Grilling with Chef Jeff Scott

Tuesday, May 18, 2010

Jacobstein Residence, Dorset

Recipes

Salsa

1 Tbs. Cilantro, Chopped

2 Tomatoes, Chopped

1 tsp. Garlic, Chopped

Pinch Cayenne Pepper

Pinch Salt

1 tsp. Tabasco

Mix all ingredients together.

Guacamole

3 Ripe Avacados

1/2 Cup Sour Cream

Zest and Juice of 2 Limes

Splash of Tabasco

Pinch of Cayenne Pepper

Pinch of Kosher Salt

Split Avocados and remove pits. Place all ingredients in a food processor and blend until smooth.

Marinated Chicken Breasts

4 Chicken Breasts (or thighs and legs)

1 Bottle of the Skinny Chef Maple-Mustard Vinaigrette

Pour dressing over chicken and let sit about 1 hour.

Jeff’s Best Burgers

1 Pound Ground Beef

1 tsp. Salt

1 tsp. Pepper

1 Tbsp. Garlic Powder

4 oz. BBQ Sauce

2 Tbsp. Worchestershire Sauce

Mix together and mold into patties. Grill.

Grilled Salmon with Tomato-Corn Relish

4 Salmon Fillets (8 oz. each)

3 Tomatoes, Chopped

4 Ears of Corn, Roasted

1/4 Cup Champagne Vinegar

2 Tbsp. Olive Oil

1 Tbsp. Parsley, Chopped

1 tsp. Salt

1 tsp. Pepper

To make relish: Cut the corn off the husk and mix all ingredients together. Grill salmon and top with relish.

Rice Pilaf

1/4 Cup Onion, Diced

1/4 Cup Carrot, Diced

1/4 Cup Celery, Diced

1/4 Cup Red Pepper, Diced

1 Cup Rice

2 Cups Stock or Water

Salt & Pepper

1 tsp. Garlic, Chopped

1 Tbsp. Oil

Saute vegetables in oil until onion is translucent. Add garlic, rice, salt and pepper and saute 2 minutes. Add liquid and bring to a boil. Return to simmer, cover and let cook until liquid is gone - 20-30 minutes.

Potato Salad

1 Pound Red Potatoes

1 Cup Mayonnaise

2 Tbsp. Worchestershire Sauce

2 Tbsp. Fresh Chives

Salt & Pepper

Bring potatoes to a boil and cook for 10 minutes. Drain and cool. Chop into large chunks, leaving skins on. Mix with the rest of the ingredients.

Marinated Shrimp

1 Pound Shrimp

2 Tbsp. Garlic, Diced

1/4 Cup Onion, Diced

Zest and Juice of 2 Lemons

2 Tbsp. Olive Oil

Salt & Pepper

Mix marinade, pour over shrimp and let sit for 1 hour.

Vegetable Kabobs

1 packet of wooden skewers

1 Zucchini, Cubed

1 Summer Squash, Cubed

2 Red Peppers, Cut up

2 Yellow Peppers, Cut up

1 Pound Button Mushrooms

1 Onion, Cut up

1 Pint Cherry Tomatoes

Aged Balsamic Vinegar

Soak wooden skewers in water. Slide vegetables on skewers, spray with oil spray, season with salt and pepper and grill until done. Drizzle with aged balsamic vinegar.

Fresh Fruit Parfaits

1 Pint Raspberries

1 Pint Blackberries

3/4 Cup Sugar

1/2 Cup Water + 1 Tbsp.

1 Tbsp. Arrowroot

1 Quart Heavy Cream

1 Box Vanilla Instant Pudding

1 Pint Raspberries

1 Pint Blueberries

1 Pint Blackberries

1 Pint Strawberries, Sliced

Put 1 Pint each of raspberries and blackberries in a pot with sugar and 1/2 cup of water. Bring to a boil. Mix arrowroot and remaining water and add to boiling berries. Turn off and chill mixture. Mix heavy cream and pudding and whip until stiff. Take 1/2 thickened cream and fold into chilled berry mix. Fill parfait glasses with the two creams, alternating and sprinkling fresh berries between.

Cinco de Mayo Mexican Cooking with Amanda Morris (Rachel’s Gourmet Foods) - Wednesday, April 28, 6:00PM, Gregory Residence, Dorset, VT

Tortilla Chips with Goat Cheese and Lime Cabbage

Chips

Cut a flat tortilla into chip size pieces and spread on a sheet pan. Brush with oil and sprinkle with salt. Bake 15 minutes at 350° or until crispy. Spread with Goat Cheese.

