Rib Eye Steak and Zoodles from Sealegs Wine Bar

Rib Eye Steak and Zoodles from Sealegs Wine Bar

by | Mar 13, 2019 | All, Home, Nutrition, Recipes

“A well-balanced meal constitutes healthy cooking. I believe in ‘everything in moderation’, eating from the full spectrum of food and limiting the rich and indulgent ingredients. You can obtain great flavor from vegetables alone, and if you cook from the heart, that might be the healthiest ingredient of all.”

Chef Paul Vazquez

Executive Chef, SeaLegs Wine Bar

SeaLegs Wine Bar is located at 21022 Beach Blvd. #105, Huntington Beach, CA 92648. Open Monday through Friday from 4pm to 10:30pm, Saturday from 10am to 11:30pm, and Sunday from 10am to 3pm. For the menu and additional details, please visit http://www.sealegswinebar.com/.

Rib Eye Steak and Zoodles from Sealegs Wine Bar

Photo Credit: Candace Rock 

Ingredients

For the Dish

  • 14 oz. ribeye, off the bone, cubed
  • 2 tablespoons unsalted butter
  • 2 medium zucchini, spiralized
  • 1 Tablespoon blended olive oil
  • 1 Teaspoon minced garlic
  • 1 Teaspoon minced shallot
  • ¼ to ½ cup cherry tomatoes, halved (adjust to your preference)
  • ¼ cup white wine
  • ½ cup veggie stock
  • salt and pepper to taste
  • minced parsley to garnish
  • parmesan cheese (optional)

For the Steak Marinade

  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • ½ cup mirin
  • ½ cup olive oil
  • 1 jalapeno, deseeded
  • 2 tablespoons grated ginger
  • ½ bunch cilantro

Method

Step 1:

  • Take all ingredients for the marinade and blend them together.
  • Cube up the steak and place in marinade for at least 30 minutes.
  • Prepare veggies while meat marinates (spiralize zucchini, halve cherry tomatoes, mince garlic and shallot).
  • Remove meat from marinade, season with salt and pepper.
  • In a hot cast iron pan, sear steak cubes until browned on all sides.
  • Finish with 1 tablespoon butter to coat steaks, remove from heat and rest while cooking zoodles.

Step 2:

  • In a hot pan, begin to sauté garlic and shallot in oil until fragrant.
  • Add tomatoes and continue to sauté.
  • Add zucchini noodles and sauté until al dente.
  • Deglaze pan with white wine until it evaporates.
  • Lower the heat, add the veggie stock.
  • Cook zoodles until tender.
  • Season with salt and pepper.

Step 3: 

  • Serve in large bowl, putting zoodles off to one side, leaving room for the steak.
  • Sprinkle minced parsley over zucchini and sea salt over the steak cubes for added flavor.
  • (Additionally, you can also sprinkle grated parmesan cheese over the zoodles).

Featured Recipes

Experience the Dory Catch from Lido Bottle Works

Experience the Dory Catch from Lido Bottle Works

by | Jan 2, 2019 | All, Home, Nutrition, Recipes

“The Dory Catch at Lido Bottle Works highlights and encompasses the true meaning of local in every ingredient. The fish changes every day. Here’s one you can make at home. Try and support a local farmer’s market when you shop for this.”

Executive Chef Amy Lebrun , Lido Bottle Works

Photography provided by: Lido Bottle Works

Lido Bottle Works is located at 3408 Via Oporto #103, Newport Beach, CA 92663. Open Monday through Thursday 11am to 11pm, Friday and Saturday from 11am to 12am, and Sunday from 11am to 10pm. For the menu and additional details, please visit lidobottleworks.com.

LIDO BOTTLE WORKS DORY CATCH

Photography by: Niyaz Pirani, Knife & Spork Public Relations

Recipe provided by Executive Chef Amy Lebrun of Lido Bottle Works

Ingredients

For the Salmon

  • 2 each 6 oz. Salmon Fillet
  • 1/8 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbs. Olive Oil
  • 1 tbs. Butter

For the Kabocha Squash Puree

  • 1 cup Squash Puree (peeled and small dice)
  • 2 oz. White Onion (small dice)
  • 2 each Garlic Cloves (small dice)
  • 1/4 cup White Wine
  • 2 tbs. Olive Oil
  • 2 oz. Seasonal Apples (peeled and diced)
  • 2 oz. Heavy Cream
  • 4 oz. Vegetable Stock
  • 1 tsp. Salt

For the Fingerling Potatoes

  • 1 cup Fingerling Potatoes (cut into 1/4 inch coins)
  • 2 tbs. Olive Oil
  • Salt and Pepper to taste
  • 1/2 oz. Chopped Parsley

For the Winter Green Salad

  • 1 oz. Apple (thinly sliced)
  • 1 oz. Fennel (thinly sliced)
  • 2 each Radishes (thinly sliced)
  • Handful of Garden Green (of your choice)
    • *Chef’s Note: I prefer Dandelion, Mustard, Arugula, Frisse, Kale, Blommsdale Spinach and Chard.
  • 2 oz. Fresh Squeezed Lemon Juice
  • 1 oz. Olive Oil
  • Salt and Pepper to taste

Method

Step 1:

For the Salmon

  • Season filet with olive oil, smoked paprika, salt, and pepper.
  • Put salmon in a buttered saute pan and in the oven at 350 degrees.
  • Cook to the desired temperature.

Step 2:

For the Kabocha Squash Puree

  • In a small pot on low heat add oil, garlic, onion, apples and white wine. Sweat until cooked through and alcohol is cooked out.
  • Add squash, cream, vegetable stock, salt, and pepper and cook until squash is cooked through.
  • Transfer to a mixer/blender/food processor to puree. If the puree is too thick, add more vegetable stock to it to thin out and make super smooth.

Step 3: 

For the Fingerling Potatoes 

  • Toss fingerling potatoes in oil, salt, and pepper.
  • Put on a sheet pan and roast in the oven at 350 degrees until cooked through.
  • You can cook the potatoes at the same time as the salmon, but note that the potatoes will take longer to cook.

Step 4:

For the Winter Green Salad

  • In a bowl toss all ingredients together and coat with lemon juice and olive oil.

Featured Recipes

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

by | Oct 24, 2018 | All, Home, Nutrition, Recipes

“Making everyday meals memorable is something that excites me, so at Green Acre being able to provide elevated farm-focused breakfast, lunch, and happy hour options provides our guests to have delicious, simple food. The menu makes it easy to come back each day for the favorite dishes they trust and love. We utilize ingredients from our onsite organic garden at the Campus Pointe location to create fresh, local food.”

Chef Brian Malarkey

Brian Malarkey's Green Acre

Photography provided by: Katalyst PR

Brian Malarkey’s Green Acre (Campus Pointe) is located at the following location:

Brian Malarkey's Green Acre

Distance to closest LA Fitness: 6.5 miles to 4984 Shawline St., SD, CA 92111 LA Fitness

Brian Malarkey’s Green Acre Campus Pointe is located at 10300 Campus Point Drive SD, CA 92121. Open Monday through Friday from 7am to 3pm. For the menu and additional details, please visit greenacresd.com/campus-pointe/.

Photography by: Katalyst PR

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Ingredients

For the Salad

  • 1 Large Head of Napa Cabbage – Sliced Thin
  • 1 Large Handful Bean Sprouts
  • 1 Each Pineapple – Diced
  • 1 Each Fresno Chili – Sliced Thin and Rinsed
  • 1 Bunch Cilantro – Rough Chopped
  • 1/2 Bunch Mint – Leaves Picked and Rough Chopped
  • 1/2 Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
  • 1/2 Cup Cashews – Toasted – Salted – Rough Chopped
  • 2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning

For the Dressing

  • ¼ Cup GoChuJang – Korean Chili Condiment
  • 2 Tablespoons – Lime Juice
  • 2 Tablespoons – Soy Sauce
  • 1/3 Cup Avocado Oil
  • 1 Tablespoon Ginger – Peeled and Chopped

For the BBQ Shrimp

  • 4 Wooden Skewers – Soaked in water for a few hours
  • 16 Shrimp (16/20) 4 on each Skewer
  • 2 Tablespoons – GoChuJang
  • Salt and Pepper to taste

 

Method

Step 1:

For the Shrimp

  • Rub the Skewered Shrimp with the GoChuJang
  • Grill until the shrimp are cooked all the way through, 2 to 3 minutes on each side.

Step 2: Toss in salad mixture and enjoy!

