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Top Harvest dinner recipes

October 10, 2015 By Jennifer Fenner

October 10, 2015 By Jennifer Fenner

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For our Fall Harvest dinner, recipes from Jerry Bryan’s team at Coastal Grill
photography by KEITH LANPHER

BONE-IN PRIME RIB

Be ready to fire up both oven and grill. Serves 12-14.

INGREDIENTS
16- to 18-pound bone-in rib-eye
¼ cup kosher salt
¼ cup freshly ground coarse black pepper
10 bay leaves
3 sprigs of rosemary

PREPARATION

  1. Preheat oven to 450 degrees.
  2. Place rib-eye on large sheet tray, bones down, fat side up.
  3. Sprinkle salt and pepper evenly across the top of the rib-eye; then follow with rosemary and bay leaves equally.
  4. Place on bottom rack, uncovered, and cook for 20 minutes. Reduce heat to 325 degrees and cook for 2½ hours or until internal temperature reaches 120 degrees (rare).
  5. Take out of oven and let rest for 10 minutes.
  6. Place rib-eye on a hot grill (preferably charcoal or wood-fire) and cook until internal temperature is 130 to 135 degrees (medium rare).
  7. Remove from the grill and let rest for 10 minutes before slicing.
  8. Discard bay leaves.

HORSERADISH CREAM

INGREDIENTS
2 cups sour cream
1 cup prepared horseradish, drained (reserve liquid)
½ cup diced shallots
1 tablespoon Worcestershire
Salt and pepper to taste

PREPARATION

  1. Whisk ingredients in a medium mixing bowl.
  2. If too thick, add a bit of the liquid from horseradish.
  3.  Salt and pepper to taste.

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CRACKED PEPPER AND PROSCIUTTO DEVILED EGGS

If you don’t have Frank’s RedHot, Texas Pete or Kim Kim can substitute.

INGREDIENTS
12 hard-boiled eggs, chilled
¼ cup cracked peppercorns
⅓ cup mayonnaise
¼ cup Dijon mustard
1 tablespoon Frank’s RedHot cayenne sauce
2 tablespoons sriracha
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 ounces prosciutto, chopped into 24 pieces
¼ cup chopped fresh chives

PREPARATION

  1. Peel, wash and halve eggs.
  2. Empty the centers into medium mixing bowl. Dip the tops of the whites into cracked pepper.
  3. Into the mixing bowl add mayonnaise, Dijon, Frank’s RedHot, sriracha, lemon juice, Worcestershire, and salt and pepper. Whisk together.
  4. Put the egg mixture into a piping bag. Using a straight tip, fill each half.
  5. Garnish with prosciutto and chives.

BEET-BRINED DILL DEVILED EGGS

Green relish can substitute for the cornichons.

INGREDIENTS
12 hard-boiled eggs
1 can red beets
2 cups white vinegar
⅓ cup mayonnaise
⅓ cup Dijon mustard
¼ cup cornichons, diced small (about 2)
¼ cup lemon juice
24 sprigs of fresh dill; more for garnish
¹8 teaspoon salt and pepper
Chopped parsley for garnish

PREPARATION

  1. Peel and wash eggs.
  2. Pour beet liquid into large container and add vinegar. Submerge eggs into mixture and chill for 1 hour. (Reserve beets for use elsewhere.)
  3. Halve eggs; empty centers into medium mixing bowl. Add mayonnaise, Dijon, cornichons or relish, lemon juice, dill, and salt and pepper. Whisk together.
  4. Put the egg mixture into piping bag. Using a straight tip, pipe the filling into each egg.
  5. Garnish with dill sprigs and parsley.

WHOLE OVEN-ROASTED GARLIC

Serves 4.

INGREDIENTS
4 bulbs whole garlic
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
Salt and pepper

PREPARATION

  1. Preheat oven to 325 degrees.
  2. Leave garlic whole and cut off the top third of each. Peel away the loose papery skin, but leave bulb intact.
  3. Place bulbs into a shallow baking dish, cut end up, and drizzle with olive oil. Then sprinkle on sugar and a pinch of salt and pepper. The excess oil is enough to lubricate the pan. Cover with aluminum foil.
  4. Bake 1 hour.

WHOLE ROASTED CAULIFLOWER

INGREDIENTS
1 head cauliflower
Water
4 ounces unsalted butter (1 stick)
Salt and pepper to taste
Chopped parsley, optional

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Trim stem and leaves off cauliflower and cut stem so the cauliflower lies flat.
  3. Place in shallow baking dish and fill with water ½ inch up the sides.
  4. Roast uncovered for 1 hour.
  5. Place butter in small pan on high heat. When butter starts to brown, take off heat and drizzle on top of cauliflower.
  6. Sprinkle with pinch of salt and pepper. Add chopped parsley for color.

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FRIED SPOT

Start the bacon sauce after you fry the fish. Frying times vary depending on size of fish, but it typically takes 2-3 minutes. Serves 6.

