The relish for this dish is very versatile and can be used to accompany almost anything you cook on the grill and can be served at room temperature. We actually created this as an appetizer by grilling a marinated (balsamic and virgin olive oil) portabella mushroom, placing the relish in the center and a bit of fresh Vermont Goat Cheese on top.
(4) 6-7 oz chicken breast or 8 thighs
Make a paste:
- 1/4 cup extra virgin olive oil
- 1 tablespoon sriracha
- juice of 1 large lemon
- 1 tablespoon brown mustard
- 3 cloves of chopped garlic
- Salt & Pepper
For the Relish:
- 1/2 cup Virgin Olive Oil
- 2 eggplant peeled and cubed(1/4 inch cube)
- 1 Red pepper diced ¼ inch
- 3 cloves rough chopped garlic
- 1 cup fine chopped shallot
- 1 bunches finely chopped green onion
- 1 cup calamata olive pulsed very lightly in robot coup
- Italian parsley 1/4 cup chopped
- 12 large basil leaves pulled apart
- Salt and pepper to taste
- 3 chopped fresh vine ripe tomatoes
- 1/2 cups marinara sauce
Lightly sauté garlic, shallots, red pepper and green onion, olives and fresh tomatoes. Increase to medium high heat simmer for 10 minutes and then add eggplant continue cooking for 20 minutes.
Add fresh herbs and marinara sauce simmer until eggplant is tender and well seasoned 30 minutes on low heat. Season with salt and pepper to taste
Mash the ingredients for the paste together and dredge the chicken in the paste, reserve chicken and let it sit for at least 2 hours refrigerated.
Prepare your 2 zone fire, go ahead and toss the rosemary stems on the charcoal. Close the lid as much as possible and grill the chicken over the direct medium heat for about 8 minutes or until the chicken is firm. Turn the chicken once or twice as needed.
Serve warm or at room temperature.
Brush your favorite fresh vegetables with some oil, salt and pepper and toss them on the grill on medium heat and grill them.
- 4 8oz steaks about 1 inch thick
1/2 cup plain Greek yogurt
tablespoon chopped fresh cilantro
1/14 teaspoons sea salt
1 tablespoon course ground black pepper
1/2 teaspoon chili powder
1 teaspoon chopped fresh thyme
extra virgin olive oil
Black Bean Salad
1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
1 teaspoon garlic
1 teaspoon fresh oregano
5 cups loose chopped beet greens
1 / 15 oz can black beans drained
tablespoon fresh lime juice
teaspoon sea salt
- The salad is a quick sear. Put the olive oil in a sauté pan and warm the oil. Add the red onion, cook for about 2 minutes and then add your garlic until slightly brown. Add the remaining ingredients give a few stirs about 2 minutes and cover the pan and set it aside.
- In a small bowl mix the yogurt and cilantro
- In a separate small bowl put the salt, pepper, thyme, chili powder. Mix well. Brush the tuna with oil and season the tuna steaks with the mixture. Let them sit for about an hour refrigerated.
- Prepare a two zone fire with your Primo charcoal grill, Saber or one of our state of the art gas grills from Proctor Gas. One side on high the other a medium heat.
- Make sure your grill grates are clean and put the steaks on the high head with the cover closed for about 4 minutes a side. You can put the warm salad on the medium heat to warm it up, do not cook it, just get it warm.
- Pull and plate the fish, place the salad over the top with a dollop of the yogurt for a cool contrast.
This has been a staple dish on our Thanksgiving table for as long as I can remember, it is always a hit. It is a dish akin to a southern heritage and one my brother picked up in his travels in the South. It is savory sweet and could be served with any meal.
This may be made up to two days ahead of time and warmed slowly in a 250 degree oven. Just cover in plastic wrap and put it in the refrigerator, bring it out to room temperature before you put it back in the oven to heat up, don’t over heat it.
- 2 inch deep ½ size hotel pan or baking dish
- 2 dozen eggs
- 2 qt heavy cream
- Fresh or Frozen corn kernels
- 1 1/2 teaspoons of sea salt
- 1 1/2 cups of sugar
Place corn in a buttered baking dish filling up 2/3 the way up the side of the pan. In a large mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth. Pour mixture over the corn and stir. Bake uncovered in a 275* oven for approx. 2 hours until custard firms and has a nice golden brown appearance.
When I am at home nothing says comfort food like a warm bowl of great soup. I especially like the hardy flavors of fall and none better than this!
- 5 pounds whole butternut squash (about 2 large), halved lengthwise and seeds removed
- 2 tablespoons maple syrup
- 1 tablespoon Big Lenny’s Maple Sriracha
- 4 tablespoons unsalted butter (1/2 stick)
- 1 large Macintosh apple cut in half peeled and cored
- 1 medium yellow onion/ diced
- 8 fresh sage leaves
- 4 cups good chicken stock
- 1 cup water
- 1/3 cup heavy cream
- Vermont Creamery Crème Fresh or a dollop of Vermont Creamery goat cheese with some toasted pumpkin seeds, for garnish
- salt and pepper to taste
- In a 400 oven place the cut squash on a baking sheet. Brush with 1/4 stick of butter and gently with the maple syrup. After about 20 minutes, add the onions and apple to the roasting pan and finish roasting them together until the squash is tender.
- Remove the ingredients from the oven and let them cool. Scrape the flesh of the squash from the skins and discard them.
- In a large saucepan (large enough to add the liquid) over medium heat put a 1/4 of a stick of butter, add the squash, apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, for a few minutes – just long enough to incorporate all together
- Add the broth and water, stir to combine. Bring to a rolling simmer, break up any large pieces, remain at a simmer for about 15 minutes. Bring the pan from the stove and stir in the cream.
- Using a food processor or blender, puree the soup. While the soup is in the blender, add Big Lenny’s Maple Siracha (optional) for a bit of spice. Garnish with the incredible products from Vermont Creamery Crème Fresh or Goat Cheese and some toasted pumpkin seeds.