I was craving a PB&J the other day and then remembered a very special product in our Market: Koeze Peanut Butter! I immediately started day dreaming about all things peanut butter. PB & J smoothies. Peanut butter- banana Panini’s. S’Mores with peanut butter and chocolate… (pardon me. I think I need a moment alone with that thought… mmmm!)

Of course, I’m not the only one with a little peanut butter fixation. Here are some other variations I discovered while googling:

· Peanut Butter, Apricot Jam, Cinnamon and banana slices

· Peanut Butter, Honey and Banana on Sourdough

· Peanut Butter, Jam and Cream Cheese

· Peanut Butter, Honey and Apple Slices

· Peanut Butter and Marshmallow Cream

· Peanut Butter and Bacon

Do you have a passion for peanut butter? What kinds of peanut butter sandwiches did your mom make you? Leave your recipe in the comment section and don’t forget to try out Koeze Peanut Butter in our Foodies Market. No sugar, no preservatives, and no homogenized anything. Just the finest peanut butter made with natural ingredients. Ever.

Sources:

Happy PB and J Day (Babble)

Top Ten PB&J Sandwiches, from Classic to Unique (Shine)

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Italian Mushroom Toasts with Eggs

Midnight Pasta

There are few foods as compelling as a piece of meat or fish charred over open flames. The skin contracts and crisps, turning crackling and brown, the juices drip and run; the flesh becomes sweet and intense. Strong, robust, heavy, flavors that, along with the heat and smoke from the grill, give food an unmistakeable sense of high summer. In the latest edition of the duPont Registry, Heather Stalker sat down with three local chefs—Tom Pritchard of Salt Rock Grill, Gary Moran of Datz Tampa and Mark Heimann of Marchand’s Bar & Grill at The Vinoy—share their savvy summer secrets. You can find that story here.

As an added bonus, however, Chef Gary shares this recipe for Datz’s Smoked Bacon Burger.

Smoked Bacon Burger with smoked tomato mayonnaise and jalapeno relish
(makes 10 burgers)
4 lbs ground lean chuck
1 lb  nueske’s applewood smoked slab bacon, pulsed in food processor to coarse grind
2 T garlic powder
2 T onion powder
2 TWorcestershire
White Cheddar Cheese
Smoked Tomato Mayo, recipe follows
Jalapeno Relish, recipe follows

Mix together garlic powder, onion powder and worcestershire and fold into the combined ground chuck and ground bacon. Form into 8-ounce patties and place into the freezer for one hour, to set.

While the patties rest, prepare your favorite smoker and bring to 130-140 degrees. You will want to smoke the burger low and slow under the 140 degrees mark until the internal temperature is 110 degrees. This will give you a smoked rare burger which you can either pan fry or grill to desired temperature. Serve with smoked tomato mayonnaise, jalapeno relish and white cheddar cheese.

Smoked tomato mayonnaise
This smoked tomato mayo is good on virtually any sandwich, although we’re partial to grilled summer vegetables on toasted country bread with fresh mozzarella, basil and smoked tomato mayo. It also makes a great dipping sauce for grilled artichokes.
1 lb summer tomatoes, peeled and deseeded
1/2 C mayonnaise
1 T sherry vinegar
Sea Salt and Black Pepper to taste

While the smoker is going, add the peeled tomatoes and smoke for 30 minutes. Remove from the smoker and combine the tomato with the remaining ingredients in a food processor. Puree until smooth. Taste and adjust the seasoning as necessary. Be sure to while you have the smoker going throw in a few peeled tomatoes. combine with a good quality mayo. Throw into food processor and season with salt, pepper and sherry vinegar. Taste and adjust seasoning as desired.

Jalapeno Relish
10 jalapeños

Toss the jalapeños in olive oil and place on a hot grill (or under the broiler)  and char till black on all sides. Put in a paper bag until cool, then peel the skins under running water*. Remove stems and chop, seeds and all.

*Note: Peeling the skins under running water does dilute the flavor a little bit, but with so much heat in the jalapeno, we’ve found that it works best in this application.

2 T unsalted butter
2 T olive oil, plus more for brushing the bread
4 oz Masseria Mirogallo Mushrooms in oil, trimmed and sliced if needed
1 T chopped green onions, plus more for garnish
4 1-inch-thick slices of crusty, rustic-style bread
4 large eggs
Paprika
Kosher salt and freshly ground black pepper to taste

Heat the butter with 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat until hot. Add the mushrooms and sauté for 3 minutes, stirring often, until the mushrooms are warmed through. Season with salt and pepper to taste and stir in the chives. Remove the mushrooms from the heat and keep warm.

Preheat the broiler. Brush one side of each bread slice lightly with olive oil. Place the bread under the broiler for about 1 minute per side to toast lightly. Set aside while you cook the eggs.

Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Crack eggs into pan and cook 2-3 minutes. Cover with a lid and cook an additional 2 minutes until whites are set, then remove the skillet from the heat. Place one egg on each toast, then top with the mushrooms and chives. Season with  salt, freshly ground black pepper and paprika, and serve warm.

