For every two servings:
Ingredients
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1/2 tablespoon fennel seed
¼ teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon paprika
4 cups thinly sliced bell peppers, all colors
2 tablespoons capers, rinsed
1 tablespoon sherry vinegar
12 oz sustainable, harpoon-caught swordfish or mahi-mahi, 2 inches thick
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil
Directions
Heat 1 tablespoon oil in a large pot over medium-low heat. Add garlic, fennel seed, and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme, and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.
Preheat grill to medium-high.
Brush fish with the remaining tablespoon oil and sprinkle with salt. Grill the fish, turning once halfway until the flesh is opaque, 12 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 2 portions.
Arrange the fish over the Peperonata and top with basil.
Spaghetti Squash Cacio e Pepe
Ingredients
1 small spaghetti squash
1 tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste
Directions
Preheat oven to 400° F. Oil an 8-inch square baking dish.
Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in the prepared baking dish, cut sides down. Bake until just tender, 30 to 35 minutes. Sprinkle lightly with salt.
Rake a fork back and forth across the squash to remove its flesh in strands that will look like spaghetti.
Heat the oil and butter. Add the pepper. Pour over the squash and toss. Add the cheeses and toss again.
In 1935 Highway Traveler magazine mentioned “icebox lime pie” as a specialty of the Florida Keys. The first key lime pies were made over 100 years ago in Key West with whole pelican eggs- without a meringue top. Later, Key West homemakers switched to chicken eggs and discovered that the whites ruined their pies. Since nothing was wasted, the homemakers added meringues to the pies to make use of the egg whites. Condensed milk (invented in 1856) was used because of the lack of fresh milk and refrigeration until the arrival of tank trucks with the opening of the Overseas Highway in 1930. But condensed milk turned out to be a successful necessity because it makes the pies really smooth.
Key lime pie has been traced back to the early 20th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager, and Key West’s first millionaire when his cook, “Aunt Sally”, made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen. Sponge fishermen spent many consecutive days on their boats, and stored their food on board, including nutritional basics such as canned milk (which would not spoil without refrigeration), limes and eggs. Fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods. Sponge fishermen at sea would presumably not have access to an oven, and, similarly, the original recipe for Key lime pie did not call for cooking the mixture of lime, milk, and eggs.
Today, Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. While their thorns make them less attractive, and their thin, yellow rinds more perishable, Key limes are tarter and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.
During mixing, a chemical reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring a thickening agent. Early recipes for Key lime pie were not baked but relied on this reaction to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.
On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation {HB 453} and {SB 676} selecting “Key Lime Pie” as the official pie of the state of Florida.
Key Lime Pie
Crust:
1 ½ cups almond flour or graham cracker crumbs
1/4 cup powdered sugar or powdered sugar alternative (such as Lakanto monk fruit)
1/4 cup salted butter, melted
Filling:
4 egg yolks
2 teaspoons lime zest
1 (14-ounce) can of sweetened condensed milk or sugar alternative sweetened condensed milk
2/3 cup freshly squeezed Key lime juice or store-bought
Meringue Topping:
4 egg whites
¼ teaspoon, cream of tartar
2 tablespoons powdered sugar or powdered sugar alternative (Lakanto)
Whipped Cream Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners’ sugar
Directions
For the crust
Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in melted butter until the dough comes together and resembles coarse crumbs. Turn out into a glass or ceramic 9-inch pie plate. Press firmly with fingers onto the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom.
Bake until the edges are golden brown, about 10-12 minutes.
Set aside on a wire rack; leave the oven on and turn the oven temperature to 350 degrees F.
For the filling
In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the baked crust. Bake for 10 minutes, or until the filling has just set.
Turn the oven temperature to 400 degrees F.
For the meringue topping
With a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the topping over the filling and seal to the edge of crust. Bake for 5-8 minutes or until meringue is golden brown.
Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.
