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Salads & Side Dishes Recipes


Spring Potato Salad

Ingredients:
  • 3 lbs. small red potatoes
  • 2 Tbsp. Spring Salad Mix
  • 1 Tbsp. water
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 2 tsp. Dijon mustard
  • 4 hard-boiled eggs, chopped
  • ⅓ cup celery, chopped
  • salt and pepper to taste


Preparation:
Quarter potatoes, place in a large pot and cover with water. Bring to a boil and cook until just tender. Drain and set aside to cool to room temperature. While potatoes are cooling, stir the Spring Salad Mix and water together in a large bowl. Next add the mayonnaise, sour cream and mustard, stirring to combine. Add the cooled potatoes and celery to the large bowl and stir to coat. Gently fold in the hard-boiled egg. Add salt and pepper to taste and refrigerate for at least 3 hours.


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Curried Chicken Salad

  • 12 ounces cooked chicken meat, diced (3 cups)
  • 1 medium red apple, diced (1 cup)
  • ¾ cup green, red and/or black grapes, halved
  • 1 medium celery stalk, diced
  • ¼ cup (1 ounce) blanched, slivered almonds (optional)
  • ½ cup mayonnaise or plain yogurt, or any combination of the two
  • 2 Tbsp. mango chutney
  • ½ tsp. salt
  • ½ tsp. pepper
  • Fresh cilantro sprigs and sliced green onions for garnish (optional)

In a large bowl, combine the chicken, apple, grapes, celery and almonds, if using. Add the mayonnaise, chutney and curry powder, stir to mix and evenly moisten. Season with salt & pepper. Keep refrigerated until ready use. Serve garnished with cilantro and green onions, if desired.
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Asparagus-Bleu Cheese & Pecans

Blanch asparagus until tender. Add olive oil and salt-pepper. Sprinkle with Maytag Bleu Cheese and candied pecans.



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Heirloom Tomato Salad

  • 1 tsp. Dijon Mustard
  • 3 tbsp. Sherry Vinegar
  • 1 small Shallot, minced
  • 1 tbsp. Minced fresh Chives
  • 3 tbsp. Olive Oil
  • Salt and Pepper
  • 3 pounds Heirloom Tomatoes, cut into big chunks
  • 3 cups Arugula, loosely packed
  • ½ tsp. Fleur de Sel
  • Cracked Pepper

Directions:
Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste.

Makes about 6 servings.


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Mediterranean Watermelon Salad

  • 1 5lb. watermelon, well-chilled
  • ¼ cup Fresh lemon juice
  • 2 tsp. Kosher salt
  • 1 tsp. Freshly ground black pepper
  • ¼ cup Coarsely chopped fresh mint leaves
  • ½ cup Crumbled feta cheese

Directions:
Trim off the rind of the watermelon to the red flesh; cut it cross-wise into 1½-inch rounds. Using a paring knife, cut a concentric circle in each round along the seed line; remove the center, scrape out all seeds, and cut into 1½-inch cubes.

Combine the watermelon cubes, lemon juice, salt, pepper, and half the mint in a large mixing bowl and toss well. Transfer to a serving platter, garnish with the crumbled feta and the remaining chopped mint and serve.

Serves 4 - 6


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New Potato Salad Lyonnaise

  • 2½ lbs. small new potatoes, rinsed well (scrubbed if necessary) and halved or quartered
  • 1 tbsp. minced fresh garlic
  • 2 tbsp. chopped fresh rosemary leaves
  • 1 tbsp. anchovy paste
  • 2 tbsp. whole-grain Dijon mustard
  • 1 tbsp. fresh lemon juice
  • ¼ cup white wine (or champagne) vinegar
  • ½ cup virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ red onion, sliced into half-length julienne crescents
  • ¼ cup niçoise olives
  • ¼ cup non-pareil capers
  • ¼ lb. (1 cup) Roquefort cheese, crumbled
  • Lemon wedges, niçoise olives, non-pareil capers and rosemary sprigs for garnish

Directions:
In a large saucepan set over high heat, cover the potatoes with cold salted water; bring to a boil, reduce to a simmer and continue to cook the potatoes for 10-15 minutes or until they are just tender. Proceed to dressing preparation while the potatoes are cooking.

In a medium-size mixing bowl, blend the garlic, chopped rosemary, anchovy paste and Dijon mustard together with a wire whisk. Mix in the lemon juice and vinegar, then add the olive oil, in a steady stream, while whisking continuously, until all of it is emulsified into the dressing; add the salt and pepper and set aside.