Lime Cabbage

3 cups thinly sliced cabbage - mix of red and white

2 T. cilantro, chopped

3 T. lime juice

Salt to taste

2 t. grated lime peel

Mix all ingredients together and let marinate. Top with chips. This lime cabbage can also be used as a side salad.

Quesadillas with Black Beans, Chorizo and Chipotle Cream

1 1/2 Cups Black Beans

1 Onion, chopped

2 T. Olive Oil

2 Links Chorizo Sausage

Fresh Cilantro

2 Cloves Garlic, chopped

1/2 t. Cumin

Chipotle Cream

1/2 Cup Sour Cream

1 t. Chipotle Adobo-style, chopped

1 t. Lime Juice

Heat oil, beans, onion and sausage in frying pan. Transfer to a bowl and mix with cilantro, garlic and cumin. Mix cream ingredients together.

Spread cream on two tortillas and  put black bean mixture between them. Cook in frying pan with oil until both sides are browned. Let cool and cut into quarters. Serve with guacamole and salsa.

Black, White and Red Bean Chili with Pork

1 T. Olive Oil

3 Cloves Garlic, chopped

1 1/4  Pounds Pork Sausage

1 Large Onion, diced

1 Red Pepper, diced

2 Jalepeno Peppers, chopped

1 T. Chili Powder

2 t. Cumin

1 28oz. Can Crushed Tomatoes

1 15oz. Can Red Kidney Beans

1 15oz. Can White Kidney Beans

1 15oz. Can Black Beans

Saute sausage, garlic, onions and peppers in a heavy sauce pot. Add spices and tomatoes and let simmer 20 minutes. Add beans and simmer about an hour, stirring occasionally. Add salt and pepper to taste. Top with sour cream and cilantro. Serve with cornbread.

Toasted Corn Bread

3 T. Olive Oil

1 1/2 Cups Chopped Onions

1/4 Cup Jalepeno Chiles

1 1/2 Cups Yellow Cornmeal

1 1/2 Cups Flour

1 T. Baking Powder

2 t. Salt

3/4 t. Baking Soda

1 1/2 Cups Buttermilk

3 Large Eggs, separated

1/2 Stick Unsalted Butter, melted

1 T. Sugar

Preheat oven to 400°. Butter a 13×9x2″ baking dish. Heat oil and sauted onions and jalepenos, about 5 minutes. Mix dry ingredients, whisk in buttermilk, eggs and butter. Beat egg whites until stiff, mix into batter. Bake 25 minutes.

Margaritas

1 Lime Wedge and Salt for coating glasses

3/4 Cup Grand Marnier

3/4 Cup Tequila

1/2 Cup Lime Juice

Shake with ice and serve.

Fresh Salsa

4 or 5 Vine-ripe Tomatoes, diced

1 Yellow Onion, chopped

1/4 Cup Cilantro, chopped

4 Cloves Garlic, chopped

Salt to taste

Jalepeno peppers, optional

Mix together in a bowl. Best to make a day ahead so flavors marinate. Serve with homemade tortilla chips.

Guacamole

2 Large Avacados, very ripe

1 Large Tomato, finely diced

1/4 Cup Scallions, diced

3 Cloves Garlic, chopped

2 T. Cilantro, chopped

Juice of 1 Lime

Salt to taste

Mix all together in a bowl. You can add hot peppers for spicy guacamole.

English Toffee

1 Cup Salted Butter (has to be salted)

1 Cup Sugar

2 Tablespoons Cold Water

1 1/4 Cup Chocolate

1 Cup Finely Chopped Nuts

Be sure to chop nuts and have candy broken into pieces before you begin cooking the toffee.

In a heavy saucepan, combine the butter, sugar and water over medium heat. As the butter melts, stir to mix well (wooden spoon is best). Stir occasionally as the mixture bubbles up.  As the mixture begins to turn brown, stir constantly and when it is almost toffee color and reaches 300° (hard crack, it will take about 12 minutes to reach this stage), carefully pour mixture onto a sided cookie sheet, spreading it some to even the mixture. (Do this quickly, as it hardens fast.) Sprinkle the chocolate pieces on the hot toffee and spread with a spatula. Sprinkle with nuts and press them gently into the melted chocolate. Allow to cool (it takes about 2 hours to harden the chocolate) and break into pieces. Store in a covered container.

