Grilled Sausages with Tomatoes, Onions & Peppers

Chef Craig Hetherington of TASTE Restaurant. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Craig Hetherington of TASTE Restaurant for his cooking demonstration on September 9, 2010.

I love preparing this in the fall when the weather is still warm during the day and the hints of cool arrive in the evening.

Chef Craig Hetherington shows his audience proper browning. Photo copyright 2010 by Zachary D. Lyons.

Makes 10 servings

Ingredients:

• 10 hot Italian sausages (he used Skagit River Ranch’s Sweet Italian)
• ½ cup extra virgin olive oil
• 3# Walla Walla onions, julienned
• 6# red, yellow, or purple peppers, thick julienned
• 1 bulb garlic, rough chop
• ½ teaspoon chili flake, more if you like it spicy
• ½ cup capers
• 4# tomatoes, large dice
• 1 cup chopped rosemary, thyme, and basil
• Salt & pepper to taste
• Hoagie rolls of your liking

Browning Skagit River Ranch sweet Italian sausages. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Pre-heat grill.

In a large, heavy bottom pan over medium heat, add olive oil and onions, and cook until slightly caramelized. Once browned, the onions are the color you want (they will be sweeter the darker they get). Add the bell peppers, garlic, and chili flake. Once the peppers start to get a little tender, add the tomatoes, capers, and herbs. If there isn’t enough liquid from the tomatoes, you can add a little water. Cook until the tomatoes are broken down and the mixture becomes like a stew. Season with salt and pepper to your liking. (This can be made the day ahead.)

Developing sauce for sausages. Photo copyright 2010 by Zachary D. Lyons.

Grill your sausages over a lower heat so the casing doesn’t split and they hold in their moisture. If you made the stew the day before, you can heat it up on the grill if there is room or just heat it up on the stove in a large sauté pan. When the sausages are done grilling, set them in the stew to keep them warm.

Sausages finishing cooking in sauce. Photo copyright 2010 by Zachary D. Lyons.

Brush your hoagie rolls with olive oil, salt and pepper, and while your grill is still warm, grill them to heat them up.

Drop the sausage on your hoagie roll, top with as many onions and peppers as will fit and enjoy!

Sausages finished and ready for rolls! Photo copyright 2010 by Zachary D. Lyons.

Market Fresh Salad

Chef Brandon Kirksey of Tavolata explains the mighty lemon cuke. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Brandon Kirksey of Tavolata for his cooking demonstration on August 26, 2010.

Ingredients:

• Hierloom tomatoes
• Lemon cucumbers
• Basil, olive oil, Balsamic vinegar for dressing
• Salt & pepper, to taste
• Fresh truffle fromage from Mt. Townsend Creamery (or other fresh cheese)

Chef Brandon Kirksey tossing his salad. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Brandon didn’t give us specific instructions, and I’m guessing that’s because he figures we all know how to assemble a salad!  :-)

The finished salad. Photo copyright 2010 by Zachary D. Lyons.

Caponata

Chef Brandon Kirksey of Tavolata tossing his pan of caponata. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Brandon Kirksey of Tavolata for his cooking demonstration at the Olympic Sculpture Park Farmers Market on August 26, 2010.

(serves 4)

Ingredients:

• 2# eggplant, peeled and cut into ½-inch cubes
• Sea salt
• 1/3 cup plus 2 tablespoons olive oil
• 1 clove garlic, thinly sliced
• ½ small onion, diced
• 1 bay leaf
• 15 Taggiasca olives
• 2 tablespoons light brown sugar
• 1 tablespoon capers
• 1 tablespoon raisins
• 1 tablespoon pine nuts
• 1/3 cup balsamic vinegar
• Freshly ground black pepper

Flavors meld into caponata. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Sprinkle the cubed eggplant liberally with salt. Let sit for at least 2 hours.

