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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