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BC_RECIPE_GUIDE_2017 FC_SLT_RECIPE_GUIDE_2017

S U M M E R R E C I P E S

EST. 1972 • PIKE PLACE MARKET • SEATTLE

From fun–filled date–night classes and authentic global cooking to traditional techniques, new trends and so much more, Sur La Table Cooking Classes are the perfect way to discover new flavors, recipes and essential skills. Explore our full class calendar

and register for classes at surlatable.com.

• Tiki Party

A F E W O F O U R S U M M ER C L A S S E S

5 – DAY S U M M ER CO O K I N G S ER I E S FO R K I D S & T EEN S

COOKING CLASSES FOR EVERY COOK

We’ve cooked up two hands–on, 5–day culinary adventures to inspire your kids in the kitchen.

See the schedules and get details online.

• Confident Cooking • Baking: Sweet Adventures

• Great Grilled Seafood• Girls Night Out: Healthy Summer Eating

• Over the Top Ice Cream

A T A S T E O F S U M M E R

Summer happens around the table—and for over 40 years, we’ve been bringing people

together to share amazing meals and make great memories. These are a few of our favorite

summer recipes—enjoy them over the long days ahead, and here’s to a delicious

season at your table!

Established in 1972 in Seattle’s Pike Place Market, Sur La Table helps spark your passion

for cooking with the best cookware and tools—both at stores nationwide and online at surlatable.com. We also offer a full calendar

of fun, hands-on cooking classes at many of our stores.

T A B L E O F C O N T E N T S

AMERICAN CLASSICS

SEAFOOD FEAST

TROPICAL TWIST

FROM THE MARKET

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Zesty GingeradeRaspberry LemonadeStrawberry Thyme LemonadeCountry LemonadeCheddar & Bacon Stuffed BurgersFennel AioliHabanero KetchupMac 'n Cheese Bacon Bowls with Pasilla ChileGrilled Corn with Chipotle Butter and CilantroButtermilk Coleslaw with Lemon and Fresh HerbsSummer Berry Cobbler

The Stormy DitchThe Summer Plum SmashGarden G & TCitrus and SmokeThe Blackberry Fence Hopper

Pineapple MojitoSalty Sea DogSimple SyrupBitter Mai TaiOrgeat SyrupPiña ColadaAhi Poke BitesCaramelized Pineapple, Avocado and Watercress SaladGrilled Shrimp Ceviche with Citrus and AvocadoSeared Scallops with Mango SalsaKalua Pork Sliderswith Spicy SlawYogurt Banana Splits with Fresh Strawberry SaucePineapple–Lime Sorbet

Cucumber PunchIced–Tea PunchJuice CoolerPeach–Lemon TeaGrilled Summer RatatouilleBLT: The SaladGrilled Steak and Herbed Potatoes with Lemon AioliYellow Tomato GazpachoGrilled Nectarines with Brandy Cream

Cast Iron Roasted Oysters with Spinach and BaconGrilled Salmon with Summer Herb PestoGrilled Citrus–Marinated ShrimpSummer Squash Carpaccio with Arugula, Pecorino and AlmondsJalapeno–Cheddar CornbreadPeach–Pecan Crisp

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COUNTRY LEMONADE

Yield: 1 Gallon Jar

3 cups freshly squeezed lemon juice, (20–25 lemons’ worth)

3 cups sugar

4 cups water

Ice

Start by making simple syrup: Stir sugar and water in a saucepan over medium heat until mixture begins to boil, sugar is dissolved and the mixture is clear. Set aside and cool. In your beverage jar, combine the lemon juice, simple syrup and water. Stir with a wooden or silicone spoon. Top off beverage jar with crushed ice and lemon slices. Serve in tall glasses filled with ice. Garnish with a mint sprig.

STRAWBERRY THYME LEMONADE

Yield: 1–gallon jar

1 cup sugar

8 sprigs thyme

2½ cups strawberries

1½ cups lemon juice

Water

Ice

Combine the sugar, thyme and 1 cup water in small pot. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved. Let cool and discard the thyme. Combine the thyme syrup with the strawberries, lemon juice and 5 cups cold water in pitcher. Chill for 30 minutes or up to 12 hours. Add to beverage jar, top with ice and garnish with thyme.

ZESTY GINGERADE

Yield: 1¾–gallon jar

2 cups white sugar

4 (24–ounce) cans or bottles ginger ale

4 cups ice

3 cups prepared lemonade

Combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve.

RASPBERRY LEMONADE

Yield: ½–gallon jar

1 (12–ounce) can frozen raspberry lemonade concentrate

3 cups water

¾ teaspoon lime juice

1 (12–ounce) can or bottle lemon–lime flavored carbonated beverage

1 cup crushed ice

1 cup fresh raspberries, garnish

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon–lime soda and crushed ice. Garnish with a fresh raspberry.

L E M O N A D E

Summer just isn’t complete without an icy glass of homemade lemonade close at hand. We’ll help you keep your cool—make a batch of our simple classic lemonade or try a tasty new twist for something refreshingly different.

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A M E R I C A N C L A S S I C S

In stores and at surlatable.com: Citrus Beverage Jar, #2915817


HABANERO KETCHUP

½ cup ketchup⅓ cup orange juice1 dried habanero chile1 tablespoon molasses½ teaspoon Worcestershire sauce2 cloves In a small saucepan over med–high heat, combine all ingredients. Simmer for 5 min and strain (discarding the habanero and cloves). Let cool and serve—keeps in refrigerator for a week or more.

FENNEL AIOLI

1 large egg yolk1 tablespoon plus 1 teaspoon, dry mustard2 teaspoons cider vinegar2 teaspoons brown sugar1 teaspoon fresh lemon juice1 teaspoon fennel seeds, ground⅔ cup peanut or canola oilKosher salt Combine the egg yolk, mustard, vinegar, sugar, lemon juice and fennel seeds in the bowl of a small–medium food processor or blender. Slowly add the oil while the machine is running until the mixture thickens and emulsifies. Season to taste with salt. Store in refrigerator for up to one day.

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H O M E M A D E C O N D I M E N T S

Dress up dogs, burgers and more with new flavors this summer—making your own condiments is an easy way to take the classics up a notch. And if you’re looking for a new spin on grilled hot dogs, you’ll love spiral–cut dogs—our Dizzy Dog cutter is a fun way to update a favorite.

