Surfin Chef's Quick and Easy Box

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Newsletter & Recipes August 15 th -16th 2012

In this heat, we’re thinking nobody wants to stand over a hot

stove for very long! So once again we have a relatively

quick ‘n easy box for you this week, brought to you by the

Surfin’ Chef, Erik Stenberg, who is, in our humble opinion

one of the most talented chefs in Santa Barbara (and he did

win the SOL Food Festival Iron Chef competition!). He has

been hosting a monthly series of Meet the Farmer Dinners at

the fabulous Goodland Kitchen in Goleta, and has been

getting rave reviews from the press and

guests alike -- the event is always sold out.

Erik has been working with Out of the Box

since day one, and we love his relaxed but

inspired approached to cooking. You can

read more about him here.

The Surfin’ Chef’s Quick and Easy Box

King Trumpet Mushrooms Known for their meaty texture and

nutty flavor, Chris, the grower,

described them as “Veggie Scallops”.

In case you don’t use them in the

chicken dish, he recommends: Slice

the stems 1/4” thick, saute with butter

and garlic. OR Slice lengthwise and

saute, then load onto a dinner roll with

a slab of blue cheese or goat cheese.

Grill in the oven for 8

minutes for a sublime Grilled Cheese Sandwich!

$8.50 in the store

Recipes

Ginger Beef Stir Fry, Jasmine Rice Chicken Breast, King Trumpets, and Lemon Verbena Freestyle Curry lamb burger, corn on the cob Bulgarian Bean & Tongue of Fire Bean Salad, Fried Egg Basil Pesto Pasta Beer Battered Black Cod Fish n' Chips, Spinach Chocolate Pudding Cake

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Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective

Surfin Chef’s Quick and Easy Box

August 15th-16th, 2012

Chris Milliken:

By now, if you’ve been ordering from us for a while, you will recognize Chris Milliken’s name as the grower of various goodies in your boxes. Most weeks, we buy his amazing garlic. We also love the dates from his family farm in the desert, and are often lured by eccentric treasures he grows in his Goleta greenhouse and fields -- like heirloom broccoli, or black rose tomatoes, and this week, his beautiful King Trumpet Mushrooms, garlic and basil.

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Marin French Cheese:

With the first of the season’s grapes, what could be better than this award-winning California brie? Made by hand, and using the same artisanal methods they have employed for nearly 150 years. Using rich Jersey milk, they blend their Old World cultures directly into the milk rather

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than spraying on the surface. Full-flavored from the beginning, Rouge et Noir Brie becomes even more deeply rich and satisfying as it continues to age.

Founded in 1865, Marin French Cheese Co. continues to reinvent itself. They are the original producers of California Brie and Camembert .

Meet Your Farmer Series, photos courtesy of Duncan Roy.

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Bifun Noodles: We’ve interpreted our Fair Trade category a bit loosely this week, with these imported traditional noodles made of 100% steamed rice. They cook in just two minutes. For light summer salads, nice in soups and pan-fried noodle dishes, stir-fries, etc. A common noodle in Asia for centuries. A good source of protein with no salt added. Gluten free. And they come from Eden Foods, one of the great organic food companies.

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Apart from their integrity and dedication to creating clean, traceable foods, we love Eden Foods because they have never sold out, never compromised.

Independently owned and operated for over 43 years, they only procure from growers and handlers they know and trust, and take no shortcuts!

Deeply involved in the NON-GMO project, and fair practices, here is a recent NYT article about Eden Food’s founder, Michael J Potter.




Box Contents • Not included in the Couple’s Box • **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested ***

Roots Vegetables Fruit

Garlic (Chris Milliken) Spring Green Onions

(Earthtrine) Yellow Sweet Onions (Givens) Carrots (Cortez)

Bok Choy* (Earthtrine) Corn on the Cob (Roots) Sungold Cherry tomatoes

(Earthtrine) King Trumpet Mushrooms

(Milliken) Big Slicer Tomatoes

(Shepherd) Sugar Snap Peas (Rancho

Cortez)

Grapes ( Shepherd Farm) Flavor Grenade Pluots (Burkdoll Farms) Pixie Tangerines (Somers) Strawberries (Jose Alcantar Garcia)* Avocadoes (Hilltop & Canyon) Green Figs (Avila)*

Leafy Greens Extra Fruit ** Meat & Eggs

Spinach (Domingos)** Spring Mix (Shepherd Farms) Stir Fry Mix (Earthtrine)

