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Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Grilled Salmon with Peach and Avocado Salsa
For the salmon:
For the salsa:
To serve:
Method
Whisk together paprika, garlic, onion, brown sugar, salt, pepper, and cayenne.
Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.
In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.
Preheat a gas or charcoal grill to 500°F for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.
Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.
Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.
Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)
Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.
Cotija Cheese and Corn Dip
There’s a reason we share this recipe every year! From the Minimalist Baker:
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
Homemade Buttermilk Pancakes
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired