Recipe by Pascal Lorange, executive chef and owner of Crudo in San Diego, CA

Ingredients:
½ lb capellini
½ cup olive oil, plus 1/3 cup
½ lb pitted Niçoise olives
1 tsp Tabasco
¼ cup chopped fresh basil
½ cherry tomatoes
¼ lb cippolini onions, halved and peeled
½ zucchini, cut lengthwise into ¼-inch slices
1 Japanese eggplant, cut lengthwise into ¼-inch slices
1 cup grated Parmesan
Salt and pepper, to taste

Preparation:

1. In a large pot, boil water with salt and 2 T olive oil. Cook the capellini al dente according to package directions. Rinse with cool water to prevent overcooking. Drain and then transfer to a sheet pan. Coat with 2 Tbsp olive oil to prevent sticking. Reserve.
2. While the pasta cooks, make the tapenade. In a blender or food processor, add the olives, 1/3 cup olive oil, Tabasco, and basil. Pulse until slightly chunky and season with salt and pepper. Reserve.
3. Preheat your grill to direct high heat or until coals are white and ashy. In a large bowl, toss the tomatoes, onions, zucchini, and eggplant with ¼ cup olive oil, plus salt and pepper. Using a cast-iron skillet char the tomatoes and onions in the skillet until they soften slightly, two to three minutes. Grill the zucchini and eggplant on the grates until charred and softened slightly, about two minutes on each side. Remove the vegetable from the grill and allow to cool.

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By Chef Alex Stupak

Ingredients

1 small white onion, minced
¼ cup cider vinegar
4 avocados
10 oz roasted pistachios, coarsely chopped
4 Tbsp pistachio oil (found at specialty markets or Williams-Sonoma)
½ cup fresh lime juice
4 pickled jalapenos, minced
1 cup loosely packed cilantro, chopped
Kosher salt, to taste
1 fresh jalapeno, thinly sliced
Whole cilantro leaves
Tortilla chips

Assemble
1. Soak the minced onion in the cider vinegar for 1 minute. Drain the onion in a small strainer and rinse under running water.
2. Pit the avocados and scrape the flesh into a mixing bowl. Using a potato masher, lightly mash the avocados, until they are chunky, but not smooth.
3. Add the onion, pistachios (less one tablespoon), pistachio oil, lime juice, pickled jalapeno, chopped cilantro, and salt. Fold the mixture together, being careful not to overwork the avocados.
4. Spoon the guacamole into a serving bowl, and garnish with the whole cilantro leaves, fresh jalapeno, and remaining tablespoon of pistachios. Serve with tortilla chips. Makes 4 servings.

This recipe is from Chef Alex Stupak of Empellon Cocina and Empellon Taqueria in New York City. Empellón is a Mexican-inspired restaurant group by Chef Alex Stupak, with locations in New York City’s East and West Village, with its newest location opening in Mid-town.

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What to do with your leftover tropical fruits? The mango still sitting in your fruit and vegetable drawer and the pineapple chunks left over from your fab Sunday Fun day brunch need a purpose. This simple baked salmon will delight and amaze guests with very little effort. If you have a convection oven and haven’t given it a whirl, this recipe will showcase the benefits of circulating air to keep the temperature steady.

INGREDIENTS

• I whole filet of salmon (farm raised)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• 1 cup diced mango
• ½ cup diced pineapple (or other tropical or citrus fruit)

INSTRUCTIONS

Set your Convection oven to Bake 400 Degrees 

1. Coat a stone baking sheet with extra virgin olive oil. Cover entire sheet all corners. Try to use just 1 tablespoon.
2. Lightly spread olive oil on skin and lay salmon filet skin side down on
3. Pile chopped mango and chopped pineapple on top of salmon. The fruit should cover the entire filet. Dice more fruit to cover if needed.
4. Pour remaining olive oil over fruit and salt with ½ teaspoon sea salt.
5. Convection cook for 18 minutes on 400 degrees
6. Remove filet and slice down the middle. If uncooked (raw throughout slice), return to oven for 5 more minutes. If the center of the cut is rare but the sides of the slice are cooked, remove from oven and let sit for 5 minutes.
7. Slice and serve with baked fruit on top, skin will remain in the pan.

The combination of the fruit and the convection baking makes this the moistest salmon dish you have ever experienced. Convection ovens create a dry atmosphere so the fruits will slightly brown but the fish will main moist. This summer dish is best served at room temperature with stove top couscous.

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Hummus is an ancient Egyptian dip traditionally scooped up with heated pita bread. In America, backyarders have been known to use corn chips. Do not be tempted. This appetizer makes an excellent addition to any festive meal, high in protein and rich in history.

Ingredients:

4 garlic cloves
1 15.5-ounce can shelled chickpeas, drained with 2 Tbsp liquid reserved (see note)
1 tsp salt
2 to 3 Tbsp freshly squeezed lemon juice
2 Tbsp tahini
Hot sauce, to taste

Prepare:

In a food processor, mince the garlic. Add the shelled chickpeas, reserved liquid, salt, lemon juice, tahini, and hot sauce. Puree until smooth. Season with more salt, if needed.

Note from Chef Dimitri: “To achieve really smooth, creamy hummus, you should shell the chickpeas before putting them in a food processor. In this case, we’re using canned chickpeas. To shell, simply go through the chickpeas and pinch each one to slide the outer shell off,” Chef says.

Cava Grill is Washington, DC’s most illustrious chain of restaurants for those wanted to experience the true joy of Greek and Mediterranean cooking.  Here we present founding chef Dimitri Moshovitis’s own recipe for his classic dip.

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Ingredients

• 1 box uncooked lasagna noodles
• 1 lb. ground beef
• ½ cup chopped onion
• 3 cloves minced garlic
• 1 jar of pre-made pasta sauce
• 1 cup of whole milk ricotta cheese
• 2 cups of mozzarella cheese, shredded
• ½ cup parmesan cheese, divided
• 1 tbsp. chopped basil
• 1 tsp. sugar (optional)
• Salt and pepper to taste

Tips and tricks

• You can substitute the ground beef for ground turkey, or combine with Italian sausage for a more zesty lasagna.
• To cut down the acidity of the sauce, you can add a carrot to the sauce and meat mixture while cooking, then take it out before making the rolls.

Directions

Preheat the oven to 375, and set aside a large baking dish. Put a large pot of salted water to boil and follow directions on the pasta package to cook the lasagna noodles. Heat up a skillet, add onions and garlic and cook for 2 minutes. Add the ground beef and cook until browned. Drain the fat and return to pan. Add the pre-made sauce, or your own homemade sauce. Throw in the salt, pepper, and sugar. Set aside. Once noodles are cooked, drain them and lay them flat on a clean surface. Combine half of the parmesan cheese with the ricotta and mix together, with another dash of salt and pepper. Spray baking dish with cooking spray or put a thin layer of sauce on the bottom of the dish. Spread a layer of the ricotta cheese down the length of each noodle, followed with a layer of the meat mixture, and a sprinkle of the mozzarella cheese. Roll up and line in the baking dish, seam side down. When finished, use the remainder of the sauce and meat mixture to cover the top of the rolls. Add the mozzarella cheese and chopped basil over the top. Bake for 40 minutes.

By Hannah Machado

Hannah Machado is a blogger and freelance writer from Pompano Beach, Florida, focused on social activism, the LGBT community, and culinary arts.

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Sizzling! That’s the only word to describe the weeks of sweltering weather that have been driving South Florida’s visitors and residents to catch some cooling breezes at area beaches which have been uncommonly packed for summer. This week’s Secret Recipe is just as refreshing and doesn’t require any extra sun-screen. It combines the wonderful taste of apple-flavored Sauvignon Blanc with the newest cool-chic dessert—Sorbet.

Ingredients:

– ¾ cup of sugar

– 1¼ pound of Granny Smith apples, cored and cut into with 1-inch chunks and skin left on

– ¾ cup of ice chilled Sauvignon Blanc (we love Scratchpad Cellars)

– ¼ teaspoon of kosher salt

– 1 teaspoon of lemon juice

– 1 cup water

Directions:

1) Heat 1 cup of water, ¾ cup of sugar, and all apples in a medium saucepan over medium-high heat until it’s gently boiling.

2) Reduce heat to low, partially cover the pan allowing steam to escape and simmer until apples are tender (about 15 minutes).

3) Remove apples from heat and stir in wine, salt, and lemon juice.

4) Place the mixture in a fine-mesh strainer and mash into a bowl to remove skins. Use a Cuisineart with mixing blade to blend leftovers into an even consistency.

5) Pour the puree into a small rectangular baking dish. Place dish in freezer for 20 minutes to initially harden, then transfer to an airtight container to freeze for another 8 hours.

6) Serve and expect a flood of compliments.

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“When my baby, when my baby cooks for me she thinks of Rio” In celebration of the 2016 Olympic Games in Brazil, this week’s Secret recipe is all about Brazilian cuisine. We start with Picanha. Picanha is the rump, the butt cut. This cut has the fat attached which means marbled and juicy. Ask your butcher for Top Sirloin cap. A perfect complement to this meat is Brazilian rice. Garlic and onions are almost infused in the rice and once you make it this way, you’ll be reluctant to return to plain white rice.

Top Sirloin Cap (2-3lbs)

Rock Salt (Plenty to pack meat)

Bunch Cilantro

Garlic Head

Start by scoring the fat on the Top Cap. Trim the fat that hangs over the sides so you don’t flame up. Slice 2-3 pieces and fold onto a large kebob skewer. Fold meat side in and skewer the fattest end first. Put your grill on medium heat. Pack both sides of meat with kosher salt seasoning the meat not the fat. Set aside for 20 minutes, brush off the salt and put on your grill to rotate. Cook on open flame until the meat turns golden brown and to your desired taste.  Mix cilantro, garlic and olive oil in food processor for accompanying sauce.

Brazilian Rice

2 cups water

1 tablespoon olive oil

I medium onion

3 cloves garlic

I cup jasmine rice

1 teaspoon kosher salt

Fill a kettle full of water and heat to boil. Dice onions and mince garlic. In a medium pan, sauté onions in olive oil for 3 minutes. Add garlic to pan and stir for one minute. Add dry rice and cook for another 3 minutes. Add 2 cups boiling water to mixture and cover. Cook on medium low heat for 20 minutes.

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By Beth Suskin

With the Olympics at our doorstep and a push to register for the World OutGames, we knew this week’s Secret Recipe had to be healthy. A couple of weeks ago, we dropped in on friends Leslie Cohen and Beth Suskin in Bay Harbor Islands (North Miami). We discussed the success of the Secret Recipe column, and I begged them to share. Beth is the cook and she let me raid her fridge and review her leftovers. I spotted a beautiful and healthy vegetable medley residing in Tupperware. I could tell that this wasn’t there long and a regular staple in the Cohen Suskin household. I don’t know the caloric values, but I can tell you that it checks off all the good eats measurements. There are healthy grains, fresh vegetables, natural oils and seasoning to satisfy.

Ingredients:

1 cup Quinoa

1 red and 1 yellow pepper chopped

1 bag of Brussel sprouts or broccoli

1 handful dried cranberries

1 handful walnuts

1 T soy sauce

1 T curry powder

1 teaspoon salt to taste

1 T and 1 teaspoon olive oil

Directions:

1. cup quinoa cooked as instructed on package
2. wash sprouts and cut them in half. Steam them for 5-6 min
3. add 1 teaspoon oil in pan and sauté peppers for 5 minutes
4. add sprouts to peppers and sauté for 3-4 min
5. add sautéed ingredients to pot with quinoa
6. add 1 T salt, 1 T soy sauce to taste, 1 handful cranberries, 1 handful of walnuts, 1 T curry powder, 1 T olive oil and mix on low flame for few minutes.

Viola. Nutritious and healthy. Can be eaten hot or cold.

The names Leslie Cohen and Beth Suskin might sound familiar. They are the models for the statues what is now the Stonewall National Park in Greenwich Village New York. They were honored guests in this year’s Stonewall Pride Parade in New York City.

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By Claudia Lebel

My Golden Doodle, Marty and Tibetan Terrier, Kooshi love these cookies. They get two every night after dinner and don’t rest until I give him their treat.

INGREDIENTS

• 2-1/2 cups whole wheat flour
• 1 cup wheat germ
• ½ cup ground flax seed
• 1 tablespoon honey
• 3 eggs
• ½ cup oil
• 1 cup water
• ½ cup applesauce
• ½ cup pumpkin puree
• Cooking spray

INSTRUCTIONS

Preheat oven TO 350 DEGREES  

1. Coat a baking sheet with cooking spray or wipe pan with shortening and set aside.
2. In a large mixing bowl, combine flour, wheat germ, and flax seed. Set aside.
3. In another mixing bowl, combining honey, eggs, oil, water, applesauce and pumpkin puree until well combined. Pour into dry ingredients and stir until well-mixed.
4. Form into a disc and roll out on a well-floured surface until about ¼” thick. Sometimes it it is easier to roll it out between two pieces of parchment paper. Using a doggie bone cookie cutter, cut out shapes and place on prepared baking sheet about 1″ apart.
5. Bake in preheated oven for 25-30 minutes or until treats are very brown and very hard. Makes 3 dozen
6. Let cool completely before giving them to your beautiful dog to try out. Store in an airtight container out-of-reach of your puppy.

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Kibbeh is a delicious middle eastern delight. Kibbeh is an Arabic word meaning ball. According to the book Jerusalem by Yotam Ottolenghi, the ability to roll a good kibbeh could snag you a happy husband! So fellas get rolling!

You can substitute ground beef for the lamb, and feel free to play with the spices. You can add cinnamon and allspice instead of curry and cumin.

½ lb bulgur wheat
1/3 c water
1 t curry powder
½ t ground cumin
½ t salt
½ onion, chopped
½ lb ground lamb
1 garlic clove
1 T vegetable oil
½ t curry powder
½ t cumin
1 t black pepper
2 t pine nuts
¼ lb ground lamb
½ T dried mint

1. Pour ½ lb. of fine bulgur wheat in a medium bowl, add 1/3 cup water mix well and let sit for 12 minutes. Add 1 teaspoon curry powder, ½ teaspoon ground cumin and ½ teaspoon salt. Chop in ½ onion and mix. Transfer to food processor and grind into a paste.

2. Transfer bulgur mixture paste back to the bowl and add in ½ lb. of ground lamb. Refrigerate for half hour.

3. Dice ½ onion and mince 1 garlic clove. Add to pan and sauté in 1 tablespoon vegetable oil. Add ½ tablespoon curry powder, ½ teaspoon cumin and 1 teaspoon black pepper. When onion is translucent add 2 tablespoons of pine nuts and ¼ pound of ground lamb. Cook on medium heat for 10 minutes

4. Remove from heat, add ½ tablespoon of dried mint. Remove bulgur and lamb mixture from the refrigerator. Shape bulgur mixture into torpedo pods leaving room to stuff with sautéed onion and lamb mixture. Stuff torpedoes and close up ends. Place a bowl of water to keep your fingers from getting sticky. Dipping fingers in water helps you shape the pods.

5. Fry kibbeh in a deep sauce pan or deep fryer with plain vegetable oil until golden brown. Drain on paper towels and serve hot with yogurt and lemon.

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