The Corner Store in Chatham has been following this recipe for success
“Fresh, Fast, and Fun.” The staff at The Corner Store in Chatham has been following this recipe for success since opening for business back in 2005.
In that time, the Mexican-themed restaurant, which serves up a variety of burritos, paninis, and sandwiches—not to mention cookies and whoopie pies—has developed a robust local following. At our request, The Corner Store’s owner Steve Deleonardis created recipes for a delicious autumn lunch. The offerings detailed on the next few pages include butternut apple bisque, a pork burrito, a Corner Store Cuban sandwich, and ginger molasses cookies. The selections are warm and nourishing, and we think you’re gonna like ‘em.
Butternut Apple Bisque
- 1 jumbo Spanish onion, chopped
- ½ cup olive oil
- 1 Granny Smith apple, peeled and coarsely shredded
- 2 pounds butternut squash, peeled, seeds removed, cooked & mashed
- ¼ cup molasses
- 3 cups organic apple juice
- 2 teaspoons fresh thyme leaves, chopped
- ½ tablespoon ground cinnamon
- 1 ½ pounds unsalted butter, cut into 1-inch cubes
- 2 cups heavy cream
- 3 tablespoons cornstarch
- 1 tablespoon fine grain salt or more to taste
- 1 teaspoon freshly ground white pepper or more to taste
- Sauté onion in olive oil until golden brown.
- Add Granny Smith apple and sauté until softened.
- Add next five ingredients, only using two cups of the apple juice, and simmer for 15 minutes.
- Add the heavy cream and bring to a simmer, but do not boil.
- Slowly add the butter, stirring continuously until melted and combined.
- Mix together the remaining cup of apple juice with the cornstarch.
- Whisk the cold cornstarch slurry into the bisque and bring back to a simmer for six to seven minutes. Season to taste. Bisque is ready when thickened.
To make the burrito, fill a large warm flour tortilla with your choice of rice and beans, your favorite salsa, slow roasted pork, sour cream, cheese, guacamole and something spicy.
Slow Roasted Pork
6-pound pork shoulder (Boston Butt) untrimmed
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons granulated garlic
- 1 tablespoon mild chili powder
- In a small bowl, combine the spice blend ingredients.
- Rub pork butt evenly with spice blend. Be sure to get into all creases and crevices. Let rest overnight in refrigerator.
- 1 tablespoon olive oil
- ½ cup vegetable oil
- 1 ½ carrots, peeled and large chop
- 4 cloves of garlic, peeled
- 3 stalks of celery, cut into 2-inch chunks
- ½ large Spanish onion, peeled and quartered
- 1 fresh bay leaf
- ½ cup Marsala wine
- On high heat, sear meat on all sides in oils in a large Dutch oven until browned.
- Remove meat and add aromatic vegetables, cook until they become translucent and color develops.
- Deglaze pan with Marsala wine and scrape bottom of pan to remove any bits.
- Return to a simmer and add seared pork along with the bay leaf.
- Place one piece of parchment paper and one piece of foil on top of Dutch oven, and cover with lid.
- Roast for 2 ½ to 3 hours at 325° F double wrapped with parchment and foil.
- Remove Dutch oven from oven and carefully take pork out of pot and place on a baking sheet. Discard remaining contents of Dutch oven.
- Pork should be falling apart. When cool shred the pork with two forks, removing any large sections of fat that have not melted away.
This recipe will make 16 Corner Store Cuban sandwiches or eight Corner Store Cuban sandwiches and eight burritos.
Corner Store Cuban Sandwich
- ½ cup Corner Store Slow Roasted Pork
- 3 slices Black Forest Ham
- 2 slices Swiss cheese
- 2 teaspoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 dill pickle, thinly sliced
- 1 Ciabatta roll, cut in half
- Slather bottom half of Ciabatta roll with Dijon mustard and the top half with mayonnaise.
- Top with pork, Black Forest ham, pickles, and Swiss cheese.
- Brush outside of roll with olive oil and grill until cheese is melted.
Makes one sandwich.
Ginger Molasses Cookies
- 1 pound salted Cabot butter, at room temperature
- 2 cups granulated sugar
- 1 cup plus 2 tablespoons dark brown sugar
- 2 large eggs
- 6 ounces molasses
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ tablespoon cayenne pepper
- ½ cup organic crystallized ginger, grated
- In bowl, beat butter with a mixer.
- Add granulated sugar gradually, until combined.
- Add brown sugar in two parts and combine. Gradually add molasses.
- Scape sides and bottom of bowl thoroughly after each ingredient is added.
- Add eggs one at a time. Let each egg become incorporated before adding the next egg.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, spices, and crystallized ginger.
- Once combined, add to wet ingredients. Scoop into golf ball size portions and place on a cookie sheet.
- Refrigerate for at least 30 minutes.
- Bake at 375° F for 16 minutes or until golden brown but not too dark on the edges.
Makes 30 cookies.
The Corner Store in located at 1403 Old Queen Anne Road, Chatham.
Open daily from 6:30 a.m. to 6:30 p.m.