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May 17, 2019 10:37 AMPublication: The East Hampton Press & The Southampton Press

The Season Is Here, So Get Grilling

Rhubarb crumble JANEEN SARLIN
May 20, 2019 3:56 PM

MEMORIAL DAY! It’s the official day to bring out the grill! So dust off the grill, double check the gas tank or charcoal, clean the grid and you are all set.

Start off the dinner with a delicate but delicious sugar snap and mushroom coconut milk soup with springtime herbs. Add a few shrimp to any leftover soup for a quick lunch the next day.

The main course for Memorial Day menu is Grilled Swordfish with Nicoise sauce. The dense, meaty substantial swordfish can stand up to the big bold Mediterranean flavors of olives, capers, sundried tomatoes, garlic and shallots. The sauce also works well if you decide to grill shell steaks to make surf and turf dinner.

Fresh rhubarb is in the market! Rhubarb Crumble is ideal for dessert on the weekend you have guests. The recipe is enough for eight people; serve the leftovers with plain yogurt for breakfast! Bon appetit!

Sugar Snap & Snow Peas And Mushroom Coconut Milk Soup With Springtime Herbs (Serves 4) 4 thin slices fresh ginger

2 lemongrass stalks, trimmed and cut into 4-inch lengths

2 limes, zest peeled and juiced

1 quart reduced sodium chicken stock

8 ounces oyster mushrooms, washed and trimmed, cut into bite-size pieces

8 ounces cultivated mushrooms, washed, trimmed and thinly sliced

1 can (13.5ounce) coconut milk (unsweetened)

4 ounces sugar snap peas, strings removed and washed

4 ounces snow peas, strings removed and washed

1 to 2 tablespoons fish sauce or more to taste

About 1 bunch cilantro, cut into 2-inch lengths

1/2 cup packed Thai basil, torn if leaves are large

1/4 cup packed dill sprigsTo prepare:Working on a cutting board and with the flat edge of a heavy knife, gently smash the ginger and lemon grass. Transfer to a large saucepan. With a vegetable peeler, remove the zest from the limes and add them to the pan. Squeeze the limes and reserve one-quarter cup of the juice for later. Add the remaining juices to the pan. Set the saucepan (with aromatics) over high heat. Add stock, cover the pan, and bring to a boil. Reduce the heat and simmer for fifteen minutes. With a slotted spoon, remove the ginger, lemongrass and zest and discard.

Add mushrooms to the simmering stock and cook until tender, about five to six minutes. Stir in the coconut milk, cover the pan, and bring to a simmer. Add snow peas, fish sauce and sugar snap peas. Cook, stirring, about one to two minutes.

Reserve some herbs for garnish, and then stir the remaining herbs and remaining lime juice into the soup. Taste and adjust the seasonings. Transfer to a warm soup bowls and serve at once with fresh herbs.Grilled Swordfish With Nicoise Sauce(Serves 4 — can be scaled up in direct proportions)4, six-ounce swordfish steaks (1 1/4-inches thick)

1 clove garlic, cut in half

Freshly ground black pepper to taste

About 1 tablespoon freshly squeezed lemon juice

About 1 tablespoon extra virgin olive oil for brushing

For the Nicoise Sauce:

1 small garlic clove, smashed with pinch of salt

1/2 cup finely chopped pitted Kalamata black olives

1/2 cup finely chopped drained roasted red peppers

1/2 cup finely chopped flat leaf parsley

2 tablespoons drained capers, finely chopped

2 flat anchovy fillets, minced

1/3 cup minced shallots

2 to 3 tablespoons red wine vinegar

About 6 to 7 tablespoons extra virgin olive oil

Freshly ground black pepper to taste

1/2 teaspoon smoked paprika

Fresh lemon juice as needed

Lemon wedges for garnishTo prepare:Make the Nicoise sauce. Using a sharp knife, mince and mash the garlic to a paste with a pinch of salt. In a bowl, combine garlic paste with chopped olives, roasted red peppers, parsley, capers, anchovies, shallots, and mix well. Add vinegar and slowly whisk in the olive oil until blended. Taste, add pepper, paprika, and lemon juice. Taste again and set aside.

For the swordfish:

Preheat the grill to high, or light the coals until they are white hot. Wipe the grid with canola oil.

Rinse the swordfish under cold running water and pat dry with paper towels. Rub cut side of the garlic on both sides of the fish, drizzle with lemon juice and olive oil, and season with pepper. Let marinate for five minutes. Place the swordfish on the grill, sear until marks appear, rotate the fish to sear with a crosshatch design, about two minutes. Flip the swordfish and repeat the process. Cook until the fish is done according to personal preference it should be just cooked through but still juicy, about eight to nine minutes. The cooking time will depend on the thickness of the swordfish.

Immediately transfer to a warm platter or plates, drizzle Nicoise Sauce over a corner, garnish with lemon wedges, and pass remaining sauce at the table.Rhubarb Crumble(Serves 8)About 6 cups fresh strawberries, washed, stemmed, and halved

1 1/2 pounds fresh rhubarb, washed, leaves discarded and cut into 1/2-inch slices (about 4 cups)

3 tablespoons cornstarch

2/3 cup sugar or more to taste

Pinch sea salt

1 tablespoon fresh lemon juice

For the topping:

1 1/3 cup old-fashioned rolled oats

1/3 cup finely chopped almonds

1/2 cup packed light brown sugar

Pinch of salt

1 teaspoon cinnamon

1 stick unsalted butter, cut into small slicesTo prepare:Preheat the oven to 375 degree F. Lightly butter the bottom of a three-quart baking dish.

In a bowl, add strawberries and rhubarb. In another bowl, mix together the cornstarch, sugar, and salt, sprinkle over the fruit and drizzle with lemon juice.

Toss gently to mix well and spoon the mixture into the baking dish.

Stir the oats, almonds, brown sugar, salt and cinnamon together. With your fingers work in the butter until small clumps form. Scatter the topping evenly over the fruit and bake until the fruit is bubbling and the top is browned, thirty to forty minutes. Cool slightly and serve warm with whipped cream or ice cream.

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