This time of year there are all kinds of “fairs” happening – craft sales, church penny sales, country fairs and my favorite… the Greek fair!
As fate would have it we were just too busy to even squeeze this fair in but I had to satisfy my hankering for some lamb somehow. So I carved out a few minutes to get some lamb on the grill.
I coated the meat in some olive oil, lemon juice and Greek seasoning from Penzeys. The blend is perfect not only on lamb but beef too! (And Penzeys – if your reading this feel free to send me a year’s supply for my free advertising! )
Grill until done to your liking – I like mine medium to medium well and served with a Greek pasta salad with feta cheese. Since the grill was on I tossed on sliced zucchini and yellow squash too. You can use the spice blend to make up a light salad dressing, use your favorite bottle or simply use an olive oil, red wine vinegar mix with salt, pepper and dried oregano.
My mother has a pear tree in her yard and in the last few years it has really started producing. Each year we get bushels of pears off of it. This year I tried a classic savory tart involving blue cheese and pears.
from the tree
used the one on the right
I compared two kinds of blue cheese I had in my refrigerator. The one on the left was a “St. Clemens” which is traditional version imported from Denmark. The one on the right was a domestic raw-milk version from Wisconsin. I choose the domestic version because it was smoother, sweeter and had less of the that “blue cheese bite.”
I used a refrigerated puff pastry dough from the store and the whole thing took very little time and came out kinda fancy!
Mark the edges and dock the middle before pre-baking
Slit the dough (try not to cut all the way through) to form a border and dock the middle before pre-baking about 10 mins in a 400 degree oven.
Pull it out and lay thinly sliced ripe pear slices in the middle. Sprinkle with a little salt and fresh ground black pepper to give it that savory seasoning. Dice a couple of tablespoons of salted butter and nestle them among the pear slices. Bake in the oven about 10-12 mins more until the pears just start to brown a bit and the crust is fully puffed and brown. Be careful that the crust doesn’t burn.
pre-baked with pears, salt, pepper and a little butter
When it comes out of the oven, crumble the room temperature blue cheese over the hot pears and drizzle honey generously over the all and serve.
And nothing goes better with tomatoes than corn! (and steak) I’m always looking for a twist on the corn and tomatoes pairing but this one might be a bit of a stretch.
Corn meal dusted fried chicken and a fresh tomato & vegetable “Ragu.”
Just use the standard “FEBruary” technique ( Flour, Egg, Breading) but replace the flour with fine corn meal and the breading with regular corn meal. (Doesn’t everybody have 2 kinds of corn meal in their pantry? LOL!) Oh and add some fine grated Parmesan cheese to the breading part to give it some yummy! (don’t to forget to season with salt and pepper!)
let the coating rest a few
Now for the veggies! Garden fresh tomatoes are key. I happen to have some yellow and red!
red onions and mushrooms!
small and tender Asparagus
the basics to all good ‘ragu!”
Just start with a pan of hot olive oil and throw everything in…Its a quick process ..maybe 8-10 minutes total! ( you don’t want to over cook the asparagus!)
adding some green
Fresh basil at the end!
Here’s a couple other of my “twists” on corn and tomatoes! Here, Here and Here!
This year my “supersonics” just keep on giving and although not quite as big as promised… (I blame that on the gardener not the garden) they are prolific! And the little yellow “pear” tomatoes are happily producing a handful a day at this point!
After a while there are only so many BLTs you can eat before you need a chance of pace…
What? Wait?!!! did I really just write that? I never get tired of a BLT!
But the ugly truth is that when the tomatoes are producing faster than you can make sandwiches, there is only one thing left to do….
(or “gravy” as we like to say around Boston.) Here is all you need for a simple sauce…
Brown up the meats in a heavy bottom cast enamel pan in some olive oil, turn the heat down a bit and add the finely chopped garlic, dried spices and tomato paste. Let them “bloom” for a couple of minutes and de-glaze the pan with the chopped fresh tomatoes. I like to smooth things out with a tablespoon of sugar and of course don’t forget the salt & pepper. Note that I do coat the pork roast with plenty of salt, pepper and a little bit of onion powder before I brown it to a nice crust on all sides. The sausage is fine as is.
