Mod Meals on Mendenhall

Happy Father’s Day! I’m just back from a week of hectic work – including a three day trip to Cleveland, OH for the Next City Vanguard Conference. It was an incredibly inspiring conference with a variety of the most impressive young urbanists from all over the country. If you follow me on Instagram (ModonMendenhall), you got your fill of the scenery. Some good food too – most importantly, an adventure to the West Side Market in Ohio City.

Now, I’m back on Mendenhall and trying to get into the swing of things… and missing both my Dad and my Grandfather on Father’s Day! Pictured above in their natural habitat (on a boat, in Florida with tackle and fish in hand), their personalities are both sweet and salty. They have been great contributors to my all-around love of food and passed down some important skills….from how to sharpen a knife, how to dry age a steak, smoke a mullet, scale a fish and pick out the best grocery store red wine vinegar (read the ingredients for a high percentage of acidity). The list goes on…however, I must include my Dad’s “5 Ps” which he engrained into my everyday – “Proper Planning Prevents Piss Poor Performance.”

In their honor and in total cliche Father’s Day celebration, here is a new recipe for summer steaks. I’m almost positive that my Dad would think this recipe is too fancy for his taste. However, both my Dad and Grandfather love a good steak and a fish of any variety. Here’s to you both – Happy Father’s Day from inland North Carolina to the Withlacoochee River and shallow waters of the Gulf Coast.

Filet Mignon with Anchovy and Rosemary Sauce 

• 2 inch thick filet mignon steaks (1 to 4)
• 1/4 cup, olive oil
• 1 small can, anchovies
• 1 spring, fresh rosemary
• salt and pepper

Allow your steaks to sit at room temperature – wrapped in a paper towel – for several hours. I prefer an afternoon to get the steaks to room temperature.

In a small saute pan on medium heat, simmer a 1.4 cup olive oil, a small can of anchovies and a teaspoon of minced fresh rosemary. Once the anchovies have completely dissolved, turn off the heat.

Preheat the oven to 400 degrees. Heat a cast iron skillet for about 5 or 6 minutes on high heat. Brush steaks with canola oil and season well with salt and fresh cracked pepper. Add the steaks to the skillet and sear on each side for 2 minutes (don’t forget the sides!). Once seared, spoon over the anchovy sauce  (I was generous) and transfer the skillet to the oven. Cook until 120 degrees (rare) or 125 (medium rare) – this will not take long! Once cooked to your preference, allow to rest for about 10 minutes. Slice and serve!

Brunch is at it’s best with my friends in the North Carolina mountains. After a 5 mile hike on a Sunday morning (with red wine seeping from our pores), nothing is better than a morning sun and a homemade meal. My friend Phil took the lead on this year’s Sunday brunch – preparing Eggs Flamenco from Anne Burrell’s show. Jamey and Phil are big fans of Anne and we often test her recipes together. We haven’t had a bad one yet. This couldn’t be much easier – EXCEPT, skip the food mill and just crush the tomatoes by hand or in the food processor. It will save you a lot of trouble and many many dishes.

To brunch!

Eggs Flamenco by Anne Burrell 

• Extra-virgin olive oil
• 1 onion, diced
• Kosher salt
• 2 garlic cloves, smashed and chopped
• 1 cup (1/2-inch) diced Spanish chorizo
• 1 teaspoon pimenton
• 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
• 8 eggs
• 1/2 cup finely grated aged manchego
• 2 tablespoons chopped chives

Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.

When the eggs are done, sprinkle with chives and serve.

It seems that grilled pizzas have almost become a Memorial Day tradition in the mountains. There is nothing better than grilling on my friend’s Jamey and Phil’s mountain porch. Beautiful views and an awesome grill (that compliments a great kitchen) – and of course, good friends and cocktails. It’s a goal of mine to come up with new pizza combinations every year. This pizza was one of my favorites – a great combination of seafood, seasonal pesto and goat cheese. And, I must admit, I added some extra bacon to this recipe that made the pizza over-the-top.

This is a great last-minute recipe if you are entertaining friends this summer. I highly recommend it!

