Chef Eddy Rocq offers a few summertime recipes perfect for July 4th weekend:
Parmesan Tart
1 Pastry dough (purchase at local grocery store)
6 oz parmesan
2 oz fresh basil
1 oz fresh pine nuts
2 garlic cloves
1 oz Olive oil
2 Baby carrots
5 small purple potatoes
½ small acorn squash
10 each heirloom tomatoes
10 each brussel sprouts
Preparation for the Parmesan Tart: Lay pastry dough on a mold of your choice, sprinkle 4 oz of parmesan on the dough, bake at 375 F for about 12 min.
Preparation for the pesto: Gather the following ingredients, 2 oz basil bunch, 2 oz parmesan, 1oz cup of pine nuts, 2 garlic cloves, pinch of black pepper, and 1 oz olive oil. Place ingredients in the food processor and mix well.
Preparation for the vegetables: Gather the following vegetables; carrots, acorn squash, brussel sprouts, heirloom tomatoes, purple potatoes and wash.
Peel carrots and the squash. Cut your squash, potatoes and tomatoes in wedges. Cut your carrots ½ inch tick by 1 ½ in long. In boiling water, blanch the carrots, potatoes, Squash and brussel sprouts for 4 to 5 minutes. On a non-stick pan, sauté tomatoes, squash, potatoes, carrots and brussel sprouts with olive oil, salt and pepper until slightly glazed.
Putting the Tart together: Spread pesto on top of the baked parmesan tart and add your vegetables last.
Unusual skewered
8 each fresh scallops
2 chopped garlic cloves
8 Tiger shrimp
1 oz olive oil
8 Mini Heirloom Tomatoes
2 oz Fresh basil
2 purple potatoes
8 baby carrots
Preparation for the shrimp and scallops: Peel and clean your shrimp & scallops. Dry the excess water with a paper towel. On a non-stick pan, add 2 chopped garlic cloves, 1 oz olive oil, ½ oz herb de provence, salt and pepper to taste. Add your shrimp and scallops and slightly cook for 2 minutes.
Preparation for the vegetables: Wash and peel the carrots and potatoes. Cut potatoes in wedges and carrots ½ think by 1 inch long. Boil water in a pot; blanch vegetables for 4 to 5 minutes.
Putting together the unusual skewer should be easy now that we have all the components. Make sure that your wood skewers have already been submerged in water for at least an hour so that when you place them on the grill, they don’t burn. Place your vegetables and seafood on the skewer making it very appealing to the eye and before you throw them on the grill, sprinkle some assorted herbs like herb de provence and some basil. Enjoy!
Assorted Berries Lace Tuile
2 oz Chopped Almonds
3 oz granulated sugar
1.5 oz Flour
2 oz melted butter
2 oz water
Raspberries
Blackberries
Strawberries
Preparation for the Lace Tuile: Mix together all the ingredients adding the water last. On a buttered baking sheet, spread a thin layer of the tuile making a 5 inch diameter and slightly cook in the oven for 400 F until light brown. Take out of the oven and place in a muffin mold, cutting out any excess Tuile. Add your fresh berries. You may serve the Tule with low fat heavy whipped cream on the side and we have a low fat delicious dessert.
Grilled Apple tatin
2 Apples
Cinnamon to taste "optional "
1 Slice of Watermelon "rectangular shape"
2 oz dark rum
½ oz sugar
1 oz butter
Spring of Fresh mint
Preparation of the Apples: Peel and cut apples into 1 inch thick slices. Sauté with butter, or "Spray pan" giving a light coloration, add the sugar, flambé with rum. Mark on the grill slightly for 1 minute on each side.
For presentation, place your apple slices on top of the watermelon and give some color with mint garnish. Bon Appetit!
