Bed, breakfast, and wine

The Wine List is proud to provide the following links

to our favorite places to stay.

In addition to beautiful accomodations and Cape Cod hospitality,

all of the inns listed will cheerfully arrange a personalized

wine order from our shop to your room!

 

ashley manor	lamb and lion inn
anchor-in	josiah sampson house
hyannis harbor hotel	high pointe inn

 

 

 

 

 

 

 

 

 

 

 

 

 

Shopping and Thinking Local

 

 

Edible Cape Cod

 

 

 

 

 

Cape Cod Commerical Hook Fishermen

Salty Oats Cookies

Nantucket Wild Gourmet & Smokehouse

Coonamessett Farm

 

 

 

 

Cape Cod Beer

Truro Vineyards

Cedar Spring Herb Farm

 

Cape Cod Nutrtion

 

 

the food for the wine: recipes

appetizers :: soups :: salads & dressings :: sauces & condiments

main & sides :: sweets

appetizers

 

lime & cilantro chicken wings

from john mealus

2 lbs chicken wings, sectioned

zest of 2 limes

juice of 4 limes

2 c all purpose flour

salt & pepper

2 tbsp ancho chili powder

6 c canola oil

6 oz crystal brand hot sauce

4 oz butter

1 bunch fresh cilantro, chopped

 

1. in a large deep skillet, heat oil to 350.
2. in a non-reactive saucepan, heat lime zest, juice and hot sauce. bring to a simmer, whisk in butter and set aside.
3. in a large bowl, combine flour and ancho powder and mix thoroughly.
4. season chicken with salt and pepper, then dredge each piece in flour mixture.
5. fry in batches for about 5 minutes, until crispy and cooked through.
6. in a large bowl, toss hot wings in sauce. add chopped cilantro and toss again.
7. serve with avocado sauce (recipe follows).

 

avocado sauce

from john mealus

2 ripe avocados

1 jalapeno, seeded and chopped

1 clove garlic, chopped

¼ c red onion, sliced

juice of 2 limes

2 tsp chipotle powder

½ c sour cream

12 cilantro leaves

salt & pepper

 

1. combine all ingredients in a food processor; puree until smooth.
2. adjust seasonings and serve with lime & cilantro chicken wings ( see recipe ).

 

lamb carpaccio

from john mealus

1 lamb loin, trimmed

2 tbsp rosemary, chopped

1 tbsp cracked black pepper

20 crostini (see recipe)

1 c cabernet mustard aioli (recipe follows)

½ c red bell pepper, julienned

1 bunch arugula

2 tbsp olive oil

 

1. rub lamb with rosemary, black pepper and 1 tbsp oil; cover with plastic wrap and refrigerate overnight.
2. in a skillet, heat remaining 1 tbsp olive oil over high heat. season lamb liberally with salt and sear quickly on all sides.
3. remove lamb from pan and let stand at room temperature for 15 minutes. wrap tightly in plastic wrap and refrigerate 3-4 hours.
4. with a very sharp knife, slice the lamb as thinly as possible. season each slice with   salt.
5. layer crostini as follows (bottom to top): arugula, lamb, aioli (use a squeeze bottle), and red pepper.

   

cabernet and whole grain mustard aioli

from john mealus

1 c cabernet sauvignon

1 shallot, sliced

1 spring rosemary

2 egg yolks

2 tbsp whole grain mustard

2 cloves garlic, chopped

1 c olive oil

salt & pepper

 

1. in a non-reactive saucepan, combine wine, shallots and rosemary. bring to a boil and reduce by ¾. strain and set aside to cool.
2. in a food processor, puree wine reduction, egg yolks and mustard. Slowly drizzle in oil while machine is running until consistency is quite thick.
3. adjust seasonings and serve with lamb carpaccio ( see recipe ).

prosciutto, fig & blue cheese crostini
from tracy anderson

ingredients
1 baguette, sliced into ¼ inch slices (should yield about 20 pcs)
3/4 lb great hill blue cheese, brought to room temperature
10 pieces prosciutto, thinly sliced
10 fresh figs, or if unavailable, fig preserves
method
Toast baguette slices at 450 degrees until slightly toasted but not crispy (8-10 minutes)- set aside in a plastic baggie. When you are ready to serve,

spread blue cheese on each crostini, top with 1/2 slice prosciutto and 1/2 a fig (or dollop of fig jam).

wine pair: california syrah

 

goat cheese terrine with basil vinaigrette

from tracy anderson

6 3.5 oz logs goat cheese with herbs

12 plum tomatoes

1/3 cup honey

4 large garlic cloves, sliced thin

salt & pepper

2 tbsp extra virgin olive oil

special equipment: terrine mold

Score bottom of each tomato with an 'x' and drop in boiling water for 1 minute. Strain, cool, peel skins and slice. Heat oil in a saute pan and add garlic, being careful not to brown. Add tomatoes and cook over low to mediuem heat until softened. Season with salt and pepper to taste and set aside to cool.