For the whipped cream topping
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Korean Americans are Americans of Korean heritage or descent, mostly from South Korea (99%), and with a very small minority from North Korea, China, Japan, and the Post-Soviet states. The Korean American community comprises about 0.6% of the United States population, or about 1.8 million people, and is the fifth largest Asian American group. The two metropolitan areas with the highest Korean American populations as per the 2010 Census were the Greater Los Angeles Combined Statistical Area (334,329) and the Greater New York Combined Statistical Area (218,764). The Baltimore-Washington Metropolitan Area ranks third, with approximately 93,000 Korean Americans clustered in Howard and Montgomery Counties in Maryland and Fairfax County in Virginia. Southern California and the New York City metropolitan area have the largest population of Koreans outside of the Korean Peninsula. Among Korean Americans born in Korea, the Los Angeles metropolitan area had 226,000 as of 2012; New York (including Northern New Jersey) had 153,000 Korean-born Korean Americans, and Washington had 60,000. The percentage of Korean Americans in Bergen County, New Jersey,(my old home town) in the New York City Metropolitan Area, (increased to 6.9% according to the 2011 American Community Survey and is the highest of any county in the United States. Georgia was home to the fastest-growing Korean community in the U.S., with a significant Korean American population in the Atlanta metropolitan area, mainly in Gwinnett County (2.7% Korean), and Fulton County (1.0% Korean).
One of the first Korean Americans was Seo Jae-Pil, who came to America shortly after participating in an abortive coup with other progressives to institute political reform in 1884. He became a citizen in 1890 and earned a medical degree in 1892 from what is now George Washington University. Throughout his life, he strove to educate Koreans in the ideals of freedom and democracy and pressed the U.S. government for Korean independence. He died during the Korean War. His home is now a museum, cared for by a social services organization founded in his name in 1975.
On March 1, 2018, The Korean American Association of Greater New York (KAAGNY) celebrated the 99th Korean Declaration of Independence Day and the opening of the Museum of Korean American Heritage. This museum is the first and only Korean Heritage Museum in the United States. This historic celebration was attended by prominent members of the Korean American community and the Consul General of the Republic of Korea, Hyo-Sung Park and U.S. Congresswoman Grace Meng, NYS Senator Elaine Phillips, and NYS Assemblyman Edward Braunstein.
A prominent figure among the Korean immigrant community is Ahn Chang Ho, pen name Dosan, a social activist. He came to the United States in 1902 for education. He founded the Friendship Society in 1903 and the Mutual Assistance Society. He was also a political activist during the Japanese occupation of Korea. There is a memorial built in his honor in downtown Riverside, California and his family home on 36th Place in Los Angeles has been restored by the University of Southern California. The City of Los Angeles has also declared the nearby intersection of Jefferson Boulevard and Van Buren Place to be “Dosan Ahn Chang Ho Square” in his honor.
Korean American dancers
Another prominent figure among the Korean immigrant community was Syngman Rhee (이승만) He came to the United States in 1904 and earned a bachelor’s degree from George Washington University in 1907, a master’s degree from Harvard University, and a Ph.D. from Princeton University in 1910. In 1910, he returned to Korea and became a political activist. He later became the first president of the Republic of Korea.
In 1903, the first group of Korean laborers came to Hawaii on January 13, now known annually as Korean-American Day, to fill jobs as laborers. Between 1904 and 1907, about 1,000 Koreans entered the mainland from Hawaii through San Francisco. Many Koreans dispersed along the Pacific Coast as farm workers or as laborers in mining companies and as section hands on the railroads.
Broad Avenue, Palisades Park in northern New Jersey.
Between 1905 and 1910, political activities in Korean American communities surged in opposition towards Japanese aggression of Korea and they formed organizations throughout the US. In 1909, two of the largest Korean-American organizations would merge to form the Korean National Association, the largest Korean immigrant organization in North America. Leaders included An Changho, Syngman Rhee, and Park Yong-man. This organization along with others would play key roles in the Korean independence movement between 1910 and 1945. When the Korean War ended in 1953, small numbers of students and professionals entered the United States. A larger group of immigrants included women married to U.S. servicemen. With the passage of the Immigration and Nationality Act of 1965, Koreans became one of the fastest growing Asian groups in the United States, surpassed only by Filipinos. In the 1980s and 1990s Koreans became noted not only for starting small businesses such as dry cleaners or convenience stores, but also for building churches.