Grilled Pesto, Shrimp and Lemon Goat Cheese Pizza 

• 1/2 recipe of pizza dough
• 3/4 pound pealed shrimp
• 1 teaspoon, hot smoked paprika
• 1 large log, goat cheese
• 1/2 cup, homemade or store-bought pesto
• 1/4 cup shaved parmesan cheese
• 1/2 lemon
• salt and pepper
• olive oil

In a small skillet, heat about 1 tablespoon of olive oil to medium-high heat. Add shrimp and season with hot smoked paprika, salt and pepper. Cook until pink and firm.

Prepare grill for cooking. Roll the dough out until thin. Lightly brush dough with some oil. When the fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), carefully transfer dough, trying not to stretch it, oiled side down, with your hands to grill rack. Grill oiled dough until underside is browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with pesto, goat cheese, shrimp, and parmesan cheese. Grill, covered, until undersides are golden and cheese is melted, about 4 minutes. If it isn’t brown enough, stick under the broiler for a final crisping. Right before serving, squeeze a little lemon over it to finish!

This week I received an email from a friend in Belgium bragging about asparagus season. And, yeah, it’s asparagus season here too – but there is nothing better than white Belgian asparagus served the Flemish way. Take my word for it!

Anyway, if you want to take advantage of asparagus season, here is a super simple recipe that is fit for a meal with a nice salad or fresh fruit. For an extra splurge, I drizzled my tart with white truffle oil. Hello, decadent.

Flakey Asparagus Tart with Truffle Oil 

• 1 bundle, asparagus, trimmed
• 1 large log, herbed goat cheese
• 1 package of phyllo dough (defrosted!)
• 4 tablespoons, melted butter
• 1 tablespoon, white truffle oil

Preheat the oven to 400 degrees. On a parchment paper lined cookie sheet, layer phyllo dough and brush with butter in-between each layer. Be careful – this stuff is fragile! After about 10 or 12 layers (or however many you’d like), smear (or mash!) the goat cheese on top of the dough. Press the asparagus on top of the cheese. Bake for about 30 minutes – until dough is brown and flakey and asparagus is tender.

While hot, drizzle with white truffle oil. Cut into squares and enjoy!

You know what’s great? Dishes with really little prep and no advanced marinating! There is nothing worse than wanting to cooking something RIGHT AWAY and finding out it needs to sit over night. So if you’ve got a hunger for some really delicious homemade shrimp tacos – this is it!

This recipe can be made in no time and is great for a crowd. I love the rub because it’s fairly spicy yet the brown sugar caramelizes the shrimp really well. Which also pairs amazingly with the pineapple salsa. Serve with some store bought dips and chips and you’ll be ready for a fiesta.

I’m a big fan of La Tortilla Factory Hand Made Style Corn Tortillas (available at the Fresh Market). They are hearty yet light and really delicious if you heat them in a lightly oiled pan before serving. I served them along side the shrimp with the pineapple salsa and sour cream! Add some hot sauce if you are feeling spicy (or saucy?).

Spicy Shrimp and Pineapple Tacos, from The Dough Will Rise Again

For the salsa:

• 1 pint, fresh pineapple, diced
• 1 fresh jalapeño, diced
• 1/4 red bell pepper, diced
• 1/2 a shallot, finely diced
• pinch of salt
• pinch of black pepper
• handful of cilantro, mince

Mix everything together and allow to sit for the afternoon. Do it ahead and don’t sweat!

For the shrimp:

• 1 tsp smoked paprika
• 1 tsp ancho chili powder
• 1 tsp garlic powder
• large pinch cayenne pepper
• dash cumin
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp brown sugar
• 1 pound, large shrimp
• vegetable oil

Combine the first eight ingredients to make a rub. Right before cooking (and serving for that matter), toss the shrimp in the rub. Heat a large cast iron skillet and add about 2 tablespoons of vegetable oil. Once the oil is hot, add the shrimp and saute until cooked through. Serve with salsa on corn or wheat tortillas.

I’ve made my fair share of lamb burgers in my day – but I have to admit that my variation on Michael Psilakis’s Lamb Burger is the BEST lamb burger I’ve ever eaten. In less than an hour, I whipped these together for my mother, our guests Debbie and Andrew and served with grilled flatbread and a simple Greek salad. Exceptionally good and exceptionally simple.

