Archive | Recipes

NEPTUNE IN OPPOSITION

1½ ounces Venus Spirits Gin Blend No. 2
1½ ounces Fall Blackberry Purée
½ ounce lemon juice
¼ ounce lime juice
2 ounces Fever-Tree Ginger Beer
Organic blackberries
Fresh fennel frond

In a cocktail shaker filled with ice, combine all ingredients except for the ginger beer. Shake until well incorporated. In a stemless wine glass or old-fashioned glass, strain contents over a sizable ice sphere.

Float ginger beer and garnish with floating blackberries and fresh fennel frond.

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PAN-ROASTED BRUSSELS SPROUTS

Courtesy Ben Spungin, chef, Alta Bakery and Cella Restaurant in Monterey

3 tablespoons avocado oil
1 pound Swank Farms Brussels sprouts, halved
½ yellow onion, sliced
3 tablespoons local honey
2 teaspoons kosher salt
2 tablespoons balsamic vinegar

Wash Brussels sprouts and cut off stem end. Cut lengthwise in half and reserve.

In a large saucepan over medium to high heat, add oil. Place the Brussels, cut side down, in pan. Season with salt. Allow Brussels to brown and caramelize.

Turn down to medium to low heat, add onions and stir occasionally to caramelize, 6–8 minutes. Add honey and mix well.

Turn off heat and stir in the balsamic vinegar. Place into bowl and serve. Serves 4.

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MEATBALLS FOR MAYA AND DUKE

Courtesy Angela Tamura, chef, Pèppoli in Pebble Beach

1/2 pound ground pork shoulder
1/4 pound ground pork belly
1/4 pound ground beef
2 ounces onion, chopped
5 ounces (drained weight) high-quality ricotta cheese
2 tablespoons parsley, chopped
2 cloves garlic, chopped
1 slice white bread, soaked in water
1 egg yolk
2 ounces Parmesan, grated
Salt and pepper, to taste
Olive oil for frying
Marinara or favorite tomato sauce

Put the ground meats in a medium-sized bowl. Add the remaining ingredients and mix well. Fold the meat over itself and work the mixture for a few minutes to achieve a smoother texture.

Form the meat into balls of whatever size you prefer. I usually make them 2½–3 ounces (5–6 tablespoons) in size each.

Brown the meatballs all over in a … Read More

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HONEY BALSAMIC DRIZZLE

Courtesy Brad Briske, chef, Home in Soquel

1 cup balsamic vinegar
¼ cup honey

The Home restaurant tribe makes big pots of honey balsamic reduction, which is slowly reduced for hours.

To replicate, use the measurements above and slowly reduce to 1/3 cup.

“Drizzled on vegetables or, let’s say, tossed on Brussels sprouts, this gets my kids to chow down and even converts full-grown adults at the restaurant,” says Briske.

Pro tip: Briske sometimes makes a two-part reduction by adding tomato paste and water after the original reduction and cooking it down a second time to get a less syrupy sauce.

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