Spicy Polenta Cakes

Make the Polenta: In a medium saucepan, over medium-high heat, bring the water, milk and salt to a boil. Lower the heat and slowly whisk in the polenta. Continue whisking for about 4 minutes or until the mixture tightens up and there are no lumps. Stir in the jalapenos, butter, cilantro, queso blanco and pepper. 

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Spicy Swiss Chard and Artichoke Dip

Preheat the oven to 375 degrees F.   Cook the Swiss Chard: Heat 1 tablespoon of butter in a medium saute pan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the bacon and cook until crispy and browned, another 5 minutes. Add the swiss chard and stir

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Baked Crab Cake with Old Bay Remoulade

Preheat the oven to 375 degrees F. Begin by making the Remoulade: Combine the prepared mayonnaise, lemon zest and juice, pickle juice, chives, capers, creole mustard, Old Bay seasoning and salt and pepper in a small bowl. Whisk until smooth and well combined, about 1 minute, cover and refrigerate.   Make the Crab Cakes: Combine the

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Grilled Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

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Buffalo Blue-Sabi Lollipop Wings

Prepare the wings: In a large pot, combine all the brine ingredients (except ice) and bring to a simmer. Stir well until salt and sugar has dissolved. Remove from heat and dump in ice to cool. Add chicken wings to cooled brine, cover and refrigerate for 30-45 minutes. Once brined, remove wings from brine and

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White Bean Tahini Puree with Toasted Pita Chips

For the Toasted Pita Chips: Combine the cumin, za’atar, granulated garlic and chile powder in a small bowl. Brush the pita breads with the extra virgin olive oil on both sides, and then cut each pita into 8 triangles. Toss the pitas evenly in the za’atar seasoning so they are fully coated. Place the pitas

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Brandade with Grilled Sourdough

Preheat oven to 350 degrees F. Preheat grill to high.   Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Place in the oven and roast for 20 minutes, or until slightly brown and tender on the inside. Remove from the oven and place the potatoes into

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Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

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Shaved Kale and Root Vegetable Salad

Red Wine Vinaigrette: In a medium mixing bowl, add the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Take the extra virgin olive oil and slowly whisk into the middle of the red wine vinegar mixture, this is to create an emulsion, incorporate all of the extra virgin olive oil. Stir

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Jicama Black Bean Salad

Prepare the salad: Combine the jicama, black beans, red pepper, cilantro, lime zest and juice and oil in a large bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on top of the baby kale.   Yield: 2 cups Time: 10 minutes

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Plantain Pancakes

Prepare the plantain pancakes: In a large mixing bowl add the plantain pieces, mash with a fork until smooth and slightly chunky. Add the onion, ginger, scallions, onion, buttermilk and salt. Whisk together then add the cornmeal, flour and butter, whisk until just combined. Cover and place into refrigerate 30 minutes.   Fry the pancakes:

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Cajun BBQ Prawns

Preheat the grill to medium-high heat. Combine the garlic, black pepper, salt, cumin, onion, cayenne pepper, paprika and chili powder in a small bowl.  Store in airtight container.   For the BBQ Sauce: Set a small sauce pan over medium-high heat. Add the bacon, onions and garlic and saute until onions are translucent and bacon

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California Caponata – courtesy of Jonathan Waxman

Salsa Verde: To a mortar, add the garlic cloves, salt, capers, anchovy fillets and avocado oil. Start to grind with the pestle, breaking down the garlic and anchovies. Add the parsley, basil, olive oil, pepper and red chile flakes. Taste and adjust seasoning as needed.   Heat a large cast iron pan to medium-high and add

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Pan Fried Prosciutto-Wrapped Scallops with White Wine Buerre Blanc

Preheat the oven to 350 degrees F.   Prepare the Dry Rub: In a small bowl, combine the paprika, cayenne, granulated garlic, salt and pepper. Mix well.   Prepare the Scallops: Remove the side muscle from the scallops unless already done. Pat the scallops completely dry. Sprinkle the rub over the scallops, turn over and

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Kale Salad with Mango Vinaigrette

Add the garlic, cilantro, white vinegar, agave, salt and pepper to a bowl. Whisk in the olive oil until combined. Add mango. Taste and adjust seasoning as needed. Add the kale and toss to coat in the dressing. Set aside to soften before serving, about 20 minutes.   Yield: 4 servings Prep Time: 10 minutes

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Matthew’s Malibu Oysters

Pre heat a grill to high. Shuck the oysters and set aside in refrigeration or on ice, keeping in the shell In a small bowl combine the mayonnaise, white vinegar, parmesan cheese, salt, freshly cracked black pepper, cayenne and white pepper In a small sauté pan, add the olive oil and heat over medium high

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