"Strawberry Gazpacho"

"Strawberry Gazpacho"

Alabama strawberry season is here. What will you create in the kitchen?

Boudin Recipes from Homewood Gourmet's Chef Zapalowski

Boudin Recipes from Homewood Gourmet's Chef Zapalowski

Chef Chris Zapaolowski's Boudin Sausage Stuffed Peppers

  • 4 large bell peppers
  • 1 1/2 pounds (about 5 links) Cajun-style Boudin sausage
  • 1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Cut the stem end of the peppers off and discard pepper seeds and membranes. Stand peppers on bottom end in a 9-inch baking dish. Bake 15 minutes or until tender.

Remove boudin from casings and crumble into each pepper cavity, mounding slightly. Top evenly with cheese. Add 1/2 cup water to the bottom of the baking dish. Bake at 400 degrees for 15 - 20 minutes, or until heated through. Increase heat to broil and cook 2 to 4 more minutes or until cheese browns. Let stand 5 minutes before serving... Enjoy!


Chef Chris Zapaolowski's Boudin Fried Boudin Sausage Balls
Yield: 6 sausage balls

  • Canola oil
  • 3/4 cup all-purpose flour
  • 1 cup dry breadcrumbs
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 links (about 6 ounces each) Boudin sausage
  • 3/4 cup Creole mustard
  • Hot sauce, for serving (optional)

Pour oil into a heavy skillet or deep fryer to a depth of 1 1/2 to 2 inches. Heat oil to 350 degrees.

Put flour into a shallow dish; combine breadcrumbs, salt and pepper in a second shallow dish. Whisk eggs with 1 tablespoon water in a third shallow dish. Squeeze boudin out of its casing into 2-inch pieces and gently roll into balls. Coat each ball with flour, then coat with the beaten eggs wash, then gently roll in the breadcrumb mixture until well coated.

Fry sausage balls, 2 at a time, in the hot oil for 1 1/2 to 2 minutes, turning occasionally, or until golden brown and heated through. Transfer boudin to a paper towel-lined plate to drain. Serve immediately with Creole mustard and hot sauce. Enjoy!

Apple Bread Pudding

Apple Bread Pudding

Ingredients:  

  • 6 eggs
  • 2 cups plain yogurt
  • 1 cup brown sugar
  • 2 TBL cinnamon
  • 2 TBL vanilla
     
  • 4 cups white bread, cubed
     
  • 6 apples, peeled, cored, diced
  • 4TBL butter
  • 2 TBL cinnamon
  • ¼ brown sugar


Ingredients for Caramel Sauce:

  • 1 cup Greek yogurt
  • ½ cup caramel sauce

Cooking Instructions:

  • Heat oven to 350 degrees.
  • Mix eggs, yogurt, brown sugar, cinnamon, vanilla; Set aside.
  • Melt butter and add apples, cinammon, brown sugar. Sauté until lightly caramelized. Cool. Mix in bread cubes.
  • Add egg/yogurt mixture. Mix well.
  • Bake in a lightly greased shallow dish for about 30 minutes in a 350 degree oven.
  • Sauce: mix caramel sauce with Greek yogurt and serve over bread pudding.

Strawberry Charlotte by Chef Franklin Biggs

Strawberry Charlotte by Chef Franklin Biggs

Ingredients
3 packs frozen lady fingers
2 pints fresh strawberries, washed and sliced
1/2 cup granulated sugar
2 tbsp balsamic vinegar
1 quart thick Greek yogurt
1/4 cup honey

1. Mix the strawberries, balsamic vinegar and sugar in bowl. Macerate for 1 hour at room temparature.
*A great liquid will form as the sugar melts and the flavors meld.
2. Blend the yogurt with the honey... Add more honey to taste.
3. Line the sides and bottom of a spring form pan with two-thirds of the lady fingers.
4. Spoon half of the strawberry mixure over the bottom layer of lady fingers. Carefully spoon half of the yogurt mixture over the strawberries.
5. Lay the rest of the lady fingers over the yogurt layer.
6. Spoon the remaining strawberries, followed by the yogurt mixture.
7. Chill for 6 hours or overnight.
8. Serve sliced or spooned.
9. Enjoy!

DAK's Spices Delicata Squash

DAK's Spices Delicata Squash

DAK's Delicata Squash

Birmingham's Drew and Karen, aka: DAK's puts their salt-free, MSG twist on delicious recipes!

 

Find the perfect DAK's dish for your next get-together, by clicking here!

 

Serve as an appetizer or side dish.

Serve as an appetizer or side dish.

WHAT YOU'LL NEED:

  • 1 large Delicata Squash
    • What's a delicata squash? This is a milder winter squash. Many of our farmers bring squash each week to The Market: Crocker Farms, Henke Farms, Calvert Farms and Spinks Farms just to name a few!
  • 2-3 tablespoons of Olive Oil

  • 2 tablespoons of Brown Sugar

  • 2 tablespoons of DAK's Original Red

  • Splash of Lime Juice

All of spices are SALT-FREE, Preservative-Free and MSG-Free! Locally-made in Alabama.