I’m convinced the combination of ground lamb and ground pork makes a big difference in the richness of the burger. Other contributions were freshly crushed fennel seed and the most potent cumin I’ve ever owned that was given to me by friend Jessica who picked it up in Israel (is that even legal?)

I whipped together a simple yogurt sauce to accompany the burgers and served grilled Nazareth Bread Company flatbread (brushed with olive oil and seasoned with very fine salt).

You’ve really got to try these this summer! With a good red wine, great friends and the smell of freshly cut grass – it’s the good, good life.

Best Lamb Burger I’ve Ever Made, adapted from Michael Psilakis

Ingredients: 

• Kosher salt and cracked black pepper
• 1 pound, ground lamb
• 1/2 pound, ground pork
• 2 tablespoon Dijon mustard
• 1 teaspoon ground coriander
• 2 tablespoon finely chopped parsley
• 2 tablespoon finely chopped dill
• 2 scallion, green part only, finely chopped
• 1 Garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel

In a bowl, combine the chopped grilled onion, lamb, pork, mustard, coriander, parsley, dill, scallion, and garlic. Season liberally with kosher salt and pepper. With clean hands, combine the mixture evenly and divide in quarters. Form quarters into thick, flattened disks. Brush the burgers lightly with olive oil and season with kosher salt and pepper. Grill to your desired doneness. Serve with a traditional bun or grilled flatbread!

Lamb Burger Yogurt Topping:

Combine 6 ounces Greek Yogurt with 3 ounces crumbled feta, 1 minced scallion, a splash of champagne vinegar and salt and pepper.

Happy Easter Weekend! If you are looking for a last minute, super simple , yet delicious brunch menu – here’s it is! My Green Chili EggCasserole has been a huge hit for friends – at the beach, on a beautiful sunny weekend and even a cold day before a long walk. It takes zero time to put together and pairs well with fruit, muffins or toast and bacon or sausage. Maybe some mimosas too?

Pull your friends together this weekend for breakfast or brunch! It doesn’t have to be complicated or challenging. Enjoy and celebrate Spring!

Green Chili Egg Casserole, serves 6 to 8

Ingredients:

• 1 dozen eggs
• 6 ounces, shredded sharp cheddar cheese
• 1 small cans diced green chilies
• 1 pint sour cream
• 1 teaspoon, salt
• salsa verde, garnish

Assembly: Preheat the oven to 350 and grease a large casserole dish. Sprinkle cheese on the bottom of the dish and then layer the green chilies on top. Whisk together eggs, salt and sour cream and add the mixture to the dish. Add a bit more cheese! Bake for about 45 minutes to an hour or until set. Serve with additional salsa verde!

When it comes to Sunday Supper – or any casual night with friends – love a roast chicken. It can be extremely simple or jazzed up for special guests. The recipe is always easy to adjust to the season. This past weekend, instead of my usual lemon and rosemary chicken, I tested some springtime ingredients. I tried the licorice flavors of tarragon and fresh fennel – and it was super interesting! So, here is a new twist of the traditional – let me know what you think!

Enjoy the long weekend – eat lots and lounge!

Fennel and Tarragon Spring Chicken

• 1 3 lb organic chicken
• 1 lemons, zested & quartered
• 2 fresh fennel bulbs, quartered and fronds reserved and minced
• cippolini onions, pealed
• 2 springs tarragon
• 1 tablespoon dijion mustard
• 3 tablespoons butter
• salt and pepper
• 1 cup, chicken stock

Preheat the oven to 400 degrees. Rinse chicken, pat dry and place into a cast iron skillet. Season the cavity with salt and pepper. Stuff the cavity with lemon and 1 spring tarragon. Mash together chopped fennel fronds, minced tarragon, mustard, pepper and butter. Using your fingers, create space between the chicken breast and the skin. Rub about a tablespoon of butter mixture under the skin of each chicken breast. Rub the remaining butter on top of the bird. Season the chicken generously with salt and pepper. Throw onions, quartered fennel and chicken broth into the bottom of the pan. Roast for 45 minutes. After 45 minutes goes by, toss the veggies (if they arent browning, add a tiny splash of olive oil). Roast for another 30 minutes until chicken is brown and veggies are tender. Taste for any additional seasoning. Enjoy!