Use paper towels to dry the eggplant and brush away the salt. Heat 1/3 cup of the olive oil in a sauté pan over a medium high flame. Add the eggplant, stir and cook for 5 minutes, until tender. Transfer the cooked eggplant into a colander to drain.

Heat the 2 tablespoons of olive oil in the same pan over a medium flame. Add the garlic and let it infuse for about a minute. Add the diced onion and the bay leaf. Cook until the onion is translucent, about 3 minutes. Add the olives, brown sugar, capers, raisins, pine nuts, and balsamic vinegar. Stir to combine. Add the reserved eggplant, continuing to stir gently. Cook until the pan is almost dry, about 5 minutes. Season with salt and pepper. Transfer to a bowl, and set aside until the caponata is room temperature, or refrigerate overnight.

The finished caponata & seared scallops. Photo copyright 2010 by Zachary D. Lyons.

Panzanella (Bread Salad)

Chefs Dana Tough (left) and Brian McCracken of Spür Gastropub. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chefs Brian McCracken & Dana Tough of Spür Gastropub for their cooking demonstration at the Olympic Sculpture Park Farmers Market on September 2, 2010.

Veggies prepped and ready to go. Photo copyright 2010 by Zachary D. Lyons.

Ingredients:

• 1 loaf rustic bread (crust removed)
• 2 ea medium summer squash
• 3 ea medium tomatoes
• 1 ea head of treviso radicchio
• 1 bunch chives
• 1/2 bunch Italian parsley
• 1 shallot
• 1 clove garlic
• 1 ea lemon
• 1.5 cups extra virgin olive oil
• 1/4 # hard cheese (Mt. Townsend Trailhead or Parmesan)
• Salt and pepper to taste

Tossing together the ingredients. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

• Cut the bread into 1/2″ (crouton-sized) cubes, toss with 1/4 cup olive oil salt and pepper, and bake at 350 degrees until crispy an golden.
• Shave the garlic, and toast in a sauté pan over medium heat with 2 tsp olive oil until golden brown.
• Slice the summer squash thin, sprinkle with salt and reserve in deep dish.
• Dice the tomatoes, reserving all juices in a large mixing bowl.
• Slice the treviso into consistently sized pieces.
• Mince the shallot and chives, and add to the tomato juices. Then squeeze the juice of one lemon in. Add the toasted garlic, whisk in the olive oil and salt and pepper to taste.
• Add the bread, tomatoes, summer squash and picked parsley leaves. Mix together gently with your hands.  Taste the salad to check for seasoning. Add salt, pepper and lemon juice if needed.
• Top the salad with grated cheese and serve.

The finished product! Photo copyright 2010 by Zachary D. Lyons.

Pan Seared Alaskan Salmon with Tuscan White Bean Panzanella Salad

Chef Peter Levine of Waterfront Seafood Grill putting the finishing touches on his Seared Salmon with Panzanella. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Levine of Waterfront Seafood Grill for his cooking demonstration at the Olympic Sculpture Park Farmers Market on August 12, 2010.

Ingredients:

• Alaskan salmon
• cooked white beans (cooked fresh or canned)
• fresh toasted croutons
• chopped heirloom tomatoes
• radicchio
• watercress
• capers
• mixed fresh herbs (basil, green onions, chives)
• extra virgin olive oil
• sherry vinegar
• kosher salt
• black pepper

Wild Alaskan Sockeye from Loki Fish pan roasting. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Prepare the white beans as per your favorite recipe or open the can and let them drain. Have the croutons toasted and set aside. Have the heirloom tomatoes seeded and chopped on the side. The radicchio and watercress should be cleaned and lightly chopped. The herbs should be cleaned, dried and chopped and set aside. The rest of the ingredients should be at hand for assembly.

Pan sear salmon in grape seed or canola oil, flesh side down until it releases from pan, then turn off heat, flip fish and let it finish cooking skin-side down with residual heat from pan.

Chef Peter Levine tossing his panzanella. Photo copyright 2010 by Zachary D. Lyons.

