Ingredients
-
2 tablespoons lemon juice
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1/4 cup extra-virgin olive oil
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1 teaspoon honey
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/4 teaspoon poppy seed (optional)
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1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
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1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
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1/3 cup finely chopped red onion, briefly rinsed
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3 tablespoons chopped fresh dill weed
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4 ounces feta cheese, crumbled (1 cup)
Directions
- In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta.
- Cover; chill up to 8 hours. Let stand 20 minutes before serving. Serve as is or over a bed of watercress or arugula.
Makes 10 servings
Ingredients
- 2 lb. medium shell-on shrimp
- 1 Tbsp. olive oil
- 1 fennel bulb, chopped
- 1 small onion, chopped
- 1/2 celery stalk, chopped
- 1 garlic clove, crushed
- 1 Tbsp. tomato paste
- 1 sprig thyme
- 1 cup crushed San Marzano tomatoes
- 1/2 cup dry white wine
- 1 small jalapeño, chopped
- 3 Tbsp. unsalted butter, room temperature
- 1 tsp. Calabrian chili paste or 1/2 tsp. crushed red pepper flakes
- 12 oz. bucatini
- Kosher salt
- 4 basil leaves. torn
- 1/4 cup finely chopped chives
- 3 Tbsp. thinly sliced scallion
Directions
Shell and devein shrimp, reserving the shells. Cut shrimp in half lengthwise and set aside. Heat oil in a large saucepan over medium heat. Add fennel, onion, celery, and garlic and cook, stirring often, until just softened, about 4 minutes. Add reserved shrimp shells and cook, stirring until opaque, about 1 minute Add tomato paste and cook, stirring to coat aromatics and shells, 1 minute. Add thyme, tomatoes, wine, and 6 cups of water and bring to a boil. Reduce heat; simmer until flavors meld, about 1 hour. Strain shrimp stock through a fine mesh sieve into an airtight container; discard solids.
Bring 2 cups shrimp stock and jalapeno to a boil in a large skillet over medium heat and cook until stock is reduced by 2/3, about 5-7 minutes (reserve remaining stock for another use). Add reserved shrimp and cook, stirring often, until cooked through, about 2 minutes. Add butter and chili paste and mix until butter is melted.
Meanwhile, cook bucatini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Add pasta to skillet with shrimp and sauce and cook, tossing and adding pasta cooking liquid as needed until sauce is glossy and coats pasta, about 2 minutes.
Divide pasta among plates and top with basil, chives and scallion.
Makes 4 servings
Do Ahead:
Stock can be made 1 day ahead. Let cool; cover and chill, or freeze up to 1 month ahead.
Ingredients
- 1 large red apple, cut into fourths, then cut crosswise into thin slices
- 1 large pear, cut into fourths, then cut crosswise into thin slices
- 1 medium stalk celery, cut diagonally into thin slices (1/2 cup)
- 4 oz. Havarti cheese, cut into julienne strips
- 3 tablespoons olive or vegetable oil
- 2 tablespoons frozen apple juice concentrate, thawed
- 3 tablespoons coarsely chopped honey-roasted peanuts
Directions
- In medium salad bowl, mix apple, pear, celery and cheese.
- In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.
Ingredients
BLUE CHEESE DRESSING
- 2 oz. blue cheese, crumbled (about 1/2 cup)
- 1/4 cup sour cream
- 1/4 cup buttermilk
- I tsp chopped fresh dill
- I tsp thinly sliced fresh chives
- 1/2 tsp red wine vinegar
- Hot sauce, such as Tabasco
- Kosher salt
- Freshly ground black pepper
VINAIGRETTE
- 1/2 cup balsamic vinegar
- 1/2 small shallot, minced
- 1/2 tsp Dijon mustard
- 2/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
SALAD
- 2 lb. fingerling or other small potatoes, halved lengthwise
- Kosher salt
- 24 cherry tomatoes, halved
- Freshly ground black pepper
- 1 head iceberg lettuce, quartered and thinly sliced crosswise
- 1/2 cup thinly sliced fresh basil
- 6 oz. thick sliced bacon, cooked until crisp and crumbled
- 2 T coarsely chopped fresh flat-leaf parsley
Directions
DRESSING
In a medium bowl, whisk the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and a dash of hot sauce. Season to taste with salt and pepper and more hot sauce.
VINAIGRETTE
In a medium bowl, whisk the vinegar, shallot, and mustard. Slowly whisk in the oil. Season to taste with salt and pepper.
SALAD
Put the potatoes and 2 T. salt in a 4-quart saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain in a large colander and rinse with cold water until cool.
Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.
Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 t. salt and 1/2 t. pepper.
Prepare a medium-high (400F-475F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with 1/4 c. of the vinaigrette, 1 1/2 t. salt and 1/2 t. pepper. Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side.
In a large bowl. Toss the lettuce with the basil. Drizzle about 1/2 cup of the vinaigrette. Top the potatoes with tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley and serve with any remaining vinaigrette on the side.
Ingredients
Salad
2 lb. unpeeled new potatoes
2 medium bell peppers, cut into 1-inch pieces
2 medium tomatoes, seeded, cut into eighths
1 medium cucumber, cut into 1-inch pieces
1/2 medium red onion, very thinly sliced (1/2 cup)
1/2 cup whole Kalamata or ripe olives
1 package (4 oz.) crumbled feta cheese (1 cup)
Lemon Dressing
1/2 cup extra virgin olive or vegetable oil
1/4 cup lemon juice
1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
Directions
- If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
- In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
- Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.
