Corn Salad

Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.

Macaroni and Cheese


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Macaroni and Cheese
Macaroni and cheese doesn’t have to be complicated to be great. This version of macaroni and cheese is extremely easy and always a crowd pleaser. Macaroni and cheese on Happensatthebean.com #happensatthebean
Course Side Dish
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350ºF. In a large heavy pot, cook the macaroni in salted water according to package directions until al dente. Drain in a colander and run under cool water to prevent carryover cooking; set aside.
  2. Return the same pot to medium heat, Melt 3 tablespoons butter and whisk in the flour. Cook until the flour is lightly golden, 3 to 4 minutes. Slowly pour in milk and continuously whisk while it thickens. Add dry mustard, 1 teaspoon salt, hit sauce, and simmer 4 to 5 minutes. Fold in cheese with a rubber spatula. Turn off heat and gently fold in macaroni.
  3. Transfer the pasta–cheese mixture to a buttered 2-quart baking dish and smooth over the top. Bake until bubbling and the top is golden brown, 40-45 minutes. Cool for 5 minutes prior to serving warm.

Mashed Potatoes


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Mashed Potatoes
This is an easy mashed potato recipe. it’s important to start with the right kind of potatoes. A Russet or Idaho potato will work fine. My personal preference is Yukon gold. Regardless of your potato, to ensure a good finished product; dry potatoes well(after cooking), mash by hand, heat your cream, milk and butter. Mashed potatoes on Happensatthebean.com
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel the potatoes and cut into 1/4s . Place into a saucepan and cover with cold water by 1-inch. Set over high heat and bring to a boil. Once boiling, cover with lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be pieced with a sharp knife about 15 to 20 minutes. Drain and place back into pot. Place pot over low flame until potatoes are completely dry.
  2. Gently warn butter, whole milk, cream(or all heavy cream) in a small saucepan. Until butters melted 5 minutes or so.
  3. Leaving potatoes in pot, turn off heat. Mash the cooked potatoes using a ricer, food mill or potatoe masher.
  4. Pour about half of the warmed melted butter mixture over the potatoes and stir. Pour half the remaining liquid in continue to stir. Depending on the texture you want, stop or add more liquid. Add salt and pepper. Taste and adjust the seasoning, if necessary. Serve

Coleslaw

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Coleslaw
Coleslaw when made well is great. Its cool, crisp, fresh and sweet. Unfortunately most coleslaw dressed in mayonnaise or sour cream usually falls short. Slices of cabbage soaking in a sloppy dish with not a lot of flavor. Similar to salting a chicken to draw out moisture. Cabbage reacts in a similar manner when salted, except it needs less time. This coleslaw keeps a crisp bite long after it has been dressed.
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Instructions
  1. Shred cabbage in a food processor, place in a colander over sink or a large bowl, add kosher salt to cabbage mix with your hand. Let it sit in a colander for 1- 2 hours. Rinse well with water and dry or place in a salad spinner.
  2. While cabbage is draining, shred sweet onion and peppers in food processor.
  3. Combine cabbage, peppers and onion in a large bowl. In a separate smaller bowl combine; vinegar, sugar, vegetable oil, dry mustard and celery seeds(if using) and whisk well.
  4. Add dressing to cabbage and mix well. Cover and refrigerate for a least 2 hours before serving.
  5. This slaw works wonderfully on a pulled pork sandwich.

Marinated Roasted Peppers

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Roasted Peppers
Roasted bell peppers are delicious. Paired with a grilled chicken sandwich, fresh mozzarella, salad or a pasta dish roasted peppers add a smokey element. This process is simply and the end product is superior to jarred peppers.
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Instructions
  1. Wash and dry your peppers.
  2. Turn gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame using tongs. Once it starts to blister, turn over(about 4-5 minutes)making certain all side are exposed to flame. Will take 20-25 minutes. The pepper will feel soft when handling with tongs.
  3. Remove from stovetop grate and place in a plastic bowl, cover with plastic wrap. After 30 minutes the skin will peel of easily. Cut in half, removed stems and seeds.
  4. Do not rinse peppers under water.
  5. Combine with marinade and toss. Allow to sit for a few hours for the flavors to marry.
  6. Serve a room temperature. Can be stored in the fridge for a week.
Processed with VSCO with av4 preset

Sautéed Calamari

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Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Caramelized Onions

A little patience, butter and oil brings out the deep rich sweet flavors in a onion. What better condiment for a grilled dog or burger this weekend. 

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Caramelized Onions
A Television character, Fred Mertz(I love Lucy)introduced the idea of steak and sautéed onions to me. I had seen sautéed onions on a hamburger & hotdog, but never a steak. When I asked my parents about steak with sautéed onion, my Mother agreed to make them with steak in the near future. I soon found out what I was missing. By slowly cooking them in a little olive oil and butter until they become richly browned, is a great way to pull flavor out of a common ingredient. One can use sautéed onion with a burger, steak, onion soup or a tart to name a few.
Course Side Dish
Prep Time 5 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 5 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat cast iron or carbon steel pan over medium-high heat.
  2. Slice onion root to root into 1/2 inch pieces, cutting with the grain.
  3. After 10 minutes, lower the heat to medium/medium low depending on your stove and add salt and mix.
  4. You want to let the onion stick a little to the pan, without burning. After lowering the heat, stir ever 5-10 minutes. If onions stick, add a 1/8 cup of water.
  5. Continue to cook and stir for 45-55 minutes. Once you achieve a beautiful rich dark brown, it’s complete.

Radicchio Grilled

 

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Radicchio Grilled
This reddish purple member of the chicory family has a bitter crisp flavor that changes nicely when grilled.
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Heat grill to medium-high.
  2. Split radicchio into four quarters. Leaving stems intact.
  3. Add olive oil and salt and pepper.
  4. Grill on each side for 3-4 minutes, until it wilts and browns.
  5. Adjust seasonings and serve.

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

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Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes

 

Seared Scallop & Avacado Salad

Back in the late 1990’s I lived in San Francisco. Around the corner from my apartment was a great little sushi spot called Sushi Groove. Leo, the sushi chef, often made up custom dishes for me to taste. One night Leo served me a dungeoness crab and scallop  “salad” on top of a warm avocado. That is my inspiration for this scallop & avocado salad. 

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Scallop & Avacado
If you decide to make this dish, it’s very important you use dry scallops. Ask the fish monger if the scallops are wet/soaked/treated. If there are not dry scallops, thank him or her and make something else. Wet scallops are treated with a solution of water and sodium, tripolyphosphate or STPP. This solution is used to preserve the scallops and add weight, which means you’re paying more for an inferior product. Furthermore wet scallops will never product a nice brown crust instead they will release liquid into your pan and give you a rubbery result.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Instructions
Salad
  1. Combine well and give it a taste. If salads tart, add a little extra virgin olive oil. If not tart enough, add a little more lime juice. Set aside
Scallops
  1. Wash scallops under cold water, remove muscle from side pat dry, make certain scallops are dry.
  2. Place sauté pan over medium-high heat. Season scallops on both sides with salt and pepper. If using sugar, add a little dash to the presentation side of the scallops(first side in pan).
  3. Place butter and oil in pan. Once smoking add scallops(sugar side down)to the pan and cook for 75-95 seconds on each side. Make certain scallops are not touching. You will see a thin crush form.
  4. Remove from pan, place first side(sugar side) up on plate for presentation. Serve