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.

Roasted Yukon potatoes

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Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
  2. Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
  3. Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
  4. Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
  6. Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.
  9. Serve.

Chicken Scarpariello with Sausage and Potatoes


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Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.

Swordfish and Capers


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Swordfish and Capers
I stopped eating swordfish many years ago. The Mercury was an issue, it was also hard to get fresh product. Fortunately I found abundant seafood here in Charleston. Everything’s always fresh and you better show up early. One can substitute blue fish or striped bass for swordfish or cook the fish in one piece and simple serve with tomato -caper sauce without pasta.
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Instructions
  1. Using a sharp knife slice the peeled tomatoes into 4 or 5 pieces.
  2. Cut the fish into 2-inch pieces. Take a paper towel and dry well. In a large sealable plastic bag, add half the flour.
  3. Heat a large skillet oven medium head. Add 5 tablespoons of olive oil. Add the garlic, cook until golden brown, 2-3 minutes. Using a spotted spoon, remove garlic.
  4. Raise heat to medium-high, salt and pepper half the fish. Toss the seasoned fish in plastic bag with half the flour. Shake off excess flour add fish to olive oil makes certain not to over crowd the fish. Cook for 2-3 minutes, should be lightly browned. Flip fish over and cook on second side for 2-3 minutes. Remove from pan, and repeat with second half of fish. Remove fish from plan and place on a plate.
  5. Add capers to empty skillet and cook for 1-2 minutes add tomatoes and a pinch of salt and pepper. Bring to a boil, adjust heat to low cover pan and simmer for 10-12 minutes.
  6. Return fish to skillet and cook for another minute or two. Remove from heat and set skillet on the side.
  7. Cook pasta, a few minutes shy of suggested instruction. Right before draining, reserve 1/2 cup of the pasta water.
  8. Return the empty pasta pot to the stove, add last tablespoon of olive oil and reserved pasta water to boil. Turn heat to high, add drained pasta and toss. Add the fish sauce a little pepper and half the parsley. Cook for 2-3 minutes stirring constantly.
  9. Divide between 4-6 bowls add remaining parsley and serve.

Tuna & White Bean on Bruschetta


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Tuna & White Bean on Bruschetta
The first time I had a version of this dish was at an Italian seafood restaurant in NYC. Dave Pasternack the chef/owner uses house smoked(I think)mackerel to make this welcome dish. The creamy beans and the lean tuna make a great snack. I ofter serve this dish when entertaining at home. Tuna and white beans on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 3+ hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 3+ hours
Servings
people
Ingredients
Instructions
  1. In a bowl mix everything gently together, ending with olive oil. Season with salt & pepper.
  2. Refrigerate at least 3 hours so flavors marry. removed about 30 minutes prior to serving.
  3. Grill baguette slices over a fire, in a toaster or oven until lightly browned.
  4. To serve, spoon tuna-bean mixture over toasted baguette slices and place on a serving platter. Finish with a touch of olive oil and a pinch of salt.

Calzone

 

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Calzone
Roberto's pizza dough is the perfect combination of crisp on the outside, chewy inside, and sturdy enough to hold a good amount of toppings. I double the recipe and keep 3 or 4 balls of dough in the freezer. Its also a fun way to incorporate your little ones making dinner. You can always cheat and buy dough from your favorite local place.
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Instructions
Dough
  1. In a large mixing bowl, combine flours and salt.
  2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours(better fermentation) in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.) Over night yields the best results.
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Toppings
  1. Adjust an oven rack to the lowest position, place a pizza stone on the rack, and preheat the oven to 500 degrees. Line a baking sheet with parchment paper and add some cornmeal.
  2. Turn the risen dough out onto floured work surface. Let the dough rest 15 -20 minutes.
  3. Working with one piece of dough at a time, roll into a 12 inch circle. Spread the ricotta on half of the dough round, leaving a 1-inch boarder.
  4. Add shredded mozzarella, cooked sausage, mushroom and peppers(any topping you want).
  5. Fold the top half of the dough over the filled bottom half, leaving a 1-inch layer of the bottom layer uncovered. With your fingertips, lightly press around the cheese filling and out to the edge to lightly seal the dough.
  6. With a sharp knife, cut 3-5 slits, about 1½ inches long, diagonally across the top of the calzone.
  7. Brush the calzones with a little olive oil. Dust a pizza peel with flour/cornmeal and transfer the calzone to the baking stone. If sliding the calzone off the peel has you a little scared. Leave parchment and calzone on baking sheet and place in oven. Bake until golden brown, about 11 to 15 minutes. Remove to a wire cooling rack and allow to cool for at least 5 minutes before serving.
Recipe Notes

