Santa Cruz MountainsBy Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Thai Prawn Sticks
By Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Prawn Stir Fry
By: Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Trout Meuniere
Ingredients: Salt, as needed Pepper, as needed Flour, as needed Olive Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure: 1. Season the whole trout with salt and pepper. 2. Lightly coat with … [Read more...]
Petrale Sole Filets with Strawberry Black Pepper Sauce
Gezundheit! Most people don't realize that strawberry and black pepper pair nicely together. Just like these flavors enhance each other in wine, they also do so in this dish. INGREDIENTS 4 (6 oz) petrale sole filets 1 tsp. salt 1 tsp. … [Read more...]
Pan Roasted Prosciutto Wrapped Halibut with cherry sauce
Pairs with BARGETTO Reserve Merlot INGREDIENTS for halibut 4 6-oz filets Halibut, skin removed salt & pepper to taste 4 thin slices prosciutto 2 cups wondra flour 3 T. olive oil for sauce 4 cups PORT WINE 1 tsp. shallot, minced 1 T. … [Read more...]
Mediterranean Halibut
INGREDIENTS T. extra virgin olive oil 1 tsp. garlic, crushed 1/8 cup sundried tomatoes (rehydrated, cut length-wise) 1/4 cup Kalamata olives, pitted (cut lenth-wise) 1/2 cup quartered marinated artichokes 1 T. lemon zest 1/8 cup BARGETTO … [Read more...]
Tortilla Encrusted Halibut
INGREDIENTS 16 oz. bag of tortilla chips, restaurant style 4 (5 to 6 ounces each) halibut boneless fillets 8 oz. low sodium canned chicken stock 2 ounces BARGETTO Central Coast Chardonnay 2 ounces Canola Oil 2 ounces butter 1/2 lemon 2 T. … [Read more...]
Crabcakes/Remoulade Sauce
INGREDIENTS Crabcakes 1 lb. dungeness crabmeat 1/8 cup yellow and red bell peppers, small diced 1 tsp. green onion, chopped 1/4 cup Panko or breadcrumbs 1 pinch of cajun spices 1 egg 2 tbsp. canola oil Remoulade 1/2 cup mayonnaise 1 … [Read more...]
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