Recipes

We’ve Got Elote Time On Our Hands

While there are plenty of foods that are quintessentially summer, none are quite the simple pleasure of corn on the cob. Whether grilled in their own leaves or roasted hard over charcoal, enjoyed on its own merits or slathered in butter and seasoning, it’s an endlessly customizable meal; it’s never too hot for an ear of corn. Angela’s elote salad recipe brings a multicultural twist on a classic with K-Pop Kimchi Mayo, our new favorite condiment!

Ingredients:
6 ears of corn
1/4 cup K-Pop Kimchi Mayo Sauce
4 oz. cotija cheese, crumbled
1 bunch cilantro, chopped fine
Lime juice (to taste)
Salt (to taste)

Instructions:
Heat an oiled grill to medium-high heat and roast ears of corn for about 7 minutes, or until kernels are tender and all sides are roasted. Chop the kernels from their cobs, then combine and incorporate all other ingredients in a large bowl. Serve immediately, and enjoy your elote!

Carla Bueno-SandersWe’ve Got Elote Time On Our Hands
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Dry Rub Lemon Herb Chicken

Our Head Chef knows a thing or two about preparing a great rotisserie chicken! Check out Head Chef Kenny Hockert’s latest recipe. A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or raw from our butcher counter!

Stop by Saturday, March 14th to try this tasty recipe paired with a Bordeaux Blanc from 5-7pm at 765 Fulton St!

Notes From The Chef:

This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. I recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions!

Kenny’s Lemon & Herb Dry Rub

*You can omit the sugar if you prefer, but keeping it in the rub yields a darker, more crispy skin.

Directions:

  1. Combine all rub ingredients, making sure to break up any clumps
  2. Pat your chicken dry inside and out
  3. Truss the chicken. Here’s a quick tutorial if you need one  
  4. Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
  5. For best flavor, let your chicken sit for  3-6 hours, or just go straight to cooking
  6. Preheat your oven to 400º F, or 375º F if you have a convection feature
  7. Place chicken on your roasting rack or cookie tray
  8. Put in oven, and roast for ½ hour. Turn oven down to 350º F and continue to roast
  9. After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180 F
  10. Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
  11. Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast
Angela GelsoDry Rub Lemon Herb Chicken
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Angel’s recipe for a happy New Year

Gung Hay Fat Choy – Happy Chinese New Year!

For many Chinese families around the world, Tuesday February 5th is a significant day. Usually falling on the first new moon of the year, the celebration of Chinese New Year, or Spring Festival, is a most spectacular tradition. But, don’t let winter fool you, the name Spring Festival is a celebration of the end of winter as we look to the change in seasons.

Preparations often begin several days beforehand. It’s tradition to sweep and dust the previous year away and decorate the walls and doors with red and gold (for prosperity and happiness), and of course place oranges and kumquats on the table represent good luck!

On The Table

You just can’t celebrate a Spring Festival without spring rolls or dumplings, which we love to dip in the umami rich, Lahtt sauce.
Longevity noodles are a holiday favorite and can be made with any type of long thin noodle. The challenge is to eat each noodle with one big slurp and as little chewing as possible. These long noodles signify long life, and as the superstition goes, any chomping may cut life short!

This feast isn’t complete without the main entree at the center of all Chinese celebrations but especially during Chinese New Year – steamed fish. Truly quick and simple to prepare, this dish is also timeless and comforting. Stop by the butcher counter to see what’s in season and follow this simple recipe 🙂

Steamed Fish

Ingredients:
1 whole
White fish (Like Sea Bass, Tilapia or Red Snapper)
3 stalks of Scallion, green and white parts separated
6 slices Ginger, half to place on top of fish to steam and half Julienned
3 tbsp Shaoxing cooking wine, or Mirin.
2 tsp Maldon Sea Salt

Garnishes:
1/3 cup
Chopped Cilantro
3 tbsp
Red Boat Fish Sauce (optional)
3 tbsp Cooking Oil (optional)
1 thin slice Ginger (optional)

Onto the cooking

1. Make sure your fish is gutted, descaled and patted dry. Make 3-4 cuts on each side of the fish. Rub the fish with cooking wine and then salt. Let it sit for about half hour to a full hour.
2. Chop up or mash the green parts of the scallion, which becomes the bed for the fish. Julienne the white parts and mix with the julienned ginger and cilantro and set aside.
3. Place the fish on top of the scallion bed and insert the ginger slices to the cuts.

