Seasonal Eatings Recipes

Sunda Street Corn

Chef Mike Morales, Executive Chef, Sunda New Asian

6 large ears of corn, husked

1 15 oz. can of coconut cream

2 Tbsp. Sambal Olek (fermented chili paste)

1 Tbsp. Mayo

2 oz. chopped cilantro

2 oz. chopped thai basil

1 oz. chopped mint

1 oz. toasted coconut flakes

In a pot, bring coconut cream and sambal to a simmer on high heat, set aside. Bring a large pot of water to a boil, add corn and cook until tender (about 8 minutes). Aubmerge corn in ice water. This can be done ahead of time; they will keep for a few days in the refrigerator. Grill the corn cobs on a hot grill until desired char is achieved. Add corn to the coconut cream mixture and coat them in the sauce (you can also baste them as they cook on the grill).

Place the mayo on the platter, arrange corn on top and garnish with the fresh herbs and coconut flakes.

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Grits on Steroids

Kathleen Walls / Freelance Writer https://AmericanRoads.net

1 cups grits

2 to 2 1/2 cups water

¾ cup evaporated milk cheese, to taste - any type

4 Tblsp. butter, divided

2 or 3 slices of bacon

1 medium tomato

Pinch of salt

Chop bacon into small pieces. Put in heavy small pot to brown. Cook until fairly-crispy. Add water, milk, grits, 3 TBS butter, cheese and salt. Cook at medium heat stirring often. If grits seem too thick, add a little more water. Cut tomato into small pieces. Add to half-cooked grits and keep stirring. When just thick enough and not too grainy or too mushy, dish up a bowl and add some extra butter. Then dig in. This is grits on steroids.

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Jfrisée Salad

w/Marinated Tomatoes & Lady Pea

Deborah Stone https://www.stonehollowfarmstead.com/

1/4 cup Frisée

1/4 cup curly endive chicory, remove tough stems

1/4 cup baby arugula

1/4 cup baby kale

1/2 cup broccoli, chopped

1 small red onion, thinly sliced

MARINATED TOMATO INGREDIENTS

(Needs 48hrs in the fridge for best results)

4 Heirloom Tomatoes, sliced

2 cups White Vinegar

2 cups Red Wine Vinegar

1/2 cup Balsamic Vinegar

1 oz. Honey

3/4 cup Raw Cane Sugar

1 cup Olive Oil

4 Shallots, sliced

3 cloves Garlic, sliced

Sea Salt, to taste

Cracked Pepper, to taste

Fresh Chopped Herbs

Pickled Lady Peas, for garnish

In a medium bowl, mix white vinegar, red wine vinegar, balsamic vinegar, honey, sugar, shallots, garlic, herbs, salt, & pepper. Marinate the tomato slices in the vinegar marinade overnight. The next day, pour off vinegar & add 1 cup olive oil to the vinegar mixture. Mix well & re-pour over the tomato slices. These will keep in the refrigerator for four weeks. Once the tomatoes are finished & ready to enjoy, wash all produce & greens & toss together. Garnish with Stone Hollow Farmstead Lady Pea Relish, marinated tomatoes (the marinade makes a yummy dressing, too!) & sliced avocado.

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Campfire Peaches

Sarah Miller, Freelance Writer

3 - 4 Fresh Peaches, halved and pitted

Brown Sugar

2 Tbls. Butter per peach

2 Tbls. Orange Juice per peach Pecans

Take a sheet of foil large enough to wrap around two peach halves. Cut half the butter into pieces. Sprinkle brown sugar. Place peaches cut-side up. Top with more butter, brown sugar, orange juice, and pecans. Fold up the foil edges. Set on grate, cook for 10-15 minutes.