Green Figs (Earthtrine) Yellow Peaches (Regier) White Nectarines (Regier) Passion Fruit (Goodland)

Stir Fry Beef (Rancho S. Julian) Chicken Breast (Dey Deys) Ground Lamb (Jimenez) 1 dozen Dare to Dream Eggs*

Herbs Dairy Regional Specialty

Basil (Chris Milliken) Lemon Verbena (Earthtrine)* Ginger (Anthony Chan)

Butter (Organic Valley) Brie (Marin Cheese Company)

Honey (S. Marcos Honey)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

Orange Juice – Etheridge Farms Valencia Oranges

• Bulgarian Beans and Dragon Tongue Beans* (Hilltop & Canyon)

• Walnuts (Avila)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

• Bifun Noodles (Eden Foods) • Black Cod (Kanaloa Seafood) • Olives? (Garden Of…)




Ginger Beef Stir Fry, Jasmine Rice

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This was a standard employee meal at lunch when I worked at Mama's Fish House on Maui. We would feed 150 employees everyday. It's fast and easy and the combination of soy and honey makes it a favorite for the whole family. If you don't have any hoisin or oyster sauce don't worry it won’t change the structure of the dish. Enjoy!

Cut your beef into strips and sauté separately in a pan, set aside when cooked.

Sauté the onions, garlic, and Ginger in a stir fry pan for 2 minutes.

Add the Snap Peas, bok choy (opt), cooked beef, and grated carrots (opt) and stir fry for 3 minutes.

Mix together the soy sauce, honey, and hoisin or oyster sauce, and if you like a bit of spice.

Add the mixture to the stir fry and continue cooking for another minute.

Garnish and serve with green onions and your Bifun Rice Noodles (follow directions on the pack, they should cook in two minutes).

***Test Group –

The veggies except for the bok choy are prepped and the garlic & ginger is minced for you as well.

(continued)

Ingredients:

1 lb. Beef Stir Fry

1/2 Onion, sliced

2 Garlic cloves, diced

Piece of Ginger, 1"x1", peeled and minced

Snap Peas

2 ea. Carrots, grated (opt)

2 ea. Bok Choy, rough chopped (opt)

2 ea. Spring onions, sliced into rings

1/4 cup. Soy Sauce

1/4 cup. Honey

Spicy Business, if you like it

1 tbs. Hoisin, Oyster Sauce (opt.)




Ingredients:

Chicken Breast, cut into strips

King Trumpet Mushrooms, sliced

1/2 Onion, sliced

2 ea. Garlic cloves, rough chopped

8 ea. Lemon Verbena Leaves

1/4 cup White wine

1 cup Chicken Stock, Vegetable broth

With this dish I would recommend serving a soft polenta, or a fresh salad or both. Enjoy!

Sear the chicken strips in a braising dish for 1 minute, then add the onions and garlic.

After 2 minutes add the Mushrooms and Lemon Verbena, toss together for a second then deglaze the pan with white wine.

Once the wine has reduced down add the chicken or veggie stock, turn down to a simmer and cook until the mushrooms are tender.

Adjust the seasoning with salt and pepper. If need be add a squeeze of fresh lemon juice.

Chicken Breast, King Trumpet Mushrooms, and Lemon Verbena Freestyle




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Curry lamb burger, corn on the cob

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Ingredients:

1 lb. Ground lamb

2 ea. Garlic clove/ minced

1/2 Onion/ minced

2 ea. Corn/ peeled, and cut in half

Lettuce

Tomato

2 tbs. Curry Powder

ciabatta bread toasted

Mix the ground lamb, onions, garlic, and curry powder together and form burger patties.

Boil salted water and drop the corn in for 5 minutes then remove, eat with butter. The corn is produced without insecticides and is vulnerable to corn worm, which can leave the ends of the corn a bit icky looking. Never fear, this is a sign that no chemicals have been used, and all you need to do is cut it off before cooking.

Grill the burgers, serving them with sliced tomato, lettuce, and grilled ciabatta bread

If you have any fruit sauces or marmalade they will go well with the burger.

Test group: Your burgers are already to go on the grill, and the corn has been husked!

Independence Day Box July 5th, 2012

Ingredients:

1 bunch Basil

1 pkg. Pasta

1 Garlic clove, minced

1/2 cup Parmesan Cheese, grated

1/4 cup olive oil

1/4 cup Pine Nuts or Walnuts

Basil Pesto Pasta

This is the ultimate chill recipe. You don't even need a sauté pan for this business, just a pot for cooking pasta and a blender. Feel free to substitute any nuts or cheese with what you may have on hand. Walnuts and manchego cheese are a wonderful twist on the traditional pesto.

