Pumpkin Apple Sage and SAGE Soup Throwdown (as adapted from EatingWell.com)
- 4 lbs. pie pumpkin, peeled, seeded and cut into 2-inch chunks
- 4 lbs. sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
- 1/4 C extra-virgin olive oil
- freshly ground tri-colored pepper
- 1 tablespoon chopped fresh sage
- 1/4 C Art in the Age SAGE
- 6 C chicken broth
- 1/3 C chopped hazelnuts, toasted
Pre-heat oven to 400 degrees.
Seed, peel and cut pumpkin into 2” chunks. Be sure to buy a pumpkin that weighs in at 5-6 lbs to yield 4lbs of pumpkin (the junk has weight too!). Core and cut unpeeled apples into eights. Separate pumpkin and apple evenly into two roasting pans. Toss each with 2 tablespoons of olive oil (2 T = 1/8 C, 4 T = ¼ C) and pinch of salt. Roast, uncovered, stirring once, for 30 mins.
Pull one pan from the oven and cover—setting aside so the competitors don’t mingle. In the second pan, toss in fresh sage. Roast 15 more minutes. Remove from oven and transfer one-half of the pumpkin and apples to a blender along with 1 ½ cups broth. Puree until smooth. Transfer to a stock pot on low and repeat for second batch. Season with salt, pepper and heat through over medium-low heat, stirring to prevent splattering.
With first batch of resting pumpkin and apples, add 1/4 C of SAGE and roast in oven, uncovered for 15 minutes. Blend with chicken broth and heat in second stock pot.
Chop hazelnuts and place small dry skillet. Cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Top competitors with chopped nuts and you be the judge.
White Wine Poached Salmon
- 6 oz Portion of Flash Frozen Sockeye Salmon (Whole Foods/Wegmans/Trader Joes are all awesome)
- 2 T olive oil
- 1 clove garlic, crushed
- 3/4 C Sauvignon Blanc
- Fresh Dill to garnish
- Mixed baby greens
- cherry tomatoes, halved
- 2 T Italian Salad Dressing
Thaw fish in refrigerator over night (if possible) or thaw under running water (don’t nuke to defrost!!) In large frying pan on med-high, heat oil and garlic for about 1 minute–stirring to prevent garlic from burning. Place fish in pan and cook for about 2 minutes or until beginning to brown. Carefully, flip with a spatula and cook 2 more minutes until brown.
Lower heat, add wine (if you forget to lower the heat, you’ll know why I said to do it), and some dill, cover and cook on medium for about 8 mins or until fish flakes easily when pushed with the side of a fork.
In the meantime, rinse off your lettuce (I like to chop mine and put in a bowl of ice water to let it get crispy, but to each his own), cut up tomatoes and other salad accoutrements and pick your dill. I also like to toss some herbs in with the lettuce (dill, cilantro, mint are great surprise bites) if you have them readily available. Toss lettuce with dressing, top with fish and serve. High protein, low carb, and one dirty pan…nothing better than that!
Tasty Lil Cow Pie
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 2 T butter
- 1/4 C cream
- 1 (8 oz) NY Strip Steak, cut into strips
- 3 cloves garlic, crushed
- olive oil
- 1/2 white onion, diced
- 1 bottle Brooklyn Brewery Black Chocolate Stout
- 1 C Baby Carrots, chopped
- 1 C Baby Peas
Pre-heat oven to 350.
Peel and cube potatoes. Place in 4 qt. stock pot with enough water to cover them and boil until potato is tender to fork — about 20 mins.
While potatoes are cooking, dice carrots and onions and set aside. Remove large portions of fat from outside of NY Strip. Slice steak into 1/4″ strips. In a frying pan, heat olive oil and garlic on high, stirring to ensure garlic does not burn. Add meat – cooking until lightly browned. Add onion and 1/2 bottle of beer. Cover, cook on low until potatoes are ready.
When potatoes break easily when pierced with a fork, remove from heat and drain. Return potatoes to stock pot and mash until no lumps are visible. Add butter and cream. Beat with electric mixer until smooth.
In casserole dish, layer meat, carrots, peas, the rest of the beer and the potatoes. Cover and cook for 25 minutes. Remove lid and broil for 5 minutes. Remove and serve immediately.
*The only sad thing about this dish is that Brooklyn Black Chocolate Stout is only released in the winter — it’s a bit heavy for the summertime. BUT so is this dish…enjoy!
- 1 lb Ground Turkey, 93% lean
- 1T extra virgin olive oil
- 1 Dogfish Head 60 Minute IPA
- 1 Guajillo Pepper, split down the center, seeds removed if desired
- 2 Chili de Arbol peppers, split down the center, seeds removed if desired
- 3 Chipotle peppers, split down the center, seeds removed if desired
- 2 T Cayenne Powder
- 1/2 small white onion, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 15.5 oz can dark red kidney beans, drained
- 1 15.5 oz can cannellini beans
- 1 14.5 oz can diced tomatoes
- Grated cheddar cheese to garnish
In a large stock pot, heat olive oil. Add ground turkey. Once almost all meat is browned, add chili peppers, cayenne powder and 1/2 of the beer. Simmer 15 minutes. Add diced onion, bell peppers, kidney beans, cannellini beans (with liquid from can), diced tomatoes and the rest of the beer. Cover and simmer 45-60 minutes or until desired thickness is achieved. Top with cheese and serve.
Miles Away from Ordinary Shrimp
- 1 lb Fresh, Raw Tiger Shrimp, cleaned and de-veined (if possible)
- lime, cut into slices
- 1 bottle Corona
If you are able to get cleaned and de-veined shrimp, do it! Otherwise, cut the shrimp along the back with a paring knife or pair of kitchen scissors and clean the black vein out. In the top/steamer pot of a double boiler, rinse all of the shrimp well. In the bottom/sauce pot, pour the beer and juice of 1/2 of a lime. Stack pots, cover and cook on med-high heat for 8 minutes. Shrimp will be completely pink when they are finished. Remove from heat and serve, squeezing extra lime to taste.