Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
2 ½ cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
½ large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
¾ teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
½ packed cup fresh basil leaves, finely chopped
Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it’s crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
In a shallow dish, stir together flour, garlic powder, salt and pepper. In a separate shallow dish, whisk together eggs. In third shallow dish, stir together bread crumbs, thyme, oregano, rosemary and ¼ cup (60 mL) of the Parmesan cheese.
Place chicken breasts on cutting board. Holding knife parallel to work surface and starting at curved side, cut in half lengthwise, almost but not all the way through; open like a book. Working with 1 chicken breast at a time, coat in flour mixture, followed by dipping into eggs, then coating in bread crumb mixture; pressing to coat.
In medium skillet, heat 2 tbsp (30 mL) of vegetable oil over medium-high heat. Cook 1 chicken breast, for 3 minutes on each side until breading is golden brown, adjusting heat as necessary. Repeat with remaining oil and chicken breast.
Transfer chicken breasts into a 13- x 9-inch (33 x 23 cm) greased baking dish. Generously spoon marinara sauce over chicken and into the dish. Top with sliced mozzarella and remaining Parmesan cheese.
Bake 30 minutes or until cheese has melted and is a light golden colour. Garnish with basil and serve with a side salad or vegetable of choice.
This simple dish is delicious and very little effort
4 big fat cloves of garlic
4 pork chops, on the bone, with the skin left on if possible.
Juice of 2 lemons
Place the pork chops on a tray and oil them well. Crush the cloves of garlic through a press or chop it very fine and rub it well into the oiled pork. Sprinkle well with salt. Allow to marinade for at least an hour and longer if possible.
Heat a frying pan that is large enough to take the four chops (or you can do them in two batches), until it starts to smoke, then add the chops one at a time.
Keep the heat high and cook the chops for three to four minutes, turning the heat down after a couple of minutes if you feel the meat is burning instead of cooking. Turn the chops over and cook for another couple of minutes at least, until cooked through.
Remove the meat to a plate.
Pour the lemon into the hot pan and allow it to simmer for a minute to reduce and take up the flavour in the pan. Taste the sauce and if it needs more flavour, add a pinch of salt and let it simmer a little longer. Pour the sauce over the chops. If your pan was too hot when you added the juice and it all disappeared just add a cup of water and let it simmer away for a few minutes.
Allow the meat to rest with the juice for a couple of minutes before serving.
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.
FOR THE DRESSING:
⅓ cup olive oil
¼ cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
FOR THE SALAD:
3 plum tomatoes, cored, seeded if desired, and diced
½ red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes
2 tablespoons olive oil
1 medium onion finely diced
3-5 cloves garlic minced or put through a garlic press
2 teaspoons dried basil
pinch red pepper flakes about 1/4 teaspoon
1/2 teaspoon Kosher salt
1/2 teaspoon granulated sugar
1 pat butter, about 2 teaspoons
1 28 ounce can crushed tomatoes
1/4 cup water
Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.
I didn’t add the basil, sugar nor onions the first time.
It felt like something was missing.
The leftover sauce with parsley and oregano added was much better.
My grandmother’s recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It’s funny. We nibble on the celery after.
Prep: 10 mins
Cook: 1 hr 15 mins
Additional: 15 mins
Total: 1 hr 40 mins
Yield: 6 servings
1 (3 pound) whole chicken, giblets removed
1 teaspoon salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
While steaming and boiling may be the most common methods, grilling whole lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)
Kosher salt and freshly ground black pepper, to taste
1 live lobster (about 1 to 1 1/2 lb.)
1⁄4 cup olive oil
Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
3 tablespoons unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving
Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.