Prime Time Living - Page 18 - Maryland’s best recipes

Prime Time Living
- Page 18
Maryland’s best recipes
Buying and using local ingredients

By Margit B. Weisgal, Contributing Writer

Take the best ingredients Maryland produces. Invite top local chefs to create dishes using them. What do you get? Delicious recipes. Some were even served at the annual Governor’s Buy Local Cookout.

Each year, Maryland’s Department of Agriculture produces a Buy Local Cookbook, loaded with innovative ideas you can use at home. A few are below, but here’s a link to browse all the cookbooks from 2009 through 2018: www.mda.maryland.gov/Pages/Buy-Local-Cookout.aspx

You can also scroll through the Maryland’s Best website ( www.marylandsbest.maryland.gov ), maintained by MDA’s Marketing Section. It has the latest information about what’s in season and how to find local products and farmers’ markets near you. Eat local!

Maryland’s Best Burger Featuring Mountain Pepper Salsa and Fresh Herb Aioli

Ingredients:

Maryland’s Best Burger:

2 pounds ground beef

4 tablespoons kosher salt

1 tablespoon black pepper, cracked

4 hamburger buns

Fresh Herb Aioli:

1 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 clove fresh garlic, minced

¼ cup microgreens (or local basil)

Dash of salt

Directions

Maryland’s Best Burger: Clean grill and turn on high, close lid. Preheat oven to 350 degrees. When using Maryland grass-fed beef, use only salt and pepper, do not over-season – let the beef speak for itself! If beef is frozen, allow to thaw overnight in refrigerator; do not run under water or leave on the counter for an extended period.

Divide beef into four equal portions and gently form into patties; do not overwork the meat. Make sure patties are about a half-inch thick and gently squeeze the center between thumb and index finger to create a small dimple. Pinch salt between thumb, index and middle fingers and cover beef liberally. Be sure to salt well before cooking. Season with fresh cracked black pepper just prior to grilling. Place patties on grill at high, direct heat. Sear both sides without burning the patties, about two to four minutes per side (depending on desired internal temperature). When patties develop deep, dark grill marks on each side, finish on either indirect heat or in the oven. Let rest for five minutes and top with Mountain Pepper Salsa and Fresh Herb Aioli.

Fresh Herb Aioli: Mince/press garlic. Dice microgreens. Combine with the remaining ingredients. Let sit overnight to allow garlic to balance out. Top burger with your favorite farmer’s market condiments and you are ready to amaze with minimal ingredients!

About the Recipe

Chef: Kevin Cauthorne, Myth and Moonshine Tavern (Baltimore City), www.MythandMoonshine.com

Kevin Cauthorne leads the culinary team at Myth and Moonshine. For the past five years, he has worked with more than a dozen local farmers and artisans in the Baltimore area. The diverse menu at Myth and Moonshine is constantly evolving, focusing on high quality, locally sourced products. Cauthorne may be one of the last, old-school pub chefs left in Baltimore!

He has been cooking in the area for the last 10 years, having trained under Chef Mark Littleton. Cauthorne’s motto is, “humility, dedication, sacrifice”. He brings this attitude and work ethic to the entire staff at Myth and Moonshine. His commitment to excellence, and his passion for his craft, translates into some of the best from-scratch plates in Baltimore.

Producer: Tom Albright, Albright Farms (Baltimore County), www.albrightfarms.net

Products used in the recipe: Grass Fed Beef

Albright Farms believes in farming responsibly, living on the land they farm, and eating what they grow. They strive to grow a quality product while taking care of the land. The Albrights want to leave the land in better condition than when they came, preserving it for the next generation. They are very conservative when it comes to their use of herbicides and pesticides. As an alternative, Albright Farms has increased the use of predatory insects to control damaging pests, while also practicing integrated pest management. This means they scout plants in the field to see what needs to be treated, rather than just following a spraying schedule. Albright Farms is not an organic farm; however, they utilize many of the same practices.

Producer: Joao Naroña, Chile Comapeño (Baltimore County), www.comapeno.com

Products used in the recipe: Mountain Pepper Salsa

After years of thought and planning, Chile Comapeño has finally decided to bring this elusive hot pepper to the world. Comapeños