Recipes courtesy of: Tom Douglas

C H E D D A R & B A C O N S T U F F E D B U R G E R S

The amazing, inside–out cheeseburger! Toppings and condiments go on the inside, so every bite is filled with melted cheese, caramelized onions, or whatever you like. Make ’em awesome and easy with our 3–in–1 Burger Press Set.

Place ground beef in a large mixing bowl. Season with salt and pepper and mix gently to combine. Divide ground beef into four 8–ounce portions and divide again, making eight approximately 1–inch thick patties.

Fill the 3–in–1 Burger Press with the seasoned ground beef. Press together firmly to seal the patty. Top the patty with the grated cheddar cheese and cooked bacon, if using. Top with another 1–inch thick patty and press down again. Pop sealed burger out and place in the grill basket. Repeat with other patties.

Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Grill the prepared hamburger patties approximately 3 to 4 minutes on each side for a medium–rare hamburger. Place the buns face down on the hot grill until lightly browned.

To serve: place the burger on the bottom of each bun and top each burger with sliced onion. Top with other condiments as desired. Cover with toasted bun tops and serve immediately.

In stores and at surlatable.com: Sur La Table 3–in–1 Burger Press, #3016508; Burger Baskets, #1864669; Basket Liners, #755520

pounds lean ground beef, preferably ground sirloin

teaspoon salt

teaspoon freshly ground black pepper

cups grated sharp cheddar cheese

pound bacon, chopped and cooked crisp,

2

1

½

1½

½

Yield: 4 Burgers crumbled (optional)

Vegetable oil, for brushing grill grates

fresh–baked hamburger buns

large sweet onion, preferably Vidalia, thinly sliced

Romaine lettuce leaves, sliced tomatoes, ketchup and mustard, as desired

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1

In stores and at surlatable.com: Dizzy Dog Hot Dog Spiral Cutter, #3071701

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Wrap bacon around bacon bowl molds and place over indirect heat. Cook bacon 35–45 minutes until fully rendered, emptying the bacon grease as needed while cooking. Allow rack to cool slightly, then remove bacon bowls and turn rack upside down. Place bacon bowls into cups and set aside. Toast panko bread crumbs in a small sauté pan and set aside.

In a medium sized pot, bring 3 quarts of water to a rapid boil and cook pasta shells 7–8 minutes until slightly al dente. Drain pasta and run under cold water to keep the pasta from overcooking, then mix it with a small amount of olive oil to prevent sticking.

Roast pasilla chile over direct high heat until it is completely charred and black. Place chile into a medium sized bowl and cover with plastic wrap. Allow chile to steam 10–15 minutes. Remove plastic wrap and peel charred skin from chile, then rinse it briefly to ensure all the skin has been taken off. Remove the top of the chile and take out the seeds and membrane. Dice chile into small cubes and set aside.

In a large pot, add cream and milk and bring to a simmer. Add each of the four cheeses one at a time while stirring constantly until all the cheese is incorporated and melted. Mix arrow root with 2 tablespoons water and stir to combine. Add arrowroot mix, pasta, and diced chiles to the cream and continue stirring until thick, about 2–3 minutes. Fill bacon bowls with macaroni and cheese, top with breadcrumbs, and bake another 4–5 minutes until hot.

Product used: Sur La Table Pro Ceramic Bacon Bowl, #3016540

M A C ‘ N C H E E S E B A C O N B O W L S W I T H P A S I L L A C H I L E

package thin sliced bacon, 12 oz.pasilla chile, roasted and seeded, cut small dicecups small shell pastacups mozzarella cheese, small dicecups Taleggio cheese, small dicecup Gouda cheese, small dicecup sharp white cheddar cheesecups creamcup whole milkteaspoons arrow roottablespoons watercup panko bread crumbs

1121¾1¼¾12132½

Yield: 4 servings

Easily form the bacon bowls on one side of the pan.

Fill with Mac ‘n Cheese or other favorite sides and warm on the grill.

When perfectly crisped, flip the pan and place the bowls inside.

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Yield: 4 servings

4 ears corn

4 tablespoons unsalted butter, softened

2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste

Kosher or sea salt

2 tablespoons chopped fresh cilantro

G R I L L E D C O R N W I T H C H I P O T L E B U T T E R A N D C I L A N T R O

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

Prepare a moderately hot charcoal fire or preheat a gas grill to medium–high (375º to 400ºF). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sink full of cold water for 20 minutes.

Put the butter in a small bowl. Add the chile and a large pinch of salt and stir

to blend. Taste and add more salt or chile, if desired.

Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.

Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.

In stores and at surlatable.com: Italian Whiteware Handled Platter, #549725

B U T T E R M I L K C O L E S L A W W I T H L E M O N A N D F R E S H H E R B S

The word "coleslaw" comes from the Dutch word, "koolsla", "kool" meaning cabbage and sla, salad. The word entered the English language from the Dutch in New York in the late 1700's. Since then it has been a featured side dish at almost every picnic or barbecue in America.

In a large bowl combine cabbage and shredded carrot, set aside. In a small bowl whisk the remaining ingredients together in small bowl until well combined. Pour dressing over cabbage and toss to combine. Refrigerate until chilled, at least 30 minutes, or up to 3 days. Taste and adjust seasoning with salt and pepper before serving.

In stores and at surlatable.com: Fireworks Pasta Bowl, #2972610; Fireworks Server Set, #3016805

1 pound cabbage, (about ½ medium head), red or green, shredded fine (about 6 cups)

1 medium carrot, peeled and shredded on box grater

¼ cup well shaken buttermilk

¼ cup mayonnaise

¼ cup sour cream

1 small shallot, minced (about 2 tablespoons)

2 tablespoons minced flat leaf parsley

Zest and juice of 1 lemon

1 tablespoon granulated sugar

1 tablespoon whole grain mustard

Yield: 8 servings ½ teaspoon caraway seeds

¼ teaspoon celery seeds

1 teaspoon minced fresh thyme leaves

¼ cup minced fresh dill

¼ cup minced fresh chives

Kosher salt and fresh ground black pepper

Recipe courtesy of: Sur La Table & Andrews McMeel Publishing, Eating Local


Preheat an oven to 400°F. Grease an 8" square baking dish with 1 tablespoon butter; set aside.

In a large bowl, whisk to combine ½ cup sugar, ¼ teaspoon salt, cornstarch and 1 teaspoon of zest. Add berries and cherries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into prepared baking dish.

To a medium bowl, add 2 tablespoons of sugar and remaining zest, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea–size lumps form. Stir in the milk to form a soft dough. Spoon dough evenly over the berry filling and sprinkle with remaining 1 tablespoon sugar.

