Edible Berkshires

Boom Boom Shrimp


By Chef Ashlin Ploss, Brava Wine Bar & Restaurant

Yields 4 servings

½ can (7 ounces) coconut milk, include liquid and solids
1 (12-ounce) bottle sweet chili sauce
2 ounces hot sauce, chef uses Frank’s
½ cup flour
1 ounce lemon pepper
½ ounce onion powder
½ ounce smoked paprika
1 ounce ground rosemary
½ ounce cayenne pepper
1 ounce dried oregano
1½ ounces granulated garlic
1½ ounces fine ground kosher salt
½ ounce ground black pepper
1 pound 16/20 shrimp or larger, peeled, deveined and butterflied, instructions below.

High-heat oil for frying such as safflower, sunflower, grapeseed, sesame or peanut oil. Preheat 3 inches of oil to 350°F. in saucepan, fry pan, wok or home basket fryer.

Place the first three ingredients in a 2-quart saucepan. Heat on medium, stirring occasionally until combined. Hold sauce on simmer until ready to serve. Sauce is enough for 2 pounds shrimp; store … Read the rest

Veggie Stout Stew


By Executive Chef Greg Roach, Wild Oats Co-op

Serves 6

1 leek, large, sliced lengthwise and rinsed to remove any
  imbedded soil, then large dice
2 tablespoons olive oil
6 cloves garlic, peeled but left whole, stem trimmed
2 celery stalks, large dice
3 pounds assorted root vegetables, large dice: Hard squash, parsnips, turnips,
  potatoes—use what’s available, your favorites. If you need help, consult the
  produce manager at your local independent market.

1 pinch each salt and pepper, to taste
¼ cup organic ketchup
1 pinch dry thyme, or 2 fresh sprigs, leaves removed
1 pinch smoked hot paprika
1 pinch rubbed sage
1½ cup veggie stock
6 ounces Guinness or your favorite stout
6 wedges white cabbage, sliced thin

In a heavy-bottom pan with a tight lid, such as a Dutch oven or extra-large saucepan, sauté the leeks in the olive oil until just soft. Add the garlic and … Read the rest

Grilled Lamb Lollipop


Yields 6 servings

2 racks of lamb, bones “frenched” (exposed)
1 medium navel orange, cut into quarters, stem cap removed
¼ cup light brown sugar
8 ounces whole cranberries
20 leaves fresh mint or 1 sprig of either rosemary or
   sage or 2–3 sprigs tarragon, leaves removed from stems

Season chops with salt and pepper. Grill or broil 2 minutes each side for medium rare.

Cool; reserve covered in refrigerator.

In the bowl of a food processor pulse orange segments, skin and all, to chunky. Add brown sugar, run briefly to combine, set aside in nonreactive bowl.

Place cranberries and mint leaves or herb sprig(s) in food processor, pulse to rough chunk. Combine in bowl with orange. Refrigerate compote until ready to use.

To assemble:

Preheat oven to 350°F.

Place prepared compote on counter, allow to reach room temperature.

Place cooked chops on a foil– lined baking sheet (foil aids … Read the rest

Goat Cheese and Onion Tart


By Executive Chef David Jordan, Cranwell Resort and Spa

Yields 6 servings

1 box puff pastry sheets
1 large sweet onion, thin slices
2 tablespoons olive oil
1 tablespoon butter
3 eggs
6 ounces goat cheese, room temperature
1½ cups heavy cream
½ teaspoon dill, chopped
¼ teaspoon parsley, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Open sheet of puff pastry on lightly floured surface, lightly roll to 10 by 14 inches, cut into 6 pieces, approximately 4½ by 5 inches. Spray 6 (4-inch) tartlet pans with vegetable spray. Press 1 piece of dough into each ring; trim excess from top. Poke pastry on the bottom of each pan, with a few holes using fork tines.

Alternately, if you don’t happen to have 6 tartlet pans handy, use one 12-inch tart pan, trim top adding strips of excess puff pastry to fill in pan. Poke bottom of … Read the rest

Bright Pink Beet Pesto with Fettuccini

Photo by Mathew LaBombard

This is one of those dishes that seems to be a constant confusion when people are eating it—but all in a good way, of course! Instead of the typical green pesto, this is bright pink. And although it looks like a heavy dish, the flavors are fresh and light. The basil and walnuts bring out the traditional pesto taste and the beets add richness to the dish—reminiscent of a decadent Alfredo sauce. Topped with fresh basil, a drizzle of extra-virgin olive oil and sprinkling of kosher salt, this is healthy, luxurious eating at its best.

