Crab, Jalapeño & Goat Cheese Hushpuppies

Hushpuppies are savoury round dumplings made with cornmeal batter that are deep-fried and traditionally served as a side dish with fried catfish, fried shrimp, seafood or barbecued dishes. Also know as Corn Dodgers, they're especially popular throughout the southern United States. The oldest story is that hushpuppies were created by a group of Ursuline nuns who had come to New Orleans from France around 1727. The nuns converted cornmeal into a delicious food that they named Croquettes de Maise. Other legends attribute the etymology of the term "hushpuppies" to the American Civil War, in which soldiers are claimed to have tossed fried cornbread to quell the barks of Confederate dogs, essentially to hush the puppies so they could eat in peace.

Cornbread was popular during the Civil War because it was very cheap and could be made in many different sizes and forms and could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal. These delicious little Crab, Jalapeño & Goat Cheese Hushpuppies are definitely not low calorie, but every now and then, it's fun to splurge on something so divinely decadent!




Crab, Jalapeño & Goat Cheese Hushpuppies
Makes 24-30

3/4 cup cornmeal
1/4 cup flour
2 tsp baking powder
1/4 tsp freshly ground pepper
1/4 tsp Kosher salt
1/2 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbsp finely minced white onion
1 tbsp finely minced scallion
1 tbsp finely chopped & seeded jalapeño, from a jar
1/2 cup buttermilk
1 tbsp melted butter
1 large egg
1/2 cup goat cheese, crumbled
1 cup lump crabmeat, finely shredded
vegetable oil for frying


Combine all of the dry ingredients in a large bowl and stir until well combined. In a separate bowl, whisk together the buttermilk, egg, melted butter, onion and scallions until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened and forms a lumpy dough. Then add the crab, goat cheese and jalapeno, and mix together thoroughly, until it resembles a stiff batter. Using a deep pot, preheat oil for frying to about 350°F.

Cook in small batches of 4 or 5 to maintain the oil temperature, and dip the spoon in a glass of water after each hushpuppy is dropped into the oil. Scoop the mixture by rounded tablespoons into the hot oil. After about 10 seconds, the hushpuppies will float to the top and begin to brown. Cook until golden, turning occasionally, about 4 minutes, then using slotted spoon, transfer them to paper towels. They can be held in a 200°F oven until serving time, or can be made up to 2 hours ahead, and simply rewarmed in a 375°F oven for 12 to 14 minutes until they become crisp. Serve hot with a spicy chipotle mayonnaise, and enjoy!



Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juiced

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

Cheddar Cheese, Sun Dried Olive & Dill Scones

These savoury Cheddar Cheese & Dill Scones with Sun Dried Olives  are a flavourful twist on the traditional currant scones typically served with strawberry jam and clotted cream. Delicious on their own, or served with soup or salad, they can be on the table in half an hour, start to finish. The great thing is that any combination of ingredients, from your favourite cheeses, herbs or savoury selections can be used for your own custom biscuits: Asiago, Feta, Parmesan, red peppers, bacon, chives, rosemary, curry, cayenne or even buttermilk instead of cream — the possibilities are endless.




Cheddar Cheese & Dill Scones with Sun Dried Olives
Makes 20 scones

2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
6 oz cold butter, diced
2 large eggs, beaten lightly
1/2 cup cold heavy cream
1/4 pound extra-sharp yellow cheddar, coarsely grated
1/2 cup sun-dried olives, pitted & finely chopped 
1/2 cup fresh dill, minced
1 egg beaten with 1 tbsp milk, for egg wash


Preheat the oven to 400°F. Combine 2 cups of flour, the baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Place the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4-inch thick, and using a round cookie cutter, or rim of a glass 1 1/2 to 2 inches wide, cut the scones into rounds. Then brush the tops with the egg wash. Place the scones on a parchment lined baking sheet and bake for 15-18 minutes, until the outside is golden brown and the inside is fully baked.

Greek Marinated Pork Chops with Lemon & Oregano

From roasts and chops to tenderloins and ribs, pork must be one of the most versatile and popular cuts of meat available to cooks everywhere. Nutritious, delicious and easy to prepare, lean pork is also a healthy choice of meat, and a good source of protein, vitamins and minerals. One of my favourite ways to marinate pork chops this summer is to use a Greek-style marinade of olive oil, lemon juice, lemon zest, red wine vinegar, garlic, black pepper and generous lashings of dried Greek oregano. When serving a large group, I prefer to buy a crown rack of pork, centre-cut bone-in and hand sliced to 1-inch thick chops. Bathed in a fragrant Greek marinade for a few hours and grilled over medium-high heat until the meat is just done, these pork chops are fabulous served with a big bowl of creamy tzatziki and finger bowl, for those who love to pick up the bones and devour every last morsel. Nóstimos!




