Corn Soup

DAVID ZAMUDIO, ALMA COCINA LATINA

SERVES 4

If you’re not cooking with corn, it just isn’t summer. “Growing up, my grandmother would make me soups,” says David Zamudio, executive chef of Alma Cocina Latina. “This corn cream soup is inspired by one that she often made.” As soup recipes go, this one is incredibly basic, says Zamudio. “Boil all of the ingredients first, then blend and strain. It’s as easy as 1, 2, 3!” And if you want to turn this simple soup into more of a meal, you can do that, too. “The soup goes great with crispy cassava [yuca] bread,” he says. To finish it off, “Brush the cassava with butter and herbs to complete the flavor profile.”

INGREDIENTS

1⁄2 large onion

1 leek (white part only)

1 clove of garlic

4 cups of water

1⁄2 tablespoon salt

1⁄4 teaspoon pepper

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon Old Bay

7 ounces corn kernels, preferably cut straight from the cob
1 bunch cilantro, reserving some for garnish

DIRECTIONS

1. Dice the onion.
2. Slice the leek.
3. Boil all ingredients for about
30 minutes over medium to high heat, with exception of cilantro.
4. Add the cilantro, blend, and strain. 5. To garnish, add additional
cilantro leaves.

---

Hottest Day on Record

CHELSEA GREGOIRE, DRINKABLE GENIUS

SERVES 1

“At first I thought about making a cocktail that
could stretch into fall, but then I remembered: August in Maryland is an absolute swelter!” says Chelsea Gregoire, who grew basil during quarantine. “My basil was immediately gigantic. To use some of that beautiful basil, I crafted this summer refresher.”

INGREDIENTS

2 ounces light rum (or any light spirit: vodka, gin, tequila)

1 ounce peach liqueur or peach juice
3⁄4 ounce lemon juice

3⁄4 ounce Campari

1⁄2 ounce green tea syrup, (see below)
2 large or 4 small basil leaves
3 dashes of Peychaud’s bitters

For Green Tea Syrup: In a small saucepan, bring 16 ounces of water to boil. Once hot, remove from heat, and add two green tea bags. Once steeped, remove tea bags. Put saucepan on low heat, and add 16 ounces of sugar. Stir until dissolved. Cool and store in refrigerator for up to three weeks.

DIRECTIONS

1. Add all ingredients to a shaker
or Mason jar with ice.
2. Close, and shake vigorously.
3. Pour the shaker contents into a Collins glass, adding more ice, if necessary. 4. Garnish with fresh basil.

---

Rigatoni with Lobster, Eggplant, Burrata, and Pistachios

JULIAN MARUCCI, TAGLIATA

SERVES 2

For this recipe, Julian Marucci, executive chef at Tagliata, says he decided to focus on the combination of lobster and eggplant. “Eggplant has a natural bitterness that goes well with sweet flavors,” he says. “The remaining ingredients complement the lobster and eggplant.”

INGREDIENTS

Extra-virgin olive oil
2 tablespoons shallot, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 tablespoon celery, minced
2 small eggplants, peeled and medium diced
1 tablespoon capers 1 ounce pistachios, toasted and chopped
11⁄2 ounces honey
11⁄2 ounces aged sherry vinegar
13 ounces rigatoni
2 lobsters, 1 pound each
1 lemon
1 piece of burrata
2 sprigs of fresh basil, small leaves
1 teaspoon chives

DIRECTIONS

1. Sauté shallots, ginger, garlic, celery in extra-virgin olive oil, carefully cooking to just sweat the vegetables without color. 2. Add eggplant to saute pan. Season with salt and pepper stirring frequently, cooking on low to medium heat.
3. Once the eggplant is soft and tender, add capers, nuts, honey, and vinegar. Taste and set aside
to be mixed with pasta.
4. Boil roughly five quarts of water, season with salt. Cook pasta according to package. Strain pasta and mix with eggplant mixture in a large bowl. (Don’t rinse pasta with water). Add some olive oil and stir. 5. Cool pasta in refrigerator.
6. Cook lobster in boiling water
for 9-12 minutes, depending on size of pot and lobster. Once cooked, chill in ice water, then clean and dice meat.

