PLATE FOR ALL SEASONS

The chefs of Terranea offer some of their favorite recipes, each timed to include the freshest local ingredients of the season.

Summer

Nelson’s

House Smoked Baby Back Rib Sandwich

Serves 4, Pairing: Humboldt Brewing Co. Brown Hemp Ale

smoked ribs (recipe below)
BBQ sauce (recipe below)
4 hoagie rolls, toasted
1 red onion, sliced about ¼-inch thick
pickles (recipe below)

BBQ Sauce

1 cup prepared yellow mustard
¼ cup honey, mild flavor
¼ cup light brown sugar
¼ cup white vinegar
1 teaspoon ground black pepper

Combine mustard, honey, brown sugar and vinegar in a saucepan and bring to a simmer. Cook while stirring for 5 minutes. Remove from heat. Add pepper to taste. Reserve.

Ribs

1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons salt
1 tablespoon black pepper
1 tablespoon paprika
3 tablespoons brown sugar
1 teaspoon red chili flakes
5 pounds baby back pork ribs

Combine garlic powder, onion powder, salt, black pepper, paprika, brown sugar and red chili flakes. Generously rub spice mix onto the baby back ribs. Place ribs into a smoker and smoke for 3 hours at 275º or until tender. While ribs are still hot, gently twist each rib bone until it loosens, then carefully pull out the bone. The end result should be a boneless rack of ribs. Cut the rack into 4 equal portions.

Pickles

4 pickling cucumbers, sliced thin
½ white onion, medium dice
½ green bell pepper, medium dice
1 whole garlic clove, chopped
1½ tablespoons salt
½ cup cider vinegar
1 cup granulated sugar
1 teaspoon mustard seed
½ teaspoon celery seed
2 whole cloves
½ teaspoon ground turmeric

In a large bowl, combine cucumbers, onion, green bell peppers, chopped garlic and salt. Marinate for 3 hours, refrigerated. Combine cider vinegar, salt, sugar, mustard seed, celery seed, cloves and turmeric into a saucepan and bring to a boil. Drain liquid from cucumber mixture and pour into boiling vinegar mixture. Remove from heat. Transfer pickles into a sterile container and chill before serving.

Fall

bashi

Fried Whole Fish With Sweet & Sour Sauce

Serves 2, Pairing: Takatenjin Soul of the Sensei (Junmai Daiginjo)

1½ pounds whole cleaned Baja striped bass
2 cups all-purpose flour
2 tablespoons vegetable oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 whole red bell pepper, medium dice
1 whole yellow bell pepper, medium dice
1 whole medium red onion, diced
sweet and sour sauce (recipe below)
½ cup chopped green onion
½ cup cilantro, stems removed

Dredge whole fish in flour and deep-fry until internal temperature reaches 145º; set aside. Heat a sauté pan with oil; add ginger, garlic, bell peppers and red onions. Cook for 5 minutes. Set aside until ready to use.

Place fish on a large plate. Pour sweet and sour sauce over. Top with the sautéed peppers and onions. Garnish with green onion and cilantro.

Sweet And Sour Sauce

3 cups water
½ cups white vinegar
½ cup ketchup
1 cup white sugar
½ cup soy sauce
2 tablespoons slurry (1 teaspoon cornstarch with 2 tablespoons water)

Mix all ingredients in a pot except for slurry and bring it to a boil. Simmer for 10 minutes and slowly add the slurry to thicken the sauce. Reserve.

Winter

mar’sel

Roasted Côte de Boeuf with Aleppo Rub, Louisiana Crawfish Sauce & Mushroom Gratin

Serves 2
Pairing: Zinfandel, Preston Family Vineyard

1 côte de boeuf (35-ounce)
salt & pepper, to taste
Aleppo Garlic Rub (recipe below)
Louisiana Crawfish Sauce (recipe below)
Mushroom Gratin (recipe below)

Season the côte de boeuf with salt and black pepper and roast on an outdoor grill, basting all sides with Aleppo Garlic Rub as it cooks. Cook to desired temperature. Allow to rest for 8 minutes before slicing. Serve with Louisiana Crawfish Sauce and Mushroom Gratin.

Aleppo Garlic Rub

6 ounces blended roasted garlic
¼ cup Aleppo pepper
½ cup yuzu juice
2 cups white wine
sea salt, to taste
extra virgin olive oil, to taste

Purée roasted garlic in blender until smooth. Add Aleppo, yuzu and white wine. Season with sea salt and emulsify with oil as needed.

Louisiana Crawfish Sauce

5 garlic cloves, minced
2 shallots, finely diced
1 pound Louisiana crawfish tail meat, shelled (found at Asian market or online)
3 tablespoons all-purpose flour
¼ cup white wine
1 cup chicken broth
1 tablespoon smoked paprika
1 tablespoon Tabasco sauce
3 tablespoon unsalted butter
Terranea sea salt (to taste)
parsley, chopped (to taste)

Sauté garlic and shallot until translucent; add crawfish meat to pan. Simmer until warm; dust
with flour and stir. Add wine, chicken broth, smoked paprika; simmer for 15 minutes. Add Tabasco and butter to taste. Finish with sea salt and chopped parsley. Serve over steak or on the side.

Mushroom Gratin

2 cups oyster mushrooms, separated
¼ cup heavy cream
2 shallots, peeled
2 cups button mushrooms, sliced
2 shallots, peeled and diced
1 tablespoon thyme leaves
½ cup panko
¼ cup chopped parsley, stems removed
2 slices king trumpet mushroom,
¼-inch thick
¼ cup grated Parmesan cheese

Sauté oyster mushrooms until tender; add cream and two shallots to mixture. Reduce to ¼ volume. Transfer to blender and purée until smooth. Line small ramekin or baking dish with purée.

Sauté button mushrooms with diced shallots and thyme leaves until tender. Transfer to food processor and pulse until a fine chopped mixture is achieved. Fold in panko and chopped parsley; place in ramekin on top of purée.

Sear king trumpet in very hot sauté pan until golden brown. Place 1 slice on top of each mushroom gratin mixture in ramekin. Bake at 350º until golden brown, approximately 15 minutes. Top with Parmesan cheese and brown in boiler. Serve immediately.

Spring

catalina kitchen

Catalina Spring Salad

Serves 1
Pairing: Piper Heidsieck (Brut)

Vinaigrette

1½ tablespoons sherry vinegar
1½ teaspoons fresh lemon juice
1 canned black truffle (1 inch in diameter), finely minced
½ teaspoon kosher salt plus additional for sprinkling
black pepper, to taste
4½ tablespoons hazelnut oil
1½ truffle juice from bottle

Whisk together vinegar, lemon juice, truffle, salt and pepper. Add oil in a slow stream, whisking. Whisk in truffle juice and season with more salt and pepper if necessary.

Salad

1 ounce guanciale, diced
1½ pounds fresh asparagus, peeled and trimmed
1 duck egg
olive oil
salt and pepper, to taste
2 ounces frisée, washed and stemmed
1 ounce arugula
1 slice multigrain bread, toasted & buttered
1 ounce butter

Dress salad with vinaigrette just before serving

Crisp guanciale in a nonstick pan until golden brown. Bring a pot of water to a boil. Blanch asparagus for 30 seconds or until tender. Fry duck egg sunny-side up in olive oil over medium heat. Season with salt and pepper. Combine all elements on plate as desired. Liberally dress the entire dish with additional vinaigrette. Serve immediately.