Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake
Breakfast Bindaetteok

Mung Bean Pancake (Gluten-Free, Low-Carb)
Nappa Cabbage Kimchi, Scallion
Topped with a Sunny-Side-Up Egg
Gochujang Sauce

It’s those savory caramelized bits of kimchi that make this pancake so irresistible. Dried-peeled-split mung beans are soaked overnight in water, then pureed in a blender to produce a pale yellow batter that yields a tasty low-carb, gluten-free pancake with an interesting slightly chewy texture.

The pancake is topped with a sunny-side-up egg. Gochujang sauce made from fermented red chilis, is spicy and slightly sweet and makes the perfect condiment for this breakfast which is a twist on the popular Korean appetizer called bindaetteok.

Savory Korean Breakfast Pancake Recipe

Continue reading “Savory Korean Breakfast Pancake {Breakfast Bindaetteok}”

Bison Chili with Heirloom Cranberry Beans, Poached Egg

Bison & Heirloom Bean Chili with Poached Egg

This recipe was loosely adapted from the Chasen’s Recipe, the famous chili that was shipped to Elizabeth Taylor when she was filming in Italy back in 1962. Heirloom cranberry beans and flavorful wild bison make this chili one that could be a contender in the next chili cook-off!

Smoked paprika and chili de arbol powder balance the chili with sweet smoke, earth, and heat notes. And I eschew the ubiquitous shredded cheese and diced onion topping for a silky poached egg. The runny yolk adds richness to the spicy stew.

Bison Chili with Poached Egg

Bison Chili with Heirloom Cranberry Beans & Poached Egg

Continue reading “Bison Chili with Heirloom Cranberry Beans, Poached Egg”

Crusted Ahi over Ponzu with Roasted Garlic Tahini

Togarashi Crusted Ahi over Ponzu with Roasted Garlic Tahini, Serrano, Kaffir Lime, Wasabi, Borage

Togarashi Furikake Crusted Ahi
Over Ponzu
Roasted Garlic Tahini Sauce
Garnished with Serrano, Kaffir Lime Shards, Wasabi, Borage

Choosing the right fish for your dish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium would like to help educate local consumers on this important topic. Today, FRIENDS of Cabrillo Marine Aquarium hosted its first Sustainable Seafood Expo, a fun and delicious way to sample new seafood dishes, wines and craft beers while learning how to make the best selections when dining out or cooking at home.

Cabrillo Marine Aquarium is one of 200 partners in the Monterey Bay Aquarium’s Seafood Watch, which produces pocket guides and a smart phone app recommending which seafood items are “best choices,” “good alternatives” or “avoid.”

sustainable seafood

Seafood Watch recommendations consider the fishery, habitat, species, management, and a host of factors that affect each species. The goal is to help sustain wild, diverse and healthy ocean ecosystems that will exist long into the future. Consumers are encouraged to purchase seafood that is fished or farmed in ways that don’t harm the environment. (from Sustainable Seafood Expo press release)

yellowfin tuna

My “contribution” to the event is a recipe for sustainable Yellowfin (Ahi) Tuna, Pole Caught right here off our Pacific Coast.

Togarashi Crusted Ahi Recipe

Yellowfin tuna is found throughout most of the world’s oceans. Many types of gear are used to catch tuna. Not all yellowfin fisheries use ocean-friendly methods and some populations are overfished. Look for troll- or pole-caught yellowfin as the most sustainable option. (from SeafoodWatch here)

Crusted Ahi Recipe

Continue reading “Crusted Ahi over Ponzu with Roasted Garlic Tahini”

Spiced Roasted Cauliflower with Walnut, Cilantro, Mint

Spiced Roasted Cauliflower with Walnut, Cilantro, Mint

Spiced Roasted Cauliflower
Walnut, Cilantro, Mint, Kaffir Lime, Pink Peppercorn

I’m channeling my inner Ottolenghi, move over steamed white cauliflower. The king of vibrant vegetable dishes, Chef Ottolenghi often chooses a single ingredient then enhances it with various herbs, spices, and other exotic flavors. Here – mustard, fennel, and cumin seeds are toasted in olive oil. Then turmeric, hatch chile powder and dry mustard are whisked in. Cauliflower is tossed with the spice mixture and roasted until it begins to caramelize. Roasted walnuts add nutty rich notes. A huge handful of cilantro and mint add a fresh bright herbal character. Kaffir lime shards and crushed pink peppercorns bring the magic. The humble cauliflower side dish, is now kicked to the curb and dressed to kill…

Spiced Roasted Cauliflower Recipe

Continue reading “Spiced Roasted Cauliflower with Walnut, Cilantro, Mint”

Bleu Waldorf Petrale Sole with Apple, Celery, Walnut

Bleu Waldorf Petrale Sole

Bleu Waldorf Petrale Sole with Apple, Celery, Walnut

Wishing You a Sweet New Year
L’Shana Tova!

My Rosh Hashanah main dish was inspired by the classic Waldorf Salad, a combination of apples, celery, walnuts, and mayonnaise. The salad was first created in the late 1800s at the Waldorf Hotel in New York City. This modern twist uses the mayonnaise as sauce for the fish and includes bleu cheese for a punch of flavor.

To observe Rosh Hashanah, symbolic foods such as honey, apples, and carrots are served. They represent blessings, abundance, and the hope for a sweet year ahead. Fish is a part of the Rosh Hashanah meal, for it is an ancient symbol of fertility and prosperity and also represents knowledge since its eyes are always open. As we reflect on our lives, values, and relationships – the festive symbolic meal is an integral component of the Rosh Hashanah celebration.

 Bleu Waldorf Petrale Sole Recipe

Continue reading “Bleu Waldorf Petrale Sole with Apple, Celery, Walnut”

Welcome Fall: Radicchio and Sautéed Mushroom Salad

Radicchio and Sautéed Mushroom Salad
Radicchio and Sautéed Mushroom Salad
Frisee, Point Reyes Blue Cheese, Toasted Pine Nuts, Golden Raisins
Garlic Chives, Warm Balsamic Vinaigrette

Deeper colors, warm earthy mushrooms, and crisp bitter lettuces make this a perfect salad to serve as we transition into Fall. Creamy pungent blue cheese and rich toasted pine nuts harmonize with the smooth flavors of a fine balsamic vinaigrette. And to bring the entire salad into balance, golden raisins add the perfect touch of sweetness.

Speaking of balance, today, the earth will be rotating upright on its axis. The northern and southern hemispheres will have equal sunlight and the sun will be rising due east, and setting due west. Happy Autumnal Equinox!

Radicchio and Sautéed Mushroom Salad Recipe

Continue reading “Welcome Fall: Radicchio and Sautéed Mushroom Salad”