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Recipes
Filed Under: Recipes
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| Photo | Adam Erace |
Watermelon-Ginger Paletas (makes four)
4 cups watermelon, chopped 1-inch piece fresh ginger, grated 1 lemon, juiced Agave to taste Big pinch salt |
| Photo | Adam Erace |
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| Photo | Adam Erace |
Filed Under: Recipes
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| Photo | Adam Erace |
Sichuan Watermelon Sorbet (makes one quart)
6 cups watermelon, chopped (approximate) 1 cup water (approximate) 2 limes, zest and juice Agave to taste 1 tbsp. Sichuan peppercorns, toasted and ground Big pinch salt To form the slushy base, puree the all the ingredients together in a blender. Pour the base into ice cream maker and proceed according to manufacturers instructions. The Cuisinart turns the watermelon base into a slushy Italian ice in about 20 minutes. You can eat it straight out of the machine as a slushy, or transfer to pint containers and freeze for a smooth sorbet texture. If you dont have an ice cream maker, this base will also work for granita. Just pour the puree into a glass Pyrex or other shallow container, place in the freezer and rake with a fork to form ice crystals every 45 minutes or so. The Sichuan peppercorns arent necessary, but theyre worth seeking out. The dried red buds imbue this sorbet with a floral essence and a numbing heat that makes your cheeks well and tongue sweat, a really interesting sensation that opens up the tastebuds and intensifies the natural pairing of watermelon and lime. Buy Sichuan peppercorns here or bribe Han Chiang at Han Dynasty (108 Chestnut St.) to sell you some. |
| Photo | Adam Erace |
Filed Under: Recipes
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| Photo | Adam Erace |
Watermelon Agua Fresca (makes a gallon)
6 cups fresh watermelon. chopped
1 lime, juiced
3 cups water
Agave or simple syrup, to taste
If you have a juicer, juice the watermelon, or just puree in a blender and strain. If you have the time strain the puree first through a metal strainer and again through cheesecloth, whichll give you a clearer juice. If not, just expect to have to shake or stir the finished agua fresca before drinking; as it settles, the water and fruit solids can separate. Once the juice is strained, pour it into a pitcher and add the water. Add the lime juice and sweetener to taste. Stir and chill. The great thing about this recipe is how versatile it is. The local honeydew and cantaloupes of summer fruit may be gone, but you can apply this formula just as well to Asian pears or green apples. Or add another dimension by infusing simple syrup with ginger, lemongrass or mint. |
| Photo | Adam Erace |
[...] provided the opportunity to recreate the fresh-fruit pops Ive been craving since then. (Here are Part 1 and Part 2 of this [...]
[...] previous The 20-Pound Watermelon Dilemma: Part 1 of 3 [...]
[...] Airy's InFusion on the market• New fall menu at Adsum• Notes from the Weekend: Sept. 27• The 20-Pound Watermelon Dilemma: Part 1 of 3 • New fall eats at Jake's Sandwich Board• Tonight: USBG Gulf Coast Cocktail Benefit at [...]
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Sichuan Cockle & Squid Stir-Fry
Go Get This: 1/2 lb. cleaned squid, rinsed and cut into rings 1/2 lb. cockles, purged* 1 lb. dragons tongue beans (or another, not-as-badass variety) 2 garlic cloves, chopped 2 stalks lemongrass, minced, or lemongrass paste 1 small knob ginger, julienned 2 tbsp. Sichuan peppercorns, toasted and ground 1 lime, juiced 1/4 cup tamari or soy sauce 1 tbsp. canola oil 1 cup cilantro leaves, chopped Salt and pepper, to taste Now Do This: Place the wok over high heat and add oil. Once the oil is rippling, add the garlic, ginger and lemongrass. Saute 30 seconds, then add the Sichuan pepper and cilantro root. Saute an additional 30 seconds, then add the beans, tamari and lime juice. Saute 2 minutes, then add the calamari. Saute another minute, then add the cockles. Saute till the cockles open, about 2 minutes, add the cilantro, toss and serve. * Most cockles available at your neighborhood fishmonger are farmed, which eliminates a lot of the sand and grit. Still, I always purge them by soaking the bivalves in a bowl of cold water with a handful of kosher salt (and cornmeal if Ive got it around). Leave them in the fridge for and hour or so, and the cockles will expel any residual sand hiding inside. (This also works for mussels and clams.) And as always, discard any that dont open after cooking. Theyre as dead as anyone who drops spoilers in the comments.[...] Top Chef Nοt Sο Quickfire: Wok-a Wok-a :: Meal Ticket :: Food Blog :: Philadelphia City Pape... [...]
