Cook with the Chef: Lorin Parrish of Body, July 11 2009

RAW SWISS CHARD SALAD (with Lorin Parrish of Body)

Salad Instructions:

Mash 1 avocado

1 head of ribbon-cut Swiss chard, dice stems

1 large head or 2 small of ribbon-cut bok choy or any local Asian green

Mix avocado, chard and bok choy until leaves are well-coated

Toss the following ingredients into avocado mixture:

1 cup fresh peas, cut into 1-inch pieces (leave in the pod) or any local pea

1 cup, fresh green beans, cut into 2-inch pieces or any local bean

1/4 – 1/2 cups Hatch chile pepper (local, diced if hot, chopped if sweet)

1 large carrot, sliced

1 large turnip, small-cubed

1 small zucchini, julienned

1 small cucumber, sliced

2 cup raw pecans chopped or any local nut

1/2 cup cherries (or any local fruit)

1/2 cup apricots (or any local fruit)

1/4 cup fresh dill, finely chopped

1/4 cup fresh basil, julienned

Dressing Instructions:

Mix in a blender and pour over salad

1/3 cup extra virgin olive oil

1/2 cup fresh lemon juice

1/4 cup wheat-free tamari

3 tb honey

4 clove garlic (heart removed)

1/4 tsp freshly ground pepper

Read Full Post »

Cook with the Chef: Melanie Milasinovich of The Sacred Way, July 25 2009

Garden Fresh Paella (Melanie Milasinovich of The Sacred Way)

INGREDIENTS: 
2 – 2.5 cups Spanish Rice: Bomba has a higher yield, use 1/4 -1/3 per person. 
1/2 cup Spanish Olive oil (Light virgin oil) 
2 med Onions minced 
2 med Peppers minced 
2 med Tomatoes fresh, ripe 
6 Garlic cloves minced 
2 cups Snap Peas, Snow Peas or Broad Beans 
1 med (12oz.) White Spanish Beans 
1 med (12oz) Artichoke Hearts 
1 Tbs. Spanish paprika Mild 
1/2 tsp. Saffron and Sea Salt 
1/2 cup sliced Piquillo Peppers ( Garnish ) 
1 cup Dry White Wine 
8-9 cups Veggie Stock: 3 cups to 1 cup of Rice, homemade is best, leeks, potatoes, carrots, onions, garlic, herbs, greens, salt
Herbs: Choice or combination Thyme, Basil, Savory, Fresh 3 Tbs. or Dry 1 Tbs. 
Garnish: Peppers, Scallions, Yellow Squash or Zucchini, Broccoli Raab, Chard (Peppers make a camelized base for the pan which later gives the rice a golden crust)

PROCEDURE:

• Saute Veggies used for the garnish in hot oil. Then remove and keep warm.
• Saute Minced Onions, Peppers, Garlic till soft. Add dry herbs and paprika
• Grate Tomatoes over the pan, remove skin
• Add a couple of cups of Stock
• Add Rice and sear with White wine
• Mix until even, add more stock (check salt in stock) and allow the rice to sit undisturbed).
• Bring to a boil, check to see if rice is sticking, if so lower the middle burner.
• Add white beans, artichoke hearts, fresh chopped herbs.
• Add more stock, add paprika and salt if needed.
• Mortar and pestle the Saffron to a powder.
• Add 1 cup of stock to the Saffron and wait a few minutes to soften.
• Drizzle Saffron mixture evenly into the pan.
• Lightly take a spoon to infuse the saffron into the pan, without disturbing the rice.
• Keep checking if the rice is sticking; work your flame so the rice is cooking evenly, make sure there is enough stock. If rice is still hard, add more stock.
• When the rice is close to finishing, add the Garnish Veggies, decorate your pan.
• Turn off the heat, cover with foil. Wait 5-10 min. Serve with a tossed green salad.

Read Full Post »

Cook with the Chef: Joel Coleman of Mauka, July 4th and 7th 2009

River Canyon Beef Salad (Joel Coleman of Mauka)

INGREDIENTS: 
1lb skirt steak (cut into 4 oz portions) 
4 cups Napa cabbage (julienne) 
1/4 cup pickled mango 
1/2 red onion (thinly sliced) 
1/4 cup macadamia nuts (rough chop) 
4 Tbsp cilantro (torn leaves) 
1/2 cup Nuoc Cham: 1 cup fish sauce, 2 cups water, 1 cup sugar, 1 cup lime juice, 5 thai chiles 1 Tbsp garlic (minced); Heat all ingredients in saucepan until sugar is disolved. Refrigerate.

