Tag Archives: Shane Cash

Crawfish Boil @ GFS; Recipes Galore: 3 Gluten-free from Wildflour; 2 Very Different Panzanellas from 2 Very Different Chefs

Grounds For Sculpture‘s Southern Chef is Cooking up a Mess o’ Crawfish

If you’ve been paying attention, you know that Grounds For Sculpture in Hamilton has started to offer more populist (in a good way) activities – artistic, cultural, performing, and culinary. If you haven’t been there in a while you should check out the complete calendar of activities here.

Louisiana crawfish

Louisiana crawfish (Photo credit: Wikipedia)

Of course, I’m always most tuned into the culinary end of things, so I am particularly excited about the Bayou Crawfish Boil being mounted by executive chef Shane Cash – a distant relation of Johnny Cash – on Friday, July 12. There are 2 seatings, at 6 & 8:15 pm, on the terrace outside Rat’s Restaurant. Fresh Louisiana crawfish, BBQ, shrimp ‘n grits, gumbo, & lots more. Plus beers and moonshine cocktails and music by Sidewalk Zydeco. Food: $59. For info & reservations, click here.

Gluten-free Recipes from Wildflour in Lawrenceville

Courtesy of The Princeton Packet

Courtesy of The Princeton Packet

I posted about Marilyn Besner’s new cafe/bakery here a few weeks ago. More about it is in my story in the July 5th edition of The Princeton Packet, as well as the following recipes from Marilyn and her baker Matt Andresen for coconut macaroons, quinoa tabbouleh, and a delicious green smoothie.

 

WILDFLOUR’S COCONUT MACAROONS

4 egg whites
1 cup sugar
1 tablespoon potato starch
12 ounces sweetened shredded coconut
Pinch of salt

  1. Preheat oven to 350 degrees. In a bowl set over boiling water, use an electric mixer to whip the egg whites, sugar, and potato starch until whites are stiff. Remove from heat, stir in the coconut and a pinch of salt.
  2. Drop small mounds onto a parchment-lined cookie sheet and bake for 12 to15 minutes, until peaks turn brown.
    Makes 30 cookies.

WILDFLOUR’S QUINOA TABOULLEH

3 cups quinoa
1 bunch scallions
1 English cucumber or Persian cucumber
1 bunch parsley
For the dressing:
¼ cup lemon juice
½ cup olive oil
2 teaspoons sumac (see note)
Salt and pepper to taste

  1. Rinse quinoa well and place in large saucepan with 8 cups water.  Bring to a boil, turn down heat to simmer, and simmer until circles start to separate from the seed and the quinoa is tender (10 to15 minutes).
  2. Meanwhile chop the scallions, cucumber, and parsley. Make the dressing: whisk together all ingredients.
  3. Drain the quinoa and let it come to room temperature. Mix with the vegetables and toss with dressing. Add salt and pepper to taste.
    Serves 8 to 12.

Note: Sumac is a dark-red, dried and ground spice with a tart, lemony flavor. It can be found at Middle Eastern markets and at Savory Spice shop in Princeton.

WILDFLOUR’S GREEN SMOOTHIE

For the green juice:
1 bunch kale, stems removed, leaves chopped
2 apples, unpeeled, cored, and cut into chunks
1 cucumber, unpeeled and cut into chunks
1 lime, peeled
1/2 banana
1/4 avocado
1 date
1/4 cup almond milk
Ice (about 1 cup)
Honey or agave syrup

  1. Place green juice ingredients in a juicer or heavy-duty blender and process until smooth. Set aside or refrigerate.
  2. Place the banana, avocado, date, almond milk, and ice in a blender. Pour in 1/2 cup green juice and blend. Sweeten to taste with honey or agave.
    Makes 1 12-ounce smoothie.

Just in time for Jersey Tomato Season: 2 Outstanding Panzanellas

Back in 2004, chef/owner Jim Weaver of Tre Piani won the NJ Seafood Challenge with his Seafood Panzanella, adding Jersey seafood to the traditional Italian tomato-bread-olive oil salad.  It’s as good now as it was then. Here’s the recipe (and photo, below) immortalized on the Department of Agriculture’s website.

Garden State Seafood Panzanella

Garden State Seafood Panzanella

Another ingenious take on panzanella recently came into my inbox by way of North Jersey chef Jesse Jones. Replacing Italian bread with cornbread and using apple cider vinaigrette is pure genius in my book. Here’s the recipe:

Chef Jesse Jones

Chef Jesse Jones

CHEF JESSE’S SOUTHERN INSPIRED PANZANELLA

For the cornbread:
1-1/3 cup pastry flour
2/3 cup cornmeal
1/2 cup corn flour
2/3 cup sugar (optional)
1/2 teaspoon kosher salt
5 teaspoons baking powder
1-1/3 cups buttermilk
1 stick unsalted butter, melted
1 egg, lightly beaten
For the salad:
Prepared cornbread (above)
2 large ripe tomatoes, cut into 1-inch cubes
1 English cucumber, peeled and sliced 1/2- inch thick
1 red pepper, seeded and cut into 1-inch cubes
1 yellow pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
1 pound baby kale, washed and dried
3 tablespoon capers, drained and roughly chopped, if large
Salt & pepper to taste
For the apple cider vinaigrette:
1 teaspoon, finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons apple-cider vinegar
1/2 cup grapeseed oil