All of spices are SALT-FREE, Preservative-Free and MSG-Free! Locally-made in Alabama.

HERE'S WHAT TO DO:

  1. Preheat oven to 425 degrees F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise in 1/4 inch slices. Place in a large bowl. Drizzle with olive oil. Add DAK's and brown sugar. Stir until well coated.
  3. Spread on a large baking sheet. DAK's Karen used tin foil for an easy clean-up!
  4. Roast the squash until tender, stirring once or twice. Roast for about 20-25 minutes.
  5. Serve while hot; enjoy!

Recipe variations: Consider adding apples or pears to mixture prior to roasting, consider mixing with other types of squash or root vegetables, consider trying a different DAK's spice like Southwest Boarders or Butt Kickin' Buffalo.

MONTY TODD'S TOMATO BASIL SOUP

MONTY TODD'S TOMATO BASIL SOUP

Chef Monty Todd of Spoon & Ladle

Chef Monty Todd of Spoon & Ladle

Chef Monty Todd's Fresh Tomato-Basil Soup

Makes 20 Quarts – perfect for freezing or canning!
Pepper Place Market's Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Appetizer Category, July 2015

What you'll need:

25 pounds of large ripe Alabama Grown  tomatoes

11 cups of diced onion

¼ cup minced garlic

1 C. shallots

8 large bunches fresh basil chopped

¼ cup white wine

¼ C. Sherry

1 T. basil

1 T. oregano

½ teaspoon white pepper

8 quart Chicken Stock

2 tbsp. Cavendar’s All Purpose Greek Seasoning

3 T. olive oil

2 tbsp. Salt

1 ½ tbsp. Pepper

1 tbsp. onion powder

2 T. paprika

1 tbsp. Thyme
 

Directions:

Saute’ onion, shallots and garlic until opaque. Deglaze pan with white wine. Cut tomatoes into quarters and add to the pot. Bring to a boil, add salt and pepper and other spices,  taste. Cook tomatoes until mushy, approx. 1 hour. Puree’ with an emersion blender (or put into a regular blender)until smooth. Add chicken stock. Add chopped basil.  Garnish with croutons and serve.

Rosemary Roasted Beets and Carrots

Rosemary Roasted Beets and Carrots

INGREDIENTS

  1. 1 pound Alabama beets, peeled and cut into 1/2-inch wedges
  2. 1 pound Alabama carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
  3. 1/4 cup red wine vinegar
  4. 3 tablespoons olive oil
  5. 2 sprigs fresh locally grown rosemary
  6. kosher salt and black pepper

DIRECTIONS

  1. Heat oven to 450° F.

  2. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

  3. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes. Serves 4.

NUTRITIONAL INFORMATION (per serving)

  • Calories 169 calories
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 491 mg
  • Protein 2 g
  • Carbohydrate 17 g
  • Sugar 10 g
  • Fiber 5 g
  • Iron 1 mg
  • Calcium 53 mg

Recipe courtesy Sue Li, Real Simple Magazine

SATTERFIELD'S SPICY TOMATO JAM

SATTERFIELD'S SPICY TOMATO JAM

Chef Patrick Horn's Spicy Tomato Jam


6 lbs. tomatoes, peeled* and cut into 1-inch pieces
1/2 cup lemon zest and 1/2 cup lemon juice (approximately 6 lemons)
4 cups light brown sugar, leveled not packed
4 tsp kosher salt
2 tsp red pepper flakes
1 large cinnamon stick
1/2 tsp ground cloves
1/4 lb. ginger root, peeled and thinly sliced
Yield 4 Pints

Total Time: 1.5-2 hours

Recommended: sharp knife, slotted spoon, microplane zester, wide saucepan,
candy thermometer, and container with lid

*To peel the tomatoes, blanch and shock them using the following method. Core
each tomato and score an “X” on the bottom. Blanch in lightly salted boiling
water for 30 seconds to 1 minute, depending on size. Shock the tomatoes by
transferring them directly from the boiling water using a slotted spoon into a bowl
of ice water. Once cool, the skins should peel very easily from the scored bottom.
Discard skins, cut into 1-inch pieces, and set aside.

Zest and juice all lemons. Strain lemon juice into a large, wide saucepan and then
add all ingredients.

Cook over medium-high heat, stirring occasionally until the
tomatoes are juicy and the sugar dissolves. Continue to cook until mixture is a
deep red color and syrupy and the candy thermometer registers 220° F. Reduce
heat if the mixture starts to scorch. Depending on the juiciness of the tomatoes,
cooking time may range from 40 to 70 minutes. Discard cinnamon stick and cool.

When jam reaches room temperature, place in container with lid or serve
immediately. Serve with biscuits and sausage!