 

Hummus


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Hummus
Homemade hummus is pretty simple. It should not be thick or chunky. Good hummus is creamy, and silky smooth. Use dried garbanzo to make your hummus instead of canned beans.
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. Add chickpeans and 2 tablespoons of salt to a bowl and soak at least 12 hours.
  2. Add 10 cups of water to a large pot add baking soda. Bring to a boil. Drain beans disgard soaking water. Add beans to pot bring back to a boil then lower heat and simmer until garbanzos are very soft, about 40-50 minutes.
  3. Set a mesh strainer over a large bowl. Drain, reserving 3/4 of the cooking liquid for blending and a small handful of beans for garnish.
  4. Transfer the rest of the beans to a blender or food processor. Add one tablespoon of kosher salt. Blend for 3 minutes until silky smooth.
  5. Add tahini paste and blend for another minute. With the machine running add the reserved cooking liquid, lemon and olive oil.
  6. Spread hummus into a flat serving dish, garnishing with reserved chickpeas, parsley and cumin.

Grilled swordfish

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Grilled swordfish
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat grill to high for 20 minutes.
  2. Rinse off fish with water, and dry well. Place on a tray or large plate. Add olive oil to top/flesh side of fish, add salt and pepper.
  3. Clean hot grill well with brush.
  4. Place fish on grill, flesh side up/skin down. Reduce heat directly under fish to low. Keep other burners on high. Cook fish for 25-30 minutes.
  5. With a meat thermometer check fish after 20 minutes. We are looking for 120F-125 degrees. Remove from grill using one large or two small spatulas. Set aside on a large platter.
Beurre Blanc Sauce
  1. Melt butter over medium heat in a small/medium sauce pan. Once butter melts, begin whisking until butter turn light brown, almost burnt. Remove from heat, add vinegar, lemon juice and capers.
  2. Pour over fish and serve.

Summer Bruschetta

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Summer Bruschetta
Need a quick appetizer? Make your own bruschetta its easy to put together and bespoke to your taste. Slice and dice a few things, grill a few baguette slices and you have a delicious appetizer. Add soppressata, cantaloupe, figs or a favorite soft cheese.
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
People
Ingredients
Instructions
  1. Heat grill/oven to medium-high.
  2. Slice baguette into 1 inch pieces. Place bread on grill/oven for 1-2 minute. Flip and cook other side under lightly browned.
  3. Place strawberries & tomatoes in two separate bowls.
  4. Add garlic to tomatoes. Add half the salt, pepper, balsamic, olive oil and basil to each bowl. Stir well.

Pink Snapper Grilled

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Pink Snapper Grilled
This dish is pretty simple, you need the freshest possible fish and good technique. If you oil the grill grate well and give the fish time to cook through, the skin will not stick.
Prep Time 5 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Instructions
  1. Light the grill. Rinse the fish; dry the surfaces and cavities well. Cut shallow incisions about 1 inch apart, in each side of both fish. Season each fish cavity with salt and black pepper. Drizzle both sides with half the olive oil.
  2. Once grill is hot, clean grates well. Using a paper towel and tongs, oil grill grates. Place fish on clean grill over moderately high heat for 7 minutes, covered. After about 7 minutes, carefully flip fish and cook, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
  3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Serves with lemon wedges and a splash of extra virgin olive oil.
Recipe Notes