Tag Archives: Memphis Farmer’s Market

Herb Roasted Baby Carrots from Whitton Farms

Because they’re adorable, that’s why.

Other than as side dishes on some high-falutin* Cooking Channel shows, I had no experience with baby carrots until I bought them on my last trip to the Whitton Farms stand at the Memphis Farmers Market 2 weeks ago. Obviously, I had to purchase them because I purchase anything tiny or orange (Go Vols!), but I was delighted to find out that they are not only cute as crap but really freaking tasty too.

The Chef gave these a good olive oil and herb bath and roasted them until they were like little bite-sized candies. Cooking them at this high temp makes every bit of them soft, right down to their little green hats.

Serve these up alongside the Zucchini Crudo and the Seared Scallops with Mango Vinaigrette and you have an embarrassment of farm-fresh riches. Whitton Farms, you’ve done right by us once again.

3 bunches of baby carrots
salt and pepper to taste
1.5 tbsp chopped herbs (sage and rosemary are great choices and they make the house smell amazing)
olive oil

  1. Preheat oven to 400.
  2. Toss carrot with oil, then salt and pepper, then herbs.
  3. Roast for 20 minutes.
  4. Eat with your hands. So much more fun that way.

*Many thanks to Carly whose blog came up first when I googled “What does the word falutin’ mean?” It does my heart good to know that the pressing Google issues I face are being taken care of by people who I already know.

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Filed under Side dishes, Veggies

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies

Seared Scallops with Mango Vinaigrette

So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.

And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.

Mango Vinaigrette:
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil

  1. Place all ingredients except oil, 1 mango in a blender or food processor.
  2. Slowly add oil. Once blended, you are good to go.
  3. Toss the chopped avocado and mango together and reserve to top scallops with.

Seared Scallops:

  1. Heat a non stick skillet on high heat.
  2. Dry off moisture from scallops. The Chef places them in between 2 paper towels.  Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
  3. Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
  4. Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
  5. Sear 2 minutes on each side for medium rare.  “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
  6. Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.

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Filed under Fruit, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion, Toppings

Braised Osso Buco with Citrus Gremolata

I know what you’re thinking: that is one high-falutin’ recipe title right there. It sounds like something Frasier & Niles might eat and something you straight can’t afford. (I’ve neglected Frasier references for some time now, and as a Cheers cast member and spin-off star in his own right, that simply has to be remedied.)

In any case, I bought osso bucoItalian for “bone with a hole” – from the friendly Newman Farm folks at the Memphis Farmers Market, and I had absolutely no idea what it was. (I was aiming for pork belly, but the smallest portion they had was 11 pounds, and even on my fattest of days I might lose the battle against that much pork.)

The Chef later informed me that osso buco is simply a veal shank, meaning baby cow’s leg (which is obviously super sad but also pretty delicious – sorry PETA!). We braised this sucker for 3 hours, and it eventually fell right off the bone like the books say. Moo!

Osso Buco
2 lbs veal shanks
1 celery stalk, diced
1 carrot, diced
1 onion, diced
1 cup white wine
3 garlic cloves, minced
1 bay leaf
1/2 cup of beef or chicken stock
1 can of chopped tomatoes with juice
2 strips of orange zest
salt and pepper
few sprigs of fresh thyme

Citrus Gremolata
2 tbsp chopped flat-leaf parsley
1 tsp garlic, minced
1 tsp grated lemon zest
1 tsp grated orange zest

  1. Preheat oven to 300 degrees.
  2. Season shanks with salt and pepper. Heat olive oil in a dutch oven over high heat. Brown shanks on all sides.
  3. Remove shanks and add veggies. Saute until well carmelized.  Then add tomatoes, stock, thyme, bay leaf, orange zest, and garlic.
  4. Place shanks back in the dutch oven and bring to a simmer. Then cover and place in oven for 3.5 hours.
  5. Once shanks are pulling away from the bone, remove and puree sauce for a thicker texture.
  6. Top with sauce then gremolata. (The Chef cautions you not to skip this step because the gremolata really brightens up this dish.)
  7. Serve with Blue Cheese Mashed Potatoes and Sauteed Squash, Zucchini & Red Pepper.

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Filed under Italian food, Main Course, Meat

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings