Friday
Grilled Vegetable Rice Noodle Slaw
Tune in below and listen to Chef Caprial Pence as she discusses her recipe for Grilled Vegetable Rice Noodle slaw
Grilled Vegetable Rice Noodle Slaw
Tune in below and listen to Chef Caprial Pence as she discusses her recipe for Grilled Vegetable Rice Noodle slaw
Thursday
Grilled Mushrooms
Tune in below and listen to Todd Humphries and below recipes for Morel Mushrooms.
| Description: | Morels take on a savory, smoky and crispy edge in this simple recipe from
Martini House's chef, Todd Humphries. Meatier mushrooms, such as portobellos,
will have a slightly chewier consistency. This dish makes a great finger-food
hors d'oeuvre. Wine recommendations: When serving the morels as predinner nibbles, it makes sense to serve them with sparkling wine, a dry rosé, or a rich, barrel-fermented Chardonnay. |
|---|---|
| Number of Servings: | Serves 4 as an appetizer or first course. |
| Ingredients: | * 8 ounces fresh morels * 1/4 cup melted butter * 2 tablespoons virgin olive oil * Kosher salt to taste * Fresh ground pepper to taste * 1 tablespoon fresh lemon juice * 8 ounces arugula leaves |
| Directions: | Trim and discard stems from the morels. In a large bowl, toss the morels
with the melted butter and the olive oil and season with salt and pepper to
taste. Place the morels in a grilling basket or on metal skewers. (If using
wooden skewers, remember to soak the skewers in water first, or they may burn.)
Over a hot charcoal grill or wood fire, grill the mushrooms, turning occasionally, until they are crispy, about 5 to 8 minutes. While the mushrooms are cooking, collect a few ounces of their juices by holding the grilling basket or skewers over a bowl for drippings. Combine the lemon juice with the mushroom juice. Toss the arugula in the mushroom/ lemon juice mix. Arrange the mushrooms on a serving plate and garnish with the arugula. |
Wednesday
Grilled Ice Cream
Tune in below and listen to the Grilled Ice Cream recipe.
Tuesday
Sky High Ice Cream Cake
Tune in below and listen to Lorie Longbotham as she discusses her recipe for Sky High Ice Cream Cake.
Having trouble? Click here to listen to the interview.
- 3 pints chocolate gelato or ice cream, slightly softened
- One 13-ounce jar Nutella or other chocolate hazelnut spread
- 2 pints hazelnut gelato or ice cream, slightly softened
- 1 cup coarsely chopped toasted hazelnuts
1. Spoon the chocolate gelato in small pieces into a 9-inch
springform pan, filling in any large holes, then spread it evenly with a warm
rubber spatula. Pour half of the Nutella over the gelato and spread it evenly
with a small offset spatula. Freeze for at least 1 hour, or until
firm.
2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
3. To serve, let the cake stand at room temperature for 5 to 10
minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the
inside of the pan, release the side of the pan, and remove it. Cut the cake into
wedges.edges. Remove any white membrane. Either leave whole or cut in half.2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
3. This dressing will make more than you need for this salad. It's a favorite in our house and I'm sure you'll want to have extra. For this amount of salad, place 1/2 cup of finished dressing in a salad bowl. Add cooked beets and tangerines and toss. Spring with feta cheese.
Monday
Summer Berry Soup
Tune in below and listen to Chef Billy as he discusses his receipt for Summer Berry Soup.
- To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
- To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
- Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.
Friday
Grilled Glazed Donutsw/chocolate espresso dunk
Tune in below and listen to Andrew Schloss and Davis Joachim discuss their recipe for Grilled Glazed Donuts w/chocolate espresso dunk.
Coleslaw.
1 1/2 cups brown sugar, light or dark
Pinch of salt
2 cups freshly made espresso or
strong coffee
2 Tablespoons unsalted butter
6 glazed doughnuts, preferably
cinnamon-glazed
Cooking spray
1 1/2 cups half-and-half, warmed (optional)
Light a grill for direct medium-low heat, about 325°F. Mix together the cocoa powder, brown sugar and salt in a large heavy saucepan. Whisk in the espresso and continue whisking until the mixture is smooth. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the sauce comes to a boil. Reduce the heat and simmer for about 2 minutes, until slightly thickened and very smooth. Remove from the heat and add the butter, stirring until melted. Cover and keep warm.
Coat the doughnuts on both sides with cooking spray. Brush the grill grate and coat with oil. Grill the doughnuts until the glaze melts and they are browned on both sides, 30 seconds to 1 minute per side. Do not allow to burn.
Pour 1/2 cup warm chocolate dunk into each of 6 small coffee cups and serve one to each guest with a doughnut for dunking. Serve warm half-and-half on the side for adding to the chocolate dunk, if desired.
Pinch of salt
2 cups freshly made espresso or
strong coffee
2 Tablespoons unsalted butter
6 glazed doughnuts, preferably
cinnamon-glazed
Cooking spray
1 1/2 cups half-and-half, warmed (optional)
Thursday
My Best Guess at Chickie's Coleslaw
Tune in below and listen to Brooke Dojny as she discusses her recipe for My Best Guess at Chickie's Coleslaw.
Having trouble? Click here to listen to the interview.
