Pictures tomorrow

San Francisco Cioppino

Ingredients:

Sauce

• 1 tbsp. vegetable oil
• 1 cup onion, 1/2 inch
• 1/2 cup green bell pepper, 1/2 inch
• 1 tbsp. garlic, minced
• 1/2 cup celery, 1/2 inch
• 1/2 cup carrot, 1/2 inch
• 1 cup plum tomato, peeled, seeded, 1/4 inch
• 1 tbsp. tomato paste
• 2 cups fish fumet or clam juice
• 1/2 cup red wine
• 1 tbsp. lemon juice
• 1 bay leaf
• 1 tsp. oregano, chopped
• 1 tsp. basil, chopped
• Salt and black pepper, tt

Cioppino

• 8 mussels, scrubbed and debearded
• 8 clams, scrubbed
• 2 cups water
• 16 ounces fish, any lean, firm white flesh, cut into serving-size pieces
• 16 ounces shrimp, peeled and deveined
• 4 scallops
• 1 tbsp. hot sauce
• 2 tbsp. parsley, minced

Procedure:

1. Heat oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender.
2. Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
3. Add the fresh herbs and correct seasoning. Set aside.
4. Clean and steam the mussels and lcams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
5. Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
6. Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
7. Divide the fish and shellfish evenly into warned soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.

Chilled Avocado and Cucumber Soup

Ingredients:

• 1/2 cup heavy cream
• 1 1/4 cups avocado, peeled, seeded, 1/4 inch
• 1 cup cucumber, peeled, seeded, 1/4 inch
• 1 tbsp. lime juice
• 1 cup chicken stock
• 1 cup yogurt
• 1 garlic clove, minced
• 1/2 cup sour cream
• 1 tbsp. dill, coarsely chopped
• 1 tbsp. parsley, coarsely chopped
• Salt and white pepper, tt
• 1/2 cup milk

Garnish

• 1/4 cup sour cream
• 1/2 cup green onions, thinly sliced

Procedure:

• Set aside 2 tbsp. each of the avocado and cucumber for garnish. Place remained and the ingredients, except the milk, in a blender or food processor and blend until smooth.
• Add the milk a little at a time and blend until the desired consistency of soup is attained.
• Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40F or below until thoroughly chilled.
• When ready to serve, carefully ladle the soup until chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.

Caesar Salad

Ingredients:

For the croutons

• 1/4 cup olive oil
• 1 garlic clove, crushed
• 2 cups sourdough bread, crusts removed, in 1/2 inch cubes

For the dressing

• 1 garlic clove, minced
• 2 tbsp. lemon juice
• 2 tsp. anchovy paste
• 1/4 tsp. black pepper
• 1 egg
• 1/2 cup olive oil
• Salt, tt

For the salad

• 8 cups romaine lettuce, dark outer leaves removed, torn into bite-size pieces
• 1/2 cup parmesan cheese, grated

Procedure:

1. Heat the oil over medium heat and add the garlic. Saute 1 minute and discard garlic.
2. Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep  from burning. Drain on paper towels. Reserve.
3. Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
4. Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it inot the bowl with other ingredients. Whisk to combine.
5. Add the oil in a steady stream and whisk until smooth.
6. Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
7. Place on individual plates. Serve immediately.

Warm Scallop Salad with Tomato, Mint, and Lime Dressing

Ingredients:

For the dressing

• 6 tbsp. olive oil
• 1 1/2 tbsp. shallot, minced
• 1 1/2 tbsp. lime juice
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups tomatoes, peeled, seeded, 1/4 inch
• 1 1/2 tbsp. mint, minced

For the salad

• 12 ounces scallops
• 2 tbsp. olive oil
• 1/2 cup jicama, peeled and julienned
• 2 watercress bunches, large stems removed

Procedure:

1. Heat the olive oil. Saute the shallots until soft, but do not brown.
2. Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
3. If using sea scallops, remove the small white muscle, If scallops are 1 inch in diameter or larger, cut the scallop in half, lengthwise, before using.
4. Heat the olive oil. Add the scallops and saute over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. remove from heat.
5. Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm
6. Divide the watercress evenly among plates. Place the scallops with dressing in the ceter of the watercress.
7. Sprinkle the jicama over the salad. Spoon additional dressing onto the plate.

Calamari, Artichoke, and Penne Pasta- Monterey Style

Ingredients:

• 4 1/2 cups penne pasta
• 1/4 cup olive oil
• 1 tbsp. parsley, chopped
• 1/2 tbsp. cilantro leaves, chopped
• 1/2 tbsp. basil, chopped
• 1/2 tbsp. thyme, chopped
• 1/8 tsp. red pepper flakes
• 1 ounce anchovy filets
• 2 garlic cloves, minced
• 1 cup tomato, peeled, seeded, 1/4 inch dice
• 1 tbsp. capers, drained
• 1/2 cup calamata olives, pitted, coarsely chopped
• 3 cups baby artichokes, cut into wedges, heart removed, cooked
• 2 cups calamari rings and tentacles, cleaned
• 1/2 cup Parmesan cheese, chaved
• Salt and black pepper, tt

Procedure:

1. Cook the pasta in boiling salted water until al dente.
2. Cool the pasta slightly under cold running water. Drain well and toss with 1 tbsp. olive oil to prevent the pasta from sticking together.
3. Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
4. Combine the anchovies and garlic. Mash thoroughly until a paste forms.
5. Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, untill the sauce thickens to the desired consistency.
6. Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
7. Return the penne to the calamari and reheat.
8. Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.