3 cups beets, peeled and sliced into
¼-inch-thick rounds
1 cup toasted walnuts*
1½ tablespoons lemon zest
¼ cup freshly squeezed lemon juice
¾ cup fresh basil leaves, plus more leaves for garnish
3 cloves garlic, roughly chopped
1 teaspoon plus 3 tablespoons kosher salt
¼ teaspoon red pepper flakes
¼ … Read the rest

Nigerian Goat and Ground Nut Stew


Here is the recipe Chef Greg Roach adapted from several sources to create his yummy stew.

2–3 pounds diced goat meat
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
6–8 cloves garlic, chopped roughly
1 (3-inch) piece ginger, peeled and minced
2 hot chili peppers, to taste, diced, with the seeds left in
2–3 pounds sweet potatoes, peeled and cut into chunks
1 (15-ounce) can crushed tomatoes
1 quart stock made from roasted goat bones
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
Salt and black pepper

Brown the meat in a hot pan with a little salt, pepper and oil. Add the onions and sauté until lightly browned. Then add the garlic, ginger and chilies.

Add the rest of the ingredients, stirring over low heat until combined. Cover and simmer for at least 2 hours, stirring to keep the bottom from burning. … Read the rest

Grilled Salmon with Lime-Butter Sauce



Medium-hot for charcoal or wood; if using gas, set grill for moderate heat and cover grill.


6 (6-ounce) pieces center-cut wild salmon fillet (about 1 inch thick) with skin
Olive oil, salt and pepper
1 whole lime
6 tablespoons lime butter sauce (recipe follows)
Lime-Butter Sauce:
1 large clove garlic, chopped
¼ cup fresh lime juice
1 teaspoon salt, to taste or dietary restrictions
½ teaspoon black pepper
1 stick (½ cup) unsalted butter, melted
Finely grate green skin of lime, yielding 1½ teaspoons of zest; reserve for later use.

Cut remainder of lime and extract juice for sauce.

In a blender, covered with center cap removed, purée garlic with lime juice, salt and pepper until smooth.

With motor running, pour in melted butter and blend until emulsified, about 30 seconds.

Mixture may be slightly runny. Pour into container, cover and reserve in refrigerator.

May be … Read the rest

Grilled Pizza


1 par-baked pizza shell
2 tablespoons good olive oil
4 ounces sliced fresh mozzarella
2 plum tomatoes, sliced thin
½ cup blanched spinach
½ medium red onion, sliced thin
¾ cup grilled sliced chicken breast

Brush the top of the pizza shell with oil. Top with mozzarella; the better the cheese, the better the pizza.

Add the toppings: tomatoes, spinach, onions and end with grilled chicken. Now place the pizza on your grill. If using gas, turn down the gas as low as possible.

Quickly shut the grill cover but pay attention and rotate the pizza 90o often. It will only take about 5 to 6 minutes to crisp up the crust and melt the cheese. Remove from the grill, cut and serve.

Top with parmesan and basil, or anything you like. Enjoy.

Using this basic method, you can create a fun summer dinner party. Set up a station of … Read the rest

Summer Zucchini Fritters With Fresh Zucchini Salsa & Cilantro Lime Crèma


Make the salsa first; refrigerate at least 1 hour.


1 small fresh zucchini, seeded, small dice
2 fresh plum tomatoes, small dice
1 small fresh jalapeño pepper, minced
1 small fresh green pepper, small dice
1 clove garlic, minced
1 lime, freshly squeezed juice
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Mix all ingredients, refrigerate.


1 cup sour cream
Fresh chopped cilantro, to taste
1 tablespoon fresh lime juice

Combine all ingredients, refrigerate.


2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped cilantro
¼ cup small-diced red onion
1 large ear cooked corn kernels, removed from cob
2 cloves garlic, minced
2 cups fresh grated zucchini
1 egg, beaten
¾ cup milk
¾ cup flour
¼ cup cornmeal
1 teaspoon baking powder
1 tablespoon Joe’s Hot Stuff (Cajun seasoning)

Heat butter and oil in large fry pan.

Combine the … Read the rest

Lox, Eggs and Onions


Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.

This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!

1 tablespoon butter
1/3 cup sliced sweet onion
2 eggs
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips

Melt butter in a small omelet pan over medium-high heat.

Sauté onions until soft and lightly colored.

Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.

Mix in 2/3 teaspoon of dill.

Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.

Reduce heat to medium-low and cook … Read the rest