Category archives for: Recipes

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, [...]

Bucatini Guanciale

(Served with burnt cabbage leaf + tomato + chili + pecorino + hen egg) Yield: 3-4 portions Ingredients: • 6 ½ oz. gunciali (bacon or pancetta would be a good substitution), cut into lardons or medium dice • 2 ¼ oz. red onion, small dice • 1 ½ oz. calabrian chili, thinly sliced (substitute with [...]

Bang Bang Crispy Kale, Orange and Grapefruit Salad

(Serves 4) Dressing • 1 tablespoon sugar • 1/4 cup water • 1/4 cup fish sauce • 2 tablespoons rice vinegar • 3 tablespoons fresh lime juice • 1 garlic clove chopped • 1 teaspoon sirarcha sauce Salad • 3 ounces crispy kale • 5 ounces fresh kale • 1 ounces green onion (juliene) • [...]

Searsucker’s Crab Cakes

Crab Cakes + Tabasco ‘Caviar’ + Tarragon Aioli (Serves 4  friends, as an appetizer) For the tabasco ‘caviar’ • ½ cup water • ½ cup Tabasco sauce • 1 Tablespoon agar agar • 7 sheets gelatin, bloomed or softened in ice water • 1 pint very cold canola oil (chill in the freezer for 3 [...]

Voulez Vous Bistro Vinaigrette

*** Note: Amount can be adjusted according to needs. Recipe yields approximately four large vegetable oil jugs. • 90 eggs (about three flats) • 1 8-pound can of dry yellow mustard • 1 gallon red wine vinegar • 5 ounces salt • 2 ounces black pepper Mix in a large Hobart mixing bowl. • 12 [...]

Morada Restaurant’s Seared Ahi Tuna & Citrus

On the Menu Recipe: Morada Restaurant’s Seared Ahi Tuna & Citrus

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