Recipe of the week: Mustard Dill Burgers
Ingredients:
3 tbsp sour cream
3 tbsp whole grain mustard
2 tbsp chopped fresh dill
1 lb ground sirloin
Directions
Mix together the sour cream,
mustard and dill. Reserve half of the
sauce for topping the grilled burgers.
Mix the rest in with the ground sirloin
and form 3 – 4 patties. Grill to your
liking and top with the rest of the
mustard dill sauce.
Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage in question. Some important pointers to consider include: Kaffir lime leaves may also be known as makrut leaves, kieffer lime leaves or magrood leaves.
The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).
Fresh, tender young leaves should always be the preferred choice for salads; do not use dried kaffir leaves in salads.
The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering.
Use in cuisine. Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavor to stir-fry, curry, salad and fish cake dishes. Some examples for use include:
Thai curry dishes and soups, such as Tom Yum, Indonesian curry dishes ,Thai fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak
Asian bouquet garni – make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavor stock
Krueng – a paste using Kaffir lime leaves as the base
Flavor rice – When cooking your rice, especially jasmine rice, throw in a few leaves. The flavor will be imparted to the rice.
Add to a marinade – suitable for chicken, pork or lamb dishes.
Make a syrup – add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.
Add zest to bathtime. Add some fresh leaves to a hot bath. You will need to try this to believe the delightful fragrance that will waft from your bathwater.
The leaves can be stored frozen for as long as you like; add fresh leaves to a plastic bag and place in the freezer. The other storage method is to keep dried kaffir lime leaves.
Just arrived at Janssen’s Market – from Glenn Willow Orchards Avondale, PA
Garlic Scapes are great raw in salads or you can cook it like you would garlic or green onions. It definitely has a garlic taste, but it is milder than clove garlic, and even milder than bulb garlic.
Easy summer pasta: Mince a clove of garlic, scape (chopped) along with some some purple spring onions. Fry in a pan with a bit of extra-virgin olive oil. Cook them for a few minutes, then tossed in some fresh thyme and fresh basil and served it over a bit of pasta. Grate some Parmesan cheese over top of it and add a bit of sea salt and some freshly ground pepper. Add a green salad and you have a fabulous fresh dinner on the table in the time it takes to cook the pasta.
by: Kelly Rossiter
Grilling asparagus is a quick an easy way to cook up spring’s favorite vegetable. The charred, smoky flavor added on the grill highlights the grassy essence of asparagus. Look for fat spears to put on the grill–their meatiness works well with grilling and they’re easier to manage on the grate (and less likely to fall through!).
This recipe is easily doubled, tripled, or quadrupled. Grilled asparagus tastes great at room temperature and makes a tempting addition to a dinner buffet or backyard barbeque.
Note: The asparagus pictured is the purple variety that was peeled on its lower half, revealing its green interior.
Makes 2 to 4 servings Grilled Asparagus.
source: About.com: local foods
Posted in asparagus, local, recipes
Tagged janssens market, local asparagus, recipes
Over the past decade, the Chesapeake ray population has swelled as stocks of the species’ natural predator, the shark, have declined. The rays have been devastating oyster and clam beds up and down the Eastern Shore, both seaside and bayside. So state officials christened the pest the Chesapeake Ray and are touting it as a tasty and sustainable seafood. With the help of chefs, they’ve developed recipes and are encouraging restaurants to serve it.
Janssens is now offering the Chesapeake ray in the prepared foods case. For more details read the fact sheet from the state of Virginia.
source:Virginia Marine Products Board
Posted in chesapeake ray, fine food
Tagged chesapeake ray, gourmet, janssens market, prepared foods
MT TAM
Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California’s natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It’s a smooth, creamy, elegant, 10-oz, triple-cream – made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.
1st Place – Los Angeles County Fair, 2008
2nd Place – American Cheese Society, 2008, Chicago
2nd Place – California State Fair, 2009
2nd Place – American Cheese Society, 2010, Seattle
Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. The cheese is named after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She’s active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm’s woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.
Milk Type: PasteurizedCow
Herd Size:45
Rennet:Traditional
Style: Bark Wrapped Bloomy Rind
Aged: 6=8weeks
Great article in the New York Times April 2012 featuring Harbison.
GRILLED FAJITA CHICKEN – Happy Cinco de Mayo
8 each boneless skinless chicken breasts, 6-8
ounces
4 ounces olive oil
2 tablespoons garlic minced
2 tablespoons shallot minced
2 tablespoons jalapeno, seeds removed, minced
4 tablespoons whole cilantro leaves, chopped fine
4 tablespoons lime juice fresh
2 tablespoons tamari soy sauce
2 tablespoons worcestershire sauce
2 tablespoons cracked black pepper
1 tablespoon kosher salt
Method
FOR THE FAJITA GRILLED CHICKEN
1. In a large mixing bowl, marinate chicken beast with
olive oil, garlic, shallots, jalapeno, cilantro leaves, lime
juice, tamari soy sauce, worcestershire sauce and cracked
black pepper.
2. This can marinate for up to 24 hours.
3. After chicken is marinated, grill over wood grill or
charbroiler until chicken is medium well or cooked
through (do not over cook), remove from grill, set aside,
and cool.
4. Julian or hand tear chicken for salad preparation.
KENT RATHBUN CHEF OF ABACUS RESTAURANT, DALLAS
Mother’s Day Flowers, Plants and More!
This year we have an incredible selection of orchids, plants flowers and more to choose from. A perfect Mother’s Day Gift! We can deliver as well!
Foxglove: Iconic woodland flowers that will often carry on flowering for several weeks in summer
Mandevilla: Heat tolerant and water efficient, the mandevilla is the perfect for summer pots by the pool or patio.
Recipe: Grilled Fish Tacos – Happy Cinco de Mayo
yield: Makes 4 servings
ingredients
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexica n)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges
preparation:
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
courtesy: Epicurious.com
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