When cooked, drain the potatoes and transfer them to a large bowl. Toss the potatoes with the prepared dressing and allow to cool to room temperature, stirring occasionally. Mix in the sliced red onion, niçoise olives, capers and crumbled Roquefort cheese and adjust seasoning with additional salt and pepper if desired. Transfer to a serving platter and garnish with the lemon wedges, niçoise olives, capers and rosemary sprigs.

Makes 3½ pounds


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Grilled Matambre Stuffed Beef Roll

This recipe may sound complicated, but it can be assembled in 15 minutes. When people see the results, they'll think you've been working for hours. The cut called for is flank steak, but I've also made it with brisket. If you're not comfortable with your knifemanship, ask your butcher to but-terfly the meat.

  • ½ Large red bell pepper, stemmed and seeded
  • ½ Large green bell pepper, stemmed and seeded
  • 1 Piece (6 ounces) romano cheese
  • 2 Pieces (4 ounces) Spanish-style chorizo sausage
  • 2 Large eggs, hard-cooked, peeled and cooled (optional)
  • 1 Long carrot, peeled
  • 6 Thin slices bacon
  • 1 Flank steak, (1½ - 1¾ lbs.) butterflied
  • Kosher salt and freshly ground pepper to taste
  • 1 tsp. Dried oregano
  • 1 tsp. Dried thyme

Directions:
Set the grill up for indirect cooking, placing a drip pan in the center. Preheat to medium-low. Cut the peppers into ½-inch lengthwise strips. Cut the cheese and sausage lengthwise into strips ½ inch thick. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quar-ters. Lay the bacon strips on a large (24- x 24-inch) square of heavy-duty aluminum foil, leaving a space of 1 inch between each; the strips should run parallel to the edge of the work surface. Place the butterflied flank steak on top of the bacon so that the grain of the meat (and the seam between the meat halves) runs perpendicular to the bacon. Season the meat generously with salt and pepper, and sprinkle with oregano and thyme.

Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it, then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard-cooked eggs. Repeat the process until all the ingredients are used up. Leave at last 3 inches of meat uncovered. Starting at the edge closest to you and using the foil to help you, roll up the meat jelly-roll-style with the filling to make a compact roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butcher's string.

Encase the roll in the foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to allow for the release of steam. When ready to cook, place the matambre in the center of the grill, away from the fire. Cover the grill. Cook until very tender, 1½ to 2 hours. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) To test for doneness, insert a metal skewer right through the foil covering. It should pierce the meat easily and be piping hot to the touch when withdrawn. Transfer the matambre to a cutting board and let cool for 15 minutes. Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve.

Serves 8


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Grilled Vegetables Marinated with Marston's San Pasqual Dressing

Marinate any of these vegetables for a least 15 minutes in dressing and then grill over medium heat.

Asparagus: Trim ends. Grill 4-6 minutes
Bell Peppers: Cut in half and remove seeds. Grill 3-4 minutes per side
Eggplant: Cut in ½ inch thick slices. Grill 4-5 minutes per side
Onions: Cut in ½ inch thick slices. Grill 5-6 minutes per side
Zucchini or Yellow Squash: Cut in ½ inch thick slices. Grill 3-4 minutes per side


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Goldwater's Spicy, Papago Peach Polenta

  • 4 cups chicken broth
  • 1 cup Polenta
  • 1 cup Manchego or any hard Spanish cheese, grated
  • 1 jar Goldwater's Papago Peach Salsa
  • 1 tbls butter
  • 1 tsp salt

Directions:
Bring the chicken broth to a boil over medium heat and then gradually add the polenta, while stirring until thickened, about 25 minutes. Stir in the cheese, then stir in the salsa, continue stirring over the heat while polenta re-thickens. Remove from heat and stir in the butter and salt.

