Outdora Blog » Exclusive Recipes from Sonoma’s Top Chefs!

Get Connected at The Epicurean Connection

JuliaShackelford — Tue, 20 Dec 2011 20:44:49 +0000

A mention of Sonoma often comes in the same breath as discussions of great wine. And, of course, any discussion of great wine must include a mention of artisan cheese. Luckily, Sonoma has a new house of fromage to satisfy both the turophile (cheese lover) and oenophile – The Epicurean Connection.

Located just off the Sonoma Square, The Epicurean Connection offers specialty cheeses, local artisan food fare, and fresh soups and sandwiches to enjoy on a wine country picnic. Sheana Davis – local cheese maker, caterer and culinary educator – opened the shop to showcase the wide variety of delicious local ingredients available for cooking in the Sonoma Valley as well as her two own artisan cheeses: Delice de la Vallee and Crème de Fromage.

Whether you’re looking for a few special ingredients for your own culinary endeavors or some delectable bites to bring on a wine country tour, The Epicurean Connection will make sure you don’t leave empty handed.

Try your hand at one of Sheana’s signature gourmet meals with her recipe for a porter house steak hot off the gourmet grill. Simple ingredients and savory grilled meat yield the perfect entrée for a cold winter night.

Grilled Porter House Steak & Worcestershire Butter

Yields 1 cup

1 cup Sweet Butter, room temperature

2 tabelspoons Worcestershire Sauce

1/2 teaspoon crushed garlic

1 tabelspoon coarse ground black pepper

1/2 teaspoon sea salt

2 each Porterhouse Steaks

1 teaspoon olive oil

In a large bowl, using a hand mixer, blend the ingredients until thoroughly mixed. Taste and adjust flavors.
Prepare butter one day prior to serving to allow flavors to blend.
Preheat grill to medium high.
Pat dry steak and rub with olive oil, sprinkle with salt and pepper.
Place steak on the grill and cook for 6-8 minutes. Turn steak and continue to cook for 6-8 minutes.
Remove steak from heat, place in grill pan and allow to rest for 10 minutes.
Serve rare with Worcestershire Butter or place plan back over flame for 6-8 minutes for medium to well-done steaks.

Serve over grilled steak or stir Worcestershire Butter into mashed potatoes.

Enjoy!

Tandoori Prawns with Apple Salad from the Kenwood Inn and Spa

JuliaShackelford — Thu, 03 Feb 2011 22:39:01 +0000

February marks the beginning of prawn fishing season off the California coast. What better way to enjoy the local abundance of Poseidon’s bounty and celebrate the unseasonably gorgeous warm February weather than with some time outside on the grill. Recipe contributor and Sonoma Chef Jon Mortimer of the Kenwood Inn and Spa has offered up his recipe for Tandoori Prawns with Apple Salad to awaken your taste buds for the coming Spring.

Chef Jon Mortimer is a Certified Executive Chef and adjunct Professor at the Boise State University School of Culinary Arts. In addition to apprenticing in Norway and Italy, Chef Mortimer has authored the cookbook The Idaho Table and his Idaho restaurant has received the prestigious Award of Excellence from Wine Spectator. Chef Mortimer also serves KBCI’s “Culinary Tip of the Day” correspondent. Check out Jon’s blog for more grilling tips and recipes.

Whether you seek to satisfy your stomach with an Italian-inspired meal or treat yourself to a weekend getaway of relaxation and massage, Kenwood Inn is the choice wine country destination for indulgences of the palette and the body. Try out Tandoori Prawns with Apple Sauce on your grill this weekend and shop Outdora now for all your grilling needs.

Tandoori Prawns with Apple Salad

Serves 4

For the shrimp:

12 Mexican white prawns (U12 size)
1 cup plain yogurt
1 tsp. curry powder
1/2 tsp. honey
4 – 6 inch bamboo skewers soaked in water

Method: In a glass bowl, combine all ingredients except the prawns and skewers. Refrigerate overnight to allow the flavors to combine. Pre-heat the grill to medium high heat and season with an oiled grill rag. Place the prawns in the yogurt mixture and toss them so that they are coated thoroughly. One each skewer weave three prawns through the head and tail. Grill them for two minutes on each side or until they are just barely cooked through.

For the apple salad:

2 granny smith apples, peeled, cored and fine julienned
1/2 red bell pepper very fine julienne
1 Tbs. apple cider vinegar
1 Tbs. lemon juice
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
1 Tbs. extra virgin olive oil
1 Tbs. whole cilantro leaves

Method: Combine all ingredients except the cilantro leaves in a glass bowl and allow to marinate for sevearl hours prior to serving. To serve, lay the prawn skewer over a 1/2 cup pile of the apple salad and garnish with the cilantro leaves.

