CB2 tweets

Entries in Adam Pearson (43)


recipe: old-fashioned

1 tsp simple syrup
a dash of Angostura bitters
1 slice of orange
2 oz whisky or bourbon
splash of water
maraschino cherry

Fill an old fashioned cocktail glass with a few large ice cubes. Add simple syrup, bourbon, splash of water, a dash of bitters and a squeeze of orange slice.

Stir to mix and garnish with orange slice and a cherry.

Adam’s hints:
—this cocktail gets its name from its age…it just might be one of the first cocktail recipes ever.
—sometimes I’ll use brandy in place of the bourbon.
—when serving a straight forward drink like this, I’ll make sure to get good ice. Nice square cubes make this drink look really great and will melt slowly into the drink.
—try marinating the maraschino cherries in bourbon or whiskey for several hours or the night before. Just another way to jazz up this great drink.


recipe: warm fingerling salad

Directions for caper vinaigrette:
1 tsp anchovy paste
2 tblsp dijon mustard
2 cloves garlic, minced
1/2 C white wine vinegar
3/4 C extra virgin olive oil
1 tblsp chopped fresh tarragon
1 tsp chopped fresh thyme
4 tblsp capers
salt and pepper to taste

In a bowl, whisk together anchovy paste, mustard, garlic and vinegar. While whisking, slowly pour in olive oil then add tarragon, thyme and capers. Season with salt and pepper to taste and set aside.

Directions for fingerlings:
2 1/2 lbs fingerlings
6-8 eggs
1 bunch asparagus

Boil eggs for three minutes per egg. When hard, move to a bowl of cold water and once cooled, peel, cut into quarters, and set aside.

Fill a fry pan three-quarters full of water and bring to a boil to blanch the asparagus. Gently place spears in boiling water and let cook for 3 minutes. Remove immediately and place in cold water. Once cooled, cut into pieces and set aside.

Scrub fingerlings clean under cool water and cut into halves. Put into a pot, cover with water, and bring to a boil over medium/high heat. Cook for 10-12 minutes or until easily pierced with a fork. Drain, and place in serving bowl.

Pour vinaigrette over fingerlings while still warm. Toss together with asparagus and eggs and garnish with fresh thyme, salt and pepper.

Adam’s hints:
—this warm fingerling potato salad is a fantastic modern twist on a summer grilling classic. The vinaigrette really gets into the tender fingerlings and each bite is packed with flavor.
—the vinaigrette, hard boiled eggs and blanched asparagus can be made up to a day in advance. Just bring to room temp before you mix the warm fingerlings.
—also try grilling the asparagus for an extra layer of flavor.


recipe: grilled pizza

Directions for pizza dough:
1 lb pizza dough, pre-made store bought is fine

Remove dough from fridge and cut in half. Roll each into a ball and place on a lightly floured board. Cover with a damp cloth until dough comes to room temperature, about 45 minutes.

Directions for toppings:
—ricotta spread:
8 oz fresh ricotta
1/4 C sun-dried tomatoes in oil, chopped
+1 tblsp sun-dried tomato oil
pinch of dry oregano
salt and pepper

Place all ingredients in a bowl and mix until combined and set aside.

1/2 bunch asparagus

In a fry pan, fill three-quarters with water and bring to a boil. Gently drop in asparagus spears and cook for three minutes then move to a bowl of cold water. Once cooled, cut asparagus into bite-size pieces and set aside.

—have set aside:
6-8 oz cheese per pizza—mozzarella or fontina
salt and pepper
chili flakes

Directions for grilling pizza:
Pre-heat grill to medium.

Roll out the dough on a lightly floured surface. Take your time and work the dough until its about 1/4” in thickness. Roll into a traditional circle or a more oval flat bread shape. Brush one side with olive oil and place on the grill—once on the grill you can easily brush the other side.

The dough will cook quickly, about 2 minutes. Flip the pizza and continue cooking an additional 2 minutes or until done. A little char is good, just don’t burn it.

Remove from the grill and add toppings. Place the dressed pizza back on the grill over indirect heat and close the lid to the grill to warm the toppings. Depending on the toppings this can take between 2-4 minutes or until the cheese is melted. Remove pizza from the grill with tongs and serve hot.

Adam’s hints:
—pizza is all about the toppings. Shop for in-season veggies and local cheeses.
—pre-made pizza dough is often at your local market in the deli department and a 1 lb bag can make two pizzas.
—roll out several pizzas at a time, stack with parchment paper between, then cover with a damp dish towel.
—prep out all of the toppings for guests to personalize their own pizza. If using a sauce, make sure it’s kept warm. This allows the pizza to cook quickly on the grill.
—think outside the box when it comes to toppings and blending flavors. For example, caramelized onion, sage, blue cheese and walnuts. Or, fontina, roast sliced potato, sausage and rapini.


recipe: pimm's pitcher

Serves 4
1 C soda water
1 C fresh sweetened lemonade
3 C Pimm’s No. 1
1/2 apple sliced thin
1/2 orange sliced thin
1/2 lemon sliced thin
1/2 english cucumber sliced thin
few sprigs of mint

Fill a pitcher with soda water, lemonade and Pimm’s. Stir to mix and serve over ice. Garnish each glass with sliced cucumber, apple, lemon, orange and mint. Can be made in advance and kept cold in the refrigerator.

Adam’s hints:
—no one wants to leave guests to keep running into the kitchen to mix another cocktail, so make pitchers of drinks and set up an easily accessible bar area complete with all the fixings.
—unless they’ll be served right away, keep the ice on the side when mixing pitchers of drinks to avoid melted ice diluting the cocktail.


recipe: grilled corn with feta + lime vinaigrette

8 ears of corn, in husks
1/4 C extra virgin olive oil
2 tblsp fresh lime juice
zest from 1 lime
1/2 C feta cheese, crumbled
1/2 bunch of cilantro, washed and chopped
salt and pepper

Preheat grill.

Pull back corn husks and remove the silk. Remove the husks completely or pull them back and tie in a knot. Soak cobs in a large bowl of cold water for 15-20 minutes. Drain then place cobs on a hot grill for 15-20 minutes turning them often.

While corn is cooking, whisk together the olive oil, lime juice and zest.

When corn cobs are evenly cooked, remove from grill and plate. Brush on the vinaigrette, sprinkle with crumbled feta and chopped cilantro—salt and pepper to taste and serve hot with a wedge of lime for extra zing!