Update:
In what the barbecue news blogs have called the
Cinderella story of 2005, of the 18 countries
and hundreds of teams competing, Barefoot in the
Pork placed third for its rib entry.
Here
is an adapted recipe for BITP's pork ribs and
rub, letting your home grill serve as a slow smoker.
Being a lean and very flavorful meat, bison should usually be cooked
medium rare. Beyond this, it tends to be a bit dry. Letting the meat
rest allows the interior juices to redistribute, making for a more
tender, flavorful roast.
This rich, earthy gratin could stand on its own at a meatless
Thanksgiving celebration as well as being a perfect foil for roasted
bison. Make this a day ahead and reheat it when you’re ready to serve.
Serves 8.
This rich stuffing is very nice with the roasted duck and some chutney.
Be sure to make plenty for leftover fried rice (see below) for
breakfast the next day. Cook the rice while you cook the duck, that way
you can add the delicious caramelized bits from the roasting pan (and a
bit of the duck fat—it’s Thanksgiving!) to the rice as it bakes.
This is a meal we love to have on one of
those classic crisp fall days -- the kind that makes you want to put on a
sweater and tuck into a dish that is truly comforting. We like to use pork loin
(not the tenderloin) because the layer of fat (I know...) gets nice and crispy
and sinfully flavorful. The root veggies caramelize, too, giving the whole dish
great depth of flavor.
Nothing says Cape Cod like scrod and sea scallops for an entree. Flaky white scrod is excellent for rolling and stuffing. Sea scallops make the stuffing moist like the ocean air of a Cape Cod morning. The Newburg Sauce tastes good on just about anything, but for some reason it seems to tastes better on a cool spring night east of the Bourne Bridge.
If you are wondering what scrod is, Webster’s Dictionary defines it as “a young fish (as a cod or haddock)”. Scrod in restaurants is indeed just young cod. There is a small difference in the quality of the meat in the immature fish. I’m sure a sophisticated palate could probably make the distinction, based mostly on texture. The truth to buying scrod is to make sure that it is fresh. When scrod is frozen, the flakiness of the fish tends to form more ice crystals within the layers. This sometimes can make the frozen fish taste synthetic, so always try to buy it fresh.
When Susan Fernald raved about this dish she had at Starlight Café in Nantucket I confess that, at first, I didn’t even understand what she meant by “gingersnap fluke.” And when I did, I thought it sounded downright weird. Boy was I wrong. The ginger, sweet, and acid deliciously offset one another. If you weren’t told what they were, you wouldn’t be able to place the flavors—but the results are excellent and really unique.
Bill and Denise Atwood from The Red Pheasant served this tuna preparation at the restaurant last summer to great acclaim. The salad combination is unusual but the balance of tart, sweet, and salty combine well and it is delicious. It is worth searching out the finest tuna–try Cape Fish and Lobster in Hyannis. Â
This dish is emblematic of the delicious and creative flavor combinations that Joe Dunn at The Island Merchant devises. It takes a little time to caramelize the onions, but it’s worth it as they are magical with the goat cheese. If you don’t have Cognac to marinate the peaches, you can use whatever is on hand (rum or port would be good) or omit it altogether.
Summer is the season when we move the bulk of our cooking out of the kitchen and onto the grill, and when vegetables, salads, and fruits move from the sidelines to the center of our plates. Keep in mind that fruit doesn’t have to be relegated to dessert; it makes a lovely savory companion to fish and meats when grilled with olive oil and sprinkled with herbs or used in a fresh salsa as follows. The recipe is courtesy of Elsa Sampou, who offered us a batch to go with the striped bass her husband Andre caught and was kind enough to share with us. The sweet fresh fruit offsets the rich taste of the wild bass and it would also be delicious made with local peaches, although it was awfully good made with supermarket mangos.Â
If possible, grill over lump hardwood charcoal as it imparts a nice smoky note to the fish, but a gas grill or even an oven at 350 degrees works just fine.
This recipe is courtesy of Jay Coburn the former Owner and Executive Chef of restaurant Chester in Provincetown. Jay will soon be opening Chester at Home a gourmet catering firm that will create small dinner parties and intimate events. Find out more at www.chesterrestaurant.com. Jay says that this dish is great for a dinner party because it can be prepared in advance, held and then quickly completed just before service. (See tip in the recipe).
The secret to this dish is the delicious stock. You can make a simple version by boiling the lobster bodies in water to cover for 20 minutes, but Jay’s version is much better. We prepared the lobsters by boiling them but at the restaurant they kill the lobsters first and then steam the bodies, claws and tails separately. Our approach works but the restaurant way yields more flavorful meat although we know that many home cooks are uncomfortable doing it that way. Either way keep the meat a little under done so it doesn’t over cook when heated in the risotto.
When you read the list of ingredients in this recipe—lobster, cognac, butter, buttery crackers—you just know it is going to be delicious. As is typical of so much of his cooking, Stephen from The Bee-Hive Tavern really does the ingredients justice with this delicious and elegant combination.
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well.
Thisdish is a satisfying New England classic and it is particularly good when madewith exceptional smoked haddock. The recipe is from Peter O'Donovan of NantucketWild Gourmet & Smokehouse, so do be sure to try the dish with their smoked haddock, which has a nice balance of smoke and restrained saltiness.If you use another brand of haddock, taste it before starting to cook; if it is very salty rinse it in cold waterfor a minute or so.
Thecheese is optional and when we were testing the recipe we thought it would betoo rich but found that it added another dimension that we like.Peter loves to serve Finnan Haddie withfluffy mashed potatoes or peeled boiled potatoes that have been tossed ina little butter and freshcracked pepper and salt. When cornis in season adding an ear or two of freshly cut kernels at the end of cookingis a nice treat.
Adapted From Chef Christian Schultz of the Barley Neck Inn
This sauce is classic French and is rich with wine, butterand cream.Here it is applied tomonkfish, which is available from area waters. Some of our tasters found themustard too assertive when we first made this so we reduced the amount used byChef Schultz.The truth is thatmustard varies greatly in strength depending on how old they are and who the purveyor is. If you wantstronger mustard flavor when you taste it at the end by all means addmore.
Another tip: To make the monkfish medallions easier to workwith, ask your fishmonger to remove the membrane that sometimes remains on thetail meat.
©