Place the minced garlic, Parmesan cheese, olive oil, and pine nuts (or your walnuts) in a blender or food processor and push play. Blend the mixture up well, then add the chopped basil leaves. Continue blending until smooth. Season with salt and pepper.

Boil the pasta in salted water and when cooked strain the water out.

Toss the pasta with the pesto, no messing around job done.

Serve with tossed Salad.

Test Group: Your pesto sauce is already made. If your sauce has thickened during refrigeration, drizzle some olive oil when tossing.




Bulgarian Bean and Dragon Tongue Bean Salad, Fried Egg

Ingredients:

Bulgarian Beans, shelled, cooked, cooled

Dragon Tongue Beans, steamed, cooled (Families only)

Cherry Tomatoes, halved

1/4 cup Green Onions, sliced into rings

2 Carrots, grated

Mixed greens

Eggs, fried

Basil, rough chopped

2 tbs. Sherry Vinegar

Juice of one lemon

1/4 cup olive oil

This is a great summer salad. You have two types of beans for this salad, the Bulgarian Beans are shellers, and the Dragon Tongue Beans can be used whole. (Families only have Dragon Tongue Beans)

Bulgarian Beans: You can shell and boil the beans ahead of time, by steaming for about 30-60 minutes. Once cooked and stored they will last up to a week in the fridge or a year in the freezer. Put the beans in salads, pastas, with eggs. The sky is the limit! Fresh fruit for dessert!

Dragon Tongue Beans: Steam, whole, for about 5 minutes, then cool.

Mix together the sherry vinegar, lemon juice, and olive oil to create a dressing.

In a mixing bowl, toss together the tomatoes, beans, onions, carrots, and basil with the dressing, season with salt and pepper

Toss the bean and veggie mixture with the green salad.

Prepare the eggs in the style of your liking and serve with the salad.

Test Group: Your Bulgarian beans have been shelled, they just need to be cooked for 30 – 60 minutes. Roughly chop the basil and toss all prepped veggies with S&P when the beans have cooled.




Ingredients:

Black Cod, cleaned and divided into portions

Potatoes, cut into wedges

2 tbs. Baking Powder

1 cup Flour

1 tsp. Salt

1 tsp. Paprika

Beer, until the right consistency

1 cup Vegetable oil, for frying

Beer Battered Black Cod Fish n' Chips Spinach

There is only one place that we all think about when someone says, "fish and chips" and that's England. I have been traveling with a band in Europe for the past few weeks and London was on the tour schedule. It was great to eat a proper fish and chips, British style. Serve with Spinach.

Preheat the oven to 375'F

Toss the cut potato wedges in a bit of olive oil, salt, and pepper and place into the oven to roast 45 minutes to an 1 hour.

Mix the baking powder, flour, salt, and paprika together, stirring the mixture together. Add enough beer to create a pancake consistency.

With a little more flour, dust the cod pieces and then dredge in the batter mixture.

Fry in vegetable oil. Make sure the oil is good and hot before frying. You can check the oil temperature by putting a little of the batter in the oil to see if it sizzles nicely!

Wash and de-stem the spinach. Saute some garlic in olive oil, add the spinach, and let it wilt. Remove from heat, drizzle with olive oil, a bit of salt. Done.




Chocolate Pudding Cake

Ingredients:

1 cup AP Flour

3/4 cup Sugar

2 tbs. Baking Powder

2 tbs. Butter/ melted

1/2 cup. Milk

2 tbs. Cacao Powder

1 tsp. Salt

Pudding

1/4 cup Cacao Powder

1 cup Brown Sugar

1 1/2 cups Boiling Water

Instructions:

This is a recipe I have from my mom. She raised 9 kids cooking breakfast, lunch, and dinner 7 days a week. This recipe works. The idea behind this dessert is to put it in the oven right before you sit down to have dinner. That way, once dinner is done the pudding cake comes out of the oven and you eat it warm/hot. Load up the ice-cream.

pre-heat the oven to 350'F

Combine all the ingredients for the cake in a bowl and mix together.

Evenly spread into an 8"x8" pan

Combine the brown sugar and cocoa powder and evenly spread over the cake mix

Pour the boiling water over the whole lot and bake in the oven for 45 minutes.

Enjoy with whipped cream or ice-cream

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Surfin Chef's Quick and Easy Box