Potato and Kale Hashbrown Fritters

Ingredients:

1 1/2 - 2 lbs new potatoes

one medium or large yellow onion

1 bunch of kale, chopped

1/2 cup all-purpose flour

1 large egg

Kosher salt

Black Pepper

1/4  cup canola oil, plus extra for frying

Method:

Shred or grate potatoes in a food processor or with a cheese grater. Place in a large bowl with salted cold water. Let them soak for at least 15 minutes, and up to an hour. Slice the onion into thin strips, and finely chop the kale. Drain the potatoes well, or spread out on a clean cloth and pat dry. Combine all ingredients in a large bowl.

Coat the bottom of a heavy skillet in about 1/4 inch of oil and heat on medium-high heat, but do not let it smoke. Add spoonfuls of the potato mixture to the hot oil and fry on both sides until golden brown. Place on absorbent paper towel to cool.

Garnish with pickled banana peppers and Salmorejo, Tomato and Sweet Pepper Ketchup, or Sweet Pepper Sauce:

Sweet Pepper Sauce:

1 Cup of oven roasted sweet peppers and onions*

Juice from 1/2 lemon or lime

1/4 cup canola or light olive oil

1/2 tsp paprika or smoked paprika

Salt to taste

Method:

Puree all ingredients in a blender or food processor until smooth and thick.  Add a little water if necessary.

*To make the roasted peppers and onions, remove stems and seeds from sweet peppers, then slice.  Toss together with sliced yellow onion, a little oil and season with salt. Bake at 375 degrees until the peppers and onions have browned on the tips.

Perfect Grilled Corn On The Cob

Trim any loose husks from corn, and snip the tips to remove any parts that will be prone to burning or smoking. Do not pull husks away or remove silks from inside. There are some grilling methods that suggest removing the silks before cooking, however there are several reasons for leaving the silks intact for the cooking process. They are a natural source of nutrient-rich moisture and insulation that help keep the kernels from drying out under high heat. They also add flavor, but most importantly they are much easier to remove after the corn is cooked because the heat and steaming process cause the silks to stick to the husk, not the corn kernels.

Heat grill to medium-high heat and place corn on the grill and cook with the lid closed.  Turn the ears a quarter turn every 5 minutes or so, or until the outer husks have started to turn black in spots. Keep turning the ears until they have cooked all the way around. Move less often if you like having a few charred kernels, or more often if you want the corn to steam until tender with no black spots.

Once cooked, remove from the grill and let cool a few minutes, or until they are cool enough to handle.  To remove husks and silks, start at the tips of the corn. Grab one side of the silks and the husks at the same time and peel all the way down to the bottom (like peeling a banana). The silks should peel away cleanly with the husks.

To remove the husks from the cob once you have peeled all of the husks and silks, grab the bunch with one hand, holding the corn cob with the other, and break them off at the bottom of the cob.

For perfect summer flavor, serve with Toasted Garlic Drizzling oil and kosher or sea salt.

Green "Baked Beans" with Bacon Jam

Ingredients:

1-2 lbs of fresh green beans (Thai yard long, runner beans, French green beans, etc.)

Juice from 1/2 lemon or lime

1-2 Tbs olive or canola oil

Kosher salt

2-3 Tbs Bacon Jam*

Method:

Wash green beans and trim stem-end. Cut to desired length, or keep long.  Place on a baking tray and toss with a little canola or olive oil. Squeeze the lime or lemon juice onto the beans, then season with salt and pepper.  Bake at 375 degrees for about 10 or 15 minutes, or until they are tender but still have a little crunch.

Remove from the oven and toss with the bacon jam. Serve immediately.

*You can make your own bacon jam with this great recipe from TheKitchn.com, or buy it fresh, locally- ready-made from Main Street Meats.

Fried Green Tomatoes With Sweet Pepper Sauce

Frying green tomatoes is a great southern tradition.  Every family seems to have their own special way of making them, but this recipe seems to satisfy the average southern traditionalist at the "how mom made them" standard. So if you are too impatient to let those tomatoes turn red on the vines, or you are having a craving for the tangy fried treat, this easy method should hit the spot.