Line a medium sized terrine mold with plastic wrap. Press 1/3 of the goat cheese on the bottom layer of the terrine. Layer 1/3 of tomato mixture over goat cheese. Repeat 2 times, pressing lightly on layers to compact. Place another piece of plastic wrap over top and weigh down with a couple of packages of dried beans. Refrigerate six hours or overnight.

To serve, lift entire terrine out of mold (holding on to bottom piece of plastic wrap). Place on platter and slice, or leave whole for guests to serve themselves. Serve with basil vinaigrette.

 

Basil vinaigrette:

1/2 tsp grated lemon zest
2 tbsp freshly squeezedlemon juice
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1/2 cup loosely packed thinly sliced fresh basil
salt and pepper

In a small bowl, whisk together lemon zest, lemon juice, olive oil, and garlic. Stir in basil. Season to taste with salt and pepper.

 

asian braised short rib pot stickers

from john mealus

 

2# short ribs

Dry rub
8 Tbsp brown sugar
3 Tbsp chili powder
1 Tbsp salt
1 Tbsp cumin powder
1 Tsp. curry powder
1 Tsp. garlic powder
Braising liquid
1 onion
4 oz. ginger
12 cloves garlic
3 bay leaves
4 chipotle peppers, diced
2 cups chicken stock
1 cup red wine
1 cup soy sauce
½ cup balsamic vinegar

1. Combine ingredients for rub, coat short ribs well and cover tightly. Refrigerate for 12 hours.
2. In a casserole dish, combine all ingredients for braising liquid, add short ribs, and place in pre-heated 300 degree oven for 3 hours or until meat falls off the bone.
3. Remove short ribs and remove meat from bones. Refrigerate meat until cool.
4. Through a fine sieve, strain braising liquid. Refrigerate over night. The fat will rise and solidify on the surface. Remove the fat and reduce by half.
5. Combine with shredded meat.

Assembly
1 pkg. 2”x 2” wonton wraps
1 egg- slightly beaten
1 cup chicken stock

1. Lay out wonton wrap and brush edges with egg.
2. Place 1 tbsp. of meat in the center and fold over. Be sure to seal.
3. In a large skillet, heat canola oil until shimmering and add potstickers.
4. Add chicken stock and cover until evaporated and potstickers sear and stick to pan.
5. Remove and serve with the spicy mustard sauce. (see recipe below)

 

spicy mustard sauce

from john mealus

 

½ cup hot chinese mustard
juice of 1 lemon
1 cup canola oil

Whisk ingredients together until well combined.

fresh summer rolls

from john mealus

1 pkg rice paper wrappers

8 oz vermicelli, cooked & chilled

2 bell peppers, seeded & julienned

2 spicy chicken breasts (see above), thinly sliced

1/2 lb haricot verts, blanched & shocked in ice water (to keep bright green color)

1/2 c. mint leaves

1/2 c. cilantro leaves

1/2 lb shiitake mushrooms (caps only), sliced & sauteed

for each roll:

1. soak rice paper in hot water for 15 seconds; remove & dry on a kitchen towel

2. place herbs horizontally across the wrapper

3. add vermicelli

4. add haricots verts, mushrooms and peppers

5. fold in sides & roll (like a burrito)

 

sushi rice

from john mealus

4 c. sushi rice

1 c. rice wine vinegar

1/2 c. sugar

8 c. water

1. rinse rice thoroughly

2. in a heavy bottomed pot, combine rice & water, cover and bring to boil. reduce heat and simmer for 30 minutes.

3. remove from heat and let sit for 15 min.

4. in a sauce pan, combine vinegar & sugar

5. stir until sugar is dissolved, then turn heat to medium and warm (do not boil!) - keep warm on stove

6. in a large bowl, fold together rice & liquid and check seasoning. rice should be slightly sweet & sour

5. chill until ready to use

 

sushi fillings

just a partial list...again, use your imagination...

asparagus, blanched & shocked

roasted peppers

daikon radish

cucumber

avocado

shiitake or other mushrooms

jicama

chopped cooked shrimp

crabmeat

smoked salmon

etc...

salt cod brandade

from john mealus

1 lb salt cod

juice of 1 lemon

6 cloves garlic

6 sprigs of thyme

1 bay leaf

2 tbsp extra virgin olive oil

2 c milk

2 c cream

salt and pepper to taste

1. soak salt cod in cold water for 12-15 hours, changing water every 4-5 hours. drain.
2. in a saucepan, bring milk and cod to a boil. strain and discard milk.
3. combine cod, garlic, thyme, bay leaf and cream in a clean saucepan and simmer for 10 minutes.
4. strain off cream and discard; remove bay leaf and thyme springs and discard.
5. in a food processor, combine cod and garlic. add lemon juice and oil; adjust seasonings to taste with salt and pepper.
6. serve with crostini ( see recipe ).

