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Pebble Beach Food and Wine was such a blast. We had lots of events and demos, but the weekend flew by. Was so fun to try new dishes, and to see what other chefs were serving. Here are a few recipes from the weekend. Our masa recipe is used for chips at Little Goat Diner, but for the welcome reception we served it as a goat mole tostada. We paired these cubano sandwiches paired with Hoegarden for a lunch with Stella Artois. I demoed our pan seared halibut with marcona almond butter and nuoc cham. We used blueberries for the dish, but this recipe works year round!

Herb Nuoc Cham

Yield: 2 1/2 cups

1/2 cup Malt Vinegar

3 Tbsp Fish Sauce

1 1/2 Tbsp Lemon Juice

1 1/2 Tbsp Apple Cider

3 Tbsp Light Brown Sugar

1 garlic clove, rough chopped

1/4 cup Basil

1/4 cup Mint

1 cup Scallion, rough chopped

3/4 cup Rice Bran or Canola Oil

Place all ingredient, except herbs and oil, in a blender and buzz. Add herbs and turn blender on low. Emulsify with oil and season with salt.

Yield: 4 Cubano Sandwiches

Prep Time: 2 hours

Shallot Aioli

Yields: 1 cup

1 tablespoon Dijon mustard

1 tablespoon egg yolks

4 tablespoons shallots, sliced thin

1 clove garlic, smashed and cooked through

1 tablespoon Worcestershire sauce

1 tablespoon fish sauce

1 teaspoon sambal

1 ½  teaspoons lemon juice

Puree blender.  Emulsify with:

½ C. rice bran oil

Salt to taste

Pickled Red Onions

Yield: 1 cup

1/2 tsp Coriander Seeds

1/2 tsp Black Peppercorns

1 Dry Thai Chili

1/3 cup Sugar

2 1/2 tsp Salt

3/4 cup Red Wine Vinegar

3 Tbsp Water

1 Large Red Onion, sliced

In a small pot, toast coriander, peppercorns and thai pepper. Add vinegar, water, sugar and salt. Whisk to combine. Allow pickling liquid to come to a boil. Pour over sliced onion in a heat proof container and allow to come to room temperature before using or storing.

Bread and Butter Pickles

Yield: 3 cups

1 lb Pickling Cucumbers, sliced 1/4’’ thick on an angle

1 large Sweet Onion, sliced into 1/2’’ thick rings

3 1/4 cup Apple Cider Vinegar

1 cup Dark Brown Sugar

2 Tbsp Kosher Salt

2 1/2 tsp Mustard Seeds

2 tsp Garlic Powder

2 tsp Ginger Powder

2 tsp Turmeric

2 tsp Celery Seed

1 Clove

2 sprigs Fresh Dill

Bring vinegar, sugar, salt and all spices except dill, to a boil. Have sliced cucumbers, onions and dill sprig waiting in a heat proof container. When pickling liquid has boiled for a few minutes, carefully pour through a strainer, over cucumbers and onions and weight them so everything is fully submerged. Allow to come to room temperature before using or storing.

Pork Belly Marinade

Yields: 2 cups

1/3 cup Malt Vinegar

1 oz Sambal Olec

1 small Garlic Clove

3 Tbsp Extra Virgin Olive Oil

6 oz Fish Sauce

Buzz all ingredients in a blender until well combined.

For Sandwich:

1 lb Pork Belly, sliced into 1/4’’ thick strips

4 Bolilo or Soft French Hoagie Rolls, crust brushed with oil

4 slices Sharp Cheddar Cheese

Marinate pork belly for 2 minutes, making sure all sides are covered. Grill over high heat charcoal or wood fire, until cooked through and crispy, about 5 minutes on either side.

To build the sandwich from the bottom up, top a piece of bread with

cheddar cheese, several Bread & Butter pickles, pickled red onions, grilled pork belly and a healthy spread of shallot aioli. Top the sandwich with remaining slice of bread and press on the grill over medium-low heat until bread is toasted and cheese begins to melt.

Slice and serve!

Masa Chips

1 c masa flour

3/4 cup luke warm water

1/4 teaspoon salt
mix all together in bowl.let rest 3-5 minutes.

place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter.cut the circle into quarters.

fry in oil until golden.

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