Let's Get Ready for a Sunday Brunch!

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Not just another "brunch" omelette! Wild ramps and morel mushrooms are a perfect pair in this simple  omelette. Use a mild, milky cheese like young Fontina to complement, not overpower the delicate flavors. You can make these omelettes a little ahead of time keeping them gently warming so that you aren't tied up in the kitchen.  Make yourself another champagne cocktail and join the party!

Omelette with Morels & Ramps

Serves 1

Total time:  10 minutes

Ingredients

2 tbsp unsalted butter, divided

6-8 Morel Mushrooms, cleaned and halved

Sea salt 

freshly ground black pepper

1/2 cup rough chopped Wild Ramps, greens only*

3 eggs, beaten

1/4 cup grated Fontina, or other mild cheese

Preparation

In a small skillet, melt 1 tablespoon of butter over medium heat. Add morels, sauté until just soft and cooked through, about 5 minutes. Season with salt and pepper. Add ramp greens and continue to sauté until greens are dark and wilted, about 2 minutes. Remove from heat and set aside.

In another saute' pan, heat the remaining tablespoon of butter over medium-high heat until foamy. Add eggs, tilting the pan to spread the eggs evenly around evenly. Allow the eggs to firm up a little, then use a spatula, gently pull the edges of the omelette away from the side of the pan.  While doing this, tilt your pan allowing the remaining liquid (egg) to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add 3/4 of the cheese and all of the morel and ramp mixture. 

Gently fold the egg over in half.

Presentation/Plating

Carefully slide the folded omelette onto a warmed plate and garnish with a little more grated Fontina or mild cheese.  

* Ramps are in Season through the end of June, so you may still be able to find some in your local markets.  If not, substituting spring onions (scallions) will work out beautifully.  Ramps look like spring onions but have a stronger flavor of garlic and onion.

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Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels

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Make Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels

I might give you a different answer in the middle of February, when there’s nothing better than a hot bowl of mussels, swimming in some kind of garlicky, winey broth, but this time of year, chilled and marinated are my favorite way to go.

You can dress these anyway you want, but no matter how you flavor them, you’ll want to follow the same basic technique. By cooking the mussels with a minimum of moisture, and then reducing the liquids for the base of our marinade, we get an even more intense flavor, as well as an extra little kick of salinity.

By the way, I completely forgot to strain the cooking liquids before making the dressing, which can mean some grit, or tiny pieces of shell getting into your final product, so after everything is reduced, press the onion and juices through a mesh strainer before proceeding.

Most mussels sold at the grocery store are fairly well cleaned, but if yours aren’t, be sure to scrub well, and remove any beards. To ensure top quality, depending on proximity to the store, you can cook a couple when you get home, chill them, and then give them a test taste.

Mussels should have a fresh, sweet, mild, tastes-like-the-ocean flavor, and if yours don’t, or are gritty, or odd in any way, simply take them back, and get a refund. Anyway, that’s the worst-case scenario. The best-case scenario is what you see here, and I really do hope you give these a try soon. Enjoy!

Ingredients for 2 pounds of Mussels:

2 pounds black mussels

1 tablespoon olive oil for sautéing onions

1/2 onion, finely diced

pinch of salt

For the marinade:

reserved reduced cooking liquids (about 1-2 tablespoons)

1 teaspoon lemon zest

1/2 lemon juiced

2 tablespoons finely diced jalapeño

2 tablespoons champagne, rice, or white wine vinegar

1/4 cup olive oil, or to taste

extra pinch of salt if needed

red Fresno chili to garnish optional

NOTE: Serve on ice or a cold plate, and not on salt, unless it is very large grain, and won't stick to the shells.Share this recipe from Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels with your friends and groups

In Keeping with the Warmer (HOT) Weather!

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Make In Keeping with the Warmer (HOT) Weather!

This salad is sunshine (just what we need) in a bowl. Juicy peaches, sweet berries, sugar snap peas and creamy ricotta are right at home with grilled quail and tart French vinaigrette. Light eating for a healthier attitude and keeping cool while you do!

Grilled Quail Salad with Summer Fruits

Serves 4

Total time:  30 to 45 minutes

Ingredients

4 Semi-Boneless Quail

The entire rib cage (breastbone and backbone) is cut out with shears, leaving the breast, wings and legs intact. 