Grilled Greek Marinated Pork Chops with Lemon & Oregano
Serves 8

8 centre-cut pork chops, bone in
Lemon wedges and fresh oregano or thyme, for garnish

Marinade:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
4 tsp red wine vinegar
2 tsp lemon zest
4 tsp dried Greek oregano
4 tsp minced garlic
1 tsp fresh ground black pepper, or to taste


In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Greek oregano, garlic, and black pepper. Place the pork chops and marinade in large resealable plastic bag or flat glass dish, and allow to marinate, covered, in the refrigerator for 4-8 hours, turning a few times if possible. To cook, remove the pork from the refrigerator and allow to come to room temperature while the grill heats up. Grill the pork chops over medium-high heat until cooked through, about 10-12 minutes per side, or to your desired level of doneness. To serve, place the pork chops on a large platter and garnish with sliced lemon, fresh thyme or oregano, and a big bowl of tzatziki. Enjoy!

Summer Sweet Corn Soup with Crabmeat & Chives

Nothing tastes more like summer than fresh sweet corn on the cob. A good source of folate, fibre, Vitamin C, niacin and thiamine, corn is a healthy and delicious addition to any meal. Harvested in Ontario from early July until the end of September, fields and local markets are full of these plump ears right now. Look for corn that has bright green and moist husks, plump kernels and damp yellow feathery silk. Because corn starts to lose its natural sugar soon after it's been picked, it's important to cook the ears as soon as you can after you bring them home. This is when they'll be the sweetest. So take advantage of summer's sweet corn while it's at its peak, and try this sensational silky smooth recipe for Summer Sweet Corn Soup with Lump Crabmeat & Chives, from Atlanta's Chef Jay Swift.

Chef-owner Jay Swift of Atlanta's '4th & Swift'

Chef Swift takes advantage of local produce when planning his daily market menu, and his fresh corn soup with lump crabmeat is a highlight with guests.
The combination of sweet summer corn and delicate crabmeat is hard to beat. If you're feeling flush, you can use more crab, up to double the quantity. Serve the soup with something simple, such as grilled bread, topped with thin-sliced prosciutto, or one of my favourites — Corn & Clam Fritters with Guacamole.




Summer Sweet Corn Soup with Crabmeat & Chives
Serves 4-6
Recipe and soup photo courtesy: 4th & Swift in Atlanta, Georgia

10 ears of sweet yellow corn, reserving some niblets for garnish
1 yellow onion
3 tsp vegetable oil
4 cups vegetable or chicken stock
1 cup heavy cream
6-8 oz steamed or premium store-bought lump crabmeat or lobster
1 /4 cups chopped chives, for garnish
1/ cup crème fraîche, for garnish
Salt and white pepper to taste


Remove corn kernels each cob and with the back of the knife, scrape the cobs to release the corn 'cream.' Discard the cobs.

Bring a large sauce pan or frying pan to low to medium heat and add oil. Sauté the corn and onions but don't allow them to brown. Cook for four minutes.

Add half the stock and bring to a simmer. Turn the heat off and let the stock cool down a bit. Scoop most of the corn into a blender with a ladle, and add more stock if it's too thick, filling the blender about half way. This may require two batches, depending on the size of your blender. Add the cream, place the top on the blender and cover with a towel. Carefully pulse on low at first to get it started safely, then purée at high speed until velvety smooth.

Strain the soup, return to the stove and gently reheat the soup. TTo serve, divide the soup evenly between 4 to 6 soup bowls, and garnish with plump chunks of crabmeat or lobster, fresh cut chives, a dollop of crème fraîche and a sprinkle of old bay seasoning. Serve with a platter of warm Corn & Clam Fritters for an extra special treat.

COOK'S NOTE: Use those cobs! If you’re freezing your corn, or simply cutting the kernels off cobs for a meal, don’t throw away the cobs. They make a delicious and easy stock. Place corn cobs in a large pot and add water, covering it by an inch or so. Bring to a boil, then cover and simmer 45 minutes to an hour. Done. Use this stock in soups, stews and chowder recipes. It keeps refrigerated for a few days, or can be frozen for up to a year.

