It may be September but summer isn't over yet. Not until the 22nd. So today we hunt for fresh oysters.
Did you know Wegman's in East Hanover stocks Kumamoto's? Kind of expensive, $2.25 a piece, but well worth it. However, for 6 of them, we paid the same amount as a dozen Bluepoints from Freeman's!
Freeman's Fish Market is in Maplewood, right down the street from where I get acupuncture :) and their seafood is incredible. I make a lot of dishes but this post is dedicated to the non-cooked seafood: oysters. Head to Freeman's and pick up your dozen, fully shucked, fresh Bluepoints on the half shell for $14.99 a dozen.
Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more. Here's my take, enjoy!
Time: 10 mins
Ingredients:
2 handfuls flat leaf parsley
1 handful fresh mint leaves
1 handful spinach
1 tomato
1 slice red onion
1 small cucumber
Juice of 1/2 a lemon
1 tablespoon extra virgin olive oil
Recipe:
Carefully remove the stems then roughly chop the mint, parsley & spinach.
Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens.
Drizzle on the lemon juice & olive oil.
At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick!
Time: 1.5 hours
Ingredients:
3 ripe mangoes
1 small ripe papaya
1/2 cup corn starch
1/4 cup white sugar
1 Habanero, chopped fine with seeds removed
1 cup white sugar for the simple syrup
2 cups water for the simple syrup
Recipe:
Dice the mangoes & papaya into small cubes then add them to a large pot.
Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices.
After about 10 minutes, add the corn starch & sugar. Stir to combine.
Stir occasionally until the fruit boils down, sort of mushy.
After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.
In another small pot, make a simple syrup with the sugar, water & habanero.
Add the syrup in the pot with the jam & stir to infuse the jam with habanero.
Once the consistency is thick & jam-like, turn off the heat & let it cool.