Buttercrunch

1 Cup Unsalted Butter

1 1/4 Cup Sugar

2 Tablespoons White Corn Syrup

2 Tablespoons Water

In a heavy saucepan, combine all ingredients over medium-high heat. As butter melts, stir to combine all ingredients until sugar melts. Let cook, stirring occasionally until mixture starts to brown. Stir and cook until it reaches 300° (hard crack - this will take about 17 minutes). Pour into an 8″ square pan. Let cool 15 - 20 minutes - just until it sets up. Do not let it harden. Turn out of pan and cut into small pieces. Dip into melted chocolate and chopped almonds and let set up.

Classic Chocolate Truffles

Yield: 60 - 1″ Truffles

1 Pound Bittersweet Chocolate, Finely Chopped

1 1/2 Cups Heavy Whipping Cream

Cocoa Powder

Confectioner’s Sugar

Finely Chopped Nuts

Place chocolate in a 2-Quart mixing bowl. In a small saucepan over medium heat, bring cream to a boil. Pour cream over chocolate, let stand for 1 minute, then stir together with a rubber spatula or whisk. Cover the truffle cream, let cool to room temperature, then chill in the refrigerator until thick, but not stiff. Can also be left at room temperature for several hours until set and thick.

Line 2 baking sheets with parchment or waxed paper. Use a small ice cream scoop to form the mounds, or fit a 12″ pastry bag with a 1/2″ plain round tip, and fill partway with truffle cream. Holding the pastry bag 1″ above the paper, pipe out mounds about 1″ in diameter.

Roll mounds into balls. Roll balls into cocoa powder, confectioner’s sugar, or finely chopped nuts. Place into candy cups. Keep in a tightly covered container in the refrigerator. Will keep for 1 month. Always bring to room temperature before serving.

Variations:

Classic White Chocolate Truffles - substitute white chocolate and use 3/4 cup heavy cream.

Classic Milk Chocolate Truffles - substitute milk chocolate and use 1 cup heavy cream.

Chocolate Rounds

Yield: Approximately 80

1/2 Pound of Good Chocolate (Dark, White or Milk)

Topping Suggestions: Dried Fruit (Figs, Cranberries), Nuts, Raisins, Crystallized Ginger or Orange Peel, Fleur De Sel, Small Truffles or Cookies, Use what you like!

Melt Chocolate, drop small spoonfuls onto parchment or waxed paper, using the back of the spoon, make little circles. Set 2 or 3 toppings on the chocolate circle. Work with a few circles at a time. Try to create nice contrasting effects with color, texture and taste. Let circles harden, when completely set, lift them off the sheet.

Spring Cuisine with Mariah Macfarlane

Cream of Asparagus Soup

Makes 4-5 Portions

1 cup chopped leeks

2 large shallots, finely diced

4 tablespoons butter

1 quart chicken stock – homemade is best

1 pound asparagus, tips trimmed and reserved, cut into ½” pieces

⅓ cup heavy cream

Salt and pepper, to taste

Simmer onions in butter until very soft and golden. Add stock, bring to a boil. Add asparagus pieces, reserving tips, cover and simmer about 30-40 minutes until very soft. Puree in blender or food processor. Return to pot and add tips, cook until done, about 5-10 minutes. Add ⅓ cup heavy cream and salt and pepper to taste.

Pecorino & Pine Nut Cheese Straws

Puff Pastry Sheets

1 cup pine nuts

Pecorino cheese

Egg wash

Cumin

Pepper

Thaw puff pastry, then unfold and place on a board covered with grated Pecorino cheese. Flip over, or sprinkle with more cheese. Press pine nuts into sheet. Cut into ½” strips. Twist strips onto parchment covered cookie sheet. Carefully brush with egg wash. Sprinkle with more cheese and a little cumin and pepper. Bake at 425˚ until brown. Serve crossed on soup bowl.

Lamb Shanks with Mint, Bourbon and Prunes

1½ cup pitted prunes

1¼ cup bourbon

½ cup cider vinegar

Bring prunes, bourbon and cider vinegar to a boil. Remove from heat and let sit for at least 1 hour, or overnight in the refrigerator.

5 sprigs mint

2 bay leaves

2 – 2” strips lemon zest

1 sprig thyme

Tie with string or bundle with cheese cloth.

¼ cup olive oil

4 lamb shanks, frenched

2 small red onions, diced

4 celery stalks, diced

3 carrots, diced

3 garlic cloves, finely chopped

1 cup water

Juice of 1 lemon

Salt and pepper

Sear lamb in cast-iron or Dutch oven over high heat until browned, transfer to plate. Lower heat, add onions and cook until translucent. Add celery, carrot and garlic and cook 5 minutes. Return lamb shanks to the pot and add prune liquid (reserving the prunes), water, herbs, salt, pepper and lemon juice. Bring to a simmer. Cover and cook in 300˚ oven for 2 hours, turning shanks twice. Add prunes and cook until lamb is very tender, about 30 minutes more. Garnish with additional mint leaves. Enjoy!