Transfer the baking dish to the oven and bake until golden and bubbling, about 35 minutes.

To serve: Using a ladle, place cobbler into dessert bowls. Serve warm with whipped cream or vanilla ice cream.

In stores and at surlatable.com: Le Creuset Buffet Casserole with Glass Lid, #2694206

S U M M E R B E R R Y C O B B L E R

Yield: 4 servings

4 tablespoons unsalted butter, divided

½ cup plus 3 tablespoons granulated sugar, divided

¾ teaspoon sea salt, divided

2 tablespoons cornstarch

2 teaspoons orange zest, divided

4 cups fresh summer berries such as blueberries, blackberries or raspberries

1 cup fresh red cherries, pitted

1 teaspoon vanilla extract

½ teaspoon fresh lemon juice

1 cup unbleached all–purpose flour

1½ teaspoons baking powder

½ cup whole milk

Whipped cream or vanilla ice cream

Easy to make, this classic cobbler is made with summer berries and cherries that provide texture and sweetness to the filling.

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THE STORMY DITCH

Yield: 1 cocktail

1½ ounces bourbon¾ ounce lime juice½ ounce fresh ginger juice1 ounce simple syrup3 ounces club soda1 lime wheel, for garnish

In a rocks glass filled with ice, combine the bourbon, lime juice, ginger juice and simple syrup and stir briefly. Top with club soda and garnish with the lime wheel. Serve immediately.

CITRUS AND SMOKE

Yield: 1 cocktail

HoneyFlaky sea salt1½ ounces mezcalTonic waterOne 2–inch strip of grapefruit peel (with some pith attached)

Pour the honey onto a small saucer or plate. Rim a rocks glass with the honey and sprinkle with the sea salt to coat. Fill the glass with ice and add the mezcal. Top off with the tonic water. Flame the grapefruit peel: Light a match over the drink and squeeze the peel so the citrus oils release and flame over the cocktail. Drop the flamed peel into the drink and serve.

GARDEN G & T

Yield: 1 cocktail

2 cucumber wheels, plus 1 for garnish½ ounce fresh lime juice1½ ounces ginTonic water1 lime wheel, for garnish1 sprig each mint and basil,for garnish (optional)

In a Collins glass, gently muddle 2 cucumber wheels in the lime juice until they’re lightly crushed. Fill the glass with ice, add the gin and top with tonic water. Stir once or twice, garnish with the remaining cucumber wheel, lime wheel and herb sprigs (if using) and serve.

THE SUMMER PLUM SMASH

Yield: 2 cocktails

3 ounces gin3 ounces plum liqueur2 cubes cane sugar4 small summer plums; pit removed and quartered4 small sprigs of fresh thyme, plus to garnish

Add the cane sugar cubes, plumbs, and thyme sprigs to the shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has mostly dissolved. Add the gin, plum liqueur and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain the mixture into chilled coupes and garnish with remaining thyme sprigs.

THE BLACKBERRY FENCE HOPPER

Yield: 2 cocktails

3 ounces of vodka1½ ounces of lemon juice1½ ounces of wildflower honey8 fresh blackberries, plus 4 for garnish2 slices of lemon, for garnishSeltzer

Add the lemon juice, honey and blackberry to the shaker. Muddle the ingredients in the bottom of the shaker until thoroughly crushed. Add the vodka and ice to above the level of the liquid and shake vigorously for 10 seconds. Strain the mixture into tumblers containing large cubes of ice, top with seltzer and garnish with remaining blackberries and lemon slices.

S U M M E R C O C K T A I L S

There’s no better way to cool off than kicking back with a slice of summer in a glass. Our favorite drinks find the perfect balance of sunkissed refreshment and depth of flavor that calls for another round.

Find cocktail glassware and bartenders’ tools in stores and at surlatable.com

Recipes courtesy of: W&P Designs

S E A F O O DF E A S T

O Y S T E R S M A D E E A S Y

Once you get the hang of it, shucking oysters isn’t as intimidating as it first seems. The Zyliss Oyster Tool is our favorite way to do the job, making it easy to protect your hand and including the special knife you need.

Wedge the knife carefully between top and bottom shells at the back right, near the hinge.

Slice through the abductor muscle, lift off the top shell, slide the knife under the oyster to separate the lower abductor and voila!

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Baked oysters are a classic steakhouse specialty and are finding renewed popularity among restaurateurs. This is a variation of the famed Oysters Rockefeller, named after the wealthiest American at the time and invented by New Orleans Chef Antoine Alciatore in 1899.

Position rack in the upper portion of the oven and preheat to 450°F. To a medium skillet over medium–high heat, add bacon. Cook bacon until crisp, about 5 minutes. Add garlic and shallots; cook until soft and translucent, about 2 minutes, and remove from heat.

Transfer bacon mixture to a food processor. Add spinach and pulse to roughly chop. Add butter, breadcrumbs, Pernod and hot sauce and pulse until well blended. Taste and adjust seasoning with salt and pepper.

Place a shucked oyster in each cavity of two cast iron oyster pans. (Alternatively, line a cast iron skillet with about an inch of rock salt.) Top each oyster with one heaping tablespoon of the spinach mixture. Sprinkle each oyster with cheese. Bake until spinach mixture is browned, about 8 minutes.

Serve oysters straight from the cast iron pan or spread about an inch of rock salt out on a serving platter and use tongs to nestle the oysters in the salt. Serve immediately.

In stores and at surlatable.com: Sur La Table Cast Iron Oyster Pan, #2860245

C A S T I R O N R O A S T E D O Y S T E R S W I T H S P I N A C H A N D B A C O N

Yield: 2 dozen oysters

6 slices bacon, cut crosswise into ¼–inch strips

1 garlic clove, chopped

1 medium shallot, chopped

3 cups loosely packed fresh spinach

2 ounces (½–stick) unsalted butter, room temp.

½ cup dry coarse breadcrumbs

2 tablespoons Pernod or other anise–flavored liqueur

1 teaspoon tabasco

Sea salt and freshly ground black pepper

24 fresh oysters, shucked on the half shell

Rock salt, as needed for serving

½ cup freshly grated Parmigiano–Reggiano

In stores and at surlatable.com: Zyliss Oyster Tool, #2024446



Salmon can be cooked many different ways, but grilling is one of the best and simplest methods. Take care not to overcook the salmon; it is best bright pink and slightly translucent in the center.

