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Recipes from the Show

 

Shrimp Dumplings with Scallion Dipping Sauce

Chef Ryan Mayo, Executive ChefEagle Mountain House, Jackson NH

Dumpling Dough
3 cups all-purpose flour
1 cup boiling water
3 tablespoons cold water

  • In the bowl of Kitchen Aid Mixer, fitted with dough hook, place the flour, Turn mix mixer on low speed and slowly add boiling water. Once all water is added, slowly add cold water to form the dough. Once dough has come together and formed a ball, turn out on to a lightly floured surface.

  • Knead the dough by hand for 5 mins, or until dough is soft and smooth.

  • Divide into 2 equal cylinders and cover with plastic wrap and allow to rest for 30 minutes.

  • Once the dough has rested, cut each cylinder into 26 equal rounds. Roll each round out to 3 inches in diameter.


Shrimp Dumpling Filling
4 tablespoons toasted sesame oil, divided
1 pound medium shrimp, peeled and deveined
1 shallot, peeled and minced
2 cloves garlic, peeled and minced
1 knob ginger, peeled and minced
1 head cabbage, cored and thinly sliced
2 tablespoons mirin
2 tablespoons lime juice
zest of 1lime
vegetable oil, for frying

  • Chop shrimp coarsely into small pieces.

  • In a large sauté pan medium heat, add sesame oil. Once the pan is hot, add in shallots, garlic & ginger and cook until tender, about 3 minutes. Add shrimp to pan, stir to coat, and cook until shrimp is cooked thoroughly about 3-4 mins.

  • Add cabbage to the pan and cook for 3-5 min more. To the pan, add 2 tablespoons sesame oil, mirin, lime juice, and zest; cook 2 more mins. Remove from heat and allow the mixture to cool slightly.

  •  Add 2 tablespoons of the filling to each dumpling wrapper. Pinch at the top to bring together the dumpling, ensuring to seal dumplings well on each side so

  • they do not open in the cooking process. Continue this process until all of the filling is gone.

  • In a large sauté pan over high heat, add in 1/2 cup of water, 2 tablespoons of vegetable oil and 6 dumplings at a time. Cook over medium high heat until the water has evaporated, and you get a golden brown color on the outside of your dumplings.

  • Serve with Scallion Dipping Sauce


Scallion Dipping Sauce
2 cups soy sauce
1/2 cup honey
1 knob ginger, peeled and grated
1 bunch scallions, sliced thinly
1 teaspoon chili flakes
zest and juice of 1 lime

  • Combine all ingredients in a small bowl. Whisk together till all ingredients combined.

 

Vegetable Pancake with Hollandaise Sauce

Chef Cheryl Emerson, Executive ChefLedgeview Grille @ the North Conway Country Club, North Conway, NH

Vegetable Pancakes
1 cup grated carrot
1 cup grated zucchini, salted lightly then squeezed gently (to release liquid)
1 cup seasoned bread crumbs
3/4 cup grated cheddar cheese
1/2 cup finely diced red onion
1 egg, lightly beaten
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup mild North Conway Extra Virgin Olive Oil


  • In a medium bowl, combine carrot, zucchini, bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire, Dijon, salt and pepper.

  • Shape mixture into 6 even cakes, about 3/4” inch thick.

  • Heat North Conway Extra Virgin Olive Oil in a large skillet over medium heat.

  • Add the cakes and cook 15 -20 minutes, turning once, until golden and cooked through.

  • Serve with Hollandaise Sauce

Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
1/2 - 1 teaspoon TABASCO sauce
Pinch salt
Pinch cayenne

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler).  Please Note: the water should not touch the bottom of the bowl.

  • Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

  • Remove from heat, whisk in TABASCO and salt to taste.

  • Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

  • Serve over hot vegetable pancakes and sprinkle with cayenne.

