Recipes

Chef Lerman's Chipotle Corn Salad

2 cups cooked corn
½ cup onion, finely diced
½ cup sweet red pepper, finely diced
½ cup fresh cilantro, finely diced
¼ cup lime juice
1 tsp salt
1 tsp sugar
1 T. Chef Lerman's Smoldering Chipotle Hot Sauce

Toss all ingredients. Allow to marinate in refrigerator for 2 hours before serving. Serves 4 - 6

 

Chef Lerman’s Grape/Pumpkin Cream Sauce with Apples
for Pork Loin or Chicken Cutlets

¼ c white wine or stock
1 medium tart apple, peeled, cored & sliced
1/8 c flour for apple dredge
½ c Chef Lerman's Grape/Pumpkin Spice Dressing
3 T butter or olive oil
¼ c cream or half & half

Melt butter and saute dredged apple slices on medium heat until just golden brown. Remove apples from pan. While pan is still hot , add wine, Grape/Pumpkin dressing and cream to pan, cooking on low for 2 to 3 minutes, stirring constantly. Return apple slices to pan. Serve sauce over sauteed chicken breast or pork loin cutlets. Serves 4.

 

Chef Lerman’s Roasted Garlic
Balsamic Vinaigrette Bruchetta Mix

2 c. finely diced & drained fresh plum tomatoes
1 c. finely diced onion
3 cloves fresh garlic, crushed
½ c. fresh basil, finely chopped
1 c. Chef Lerman's Roasted Garlic Balsamic Vinaigrette sauce
1 t. sea salt
1 t. freshly ground pepper
¼ c. grated Parmigiano-Reggiano cheese (optional)

Toss all ingredients, allow to marinate in refrigerator for 2 to 4 hours. Spoon on toasted focaccia or baguette bread.

 

Chef Lerman’s Pulled Pork

8 lb pork shoulder (bone in pork butt)
Spice rub (salt, pepper, red pepper, garlic, paprika, cumin etc to your taste)
2 cups beer or New York State apple cider
2 bottles Chef Lerman’s Black-Strap Yankee Bar-B-Q Sauce

Dry pork and rub with spice mixture. Sear on char grill or in a heavy cast iron pan on stove 10 mins per side. Place in slow cooker, add beer or cider, and cook 1 hour on high and then 12 hours on medium setting. Remove bone and all but 2 cups of cooking liquid. “Pull” pork to shred all. Add 2 bottles of Chef Lerman’s Black-Strap Yankee Bar-B-Q sauce. Stir thoroughly. Serves 12-15. May be portioned and frozen for later use.

 

Chef Lerman’s Cuke-A-Dilly German Potato Salad

6 medium potatoes, peeled, cooked and diced
2 ribs of celery, finely diced
12 strips of bacon, cooked until very crisp, then crumbled
1 cup Chef Lerman’s Cuke-A-Dilly dressing

Toss all ingredients together.  Can be served either warm or chilled

 

Horseradish French Grilled Chicken with Green Tomatoes

For Each Serving:

2 three oz. skinless, boneless, raw chicken breasts
2 thick slices green tomato
2 thick slices Bermuda onion
Marinate these 3 ingredients in 1 c. Chef Lerman’s Horseradish French Dressing for 4 to 8 hours before cooking.

Grill chicken on hot grill until done, approximately 4 min. per side.
Grill tomatoes and onion about 1 min. per side.
Arrange alternate slices of tomatoes, onions and grilled chicken on serving platter.
Drizzle with 2 oz. of additional Horseradish Dressing and serve.

 

Grilled Asparagus Strawberry Salad

For each salad:

6 to 8 pencil asparagus per salad, washed and trimmed
6 large strawberries, shucked & halved
1 cup red tipped leaf lettuce, washed, dried and cut chiffonade
2 T. extra virgin olive oil
Pinch of grated salt & pepper
3 oz. Chef Lerman’sStrawberry Dijon Dressing

Toss aparagus with olive oil, salt & pepper.
Grill quickly on hot grill (wood grill tastes best) 1 min., turn and 1 min. additional.  Remove from heat. 
Arrange chiffonaded lettuce on salad plates and top with asparagus and strawberries.
Drizzle with Chef Lerman’s Strawberry Dijon Dressing and serve.

 

Chef Lerman's Pesto Pasta

Pesto Sauce:
2 c. fresh basil leaves
½ c. x virgin olive oil
½ c. pine nuts
½ c. freshly grated Parmesan cheese
1 t. salt
1 t. pepper
Juice of one lemon
2 cloves garlic

Place all ingredients in blender and pulse until well blended.

Veggies:
2 c. pencil thin asparagus, cut into 1” lengths. Mix asparagus with 2 T. olive oil, dust with 1 t. salt, 1 t. pepper, 1 t. garlic powder. Place mixture in grill wok basket and grill for 5 to 10 minutes. Add 2 cups peas to asparagus.

Pasta:
Cook, cool and drain 4 c. penne pasta.

Place pesto, pasta and veggies in a saute pan. Stir until heated thru and well blended.