Category: Recipes (Page 19 of 55)

The third in our series of JAW DROPPING recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Chris Kobayashi of the Artisan will not be making your everyday pasta entrée! As always, be prepared for ingredients that highlight the produce of the Central Coast. Try this recipe if you can’t make it to the Main Event to watch Chef Chris wow us with fresh boar!

Charter Oak Boar Ragu with Cavatelli Pasta

Serves 4

Ingredients:

• 2 pounds boar meat, ground
• 1 large yellow onion, finely chopped
• 6 ribs celery, finely chopped
• 2 medium carrots, finely chopped
• 5 tablespoons olive oil
• 1 pound red heirloom tomatoes, peeled, seeded and chopped
• 3 fresh bay leaves
• 1 cup red wine
• 5 cloves garlic, crushed
• 3 dried chili peppers, crushed
• 3 star anise
• 3 smoke-dried tomatoes
• 1 tablespoon fresh oregano, julienne
• 1/2 tablespoon fresh sage, julienne
• 1 tablespoon balsamic vinegar
• 1 tablespoon fennel pollen
• 3 cups reduced veal stock
• 1 small bunch flat leaf parsley, julienne
• 1 small bunch basil, julienne
• zest of 2 lemons
• salt and black pepper to taste
• cavatelli pasta
• grated pozo tomme (Rinconada Dairy) 

1. Brown the boar meat in a large heavy bottomed pot and render out the fat over medium high heat.
2. Remove the browned meat and sautÈ the onions, celery and carrots along with olive oil until soft.
3. Add the heirloom tomatoes and bay leaves. Add the wine. Reduce by half.
4. Gradually add the garlic, dried chili, star anise, smoke-dried tomatoes, oregano, sage, balsamic vinegar, fennel pollen, stock and browned boar meat. Season with salt and pepper to taste.
5. Simmer on low for at least two hours with the lid on the pot slightly ajar & stirring occasionally. The longer the ragu simmers the more tender the meat will become. The ragu is ready to eat when the meat is completely soft and most of the liquid has been absorbed by the meat. Remove the star anise and bay leaves and finish with the parsley, basil and lemon zest.
6. Serve over the cavatelli and top with grated pozo tomme.

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We found this very enticing recipe through our friends on FB ‘ Fa La Me!  Perfect for end of summer eating – quick, easy, fresh and delicious.

Pan seared chicken served under a tasty sauteed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs.

Serves 2 

 Ingredients

• 2 tablespoons unsalted butter, room temperature
• 2 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 tablespoons flour
• 2 chicken breasts, boneless and skinless
• 2 teaspoons olive oil
• 2 cups cherry tomatoes
• 1 tablespoon balsamic vinegar
• 2 tablespoons basil, chopped
• 1 teaspoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley

Directions

1. Mix the butter, garlic, oregano and paprika.
2. Pat the chicken dry, season it with salt and pepper and dust it with the flour.
3. Melt 1 tablespoon of the butter into the oil in a pan over medium-high heat.
4. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside.
5. Add the tomatoes and cook while stirring until they start to char and burst open, about 5 minutes.
6. Add the remaining butter and the balsamic vinegar.
7. Crush the tomatoes and deglaze the pan using a wooden spoon.
8. Remove from heat and stir in the basil, oregano and parsley.
9. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.

For more wonderful recipes like this, please visit Fa La Me on FB or www.closetcooking.com

My mom often made this frozen treat during the summer—the concepts of a sandwich, pudding, and peanut butter ‘n’ chocolate create perfect harmony. Puddingwiches are your sweet escape to beat the mid-week doldrums. Seriously—you HAVE to try this recipe!

Puddingwiches

Makes 15 ‘wiches

Ingredients:

• 1 1/2 cups cold milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/4 cup peanut butter
• 15 whole graham crackers

In a mixing bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes. Break or cut graham crackers in half. Spread pudding mixture over half of the crackers; top with the remaining crackers. Wrap and freeze until firm. May be frozen for up to 1 month.

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Did your mom ever tell you “No cookies for breakfast!!”? Snickerdoodle cookies are one of my all-time favorites—they have just the right touch of ‘sugar and spice and everything nice.’ This recipe reinvents the cookie in muffin form and will let you cheat on the ‘no cookies for breakfast’ rule. Sorry Mom!

Snickerdoodle Muffins

Makes 12 muffins

Ingredients:

• 2 C flour
• 3/4 tsp. baking soda
• 3/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1/2 C butter,softened
• 1  C sugar
• 2 eggs
• 1 C milk
• 1/2 tsp. almond  extract
• 1/2 C sugar
• 1 Tbsp cinnamon

1. Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.
2. Mix the dry ingredients together in a bowl.  In a separate bowl, combine softened butter, sugar, eggs, milk, and vanilla.  Mix well.  Combine this mixture with the dry ingredients and mix lightly just until combined.  Do not over mix.
3. Mix together cinnamon and 1/2 cup sugar.
4. Fill  muffin tins (distribute evenly) with batter and top each muffin with the cinnamon/sugar mixture.  This might seem like a lot of cinnamon sugar but that’s OK!
5. Bake for 15-20 minutes or until a toothpick comes out clean.

*Note: These muffins are great fresh from the oven but can also be frozen—warm up in the microwave.

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