Roasted Corn with Manchego

This is a great side dish, either warm or cold - if you'd like it cold, then skip cooking the corn in the skillet.  Just render out the pancetta, then let cool.

Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest

I love a good steak.  I don't do much to it, because I enjoy the beefiness.  Below you'll find one of my favorite meals.  Add a fresh vegetable and you have a great summer dish.




Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil

by Ben Ellis 

Marinade:

1/2 cup Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil

1/4 cup low sodium soy sauce 

1 Tablespoon black pepper

1 Tablespoon sea salt 

1 diced and seeded jalapeño 

Meet Ben!

Well, hello there! I grew up in a small town in western Massachusetts, on a little farm. When I was younger, it was my job to take care of the chickens, sheep, cows and turkeys, and this gave me great respect for fresh meat and eggs. As I grew up, my parents, who are both wonderful cooks, taught me to be more adventurous in the kitchen (for the longest time I literally only made omelets), and once I moved to Brooklyn, I became a much

Double Barrel Black Chocolate Mousse

I found this great recipe on the Food Network site and made a few small changes. The results were spectacular!!

Double Barrel Black Chocolate Mousse
by Ben Ellis
adapted from this Food Network recipe

14 ounces semisweet chocolate, broken into 1/2-ounce pieces

4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
4 Tablespoons Lock-n-Load Java Double Barrel Black coffee

Coffee Rubbed Bison Ribeye with Polenta and Tomatillo Salsa

Coffee Rubbed Bison Ribeye with Polenta and Tomatillo Salsa

by Ben Ellis

1 bison ribeye steak

Rub:

1/4 cup Lock-n-Load Java Double Barrel Black coffee

1/4 cup ancho chili powder

2 Tablespoons paprika

2 Tablespoons coriander

1 Tablespoon dried mustard

1 Tablespoon black pepper

1 Tablespoon kosher salt

Polenta (1 serving):

4 Tablespoons instant polenta

1 cup milk

1/4 cup shredded Parmesan

Tomatillo Salsa:

1 medium tomatillo, finely diced

1/2 large avocado, finely diced

1/4 small red onion, finely diced

Lime

Honey

Salt

Combine all rub spices in a bowl.

Heat a cast iron skillet. Brush both sides of the bison steak with the rub. Put the steak in the skillet and cook it for 5 minutes per side for medium rare. Tent with foil and let rest for 10-15 minutes.

While the steak is cooking, in a pot, bring the milk to a simmer and add the instant polenta in a slow stream. Whisk the mixture until it is completely incorporated and the mixture is smooth and thick. Take off heat and stir in the cheese.

For the salsa, combine the finely diced avocado, onion, and tomatillo. Add the lime juice, salt and honey to taste.

Once everything is ready, spoon the polenta onto a plate, place the steak over the polenta, and top the steak with the tomatillo salsa.

Scallops in Saffron-Tarragon Broth

Scallops in Saffron-Tarragon Broth 

by Ben Ellis

adapted from Eating Well

I have always been a bit terrified of scallops. I thought they would be really hard to make, so when I saw this recipe, I had to give it a shot. After all, it's not too often that I get to work with saffron and scallops, two ingredients I've never used before! This recipe was super easy and wicked delicious, a perfect meal on a cold rainy day. 

1 pound large dry sea scallops 

1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil
2 stalks celery, thinly sliced
1/2 cup finely diced shallots
4 cloves garlic, thinly sliced
1/4 cup white wine
8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
1 cup reduced-sodium chicken broth
1 5-ounce can tomato juice
1 cup grape tomatoes, halved
1/4 teaspoon Marx Foods Sargol Saffron Threads
2 teaspoons chopped fresh tarragon 

1) Pat the scallops dry and lightly sprinkle each side with sea salt. In a non stick pan, heat the oil over high heat. Add the scallops and brown on each side (usually that takes about 2 minutes). Take the scallops out of the pan and set aside. Lower the heat to medium-high, add the celery, shallots and garlic. Cook for a few minutes, then add the wine and let simmer for a minute. Next, add the potatoes, broth, tomato juice, tomatoes and saffron. Bring to a boil for a minute or two. Reduce the heat and let simmer for 15 minutes, until the tomatoes have broken down and the saffron have added that yellowish color.

2) Put the scallops back in the pan with any juices that they have produced . Add the tarragon, cover the pan, and let cook for 2-4 minutes, until the scallops are cooked through.

SYM Bacon & Corn Hash

SYM Bacon & Corn Hash 

by Ben Ellis

The recipe is almost embarrassing my mom taught it to me when I first started cooking.

1 pound red potatoes
4-6 ears of corn
1 pkg of thick cut bacon
Egg (optional)
Scallions to garnish

Cut up the bacon and throw into a cast iron pan, let render out until bacon is crisp. Take out the bacon and reserve the fat.

Cube the potatoes and throw in the pan with the bacon fat and add some salt and black pepper cook until golden. (About 10-15 min)

Drain the fat and add in the corn let roast for about 5 minutes so the corn still has some bite to it. Add in the bacon. Take off the heat and add scallions so that they wilt a bit.

If you're like me a fried or poached egg is wonderful on anything so in a separate skillet I fry up an egg and put it on top of the hash!