Archives for July 2015

Summer calls for evenings under an open sky, and what better way to celebrate than with a dinner party at home with your closest friends? Follow our guide for a seamless summer get together with dinner menus and recipes by two of our favorite chefs, Wolfgang Puck and Bobby Flay.

• Set up tables in different areas of your outdoor entertaining space. Drinks in one spot and appetizers in another. This will encourage guests to take full advantage of the yard before sitting down for dinner.
• Speaking of apps… prepare simple make-ahead starters like Watermelon with Feta, Mint Leaves, and Balsamic Glaze; Fresh Jersey Tomatoes with Basil, Buffalo Mozzarella, Extra Virgin Olive Oil and Sea Salt; Wolfgang Puck’s Edamame Guacamole; and Bobby Flay’s Shrimp with Tomatillo-Horseradish.
• Once you decide on your menu, read through each recipe and prep as much as you can in advance of your party so you can spend more time entertaining than cooking.
• Create a fiery glow with string lights, battery-operated candles, and floating candles. Use a fire pit to enjoy s’mores after dinner.
• Fashion centerpieces using fresh flowers or produce from your garden or local market.
• Make a playlist of your favorite summer jams, adding enough songs to carry you through the end of the party.
• Encourage guests to socialize with yard games like horseshoes, cornhole, or croquet.

Recipes by Wolfgang Puck, via WolfgangPuck.com

• Edamame Guacamole
• Barbecued Shrimp with Ginger & Lime
• Kale Salad with Grilled Artichokes & Lemon Vinaigrette
• Potato Salad New Jersey-Style
• Whole Barbecued Butterfly Chicken
• Grill-Baked Cherry Crumble

Recipes by Bobby Flay, via BobbyFlay.com

• Crushed Avocado with Tomatillo
• Shrimp with Tomatillo-Horseradish
• Shredded Kale with Lime & Cotija
• Grilled Corn with Piquillo Pepper Butter
• Southwestern Marinated Grilled Salmon with Tomato-Red Chile Chutney
• Strawberry Rhubarb Crumble

When it comes to tomatoes, New Jersey has bragging rights. Picked at the peak of ripeness, a good Jersey tomato requires minimal preparation before devouring its plump, juicy flesh. Wolfgang Puck American Grille’s Executive Chef, Aram Mardigian, celebrates the legendary flavor with three simple recipes you’re sure to love as much as we do – including Hand-rolled Garganelli Pasta with Oven-Dried Tomatoes, Garlic, & Basil; Grilled Jersey Tomato Soup; and Halibut with Confit Tomatoes & Summer Zucchini Puree.

Hand-rolled Garganelli Pasta with Oven-Dried Tomatoes, Garlic, & Basil

“Fresh summer pasta is a staple in my home. It’s so easy!”

• For the Oven-Dried Tomatoes
  • Ingredients:
    • 12 each Roma tomatoes scooped out
    • 1 cup olive oil
    • 2 each garlic cloves sliced thin
    • 1 bunch fresh thyme
    • Salt and black pepper to taste
  • Directions:
    • Toss tomatoes in olive oil and season well with salt and black pepper.
    • Place on a sheet pan with a rack scooped side up.
    • In each cavity, place a thin slice of garlic and a sprig of thyme.
    • Bake in the oven at 200 degrees F for about 4 hours.
    • Remove from the oven and let cool at room temperature.
    • Peel skin and reserve.
• To prepare the garganelli pasta:
  • Directions:
    • Start with a thin sheet of fresh pasta dough.
    • Cut the pasta sheet into 2″ by 2″ squares.
    • Roll each square over a gnocchi board with a wooden dowel from corner to corner and cinch at the end by putting some light pressure at the tip of the corner. This will form a tubular pasta shape. The garganelli should have a similar shape to penne.
• To prepare the dish:
  • Ingredients:
    • 6 oven-dried tomato halves
    • 12 pieces fresh garganelli pasta
    • Whole basil leaves – desired amount
    • 2 tbsp cooking oil
    • 3 garlic cloves
    • Parmesan Reggiano – desired amount
    • Salt and fresh black pepper to taste
  • Directions:
    • In a fry pan, roast your garlic cloves.
    • Take the pan off of the heat and let cool down a little.
    • Add the oven-dried tomatoes and basil leaves away from the heat.
    • Cook the garganelli in salted boiling water for 30 seconds.
    • Add the pasta to the pan.
    • Lightly season and toss everything together to distribute the flavors.
    • Place on a plate and top with fresh Parmesan Reggiano. Add some dry chili flakes if you like it spicy!