To Serve: Toss pasta with more olive oil, if needed. Add lobster meat, lemon juice. Plate in a large bowl, garnish with torn burrata, a drizzle of oil, basil leaves, and chives. Save tail meat to use as garnish.

---

Chipotle Honey Chicken Tacos with Street Corn Salad & Bacon Guacamole

JOHNTAY BEDINGFIELD, LA FOOD MARKETA

SERVES 6

“This is an easy, approachable dish that’s clean and light,” says Johntay Bedingfield of his recipe. “I like to use one ingredient, like cilantro, in more ways than one. You can use stems for marinade and the leaves for the corn salad and guacamole.” And if you want to make the dish a little lighter, he sometimes swaps the mayonnaise for yogurt in the corn salad. “It’s tangy and adds a nice cream component,” he says.

INGREDIENTS

2 lbs. chicken (preferably thighs)

Chicken Marinade (yields about 12 ounces)
2 cans chipotle peppers
1 tablespoon adobo liquid (from chipotle peppers)
1 bunch cilantro stems
5 cloves garlic
1 tablespoon paprika
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons honey
1 tablespoon brown sugar
1⁄4 cup white vinegar
2 limes, juiced and zested
1⁄2 cup extra-virgin olive oil

DIRECTIONS
1. Place all ingredients in blender or bullet. Mix well until smooth.
2. Use 1⁄3 of marinade to coat chicken. (Set aside remainder of marinade.) Cover and let chicken rest in refrigerator for 1 to 4 hours.

TO GRILL CHICKEN:
Heat grill. Oil or spray grill as chicken will stick a little because of the sugar and honey. Season chicken with salt and pepper. Grill for about 7 minutes on each side, depending on the thickness of the chicken. Allow chicken to rest 10 minutes before cutting. Dice chicken and toss with about
1 tablespoon of reserved marinade.

Street Corn Salad
4 ears corn (in husk)
1⁄4 cup mayonnaise or Greek yogurt

2 tablespoons chipotle honey marinade
1 teaspoon salt
2⁄3 bunch cilantro tops (minced)

DIRECTIONS
With corn still in husk, place corn in a container large enough to submerge in water. Allow corn to soak as long as the chicken.

TO GRILL CORN:
I like to grill my corn in the husk so it steams and keeps the corn tender while picking up charred notes from the grill. You want to burn the husk when grilling. Grill corn for 12-15 minutes, turning every few minutes. Allow to rest for 10 minutes to cool down before shucking husk off the corn. Once cooled and shucked, cut corn off cob. In a mixing bowl, mix mayonnaise or yogurt, marinade, salt, and cilantro. Fold in corn. Set aside for assembly later.

Bacon Guacamole
1⁄4 pound bacon

4 avocados

1⁄4 cup small diced red onion

1⁄3 bunch of cilantro tops (minced)
1⁄4 lime juice

DIRECTIONS
1. Cook bacon at 350 Fahrenheit for 14-16 minutes until super crispy, almost burnt! Once cooled, dice bacon into bits. 2. In a mixing bowl, add avocado, red onion, cilantro, lime juice, and bacon. Mix well. Cover with plastic wrap.

Tortillas
1. Place tortillas (double stacked) on grill for about 30 seconds on each side. Don’t be afraid of a little color. Wrap tortillas in a kitchen towel to keep them warm until ready to serve.

ASSEMBLY: Start with your tortilla, place a smear of guacamole, add chicken, and top with street corn salad.

Summery Salad w/ Champagne Vinaigrette

Jerry Trice, Gunther & Co.

Who doesn’t love a great salad, especially when the temperatures soar? This salad features a veritable garden of seasonal vegetables and pairs perfectly with grilled shrimp or Maryland lump crabmeat. Think of it as an effortless main course.