Corn & Clam Fritters with Guacamole
Makes about 20

Fritters:
1 1/2 cup flour
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp cayenne pepper
1 8 oz can clams, drained
1/2 cup corn kernels, or fresh cob corn
2 green onions, minced
1 large egg, beaten
3/4 cup buttermilk

Guacamole:

Juice and grated zest of 2 limes - use a microplane to zest the limes

2 ripe Haas avocados


1 plum tomatoes, seeded and diced


1/4 small red onion, minced


1/2 cup chopped cilantro


1/2 tsp canned jalapeño peppers, drained and minced


2 very big pinches of salt


A few grinds white or black pepper

For the guacamole, zest and juice the limes into a medium bowl. Slice the avocados in half, skin, pit and then dice the avocados. As you dice each avocado, add it to the bowl and toss to coat with lime juice they don’t brown. Add the tomatoes, onions, cilantro, jalapeño, salt and pepper and stir to combine well. Don’t be tempted to mash the avocados. Leave fairly chunky. 

For the fritters, whisk all the dry ingredients then add the wet, buttermilk last, to form a stiff batter. Pour enough vegetable oil into a skillet to reach a depth of 1/8", topping up when necessary. Over medium heat, work in batches, dropping the batter in teaspoons into the oil. Cook until the fritters are golden brown, turning once, about 2-3 minutes. Using a slotted spatula, transfer the fritters to a rack. Serve warm with a dollop of guacamole on top.

Southwestern Grilled Chicken Salad

A delicious summer salad on a hot summer day, this Southwestern Grilled Chicken Salad with Avocado and Tomato & Black Bean Salsa was made this past long weekend by our friends Cory and Richard. Easily doubled for larger groups, the grilled chicken and dressing can be easily prepared earlier in the day and simply thrown together at the last minute. Finished with an extra drizzle of dressing, a flurry of chopped scallions, fresh cilantro and some wedges of lime, Cory and Richard composed the salad on a large platter along with some homemade Turkish hummus, warm pita bread and chilled bottles of Rosé for a light, healthy and refreshing summer feast. Outstanding!

Southwestern Grilled Chicken Salad with Tomato & Black Bean Salsa
Serves 4


2 boneless skinless chicken breast halves, trimmed
1/2 tbsp chili powder
1 tsp light or dark brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
Kosher salt
6 tbsp extra-virgin olive oil, plus more for the grill
2 tbsp plus 2 tsp fresh lime juice
1 tbsp plus 2 tsp chopped fresh cilantro, plus leaves for garnish
2 tsp honey
A few shakes of green Tabasco
Freshly ground black pepper
1 cup canned black beans, rinsed and drained
3/4 cup small cherry or grape tomatoes, quartered or halved
1 large scallion, thinly sliced, plus more for garnish
9 cups Bibb or mixed lettuce, torn into bite-size pieces
1 medium firm-ripe avocado
2 limes, quartered for garnish



Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp of salt in a small bowl. Rub some of the spice mix over both sides of the chicken breasts and allow to marinate 1-2 hours.

Prepare an outdoor grill to medium-high, being sure to oil the grill grate to stop the chicken from sticking. Grill the breasts until the edges of the top side are white, about 3 minutes. Flip and cook until just done, about 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.

In a small bowl, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 tsp salt, a few grinds of pepper and a few shakes of green Tabasco. Whisk well to combine.

Combine the black beans, tomatoes, scallions, the remaining 2 tsp cilantro, and a pinch of salt in a small bowl. Add 2 tbsp of the dressing and toss gently.

Place the lettuce in a large bowl, season with a little salt, and toss with just enough of the dressing to lightly coat, reserve a little to drizzle on the chicken. Arrange the lettuce on a large platter. Slice the chicken breasts into 1/4-inch thick pieces and set aside. Pit and slice the avocado. Arrange the chicken, avocado, and black bean salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with cilantro, scallions and finish with some wedges of lime round the edge.

Summer Vegetable 'Ceviche': A Vegetarian Feast

A medley of fresh colourful summer vegetables, fruits and fragrant herbs marinated in a tangy lime juice dressing made of lime juice, oil, jalapeño, shallots and scallions, typically used in a traditional fish ceviche marinade, takes this beautiful vegetable salad to another level. Adapted from the cover recipe from August's issue of Food & Wine magazine celebrating summer vegetables, this clever vegetarian dish comes from David Frenkiel and Luise Vindhal, the couple behind the special diets blog GreenKitchenStories.com and authors of Vegetarian Everyday. 