3 tsp Dijon mustard, divided 

Kosher salt 

freshly ground black pepper

1 lemon, juice and zest

olive oil, as needed

3 tbsp chopped fresh mixed herbs, we used tarragon, chives, thyme, and chervil

1 tsp honey, plus more to taste

1 head leaf lettuce, like Boston bibb, green Oakleaf 

1 cup fresh sugar snap peas, cut in half cross wise

1 large ripe peach, pitted and cut into 8-12 slices 

1 generous handful ripe blackberries

1/2 cup quality whole milk ricotta

1 tbsp finely chopped chives

Preparation

Pat quail dry with paper towels, leave grill pins in. (Grill pins are skewers worked through the quail to keep them flat during grilling)

In a large bowl, whisk together 1 teaspoon of Dijon, half of the lemon juice and zest, and 1/4 cup olive oil. Stir in mixed herbs. Add quail, turning to coat in the mixture. Cover and set aside for about 15 minutes. (The quail can be marinated for up to 4 hours if desired, just cover and refrigerate until ready to cook. Bring birds out of the fridge about 20 minutes before grilling.)

Preheat a lightly oiled grill or grill pan to medium-high. Place the quail on the grill breast side down, a few inches apart. Grill for about 3 minutes then carefully turn over and continue to grill until birds are just cooked through, about 3-4 minutes more. Remove to a platter to rest for 5 minutes.

To a medium bowl, add the remaining 2 teaspoons of Dijon; season with salt and pepper. Add remaining lemon juice and zest; whisk together until smooth. Add about 1/4 to 1/2 cup of olive oil in a thin stream while whisking constantly until emulsified. Whisk in honey. Taste for seasoning – if the dressing is too sharp, add additional olive oil. Add honey, salt, and pepper to your liking. Set aside.

Cut the wings off the quail and discard (or use for stock). Cut the legs off the quail and cut each breast in half. 

Plating/Presentation

Arrange lettuce on a large serving platter. Arrange snap peas, peaches, and blackberries evenly over the lettuce. Drizzle about half of the dressing over the top. Arrange the boneless breasts and drumsticks evenly over the lettuce Dot ricotta evenly over the salad. Garnish with chives. Drizzle the remaining dressing over the top or serve on the side.

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If You are going to Do It Up Right....Do It Up Right!

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Make If You are going to Do It Up Right....Do It Up Right!

Simple, Classic, Delicious! Veal chop, Dijon mustard, pearl onions, creme fraiche', white wine and smoked apple bacon......What could be bad? French one skillet cooking method...impressive!

Veal Chop with Mustard Cream Sauce

Serves 4

Total time:  60 minutes

Ingredients

4 Veal Chops, about 2 lbs

Sea salt 

coarsely ground black pepper

2 tablespoons vegetable oil

6 oz Applewood Smoked bacon cut into lardons (thick matchsticks)

16 to 18 baby onions, about 8 oz, peeled

1 tablespoon all-purpose flour

3/4 cup white wine, preferably Chardonnay

3/4 cup Veal Demi-Glace, more if needed

1 bouquet garni

1/4 cup crème fraîche or heavy cream

2 tablespoons Dijon mustard, or to taste

1 tablespoon flat-leaf parsley, chopped

Preparation

Season the chops on both sides with salt and pepper.

Heat the oil in a large sauté pan or frying pan over medium heat. Add the bacon lardons and fry until lightly browned, 3 to 5 minutes. Lift them out with a draining spoon and set them aside in a bowl. 

Add the onions to the pan and saute' over medium heat, shaking the pan often so they color evenly, until browned, 7 to 10 minutes. Remove them with the draining spoon and set aside in a separate bowl. 

Lastly, add the chops and brown them, allowing 2 to 3 minutes. Turn them and brown the other side, 2 to 3 minutes longer. 

Take them out, whisk the flour into the pan, and cook until bubbling. Add the wine and bring to a boil, stirring constantly. Stir in the broth and return to a boil. Stir in the lardons, then replace the chops, pushing them down into the sauce, and add the bouquet garni.

Cover the pan and simmer over low heat for 25 minutes. Add the onions and continue simmering until they are soft and the chops are tender when poked with a two-pronged fork, 10 to 15 minutes longer. The cooking time will depend on the thickness of the chops. Turn the chops from time to time and add more broth if the sauce gets too thick.