Korean taco
Korean American cuisine can be described as a fusion of traditional Korean cuisine with American culture and tastes. Dishes such as “Korean tacos” have emerged from the contacts between Korean bodega owners and their Mexican workers in the Los Angeles area, spreading from one food truck (Kogi Korean BBQ) in November 2008 to national prominence eighteen months later. Often, chefs borrow from Korean flavors and preparation techniques that they integrate into the cuisine they are most comfortable with (whether it be Tex-Mex, Chinese, or purely American). Even a classic staple of the American diet, the hamburger, is available with a Korean twist – bulgogi (Korean BBQ) burgers.
Korean cuisine has unique and bold flavors, colors, and styles; that include kimchi, a spicy dish made of salted and fermented vegetables (baechu-kimchi, kkaktugi), long-fermented pastes (gochujang, doenjang), rice cake, noodle dishes and stews (tteok-bokki, naengmyun), marinated and grilled meats (bulgogi, galbi), and many seafood dishes using fish cakes, octopus, squid, shellfish and fish.
Make some Korean style dishes at home. Here are a few recipes for you to try.
Red Pepper Potatoes
This is a traditional and uniquely-flavored Korean side dish. Serves 3-4.
Ingredients
1 tablespoons soy sauce
1 pinch cayenne pepper, or to taste
2 tablespoons peanut or vegetable oil
3 medium red potatoes, about 1 lb, peeled and cut into bite-sized pieces
2 large green onions, sliced thin
1 red bell pepper, diced
Directions
Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 8-10 minutes. Stir in the scallions and bell pepper; cook 2-3 minutes more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed 1 to 2 minutes.
Korean Bulgogi-Style Grilled Steak
Serves 4-6
Ingredients
1/4 cup gochujang Korean chili paste
3 cloves garlic
1-inch piece of fresh ginger
2 tablespoons brown sugar
2 tablespoons of unseasoned rice wine vinegar
2 tablespoons soy sauce
1 teaspoon coarse ground black pepper
1/2 cup peanut oil
2 large scallions, chopped
2 tablespoons cilantro
1 ½ to 2-pound flank steak
Directions
In a large plastic ziplock bag combine the gochujang, garlic, ginger, sugar, vinegar, soy sauce, black pepper, oil, scallions, and cilantro. Close the bag and mix the ingredients together. Add the steak, close the bag and turn the bag over several times to coat the steak. Place the bag in a large dish and let the steak marinate in the refrigerator overnight. Turn the bag over several times during the marinating time.
When ready to grill, pour the marinade into a small saucepan. Bring the mixture to a boil and cook for a minute or two. Set aside.
Preheat an outdoor grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until the steak is cooked medium-rare. It should reach an internal temperature of 130°F. in the thickest part of the steak. Remove the steak from the grill to a cutting board, tent it with foil, and let it rest for 3 to 4 minutes.
Slice the steak into thin pieces across the grain, place on a serving plate and serve with the reserved sauce.
Korean Cucumber Salad
Ingredients
1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon honey
1 teaspoon peanut or vegetable oil
1 tablespoon sesame seeds
Half of a hothouse (English) cucumber or regular unwaxed cucumber, unpeeled and thinly sliced
1 green onion, sliced thin
1/2 carrot, shredded
Directions
Make the dressing: In a serving bowl, stir together vinegar, black pepper, red pepper flakes, honey, oil, and sesame seeds.
Make the salad: Mix in the sliced cucumber, green onions, and shredded carrot. Cover, and refrigerate until serving time.
Asian Chicken
Ingredients
2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice
Directions
Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.
To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Bacon Fried Rice
Ingredients
4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions
Directions
Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.
Broccoli In Oyster Sauce
Ingredients
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
Water
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)
Directions
Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.
Blueberry Breakfast Cake
Ingredients
1 1/4 cups granulated sugar, divided
1/2 cup plus 2 tablespoons room temperature butter, divided
2 eggs
2 1/2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/4 cup water
2 cups fresh blueberries
2 teaspoons grated lemon zest, divided
Powdered sugar
Directions
Cream together 1 cup sugar and 1/2 cup butter until light and fluffy in an electric mixer; add eggs, one at a time, mixing well after each addition.
In a separate bowl, combine 2 cups flour, baking powder, and salt. In a large measuring cup combine the cream and water; whisk together.
Add to the flour mixture to the creamed mixture alternately with the cream liquid. Pour the batter into a greased and floured 13 x 9-inch baking pan.
Toss the blueberries in 1/4 cup flour and 1 teaspoon lemon rind. Spoon the berry mixture over the batter.
