No one knows fish better than Chef Frankie “The Bull” Terzoli of San Diego’s sustainable European-style fish market and dining destination, Fishmonger’s Market. With years spent as an authentic fishmonger learning every aspect of the seafood industry, this former Top Chef contestant and Cutthroat Kitchen victor creates an unbelievably rich and creamy New England-Style Clam Chowder with fresh ocean clams, potatoes, and a vegetable medley. Not to mention that this crowd-pleasing dish worthy of seafood fame is extremely easy to make! 1735 Hancock Street, San Diego, CA 92101 | http://fishmongersmarkets.com
Find your Valentine’s Day spirit with a bright red signature cocktail! In honor of the season of love, treat your sweet to a fun and flirty cocktail. Picture-perfect and extremely easy to make, Jalisco Cantina’s signature cocktail “Oceanside Refresh” is a tasty addition to your date night repertoire. A chic, classy, and tastefully tangy fruit cocktail with distinctive SoCal flair, this enticing drink is sure to impress this Valentine’s Day.
Jalisco Cantina is home to elevated, scratch-made Mexican cuisine and one-of-a-kind cocktails in the nearby San Diego beach town of Oceanside. Head Bartender Byron Gridack highlights a stellar selection of fine tequilas to craft a menu full of unique and innovative specialty margaritas and handmade signature cocktails.
Recipe courtesy of Jalisco Cantina
- 2oz Finlandia Grapefruit Vodka
- 1oz Fresh Lemon juice
- 3/4oz Fresh Strawberry puree
- 1/2oz Simple syrup
Add all ingredients to a shaker tin with ice and shake for 10-15 seconds. Strain into a coupe and garnish with a whole strawberry on the rim.
Avocado lovers, rejoice! This versatile green fruit has been rising to new heights in creativity, bringing creamy texture, vibrant color, and healthy fats to the table. No one knows fresh food better than Chef Michael C. Brown of San Diego’s newest elevated Mexican eatery, Jalisco Cantina. He creates tasty twists on traditional Mexican fare, featuring intensely flavorful combinations of scratch ingredients. Turn up the heat with a Spicy Shrimp Guacamole, a crave-worthy crowd-pleaser that’s easy to make at home!
Jalisco Cantina | (760) 429-1679 | 213 N. Coast Hwy, Oceanside, CA 92054 | http://thejaliscocantina.com
Recipe | Spicy Shrimp Guacamole
Courtesy of Chef Michael C. Brown
- 1 to 2 avocados cut in 1 inch pieces
- 7 poached shrimp cut in 1/4 inch slices
- 2 roma tomatoes diced
- ¼ cup red onion fine diced
- ¼ bunch cilantro chopped
- ¼ serrano chile fine diced
- ¼ poblano, roasted and chopped
- Juice of two limes
- Sea salt to taste
Mix all ingredients together without over mashing the avocado for chunky goodness. Top with Jalapeño oil (*see below), cojita cheese and red fresno chile slices. Serve with chips or vegetables.
- 2 charred jalapeño peppers
- 1 cup salad oil
- Sea salt to taste
Puree in blender. Use to top Spicy Shrimp Guacamole for an added layer of fiery flavor.
January 10th is National Oysters Rockefeller Day, and San Diego’s neighborhood beach lounge and eatery, The Duck Dive serves up a delicious twist on this classic appetizer. Known for their food menu of coastal favorites andquintessential American dishes, refreshing craft cocktail list and overall laidback, beach-bar vibe, The Duck Dive is the spot to be in Pacific Beach. If you can’t make it in to celebrate National Oysters Rockefeller Day, enjoying this tasty and simple dish at home using a recipe straight from The Duck Dive.
Oysters Rockefeller Recipe
Recipe Courtesy of The Duck Dive
Makes 6 oysters
- 6 oysters
- 1 tablespoon of butter
- 6 small shrimp
- 1 cup of heavy cream
- 1 tablespoon of chipotle peppers
- Salt and pepper, to taste
- 2 oz. chopped spinach
- 6 slices of pepper jack cheese
- 1 cup of bread crumbs
- 1 whole lemon, for garnish
Shuck oysters and bake them in a 350 degrees oven for 5 minutes.