To prepare the pesto: To a food processor fitted with a metal blade, add the garlic, parmesan cheese and the pine nuts and process until they look like fine breadcrumbs. Add the herbs, olive oil and lemon juice and blend again to make a smooth mixture. Taste and adjust seasoning with salt and pepper. Set aside.

To grill salmon: Preheat a grill or grill pan to medium–high. Using a silicone pastry brush, lightly coat the grill with oil. Brush salmon fillets with oil and season on both sides with salt and pepper. Place salmon fillets, skin side up, on the grill and cook for 3 to 4 minutes. Using a fish spatula, carefully flip the fillets and grill until still slightly pink in the center and flaking around the edges, 3 to 4 more minutes for fillets less than 1 inch thick. (For thicker fillets, finish cooking in a 425°F oven for 3 to 5 minutes.)

To serve: Garnish each piece of salmon with a generous dollop of pesto and serve immediately.

In stores and at surlatable.com: Sur La Table Pro Ceramic Grill Pan, #1898501

G R I L L E D S A L M O N W I T H S U M M E R H E R B P E S T O

Yield: 4 servings

Pesto:medium garlic clove

cup grated Parmesan cheese

cup pine nuts, toasted

cup fresh basil leaves

cup flat–leaf parsley leaves

cup fresh mint leaves

cup minced chives

cup extra–virgin olive oil

1

½

¼

1

1

½

¼

½

Salmon: Vegetable oil

(6–ounce) salmon fillets, pin boned and trimmed


4

1 tablespoon fresh lemon juice


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The honey, ginger and citrus flavors within the marinade highlight the delicate sweet flavor of the shrimp. If cooking the shrimp on an outside grill, for ease of cooking, you may choose to thread onto a skewer. This recipe is delicious on its own, or with a salad such as spinach or arugula. To prepare marinade: In a small bowl, use a whisk to combine the honey, cilantro, ginger, lemon zest, orange juice and olive oil. Taste and adjust seasoning with salt and pepper; set aside. To cook shrimp: Prepare a medium–high charcoal fire, preheat a gas grill to medium–high or heat a large grill pan over medium–high heat. Brush the pan with a thin coating of oil using a silicone pastry brush. Season the shrimp with salt and pepper, carefully place them on the grill, and sear on both sides. Turn once with tongs or a fish spatula, until no longer pink, about 3 to 4 minutes per side, depending on size of shrimp. Transfer the cooked shrimp to a medium bowl, toss with marinade. Taste and adjust seasoning with salt and pepper. To serve: Transfer the cooked shrimp to warmed plates and serve immediately.

Yield: 4 servings

1 teaspoons honey

2 tablespoons minced cilantro

½ teaspoon grated ginger

2 teaspoon lemon zest

2 tablespoons orange juice

¼ cup extra–virgin olive oil, plus more for coating grill pan

Kosher salt and freshly ground black pepper

1 pound large shrimp, shelled and deveined

G R I L L E D C I T R U S – M A R I N A T E D S H R I M P

S U M M E R S Q U A S H C A R P A C C I O W I T H A R U G U L A , P E C O R I N O A N D A L M O N D S

When shaved thinly, vegetables that you might not normally eat raw present new possibilities. Long, straight–sided summer squashes like green and yellow zucchini look like wide ribbons when shaved for this salad. A brief rest in a garlicky vinaigrette renders them supple, so they can be tossed with arugula and shavings of salty cheese.

Preheat the oven to 350ºF. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool.

Trim the ends of the zucchini. With a mandoline or other manual vegetable slicer, or a vegetable peeler, shave the zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini

ribbons in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Add the dressing to the shaved zucchini and toss with your hands to coat it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften.

Add the arugula to the zucchini. With a cheese plane or vegetable peeler, shave about 3 ounces of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Serve immediately.


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This recipe will not only make your game day preparation easier, it is also an excellent accompaniment to chili, beans and barbeque.

Preheat the oven to 350°F and position the oven rack in the middle of the oven. Grease a 12–inch cast iron skillet or 9 by 13 by 2–inch baking pan.

In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, combine the milk, eggs, and butter.

With a wooden spoon, make a well into the center of the dry ingredients, and stir the wet ingredients into the dry until most of the lumps are dissolved being

mindful to not over mix.

Mix 2 cups of grated cheddar, scallions and jalapenos into the batter, and allow the mixture to sit at room temperature for 20 minutes.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake until a toothpick comes out clean, about 30 to 35 minutes. Cool and cut into large squares. Serve warm or at room temperature.

In stores and at surlatable.com: Le Creuset Signature Indigo Cast–Iron Skillet, #1191642

J A L A P E N O – C H E D D A R C O R N B R E A D

Yield: 16 squares

cups unbleached all–purpose flour cup yellow cornmeal cup granulated sugar tablespoons baking powderteaspoons kosher saltcups whole milkwhole large eggs, beatensticks (8–ounces) unsalted butter, melted; plus more to grease pancups sharp cheddar cheese, grated and dividedcup scallions, slicedtablespoons jalapeno, seeded, minced

3 1 ¼ 22232

2½

⅓3

¼ cup sliced almonds, toasted

1 pound small zucchini, preferably a mix of green and yellow varieties, no more than 5 inches long

2½ tablespoons extra–virgin olive oil

1½ tablespoons fresh lemon juice

Yield: 4 servings1 small clove garlic, minced to a paste

Kosher or sea salt and freshly ground black pepper

2 handfuls of arugula (about 3 ounces)

Chunk of pecorino toscano, ricotta salata, or other medium–aged pecorino cheese, for shaving



Pecans can be omitted or exchanged for other types of nuts if desired. You can also make these delicious peach crisps in mason jars for parties or bake sales!

Preheat oven to 375°F. Grease a 10–inch cast iron skillet with butter and place on a rimmed baking sheet; set aside.

For the crisp topping: In a medium bowl, combine topping ingredients. With a pastry blender or a fork, blend until mixture is crumbly and butter is the size of small pebbles; chill until needed.

For the filling: Halve, pit, and cut peaches into ½–inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to evenly coat. Arrange fruit in a single layer on the bottom of the skillet, filling the skillet about two–thirds full, and cover with an even layer of the crumble topping.

Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving. Serve with a scoop of ice cream on top.

