Courtesy of Food Network
Ingredients
2 tablespoons hot sauce, such as Frank’s
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill
Directions
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.
INGREDIENTS
LENTILS
- 3 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 small bay leaf
- 1 Tbs. olive oil
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced leek (white and light-green parts only)
- 1/2 cup French green lentils (lentils du Puy)
- 2 cups lower-salt chicken broth or water
- kosher salt and freshly ground black pepper
MUSTARD CREAM
- 1 cup crème fraîche
- 2 lbs. Dijon mustard
- 2 T. whole-grain Dijon mustard
- 1 1/2 tsp. honey
- 1 tsp. red wine vinegar
- Kosher salt and freshly ground black pepper
POTATOES AND SALMON
- 2 lb. Yukon Gold potatoes; sliced 1/2 inch thick
- Kosher salt
- 1/2 cup dry white wine
- 1/3 cup lower-salt chicken broth
- 1 Tbs. finely chopped shallot
- 12 oz. salmon fillet, preferably skin on
- 2 Tbs. olive oil; more needed
- Freshly ground black pepper
- 1 oz. microgreen or baby greens; for garnish (optional)
DIRECTIONS
LENTILS
Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.
Heat the olive oil in a 4-quart saucepan over medium heat. Add the carrot, celery, and leek; and cook stirring occasionally until tender but not browned; 3 to 5 minutes. Add the lentils, chicken broth,1 tsp. salt, 1/2 tsp. pepper, and the herb-bundIe. Bring to a boil, reduce to a simmer and cook until lentils are just tender; about 25-30 minutes.
Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving)
MUSTARD CREAM
In a small bowl, combine the crème fraìche, both mustards, the honey, and vinegar, season to taste with salt and pepper. Cover and refrigerate for up to 2 days.
POTATOES
Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.
GRILL
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire, brush the salmon generously with olive oil, season lightly with salt and pepper; and grill, flipping once, until barely opaque in the center; 6 to7 minutes.
Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill; flipping once, until tender and nicely marked, 5 to 7 minutes.
SERVE
Flake the salmon into large pieces. Spread half of the mustard sauce on a large plate after or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the micro-greens,and serve with the remaining mustard cream on the side.
Courtesy of Food Network
Ingredients
2 tablespoons roasted no-salt-added creamy peanut butter
1 tablespoon spicy mustard
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons peeled and grated fresh ginger
2 teaspoons honey or agave nectar
Juice of 1 lime (about 2 tablespoons)
6 cups packed thinly sliced red cabbage (about 1/2 medium head)
1/4 cup thinly sliced fresh basil
2 tablespoons chopped fresh cilantro
3 scallions, green and white parts, thinly sliced on the diagonal
2 to 3 tablespoons roasted unsalted peanuts, chopped
Directions
Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
Transfer to a platter, sprinkle with the peanuts and serve immediately.
Ingredients
-
2 tablespoons lemon juice
-
1/4 cup extra-virgin olive oil
-
1 teaspoon honey
-
1/4 teaspoon salt
-
1/8 teaspoon ground black pepper
-
1/4 teaspoon poppy seed (optional)
-
1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)
-
1 cucumber (12 oz.), unpeeled, and cubes (2 cups)
-
1/3 cup finely chopped red onion, briefly rinsed
-
3 tablespoons chopped fresh dill weed
-
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.