               -Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Condiment Category, July 2015

Fresh Tomato Basil Soup

Fresh Tomato Basil Soup

Ingredients:

  • 2 tsp olive oil
  • 3 cloves fresh Alabama garlic
  • 3 cups chicken broth (veg. opt.)
  • 6 cups dices fresh Alabama tomatoes
    • greenhouse tomatoes for early summer are available at PPMkt!
  • 2 cups fresh basil leaves, sliced
  • salt to taste
  • basil leaves for garnish

Saute garlic in oil for 30 seconds to 1 minute. Stir in broth and tomatoes; bring to boil.
Reduce heat and simmer for 20 minutes. Stir in basil. Process, or blend, the soup until smooth.
Add salt to taste. Garnish with fresh basil leaves.
Enjoy!

SIMPLE PEACH, BASIL AND RICOTTA FLATBREAD

SIMPLE PEACH, BASIL AND RICOTTA FLATBREAD

Recipe originally appeared on Chesapeake Taste's Fresh Vegetarian column.

Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet late summer dinner ready in fifteen minutes!

INGREDIENTS

  • 2 store-bought whole wheat flatbreads or naan
  • ⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
  • 1 to 2 ripe late season peaches, peeled and sliced 
  • 2 teaspoons fresh basil, chopped (a few big basil leaves' worth)
  • sea salt and black pepper
  • balsamic vinegar reduction, for drizzling (see notes)

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. Place the flatbread in a cast iron pan or baking sheet.
  2. Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta.
  3. Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt and freshly ground black pepper. Slice, then drizzle with balsamic reduction before serving.

NOTES

  • Yields 2 flatbreads.
  • Feel free to substitute ripe tomatoes for the peaches.
  • To make your own balsamic reduction, bring one cup (or more) balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to a simmer and cook, stirring often, until the vinegar is reduced by half or more. Allow the reduction to cool, then transfer to an airtight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, caprese salads and so much more.

Chef Chris Vizzina's Insalata Pantesca

Chef Chris Vizzina's Insalata Pantesca

Insalata Pantesca

A summer Sicilian salad

Recipe prepared by Chef Chris Vizzina

Ingredients:
 

  • 4 ounces fingerling potatoes
     
  • 1 small red onion, peeled and thinly sliced
     
  • 4 medium red heirloom tomatoes, cored and cut into 1 in. cubes
  • 2 medium green heirloom tomatoes, cored and cut into 1 in. cubes
  • 2 medium yellow heirloom tomatoes, cored and cut into 2 in. cubes
     
  • 1/4 cup green (preferably Picholine) olives, pitted
  • 1 tablespoon capers
     
  • 1 tablespoon Champagne wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
     
  • 1 tablespoon minced oregano leaves
  • 1/4 cup extra virgin olive oil

     
  • Lemon juice, to taste
  • 1/2 cup caperberries

Directions:
 

In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces.
Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
 

In another bowl, combine the vinegar, salt, pepper and oregano.
Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
 

Divide salad into 2 and mound onto salad plates. Surround with caperberries.   

 
  • Total Time: 45 minutes
  • Level: Easy | Yield: 2 servings
  • Prep: 25 min | Cook: 20 min

Satterfield's Jambalaya

Satterfield's Jambalaya

This is considered a "white jambalaya" 'because it is cooked quickly. Traditionally, Jambalaya recipes take hours and hours. Chef Patrick Horn's recipe comes together quickly when you prepare the rich tomato sauce and the rice ahead of time.

Tomato Sauce:

  • 1.5 cups carrots, small dice
  • 1.5 cups celery, small dice
  • 1 cup onion, small dice
  • 1 cup red bell pepper, small dice
  • 1 cup white wine 
  • 6 small fresh red tomatoes 
  • Herb Sachet 
  • salt and pepper to taste

Herb Sachet

1 sprig fresh oregano 
1 stem fresh basil
1 bay leaf
3 sprigs fresh thyme

In a large skillet or saute pan, place carrots, celery, onions, red bell pepper and a small amount of oil over medium heat.  Sweat the vegetables until translucent, not caramelized.  Deglaze with white wine and continue cooking for a few minutes to take the alcohol taste out.  Add tomatoes and sachet, cover, and cook on low for 30-45 minutes.  Season with salt and pepper.  Puree and set aside.  

While sauce simmers, boil 4 cups water and add rice.  Cover and cook for 20 minutes on low heat.  Fluff with fork and set aside. 

Jumbalaya

  • .5 pound smoked Andouille sausage, sliced
  • 1 cup "trinity" (onion, celery and red bell pepper)
  • .5 cup chicken stock 
  • 2 cup basmati rice, cooked
  • .5 pound shrimp (21-25 count), peeled and deveined, slice if desired
  • Tomato Sauce
  • salt and pepper to taste
  • 3 dashes Tabasco sauce, if desired

Brown Andouille in a large saute pan over low heat until some of the fat coats the pan.  Add trinity and simmer until vegetables are tender.  Stir in cooked rice and chicken stock.  Add shrimp, then tomato sauce.  Stirring frequently, cook for a few minutes, or until liquid is absorbed.  Season to taste with salt, pepper and Tabasco.  Keep on low heat until rice is some what thick.   