  1. Make the cornbread: Grease or butter a 13- by 9-inch baking pan and preheat oven to 350 degrees. Combine all dry ingredients in a bowl, mixing well. In another bowl combine buttermilk, butter, and lightly beaten egg. Pour the wet mixture into the dry and mix just to combine. Pour into the prepared pan and bake for 30 minutes. Let cool.
  2. Make the salad: Cut the cooled cornbread into 1-inch pieces, spread on a cookie sheet and toast in 350-degree oven until golden brown and crispy, about 3 minutes. (Note: works especially well if cornbread is made a day or two in advance.)
  3. Assemble: Make the vinaigrette by whisking all the ingredients together in a small bowl. Set aside. In a large bowl mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, baby kale, and capers. Add the toasted cornbread cubes, season with salt and pepper, pour in the vinaigrette, and fold gently, being careful not to break up the cornbread too much. Serve on a nice white platter.
    Serves 6 to 8.

Cafe Blue Moose; Epicurean Palette Highlights & Recipe; Got Goat?

“The nation’s only completely youth-run restaurant” proclaims the website of Cafe Blue Moose located on Mechanic Street in New Hope, PA. Owner/chef Skylar Bird began his professional culinary journey at the age of 14, when he formed a supper club in his parents’ home. Then it was on to culinary school and France, and now, at the ripe old age of 20, his sweet byob

employs only high school and college students – so expect to uncork your wine yourself. And then dig into Bird’s home-style fare. $20 gets you 2 courses – your choice of starter and main, or main and dessert, or starter and dessert. Another $5 and you’re good for 3 courses at this cash-or-check-only spot.

The menu changes frequently, but on a recent weeknight I and a friend enjoyed starters of butternut squash soup and a salad of mixed greens, goat cheese, apples, and walnuts:

Each table is hand-painted with a different free-form design that includes a blue moose. Freebies (freebies! even at these prices!) include hot buttered popcorn and soft country-style bread. On the way out we picked up homemade cookies – another lagniappe. Before that we had enjoyed housemade fettuccine with sausage and sweet corn, and short ribs with squash puree. We skipped dessert, although this description of Moose Tracks tempted: “Our signature chocolate sherry whipped cream cake.”
Cafe Blue Moose on Urbanspoon

Epicurean Palette 2012

About 1,000 people strolled Grounds for Sculpture last Sunday for what many agree was the best iteration yet of this food, wine, and beer gala that’s the sculpture park’s major annual fundraiser. Let’s start with the home team, Rat’s restaurant.

Here’s executive chef Shane Cash (he’s a distant relative of Johnny Cash, although he doesn’t tout it) tending the star ingredient of his Moroccan lamb with harissa oil. He cooked the lamb in a China box, usually used for barbecuing whole pigs.

Over at the Eno Terra table, Chris Albrecht and crew are clearly enjoying themselves dishing up hand-rolled garganelli pasta with pecorino Sarde and baby eggplant:

While Manuel Perez and the folks at Princeton’s Peacock Inn wow guests with ricotta gnocchi, which somehow I neglected to take a sample of!

Meantime, a typically intense Scott Anderson of elements forms countless quenelles of spicy short rib tartare. Short rib tartare? As meltingly tender – but more flavorful – than tartare made with high-end cuts. What sorcery is this?

At left, Scott Snyder (right) of Boulevard Five72 plates lobster roulade, while below, Nina & Jonathan White stand behind their Bobolink cheeses, literally and figuratively.

The Epicurean Palette would not be complete without two signatures: the chocolate rats produced by, well, Rat’s and the chocolate pots de creme of Brothers Moon. I devoured the chocolate rat bonbon before thinking to take a pic, but here is Brothers Moon owner/chef Will Mooney (on the right) and his assistant, Nicolas Angelus. Even better, here’s the recipe:

CHOCOLATE ESPRESSO POT DE CREME FOR A CROWD
(
20 six-ounce portions)

3 tablespoons espresso powder
6 cups whole milk
1 cup sugar
4 tablespoons cocoa powder
1-1/2 pounds semi-sweet chocolate, chopped small
16 ounces egg yolks (approximately 24 eggs)
1 tablespoon vanilla extract

In a large heavy-bottom pot combine espresso powder, milk, sugar, and cocoa powder and heat until hot and all sugar is melted. Combine chopped chocolate pieces and egg yolks in a large bowl. Drizzle milk mixture slowly into the chocolate and yolks and then add the vanilla. Divide mixture among ramekins. Bake in a water bath in a preheated 300-degree oven for 30 minutes, or until set. Cool to room temperature, then refrigerate, covered, overnight. If desired, serve with fresh berries, cookies, and/or whipped cream.

Sourcing Goat Meat: No Goat Left Behind

Did you know that goat is the most widely consumed meat in the world? Whenever I encounter it on a menu (thankfully more common than in the past) I never pass it up. I’ve cooked it at home, too, although I have to confess that, before the days of local, grassfed farms, I was always wary about its origins. Even now, fresh, local goat meat isn’t always easy to come by. So I welcome Heritage Food USA’s celebration of Goatober, which offers three different cuts and 2-day shipping. Now I just have to decide how to cook it: Italian, Jamaican, Indian….?