Delicious & Surprising Summer Recipes

Delicious & Surprising Summer Recipes

SUMMERTIME DINING

ACT TWO asked two prominent chefs for their favorite healthy summer recipes.  The challenge was to create something that’s delicious (of course) but also focused on healthful ingredients that can be combined in an unexpected way.  The results?  Lobster and lentils!  Read on for details on how to create a healthy summer dinner that will keep your stomach—and waistline—satisfied.

lentil v1BISTRO V LENTILS

 Lentils

  • 2 lbs dry lentils
  • 1 qt mirepoix (diced celery, onion, carrot)
  • bouquet garni (thyme, bay leaf, peppercorn, clove, parsley stems)
  • 3 tbs olive oil
  • vegetable stock

Simmer vegetables in olive oil with bouquet garni.  Add lentils, simmering 5-10 minutes, stirring carefully.  Cover with vegetable stock 2″ above lentils.  Bring to a boil, then lower to a simmer, cover and cook just past al dente.  Cool on a flat sheet pan and store carefully, avoiding any contact without gloves or utensil.

Carrot Vinaigrette

  • 6 carrots chopped
  • 2 tablespoons Dijon mustard
  • 1/3 cup rice vinegar
  • 1 cup safflower oil
  • 2 tablespoons local honey
  • sea salt and cayenne to taste

Blanch carrots in salted water until tender, reserving cooking liquid.  Place carrots in blender with at least a cup and a half of cooking liquid.  Add Dijon, vinegar and honey.  Blend thoroughly; adding oil only once all other ingredients are homogeneous.  Season and thin out with cooking liquid to taste.

Tofu & Radish Garnish

  • Firm tofu diced evenly and marinated with white soy sauce and light safflower oil
  • Red radishes sliced thin on mandolin

Arrange each plate, first mixing lentil salad with carrot vinaigrette, using a mold to hold compact in the center of your plate.  Garnish symmetrically with tofu cubes and radish slices.

Recipe courtesy of Chef Erik Erlichson of Bistro V in Greenwich, CT

 

LOBSTER CEVICHE

Healthy Summer Recipes | Delicious, Surprising and Healthy! | ACT TWO

  •  1 each 2 lb lobster (poached for 5 minutes and chopped)
  • 1½ cup Habanero Love (recipe below)
  • 6 tablespoons mango puree
  • 1 cup freshly squeezed orange juice
  • ¾ cup freshly squeezed lime juice, plus more as needed
  • 6 tablespoons finely chopped red onion
  • 6 tablespoons finely chopped seeded tomato
  • 6 tablespoons chopped fresh cilantro
  • salt

Poach lobster in boiling water.  One lobster per person.

Cook lobster for 5 minutes and then shock in an ice bath until cold.  Set aside.

Whisk together the Habanero Love (see recipe below), mango puree, orange juice, and lime juice in a large bowl.  Add the onion, tomato, and cilantro, stir well, and set aside.

Habanero Love

Makes approximately 2½ cups

  •  ½ cup olive oil
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 1 large red onion, chopped
  • 2 medium carrots, chopped
  • 4 garlic cloves, sliced
  • salt
  • 1 habanero or Scotch bonnet chile, very finely chopped (yup, seeds too, if you can take the heat)

Heat a large saucepan over medium heat.  Pour in the olive oil and add the bell peppers, onion, carrots, and garlic.  Add a good sprinkle of salt and cook, stirring occasionally, until the vegetables have all softened, about 20 minutes.

Stir in the habanero and book for 5 minutes more.  Let the mixture cool to room temperature.

Transfer it to a blender, along with ½ cup water.  Work in batches, if necessary.  Blend until the Habanero Love is very smooth—Michael Jackson smooth.  Store in a tightly-covered container in the refrigerator for up to a week.

Healthy Summer Recipes | Delicious, Surprising and Healthy! | ACT TWO

As served at Paloma Restaurant in Stamford, CT

Recipe courtesy of Chef Aarón Sánchez,  Simple Food, Big Flavor

 

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