Soy Glazed Salmon recipe with Wasabi Mashed Potatoes from the Kenwood Inn and Spa

Administrator — Wed, 25 Aug 2010 15:00:26 +0000

What better way to celebrate a heat wave than with a spicy dish to awaken to your palate? In honor of balmy 109˚ temperatures in Sonoma on Tuesday, we’re excited to share this delicious Soy Glazed Salmon with Wasabi Mashed Potatoes recipe contributed by Chef Jon Mortimer of the Kenwood Inn and Spa. The Kenwood Inn is the ultimate destination in wine country for indulgence—whether it’s an Italian-inspired meal or a decadent therapeutic massage.

As a Certified Executive Chef and adjunct Professor at the Boise State University School of Culinary Arts, Chef Mortimer’s accolades include cooking apprenticeships in Norway and Italy, and authoring the cookbook The Idaho Table. His restaurant Mortimer’s in Idaho has received the renowned Award of Excellence from Wine Spectator, and Chef Mortimer is KBCI’s “Culinary Tip of the Day” correspondent. Check out Jon’s blog for a plethora of grilling recipes.

The savory Soy Glazed Salmon can be prepared on a standard charcoal grill or a more sophisticated gas grill—simply browse a range of luxury options at Outdora and start enjoying true cooking excellence.

Plank Roasted, Soy Glazed Salmon with Wasabi Mashed Potatoes

Serves 6

For the Wasabi Mashed Potatoes:

8-10 small red potatoes

1 Tbs. Butter

¼ cup heavy cream

1 + ½ tsp. kosher salt

1 ½ tsp. wasabi powder

Method: In a 4-quart saucepan bring 2 quarts of cold water and ½ tsp. salt to a boil. Slice the potatoes in ½ inch thick pieces and add to the water. Boil for ten to twelve minutes or until the potatoes break easily when touched by a fork. Strain the water off the potatoes and place them in an electric mixing bowl. With a whisk attachment beat the potatoes till smooth then add the remaining ingredients and whip for an additional 30 seconds.

For the salmon:

6-six ounce salmon filets (boneless and skinless)

½ cup honey/soy glaze (recipe below)

Oil (for the plank)

Method: Place the salmon filets carcass side down (opposite of skin side) on a well seasoned grill for 90 seconds before rotating 40 degrees. Cook an additional 90 seconds flip and repeat the process. Baste the top with the soy glaze and leave on the grill until just barely cooked through (slightly opaque in the middle). Remove from the grill and glaze coat the filets with the rest of the honey soy glaze.

To serve: place ¾ cup of the wasabi mashed potatoes in the center of 6 warm plates and place the salmon filets on top of the mashed potatoes. Garnish the salmon with the vegetable slaw if desired

For the honey soy glaze:

½ cup soy sauce

2 Tbs. honey

1-cup rice wine vinegar

1 oz. ginger root

1 tsp. sesame oil

1 tsp. roasted garlic

12 cilantro leaves

1 Tbs. cornstarch dissolved in water

Method: Combine all ingredients in a saucepan except the cornstarch and bring to a boil. Reduce the heat and allow to simmer for ten minutes. Bring the mixture back to a boil and whisk in the cornstarch solution. Pass the glaze through a strainer and allow to cool slightly before using.

Brined Barbecued Pork Chops recipe from the Fig Café

Administrator — Tue, 10 Aug 2010 19:02:02 +0000

We’ve shared several mouth-watering recipes in recent months from the girl and the fig^® restaurant located in Sonoma and the sister establishment Estate, and now we’re excited to share a recipe for Brined Pork Chops from the Fig Café in Glen Ellen. Chef Bryan Jones is also General Manager at the Fig Café, and his experience cooking at restaurants in Santa Fe, New Mexico and the Bavarian Alps of Germany contribute to the unique flavor and flair of dishes at the Fig Café. With a focus on French bistro fare and fresh local ingredients, you’re sure to find a dish to tempt your palate.

This recipe is best prepared on a backyard barbecue grill or smoker grill—browse a wide assortment of specialty options at Outdora.

Brined Barbecued Pork Chops

1/2 c. kosher salt

1/4 c. sugar

1 bay leaf

10 black peppercorns

2 cloves

1/4 tsp. red chili flakes

1 tbsp. dried thyme

1 tsp. garlic powder

1 tbsp. coriander

1 tbsp. fennel seeds

1/2 gallon of water

6 center cut pork chops

Method:

In a spice grinder, finely grind all herbs and spices together. Next, using a large container, mix together the sugar and salt with the water and stir until dissolved. Stir in herbs and mix well.

