Some of Maryland’s Finest ‘Local’ Recipes-2010

My version of that timely Summer Gazpacho-add a shrimp or two!

 

Seasonal Cooking with Rita Calvert~The Kitchen Gardener Cook 

Governor’s Buy Local Challenge 

Governor Martin O’Malley’s cookout at the Governor’s Mansion kicking off “Buy Local” week was the big happening last week. The cookout chefs were those who won a competition using the best of Maryland farm’s produce, meat, seafood, dairy and food products to serve to the invited guests. Here’s a free cookbook of the winning recipes to download.–Scrumptious! 

The following 19 recipes were selected to be prepared at the cook out. In addition to these recipes, Government House chefs prepared a few favorites of theirs and the O’Malley family. 

After the listings, I give you one of the favored recipes-a rowdy chili (as most everyone loves chili) from Many Rocks Goat Farm. I spoke to Jeanne personally and she explained the detailed techniques they were using such as getting just the right chile peppers and roasting them along with the tomatoes. The original use of the recipe was for the Governor’s Buy Local Cook Out and statewide campaign to get people to eat local foods. They used sharp cheddar goat cheese from Caprikorn Farms, a dairy goat farm in Gapland. 

 

Appetizer:  Summer Ripe Gazpacho
•    Chef: Craig Sewell – A Cook’s Café (Anne Arundel County)
•    Producers: Sharon and David Lankford – Davon Crest II Farm, vegetables (Talbot County) 

Appetizer:  Black Currant and Onion Conserve
•    Chef:  Susan Callahan – University of Maryland Eastern Shore (Somerset County)
•    Producer:  Andrea Cedro – Firefly Farms Organic, Inc., goat cheese (Garrett County)
•    Producer: Cladia Lee – Dragonfly Farms,  black merlot vinegar, currants (Frederick County)
•    Producer: Jeanna Dietz-Band – Many Rocks Farm, goat sausage (Washington County) 

Appetizer:  Red Wine, Caramelized Onion, and Goat Cheese Crostini
•    Chef:  Margy O’Herron – www.hidethecheese.com (Montgomery County)
•    Producers:  Sarah O’Herron and Ed Boyce – Black Ankle Vineyards, 2006 Crumbling Rock (Carroll County)
•    Producer: Beckie Gurley – Calvert’s Gift Farm, sweet onions, garlic, thyme (Baltimore County)
•    Producer:  Tracy Kirkman – Cherry Glen Farm, Cherry Glen Chevre Cheese (Montgomery County)
•    Producers: Randy and Karen Sowers – South Mountain Creamery, unsalted butter (Frederick County) 

Appetizer:  Maryland Crab and Firefly Goat Cheese Empanadas
•    Chef: Will Jones – Chef’s Expressions (Baltimore County)
•    Producer:  Conrad’s Seafood, jumbo lump blue crab (Baltimore County)
•    Producer: Joan Norman – One Straw Farms, onions (Baltimore County)
•    Producer: Chesapeake Greenhouse, thyme, cilantro, parsley (Queen Anne’s County)
•    Producer: Springfield Farm, butter (Baltimore County)
•    Producer: Firefly Farms Organic, Inc., goat cheese (Garrett County)

Appetizer:  Torched Goat Cheese Sugar-Roasted Stuffed Tomatoes

•    Chef: Jason Hall (Central Region)
•    Producer:  Tina Schillinger – Schillinger’s Farm Inc. (Papa John’s), vegetables (Anne Arundel County)
•    Producer: Strohmer’s Farm, ham (Baltimore County)

Appetizer:  Rosemary Lollipop of Maryland Beef, Onion Spaghetti, Smoky Heirloom Tomato Confit, and Spicy Micro-Greens Melange

•    Chef: Raphael Jurkovic – Tapenade Catering (Anne Arundel County)
•    Producer:  Allen Colhoun – Ivy Neck Farm, ground beef (Anne Arundel County)
•    Producer: Sara Colhoun – Ivy Brand Organic Farm, rosemary, thyme, spicy micro-greens (Anne Arundel County)
•    Producer: Shawn Sizer – The Sizer Farmstand, heirloom tomatoes, onions, garlic (Anne Arundel) 