Makes 8-10 servings


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Southwestern Turkey Salad

  • 1½ lbs. cooked turkey meat, cut into bite-sized chunks
  • ½ cup Mojo Criollo (bottled citrus-based marinade)
  • 1 Tbsp. minced garlic
  • 1 medium yellow onion, peeled, cored & diced (1½ cups)
  • 1 large chayote (AKA: christophene, cho-cho & mirliton), halved, seeded & cubed (2 cups)
  • 2 large tomatoes, cored, halved (across their girth), seeded & cubed
  • 1 large avocado (ripe but firm), halved, seeded, scooped out of its shell & cubed
  • 1 14-oz. can black beans, drained
  • ½ cup salad olives (broken pimento-stuffed green olives), drained
  • 1 lemon, minced zest and juice
  • ¼ cup virgin olive oil
  • 1½ tsp. ground cumin
  • 1½ tsp. dried oregano leaves
  • ½ cup chopped fresh cilantro (or ½ parsley & ½ cilantro for milder flavor)
  • 1 Tbsp. Kosher salt
  • 1½ tsp. freshly ground black pepper
  • 1½ tsp. Louisiana hot sauce
  • Sliced romaine lettuce, lime wedges and sliced crusty bread for garnish

Directions:
Toss all ingredients except the garnish items in a large mixing bowl and adjust seasoning to taste. Transfer to a serving platter lined with the sliced romaine lettuce and garnish with the lime wedges and sliced crusty bread.

Serves 4-6


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Avocado and Arizona-Grown "Campari Tomato" Salad with Goat Cheese and Pistachio Nuts

Salad Ingredients: Yield 1 salad
  • 2 Eurofresh Campari Tomatoes (Cut into 4 pieces each)
  • ½ Avocado (Cut into bite-size pieces)
  • ½ oz. Mixed Greens (Small handful)
  • ½ oz. Goat Cheese
  • 12 ea. Roasted & Salted Pistachios
  • ⅛ oz. Red Onion (Julienned, Optional)
  • Fresh Cilantro (To taste)

Dressing Ingredients: Serves 6-8 people
  • ½ cup Fresh Lime Juice
  • ¼ cup Red Wine Vinegar
  • 2 oz. Sour Cream
  • 2 oz. Honey
  • 1 Tbs. Cilantro (chopped)
  • 1 tsp. Kosher Salt
  • Fresh Ground Pepper (to taste)
  • ½ cup Salad Oil (Olive Oil or Canola Oil)

Directions:
Place all salad ingredients into a mixing bowl. Dress salad with 1 oz. of dressing and place neatly onto a plate to be served.

Top salad with crumbled goat cheese & pistachios.


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Fingerling Potato Salad Lyonnaise (Makes 3½ pounds)

Items Needed:
  • 2½ lbs. Fingerling potatoes, rinsed well (scrubbed if necessary) and halved or quartered
  • 1 tbsp. minced fresh garlic
  • 2 tbsp. chopped fresh rosemary leaves
  • 1 tbsp. anchovy paste
  • 2 tbsp. whole grain Dijon mustard
  • 1 tbsp. fresh lemon juice
  • ¼ cup white wine (or champagne) vinegar
  • ½ cup virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp freshly ground pepper
  • ½ red onion, sliced into half-length julienne crescents
  • ¼ cup Niçoise olives
  • ¼ cup non-pareil capers
  • ¼ lb. (1 cup) Roquefort cheese, crumbled
  • Lemon wedges, Niçoise olives, non-pareil capers and rosemary sprigs for garnish

Directions:
In a large saucepan set over high heat, cover the potatoes with cold salted water; bring to a boil, reduce to a simmer and continue to cook the potatoes for 10-15 minutes or until they are just tender. Proceed to dressing preparation while the potatoes are cooking.

In a medium-size mixing bowl, blend the garlic, chopped rosemary, anchovy paste and Dijon mustard together with a wire whisk. Mix in the lemon juice and vinegar, then the olive oil, in a steady stream, while whisking continuously, until all of it is emulsified into the dressing; add the salt and pepper and set aside.

When cooked, drain teh potatoes and transfer them to a large bowl. Toss the potatoes with the prepared dressing and allow to cool to room temperature, stirring occasionally. Mix in the sliced red onion, Niçoise olives, capers and crumbled Roquefort cheese and adjust seasoning with additional salt and pepper if desired. Transfer to a serving platter and garnish with the lemon wedges, Niçoise olives, capers and rosemary sprigs.


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Pan-Fried Fingerling Potatoes (Serves 4-6)

Items Needed:
  • 3 lbs. Fingerling potatoes, rinsed well and halved
  • 3 tbsp. Bacon drippings, butter or vegetable oil
  • Kosher salt and freshly ground pepper, to taste

Directions:
Place the cut fingerling potatoes in a large skillet set over medium-high heat with the drippings, butter or oil, cover, and cook for 10 minutes. Uncover and fry 10-12 minutes, stirring (using a metal spatula to free up any sticking before turning the potatoes), until browned. Season to taste with Kosher salt and freshly ground pepper and serve.


