Great Taste Magazine

Serves 4

1 lb sushi grade ahi tuna, center cut – diced in ½ inch cubes
1 t olive oil
1 T chives – chopped
2 T capers
Squeeze of a ¼ lemon
Salt and freshly ground pepper, to taste Read more »

PANUCHOS CON QUESO Y FLOR DE CALABASA
Corn ‘Empanadas’ with Zucchini Flowers and Black Beans
Recipe from Amor y Tacos by Deborah M. Schneider

Panuchos are empanadas made from fresh corn masa, fried until crispy and served topped with black beans, crema and salsa. This recipe calls for a combination of cheeses mixed with fresh flor de calabasa (zucchini flowers,) though filling options are limitless. Lard is often used for frying, but vegetable oil or shortening may be substituted. For a leaner version, cook on a lightly oiled griddle, in which case they become quesadillas. Makes 12 panuchos. Read more »

Wahine Weenie “aka Spam Dog”   Cut Spam into 1/2 inch thick slices Dip into tempura batter Deep fry 3 minutes Serve with Teriyaki dipping sauce   Chef James Harris Royal Hawaiian, Laguna Beach

Filling: Cream cheese Boursin cheese Cheddar Jack cheese Jalapeño Jack cheese Parmesan cheese Italian Seasoning Mix until a smooth consistency   Roast jalapeños and peel Stuff jalapeños with filling Wrap with bacon Cook in the oven on 375 degrees F until desired crispiness of bacon is reached Chef Francisco Rincon Clancy's Clubhouse, Anaheim  

Clancy’s Clubhouse
88 Fair Drive,
Ca-92626
(714) 708-1500
www.ocfair.com/2011/generalinformation/guest_services.asp

Join Great-Taste and Chef Francisco Rincon for his demonstration to make Armadillo Eggs.

Shrimp Marseille Toast-Adam Baird-Mimi’s Cafe

12 oz Shrimp-peeled and deveined

Salt

Pepper

1 T Olive oil

2 T Butter

1 t Garlic – minced

4 T Green onions – diced

4 T Roma tomatoes – diced

4 T Sun dried tomatoes – diced

4 oz Heavy cream

12 oz Chunky style tomato sauce

4 pieces Thick Egg Bread- Texas toast or Brioche style

4 T Butter

4 t Feta cheese

2 t Parsley

Preheat broiler.

Season shrimp with salt and pepper. Place a large skillet over medium high heat. Add olive oil and butter, and heat thorougly. Add garlic and saute to a slightly golden brown color. Add shrimp and stir. Cook for 1-2 miutes. Add green onions, tomatoes, and sun dried tomatoes, stir together. Add cream and reduce slightly. Stir in tomato sauce and bring to simmer. simmer 2 minutes and turn down heat to keep sauce warm but not simmering.

Butter bread on both sides. Place on cookie sheet and broil until golden brown. Flip over, and broil other side until golden brown. Cut off crust of bread. Cut bread twice diagonally to make 4 triangles out of each piece. Place shrimp and sauce  in 4 separate serving size shallow bowls. Shingle triangles of toast across top of bowl. Garnish shrimp with feta and parsley.

serves 4

Recipe by Mimi’s Cafe

1        C  Walnuts — toasted

1        Slice  Italian bread — torn into pieces

1        C  Red peppers — roasted

2        T  Extra virgin olive oil

2        T  Pomegranate molasses

1         T  Tomato paste

1         t  Kosher salt

1         t  Ground cumin

1/2     t Smokey paprika

1/2     t  Sugar — optional

Pita bread — sliced into wedges

Place all ingredients into a food processor or blender and puree into a smooth paste, stopping occasionally to scrape down the sides. Refrigerate if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Duck

3 5-lb duck legs, Sonoma or Hudson Valley

1 bottle of dry white wine

¼ cup whole black peppercorn

2 bay leaves Read more »

Layers of Italian flatbread with ahi tuna tartar, white bean hummus, dry cured olives, fennel, harissa aioli and red pepper jelly combine to make this inspired dish.

Tuna tartar

(Serves 5)

Hummus

1 C white cannellini beans Read more »

Flatbreads are seen often on menus and make great appetizers to share. Chef David Coleman’s here is a savory, tasty bite. The crispy texture of his house-made flat bread, the saltiness of the proscuitto sets off the fresh arugula beautifully. The flat bread, pesto and prosciutto recipes are included here. Duck prosciutto flat bread with arugula, peppadew peppers and mozzarella (Serves 4)

Duck prosciutto

2 lb       Duck breast (2 large duck breasts)

1/2 lb        Kosher salt

1 t        Toasted fennel seed (ground)

1 t        Ground white pepper

Cheesecloth Butchers twine

In any plastic container large enough to hold breasts side by side without touching, (even a Ziploc bag can be used), place half of the salt. Leaving the skin side up, add remaining salt; duck should be completely covered with salt. Cover and refrigerate for about 24 hours, or until duck is firm to the touch. Remove from salt; rinse, and gently dry with a clean towel. Cover both sides with fennel and white pepper. Wrap in cheesecloth and truss with twine to hang. In a cool but humid place (50-60°) hang for 7-10 days. Remove cheesecloth and wrap in plastic and refrigerate. Slice thin and serve.

Read more »

Zov’s Bistro

Plate Assembly: Chinaware: 8” Squared Plate

Ingredients & Presentation:

Crust:

2 T     Ap Flour

1         Egg, slightly whipped

4 T     Panko Crumb (Japanese Bread Crumb)

1½ T Grated Parmesan Cheese Cut cheese into ½” by 3”.

Dredge cheese stick over flour then egg batter and Panko crumb with parmesan cheese.

Balsamic Reduction:

3 T     Balsamic Vinegar

1 t       Honey Pinch Salt & Pepper

Place vinegar on a sauté pan then place over low heat. Reduce to 1/3 liquid, stir honey in the balsamic. Season with salt and pepper.

4 each     Fried Haloumi Cheese, prepared

3 slices   Tomato 5×6, slices 3/8" thick

½ cup     Baby Mixed Greens

2 T           Balsamic Vinaigrette, prepared

1 T            Capers

1 T            Balsamic Reduction, prepared

4 each    Chives sticks, 2" long

Preparation:

Place haloumi in deep fry and cook for 2 minutes. Arrange sliced tomatoes on the center of plate. Build the cheese sticks on top of tomatoes. Toss baby greens with balsamic vinaigrette, place in the center of cheese squares. Sprinkle capers around. Drizzle the balsamic reduction on top. Place chive sticks on top for garnish.

By Chef David Dennis 2 lb Cream cheese 3 lb Chicken – shredded 8 oz Green onions – chopped 2 # Mozzarella cheese 2 T Salt Mix above ingredients together. Poblano chilies Flour Egg wash Tortilla chips – multi-colored To Stuff: Place poblano chilies in fryer basket with a basket on top to keep chilies below oil. Cook for 2 minutes. Remove and place in a bowl with plastic covering it for 5 minutes. Peel chilies and cut a slice in the side. Remove core and stuff. Close chili and place in freezer. Once firm, bread chilies with flour, then egg wash, and then multi-colored crushed tortilla chips.