About the Summer Recipe Extravaganza:

Long-time readers of our newsletter are familiar with our annual "Virtual Feast" of recipes that comes with our December/Holiday Newsletter. But this year, our recipe editor was so overwhelmed with both the number and quality of summer recipes submitted that he decided to do the "Virtual Feast" again, but emphasize summer bounty and summer grilling.

Many of these recipes have family connections, are part of summer traditions, or are original to the contributers. We hope that you will try at least a few of these and enjoy them!

 

Above painting: “Luncheon on the Grass”; by Paul Cezanne

Appetizer or Side Dish: Summer Ceviche

from Eric Beckman, President

Ceviche is a classic Central and South American seafood dish that fits perfectly into warm summer afternoons with tortilla chips and cold cervezas (beer). Ceviche can be found in beach towns from Northern Mexico to Southern Chile in numerous variations where the seafood is "cooked" by marinating in lime juice. It makes a great appetizer or even a side dish at a barbecue.

Ceviche can be made as spicy or mild as desired, and can be based on fish alone or with shrimp and/or scallops. Try to source the seafood as fresh as possible, but frozen is fine when fully thawed and with all moisture removed from the surface (paper towels work great). If using shrimp and/or scallops as well, substitute equal weights for fish not used. Shrimp should be smaller sized, peeled, de-veined, and marinated for about half the time of the fish to avoid toughness (if using pre-cooked shrimp, do not marinate). All seafood used should be patted dry before marinating.

This recipe is my favorite adaptation from several variations. Actual preparation time is pretty quick, but leave at least 4 hours for the fish to marinate before assembling the ceviche.

Ingredients:

• 1 pound fresh skinless snapper, sea bass, tilapia, halibut, or other firm ocean fish filets, cut into 1/2 inch pieces
• 1 1/2 cups of fresh squeezed lime juice (about 6-8 limes), squeezed/pressed (not w/rotating juicer) to avoid bitterness
• 3 tbsp of fresh squeezed orange juice or 1/2 tsp of sugar
• 2 medium-sized fresh tomatoes, chopped into 1/2 inch pieces
• 1 medium mild white onion, chopped in quarters and thinly sliced
• 1 medium garlic clove, finely minced
• 1-2 small-medium jalapeño or serano or habanero peppers (or combination), stemmed, seeded, and finely chopped
• 1/3 cup fresh cilantro, chopped, plus some leaves for garnish
• 1/3 cup green olives, pitted and chopped (Manzanillos provide more south-of-the-border flavor)
• Salt (coarse sea salt flakes add texture and visual appeal, but not required)
• 1 large ripe avocado (or two smaller ones), halved, pitted, peeled, and sliced for garnish
• Tortilla chips, tostadas, or sliced baguette for serving

Method:

1. Combine fish, onion, and lime juice in stainless or glass bowl. Make sure that juice completely covers the fish and fish can float somewhat to "cook" all parts. Cover and refrigerate for 4 hours.
2. Drain in strainer or colander. The fish can be prepared a day in advance, but drain off the liquid after first 4-5 hours to avoid over marinating.
3. In large bowl, gently mix tomatoes, chiles, cilantro, and olives.
4. Stir in the fish and onions, and add approximately 1/2 tsp salt to taste. If using coarse sea salt, save some aside to lightly sprinkle on top for serving.
5. Stir in the orange juice or sugar just before serving.
6. Place ceviche in a large bowl with avocado slices arranged around the outside, and sprinkle with some cilantro leaves. Or, traditionally serve the ceviche in small individual bowls with a slice or two of avocado and a few cilantro leaves.

NOTE: Some people prefer either a "drier" or "wetter" ceviche, and using either orange juice or sugar to finish will help control moisture. I personally prefer the orange juice and a bit more moisture in my ceviche, and you can try variations on this recipe to meet your own preferences. When serving, include chips, tostadas, or sliced baguette for eating the ceviche. Accompany with cold beer or a chilled Sauvignon Blanc, or an agua fresca (horchata is great) without the alcohol. Enjoy!

Appetizer or Main Dish: Curried Coconut Mussels a la Ami Jayne

from Lauren Powers, SVP of Business Development

This recipe was created and prepared by special request from my niece Ami Jayne, when she visited the beach over the summer. And, we always think of Jim, my brother-in-law and his late wife, Rita, who introduced us to the best and freshest mussels at their summer place in Prince Edward Island.

Ingredients:

• 2 tbsp olive oil
• 2-3 chopped shallots or one onion, chopped
• 1 fennel bulb, chopped
• 2 tbsp curry powder
• 1 14-ounce can unsweetened light coconut milk
• 1 1/2 cups dry white wine
• 3 tbsp fresh lemon juice
• 2 bay leaves
• 2 pounds fresh mussels
• Chopped fresh cilantro

Method:

1. Heat oil in a large pot.
2. Add shallots or onion and sauté.
3. Add fennel and sauté.
4. Add curry powder
5. Add coconut milk, wine, lemon juice and bay leaves and simmer 10 minutes.
6. Add mussels and boil until mussels open, about 6 minutes.
7. Sprinkle with cilantro

Can be served as a main dish over rice or as an appetizer.

Trio of Summer Salads

from B. Kim Barnes, Barnes & Conti CEO

Artichoke Salad

Ingredients:

• 1/2 pound fresh green beans, trimmed
• 1 8-oz. jar marinated artichoke hearts
• 1/2 cup chopped walnuts

Method:

1. Cook green beans in boiling salted water, uncovered, for about 4 minutes until crisp tender. Drain and let cool.
2. Cut artichoke hearts in half.
3. Combine beans in bowl with artichoke hearts and their liquid. Toast walnuts by tossing in a hot nonstick pan for 2-3 minutes or until fragrant.
4. Top salad with walnuts and serve. Serves four.

Tomato/Corn/Feta Salad

Ingredients:

• 2 cans corn
• 2 boxes small tomatoes
• 1 red onion, chopped fine
• chopped avocado
• Small carton chopped feta
• Dill or parsley
• Salt and pepper to taste

For the dressing:

• 2 tbsp honey
• 1/4 cup red wine vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil

Method:

1. Mix dressing ingredients, add to vegetables, chill overnight.
2. Just before serving, add feta, herbs, avocado, and salt and pepper.

Italian Orange and Onion Salad

Ingredients:

• 4 medium navel oranges
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 8 ripe black olives
• 1 md red onion
• 1 tsp fresh minced oregano
• 1/4 cup fresh minced chives
• Fresh ground pepper

Method:

1. Score (remove strips) from orange peel, cut oranges in thick slices.
2. Thinly slice onions.
3. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano.
4. Toss, then refrigerate for approximately 30 minutes.
5. Take out and toss oranges again.
6. Place layers of onions on top of oranges. Add chives, olives and fresh pepper. Serves 6.

Main Dish: Beef and/or Chicken Kabobs or Grilled Flank Steak or Grilled Salmon

from Lauren Powers

My mom came home from cooking school with this little gem. So easy and has a huge gathering of fans over the years!

We really appreciate when Okies (butcher shop) in Surf City has already skewered kabobs!

Ingredients:

• 1/2 cup of soy sauce
• 1/2 cup oil
• 1 medium onion
• juice of one lemon
• 1 garlic clove (optional)
• Beef (flank steak or skirt steak), chicken, lamb or fish

Method:

1. Mix marinade ingredients in blender and marinate. Beef should be overnight or many hours, chicken and fish can be for less time. You may need to double recipe for kabobs.
2. Grill kabobs/meat/fish until done.

Two Easy Marinades for Summer Grilling

from Joel Kleinbaum, Info System and Internet Technologies

These two marinades are influenced by classic cooking of the Mediterranean. The first one, with lemon, is great for chicken or fish. The second, with red wine, is perfect with beef or lamb.