Grilled Jersey Tomato Soup

“I prefer this soup to be served hot with a gooey grilled cheese sandwich and a crunchy side salad, but it also works really well as a cold soup or fresh pasta sauce.”

• Ingredients:
  • 20 each Roma tomatoes
  • 1 cup garlic cloves (crushed)
  • 2 each large white onions
  • 2 cups whole basil leaves
  • 1 cup olive oil
  • Salt and black pepper to taste
  • Water as needed
• Directions:
  • Toss tomatoes in olive oil and season well with salt and pepper.
  • Grill tomatoes over medium heat (charcoal gives best flavor.)
  • Set tomatoes aside.
  • In a sauce pot, slowly cook garlic and onions in olive oil until transparent.
  • Add tomatoes and let cook slowly for 30 minutes.
  • In batches, blend with olive oil, salt, and black pepper.

Halibut with Confit Tomatoes & Summer Zucchini Puree

“This dish represents all that summer means to me!”

• For the Confit Tomatoes
  • Ingredients:
    • 1 pint cherry tomatoes
    • 2 cups olive oil
    • 2 each garlic cloves
    • 1 bunch fresh mint
    • 1 bunch fresh basil
    • 1 bunch fresh parsley
    • Sugar as needed
  • Directions:
    • Fry tomatoes in hot oil until the skin cracks and starts to come off.
    • Remove from the hot oil and let stand at room temperature.
    • When the tomatoes are cool enough to handle, remove the skins.
    • Let the oil cool.
    • Place whole herbs in a cool fry pan, and place tomatoes on top.
    • Pour the cool oil over the tomatoes to cover. Add more oil to completely cover the tomatoes if needed.
    • Put on stove and cook on a very, very low flame.
    • When the tomatoes are soft to the touch they are done.
    • Store in the oil.
• For the Summer Zucchini Puree
  • Ingredients:
    • 6 each zucchini diced, no seeds
    • 1 cup olive oil
    • 6 each garlic cloves
    • 1 bunch fresh mint
    • 1 bunch fresh basil
    • 1 bunch fresh parsley
    • 6 each anchovies
    • Chili flakes to taste
    • Salt and black pepper to taste
  • Directions:
    • In a fry pan, sauté the garlic in olive oil until it starts to brown.
  • Add zucchini and caramelize quickly. Do not overcook.
  • Add the herbs and wilt them a little with the still hot zucchini.
  • Add the anchovy and chili flakes. Season well.
  • Blend in a food processor until smooth. Check seasoning.
  • *You should do this in batch and not all at once as to not overcrowd the fry pan.
• To prepare the halibut…
  • Directions:
    • Season the halibut filet with kosher salt and black pepper.
  • Heat a fry pan with vegetable oil. You may use alternative oils as long as the smoke at a high heat – not olive oil.
  • When the oil begins to smoke, carefully place the halibut filet in the pan and let brown on the bottom.
  • Carefully turn the halibut and brown on the opposite side.
  • Cook the halibut in a 450 degree F oven for about 5 minutes or to the doneness of your liking.
• To prepare the dish…
  • Directions:
    • Heat the zucchini puree and place on the plate.
  • Place the cooked halibut filet over the zucchini puree.
  • Arrange confit tomatoes randomly.
  • Garnish with fresh basil.