Sauce in the making!
I like to let the whole thing simmer for at least 4 hours on lowish-medium heat and only serve it when the pork roast is basically fork tender. If you like a smoother sauce, remove the meats for a minute and take an immersion blender to the whole thing until it’s your level of smooth. Also I leave the seeds and skin on my tomatoes but you could easily poach and peel the tomatoes and strain the seeds out if that is your desire.
The finished sauce freezes beautifully and when you take some out around Christmas time it truly will be “the most wonderful time of the year” again!
I recently went on an adventure with my back yard grill.
I made turkey burgers.
A turkey burger hardly seems like an adventure but in my red-meat eating household, a turkey burger is a big adventure!
I looked up a few recipes and decided on a bit of a “Jamaican” influence for the flavor profile. I added in apple sauce to keep it moist, shredded carrot for texture and some unusual spices like nutmeg and ginger.
here is the mix
ready for the grill!
I used about a 1.25 lbs of regular ground turkey (white meat) and added a small onion which I whizzed up in the food processor till it was basically juice and a 4 0z snack cup of apple sauce plus one med carrot shredded finely. I threw in a beaten egg to hold it together and add even more fat/moisture. The spice blend was a 1/4 tsp each of nutmeg & ginger. 1 tsp of granulated garlic, plenty of ground black pepper and 2 tsp of seasoned salt. I also threw in a few hefty dashes of my favorite smokey hot sauce! The mix was pretty wet/loose but I wanted to keep it gluten-free and not add the usual bread crumbs so instead I added about 3 tb of rice flour, stirring them in 1 tablespoon at a time to carefully judge consistency. I think some chopped fresh cilantro might have been nice but I didn’t have any.
I formed the patties and grilled them on the a well-oiled backyard grill adding some Munster cheese! Ketchup or extra hot sauce is optional!
Mix all of the above and form oval patties ( I made 3) and fry in a heavy bottom pan with a little oil. (use your favorite type) Remove the patties and set aside with a foil cover. Add 1 small onion that has been diced very small and sauté a couple of minutes till soft. Add 1-1/2 cups chopped mushrooms (I used baby Portabellas) and sauté a few minutes till browned.
Deglaze the pan with: (whisk it all together first)
1.5 Cups Water
1/4 Cup Ketchup
2 tb Steak Sauce
1 Packet of Brown Gravy Mix ( low sodium is best)
Turn the heat down and add the patties back in till they are warmed through. Serve with starch and a green vegetable!
I had the pleasure of attending a potluck surprise 50th anniversary party recently. It was held outdoors at a beautiful location called “Muster Field Farms.” The day was perfect, the couple was surprised and the food was delicious. Although many had come from all around the country to attend – this was in no-way a “southern” event. It was in fact a quintessential “New England” event. Taking place in central-west New Hampshire on a working farm and historical homestead from the late 1700s.
I brought 2 items: a southern spin on a 3-bean salad. Using green beans, corn and black-eyed peas. Fresh parsley and a light, bright sweet/sour dressing made this perfect to sit on the table on a hot day. (no mayo means no concerns)
My second item was dessert – a “grape salad.” This did require some all important refrigerator space until it was time to bring out the dessert including the anniversary cake! This salad was an adaptation of Trisha Yearwood’s recipe and it was a hit! Thanks Trisha!
This is from a second batch I made for the photo shoot – sauce wasn’t as thick due to not measuring properly – but still delicious!
My adaptations included substituting Vanilla yogurt for the sour cream called for in the recipe. (I had forgotten to buy the sour cream!) I also used 12 ounces of cream cheese instead of the 8 ounces called for just to make sure the mix stayed thick!
Make sure you wash and DRY the grapes before you mix in the yummy stuff. This way it will stick to the fruit, coating it nicely.
Also be sure to add the topping (brown sugar and chopped pecans) just before serving otherwise the sugar will melt into the salad and lose its crunch!