Ingredients:

2-4 Medium sized, very firm, unripe green tomatoes

1 Large egg

2-3 Tbs water or milk

1/2 Cup cornmeal mix

1/4 Cup all-purpose flour

1 tsp Kosher salt

Freshly ground black pepper

Canola oil for frying

Method:

Heat about 1/4 inch of oil in the bottom of a cast iron or heavy skillet on medium to medium-high heat. Place brown paper or a paper towel on a tray or plate and set aside.

For the traditional Appalachian-style dry batter: Whisk an egg and a couple of Tbs of water together in a bowl. In a larger bowl, combine the cornmeal mix, all-purpose flour, salt, and pepper. Slice tomatoes about 1/4 inch thick and dunk in the egg mixture to coat, then dust all sides well with the cornmeal mixture.  Shake off any excess cornmeal and place in the hot oil. Turn once, cooking both sides until golden-brown. Place on the paper to cool a bit, but serve warm.

A wet batter is traditional for some families, so here's the method for those if you prefer a thicker breading on your fried tomatoes: Mix the egg, milk, cornmeal mix, flour, salt and pepper together in a bowl to make a thick batter.  Drag the tomato slices in the batter until coated on both sides. Fry in the hot oil until crispy and browned.

Sweet Pepper Sauce:

1 Cup of oven roasted sweet peppers and onions*

Juice from 1/2 lemon or lime

1/4 cup canola or light olive oil

1/2 tsp paprika or smoked paprika

Salt to taste

Method:

Puree all ingredients in a blender or food processor until smooth and thick.  Add a little water if necessary.

*To make the roasted peppers and onions, remove stems and seeds from sweet peppers, then slice.  Toss together with sliced yellow onion, a little oil and season with salt. Bake at 375 degrees until the peppers and onions have browned on the tips.

Zesty Grilled Vegetables

Grilling or cooking over a barbecue is perhaps the oldest and most primitive cooking method.  It does not have to be complicated, but getting to know your fire-source is probably the the most important step.  It can be as simple as building a wood fire, letting the logs burn long enough to turn into hot, white-ash covered coals, and sticking a cast-iron or metal barbecue grate over the top.  Using charcoal briquettes can be even more simple than a wood fire, and gives a distinct flavor that is desired by many. However, many backyard barbecue enthusiasts prefer the instant heat of a gas-fired grill.  Whatever your preference, once the grill is nice and hot, it won't be long until you have deliciously grilled vegetables ready for your favorite meals.

Ingredients:

(Any of the following vegetables, or whatever you have on hand)

Eggplant, sliced into 1/4 to 1/2 inch slices

Zephyr or Pattypan Squash, sliced into 1/2 inch slices

Sweet Peppers, seeded and cut in half or into thick strips

Green beans, stems trimmed

Delicata squash, seeded and sliced into 1/4 inch slices

Canola oil

A good quality lemon-pepper seasoning blend (like The Alchemy LP)

(or a mixture of fresh lemon zest, minced garlic, thyme, freshly ground black pepper, and kosher salt)

Method:

Wash, trim, and slice vegetables.  Place in a large bowl and drizzle enough canola oil on them to lightly coat the vegetables.  Too much oil can cause oil drips and flare-ups on the grill, not enough oil will leave the vegetables too dry.  Generously season with the lemon pepper mixture.

Heat your barbecue to a high heat (about 500-550 degrees).  If using charcoal, let coals burn until they are white, smokeless, and very hot.  If cooking over a wood fire, follow this method from Oliver Schwaner-Albright.

Place the vegetables on the hot grill.  Resist the urge to move them around a lot.  Let the first side sear long enough to make dark brown or black grill marks before turning to cook the other side.

When the vegetables have seared on both sides, remove from the grill and return to the bowl.  Toss in the remaining oil and seasoning before serving.  Garnish with fresh herbs, like basil, parsley, or cilantro if desired.  Serve hot or cold.