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Archive for August, 2010|Monthly archive page

Recipe for Sweet Corn Salsa…

In The Kitchen on August 11, 2010 at 2:44 pm

We did another Chef demo at The Litchfield Farmers Market this past weekend.  So many people loved the Sweet Corn Salsa and wanted th erecipe to take home that we ran out of recipe cards!  So here is the recipie for all of you who missed it…

Grilled Sweet Corn, Peppercorn Parmesan Aioli, and Lemon Basil on Home made White Corn Tortilla Chips, Dusted with Smoked Sweet Paprika and Chili Powder

Recipe by Chef Albert Clugston III, The Litchfield Saltwater Grille

We recommend that you serve at a summer gathering with friends with cocktails or a crisp Sauvignon Blanc.

For the Aioli…

Olive Oil, Egg Yolks, Parmesan, Peppercorn, Sea Salt, Citrus Juice (Very Important), Fresh Basil

Grill corn (with the husk on) on direct heat from hot grill.  Cut the corn off the cobb and mix with the aioli until the desired texture is achieved.

Pan Fry White Corn Tortillas. (Or use store bought tortilla chips).

Those bloomin Squash Blossoms

In The Kitchen on August 11, 2010 at 2:35 pm

This time of year it’s important to keep your eye on your garden so when things become ripe and ready your making sure everything gets used and nothing goes to waste. It’s also nice to clear some extra space for any of the late summer crops. Plentiful and beautiful, right now are the so often over looked Squash Blossoms. These are the Blossoms that grow off the top of fresh Summer Squash. Picked the day you plan on cooking them is the best way to enjoy these sweet little byproducts of an abundant summer vegetable.

Fresh Squash Blossoms can be prepared in many ways. First start by thinking like the Italians do when it comes to these sometimes intimidating little delicacies; use them as the “vehicle” which holds the sauce or the filling that carries the dish with the most flavors. Once you look at them this way they will be much easier to handle.

One of the simplest methods of preparing Squash Blossoms is to lightly dust in seasoned flour, then dip in beaten egg, and pan fry in a shallow amount of good olive oil at a high heat. Flip over when first side is browned and crisp, then let second side brown also, about 1 to 2 minutes per side. Drain on paper towel.  Serve while still warm with, maybe a light lemon Chive butter or a Saffron Beurre Blanc? Open a bottle of crisp Pinot Grigio to wash down this treat and you will feel like the Tuscan Sun is beating down on you.

A more time consuming and delicate way to prepare the Blossoms is to stuff the little Divas. This method can be done with many different fillings. Try starting with some chopped Shallots sautéed then added to a bowl of fresh local Goat Cheese, with a splash of xvoo, some S&P, a bit of fresh chopped herbs from the garden and a touch of lemon peel. Mix this all together and carefully spoon the mixture into each Blossom. From this point you can Flour, Egg and fry them the same as the method above.  Stuffed Squash Blossoms with Ricotta Cheese and fine chopped Shrimp is another classic receipt from the Tuscany Region of Italy. Served  this one with an Old Bay Cream Sauce or the Saffron Beurre Blanc and you won’t ever let the Blossoms go to waste ever again. Enjoy this wonderful summer treat while you can, and make sure you use everything in your garden.

Albe Galotta, SWG Chef

Recipe Vegetable Pancakes…

In The Kitchen on August 2, 2010 at 4:58 pm

½ Cup Flour

½ tsp. Baking Powder

½ tsp. Salt

¼ tsp. Pepper

1 Egg

¼ Cup Milk

1 Cup Grated Spinach

1 Cup Grated Carrots

2 Cup Grated Onions

2 tbsp. E.V.O.O

Stir together all dry ingredients.  Beat the egg, milk, and vegetables.  Spoon one tbsp. of batter for each pancake on a skillet over medium heat cooking 2 minutes on each side.  Serve with a dollop of sour cream on each pancake.

Recipe courtesy of The Litchfield Saltwater Grille and David Danielson (River Brook Farm, Litchfield).