When it comes to life in the kitchen, Rob Elfers, President of Ulrich, Inc., Ridgewood and their Sub-Zero Wolf Cove in house Chef, Ann Marie Soohoo are our go-to. This summer they have shared some of their favorite summer recipes. Of course to make these yummy dishes taste even better, a custom kitchen by Ulrich, Inc. is always a help. Your beautiful Ulrich kitchen will also provide the perfect backdrop to enjoy your home cooked meal.

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Charred Corn Avocado Salsa – Chef Ann Marie Soohoo of Sub-Zero Wolf Cove

4 ears of corn

2 ripe avocados

1 jalapeño fine chopped

1 red onion fine diced

Juice of 2 limes

Fresh cilantro to taste – I used about 2 tbls chopped

Olive Oil

Maldon Sea Salt

Fresh Black Pepper

Cut the kernels off the corn and add to a large bowl. Add jalapeño, red onion, lime juice, cilantro, Maldon and fresh pepper.

Gently mix everything together. Add a tbls or 2 of olive oil. Mix again. When ready to serve add the avocado. Squeeze a little lime over the top and another sprinkle of Maldon… Serve & Enjoy.

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Vegetarian Bakes Beans – Chef Ann Marie Soohoo of Sub-Zero Wolf Cove

Olive oil

3 small onions chopped small

6 cloves garlic minced

1 teaspoon smoked paprika

1 teaspoon cumin

Dash red pepper flakes

8 ounces tomato paste

3/4 cup vegetable stock

1/3 cup pure maple syrup

1 cup brown sugar

1/2 cup Dijon mustard

3 Tablespoons dark molasses

2 Tablespoon tamari

2 Tablespoons apple cider vinegar

2 Tablespoons Worcestershire sauce

3 – 15 ounce cans great northern beans drained not rinsed Maldon sea salt Fresh ground black pepper

Preheat the oven to 350 bake mode.

In a Dutch oven or other 6 quart piece of oven safe cookware – heat some olive oil and sauté the onions until soft and lightly caramelized. Add the garlic and sauté for a minute.

Add the tomato paste, mix and cook for another minute. Add the cumin, paprika and red pepper flakes. Combine and then add the stock. Bring to a low simmer.

Add the brown sugar, Dijon, maple syrup, molasses, tamari, Worcestershire, cider vinegar, a pinch of Maldon and a pinch fresh pepper, you can add more layer to taste.

Add the beans, stir to combine. Taste for seasonings. I found myself adding a few more tablespoons of brown sugar and Dijon but taste first and see what you think.

Cover your Dutch oven with the lid or tightly with foil and bake for 20 minutes. Carefully remove lid and stir. Put the cover or foil back on and return to oven for another 35 minutes.

Uncover and let the beans cook another 15 minutes to add some nice color to the top.

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Grilled Peasant Bread – this is an easy one! – Chef Ann Marie Soohoo of Sub-Zero Wolf Cove

Grill your slices then brush with olive oil.

Top with tomato basil and fresh ricotta!!!

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Edie’s London Broil Marinade – Rob Elfers, President of Ulrich, Inc.

1/2 cup olive oil

1/4 cup soy sauce

1/4 cup honey

1 inch piece fresh ginger, peeled and minced

1 clove garlic, crushed or minced

1 shallot or 2 green onions, chopped 

Use as a marinade for London Broil, skirt, flank steak, pork tenderloin or chicken. 

Cooking notes:

Make sure to visit B&M Market Park Ridge, NJ for your London Broil, skirt, flank steak, pork and chicken. Start with Jonathan’s high quality meats and poultry and your recipe will be extra scrumptious.

This meal pairs great with Bonnie’s Gorgonzola Salad (see below).

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Bonnie’s Gorgonzola Salad – Rob Elfers, President of Ulrich, Inc.

2 heads romaine – washed, spun, cut into bite-sized pieces

5 TBS Olive Oil

2 TBS red wine vinegar

.25 lbs gorgonzola cheese

.25 cup walnuts, chopped (best if toasted)

. 25 cup Craisins (optional) 

Prepare lettuce, keep crisp in fridge

Measure into medium bowl:

Olive oil, vinegar, add cheese.  Mash cheese into oil and vinegar with a fork, leaving some larger pieces for some texture.

Toss in walnut pieces and Craisins (if using). 

Dressing is quite thick. Toss with lettuce until evenly mixed.

Great with any bbq protein – London Broil, chicken, pork or shrimp and warm, homemade croutons

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Thanks to Rob Elfers, President of Ulrich, Inc and Chef Ann Marie Soohoo of Sub-Zero Wolf Cove for sharing some of their favorite summer recipes.

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