Recipe by Chef Efrain Martinez, Papa Grande’s Fenwick
INGREDIENTS:• 4 ears of corn• ½ cup mayonnaise • ½ sour cream • 1 cup cotija cheese or Parmesan cheese • ½ cup queso fresco • 1 bunch cilantro • 1 bunch fresh epazote (optional)• ¼ cup lime juice • 1 Tbsp garlic powder• 1 Tbsp onion powder • 2 Tbsp guajillo powder• 1 Tbsp ancho powder • 1 Tbsp smoked pap• ¼ cup sea salt • 2 fresh limes,
Smoky Bacon Brussels Sprouts
Hearty & Healthy
IT’S ALL GOOD, WITH THIS DELICIOUS DISH FROM GOOD EARTH MARKET
INGREDIENTS:
1 qt Brussels sprouts, halved and stem end trimmed
1 cup slab bacon, cooked and julienned in quarter-inch batons (any high-quality slab or thick-cut bacon will work, but Benton’s is our fave!)
1 cup shallot or red onion, halved and then julienned in quarter-inch batons
½ cup Italian parsley leaves,
Eggplant Bruschetta
INGREDIENTS
2–3 nice-sized eggplant
10–12 Roma tomatoes or comparable amount of other ripe tomato, 1/2” wedge or dice
2 large shallots, julienned
2 head fresh garlic cloves, peeled
1/2 bunch fresh oregano
1 bunch fresh basil
1/4 cup favorite EVOO
1/4 cup favorite balsamic or sherry vinegar
Salt and Peper to taste
1/2 cup shaved pecorino or Parmesan cheese
DIRECTIONS
[1] Rinse eggplant and tomatoes before starting.
Baked Oysters
One Great Catch
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE
RECIPE BY RONNIE BURKLE | CATCH 54
INGREDIENTS
12 fresh oysters (shucked and left on the half shell)
½ lb bacon, chopped
1 yellow onion (small), diced
8 oz fresh spinach
1 cup heavy whipping cream
2 Tbsp Parmesan cheese
DIRECTIONS
[1] In a wide,