P E A C H – P E C A N C R I S P

Yield: 1, 10–inch crisp

Crisp Topping: 2 ounces (½ stick) cold unsalted butter, cut into small pieces, plus more for greasing skillet

½ cup chopped pecans

⅓ cup unbleached all–purpose flour

⅓ cup packed light brown sugar

⅓ cup rolled oats

¼ teaspoon ground cinnamon

¼ teaspoon fine sea salt

Filling:2 pounds (about 4 large) ripe but firm peaches

2 teaspoons fresh lemon juice

½ cup granulated sugar

1 heaping tablespoon cornstarch

1 teaspoon vanilla extract

⅛ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

⅛ teaspoon sea salt

Vanilla ice cream, for serving

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ICED–TEA PUNCH


1 cup white sugar

1 cup strong brewed

black tea

4 cups orange juice

4 cups pineapple juice

4 cups prepared lemonade

1 (2–liter) bottle ginger ale, chilled

Ice

Combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for hours. Just before serving, pour chilled juice mixture into a beverage jar and stir in ginger ale. Add ice and serve.

CUCUMBER PUNCH


3 quarts water

3 quarts ice cubes

1 (.14–ounce) package sugar–free instant lemonade powder

1 (12–ounce) can white–grape juice concentrate

lemon, sliced

½ medium cucumber, thinly sliced

Stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top.

JUICE COOLER


2 cups cranberry juice

1 cup pineapple juice

1 cup orange juice

1 (4–ounce) jar maraschino cherries

2 tablespoons lemon juice

1 (12–ounce) can or bottle ginger ale

1 orange, sliced in rounds.

Combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Add ice. Garnish with cherry and orange slices.

PEACH LEMON TEA


10 bags of tea

40 ounces water

1 cup sugar

1 can of peach nectar

1 cup of fresh or frozen peaches

1 lemon

Ice

Steep 10 bags of tea in 40 ounces of hot water and add 1 cup of sugar. Stir and let it cool. Do not add hot beverages into beverage dispenser. Add one can of peach nectar. Squeeze one whole lemon. Add 1 cup of froze or fresh peaches. Add ice and enjoy.

S U M M E R R E F R E S H E R S

Take summer sips to the next level—our recipes will help you beat the heat with fresh fruit flavors and just the right amount of sweetness.

In stores and at surlatable.com: Classic Beverage Jar, #2975555

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F R O M T H EM A R K E T

Yields: 4 servings

2 zucchini, quartered

2 yellow squash, quartered

2 Japanese eggplant, halved lengthwise

2 red bell peppers, stemmed, seeded and quartered

2 yellow bell peppers, stemmed, seeded and quartered

Grilling the vegetables puts a warm weather twist on this classic Provençal dish that is traditionally braised. When the sun is shining, fire up the grill and enjoy the summer market vegetables!

Preheat grill or grill pan to medium heat. Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ cup olive oil, season with salt and pepper and toss to coat. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and finish cooking the vegetables for 2 minutes, or until tender. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole).

Place the chopped vegetables and tomatoes in a large bowl, add the remaining olive oil, garlic, oregano, and parsley and taste and adjust seasoning with salt and pepper.

Serve at room temperature.

When heirloom tomatoes start to flood the market in their vivid Technicolor hues, it’s time to deconstruct the bacon, lettuce, and tomato sandwich. Such tomatoes are too eye appealing to hide between slices of bread. Make them the stars of the BLT, drizzling them with a creamy dressing, then topping them with some wispy greens and crispfried bacon. Use the tastiest tomatoes you can find, preferably in a variety of colors, sizes, and shapes. Offer bread on the side for mopping up the flavorful juices.

Slice the large tomatoes and arrange them on a serving platter. Season with salt and pepper and sprinkle with vinegar. Cut small tomatoes in half and set aside.

Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning the bacon often with tongs, until the pieces are crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Spoon the dressing over the tomatoes. Top with the arugula, and scatter the halved small tomatoes and the crisp bacon on top. Serve immediately.

In stores and at surlatable.com: Marble Serving Board, #1241710


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G R I L L E D S U M M E R R A T A T O U I L L E

2 red onions cut into 1–inch thick rounds

1 pint cherry tomatoes

½ cup extra–virgin olive oil, plus 2 tbsp, divided

Kosher salt and freshly ground pepper

4 cloves garlic, finely chopped

2 tbsp finely chopped fresh oregano leaves

¼ cup finely chopped flat–leaf parsley leaves

B L T : T H E S A L A D

Yield: Serves 4

Tomatoes in a variety of colors and sizes, including cherry, grape, or pear tomatoes, to serve 4

Kosher or sea salt & freshly ground black pepper

Red or white wine vinegar

4 thick slices apple wood–smoked bacon, cut into 1–inch pieces

½ cup prepared buttermilk salad dressing

4 small handfuls of arugula, mizuna, or other soft baby greens



Step up your grilling game by grilling your potatoes too, and serving a homemade aioli sauce alongside for dipping.

For the marinade: In a blender or food processor, combine all the marinade ingredients and puree smooth. Taste and adjust seasoning with salt and pepper. Pour half the marinade into a large bowl and set aside for grilling the potatoes.

Arrange the steak in a glass baking dish, pour remaining marinade over the meat and turn to coat completely. Cover with plastic wrap and marinate for at least 2 hours and up to 12 hours. (Alternatively, use a vacuum sealer or instant marinator to reduce the marination time by half.) For the potatoes: Place potatoes in a large pot, cover with 2 inches of water and season with salt. Place pot over medium–high heat just until water begins to boil. Immediately reduce heat to maintain a steady simmer. Cook potatoes until tender, about 10 minutes. Drain potatoes in a colander and arrange on a rimmed baking sheet to cool slightly. When cool, slice potatoes in half lengthwise and combine in the large bowl with the marinade. Toss to coat potatoes evenly and season with sea salt and pepper. Set aside at room temperature.

To prepare the lemon aioli: Crush garlic into a paste in a medium to large mortar and pestle. Add the egg yolks to the garlic and stir mixture rapidly while drizzling in oil. (Alternatively, this process works well in a small food processor or a heavy mixing bowl with a soft whisk.) When all the oil is combined, the aioli will be very thick. To finish, add salt, lemon zest and 1 teaspoon

juice. Taste and adjust seasoning with salt and additional lemon juice. Adjust consistency with water as needed.

To grill the flank steak: Allow flank to rest at room temperature for 30 minutes before cooking. Preheat a grill or grill pan to medium–high heat. Remove the steak from the marinade, letting the excess drip off; transfer steak to a plate and season with salt and pepper.

