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After Party Breakfast Fix

into thin half-moon shapes

1/2 cup summer squash quartered and sliced into ¼ inch slices

1/2 cup grape or cherry tomatoes halved (quarter larger cherry tomatoes)

1 small red onion halved and sliced very thin (very thin!)

3 cloves of garlic, finely minced

1 Italian cucumber peeled (Dice half and make thin match sticks out of the other half. If you cannot find an Italian cucumber use any cucumbers; just do your guests a favor and deseed it.)

2 stalks of cleaned celery, remove the string with a paring knife sliced on a bias

1/2 cup roughly chopped and pitted olives (can use an oil-cured olive or commercially available green olive)

18-24 Bocconcini (small mozzarella balls)

A chiffonade (cut into thin strips) of 15 or so fresh and washed basil leaves (stems re moved)

Red pepper flakes to taste

3 tbsp. Sherry vinegar (you can substitute lemon juice sparingly)

1/2 cup Nero Del Gallo EVOO

Sea salt and pepper to taste

Cook the pasta in salted water but make sure it is al dente and actually just a bit short of what you would serve for a warm pasta dish. Do not overcook it as it will not hold up to the dressing. Rinse and cool the pasta to room temperature. Sprinkle with a bit of Nero Del Gallo EVOO.

Add pasta to a large mixing bowl and then simply add all of your prepared vegetables, ex- cept the basil and the Bononcini. Fold the pasta with the vegetables and in a separate bowl combine the garlic, vinegar and 1/2 cup Nero Del Gallo EVOO and whisk until the mixture is well incorporated, but not an emulsion. Pour over the pasta and mix fully. This can be chilled for 1-2 hours or served at room temperature. Add the basil, Bocconcini, salt, pepper and red pepper flakes immediately before serving. Serves 6 - 8.

Recipe compliments of Nero Del Gallo Olive oil of Santa Ynez

After Party Breakfast Fix

What to do with the dinner party leftovers… with say pasta Bolognese, especially when the party goes until the wee hours.

Sauté a handful of spinach with olive oil, salt and pepper. Add in left over Bolognese sauce (chunky preferred) then heat through. Make a hole in center of pan and crack egg into it, season with salt and pepper.

Lower heat, cover with lid, and cook until the yolk of egg appears white (not too long!).

Meanwhile, toast sourdough bread. Rub toast with pealed garlic clove and serve.

Recipe and photo by Sarah Kirkwood

ROASTED CORN AND COCONUT CHOWDER: VEGAN STYLE

Ingredients

2 yellow ears of corn

1 can coconut milk

1 cup water

Pinch of curry powder

1 Tablespoon coconut oil (You can use regular olive oil too)

1 red pepper (cut in cubes)

1 bay leaf

2 Tablespoon fish sauce

Half yellow onion

1/2 pound silken tofu

2 teaspoons coconut sugar (You can use e brown sugar/maple syrup or honey)

Chives for garnish

Preparation

Pan-Roast (In other words, grill! ) the corns in a cast iron skillet till it pops and has nice char. Once cooled, slice the kernels off of the cobs and put the kernels aside. (Don’t throw away the cobs! ) Heat up coconut oil, cook onion till soft. Then add a pinch of curry powder. Add water, coconut milk and bay leaf. Throw in whole cobs. Milk from the cobs will make lovely ‘corn stock.’ Gently simmer now what I call ‘Corn stock.’ Add chopped red pepper and corn. Add coconut sugar. Place silken tofu in a food processor and blend till smooth. Add it to the soup. It will make the soup ‘Rich’ & ‘Creamy.’ Season with fish sauce, salt and pepper. Gently cook till soup gets reduced a little and has perfect ‘chowder’ consistency. Garnish with diced chives

Recipe & Photo Christina Enoch—Black Dog::Food Blog.

SCARLETT BEGONIA’S BRASADELLA BISCOTTI

Not a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP Flour

1 Tablespoon Baking Powder

6 ounces Butter

7 ounces Sugar

2 Eggs

¼ cup Milk

1 Tablespoon Lemon Zest

1 teaspoon Almond Extract

1 teaspoon Anise Extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients.

Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of the dough, sprinkle with sugar. Bake at 350° for 30 minutes.

SICILIAN STYLE STEAMED

BLACK MUSSELS

(Serves: 7)

Prep: 15 minutes Cook: 30 minutes

5 lbs Live Black Mussels

2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner)

5-6 Roma Tomatoes (fairly firm)

Roughly chopped

1/2 cup White onion Diced

1 1/2 sticks Sweet butter

4-5 cloves Fresh garlic smashed & chopped

2 tbls olive oil

1/4 cup Fresh basil (fine chop)

1/4 cup Fresh Italian Parsley (fine chop)

1 tsp Sea salt

1/2 tsp Fresh Cracked Black Pepper

1/4 tsp Ground cayenne pepper

1/4 tsp Crushed Chili Flakes

1/4 tsp Dry oregano

1-2 loaf Fresh Baked Crusty Bread

First scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead).

In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes

Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper, oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. Mix this all together for 5 minutes and then add in the mussels.

Stir the mussels as good as you can and then cover the pot. The mussels will create a lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes

The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil

Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking

Most important thing is serve these with a fresh baked crusty bread so you can sop up the broth. (Trust me you’ll want to drink the broth.)

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

Pure Joy Caprese

(6-8 servings)

The Caprese is a deceivingly simple dish that’s all about the integrity of the components.

4 lb. local heirloom tomatoes (DO NOT REFRIGERATE)

2 lb. fresh mozzarella

2 bunch fresh basil or wild arugula

1/3 cup extra virgin olive oil

Maldon flake salt & freshly ground pepper

Optional garnish:

Balsamic vinegar (boil; reduce by half to thicken)

Handful of toasted pine nuts

Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper. Finish with the pine nuts if you like.

Nectar—Pan seared seabass with root vegetables, quinoa and couscous and a Mandarin butter sauce. Pairs with Stolpman Sauvignon Blanc, Ballard Canyon.