PEAR CROSTINI WITH GOAT CHEESE AND PEPPER JELLY

PEAR CROSTINI WITH GOAT CHEESE AND PEPPER JELLY

Makes about 12 crostini

INGREDIENTS

1 locally made thick bread, sliced into ½-inch-thick pieces
½ cup olive oil plus more for garnish
1 shallot, thinly sliced into rings
Salt     
1 tablespoon champagne vinegar
1 pound local pears, sliced thinly with a mandolin
2 ounces locally made pepper jelly
5 ounces locally made goat cheese    
1 locally grown persimmon, thinly sliced
Basil or winter greens like radicchio, for garnish, torn

PREPARATION

Preheat a grill to hot or an oven to 400°F. Coat both sides of the bread slices with the ½ cup of olive oil. Toast the crostini on the grill or bake in the oven on a cookie sheet for 5 minutes, until crisp. Place the shallots in a small bowl with a pinch of salt and the vinegar. Set aside.

Once the crostini have cooled, spread a thin layer of pepper jelly over each. Thinly slice or spread the goat cheese and distribute evenly over the crostini. Layer the pears over the cheese. Drain the shallots. Garnish the toasts with the persimmon slices, basil or greens, and shallots. Drizzle the crostini with olive oil and serve immediately.

Source: Anna Buss, Frog Hollow Farm and Cafe 

Photo by Megan Liamos.

This recipe was demonstrated for CUESA’s Market to Table program on September 26, 2015. For more recipes visit www.cuesa.org

PLUM GALETTE w/THYME, PROSCUITTO & BALSAMIC

PLUM GALETTE w/THYME, PROSCUITTO & BALSAMIC

Chef Angela Schmidt's Recipe:

For the Pate Brisee:

10 ounces all purpose flour
6 ounces cake flour
1 1/2 teaspoon iodized salt
6 ounces butter, chilled and cubed
2 eggs
1/2 c water
1 tablespoon lemon zest
In a large mixing bowl whisk the dry ingredients to mix thoroughly. Rub butter cubes into the dry
ingredients until the mix looks like bread crumbs. IN a small bowl combine eggs, zest and water;
whisk. Make a well in the center of your flour mixture and pour the liquid into the well. Mix the
dough with your hands until it just comes together being careful not to over mix. Cover in plastic
and allow the dough to rest for at least 30 minutes prior to rolling. Cut dough in half and roll out
half of the dough 1/8-1/16” thick into a approximately 16 X 18 circle.

For the filling:

1/4 cup, plus 1/3 cup sugar
3 tablespoon almond flour
3 tablespoon all purpose flour
1 tablespoon fresh picked thyme
2 1/2 lbs plums, halved, pitted and 1/2” slices
3 tablespoon unsalted butter, 1/4”pieces
1/2 cup good quality apricot preserves
4 ozProscuitto, julienned

Balsamic Glaze

In a small bowl, combine 1/4 cup of sugar with almond flour, flour and thyme. Spread this evenly
over dough leaving a 2” perimeter from the edge. Arrange the plum slices on top and dot with
butter. Sprinkle the fruit with all but 1 teaspoon of the remaining sugar. Fold the edges of the
dough over the plums to create a 2" edge. Sprinkle the teaspoon of sugar around the edge.
Bake in a 400 degree oven for about an hour or until the fruit is soft and the crust in golden
brown. Directly after pulling it from the oven, brush the top of the fruit and the crust with the
preserves.

When ready to serve, scatter the proscuitto over the top and drizzle with the balsamic glaze

ANNIE'S BAKED GREEN TOMATOES

ANNIE'S BAKED GREEN TOMATOES

Annie Wright's Baked Green Tomatoes

  • 8 Green Tomatoes (large)
  • Salt & Pepper
  • Chives
  • Bread Crumbs
  • Butter
  • Parmesan Cheese

Preheat oven to 350


Butter baking dish lightly. Slice tomatoes 1/4” to 1/2” thich and put in a layer in 9 X 13
dish. 

Sprinkle a thin layer of Bread Crumbs, a layer of Parmesan Cheese, Salt, Pepper
and Chives over all the Tomatoes. Dot with Butter on each Tomato.

Repeat all layers -
Tomatoes, Bread Crumbs, Parmesan Cheese, Salt, Pepper, Chives and dot with Butter.

Bake for 45 minutes to 1 hours. Serves 6

To bake a smaller batch use a smaller baking dish, less tomatoes and reduce time by
10-15 minutes.

You can bake until really brown on top for well done or until light brown on top and
firmer. Serve with your favorite dipping sauce!

-Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Entree Category, July 2015

THE PERFECT DILL PICKLE

THE PERFECT DILL PICKLE

THE PERFECT DILL PICKLE

This is a simple recipe for refrigerator pickles that doesn’t even require a canner! You can use the same method to pickle pretty much anything you want. From tangy pickled green beans, okra or squash to traditional pickles from cucumbers. 

