Peach and Blueberry Crumble

It seems that the markets down here are overflowing with both Eastern peaches and New Jersey blueberries. A fabulous idea for a Fourth of July dessert!

                                                PEACH & BLUEBERRY CRUMBLE
Ingredients:
6 large  peaches (about 5 1/2-6 cups), peeled and cut into 1/2 ” wedges
1 pint blueberries
1/2 cup very cold butter (1 stick), cut into small pieces)
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup (the secret ingredient)

Blanch the peaches for 30-90 seconds in boiling water and put in an ice bath to cool.  The skins will slide off nicely.  Cut into 1/2″ wedges.  Preheat the oven to 375 degrees.

Combine the butter, flour, and sugars.  Mix well.  Put the peaches and blueberries in a bowl and sprinkle the cornstarch over them.  Add the lemon juice and maple syrup and mix gently.  Transfer to an oven proof baking dish (Corning Ware works great) and top with the crumbs.  Bake at 375 degrees for about 40 minutes.  Serve warm with a dollop of ice cream on top.

Enjoy!!!!

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Halibut & Tomato on a Stick

Cape Cod Chef Alan Zox gives us another of his healthy, flavorful recipes.

                                         Halibut & Tomato on a Stick

Serves 4 – 6

Ingredients:
2 lbs. Halibut and/or Bluefish, cut into 2″ chunks.
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
Zest and juice of 1 lime
2 Tablespoons Canola oil
1 Vidalia onion, cut into chunks
1 green pepper, cut into chunks
1 tomato, cut into chunks

Directions:
Hot dog buns or optional cooked yellow rice seasoned with tumeric and thin slices of 4 garlic cloves.
Mix the soy sauce, rice wine vinegar, sesame oil, lime juice and zest and 2 tablespoons canola oil in a large non-reactive bowl.  Add the chunks of halibut and vegetables and marinate 15-20 minutes.  Soak wooden skewers in water for 10 minutes so they don’t catch fire.
Finally skewer with alternating pieces of Vidalia onion, green peppers, tomato and 2 inch square chunks of halibut.  Grill the skewers for 1 minute on each of two sides. Remove and stuff hot dog buns with the mixture or place skewer on side of cooked yellow rice seasoned with turmeric, and thin slices of 4 garlic cloves.

Enjoy!!!!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Grilled Pork Chop with Pineapple-Rosemary Salsa

Meet Executive Chef Christopher Oliveri

Executive Chef Christopher Oliveri grew up in a family-owned foodservice business.  His love of cooking began in his grandmother’s kitchen; there was lots of love in the food prepared in that kitchen. Chef Oliveri learned how to make his own sausage, pasta and lots of other delicious Italian delicacies.  His family was using local ingredients before it became popular to do so.  His passion to use fresh, local ingredients supporting the local community is evident in every inspired dish he creates.

Chef Oliveri knew at a young age that all he wanted to do was cook.  He worked in many fine restaurants throughout the country, working his way up.  He owned his own restaurant, was a Caterer, a Private Chef and a lecturer at Johnson and Wales University. He shares with you his fabulous recipe for Grilled Pork Chop with Pineapple-Rosemary Salsa.

 

                             Grilled Pork Chop with Pineapple-Rosemary Salsa

Serves 4

Ingredients:

4 – 12 ox center cut, bone-in Frenched pork chops
4 T your favorite Creole or Cajun spice mix
1/2 pineapple, peeled, cored and diced
6 scallions, sliced thinly
1 red Fresno Chile, seeded, minced
2 T fresh lime juice
2 ounces pineapple juice or orange juice
1 T rosemary, chopped
2 tsp. light brown sugar or honey
Salt & pepper, to taste
Rosemary sprigs, charred over a flame just until leaves start to smoke
Jalapeno peppers or Fresno Chiles, charred over a flame

Method:
1.  Get a grill hot.
2.  Pat pork chops dry with a paper towel and generously season with Creole spice (use more if you like it spicy).  Place on grill and cook 7-8 minutes on each side to desired doneness.
3.  For Salsa:  Combine diced pineapple with remaining ingredients except sale and pepper and mix well.
4.  Adjust with salt and pepper.
5.  When chops reach desired doneness, allow to rest 5 minutes tented with foil.  Plate chops atop you favorite sides and top with salsa, a spring of charred rosemary and a charred jalapeno.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

Enjoy!!!!