¾ cup mayonnaise
¾ cup mayonnaise
3 TBLSP sugar
2 tsp. celery salt
1 small head (about 1 lb.) shredded cabbage (about 6 cups)
¼ cup shredded carrots
In a large bowl, whisk together the mayonnaise, sugar, and celery salt. Add the cabbage and carrots: toss well to combine. Refrigerate for at least 2 hours or overnight.
Before serving, stir well and spoon off any excess liquid. Serve with a slotted spoon, leaving any additional liquid behind in the bowl.
About 6 servings
Wednesday
Pineapple/Papaya Salsa
Tune in below and listen to Skip House as he discusses his recipe for Pineapple/Papaya Salsa.
Ingredients
- 2 tomatoes
- 1 c diced peeled pineapple
- 1 c diced peeled papaya
- 1/3 c chopped green onion
- 3 tb chopped fresh cilantro
- 1 jalapeno chili, minced
- juice of 1/2 lemon
- salt
Instructions
Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving. Makes about 3 cups
Tuesday
Tips For Grilling Scallops!!
Today Karen Tami, author of Scallops: A New England Coastal Cookbook.
Tells us how to liven up and create great tasting scallops. Summer time is a great time to grill scallops in new and creative ways.
Tune in below and listen to Karen Tami as she discusses her ideas for grilling.
Monday
Black Pepper Strawberries
Tune in below and listen to Dave DeWitt as he discusses his receipt for Black Pepper Strawberries.
6 cups strawberries -- halved
1/2 cup orange juice
1/4 cup tequila
2 teaspoons freshly ground pepper
2 teaspoons balsamic vinegar
Mint sprigs -- (optional)
Combine the first 5 ingredients in a bowl, and toss well. Cover and chill 3 hours, stirring occasionally.
Serving Ideas : Garnish with mint sprigs, if desired.
TUESDAY
BBQ PORTOBELLO MUSHROOM SANDWICH with SMOKED Gouda
The BBQ Portobello Mushroom Sandwich with Gouda.
On the show we have Justin Fox Brooks and Amy Lawrence with their book The Southern Vegetarian, but don't take our word for it try the recipe down below.
Tune in below and listen to Fox and Amy as they discuss their receipt.
Having trouble? Click here to listen to the interview.
BBQ Portobello
Mushroom Sandwich with Smoked Gouda
From The Southern Vegetarian by Justin Fox Brooks and Amy Lawrence
6 large Portobello mushroom caps, stems trimmed
1 16 oz. bottle Italian dressing
1 TBLSP Memphis BBQ Dry Rub (recipe below)
6 large slices smoked Gouda ( about ½ pound)
6 hamburger buns
½ cup BBQ sauce for serving
BBQ Slaw 9 (recipe below)
Wipe the mushrooms with a damp cloth to clean them. Choose a
bottle of Italian dressing that is emulsified, meaning that it doesn’t separate
in the bottle. Marinate the mushrooms by pouring the dressing over them and
placing them in a sealed container in the refrigerator for at least an hour or
up to 24 hours.
Preheat your outdoor grill to high. Remove the mushrooms
from the marinade and place them on a sheet pan. Sprinkle both sides of each
mushroom with our Memphis BBQ Dry Rub seasoning. Grill the mushrooms, gill side
down for about 7 minutes or until lightly charred around the edges. Flip the
mushrooms over and place the cheese onto the gill side of the mushroom. Grill
the mushrooms another 3 minutes or until the cheese has melted and the mushroom
is nicely marked by the grill grates.
Serve each mushroom on a bun and top with a tsp. Of BBQ sauce and about a ¼ cup of BBQ
Slaw.
Makes 6 sandwiches
MONDAY
Watermelon and Tomato Gazpacho
Tune in below and listen to Justin and Amy as they discusses thier receipt for Watermelon and Tomato Gazpacho.
Having trouble? Click here to listen to the interview.
Watermelon and Tomato
Gazpacho
From The Southern Vegetarian by Justin Fox Brooks & Amy Lawrence
1 medium jalapeno (seeds removed if you like it mild)
2 cups roughly
chopped tomatoes
1 ½ cups roughly chopped green bell pepper (about 2)
¼ cup loose-packed fresh cilantro
Juice of 1 lime (about 1 TBLSP)
1 large clove garlic, minced
1 TBLSP sherry vinegar
¼ tsp sea salt flakes
¼ tsp cracked black
pepper
½ tsp ancho chili powder
1 cup watermelon juice (Use a juicer or blend and strain 2
to3 cups of watermelon flesh)
1 avocado, sliced (to garnish)
2 cups croutons (to garnish)
¼ cup sliced green onion – garnish
2 hard boiled eggs, chopped – garnish
Place the following ingredients into the work bowl of your
food processor: the jalapeno, tomatoes, bell peppers, cilantro, lime juice,
garlic, vinegar, salt, pepper, ancho chili powder. Pulse the food processor
four times for less than 2 seconds at a time until the ingredients are finely
chopped but still distinct and recognizable; don’t blend it too smooth. Add the
vegetable mixture to the watermelon juice and chill for20 minutes to allow the
flavors to come together.
Ladle the soup into a bowl and pile on the garnishes:
avocado, croutons, green onion and eggs.
Makes 4 servings as a first course or 2 as a main dish.
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