Year of the Melons

All we can say is 2025 while being political disappointing has been great for Melons. We served this one with Speck. Almost all of the Melons we have bought this year have been exceptional!

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

 

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette is an unusual Salad. One doesn't think of Korean Salads but this one was an interesting one. It is definitely a cross cultural experience with American Fruit, Italian Cheese and Korean Sauce. It was tasty!

Peach, Cucumber and Mozzarella Salad with Gochujang Vinaigrette

New York Times

 

The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.

 

INGREDIENTS

Yield:4 servings 

 

2       tablespoons gochujang

2       tablespoons rice vinegar 

¼      cup extra-virgin olive oil, plus more for serving

2       teaspoons maple syrup 

1       garlic clove, finely grated 

Salt and pepper 

4       ripe peaches, halved, pitted and sliced 

4       Persian cucumbers, sliced

8       ounces fresh mozzarella, torn

1       big handful basil leaves 

 

 

PREPARATION

 

1.            To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.

 

2.            Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.

 

 

Creamy Corn Pasta With Basi

Creamy Corn Pasta With Basil is a fabulous pasta to make when Summer Corn is at its peak. We highly recommend this pasta. You can find the recipe on our blog of August 16, 2024. Click the date to get the recipe.

We started with a Tomato Salad with Burrata and Pesto, a Salad that we really love. We have tried many different Burratas and Pestos. To us Angelo & Franco Burrata is by far the best! For Pesto of all of the ones we have tried we like is Pesto alla Genovese by La Favorite

Roast Chickens with Plum

 We have a favorite Salad when we eat at MajorDomo. It is a Cherry Tomato and Fruit Salad with Sesame. Cathy adopted a recipe from the Momofuku Cookbook. We highly recommend this salad. It is delicious and a perfect summer salad when both Fruit and Tomatoes are at their peak.

For the main course we made Roast Chickens with Plum. You can find the recipe on our blog of: July 6, 2023. Click the date to get the recipe. Plums are naturally tart and this dish turns the Plums into a delicious sauce.

Cherry Tomato and Stone Fruit Salad

modified by us from the Momofuku Cookbook

 

SERVES 4

 

INGREDIENTS

3-4   of your favorite stone fruits sliced 

2       pints (1¼ to 1½ pounds) mixed cherry tomatoes

¼      cup sherry vinegar

1       tablespoon usukuchi (light soy sauce)

1       teaspoon Asian sesame oil

½      cup grapeseed or other neutral oil

Kosher salt and freshly ground black pepper

Shisho (or Basil) leaves, stacked atop one another, rolled into a tight cigar, and thinly sliced crosswise

Sesame Seeds

 

One of our favorite summer salads at Majordomo, is a derivative by them of a Cherry Tomato and Tofu Salad originally found in their sister restaurant cookbook named Momofuku

The above is our modification of the original substituting Stone Fruit for the Tofu and adding Sesame Seeds. This is a FABULOUS summer salad!

 

DIRECTIONS

 

1.            Slice the stone fruit

2.            Bring a large saucepan of salted water to a boil. Prepare an ice bath in a large mixing bowl. Cut a tiny X or slash into the bottom of about two-thirds of the tomatoes. Drop them, in batches, into the boiling water, and after 10 seconds, remove them with a slotted spoon and transfer them to the ice bath to cool. Slip the skins off the blanched tomatoes, put them in a bowl, and refrigerate for 10 minutes.

3.            Meanwhile, cut the remaining cherry tomatoes in half.

4.            Stir together the vinegar, soy sauce, and sesame and grapeseed oils in a large mixing bowl. Add all the tomatoes and toss to coat.

5.            To serve, place the stone fruit in shallow serving bowls, and sprinkle with a pinch of salt. Top each portion with about a cup of dressed tomatoes, season with a pinch of salt and a few turns of freshly ground black pepper, and garnish, generously, with the shiso (or basil) chiffonade.

6.            Sprinkle Sesame Seeds on top.

Shu Mai Burgers

Shu Mai Burgers are a house favorite. We have made them many times. Shrimp and Pork are excellent independently and together make for a perfect combination. You can get the recipe on our blog of: June 30, 2010. Click the date to get the recipe.

We started with a Caesar Salad.

Risotto with Scallops

Risotto reheats. So we had leftover Asparagus and Mushroom Risotto We enhanced it by Sautéed  Scallops to top. Perfect refreshing of leftovers making a wonderful dinner!
 

Risotto with Asparagus and Porcini Mushrooms with Modifications

 
We took our recipe for Risotto con Luganegh (Risotto with Pork Sausage) and modified it. We had purchased a pound of Porcini Mushrooms and since Asparagus was in season we combined the additions and deleted the Pork Sausage. The result was a wonderful Risotto!