Salad:  Buffalo Oysters with Baby Arugula Three Tomato Salad, Blue Cheese Dressing
•    Chef:  Daniel Pochron – Mason’s (Talbot County)
•    Producers:  David and Sharon Lankford, John and Alex Hochmuth – Davon Crest II, baby arugula, tomatoes (Talbot County)
•    Producer:  Harris Seafood, oysters (Queen Anne’s County) 

Salad:  A Study of Summer: Maryland Corn, Crab, and Tomato Salad
•    Chef:  Jerry Edwards – Chef’s Expressions (Baltimore County)
•    Producer:  Conrad’s Seafood, jumbo lump blue crab (Baltimore County)
•    Producer: Richfield Farm, silver king corn, heirloom tomatoes (Carroll County)
•    Producer: Chesapeake Greenhouse, basil (Queen Anne’s County)
•    Producer: Dragonfly Farms, Dragonfly wine vinegar (Frederick County)

Side Dish:  Hearty Garden Pasta Salad

•    Chef:  Anthony Geraci – Baltimore City Public Schools (Baltimore City)
•    Producer:  Great Kids Farm (Baltimore City)

Main Dish:  Caroline Pit Chicken

•    Chef:  Alfredo Malinis, Jr. – Level Small Plates Lounge (Anne Arundel County)
•    Producer:  John Wang – Triple J Farm, eggs, free range chickens (Caroline County)
•    Producer:  David Liker – Gorman Produce Farm, garlic, onion, scallion, herbs (Howard County) 

Main Dish:  Blackened Summer Flounder (Fluke) with Braised Collards and a Cool Maryland Cantaloupe Sauce
•    Chef:  Bryan Bernstein – Saval Foodservice (Howard County)
•    Producer:  Jim Schillinger – Schillinger’s Farm Inc. (Papa John’s), cantaloupe, collards, onions (Anne Arundel County)
•    Producer: Ricky Fitzhugh – Terrapin Fish Company, fluke (Dorchester County) 

Main Dish:  Line Caught Maryland Rockfish à la Bouillabaisse Sauce
•    Chef:  John Walsh Jr. – Chef’s Expressions (Baltimore County)
•    Producer:  Conrad’s Seafood, Maryland rockfish (Baltimore County)
•    Producer:  Richfield Farm, tomatoes (Carroll County)
•    Producer: Joan Norman – One Straw Farms, onions (Baltimore County)

Main Dish:  Grilled Gunpowder Bison Tenderloin with a Chili and Brown Sugar Crust

•    Chef:  Michael Costa – Chef’s Expressions (Baltimore County)
•    Producer:  Gunpowder Bison and Trading Company, bison tenderloin (Baltimore County)

Main Dish:  Washington County Head Buttin’ Goat Chili featuring Eye of Goat Beans

•    Chef:  Natoma “Cookie” Vargason – Cookie’s Cooking Company (Washington County)
•    Producer:  Jeanne Dietz-Band – Many Rocks Farm, ground goat meat (Washington County)
•    Producer:  Alice Orzechowski – Caprikorn Farms, cheese (Washington County)
•    Producer: Danny Rohrer – DaKaRoh Farm, tomatoes and peppers (Washington County)

Dessert:  Black Currant Panna Cotta with Honey Lavender Glaze

•    Chef:  Nicole Feldhaus – Personal Chef and Line Cook, graduate of the Institute of Culinary Education in Manhattan (Baltimore City)
•    Producers: Sue Lewis and Claudia Nami – Dragonfly Farms, black currants, black currant jelly, lavender (Frederick County) 

Dessert:  Baltimore-style Peach Cake with Homemade South Mountain Creamery Sour Cream Ice Cream
•    Chef:  John Shields – Gertrude’s (Baltimore City)
•    Producers:  Dave Hochheimer and Emily Zaas – Black Rock Orchard, peaches (Carroll County)
•    Producer:  Randy and Karen Sowers – South Mountain Creamery, sour cream (Frederick County)

Dessert:  Grilled White Peach with Blueberry Honey Mascarpone, Granola, and Salted Caramel

•    Chef:  Robbie Jester – Harbor House Restaurant (Kent County)
•    Producer:  Wayne Lockwood – Lockbriar Farms, white peaches, blueberry honey (Kent County) 

Beverage:  Cygnus Royale Blanc de Blanc Brut Sparkling Wine
•    Producer:  Ray Brasfield – Cygnus Wine Cellars and Brasfield Family Vineyard (Carroll County) 

Centerpiece:  Glow Lamp with Pressed and Dried Flowers
•    Artist: Melissa Jenkins (Calvert County)
•    Producer: Linda’s Plant and Produce, flowers, greenery (Calvert County) 

 

Head-Buttin’ Goat Chili 

If it were up to a contingent of local farmers, political head-butting in Annapolis would relent over a steaming bowl of Head-Buttin’ Goat Chili. 