PROCEDURE:

• Season skirt steak with salt and pepper and grill 2 minutes on each side until rare to med rare.
• Let rest for 2 minutes and slice.
• Combine with the rest of the ingredients in a bowl and serve.
• Spoon additional sauce over salad.

Read Full Post »

Cook with the Chef: Michelle Blodget of La Montanita Coop, June 30 2009

Seared River Canyon Ranch Beef with Blue Corn Polenta, Cilantro-Lime Crema, Grilled Chipotle-Peach and Pistachio Compote (Michelle Blodget of La Montanita Coop)

INGREDIENTS: 
4 1/2lb. River Canyon Ranch steaks (you can use top or bottom round steaks, or if you prefer, a more expensive cut such as flank steaks or tenderloins) 
1 12oz. bag blue corn meal 
8 oz. fresh goat cheese 
8 oz. grated asiago cheese 
32 oz. whole milk 
1 8oz. bag shelled pistachios 
1 box micro greens 
1 jalapeno 
2-3 T chipotle powder 
1 lime 
2-3 peaches 
honey to taste 
1 cup orange juice 
1/2 cup olive oil 
salt and pepper to taste

PROCEDURE:

1. Season steaks with salt and pepper; wrap and save for later.
2. Slice jalapeno in half, remove seeds from both sides- remember to wear gloves or not touch anything until you’ve washed your hands afterwards. Small dice jalapeno.
3. In a medium sauce pot, heat 1/4 cup olive oil. Saute jalapeno 1-2 minutes. Over low heat, add blue corn meal, stir together. Add 12 oz. whole milk and stir frequently- as the corn meal absorbs the liquid add more milk until the polenta is soft and cooked all the way through. Mix in asiago and season to taste with salt and pepper. Reserve on the side.
4. Mince the cilantro.
5. In a small bowl, mix together goat cheese, juice of 1 lime and cilantro- season with salt to taste.
6. Shell pistachios and rough chop to small pieces.
7. Large dice peaches and put them on skewers. Grill peaches lightly on all sides- be careful of peaches that are too ripe and may fall off the skewers.
8. Rough chop grilled peaches.
9. In a small sauce pot, heat orange juice; add honey and reduce to syrupy consistency.
10. In a small bowl, mix together peaches, chipotle powder, pistachios, orange-honey sauce, and salt and pepper to taste.
11. In a large saute pan, heat 1/4 cup olive oil. Sear steaks on both sides and finish in the oven at 350 degrees to desired temperature.
12. Reheat polenta.
13. Slice and serve the steak atop polenta and garnish with crema, compote, and micro greens.

Serves 4.

Read Full Post »

Cook with the Chef: Oliver Ridgeway, June 20-23 2009

Flank Steak Bruschetta with Heirloom Tomato Salsa (Oliver Ridgeway of Inn of The Anasazi)

Heirloom Tomato Salsa

INGREDIENTS: 
4 medium heirloom tomatoes 
1 small onion 
3 cloves garlic 
1 jalapeno pepper 
fresh cilantro 
juice of 1 small lime 
1 teaspoon cumin 
salt & pepper

PROCEDURE: 
1. Roughly chop tomatoes and onion and throw in a mixing bowl. 
2. Mince garlic; remove seeds from jalapeno pepper and mince. Add to the tomatoes and onion. 
3. Chop a handful of fresh cilantro and add it to the salsa. 
4. Add the lime juice and cumin to salsa, then season to taste with salt and pepper.

Flank Steak

INGREDIENTS: 
3 cloves garlic, finely chopped 
1 tablespoon grill seasoning blend 
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin 
2 teaspoon hot sauce 
1 tablespoon Worcestershire sauce 
2 tablespoons red wine vinegar, 2 splashes 
1/3 cup extra-virgin olive oil 
2 pounds flank steak

PROCEDURE: 
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes. 
Heat a grill pan or outdoor grill to high heat. 
Grill flank steak 6 to 7 minutes on each side.

Bruschetta

INGREDIENTS: 
1 narrow Italian or French loaf of bread 
1 head garlic, cut in 1/2 crosswise 
2 tablespoons extra-virgin olive oil 
Kosher salt and pepper

PROCEDURE: 
Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler. 
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Create all recipes, then slice the steak against the grain and assemble on bruschettas and top with the salsa. Delicious.

Read Full Post »