Make a Summer Dish and Change the Weather in Vermont

After trying to usher in summer by grilling snapper and imagining it to happen, I do think it just might have. Today is Sunday. Blueberries were in dire need of mowing in between the rows where pickers stand, and it was HOT! The sun blaring and bees buzzing (some of our varieties are still being pollinated) I went out there sunscreen in hand and mower all jump started........things frequently don't work on a farm......and mowed the first 11 rows and then said mower stalled. Hmm. What now? Went to prune heritage rose bushes with bare arms! How silly was that?

Then I remembered some nasty molds that needed attention in my cheese plant. You see, cheese making is such a harsh environment that molds just wish to form on the walls constantly (I believe they have a mind of their own). So I then forayed into the room with mold killer and gloves and all necessary protection to be permeated by the only man made chemicals that can kill those prolific molds.... All scratched up and pondering dinner.......my mind often focuses on the next meal as I had missed lunch.....perhaps the lack of food brings on some dementia? Ha!

When finished, I rushed home to do some yard work and enjoy what remaining daylight I had-while still pondering dinner, of course. I decided, to tackle the refrigerator. What the? Maybe an extra dose of energy from the Vitamin D being outside all day? I came across some Peppadew peppers I bought while on delivery at Healthy Living this week and some wonderful mesclun mix from Arethusa Farm at the farmers market.

Something light and summer-y is indeed in order since I changed the weather personally, and what won out was shellfish. I found some mussels (I am a mussels addict) and some 8/12 shrimp in the freezer. 8/12 shrimp just means there are 8 to 12 shrimp per pound. That is big! I adore these as they have a unique sweet saline flavor and texture similar to lobster. When they are on sale, I dive in! Then again being from Hawaii I can't seem to resist ocean foods on sale.

As most people who know me understand, I also am too lazy to cook inside most of the year. Yes, even in Vermont. I have written about the grill I use before and suffice it to say, I am smitten. Gotta wax poetic for a bit. Please excuse this.......I have owned a charcoal grill, several well known gas grills with all the accoutrements and then the Primo grill. They are ceramic grills/cookers. Not inexpensive, they are made in the USA and boast the largest cooking surface of any ceramic cooker. What is so wonderful about these units is the ability to grill with uber heat and slow cook as well as the best competition barbecue team. Even in winter in Vermont! Now, now. I have no affiliation with this company nor do I receive any compensation from them. I just mention this for the grilling/barbecue addicts out there in search of something better. For a sport that has largely been dominated by men, hypnotized by flame as if looking into Svengali's eyes, I would challenge any man to barbecue, even Bobby Flay, unless of course he had a Primo. Haha! No, this is not a challenge. I only wax poetic, remember?

On to dinner. I pulled out the shrimp to thaw and some grillers like eggplant, zucchini, scallions, radicchio (these are my standbys). Then made the peppadew salsa. 'Peppadews' are tiny peppers from South Africa that are somewhat sweet as well as a tad spicy. Bright red and round in shape, they are usually pickled or canned and cut in half.

PEPPADEW SALSA

3 sprigs parsley, chopped fine
1 sprig mint, chopped fine
1 clove garlic, zested on rasp or cheese grater
3 peppadew peppers, diced
1 small scallion with green tops, diced
1 tbsp extra virgin olive oil
salt and pepper to taste
1 lime, juiced

Mix all together and let flavors develop about one hour.

GRILLED MUSSELS

1/2 stick unsalted butter
2 tbsp extra virgin olive oil
1 tbsp chopped mint
1 tbsp chopped parsley
1 garlic clove, sliced thin
7 peppadew peppers cut in half
1 cup dry white wine
2 lbs Maine Mussels, debearded

Put all ingredients except the mussels in a cast iron skillet and begin to heat on the grill.




This can be done on a charcoal or gas grill. Medium heat. About 350. Close lid. When all are simmering nicely, as in the photo above, about 5-7 minutes, throw in mussels.


Close lid and wait about 4 minutes. DO NOT WALK AWAY. They are done when they open and mussels are just barely cooked through and mustardy-beige in color. To quote Rachel Ray, YUM-O!

Enjoyed a summer feast of grilled mussels, giant shrimp, zucchini, eggplant and radicchio served up with some grilled Gerard's bread.

Apologies for no 'after' pictures, it was so hot we entertained margaritas with the meal and hence no photographs in tow!

Feigning Caribbean

With summer on its way, I can say I don't remember a season such as this one-rain rain rain. Then again, the seasonal changes in Vermont are not to be understood! When much of the US enjoys wafting cherry blossoms and bright tulips in tandem, in Vermont, lemon yellow daffodils go on and on. Then the tulips rush in, did I mention they were supposed to happen together!......Tulips' blooms last about a day here. Then all of a sudden we're in summer with days in the 80's-no spring in between. So as summer 2009 should be approaching I have been having urgings for HHH. What is HHH? Hazy Hot and Humid, I say. So to feign Caribbean I thought even though it's pouring out, then stops, going to a drizzle again, then sun then rain............I'm gonna make food and usher in HHH! I pulled out some whole snappers that I had in the freezer. Fish tacos? Naw, too much work. I would have to clean and chop heads etc. Whole snapper on the grill with some salsa and couscous. Just the thing to pretend we are in sunny country. Rhubarb season just ended here and I have a bunch of rhubarb from the farm that hasn't been used or frozen yet. Maybe a salsa with the rhubarb-use it up I was thinking. I played around a bit and came up with this:

RHUBARB SALSA
1 medium rhubarb stalk, peeled and diced fine
1 scallion, diced fine with green tops
1 garlic clove, minced
1 medium lemon, zested and juiced-set aside
1 cup finely diced peeled/seeded cucumber
2-3 sprigs Italian parsley
1 sprig mint
salt to taste
olive oil to taste

Mix all ingredients together in a bowl and let sit at least one hour for flavors to come together. If you like it spicy add some hot pepper.

Next, the snapper. Just a simple marinade of garlic, olive oil and a bit of lemon juice, salt and pepper. Coated the whole thing and stuffed the snapper with remaining sprigs of herbs (parsley and mint).


Heated up the charcoal grill to about 350 degrees and cooked until done-I press with my finger and peek inside where the fish should appear a bit opaque and slightly firm.


Grilled up some scallions to go along with them-Israeli couscous was the starch. To drink? Casal Garcia rose wine (vinho verde) from Portugal. It was a nice pairing with just enough floral/fruit to marry with the spicy herbal notes from the fish and rhubarb salsa.


Trinidad Tobago here I come!