The best ingredients are those found at the peak of their season. With the passion, ambition and perseverance from the farmers, the Midwest and chefs are lucky enough to find such ingredients throughout the year. Our only job is not to mess up their fruits of their labor.
That being said, keep things simple. Let the ingredients shine for themselves.
Peach, Almonds & Goat Cheese Salad (serves 4)
3 cold peaches, sliced
¼ toasted almonds, crushed
1 wax Hungarian pepper, sliced thinly, seeds removed
2 small tomatillos, firm & sliced similarly to the peach
½ bunch of watercress (optional)
¼ goat cheese
¼ extra virgin olive oil, have more on hand in case you would like a bit more
3 tbsp freshly squeezed lemon juice
salt to taste
- Mix the peaches, pepper, tomatillos in a bowl with the olive oil, lemon juice & salt. Plate evenly on four plates.
- In the same bowl, toss the watercress gently and then top your peaches with a few leaves.
- Finally, sprinkle the goat cheese and almonds on your four plates. Enjoy.
Grilled Marinated Skirt Steak, Crowder Pea & Charred Corn Salad(serves 4 entrees)
1 ½ lbs. skirt steak—marinate with 4tbsp rosemary, ¼ c olive oil, 3tbsp lemon juice
2 ears grilled corn, shucked
½ c fresh crowder peas, shelled & simmered in water & a little salt, then cooled
¼ lb of halved cherry or sungold tomatoes
2 thinly sliced tropea onions
fresh herbs(parsley, chives, oregano) optional, but preferred
½ extra virgin olive oil
¼ red wine vinegar
salt & pepper
- Fire up your grill! Divide skirt steak into 4 6oz. portions. Season steaks with salt & pepper, grill to your temperature preference. Let rest.
- In the mean time, toss corn, crowder peas, tomatoes, onions & herbs in a bowl with the vinegar & olive oil. Season with salt to taste.
- Distribute salad evenly on four plates, slice steaks and place on top. Top off with a bit more great quality extra virgin olive oil. Enjoy.
Carlos D. Ysaguirre
Acre/Anteprima Restaurants