5 pounds cucumbers (any soft skinned variety will do)
1 head garlic
4 tablespoons whole black peppercorns
4 teaspoons yellow or brown mustard seeds
2 teaspoons caraway seeds
1 large bunch fresh dill
5 cups water
5 cups white distilled vinegar
5 tablespoons salt
1 teaspoon granulated sugar
4 quart sized glass jars with lids 

To Make:

1) Rinse jars and lids under hot, slightly soapy water and set aside to dry. You can also run them through a cycle in the dishwater.

2) Prep the cucumbers. Wash, trim the ends, and slice either in half or in quarters, depending on the size of the cucumber.

3) Prep your jars. I find that 5 pounds of cucumbers usually fills about 4-quart sized glass jars. In each jar place: 2-4 cloves of garlic, 1 tablespoon peppercorns, 1 teaspoon mustard seeds, ½ teaspoon caraway seeds, and a few sprigs of fresh dill. Set aside.

4) This is the secret to it all! Steam the cucumbers for 1-2 minutes until they just begin to soften. Do not cook them too long. You want the cucumbers to maintain their crispness. Immediately immerse in an ice water bath and set aside.

5) Make the brine. In a medium-sized saucepan, mix the water, vinegar, salt, and sugar. Stirring occasionally, heat until the salt is absorbed into the liquid and the mixture comes to just a boil.

6) While the brine is coming to a boil, stuff your jars with the cooled pickles. Fill in spaces with as much fresh dill as you prefer. You can also throw extra cloves of garlic in at this point too.

7) As soon as the brine comes to a boil, pour it into each jar until the liquid reaches the top. You may have a little left over. The brine will be hot so be careful.

8) Seal each jar with a clean lid and transfer immediately to your refrigerator.

9) These pickles will be ready to eat in 5-7 days and will stay good in your fridge for up to 4-6 weeks. 

 

SKILLET TOMATO PIE

SKILLET TOMATO PIE

Cradled in a buttery cornmeal crust, this Southern tomato pie sings with summer flavor!

Ingredients

  1. 1 2/3 cups all-purpose flour
  2. 1/3 cup plus 1 tablespoon plain cornmeal, divided
  3. 3 1/2 teaspoons kosher salt, divided
  4. 3/4 cup cold unsalted butter, cubed
  5. 6 to 8 tablespoons whole buttermilk, chilled
  6. 8 medium heirloom tomatoes, thinly sliced
  7. 1/2 cup halved small heirloom tomatoes
  8. 3/4 cup mayonnaise
  9. 1/2 cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh thyme
  11. 1 tablespoon chopped fresh parsley
  12. 1 tablespoon chopped fresh oregano
  13. 1⁄4 teaspoon ground black pepper
  14. 2 teaspoons red wine vinegar
  15. Garnish: chopped fresh parsley, basil

Instructions

  1. In the work bowl of a food processor, pulsetogetherflour,1⁄3 cupcornmeal, and 11⁄2 teaspoons salt. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly
  2. with plastic wrap, and refrigerate until firm, at least 30 minutes.
  3. Line a baking sheet with several layers of paper towels. Place tomato on prepared pan; sprinkle with remaining 2 teaspoons salt. Let stand 30 minutes. Pat dry with a paper towel.
  4. Preheat oven to 425°. Sprinkle remaining 1 tablespoon cornmeal in bottom of a 10-inch cast-iron skillet. Set aside.
  5. On a lightly floured surface, roll dough into a 13-inch circle. Fit dough into prepared skillet, allowing edges to extend over sides of pan.

RECIPE AND PHOTO COURTESY: Ginny Heard, Assistant Editor, TASTE OF THE SOUTH MAGAZINE

Fresh Tomato Sauce

Fresh Tomato Sauce

Ingredients

  • 6 garlic cloves, chopped
  • 1 Cup Extra Virgin Olive Oil
  • 24 roma tomatoes, chopped, must be very ripe and red!
  • Salt and Pepper to taste
  • 1 cup freshly torn basil

Cooking Instructions

-  Saute garlic in EVOO until soft. Do not brown.
-  Add tomatoes, salt and pepper.  Cook until tomatoes begin to soften.
-  Add all but 1 TBL of basil.
-  Slice remaining basil very finely.
-  Serve over any pasta and top with remaining basil and fresh parmesan cheese.

Chef U's Fresh Corn Bisque

Chef U's Fresh Corn Bisque

Ingredients:  

  • 6 ears local, summer corn with husks
  • 1 medium sweet onion, rough chop
  • Water
  • Salt & fresh ground pepper
  • Dash of hot sauce

Cooking Instructions:  

  1. In a large pot, heat approximately 6 Cups of cold water over medium high heat.
  2. Shuck corn and toss husk (minus hairs) in the water, along with the onion and salt to create a
    corn stock.
  3. Cook for approximately 45 minutes. 
  4. Meanwhile, cut the corn off the cob and reserve.
  5. When the stock is ready, remove the husk and add the corn kernels.
  6. Cook until the kernels are tender, taste and adjust if necessary.
  7. Puree the soup and add a dash of hot sauce. Serve hot or chilled.