 

Gambas al Ajillo 
(shrimp with garlic)

Chef Steffani Adaska, Chef ConsultantNorth Conway Olive Oil Company, North Conway, NH

1 cup North Conway Smoked Chaabani Agumato Olive Oil
6 garlic cloves, peeled and minced
1/4 cup minced flat-leaf parsley
2 pounds medium shrimp, peeled, deveined, and tails removed
Maldon salt
Crusty bread, for serving

  • In a very large, deep skillet, heat the North Conway Smoked Chaabani Agumato Olive Oil until shimmering. Add the garlic and parsley; cook over moderately high heat for 10 seconds, stirring.

  • Add the shrimp and cook over high heat, stirring once, until they are pink and curled 3 to 4 minutes.

  • Once cooked, season the shrimp with Maldon salt and serve with crusty bread.


Chef’s Notes Maldon is crunchy, flaky sea salt from England.

Type: Appetizer
Prep/Cook time: 15 mins
Serves: 8 as an appetizer


Gambas al ajillo (shrimp with garlic) are commonly found tapas from Spain.
Serve with plenty of bread to dip into the garlicky oil.

 

Roasted Coconut-Lime Shrimp Taco with
Avocado - Mango Salsa

Chef Steffani Adaska, Chef Consultant
North Conway Olive Oil Company, North Conway, NH

For the salsa:
2-3 ripe mangos, peeled and diced
1 avocado, peeled and diced
1/2 red pepper, small dice
1/12 red onion, small dice
1 small jalapeño, seeded and minced
1 teaspoon cumin
1/4 cup packed cilantro leaves, roughly chopped
2 tablespoons North Conway Persian Lime Olive Oil
4 tablespoons North Conway Coconut Balsamic Vinegar
Kosher Salt & Freshly ground black pepper, to taste


  • In a small bowl, combine all ingredients. Set aside while preparing the shrimp.


Chef’s note: You can use defrosted, frozen mango if you cannot find fresh.

This salsa tastes great on Tortilla Chips, CHICKEN, PORK, and FISH too.


For the shrimp:
2 pounds large shrimp, peeled, deveined & patted dry
2 tablespoons North Conway Persian Lime Olive Oil
4 tablespoons North Conway Coconut Balsamic Vinegar
5 cloves garlic, peeled and minced
Zest of one lime
1/4 cup roughly chopped cilantro, plus more for garnish
Juice of one lime
Kosher Salt & Freshly ground black pepper, to taste
Steffani’s Coconut-Lime Mango Salsa
Soft tortillas
Lime wedges for serving
Chopped cilantro for serving


  • In a large bowl combine the shrimp, North Conway Persian Lime Olive Oil, North Conway Coconut Balsamic Vinegar, garlic, lime zest, and cilantro. Season generously with S & P. Cover with plastic wrap and set aside for 30 minutes to marinate. (You can marinate this in the refrigerator overnight if you wish.)

  • Place a large sheet pan (with sides) in the oven. Preheat oven to 400 degrees

  • Remove shrimp from the marinade, allowing as much liquid to drip off. Place raw shrimp onto the hot sheet pan and roast in the oven until just opaque, about 4-6 minutes, depending on the size of your shrimp. DO NOT OVERCOOK.

  • Place hot shrimp in a tortilla. Top with salsa. Garnish with lime and cilantro.


Chef’s note: The shrimp can also be made ahead, refrigerated and served chilled with the salsa and

still tastes great.

 

Smoky Pulled Pork with Peach Bourbon BBQ Sauce

Chef Steffani Adaska, Chef Consultant
North Conway Olive Oil Company, North Conway, NH

For the Pork:
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons ground cumin
1 tablespoon chipotle powder
4 1/2 to 5 pounds bone-in pork shoulder
1/4 cup North Conway Smoked Olive Wood Oil
1 large white onion, peeled, roughly chopped
6 cloves garlic, peeled and smashed
1/2 cup North Conway Peach Balsamic Vinegar
1/2 cup dry white wine
2 bay leaves
1 teaspoon black peppercorns


For the Pork:

  • In a small bowl mix the salt, pepper, cumin, and chipotle powder.

  • Rinse the pork and pat dry with paper towels. Cut the shoulder meat into 6 or 7 pieces and rub seasoning mixture into all of the pork pieces.

  • In a large sauté pan over medium-high heat, heat the North Conway Smoked Olive Wood Oil. Once the oil is hot, in two batches, sear the pork on all sides until golden brown on each side. Once the meat is seared, add to the bowl of your slow cooker.