FOR THE BRINE
- 1/2 cup Jamaican dark rum, such as Appleton
- 3 Tbs. soy sauce
- 1 oz. kosher salt (3 Tbs. if using Diamond Crystal; 2 Tbs. if using Morton)
- 3 Tbs. packed dark brown sugar
- 1 1/2 Tbs. robust unsulfured molasses
- 1 Tbs. Worcestershire sauce
- 1 Tbs. minced fresh ginger
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
FOR THE JERK MARINADE
- 4 medium cloves garlic, crushed
- 4 whole Scotch bonnet or habanero chilies, stemmed seeds Ieft intact
- 1 large yellow onion, quartered
- 1/2 cup fresh orange juice (from about 2 oranges)
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 Tbs. whole dried allspice berries or 2 Tbs. ground all spice
- 2 Tbs. fresh thyme leaves
- 5/8 oz. kosher salt (2 Tbs. if using Diamond Crystal; 4 tsp. if using Morton)
- 1 1/2 Tbs. fresh lime juice
- 1 Tbs. packed dark brown sugar
- 1 Tbs. minced fresh ginger
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 1 Tbs. Jamaican dark rum, such as Appleton
- 2 tsp. robust unsulfured molasses
FOR SMOKING
- 2 cups pimento or apple wood chips
BRINE DIRECTIONS
- Place the pork in a large bowl or in a zip-top bag; set inside the bowl.
- In a large measuring cup, combine all of the brine ingredients with 3 1/2 cups water. Stir until the salt and sugar dissolve.
- Pour the brine into the bag with the pork; squeeze out any air and seal, or cover with plastic wrap. Refrigerate for at least 2 hours and up to 6 hours.
MARINATE DIRECTIONS
- In a blender, puree the garlic, chilies, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon and nutmeg.
- Stir the rum and molasses into 1 cup of the mixture and reserve for basting.
- Remove the pork from the brine and pat dry. Discard the brine.
- Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl.
- Pour the remaining marinade over the pork, squeeze out any air and seal or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.
COOKING DIRECTIONS
- Prepare a grill for indirect cooking over medium low heat (300 F to 325 F) following the directions below.
- Remove the pork from the marinade and place on the cool side of the grill, fat side up.
- Cover the grill and cook for 2 hours.
- Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it’s used up.
- Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190F in the center, another 5 to 6 hours, checking the temperature on the grill.
- Transfer the pork to a cutting board and let rest until cool enough to handle. Remove the pork from the bone, cutting into 2-inch chunks and serve.
Makes 1 1/4 cups
Ingredients
- 1/2 c well-stirred tahini
- 1/4 c fresh lemon juice, more to taste
- 2 T. white miso
- 1 T chopped preserved lemon
- 1 medium clove garlic, crushed
- Kosher salt
Directions
Puree the tahini, lemon juice, miso, preserved lemon, garlic, 1/4 t. salt, and 1/3 cup water in a blender until smooth. Season to taste with more salt or lemon juice. Store in the refrigerator for up to 2 weeks.
Makes 1 1/4 cups
Ingredients
- 4 oz. coarsely chopped,toasted walnuts (1 cup)
- 3 oz. coarsely chopped carrot tops (2 1/2 packed cups)
- 2 oz. arugula (1 packed cup)
- 3 medium cloves garlic, crushed
- 2 T fresh lemon juice, more to taste
- Kosher salt
- 3/4 cup extra-virgin olive oil
Directions
Pulse the walnuts, carrot tops, arugula, garlic, lemon juice, and 1 1/2 t salt in a food processor until finely chopped.
With the machine running, slowly add the olive oil. Season to taste with salt or lemon juice and thin to your desired consistency with water. Store in the refrigerator for up to 1 week, or freeze for up to 6 months.
Makes 1 1/2 cups
Ingredients
- 1/2 c peanut butter
- 3 T rice vinegar
- 2 T soy sauce or tamari
- 2 T Asian sesame oil
- 2 T fresh lime juice
- 1 T granulated sugar
- 1 T Sriracha; more to taste
- 2 medium cloves garlic, sliced
- 1 1-inch piece fresh ginger, peeled and sliced
Directions
Puree the peanut butter, vinegar, soy sauce, oil, lime juice, sugar, Sriracha, garlic, ginger and 1/4 c water in a blender until smooth. Season to taste with more Sriracha. Store in the refrigerator for up to 2 weeks. Thin with additional water or lime juice if the sauce thickens in the fridge.
Makes 1 cup
Ingredients
- 4 oz. (1/2 cup) unsalted butter at room temp
- 2 T Soy sauce or tamari
- 1 oz finely chopped scallions, white and light-green parts only (about 1/4 cup)
Directions
In a large bowl, whip the butter with a hand mixer on medium speed until light, fluffy and slightly increased in volume, about 6 minutes. Use a silicone spatula or wooden spoon to fold the soy sauce and scallions into the butter until thoroughly combined.
Transfer the butter to a square of plastic wrap and roll into a log or transfer to a small jar. Store in the refrigerator for up to a week, or in the freezer for up to 6 months
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