   

fava bean dip

from john mealus

2 lbs fava beans, shelled (fresh or frozen)

2 onions, sliced thinly

4 cloves garlic, sliced thinly

½ c flat leaf parsley

¼ c fresh basil

½ c extra virgin olive oil

juice of 1 lemon

salt & pepper

 

1. in a large stockpot, bring 3 quarts of water to a boil. add 1 cup salt, then add fava beans and cook for 2-3 minutes until tender. drain.
2. heat a large skillet with ½ of the olive oil. when oil shimmers, add onion and garlic. cook while stirring constantly, and add a pinch of salt.
3. when the edges of the onions start to brown, add fava beans to skillet and cook for 1 minute, continuing to stir.
4. remove from heat and allow to cool for 5 minutes.
5. in a food processor, puree all ingredients. you may need to work in batches depending on the size of your food processor.
6. serve with crostini ( see recipe ).

 

crostini

from john mealus

1 baguette, sliced thinly

extra virgin olive oil

salt & pepper

herbes de provence

 

1. preheat oven to 375.
2. arrange baguette slices on a sheet pan in a single layer and drizzle with olive oil.
3. bake for 5-7 minutes or until golden.
4. sprinkle with salt, pepper and herbes de provence while still warm.

   

blue cheese, port, & walnut spread
from tracy anderson

ingredients
1 lb. blue cheese
½ cup butter, softened
1/3 cup white port (white port will keep the mixture from turning purple!)
1-1/2 cups chopped walnuts

method
In a food processor, blend together cheese, butter, & port until mixture is smooth. In a bowl, combine cheese mix & walnuts. Transfer to a serving dish & chill; serve with buttery crackers. Will keep up to 3 weeks in the fridge.

wine pair: a rich merlot

 

----------------------

 

soups

 

fish chowder

from tracy anderson

1 lb. firm white chowder (cod, haddock, orange roughy), cut into bite size pieces

4 cups vegetable stock

3 tbsp butter

1 tbsp oil

4 tbsp flour

2 celery stalks, chopped

2 small onions

3 medium sized potatoes, peeled & diced

5 sprigs fresh thyme

1 cup whole milk

1 tbsp dry sherry

salt & pepper to taste

in a large stock pot, melt butter & oil. add celery & onions, cook until translucent. add flour & wisk until roux forms.

add vegetable stock & stir to break up any lumps. add potatoes, bring to a boil, & cook until potatoes are crisp-tender.

add thyme & milk, stir & simmer.  add sherry, then fish, being careful not to stir too much or fish will break down. season with salt & pepper and serve.

 

parsnip soup

from john mealus

3 lbs parsnips, peeled and cut into ½ inch pieces

2 onions, sliced thinly

2 cloves garlic, sliced thinly

4 tbsp butter

½ c white wine

2 qts chicken stock

1 c heavy cream

1 sprig rosemary

salt & pepper

 

1. melt butter in a stockpot over medium heat. add onions and garlic and a pinch of salt. cook until onions are translucent.
2. add parsnips and continue to cook until lightly browned.
3. add wine and cook 2 more minutes.
4. add rosemary and stock; bring to a boil and simmer for 10 minutes.
5. puree soup in a food mill, food processor, or hand held blender, then strain through a fine mesh strainer. add cream.
6. season to taste and serve in a bowl over a spoonful of riesling glazed shrimp ( see recipe ).

riesling glazed rock shrimp

from john mealus

8 oz rock shrimp

1 c off-dry riesling

1 tbsp lemon juice

¼ c sugar

pinch salt

1 tbsp chives, minced

 

1. combine wine, lemon juice, sugar and salt in a saucepan.
2. bring to a boil and continue cooking until liquid is reduced by half.
3. add shrimp, stir to combine. add chives and serve in parsnip soup

 

 

thai hot & sour soup

from john mealus

1 onion, thinly sliced

4 cloves garlic, thinly sliced

2 jalapenos, thinly sliced

3 star anise

4 oz ginger, thinly sliced

zest of 2 limes

1/4 c. thai fish sauce

2 qt. chicken stock

1/4 c. rice wine vinegar

1/4 c. scallions, thinly sliced

1/4 c. purple basil, thinly sliced (italian basil may be substituted)

 

1. saute onion, garlic, jalapeno, anise, ginger & lime zest. take care not to get any color, just cook until softened

2. add fish sauce. bring to a boil & add chicken stock

3. reduce for 20 mins.

4. remove from heat

5. add vinegar

6. top with basil & scallions when served

* this soup is a great vehicle for many ingredients - tofu, mushrooms, shrimp, and even meatballs could all be added - you are only limited by your creativity!

