[Miele] Fresh & Local Summer Party Menu

standard July 16, 2013 Leave a response

The recipes below were prepared with Miele products. The cooked items were prepared on the Induction Cooktop. Induction cooking means that heat will only transfer to the cooking vessel and not other surfaces. Meaning, if you place your hand on the cooktop surface while it is on, you won’t get burned! Induction cooking is also faster, which means a shorter prep time for your meal. 

I recently had an opportunity to meet with local influencers and introduce them to the new blog. We went with a Summer BBQ theme, and instead of planning a menu of your typical grilled meats and side dishes, I designed a menu of food that I would make. The criteria is always local and fresh food that is both delicious and good for you. Below are the recipes for you to make and enjoy for your own summer soiree!

Watermelon Blueberry Salsa
A perfect summer salsa!
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  1. ¼ of a large watermelon (3 ½ - 4 lbs.)
  2. 1 pint fresh blueberries
  3. 2 green onions, finely chopped
  4. 1 yellow pepper
  5. 1 small jalapeno pepper, seeded and finely chopped
  6. 2 tbsp fresh cilantro, finely chopped
  7. 2 tbsp fresh parsley, finely chopped
  8. 2 tbsp fresh ginger, grated
  9. Juice of 2 limes (1/4 cup)
  10. ½ tsp Himalayan salt
  11. ¼ tsp freshly cracked black pepper
  1. Cut watermelon into small cubes place in large bowl, add blueberries.
  2. Chop green onions, yellow pepper, jalapeno, cilantro, parsley very finely and add to bowl.
  3. Toss in grated ginger, lime juice, salt and pepper. Mix until well incorporated.
  4. Serve immediately or leave in the fridge for a couple of hours to allow flavors to develop.
  5. This salsa will keep for a few days in the refrigerator in an airtight container.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Fruit and Herb Lemonade
Yields 6
Try these unique lemonade variations, combining fresh summer fruit and herb-infused sugar syrups. With distinctive combinations like peach and thyme, blackberry and mint, and even tomato and basil, summer just got a whole lot cooler. The tomato basil is particularly unique—the lemons and sugar turning a typically savory fruit into a sweet libation. Try it! It’s better than it sounds.
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Total Time
20 min
Total Time
20 min
  1. 1/2 cup granulated sugar
  2. 1/2 cup water
  3. 1 cup lemon juice (from about 4 to 6 large lemons)
  4. 3 cups cold water
  5. ice
For Peach Thyme
  1. 2 peaches, peeled* and pitted
  2. 2 sprigs fresh thyme
For Tomato Basil
  1. 1 large (8oz) tomato, peeled* and cored
  2. 2 tablespoons packed basil leaves
For Blackberry Mint
  1. 1 cup blackberries (or blueberries)
  2. 2 tablespoons packed mint leaves
  1. Combine sugar and 1/2 cup water in a small saucepan set over medium-high heat. Bring to a simmer, then remove from heat. Add herbs; cover and let steep for 5 minutes. Remove herbs and transfer to a glass jar or heat-proof container and refrigerate until cool, at least 20 minutes or until ready to use.
  2. Blend fruit in a blender or food processor until smooth; strain through a fine mesh sieve or run through a food mill to remove any seeds and excess solids.
  3. Combine fruit purée with lemon juice in a large pitcher. Stir in 3 cups cold water and sugar syrup to taste. Pour over ice.
  4. *To easily peel peaches and/or tomatoes, bring a pot of water to a boil. Cut an X-shaped slit in the bottom of fruit. Boil for 30 seconds, then transfer with a slotted spoon to a bowl filled with ice water. When fruit is cool enough to handle, the skins should slide right off
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Shrimp with Meyer lemon-dill dipping sauce
Serves 4
With friends and family coming for the July 4th holiday, here is a simple dish that can be put toghther in advance, and ready to put on the table as guests arrive. Steam, poach, broil or grill jumbo shrimp. Mix up a fresh sauce with Greek yogurt and fresh dill weed and, if you can find one, a Meyer lemon, which is a cross between a lemon and a tangerine. Simple, elegant, and sure to be the first dish to disappear at any party.
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  1. 1 lb jumbo (16-20 size) shrimp, defrosted if frozen, peeled and deveined, tails left on
  2. 1-2 Tbsp mayonnaise, to taste
  3. 1/4 cup nonfat plain Greek yogurt
  4. Zest and juice of 1 Meyer lemon (or regular lemon)
  5. 2 Tbsp chopped fresh dill weed
  6. 1 tsp extra virgin olive oil
  7. 1/4 tsp kosher salt
  8. 1/4 tsp fresh black pepper