When the chops are tender, transfer them to 4 warmed plates. Discard the bouquet garni, stir the crème fraîche into the sauce, and bring just to a simmer. Stir in the mustard and parsley and take the pan from the heat. The fresh, piquant taste of mustard turns bitter when overcooked, so mustard should not be boiled and should always be added toward the end of cooking. Taste the sauce, adjust the seasoning.

Plating/Presentation

Place a chop on a warmed dinner plate and spoon some of the sauce over the chop making sure to have a few pearl onions and bacon lardons on the plate.  Top lightly with additional chopped parsley.

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Korean Barbecued Rack of Lamb – That Other Rack of Ribs

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Make Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. I love using rack for this, since it’s more tender, and easier to work with than leg, and a little more user friendly than chops.

You should find gochujang at any grocery store where the cool kids shop, but if not, it’s available online. Here is the one I used, just in case that matters. If you do happen to splurge for a jar, trust me, you’ll use it all by the end of summer.

By the way, the ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction. A little more sauce probably isn’t a bad idea, especially if there’s going to be rice around. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Portions:

2 trimmed racks of lamb (about 1 pound each)

2 tablespoons gochujang chili paste

6 cloves crushed garlic

1/4 cup finely minced green onions

2 tablespoons brown sugar

3 tablespoons rice vinegar

1 tablespoon sesame oil

1/4 cup soy sauce

1 teaspoon kosher salt

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Dig Those Sand Pits and Build Those Fires~

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Make Dig Those Sand Pits and Build Those Fires~

Is there any better  summer imagery than a group of friends sitting on the beach with cocktails in hand laughing it up around a campfire or in this case, a New England Clam Bake!  Luckily you don't have to live in New England to enjoy this summer rite, in fact you don't have to live on the beach or any body of water to make this time honored tradition. No beach?  An oven, fire pit or grill will work beautifully! The beach I live on is perfect!  Plenty of beach that stays above the high tide water line and no permit needed to build a fire!  With that said, if you plan to build a fire above or in the ground, make sure to check your localities rules and regulations regarding fires in public areas.  Make this Grilled Seafood Boil your own by using what fresh ingredients you can find locally, the mix of ingredients it totally up to you!

Grilled Seafood Boil

Serves 8

Total time:  40 minutes

Ingredients

Seafood Packets

32  in the shell clams (littlenecks or cherrystones)

32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen

32  fresh sea scallops 12-16 count, dry packed (about 2 1/2 lb) 

4 ears fresh sweet corn, husks removed, cleaned, cut into fourths

32 large cherry tomatoes

Lemon-Chive Butter

1/3 cup butter, melted 

2 teaspoons grated lemon peel

2 teaspoons chopped fresh Chives 

Preparation

Make your fire and let it die down till white ashy coals are left (in a sandpit, fire pit or charcoal grill). If using a gas grill heat it to 400 degrees.

Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.

Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill or hot coals. If using a grill, close the lid. Cook 15 to 20 minutes, flipping packets over after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.

To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives and serve with drawn butter and cocktail sauce.  Potato and macaroni salads would be delicious with this meal as well as ice cold beer and iced tea!

Chefs Note

Think about adding pieces of lobster and thick cut fish, sausages, baby potatoes and mussels to your grilled boil!

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Bring on the Summer Flavors!

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Make Bring on the Summer Flavors!

I have seen all types of melons in the store for weeks and I have been trying(eating) them...not so great.  The flavors weren't fully developed yet no matter the method I used to help finish ripening the up.  But now, melons are bursting with flavor and it's time to start enjoying them.  This recipe is nothing ground breaking, but it's certainly delicious as a healthy snack, salad and of course side dish for a barbecue or picnic!

Cucumber and Watermelon Salad

Serves 6

Total time:  10 minutes

Ingredients

Salad

1 lb Persian cucumbers (or English)

1 lb seedless watermelon

1/4 cup mint leaves, roughly torn

1 tbsp smoked salt or finishing salt

Vinaigrette

1 cup olive oil

1/3 cup fresh lime juice

1 tsp mint, chopped

1 tsp salt

1/4 tsp pepper

Preparation

Salad

Dice the cucumbers and watermelon into large bite-sized pieces. Place in a large serving bowl.

Vinaigrette

Combine the olive oil, fresh lime juice, chopped mint, salt and pepper in a small bowl. Whisk until well combined.