Using a silicone brush, lightly coat grill with oil. Place steak on the grill and cook until an instant–read thermometer registers 130°F for medium–rare, about 5 to 6 minutes per side. Transfer steak to a cutting board, loosely tent with foil and allow steak to rest for 5 minutes before carving. (The steak will continue to cook after it is removed from the grill. For steaks, carryover cooking can account for an added 5 degrees of internal temperature during resting).

Using tongs, and letting the excess marinade drip off, place potatoes on the grill, cut sides down. Cook until dark grill marks are achieved, about 3 to 4 minutes. Flip the potatoes and cook another 2 to 3 minutes until hot.

To serve: Slice the steak thinly against the grain and arrange on a warmed platter. Arrange potatoes around the steak, garnish with parsley and serve with lemon aioli on the side. At surlatable.com: Bob Kramer Stainless Damascus Slicing Knife by Zwilling J.A. Henckels, #1022169 J.K. Adams Cutting Board, #1299601

Yield: 4 servings

Marinade: 2 medium

garlic cloves

1 tablespoon chopped rosemary

1 tablespoon dried oregano

2 tablespoons whole–grain mustard

⅓ cup balsamic vinegar

⅔ cup olive oil


Steak:1½ pounds flank steak

1½ pounds fingerling potatoes, scrubbed

Vegetable oil, for grilling

Aioli:2 large egg yolks

1 medium garlic clove, chopped

½ cup vegetable oil

¼ cup extra–virgin olive oil

1 teaspoon sea salt

1 teaspoon lemon zest

1 to 2 teaspoons lemon juice

2 to 3 teaspoons water, if needed

1 tablespoon chopped flat–leaf parsley,

for garnish

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G R I L L E D S T E A K A N D H E R B E D P O T A T O E S W I T H L E M O N A I O L I


With ripe tomatoes harvested in so many riveting hues these days, gazpacho no longer has to be red. Surprise guests with this golden version, a purée of all the classic gazpacho vegetables—tomatoes, cucumbers, onions, sweet peppers (yellow, of course)—thickened with bread, heightened with vinegar, and scented with cumin. Float a slice of hard–cooked egg and a drizzle of green olive oil on each serving to make a chilled soup with eye appeal. For the tomatoes, look for super–tasty slicing varieties like Lemon Boy, Taxi, Pineapple, Persimmon, or Gold Medal.

Put the bread in a large bowl and sprinkle with the Champagne vinegar. Toss to coat the bread with the vinegar. Add the tomatoes, cucumber, bell pepper, onion, garlic, cumin, salt, and olive oil. Toss well. Let stand at room temperature for 1 hour to draw

the juices out of the tomatoes.

Puree the mixture thoroughly in a blender, in batches. Strain through a medium–mesh sieve to remove the tomato seeds and pepper skins, pressing on the solids. Taste for salt and stir in the sherry vinegar. If the soup seems too thick, thin with cold water. Cover and chill thoroughly.

Slice the eggs and set aside 6 pretty slices that include both white and yolk.

Divide the soup evenly among bowls. Top each portion with an egg slice, tomato wedge, drizzle with olive oil, and sprinkle with pimentón. Serve immediately.

At surlatable.com: Staub Tomato Cocotte, #2003804


Y E L L O W T O M A T O G A Z P A C H O

½ pound dense, day–old French or Italian country bread, crust removed, cut into 1–inch cubes

¼ cup Champagne vinegar or white wine vinegar

2½ pounds yellow or gold tomatoes, peeled, cored, and diced, with juices

1 small cucumber, about ½ pound, peeled and cut into 1–inch cubes

½ large yellow or gold bell pepper, seeded and cut into 1–inch cubes

½ small red onion, sliced

1 large clove garlic, minced

½ teaspoon cumin seed, toasted

2 teaspoons kosher or sea salt

¼ cup extra–virgin olive oil, plus more for garnish

1 tablespoon sherry vinegar (optional)

2 hard–cooked eggs

1 small red tomato, sliced into ½–inch wedges

Pimentón de la Vera (smoked Spanish paprika), mild, medium, or hot, or other paprika

Yield: Serves 6

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In a small bowl, combine the honey, 1 tablespoon brandy, ⅛ teaspoon cardamom and salt; whisk to combine. Add nectarines halves and toss gently to coat, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add remaining tablespoon brandy and ⅛ teaspoon cardamom and sugar. Beat on medium speed until soft peaks form, about 2 to 3 minutes. Cover and chill until needed.

To grill nectarines: Preheat a grill or grill pan to medium–high heat. Using a silicone brush, coat grates with oil. Using tongs, carefully place the nectarines on the grill cut–side down, reserving any honey mixture leftover in the bowl. Grill nectarines until tender and nicely marked, about 3 to 5 minutes per side.

To serve: Transfer grilled fruit to a platter or individual plates and let cool slightly. Serve topped with brandy cream and drizzled with the reserved honey mixture.

G R I L L E D N E C T A R I N E S W I T H B R A N D Y C R E A M

2 tablespoons honey

2 tablespoons apricot brandy (or any fruit–based brandy such as Grand Marnier), divided

¼ teaspoon ground cardamom, divided

⅛ teaspoon kosher salt

⅔ cup cold heavy whipping cream


4 firm but ripe freestone nectarines, halved and pitted

1 tablespoon vegetable oil, for brushing

One of the best ways to finish an outdoor meal is with grilled fruit. This preparation works equally well with peaches. Just remember to look for “freestone” varieties as it will make them easier to prepare for the grill.

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Yield: 4 to 6 servings


BITTER MAI TAI

Yield: 1 cocktail

1 ounce dark rum1½ ounces Campari3 teaspoons orange curaçao1 ounces freshly squeezed lime juice¾ ounces orgeat syrup (recipe this page)Mint sprig for garnish

Combine the ingredients (except the garnish) in a cocktail shaker filled with ice. Shake, then strain into an old fashioned glass filled with crushed ice. Garnish with mint.

PIñA COLADA

Yield: 1 cocktail

1 ounces gold rum1 ounces white rum1¾ ounces coconut milk1¼ ounces simple syrup2½ ounces pineapple juice, fresh if possible¾ ounces freshly squeezed lime juice3 teaspoons thick heavy creamPineapple wedge, maraschino cherry and cocktail umbrella, for garnish

Place the ingredients (except the garnish) in a high speed blender with 1 cup ice. Pulse until the ice is crushed. Pour into a glass and garnish with a pineapple wedge, maraschino cherry and cocktail umbrella.