INGREDIENTS
8 ounces green beans
2 ears of corn
8 slices of bacon, roughly chopped
1⁄2 cucumber, English or Kirby
1⁄8 red onion, small
1-2 heirloom tomatoes
2 heads Bibb lettuce
1⁄4 ounce fresh chives
4 ounces chèvre, room temperature

DIRECTIONS

1. Blanch green beans in heavily salted boiling water for 4-5 minutes. Shock in ice water bath.

2. Repeat with corn on the cob. Once chilled remove from water.

3. Dry corn and cut from cob.

4. Towel dry green beans and cut to 1-inch lengths. Render chopped bacon over medium heat until crispy and drain on paper towels. Halve cucumber, remove seeds and cut into 1⁄4-inch half moons. Slice onion. Quarter tomatoes into wedges, season with salt and pepper. Cut chives into 1⁄4-inch lengths.

FOR CHAMPAGNE VINAIGRETTE

Add 1 diced shallot and 1⁄2 cup Champagne vinegar to bowl. Season with salt and black pepper. Allow to macerate for 30 minutes. Strain vinegar from shallots into blender. Reserve shallots. Add 11⁄2 tbsp. Dijon to vinegar and blend. Slowly add 11⁄2 cups canola oil to emulsify. Set aside. Add reserved shallots and salt and pepper, as needed.

Serves four.

Pea Soup w/Crème Fraîche

Ashish Alfred, Duck Duck Goose

Nothing says summer like this gorgeous green soup. “I love this recipe for a few reasons, but mainly because its a dead simple stunner—the little black dress of soups in my opinion,” says Alfred. “It’s important to take your time so you get that beautiful bright green color and taste, taste, taste.”

INGREDIENTS
2 tablespoons olive oil
3 tablespoons unsalted butter
3 shallots, thinly sliced
2 cloves garlic, chopped white parts of a large leek, sliced thinly
2 medium Idaho potatoes peeled and diced small (hold these in a bowl of water until you’re ready to use them
or they’ll turn brown)
4 1⁄2 cups vegetable stock (low-sodium or unsalted)
1 pound frozen peas
Kosher salt and white pepper

DIRECTIONS
1. Blanch peas in rapidy boiling water just until the turn bright green and then immediately strain them and put them into a bowl of ice water. It’s important to have your strainer and the ice water ready before hand.
2. Add the oil, butter, shallots and garlic to a large saucepan and sauté over low heat for 6-7 minutes until the shallots and garlic are soft.
3. Add the leek, cook for an additional
3 minutes before adding diced potatoes and sautéing for 7-8 minutes.
4. Add stock and increase heat to medium, cook until potatoes are tender.
5. Add blanched peas, simmer for
2 minutes, turn off heat and season with salt and white pepper.
6. Blend everything in pot until its smooth (add a few ice cubes as you’re blending, it will help hold the color) and then pass it through a fine mesh sieve.
7. Add salt and pepper to taste.

To serve: Ladle the soup into bowls and spoon over whipped crème fraîche. Serves eight.

Zero-Proof Watermelon Crush

Ashish Alfred, Duck Duck Goose

As a sober chef, Ashish Alred is always looking for ways to create alcohol-free drinks that are as enticing as any boozy cocktail. This watermelon crush is juicy, thirst-quenching, and oh-so-easy on the eyes. Be sure to buy a seedless watermelon to make your job easier. Cheers!

INGREDIENTS
5 one-inch “chunks” of watermelon
4 ounces Seedlip citrus
1 ounce simple syrup
7-8 mint leaves
1 ounce lemon juice
Ginger beer
1 sprig of mint for garnish

DIRECTIONS
1. Cut watermelon into chunks.
2. Muddle watermelon and mint in shaker.
3. Add everything but the ginger beer.
4. Stir well.
5. Pour the mixture so its just a little over halfway up your glass.
6. Top with ice and a little ginger beer.
7. Garnish with the mint sprig.
8. Enjoy!

Cuban Flan with Blueberry Reduction

Jerry Pellegrino, Schola

Chef Jerry Pellegrino says he’s obsessed with making—and eating—this Cuban flan. “It differs from the Spanish version by adding cream cheese to the custard,” he says. “This makes it a little bit more dense but also much more forgiving in the oven. Garnish with some fruit and a dollop of whipped cream and it’s a lovely summertime dessert.”

INGREDIENTS
3⁄4 cup sugar

1 8-ounce cream cheese bar

6 eggs

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 teaspoon vanilla extract

Dash of cinnamon

1⁄4 teaspoon salt

DIRECTIONS
1. In a saucepan, set over medium heat, caramelize sugar until golden brown and quickly pour into a 9-inch cake pan, making sure it covers the bottom. Let cool.
2. In a large bowl, soften cream cheese with the back of a large slotted spoon until creamy and smooth.
3. Mix in eggs, one at a time. Wait until well combined before adding an additional egg. When mixture thins, you can switch over to a whisk. Whisk in remaining ingredients and pour into cake pan.
4. Set the an in a water bath and bake in a 350 Farenheit oven until set in the center but still jiggly, about 40 minutes.
5. Remove from oven and remove from water bath. Cool to room temperature.
6. Run a knife around the edge of the an. Place a large plate over the an and carefully invert the cake pan allowing the an to drop onto the plate.
7. Garnish with your favorite fruits, a mint sprig, or whipped cream.

FOR TOPPING
Bring one cup of frozen blueberries, 1-2 tbsp. sugar, and 1⁄4 cup of water to boil. As soon as it boils, turn to low heat and simmer. Reduce until sauce thickens, about 10 minutes. Drizzle across flan. Serves eight.

Fireworks and trendy red, white, and blue garb aside, the best part about the Fourth of July is the abundance of summertime snacks. From grilled to chilled, we’ve gathered a few recipes that will be sure to mix up the menu at this year’s Independence Day cookout.

---

Eddie’s North Bethany Potato Salad
Crab, corn, and Old Bay—the trifecta of emblematic Charm City ingredients—are fused into this hometown-inspired summer side dish from Eddie’s of Roland Park. “This salad is the essence of summer in Baltimore and at the beach,” says Eddie’s chef Stan Levy. “It’s a great way to use up summertime leftovers.”

Ingredients:

• 3 tablespoons vegetable oil
• 2 large baking potatoes cut in wedges
• 1 tablespoon Season All seasoning
• 2 cups fresh white corn, cut from the cob
• ½ cup red bell pepper, diced
• ½ cup sweet onion, diced
• 1 lb. jumbo lump crabmeat

For dressing:

• 1 cup mayonnaise
• ¼ cup Dijon mustard
• 1 tablespoon lemon juice
• 2-4 tablespoons Old Bay

 

Directions:
1. Pre-heat oven to 350°.
2. Heat vegetable oil in large skillet over medium-high heat. Fry potatoes until golden.
3. Transfer potatoes to a sheet pan and bake for 10 minutes until fully cooked and tender.
4. When potatoes are done, sprinkle with Season All and chill.
5. When cold, cut wedges into quarters.
6. In a small bowl, whisk together mayonnaise, mustard, lemon juice, and Old Bay. Set aside.
7. In a large bowl, combine corn, bell pepper, celery, onion, and potatoes. Add dressing and mix well.
8. Fold in lump crabmeat.
Serves 8

---

Kooper’s Tavern’s Napoleon Salad:
Watermelon is essential for any summertime soiree. But instead of slicing up triangles or mixing chunks into a fruit salad, try this recipe from Kooper’s Tavern that combines the juicy treat with fresh goat cheese. “Our Napoleon salad is light and refreshing, perfect during the sizzling Maryland summer,” says Kooper’s chef Tom Hawkins Sr. “The fresh goat cheese pairs perfectly with the watermelon, and it makes for a great side to go with any grilled fare.”