Pour the vinaigrette over the Persian cucumbers and watermelon.

toss well.

Plating/Presentation

Serve in a large salad bowl or individually plate

Garnish with a sprinkle of finishing salt and torn mint leaves.

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Wouldn't be Summer Without Kebabs and Skewers!

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Make Wouldn't be Summer Without Kebabs and Skewers!

Here is a delicious recipe for beef skewers, but, it want to change things up, you can always substitute the steak with, bison, boar, lamb, veal, pork  salmon, chicken, black tipped shark....you get the idea.  

Beef Skewers with Prune Glaze

 Shown before the Prune Glaze is applied after Grilling

Serves 4

Total time: 40 minutes

Ingredients

Prune Glaze

3 1/2 oz of prunes

1/2 tsp paprika

1/2 tsp oregano

1 tbsp of red wine vinegar

3 1/2 fl oz of water

sea salt

Tzatziki Sauce

1 cucumber, grated

7 oz of Greek yogurt

1 garlic clove, minced

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp dill, chopped

1 pinch of caster sugar

sea salt

Skewers

1 lb. sirloin steak

6 colorful bell peppers (green, red and yellow), cut into 1 1/2″ inch sized pieces

2 tbsp olive oil

sea salt and fresh cracked black pepper 

2 red onions, cut into large bite sized pieces

Preparation

If you are using wooden skewers, soak them in water for 30 minutes so they will not burn under the broiler.

Prune Glaze

Place the prunes in a pan with the paprika, oregano, vinegar and water. Place over a medium heat and simmer for 15–20 minutes.

Meanwhile, mix together all the ingredients for the tzatziki in a bowl. Adjust the seasoning to taste, then reserve in the fridge until ready to serve.

Once the prunes have cooked through, transfer to a blender along with any liquid from the pan and blend to form a smooth mixture. Pass through a fine sieve into a clean bowl and adjust the seasoning to taste, then set the glaze aside until required.

Skewers

Trim any fat and cut the steak (or protein of your choice) into bite sized cubes.

Thread the meat, onions and peppers onto the skewers in alternating patterns.

Brush the skewers very lightly with oil and season to your taste.

Heat grill to medium high heat, approximately 450 F

Brush the grill with the olive oil and place the skewers over the heat. Grill for 6–8 minutes, turning regularly, until browned on all sides and the meat and vegetables are cooked through.

Remove the skewers from the grill and brush liberally with the prune glaze. Sprinkle over most of the chopped chives and toasted sesame seeds so that they stick to the glaze.

Plating/Presentation

Serve the hot skewers with the tzatziki and any remaining prune glaze for dipping. Sprinkle over with a pinch of paprika and the last of the chives and sesame seeds to garnish.  A cold crisp salad with lightly grilled pita or sweet Hawaiian bred would be delicious sides.

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A True "Lite" Summer Side Dish!

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Make A True "Lite" Summer Side Dish!

I grew up on and made for almost every family gathering, potato  and macaroni salads....It's a handed down tradition and recipe from my Grandmother and believe me they're totally delicious!  But, with that being said, they both have a tremendous amount of mayonnaise in both of them and although some of the best I have ever eaten, mayonnaise isn't so great for the waistline and to be honest, not very safe unless its handled properly sitting on a patio or picnic table under the sun and out where it is warm......This recipe is not only delicious, but is a little kinder in the calorie and fat department, and although it still should be presented and kept chilled, not as susceptible to going bad from the heat.

Tuscan Tortellini Pasta Salad With Balsamic Dressing

Serves 2 to 4

Total time:  30 minutes

Ingredients

The Dressing

1/4 cup extra virgin olive oil

2 tablespoon balsamic vinegar

kosher salt and freshly ground black pepper, to taste

The Salad

9 ounces fresh cheese tortellini (store bought)

1/2 cup salami, chopped

1 cup baby spinach, rinsed and dried

1/4 cup sun-dried tomatoes, chopped

1/4 cup quality Parmesan cheese, freshly grated (divided)

Preparation

The Dressing

Pour the olive oil and balsamic vinegar into a jar with a lid. Season with salt and pepper, to taste. Set aside.

