresh lime slices
1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
2. Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili powder.
3. Broil until cheese starts to melt 1 to 2 minutes. Serve with a slice of lime.
Grilled Corn with Maple and Chipotle
Chef Philip Anderson, Harris Teeter Executive Chef
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
In a small saucepan, combine butter, maple syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes. Remove from heat and cool. Preheat grill for medium heat. Place corn onto grill and brush with maple glaze. Be sure to turn corn frequently and brush with glaze. Cook for 8-10 minutes. Remove from heat and serve.
Grilled Corn with Spicy Cilantro Butter
Chef John Folse
Prep: 30 Minutes
“When cilantro butter is brushed lightly over grilled corn, a dish inspired by the outdoor cooks of Trinidad, this accompaniment to seafood or steaks will be the hit of the barbecue.”
* 8 large ears of Silver Queen Corn
* 1/4 pound salted butter, softened
* 2 cloves garlic, minced
* 3 tbsps finely chopped cilantro
* 1/4 cup finely sliced green onions
* salt and black pepper to taste
Shuck corn and remove any silk and rinse thoroughly under cold running water and set aside. Into a food processor place butter, garlic and a pinch of salt and pepper. Process until smooth. Transfer the butter to a ceramic bowl and fold in the cilantro and green onions. Cover and set aside. When ready to cook, brush oil onto the hot grill and cook the corn, turning occasionally, 10 to 12 minutes. As the corn cooks, brush it occasionally with the cilantro butter. When ready to serve, brush once more with the butter. Serve hot.
Corn on the Cob with Chilies, Queso Fresco and Lime Butter
Chef Michelle Bernstein, Michy’s restaurant in Miami
* 12 ears fresh corn, unshucked
* ½ pound (2 sticks) unsalted butter, room temperature
* 4 tablespoons lime juice
* 1 tablespoon chopped tarragon
* Salt and freshly ground black pepper
* ½ pound queso fresco, finely grated
* Combine ingredients below to make spice mixture:
* 2 tablespoons cayenne pepper
* ¼-cup chili powder
* 2 teaspoons sweet paprika
* 1-tablespoon garlic powder
* ¼-teaspoon ground cinnamon
Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
While the corn is grilling make the lime butter: In a small bowl add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the butter and then roll. Top with a good amount of the queso fresco; sprinkle with the spice mixture. Serve immediately.
Grilled Corn with Herbed Goat Cheese Spread
Chef Susan Goss of West Town Tavern in Chicago
* 6 ears fresh supersweet corn
* 2 ounces fresh goat cheese (about ¼ cup)
* 2 tablespoons butter, softened
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
* 1⁄8 teaspoon ground black pepper
* Pinch salt
Preheat outdoor grill or preheat oven to 500° F. Place corn in husks on grill or roasting pan; wrap husked ears in aluminum foil. Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes. Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside. Remove husks and silks or unwrap corn in foil; spread goat cheese mixture on ears.