In a sauce pan, add butter and shrimp.
Add cream, peppers, and salt and pepper. Stir for 3 minutes.
Remove oysters from oven and add the sauce from the sauce pan
Layer pepper jack cheese on top of oysters. Add bread crumbs, and bake for 5 more minutes
Garnish with lemon.
Fig Tree Café Blackberry Bliss Cocktail
4 muddled blackberries with 5 fresh mint leaves
2 pumps lavender syrup (can be made, or purchased – Torini is commonly used brand)
1.5 oz vodka
- Muddle blackberries with mint in shaker
- Add lavender syrup as you are muddling
- Add vodka and ice
- Shake vigorously
- Pour contents into mason jar
- Top of with champagne (1 inch)
- Garnish with fresh mint
‘Tis the season to get figgy, so celebrate by making a batch of your very own fig bread pudding for your next big holiday gathering. Rest assured, Fig Tree Café in Liberty Station has honed the art of the fig to yield a tried-and-true fig bread pudding recipe well-suited to any holiday occasion. Don’t miss out on the opportunity to amaze your guests!
After two days of trekking along Venezuela’s rugged northern coast with my “compadre” Atanacio, we arrived at the remote village of Chuao. Surrounded by mountains and dense forests, the townspeople quietly produce some of the best cocoa beans in the world, using techniques passed down through generations. Just the sight of the beans drying in the sun of the church courtyard was worth the trip. Remember, when preparing this timbale, take your time when melting the chocolate – don’t go too fast or get it too hot. Chop the chocolate into small pieces, place them in a bowl set over barely simmering water and melt it slowly. It should remain nice and shiny.
-Bernard Guillas (From the ‘Flying Pans’ cookbook, available here)
I have an organic lemon tree in my backyard that yields more lemons than I know what to do with. This recipe adds a hint of ginger for a subtle, yet spicy kick. There is enough sugar in this recipe to keep the lemons tasting tart, but not too sweet. If you like it sweeter, feel free to add more sugar. I also like to dry the lemons out a bit in the oven for a slightly chewy texture.
Candied Lemon and Ginger Slices
- 1 cup water
- ½ cup granulated sugar (more if desired)
- 2 teaspoons grated ginger root
- 3-4 lemons, cut into thin slices
- Powdered sugar, for garnish
Preheat oven to 300 degrees F.
Place water, sugar and ginger in a medium skillet; bring to a boil, stirring constantly, until all sugar is dissolved. Lower heat to medium-low and add lemon slices in 1 layer.
Steep the lemon slices for about 15 minutes, or until the rind is translucent. Carefully remove lemons with tongs and arrange slices in one layer on a baking sheet lined with parchment paper. Bake lemon slices until dried, approximately 30 minutes. Dust with powdered sugar. Store in an airtight container.
Recipe by Maria Desiderata Montana
Pumpkin Cupcakes Recipe From The Lodge at Torrey Pines
Yields 12 cupcakes
- 1-4 ounce stick of butter
- 1 cup sugar
- 2 whole eggs
- 1¼ cups all purpose flour
- ½ cup warm milk
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Preheat oven at 350 degrees F.
Paddle together butter and sugar until light and fluffy. Add eggs one at a time. Sift together the dry ingredients. Mix together milk and puree. Add dry and milk mixture to butter alternating, ending with the dry ingredients. Bake at 350° Fahrenheit for 10-15 minutes.
Cream Cheese Frosting
- 16 ounces cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 ounces white chocolate
In a large mixing bowl, paddle together cream cheese and sugar until smooth. Add vanilla extract and cinnamon. (Taste and add more if you have more of a sweet tooth.) Melt white chocolate and slowly add to cream cheese. Once it comes together, stop mixing and frost the pumpkin cupcakes.