  • Scatter the onion, garlic, bay leaves and peppercorns over the pork; add the

  • Peach Balsamic wine and cover slow cooker.

  • You are going to want to cook until the meat easily pulls apart with a fork. Cooking for about 5 hours on high or 8-9 hours on low.

  • Turn off the slow cooker and transfer the pork to a deep platter. Use two forks to shred the meat. Serve as is or with the Smoky Bourbon Peach BBQ Sauce.


Chef’s Note: Don’t have a slow cooker? Follow the directions just using a heavy duty dutch oven; braising the pork in a 325 degrees oven for 3 to 3 1/2 hours until fork tender.


For the Sauce:

2 tablespoons North Conway Smoked Olive Wood Oil

1 medium onion, peeled, small dice

2 cloves garlic, peeled, minced

2 Tablespoons Chipotle powder

3/4 cup peach preserves

1/4 cup good quality Bourbon

1/2 cup North Conway Peach Balsamic Vinegar

Kosher salt and freshly cracked black pepper

2 cups ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 lemon, juiced


For the Sauce:

  • In a medium saucepan over medium heat add the North Conway Smoked Olive Wood Oil. Wait 30 seconds for the oil to heat then add the onions; saute until translucent and tender, about 3 minutes. Add garlic and chipotle powder and cook 30 more seconds.

  • Add peach preserves, bourbon, Peach Balsamic Vinegar, salt and pepper.  Increase flame medium-high. Bring to a boil and stir until fragrant and the liquid has reduced a bit, about 2 minutes. Stir in the ketchup, mustard, Worcestershire and lemon juice. Bring the ingredients back to a boil, and then reduce heat to a simmer.

  • Simmer until thickened, about 35-40 minutes, stirring occasionally.

  • Adjust the seasonings if necessary.

  • Use liberally on grilled or smoked chicken or pork. Try it with our Smoky Peach Pork Shoulder

 

Vietnamese Meatballs with Serrano-Honey Drizzle

Chef Steffani Adaska, Chef Consultant
North Conway Olive Oil Company, North Conway, NH
Serves: 8

For the meatballs:
3 tablespoons North Conway Toasted
Sesame Oil, divided
3 cups finely shredded Napa cabbage
Kosher salt and Freshly ground black pepper to taste
8 ounces shiitake mushrooms, stems removed, caps finely chopped
2 large eggs
1 egg white
1 1/2 pounds ground pork
4 scallions, finely minced
4 cloves garlic, minced
1 1/2 tablespoon peeled and finely grated fresh ginger
3 tablespoons soy sauce
2 teaspoons cornstarch

For the Meatballs:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

  • Heat 1 tablespoon North Conway Toasted Sesame Oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with salt and pepper; cook, stirring occasionally until softened, about 4 minutes. Transfer the cabbage to a bowl to cool.

  • Wipe out the pan and add 1 tablespoon of North Conway Toasted Sesame Oil and mushrooms. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Transfer mushrooms to the bowl with the cabbage.

  • In a large bowl lightly beat the eggs and egg white. Mix in the scallions, garlic, ginger, soy sauce, remaining sesame oil, and cornstarch to combine. Add the pork and the cabbage mixture and mix gently until just combined. Don’t over mix.

  • Using an ice cream scoop, scoop out meatballs and roll with dampened hands to shape into uniform balls arrange on the prepared baking sheet.

For the sauce:
1/2 cup hoisin sauce
2 tablespoons North Conway Serrano Honey Vinegar
1 teaspoon sugar
3 tablespoons sesame seeds


For the Sauce:

  • Mix the hoisin sauce, North Conway Serrano Honey Vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving.

  • Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds.

  • Bake until cooked through, 18 to 22 minutes* depending on the size of the meatballs.


Chef’s Notes: Meatballs can be served with the reserved sauce in lettuce cups, with toothpicks or over soba noodle salad.  Meatballs can be made several days ahead and baked when ready to serve. They can also be made ahead of

time, baked, cooled and frozen for up to 2 months.