We love Risotto and we make this recipe quite often. It is a great recipe for: Risotto con Luganegh (Risotto with Pork Sausage). The recipe can be found on our blog of: April 21, 2009. Click the date to get the recipe. We started with a Caesar Salad. What a perfect meal!

One-Pot Miso-Turmeric Salmon and Coconut Rice

Sometimes the magic works sometimes it doesn't. We thought this recipe for One-Pot Miso-Turmeric Salmon and Coconut Rice - although OK (which is damning with faint praise) was a waste of good Copper River Salmon. Not to be made again by us. It might fit your flavor profile. Give it a try but don't use the precious (and expensive) Copper River Salmon.

One-Pot Miso-Turmeric Salmon and Coconut Rice
New York Times
 
In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.
 
 
INGREDIENTS
Yield:4 servings
 
2       cups white jasmine rice
1       (15-ounce) can full-fat coconut milk
Salt and pepper
4       scallions, light white and green parts thinly sliced
2       tablespoons white miso paste
2       tablespoons soy sauce
1       tablespoon olive oil
1       teaspoon ground turmeric
1½    pounds skinless salmon fillets, cut into 2- to 3-inch pieces 
5       packed cups/5 ounces baby spinach
1       lime, quartered 
Cilantro leaves (optional), for garnish
 
 
PREPARATION
 
1. In a large Dutch oven or other large heavy pot with a tight-fitting lid, combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over high.

2. Meanwhile, in a medium bowl, combine the scallions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.

3. When the rice starts to boil, reduce the heat to medium-low, adjusting it as needed to maintain a simmer. Stir to make sure nothing is sticking on the bottom.

4. Layer the spinach on top of the rice. Squeeze 2 lime quarters over the spinach. Nestle the salmon pieces on top in an even layer, scraping in any scallions remaining in the bowl. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 16 minutes.

5. Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.

 

 

Ginger-Garlic Shrimp (Scallops) With Coconut Milk

We liked this recipe for Ginger-Garlic Shrimp With Coconut Milk. It was relatively easy to make and quite tasty with Ginger-Garlic flavors. The Coconut sauce made the sauce super good. We modified the recipe we like and substituted Scallops for the Shrimp. It worked perfectly. You can find the recipe for the Ginger-Garlic Shrimp With Coconut Milk on our blog of June 1, 2022. Click the date to get the recipe.

We made a Tomato Salad to start.

Pork Bulgogi with Spring Vegetables

Pork Bulgogi with Spring Vegetables was easy to make. We liked the way the meat is cut very thin, like it is in many Korean recipes. Korean food is definitely having a moment. This is a good recipe.
 

Pork Bulgogi with Spring Vegetables
New York Times
 
In this easy recipe, a deeply flavored Korean bulgogi marinade is paired with sliced pork, which is seared in a skillet with snow peas, radishes and mushrooms. You can use the basic recipe as a template, substituting other proteins like chicken, tofu or, most traditionally, beef for the pork, and whatever quick-cooking vegetables you like: cherry tomatoes, zucchini, broccoli florets are all great options. Don’t worry about browning the pork here. The goal is to sear it long enough to just cook it through, while the sauce condenses and caramelizes, coating the meat and vegetables.
 
INGREDIENTS
Yield:4 servings
 
FOR THE MARINADE AND SAUCE
 
½      cup soy sauce
¼      cup gochujang
¼      cup light brown sugar
1       tablespoon plus 1 teaspoon white sesame seeds, plus more for serving
2       tablespoons neutral oil, such as grapeseed, avocado or sunflower
1       teaspoon toasted sesame oil
2       cloves garlic, finely grated or minced
1       (2-inch) piece ginger, finely grated or minced
2       scallions, thinly sliced
 
 
FOR THE PORK AND VEGETABLES
 
1       pound boneless pork chops, tenderloin or loin, thinly sliced
1       tablespoon neutral oil, such as grapeseed, avocado or sunflower
4       ounces shiitake mushrooms, sliced (about 1½ cups)
½      cup thinly sliced radishes (about 5)
8       ounces snow peas, strings removed and halved crosswise (about 2½ cups)
6       scallions, white and green parts thinly sliced
Cooked rice or lettuce leaves, for serving
 
PREPARATION
 
1. Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

2. Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

3. In a large skillet over medium-high heat, add neutral oil. Once the oil is hot, add mushrooms. Let sear, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

4. Raise heat to high. Add pork along with its marinade, radishes, snow peas and all but 2 tablespoons of the scallions (reserve for garnish) to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may still look slightly pink inside).

5. Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.