Cover pork chops with brine and refrigerate for 24 hours. Once brined, cook pork chops on your barbecue grill.

Grilled Brie and Mango Chutney Quesadilla from Monica Sallouti: Wine Country Caterer

Administrator — Wed, 28 Jul 2010 18:56:11 +0000

If your summer schedule includes a catered event or a much-needed vacation to wine country, consider Monica Sallouti, a Certified Natural Chef, for your gourmet dining needs. A self-described rent-a-chef with a motto of “I love cooking, so you don’t have to,” Sallouti works with a local abundance of artisan goodies and gifts from local farmers to make delicious and beautiful meals. Her personalized catering services are available for a single dinner, an event, or an entire week—simply call ahead to discuss availability.

We’re excited to share her recipe for Grilled Brie and Mango Chutney Quesadilla, excellent as an appetizer or a light meal. To prepare this savory dish you’ll need an outdoor bbq grill—browse a luxury assortment at Outdora.

For more information on Monica Sallouti and her services, visit her website.

Grilled Brie and Mango Chutney Quesadilla

This recipe is on my Greatest Hits list for guests and clients. No matter how many extras I make, it always seems like I should have made more. I’ve improved upon a recipe I found in Nicole Aloni’s Secrets from a Caterer’s Kitchen. If you have chutney that holds the sweet-to-tart to pleasingly hot continuum, please use it. Or for speedier preparation, try Trader Joe’s brand of mango chutney.

Serving size: one quesadilla.

1 large or 2 small gordita tortillas (they puff slightly with heat)

½ cup brie, cut into thin slices or small chunks (other melty cheeses are fine substitutions)

1-2 tsp. mango chutney

1 tbsp. pine nuts

1 tbsp. roasted* and chopped poblano chile (see below to prepare ahead)

Ghee or olive oil

If using the large tortilla, spread an even layer of cheese on half the tortilla and top with the chutney, pine nuts and roasted poblano chile. Fold over and press slightly. Brush the outside very lightly with ghee or olive oil, and place directly on a medium-hot barbeque grill. Cook for 2-3 minutes, turning carefully to the other side to melt the cheese and grill the tortilla. Cut into wedges and serve warm.

*Grill your poblano chiles ahead of time for easy party-time assembly. Wash poblanos and cut in half length-wise. De-stem and de-seed them. On a medium-hot barbeque grill, place the poblanos and turn them every 2-3 minutes until they are softened. Let them cool slightly on a plate until they are easy to handle. Cut into ¼ inch strips/pieces and sprinkle with a touch of good salt. Store in an air-tight container in the fridge or use right away.

If grilling the poblanos ahead of time is not possible, consider the oven. Preheat oven to 400˚F. Prepare a baking sheet with parchment paper. Wash poblanos and cut in half length-wise. De-stem and de-seed them and then cut into ¼” strips. Toss lightly with olive oil and salt, and roast for 30 minutes. Let cool on the pan and store in an air-tight container in the fridge. The chiles will keep for 2-3 days.

Dry Aged Angus Sirloin recipe from the Glen Ellen Inn Oyster Grill & Martini Bar

Administrator — Wed, 14 Jul 2010 19:47:48 +0000

The Glen Ellen Inn Oyster Grill and Martini Bar recently celebrated their 17th anniversary, and is proclaimed to be the “smallest restaurant with the biggest wine list” in Sonoma Valley. This local establishment, featured in both the Michelin Guide and Wine Spectator, is located inside a charming 1940’s cottage with an open kitchen and fireside dining area. Boasting fine seafood cuisine in the style of fresh California-fusion, they offer a wide selection of up to 650 Napa Valley wines and 25 martini flavors to delight every palate.

Executive chef and owner Christian Bertrand has shared his recipe for Dry Aged Angus Sirloin Steaks with Gorgonzola Butter Sauce & Cabernet Onions. To prepare this delectable dish, consider a KitchenAid Grill from Outdora and host a gourmet dinner party outdoors.

Dry Aged Angus Sirloin Steaks with Gorgonzola Butter & Cabernet Onions

Yield: 12 steaks

12-8oz. dry aged sirloin steak

Garlic oil, as needed

1 tbs. kosher salt

1 tbs. fresh cracked black pepper

Gorgonzola Butter

1 lb. Gorgonzola blue cheese

1 lb. whole butter, softened

1 tbs. minced garlic

1 tbs. kosher salt

In a KitchenAid mixer combine all ingredients, then mix on medium until smooth and creamy. Lay out a long piece of plastic wrap and place butter on it to create a 2″ thick log of the butter mixture. Roll tightly then place in the refrigerator until needed.

