Prep time: 30 min.
Cook Time: 15 min.
Serves: 6-8 guests

INGREDIENTS:

1 head baby leaf lettuce – separated into 4 serving sizes

Per serving:
2 segments blood orange
2 segments grapefruit
3 segments orange
1/4 wedge roasted pear, sliced & fanned
1/2  black fig, seared with olive oil
1 oz shaved fennel, marinated in freshly squeezed orange juice
7 candied almonds

Fig Vinaigrette:
4 tbsp fig vinegar compote
1 cup olive oil
1 clove garlic
1 tsp Dijon mustard
1 tsp honey
3/4 cup white balsamic
1/2 tsp lemon juice
Salt to taste
Pepper to taste

RECIPE:

Arrange lettuce and additional ingredients on plate and chill. Drizzle with Fig Vinaigrette dressing before serving.

Served with Mascarpone Whipped Parsnips, Winter Squash, Root Vegetables and Gremolata

Prep time: 1 hr. 30 min.
Cook time: 3 hrs.
Serves: 6-8 guests

Shortribs:
5 lbs boneless short ribs
1 cup extra virgin olive oil
1 tsp kosher salt
1 tsp Telicherry black pepper – freshly ground
2 bay leaves
1 lb carrots, diced
1 lb yellow onions, diced
1 lb celery, diced
4 cups beef stock
2 cups red wine
8 whole thyme sprigs
8 whole cloves of garlic
4 oz unsalted butter (optional)

Mascarpone Whipped Parsnips:
1 lb parsnips, peeled and quartered
1 cup mascarpone cheese
1 tsp kosher salt
1/2 tsp white pepper
1/2 cup unsalted butter
1/2 tsp granulated garlic

Roasted Root Vegetables:
1lb  parsnip
1lb  red beet
1lb  gold beet
1lb carrot
1lb rutabaga
15 cloves garlic
Extra virgin olive oil to taste
Kosher salt to taste
Tellicherry black pepper to taste

Roasted Delicata Squash Ring:
1 delicata squash, sliced to 3/4” rings, skin on
Extra virgin olive oil to taste
Kosher salt to taste

Mole Spice:
1 cup chile powder
1/4 cup paprika
1 tbsp granulated garlic
1/3 cup cocoa powder
3 tbsp sea salt
3 tbsp black pepper
2 tsp ground cinnamon
1 tbsp toasted sesame seeds
1 tsp oregano
1/2 tsp dry thyme (optional)

Gremolata:
1 cup lemon zest
4 oz extra virgin olive oil
4 oz chopped parsley
2 oz lemon juice

RECIPE:

Mole Spice:
Combine all ingredients in a mixing bowl and rub on all sides of the short rib before searing in pan.

Shortribs:
Toss short ribs in mole spice.  In a separate pan on a medium/high flame, add olive oil and sear the short ribs until they have a dark  brown color to them; this usually takes about 2-3 minutes per side. Remove them from the heat and set aside. Place carrots, onions and celery in a large roasting pan, add bay leaves, garlic and thyme. Place short ribs on top of the vegetable mixture and pour red wine and beef stock into pan. The liquid should be almost covering the short ribs. Cover with parchment and foil, sealing tightly. Place in a 325 degree oven for 2 1/2 hours. Remove short ribs and vegetables from pan and set aside until ready to serve. 

Optional: Reduce remaining liquid in pan by 3/4 and finish with butter before serving as a gravy with the dish.

Roasted Root Vegetables:
Dice bulk root vegetable down to approximately 1” x 1” cube. Blanch until tender and cool in ice water.  Once cool, marinate the vegetables with extra virgin olive oil, garlic, kosher salt and fresh ground Tellicherry black pepper. Place seasoned root vegetables on a baking sheet and roast in a 400 degree oven for 25-30 minutes. 

Mascarpone Whipped Parsnips:
Cook parsnips in salted water until tender; drain and dry out on stove top. Remove and place in food processor with mascarpone and unsalted butter. Season with salt, pepper and granulated garlic to taste. Serve with main dish.

