Tag Archives | Summer 2014 Recipes

Nigerian Goat and Ground Nut Stew


Here is the recipe Chef Greg Roach adapted from several sources to create his yummy stew.

2–3 pounds diced goat meat
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
6–8 cloves garlic, chopped roughly
1 (3-inch) piece ginger, peeled and minced
2 hot chili peppers, to taste, diced, with the seeds left in
2–3 pounds sweet potatoes, peeled and cut into chunks
1 (15-ounce) can crushed tomatoes
1 quart stock made from roasted goat bones
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
Salt and black pepper

Brown the meat in a hot pan with a little salt, pepper and oil. Add the onions and sauté until lightly browned. Then add the garlic, ginger and chilies.

Add the rest of the ingredients, stirring over low heat until combined. Cover and simmer for at least 2 hours, stirring to keep the bottom from burning. Add more stock if the stew gets too thick.

Adjust the seasoning and garnish with a few more peanuts. Serve.

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Grilled Salmon with Lime-Butter Sauce



Medium-hot for charcoal or wood; if using gas, set grill for moderate heat and cover grill.


6 (6-ounce) pieces center-cut wild salmon fillet (about 1 inch thick) with skin
Olive oil, salt and pepper
1 whole lime
6 tablespoons lime butter sauce (recipe follows)
Lime-Butter Sauce:
1 large clove garlic, chopped
¼ cup fresh lime juice
1 teaspoon salt, to taste or dietary restrictions
½ teaspoon black pepper
1 stick (½ cup) unsalted butter, melted
Finely grate green skin of lime, yielding 1½ teaspoons of zest; reserve for later use.

Cut remainder of lime and extract juice for sauce.

In a blender, covered with center cap removed, purée garlic with lime juice, salt and pepper until smooth.

With motor running, pour in melted butter and blend until emulsified, about 30 seconds.

Mixture may be slightly runny. Pour into container, cover and reserve in refrigerator.

May be made a few days in advance. Season salmon with salt and pepper. Lightly oil grill, or spray or brush olive oil on flesh side of salmon.

Place flesh side down on grill grate; cook 4 minutes.

If using gas grill, set fish over low flame, light additional flame farthest away on medium flame and cover grill; cook 4 minutes.… Read the rest

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Grilled Pizza


1 par-baked pizza shell
2 tablespoons good olive oil
4 ounces sliced fresh mozzarella
2 plum tomatoes, sliced thin
½ cup blanched spinach
½ medium red onion, sliced thin
¾ cup grilled sliced chicken breast

Brush the top of the pizza shell with oil. Top with mozzarella; the better the cheese, the better the pizza.

Add the toppings: tomatoes, spinach, onions and end with grilled chicken. Now place the pizza on your grill. If using gas, turn down the gas as low as possible.

Quickly shut the grill cover but pay attention and rotate the pizza 90o often. It will only take about 5 to 6 minutes to crisp up the crust and melt the cheese. Remove from the grill, cut and serve.

Top with parmesan and basil, or anything you like. Enjoy.

Using this basic method, you can create a fun summer dinner party. Set up a station of various ingredients, including pesto, spicy curry sauce, hot sauce or anything else you can dream up. Have your guests create their own.

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Crazy Corn


This is hands-down my favorite grilled corn recipe. If you make this, get ready to be the most popular person at your barbecue and for your life to change forever because you will never want to eat corn any other way.

6 ears shucked corn
Extra-virgin olive oil
8 tablespoons crème fraîche, you should only use this, available everywhere
8 tablespoons grated *cotija or queso blanco cheese
6 teaspoons ground cayenne pepper, or to taste
Lime wedges
Cilantro, chopped
Salt and pepper

To grill. shuck your corn and then brush it on all sides with olive oil. Place the corn on a heated grill with medium-high heat and let the corn grill on each side for about 2–4 minutes, 10–15 minutes total. Keep your eye on it so it doesn’t burn!

Spread the crème fraîche on a plate or shallow bowl and roll each ear of corn in it, coating it on all sides. Really get it on there.

Sprinkle the grated cheese on all sides of the coated corn.

Do the same with the cayenne pepper. This adds kick and color!

Squeeze fresh lime juice over the corn. Garnish with cilantro, salt and pepper to taste.

Die and go to heaven eating this corn!… Read the rest

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Summer Zucchini Fritters With Fresh Zucchini Salsa & Cilantro Lime Crèma


Make the salsa first; refrigerate at least 1 hour.


1 small fresh zucchini, seeded, small dice
2 fresh plum tomatoes, small dice
1 small fresh jalapeño pepper, minced
1 small fresh green pepper, small dice
1 clove garlic, minced
1 lime, freshly squeezed juice
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Mix all ingredients, refrigerate.


1 cup sour cream
Fresh chopped cilantro, to taste
1 tablespoon fresh lime juice

Combine all ingredients, refrigerate.


2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped cilantro
¼ cup small-diced red onion
1 large ear cooked corn kernels, removed from cob
2 cloves garlic, minced
2 cups fresh grated zucchini
1 egg, beaten
¾ cup milk
¾ cup flour
¼ cup cornmeal
1 teaspoon baking powder
1 tablespoon Joe’s Hot Stuff (Cajun seasoning)

Heat butter and oil in large fry pan.

Combine the rest of the ingredients.

Drops 2–3 full tablespoons together into hot pan; flatten lightly.

Continue around pan, leaving space between each fritter.

Cook about 2 minutes, turn over and cook until bottom is brown.

Drain on paper plates or toweling.

Keep warm while finishing balance of batter.

Serve with salsa and crèma.… Read the rest

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