Ingredients:

• 1 quart balsamic vinegar
• 2 cups arugula
• 1 teaspoon olive oil
• 3 1/8’’ slices watermelon cut into round pieces
• 2 oz. fresh creamy goat cheese
• 1 pinch sea salt

Directions:
1. To make the balsamic reduction, cook balsamic vinegar over medium heat and reduce to approximately one cup.
2. Build arugula base by mixing arugula, sea salt, and olive oil on a small square plate.
3. In center of plate, stack melon and goat cheese to make six layers.
4. Drizzle balsamic reduction over stack.
5. Finish with pinch of sea salt on top.

Serves 1

---

Mission BBQ’s Backyard Baby Back Ribs
Hamburgers and hotdogs have their perks, but the finger-licking, fall-off-the-bone kind of barbecue goodness can only be achieved by throwing some smoky ribs on the grill.“Nothing makes a backyard barbecue better than ribs,” says Steve Newton, co-owner of Mission BBQ. Perfect the art of the baby back just in time for the holiday with Newton’s signature recipe.

Ingredients:
For rub:

• 1/2 cup dark brown sugar
• 5 tablespoons paprika
• 6 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 2 tablespoons table grind black pepper
• 2 teaspoons cumin
• 2 teaspoons cayenne pepper (optional)
• 1 teaspoon white pepper (optional)

For mop:

• 1/2 c. apple juice
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. of your favorite BBQ sauce
• 2 racks baby back ribs, each 21/2 lbs. and down

Directions:
1. In a medium bowl, mix all rub ingredients. Place in an airtight container and store inside a dark cupboard.
2. In a spray bottle, combine all mop ingredients and mix well.
3. Rinse the ribs and pat dry. Starting at one of the first bones on the thinnest side of the rack of ribs, slide the tip of a table knife under the membrane covering the back of each rack. Lift and loosen the membrane until you can grab a corner of it with a towel. Slowly pull it off removing the entire membrane.
4. Using a serrated knife, score the undersides of the rib in an “X” marks the spot pattern four times across a full rack of ribs.
5. Evenly season over the entire surface area on top, leaving a little bit of the meat visible under the rub. Season the undersides lightly. Then wrap the ribs in heavy duty plastic wrap and refrigerate overnight before cooking the ribs using your preferred method.

---

Mussel Bar and Grille’s Deviled Hen Eggs
This appetizer always seems to be a crowd favorite, and Mussel Bar’s rendition kicks things up a notch by throwing prosciutto, feta cheese, and chili flakes into the mix.“Deviled eggs are one of the greatest comfort foods we know, and evoke memories of carefree lazy summers,” says Mussel Bar corporate chef Brian McBride. “Our version makes use of the traditional style with some upscale ingredients to modernize the presentation. They’re a perfect ice breaker for a party, or for a nice light meal.”

Ingredients:

• 1 dozen eggs, hard boiled and peeled
• 2 teaspoons Dijon mustard
• 1/3 cup mayonnaise
• 2 tablespoon red onion, minced
• ½ teaspoon Tabasco
• Salt and pepper to taste
• Pastry bag

For garnish:

• 2 ounces prosciutto, julienned
• 4 pepperoncini, seeded and julienned
• ¼ cup red onion, finely julienned
• 2 ounces feta cheese, crumbled
• 1 tablespoon chopped chives
• Pinch of chili flakes
• Extra virgin olive oil

Directions:

1. Using a sharp knife, cut each egg in half, lengthwise.
2. Gently remove the yolk and place the white halves on a serving platter.
3. Using a fork, mash the yolks in a separate bowl and add mustard, mayonnaise, red onion, Tabasco, salt and pepper. Mash until you reach a creamy consistency, add more mayonnaise if necessary. Check seasoning.
4. Place mixture in a pastry bag with a star tip and pipe mixture into the white halves.
5. To make the garnish, place prosciutto, pepperoncini, and red onion in to a small bowl and drizzle with olive oil and a little salt. Mix well and sprinkle over the eggs.
6. Sprinkle feta cheese, chives, and a chili flakes over the eggs well.
7. Finish garnish with a drizzle of olive oil and serve.

Makes 24 eggs

---

[Editor’s Note: 7/3/2024: This piece was originally reported and published in 2015. Mussel Bar & Grille has since closed.]