Watermelon Salad with Apple Cider Vinaigrette

Posted on May 20, 2015 by admin

Watermelon Salad
Yields 6
This recipe celebrates summer with juicy sweet watermelon, crisp watercress, and a French inspired vinaigrette.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 3 tablespoons sesame seeds
  2. 6 cups seeded watermelon cubes, about 1- inch in size
  3. 1/4 cup Italian parsley leaves
  4. 1/2 cup scallions, sliced
  5. 1/2 cup fresh chervil tops
  6. 1-1 ½ cups Apple Cider Vinaigrette
  7. 6 cups watercress leaves (about 1 large bunch)
Instructions
  1. In a small dry sauté pan, toast the sesame seeds until they are a golden brown. Remove from heat and reserve for later.
  2. In a large bowl, toss half of the sesame seeds, the watermelon, parsley, scallions, and chervil with the Apple Cider Vinaigrette.
  3. Divide the watercress between 6 chilled salad plates and place the watermelon salad on top.
  4. Sprinkle with the reserved sesame seeds and serve immediately.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Apple Cider Vinaigrette
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 shallots, minced
  2. 1 garlic clove, minced
  3. 2 teaspoons grained Dijon mustard
  4. 1 teaspoon honey, or to taste
  5. 1/3 cup apple cider vinegar
  6. 1 tablespoon fresh orange juice
  7. 1 tablespoon fresh lemon juice
  8. 1 tablespoon fresh lime juice
  9. 1 cup extra virgin olive oil
  10. Sea salt, to taste
  11. Fresh ground black pepper, to taste
Instructions
  1. In a small bowl, combine the shallots, garlic, mustard, honey, vinegar, and fruit juices.
  2. Whisk in the oil by slowly pouring it into the bowl in a steady stream. The vinaigrette should be thick. If oil has settled on the top-continue to whisk until well combined.
  3. Adjust with salt and pepper to taste and additional honey if too tart.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

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Beer Marinated Pork Tenderloin with Charred Corn Cheddar Relish

Posted on May 15, 2015 by admin
Beer Marinated Pork Tenderloin with Charred Corn Cheddar Relish
Serves 8
Did you know that we are in the midst of American Craft Beer Week? May 11 - 17 is a BIG week to celebrate small and independent craft breweries - and there are plenty to celebrate here in Georgia. Discover your new favorite summer brew with the knowledgeable team in our Decatur location. It's also National Barbecue Month, bridge your love for beer and outdoor cooking with this great recipe. Want more? Coming up on June 23, Chef Christy Seelye-King will teach you how to cook with beer in our Decatur kitchen.
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Prep Time
8 hr 25 min
Cook Time
25 min
Total Time
8 hr 50 min
Prep Time
8 hr 25 min
Cook Time
25 min
Total Time
8 hr 50 min
Marinade
  1. 1 (12-ounce) bottle Ale
  2. ½ cup maple syrup
  3. ¼ cup fresh lime juice
  4. 2 tablespoons olive oil
  5. 1 tablespoon Dijon mustard
  6. 3 cloves garlic, minced
  7. 1 teaspoon salt
  8. ½ teaspoon freshly ground black pepper
  9. 2 pork tenderloins (about 2 pounds total)
Relish
  1. 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
  2. ½ cup finely diced jarred roasted red bell peppers
  3. ½ cup finely diced Cabot Sharp Cheddar
  4. ¼ cup chopped fresh cilantro or parsley
  5. 2 tablespoons olive oil
  6. 1 tablespoon fresh lime juice
  7. ¼ teaspoon salt
  8. ⅛ teaspoon freshly ground black pepper
Pork
  1. In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork
  2. tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.
  3. Remove tenderloins from marinade, shaking off excess.
  4. Set EGG for direct cooking at 500°F/260°C.
  5. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side. Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C).
  6. Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with relish.
Charred Corn-Cheddar Relish
  1. Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).
  2. Transfer corn to bowl.
  3. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.
Adapted from Cabot Cheese
Adapted from Cabot Cheese
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Asparagus and Gruyere Strata

Posted on May 8, 2015 by admin
Asparagus and Gruyere Strata
Serves 8
Sunday is Mother's Day! It's time to turn the tables and spoil mom. Whether you want to surprise her with breakfast in bed or invite the entire family for brunch, this recipe from our friends at Le Creuset captures the flavors of spring, is easily made ahead and feeds a large group.
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Prep Time
1 hr
Cook Time
55 min
Total Time
1 hr 55 min
Prep Time
1 hr
Cook Time
55 min
Total Time
1 hr 55 min
Ingredients
  1. 9 eggs
  2. 1 3/4 cups whole milk
  3. Salt and pepper to taste
  4. 3 cups chopped asparagus
  5. 4 ounces gourmet mushrooms, such as portobello or cremini
  6. 1 green onion, finely chopped
  7. 5 cups crusty French bread, cut into 1-inch cubes
  8. 16 ounces Gruyere cheese, coarsely grated
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, beat eggs. Add milk, and season with salt and pepper.
  3. In a separate large bowl, combine asparagus, mushrooms and green onion.
  4. Prepare the baking dish with butter or cooking spray. Layer the bottom with one third of the bread. Top with one third of the asparagus mixture and a third of the cheese. Repeat twice. Allow strata to stand at room temperature at least 30 minutes.
  5. Bake strata, uncovered, 45 to 55 minutes on the middle rack of the oven until the top is golden brown and the center is cooked through.
  6. This dish may be prepared in advance and refrigerated overnight. Bring to room temperature 30 minutes before baking.
Notes
  1. Created for the 1 4/5 qt. Rectangular Dish
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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