recipe: adam's gazpacho

1 28oz can diced tomatoes
1 english cucumber, peeled and chopped
1 red bell pepper seeded and chopped
1/2 sweet onion peeled and chopped
2 cloves garlic peeled and chopped
1 japapeno seeded and diced
1/2 tsp ground cumin
12 oz tomato juice
1/4 C extra virgin olive oil
1-2 tblsp sherry vinegar
1 tblsp lemon jiuce
1/4 C blanched almonds toasted
salt and pepper to taste
extra virgin olive oil
croutons, optional for garnishing
Makes 6 cups

1. In blender or food processor, combine canned tomatoes, 1/2 of the cucumber and 1/2 the bell pepper, onion, garlic, jalapeno, cumin and tomato juice. Puree on high. While it’s still running, add olive oil, vinegar, and lemon juice. Season with salt and pepper and adjust to taste. If mixture is to thick, thin it by adding a little water.

2. Refrigerate for 30 minutes to an hour.

3. Serve in small bowls and garnish with the remainder of the diced cucumber and red pepper. Drizzle with extra virgin olive oil and top with it all off with sliced almonds.

Adam’s hints:
—this is fantastic served any time of the year so don’t think it’s just for summer.
—I used can tomatoes because they are canned at the peak of tomato harvest so they’re always great—and if you like it spicy don’t seed the jalapeno.
—lastly, one of the best things about this soup is that it’s served chilled so it can be made a day in advance.

recipe: mediterranean cheese balls

to make the cheese base:
8 oz cream cheese, at room temp
1-1/2 tblsp green onion white parts, chopped
1 teaspoon Worcestershire sauce
1/2 tsp black pepper

to make the flavors:
4 oz blue cheese, crumbled
4 oz cheddar cheese, crumbled or shredded
4 oz feta cheese, crumbled
1 jalapeno, seeded and minced
1 tsp kalamata olives, chopped

to make the coatings:
1/2 C bacon, cooked and chopped into bits
1/2 C parsley, chopped
1/2 C walnuts, chopped

1. In a stand mixer, or in a bowl with a wooden spoon, blend the cream cheese, onions, Worcestershire sauce and pepper until fully combined.

2. Divide cream cheese mixture into three separate bowls. Place blue cheese in one, cheddar and jalapeno in another, and feta and olive in the last. Mix each until combined.

3. Roll into small bite sized balls and coat blue cheese balls in walnuts, cheddar and jalapeno in bacon ‘bits’, and feta and olive in parsley.

5. Refrigerate covered for 30-60 minutes then serve.

Adam’s hints:
—you can really mix these up as you fancy since any flavor combos you like will probably work well.
—and they can be made well in advance. Simply blend the cheese based, roll into balls and pop in the fridge. When ready to serve, roll in the coatings and it’s time to party!

recipe: fried tofu with sweet chili sauce

Directions for sweet chili sauce:
1/2 c rice wine vinegar
1/2 c sugar
2 tblsp hot clili paste (sambal)
1 tblsp minced garlic
1 tblsp cornstarch
2 dashes of fish sauce or to taste
1 tblsp cilantro, chopped fine
2 tblsp roasted peanuts, chopped (divided)
1 green onion sliced for garnish

1. Place vinegar and sugar in a small saucepan and simmer over med-heat until sugar devolves. Stir in chili paste and garlic.

2. In a separate bowl, stir 3 tablespoons cold water and cornstarch. Add to vinegar mixture and whisk until sauce thickens—about 3 minutes. Remove from heat and let cool.

3. Stir in fish sauce, cilantro and 1 tablespoon peanuts—save the remaining peanuts to garnish—and set aside.

Directions for the tofu:
6 oz firm tofu, drained and cut into wedges
1 qt vegetable oil

1. Pre-heat oil in a large heavy pot over med-high heat. Use a candy thermometer to make sure the oil temperature is 375°F. Once oil is hot, carefully place tofu into pot and fry until golden, about 8 minutes.

2. Carefully remove the tofu from the oil and let it drain on paper towels. Serve warm with sweet chili sauce and sprinkle with peanuts and sliced onions.

Adam’s hints:
—make sure to remove as much of the liquid from the tofu as you can.
—in a bowl or on a plate, place tofu on top of a few paper towels and with a few towels on top, gently press to remove moisture.
—replace paper towels and put a plate on top to squeeze out as much as you can, about 15 minutes should do it.

recipe: mini bahn mi

Directions to make the pickled carrot and daikon:
1 c water
1/4 c white vinegar
1 tblsp sugar
1 tblsp salt
4 whole black peppercorns
1 clove garlic peeled and bruised
1/2 lb carrots cleaned, peeled, and julienned or coursely grated
1/2 lb daikon radish cleaned, peeled and julienned or coursely grated

1. Bring water, vinegar, sugar, and salt to a slow boil over med-high heat to devolve salt and sugar. Add peppercorns and garlic and remove from heat. Let cool slightly.

2. Mix the carrots and daikon together, place into jars and pour pickling liquid over to cover. Refrigerate for a few hours and serve—or it can be kept in the fridge for about a week.

Directions to make the mini bahn mi:
1 baguette
olive oil for toasting
toppings can include:
pate or siracha mayo (1/2 cup mayo and 1 tablespoon sirache hotsauce)
seasoned grilled meats or vegetables sliced thin
pickled carrot and daikon
cilantro sprigs
jalapenos

1. Pre-heat oven to 350°F. Slice the baguette into 1/2” pieces on the diagonal. Lightly brush each with olive oil and place on a baking sheet. Oven toast for about 10 minutes, then remove and set aside.

2. Take 1 slice of toasted baguette, spread on about a teaspoon of pate or siracha mayo and top with favorite toppings—or try the 5 spice marinated chicken.

Adam’s hints:
—this recipe lends itself to any type of grilled meat or even grilled marinated tofu.
—the baguette can be toasted earlier in the day if you’re in a time crunch. Just pop them back in the oven to warm it before serving.

recipe: 5 spice marinated chicken

2 small boneless, skinless chicken breasts
2 cloves garlic, minced and mashed into a paste
1 tsp salt
1/2 tsp 5 spice powder
1 tsp sesame oil
1 tsp lemon juice
a pinch of chili flakes

Directions:
1. Mix all marinade ingredients in a zip-top bag with the chicken. Squeeze out as much air as possible, seal, and squish the mixture around to coat the chicken. Place in the refrigerator for 2-4 hours or overnight.

2. Heat the grill, or a stove-top grill pan, and grill chicken pieces until cooked. Cooking time will depend on thickness of chicken and temperature when placed onto grill.

3. Remove the chicken from grill, let it rest about 10 minutes, then serve.

Adam’s hints:
—USDA recommends an internal temp of 165°F for breasts so a meat thermometer will come in handy.
—If you prefer dark meat, substitute 3 boneless skinless thighs for the breast meat.
—It’s also great sliced thin and served as mini bahn mi sandwiches.