While salmon is searing, assemble the salad:

• in a large bowl, combine in equal parts the tomatoes, croutons and white beans.
• all the other ingredients will be added (per your personal tastes)
• mix well and serve quickly.
• the idea is to have the croutons still kinda crunchy when you serve it to your family and friends.

Present it with the salmon either right up on top or let it mix in with the salad. Either way, it is sure to make you a seem like a culinary star.

Ta-da! The finished product! Photo copyright 2010 by Zachary D. Lyons.

Emmer Berry Salad with Market Fresh Vegetables

Chef Ba Culbert from Tilikum Place Cafe at her cooking demonstration on August 19, 2010. Photo copyright 2010 by Zachary D. Lyons.

By Chef Ba Culbert from Tilikum Place Cafe , as prepared for her cooking demonstration at the Olympic Sculpture Park Farmers Market on August 19, 2010.

Ingredients:

• 2 cup Emmer (also know as Farro)
• 4 cups hard cider (optional)
• 1 small Walla Walla onion, chopped
• 2-3 cloves finely chopped
• 3-4 leaves Rainbow chard, stems and leaves separated
• 1 large ripe peach
• 1 small head cauliflower
• 1 medium carrot
• 3 tablespoons chopped herbs like dill, mint, parsley and marjoram.  Whatever is on hand will work.
• a light bright vinegar like sherry or champagne, to taste
• salt and pepper to taste
• olive oil, as needed

Sauteing chard stems. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Cook the emmer in the hard cider, first bringing to a boil and then lowering the temperature to a simmer. As the cider reduces, add water as needed until emmer is cooked. It should be tender but still firm. It will take about 45 mins or so.

While the emmer is cooking, prepare the vegetables. Dice onion and garlic, and sweat in a little olive oil until translucent.  Separate the leaves from the stems of the chard.  Cut the leaves into ribbons and finely chop the chard stems.  Saute the stems in the olive oil until they are tender, deglaze with a little vinegar.  Saute the leaves separately, seasoning with salt and pepper.  Cut the cauliflower into little florets and the carrot into thin semi-circles.  Saute those as well.  Dice the peach and keep separate.  Chop herbs and set aside.

When the emmer is cooked, drain any excess liquid and put in a large bowl.  Add all the cooked vegetables, the peach and chopped herbs to the emmer.  Toss together until evenly distributed.  Taste salad and add a splash of oil and vinegar as well as salt and pepper to taste.  Transfer salad to a serving dish and enjoy on it’s own or as a side to grilled meat, fish or roasted chicken.

The finished product! Photo copyright 2010 by Zachary D. Lyons.

Fresh Vegetable Spring Rolls

Chef Paul Rosquita of TASTE Events shows crowd how to assemble his vegetable spring rolls. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Paul Rosquita of TASTE Events for his cooking demonstration at the Olympic Sculpture Park Farmers Market on August 5, 2010.

Chef Paul Rosquita of TASTE Events explains his spring rolls. Photo copyright 2010 by Zachary D. Lyons.

Ingredients:

• 2 ea Carrots
• 1 each Cucumber
• 1 each Zucchini
• 1 each Pepper
• ¼ bunches Basil
• 2 bunches Spinach
• ¼ bunch Cilantro
• Spring roll wrappers
• Sweet and sour boysenberry sauce
• 1 cup rice wine vinegar
• 1 cup sugar
• 1 cup boysenberries

Paul adds another layer of veggies to the roll. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

For sauce:

I usually make a day ahead so it has time to cool and I can accurately check consistency. Reduce vinegar, sugar,  and berries until syrupy. Strain and cool. Adjust consistency if too thick or thin.

Paul rolling rolls. Photo copyright 2010 by Zachary D. Lyons.

