The end of summer is near, but Jen Cereghino from CrossFit Oregon City and Jen’s Gone Paleo has crafted some delicious recipes for us that are the perfect excuse for dining alfresco. So keep procrastinating the back-to-school shopping, fire up the grill, and enjoy these last lazy days of summer.
Featured Chef Jen Cereghino’s Mini Steak Medallions with
Crispy Shallots and Rosemary-Balsamic Reduction
Crispy Shallots (recipe follows)
Rosemary-Balsamic Reduction (recipe follows)
- Preheat oven to 425°F.
- Sprinkle steaks with salt and pepper. Set aside.
- In a large, oven-proof fry pan over medium-high heat, warm the fat. Add the steaks and brown on all sides, about 5 minutes total.
- Transfer the pan to the preheated oven and roast until an instant-read thermometer inserted into the center registers 130° to 145°F, for medium-rare to medium, and the meat is barely pink in the center, about 10-12 minutes. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
- Slice into 1/2" slices and serve with a pink of Crispy Shallots and a drizzle of Rosemary-Balsamic Reduction. Serve with toothpicks.
- In a medium skillet, heat the fat.
- Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes.
- Using a slotted spoon, transfer the shallots to paper towels to drain.
- 2 Sprigs Fresh Rosemary, plus more for garnish
- 3 T. Balsamic Vinegar
- 1 T. Raw Honey
- In a small saucepan, heat balsamic vinegar and honey until simmering.
- Simmer mixture until slightly thickened, about 3 minutes.
- Set aside to cool, about 5 minutes.
Rubbed Pork Tenderloin Bites with Blackberry-Peach Sauce
and Bacon Crisps.
Blackberry-Peach Sauce (recipe follows)
- 12oz Pork Tenderloin
- 1 tsp. Ancho Chile Powder
- 1.5 tsp. Finely Ground Coffee
- 1/3 tsp. Ground Cinnamon
- 1/3 tsp. Unsweetened Cocoa Powder
- 1/3 tsp. Garlic Powder
- 1/4 tsp. Sea Salt
- 2 T. Fat (I used rendered Bacon Fat)
Bacon Crisps (recipe follows)
- Preheat oven to 425°F.
- Mix together dry ingredients and rub into tenderloin, covering completely. Set aside.
- In a large fry pan over medium-high heat, warm the fat. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloin to a baking sheet, fitted with a rack.
- Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
- Slice into 1/2“ slices and serve with a dollop of Blackberry-Peach Relish and a Bacon Crisp. Serve with toothpicks.
- 1/2 Cup Frozen Blackberries
- 1/2 Peach, diced into small pieces
- 2 T. Balsamic Vinegar
- 2 tsp. Raw Honey
- Pinch of Ground Cinnamon
- Add ingredients to a saucepan and cook until thickened, about 15 minutes.
- Let cool slightly, before serving.
- 1/2 lb Pork Bacon, quartered, lengthwise (cut into about 1.5-2” slices)
- Preheat oven to 400°F.
- Transfer bacon slices to a cooling rack-lined baking sheet, lined with aluminum foil (to catch the rendered fat).
- Bake for 45 minutes, or until bacon is crisped and brown.
- Remove from oven and set aside to cool.
- Reserve the Bacon Fat for future use; store in a glass container, fitted with a lid, in the fridge until ready to use.
Mini Shrimp Cakes w/Spicy Aioli.
Spicy Aioli (recipe follows)
- 1lb Wild-Caught Shrimp
- 1/4 Cup Fresh Cilantro
- 1 T. Fresh Parsley
- 1 Medium Shallot, peeled and quartered
- 1 Jalapeno, deseeded and quartered
- Zest of Lemon
- 1 T. Bay Seasoning
- 1 Egg
- 2 T. Fat (I used rendered Bacon Fat)
- Preheat oven to 350°F.
- Add all ingredients, except for egg, to a food processor and pulse until mixture is still coarse but combined. Add egg and pulse until incorporated.
- Using a small scoop (scoop size will depend on the size crab cake you’d like) or your fingers, shape the mixture in to small balls. Continue with the remaining crab mixture.
- Heat 3 tablespoons of the oil in a large skillet over medium heat. Place the shrimp cakes in the skillet and cook until golden brown on the bottom, about 1 minute. Turn the shrimp cakes and cook until golden brown, about 30 seconds to 1 minute more. Transfer the shrimp cakes to a paper towel to absorb the oil.
- Transfer the shrimp cakes to a baking sheet. Bake for 5 minutes or until golden brown. The shrimp cakes may be held in a warm oven for 30 minutes or cooled and reheated at serving time.
- 1 Clove of Garlic
- 1/2 Jalapeno, or more for extra spiciness, seeded and cut into chunks
- 1 Egg
- 1 Egg Yolk
- Zest of Lime
- 1 T. Lime Juice
- 2 T. Fresh Cilantro
- 1/2 tsp. Sea Salt, or more, to taste
- 1/2 Cup of Fat (I used a combination of Olive Oil and Bacon Fat)
- Place the garlic, habanero, and salt in the bowl of a food processor. Process until puréed.
- Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
- With the machine running, very slowly add the fat in a thin, steady stream; it will emulsify and thicken.
- Once the oil is added and the aïoli has formed, quickly pulse in the lime zest, juice, and cilantro.
- The aïoli may be refrigerated in an airtight container for up to 1 day.
Lamb Meatballs w/Cucumber-Coconut Raita.
Cucumber-Coconut Raita (recipe follows)
- 1 Large Shallot, very finely chopped
- 3/4 lb. Ground Lamb
- 1/4 lb. Ground Beef
- 2 Eggs, lightly beaten
- 1 Cup Fresh Flat-Leaf Parsley, finely chopped
- 1 cup Fresh Mint Leaves, finely chopped, plus sprigs for garnish
- 1 1/2 tsp. Ground Cumin
- 1 tsp. Ground Cinnamon
- 1 tsp. Sea Salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 4 Tbs. Fat
- Lemon wedges for squeezing and garnish
Note: The meatballs can be refrigerated for up to 4 hours before cooking. Remove them from the refrigerator 15 minutes before cooking. If desired, cook and cool the meatballs, refrigerate them for up to 4 hours, and then reheat in a 350°F oven until heated through, 10 to 20 minutes.
- Add the lamb, beef, shallot, garlic, eggs, parsley, chopped mint, cumin, cinnamon, the 1 tsp. salt and the 1/2 tsp. pepper to a large mixing bowl Combine the ingredients thoroughly with your hands. Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands.
- Heat 2 T. of the oil in a large skillet over medium heat. Place the meatballs in the skillet and cook until golden brown on the bottom, about 1-2 minutes. Turn the meatballs and cook until browned, about 1 minute more. Transfer the meatballsto a paper towel to absorb the oil.
- Transfer the meatballs to a baking sheet. Bake at 425°F, for 10 minutes or until browned and cooked through. The meatballs may be held in a warm oven for 30 minutes or cooled and reheated at serving time.
- Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using a cocktail pick, skewer each meatball. Serve immediately with Cucumber-Coconut Raita (recipe follows).
- Makes about 36 meatballs.
- 1 Seedless Cucumber, peeled and finely grated
- 1 cup Regular Coconut Milk (refrigerate overnight, to thicken)
- 1 T. Fresh Lime Juice
- 1 Tbs. Finely Chopped Fresh Cilantro
- 1/2 tsp. Granulated Garlic
- 1/4 tsp. Ground Cumin
- 1/2 tsp. Sea Salt
- Black Pepper, to taste
Whisk together ingredients and serve.