Chef Robert Sisca of Bistro Du Midi in Boston shares his delicious monkfish recipe to whet your appetites for the upcoming WGBH Food & Wine Festival this September 19-21. Give it a try!
2 cloves garlic
1 sprig thyme
50g olive oil
Slice eggplant about ¼ inch. Marinate in olive oil, garlic and thyme for 30 minutes. Grill each side, rotating 90 degrees once, just long enough to create grill marks and set aside.
Rooftop Cherry Tomato Puttanesca with Mussels
Cherry Tomato Puttanesca at 51 Lincoln
This simple dish is a perfect way to say farewell to summer and make use of that final rush of rish, juicy cherry tomatoes.
16oz fresh tagliatelle
1 cup cherry tomatoes, cut in half
8 cloves of garlic, sliced
2 shallots, sliced
1/2 cup kalamata olives
1/2 cup white wine
1/4 cup julienned basil
1qt of fresh mussels
2 T butter
1/3 cup grated Parmesan
Legal Harborside's Lobster Cocktail
Cool off in the August heat with this refreshing take on lobster and be sure to look for Legal Harborside
at WGBH's Food and Wine Festival
12 ounces Lobster Meat, cooked and chunked
1 ounce Coconut, shredded toasted
1 Avocado, small dice
¼ c Red Onion, minced
¼ c Red Pepper, minced
¼ bunchCilantro Sprigs
8 Basil leaves
4 ounces Coconut Vinaigrette
8 Banana Leaf
Coconut Vinaigrette Recipe
½ can Coco Lopez
6 ounces Coconut Water
4 each Lime Juice
1 tsp Sambal Olek
Chef Brendan Pelley of Zebra's Bistro in Medfield will be part of this year's WGBH Food & Wine Festival. His scallops are served with a Parsnip Puree, Summer Succotash, and Corn Velout. Give it a try!
2 # Peeled Fresh Parsnips
3 C Milk
2 Tablespoons Butter
Pinch of kosher salt
Peel and chop parsnips into smaller pieces
Place in a small pot and cover with milk
Simmer until tender
Using a slotted spoon, place parsnips in a blender with enough liquid to puree until smooth.
1 # Heirloom Tomatoes diced
1# Heirloom Squashes diced and roasted
1 # Fresh Shucked Corn cut off the cob and roasted
1 BU. Basil Leaves, torn
S + P to taste
Cider Braised Duck Leg
Serve with a Roasted Cauliflower, Kale & Pine Nut Salad and Cornbread Stuffing for a perfect meal.
Braised duck legs:
4 duck legs
1 Tbl canola oil
2 large onions, peeled and cut into 8th
2 carrots, peeled and cut on the bias
4 stalks celery, washed and cut on the bias
1 bay leaf
3 sprigs of thyme
3 whole Allspice
3 whole Star anise
1 tsp whole Coriander
10 whole peppercorns
Cider to cover
Ripe figs, cut in half
¾ cup high sheep’s milk ricotta cheese
¼ cup finely grated pecorino cheese
½ teaspoon fennel pollen or ground anise seed
1 teaspoon finely grated lemon zest
1 teaspoon finely grated fresh ginger
2 tablespoons rinsed and coarsely chopped green Lucques olives
Kosher salt and freshly ground black pepper
16 ripe figs, cut in half
8 super thin slices prosciutto, about 8 ounces
4 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon cracked black pepper
Mix the cheeses with fennel pollen, lemon zest, ginger and olives. Season with salt and pepper.
Smear 16 fig halves with cheese. Put the second half on top to form a stuffed fig.
Wrap each fig in ½ slice prosciutto, being sure to cover the seam of cheese with the prosciutto. Refrigerate for at least 1 hour.
Combine the vinegar, honey and 1/8 teaspoon black pepper, in a small saucepan. Bring to a boil over medium heat, reduced the heat to low, cook 3 minutes.
Preheat a grill to medium. Grill figs on both sides, about 4 minutes per side, or until the prosciutto is crispy.
Transfer to a plate and drizzle with balsamic honey. Served with a simple green salad.
Chef Jody Adams of Rialto in Boston is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. She sent us this recipe to whet your appetite for more great tastes in September.