Ingredients for the Lemon Olive Oil Marinade:

• Juice of 1 or 2 lemons
• 1/4 - 1/3 cup olive oil
• 1-2 tsp dried oregano, crumbled
• 1 or more large cloves of garlic, pressed
• Boneless chicken, boneless chicken skewers (souvlaki), or firm, fairly thick fish fillets (e.g. halibut, red snapper, rock fish), as fresh as you can get
• Salt, fresh ground pepper, and ground cumin to taste

Method:

1. Combine the lemon juice, olive oil, oregano, and garlic (I use 3 or 4 cloves at least) for the marinade.
2. Marinate the chicken or fish for at least an hour (longer is better).
3. Just before grilling, salt and pepper the chicken or fish to taste. You can sprinkle chicken with ground cumin, but omit for fish.

Ingredients for Red Wine Marinade:

• 3/4 cup or more of dry red wine
• 1/2 tsp plus fresh rosemary, finely chopped
• 1 or more large cloves garlic, pressed
• Boneless beef (e.g. petite sirloin, flat iron steak, boneless rib eye) or boneless lamb (e.g. boneless leg of lamb steak or lamb sirloin)
• Salt and pepper to taste

Method:

1. Combine red wine, chopped rosemary, and garlic (again, I use a lot of garlic, 3-4 cloves or more) to make the marinade. Marinate the meat for several hours or all day (you can keep it refrigerated).
2. Just before grilling, salt and pepper to taste.
3. Grill to desired degree of doneness.

NOTE: My favorite way of cooking this is to grill the meat until it is medium rare and serve it sliced thinly across the grain. While the meat is cooking, a make a reduction of the marinade into a syrupy sauce. For added flavor, add a dash or two of balsamic vinegar to the sauce.

Beach Potato Salad

from Lauren Powers

This is a great summer potato salad! It is perfect for the outdoors because it can be prepared ahead and served at room temperature without fear of poisoning your guests (Editor's note: it contains no mayonnaise to spoil). Feel free to take liberties with it and add whatever fresh herbs you love and have on hand; mint, basil, cilantro, all work.

Ingredients:

• 3 lbs baby red or baby yukon gold potatoes (scrubbed clean and pricked with a fork a few times so they do not explode in the oven!)
• ½ cup olive oil
• 2-4 garlic cloves, minced
• 1 tbsp kosher or course sea salt, to taste
• handful of fresh herbs, (mint, basil, or cilantro) and/or minced scallion

Method:

1. Preheat oven to 350 degrees.
2. Place potatoes on dry cookie sheet.
3. Roast for about 1.5 hours until soft and crusty
4. Cut potatoes in half.
5. Stir in remaining ingredients and toss until mixed.
6. Serve at room temperature.

Chocolate Icebox Cake

from Elaine Turcotte, Operations Manager

This is my dad’s favorite cake. Thin lady fingers surround chocolate mousse, topped only with whipped cream and pistachios. It’s a beautiful and delicious, cool summer dessert.

Ingredients:

• 8 oz German sweet chocolate, chopped
• 3 tbps water
• 2 egg yolks, beaten
• 2 tbsp confectioner’s sugar
• 1 cup heavy cream (whipping cream)
• 2 egg whites
• 2 packages of lady fingers

Topping:

• 1 cup heavy whipping cream
• 1 tbsp confectioner’s sugar (optional—whip in with cream) A few pistachio nuts, chopped and sprinkled on top

Method:

1. Line one 8" spring form pan with waxed paper. Separate layers of lady fingers. Line sides with standing lady fingers. Completely line bottom of pan with a single layer. Tear pieces to fill in gaps.
2. Beat the whipping cream until soft peaks form. Beat the egg whites until stiff.
3. Melt the chocolate in a double boiler. Blend in water. Remove from heat and stir in beaten egg yolks; beat vigorously until smooth. Add sugar and mix well. Fold whipped cream into chocolate mixture. Lastly, fold in stiffly beaten egg whites.
4. Pour chocolate mixture into the lady finger lined pan. Chill 12 to 24 hours.
5. Shortly before serving, cover chocolate with a single layer of ladyfingers. Fill top with whipped cream. Top with chopped pistachio nuts.