Recipes — sides

Matt Curmi

Crispy Polenta with Boom Boom Sauce

Crispy Polenta with Boom Boom Sauce

The flavor of Boom Boom, delivers a blend of salt, sweet, and heat. The kick comes from Szechuan peppercorns which also give your tongue a little tingle. Serves – 4 Total Time – 30 minutesTip – Make the polenta in advance, it’s easier to cut when it’s cold and will sear up better too. Ingredients For the sauce 2 Tbsp. Boom Boom Spice Rub 3 Eggs ¾ cup mild Olive Oil 1 Lime, juice and zest For the Polenta 1 cup dry Polenta, uncooked. If you can’t find any, just use fine cornmeal 2 cups Half & Half 1 cup...

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Matt Curmi

Hippie Gold Rubbed Cauliflower

Hippie Gold Rubbed Cauliflower

All you need for this one are the ingredients, an oven, and a cast iron skillet. Serves – 4 Total Time – 45 minutes Tip – Leave the garlic cloves in the skin so they develop a deeper flavor and don’t get overcooked and bitter. Ingredients For the Cauliflower 2 Tbsp. Hippie Gold Rub 1 Large head Cauliflower 1 bulb Garlic, separated into cloves ¼ cup Olive Oil For the topping 1 large Tomato, diced 4 Tbsp. Chives, chopped 1 Shallot, diced 1 Tbsp. Olive Oil 1 Lemon, juice and zest Method Preheat the oven to 375°F. Trim the cauliflower...

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Matt Curmi

Red Oak Roasted Baba Ganoush

Red Oak Roasted Baba Ganoush

This Vegetarian recipe is full of flavor and can be easily prepared in advance. Serves – 4 Total Time – 1 hour Tip – To preserve lemon, simply quarter the fruit, pack into a clean jar, and pack with salt and a little water to cover, wait a month and you’re all set. If that’s too long to wait, just use lemon zest! Ingredients Red Oak Grilling Planks 2 medium Eggplants ⅓ cup Olive Oil, plus extra for brushing Kosher Salt 2 Tbsp Tahini paste 6 Garlic cloves, whole and in the skin Pinch ground Cumin Dash Smoked Paprika 1 Tbsp...

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Matt Curmi

Cedar Wrapped Root Vegetable Salad

Cedar Wrapped Root Vegetable Salad

This dish can be served hot or cold, so if you are strapped for time the veg can be easily cooked up in advance. Serves: 4 Total Time: 45 minutes Tip – I used carrot, parsnips, beets and squash but any root vegetables will work for this recipe. Ingredients Cedar Grilling Wraps 2 large Carrots, peeled 2 large Parsnips, peeled 2 large Beets, peeled (I used both golden and red beets) 1 large Turnip, peeled 1 Butternut Squash, peeled and deseeded Olive oil Salt and Pepper For the dressing ¼ Cup Orange Juice ½ Cup Olive Oil ¼ Cup Honey...

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