 

roasted fennel and leek soup

from john mealus

 

2 large bulbs of fennel, stems and core removed, and bulbs quartered.
1 cup canola oil
2 bunches of leek, sliced and washed
1 jalapeno, sliced
6 cloves garlic, sliced
4 oz. ginger, sliced
1 Tsp. lime zest
½ cup fish sauce
1 gallon chicken sauce
¼ cup rice wine vinegar
soy sauce to taste
salt and pepper to taste

Preheat oven to 375, toss fennel quarters with half the oil. Sprinkle with salt and pepper. Roast until caramelized and tender being careful not to burn, about 1 hour.
In stockpot, sweat leeks, jalapeno, garlic, ginger and lime zest until soft. Add fish sauce and reduce by half. Add stock and cooked fennel, bring to a boil and simmer for 5 minutes.
Puree in a blender.
Add vinegar and adjust with soy sauce to taste.
Serve in pre-heated bowls and drizzle with soy/vinegar glaze.

-------------------

 

salads & dressings

 

asian caesar salad

from john mealus

6 oz. tofu

1/4 c. whole grain mustard

1 tbsp thai fish sauce

3 anchovy fillets

4 cloves garlic

1/4 c. lemon juice

1 tsp soy sauce

2 c. canola oil

1 head romaine, chopped

1 head bok choy, sliced

2 c. cumin scented croutons (see below)

1. combine tofu, mustard, fish sauce, anchovy, garlic, lemon joice & soy sauce in a blender & puree

2. slowly drizzle in oil until thick

3. adjust seasoning to taste

4. toss dressing with greens & croutons

cumin scented croutons

from john mealus

1 french baguette, cut into 1/2 in. cubes

1 c. olive oil

4 cloves garlic, minced

2 tbsp ground cumin

salt & pepper

1. in a sauce pan, heat oil & garlic over medium heat - be careful not to let garlic brown

2. combine all ingredients in a large bowl

3. bake in preheated 350 degree oven until golden - about 10 min.

 

insalata di gamberi campanese (shrimp salad from campania)
Adapted from Whole Foods Market

makes 4-6 servings

5 tablespoons extra-virgin olive oil, divided in half
5 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lb large shrimp, peeled & deveined, tail on (approx. 30 shrimp)
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 cup fennel, thinly sliced (white bulb only)
2 tbsp capers
zest and juice of 1 lemon
about 6 scallions, thinly sliced
about 1/4 bunch flat-leaf Italian parsley, chopped

1. Combine half the olive oil with the garlic and crushed red pepper in a large sauté or frying pan
and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes).
Be very careful not to burn the garlic as it will turn bitter.

2. Once the garlic has browned, increase the heat to high and add the peppers and fennel. Sauté until they soften just slighlty.

3. Add shrimp and saute, tossing until shrimps become opaque and are just cooked.

4. While the seafood is still warm, mix in the remaining olive oil, capers, salt and pepper
along with the lemon zest, lemon juice and parsley. Toss together well.

5. The dish can be served immediately but the flavors develop as the salad sits. If not serving right away,
refrigerate until serving time.

   

oven roasted grape vinaigrette

from john mealus

1 bunch seedless red grapes

2 shallots, sliced thinly

¼ c balsamic vinegar

¼ c dijon mustard

1 c olive oil

salt & pepper

 

1. preheat oven to 350.
2. remove grapes from stems and roast for about 20 minutes, until they start to shrivel. let cool
3. in a blender, puree roasted grapes, shallots, vinegar and mustard.
4. through the lid while the machine is running, slowly drizzle in the olive oil in a thin stream (dressing will thicken).
5. season with salt and pepper to taste and serve with mesclun greens.

 

anchovy vinaigrette

from john mealus

8 anchovies

1 tbsp capers

3 garlic cloves

¼ c flat leaf parsley, chopped

¼ c lemon juice

¾ c extra virgin olive oil

salt & pepper

 

1. on a cutting board, mince anchovies, capers and garlic – using the side of a chef’s knife to make a paste. place anchovy in mixture in a bowl.
2. add lemon juice and parsley; whisk to combine.
3. slowly drizzle olive oil into bowl in a steady stream, whisking constantly. adjust seasoning with salt & pepper to taste.
4. serve with romaine lettuce, arugula, or grilled fish.

 

vietnamese crab salad

from john mealus

1lb. crab meat
juice of 1 lemon
juice of 1 lime
¼ cup fresh red pepper, small dice
¼ cup fresh yellow pepper, small dice
1Tbsp. mint, chopped
1 Tbsp. basil, chopped
1Tbsp. cilantro, chopped
4 scallions, sliced thinly
1 Tbsp. ginger, chopped fine
¼ cup soy sauce

Combine all ingredients.
Refrigerate, let sit for 1 hour, adjust seasoning if necessary.
Serve on toasted wonton skins with lime aioli

thai basil vinaigrette

from john mealus

 

2 cups thai basil (Italian basil if you can’t find Thai)
2 Tbsp. chinese hot mustard
1 Tbsp. sugar
½ cup rice wine vinegar
3 cloves garlic
1 Tbsp. ginger
1 ½ cups canola oil
1 Tbsp. soy sauce
salt and pepper to taste

In a blender, puree Thai basil, mustard, sugar, vinegar, garlic, ginger and soy sauce.
While blender is running, slowly drizzle canola oil into the top to emulsify.
Serve with spicy greens, such as mizuna or arugula.