  1. Cook the shrimp in your favorite way: poach, roast, grill, or cook on the panini press. Keep cooked shrimp refrigerated until ready to serve. Or served hot off the grill.
  2. Combine the remaining ingredients in a mixing bowl, and whisk together to incorporate. Transfer to a small serving bowl. You can cover and refrigerate this for several hours.
  3. Serve the shrimp on a plate, surrounding the dipping sauce.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Roasted Cauliflower
Serves 2
This method of preparing cauliflower is very simple and wonderfully delicious! Once you've taste roasted cauliflower steaks, you will never go back to boiling cauliflower. This makes an amazing first course, side dish, or even a main course for dinner. Vegetarians will also love this dish
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  1. 1 large head cauliflower (about 3 pounds)
  2. 2 to 3 tablespoons olive oil
  3. Coarse salt and coarsely-ground black pepper
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard. Leave the core (stem) intact. Cut the base so that it can stand up without moving around.
  3. Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-inch thick slices (two off each half). Set cauliflower steaks aside. You can get two (2) large cauliflower steaks and two (2) medium-size cauliflower steaks from the cauliflower head.
  4. You can cut the remaining cauliflower florets and brown them with the steaks, or save them for another use.
  5. Heat a stove top cast iron grill or in a large nonstick frying pan to medium-high heat. Brush cauliflower steaks with olive oil on both sides, season with salt and pepper, and sear 2 to 3 minutes per side until golden brown (this will create a nice brown sear). Only turn once as they are a bit delicate. Remove from pan and place on prepared baking sheet. Repeat with remaining cauliflower steaks.
  6. Roast cauliflower, in the oven, approximately 15 to 20 minutes. When the cauliflower steaks are done, remove from heat and transfer cauliflower steaks onto individual serving plates.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Beef Kebabs with Cherry Barbecue Sauce
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  1. Cherry Barbecue Sauce
(Makes 1⅔ cup of sauce)
  1. 2 teaspoons olive oil
  2. ½ cup minced shallot
  3. 1 garlic clove, minced
  4. 1 (1-inch) ginger root, peeled and finely grated
  5. 1 tablespoon tomato paste
  6. ¼ cup tamari
  7. ¼ cup balsamic vinegar
  8. ¼ cup apple juice
  9. 10 ounces frozen cherries, roughly chopped
  10. Kosher salt, to taste
  11. Freshly ground pepper, to taste
For Beef Kebabs
  1. 1½-pound flank steak
  2. Kosher salt, to taste
  3. Freshly ground pepper, to taste
  4. 2 tablespoons olive oil
  5. ¼ cup scallions, thinly sliced (optional)
  1. The cherry barbecue sauce is a cinch to make and can be prepared ahead of time.
  2. Place olive oil in a small saucepan over medium heat. Add the shallots and a pinch of salt and sauté until translucent (around 5 minutes).
  3. Stir in the garlic, ginger and tomato paste, and sauté for 30 second until fragrant.
  4. Add the tamari, vinegar, juice and cherries, bring to a boil.
  5. Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened.
  6. While the sauce is simmering, stir occasionally and smash the cherries against the side of the pot.
  7. Season the sauce with salt and pepper to taste. Transfer the sauce to a bowl or measuring cup and set aside.
To prepare Beef Kebabs
  1. A half hour before you want to grill your skewers, soak 16 bamboo skewers in water.
  2. Remove flank steak from the refrigerator and cut it into 16 pieces.
  3. First, cut the steak in half lengthwise (along the grain).
  4. Next, slice the steak in half across the grain, then in fourths, and finally in eighths.
  5. Carefully thread each slice of meat through the center with a soaked skewer.
  6. Using a meat pounder or small cast iron skillet, pound each steak skewer until it’s about ½ inch thick.
  7. Season the beef with salt and pepper and brush both sides with olive oil.
  8. On your background grill, or cast iron stove top grill pan, cook beef skewers over medium - high heat for 3 – 4 minutes on each side.
  9. Baste skewers with Cherry Barbeque sauce as they are cooking.
  10. Let the meat skewers rest for 5 minutes.
  11. Just before serving, brush with Cherry Barbecue Sauce on more time.
  12. A garnish with fresh scallions and served immediately.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/



Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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