Basil Crème Fraiche

  • 1 tablespoon fresh basil, chopped
  • 1/2 C crème fraiche
  • 1-2 tablespoons heavy cream
  • Salt, to taste

Fold basil into crème fraiche, adjust the consistency by adding 1-2 tablespoons of heavy
cream. Season with salt.

Quinoa Salad 'Spring Vegetables'

Quinoa Salad 'Spring Vegetables'

Ingredients:

  • 1 cup organic quinoa
  • 2 cups spring water 
  • 2 teaspoons salt
     
  • 1 cup Cubed Cucumber 
  • 1/2 cup Sliced Green Beans
  • 1/2 cup Slivered Radish
  • 1/2 cup Slivered Carrot
  • 1/4 cup Diced Red Pepper
  • 1/4 cup Diced Poblano Pepper
  • 1/4 cup Spring Vidalia Onion
  • 1 Bunch Purple Mustard Greens
     
  • 1/2 cup white Balsamic Vinegar
  • 1/4 cup high quality Extra Virgin Olive Oil (EVOO) 
  • 2T Grainy Dijon Mustard
     
  • 1/2 cup Minced Parsley

Place quinoa in a bowl and cover with cold water, let sit for 5 minutes.  Strain and rinse until water runs clear.  Bring 2 cups of spring water to a boil then add salt and quinoa; bring to a boil and reduce heat to low and cover for 15 minutes.  Drain any excess water and cool.

Combine cucumber, green beans, radish, carrot, red pepper, poblano pepper, purple mustard greens, EVOO and white balsamic, macerating for 10 minutes.  Remove and reserve vegetables and blend oil into remaining liquid.  

Combine the parsley with quinoa.  Mix in vinaigrette with vegetables.  Serve promptly as the parsley will wilt quickly.   

Green Gumbo by Chef Drew Robinson

Green Gumbo by Chef Drew Robinson

Ingredients

  • 2 gallons stock (ham, pork or chicken)
  • 12 pounds mixed greens (kale, collard, mustard ,etc.)
  • 2 small yellow onions
  • 1 pound fresh spicy sausage (crumbled)
  • 1 pound andouille sausage (diced)
  • 1 pound smoked pork sausage (diced)
  • 8 oz smoked ham (diced)
  • 2 cups flour 
  • bacon grease 
  • 4 tablespoons fresh thyme
  • 1 tablespoon cayenne 
  • 5 bay leaves 
  • 1 cup fresh mint leaves (sliced)
  • 1 cup fresh parsley (sliced)
  • 1 cup fresh chives (sliced)
  • 1 tablespoon filé powder 

Cooking Instructions:

-  Brown sausages
-  Make Roux in drippings, add bacon grease to make creamy if needed. (Peanut butter color)
-  Saute onions
-  Wilt greens
-  Simmer in stock 1 hour 
-  Add half of broth from greens to roux.
-  Simmer
-  Puree greens
-  Add roux to greens
-  Add meat, cayenne & bay leaves
-  Simmer 20 minutes
-  Add herbs, filé, salt & pepper 
-  Serve over rice

Chicken Tikka Masala from Taj India

Chicken Tikka Masala from Taj India

Ingredients:
Section A

Chicken – 800 gms boneless, cut into cubes
Ginger & garlic paste - 3 tbsp
Salt to taste
Lemon Juice – 3 tsp 
Vegetable Oil – 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Yoghurt – 1 cup beaten well

For Masala:

Section B

Vegetable Oil - 3 tbsp
Onion - 1 sliced
Tomato puree – 3 tbsp
Kashmiri chilli powder – 2 tsp
Ginger & garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp 
Ginger & garlic paste - 1 tsp
Salt to taste
Garam masala powder - 2 tsp
Dried Fenugreek leaves – 1tsp
Coconut Cream  2 tsp 
Coriander leaves

  Cooking instructions:


For the chicken tikka~

Marinate the chicken dices using all the ingredients from Section A & leave it aside for 1 whole hour. Take them and bake them well in a pan with the flame very low in the stove or you can put the chicken on the grill and cook it till they are cooked.

For the Masala

·      Heat oil in a thick bottom pan. Fry onions till they turn golden brown.

·      Add ginger & garlic paste and let them fry till the oil separates.

·      Add crushed dried fenugreek leaves.

·      Add all the masala powders to it, and then add tomato puree.

·      Add salt to taste and then add little warm water.

·      Finally add the cooked chicken pieces, and let the gravy come to a boil. Let it cook for another 3-4 mins or till the sauce gets thick and then add coconut cream.

·      Remove the pan from the stove and add the coriander leaves .

Chef Clayton's Collard Greens Casserole

Chef Clayton's Collard Greens Casserole

Collard Greens Casserole

With summer coming to a close, we're bringing out the cookbooks and prepping for warm, comfort foods to get us through the Fall season.

