Smoked Baked Beans

Adapted from recipe by Chef Tim McCoy, ICASI

Yields: 3 lbs.  4 oz. pancetta, diced1/2 cup onions, minced

2 tsp. garlic, minced

1/2 cup molasses

2 Tbsp. spicy brown mustard

1 1/2 cups water

2 tsp. Balsamic vinegar

3 (15 oz.) cans cannellini beans

(1/4 tsp. liquid smoke – flavor of choice) optional

Salt and pepper to taste 

Instructions: This recipe is meant to be smoked on the grill to cook the beans.  If you do not want, or cannot smoke on your grill, then add a little liquid smoke flavor of your choice to the recipe.  In a heavy-bottomed pot (use one you don’t mind ruining if smoking it on the grill – it will get very dirty), cook pancetta until crispy. Very important pancetta is crispy or will taste raw in final recipe. If rendered fat is excessive, remove all but about 2 Tbsp. Add onions and garlic and cook until translucent. Add molasses, brown mustard, water, and vinegar to pan and bring to a simmer.  Stir to combine ingredients. 

Drain and rinse canned beans and add to pot.  Adjust heat to a very low simmer and cook beans until sauce flavors are developed and beans are very soft, about 30 minutes. If cooking on the grill, adjust the heat below the pan to a slow cook.  The smoke will billow into the pot and while the heat slowly cooks it, the smoke will infuse into the beans.  If you are not cooking on the grill, you can do this all on your range.  Adjust the heat of your stove and watch the cooking time as it may take a shorter time to cook this recipe indoors.   Season to taste with salt and pepper.  This reheats the next day beautifully, so feel free to make it the night before and store in refrigerator.

Ingredients:

3 lbs. Yukon Gold potatoes
¼ cup olive oil
3 garlic cloves
2 tbsp. fresh rosemary

3/4 cup mayonnaise

2 T Dijon Mustard

1/2 cup scallions, chopped

1  cup celery, chopped

kosher or course salt

pepper 

 Instructions: Preheat oven to 425 degrees F.   Scrub potatoes thoroughly but do not peel.   Chop potatoes in wedges.  Chop rosemary.  Toss potatoes, olive oil, rosemary, salt and pepper in a large bowl then spread onto a large baking sheet with sides.  

On same baking sheets roast garlic cloves. Roast in oven for 20-30 minutes until potatoes are fork tender and garlic is a golden brown. Remove from oven and allow to cool.  

Mince roasted garlic.  

In a large mixing bowl whisk together  Dijon mustard, mayonnaise, scallions, celery, and garlic. Fold in potatoes.  Salt and pepper to taste.  

Serves 8 

2 cups fresh Arugula, washed & dried
6 cups fresh mixed greens, washed & dried
3 free stone peaches, grilled & sliced
1/2 cup Parmesan cheese flakes
1/4 cup slivered almonds, toasted
2 Tbsp. candied ginger, minced
 

Toss all ingredients together in large bowl with

Balsamic Vinaigrette

1/4 cup Balsamic vinegar
2 Tablespoons Dijon Mustard

½ cup extra-virgin olive oil
Salt and Pepper to taste

In a food processor blend together vinegar, mustard, salt and pepper.
Slowly add oil to create an emulsion.  Toss with salad.  

Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.  

Puff Pastry Wrapped Asparagus and Prosciutto

Ingredients:

12 Asparagus Stalks

2 sheets frozen puff pastry, thawed

6 thin slices of Prosciutto di Parma or ham

Egg Wash:

1 egg

2 Tablespoons water, whisked together

Instructions:

1. Preheat oven to 375 degrees F.
2. Wash Asparagus, peel skin of stalk if necessary.
3. Cut each Prosciutto slice into two thin strips
4. Cut each puff pastry sheet in half and then each half into three strips each
5. Wrap Prosciutto around each asparagus leaving the asparagus top exposed
6. Wrap each puff pastry strip around each asparagus leaving the asparagus top exposed.
7. Brush puff pastry with a little egg wash
8. Place asparagus on a parchment lined baking sheet
9. Bake for 10-20 minutes until puff pastry is golden brown.
10. Remove from oven and serve warm with red pepper coulis.

Note: You can blanch the asparagus first to make the green color brighter.  Do this by place the asparagus in boiling salted water for 30 seconds, and then immediately stopping the cooking process by placing the asparagus in ice water. Pat the stalks dry and proceed with the recipe above.

Red Pepper CoulisIngredients:

Butterfly Pasta Primavera

Serves 6 

Bowtie pasta in Italy is called Farfalle pasta named after the Farfalla which means butterfly in Italian.  What better way to say good riddance to winter and hello to spring than with a pasta dish that celebrate all the new vegetables.  

Ingredients: 

¼ cup extra-virgin olive oil

½ cup green onions, chopped finely

2 sweet red or yellow peppers, core, trim & sliced thin

2 zucchini, peeled and sliced thin2 carrots, peeled & chopped

6 asparagus stalks, chopped

1/4 cup fresh or frozen peas

1/4 cup dry white wine

1/4 cup vegetable broth

1 teaspoon fresh basil, minced

1 teaspoon fresh oregano, minced

Salt and pepper to taste

½ pound bowtie pasta

1 teaspoon Italian parsley, minced

1/2 cup freshly grated Parmigiano-Reggiano cheese 

Instructions: 

Heat 1/4 cup olive oil in a 12-inch sauté pan.   

Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.  

Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.    

Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.   

Drain pasta and toss with sauce.   

Sprinkle with parsley and remaining cheese, and serve. 

 Ingredients: 

1 ½ lbs medium Yukon Gold potatoes

1 cup heavy cream

1 garlic clove, finely minced

½ teaspoon sea salt

¼ teaspoon white pepper

1/3 cup crumbled blue cheese

2 Granny Smith Apples

1/4 cup coarsely chopped toasted walnuts (optional) 

Instructions: 

1. Preheat oven to 425 degrees.

1. Peel potatoes and apples and slice them 1/8 inch thick. Mix potatoes and apples with the heavy cream, garlic, salt and pepper in a skillet.

1. Cover with foil and roast until potatoes are very tender. Approximately 25 minutes.

1. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese and walnuts. Broil until top is browned, 2 to 3 minutes and serve warm.