Chef Bryant Terry's Tips and Recipes for Your Grubnic
— -- Chef Bryant Terry'sTips and Recipes for Your Grubnic
Planning Your Menu
Get ahead of yourself: Choose some dishes that you can make ahead of time. You don't want to wear yourself out cooking all day before your event.
Keep it light: During the summer the body requires foods that are cooling (and that doesn't mean soft serve), lighter, and easier for the body to digest. Vegetable and fruit salads fall into this category. Try to avoid fried foods, and if you serve meats be sure to serve them with lighter foods such as yummy salads and tasty grains. It's ok to spice up your dishes as hot spices allow the body to cool itself.
Vote for foods that are local and in season: We can't stress this enough. Seasonal produce is packed with more flavor and nutrients than fruits and vegetables that have been shipped from across the country or the other side of the globe. Your recipes will be tastier and your guests will notice the difference. In addition, you're conserving energy and ensuring a healthier regional economy by supporting local growers. See http://www.localharvest.org/
Buy sustainable meats and seafood: See http://www.sustainabletable.org/issues/animalwelfare/
Buying Your Food
Get ahead of yourself again: Buy dry goods a few days before. But pick up most of your vegetables, meats and seafood the same day as your Grubnic.
Shop at farmer's markets and farmstands: You're getting the freshest food possible (sometimes picked that morning) and you are ensuring that the growers get the most from every dollar you spend.
Invite a Motley Crew
Think about people you've always wanted to spend time with, but never had an occasion to meet. Invite new and old friends. Invite people who might have conflicting ideas about politics, life, and food to discuss these ideas and more. And it's always fun to pull in some of your guests to prep for your recipes. Mix it up.
Recipes to Get You Started
Grilled Corn and Heirloom Tomato Salad
Sun-Kissed Fruit, Avocado and Romaine Salad with Citrus-Ginger Vinaigrette
Wild Style Salad
Salads are a great Grubnic food. They can add multiple colors, diverse flavors and lots of nutrients to your meal. And many can be prepared quickly without too much fuss. Enhance your menu with these smart summer salads from Grub, adding your personal flair to the recipes, of course.
Grilled Corn and Heirloom Tomato Salad
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Soundtrack Suggestion: The Marvin Sewell Group, The Worker's Dance
This dish is inspired by "Okra, Corn and Tomatoes," a southern classic. In August heirloom tomatoes are at their peak, and you can easily find them at farmers' markets. Health food stores and some conventional grocery stores carry them as well.
4 ears corn, silks removed, husks left on, and soaked in cold salted water for 1 hour1 3/4 pounds heirloom tomatoes of varying shapes sizes and colors16 basil leaves (preferably purple), each leaf torn into a few pieces Best quality extra-virgin olive oilCoarse sea saltFreshly ground black pepper to taste
Preheat grill or broiler.
Remove corn from water and place on the grill. Close cover and grill, turning frequently, until cooked thoroughly, 20-25 minutes. Remove corn from grill and let cool.
If broiling, place the corn about 6 inches from the heat for 20-25 minutes, until cooked thoroughly.
Remove husks and cut kernels off the corn cobs. Place in a mixing bowl and set aside.
Cut the tomatoes in various styles to enhance presentation--halves, quarters and slices.
Divide the corn, tomatoes, and basil evenly on 4 plates and drizzle olive oil, sprinkle salt and crack fresh pepper on each plate.
Sun-Kissed Fruit, Avocado and Romaine Salad with Citrus-Ginger Vinaigrette
Preparation Time: 15 minutes
Suggested Soundtrack: Bob Marley and The Wailers, Catch a Fire
For the vinaigrette 2 tablespoons fresh orange juice1 tablespoon fresh lemon juice1 tablespoon fresh ginger juice1/2 teaspoon Dijon mustard6 to 8 tablespoons extra-virgin olive oilFreshly ground black pepper to taste
For the salad2 ripe mangoes, peeled, pitted, and cubed1 jalapeño chile, seeded and chopped finely1/2 cup fresh orange juice2 avocados, peeled, pitted and cubed1 teaspoon fresh lemon juice 1/2 teaspoon paprika 1 large head romaine lettuce, chopped into bite-size pieces, washed and spun and 1/2 cup golden raisinsFreshly ground white pepper
For the vinaigrette
In a small bowl, whisk together the orange juice, lemon juice, ginger juice, and the mustard. Slowly whisk in the olive oil. Pepper to taste,
For the salad
In a small bowl, combine the mangoes and jalapeno with the orange juice and set aside for 10 minutes, tossing every few minutes. Drain.
In a small bowl combine the avocadoes with the lemon juice. Gently toss together. Sprinkle with the paprika.
In a large bowl, toss the romaine with enough vinaigrette to coat it well.
To serve, divide the salad among 4 plates in the following way: pile 1/4 of the romaine lettuce on 1 side of the plate; pile 1/4 of the drained mango/jalapeno mixture in the middle of the plate; pile 1/4 of the avocado cubes on the other side of the plate; and sprinkle the whole plate with 2 tablespoons of raisins and freshly ground pepper to taste.
Wild Style Salad
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Inactive preparation time: 1 hour, 30 minutes
Soundtrack Suggestion: Syreeta, Syreeta
For the salad1 cup wild rice, rinsed and soaked overnight in the refrigerator1/2 teaspoon coarse sea salt1 red bell pepper, seeded and diced1/4 cup diced carrots1/2 cup thinly sliced celery1/2 cup golden raisins1/2 cup thinly sliced scallions1/2 cup cashews, toasted and chopped
For the dressing3 tablespoons apple cider vinegar1 tablespoon freshly squeezed lemon juice2 teaspoons Dijon mustard 1 teaspoon maple syrup1 clove of garlic, minced2 tablespoons chopped parsley1/2 teaspoon fine sea saltFreshly ground white pepper to taste 1/4 cup extra virgin olive oil
For the salad
In a medium saucepan over high heat, combine the rice with 3 cups of water and bring to a boil. Add 1/2 teaspoon salt, reduce heat to low, cover and simmer for 30 minutes.
Remove from heat, transfer to a strainer or sieve, and rinse under cold water for a few minutes, or until the rice is completely cool.
In a large bowl, combine the cooked rice, bell pepper, carrots, celery, raisins, scallions, and cashews with clean hands.
For the dressing
In a small mixing bowl, combine the apple cider vinegar, lemon juice, mustard, maple syrup, garlic, parsley, and sea salt. Mix well. Whisk in the oil while pouring slowly.
Pour the dressing over the rice and toss well with clean hands. Cover and refrigerate for 1 hour to allow flavors to marry.
Remove rice from the refrigerator 30 minutes before serving.