Market Recipe: Gulf Coast Oyster Roosters and Sauce

Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) fresh oysters, drained, halved toppings (see below) For each cocktail bite, spoon bottled cocktail sauce and zesty tartar sauce on saltine or flat pork rind. […]

Market Recipe: Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini

Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini By Chef Brian Birde-Mann Duck breast from Belle Vie Farm 1/3 c. Honey 1/3 c. + more Balsamic Vinegar from Texas Hill Country Olive Company 1/4 c. diced onion 1/4 c. diced celery 1/4 c. diced carrots 2 cloves garlic, minced 1 green onion thinly sliced at angle Olive […]

Market Recipe: Blistered Shishito Peppers

Blistered Shishito Peppers By Market Chef Maggie Perkins One pint of Shishito peppers Grapeseed oil Over medium high heat, bring about 2″ neutral-flavored oil to a shimmer in a deep skillet. When oil spatters slightly when tested with a small drop of water, slowly add peppers in small batches, carefully avoiding overcrowding. (Occasional popping can occur, […]

Market Recipe: Roasted Poblano Chevre Vegetable Dip

Roasted Poblano Chevre Vegetable Dip By Market Chef Maggie Perkins 16 oz plain greek yogurt 4 oz chevre 3 medium tomatoes, chopped 6 small pickling cucumbers, skins 3-4 roasted poblano peppers, chopped 1 bunch thai basil, chopped Combine the ingredients and mix well. Season with salt, to taste. Serve chilled. Photos by Maggie Perkins

Market Recipe: Fresh Bruschetta with Farm Baguette

Market Fresh Bruschetta with Yegua Creek Farm Baguette By Market Chef Maggie Perkins Bruschetta Salad Topping 1 pint cherry tomatoes, quartered (Bernhardt Family Farms) 2 cloves garlic, minced (JBG Organics) 1/2 bunch, each, fresh basil and Italian parsley, washed, dried well, and chopped (JBG Organics) Zest of whole small lemon Juice of 1/2 small lemon […]