Roasted Delicata Squash Ring:
Roast sliced squash with a little bit of olive oil and salt in an oven at 375 degrees for 15 minutes or until done. Serve with main dish.

Gremolata:
With a sharp zester, make long strands of lemon zest. Mix together chopped fresh parsley, extra virgin olive oil and lemon juice. Serve on the side of the short ribs as a decoration.

Prep Time: 2 hrs.
Cook Time: 30 min.
Serves: 12 – 16 guests

INGREDIENTS FOR TART:

Chevre Ricotta Tart:
2 lbs ricotta cheese
6 oz chevre cheese
3/4 cup sugar
1/3 cup flour
6 eggs
1 tsp vanilla
1/8 tsp salt

Chevre Ricotta Tart Crust:
2 lbs + 10 ½ oz butter
1 lb + 1 ½ oz sugar
1 lb ground almonds
4 lbs + 6 oz flour
8 eggs

Orange Grapefruit Marmalade:
1 oz orange sections
1 oz grapefruit sections
1 oz simple syrup
2-3 strips orange zest

INGREDIENTS FOR BUCKLE:

Apple and Blackberry Buckle Filling:
1 1/2 oz blackberries
1 1/2 oz Jonathan apples, diced and peeled, 3/8”
2 tbsp granulated sugar
1/2 tbsp corn starch

Pie Dough For Buckle:
2 cups flour
6 oz butter
1 tsp salt 

Caramel Sauce For Buckle:
12 oz sugar
3 oz water
4 oz Pedro Ximenz Sherry
8 oz cream
4 oz butter

RECIPE FOR TART:

Chevre Ricotta Tart:
Combine ricotta and chevre cheeses. Mix until smooth. Combine sugar and flour in a separate bowl; add to cheese mixture. Slowly add eggs, vanilla and salt.

Chevre Ricotta Tart Crust:
Cream butter and sugar; add eggs and combine. Add flour slowly stirring. Roll out dough to 1/2 inch thickness. Bake at 350 degrees until golden brown. Remove from oven and cool. After it has cooled, place in a food processor and pulse until it resembles graham cracker crumbs. Add 1 pound of coarse chopped almonds and add 1 cup of melted butter. Press into the bottom of small tart molds or ramekins for each serving. Pour cheese mixture into molds.  Bake  in a water bath at 350 degrees for 15-20 minutes. (A water bath is a process of using a second pan of water that you place tart molds into before baking in the oven. Water should not overflow into molds.) 

Orange Grapefruit Marmalade for Tart:
Combine orange and grapefruit sections in a sauce pot with simple syrup and orange zest. Cook on medium heat and reduce until thickened (about 10minutes). Top the tart with marmalade.

RECIPE FOR BUCKLE:

Apple and Blackberry Buckle Filling:
In a bowl, toss berries, diced apples and sugar; let set for one minute before folding in the corn starch. Place filling in pre-buttered 4 oz aluminum cups. Top with pie dough. Bake at 350 degrees for 30-40 minutes, or until the juice bubbles and dough topping is brown.

Pie Dough For Buckle:
Blend butter, salt and flour in a food processor until mixture has pea sized chunks. Add ice water and blend until dough forms together.

Caramel Sauce For Buckle:
Cook sugar and water until it reaches a caramel color. Add sherry and cream. Stir and cool for two minutes. Take off heat and add butter. Drizzle over the Apple Blackberry Buckle and serve.

This is one of my favorite meals to enjoy with my family. It is a great potluck item and you can never go wrong with a basic spaghetti and meatball dish. This marinara sauce is easily converted to a meat sauce by adding a pound of ground beef or sausage. It is also delicious when using penne pasta instead of spaghetti and cooking this recipe in the oven as a baked pasta dish. 