In big Italian families it’s always smart to have handy something quick that you can put together for a simple supper, or for unexpected guests. (It’s nice to be known as the host who always graciously offers something good to eat).

1# Decarolis Riccia pasta
28 oz. San Marzano Tomatoes
1 bag Bottega Calabria Midnight Spaghetti Spice Blend*
1 bottle Cavalli Extra Virgin Olive Oil
Parmigiana Reggiano Cheese

Preheat the oven to 350° F. Drain the San Marzano tomatoes and cut each tomato in half, lengthwise. Place the tomato halves face up on the baking sheet, keeping them close together. Sprinkle Midnight Spice Blend over the tomatoes and roast for about 2 hours. The tomatoes will shrivel and caramelize a bit. Remove from the oven and cool completely.

In a large stock pot, heat plenty of water to boiling point, then add salt and oil. Add the pasta, cook until al dente and then drain, reserving one cup of the pasta water. While the spaghetti is cooking, gently heat one cup of olive oil. Add the midnight spice blend and warm gently. It is important not to fry the garlic, otherwise it will become bitter.

In a large bowl, combine the pasta, the heated spice/olive oil mixtures and the tomatoes. Add more olive oil and/or pasta water until the pasta is shiny, but not wet. Grate the cheese over the pasta and serve immediately.

*A small, artisanal company located in “the boot heel” in Calabria, Bottega di Calabria creates intriguing flavor combinations using the famous red-hot peperoncino of the region. Besides pasta, you can use Midnight Spice Blend, Bruschetta Spice Blend or Arrabbiatta Spice Blend in homemade focaccia or garlic bread, as a marinade for for beef or chicken chicken dishes, or as a simple spice for take-out pizza night!

What better way to spend a cold, January evening than sipping a glass of  wine and enjoying this gorgeous, savory tarte?  Chef Nikki discovered this recipe while flipping through the pages of the latest issue of Food Network magazine and adapted it for the chef’s kitchen.  Made with store-bought buttery puff pastry and hearty root vegetables, it’s a perfect vegetarian dish!

2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 T extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 C sugar
1 T white wine vinegar
1 T small fresh sage leaves
1 T fresh oregano leaves
6 oz mozzarella, grated (about 1 cup)
1 8.5-oz sheet frozen puff pastry, thawed
All-purpose flour, for dusting

Preheat the oven to 400F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.

Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350F and continue baking until the dough is cooked through, 15 to 20 more minutes. Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Let cool, then cut and serve!

In Morocco, couscous is the traditional ending of a meal, served to ensure that no one leaves the table hungry. In this classic seven vegetable version, the carrots, fennel, chickpeas, zucchini, turnips and butternut squash are great sources of vitamins, minerals, fiber and phytochemicals. Together with couscous (a low-fat complex carbohydrate) and lean chicken, this dish is one of the world’s most nutritionally balanced meals.
3 cloves garlic, smashed
2 small turnips, peeled and quartered
1 medium yellow onion, quartered lengthwise, root end intact
1 large carrot, peeled and cut into 2-inch chunks
1/2 fennel bulb, thickly sliced lengthwise, root end intact
1/3 C golden raisins
1 T peeled, chopped, fresh ginger
1 T kosher salt
2 tsp each ground cumin, paprika and sugar
1 1/2 tsp ground turmeric
1/8 tsp ground cloves
1 cinnamon stick, snapped in half
2 C water
1 # butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-ounce) can chickpeas, rinsed and drained
4 sprigs fresh flat-leaf parsley, tied together with kitchen string
1 C canned whole peeled tomatoes, with their juices
2 C cold water
1 T unsalted butter
1 tsp kosher salt
1 1/2 C uncooked M’hamsa couscous
1/2 C sliced almonds, toasted 
Harissa (Tunisian hot sauce)

For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves and cinnamon in a large soup pot with a tight-fitting lid. Add two cups water and bring to a boil over high heat. Cover, reduce the heat and simmer until the vegetables are somewhat soft, about 10 minutes. 

Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 

Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 more minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.

For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa and let guests adjust to their liking!

Proving that vegetables can be as satisfying as meat, this nutty mushroom pâté adapted from Food + Wine will satisfy even the heartiest of omnivores.

1 C pecans
1/2 C dried porcini mushrooms
1 C boiling water
1/2 # portobello mushrooms, stemmed
2 T tamari
2 T extra-virgin olive oil
1/2 T nutritional yeast
1/2 T fresh lemon juice
1 tsp chopped rosemary
1 tsp light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving

Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid. Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces. In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.

In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

Transfer the pâté to a crock and serve with toasted baguette.

Calming… sensuous… satisfying. This is a dish to be savored, slowly, while you’re winding down with a glass of wine.

3 C dry red wine
2 C chicken stock
2 T extra-virgin olive oil
3/4 # bulk Italian sweet or hot sausage
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 1/2 C arborio rice
Salt # pepper
1/3 pound spinach leaves, stemmed and chopped (about 2 cups)
1/8 tsp freshly grated nutmeg
2 T butter
1/2 C grated pecorino-romano cheese

In a large saucepan, combine the wine and chicken stock; keep warm over a low flame.  In a large, heavy pot, heat the oil over medium-high heat. Add the sausage and cook, crumbling the meat, until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and pepper. Add the warm wine-stock mixture a couple of ladlefuls at a time, stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18 minutes.  In the last 5 minutes of cooking, stir in the spinach, a handful at a time, to wilt. Stir in the nutmeg. In the last minute of cooking, stir in the butter, then the cheese.

