We are having so much fun putting together these boxes for you right now. The summer season is so full of options of great products it’s hard to choose what we will include every week. UPDATE: we plan on launching the new website under the chef’s stash name by August 15th (www.thechefsstash.com). We are hard at work making improvements and small tweaks to our system and look forward to sharing it with you soon.
Recipe Ideas and Ingredient Notes:
Rockfish is great lots of ways, but my favorite is to dip it in flour, then egg, then bread crumbs and pan fry it. You could add some herbs to the bread crumbs and season them well. If you have leftovers, the breaded fish makes a great sandwich on the baguette with the lentil spread and some lettuce and tomato.
The steaks this week look quite special. It’s rare to see grass fed beef that has the marbling we see in these steaks. That is due to the fact that the cow is a little older than your typical animal and has lived a very relaxed life in the hills of coral de tierra. The steaks were dry aged 2 weeks before being packaged and frozen to preserve the freshness. I always recommend cooking grass fed steaks a little less than your typical steaks as they tend to cook faster. Pro Tip: always let a steak rest at least 5 minutes once you take it off the grill or out of the pan. Letting it rest allows the juices to integrate back into the meat and not come dripping out as you cut the steaks…and it allows for the cooking temperature to even out as well.
Purple cauliflower is so colored one might think it is unnatural, but it grows this color I promise! I always enjoy making a cauliflower puree, you can steam the cauliflower and then mash it with a little butter or a little cream and salt and pepper. Similar to mashed potatoes but much lighter and in this case, a fun color.
The apples this week are the first of the season. They are crisp and tart and delicious either eaten raw or in a pie or crisp.
This the second time I put lemon cucumbers in the box. I can’t resist as I love these cucumbers especially in a tomato salad, or in any salad for that matter.
Cannellini beans are a mild white bean that are super healthy and tasty. I like to cook them in water with some fresh sage and garlic cloves. Then they can be eaten as a side, tossed in pasta (you could add them to the bolognese), baked with bread crumbs on top, or mashed into a puree. They are also good cooled after cooking and made into a white bean salad with some celery and grated carrots.
I’m thinking of using the serrano chilies this week to make a spicy butter to rub on the corn after its cooked. I would char the peppers and peel the black skin off, then strip them of their seeds and then chop up finely and mix into butter with some of the green onions. Remember to wear gloves or really wash your hands in cold water after handling spicy peppers!
It could also be fun to make a summer corn salad with corn, tomatoes, cucumber, red onion…I would grill the corn first to give it some char and then use the other ingredients fresh.
Pork belly will last a while in the fridge. You could cook it all at once, or what I usually do is to cut off a slice and cut into little cubes and use it to flavor dishes. It would be great in the cannellini beans, in eggs in the morning, in pasta with cream, or fried crispy and tossed in a salad with some hard boiled egg.
The bolognese sauce we made with over-ripe tomatoes and ground beef and pork. It makes a quick meal over pasta or can be served over roasted vegetables or on bread
We hope you enjoy the box this week! As always, don’t hesitate to reach out for ideas and suggestions or if you have any questions about the contents.
Gabe and Brandon