Its Hot Sauce Time

The warm end of Summer produces the best produce including a bounty of chili peppers. I was given a variety of red ripe peppers from Barking Crow Farms in Marin County and the idea of making hot sauce instantly came to mind. To make the sauces I used Red Fresno, Cayenne and Thai Birds Beak slowly simmered in white vinegar, garlic and a touch of salt, then allowed to cool before being blended. I kept half to use as a slightly chunky sauce and the other half strained to fiery liquid. Both with intense hot pepper flavor and a tartness from the vinegar. I think they will be perfect with a Southern Gumbo or maybe stir fried Asian rice noodles.

Ripe and Ready

Freshly Bottled and Ready to Use

Just picked

Last of the Season Green Beans

Mature Plants bearing lots of Beans

Ready to Pick

Around the end of July I thought I could get one last crop of beans grown before the rainy fall season. So I planted from seed about 20 bush beans and in a short month later its time to start harvesting these small thin beans. Perfect by themselves or in a salad. This was easiest vegetable I have grown, just plant and forget till harvest.

Rice, Not Just a Side Dish

Aromatic Vegetables

To give good flavor start with diced vegetables like onions, celery, carrot, peppers and fennel bulb.

Saute Vegetables with Rice

Saute the vegetable mixture with rice in olive oil or butter till glossy.

Adding Seasoned Stock

Add seasoned meat or vegetable stock, normally 2 parts liquid to 1 part rice. Cover and simmer till cooked, fluff with a fork and serve.

Intensely Flavorful Fluffy Rice

Its Tomato Season!!

Cherry Tomatoes on the Bush

Just picked and ready to Cook

Nothing like freshly picked tomatoes made into a simple sauce with pasta. its now mid Summer and tomatoes are becoming abundant in area farmers markets now. Go get and eat them because you will surely miss them this winter.

A Sauce of Garlic, Olive Oil and Fresh Tomatoes

You have to Eat your Veggies Too

The meat might be the star of the plate but the sides can be great too. This was a sauté baby carrots, Fingerling potatoes and onions all cooked to a caramelized sweetness with a touch of bacon added to give a little smokiness.

Oven Dried Tomatoes

Sun Dried Tomatoes have been around as long as people preserved tomatoes by drying them in the sun, perfectly preserved because of low moisture and natural acidity. That's great in the summer if you have a lot of warm sun but oven dried tomatoes can be made all year, not so much to preserve them but to intensify the flavor and give them a more meaty texture. Roma tomatoes are perfect because of the thick meaty flesh they have, cherry tomatoes work great too.

Oven Dried Tomatoes
Ingredients:
Roma or Cherry Tomatoes
Kosher Salt
Extra Virgin Olive oil
Garlic Cloves
Fresh Herbs (Thyme, Rosemary, Sage)

Method
1. Wash and cut the tomatoes in Half, Lay out cut side up on a oiled sheet pan.
2. Sprinkle with salt, garlic and herbs (olive oil later)
3. Place in a low oven 150F-200F
4. Watch them after 2-3 hours for them to slightly shrink and dry out.
5. Remove and drizzle with the olive oil and they are ready to use.

Note: placing in a oven with just the heat of the pilot light overnight is almost fool proof and works well.

Bacon Wrapped Jalapeños, My Boating Tradition

Peppers ready to assemble and a cold beer while cooking of course

Wrapped and ready to grill

Hot and Crispy off the Grill

It all started during one sunset at anchor in a quiet bay on the Island of Lanai, Hawaii. My cousin prepared grilled bacon-wrapped jalapenos with a melted cream cheese filling served up with a stiff dark rum and pineapple drink. Wow- I'm hooked now. Grilled peppers have become a tradition on my boat since that trip a few years back. Just this last weekend with good weather, I cooked dinner on my boat and naturally made grilled bacon peppers again. They are very easy to prep ahead of time, and keep cold in the fridge or cooler until ready to grill. Try them on your own home grill. One note on the hotness of the peppers is that they can be very hot when raw, but with precooking and removing the seed membrane, they will be much less hot.

My Grilled Jalapenos 
Ingredients:
Jalapeño peppers, large size
Bacon strips, smoked is best
Cream cheese, regular or light
Toothpicks to secure

Method:
1. Make a slit down the side of the raw pepper and careful remove all the seeds and whitish membrane.
2. At this point they can be boiled or fire charred to remove skin and precook.
3. When cool and cleaned, stuff slit with cream cheese.
4. Lay a strip of bacon on a cutting board and tightly roll up around stuffed pepper.
5. Secure with toothpick, they are ready to grill.
6. Grill on medium heat and turn son they brown evenly.
7. Remove toothpick and serve.