A trifle is as wontonly extravagent a dessert as you can get, says British Chef/Author Nigel Slater, and we would never attempt to lessen that. No matter what the ingredients, a spoonful of trifle should be a moment of unbridled self-indulgence..

3 T unsalted butter
1-1/2 # Granny Smith apples, peeled and cut into large dice
Kosher salt
1 1/2 C fresh (or frozen) cranberries
1/2 C pure maple syrup
1/4 tsp ground cinnamon
2 T finely chopped crystallized ginger
1-1/2 C heavy cream, chilled
1 tsp pure vanilla extract
2 T granulated sugar
1 whole pound cake
1/2 C ginger syrup (recipe follows)

In a 10-inch straight-sided skillet, melt the butter over medium-high heat. Add the apples and 1/4 tsp. salt and cook, stirring occasionally at first and then more frequently, until the apples are nicely browned and tender, about 10 minutes. Add three tablespoons of water to the pan, remove it from the heat and stir to incorporate some of the brown bits from the bottom.

Add half of the cranberries, the maple syrup, cinnamon, a pinch of salt and two more tablespoons of water. Bring to a boil over medium-high heat, lower the heat to medium low, and simmer until the syrup has thickened a little and most of the cranberries have popped, about 2 minutes. Add the other half of the cranberries and simmer until about half of the new cranberries have popped, 2 to 3 minutes more. Take the pan off the heat and stir in the ginger. Let cool to room temperature.

Using a chilled bowl and beaters, whip the heavy cream, vanilla and 1 teaspoon of ginger syrup with a hand-held or stand mixer on medium speed until it begins to thicken. Slowly sprinkle in the sugar and continue whipping until soft peaks form, another 1 to 2 minutes. Refrigerate if not using right away.

Drizzle your pound cake with ginger syrup, being careful not to moisten too much. One-half cup should be more than plenty. Using a serrated knife, cut the pound cake into 3/4-inch cubes. Portion about half of the cake among eight 10-ounce glasses. Portion about half of the whipped cream among the glasses, spooning it over and around the cake, and top with about half of the apple mixture. Repeat with another layer of cake, whipped cream, and apples. (You may have some leftover cake.)

Ginger Syrup
With its exotic taste, ginger syrup can be used as a replacement for simple syrup in many recipes to add complexity and intensity to your drink, sweetening base for a marinade or subtle spice to a dessert.
1 (3-inch) piece fresh ginger
2 C granulated sugar
1 C water

Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.

Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.

Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight-fitting lid, cover, and refrigerate until ready to use.

Pink Himalayan salt mined in Pakistan is perhaps the oldest spice known to man, but in recent years it’s caught the fancy of foodies who are using the slabs in a whole new way — cooking! The solid salt slab can be placed directly in a cold oven and heated gradually;  it will not melt. Lightly brushed with butter or oil, it will fry eggs or saute shrimp with just the gentlest hint of salt.  The same goes for fish steaks or fillets, thin slices of beef and portobello mushroom caps. Furthermore, the slab can also be chilled for serving sushi or frozen for serving ice cream! This past holiday season, salt slabs flew off the shelf at Datz and gift recipients gathered ’round the Chef’s Kitchen to learn some great techniques, including this recipe adapted from Michael Chiarello’s Easy Entertaining.

Shrimp with Citrus Spinach Salad
2 blood oranges, peeled and sectioned, pith removed
2 tangelos, peeled and sectioned, pith removed
2 grapefruit, peeled and sectioned, pith removed
Salt and pepper
Extra-virgin olive oil
2 # shrimp, 16- to 20-count, peeled but with the tail on
1.5 T chili powder
6 large cloves garlic, thinly sliced
2 serrano peppers, thinly sliced
1.5 C basil leaves, stemmed and cleaned
1 T orange zest, julienned
1 bunch basil, cleaned
3 C spinach, washed, stems removed

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil). Drizzle a little of the vinaigrette on the citrus sections to marinate and put them on a platter.

Place salt slab into cold oven and preheat to 500˚F.  Season the shrimp with the chili powder and pepper. No salt needed here! The salt slab will do that on its own. Remove the salt slab from the oven and place on a heat-proof surface. Place the shrimp on the slab and cook until just pink on each side. Remove, cover to keep warm and set aside.

Heat 1/4 cup of olive oil in saute pan. Add sliced garlic and saute until fragrant, but not brown. Add the chiles and let them get soft. Now, add the basil and stand back—there’s a lot of water in basil and it will pop. Lightly fry the basil, then remove when crisp.

To serve: Arrange shrimp over the plattered citrus segments. Add the orange zest to the basil/garlic/chile mixture in the saute pan, then spoon it over the shrimp. Toss the spinach with the citrus vinaigrette, mound on top of the shrimp and serve.