4. Place the fish into your choice of steamer, typically a wok with several inches of water and a bowl or rack to elevate the plate is sufficient if you don’t have a steamer.
5. Cover with a lid and steam for 10 minutes. Turn off heat and let sit, covered for another 3 minutes. Check if meat inside the slits are done – meat should be opaque down to the bone, but the bone will be translucent.
6. Remove the fish from the steamer and drain the excess water, then remove the ginger slices and scallions.
7. Top with the julienned ginger, scallions and cilantro.

Optional: Flash Fry
Heat up 3 tablespoons cooking oil in a pan and add the slice of ginger to it. When the ginger begins to sizzle, remove from heat and pour it over the fish.

Serve with Red Boat Fish sauce, pour on top or on the side for dipping.

Angela GelsoAngel’s recipe for a happy New Year
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In Through The Oat Door

How to survive the 2019 Oatly, oat milk, shortage.

Oatly, the oat milk brand, is in high demand, and finding this popular new milk substitute in NYC has just gotten harder! While we may have been one of the early adopters of this fantastic beverage, it has become so popular that the supplier just can’t keep up! Not to worry though, we also stock Elmhurst Milked Oats! Made with whole grain oats, cane sugar, filtered water and a touch of sea salt, Elmhurst is a great brand making some delicious dairy alternatives. Of course, if you’re feeling really adventurous you can try making your own oat milk, with this simple recipe:

Ingredients:

1 c Steel Cut Oats
6 c Filtered Water
1 tsp Date Syrup
1 pinch Sea Salt

Tools required:

Nut milk strainer (You can substitute Cheesecloth or a Cold Brew Bag)
Blender
Fine mesh strainer

Soak the oats overnight in two cups of filtered water. Strain the oats through a mesh strainer, and place them into your blender. Add 4 cups of filtered water to the oats, and purée the mixture as much as possible. Pour the contents of the blender into a nut milk strainer, brew bag, or over several layers of cheesecloth. Be careful to reserve as much liquid as possible whilst straining out the oat pulp over a large bowl or pitcher. Once the oat solids are removed, pour the liquid back into the blender and add the date syrup and sea salt. Blend to incorporate, and use as desired. At this stage, you can add other flavors and sweeteners to the oatmilk. Some like to add turmeric, chocolate, vanilla, and even chocolate.

Angela GelsoIn Through The Oat Door
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Parent Teachers Conference

Notebooks? ✅ Backpack? ✅ Shaker & strainer? Wait, you thought we this was a back-to-school list for the kids? Whether you’re in grad students, teachers, or parents prepping children for a new school year, the start of back-to-school season often brings with it a return to the classic disciplines of reading, writing, arithmetic, and–of course–sipping.

The good news is that cocktails and cocktail ideas are practically dripping from the pages of so many of the world’s great books. But don’t take our word for it. Pull up a chair and put on your glasses– here are a few of our favorite learned libations.

Reading | Rob Roy

This cocktail takes its name from the main character in Sir Walter Scott’s 1817 novel inspired by the life of Robert Roy MacGregor, a Scottish folk hero who lived figure who lived during the 17th century. Sir Walter, himself a Scot, is widely hailed as the world’s first popular novelist, making this cocktail the perfect accompaniment for any literary page turner.

Combine the Scotch, vermouth, and bitters in a shaker or mixing glass. Stir to combine and strain the mixture into a chilled coupe or highball glass, then garnish with the cherry.

Writing | Hemingway Daiquiri

If there was ever a writer with a connection to hooch, it’s Ernest Hemingway. In fact, Hemingway’s love of drinking inspired fellow writer Philip Greene to pen To Have and Have Another, a book about Hemingway’s tippling habits and the drinks that found their way into his writing. According to legend, this cocktail came about when “Papa,” as Hemingway was known in Havana, tried the classic Daiquiri at a local bar. “Not bad,” he quipped, and stated his preference for the drink with no sugar and twice as much rum. The rest, as they say, was history.

Combine all ingredients in a cocktail shaker filled with ice. Shake well, then strain into a chilled coupe or cocktail glass. Garnish with a slice of lime.