For the fish

INGREDIENTS
6 fresh spot
4 cups milk
Canola oil
3-to-1 mixture of cornmeal and flour
Salt to taste

PREPARATION

  1. Scale, gut and gill the spot. Rinse thoroughly with cold water.
  2. On each side of the fish make 3 scores evenly across, from just behind the pectoral fin to the tail.
  3. Soak in milk.
  4. Heat oil to 350 degrees in a deep fryer or large pot.
  5. Remove fish from milk (do not pat dry) and dredge in cornmeal mixture.
  6. Shake off excess and slowly lower fish into fryer head first, holding the tail.
  7. To test for doneness, bend fish at the scoring; meat should be cooked all the way to the spine.
  8. Place on dry paper towels or cooling rack and salt lightly.

For the sauce

INGREDIENTS
1 pound slab of bacon (sliced slab if whole is not available)
2 ounces unsalted butter (½ stick)
3 tablespoons bacon grease
6 cloves garlic, chopped
2 lemons, zested
1 tablespoon chopped parsley
¼ cup lemon juice
1 teaspoon kosher salt

PREPARATION

  1. If using whole-slab, trim off rind and cut into uniform batonnets (¼ inch by ¼ inch by 1½ inches). If using regular bacon, cut into half-inch pieces.
  2. Place in large skillet and render until golden brown on all sides.
  3. Separate bacon from grease (do not discard grease).
  4. Into a small saucepan place butter, bacon grease, garlic, bacon and lemon zest.
  5. On high heat, stir ingredients until garlic starts to brown.
  6. Throw in chopped parsley, followed by lemon juice and salt.
  7. Pour evenly onto the fish.

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HATTERAS CLAM CHOWDER

INGREDIENTS
1 pound bacon (half applewood-smoked, half regular)
1 ham hock
2 bay leaves
6 garlic cloves, sliced thin
½ bunch celery, medium dice
1 large yellow onion, medium dice
12 cups chopped clams in brine (or, if canned, about 2 51-ounce cans)
9 cups water
2 Idaho potatoes, peeled
2 large carrots, peeled
⅓ cup fresh thyme leaves; more for garnish
Salt and pepper to taste

PREPARATION

  1. Cut bacon into 1 centimeter (about ½ inch) slices (rondelle cut) and place in large pot.
  2. Add bacon, ham hock, bay leaves and garlic.
  3. Render the bacon on medium-low until crispy, continually stirring to keep bacon from sticking.
  4. Add celery and onion; sweat until translucent.
  5. Add clams and water. Stir, turning the heat up to high.
  6. Bring chowder to boil for a couple minutes, then turn it down to medium-low, again stirring.
  7. Simmer for 30 minutes.
  8. Meanwhile, dice the potatoes and carrots into ½ centimeter (about ¼ inch) cubes (macedoine cut). Add to the pot when the 30 minutes is up.
  9. Let chowder boil again, this time for 5 minutes or until potatoes and carrots are al dente.
  10. Remove from heat and stir in thyme.
  11. Salt and pepper to taste.
  12. Garnish with small pat of butter and a sprig of fresh thyme.

PUMPKIN SPICE POTS DE CREME

Garnish with white chocolate caramel corn clusters (recipe follows).

INGREDIENTS
1 quart heavy cream
6 ounces white granulated sugar, divided
¼ teaspoon cinnamon
Big pinch of nutmeg and allspice
5¼ ounces egg yolks (about 8 to 10 large eggs)
¾ cup pumpkin puree

PREPARATION

  1. Set oven to 325 degrees.
  2. Boil heavy cream with 4 ounces of sugar and all the spices.
  3. Separate egg yolks from the whites and place in large steel bowl with 2 ounces of sugar. Discard whites or use elsewhere. Whisk yolks until slightly lighter in color.
  4. When the cream comes to a boil, temper it into the egg mixture: Slowly pour it into the egg and sugar, whisking constantly until they are combined. If you see egg chunks, just strain the mixture when you are done combining them.
  5. Add pumpkin puree and mix with wooden spoon.
  6. Portion mixture into ungreased dishes of your choosing. Put them into deep pan and place on middle rack of oven.
  7. Fill pan with water – warm or hot – to ⅓ the height of the dishes and bake until custards are slightly jiggly, but set (typically 30 to 45 minutes).
  8. Remove from oven and cool.
  9. Serve chilled, garnished with caramel corn.

WHITE CHOCOLATE CARAMEL CORN CLUSTERS

For the caramel corn, Morgan Phipps prefers Cracker Jacks.

INGREDIENTS
1 cup coconut, toasted
1 cup cracked macadamia nuts, toasted
6 cups caramel corn
3 cups white chocolate, melted
1 cup dark chocolate, melted
⅓ cup cocoa nibs (or mini dark chocolate chips)

PREPARATION

  1. In a large saucepan, toast the coconut and transfer to a large bowl.
  2. Toast the cracked macadamia nuts next and add them to the bowl.
  3. Add the caramel corn.
  4. In a medium to large saucepan or in a microwave-safe bowl, melt the white chocolate. Pour it over the dry mixture and toss until everything is coated.
  5. Lay out on flat sheet tray covered with parchment.
  6. Melt the dark chocolate and drizzle it over caramel corn. Sprinkle cocoa nibs on top.
  7. Set in a cool, dry place.
  8. Break up into clusters and store in airtight container.

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