SALTY SEA DOG

Yield: 1 cocktail

1 ounce tequila3 teaspoons Campari2 ounces freshly squeezed pink grapefruit juicePink grapefruit slice and cocktail umbrella for garnish

Combine the ingredients (except the garnish) in an old fashioned glass rimmed with salt and filled with ice. Garnish with a pink grapefruit slice and a cocktail umbrella.

PINEAPPLE MOJITO

Yield: 1 cocktail

1 lime, cut into 12 piecesAbout 1 cup chopped fresh pineapple1 small handful basil leaves3 ounces white rum1 ounce sugar syrup2 ounces soda water (seltzer)Hollowed–out pineapple for serving (optional)Lemongrass stalk, for garnish

ORGEAT SYRUP (for the Mai Tai)

Yield: 34 ounces

1 pound 2 ounces raw almonds, soaked in warm water for 30 minutes1 pound – 9 ounces sugar1¾ ounces brandy

Drain the almonds and discard the water.

In a food processor, blend the almonds into a paste, adding a little water if needed. Transfer to a bowl and cover with 27 ounces water. Leave to soak for 4 hours.

Strain the almond paste through a muslin cloth–lined sieve. Squeeze the cloth to extract the almond oils. Return the almond paste to the strained water and leave to soak for another 1–2 hours. Strain and squeeze again. Repeat the process once more if desired. Discard the almond paste.

In a medium–sized saucepan over low heat, gently bring the almond water to a simmer. Add the sugar and stir until dissolved. Remove from the hear and set aside to cool. Stir in the brandy.

Pour into a sterilized bottle or jar. The syrup will keep in the fridge for up to three months.

SIMPLE SYRUP

Yield: 17 ounces

17 ounces water 2 cups sugar

In a small saucepan, bring water to a boil. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Pour into a sterilized bottle or jar. This simple syrup will keep in the fridge for up to a month.

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T R O P I C A LT W I S T

Muddle the lime, pineapple and basil in a cocktail shaker. Add the rum and sugar syrup, and fill the shaker with crushed ice. Shake vigorously. Pour the contents of the shaker into a hollowed–out pineapple (or a very large glass) and top up with crushed ice and the soda water. Garnish with lemongrass and two straws.

Find Palm Tree and Pineapple Outdoor Drinkware, plus bartenders’ tools—in stores and at surlatable.com

Recipes from Tiki Cocktails, available at surlatable.com, #3083102


The word “poke” means to cut; ahi poke are cubes of sashimi grade tuna marinated in soy and sesame, a raw seafood salad that is a local Hawaiian favorite. We have added a little crunch to this fun, delicious dish by serving it as a bite on top of Hawaiian–style kettle chips.

In medium bowl, combine sesame oil, soy sauce, sugar, ginger and chile paste and whisk until well combined and sugar is dissolved. Add the sesame seeds, green onions and nori and gently fold in the ahi tuna. Taste and adjust seasoning with salt.

To serve, lay potato chips onto a serving platter and top each chip with a generous spoonful of poke. Sprinkle with sesame seeds and serve immediately.

A H I P O K E B I T E S

1 teaspoon toasted sesame oil

2 tablespoons soy sauce

1 teaspoon granulated sugar

1 teaspoon finely grated ginger

1 teaspoon garlic chile paste, such as Sriracha, more to taste

1 tablespoon toasted sesame seeds, a mix of white and black, plus more for garnishing

½ cup thinly sliced green onion

2 sheets roasted nori, cut into fine ribbons

1 pound sashimi grade ahi tuna, sliced into ½–inch cubes

Flaky sea salt

1 bag Hawaiian– style kettle potato chips

Yield: 4 servings

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Make sure to only use ripe pineapple and avocados for best texture and flavor.

Preheat a grill or grill pan to medium–high heat. Grill pineapple until browned on both sides, about 2 minutes. Transfer to plate; when cooled cut into ½–inch pieces.

In a small mixing bowl, place the garlic, oil, vinegar, lime juice and cumin and whisk to combine. Taste and adjust seasoning with salt and pepper. Set aside.

In a medium bowl, combine watercress and arugula and just enough vinaigrette to coat; lightly season with salt and pepper. In a separate bowl, repeat this step with pineapple, avocado and red onion.

To serve: Assemble greens on chilled plates or serving platter, mound pineapple and avocado in the center and serve immediately.

In stores and at surlatable.com: “On Ice” Bowl and Server Set, #2973030

C A R A M E L I Z E D P I N E A P P L E , A V O C A D O A N D W A T E R C R E S S S A L A D

Yield: 4 servings

½ pineapple, peeled, cored and cut into ½–inch thick slices


2 medium garlic cloves, peeled and finely minced

¼ cup extra–virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon fresh lime juice

¼ teaspoon toasted and ground cumin


2 bunches watercress (non–hydroponic if possible), stemmed

3 cups baby arugula

1 large ripe avocado, thinly sliced

½ cup thinly sliced red onion, rinsed and patted dry


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The grilled shrimp in this recipe adds texture and smokiness to contrast with the marinated vegetables. Consistent and uniform knife cuts will produce a very attractive final product.

Preheat the gas grill or grill pan to medium–high. Brush shrimp with olive oil and season with cumin, salt and pepper. Grill shrimp about 2 minutes per side, or until opaque. Transfer to a rimmed baking sheet and cool completely. When cooled cut into ½–inch pieces. In a medium bowl, combine shrimp with remaining olive oil, lime juice, rinsed onion, pepper, jalapeno, cilantro, jicama, orange, salt and chile powder. Taste and adjust seasoning with additional salt and chile powder. Cover and refrigerate up to 2 hours, if not serving immediately. To serve: Spoon the ceviche into a small chilled serving bowl or chilled shot glasses, garnish with sliced avocado, cilantro and lime wedges. Serve with tortilla chips or saltines.

G R I L L E D S H R I M P C E V I C H E W I T H C I T R U S A N D A V O C A D O

pound medium shrimp, peeled and deveinedtablespoons extra–virgin olive oil, dividedteaspoon toasted and ground cuminKosher salt and freshly ground pepper cup fresh lime juice, plus wedges for garnishcup finely minced white onion, rinsed with water to remove the bite cup finely minced red bell peppermedium jalapeno, seeded and minced (optional)cup fresh cilantro leaves, chopped, plus more for garnishcup peeled and small diced jicamalarge orange, rind removed, quartered and sliced crosswise into fan–like piecesteaspoon kosher salt, or more to taste teaspoon good quality chile powder, mild or hot Tortilla chips or saltine crackers, for servingripe avocado, pitted and sliced

12½

¼⅓

¼ 1½

½1

½ ½

1

Yield: 4 servings


S E A R E D S C A L L O P S W I T H M A N G O S A L S A Preheat your seafood rack for 15 minutes over high flame.