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Spicy Tofu
Lima-Coconut Puree and Macadamia Crunch
Go Get This: ... for the tofu 1/2 lb. block of firm tofu, pressed and drained 1/2 cup chipotles in adobo 1 tbsp. honey 1 tsp. cumin seed 2 tbsp. neutral oil, like peanut or canola Salt and pepper, to taste ... for the puree 1 cup lima beans, shelled 1 can coconut milk 1 tsp. cumin seed Juice of 1/2 a lime Few leaves fresh lemon verbena, chopped Salt and pepper, to taste ... for the crunch 1/2 cup macadamia nuts, toasted 1 tsp. cumin seed, toasted and ground Few leaves fresh lemon verbena, chopped Zest of 1/2 a lime Salt and pepper, to taste Now Do This: Start by making the marinade by pureeing chipotles, 1 tsp. cumin, honey and 1 tbsp. of oil. Cut the tofu into four half-inch slices, toss in marinade and refrigerate 30 minutes to an hour. While the tofu is marinating, combine half the can of coconut milk with a cup of water and 1 tsp. cumin in a sauce pot. Bring to a simmer, then add lima beans. Cook 10 minutes. Separate the beans and cumin from the coconut milk and water with a strainer. Discard the liquid and transfer the beans and cumin to a blender. If youre patient you should let them cool first. (I am not.) Get the blender going, add lime juice and stream in fresh coconut milk until the beans pull away from the sides of the pitcher and form a thick, smooth puree. Pass the puree through a strainer to make it extra-smooth, add chopped lemon verbena and season with salt and pepper. Reserve. Prepare to cook the tofu by heat a tsp. oil in a pan. Remove the tofu from the fridge and blot off extra marinade. Sear on one side until the marinade has caramelized, approximately 10 minutes. Flip and cook an additional 8 minutes. While the tofu is cooking, toast and chop the macadamia nuts for the crunch. Mix with toasted, ground cumin, chopped verbena, lime zest, salt and pepper. Plate: Spread the coconut-lima bean puree on a dish and arrange the squares of tofu on top. Sprinkle with macadamia crunch on top and pop that bottle of Gewurz like an Alpine gangsta. |
| bravoTV.com |
| Spinaderella cut it up one time. |
I knew that was tofu when I saw the pic, but I told myself it could not be. Then I read the recipe. It was true. I will make this immediately.
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| And now that we have your attention ... |
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Hazelnut-crusted Cornish Hen with blue corn grits, bacon-fried peaches and sherry syrup
Go Get This: ...for the hen 1 1-lb. Cornish game hen 1 cup raw hazelnuts 1 tbsp. smoked black peppercorns 1 tsp. kosher salt 1/2 cup sherry vinegar ...for the grits 1/2 cup blue corn grits 1 cup whole milk 1 cup water 1 pat butter 1 garlic clove, crushed 1/2 cup smoked cheddar cheese, grated 1/2 lb. slab bacon 1 peach, peeled and cut into eighths Salt and pepper, to taste Now Do This: Preheat the oven to 350 degrees, then get the hazelnut crumbs working by toasting the nuts and peppercorns in over medium heat in a dry skillet until fragrant, 5 minutes. Once toasted and slightly cooled, transfer the hazels to the dish towel, fold in half and rub gently, which helps remove most of the papery skins. Put the nuts in the food processor or spice mill with the peppercorns regulars OK, but smoked is worth seeking out for this recipe and kosher salt and buzz into a fine powder. Sprinkle the hazelnut crumbs liberally over the hen and press in firmly to create a crust around the bird. Shake off excess and place hen on pan fitted with a roasting rack. (If you dont have a roasting rack, put the hen directly in an ovenproof pan; just make sure you oil it first.) When the oven comes to temp, bake the hen. Mine weighed just over a pound, and 50 minutes cooked the bird through without drying it out. Were I making this for my living-in-fear-of-salmonella parents, Id probably take it another 10 minutes, but it was perfect for