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Recipes
Hanger Steak with Herb-Nut Salsa
By BobD
Preheat the oven to 375°
- 1/4 cup hazelnuts
- 1/2 cup minced flat-leaf parsley
- 1/4 cup snipped chives
- 2 teaspoons minced tarragon
- 1 teaspoon minced chervil
- 2 oil-packed anchovy fillets, minced
- 2 teaspoons chopped rinsed capers
- 1 medium shallot, minced
- 2 tablespoons sherry vinegar
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- Two trimmed 1-pound hanger steaks
GRILLED SAUSAGE STUFFED CALAMARI
By BobD
Soak bread crumbs in milk in a large bowl
- 3/4 cup fine fresh bread crumbs
- 1/3 cup whole milk
- 3/4 teaspoon fennel seeds
- 1/2 pound ground pork
- 2 large garlic cloves, minced
- 1/4 teaspoon paprika (preferably pimentón dulce)
- 12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon chopped flat-leaf parsley
- Accompaniment: lemon wedges
CHARMOULA LAMB BURGERS
By BobD
Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife
- Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.
- 3 garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (not hot)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- 1/3 cup finely chopped cilantro
- 1 1/2 pound ground lamb (not lean)
- 4 (6- to 7-inch) pita pockets
- 1/4 cup tapenade (black-olive paste)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 4 thick tomato slices
HOMEMADE COFFEE LIQUEUR
By BobD
Bring 2 cups water to boil in heavy medium saucepan
- YIELD 4 CUPS
- Start preparing the liqueur at least three weeks ahead.
- 2 cups water
- 3 cups sugar
- 3/4 cup instant coffee granules
- 2 cups vodka
- 1 or 2 vanilla beans, split lengthwise
SPAGHETTI w/MIDDLE EASTERN LENTILS
By BobD
1. Place the lentils in a heavy saucepan with the halved onion, the halved garlic cloves, and the bay leaf
- 1/2 pound brown or green lentils, washed and picked over
- 2 onions, one cut in half, the other finely chopped
- 1 red bell pepper, cut in small dice
- 4 large garlic cloves, 2 cut in half, 2 minced
- 1 bay leaf
- Salt, preferably kosher salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coriander seeds, lightly toasted and ground
- 1 1/2 teaspoons cumin seeds, lightly toasted and ground
- Pinch of cayenne, or 1/4 teaspoon Aleppo pepper
- Freshly ground pepper
- 12 ounces spaghetti, tagliatelle, or fettucine
- 1/4 cup chopped cilantro
SALMON BURGERS w/LEMON & CAPERS
By BobD
Heat 4 tablespoons olive oil in heavy medium skillet over medium heat
- 5 tablespoons (or more) olive oil
- 1 cup chopped shallots (about 3 large)
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 1 4-ounce jar capers, drained, chopped
- 2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
- 3 cups fresh breadcrumbs made from French bread
- 2 large eggs, beaten to blend
- 3 tablespoons chopped fresh dill
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 10 hamburger buns, split, toasted
- Mayonnaise
- Lettuce leaves
- Tomato slices
WILD SALMON POACHED IN WHEAT BEER
By BobD
1. bring bacon, butter and scallion to temp at medium high in a saute pan just browning the bacon before adding the...
- 2-3 slices of slab bacon cut into 1/4" bits
- 1 tbsp. butter
- 1 scallion (red onion is bolder)
- 4 oz. ommegang wheat beer
- 8 oz. wild sockeye salmon filet.
- liberal toss of sea salt
Harvest Cake with Grapes and Sangiovese Syrup
By BobD
Sheamus Feeley loves to bake this moist cake at harvest time using Long Meadow's own Sangiovese grapes and grape ju...
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2 large eggs
- 2/3 cup granulated sugar
- 1/3 cup milk
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter, melted
- Finely grated zest of 1 lemon
- Finely grated zest of 1 small orange
- 1 teaspoon pure vanilla extract
- 2 cups seedless red grapes
- 1 quart unsweetened grape juice
- Confectioners' sugar, for dusting
MANGO & PINEAPPLE CHUTNEY
By BobD
Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar ha...
- 6 SERVINGS
- SERVE WITH COUNTRY PATE
- 1/3 cup sugar
- 1 tablespoon water
- 1/2 teaspoon star anise pieces
- 1/2 cup red-wine vinegar
- 1/4 teaspoon hot red-pepper flakes
- 1 cup small dice (1/8 inch) mango (from 1 mango)
- 1/2 cup small dice (1/8 inch) fresh pineapple (1/4 lb)
SWEST RICE & CORN SALAD w/LEMON DRESSING
By BobD
Cook rice until just tender, 12 to 15 minutes
- 8 SERVINGS
- 1 cup long-grain white rice
- 1/4 cup fresh lemon juice
- 4 tablespoons olive oil, divided
- 1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
- 1 cup chopped fresh poblano chiles or green bell pepper
- 1 cup diced seeded yellow bell pepper
- 1 cup 1/2-inch cubes yellow zucchini
- 1 avocado, halved, peeled, diced
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh cilantro