Tortellini Salad

Cook tortellini according to package directions in a large pot of salted water of high heat. Reserve 1/4 cup of the pasta water and drain. Pour the pasta back into the pot and add in spinach and sun-dried tomatoes and one tablespoon of the pasta water. Stir well over low heat, until the spinach has wilted and the sun-dried tomatoes are warmed and tender.

Add in about a tablespoon of pasta water at a time if the pasta mixture seems too dry, but do not allow the mixture to become watery.

Assembly

Pour the pasta mixture into a large bowl. Add the salami, and half of the cheese, toss until well combined.

Plating /Presentation

Garnish with remaining Parmesan and serve with dressing on the side.  If you are planning this delicious salad for a picnic or barbecue where the food will be set up outside, I would find a larger bowl, fill it with ice and then set the bowl of salad inside it to keep it chilled.

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Simply Elegant!

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Make Simply Elegant!

A majestic combination and the fragrance of the herb, here used in a jus, bringing out the best in the delicate meat. Pea purée and deep-fried quail's egg round off this springtime recipe with a touch of class.

Quail Breast with Pea Purée, Pancetta and Marjoram Jus

Serves 4

Total time:  2 hours, 30 minutes

Ingredients

Quails

6 quails

olive oil

salt

pepper

Pea Puree'

4 oz of frozen peas

4 oz of water

1 tbsp of olive oil

1 pinch of salt

1 pinch of sugar

1 dash of heavy cream

Marjorum Jus

4 sprigs of marjoram, large

1/2 oz of shallots, peeled and sliced

1 fl oz of white wine

7 fl oz of chicken stock

4 oz of veal stock

salt

pepper

Quail Eggs

4 quail eggs

flour

2 eggs (chicken), beaten to make an egg wash

3 1/2 oz of breadcrumbs

oil, for deep-frying

Garnish

4 oz of pancetta, whole

pea shoots, if not available use fresh micro greens

4 sprigs of marjoram

1 dash of olive oil

Quail Breasts/Butchering

Begin by preparing the quails. Carefully remove the breasts, leaving the wing bones attached for presentation. Hold on to the legs for the sauce and place the quails breasts in the fridge while you prepare the other elements. Have your butcher prepare the quail or take a few minutes and do it yourself.

Pancetta

Blanch the pancetta for 20-30 seconds in boiling water, then drain and allow to cool. Remove the rind, cut the pancetta into very thin strips and set aside until ready to serve.

Pea Purée

Add the water, oil, salt and sugar to a pan and bring to the boil. Add the peas and cook for approximately 8 minutes until tender, less if using fresh peas.

Drain the peas (reserving some of the cooking liquid) and add to a blender with a dash of cream. Blitz until smooth, adding a touch of the cooking liquid to adjust the consistency if necessary. Set aside at room temperature until ready to use.

Marjoram Jus

Place the shallots, white wine and marjoram in a pan and reduce until almost dry. Add the quail legs and the chicken stock and reduce the liquid by half.

Add the veal stock and reduce again to a sauce-like consistency. Pass through a fine sieve, season and set aside.

Quail Eggs

Lower the quail eggs (in their shells) into gently boiling salted water, cook for 2 minutes, then immediately transfer to a bowl of iced water. Once cold, carefully peel the eggs and pat them dry with a cloth.

Prepare 3 separate bowls of flour, egg wash and breadcrumbs. Carefully roll the eggs in the flour, egg and breadcrumbs to achieve an even coating, then set aside. 

Preheat the deep-fryer to 356°F

Back to the Quail Breasts

Add a dash of oil to a pan and gently pan-fry the quail breasts for 3-4 minutes on each side. Once nearly cooked, add the pancetta to the pan and fry until crispy. The quail breasts will be ready when, if pierced by a sharp knife, the juices run clear. Meanwhile, fry the coated quail eggs in the deep-fryer until golden.

Plating/Presentation

Gently reheat the pea purée and the marjoram jus. Divide a small amount of pea shoots onto each plate, add a decent spoonful of pea purée and the quail breasts. Season with salt and pepper.

Sprinkle the pancetta on top of the pea shoots, add a drizzle of oil and top the salad with a deep-fried quail egg. Drizzle some jus over each dish, add a sprig of marjoram and serve immediately.

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Romesco Sauce – Cold Sauce Monte Rushmore for Sure

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Make Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had already filmed it, I’d reply with something polite, like what don’t you understand about using Google?