Located in the heart of Encinitas is Union Kitchen and Tap, North County’s stylish and modern neighborhood-friendly restaurant and bar. What separates Union from other restaurants is their mission to bring the freshest ingredients to their menu. The farm-to-table movement has become popular in San Diego, but Union Kitchen & Tap in Encinitas takes it one step further, sourcing vegetables and herbs from their own on-site hydroponic garden.
October is National Dessert Month and Nick & G’s, which recently opened in Rancho Santa Fe has some decadent desserts worth celebrating!
Friends and families alike are invited to savor the tastiest in Mediterranean/Italian dining at Nick & G’s, which offers a variety of pastas and signature flatbreads, among other delicious menu items. After dinner, customers can indulge in one of the restaurant’s desserts, including the Chocolate Cake. While rich in flavor and tasty to the very last bite, the chocolate cake can easily be made in your own home!
Established in 2012, Andrew’s latest venture, ANDREW SPURGIN™, brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events—from concept, styling, menu design and vendor brokering—as well as other related focus areas. Andrew believes in sound community care and often accepts requests to act as host or culinary chair for charitable and gala events. After all, if you live in a community, why not give back to it?
Andrew has designed parties and menus, and overseen the production of events honoring dignitaries and glitterati for the past three decades. He has cooked for three US presidents, Martha Stewart, and at the James Beard House in New York City, among others.
He grew up in London, working in his relative’s restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London’s historic Borough Market, where he also “worked” at a young age. His family moved to San Diego in 1974.
He was chef and baker of one of California’s first handcrafted, on-premise bakery/restaurants. He was director of catering at Southern California’s celebrated Pirets, and at several other respected catering firms. Andrew has consulted and cooked with London’s Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal’s Yard Dairy, also in London.
He has produced and designed menus and events throughout the United States, Canada, England and Mexico.
Andrew regularly lectures to the industry, public and youth audiences too on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.
Fondly reflecting back on his English grandparents, Chef Andrew Spurgin remembers wonderful traditional feasts and offers his recipe for Yorkshire Pudding.
- 1 cup hen eggs
- 1 cup whole milk, organic
- 1 teaspoon sea salt
- 1 cup all purpose flour, sifted twice
- 1 teaspoon rosemary, finely chopped
- ¼ cup turkey or beef drippings, strained (may substitute duck fat, bacon fat, lard, or butter)
- 2 tablespoons cold water
In a large mixing bowl, beat the eggs into the milk with the salt. Add flour to custard mixture and combine, stirring gently until smooth (no lumps). Cover bowl with plastic wrap and allow to rest at room temperature for 1 hour. Pour through strainer and add rosemary.
Preheat oven to 425 degrees F.
Heat a 12-count muffin or pop-over pan in the oven until very hot.
Heat fat, if not liquid. Mix cold water into the custard. Add about a teaspoon of fat into each muffin pan, it should be smoking. Give the custard one quick stir and immediately fill each pan about 1/3 full. Place custard in oven and bake at 425 degrees F. for 15 minutes, then turn down oven to 350 degrees F. for another 10 minutes or until custard is golden brown (do not open oven until fully cooked). Remove from oven and serve immediately with gravy or your favorite jam.
*Information courtesy of Chef Andrew Spurgin
Bran Muffins with Raisins
1-1/2 cups bran cereal (crushed in food processor)
1/4 cup canola oil
3/4 cup buttermilk
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup brown sugar
1 cup raisins
Preheat oven to 400. Line a 6-cup standard muffin pan with paper cup liners.
In a large bowl, combine cereal with oil and buttermilk. Add remaining ingredients and stir gently until combined. Divide batter evenly among cups. Bake 20-25 minutes. (You’ll know muffins are done by inserting a toothpick in the center and having it come out clean). Remove muffins from pan and cool on rack.
Recipe and photography by Maria Desiderata Montana
Summer is here, and my favorite fruit is strawberries. Make a day of it and have fun picking these beautiful berries at the Strawberry Fields in Carlsbad, CA. As tempting as it may be to eat them all on your way home, be sure you save some for this Strawberry Crumble recipe that’s easy to make and delicious too!