Recipes — vegetables

Matt Curmi

Alder Planked Potato Salad with Carrot Top Pesto

Alder Planked Potato Salad with Carrot Top Pesto

Alder smoke has a subtle effect on Yukons and with the bright pesto this dish is hearty yet light. Serves – 4 Total Time – 45 minutes Tip – Toss the potatoes in the pesto while they are still warm. Ingredients Alder Grilling Planks 6 Yukon Potatoes 4 Carrots, peeled, with tops removed and set aside 2 Tbsp. Dijon Mustard 2 Tbsp. Olive Oil 1 Tbsp. Salt 1 Tbsp. Black Pepper 1 Bell Pepper ½ cup Pecans For the pesto Carrot Tops, about a cup ½ cup Olive Oil 1 Garlic Clove squeeze of Lemon juice pinch of Salt Method...

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Matt Curmi

Boom Boom Grilled Corn with Green Onions & Chili

Boom Boom Grilled Corn with Green Onions & Chili

Quick, simple and Szechuan spicy. Serves – 4 Time – 20 minutes Tip – To get the seasoning to stick well you can use any variety of oils, or butter, I always save my bacon fat and it is delicious on grilled corn. Ingredients 2 Tbsp. Boom Boom Chicken Spice Rub 4 ears of fresh Corn 1 Tbsp. Oil, Fat, or melted Butter 1 Habanero Chili, or chilis of choice, finely diced 2 Green Onions, sliced thin Radishes, sliced thin Limes Method Preheat grill to 500˚ F. Remove husk and silk from the corn cobs. Rub cobs all over with...

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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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