Recipe by Chef Clayton Sherrod of Chef Clayton's Catering,
via Alabama Tourism Department


Ingredients

  • 1 bunch of Alabama-grown collard greens
  • 1 medium onion, diced
  • 1 ham hock
  • 1 pint water
  • 1 pint chicken stock
  • 1 teaspoon crushed red peppers
  • 3 tablespoons sugar
  • Salt and Pepper to taste
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • 1 1/2 quarts cornbread batter (thin with buttermilk)


Directions

  1. Remove stems from collard greens and wash greens thoroughly, apprx. 4 times. Cut greens into 1/2-inch strips.
  2. Place onion and ham hock in a large pot with water and chicken stock. Cook 1 1/2 hours or until tender. Add more water if needed. Remove ham hock and let cool.
  3. Add greens to liquid and cook approximately 45 minutes, or until tender.
  4. Add crushed red pepper, white vinegar, sugar, salt and black pepper.
  5. Remove meat from the ham bone; chop meat into large pieces. Place cooked greens into a cast-iron skillet or rectangular baking dish.
  6. Sprinkle diced ham hock, onions and tomatoes on top of collard greens.
  7. Pour a thin layer of cornbread batter over the top. Bake at 375 degrees for 30 minutes, or until bread topping is golden brown.
  8. Serve with grilled Alabama-grown okra, chow chow and hot sauce.
  9. Enjoy!

Hot Apple Fruit

Hot Apple Fruit

Easy-to-make comfort food that's perfect for family gatherings!

Rammer Jammer Baked Beans

Rammer Jammer Baked Beans

Rammer Jammer Baked Beans

As served by The University of Alabama Cookbook, by Browne Mercer
Recipe courtesy of I Love Alabama Food
 

Ingredients

Photo by Zac Williams

Photo by Zac Williams

  • 1 pound ground beef - browned
    > Alabama grass-fed beef from Marble Creek Farmstead or Twin Springs Farm
  • 1 white onion - diced
  • 2 tablespoons garlic - minced
  • 2 28oz. cans Maple Cured Baked Beans
  • 2/3 cup crushed tomatoes
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worchester sauce
  • 1/8 teaspoon granulated garlic
  • 1/4 teaspoon pepper
  • Salt to taste
     

Directions

Brown beef and onion. Add garlic and beans. Add remaining ingredients and stir well. Spoon into a casserole dish and bake at 350 degrees for 45 minutes to an hour, or until hot and bubbly.
Share and enjoy!

 

 

 

 

 

Chicken Piccata with Pasta and Mushrooms

Chicken Piccata with Pasta and Mushrooms

Chicken Piccata with Pasta and Mushrooms

Recipe courtesy of Eating Well

Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Photo courtesy of Eating Well

Photo courtesy of Eating Well

What You'll Need:

  • 6 ounces whole-wheat angel hair pasta
  • 1/3 cup all-purpose flour, divided
  • 2 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 4 chicken cutlets (3/4-1 pound total), trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 10-ounce package mushrooms, slices
  • 3 large cloves garlic, minced
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers, rinsed
  • 2 teaspoons butter

     

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rise.
  2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
  4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
  5. Enjoy!
     
**A note from Southern Foothills Farm:
Please don't waste your mushroom stems! If you don't like to eat them you can freeze them until you have a pint freezer bag full, then simmer for a few hours to make a delicious and nutritious mushroom stock. We don't add anything but mushroom scraps and water to ours! That way it can be used in a variety of dishes.

Paleo Pumpkin Chili

Paleo Pumpkin Chili

Paleo Pumpkin Chili

An in-season recipe, created and sent to us from an out of town Market shopper from Auburn, Alabama!
We've added our recommendations for a few of the items listed.
Photo from OhSheGlows.com

Photo from OhSheGlows.com

WHAT YOU'LL NEED:

  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1-2 lbs boneless skinless chicken, cubed
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1-3 fresh jalapeno peppers, chopped

  • 2 garlic cloves minced

  • 1 15 oz can pumpkin puree - use fresh

  • 1 28 oz can diced tomatoes, undrained

  • 1 14 oz can chicken broth

 

DIRECTIONS:

  1. Make your spice mixture in a small bowl with the first 5 ingredients listed.
  2. Heat about one tablespoon of cooking oil in your large soup pot. Add chicken and half the spice mixture. Cook over medium heat about 5-7 minutes, until your chicken is cooked through. Transfer to plate.
  3. Add a little more oil if needed, and add onion, red bell pepper, and jalapeno to pot. Cook for about 5 minutes until veggies are soft. Add garlic and remaining spice mixture and cook an additional 1 minute, stirring constantly.
  4. Add pumpkin, tomatoes (and juice), and chicken broth to pot. Stir to combine, reduce heat, and simmer for 15 minutes.
  5. Enjoy!

**Bring some seasonal, Fall-fun to your holiday parties!
Double this recipe and choose a medium sized pumpkin - carve, scoop out and clean it to use as a serving bowl for this delicious dish!

