Dinner And A Movie Ep 20: 10/26/18 Rosemont, IL

The next Dinner And A Movie features the band’s October 26, 2018 show from Allstate Arena in Rosemont, IL. The full show will play for free this Tuesday at 8:30PM ET at or Phish’s Facebook page.

Our beneficiary will be The NAACP Legal Defense and Educational Fund. You can donate anytime now at The NAACP Legal Defense and Educational Fund is America’s premier legal organization fighting for racial justice. Through litigation, advocacy, and public education, LDF seeks structural changes to expand democracy, eliminate disparities, and achieve racial justice in a society that fulfills the promise of equality for all Americans. LDF also defends the gains and protections won over the past 80 years of civil rights struggle and works to improve the quality and diversity of judicial and executive appointments. For more info, visit

This week, Fish turns to his dear friend and colleague, the intrepid Betty Frost, for a trio of recipes that showcase the bounteous height of summer produce: a grilled peach and arugula salad (with a grilled shrimp add-on), zucchini fritters, and Betty’s Berry Buckle, a Frost family favorite.

Betty’s Summer Harvest Dinner

Grilled Peach Salad
(serves 4)

2 peaches (ripe but firm)
4 cups baby arugula (or other fresh salad greens)
Salt and pepper
4 teaspoons tablespoon olive oil
5-8oz buffalo mozzarella or burrata cheese, or ¼-½ cup feta cheese, or 2-4oz chevre goat cheese
Grilled shrimp (optional)

¾ cup balsamic vinegar
2 sprigs fresh thyme (or ¼ tsp dried thyme)

Preheat your grill (medium heat).

If you are adding shrimp to your salad, start marinating them now (see below).

Combine the balsamic vinegar and thyme in a small saucepan and bring to a gentle boil over medium heat. Reduce heat to a simmer and cook 5-8 minutes until it reduces to a thick, syrupy mixture. Remove from heat. Discard the thyme sprigs and season with a pinch of salt and a grind or two of black pepper.

Cut the peaches in half and remove the pits. Rub lightly with 2 tsp olive oil and sprinkle with salt and pepper. Grill peaches cut side down for about 3-4 minutes or until slightly cooked and grill marks appear. Transfer to a cutting board and let them cool.

If you are adding shrimp to your salad, grill them now (see below).

When peaches have cooled, slice each half into thirds (should be 12 slices).

In a medium bowl, toss the arugula or salad greens with 2 ½ tsp olive oil and a pinch of salt and pepper. Arrange it on a platter. Top with cheese of choice and peaches, then drizzle 2 tbsp of the reduced balsamic dressing. Place grilled shrimp if using around the perimeter of the platter. Season to taste with salt and pepper, and serve the remaining balsamic dressing if people would like more.

Grilled Shrimp
(serves 4)

¾ pound of large or jumbo shrimp
½ a lemon
½ teaspoon salt
½ teaspoon finely chopped parsley
1 large clove garlic, minced
2 tbsp olive oil

If needed, peel shrimp and discard shells.

Add all ingredients to a bowl, and mix everything together with your hands and let sit for 10 minutes.

Place directly onto grill, and grill each side for 2-3 minutes, or until bright pink.

Remove from the grill, and let cool slightly before adding to your grilled peach salad!

Zucchini Fritters
(serves 4)

1 pound zucchini (approximate 2 medium)
1 tsp kosher salt (plus extra to taste)
4 scallions, finely chopped
1 large egg, beaten
½ cup flour
½ tsp baking powder
Fresh ground pepper
Oil for frying (canola, olive or other of your choice)
1 cup sour cream or full fat yogurt
½ lemon — grate the peel for the zest, and squeeze for the juice.
1 small garlic clove, minced

Preheat oven to 250 degrees to keep the finished fritters warm.

Line baking sheet with paper towels.

Trim the ends of zucchini and grate them using the shredding blade of a food processor, or a box grater (watch your knuckles!). Put the grated zucchini in a large bowl.

Add 1 teaspoon salt to the zucchini and lightly toss, then set aside for 10 minutes. Now you’re going to wring out the zucchini to help your fritters be crisp and not soggy. If you have a clean dishtowel or cheese cloth, put ⅓-½ of the zucchini in the middle, fold up the sides, and wring it tightly. You’ll be amazed at how much liquid comes out! Wring out as much as you can, putting the drier zucchini in a new bowl, and working in batches with the rest. You can also put it in a colander and press the zucchini against the side with a wooden spoon (or your hands) to extract the water, squeezing out small handfuls at a time.

When you’re done, you may want to add another pinch or two of salt as much washes down the drain. Add the scallions, egg and some ground black pepper. Add flour and sprinkle the baking powder across the mixture, then mix gently to combine.

Heat 2 tbsp oil over medium-high heat in a large, heavy skillet (cast iron is great if you have it). Drop large spoonfuls of the zucchini mixture into the skillet, making sure they aren’t too close to each other. Flip the fritters when the edges start to turn golden, about 3 to 4 minutes (if they darken quicker or turn brown, not golden, reduce the heat slightly). Fry the second side 2 to 3 minutes more until golden. Lay on the baking sheet. Repeat the process with the remaining batter, keeping the pan well-oiled, and removing any brown bits left behind so they don’t burn.

When done frying, put the baking sheet in the warm oven for 5-15 minutes as you finish other parts of your menu so the fritters will be hot and crisp when you serve them. (They also keep decently in the refrigerator and can be made ahead and then reheated in the pan or a 350 degree oven. They are also great the next morning with an egg on top!)

For the sauce, stir together the sour cream or yogurt, lemon juice and zest, salt and garlic. Adjust to taste. Serve alongside the fritters, adding a dollop on top of each one before eating.

Betty’s Berry Buckle
(serves 4)
More batter than a cobbler, and more fruity than a cake. And super easy!

½ cup (1 stick) butter, room temperature (plus extra for greasing the pan)
½ cup granulated sugar (plus a little more for sprinkling on top)
¼ cup brown sugar
3 large eggs
1 lemon, zested (should make about 1 tbsp zest)
1 teaspoon vanilla extract
1 ¼ cups flour
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
Ice cream or whipped cream for serving
4-5 cups of summer berries (blackberries or blueberries work best, but raspberries, peaches, nectarines and/or plums also work well, or any combination of these! If using fruit other than berries, cut into wedges or berry sized chunks.)

Preheat oven to 375 degrees. Butter a 8×8 square or 9 inch round cake pan. (If you want to make extra for breakfast, feel free to do 1.5x the recipe and use a 9×13 pan!)

With a stand mixer or hand mixer, beat butter, granulated sugar and brown sugar until light and fluffy. Next, add the eggs, lemon zest and vanilla. Mix until combined.

In a separate bowl, mix the flour, salt, nutmeg and baking powder. Add dry ingredients to the wet mixture and mix until just combined.

Make sure your berries (or other fruit) are washed and allow them to drip dry (don’t have to be perfectly dry). Very gently, fold berries into the batter. Pour the batter into your greased pan, and sprinkle the top lightly with sugar. Bake 40 to 50 minutes. The top should be golden and if you insert a toothpick into the cake, it should come out clean if the buckle is cooked through.

Serve with ice cream or whipped cream.