Summer Grilling Recipes

The herb garden on the terrace at Bridgewaters has been planted and is doing great. This year we planted russian tarragon, parsley, rosemary, peppermint, basil, za’atar, sage and thyme.  I love cooking with fresh herbs, especially when they are from my own garden. With the warm weather and the First day of summer on the horizon it is the perfect time for me to share some of my favorite grilling recipes with fresh herbs.

This weekend I am planning on grilling up some Skirt Steak with a tequila lime cilantro marinade, basil pistou marinated grilled vegetables and a grilled potato salad.

Summer Time to me means grilling with friends and family and having a good time. All of these dishes are grilled, and are perfect to make for the family to share.

Fire Roasted Potatoes                               4-6 people

1 lb Fingerling potatoes

1 lb Red Bliss “C” potatoes

1 lb Purple “C” potatoes

½ Tbsp Chervil

½ Tbsp Parsley, sliced

½ Tbsp Thyme, chopped

½ Tbsp Basil, sliced

2pc. Scallion, sliced

1 cup Cremini mushrooms (baby Bella) stems removed and sliced thin

2 Tbsp Good Extra Virgin Olive Oil

    Toss all whole potatoes in oil salt and pepper and grill.  Start out on high heat to get some char then reduce the heat to low and cover grill.  Cook for approximately 20 to 30 minutes or until done.  (The “c” on the red bliss and purple potatoes denotes the size.  Smaller potatoes will cook faster and for this application will work best).  While the potatoes are cooking preheat your sauté pan on high and use a dab of vegetable or canola oil to sauté the sliced mushrooms. Depending on your stove or side burner the mushrooms will take 5 to 7 minutes to cook.    

    Check to see if the potatoes are fully cooked by inserting a fork or a knife into the center.  If it goes in easy they are done.  The will be very hot so remove from the grill and let them cool for a 10 minutes.  Slice the fingerling potatoes and quarter the red bliss and purple potatoes and toss in a bowl with the cooked mushrooms, fresh herbs, extra virgin olive oil and more salt and pepper to taste. Serve immediately.      

Skirt Steak with Tequila, Lime and Cilantro Marinade                    4-6 people

3-5 lbs Skirt steak

1cup Tequila

¼ cup Dark brown sugar

¼ cup Lime juice, freshly squeezed

1 lime, zested

¼ c Vegetable or canola oil

2 tbsp Cilantro, chopped

1 Tbsp Salt

1 tsp Ground black pepper

In a bowl mix all ingredients but the steak.  Whisk until all sugar and salt are dissolved.  Add steak and toss.  Marinade in a Ziploc bag or in a covered bowl and refrigerate for 1-4 hours.  Remove steak from marinade and grill to desired doneness on medium heat.  

The Perfect Cocktail..

In the summer heat there is nothing better than a perfect cocktail, and fresh herbs from the garden can make that perfect cocktail taste even better. I have found the best way to incorporate fresh herbs into a cocktail is with an herb infused simple syrup. A couple of my favorite herb infused simple syrups are lavender, sage and mint.

To incorporate the herbs in your simple syrup do the following. Combine 2 cups water with 2 cups of granulated sugar in a saucepan.  Bring to a boil and stir until sugar dissolves.  Remove from heat and add 1 cup of loosely packed sage, 3 tablespoons of lavender buds or 1 cup of loosely packed fresh mint.  Cover for 1 hour.  Strain into an airtight container and refrigerate until ready to use. Now that you have your flavorful simple syrup you can make a tasty cocktail!

Lavender Mint Mojito                    Makes 2

Ingredients

2 sprigs of Fresh mint, leaves picked
1 Lime, quartered
2 tbsp oz Mint Simple Syrup
3 tbsp Lavender Simple Syrup

1 tbsp plain sugar
3.5 oz Rum
Splash of Club Soda
Fresh Sliced Mint Leaves, for garnish

Method

Muddle mint leaves, lime and plain sugar in an old fashion glass or martini shaker.  Add flavored simple syrups and rum.  Top with crushed ice and pour club soda on top to fill glass. Stir and add mint leaves for garnish.















