The Three Chefs

Chef Brandt Evans' of Kosta's Summer Recipe

Tomato Crab Tower

2 yellow tomatoes, sliced
2 red tomatoes, sliced
1/2 cup goat cheese
1 cup spinach
1 tbsp garlic (minced)
1 cup Jonah crab
salt and pepper to taste
Saute spinach, garlic and crab with 1 tsp of olive oil for 2 to 3 minutes. Remove from heat and fold in goat cheese. Place a dollop of mixture on sliced tomato and keep doing process until you have four slices, alternating in color, with mixture stacked. May be topped with vinaigrette. Makes four servings

Vinaigrette:

3 tbsp capers
3 tbsp black pepper (cracked)
2 cups olive oil
1/2 cup cherry vinegar

Mix capers, black pepper and sherry vinegar in a bowl. Slowly drizzle olive oil in until it emulsifies. Set aside. Makes 16 servings

Joe Gallo of Agostino's suggests these dishes for summertime parties: Tortellini Salad and Antipasto Di Calamari

Tortellini Salad

Ingredients: 1lb. Boiled meat or (cheese - if desired)
1/4 cup fresh parsley
1/4 cup balsamic vinaigrette
1/4 cup chopped black olives
1/4 cup chopped salami
1/4 chopped celery
1/4 cup chopped onion
Salt, Black Pepper, Oregano and Basil

Preparations:

In large bowl, combine ingredients and toss lightly. Add salt, pepper, oregano and basil to taste.

Serve on a bed of lettuce with warm Italian Bread.
Serves 4

Antipasto Di Calamari

Ingredients:

1 lb. of boiled calamari
1/4 lb. cooked mussels, out of shells
6 cooked shrimp, cut in half
3 Tablespoons of lemon juice
2 Tablespoons of olive oil
2 Tablespoons of fresh parsley
1 Tablespoon of fresh chopped garlic
2 Tablespoon of dried basil
1 Teaspoon of salt
1 Teaspoon of black pepper
Leaf lettuce and lemon wedges for garnish

Preparations:

In a large bowl, combine chilled calamari, mussels, and shrimp with all remaining ingredients. Toss until completely coated. Serve on a bed of lettuce with lemon wedges.
Serves 2

Marlin Kaplan of One Walnut

Grill Double-Cut Pork Chop with Peach Barbecue Sauce

4 Double cut pork chops
Peach BBQ Sauce (see recipe below)
Olive Oil
Salt and Pepper

Preparations:

Season chops and drizzle with oil

Place chops on grill, cook 4 minutes each side

Close grill lid, cook chops 10 minutes a side (To check for doneness chops should be cooked through, slightly pink in the center)

Brush chops with Peach BBQ sauce during the last minute of cooking

Remove from grill and serve with extra sauce

Peach Barbecue Sauce

Ingredients: 1/2 lb mixed dried fruit
1 large can peaches and their liquid
2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup honey
1 tsp cayenne pepper
1 tsp chili powder
2 tsps ground thyme
2 tsps ground cumin
1 clove roasted garlic
4 oz carmelized onion*

Preparations: Pulse dried fruit in food processor until finely chopped. Add remaining ingredients and puree.

*For Carmelized Onions:

2 1/2 medium onions, sliced thinly
1 tbsp butter
3 tbsp balsamic vinegar
salt and pepper to taste

Heat olive oil in saute pan, add onions and cook until lightly brown, add butter, balsamic vinegar, salt and pepper.

Serves 4

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