As a new homeowner, we were able to enjoy our first ever produce garden this summer.  Well, lets just say it was more of a learning experience than anything else, as some veggies were planted way to close together (you really have to follow those planting instructions!), but hey, at least our tomatoes came in really well, as I have many, many plans for them!   But while I'm still enjoying tomato sandwich after tomato sandwich, I'll save the canning until later.   As well, nothing beats the Italian classic, Caprese Salad.  With ripe tomatoes and bocconcini cheese (fresh mozzarella balls), its amazing. I've added crunchy garlic croutons, to give it a little bit of a Panzanella Salad twist.

Tomato, Bread and Cheese Salad

1/2 baguette, torn into large pieces
2 tbsp Olive Oil
1 large clove garlic, minced

4-6 ripe tomatoes, cut in half through the middle, juiced and then chopped into large dice
2 cups cubed bocconcini cheese
1 bunch basil, chopped
4 tbsp red wine vinegar
12 tbsp Extra Virgin Olive Oil
1/2 tsp kosher salt
fresh ground pepper

• heat oven to 375 degrees; toss bread with olive oil and a pinch of salt and toast in oven for about 8 minutes; remove, place in a bowl and immediately toss with garlic; set aside
• mix together tomatoes, cheese and basil; in a mason jar shake together the vinegar, oil and salt and pepper; toss with tomatoes
• just before serving, toss with the bread cubes. 

    Whenever my brothers and I get together (which is not very often, as one lives in Kentucky), our whole entire weekend conversation revolves around food.  I always joke that oneof us had to become a chef!  We talk over the phone about what was had for dinner, share tips, and, of course, I'm like the 'food hotline' when it comes to recipes.   
     
    My brother from Kentucky emailed this recipe to me today and it comes from his favourite Cuban restaurant in Louisville.  Either roast it in the oven, or cook it on the fabulous Big Green Egg or other backyard smoker/griller (find the world's best charcoal grill at www.biggreenegg.com ).

     Boston Butt pork is also pork shoulder, and you can find them big and cheap at Central Fresh Market in Kitchener. 

Cuban Pulled Pork

1 cup orange juice
.5 cup lime juice
5 garlic cloves minced
2tsp cumin
2 tsp oregano
2 bay leaves
salt and pepper
and 1 Boston butt 5-7 pounds

mix all ingredients and marinate pork for 24 plus hours
then roast 250 degrees. uncovered for 5-6 hours
rest, then pull and enjoy.

*note:  I'm going to try mine roasted on the Big Green Egg, and I'll probably add a bottle or two of beer to the roasting pan

       Every year, for the past 15 years or so, my brother and his friend have planned a Pig Roast in the summertime, up a Conestoga Lake.   They began roasting it on a spit, that was dug out of the ground, but about 5 years ago they decided to build their own portable roaster (sorry folks, its not for rent!).  So every year I look forward to this 'event of the summer', and everyone contributes the usual salad, dessert etc. 

    So this year I was feeling a little uninspired.  And when that happens I get myself to Vincenzo's and start strolling the aisles, waiting for some inspiration to jump into my cart.  And it did.  For some reason, most people love the flavours of Mexico--lime, tomatoes, cheese, cilantro, a little bit of heat--so I put these together with some Orzo pasta: a pasta that almost resembles rice, and is Greek in origin, that you cook just like pasta.  This was a winner at the Pig Roast 2010, and I said I'd put the recipe on the website to share!

Mexican Orzo Salad

1 450g pkg orzo pasta
3 ears of fresh local corn, husked
1 tbsp (or more) of 'the bomb' (a spicy condiment available at Vincenzo's)
juice of 3 limes
2 tbsp white wine vinegar
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt
1/2 cup canola oil
1 bunch green onions
1 can sliced black olives
4 roma tomatoes, seeded and diced
1 cup chopped cilantro
2 cups grated sharp cheddar cheese

• cook orzo in boiling salted water until al dente; add the corn cobs to the cooking water after pasta has been cooking for about a minutes; drain and cool on a baking sheet (avoid rinsing too much)
• using a sharp knife, slice kernels off of cobs
• in a mason jar place lime juice, vinegar, bomb, spices, salt and canola oil; shake well until combined
• toss dressing with pasta and then chop and grate all other ingredients and mix together well along with corn; refrigerate to allow flavours to develop.  Great cold, or room temperature.

     I forgot how easy and delicious couscous is.  When I'm starving and don't have a lot of time I'm happy happy happy when I have couscous on hand.  It takes 5 minutes to make and is a great base for just about anything.  
     Tonight I steamed the couscous, flavoured it with some herbs and lemon and topped it with some leftover beet and nut salad from the night before.  Topped with some shaved parmesan cheese and I was totally satisfied (even without the meat).  Now is a great time to try beets in a salad raw, something my husband taught me to do, and I actually enjoy them raw best! 
    Here's the recipes for both:

1 cup couscous
1 cup boiling water
1/2 cup chopped mixed herbs
juice of one lemon
2 tbsp Olive Oil
1/2 tsp kosher salt

3 beets, cut into match sticks with a mandolin
1/2 cup sunflower seeds
2 tbsp good quality white wine vinegar
5 tbsp Extra Virgin Olive Oil
1 tbsp honey
salt and pepper, pinch of each  

Grated Parmesan Cheese (or another sharp cheese such as Toscana or Aged Cheddar)

• place couscous, herbs, lemon juice, olive oil and salt in a stainless steel bowl; boil water, add to couscous, stir and cover tightly with plastic wrap.  Wait 5 minutes before fluffing with a fork.   Eat warm or cold
• in a jar place honey, vinegar, olive oil, salt and pepper; shake until well blended and then toss with beets and sunflower seeds
• to serve: mound some couscous on a plate, top with beet salad and then sprinkle with grated cheese

    I'm at Vincenzo's at least three times a week.  It's like a second home to me!  So while browsing the fantastic Bauer Butcher counter I decided to try some ground chicken.  It just looked very appealing amongst all of the red meat, and it is something I don't often work with, and so brought it home to see what would happen.   I had a few other summer goodies in my refrigerator.   Here are the results:

Chicken and Fresh Corn Patties

1 lb of fresh ground chicken (incidentally, chicken from the Bauer Butcher is the best I've ever had.  I literally cannot go back to eating any other kind!)
kernels from 2 ears of fresh corn
1 rib of celery, finely chopped
2 shallots (or 1 small onion), finely chopped
2 green onion, finely chopped
2 tbsp freshly chopped tarragon (no substitutions for this)
1 tbsp whole grain mustard
1/2 tsp kosher salt and lots of fresh ground black pepper
1 egg
3/4 cup fine bread crumbs
canola oil, as needed

• in a frying pan (love the SWISS DIAMOND from Entertaining Elements in St. Jacob's), heat a little canola oil and fry corn until golden brown; add celery and both types of onion and cook until soft; cool
• mix chicken together with corn mixutre, tarragon, mustard, salt, pepper, bread crumbs and egg
• use a wooden spoon to really mix it together well, so that it holds together better in the end
• form meat into 4-6 patties; refrigerate 30 minutes before cooking
• using your same frying pan, heat a little more canola oil and cook the patties, about 5 minutes per side over medium heat.  They should become golden brown and crusty on top.
• Enjoy with a side salad such as the above recipe for cucumber salad, and with some condiments of your choice such as a chutney or a garlic mayo. 
• And let me know if you do try this recipe and like it!