Prep time: 1 hr.
Cook time: 1 hr.
Serves: 6-8 guests

INGREDIENTS:

Pasta:
2 lbs spaghetti (dry)
1 tsp salt
2 tbsp olive oil

Marinara Sauce (yields 1 gallon of sauce):
1 lb diced onion
1/2 cup extra virgin olive oil
3 tbsp fresh chopped garlic
1 tbsp dried oregano
2 tbsp dried basil leaves
10 cups canned crushed tomato
5 cups canned diced tomato

Daryl’s Almost Famous Meatballs:
1 lb ground beef
1 lb Italian sausage
5 cloves fresh minced garlic
6 oz shredded parmesan cheese
1 tsp salt
1 tsp pepper
fresh basil chiffonade
*see description for basil chiffonade under recipe
8 oz bread crumbs
2 eggs

Rustic Garlic Bread:
1 lb loaf of ciabatta, French country or sourdough bread
8 oz sweet butter
3 tbsp fresh chopped garlic (you may use 2 tbsp of granulated garlic instead of chopped)
1 tbsp sea salt
1/2 tbsp cracked black pepper (optional)
1 1/2 tbsp fresh chopped parsley (optional)
1/4 cup grated parmesan cheese

RECIPE:

Pasta:
In a heavy sauce pan, boil 3 quarts of salted water with olive oil and cook spaghetti al dente (slightly firm).

Marinara Sauce:
Place a large stock pot on the stove on a medium high flame. Add olive oil and onions, cook until the onions become clear and slightly brown on the edges, add garlic and spices and cook for an additional 2-3 minutes. Add crushed and diced tomatoes, reduce heat and simmer the finished sauce for at least 1 hour (this sauce gets better the longer it cooks, try letting it cook for a couple of hours if possible.)

Daryl’s Almost Famous Meatballs:
Combine ground beef, sausage (remove casing if using links), garlic, parmesan, salt, pepper and basil chiffonade. *Chiffonade is a cooking technique in which herbs are cut into long, thin strips by stacking leaves, rolling them tightly and cutting accross the rolled leaves to create fine ribbons. 

Add bread crumbs and eggs, mix and knead until incorporated. Portion into 2 oz balls (approximately 16). Place on a cookie sheet and bake at 375 degrees for 15 minutes. After baking, add the meatballs into the marinara sauce.

Rustic Garlic Bread:
Split loaf horizontally and place on a baking sheet with the cut side up. Melt the butter in a sauce pan on low heat or microwave for 30 seconds or until melted. Brush melted butter on both halves of the bread, then spread on the garlic (if using fresh) or sprinkle granulated garlic evenly (if using dry). Season with salt, pepper, cheese and parsley. Bake at 450 degrees for 5-8 minutes until the cheese has a golden brown crispy appearance. It may be necessary to brown the top of the bread under the broiler depending on your oven.

During late summer and early fall we have access to a lot of fresh fruits and berries here in San Diego. Below are some jam recipes I’ve developed utilizing local fruits. Have fun experimenting with a variety of flavor combinations and fruits unique to your region! Keep in mind that pectin manufacturers have a lot of different recipes available if you need some inspiration.

Prep time: 1 hr.
Cook time: 1 hr.
Serves: 10-15 guests (per batch)

INGREDIENTS:

Blackberry Pear Jam:
2 cups fresh blackberries
2 cups red anjou or red crimson pears (stemmed, peeled, seeded and diced)
7  1/4 cups granulated sugar
2 tbsp lemon juice
1 packet liquid fruit pectin

Chef’s Suggestion: To personalize this jam, you can substitute your favorite apple or pear for this recipe.

Raspberry Chambord Jam:
4 cups fresh raspberries
6 1/4 cups granulated sugar
2 tbsp lemon juice
1/4 cup chambord liqueur
1 packet liquid fruit pectin

Chef’s Suggestion: While the alcohol in this recipe cooks off, it can be removed entirely and will not take away from the recipe.