Combine the remaining ¼ cup sugar, ¼ cup flour and the remaining teaspoon of lemon zest.r; cut in the remaining 2 tablespoons butter with a pastry blender, two knives or your fingers until the mixture resembles coarse crumbs. Sprinkle over the berries.
Bake in preheated 375 degrees F oven for 45 minutes. Cool on a wire rack. Dust the top of the cake with powdered sugar before serving.
Blueberry Scones
Ingredients
3 1/4 cups all-purpose flour, plus more for counter
½ cup packed brown sugar
1 tablespoon. baking powder
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 cup fresh blueberries
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy cream, plus more for brushing
Coarse sugar, for sprinkling on the top
Directions
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and, using a pastry cutter or your hands, cut butter into the flour until the size of peas. Add fruit and toss to coat.
Make a well in the mixture and add the eggs and heavy cream. Mix with your hands until just combined. Turn dough out onto a lightly floured board or counter and pat into an 8″ round. Cut into 8 triangles and place on the prepared baking sheet.
Brush with heavy cream and sprinkle with coarse sugar. Bake until lightly golden, 20 to 22 minutes.
Let cool 5 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
In my region, CSA’s, local farms and farmers’ markets are bursting with produce. There are so many choices that it is difficult to know where to start. Piles of summer squash might be a good place to begin. Zucchini and summer squash are plentiful during the summer months because they are easy to grow and mature relatively quickly. Some of the more common types are:
- Patty Pan Squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.
- Zucchini is a green summer squash also called marrow in some areas of the world.
- Yellow Crookneck Squash is a lemon-yellow, 6-inch vegetable, with a slightly bent neck that earns it the name Crookneck. For best flavor, pick summer squash like crookneck and zucchini when they are small
- Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of zucchini and the delicate, sweet flavor of patty-pan squash.
Here are some recipes to get you started:
Sausage Stuffed Round Squash
4 main dish portions, or 8 side portions
Ingredients
4 pattypan, cupcake or round zucchini squashes, stems removed
2 teaspoons extra virgin olive oil
1 small clove garlic, minced
¼ cup minced onion
¼ cup minced celery
1/2 pound cooked, crumbled Italian sausage
1 large slice Italian bread, crumbled
1 tablespoon fresh chopped Italian herbs
4 tablespoons shredded parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Slice the squash in half lengthwise. Scoop out and discard the seeds with a serrated spoon, being careful not to tear through the squash. Remove some of the squash flesh with a serrated spoon leaving a ½ inch shell. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt and black pepper.
In a skillet over medium heat, heat the olive oil and garlic, about 30 seconds. Add the chopped squash flesh, onion, and celery. Cook until soft. Add the crumbled sausage, bread and herbs. Cook for about 5 minutes to soften all the ingredients.
Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center. Top with shredded parmesan cheese. Add water to the baking dish to the depth of about 1-inch. Bake for 30-35 minutes, until the squash halves are tender and the tops are golden.
Yellow Squash Casserole
This yellow summer casserole is a favorite all year round, great for family meals during the summer but also popular for holiday dinners, especially in the South. You can use yellow summer or crookneck squash for this casserole. The recipe ingredients are easily increased for a potluck dish or large family dinner.
This casserole is a good side dish that can take the place of a heavier starch, and it goes well with just about any protein, especially chicken or fish. Variations include adding chopped red peppers or green peppers with the onion that adds a little color as well as flavor. You can spice it up by adding chilies as well.
Ingredients
3 medium yellow summer squash
Kosher salt and freshly ground black pepper
1 small onion. finely chopped
1/2 cup mayonnaise
1 large egg
1 teaspoon honey
4 tablespoons melted butter (divided)
3/4 cup shredded Cheddar cheese (divided)
1 cup fresh breadcrumbs
Directions
Heat the oven to 350 degrees F.
Butter a 1-quart casserole or baking dish.
Slice the summer squash and place it in a medium saucepan. Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, 15 minutes.
Drain the squash thoroughly; return it to the saucepan and mash it. Add pepper to taste.
In a mixing bowl, whisk the egg. Add the mayonnaise, chopped onion, 2 tablespoons of the melted butter, and 1/2 cup of cheddar cheese. Stir to blend thoroughly. Stir the mashed squash into the egg and mayonnaise mixture.