Pâte au Choux (Cream Puff Pastry)

Makes 40 small

¾ cup + 2 tablespoons flour

¾ cup water

½ teaspoon salt

⅓ cup butter, cut into pieces

3-4 eggs, at room temperature

Sift flour onto a cookie sheet lined with parchment paper. Put in 300˚ until cracks appear in flour, about 15 minutes. Remove from oven and increase oven temperature to 400˚. In a sauce pan, melt butter, water and salt together. Bring just to a boil and remove from heat. Add the flour all at once to the saucepan and stir vigorously with a wooden spoon. Beat until mixture is smooth and pulls away from the sides of the pan. Let cool slightly. Put mixture into the bowl of a stand mixer fitted with a paddle attachment. Beat in two eggs then add the third egg, beating well until batter is shiny and soft enough to curl on a spoon.

Pipe on sheets of parchment, forming small rounds. Brush with egg wash, just on top, then use a fork with cool water to tap any ‘tails’ that may have formed.

Bake in a 400˚ oven for 20-25 minutes. Stab with a sharp knife to dry out centers. Cool and fill.

Coconut Pastry Cream

Makes 2½ cups

1 cup shredded coconut

2 cup milk

6 egg yolks

⅓ cup sugar

3 tablespoon flour

½ teaspoon coconut extract

Vanilla bean (optional)

Bring milk just to a boil, infuse with vanilla bean, if using.

Whisk the yolks with the sugar until thick and light. Whisk in flour. Pour a small amount of warm milk into the egg mixture, whisking to temper, then add the rest of the milk. Return to the pot and bring to a boil, constantly whisking. Cook the cream gently until the flour is completely cooked. Take off the heat, stir in coconut and coconut extract and let cool.

Oven Roasted Pear with Gorgonzola, Apricots and Pecans

3 ripe but firm Anjou pears

Freshly squeezed lemon juice

4 oz coarsely crumbles gorgonzola cheese

¼ cup diced dried apricots

1 tbs Panko crumbs

¼ cup soft butter

¼ cup pecans toasted and chopped

½ cup apple juice

¼ cup melted butter

¼ cup sugar

Freshly ground pepper

Peel pears and slice them lengthwise into half’s. With a melon baller remove the core from each pear, leaving a round well for the filling. Trim a small slice of each pear, so the will not wobble. Blend the cheese, apricots, pecans, butter and bread crumbs in a bowl, season with fresh ground black pepper. Dip pear half’s in the melted butter, then in the sugar, place them cut side down on a cookie sheet and pour the apple juice over the pears and bake at 375 degrees for 15 min, remove from oven and fill with the cheese filling, return to oven a bake until done, basting the pears with the pan jus. Let rest before serving for 5 min, drizzle the remaining pan jus over the pars and serve with mixed green salad.

Three Vinegar Vinaigrette!

1½ cup olive oil

½ cup equal parts sherry vin, white balsamic vin and red wine vinegar

1 small garlic clove crushed

½ tea spoon sugar

2-3 dashed Worcestershire sauce

1 finely chopped shallot

½ teaspoon Dijon mustard

Salt and pepper to taste

Some fresh chopped herbs {chives, parsley and thyme}

Wisk all ingredients except olive oil in a bowl, then slowly wisk the olive oil to the mixture, let sit a room temp for 30 min. Finish to taste before serving.

Chilean Sea Bass

6 6oz Portions of skinless Sea Bass or Salmon Filet

Salt and pepper

Juice of one Lemon

3 dashes of L&P Sauce

1 Ts Herbs de Provence

2 Tbs Olive Oil

2 Tbs Butter

Season Sea Bass with salt and pepper and squeeze lemon juice over the filets with a few dashed of Worcestershire sauce, let marinate for a few minutes.

Heat olive oil and butter in a sauté pan, when it start foaming place the sea bass filet dusted with herbs de Provence in the pan and caramelize until golden brown.

Pre heat oven to 375, bake sea bass for 7 minutes.

Drizzle the Fish with soy caramel sauce, top with thinly sliced pickled ginger and scallions. Enjoy !

Rice Cakes with Shitake Mushrooms

2.5 cups sushi rice

5.5 to 6 cups chicken stock

1 cup Mirin { sweet }

¼ cup soy sauce

¼ cup sesame seed oil

¼ cup chopped ginger

2 tbs chopped garlic

1 tbs chopped shallots

1 bunch scallions thinly sliced

7-10 shitake mushrooms sliced

Salt and pepper

In a heavy bottom sauce pan heat the sesame seed oil until medium hot, add garlic, ginger and shallots, stir for 1 min, add ½ the chopped scallions, sauté for 1 min, add rice and stir to coat well, stir for 1 min, deglaze with Mirin and 1 cup of warm chicken stock.