Peel and dice red onion. Deseed and dice bell peppers and serrano chile. Peel and dice mango and place in a bowl with the onion, bell peppers, chiles and cilantro. Add salt, sugar, lemon juice and olive oil. Mix well and set aside.

Once block is fully preheated, sprinkle scallops with pepper and olive oil. Scallops should take 2–3 minutes to brown nicely on each side. Serve scallops medium or at desired temperature with salsa.

In stores and at surlatable.com: Sur La Table Pro Ceramic Shrimp and Scallop Pan, #2382406

12 large sea scallops (under 15 per pound)

1 medium sized mango

¼ cup red onion, finely diced

Yield: 4 servings 1 serrano chile, seeded, finely diced

¼ cup red bell pepper, finely diced

¼ cup cilantro, chopped

½ teaspoon salt

½ teaspoon sugar

2 tablespoons olive oil, plus additional for scallops

1 tablespoonlemon juice

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For the pork: Evenly sprinkle the pork with salt, make several slits in the pork and stuff with the slivered garlic. Heat a pressure cooker to medium–high; when heated add the bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and set aside, reserving the fat. Keeping the temperature at medium–high add the pork to the reserved bacon fat and sear the pork on all sides until golden brown. Add the water and cooked bacon, cover, lock the lid and heat until pressure is reached. Maintain high pressure according to manufacturers’ instructions, and cook under pressure for 75 minutes.

Remove from heat or turn off, release pressure naturally and remove lid. Transfer the pork to a medium bowl and, using two forks,

shred the pork, adding enough of the cooking liquid to keep it juicy. Taste and adjust seasoning with salt.

For the slaw: In a small bowl, whisk together vinegar, soy, sugar, lime juice, mayonnaise, chile sauce and sesame oil until well combined. In a large bowl, combine cabbage, carrots, green onion and sesame seeds. Add dressing and toss to coat; taste and adjust seasoning with additional lime and salt. Slaw will stay crispy 1 to 2 hours refrigerated.

To serve: Assemble the sliders by topping sweet rolls with kalua pork and spicy slaw. Transfer sliders to a large platter and serve.

Find cutting boards and wood serveware in stores and at surlatable.com

K A L U A P O R K S L I D E R S W I T H S P I C Y S L A W

Contrary to its name, Kalua pork has no coffee liqueur added; it refers to long slow cooked pig. Kalua pua’a, or roast pork, is prepared in a Hawaiian imu or underground steam oven. Kalua pork is usually seasoned with sea salt, with smokiness coming from the beach fire used to build the heat in the oven. We have created that same texture and flavor with a pressure cooker and a few slices of smoky bacon. For the most authentic flavor we recommend red Hawaiian salt, but good flaky salt works well too.

The ratio of salt to pork is 1 tablespoon per pound as the pressure cooker intensifies the salty flavor.

44 45

For the pork:3 pounds pork shoulder, fat trimmed

3 tablespoons red Hawaiian salt or flaky smoked salt, plus more to taste

4 cloves garlic, peeled and cut into slivers

3 slices thick–cut smoked bacon

¾ cup water (Refer to your manufacturers’ manual to see what the minimum amount of liquid is for your particular model and adjust accordingly.) For the slaw:2 tablespoons rice wine vinegar, plus more to taste

1 tablespoon soy sauce


1 tablespoon fresh lime juice

¼ cup mayonnaise

1 tablespoon garlic–chile sauce, like Sriracha, more to taste

1 tablespoon toasted sesame oil

½ small green or red cabbage (about 4 cups), cored and thinly sliced in a mandolin

1 medium carrot, julienned

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds

Sea salt to taste

Warm sweet Hawaiian rolls, split for serving

Yield: 4 servings



Y O G U R T B A N A N A S P L I T S W I T HF R E S H S T R A W B E R R Y S A U C E

For the Frozen Yogurt:1 quart whole–milk plain yogurt1 cup granulated sugar¼ teaspoon sea salt1 teaspoon vanilla bean paste

For Serving:4 peeled bananas cut in half lengthwiseWhipped cream¼ cup toasted chopped nuts, such as peanuts, pecans or pistachiosShaved chocolate

For the Strawberry Sauce:2 cups hulled and quartered strawberries(fresh or frozen and thawed)½ cup granulated sugar¼ cup water1 teaspoon fresh lemon juice

Just a few ingredients go into creating a healthy and tasty sweet treat for the whole family.

Place a 1–quart, freezer–safe container with a tight–fitting lid in the freezer to chill. Set up and pre–chill the ice cream maker.

For the frozen yogurt: In a medium bowl combine yogurt, sugar, salt and vanilla, whisking until the mixture is well combined and sugar has dissolved. Transfer yogurt to an ice cream maker and churn according to the manufacturers’ instructions. Enjoy right away or transfer to a freezer–proof container to chill until firm.

For the sauce: Place the strawberries, sugar and water into a medium saucepan, stir to combine and place over medium heat. Bring to boil and reduce heat to simmer; cook just until sugar dissolves and sauce starts to thicken, about 5 minutes. Remove from heat and, using a hand blender, puree the strawberry mixture until smooth. Pour pureed strawberry sauce through a small hand strainer set over a small bowl to catch the seeds (optional). Stir in lemon juice and set aside to cool. For serving: Scoop the frozen yogurt into banana boats or oval dishes and place a banana half on either side of the yogurt; ladle strawberry sauce on top and garnish each serving with whipped cream, chopped nuts and shaved chocolate. Serve immediately.

Yield: 1 quart.

1 fresh pineapple (about 4 cups), cored and diced½ cup granulated sugar1 teaspoon lime zest4 tablespoons fresh lime juice1 cup coconut water

P I N E A P P L E – L I M E S O R B E T

We love ripe, fresh pineapple! However, canned, unsweetened and drained pineapple works beautifully as well. Simply add all the ingredients to a blender and blend into a smooth puree. Transfer the mixture to an ice cream maker and churn according to the manufacturers’ instructions. Enjoy right away or transfer to a freezer–proof container to chill until firm.

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In stores and at surlatable.com: Cuisinart® Gelateria Ice Cream Maker, #1992064

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