Note: Wearing plastic gloves will keep your fingers and anything you might touch, from burning when cleaning seeds.

Simple Chicken Salad

The best is often simple with only a few ingredients and tonight it's a chicken salad. A chicken breast is marinated in soy and ginger then grilled till cooked through, allowed to cool, then sliced. I tossed with shaved carrots, arugula, cilantro in a basic soy vinaigrette with a sprinkle of white sesame seeds over the top.

Green Eggs and Ham

The name comes from the classic Dr. Seuss children's book, the green comes from the Salsa Verde sauce I used in my breakfast hash. Lots of sauteed vegetables with bacon becomes a good bed for the soft poached egg, a spoonful of green sauce and it's ready to go with my coffee.

The Hash with Celery, Garlic, Bacon, Potatoes and Asparagus

Breakfast Hash with Poached Egg and Parsley Salsa Verde

First of Spring Asparagus

Nothing says Spring like the first arrival of asparagus in markets and in your garden if you are lucky to grow them. My small crop was planted a few years ago and now produce enough nice large stalks to eat every few days. My idea for todays harvest is a very simple omelet using some local rainbow eggs given to me. The asparagus were cleaned and sliced then lightly sautéed in a dash of good butter, the eggs were beaten and cooked in a non stick sauté pan to which the asparagus were added, folded over and its done. Perfect and next time maybe a slice of cheese but today its just fine.

Two days out of the Ground

Fresh Harvested Stalks

Sautéed
 in Butter and Herbs

Simple and Perfect

Winter Squash Curry

Feather River Farms

Chick Pea and Squash Curry

It's been a while since I visited my local farmer's market and with unseasonably warm weather this week, I had no excuse not to go.  My plan was to walk the whole market to see what's available and to compare prices; lots of root vegetables and winter greens are here during this time of the year.  I noticed a nice stall from Feather River Farms in Lake County, California.  They had a huge variety of Winter squash that they were even cleaning and cutting into cubes, a real time saver.  I bought a precut bag with the idea of making a Indian curry with it. I diced and slowly cooked yellow onions, garlic, carrots, potatoes along with the winter squash in a curry seasoned coconut milk. A handful of chopped kale at the end then spooned over steamed Basmati rice. Winter comfort in a bowl.

Farro and Mushroom Saute

Farro, Kale and Mushroom

One of my favorite grains is farro, a grain from a species of wheat with Italian origins.  My guess is it will be one of the trendy foods of 2014, as it's been popular on restaurant menus all around town.
It has a nutty and chewy texture with a mild taste.  It is easy to cook by simmering in salted water and draining when done.  I sauteed Dino Kale with oyster mushrooms in olive oil then tossed in the farro. Quick, easy and delicious.

Brussels Sprouts, Just in Time for the Holidays

Local Farmers Market in Castroville California

Brussels Sprouts, Fresh Picked and Still on the Stalk

It seem their is a love or hate relationship with Brussels sprouts, you either like them or not. With me, I like them and prepare them in a variety of ways. My favorite recipe is to shave them thin and sauté with a thick dice of pancetta and onions but also very good as a winter salad with nuts and dried cranberries. They are best if you find them still on the stalk where they will have a fresher flavor and will store for a longer time.

The Very Last of Summer Peas

Pea pods on the vine.

Just picked Peas

Fresh Pea Risotto with Spinach and Bacon

While eating the last of a friends late summer peas this year I decided to put a few in the ground to see what would happen, I was surprised that they soon sprouted and grew into mature bushes. Next came very fragrant flowers where the pea pods grew from. The strange result of all this is that I was harvesting peas during the first week of November! OK Fresh pea risotto it will be and I enjoyed this rare treat.

Edamame, Fresh from my Garden

Soy Beans 

Soy beans are found everywhere now and not just at your local Sushi bar. A native of East Asia that is commonly used to make soy sauce and tofu, has now migrated to many forms including soy oils, soy milk and the list goes on. I have found that these beans are super easy to grow and will produce mature beans in about five weeks. Put them on your garden list for the next growing season.