Strawberry Balsamic Jam:
4 cups fresh strawberries (stemmed and sliced)
6 3/4 cups granulated sugar
1/4 cup balsamic vinegar
1 packet liquid fruit pectin

Chef’s Suggestion: Warm up this delicious jam and serve over your favorite ice cream or pound cake.

Prickly Pear Jalapeño Jam:
4 cups fresh prickly pears or cactus apples (peel while wearing gloves in order to remove thorns; chop; puree and strain to remove seeds)
1/4 cup chopped red jalapeños (seed and chop while wearing gloves)
7 cups granulated sugar
2 tbsp lemon juice
1 packet liquid fruit pectin

Chef’s Suggestion: Thin down this jam with water, beer or even your favorite tequila and use as a grilled chicken marinade.

RECIPE FOR ALL JAMS:
Wash and air dry all jars that will be used for canning process.

Smash berries/fruit with a potato masher. Mix in sugar and stir until sugar is dissolved. Place fruit mixture on the stove on medium high heat, add remaining ingredients, excluding pectin. Bring to a boil for 8-10 minutes or until fruit is tender. (If you prefer jams with less or no seeds, you may strain mixture at this time.) Add packet of pectin and boil for 1 minute, skimming off any foam with a stainless steel spoon.

Test the jams consistency by placing a small amount on a plate. Set plate in freezer to see if the jam sets; if not, place jam mixture back on the stove and add more pectin before retesting and canning.

Canning:
Quickly fill jars to within 1/8 inch of the top of the jar. Be sure to wipe away any jam from the rim and threads of the jar. Securely tighten lids to top of jars. Place the filled jars in a pot of simmering water; water should cover the tops of jars. Jars should be simmered for 10 minutes.

Remove jars from water and place on a towel in order to cool. Let stand at room temperature for 24 hours before storing. Be sure to check the seal of the lids by pushing down on the lids with your finger – if the lid pops back up at you, the lid is not properly sealed and the jar will need to be refrigerated.

Unopened jams and jellies can be stored in a cool, dry and dark place for up to one year. However, open containers of jam and jelly must be refrigerated and will last up to three weeks.

A note from the Chef…
- To make jams that are low in sugar simply reduce the amount of sugar and use a reduced-sugar pectin.
- Using a 1/4 teaspoon of butter will help reduce foaming.

One of the things that I love about summer is fresh, vine ripened tomatoes. Here in San Diego, we have easy access to a variety of fresh farmed tomatoes. Although we’ve chosen to use heirloom tomatoes in this recipe, feel free to try roma or beefsteak tomatoes.

The burrata mozzarella cheese selected for this recipe allows the sweet flavor of the tomato to steal the stage and not be overpowered. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

Have fun experimenting with your sandwich by adding your favorite ingredients, such as avocado or sweet onion. 

Prep time: 30 min.
Cook time: 30 min.
Serves: 4 guests

INGREDIENTS:

Sandwich:
8 slices sourdough bread
4 burrata cheese balls (fresh mozzarella)
8 slices applewood bacon
8 slices heirloom tomatoes (approx. 2 tomatoes)
2 sprigs fresh basil, julienned
1 cup iceberg lettuce, shredded
2 tbsp mayonnaise
5 oz olive oil
4 tbsp red wine vinegar
Sea salt, to taste
Cracked pepper, to taste

Salad:
8 oz gigante beans (a white bean, butter bean optional)
5 oz green olives (lucques or picholines)
4 oz hearts of palm, sliced
3 oz cippolini onions, julienned
3 tbsp extra virgin olive oil
2 tsp white wine vinegar
1/4 cup red wine
1/8 tsp fresh thyme
1 tsp fresh Italian parsley, chopped
1/2 tsp fresh garlic, chopped
Salt, to taste
Pepper, to taste

RECIPE:

Sandwich:
Pre-cook applewood bacon in a 350 degree oven for approximately 10-12 minutes, or until bacon is crispy. Set on paper towels and put aside.

Slice buratta cheese and tomatoes into 1/4″ thick slices. Brush both sides of the sourdough bread with olive oil and lightly season with sea salt. On a medium high heat, grill bread on both sides; this should take approximately 3 minutes. 

Assemble sandwiches by spreading mayonnaise on the inside of the bread and begin layering on the bottom piece with the sliced tomatoes, then the buratta cheese and finally the lettuce.  Season with olive oil, salt, pepper and vinegar. Add bacon and basil, top with second slice of grilled bread and enjoy!

Salad:
Cook cippolini onions in red wine for 8-10 minutes or until wine has cooked away.

In a medium bowl place canned gigante beans, pitted green olives, hearts of palm and cooked cippolini onions. Mix in remaining ingredients and season to taste. Let the salad rest for at least 1 hour in order for flavors to marinate.  Serve on the side.

This salad is also great with the addition of grilled vegetables or your favorite pasta.

Earlier in my career, this was a popular summer dish in restaurants I worked in. While this is traditionally served on the East Coast, we have given it some West Coast flare using a cilantro and tomato slaw, as well as spicing up the remoulade.

Prep time: 1 hr.
Cook time: 4-6 min. per crab
Serves: 8 guests

INGREDIENTS:

8 Maryland soft-shell crabs
8 egg or brioche buns
1/2 cup mayonnaise
3 cups canola oil

Beer Batter:
3 cups flour (reserve some to coat
the crabs before dipping in batter)
1 tbsp baking powder
3 eggs
1 tsp white pepper
1/2 tsp salt
1/2 tsp granulated garlic
16 oz bottle of pale ale

Cabbage Slaw:
3 oz diced tomatoes
2 tbsp chopped cilantro
3 tbsp rice wine vinegar
1/2 tbsp sugar
6 oz shredded green cabbage

Classic Remoulade:
1/2 cup capers
2 cup mayonnaise
1/4 cup lemon juice
1 tsp chopped garlic
1/2 tsp salt
1 tsp black pepper
2 tbsp chopped parsley
2 tbsp Sriracha hot sauce (optional)

RECIPE:

Beer Batter:
In a medium mixing bowl add flour, baking powder, salt, garlic and pepper. Mix together, then add eggs and pale ale and continue mixing. The consistency should be similar to pancake batter.

Fry Crabs:
Dust crab in flour and dip in the beer batter. Fry the dipped crab in 350 degree canola oil for 4-6 minutes until golden brown and let cool on a paper towel for 5 minutes. While you are waiting for the crabs to cool, spread mayonnaise on both sides of the bun and sear in a skillet until browned. Place fried crab on the bun, top with cabbage slaw and remoulade.

Cabbage Slaw:
Place all ingredients in a medium mixing bowl and mix together. Let rest for 30 minutes.

Classic Remoulade:
Place all ingredients in a medium mixing bowl and mix together. For an extra kick add the Sriracha hot sauce, which can be found in the Asian section of your supermarket or at a specialty store.

June is the start of summer and for many of us it is the start of our favorite time of the year, grilling season! Along with this simple yet flavorful grilled shrimp recipe, we have included some great dishes that include versatile sauces and marinades to help you kick off your summer. See our Chimichurri Rojo Flat Iron Steak and Grilled Halibut with Fennel Citrus Salsa recipes for a versatile barbeque menu sure to please all of your guests.

Prep time: 1 hr.
Marinating time: 1 hr.
Cook time: 10-15 min.
Serves: 6-8 guests

This wonderful summertime salad has few ingredients, but provides a depth of flavor that can be paired with just about any food or can be served by itself.

Prep time: 15 min.
Cook time: n/a
Serves: 12-15 guests

This tasty seafood recipe can be used on many different types of fish like scallops or sea bass.  I prefer to serve this dish with grilled asparagus and kaffir lime scented jasmine rice.

Prep time: 1 hr.
Cook time: 15-20 min.
Serves: 6 guests