Category archives for: Recipes

Club 19′s Bullpen Strikeout Sauce

Ingredients • 3/4 cup good quality mayonnaise • 2 Tablespoons sour cream • 2 Tablespoons grated Spanish onion • 2 tablespoons sugar, or to taste • 2 tablespoons white vinegar • 1 tablespoon dry mustard • 2 teaspoons celery salt • 4 each chiles (serrano) • 3 bunches cilantro • 2 tablespoons lime juice • [...]

Hodad’s Single Bacon Cheeseburger

Ingredients • 4-inch seeded bun • 1 ounce Ventura Foods mayonnaise • 1/2 ounce Golden State prepared mustard • 1/2 ounce Heinz ketchup • 3 ounces yellow onion • 2 3/4 ounces Country Fair 3/16-inch kosher dill pickle chips • 2 slices tomato, approximately 1 1/2 ounces each • 3 ounces shredded iceberg lettuce • [...]

Davanti Enoteca’s Gorgonzola Slaw Dressing

• 2 egg yolks • 1 Tablespoon Dijon mustard • 1 1/2 cups canola oil • 1/2 cup olive oil • 1 ounce distilled white vinegar • About 1/2 cup water • 4 ounces gorgonzola dolce • Pinch cayenne • 1 teaspoon sugar • Salt and pepper to taste Mix all of the ingredients together. [...]

Lou & Mickey’s Nicoise Salad

Ingredients • 1 albacore, seared • 1/4 teaspoon kosher salt • 1/4 teaspoon cracked black pepper • 2 ounces blended oil Method: Season the albacore with salt and pepper. Heat the blended oil in a sauté pan and sear each side of the albacore. Ingredients • 1/2 ounce mixed greens lettuce • 1/4 ounce arugula • [...]

Kaiserhof’s Goulash Soup

(Makes approximately 9 cups) Ingredients • 1 pound beef round, cut into cubes 1/2-inch to 3/4-inch • 1 pound onion, diced fine (about 2 medium onions) • 3 tablespoons olive oil • 2 teaspoons sea salt • 1 teaspoon ground black pepper • 1 1/2 tablespoons paprika • 1/2 teaspoon cayenne pepper • 2 teaspoons [...]

West Steak & Seafood’s Heirloom Tomato Carpaccio with Hamachi

Ingredients • 2 heirloom tomatoes • 1/2 pound hamachi, sashimi grade • 1 calamari steak (cut into fettuccine size) • 1 carrot (cut into fettuccine size) • 1 yellow zucchini (cut into fettuccine size) • 1 green zucchini (cut into fettuccine size) • 1/4 pound cherry tomatoes (slowly roasted in olive oil, salt and pepper) [...]

Katsuya’s Shishito Peppers

Ingredients • 1 1/2 Tablespoons clarified butter • 1 1/2 cup shishito peppers • 1/2 ounce regular soy sauce Method: Heat pan; add clarified butter. Place peppers in the pan and sauté until tender or the skin blisters. Add soy, reduce and serve.

Sammy’s Chilled Roasted Vegetable Salad

*** (gluten-free) Ingredients • 8 ounces fresh mozzarella pearls (no liquid) • 6 ounces shelled, blanched edamame • 6 ounces sliced roasted or canned artichoke hearts or bottoms • 2 ounces sliced red onion • 4 ounces roasted, seeded yellow tomato wedges • 4 ounces roasted, peeled red bell pepper strips • 2 Tablespoons lemon [...]

The Hake Kitchen & Bar’s Cerviche

Ceviche Serves 6 • 1 1/8 pounds mahi mahi (or another firm white fish, such as Sierra) • 1 cup white vinegar • 1 cup fresh-squeezed lime juice • 1 clove of garlic, pureed • 1 teaspoon fresh oregano, finely diced • 6 Tablespoons good quality extra-virgin olive oil • ½ red onion, diced • [...]

Promiscuous Fork’s Jalapeño Poppers

Ingredients • Jalapeño peppers • Cream cheese • Bacon Method: Soak skewers for an hour in water. Cut one jalapeño in half, vertically. Scrape out the seeds and veins. Fill with cream cheese; then wrap with bacon. Place five peppers on one skewer. Grill the cut side down until crispy; then flip and grill on the other [...]

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