Three Chefs Summer Barbecue Call-in

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Heather Haviland's Strawberry Rhubarb Almond Scone

3 1/4 cup all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup sliced almonds
1/2 cup sliced frozen strawberries
1/2 cup sliced frozen rhubbarb
1 1/2 sticks butter -- unsalted -- cut into small pieces
1 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

* Preheat oven to 350 degrees.
* Place almonds on a sheet pan and toast for approx. 15 minutes, until golden brown. Set aside to cool.
* Using the paddle attachment of a mixing bowl, and the speed on 1st, toss together dry ingredients.
* Add apricots and almonds.
* Add the cold butter.
* Mix until the butter pieces are about the size of half a dime.
* Stir together the liquid ingredients.
* While the mixer is on, add the liquid and mix until the dough just starts coming together.
* Turn mixer off and place dough on a floored surface.
* Press dough together being careful not to knead or work with hands.
* Divide dough into 3 pieces.
* Shape each piece of dough into a disc and then cut each disc into 4 parts.
* Place scones on a sheet pan covered with a parchment paper, with spacing so that they can double in size.
* Brush tops with buttermilk and sprinkle with raw sugar.
* Bake for 25-30 minutes, or until golden brown.

Eric William's Sofrito

Latin style sauce comprised of chopped onions, garlic, green bell peppers, and fresh herbs. Similiar consistency to a pesto or recado. Can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables such as green beans, potatoes, cauliflower, asparagus, tomatoes and squash.

Yields: 2 cups

3 bunches cilantro
1 bunch scallion
1 tsp oregenao
10 cloves garlic
2 shallots
1 med/large poblano green chile
1/4 cup fresh lime juice
1/4 cup water
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground black pepper

* Wash/clean all fresh herbs and trim tops to scallions. remove stem and seeds from green chile. Place all ingredients into blender or food processor and puree until smooth. Sofrito can be frozen or refrigerated up to 7 days

* Blanch fresh clipped green beans in heavily salted boiling water for 5 minutes. Shock in iced water immediately to stop cooking. drain and cool. Heat 1 tbl vegetable oil in pan. Add 2 cups green beans, silvered shallots and roasted corn kernels. Saute on high heat until beans blister. Add 1-2 tbls sofrito, toss, and serve. substitute butternut squash or roasted potatoes for beans.

Marlin Kaplan's Spicy Seared Tuna with Ribs, Cheeks, and White Beans


4oz. Tuna
3oz. Beef Short ribs (cooked)
3oz. Pork Cheeks (cooked)
6oz. Tuscan White Beans (cooked)
2tbsp Carrots (finely diced)
2tbsp Celery (finely diced)
1tsp Shallot (finely diced)
1tsp Garlic (finely chopped)
4tsp Olive Oil
3oz White Table wine
5tbsp Veal Demi-glace or thick brown stock
2oz. Spicy Chile Rub (see additional recipe)
1tbsp Parsley (chopped)
Salt and Pepper to taste

1. In a heavy bottomed saucepan, heat 1teaspoon of olive oil and combine garlic, shallots, carrots and celery. Heat until carrots are al dente.
2. Add Shredded beef short ribs, pork cheeks, and white beans. Cook over low heat for three minutes.
3. Add white wine and reduce by half.
4. Add Veal Demi-glace and season to taste.
5. In a separate pan, heat remaining olive oil almost until smoking. Place tuna in pan and sear for one minute a side.

To serve:
Spoon bean mixture in to flat bottom bowls, and slice tuna into three equal portions and place on top of beans. Sprinkle with chopped parsley and drizzle extra virgin olive oil over beans. Serve immediately.

Marlin Kaplan's Braised Beef Short Ribs


3lbs. Beef short Ribs (Boneless preferred)
2 Carrots (chopped)
1 Onion (chopped)
1 Celery (stalk chopped
2qts Brown Stock
1 Whole Garlic clove (mashed)
Salt and Pepper to taste

1. Heat heavy bottomed saucepan with olive oil, season ribs and brown on both sides.
2. Add carrots, onion, celery, and garlic and season again.
3. Add brown stock and bring to a boil. Cover with heavy duty foil and roast in 350 degree oven for 2 hours or until ribs are tender.
4. Remove ribs from pot and reserve
5. Strain braising liquid and return to pan and reduce by two thirds. Strain again and you will have demi-glace

Marlin Kaplan's Chile Rub

1oz Chipolte Chile Powder
1oz Cayenne
1oz Brown Sugar
1oz Hugarian Paprika
1oz Cumin
1tsp Salt

Combine all ingredients in small mixing bowl and serve. Keep in airtight container.

