Tag archive for "Recipe"

Grilled Artichokes Wrapped in Pancetta

What's in that?!?

Grilled Artichokes Wrapped in Pancetta

Comments Off on Grilled Artichokes Wrapped in Pancetta 04 August 2011

There is really nothing liked grilled vegetables. Well at least in the summertime, or the fall, or heck! – It’s California baby! Try something new and wrap your tastebuds around these wonderful flavors.

Grilled Cara Mia Artichokes Wrapped in Pancetta with California Sun Dried Tomato Pesto

Serves 6-8

1 Jar Cara Mia Marinated Artichokes (Drained)
12-16 slices Pancetta
12-16 basil leaves
1 t. coarse salt
1 t. cracked black pepper
1 Jar California Sun Dried Tomatoes in oil
2 cloves Garlic
1 T. Toasted Pinenuts
½ C. California Olive Ranch Olive Oil
¼ t. Coarse Salt

Lay out Pancetta and place a basil  leaf on each piece of Pancetta. Wrap each artichoke in the basil and pancetta by rolling it around the artichoke. Sprinkle each artichoke with coarse salt and cracked pepper, over a hot grill grill each artichoke 3-5 minutes moving occasionally until pancetta begins to crisp. Arrange on serving platter and drizzle with California sun dried tomato pesto.

For pesto, place sun dried tomatoes, garlic and pine nuts in a cuisinart and pulse till rough chopped add olive oil and blend till desired consistency. Adjust seasoning with coarse salt and serve, may be stored in refrigerator for 2 weeks.

 

Dishing It Out!<br />Of Caviar And Corn Dogs

Chef blab...

Dishing It Out!
Of Caviar And Corn Dogs

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Of Caviar And Corn Dogs
04 August 2011

Posted: 06/29/2011 02:11:33 AM PDT
Updated: 06/29/2011 09:09:29 AM PDT

Todd Fisher: Of Caviar And Corn Dogs

The other day I was grilling some chicken for a few friends and family, and one of our guests commented on how delicious and juicy the chicken was. I took it as a compliment and moved on with no additional thought.

It was only a few hours ago, as I was doing a little late-night leftover raid on the fridge, that it hit me. Too often I take for granted my moist chicken, that my steaks are perfectly cooked and my vegetables are “snaptastic” bright green, still bursting with flavor and nutrients. So it seems only right that I should share a few tips and techniques to help you with your grilling woes.  After all, cooking perfectly moist, tender and delicious chicken is all in the technique and know-how. Continue Reading

Garlic Butternut Squash Bisque<br />With Shmidge Of Onion

What's in that?!?

Garlic Butternut Squash Bisque
With Shmidge Of Onion

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With Shmidge Of Onion
03 August 2011

Stand with me in the kitchen, I will share with you my very definitions of passion, desire, lust and mmm F L A V O R.  And we’ll toast… and laugh.  It’s not enough to know how to put together ingredients and make a good meal.  It’s everything to put together a dish that excites, delights, tantalizes and titalates the taste buds.  Garlic, shallots, squash counter balance and complement dancing off every tastebud. Try it you will see…

Caramelized Christopher Ranch Shallot & Mann Packing Butternut Squash Bisque with Green Garlic Oil & Seneca Crisp Onions

Serves 12

3 T. butter
1 Sleeve Christopher Ranch Shallots, chopped
2 Christopher Ranch garlic cloves, sliced
½ t. dried thyme
¼ t. ground cinnamon
1/8 to 1/4 t. cayenne pepper
Coarse salt
4 lb.  Mann’s diced butternut squash
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
Juice of 1 lemon

In a large saucepan, heat butter over medium. Add shallots, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until slightly caramelized, 10 to 15 minutes. Continue Reading

Broccolini & Rock Shrimp Stir Fry

What's in that?!?

Broccolini & Rock Shrimp Stir Fry

Comments Off on Broccolini & Rock Shrimp Stir Fry 22 May 2011

Mann’s Broccolini & Rock Shrimp Stir Fry with Gourmet Gardens Thai Spice

serves 6-8

1 T. Canola Oil
1 pound Rock Shrimp
Coarse salt and ground pepper
1 bunch Mann Broccolini, ends removed, cut into 2-inch lengths
1Yellow Gills onion julienne
4 cloves Christopher Ranch Garlic, thinly sliced
1 Tube Gourmet Gardens Thai Spice
½ t. red-pepper flakes
2 T. soy sauce
2 T. rice vinegar
¼ C. hoisen
2 tablespoons Sambal sauce (optional)

In a large skillet, heat oil over medium-high. Season rock shrimp with salt and pepper; cook 1-2 minutes. Add to the pan the Thai spice, the onion, garlic and red-pepper  flakes. Cook, tossing, until vegetables are crisp-tender, 3 minutes. Add soy sauce and vinegar, hoisen and sambal sauce; toss to combine. Serve immediately.

What's in that?!?

Monterey Mushroom Portabella Stroganoff

Comments Off on Monterey Mushroom Portabella Stroganoff 22 May 2011

Monterey Mushroom Portabella Stroganoff

Serves 4

4 each Portabella Mushrooms (about 1inch thick and 2 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
2 T. California Olive Ranch Olive Oil
Coarse salt and ground pepper
2 Cups Vegetable Stock
1 container Vegan Cream Cheese
2 t. Dijon mustard
1# Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

 In a large pot toss beef, heat oil and add Mushrooms and onions, and Sauté for 8-10 minutes. Add vegetable stock and 1t. coarse salt and 1 t. pepper. Reduce to a simmer and cook till onions are tender, 10 minutes. Add Vegan Cream cheese and mustard, stir well to combined and thicken. Adjust seasoning and serve over noodles; sprinkle with dill, if desired.

Chef blab...

How To: Sauce

Comments Off on How To: Sauce 06 May 2011

The word “sauce” is a French word that means a relish to make our food more appetizing.  Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.  Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last Continue Reading

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