Blackberry Sage Martini                                Makes 2 martinis

Ingredients

¼ orange cut into wedges
8 Fresh Blackberries

½ tbsp plain sugar
¼ c Sage Syrup

½ tsp Dry Vermouth
4 fl. oz 'Your Favorite' Vodka
2 Orange Slices, for garnish

Method

Muddle blackberries, orange wedges and plain sugar in an old fashion glass or martini shaker.  Add flavored simple syrups, vodka and vermouth.  Add 1/2 cup of ice and close shaker.  Shake vigorously and pour into a chilled martini glass.  Garnish with orange slice and blackberry.

CHEERS!!

Greenmarket Vegetable Spring Rolls

Greenmarket Vegetable Spring Rolls

1 large bunch ramps, grilled

1 large red pepper, julienned

1 large yellow pepper, julienned

1 large green squash, julienned

1 large yellow squash, julienned

1/4 lb. cellophane noodles, softened in hot water

1 pack spring roll wrappers, 10 inch size

For Asian Vinaigrette:

1/4 cup rice wine vinegar

1/2 cup blended oil

1 T. mustard

1 T. mirin

1 tsp. ginger, chopped fine

Blend vinegar, mustard and mirin, then whisk in the oil to emulsify. Add in ginger.

Now toss in your vegetables and marinate for 20-30 minutes.

Prepare a bowl of cold water. Dip each spring roll wrapper in the water for about 10 seconds, then rest them until use.

Lay the first wrapper on your cutting board. It should be soft and pliable.  Lay out the marinated vegetables in a line down the wrapper, then top with some of the noodles.

Tightly roll the wrapper.  Now take a second wrapper and wrap it around the outside to enforce it.

Place each finished spring roll on a sheet tray, then cover with a wet towel.  They must stay moist.  Cut into slices with a wet knife just before serving.

To make the dipping sauce:

1 T. Thai curry paste

1/2 cup mayonnaise

Combine these two together and serve with the rolls.  Enjoy!

                    

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Za'atar Flat Bread

This week I am working on developing some new items for the menu at

Bridgewaters. I am testing out new herbs on the flatbreads we currently

bake in house as well as developing a new entree.

The new herb that I have been playing around with is called Za'atar . We

currently use it in a dry seasoning mixture. It comes mixed with toasted

sesame seeds, salt, thyme, oregano and sumac and adds a great flavor to

our flatbreads.  Za'atar has a distinct middle eastern flavor and is used

in anything from an olive oil spread, seasoning grilled meats and

breakfast yogurt.  I plan on planting Za'atar this season to make my own

spice blend to use in my kitchen at Bridgewaters and Twenty Four Fifth.

     I just got in a boneless Ribeye to create a new beef entree for our

events here at Bridgewaters and Twenty Four Fifth. I am planning

on doing a duck fat potato hash paired with some roasted oyster mushroom,

sautéed Portobello mushrooms and caramelized onions. Any good steak dish

needs a great sauce so I think a brandy cream sauce will go great with

the mushroom medley and the duck fat potato hash. Hopefully the girls in

sales will like what I have created.

Bridgewaters and Twenty Four Fifth

Za’atar Flat Bread                                                                             Makes 2  ½ sheet trays 18inx13in

1 lb. All Purpose Flour

2 tsp. Kosher Salt

1c. Water

½ oz. Fresh Yeast

4 Tbsp Extra Virgin Olive Oil (E.V.O.O)

3 Tbsp Za’atar Spice Blend (dried za'atar with sumac, thyme, oregano, salt and toasted sesame seeds)

In the bowl to your stand mixer mix together the water and fresh yeast.  Add the flour, salt and 2 Tbsp E.V.O.O.   With the dough hook mix on low until a dough is formed then knead for an additional 5 minutes. 

Cover the mixing bowl with plastic wrap and let it sit in a warm spot approximately 30 minutes or until the dough has doubled in size. 

Grease the two half trays with Pam or oil.  On a floured surface split the dough in two pieces and roll it out very thin to cover each tray ½ tray.  Move the dough to the ½ trays, Brush with E.V.O.O and sprinkle the Za’atar spice on top. 

Bake in a preheated convection oven at 350 for 15 minutes or until golden.  Once baked remove from oven and let cool, break into pieces and serve.  

