Summer’s here and the time is right. Ok I’m a little late in getting this post up as summer started last week. But I have a really good excuse. CIP has rolled out our Summer of 2014 menu. I’ve been sourcing at all the local Farmers Markets and they are bursting with all my favorite fruits and vegetables, and new and exciting items are showing up every week. It seems with the unseasonably warm and sunny weather Mother Nature and our amazing farmers have been seeing early arrivals of stone fruit, tomatoes, cucumbers and pole beans. Last week, figs made an appearance and this week melons and beautiful peppers arrived. So we had no choice and had to write a new menu. One might think that after all the trips around the sun I’ve had this would be a simple task. However the process of selecting, refining, tweaking recipes and processes to insure great tasting foods that travel well and are convent and easy for you to produce world class meals in remote and challenging locations is quite a task. Every item on ever menu is taste tested first, and then we load up “Malaya” our test platform, and out to sea we go. We evaluate not just the flavors and textures, but how easy it is to serve, will it hold up for a day or 2. Can it be frozen to extend shelf life, fried chicken just doesn’t work, and braised short ribs do.
My excitement is simply too hard to contain, so I’m going to share one of our new additions.
shrimp gazpacho salad
serves 2 as an entrée or 4 as appetizer
10 16-20 count white shrimp
1 quart cold water
3 TBS. kosher salt
1 TBS. brown sugar
2 TBS. olive oil
1 clove garlic minced
2-3 heirloom tomatoes (we like the selection from Tutti Fruitti Farms right now)
1 persian cucumber
1 lemon cucumber
6-8 assorted radish (white icicle, red globes, french breakfast have been really good)
¼ red onion
1 medium red pepper
½ cup fresh bread crumbs
1 clove minced garlic
2 TBS+1tsp. Extra Virgin Olive Oil
freshly ground salt and pepper to taste
mix salt and water together (should taste like sea water) add sugar and deveined shrimp, allow to “brine” 1-2 hours
remove shrimp, rinse, pat dry, toss with oil and garlic, Roast in 350F oven for 6-8 minutes until just done.
cut tomatoes, radishes, cucumbers, red onion and red pepper into bite sized chunks (I like to leave a little of the radish tops on and cut them length wise, the tops are tasty and pretty),place in bowl, sprinkle with a pinch of salt, toss and allow 30 minutes for the salt to render juices from the vegetables.
toss bread crumbs with garlic and1 tsp. oil and toast in oven
to assemble, drizzle 2 TBS. good quality EVO over vegetables and toss with juices. top with shrimp and garnish with bread crumbs.
ok, now get out there and enjoy! It’s only summer for the next 9 weeks.
and don't forget to bring some great food, either make this yummy market fresh salad, or for those just wanting to be lazy and eat well, order one from our current menu!!