Cover recipe from Food & Wine

The couple state the intention of their book in the introduction: "The book is filled with recipes from our everyday life, along with some simple tips on how to get a a more varied and greener pantry. We hope that you will find many new favourite recipes but that we can also inspire you to pursue your own way into the world of whole foods." The cookbook is divided into sections which include Mornings, Lighter Meals, Good to Go, Family Dinners, Small Bites, Drinks and Sweets, along with some basics on cooking techniques and how to round out your pantry. The recipes, which are a fresh seasonal take on vegetarian cooking, are simple, healthy and delicious, and full of innovative ideas for using nutritious whole ingredients in new ways. 

Vegetarian Everyday by David Frenkiel and Luise Vindhal

Some of their most beloved recipes are Watermelon Gazpacho, Black Quinoa and Kale Salad, Potato Pizza with Black Olives, Mushroom and Hazelnut Loaf, and Frozen Pink Cheesecake. Because the recipes generally avoid dairy, refined flour and sugar, this book provides plenty of inspired dishes for those with gluten and other allergies. Bursting with colour and flavour, this is vegetarian cooking that everyone will love.






Summer Vegetable 'Ceviche'
Serves 6-8
Recipe adapted from 'Food & Wine'

1 cup fresh baby sweet peas, or other shelling bean
1 tsp finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels, from 2 ears
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch chunks
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro


In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the green peas, crisp fresh corn, sweet nectarines, avocado, orange pepper and cherry tomatoes. Refrigerate the 'ceviche' for at least 2 hours. Fold in the cilantro just before serving and serve the 'ceviche' chilled. The salad can be made ahead and refrigerated for up to 8 hours before serving.


NOTE: The Vegetable 'Ceviche' pictured at the top of the blog was served with Lemon Quinoa with basil microgreens, and Cedar Plank Grilled Irish Organic Salmon with a Sour Cream & Dill Sauce.

Niçoise Salad with Seared Sashimi Tuna

Traditionally made with local olives, oil-cured tuna and anchovies, this protein-rich salad from Provence has become a staple in brasseries all over France.

Inspired by the classic French recipe, this Salade Niçoise features seared sashimi-grade tuna for a contemporary version of the time honoured classic. Composed with a combination of red, white and purple small new potatoes, fresh green beans, mixed lettuce, spring onions and farm fresh eggs from Brooklands Farm in Muskoka, together with pitted Nicoise olives, small sweet grape tomatoes from the St. Lawrence Market in Toronto, and sashimi-grade tuna and anchovies from Diana's Seafood at Warden and Lawrence, this 'new wave' Sashimi-Style Salad Niçoise was absolutely outstanding — a symphony of colour, texture and flavour. Magnifique!

Seared Sashimi Tuna Salade Niçoise
Serves 8

8 cups mixed salad greens
1 pound small purple, red and white new potatoes
4 large eggs
1/2 pound haricots verts, stems trimmed
2 pounds fresh sushi-grade tuna, cut into somewhat uniform logs

1/4 cups black and white sesame seeds
3 tablespoons vegetable oil
Maldon sea salt and freshly ground black pepper
1 pint cherry tomatoes, halved
1 cup nicoise olives, pitted
8 anchovy fillets

Vinaigrette:
2 garlic cloves, minced
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 tbsp chopped fresh basil
1 tbsp minced fresh tarragon
1 tbsp minced fresh thyme
Freshly ground black pepper

Combine all of the vinaigrette ingredients in a bowl and whisk vigorously to emulsify. Set the dressing aside.

Place the potatoes in a large saucepan, add water to cover and a nice pinch of salt, bringing to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in half lengthwise.

Pour the sesame seeds on a large plate and coat the tuna on all sides. Preheat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Add the tuna and sear for approximately 10-15 seconds on each side. As the tuna cooks, the red meat will become whiter. Add additional oil to the plan and repeat until the remaining tuna is seared. Transfer the tuna to a cutting board and slice it against the grain into 1/4-inch thick pieces.

Toss the lettuce in a large bowl with 1/3 of the dressing to coat. Place the green beans, potatoes and tomatoes in another bowl and drizzle with another 1/3 of dressing to lightly coat. To assemble the salad, lay the dressed lettuce on the bottom of a large platter. Arrange the potatoes, green beans, tomatoes, olives and anchovies over the lettuce, arranging the eggs around the edge. Finish with a layer of seared tuna and drizzle with the final 1/3 of vinaigrette. Season with Maldon salt, fresh cracked pepper and serve.