For rolls:

Julienne  carrots, cucumbers, zucchinis, and peppers and store in separate containers. Chiffonade spinach, basil, and cilantro and mix together. Soak wrappers in a bowl full of warm tap water until soft. Lay wrapper on a table cloth or apron, careful not to fold it over on itself. Lay a mat of spinach herb mix on the back third of the wrapper, just enough to cover. Lay a thin line of julienne vegetables in the middle of the spinach herb mix. Fold the back of the wrapper towards the middle. While rolling over pull the roll towards you. Continue pulling towards you while your fingers delicately roll forwards. Slice roll and serve with sauce.

The finished product, pre-sauce. Photo copyright 2010 by Zachary D. Lyons.

Savoy Cabbage & Bacon

Savoy Cabbage & Bacon as prepared by Chef Daniel Newell of Zoë on July 29, 2010. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Daniel Newell of Restaurant Zoë on July 29, 2010 at the Olympic Sculpture Park Farmers Market, using market fresh ingredients.

Ingredients:

• 2 medium size savory cababge heads, quartered, cored & cut into 1/4″ slices
• 1 medium onion, small to medium dice
• 8-12 slices pasture raised bacon
• 1 cup verjus (substitute apple cider — hard or sweet)
• 1 each lemon, zested
• 2 T butter
• salt to taste

Preparation:

Render out bacon, add onion and sweat until tender. Add cabbage and sweat for 3-5 minutes. Add verjus and reduce. When almost dry add butter and stir in. Finish with lemon zest and adjust seasoning with salt.

Summer Squash Gratin

Chef Jeff Maxfield of SkyCity at the Needle explaining his dish. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Jeff Maxfield of SkyCity at the Needle, as an accompaniment to his Grill Roasted Loki Salmon, at his cooking demonstration at Olympic Sculpture Park Farmers Market on July 22, 2010.

Ingredients:

• ½ lb bacon, sliced
• 2 ea medium zucchini, julienne
• 2 ea yellow squash, julienne
• ½ cup fresh basil leaves, chopped
• ¼ cup shucked fresh peas
• ½  cup flour
• 4 ea eggs, beaten

Preparation:

Cook bacon until golden brown and crisp, discard ¾ of the grease and combine with zucchini, squash, basil and peas, fold in flour and egg.  Season with salt and pepper, transfer to a lightly greased sheet pan or casserole dish, bake at 350 degrees for 25 minutes or until golden brown, let cool and cut into desired shape and serve at room temperature.

Gratin mixture before the oven. Photo copyright 2010 by Zachary D. Lyons.

Grill Roasted Loki Seafood’s Keta Salmon

The ingredients for Jeff's Grill Roasted Salmon. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Jeff Maxfield of SkyCity at the Needle for his demonstration at Olympic Sculpture Park Farmers Market on July 22, 2010.

Ingredients:

• 1 side skin on Keta salmon (approx 3lb)
• 1 cup fresh raspberries
• ½ ea small sweet onion, thinly sliced
• 3 ea garlic cloves, chopped
• 1 ea lemon, sliced into rounds
• 4 oz cold butter, cut into slabs
• Salt and pepper
• 4 sprig fresh thyme

Preparation:

Fold heavy duty aluminum foil to form a boat around the salmon.  Season with salt and pepper, layer on garlic, onion, raspberries and lemon, place butter over the top with thyme on last, roast in a medium high grill with the lid closed for 15 minutes or until fish is lightly cooked through.

Salmon ready to grill roast. Photo copyright 2010 by Zachary D. Lyons.

Raspberry Beurre Rouge

Ingredients:

• 1 cup red wine vinegar (preferably raspberry infused)
• 1 ea shallot, sliced
• 2 Tbl whole peppercorns
• ¼ cup heavy cream
• 1 lb cold unsalted butter, cut into cubes
• ¼ cup fresh raspberries

Making Beurre Rouge. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

In a non reactive sauce pan, add all ingredients except butter and reduce over medium high heat until mixture is ¼ of its original volume.  Reduce heat to medium low and slowly whisk in butter to form an emulsion. Season and strain through a fine mesh sieve.

Salmon fresh off the grill. Photo copyright 2010 by Zachary D. Lyons.