Spoon the mixture into the prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. Serve squash casserole hot.
Squash Frittata
Ingredients
8 oz Italian sausage, cut into ¼-inch slices
1 pound small yellow crookneck, trimmed and cut into 1/4-inch thick slices
3 tablespoons olive oil, divided plus extra for the broiling pan
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
8 large eggs, beaten
3 oz sliced Italian fontina cheese, torn into pieces
Directions
Heat the oven to the high broil setting. Set the oven rack in the oven 3 to 4- inches from the broiler.
In a medium bowl toss the sliced sausage and squash with 1 tablespoon olive oil, herbs, salt, and pepper.
Lay the sausage and squash in a single layer on a foil-lined half sheet pan that has been brushed with oil. Broil the sausage and squash for 5 minutes. Turn them over and broil for another 5 minutes. Drain in a fine mesh colander.
Preheat the oven to 375 degrees F.
Whisk the eggs, herbs, salt, and pepper together in a medium mixing bowl. Add the drained sausage and squash. Stir.
Heat a 12-inch nonstick, oven-safe saute pan with 2 tablespoons olive oil and cook the onion and garlic for 3-4 minutes. Pour the egg mixture into the pan and stir with a silicone spatula to make sure the egg gets under the squash mixture. Distribute the Fontina cheese around the top of the frittata. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan in the oven and bake for 15 minutes. Turn the broiler back on and brown the top of the frittata, about 2 minutes,
Loosen the frittata from the pan by moving the spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
Summer Vegetable Soup
Ingredients
2 tablespoons minced garlic
1 medium red onion, finely chopped
2 small red potatoes (7 oz) peeled and diced
2 quarts chicken (or vegetable) stock
2 quarts water
1 tablespoon turmeric powder
2 cups fresh corn kernels
2 cups green beans, trimmed and cut into 1-inch lengths
2 cups yellow squash, diced
1 cup zucchini, diced
1 cup okra, sliced into thin rounds
1 cup cherry tomatoes, quartered
1 tablespoon fresh lime juice
1/2 cup mixed herbs finely chopped (dill, parsley, and chives)
Kosher salt and black pepper
Grated Parmesan cheese for serving
Directions
In a large saucepan, bring the broth and water to a boil and add the garlic, onions, potatoes, turmeric and a generous pinch of salt. Lower the heat and simmer for 10 minutes.
Add in the remaining ingredients and season to taste with salt and pepper. Cook until all the vegetables are tender about 15 minutes. Serve in individual soup bowls and garnish the soup with grated cheese.
Scallop and Prosciutto Kebabs
4 servings
You can also make a combination of shrimp and scallops if you prefer.
Ingredients
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Directions
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf in the edge of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
8 servings
Ingredients
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
Marinade
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Kosher salt
Directions
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
Grilled Corn On the Cob
Ingredients
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Directions
To Grill
Preheat an outdoor grill to high.
Combine butter, lime zest, lime juice, ground chipotle and salt in a small bowl
Place each ear on a sheet of foil large enough to enclose the corn. Spread some of the butter spread over each ear. Enclose the foil and seal the ends. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil for 5 minutes
Carefully unwrap the corn.
To Bake
Preheat oven to 425°F.
Prepare the corn as above and place the wrapped corn on a baking sheet.
Roast the corn, turning once, until tender, 20 to 25 minutes.
I can buy freshly shucked clams at my fish market, which I prefer for this type of pasta dish. Clams in the shell are fine for seafood stews but I don’t like trying to remove the shell from the clam and eat it with spaghetti. I know not everyone would agree, but this is the answer if you don’t like dealing with the shells in your pasta.
Spaghetti With White Clam Sauce
Ingredients
1 pint wild caught shucked clams with liquid (16 oz fresh, canned or frozen)
1/4 cup olive oil
1 large shallot, minced
4 garlic cloves, minced
1/3 cup white wine
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
8 oz thin spaghetti
Directions
If the clams are large, I like to chop them into smaller pieces.
Bring a large pot of salted water to a boil, add the thin spaghetti and cook until al dente. Drain.
Heat oil in a large deep skillet over medium heat. Add shallot; cook 3 minutes or until golden, stirring frequently. Add garlic and red pepper flakes and cook one minute. Add wine and cook for a minute. Stir in chopped clams with their juice. Add salt and pepper. Cover and cook over low heat just until hot.
