San Diego Chef's Table: Extraordinary Recipes From America's Finest City
Maria Desiderata Montana
Language: English
Pages: 224
ISBN: 076278878X
Format: PDF / Kindle (mobi) / ePub
San Diego is a vivacious and active food community whose eating habits are unpretentious yet familiar, conspicuous yet simple. Famous for supporting a health-conscious lifestyle, with an abundant supply of fresh and organic products at their fingertips, the attitude of the chefs and diners alike is friendly and laid-back. From kitchen celebrities and James Beard recognized chefs, to those who simply just love to cook, priding themselves on being eco-conscious, using only sustainable meats and seafood, the restaurants in San Diego are quickly becoming enchanting places, suitable for even the most discerning of palates. The colorful California modern cuisine will tempt your taste buds with fusions of imaginative textures and flavors. With recipes for the home cook from over 60 of the city's most celebrated restaurants and showcasing around full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Diego Chef's Table is the ultimate gift and keepsake cookbook.
The Kinfolk Table: Recipes for Small Gatherings
Cucumber with homemade hummus,” he says. “We make a mean sesame hummus at our restaurant.” 86 San Diego Chef’s Table 02_RecipePages_SDCT_66-135_v55.indd 86 5/21/13 9:46 AM Humphreys Restaurant 02_RecipePages_SDCT_66-135_v55.indd 87 87 5/21/13 9:46 AM Braised Kurobuta Pork Shank with Ginger Whipped Yams (SeRVeS 6) For the pork shank: 1/2 cup all-purpose flour 2 tablespoons onion powder 1 tablespoon paprika 1/2 teaspoon ground mustard Kosher salt and freshly ground black pepper to taste.
Or vegetable oil, for frying (see Note) Whisk the eggs together in a shallow bowl. Pour the panko bread crumbs in a second shallow bowl. Dredge the shrimp first in the egg wash and then in the panko crumbs, making sure to cover all sides. Season the shrimp with salt and then lay flat in rows on a baking sheet lined with parchment paper. In a large, heavy frying pan, gradually heat oil to hot, but not smoking hot. Deep-fry the shrimp in small batches, making sure not to overload the pan. Fry.
Sun-dried apricots 1/4 cup sun-dried cherries 1/4 cup quartered sun-dried figs 1/2 cup goat cheese Sea salt and freshly ground black pepper To make the gremolata: Combine all ingredients in a small bowl. Set aside. To make the old vine zinfandel lamb osso buco: Preheat oven to 350°F. Heat oil in a large ovenproof and lidded casserole dish or Dutch oven over high heat until the oil is almost smoking. Season the lamb shanks with salt and pepper, add to the pot, and brown on all sides. Remove the.
Swordfish on the skewers starting with 1 piece swordfish in the center and 1 onion chunk, 1 bay leaf, and 1 lemon wedge on opposite ends. Preheat oven to 375°F. Cover the bottom of an ovenproof dish with orange slices. Place the swordfish on the top and drizzle with the lemon juice. Bake in the oven until fish is cooked through. To make the salad: Cut the tomatoes in half and add to a large serving bowl. Add cheese, basil, salt, and pepper. Drizzle with olive oil and serve alongside the.
Who simply just love to cook, these bastions of their trade pride themselves on being ecoconscious, using only sustainable meats and seafood. Restaurants in San Diego are quickly becoming enchanting places to visit, suitable for even the most discerning of palates. In addition chefs like to take advantage of the moderate climate, where fruits and vegetables flourish on local farms year-round. Passionate for serving farm-to-table cuisine, they continue their pursuit of the best local produce only.