me. Make sure you let it rest 10 minutes before eating. As the hen cooks, make sherry syrup by adding the sherry vinegar to a saucepan, reducing by half and whisking in a touch of butter off the heat. Reserve. Then cut the bacon into lardons and fry them up in a skillet. Remove the bacon but leave the fat in the pan, lower the heat and add the sliced, peeled peaches. Ideally, you want to use firm peaches, but mine were ripe and they turned out swell. They only need 5 minutes per side to caramelize. Remove them from the pan and use the mingled bacon fat and peach juices to baste the hen half an hour into cooking. Get the grits going by combining them with water, milk, butter and garlic in a pan. My fave grits come from Anson Mills in South Carolina, but white or yellow Quaker work just as well in a pinch, and you can use any combos or ratios of liquid to cook them in. (Chicken stocks nice.) Bring the mix to a boil over high heat, then reduce to a simmer, stirring every few minutes as the grits thicken. Theyll come together in 20, but give them another 20, adding liquid if you needed. After 40 minutes, fish out the garlic clove and stir in the cheese and lardons. To plate, lay down some grits and place the rested hen on top. Ring with the bacon-fried peaches and garnish with a drizzle with sherry syrup and crushed hazelnuts. |
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I second that. Looks bangin'
[...] We challenge critic Adam Erace with a bunch of weird ingredients (pickled lettuce?!) for his Top Che... [...]
Extremely impressive.
This is so awesome, great job Adam! Love your "MacGyvered" chinois, too.
Dude, I can't believe you made this! I'm pretty sure I would have started crying once I saw the pickled lettuce. Oh wait, this never would happen to me because I don't cook.
Mad skills.
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Pilau Chicken Wat with Lime-Clove Raita(feeds 4)
Go Get This: ...for the chicken 4 whole legs chicken 2 oz. pilau spice (buy it at spice stores or make your own by toasting and grinding cumin, cardamom, cloves, black pepper and cinnamon) 1 medium eggplant, cubed 1 shallot, roughly chopped 1 bunch rainbow chard (or other sturdy green), stemmed and chopped into large ribbons ½ jalapeno 1 bottle dark beer 1 quart chicken stock 2 tbsp. olive oil Salt and pepper, to taste ...for the raita 1 cup plain yogurt ½ cucumber, seeded and finely diced ½ lime, juiced 1 tsp. cloves, toasted and ground Salt and pepper, to taste Now Do This: First, preheat the oven to 300. Then, make the raita by combining the yogurt, lime juice, ground cloves and salt and pepper to taste in a mixing bowl. Whisk together and gently fold in diced cucumbers. Cover with plastic wrap and chill. Get the olive oil warming in deep-bottomed Dutch oven over medium heat. For the chicken, lay the legs out in a baking dish and liberally rub both sides with salt, pepper and pilau spices. (You can do this ahead of time, if youd like; just cover a refrigerate.) Once the oil is hot, sear the legs skin-side down, two at a time. If your pot is bigger than mine, feel free to do them all at once. The spices will toast and skin will brown up in about 8 minutes. Flip and sear an additional 8 minutes. Transfer chicken back to the baking dish and reduce the heat to medium-low. Add the eggplant to the pan. Saute 5 minutes. Add the shallots and jalapeno. Saute an additional 5 minutes. Deglaze with a splash of beer, scraping up all the delicious brown chicken bits on the bottom of the pan. Return chicken to the pot, cover with remaining beer and stock, and finally add the chard. Cover and transfer to the oven. Cook at 300. After 2 and ½ hours, wats up. Serve over injera with raita on the side. Eat with hands.[...] This post was mentioned on Twitter by Lisa Chan-Simms, Meal Ticket. Meal Ticket said: Wat up, P? @adamerace cooks Ethiopian for this week's Not So Quickfire challenge http://tinyurl.com/2cvc4yc [...]
