Category archives for: Recipes

Stratford Court Café Banana Bread

Banana Bread Ingredients • 1 cup butter • 2 cups sugar • 4 eggs • 6 ripe bananas, mashed • 4 cups flour • 2 teaspoons baking soda • 1 teaspoon salt • 1 cup chopped walnuts METHOD:  Blend butter and sugar in a large mixing bowl. Add eggs, two at a time, blending well. [...]

BBQ Duck Tacos

DUCK CONFIT CURE Yield: 4 quarts • 1/2 pound salt • 1/2 pound brown sugar• 4 oz. cayenne pepper • 8 oz. chili powder• 8 oz. smoked paprika Directions: 1. Mix all ingredients together. 2. Store in air-tight container. PROCESS FOR CONFIT 1. Rub duck legs (1 1/2 pounds) with cure. 2. Store overnight. 3. [...]

You can hang a blue ribbon on this pizzeria!

The unique Signature Pizza features a "sauce" of extra-virgin olive oil and lemon zest; mozzarella, ricotta and parmigiano reggiano cheeses; and red onion and fresh basil. Photos by Kelley Carlson

When Wade and Kristi Hageman decided to open Blue Ribbon Artisan Pizzeria in Encinitas, they took a gamble and emerged as winners. “We put all our money into it,” Wade Hageman said. Fortunately for the couple, “we had a line coming out of the door from Day 1. The community has been nothing but really supportive.”

Heirloom Wisconsin Black Seed Popcorn

Blue Ribbon Artisan Pizzeria’s Heirloom Wisconsin Black Seed Popcorn with Truffle Salt and Parmigiano Reggiano Ingredients • 2 ounces Black Heirloom popcorn seeds (may substitute organic kernels) • 1 Tablespoon canola oil • 2 ounces grated parmigiano reggiano • 2 Tablespoons white truffle oil • 1 Tablespoon truffle salt (more or less to taste) • 3 [...]

Board & Brew’s House Potato Salad

House Potato Salad Ingredients • 12 red potatoes, boiled and diced • 1/2 yellow onion, chopped • 1/2 stalk of celery, chopped • 1 cup sweet relish • 1/2 cup dijon mustard • 2 cups extra-heavy mayo • 1/2 ounce ground black pepper • 6 large hardboiled eggs, chopped Method: Mix all ingredients together until [...]

Tidewater’s Table Top Sandwich

• Sliced pastram • Sliced turkey breast • Swiss cheese • Coleslaw • Thousand Island dressing • Roll Note: Ingredient amounts are up to the individual’s preference.In a skillet, heat the pastrami and turkey; add the cheese and let it melt. Toast a roll, then place the meats and cheese on the bottom half. Add [...]

Monello’s Pasticcio

Pasticcio — Bread casserole with vegetables and Parmesan sauce  (from Monello’s brunch menu) (Serves 4 people) • 1 pound “day old” bread • ½ pound kale • ½ yellow onion • 3 tablespoons extra virgin olive oil • ¼ cup of heavy cream + 1 cup heavy cream • 4 ounces Parmesan cheese Directions: Julienne [...]

JRDN Sweet Potato Gnocchi

Sweet Potato Gnocchi (Makes about 45 gnocchi) • 2 pounds sweet potatoes • 2 egg yolks • ¼ teaspoon nutmeg • Kosher salt to taste • ¾ cup ricotta cheese, drained • 1 cup flour, plus more for dusting • Butter for cooking Preheat the oven to 325 degrees. Prick the sweet potatoes all over [...]

Sea&Smoke’s Roasted Squash Salad

Roasted Squash Salad Roasted Squash, Diced 6 oz Maple Bourbon Vinaigrette 2 oz Pomegranate seeds 1 oz Toasted Pumpkin Seeds 1 oz Hydroponic Kale, Rough chopped 4 cups Crumbled Feta 1 oz Quinoa 2 oz Cooked Quinoa      yield: 2 cups 1 cup vegetable stock (heated to a boil) ½ cup quinoa (rinsed right before cooking)2 [...]

Togarashi Seared Ahi Ahi

What you’ll need: • 1 6-ounce portion sashimi grade ahi • Togarashi spice (can be found at specialty markets) Vegetables: • 4 ounces mushrooms • 2 each baby bok choy (quartered) • Ginger • Sesame oil Miso buerre blanc: • 1 cup white wine • 1 Tablespoon white vinegar • 1 minced shallot• Butter (cold, [...]

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