Category archives for: Recipes

Tom Ham’s Lighthouse Pan Roasted Wild King Salmon with Beluga lentils and English pea puree

This is a simple dish that serves 4 people. You can get good quality salmon with skin on at local fish mongers or whole food-type stores. Leave skin on and scaled at 6 ounces each. To cook the salmon, score the skin 3 times to prevent it from curling over. Rub salmon with extra virgin [...]

Bali Hai’s Sansho Rubbed Escolar

(Serves 4) SANSHO RUB: 1 TBSP SZECHUAN PEPPERCORNS .5 TBSP BLACK PEPPERCORNS .5 TBSP CORIANDER SEED .5 TBSP FENNEL SEED .5 TBSP KOSHER SALT Method: TOAST ALL INGREDIENTS IN A FRYING PAN (EXCEPT THE KOSHER SALT) OVER MEDIUM HEAT. GRIND THE TOASTED SPICES IN A COFFEE GRINDER. MIX IN THE KOSHER SALT. SOBA NOODLE DRESSING: [...]

Casa Sol y Mar’s Mexican Chocolate Lava Cake

Ingredients 12 02 OF DARK MEXICAN CHOCOLATE 1/: UNSALTED BUTTER 32 OZ ALL POURPOUSE FLOUR 2 OZ BAKING POUDER 2 OZ BAKING SODA 1 OZ CAYENNE PEPPER 1 OZ GROUND CINNAMON 16 OZ SUGAR 16 OZ MAYONESSE 6 EGGS 16 OZ WATER 4 OZ VANILLA PRE-HEAT THE OVEN 350 F, MEALT CHOCOLATE ON LOW FLAME [...]

Rocky’s Burger

To re-create a Rocky’s burger, place a beef patty — grilled to desired doneness — on a bun and use these toppings: • Mayonnaise • Lettuce • Tomato • Onion • Pickles (on top of the bun)

Forever Fondue’s Camembert, Swiss with Caramelized Onions

Ingredients • 3 ounces Chablis • 2 medium-size cubes camembert cheese • 1 teaspoon garlic • Sharp Swiss Gruyere cheese • Swiss Emmental cheese • Flour • 1 Tablespoon crushed walnuts • 1 Tablespoon caramelized onions • Dash of nutmeg • Squeeze of lemon • 2 teaspoons kirschwasser (cherry brandy) • Fresh ground pepper Method: [...]

Roy’s Seared Sea Scallops

Honey Coriander Glaze • 2.26kg honey • 180g vegetable stock • 9g coriander, whole • 0.7g crushed red pepper • 40g ginger Combine all ingredients; bring to a boil. Remove from the heat and blend immediately until the coriander is fine, 2 minutes on number 6. Sunchoke Puree • 500g sunchokes, peeled, chopped • 65g [...]

Naked Cafe’s Papaya and Mango Mint Salsa

Ingredients • 1/2 small papaya, peeled, seeded and diced • 1/2 mango, peeled and diced • 1/2 small red onion, diced • 1 jalapeño, seeded and minced • 1/2 cup chopped fresh mint • Juice squeezed from ½ lime • ½  cup fresh mint leaves for background taste Method: Combine the papaya, mango, onion, jalapeño [...]

Tender Greens’ Quark cheese

Ingredients • 1 gallon whole milk • 2 quarts cream • 2 cups acid (lemon juice) • 3 cups buttermilk • 2 Tablespoons salt Method • Heat cream and milk to 78 degrees F. • Add in acid and buttermilk; stir for 30 seconds. • Set in proofer at 78 degrees F for 48 hours. [...]

bBar’s Beaming Acai Bowl

Beaming Acai Bowl Ingredients • 1 package of frozen unsweetened, non-GMO acai – roots • 3/4 cup freshly made almond milk or boxed almond milk • 2 Tablespoons Beaming’s Raw Superfood Plant Based Organic Protein Powder • 1 Tablespoon coconut butter (available at bBar) • 1/2 cup frozen banana • 1/3 cup frozen blueberries Method [...]

Sally’s Seafood Crab Cakes

CRAB CAKE • 1 pound Dungeness crab meat • 2 ounces lemon pepper aioli • 1 each whole egg • 2 Tbsp bread crumbs • 1 Tbsp green onion, chopped • ½ Tbsp parsley, chopped • 1 tsp Old Bay seasoning Mix ingredients together; assemble into patties. LEMON PEPPER AIOLI • 2 cups mayonnaise • [...]

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