Posts tagged summer
Lobster Brioche Sliders

On every American's bucket list should be a trip up the Maine coast for lighthouse gazing, puffin gawking, and an excursion out to sea with local lobstermen to experience the hauling and trapping of this coveted crustacean. All of course before tying on a bib and heading to a no frills roadside lobster shack where you can gorge on a 2 pounder without breaking the bank. In the meantime, get crackin' at home! These limited ingredient, served hot, ready in minutes, crowd pleasing lobster brioche sliders are perfect for backyard bbq's when frankly it is just too darn hot to build a fire.

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OFYR Grilled Lobster Tails with Wasabi Lime Butter

The 100 million year old, tender clawed, muscular tailed Maine lobster species was once fed to prisoners and considered a poor man's protein. Today, this cold water crustacean found from Maine to the Carolinas boasts a pricey delicacy reputation. It is one of the few foods that has been prepared the same way for hundreds of years whether served in a rustic New England clam shack, or in a fine dining establishment--boiled with a side of clarified butter. Some may argue, "why mess with something that works?" True. But for those never completely satisfied with the status quo, those wanderlust taste seekers, this recipe is dedicated to the culinary wanderlust.

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Strawberry Rhubarb Hazelnut Crisps

It was only a matter of time before a kitchen goddess figured out how to tame the mouth puckering sourness of rhubarb's celery like stalks. When cooked with strawberries and a bit of sugar, rhubarb is a soul satisfying ruby red spring dessert. Crisps are the rustic, no nonsense cousin of the pie--they take less time to bake and the streusel topping lacks the fussiness of rolling and pinching a perfect crust. Enjoy this vibrant pairing only in spring when strawberries and rhubarb are at there peak.

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Caprese Stacks

While traditional recipes skip the balsamic vinegar, it is a delightful plate garnish that grilled bread enjoys mopping up. As with all limited ingredient recipes, quality matters and the result is only as good as the provisions used in the recipe: aged, almost syrupy, Modena balsamic vinegar and a high quality Italian olive oil such as Il Boschetto Limited Selection Extra Virgin Olive Oil provide the perfect backdrop for the creamy mozzarella and juicy at-their-peak tomatoes. 

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Rustic Strawberry Rhubarb Tart

Heart shaped, juicy and sweet when ripe, strawberries are nature's candy. Nearly everyone enjoys this darling of late spring. When paired with one of the garden's tartest companions, strawberry and rhubarb morph into a rosy twosome.

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Summer Solstice Sangria

When the sun is directly overhead the Tropic of Cancer, it is time to celebrate the summer solstice in the Northern Hemisphere. What better way than with an ode to summer sangria? Perhaps my bias is to drink this punch when plump blackberries and peaches are in season and the nights are long. The pitcher disappears before dinner is even served. Made in autumn, however, with apples and pears to serve with Spanish tapas such as QUESO DE CABRA CON SALSA DE TOMATE Y BASIL and SIZZLING GARLIC SHRIMP, this fruit and brandy spiked wine punch is thrown back with toasts of "Salud!" between savory bites. 

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Nopi Tomatoes with Wasabi, Mascarpone & Pine Nuts

This summery tomato recipe showcases one such splendid pairing--Japanese wasabi and Italian creamy, soft mascarpone. The recipe only works when tomatoes are in season and at their peak of juiciness with just the right combination of sweetness and acidity. Choose as many varieties as possible and serve on an interesting plate for the greatest visual impact. 

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