Pequea is the bomb for sure. Thick but not Greek-thick, tangy but not so much that you need to sweeten it. God bless the Amish.
now I got the hungers for Abyssinia's Kitfo, a carnivore's dish
Nice use of Pequea yogurt, btw
[...] This Sunday, get "closer to the roaster" at La Colombe• More 13th Street Philly froyo!?• Top Chef Not So Quickfire: Injera Report Video Blog• Behind the Scenes with Kurt Vile• PSN Dodgeball Leagues• Tricking [...]
Almaz Cafe on 20th & Walnut also has injera. Very tasty, too.
Oh.... already mentioned. That's what I get for reading the recipe prior to the recap.
[...] This post was mentioned on Twitter by Lisa Chan-Simms, Meal Ticket. Meal Ticket said: Make your own @FranklinBar drink at home. Or maybe just go to @FranklinBar, that's what we'd do. http://bit.ly/cPanvV (h/t @FriedWontons4u) [...]
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Blue Cheese-Stuffed Meatballs on Heirloom Tomato "Buns" (makes 20)
Go Get This: 1 lb. ground beef 20 heirloom cherry tomatoes 2 shallots 1/2 lb. blue cheese, slightly frozen 1 jalapeno (seed it to dial down the spice) 1 egg 1 tsp. fennel pollen (or ground fennel seed), plus a sprinkle Drizzle of good extra-virgin olive oil Handful of fresh basil Salt and pepper to taste Now Do This: Rough-chop shallots. Separate basil, leaving small leaves intact; roughly tear or chop large leaves. Separate egg yolk from white. Thinly slice jalapeno. Dice blue cheese. (It's helpful to pop the cheese in the freezer, both before and after dicing, for a few minutes.) Make the meatballs: Combine beef, shallots, basil, fennel pollen, yolk and salt and pepper in mixing bowl. Use your mitts to combine. Working one at a time, grab golf ball-size chunks and roll between your hands to form a sphere. Use your thumb to create a depression in the meat and place on a plate. Repeat until you have 20 balls (you'll have extra meat). Pull blue cheese from freezer and tuck a piece into each depression. Pinch tops of the balls closed around cheese. If necessary, add beef and re-roll so balls are smooth and even. Refrigerate meatballs for at least half an hour. Meanwhile, prep the tomatoes: After washing, remove any stems. Using a serrated knife, slice a small "foot" off the bottom of each tomato so they'll stand up straight. Cut each tomato in half around its equator, creating top and bottom "buns." Arrange on a plate, drizzle with olive oil, season with salt and pepper, sprinkle with fennel pollen and small basil leaves (or torn large leaves). Chill. Now, cook the meatballs: In a deep-bottomed skillet, heat a tablespoon of olive oil over medium-high heat. Remove meatballs from the fridge and place in the hot pan (you should hear a sizzl)e. Sear on one side until caramelized, about 5 minutes. Flip and reduce heat to medium; cook an additional 10 minutes. Transfer meatballs onto a plate lined with paper towels to blot up any extra oil. Finally, put it together: Take tomato top and thread it onto a toothpick, followed by a jalapeno slice, meatball and tomato bottom. Stand up straight.[...] liked this column a lot better when I was making food on toothpicks. Organizing a four-person Quickfire relay race identical to the one on Top Chef D.C.’s [...]
Lobb-a-licious! Now where's the bill that benefits myself and my constituents!
Have y'all trademarked "transcendently beautiful Padma" yet? Because a google search for the term leads to a few observations: 1) Pretty much all the first page is links to your posts. Or, links to links to your posts (USA Today's got your stuff?!) 2) Babynamewizard.com says: "'Padma' means 'lotus' in Sanskrit. In Hinduism and Buddhism, the lotus is a symbol of purity and TRANCENDENCE, its beautiful blossoms floating above the..." 3) The first two links for me are Viagra-MealTicket-posts, but such is life... Also, recipe sounds delish.
[...] This post was mentioned on Twitter by Bobbie Hayes and Adam Erace, Meal Ticket. Meal Ticket said: Check out @adamerace's #TopChef Not So Quickfire recipe for Blue Cheese-Stuffed Meatballs on Heirloom Tomato "Buns": http://bit.ly/9zb8sj [...]
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