Well, I’d like to apologize to all those people I blew off, since while it’s true I posted a video for romesco, it was actually many years ago, on About.com, which has ceased to exist. In fairness, I’ve done over 1,800 videos, as well as lived over 54 years, so hopefully a little recipe related forgetfulness would be forgiven.

Anyway, it was high time to update this Spanish classic, since it’s one of the all-time great summer sauces. It’s pretty much perfect with anything off the grill, especially vegetables and seafood, and that’s how we usually enjoy this, but there’re so many other places where this can shine. It makes for an unbelievable sandwich spread, as well as perfect “secret ingredient” for your favorite potato or pasta salad dressings.

Like most sauces and condiments, this begs for personalization; whether we’re talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn’t hesitate to adapt this to your tastes. But, no matter how you tweak this, or what you serve with it, I really do hope you make some soon, and then keep making it all summer. Enjoy!

Ingredients for about 3 cups:

3 large red bell peppers, fire-roasted, seeded, and peeled

1/2 cup olive oil

8 cloves peeled garlic

1 cup cubed stale bread

3/4 cup roasted almonds

1/4 cup sherry vinegar

1 tablespoon smoked paprika

1 teaspoon cayenne pepper, optional

1 teaspoon kosher salt, plus more to taste

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Mouthwatering, tangy, spicy, slightly sweet and definitely sticky.....Perfect for Summer!

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Make Mouthwatering, tangy, spicy, slightly sweet and definitely sticky.....Perfect for Summer!

Another delicious Summer recipe! Chicken breasts cut into perfect bite sized pieces and marinated in a mouthwatering tangy, spicy, slightly sweet and definitely sticky marinade accompanied by a cooling and refreshing cucumber salad!

Marinated Chicken with Cucumber Relish

Serves 4

Total time:  50 minutes, plus at least 1 hour marinating time

Ingredients

Chicken

4 skinless chicken breasts

6 spring onions, finely sliced

2 tbsp of sesame seeds, toasted

1 pinch of black pepper

1 pinch of salt

1 tbsp of olive oil

Marinade

4 tbsp of olive oil

2 tbsp of sesame oil

juice of 1 lime, or lemon

1/3 oz of fresh ginger, finely chopped (thumb sized piece)

2 chilis, seeds removed, chopped

1 bunch of coriander (cilantro), leaves removed, chopped

2 tbsp of soy sauce

2 tbsp of honey

1 tbsp of Worcestershire sauce

Cucumber Relish

1 cucumber

2 tomatoes

1/2 red onion

1 bunch of coriander (cilantro), leaves removed and lightly chopped

2 tsp lime juice

2 tbsp of olive oil

1 pinch of salt

1 pinch of black pepper

4 spring onions

Preparation

Marinade

Combine all the ingredients for the marinade in a bowl. Mix well and set aside.

Chicken Breast

Slice the chicken breasts diagonally into 1/2 in strips. Place in the marinade and gently mix. Leave to marinate for at least 1 hour.

Cucumber Relish

Peel the cucumber and slice in half length ways, then finely slice into thin strips along the long side of the cucumber creating ribbons.

Peel and chop the tomatoes, and finely slice the onion. Remove the leaves from the coriander and roughly chop.

Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside.

Grilling the Chicken

Preheat the oven to 400°F

Once the chicken has marinated, heat a wok or ridged frying pan over a medium heat until hot. Quickly sear the chicken in oil until nicely colored.  

Transfer the chicken strips to a baking tray or roasting pan and cook in the oven for a further 5 minutes.

This can be accomplished as well on a grill at around 450°F.  Cook till done, but be vert careful as they will cook fairly quickly.

Remove from the oven or grill and season with salt and ground black pepper. Sprinkle over the spring onions and toasted sesame seeds.

Plating/Presentation

Spoon the relish onto plates along with the chicken pieces. Serve immediately. A delicious French crusty country bread would be delicious with this dinner, with, of course, softened, creamy salted butter.

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Chicken Pot Pie topped with Mr. Crumb Stuffing

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Make Chicken Pot Pie topped with Mr. Crumb Stuffing

Chicken Pot Pie topped with Mr. Crumb Stuffing

This chicken pot pie with a stuffing crust is full of flavour.  It is a delicious midweek meal for all the family or a great alternative to a Sunday roast!