Strawberry Shortcake with Cornmeal Biscuits

Ingredients:

For the biscuits

• 3 cups AP flour
• 3/4 cup yellow cornmeal, fine grind
• 1 tbsp. baking powder
• 1 tbsp. granulated sugar
• 1/2 tsp. salt
• 2 tbsp. butter, chilled, in 1/2 inch cubes
• 1 1/2 cups heavy cream

For the berries

• 3 cups strawberries, washed, hulled, sliced
• 1/4 cup granulated sugar
• 1 tsp. lemon juice
• 1 cup heavy cream
• 1/4 tsp. vanilla extract

Procedure:

1. Preheat oven to 425F
2. Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
3. Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
4. Roll dough into a rectangle approximately 6×9 inches and 3/4 thick. Cut dough into uniform biscuits and place on lined baking sheet.
5. Bake for approx. 20 minutes, or until the biscuits have risen and are lightly brown in color. Let cool slightly.
6. Combine the strawberries and 3 tbsp. of the sugar. Let stand for 15 minutes at room temperature.
7. Crush half the strawberries, adding a little lemon juice; set aside.
8. Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
9. Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
10. Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.

Coconut-Ginger Carrot Soup

Ingredients;

• 2 tbsp. vegetable oil
• 1/2 cup onion, 1/4 inch
• 3 cups carrots, 1/4 inch
• 2 tbsp. ginger, minced
• 2 cups sweet potatoes, peeled, 1/2 inch
• 3 cups chicken stock
• Salt and white pepper, tt
• 1 tbsp. lemon juice
• 1 tbsp. honey
• 1/2 can coconut milk, warm
• 2 tbsp. cilantro, chopped

Procedure:

1. Heat the oil. Add the onion and cook over medium heat for about 5 minutes.
2. Add teh carrots and ginger, and cook another 5 minutes. Add the sweet potatoes, stock, salt, and pepper. Bring to a boil, then reduced to a simmer. Cook until the carrots and potatoes are tender, about 25 minutes.
3. Puree until smooth. Reheat on low.
4. Add the lemon juice, honey, and coconut milk. Mix thoroughly. Add more chicken stock if the soup is too thick.
5. Garnish with the cilantro.

Kalua Pig

Ingredients:

• 2 1/2 lbs. pork butt
• 2 tbsp. hawaiian or kosher salt
• 2 tbsp. liquid smoke
• 2 garlic cloves, minced
• 8 Ti leaves, ribs removed

Procedure:

• Preheat oven to 400F
• Score the pork on all sides with 1/4 inch deep slits about 1 inch apart.
• Combine the salt, liquid smoke, and garlic.
• Rub mixture all around the pork butt. Wrap the pork butt in ti leaves and tie with string to hold in place. Place in appropriate pan and cover tightly with lid or foil.
• Bake for 1 hour. Lower temperature to 350F and cook for 2 hours until tender.
• Remove from pan. Let cool slightly and shred meat.

Balsamic-Soy Glaze

Ingredients:

• 1 cup balsamic vinegar
• 1/2 cup soy sauce

Procedure:

1. Combine the vinegar and soy sauce in a nonreactivepan and reduce to a syrup, about 25 minutes.

Grilled Teriyaki Meat Sticks

Ingredients:

• 1/4 cup soy sauce
• 1 1/2 tbsp. brown sugar
• 1 1/2 tsp. sherry
• 1 tsp. ginger, minced
• 1 garlic clove, minced
• 1 cup beef top round, sliced 2 inches long, 1/2 inch thick

Procedure:

1. Combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.
2. Marinate the meat slices in soy mixture for 30 minutes.
3. Thread the meat onto skewersand grill until done.

Pineapple Fritter Rings with Maui Mango Sauce

Ingredients:

Fro the Maui Mango Sauce

• 1 cup mango, sliced
• 1/2 cup granulated sugar
• 1 tbsp. lemon juice

For the pineapple fritter

• 1/2 cup panko
• 1/4 cup graham cracker crumbs
• 1/2 tsp. cinnamon
• 8 pineapple slices, 1/4 inche cored.
• 2 tbsp. AP flour
• 1 egg, beaten with 1 tbsp. water
• 3/4 cup granulated sugar
• Vegetable oil, for frying

Procedure:

1. Puree mango for the sauce. Pass through a sieve.
2. Add the sugar and lemon juice. Set aside.
3. Mix panko, graham crumbs, and cinnamon
4. Dip the pineapple slices first into the flour, then into the egg, and then into panko.
5. Heat oil to 350F
6. Deep-fry the pineapple slices until golden brown.
7. Sprinkle with sugar and serve with mango sauce.