Cabernet Onions

8 large yellow onions (thinly sliced)

3 oz. whole butter

4 oz. red wine vinegar

1 bottle Sonoma Valley Cabernet Sauvignon

1 tbs. kosher salt

1 tbs. white pepper

In a large sauté pan caramelize the onions with the butter slowly over medium-low heat, then deglaze the pan with the vinegar and Cabernet. Cover the pan and simmer until all the liquid is absorbed and the onions are a bright purple. Season to taste, keep warm until ready for serving.

To Assemble: Season steaks with salt and pepper and garlic oil then grill to desired doneness. Next, place a slice of the Gorgonzola butter on top of each steak and smother with Cabernet onions. The hot onions will melt the butter creating a wonderful sauce that opens up with flavor right in front of you.

Grilled Local Halibut, Fire-Roasted Tomato Sauce recipe from Sonoma’s ESTATE restaurant

Administrator — Fri, 02 Jul 2010 17:25:44 +0000

Fire up the barbecue this holiday weekend and instead of cooking your usual 4th of July fare, try this gourmet recipe for Grilled Local Halibut with Fire-Roasted Tomato Sauce. Contributed by Sondra Bernstein, proprietor of popular Sonoma restaurants the girl and the fig^® and the sister restaurant Estate, this recipe is a truly scrumptious alternative to traditional hot dogs and burgers.

Need a barbecue grill for your backyard celebration? Visit Outdora for a range of state-of-the-art options.

Grilled Local Halibut, Fire-Roasted Tomato Sauce

Serves 4

1 pound roma tomatoes

1 cup extra virgin olive oil

Salt & pepper

1 teaspoon minced garlic

1 tablespoon minced shallots

1 tablespoon honey

1 tablespoon whole grain mustard

¼ cup sherry vinegar

2 tablespoons chopped parsley

1 teaspoon chopped oregano

1 tablespoon chopped basil

4 each six-ounce halibut filets, skin-on

1 tablespoon olive oil

Salt & white pepper

Heat the grill.

For the fire-roasted tomato sauce:

Cut the tomatoes lengthwise in half and remove seeds. Toss with 1 cup extra virgin olive oil and salt & pepper. Cook the tomatoes skin side down on grill until skin becomes black. Remove 1 tablespoon of tomato oil and reserve the rest for later. Heat 1 tablespoon of tomato oil in a skillet over high heat.

Sauté the garlic and shallots until soft. Add the tomatoes. Mix well. Sauté until the tomatoes are soft and take off the heat. Cool the tomatoes in the refrigerator. Place cooled tomatoes, honey, whole grain mustard, sherry vinegar and reserved tomato oil in a food processor or a blender. Pulse to incorporate ingredients. Adjust seasoning with salt & pepper; add herbs.

For the halibut:

Gently brush the olive oil on both sides of the halibut filets. Season with salt and white pepper. Grill the halibut for about 3 minutes on each side.

Serve with grilled vegetables or grilled corn.

Suggested wine pairing: Pinot Grigio

Lacinato Kale Recipe from the girl and the fig® Restaurant

Administrator — Fri, 18 Jun 2010 19:22:38 +0000

We’re glad you’ve stopped by for the third and final part of a delicious recipe contributed by Sondra Bernstein, owner of the girl and the fig restaurant—a beloved Sonoma establishment. To purchase the girl and the fig cookbook or learn more about their fresh country dishes with French-inspired flair, visit their website.

See our previous posts from Wednesday and Thursday for the first two parts of the total dish: Grilled Pork Chops with Roasted Garlic and Rosemary-Potato Gratin. The recommended wine pairing for this meal is a bottle of old vine Grenache.

Lacinato Kale:

Ingredients:

1 bunch lacinato kale, center ribs removed

2 cloves garlic, slivered

1 white onion

2 tablespoons extra virgin olive oil

Cut onion in half and slice from top to bottom, creating julienne strips. Place in sauté pan with olive oil and salt. Cook on very low heat covered until onions are very soft and golden. Stir in garlic and cook for 5 minutes more. Add kale and cook covered on very low heat until wilted and soft. Adjust seasoning as needed.

For sautéing this side dish of kale on your Lynx or Viking gas bbq grill, browse our selection of outdoor cookware at Outdora made by Bayou Classic.

