Pork Chop, Pink Peppercorn Sauce

Brined Pan-Seared Pork Chop, Pink Peppercorn Sauce, Fried Sage

One Pound duBreton Pork Chop
Pink Peppercorn Sauce, Fried Sage

Those who are familiar with San Pedro, our charming seaside corner of Los Angeles, know we are blessed with several beautiful feathery peppertrees that line our quaint streets. Recently, I harvested a bunch peppercorns for a still life photography session.

Pink Peppercorns

Now what to do with this cornucopia of pink peppercorns? Pink peppercorn brine and pink peppercorn sauce were paired with gorgeous one pound duBreton pork chops.

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Palos Verdes Pastoral – An Enchanted Dining Experience

Palos Verdes Pastoral - An Enchanted Dining Experience

Palos Verdes Pastoral
An Enchanted Dining Experience

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral, an enchanted fundraising event that brings people together amidst nature for an exclusive experience at Terranea Resort.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to “preserve land and restore habitat for the education and enjoyment of all.”

The Palos Verdes Peninsula is part of one of five regions in the world that enjoys the Mediterranean climate, with all its bounty and biodiversity from our aromatic hillsides to the deep blue ocean.

The cuisine that has been borne out of this land and sea inspired Terranea Resort Executive Chef Bernard Ibarra to create a captivating menu reflecting those flourishing textures, colors, flavors and aromas of our unique region.

Mediterranean life revolves around the table, so it is fitting that this year’s Palos Verdes Pastoral is a dinner where 200 people gather to partake in these regional foods and flavors, where we celebrate and support the land and open spaces we adore so much.

Palos Verdes Pastoral

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Chef Bernard Ibarra’s Moroccan Spiced Free Range Chicken

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Seared Moroccan Spiced Free Range Chicken
House Dried Fruit, Bulgur, Catalina Farm Vegetable Couscous
Salted Lemon Vinaigrette, Fez Spice Mix Paint

The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods Market recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year’s super-successful event highlighted foods and flavors native to Mediterranean Climate Regions.

Terranea Resort Executive Chef Bernard Ibarra showcased the best of California handcrafted, organic, and sustainable food and wine unique to our California climate, 1 of only 5 Mediterranean Climate Regions in the world.

These include the Mediterranean Basin, California, Central Chile, Western South Africa, and South and Western Australia. While comprising only 2% of the earth’s surface, these regions are home to 20% of the earth’s plant species.

Chef Bernard takes advantage of this biodiversity in his menu. The Chicken Course alone featured Mediterranean herbs, spices, fruits and vegetables including chili, cumin, coriander, fennel, paprika, honey, olive oil, lemon, rosemary, thyme, turmeric, bulgur, couscous, parsley, almonds, apricots, mustard, saffron, squash, and, of course wine.

The Chef graciously shares his recipe for Seared Moroccan Spiced Free Range Chicken below.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

See the entire menu and read about the fabulous 2017 Palos Verdes Pastoral Dining Experience and the important work of the Palos Verdes Peninsula Land Conservancy here.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Moroccan Spiced Free Range Chicken Recipe
by Chef Bernard Ibarra

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Shrimp and Grits with Chorizo

Shrimp and Grits with Chorizo

Low Country Fisherman’s Breakfast

That iconic Shrimp & Grits recipe, the original “fisherman’s breakfast” from the Carolina Low Country, gets a makeover with the addition of Mexican chorizo.

The traditional recipe by Southern Chef Bill Neal that gained well-deserved popularity in the early 80s included bacon and Tabasco hot sauce, 4 shakes to be exact.

The late chef is known for elevating Southern cuisine and credited with putting shrimp and grits “on the map” after his dish was glowingly reviewed by New York Times writer Craig Claiborne.

My version includes chorizo instead of bacon, and smoked paprika for a different spice profile. For a twist on texture, the grits are sautéed in butter in a cast iron pan to get a crispy edge while keeping that soft creamy interior. Not better, just different. Thanks for the inspiration, Chef!

Shrimp and Grits with Chorizo Recipe

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Happy Hour: Figs, Cheese, Sherry

Happy Hour: Figs, Cheese, Sherry

International Happy Hour
Mission Figs/Cambozola/Oloroso Sherry

Fresh figs from California, creamy cheese from Germany, and semi-sweet sherry from Spain together create an amazing food synergy. They enhance each other in this simple yet stellar international happy hour fare.

Our cherished dark purple California figs were brought to the New World in the 1500s and got their name from the Franciscan missionaries who brought them up from Mexico and planted them in the mission gardens along the Pacific coast in the late 1700s.

  • Black Mission Figs have a honeyed-earthy-fruity flavor and creamy lusciousness. They are available fresh from mid-May through November.
  • Cambozola is German cow’s milk cheese reminiscent of a combination of French Brie and Italian Gorgonzola…triple creamy with that distinctive bleu cheese flavor.
  • Oloroso Sherry from Jerez, Spain has wonderful aromas of nuts, vanilla and caramel plus rich nutty semi-sweet creamy flavors. Oloroso sherries offer a terrific balance between sweet and dry.
  • A chewy rustic bread brushed with good olive oil is key, be sure to grill the bread over an open flame rather than toast it, that smoky char adds an important element to the combination.
  • Fresh thyme sprigs add another earthy layer.

Enjoy figs warmed in adorable cast iron pans with bubbling cambozola on grilled bread with a nip of oloroso sherry for a rich, savory, smoky, and sweet happy hour. Cheers to Fall!

Fresh Figs and Melted Cambozola Recipe

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Braised Short Ribs over Chickpea Fusilli #glutenfree

Braised Short Ribs over Chickpea Fusilli #glutenfree

Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives

Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.

Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.

Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.

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