 

spicy cucumber salad
from stephen skelton

ingredients
1 english cucumber, cut into very thin matchstick pieces
1 red bell pepper, sliced very thin (all seeds & white removed)
2 scallions, sliced into thin rings
½ cup rice wine vinegar
1 tsp sirachi sauce

 

wine pair: viognier

 

 

sauces & condiments

 

roasted heirloom tomato sauce
from edible cape cod, fall 2007

ingredients
4 medium heirloom tomatoes, stems removed
2 tbsp salt
4 cloves garlic, peeled
2 tbsp olive oil
2 tsp dried oregano
8 fresh basil leaves, ripped
salt & pepper to taste

method
Preheat oven to 400. Cut a shallow “x” in the bottom of each tomato, salt tomatoes and place in a colander to drain for approx. 30 minutes. Arrange tomatoes and garlic cloves in a roasting pan and drizzle with olive oil. Add oregano, basil, salt and pepper to taste. Roast until the skins are charred (approx. 45 minutes). Remove pan from oven - when cool enough to handle, peel tomatoes and puree with garlic and the pan juices in a food processor until smooth.

wine pair: a very lightly oaked chardonnay

 

 

roasted beet puree

from john mealus

 

2 large beets
canola oil
salt and pepper
1 Tbsp. red wine vinegar

Preheat oven to 375.
Toss beets with oil.
Roast until tender, about 45-60 minutes.
Let stand, cool, then peel.
In a food processor, puree beets with vinegar until smooth.
Season with salt and pepper to taste.

shiitake mushroom ragout

from john mealus

 

1 lb. Shitake mushrooms, stemmed.
1 Tbsp ginger, minced
1 Tbsp garlic, minced
½ cup dry red wine
1 cup veal stock
½ cup heavy cream
salt and pepper

In a large skillet, heat oil until shimmering, add mushrooms, sauté, stirring constantly until slightly browned.
Add ginger and garlic, sauté for an additional one minute.
Add red wine and reduce until almost completely evaporated.
Add veal stock, reduce by ¾.
Add heavy cream, reduce by ½ or until thick.
Adjust seasoning with salt and pepper.

 

 

orange tamari dipping sauce

from john mealus

1/4 c. orange juice

1/4 c. tamari soy sauce

1 tbsp minced ginger

1 clove minced garlic

1 tbsp honey

1 tbsp cilantro leaves

1 tbsp chopped scallions

1 tbsp sesame oil

1. combine all ingredients in a food processor & blend

 

red onion jam
from stephen skelton
ingredients
2 red onions, sliced in half moons
1 cup red wine
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 cup orange juice
1/4 cup honey

Combine all ingredients in sauce pan. Cook over medium-low heat until liquid is syrupy, about 30 minutes. Serve as a condiment with blue cheese, beef or lamb.

wine pair: a plummy merlot, especially if serving with lamb

spicy mustard sauce

from john mealus

 

½ cup hot chinese mustard
juice of 1 lemon
1 cup canola oil

Whisk ingredients together until well combined

 

 

beurre rouge

from john mealus

2 shallots, sliced
1 cup red wine
½ cup rice wine vinegar
1 bay leaf
1 Tbsp soy sauce
½ cup heavy cream
1 lb. butter, chilled and cubed
salt and pepper

In saucepan, combine shallot, red wine , vinegar, bay leaf and soy sauce. Bring to a boil and reduce until about 2 Tbsp remain. Add cream and reduce until thick and bubbles are about the size of dimes.
Slowly whisk in cold butter until well incorporated, being careful not to boil.
Strain through a fine sieve and season with salt and pepper, serve immediately.

 

asian cilantro sauce
from alice pitcher, the lamb & lion inn

ingredients
4 cups loosely packed cilantro leaves
4 tbsp fresh lemon juice
2 green onions, chopped (about ¼ cup)
2 tbsp minced peeled fresh ginger
1 jalapeno with seeds, chopped (about 1 tbsp)
1/3 cup safflower oil
2 tsp sesame oil
2 tsp soy sauce

Place all ingredients in a food processor - puree and season to taste. Great with fish.

wine pair: alsatian pinot gris

 lime aioli

from john mealus

4 cloves garlic
1 tsp. ginger, chopped
1 tsp. jalapeno, chopped, seeded and stemmed
1 tsp. lime zest
Juice of 3 limes
3 egg yolks
1 Tbsp. chinese hot mustard
1 cup canola oil

In food processor, combine garlic, ginger, jalapeno, lime juice, lime zest and egg yolks, and process.
While processor is running, slowly drizzle in canola oil until thick.
Adjust seasoning if necessary.

pickled ginger

from john mealus

 

8 oz. ginger root, peeled and julienned
1 cup rice wine vinegar
¼ cup salt
2 Tbsp. sugar

In a sauce pot, bring vinegar, salt and sugar to a boil.
Add ginger, refrigerate overnight.

 

soy/vinegar glaze

from john mealus

 

1 cup soy sauce
½ cup balsamic vinegar
1 Tbsp. brown sugar
Juice of ½ a lime

Combine in sauce pan and reduce by ¾ until thick and syrupy.

 

 

mains & sides

summer shrimp stirfry
from kristin connell

ingredients
1lb medium size pre-cooked shrimp
1bunch scallions, cut thinly on the diagonal
½ tsp chili oil
2 tbsp extra virgin olive oil
1 bunch fresh cilantro, roughly chopped
juice of 1 large lime
1 cup brown rice (pre-cooked)
1 large avocado cut into thin slices
1 small basketful of freshly picked, locally grown arugula, washed and dried

method
In large saute pan, gently cook shrimp, scallions, chili oil, e.v.o.o., and lime juice over medium heat. (Be careful not to overcook the shrimp, or it will get tough.) Remove shrimp and place in bowl to the side. Reheat rice in saute pan, then add shrimp mixture and cilantro. Place a small handful of arugula onto each plate, top with the shrimp and rice mixture.. Garnish each plate with the avocado slices.

wine pair: dry gewurztraminer

 

asian peanut noodles
from jackie kantrowitz

ingredients
1/2 pound firm tofu, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons soy sauce
3/4 pound vermicelli
1/2 cup peanut butter
1/2 cup vegetable stock
1 tablespoon rice vinegar
3/4 teaspoon Chinese chile-garlic sauce
1 tablespoon chopped fresh ginger
1 garlic clove
3/4 teaspoon Asian sesame oil
2 large red bell peppers, thinly sliced
3 large scallions, cut into 2-inch lengths and julienned
Cilantro sprigs, for garnish
method
In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
Bring a large saucepan of water to a boil. Add noodles and cook until they are al dente. Drain and rinse the noodles under cold water. Shake out the excess water and add the noodles to the tofu and soy sauce.
Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss. Garnish with cilantro and serve.

wine pair: an off-dry white, such as chenin blanc or gewurztraminier

 

spicy chicken

from john mealus

2 chicken breasts, boneless & skinless

1 tbsp soy sauce

2 tbsp srarachi chili sauce

2 tsp honey

2 cloves garlic, minced

1 tbsp canola oil

1. combine all ingredients

2. marinate 4 hours & cook to your liking (grill, saute, etc)

 

south pacific flank steak

from bill kantrowitz

1 lb. piece flank steak

2 cloves garlic, minced

2 tsp. chopped fresh ginger

1 handful fresh cilantro, roughly chopped

1 cup pineapple juice

½ cup brown sugar

3 tbsp. soy or tamari

salt & pepper to taste

1. place steak in a large ziplock bag

2. mix together remaing ingredients & pour over flank

3. close bag, turn to coat mixture evenly, & let marinate in fridge for 1-2 hours

4. grill to desired doneness & serve (great over mashed sweet potatoes!)

 

Chocolate Chicken Mole

from a wine & chocolate tasting

 

canola oil
5 pounds skinless boneless chicken thighs, sliced thinly
3 cups low-salt chicken broth
2 cups orange juice
1 1/2 pounds onions, sliced
6 garlic cloves, crushed
4 teaspoons ground cumin
4 teaspoons ground coriander
2 tsp red chili flakes
1 tsp cayenne
2 tsp chipolte chili powder
1/3 cup raisins
4 strips orange peel
2 teaspoons dried oregano
4 oz dark chocolate
salt, to taste
chopped fresh cilantro
warm flour tortillas

Heat enough of the oil in heavy large pot to cover, over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned.

Add broth and orange juice to pot; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add, garlic, cumin, cayenne. chili flakes, coriander and chili powder. Sauté about 2 minutes until fragrant.

Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat.

 

grilled chicken & peaches with caramelized onions & goat cheese
from joe dunn, as seen in Edible Cape Cod

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.

Ingredients:

Caramelized onions
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions peeled, halved, and sliced
1 tablespoon brown sugar

Grilled Chicken and Peaches
2 whole boneless skinless chicken breasts each split into two halves
¼ cup cognac or other good brandy (optional)
2 medium peaches peeled, pitted, and cut in half

Goat Cheese and Greens
2 cups mixed local young salad greens
2 tablespoons olive oil
12 ounces goat cheese sliced into 12 pieces
2 tablespoons honey



Method
Warm a saute pan over medium heat for a minute.
Add oil and butter to pan, and heat until butter foams.
Add onions to pan and stir to coat with oil.
Add pinch of salt and pepper.
Stir, reduce heat to medium low, and cover pan.
Cook, stirring once or twice, for 10 minutes.
Remove cover and raise heat to medium.
Add brown sugar and stir to combine with onions.
Cook for about 30 minutes, stirring periodically, until onions are a deep golden brown.
Taste and add salt and pepper if needed.
Remove onions and reserve.

While onions are cooking put peaches in a bowl with the brandy.
Heat gas grill or start charcoal fire to medium hot.
Remove peaches from brandy and pat dry with paper towel.
Grill peaches flat side down until browned approximately five minutes.
Remove and reserve peaches.
Sprinkle with salt and a few grinds of pepper.
Grill chicken, turning the pieces a few times, until cooked through, approximately 8-10 minutes or to an internal temperature of 165 degrees.
Remove chicken and let it rest for five minutes.

Toss greens in a bowl with the olive oil and sprinkle with salt and pepper.
Place greens on four plates.
Drizzle honey on greens, reserving a little.
Place goat cheese slices on greens.
Slice chicken breasts on the bias and arrange on greens.
Place peaches grilled side up around the greens.
Drizzle all with salt and pepper and a little more of the honey.

 

five-spice chili rubbed ribs

from john mealus

1 rack of baby back ribs

4 tbsp brown sugar

2 tbsp salt

1 tbsp ancho chili powder

1 tbsp chipotle chili powder

2 tbsp chinese five spice powder

1 tsp curry powder

1 tsp tumeric

2 tsp black pepper

 2 c. chicken stock

1/2 c. rice wine vinegar

8 cloves garlic

1/4 c. soy sauce

2 tsp honey

1. combine all dry ingredients and rub over ribs

2. wrap tightly and let stand overnight in the fridge

3. place a long sheet of foil on a sheet pan and put ribs on top and add garlic - fold up sides of foil and roll tightly on one end

4. bring stock, vinegar, soy & honey to a boil in a saucepan

5. pour liquid into open end of foil and seal tightly

6. braise in 275 degree oven for 3 hours

7. serve as is, or if desired, pull meat off bone and spoon on top of curry wontons with sweet potato puree (see below)

curry wontons

from john mealus

1 pkg wonton skins

curry oil (see below)

1. brush each wonton with oil

2. bake in preheated 350 degree oven until crisp - about 7-8 mins.

 

curry oil

from john mealus

1 c. curry powder2 shallots, minced

2 c. canola oil

pinch salt

1. in a hot pan, toast curry powder and salt until fragrant

2. add oil & whisk to combine

3. place in a jar and let sit for 12 hours

 

sweet potato puree

from john mealus

4 sweet potatoes

salt & pepper

1. roast potatoes in a 350 degree oven for 45 mins.

2. peel and puree in food mill or food processor

3. season with salt & pepper

wasabi mashed potatoes

from john mealus

3# potatoes, peeled and whole
1 cup heavy cream
6 cloves garlic
2 Tbsp. wasabi paste
4 oz. butter
salt and pepper

1. Place potatoes in cold water, add 3 tbsp.salt and bring to a boil. Reduce heat to a simmer and cook until tender.
2. In a sauce pan, combine heavy cream, garlic, and wasabi paste. Simmer gently for 10 minutes, add butter, and let stand until potatoes are done.
3. Drain cooked potatoes and return to pot. Add cream/wasabi mixture and mash with a potato masher. Adjust seasoning with salt and pepper.

szechuan peppercorn seared sirloin

from john mealus

 

1 8oz. sirloin steak
1 cup szechuan peppercorns (can substitute with black peppercorns)
2 Tbsp. canola oil
salt

1. Sprinkle sirloin liberally with salt. Firmly press peppercorns into both sides of sirloin. Let stand for 15 minutes.
2. Heat a large skillet with canola oil until just smoking. Sear sirloin for two minutes on both sides.
3. Allow meat to rest for 5 minutes. Slice thinly on the bias.
4. Serve with wasabi mashed potatoes on a crostini. (see recipe above)

fennel crusted salmon

from john mealus

 

2 6-7oz. Salmon filets
½ cup fennel seeds
salt and pepper to taste
canola oil

Season filets on both sides with salt and pepper. With skin side up, dredge salmon in fennel seeds. Coat only one side.
Heat oil in large skillet until shimmering and just starting to smoke. Add salmon, seed side down.
Sear both sides for 2 minutes per side until just cooked through.

 

truffled twice baked baby potatoes

from john mealus

12 baby yukon gold or red bliss potatoes, washed

1 tbsp canola oil

2 tbsp butter

2 tbsp sour cream

1 tbsp chives, minced

1 oz truffle oil

2 oz parmigiano-reggiano cheese, grated

salt & pepper

 

1. preheat of to 350. in a large bowl, toss whole potatoes with oil, salt & pepper.
2. roast potatoes for 45 minutes or until tender; cool.
3. cut potatoes in half and scoop out flesh.
4. microwave scooped out potato flesh for 1 minute on high. place hot potato mixture in a standing mixer (or bowl using a handheld electric mixer).
5. whip all remaining ingredients on high. season filling to taste.
6. place potato filling in a pastry bag fitted with a star tip. pipe back into potato shells with a circular motion.
7. increase oven to 475 and bake until lightly browned.

  

smoked salmon club sandwiches

from john mealus

(makes 4 whole sandwiches)

12 pc light rye bread, toasted if desired

8 oz dill mayonnaise (recipe follows)

1 lb smoked salmon, thinly sliced

1 cucumber, sliced paper thin

1 c mesclun

2 vine ripe tomatoes, sliced ¼ inch thick

16 rosemary stems, 3” long each

 

1. place 4 slices of bread on a cutting board. spread 1 oz dill mayo on each slice.
2. layer 2 oz salmon on each slice of bread, followed by a layer of cucumbers.
3. top with another piece of bread, and spread remainder of mayo on each slice.
4. top with salmon, mesclun and tomato, and top with 3 rd slice of bread.
5. insert rosemary springs (instead of frilly toothpicks), slice each sandwich in to quarters and serve.

 

dill mayonnaise

from john mealus

2 egg yolks

1 clove garlic

2 tbsp dijon mustard

1 tbsp lemon juice

¼ c fresh dill

½ c canola oil

½ c extra virgin olive oil

salt & pepper

 

1. in a food processor or blender, combine yolks, garlic, mustard, lemon juice and dill; puree for 1 minute.
2. slowly drizzle in both oils with machine running, until consistency is thick (take your time doing this – adding the oil too fast will not allow the mayonnaise to emulsify).
3. season with salt & pepper and refrigerate for up to 3 days.

  

 

sweets

 

green tea ice cream
from stephen skelton

ingredients
1 qt heavy cream
10 egg yolks
10 oz sugar
6 green tea bags
method
Heat cream with the tea bags just to a boil. Whip egg yolks and sugar, slowly beat in cream to yolk mixture - stirring constantly while pouring so the eggs don't scramble. Let cool and steep overnight. Process according to manufacturer’s directions in an ice cream maker. Serve plain or with with fresh sliced strawberries.

wine pair: a sweeter style (auslese) riesling

 

white chocolate mousse cups
recipe adapted from gale gand

 

2 1/4 cups heavy cream
8 oz el rey icoa (white chocolate), coarsely chopped
3/4 cup egg whites (from about 12 eggs)
3 tbsp sugar
50 crostata shells (we used bella cucina)

Two days before you plan to serve the dessert, heat the cream in a saucepan over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.

The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then pipe through a pastry bag into crostata shells. Garnish with fresh berries if desired.

mocha truffles
from tracy anderson

makes approx. 48 truffles

2 tbsp boiling water
4 tsp espresso or instant coffee
2 tsp ground cinnamon
2/3 cup heavy cream
12 oz el rey caoba (milk chocolate), coarsely chopped
4 tbsp unsalted butter at room temperature
½ cup cocoa powder, for dusting

Stir together boiling water, espresso and cinnamon until blended and set aside. Bring the cream to boiling in a heavy-bottomed saucepan. Remove the pan from the heat. Add the chocolate and butter, whisking until smooth. Add espresso cinnamon mixture to the melted chocolate mixture and stir to combine.

Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours. Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball. Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours.

chocolate, walnut & cranberry bark

from tracy anderson

1 cup dried cranberries
1 cup toasted walnuts, finely chopped
18 oz scharffenberger dark chocolate, finely chopped

Line a small baking sheet with foil and chill. Stir together cranberries and walnuts and set aside. Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.

Stir in half of fruit/nut mixture and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere. Chill until firm, about 30 minutes, then break into pieces.

 

chocolate chestnut “paté”
adapted from jacques pepin

makes 2 loaves to serve approximately 50 (small portions)

"This classic, unbaked 'cake' is for people who like dense, assertive chocolate desserts. It's super-easy--requiring only moments to combine the chestnut, melted chocolate, and rum--and extremely rich."

½ tsp vegetable oil, for oiling the pans
32 oz chestnut puree
2 tbsp dark rum
8 tbsp (1 stick) unsalted butter, at room temperature
12 oz scharffenberger bittersweet chocolate, melted
2 cups crème fraiche sour cream

Oil loaf pans and line with parchment paper so that the paper hangs over the pan for easier unmolding. Put the chestnut puree in a bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine, then pour into the pan or bowl. Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days). At serving time, unmold the cake and cut it into slices. Serve with a dollop of crème fraiche, sour cream or whipped cream.