Add the cooked spaghetti to the clam sauce and toss in the skillet letting the pasta cook in the sauce for a few minutes. Sprinkle with the chopped parsley and serve in pasta bowls.
Add a green salad and some crusty Italian bread to round out the meal.
A T-bone steak is a prime cut of beef that gets its name from the T-shaped bone that divides it. It is cut from a cross-section of the strip loin and the tenderloin, two of the most tender sections of beef.
Ingredients
- 1 1/2 pound bone-in T-bone steak
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Directions
A half-hour before cooking, remove the steak from the refrigerator. Dry with paper towels and season generously with salt and pepper.
To Pan Sear
Heat a cast iron or large, heavy skillet over high heat. Add oil to the hot skillet and when it begins to smoke add the steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side or until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare.
To Grill
Preheat an outdoor grill. Whether you’re using a charcoal, gas, or electric grill, get it heated to about 500ºF (260ºC). Coat the steak with the olive oil. Place the steak in the hottest part of the grill, usually the middle. For rare, cook it for 2 minutes on each side and then move it to the cooler part of the grill, usually the edges, for another 6-8 minutes. For medium rare add 1-3 minutes and for medium add 3-5 minutes to the total cooking time.
To Broil
Turn on the broiler and heat to about 550ºF (290ºC). Also, position the top rack 5 inches (12 cm) from the top of the broiler. Coat the steak with the olive oil. Place the steak in a grill pan or broiler pan and place the pan on the top rack of the preheated broiler. For rare, close the door and allow the steak to cook for 4 minutes, turn the steak over and cook for another 4 minutes. For medium rare, add 1-3 minutes and for medium, add 3-5 minutes, to the total cooking time.
To Sear-Roast
Turn on the oven and heat to 450ºF (230ºC). Heat 1 tablespoon of olive oil in a cast-iron skillet or another heavy pan on a stovetop burner, over high heat. Place the steak in the hot pan once the oil begins to smoke. Reduce heat and sear on each side for 4 minutes. Remove the skillet from the burner and transfer the skillet to the preheated oven and roast for 6-8 minutes.
Reverse Sear
Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet. Place the baking sheet on the center rack of the hot oven. Cook until the internal temperature reaches 10°F lower than your desired final temperature. Remove and let steaks rest for 5 minutes, covering lightly with foil. Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. Add the oil and sear steaks for one minute each side.
To Finish
Transfer the steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. Add a topping if desired.
Toppings:
Cook a sliced onion in butter until soft and golden. Pour over sliced steak and serve.
Make a flavored butter and pour over the finished steak before serving.
Grill whole mushrooms and place them in a dish with melted garlic butter. Pour over the finished steak.
Cooking Guide
| Gas Grill | Charcoal Grill | |
| Rare
1 inch 1 1/2 inches |
8-11 mins 12-15 mins |
8-11 mins 12-15 mins |
| Medium-Rare
1 inch 1 1/2 inches |
10-13 mins 14-17 mins |
10-13 mins 14-17 mins |
| Medium
1 inch 1 1/2 inches |
11-14 mins 15-18 mins |
11-14 mins 15-18 mins |
| Medium-Well
1 inch 1 1/2 inches |
13-16 mins 17-20 mins |
13-16 mins 17-20 mins |
| Skillet | Broil | |
| Rare
1 inch 1 1/2 inches |
11-13 mins 13-15 mins |
11-13 mins 14-16 mins |
| Medium-Rare
1 inch 1 1/2 inches |
13-15 mins 15-17 mins |
13-15 mins 16-18 mins |
| Medium
1 inch 1 1/2 inches |
14-16 mins 16-18 mins |
14-16 mins 17-19 mins |
| Medium-Well
1 inch 1 1/2 inches |
16-18 mins 18-20 mins |
16-18 mins 19-21 mins |
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
Stuffed Dates
Ingredients
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Sturdy toothpicks
Directions
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Refrigerate leftovers.
Tortilla (Spanish Egg and Potato Omelette)
Ingredients
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
1 onion
Extra Virgin Olive Oil
Directions
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
Ingredients
2 large, ripe beefsteak tomatoes
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Directions
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
Ingredients
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Directions
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