PUMPKIN BOWL DIRECTIONS:

  1. Preheat oven to 350F. Slice pumpkin top off about 3/4 from stem. Scoop out the insides with spoon. After cleaning out the inside, brush the inside with your favorite cooking oil - sunflower oil, olive oil, etc.
  2. Place pumpkin onto a baking pan and into the oven for about 30 minutes.
  3. This is a great time to make your Pumpkin Chili!
  4. Remove your pumpkin from oven and fill with chili, then bake for another 30 minutes.
  5. Enjoy!

Classic Green Bean Casserole

Classic Green Bean Casserole

Classic Green Bean Casserole

Also known as, "comfort food" in the south.
Recipe courtesy of Southern Living Food

 

What You Need:

  • 2 cans Campbell's Condensed Cream of Mushroom Soup

  • We suggest visiting with Alabama farmers, Southern Foothills Farm at The Market for their recipe of Mushroom Soup, using organic 'shrooms grown on their farm!
  • 1 cup milk

  • 2 teaspoons soy sauce

  • 1/4 teaspoon ground black pepper

  • 8 cups cooked cut green beans

  • 2 2/3 cups French's French Fried Onions

 

What You'll Need To Do:

  1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3 quart casserole dish.
  2. Bake at 350 F, for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
  3. Bake for an additional 5 minutes or until onions are golden brown.
  4. Enjoy!

Steak with Roasted Tomatillo Salsa & Vegetables with Prickly Pear

Steak with Roasted Tomatillo Salsa & Vegetables with Prickly Pear

Steak with Roasted Tomatillo Salsa & Vegetables with Prickly Pear

Recipe courtesy of Birmingham's B-Metro

 

What You'll Need:

  • 2 pounds fajita meat
  • 7 cloves of garlic, minced
  • We recommend buying from Owls Hollow Farm of Turkey Town, AL.
  • 4 medium-to-large tomatillos

  • 2 prickly pear leaves (nopals) - Scrub spines with scrub brush, cut edges, cut into small strips, then boil for 20 minutes

  • 1 red pepper, diced

  • We recommend buying from Hamm Farms of Cullman, AL.
  • 1 red onion, diced

  • 2 zucchinis, cubed

  • We recommend buying from Spinks Farm of Hayden, AL.
  • 6 roma tomatoes

  • 1 poblano pepper

  • We recommend buying from Hamm Farms of Cullman, AL.
  • 1 package Spanish rice, cooked

  • 1 teaspoon dried oregano

  • 1/4 cup con queso, crumbled

  • 1 bunch cilantro

  • 4 limes

  • salt and pepper to taste

  • corn tortillas, warmed

Here's What You Need To Do:

Tomatillo Sauce: This can be made in advance.

  1. Roast four tomatillos, three roma tomatoes, and a poblano pepper till charred, then drop in ice bath to remove skins. Remove seeds from the poblano pepper.
  2. Put poblano pepper, tomatillo, three romas, half a red onion, three cloves of garlic, one-fourth cup of cut cilantro, half a teaspoon of dried oregano, and the juice of one lime in a blender.
  3. Then cook down the mixture in a small sauce pan until thick and not runny. Let sit overnight in the fridge and reheat to serve.

Fajita Meat:

  1. With a little olive oil, cook two cloves of garlic til aromatic.
  2. Then add the meat, the juice of one lime, and a pinch of salt. Cook until meat is brown.

Vegetables:

  1. With a little olive oil, cook two cloves of garlic and onions for a couple of minutes;
  2. Then add the zucchini, three romas, red pepper, half a teaspoon of dried oregano, prickly pear, 1/4 cup of cilantro, salt and pepper, and the juice of one lime.
  3. Cook until the vegetables are soft.

To Serve:

  1. Add the tomatillo sauce to the meat, plate the vegetables and rice.
  2. Garnish with cilantro and con queso.
  3. Finish by adding corn tortillas and a little squeeze of lime.
  4. Enjoy!

Summer Succotash Pico de Gallo by Chef Clif Holt

Summer Succotash Pico de Gallo by Chef Clif Holt

Summer Succotash Pice de Gallo

Recipe by Chef Clif Holt of Little Savannah

Chef Clif Holt: 2016 Cooking Demo at PPMkt

Chef Clif Holt: 2016 Cooking Demo at PPMkt

Market Shopping List:

  • 1 red pepper, diced
  • 1 jalapeno pepper, diced
  • 1 small red onion, diced
  • 1 garlic pod, mined
  • 6 ears corn, roasted or grilled in husk
  • 3 cups fresh peas, cooked until tender
  • 3 peaches, under ripe, diced
  • 3 tomatoes, diced
  • 2 limes, zested and juiced
  • 12 okra, sliced thin
  • 1 bunch cilantro leaves, minced
  • 1/4 teaspoon cumin
  • Salt and Pepper to taste

Directions:

  1. Combine all ingredients - except for okra and cilantro
  2. Mix thoroughly and refrigerate for 30 minutes
  3. Combine okra and cilantro just before serving
  4. Serve with tortilla strips and enjoy!