Cook risotto style over med to low heat until all the stock is used or until rice is cooked well, ad remaining scallions and soy, season to taste.

Grease sheet pan with Pam spray, spread rice evenly with spatula and set in refrigerator.

When rice is totally chilled { over night is great } using a round cutter from rice cakes and fry in small batches in non stick pan until crispy. Enjoy as a side dish.

On Saturday, November 14th, Green Mountain Academy for Lifelong Learning’s executive director, Gloria Palmer treated an audience of ten to an apple pie demonstration.  This class was part of GMALL’s Culinary Series and sponsored by Vermont Kitchen Supply of Manchester Center, Vermont.  Gloria assembled three different variations of the apple pie:  a Maple-Apple Pie with a Lattice Top Crust, an Apple Pie with a Cheddar-Brown Sugar Crumb Topping, and a Rustic Open-Faced Apple-Pear-Cranberry Pie.  Each of the pies were made with a butter pastry.

Buttery Pie Pastry

Single crust: Double crust:

1 ¼ cup flour 2 ½ cup flour

½ teaspoon salt 1 teaspoon salt

½ teaspoon sugar 1 teaspoon sugar

1 stick of butter, chilled 2 sticks of butter, chilled

¼ cup ice water ½ cup ice water

Combine flour, salt and sugar. Cut the butter into small cubes and add to flour mixture. With a pastry blender, cut the butter into flour until the butter is the size of small peas.

Sprinkle the cold water over the flour mixture and work the dough with a fork, adding more water by tablespoons, until it is evenly moistened and begins to clump together. Press the dough together with your hands to make a ball and flatten into discs.

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Maple-Apple Lattice Pie

1 double crust pastry

Filling:

5 medium sized apples, peeled and sliced (I used Golden Delicious)

½ cup light brown sugar

3 Tablespoons butter, melted

6 Tablespoons maple syrup

Egg Glaze:

1 egg

1Tablespoon water

Heat oven to 400 degrees.

With floured rolling pin, roll out one pastry disc into a round 2 inches larger than pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate, pressing firmly against bottom and side.

In medium bowl, mix apples, brown sugar, butter and maple syrup. Place in pastry lined pie plate. Trim overhang close to rim of plate.

Roll out second pastry disc. With pastry wheel, cut strips about ½ inch wide.

Mix egg and water. With a pastry brush, paint glaze on the pastry around the pie rim. Weave the strip into a lattice design and trim around the rim. Take any extra pastry dough and cut out maple leaf shapes with cookie cutters. Brush egg glaze on top of lattice and place leaves around the rim.

Bake for 50 minutes until golden.

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Apple Pie with Cheddar-Brown Sugar Crumb Crust

1 single crust pastry

Filling:

5 medium sized apples, peeled and sliced (I used MacIntosh)

¾ cup sugar

¼ cup flour

1 teaspoon ground cinnamon

Juice of 1 lemon

Crumb Topping:

½ cup flour

2 Tablespoons brown sugar

4 Tablespoons butter, chilled, cut into small cubes

½ cup shredded sharp cheddar cheese

Heat oven to 400 degrees.

Roll out pie pastry to a round about 2 inches larger than the pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate, pressing firmly against bottom and side.

Mix together sugar, flour, and cinnamon. Add sliced apples and lemon juice. Toss to thoroughly coat the apples with sugar mixture. Spoon apples into pastry lined pie plate. Turn the pastry dough edge under and crimp or flute to seal.

For crumb topping, mix together flour and brown sugar. Cut in butter with pastry blender. Add cheddar cheese and toss until thoroughly mixed. Sprinkle on top of apples.

Bake for 50 minutes until golden.

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Open-Faced Rustic Apple-Pear-Cranberry Pie

1 single crust pastry

Filling:

3 medium sized apples (Cortland)

2 medium sized pears (Anjou)

1 cup of fresh cranberries

¾ cup sugar

¼ cup flour

1 teaspoon ground cinnamon

2 Tablespoon orange juice

½ teaspoon orange peel

Heat oven to 400 degrees.

Roll out pie pastry to a round about 2 inches larger than the pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate.

Mix together filling ingredients. Spoon apples into pastry lined plate. Take the edges of pastry and fold over and crimp loosely.

Bake for 50 minutes until golden.

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ENJOY!