  • 1 pound eye of the goat beans (see cook’s note)
  • 1 to 2 pounds ground goat meat
  • 1 onion, coarsely chopped
  • 3 to 4 cloves of garlic, minced
  • 1 large red bell pepper, coarsely chopped
  • 2 banana peppers or similar peppers, chopped
  • 1 to 2 pounds of roasted tomatoes (see recipe for tomatoes, below)
  • 1 to 2 tablespoons sugar (optional)
  • 1 8-ounce can of tomato sauce
  • 1 4-ounce can tomato paste
  • 2 cups fresh tomatoes, chopped
  • 1 teaspoon Aleppo pepper flakes (see cook’s note)
  • 2 teaspoon ancho pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons chili powder (see cook’s note)
  • Vegetable stock, if need to adjust consistency
  • Cayenne pepper to taste
  • Sharp cheddar goat cheese, shredded, for garnish (see cook’s note)
  • Fresh cilantro, for garnish
  • Small slice of lime, for garnish
  • Serve with homemade tortilla chips (see recipe for chips below)

Pick over beans and rinse thoroughly in cold water.
Place clean beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. 

Or place beans in a saucepan with water and cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours. Drain and rinse well. 

Cook beans by covering with 2 inches of water, simmering 1 to 2 hours or until tender depending on size of the bean. 

Brown meat lightly and drain excess oil. 

Saute onion and garlic, and add peppers. Cook until tender, approximately 5 to 8 minutes. 

Add meat to mixture along with roasted tomatoes, tomato paste, sugar (if needed), chopped tomatoes, seasoning and beans. 

Simmer covered for about three hours. Stir occasionally to prevent sticking. The consistency can be adjusted with vegetable stock, depending on your preference. 

Garnish with grated goat cheddar cheese, chopped fresh cilantro, small slice of lemon and serve with homemade tortilla chips. 

Cook’s notes: 

• Eye of the goat beans may also be listed as “oja de cabra” and are available online. 

• Aleppo pepper flakes are available online. 

• For chili powder, the preparers recommend Spicy Hunter Chili Powder. 

Roasted tomatoes 

  • 1 to 2 pounds Roma tomatoes
  • Drizzle of olive oil
  • Sea salt to taste
  • Pepper to taste
  • 1 tablespoon fresh oregano

If not store-bought, roasted tomatoes can be prepared at home by grill or by oven. 

Either way, begin by cutting the tomatoes, removing the seeds, and drizzling with olive oil, sea salt, ground pepper and fresh oregano. 

To grill, place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over medium-hot coals. You should be able to hold your hand a couple of inches above the grill for about 5 seconds and the coals should be completely covered in ash. 

Use tongs to flip the tomatoes once they’ve developed dark char marks, about 5 to 8 minutes depending on the size of the tomato and the heat of the grill. Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, cover with plastic wrap and set aside. 

When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh. 

To oven-roast, cover a baking sheet with foil. 

Arrange the tomatoes skin side down on the baking sheet. 

Place in the oven and roast at 350 degrees until the tomatoes are shriveled and slightly brown on the edges, but still moist inside. This takes about 3 hours. Check frequently so the tomatoes don’t burn. 

Allow the roasted tomatoes to cool. Store in the refrigerator for a week or freeze up to six months. 

Homemade tortilla chips 

  • 1 dozen store-bought corn tortillas
  • Drizzle of sea salt
  • Drizzle of cumin

Using a pizza cutter, slice corn tortillas into triangles. 

Spray a baking sheet with vegetable oil or Pam. 

Place tortillas evenly on a baking sheet and spray with vegetable oil or Pam. Sprinkle the chips with sea salt and cumin. 

Bake at 375 degrees for 8 to 10 minutes, or until the chips are golden brown. 

— Recipes courtesy of Leslie Hart, Jeanne Dietz-Band, Alice Orzechowski, Natoma “Cookie” Reed-Vargason and Danny Rohrer Jr.

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