Fried Green Tomatoes

Right off the Vine

Spiced and Soaking in Buttermilk

Frying to a Golden Brown

Grilled Bread with Green Tomatoes, Arugula and Bacon

This is a classic Southern Summertime staple -fried green tomatoes. These are simply green, unripe tomatoes that are coated with some type of batter or seasoned flour and fried till crispy brown.
The tomatoes can be harvested unripe any time during the growing season, but often in the Fall when the last of the tomato crop will not have time to ripen is the best.  The green tomatoes are firm with a slight tangy to sour flavor and will remain firm and not soggy when cooked. My idea was to pair these classic fried tomatoes with the classic BLT sandwich, with lots of good flavors and textures.
I treated my tomatoes to the same process of my fried chicken. I sliced them thick to soak in buttermilk and a southern dry-spice mixture, then dredged them in a spiced cornmeal-flour mixture. Next fried in vegetable oil heated to 350F till crisp and brown, drained and sprinkled with salt.

Fried Green Tomatoes
Ingredients:
Green unripe tomatoes, sliced thick
Buttermilk to cover
Kosher salt
Fresh Cracked Pepper
Cornmeal
Paprika
Cayenne pepper to taste
Vegetable oil for frying

Method:
1. Soak the tomato slices in buttermilk and spices for a few hours.
2. Heat vegetable oil to 350F in a deep heavy pot.
3. Toss the tomato slices in cornmeal and spices.
4. Fry the tomatoes in small batches till golden crisp.
5. Remove and place on wire rack or paper towels.

Note: Serve right away with a dusting of salt.

Late Season Baby Squash Blossoms

A Farmers Market Bundle of Baby Squash

Baby Squash with Heirloom Tomato Sauce

It's amazing that these Summer baby squash are still available this time of the year, so I had to buy them before they are done for the season. These small, tender squash still have the flower blossoms attached which are great stuffed.  I decided on a quick saute with olive oil and fresh herbs set on a pool of home- grown heirloom tomato sauce. Simply amazingly good and a perfect first course.

Home Style Sweet Potato Fries

Grilled Sweet Potato Fries

Grilling in a Stove Top Pan

It seems like after years of eating russet potatoes, people are enjoying the new and somewhat trendy sweet potato. Not just for holiday meals anymore, they are served with every day meals now. My kids will often share a big bowl of grilled sweet potatoes, their favorite. I simply peel and slice them about a half inch thick, toss in olive oil with a light dusting of kosher salt, slowly grill on a stove top pan till tender. Non stick pans work great. They're also good grilled over a charcoal fire with a squeeze of lime.

Fresh Garden Vegetable Hash

Just Picked Heirloom Tomatoes

Peppers, Potatoes, Onions and Tomatoes

Garden Vegetables, Grilled Beef and Smoked Bacon Hash with Poached Egg

When the garden is producing amazing vegetables you have to cook them anyway you can. This morning I made a hash with lots of mild gypsy peppers, tomatoes, potatoes and a little smoky bacon for flavor and finished with a poached egg & sliced avocado. A big cast iron pan works great in this recipe. This is simple to prep in the morning while you are drinking your first cup of coffee. The first step is to dice all the ingredients, next slowly cook the bacon. Add the rest of the ingredients and cook till tender and crispy browned, season to taste then place a scoop on a plate. Top with a poached egg if you wish.

Note: I love hot sauce with mine, maybe you will too.

Cool Summer Soup

Yellow Pear Tomato Gazpacho

Hot tomato soup is a winter classic, but in the Summer full of warm days a chilled soup is very refreshing. The first soup that comes to mind is the Spanish classic Gazpacho. It's a very simple soup to make, and with that the quality of the ingredients are key. It's August so tomatoes are at their absolute best right now. Gazpacho is almost like a blended tomato salad with most of the same ingredients like vinegar, olive oil, cucumbers and tomatoes. This is a great soup to make ahead and serve the next day. Give it a try.

Gazpacho
Ingredients:
3 cups Heirloom Tomatoes
1 cup Cucumber
1/4 cup Red onion
3 cloves Garlic
Pinch Oregano (fresh or dried)
1/4 cup Vinegar (Spanish sherry or red)
1/2 cup Extra virgin olive oil
Kosher salt
Fresh Pepper

Method:
1. Peel and rough chop the cucumbers, red onion and garlic.
2. Rough chop the tomatoes, save a little for garnish.
3. Put all ingredients except for salt in a blender, blend till smooth or chunky.
4. Salt to taste and pour into bowls.
5. Garnish with diced tomato and a drizzle of good olive oil.