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Grilled Asparagus with Sauce Gribiche

Items Needed for Grilled Asparagus:
  • 2 lbs. pencil thin young asparagus, any woody ends trimmed off
  • ¼ cup olive oil
  • Salt and freshly ground pepper
  • Garnish: Fresh herb sprigs such as chervil or tarragon

Items Needed for the Sauce Gribiche (Makes approximately 1 1/3 cups):
  • 3 hard-boiled egg yolks
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. chicken or vegetable stock
  • 2 tsp. lemon juice
  • ½ cup olive or other vegetable oil
  • 3 hard-boiled egg whites, finely diced
  • 4 Juniper berries (available in the dry spice aisle)
  • Tbsp. small cornichon pickles or kalamata olives, finely diced
  • 1 Tbsp. chopped fresh mixed herbs such as parsley, chives, tarragon, chervil, etc.
  • Salt and freshly ground pepper to taste

Directions Grilled Asparagus:
Lightly oil the asparagus and season well with salt and pepper. Over moderately hot coals or under a preheated broiler, cook asparagus until crisp tender (no more than 3 minutes). Arrange asparagus on plates and spoon a tablespoon or so of Sauce Gribiche over. Garnish with fresh herb sprigs and passed remaining sauce to use as desired.

Directions for the Sauce:
In a blender add the egg yolks, mustard, stock and lemon juice and puree till smooth. With motor running, slowly add the oil to form a smooth sauce. Pour into a bowl and stir in remaining ingredients. Store chilled and covered in refrigerator up to 3 days.

Serves 4-6


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Roasted Root Vegetable & Hazelnut Hash

Items Needed:
  • 2 Yukon Gold potatoes
  • 1 parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 1 turnip, peeled and diced
  • 2 large garlic cloves, peeled and trimmed of hard root end
  • 2 Tbsp. chopped hazelnuts
  • 1 Tbsp. peanut oil (substitute vegetable oil if desired)
  • 1 tsp. chopped fresh rosemary leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. Cracked black pepper
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbsp. butter, softened at room temperature

Directions:
Preheat the oven to 350 F. Mix potatoes, parsnip, carrots, and turnips together in a bowl with all remaining ingredients except the butter. Place the mixture in a roasting pan and place in the preheated oven. Roast the mixture, stirring it occasionally, for 15-20 minutes or until the root vegetables are fully cooked. Mash the roasted garlic cloves with a fork and mix well into the hash along with the softened butter. Adjust seasoning to taste if needed and serve.

Serves 4-6


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Coliflor Frita Con Arriero De Ajo (Spanish-Style Fried Cauliflower with Garlic/Paprika Oil Drizzle)

Items Needed for Arriero de Ajo:
  • ½ cup virgin olive oil
  • 4 large cloves of garlic, peeled and slightly crushed
  • 1 Tbsp. Spanish paprika
  • 2 Tbsp. Spanish sherry vinegar

Items Needed for the Fried Cauliflower:
  • 3 hard-boiled egg yolks
  • 1 head of cauliflower (1-1½ lbs.), cut into florets
  • 1 qt. boiling salted water
  • 2 cups all-purpose flour, seasoned aggressively with kosher salt and freshly ground pepper
  • Oil for deep-frying

Directions for Arriero de Ajo:
Heat the olive oil in a saut pan set over medium heat until hot but not smoking. Add the garlic cloves and cook 2-3 minutes. Remove the garlic cloves, squeezing them between two spoons to get as much flavor as possible into the oil. Reduce heat, add the paprika and vinegar and cook for another minute.

Directions for the Fried Cauliflower:
Boil cauliflower florets in the boiling water for 8-10 minutes or until cooked, but not falling apart; drain and place on paper towels. Heat 4 inches of frying oil in a large, heavy skillet or deep fryer to 350F.

Toss the florets in the seasoned flour until well coated; shake off excess flour. Fry the florets, turning with a fork if necessary, for 4-6 minutes or until golden brown. Drain on paper towels, place on a serving dish, and drizzle the fried cauliflower florets with the Arriero de Ajo.

Serves 4-6


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Hericots Verts (French Green Beans) with Almonds and Fried Onions

Items Needed:
  • 1 lb French green beans
  • Salt
  • 1 to 2 tablespoons unsalted butter
  • ¼ cup slivered almonds (2 oz pkg)
  • ½ lemon, juiced
  • Ground black pepper
  • 1 can fried onions

Directions:
Bring 1 inch of water to a boil in a high-sided sauté pan. Add salt and green beans to the boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.

