Chicken Paillard with Greek Farmer's Salad and Tzazaki

If you aren’t traveling in real time to Greece this summer, you can bring a taste of Greece to your table with this dish. A Greek Farmer’s (Horatiki) Salad that savors the best of summer gardens and Farmer’s markets. The salad is great on it’s own, but topped with the grilled lemon-oregano chicken, it becomes a special summer meal bursting with flavor.   Grilling Method: Direct/Medium Heat Serves  4-6   4          boneless skinless chicken breast halves             Olive oil   Lemon Oregano Wet Rub: 2          large cloves of garlic, minced             Zest of two lemons 1          teaspoon coarse sea...

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Chicago Steak with Steakhouse Butter

This simple steak butter features the Fleur de Sel and Kampot Pepper and it takes your favorite grilled steak from ordinary to extra-ordinary when you mix in grainy Dijon mustard and Worcestershire sauce. Be sure to make the Steakhouse Butter at least two hours before you grill the steaks so that it can set up in the refrigerator before topping the steak.   Grilling Method: Combo/Medium Heat 4          Bone-in strip steaks, at least 1-inch thick Extra-Virgin Olive oil The Seasoned Pantry Fleur de Sel and Kampot Pepper             Parsley, chopped for garnish   Five minutes before grilling, wrap meat in...

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Grilled Shake-Shack Style Burger

Some days, there is nothing like a hot rich beefy Shake Shack burger topped with melty American cheese squished between a soft potato bun. And, now you can make your own copycat version at home. At Shake Shack, the burgers are griddled, and if you have a backyard griddle, smash away! But you can achieve the same flavors using a hot grill too!   Makes 4 burgers   Grilling Method: Direct/Medium Heat   1          pound 80/20 ground chuck, brisket and short rib mix, or your favorite pre-formed burgers such as Pat Lafrieda, or Schweid & Sons pre-formed burgers The...

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Elizabeth's Tumbled Tomatoes Maria

I think tomatoes are probably the best thing that comes from the earth!  Many years ago, I started making [herbs de Provence-seasoned] tumbled tomatoes as a simple snack and cocktail nibble. If you love tomatoes, you will love them. It is the simplest recipe but it is a favorite of nearly everyone I know. This is my South of the Border version made with Tequila and The Seasoned Pantry Gulf of Mexico salt and spices.   Serves 4-6   ½          cup Blanco Tequila such as Herradura 2          pints cherry tomatoes ¼          cup The Seasoned Pantry Gulf of Mexico salt...

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Spring Bistro Salad

Vinaigrette: 1 large egg yolk 1 tablespoon Dijon mustard ¾ teaspoon PEPPERED SALT, plus extra for finishing 3 tablespoons white wine or champagne vinegar 3/4 cup grapeseed or vegetable oil ¼ cup extra virgin olive oil Salad: 1 ½ cups small red potatoes (1-to-1 ½-inches in diameter) 6 to 8 ounces mixed baby lettuces ½ pint cherry tomatoes, halved 1 tablespoon minced chives 1 ½ tablespoons minced dill 3 ounces sliced baked or boiled ham, cut into matchstick strips 3 ounces Gruyère cheese, cut into matchstick strips 2 hard-boiled eggs, peeled and halved lengthwise   Make the vinaigrette: Whisk the...

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ENDLESS SUMMER CARAMELIZED TOMATOES

A passion for the fabulous field tomatoes harvested during the summer at
Bartletts Farm on Nantucket inspired this recipe. 
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