• 1 1/2 cups heavy cream
• 1 cup milk
• 4-5 thyme sprigs
• 3/4 cup sugar
• 2 tablespoons finely grated fresh lemon zest
• 3/4 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice

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• 4 grass-fed beef sausages (or really any other sausage)
• 2 stalks baby leeks, rinsed and chopped into long strands (see image)
• 2-3 cups maitake mushrooms, cleaned and roughly chopped
• 2-3 cloves garlic, minced
• 1 cup cornmeal for polenta
• 1 quart chicken stock

Prep:

1. Over low heat in a medium pot, saute garlic in olive oil or butter and cook for 1-2 minutes.
2. Add stock, increase heat to high, and bring to a boil.  Slowly add cornmeal while continually whisking until all has been added.
3. Cook about 35-45 minutes until cornmeal is cooked through (no longer gritty), whisking every 5-10 minutes to avoid lumps forming.
4. Meanwhile, saute sausages in olive oil over high heat until browned and almost cooked through.
5. Remove, add more butter to saute pan and saute mushrooms and leeks until cooked through (~15 minutes).
6. Very important: taste all components for salt & pepper and adjust accordingly.

Sources:

Polenta: Cayuga Pure Organics

Sausage: Arcadian Pastures

(Brooklyn Grand Army Plaza Greenmarket)

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• 4 chicken legs, cleaned and trimmed of excess fat
• 1 large onion, chopped roughly
• 2 celery stalks, chopped roughly
• 2 carrots, peeled and chopped roughly
• 3-4 garlic gloves, peeled and crushed
• 4-5 cups of milk
• 9-10 cardamon pods, crushed slightly
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped carrot
• 3/4 cup finely chopped celery
• 1 cup green lentils

Prep:

1. In a deep saute pan or heavy pot, saute chicken in olive oil over high heat until nicely browned.  Remove and cover.
2. Add onion, celery, and carrots and saute for about 10 minutes.  Add garlic and cardamon, and saute for 1-2 minutes.
3. Add chicken back and add enough milk to barely cover the chicken.  Bring to a simmer and cook very slowly over low heat until internal temperature reaches 160 (it will continue cooking with the heat off).  Remove chicken and cover.
4. Meanwhile, saute finely chopped onion, carrot, and celery in a medium sized pot in olive oil over med-high heat for about 5 minutes until slightly wilted.
5. Add lentils and cook according to label instructions.
6. As lentils are nearing their finish, add some strained milk from the chicken mixture to add some creaminess.

Sources:

Chicken: Free Bird via Green Grape Provisions

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• 1 head of garlic
• 1 t Piment d’ Espelette (or cayanne)
• 1 t ground nutmeg
• 1 t cardamon
• 1/2 lb thinly sliced bacon, sauteed
• 1/3 cup cup crumbled goat cheese
• 1/2 cup spiced nuts

Prep:

1. Start by roasting the garlic.  Cut about 1/3 off the top of the head of garlic and place on tin foil.  Sprinkle Piment d’ Espelette (or cayenne pepper), ground nutmeg, and ground cardamon on top.  Drizzle with olive oil and bake at 350 for about 40 minutes, until garlic is very soft and caramelized.
2. Blend the garlic with the juice of a small lemon and a few tablespoons of chopped fresh thyme. Drizzle olive oil while blending unit you reach the desired consistency — should be about 1/2 cup.  Add salt and pepper to taste.
3. Toss the salad dressing with fresh spinach and top with warm bacon, goat cheese, and warm spiced nuts.

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Union Square Cafe has the best bar nuts of all time.  These are aren’t a perfect replica and slightly spicier, but not too far from the original.

• 4 cups unsalted almonds
• 2 T melted butter
• 3 t brown sugar
• 3 T fresh finely chopped rosemary or thyme
• 1 t ground cardamon
• 1-3 t cayenne and/or Piment d’ Espelette (depending how spicy you like it)
• sea salt to taste

Melt butter with spices and herbs, toss with nuts, and bake at 350 for 10-15 minutes.

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• 4 strips of bacon, thinly sliced
• 1 cup of tomato sauce — this time of year, it’s easy to find great heirloom tomatoes for a simple homemade sauce, but I use store bought sauce all the time as well
• 1 large bunch of hen of the woods mushrooms (see above) very roughly chopped (leaving some large chunks)
• 1 cup grated cheese — we found something slightly stinky at the farmer’s market which worked great with the earthy mushroom flavors (can’t recall the name unfortunately), but almost anything will work
• Pizza dough

Prep:

1. Saute the bacon over high heat until browned.  Remove, leaving the fat to cook the mushrooms.
2. Cook mushrooms in bacon fat over med-low heat for just a couple minutes.  They will continue to cook in the grill, so you really only need a little toast.
3. To assemble pizza, start with a very thin layer of tomato sauce, then add bacon and mushrooms, and finish with a light layer of cheese.
4. Grill pizza (instructions here) and serve with a salad and oaky red wine.

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• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

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The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.

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• 2 links of Merguez lamb sausage, crumbled and sauteed in olive oil
• 2 baby leeks, cleaned, chopped and sauteed
• About 1.5-2 cups of grated fresh Asiago cheese (Asiago Pressato)
• 2 small ripe plumbs, sliced
• 1 cup pureed tomato sauce
• Pizza Dough

Prepare all ingredients and have ready near grill. (See below — this is crucial because you have to move fast in assembling the pizza after grilling one side)

Roll out pizza dough, brush one side lightly with olive oil and place that side down on grill over direct, high heat.  Once the dough has some nice color, slide it off the grill onto a plate or board, brush the uncooked side with olive oil and flip over.

Place ingredients on cooked size of dough and slide back on grill.  Cover and cook until bottom is nicely grilled and cheese is melted.

(Makes 2 large pizzas)

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We do many variations of this burger once summer hits. The key is a nice balance of sweet, spicy & citrus flavors and a charcoal grill.

Serves: 2

Burger:

• 3/4 cup(s) bbq sauce
• 1/3 cup(s) tomato sauce or chopped canned tomatoes
• 3 chipotle pepper in adobo sauce
• 1/3 cup(s) honey
• 2 beef patties
• 1 log of goat cheese, sliced
• 2 sesame buns

Spicy Slaw:

• 4 cup(s) thinly sliced cabbage
• 2/3 cup(s) blood orange vinegar
• 3/4 cup(s) mayo
• 2 chipotle peppers in adobo sauce

1. Start with the slaw, which can be made several hours ahead of time. Blend the vinegar, mayo, and chipotles, mix with cabbage and refrigerate until ready for use.

2. For the burger glaze, blend bbq sauce, tomatoes, chipotles, and honey. Season burger patties with salt and pepper and place over med-high heat on grill. As the burgers cook, paint with about 4 coats of the glaze.

3. Once they begin to approach desired doneness, move to indirect heat, add goat cheese and cover grill until cheese begins to melt.

4. Toast buns lightly and assemble burgers with spicy slaw.

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