Herb Butter Roasted Chicken

Hello all....With the weather getting slightly colder I have decided to hold off planting the roof top garden one more week. Instead of planting I have been experimenting with different herbs in the kitchen. Zatar is one herb I have started to work with more and plan to plant this year. We currently use on our flat breads that we make here at Bridgewaters. Aside from Zatar I would like to plant some of the basic herbs we use on a daily basis. These include thyme, rosemary, basil, parsley, sage and chives. We are getting busy now at Bridgewaters and Twenty Four Fifth, with 10-12 events per week. I need to get this garden planted so I can get the full benefits of using all my fresh herbs. Here is a great herb roasted chicken recipe that we serve for special events.

Herb Butter Roasted Chicken           Serves 4-6

·       1 5-7 lb chicken

·       1 tbsp garlic, minced

·       1 tbsp fresh thyme, chopped

·       1 tbsp fresh chives, sliced

·       1/2 tbsp fresh rosemary, chopped

·       1 tbsp fresh parsley, chopped

·       1/2 tbsp fresh sage, chopped

·       1 1/2 tbsp shallots, minced

·       12 tbsp unsalted butter

·       1 tbsp salt

·       1 tsp ground black pepper

·       1 med onion roughly chopped

·       2 cloves garlic, roughly chopped

·       1 thyme

·       1 rosemary sprig

·       1 lemon cut in quarters

·       1 large carrot, roughly chopped

·       3 stalks celery, roughly chopped

Let butter sit out at room temperature until it is soft.  In a small bowl mix butter garlic, thyme, chives, rosemary, parsley, sage, shallots, salt and pepper, reserving a few sprigs of rosemary and thyme.  Transfer mixture into a disposable pastry bag and reserve.

Place chicken in a roasting pan.  Be sure to remove package of innards from cavity.  Starting at the neck make a pocket for the butter on either breast by separating the skin from the meat with your finger.    Cut the tip off the pastry bag and fill each pocket with the herbed compound butter.

Mix the onion, lemon, celery, carrot and garlic in a bowl and fill the cavity of the chicken.  Add the reserved rosemary and thyme sprigs to the cavity as well.

Tie the bird, season with salt and pepper and roast in a preheated 375° oven for 15 minutes.  After 15 minutes lower the oven to 350° and continue cooking.  After 30 minutes insert a meat thermometer into the thigh, you want to have a temperature of 165°.  Once your thermometer reads 165° remove the roasting pan from the oven and let it rest for 15 minutes.

Carve the chicken and enjoy.

Basil Pistou Marinade

Gardening is all about timing.  When to plant is just as important as what to plant.  With 70 degree weather on the horizon, I am ready to plant the rooftop herb garden at Bridgewaters.  I have chosen hearty herbs that if the temperature does drop again they will make it through.  We will first be planting basil, thyme, rosemary, mint, parsley and a few patio tomatoes.  This selection of fresh herbs are a staple in my kitchen and are used in a variety of dishes, from our fresh basil pistou and marinades to a garnish for our amazing desserts.  Basil pistou is a great marinade for the upcoming grilling season, use it on delicate fish, chicken or pork to add a great layer of flavor. 

Basil Pistou

1 bunch Fresh Basil Leaves

1 cup Extra Virgin Olive Oil

1 Large Clove Garlic

2 Ice Cubes

Pulse all ingredients in a blender until the basil is finely chopped.  Refrigerate until needed. 

Basil has a tendency to turn black from the friction in the blender or if chopped with a dull knife.  The pulsing action and the ice cubes are enough to keep it cool so it will not turn and you will have nice bright green Basil Pistou. You can use it as a garnish or a cold marinade. 

Greenmarket

Spring has sprung! April is the time to visit the Union Square Greenmarket and plan the wrap around terrace garden at Bridgewaters.

Greenmarkets all over town are getting into the swing of spring! When at Union Square market this week I discovered they had a decent selection of potted herbs. I like to plant herbs that I can incorporate into our summer menus and outdoor grills. Thyme, rosemary, and tarragon, are a few examples of what I am thinking, and there are always new and interesting things the farmers bring to the market. Judging from what I saw last weekend, and the early warm weather, it looks like I have to start deciding what to plant this year. Here are some pics of what I have to choose from........