Return the green beans to the pan, along with the juice of ½ lemon, add salt and pepper, to taste. When warmed through, top with fried onions.


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Oyster Dressing

This recipe is intended as a baked dressing to accompany the Thanksgiving turkey. It is not recommended to use to stuff the turkey.

Items Needed:
  • 1 lb. small to medium oysters in their liquor
  • 1-½ cups cold dry white wine
  • 2 baguettes (long French bread), stale, cut into 1-inch cubes
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. minced garlic
  • 2 cups diced yellow onion
  • 5 stalks celery, peeled, split lengthwise and diced
  • 1 tsp. dried thyme leaves
  • ½ cup chopped parsley
  • ¼ cup chopped fresh sage
  • 4 eggs
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 6 Tbsp. unsalted butter

Directions:
Combine the oysters and wine; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster-infused wine; refrigerate until ready to use.

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250F) for about 1 hour to dry them out. (This light toasting gives the dressing a better flavor.)

Heat the vegetable oil in a large skillet set over medium-high heat until hot but not smoking. Add garlic, onion, celery and thyme to the skillet and cook, stirring occasionally, for 3-5 minutes; transfer to a large mixing bowl. Add bread cubes, parsley and sage to the bowl.

In a separate bowl, beat the eggs and mix with the reserved oyster-infused wine, salt and pepper. Pour this over the stuffing mixture and gently toss all the ingredients; they should combine without mushing. Stir in the drained oysters. Preheat oven to 350F. Generously butter a 16-inch baking pan (2 Tbsp). Spread the mixture in the pan and dot with more butter (4 Tbsp). Bake at 350F for 50 minutes to 1 hour; the top should have a nice golden brown crust.

Serves: 12


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AJ's Sautéed Mushrooms and Herbs

An excellent side dish for beef roasts or steaks

Items Needed:
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 pound mixed fresh mushrooms (such as shiitakes, cremini and white mushrooms)
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 to 3 Tbsp. heavy cream (or broth)

Directions:
Wash and trim mushrooms and slice.

Heat oil and butter in a sauté pan over medium heat until the butter foams. Add the mushrooms and garlic.

Sprinkle with salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 to 3 minutes.

Increase the heat to medium high and stir occasionally.

After 5 minutes or so, when the liquid evaporates and the mushrooms start to brown, stir occasionally until mushrooms are nicely browned. Don't stir too often, as this slows down the browning.

Take off the heat and toss with the parsley, thyme and pepper.

Stir in the cream (or broth) to deglaze, scrapping up the browned bits from the pan.

Serves 4


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Candied Yams

  • 1 lb. butter
  • 2 lbs. sweet potatoes, peeled and coarsely chopped
  • 1 cup water
  • 1 cup orange juice
  • 1 cup sugar
  • 1 cup dark brown sugar (packed)
  • 1 small orange, top and bottom trimmed, halved lengthwise, seeded and thinly sliced
  • 1 small lemon, top and bottom trimmed, halved lengthwise, seeded and thinly sliced
  • 2 sticks cinnamon
  • 1 tbsp. vanilla extract
  • ½ tsp. ground mace
  • ½ cup toasted pecan pieces


Directions:
Heat the butter in a one-gallon-capacity heavy, non-reactive saucepan set over high heat; when about half melted, add all the remaining ingredients except for the pecans. Stir, cover, and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir, reduce heat and simmer covered for 20 minutes, stirring occasionally. Remove from heat, discard cinnamon sticks, and serve garnished with the toasted pecan pieces.

Serves 10-12


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Strawberry Spinach Salad

Items Needed:
  • 5 oz. fresh baby spinach
  • 2 oz. candied pecans
  • 3-4 strawberries sliced
  • 2 oz. Gerard's Raspberry Dressing

Directions:
Place the spinach and the rest of the ingredients in a small bowl, and gently toss.

Garnish with additional strawberry slices.

Serves 2 as a side salad.


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At AJ's
AJ's Farmer's Market

Make your Halloween Hauntingly Delicious with Freaky Fruit from AJ's Farmer's Market and Melissa's


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At AJ's
AJ's Recipes



At AJ's
AJ's Recipes

Cooking with Olives from AJ's Olive Bar
Try these recipes from 4 local chefs featuring olives.


Roasted Tomato and Caastlevatrano Bruchetta
Olive and Garlic Roasted Chicken
Panzanella Salad
Summer Pasta