‘Rithmetic | Einstein

Don’t let the numbers scare you. Math is all about ideas. Renown scientist – and mathematician – Albert Einstein knew that better than most. “Pure mathematics is, in its way, the poetry of logical ideas,” he wrote in a 1935 letter to The New York Times. “One seeks the most general ideas of operation which will bring together in simple, logical and unified form the largest possible circle of formal relationships.” Our take on this brilliant, flavorful cocktail, which was developed by bartender Jason Winters and first appeared in Food & Wine, does just that by exploring the unique way vodka, aged tequila, and citrus relate to one another, enticing the palate.

 

Add the tequila to a chilled coupe or martini glass. Rinse the glass with the tequila and discard. Next, add the vodka to a cocktail shaker filled with ice. Shake very well, then strain the mixture into the glass. Garnish with the orange and lemon twists. Eureka! (That’s math for “Cheers.”)

Angela GelsoParent Teachers Conference
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Just our duck! Lucky Duck Ramen

Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!

Pick up a ramen kit, available for delivery here,
and follow along with Chef Kenny’s recipe:

Greene Grape Duck Ramen

Ingredients:
1 qt House Made Duck Tonkatsu Broth
1 leg House Made duck confit
2 packages Sun Ramen noodles
2 eggs
½ cup carrot grated

Garnishes:
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds

  1. Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
  2. Cook ramen noodles for two to two and a half minutes, strain and set aside.
  3. In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
  4. Divide the noodles, duck confit, & carrot between two serving bowls.
  5. Peel the eggs carefully and slice in half.
  6. Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
Carla Bueno-SandersJust our duck! Lucky Duck Ramen
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Up your game with Lena’s Barbacoa Beef recipe!

As you probably know by now, we’re pretty proud of our Whole Animal Butcher counter. We source high quality, grass fed, pasture raised steer from the nearby Slope Farms. And while we try not to let a single scrap go to waste, this is a real challenge in the summer months. Many of our customers are looking for steaks that are easy to throw on the grill, but not necessarily braising cuts from other parts of the steer. Winter is a perfect time to break out that Instapot and make Lena’s Barbacoa recipe.

[ Order the ingredients here! ]

Barbacoa Beef
Makes enough meat to stuff 32- 40 ​tacos. Total time: 90 minutes·

​​Place the chipotle peppers and their sauce, cilantro, oregano, onion, garlic, clove, cumin, ​1 1/2 tablespoons salt, lime juice, and cider vinegar in​ a blender and put aside​. Use the remainder of the salt to season the meat. If necessary, c​ut the meat into a few pieces to better fit into the pot.

Heat the pressure cooker on the sauté setting. When it’s hot, add the oil and brown the meat. Do not overcrowd the pot. “You want a dark brown sear and you want to avoid steaming the meat ” -says Lena. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds—about 1 hour. In the same pot,​ using 2 forks, pull the meat apart. Do not discard the cooking liquid or the fat; you will need liquid to keep the barbacoa warm ​and moist (though not swimming in it), the fat is useful for frying up crispy barbacoa in a pan.

Carla Bueno-SandersUp your game with Lena’s Barbacoa Beef recipe!
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Another Little Pizza my Heart

Any gathering can be a party with one simple ingredient – The Greene Grape Pizza Recipe! A homemade pizza is a great way to custom tailor your pie to your guests and a fun cooking activity to boot. Scoops and Sweets’ Housemade Pizza Dough streamlines the process while preserving the thrilling parts of pizza making: shaping your pie and picking your toppings! Some of our favorite toppings at the Greene Grape are fresh pesto, marinara sauce, roasted veggies, cured meats and charcuterie, our housemade mozzarella, aged parmesan, fresh basil, and our housemade sausages, just to name a few! – You can take it up a notch with this great pizza recipe for a grilled pie by our own Kelsey Werner!