Serves 4

Prep time: 15 minutes (plus chilling time)

Cooking time:  1 hour

Ingredients

400g boneless & skinless chicken thighs

250g cooked smoked ham, cut into cubes

125g new potatoes, halved or quartered dependant on size

2 celery stalks, chopped

1 leek, halved & sliced

2 garlic cloves, peeled & finely chopped

250ml chicken stock

75ml double cream

25g butter

3 tbsp plain flour

2 tbsp freshly parsley, finely chopped

Freshly ground salt & Pepper

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

Preparation method

1.    Place the chicken, ham, potatoes, celery, leek, garlic, chicken stock and cream into a large pan and bring to the boil.  Cover and reduce to a simmer for about 20-25 minutes or until the chicken is tender.

2.    Place a colander over a large jug and pour out the pan contents.  You require 250ml of liquid.  If you require further liquid, make up the difference with extra cream. 

3.    Add the butter to a large pan and melt gently over a medium heat.  Stir in the flour until thoroughly combined, cook for a few minutes.

4.    Gradually stir in the poaching liquid whilst heating and stirring until the mixture is thick and smooth.  Stir in the parsley and season to taste.

5.    Now stir in the cooked chicken mixture and toss gently in the sauce until fully coated.  Cool for at least 10 minutes, or chill in the fridge overnight if making ahead.

6.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.

7.  Place the chicken mixture into a pie dish and top with Mr Crumb Sage & Onion Stuffing.  Bake in the oven for 20 minutes or until the stuffing starts to crisp.  Serve with seasonal vegetables.  Enjoy! 

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

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Let's Get Ready for the Weekend!

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Make Let's Get Ready for the Weekend!

Grilled Oysters.....as simple as you like or as complicated as you want. How about on a scale of 1 to 10, 1 being all natural, nothing added and 10 being an image of a loaded baked potato with so many toppings you can't even see the oyster, let alone taste it. With that being said, this recipe is a solid 3. Cajole your non oyster eating friends to try one....that slippery feeling they get when eating them raw is gone leaving a wonderfully textured and flavored gem of the sea!

Grilled Oysters

Serves 2 to 3 as an appetizer.  Easily extend the recipe to accommodate more oysters. 

Total time:  1 hour

Ingredients

Oysters

1 dozen oysters. 

Compound Butter (recipe for 3 dozen oysters)

1 cup (packed) fresh herb leaves (such as flat-leaf parsley, chives, and tarragon)

1/2 small garlic clove

1/2 cup (1 stick) unsalted butter, room temperature

1/4 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Kosher salt, freshly ground pepper

To Serve

Seaweed or kosher salt, for serving

Preparation

Herb Butter

Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper. 

DO AHEAD: Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Shuck the Oysters

Line a rimmed baking sheet with heavy-duty aluminum foil, crinkling it up to create deep creases. Shuck oysters, retaining as much of the oyster liquor as possible, discard top shells, and place them on the foil-lined baking sheet, using foil to keep them upright so that juices do not spill out.

Shuck as many oysters as you feel you can keep track of. Remember, you want to avoid overcooking, so it's better to work in several smaller batches that you can manage rather than one large batch that might overcook.

If you're new to shucking, take it slow, protect your hand with a glove, and brace the oyster against a work surface.   Check online for "how to shuck oysters" videos.

Heat the Grill

Heat your grill until it's nice and hot. This is a quick-cooking dish, so the hotter the better.

Add about a tablespoon of butter to each oyster. 

Arrange the oysters on the grill with the oysters facing up.  Line them up  in rows on the grill using the grates to stabilize them as they roast.

Close the grill and cook the oysters for 3 to 4 minutes. Check them after this time. The oysters should be just barely starting to shrink and you should see some caramelization in the butter around the edges. Cook for another 30 seconds if needed; it's better to under cook the oysters than overcook them.

Serve Immediately: Eat the oysters as soon as they're cool enough to pop in your mouth. Have plenty of bread on hand to mop up the leftover butter.

Plating/Presentation

Most fishmongers carry seaweed behind the counter. Ask for it when purchasing your oysters. Lining your serving plate with seaweed will allow you to keep the oysters stable. If using kosher salt instead, put a cup of kosher salt in a bowl and moisten with water, 1 tablespoon at a time, until it has the consistency of wet sand. Place small mounds of moistened salt on your serving platter and nestle an oyster into each mound to hold them stable.

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