Archive | Winter

Rich Chicken Tagine with Lemons and Almonds

Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey

This recipe does not require use of an actual tagine dish, but, WOW, it sure makes it beautiful! 

Rich Chicken Tagine with Lemons and Almonds

Rich Chicken Tagine with Lemons and Almonds

Ingredients

  • 2½ pounds chicken (we like boneless, skinless thighs), trimmed of fat and cut into chunks
  • Chickpea flour
  • Olive oil
  • 2 yellow onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and minced
  • 3 1-inch pieces ginger, peeled and sliced
  • 1 cup golden raisins
  • ½ cup sliced almonds, freshly toasted
  • 15 slices fresh lemon, washed and seeded
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked coriander, freshly ground
  • 1 teaspoon turmeric
  • 20 saffron threads
  • 2 tablespoons dark honey
  • Sea salt
  • 4 to 6 cups rich stock, just enough to cover chicken
  • Parsley,
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Citrus Salad with Pomegranate Seeds and Sheep’s Milk Cheese

Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey

Walnuts
Olive oil
Cracked pepper
Sea salt
Vanilla sugar
¼ cup orange flower water
½ cup freshly squeezed grapefruit juice
Zest of one orange and one grapefruit
1 teaspoon French-style mustard
1 small garlic clove, peeled and finely grated
High-quality, condiment-style olive oil
Butter lettuce
Shallots, peeled and thinly sliced
Pomegranate seeds
Grapefruit segments
Orange segments
Good amber honey
Fresh mint leaves, minced
Sheep’s milk cheese, crumbled

Toast walnuts by tossing with a small amount of olive oil, cracked pepper, sea salt and vanilla sugar. Place nuts on a baking sheet lined with parchment paper and bake in a 375° F oven until nice and toasty.

Make dressing by whisking together orange flower water, grapefruit juice, zest, mustard and garlic. When totally combined, … Read More

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Gene Lester’s Easy Lemon Pie

lemonPie
Gene Lester in his citrus orchard.

Courtesy Gene Lester

The citrus collector has dined at our area’s finest restaurants but says he likes simple cooking. It couldn’t get any easier than this. Lester says the same method can be used with limes instead of Meyer lemons, but if you are trying it with more acidic varieties of citrus, work fast or the mixture may stiffen before you can pour it into the crust.

Prepared graham cracker crust
2 cans sweetened condensed milk
Meyer lemons (enough to juice to yield about 1 cup)
Whipped cream

Pour the milk into a bowl. Squeeze Meyer lemons into one of the empty milk cans, continuing until it is half full. Then pour juice into the milk and stir. Pour milk and lemon mixture into … Read More

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Guajillo Chile-Crusted Baby Back Pork Ribs

Courtesy Jason Franey, executive chef, Restaurant 1833 in Monterey

Serves 12

Braise:

6 pounds boneless pork ribs
250 grams (1 cup) Coca-Cola
60 grams (¼ cup) sugar
250 grams (1 cup) water
8 grams (1 tablespoon chopped) serrano pepper
40 grams (1/2 of one whole) onion, sliced
12 grams (4–5 cloves) garlic
1 bay leaf
7 grams (2 tablespoons) whole coriander, toasted
32 grams (1 ½ tablespoons) salt

Mix all ingredients. Bring to a boil and pour over ribs roasting pans. Cover with two layers of foil and bake at 350° F for about 1½ hours.

Dry rub for crust:

12 grams (1 tablespoon) whole coriander, toasted
10 grams (1 tablespoons) black whole pepper
48 grams (1/4 cup) fried garlic
72 grams (1/3 cup) fried shallots
16 grams (1 tablespoon) … Read More

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Bay Laurel-Roasted Spot Prawns with Bay Fruit Sauce and Meyer Lemon

Courtesy John Cox, executive chef, Sierra Mar/Post Ranch Inn in Big Sur

Serves 4

bayLaurelPrawnsBay fruit aioli:

6 bay fruits, seeds and stem removed
2 egg yolks
2 garlic cloves
1 cup parsley leaves
1 cup spinach leaves
2 tablespoons Meyer lemon juice, freshly squeezed
1/4 avocado
1 cup olive oil
Salt, to taste

Place the bay fruit, egg yolks, garlic, parsley, spinach, Meyer lemon juice and avocado in blender. Add just enough cold water to blend into a smooth paste. Slowly add the olive oil at low speed to emulsify into a thick aioli. Season with salt and more lemon as needed. If needed, add more olive oil to thicken.

Compound butter:

6 ounces organic butter
1 tablespoon sea salt
Zest of one Meyer lemon
2 garlic cloves, grated… Read More

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