From The Vine

Maple Morning Farm CSA Recipes Week 6

We start with Beef and Chorizo Burgers with Roasted Chile Mayonnaise, grilled corn on the cob and skewered zucchini and squash. Nothing like getting out of the kitchen and enjoying this beautiful weather we’ve had the past couple of days! I’m so tired of rain!

Our second meal is also cooked mostly on the grill. My husband made wings last weekend and they were delicious! I’m not a big wing fan but he and our son are! They agreed that these wings were some of the best. Growing up we would not only cook our meat on the grill but also a big pot of green beans would simmer for several hours before mealtime. So cook up a pot of fresh delicious Roma’s! I love them! The best and only way to cook them is low and slow with a hefty spoonful of bacon grease, salt, pepper, and water. To me this is summer!! Cool things off a bit with Tomato, Cucumber, and Feta salad.

As a bonus I’ve added a recipe for a breakfast sausage casserole. Serve with simple, fresh, delicious, cantaloupe slices! My dad always ate cantaloupe for breakfast when it was in season and he taught me the magic trick of adding just a little salt and pepper to my cantaloupe! It really changes the taste of the fruit! Try it, you’ll like it!

Beef and Chorizo Burgers with Roasted Chile Mayonnaise

1/4 cup mayonnaise or salad dressing
1 clove garlic (finely chopped)
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1 small poblano chile
1 lb lean (at least 80%) ground beef
1/2 lb bulk chorizo sausage or Italian pork sausage (crumbled)
3/4 teaspoon salt
1/4 teaspoon pepper
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns (split)
1 medium tomato (coarsely chopped)

1. Heat gas or charcoal grill. In small bowl, mix mayonnaise, garlic, lime juice and cilantro. Cover; refrigerate.

2. Remove stem, seeds and membranes from chile; cut chile lengthwise into quarters. Place skin side down on grill. Cover grill; cook over medium heat about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel off blackened skin; rinse with water. Set aside.

3. In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.

4. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, top each patty with cheese and place buns, cut sides down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill; cover to keep warm.

5. Finely chop roasted chile; stir into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bottom halves of buns; top with tomato. Cover with top halves of buns.

Herbed Corn on the Cob Grilled in Foil

6 ears fresh corn
6 tablespoons sweet butter (softened)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
6 pieces aluminum foil (big enough to wrap corn)

1. Place one corn on each foil.
2. Mix remaining ingredient together and rub into each cob.
3. Wrap foil up around the corn and grill 15 minutes turning often.

Skewered Zucchini and Yellow Squash

5 medium zucchini and/or yellow summer squash
1 1/2 teaspoons dried oregano (crushed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Wash and dry squash thoroughly. Slice off both ends of each squash and discard. Cut each squash in half lengthwise. Cut each half crosswise into 2-inch segments (you should have 3 to 4 segments per half).
Place squash in a large resealable plastic bag. In a small bowl, combine oregano, salt, and pepper; pour over squash in bag. Seal bag; shake to coat squash. Add olive oil to bag. Seal bag; turn to coat squash.
On eight 10- to 12-inch-long skewers,* thread squash pieces, leaving a 1/4-inch space between pieces. Place skewers on grill rack directly over medium-hot coals. Grill for 12 to 15 minutes or until tender, turning occasionally to brown evenly. Serve warm. Makes 8 (about 3/4-cup) servings.

Tinne’s Marinated Chicken Wings
BBQ USA Cookbook

6 garlic cloves minced
1/2 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup fresh lime juice
2 teaspoons grated fresh lime zest
1/4 cup olive oil
2 teaspoons freshly grated black pepper
Coarse sale (kosher or sea)
4 pounds whole chicken wings (about 18)

Place garlic, soy sauce, vinegar, lime juice, lemon zest, olive oil, and pepper in a large non-reactive mixing bowl and whisk to mix. Add salt to taste; the marinade should be highly seasoned.

Rinse the chicken wings under cold running water and blot them dry with paper towels. Prick each wing in 4 or 5 spots with the tip of a metal skewer. Add the wings to the marinade and toss to mix. Let the wings marinate overnight in the refrigerator, covered, turning several times so they marinate evenly.

Drain the marinade from the wings into a nonreactive saucepan, bring to a boil over high heat and let boil for 3 minutes. You’ll use this mixture for basting the wings.

Set up the grill for direct grilling and preheat to medium high.

When ready to cook, brush and oil the grill grate. Stretch each wing out as long as it will go and then place it on the hot grate. Grill the wings until nicely browned all over and cooked through, 8 to 12 minutes per side. During the last 5 minutes, baste the wings with the boiled marinade. Transfer the grilled wings to a platter or plate and serve at once.

Variation: Whole or half chickens can be marinated and prepared in a manner similar to the wings. You’ll need to make a double batch of the marinade described.

Tomato Cucumber and Feta Salad

2 tomatoes (cored and sliced)
1 1/2 cucumbers, peeled (seeded and sliced)
salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup feta cheese (crumbled)

1. In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.
2. Recipe Courtesy of Food Network Kitchens

Green beans

Sausage, Egg and Vegetable Casserole

1 pound pork breakfast sausage
1 small onion (chopped)
1/2 large red bell pepper (seeded and chopped)
1/2 large green bell pepper (seeded and chopped)
4 ounces mushrooms (chopped)
9 large eggs
3 cups milk
1 teaspoon salt
1 tablespoon dijon mustard
3 slices white bread (torn into 1-inch pieces)
1 1/2 cups shredded cheddar

1. Mist a 9-by-13-inch baking dish with cooking spray. If baking immediately, preheat oven to 350ºF.
2. In a skillet over medium heat, cook sausage, stirring and breaking up chunks, until no longer pink, 5 to 6 minutes. Transfer to a bowl. Drain skillet of all but 1 Tbsp. fat.
3. Add onion to skillet and cook, stirring for 3 minutes. Add bell peppers and mushrooms; sauté for 5 minutes. Transfer to a bowl; let cool.
4. Whisk eggs, milk, salt and mustard. Stir in bread, cheddar, sausage and vegetables. Pour into dish. Bake until middle is set and edges have browned, 50 to 60 minutes, or cover with plastic and refrigerate for up to 24 hours, then bake.

Cantaloupe slices

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