Roasted Garlic and Rosemary-Potato Gratin Recipe from the girl and the fig® Restaurant in Sonoma

Administrator — Thu, 17 Jun 2010 20:51:04 +0000

Today brings part two of a savory recipe contributed by Sondra Bernstein, owner of the girl and the fig restaurant located in the historic Sonoma Hotel. As a tribute to the country setting that surrounds the girl and the fig, the restaurant uses fresh local ingredients and offers Provencal-inspired cuisine.

Pair this secondary course with the main dish posted yesterday on the Outdora blog, Grilled Pork Chops and Brine Recipe, and check back tomorrow for the final part of this dish: Lacinato Kale.

Roasted Garlic and Rosemary-Potato Gratin:

Ingredients:

4 russet potatoes 1 head of roasted garlic, about 2 tablespoons

1 sprig rosemary 1 cup of half and half

½ cup grated parmesan 2 tablespoons salt

¼ teaspoon white pepper

Roast garlic in oven. Remove roasted cloves from head. Combine the garlic with half and half, chopped rosemary, salt and white pepper. Peel and slice potatoes thinly or with mandolin. Combine with mixture. Place into a greased baking dish small enough to bake the gratin. Layer potatoes and top with grated cheese.

The recommended wine pairing for this meal is a bottle of sweet Grenache.

Grilled Pork Chops and Brine Recipe from the girl and the fig® Restaurant in Sonoma

Administrator — Wed, 16 Jun 2010 16:39:33 +0000

A Sonoma hot spot for home-cooked country cuisine with French flair, the girl & the fig is known for their cheese & charcuterie platters, French aperitifs, and charming antique bar. Their inventive seasonal menu highlights rustic French bistro fare, house-cured meats, and, of course, fresh figs and vegetables.

Sondra Bernstein, proprietor of both the girl and the fig and the sister restaurant Estate, has shared a recipe for Grilled Pork Chops with Roasted Garlic and Rosemary-Potato Gratin. Today, we offer you the first part of this dish: grilled pork chops and a brine recipe that creates moist, tender chops.

Check back over the next few days for the second and third parts of this delicious recipe: Roasted Garlic and Rosemary-Potato Gratin and Lacinato Kale.

Grilled Pork Chops and Brine: 4 10oz center cut pork chops

Ingredients:

2 quarts water ¼ teaspoon dried thyme

½ cup Kosher salt ½ teaspoon coriander

¼ cup sugar ½ teaspoon fennel seed

2 bay leaves pinch of chili flakes

5 black peppercorns 2 cloves

¼ teaspoon garlic powder

Grind all spices in coffee grinder, add to water along with sugar and salt. Whisk well to combine. Add pork chops and brine for 24hrs in refrigerator. Remove from brine and pat dry.

When ready to grill, season very lightly because the meat will be salty already from the brine. Brush with oil and grill over high heat until desired doneness.

If serving this meal with your favorite vintage, the girl and the fig recommends a bottle of Grenache.

To prepare this dish in your backyard, Outdora suggests a freestanding or built-in barbecue for grilling the marinated pork chops—see our top-selling brands Lynx, Viking, and Twin Eagles.

Outdora Blog » Exclusive Recipes from Sonoma’s Top Chefs!

Get Connected at The Epicurean Connection

Other Articles:

Tandoori Prawns with Apple Salad from the Kenwood Inn and Spa

Other Articles:

Soy Glazed Salmon recipe with Wasabi Mashed Potatoes from the Kenwood Inn and Spa

Other Articles:

Brined Barbecued Pork Chops recipe from the Fig Café

Other Articles:

Grilled Brie and Mango Chutney Quesadilla from Monica Sallouti: Wine Country Caterer

Other Articles

Dry Aged Angus Sirloin recipe from the Glen Ellen Inn Oyster Grill & Martini Bar

Other Articles:

Grilled Local Halibut, Fire-Roasted Tomato Sauce recipe from Sonoma’s ESTATE restaurant

Other Articles:

Lacinato Kale Recipe from the girl and the fig® Restaurant

Ingredients:

Other Articles:

Roasted Garlic and Rosemary-Potato Gratin Recipe from the girl and the fig® Restaurant in Sonoma

Roasted Garlic and Rosemary-Potato Gratin:

Ingredients:

Other Articles:

Grilled Pork Chops and Brine Recipe from the girl and the fig® Restaurant in Sonoma

Grilled Pork Chops and Brine: 4 10oz center cut pork chops

Ingredients:

Other Articles: