Stir-Fried Calamari

Much lighter and more flavorful than the typical fried version, this delicious appetizer could not be easier to make.  And at around $8 per pound at Santa Monica Seafood in Costa Mesa (our go-to seafood store), it's a bargain for a dish that works for even the most special occasions.  Best cooked in a wok; but a heavy saute pan will also work.

1 pound squid tubes and tentacles
kesulu spice*
1/4 C. peanut oil

Slice the tubes horizontally into 1/8" slices, forming rings. 

Season with kesulu or other spices. 

Heat the wok over high heat until very hot; pour in half the peanut oil around and down the sides of the wok.  Let the oil heat until shimmering.  Add half the squid to the wok all at once, and stir frequently to cook uniformly.  Cooks in about two minutes - be careful not to overcook!

Serve at once, and prepare the second batch in the same way.  Best enjoyed hot off the wok, with your diners served right at the counter.







* kesulu is our house blend spice, which we'll be selling soon on this website.  In the meantime, your combo of red pepper flakes or other chili powders will work.

Grilled Peaches with Fresh Cherries

Wow- when peaches are at their peak, this is an amazing dish.  We serve it as a small plate but it almost seems like dessert. 

2 cling-free peaches, sliced in half with stone removed

About 20 Edamame pods, cooked in well-salted water (about 45 beans)

20 Ranier cherries, halved and pitted (you can substitute dried cherries- use half the quantity)

1 bunch swiss chard, de-ribbed

Approx. 2 tsp. Honey

Approx. 4-5 tsp. Balsamic glaze (we love Williams-Sonoma's product)

Salt and pepper to taste

Grill the halved peaches cut side down over Mesquite charcoal until golden brown - approximately 4 minutes, but watch closely to prevent burning.   Set aside.  Saute the swiss chard in a heavy saucepan with 1/8 C. water about 3 minutes (until tender).  Drain; season with salt and pepper; set aside.

To assemble, place swiss chard on the serving plate.  Arrange the peaches, cherries, and edamame on top.  Drizzle honey and balsamic glaze over the top.  Serves 4.

Southern (California) Fried Red Tomatoes

This is a fun variation on that Southern standard, using fresh red tomatoes instead of green. Serves 2.

Filling:

• 3 or 4 oz. very firm cream cheese (we like Sierra Nevada cream cheese, sold in a tub; if using the block type like Philly, use 50% more parmesan)
• 1 C. finely grated parmesan-reggiano cheese
• 2 tsp. Herbes de Provence
• 1 tsp. Aleppo pepper
• Salt/pepper/garlic powder to taste

Tomato:

• 1 very large or 2 medium tomatoes, sliced into four 1/2 inch thick slices

Panko Breading:

• Panko bread crumbs (about 1 C. in a flat bowl)
• 1 egg, whisked in a flat bowl with 2 TBL Half-and-Half or milk
• Flour (about 1 C. in a flat bowl)

Prep:

Form the cheeses and seasonings into two patties about 1/2 inch thick, with the same diameter as the tomatoes.  Put the cheese filling between 2 slices tomato; set aside. 

Heat extra virgin olive oil and butter in a nonstick pan (about 6 TBL oil and 2 TBL butter), being careful not to burn.  Bread the tomatoes by dipping first in flour (shake off excess), then in the egg, then press gently into the panko on both sides. 

Saute over low heat until golden on both sides.  You want the cheese inside to be warm but not too melty.  Remove from heat and let rest for a minute or two. 

Serve with a knife and fork, expect it to be messy; and enjoy!

Seared Ahi Bruschetta

This recipe works well as part of a "small plates" meal, or can serve as a hearty appetizer.

Prep the following:

Crostini:

1 good quality French baguette

Extra –Virgin olive oil

Good-quality salt

Thinly slice the baguette and place slices on a baking sheet.  Brush generously with high quality extra-virgin olive oil (we love the oils from California Olive Ranch), and sprinkle with salt (we like Himalayan fine pink salt) and freshly ground black pepper.  Bake at 350 degrees until golden; start checking at 5 minutes and stay close by – these go from golden to blackened pretty quickly.

Peppercorn-seared Ahi:

A 5-6 oz. filet (approx.. ¾ to 1-inch thick) of very good quality Ahi

Coarsely ground black pepper

This should be made ahead of time, since it needs to chill in the fridge. 

Spread crushed black pepper on cutting board. Press Ahi into the pepper (try the Lampong Black Indonesian pepper from the Spice House).  Repeat on other side.  Sear quickly on both sides in a preheated hot sauté pan for approximately 1 minute on each side.  The center should remain quite red.

Aoili:

½ C. mayonnaise (homemade or good quality store bought)

Juice of ½ lemon

2 tsp. good quality garlic powder or 1 clove crushed garlic

1 tsp. Dijon or brown mustard

Salt and pepper to taste (store mayo may not need salt)

Combine and let flavors mingle for at least ½ hour.

To assemble the bruschetta, top each crostini slice with:

A dollop of crème fraiche

Slice of peppercorn-seared Ahi

Sliced avocado

Cilantro

Dollop of aioli

Serve immediately.

Scallop Ceviche on Cucumber and Jicama

This works great as an appetizer, especially when served on sliced cukes and jicama rather than the more typical tortilla chips. 

Bay Scallop Ceviche on Cucumber & Jicama

½ Lb. Bay scallops

1/3 C. small dice red peppers

6 green onions, chopped

1/3 C. firmly packed Cilantro, rough chop

Juice of 2 limes

1 clove garlic, minced

Salt & ground black pepper to taste

Halve the larger bay scallops, then place all ingredients in a bowl.  Combine; let marinate for 6 hours.

Serve on sliced jicama and cucumber.