Roast Pesto and Panko Crusted Pink Grouper, Wong Farm Tomatoes and Winter Arugula 6 oz Pink Grouper filet 1 TBS Panko Pesto sauce 3 nice slices of beef steak/shady lady tomatoes 2 cups clean arugula 1⁄4 cup sliced Persian cucumber 1⁄4 cup sliced watermelon radish Sun Gold tomato niçoise [...]
Sundried Tomatoes Ingredients 7 - 8 lbs. ripe tomatoes 2 teaspoons salt 1 teaspoon dried basil (optional) 1 teaspoon dried oregano (optional) 1 teaspoon dried thyme (optional) Procedure Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters. [...]
Slow Roasted BBQ Salmon with Charred Corn & Dill Yogurt Slow Roasted BBQ Salmon Ingredients 1 side of salmon 3-5 tbsp of BBQ Rub Olive oil 1 cup of water Procedure Preheat oven to 200 degrees Place salmon skin side down on an [...]
I Love Ya Peaches 5 dashes lemon and thyme tincture (recipe below) 3/4 oz fresh lemon juice 1 oz honey syrup (recipe below) 1 1/2 peach infused gin (recipe below) 2 oz cava (reserved) Procedure [...]
Perfect your entertaining cocktails with these recipes by Anthony, lead bartender of Farmhouse at Roger’s Gardens. Grapefruit Shrub Ingredients: 2 Large Grapefruits ¾ cup granulated white cane sugar ¾ cup white wine vinegar Procedure: Using a vegetable peeler, peel the grapefruits and reserve skin for oleo saccharum (see note) When you peel the grapefruits, [...]
WARM & MELTY CHOCOLATE-TRUFFLE COOKIES Makes Around 2 Dozen Cookies Ingredients: 1/2 cup all purpose flour 1/2 cup sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp unsalted butter, room temp. and cut in pieces 1/3 cup (about 3 oz) chopped dark chocolate 1 large egg 1 Tbsp [...]
Serves 8 to 10 Ingredients: 4 tablespoons unsalted butter 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 2 cups half and half 1 cup chicken or vegetable broth 1 teaspoon tamari or soy sauce 1/2 teaspoon freshly grated nutmeg [...]
Serves 8 Ingredients: 4 cups of cooked quinoa 2 cups of roasted butternut squash cut into cubes 1 small bunch of kale, destemmed and cleaned ½ cup of dry cranberries 1 cup of granny smith apples, julienned ½ cups leeks, chopped and roasted ¾ cup of braised cipollini onions ½ cup of citrus vinaigrette Salt [...]
CHICKEN TORTILLA SOUP Ingredients: 8 (6 inch) Corn tortillas, cut into strips 8 Cups chicken stock 2 Chicken breasts 1 Large sweet onion, diced 4 Garlic cloves, peeled and minced 2 Sprigs fresh oregano 2 Medium tomatoes, cored and diced 1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed [...]
Complement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger's Gardens. BBQ Baked Beans INGREDIENTS: ¼ pound bacon, diced 1 medium onion, diced 4 medium garlic cloves, minced 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans [...]