Marlin Kaplan's Cabbage and Bacon Stuffed Quail


2oz. Bacon (cut in to small cubes)
4oz. Cabbage shredded
2oz. Apple cider vinegar
1whole Quail
1oz Olive oil
1tsp Cumin
1tsp Corriander
4oz Extra Virgin Olive oil
1tsp Smoked Paprika oil
2oz. Arugula
Salt and Pepper to taste

Saute cabbage with salt and pepper and cumin until cabbage is wilted stir cabbage and add apple cider vinegar. Add bacon and let cool. Stuff quail with mixture and season with salt and pepper. Heat a sauté pan with olive oil and place quail breast side down and brown. Turn bird and continue to brown. Place quail in 350 degree oven for eight to ten minutes or until completely cooked.

Remove quail from pan and let rest for 2 minutes.

To serve:
Place a large spoon full of carrot puree (see recipe) on plate and then rest quail on puree. Drizzle paprika oil around quail and garnish with fresh arugula.

Marlin Kaplan's Paprika Oil

2tbsp Smoked paprika
2tbsp Hungarian paprika
6oz Extra Virgin olive oil

Combine ingredients in a small mixing bowl and let stand for thirty minutes. Strain oil through coffee filter. Keep covered in airtight container.

Marlin Kaplan's Carrot Puree

2 Carrots
2oz. Heavy Cream
1tsp Cumin
1tsp Ground Coriander
Salt and Pepper to taste

Blanch carrots in boiling salted water for six or seven minutes or until carrots are soft but not over-cooked.
Remove carrots from water and puree in food processor with heavy cream, coriander, and cumin. Taste for seasoning.

Marlin Kaplan's Steamed Mussels with White Wine and Thyme


24 Prince Edward Island Mussels (cleaned)
4oz Dry white table wine
1tsp Fresh Thyme
4oz Chicken Stock
1tbsp Extra Virgin Olive oil
1tsp Lemon Juice
Hot Red Pepper Flakes to taste
Salt and Pepper to taste
2 Oven roasted tomatoes (see recipe

In a heavy bottomed stockpot, place mussels, white wine, garlic, chicken stock and thyme and cover. Bring to a boil and remove top. Add lemon juice, red pepper flakes, salt and pepper and tomatoes.

Pour in to a bowl and serve with crusted bread and a drizzle of extra virgin olive oil.

Marlin Kaplan's Oven-dried Tomatoes

12 Roma Tomatoes (cut in half and seeds removed)
4oz Extra Virgin Olive Oil
1tsp Sugar
Salt and Pepper to taste

Place tomatoes on baking sheet and sprinkle with sugar, salt and pepper and olive oil.
Place in 200 degree oven for 1 hour or until tomatoes are soft to touch and slightly wrinkled.

Keep in olive oil in an airtight container.

Marlin Kaplan's Root Vegetable Au Gratin

1 Idaho Potato
1 Parsnip
1 Turnip
1 Rutabaga
1 Celery Root
1qt Heavy Cream
8 Eggs (yolks only)
1cup Parmesan Cheese (grated)
2tbsp Butter (unsalted)
Salt and pepper to taste

On a mandolin, slice all the root vegetables thin. In a 9”x9”baking pan, grease bottom with butter and precede to layer vegetables until all the vegetables are used. Sprinkle parmesan cheese in between each layer.

In a mixing bowl combine egg yolks and heavy cream. Add nutmeg, and pour over vegetable layers until they are covered. Sprinkle cheese over the top and cover with heavy-duty foil and bake in 350 degree oven for 45 minutes or until casserole is set. Uncover and brown top. Serve hot with meat or chicken entrée.

Marlin Kaplan's Tuscan Minestrone with Garlic Sausage

8oz Beef Broth
1/2 Carrot (diced)
1 Shallot (diced)
1 Garlic clove (minced)
2 Oven-dried tomato (diced)
2oz Baby bow-tie pasta (cooked)
2tsp Extra Virgin olive oil
4oz Garlic Sausage (cooked and sliced)
Salt and Pepper to taste
1tsp Flat Leaf Parsley (chopped)

In a sauce pot sauté carrots, garlic, shallots, and garlic sausage until slightly caramelized. Add red wine and reduce by one third. Add beef stock and bring to a boil. Add pasta and parsley. Pour into bowls and drizzle with extra virgin olive oil. Serve hot with crusty bread.

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