Chef Kitty Morse’s Couscous Paella

Chef Kitty Morse’s Couscous Paella from her cookbook “Couscous: Fresh and Flavorful”.     http://www.kittymorse.com

Couscous Paella

Serves 4

Moorish and Andalusian cultures reunite when couscous takes the place of rice in one of southern Spain’s most famous dishes. Omit the chicken and the seafood for a vegetarian paella.

 Ingredients

4 tablespoons olive oil
1/2 red bell pepper, seeded and cut into 1/4-inch strips
2 medium onions, finely diced
4 chicken legs
1 chicken sausage or turkey sausage, thinly sliced
One 14 1/2-ounce can diced tomatoes
10 threads Spanish saffron
3 garlic cloves, minced
12 littleneck clams, scrubbed
12 mussels, byssal threads removed
1 cup chicken or fish broth (see Note)
One 14 1/4-ounce can artichoke hearts, drained and rinsed
1/2 cup frozen petite peas
8 medium shrimp, shelled and deveined
1 cup couscous
Lemon wedges for garnish

 Directions

In a large skillet or paella pan over medium-high heat, warm the olive oil. Add the pepper strips. Cook,stirring, until tender, 3 to 4 to minutes. With a slotted spoon, transfer the strips to a small bowl. Cover and set aside.

Preheat the oven to 200 degrees F. To the same skillet, add the onions. Cook, stirring until they wilt, 3 to 4 minutes. Add the chicken legs. Cook,stirring, until lightly browned on all sides, 3 to 4 minutes. Add the sausage, tomatoes, saffron, and garlic. Reduce the heat to medium. Cover and cook until the chicken is tender, 15 to 20 minutes. With a slotted spoon, transfer the chicken legs to an ovenproof dish and keep warm in the oven.  Keep the sausage-tomato mixture simmering on the stove.

Meanwhile, in a small saucepan over high heat, place the clams and the mussels. Cook, covered, until the shellfish open, 6 to 8 minutes. Discard any shellfish that do not open. With a slotted spoon, transfer the shellfish to a steamer or a colander set over gently simmering water, and keep warm.

Pour the shellfish cooking liquid into a large measuring container. Add enough broth to make 1 1/2 cups, and add liquid to the skillet. Add the artichoke hearts, peas, and shrimp. Cover and cook until heated through, 2 to 3 minutes.

Sprinkle the couscous evenly over the dish. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Using tongs, arrange the reserved chicken legs, shellfish, and pepper strips over the couscous. Garnish with lemon wedges.

Note: Fish bouillon cubes are available in Asian and Mexican markets.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

Scallops with Asparagus Sauce

Private Chef David Klug, Wisconsin native, spends many summer days on Cape Cod and the Islands.   Here is Chef Klug’s recipe for Sea Scallops with Asparagus Sauce..

                                           Sea Scallops with Asparagus Sauce

Ingredients

1/3 cup olive oil
8 oz thin asparagus, cut diagonally into 1/2 inch pieces
3 large cloves garlic, minced
8 ounces sea scallops, rinsed and quartered
1/8 tsp pepper
1/2 cup basil, finely chopped
1/3 cup pine nuts, toasted
8 oz cooked Pasta shells

Directions

Heat oil in large skillet over medium heat.  Add asparagus and garlic.  Cook, stirring frequently until asparagus is crisp tender (4 – 5 minutes).

Add sea scallops and pepper.  Cook 2 minutes longer.  Remove from heat and stir in basil.

Add sea scallop mixture to hot cooked pasta shells and toss gently to combine.  Sprinkle with pine nuts.  Serve hot.  Serves four.

Bon Appetit!!!

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