Here’s our easy-as-pie guide to making your own pizza:

Ingredients:

  • 1 ball of our Housemade Pizza Dough (which makes two 12” round, thin crust pizzas)
  • All-purpose flour
  • Olive oil
  • Toppings of your choice

Instructions:

Preheat the oven to 450 degrees fahrenheit. If using a pizza stone, put it in the oven now to heat up as well

  1. Remove thawed dough from fridge and allow to sit at room temperature for about 1 hour. Use fresh dough within 5 days of defrosting.
  2. Prepare a clean work surface and lightly dust it with all purpose flour
  3. Remove the dough from the package and dust it with flour so it’s easy to work with.
  4. Press out the dough into your desired shape using your fingers.
  5. If using a pizza stone, transfer the dough to a flour or cornmeal dusted pizza peel, and continue to press out into a round shape. If baking in a pan, lightly oil a rectangle or round baking sheet and gently transfer your dough over and onto the sheet, and continue to shape as desired.
  6. Gently brush the edges of the dough with olive oil using your fingers or a pastry brush
  7. Add your toppings! As many or as few as you’d like, don’t be afraid to get creative!
  8. When the oven reaches 450, bake until bubbling, golden on the edges and crisp; about 20 minutes.
  9. Slice and enjoy!
Angela GelsoAnother Little Pizza my Heart
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Eat Your Vegetables, Fort Greene!

By Produce Buyer, Nailah Griffin
Culturally, my gastronomic upbringing was in Caribbean and Southern fare, both of which can be very meat-centric cuisines. However, when I was about 10 years old, my mom decided to become a veggie-focused pescatrian, totally shifting the eating habits of our household. As a result, we learned newer, better ways to eat our favorite dishes sans meat. In honor of “Eat Your Vegetables” Day, and parents everywhere struggling to get their kids to eat veggies, I present a few of my childhood favorites!


Red Cabbage Coleslaw with Green Apples
1 ½ cup of shredded purple cabbage
1 large crisp green apple, thinly sliced
1 medium carrot, grated
½ medium red onion, diced
¼ cup mayo
1 tbsp apple cider vinegar
½ lemon
2 tsp honey
Salt/Pepper to taste

In a bowl, mix mayo, apple cider vinegar, honey, salt and pepper, and squeeze the lemon halve. Whisk until smooth. In another bowl, combine all the cabbage, apple, carrot, and onion. Pour sauce over the veggies and toss until evenly coated. Enjoy.


Bajan Style Rice
2 cups rice
6 cups water
1 vegetable bouillon cube
1 tbsp thyme
1 tbsp marjoram
1 tbsp chive, dried or freshly chopped
1 large tomato, diced
1 medium onion (or ½ large onion), diced

Boil the vegetable bouillon, diced onion, herbs, in 4 cups of water for about 15-20 minutes.
Then, add the rice, diced tomatoes and remaining water. Bring to a boil, then reduce to a simmer and cook until the water is absorbed and the rice is tender


5 Spice Tofu Stir Fry
1 package firm tofu, cubed
2 heads of broccoli, chopped
½ red pepper, diced
½ green pepper, diced
½ cup yellow onion, diced
2 cups of spinach
1 medium sized zucchini, diced
5 spice blend
Olive Oil, as desired

In a bowl, season diced firm tofu with 5 spice blend and set aside. In a skillet, heat about 2 tbsp of oil and, once hot, add the onions and peppers. Cook until onions are translucent, then add broccoli and cook for about 7 minutes. Next, stir in the zucchini and the tofu. Cook until all vegetables are bright but haven’t lost their crunch and then add in spinach. Lower the heat and cover the skillet, allowing it to sit for about 2-3 minutes. Remove top and stir until spinach is evenly dispersed.

Angela GelsoEat Your Vegetables, Fort Greene!
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Greatest Of All Time

In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!

Braised Goat with Sunchoke Mashed Potatoes
This recipe serves up to 4 people

Braised Goat Ingredients:
2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature
Mire poix (2 large carrots, 1 large onion, 1 celery stalk)
1 bay leaf
5 large garlic cloves – smashed
1 sprig of rosemary
1 qt of GG housemade chicken stock
Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin
Fresh parsley – optional for garnish

Instructions:

  1. Preheat your oven to 325°F.
  2. Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
  3. Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
  4. Brown the meat (already seasoned with salt and pepper).  Once you have a rich dark brown crust, remove and place to the side.
  5. Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
  6. Pour in chicken stock, allowing it to deglaze and reduce by one third.
  7. Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
  8. Transfer into the oven.
  9. After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
  10. Once tender, remove the meat and shred using two forks to pull apart the meat.
  11. Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
  12. Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Sunchoke Mashed Potatoes Ingredients:

Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed

Instructions:

  1. Fill a large saucepan with salted water.
  2. Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
  3. Add the potatoes to the saucepan and bring the mixture to a rolling boil.
  4. Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
  5. Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
  6. Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.

This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!

Angela GelsoGreatest Of All Time
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