Featured Recipes

Tomato Carpaccio from Frasca Food and Wine

Tomato Carpaccio from Frasca Food and Wine

by | Sep 28, 2018 | All, Home, Nutrition, Recipes

“Cooking conscious means knowing where your food came from – at Frasca, that means working hand in hand with our farmers and local purveyors. It also means cooking simple – we try to keep our dishes simple and honoring of what’s in season.”

Executive Chef Eduardo Valle Lobo

Frasca Food and Wine

Photo by: Megan Swann

Photo by: Mike Thurk

Photo by: Megan Swann

Frasca Food and Wine is located at the following location:

Frasca Food and Wine

HOURS & LOCATION

Monday – Thursday: 5:30 – 9:30
Friday: 5:30 – 10:30
Saturday: 5:00 – 10:30PM
Sunday: Closed

About Frasca: Frasca Food and Wine is the James Beard Award-winning restaurant in Boulder, Colorado. The creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson, their shared passion for Friulano cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties.

Historically found throughout Friuli, frascas were friendly and informal gathering places, a destination for farmers, friends, and families to share a meal and a bottle of wine. Identified by a tree branch hanging over a doorway portal, they were a symbol of local farm cuisine, wine, and warm hospitality. As the harvest came to a close, the branch would wither and change colors to indicate the end of the season. The frascas would then close their doors until the next year.

Now headed into its 15th year, Frasca Food and Wine still aims to honor the original frascas of Friuli-Venezia Giulia with world-class hospitality.

For reservations, menu, and additional details, please visit frascafoodandwine.com/.

Frasca Food and Wine | 1738 Pearl St. | Boulder, CO 80302.

Executive Chef Eduardo Valle Lobo

Photo by: Mike Thurk

Executive Chef Kelly Jeun

Photo by: Mike Thurk

TOMATO CARPACCIO

Ingredients

For the Strawberry Gazpacho

  • 3 types of Heirloom tomatoes cut very thin (whatever is great at your local farmer’s market)
  • 1/2 TBS of Chives
  • 1 TBS Olio Verde Extra Virgin Olive Oil

For the Zucchini Blossom Pesto

  •    5 pieces of Zucchini Blossoms
  •    1 Clove Garlic
  •    1/2 Cup Pecorino
  •    1/2 Extra Virgin Olive Oil
  •    Salt (to taste)

Method

Step 1: Blend all in a food processor.

Step 2: Assemble the tomatoes in alternating colors on a plate, drizzle with olive oil and garnish. (In the attached photo, we also added sliced almonds and cucamelon for garnish.)

Featured Recipes

Green Strawberry Gazpacho from Elizabeth’s Gone Raw

Green Strawberry Gazpacho from Elizabeth’s Gone Raw

by | Sep 12, 2018 | All, Home, Nutrition, Recipes

“Rich in vitamins, minerals, phytonutrients, fiber & antioxidants, plant-based foods lower cholesterol and decrease the risk of heart disease, cancer, diabetes, kidney disease & obesity. Plant protein is more varied than meat protein and offers a much wider variety of options for creating innovative, healthful menus. Sophisticated vegan cuisine is the new frontier. There is so much undiscovered potential in this arena. The focus at Elizabeth’s Gone Raw is to create monthly a seven-course tasting dinner comprised of organic plant-based ingredients. It is our intention to offer the public an indulgent healthy dining experience, visually exciting, sensual and provocative.”

Chef Francisco Hernandez

Elizabeth's Gone Raw

Photography by: Greg Powers

Photo credit: Belathee Photography

Elizabeth’s Gone Raw is located at the following location:

Elizabeth's Gone Raw

LA Fitness Connecticut Ave.

Distance to closest LA Fitness: 0.8 miles to Connecticut Ave. LA Fitness

Elizabeth’s Gone Raw is located at 1341 L St NW, Washington, DC 20005. Open Friday from 5pm to 12am. For reservations, menu, and additional details, please visit elizabethsgoneraw.com.

Photography by: Greg Powers

Green Strawberry Gazpacho

Ingredients

For the Strawberry Gazpacho

  • 1 pint of green strawberries
  • 1 fennel head
  • 1 cucumber (skin off)
  • 1 cup of green grapes
  • 1 oz. of spinach
  • a very small handful of cilantro (optional)
  • 3 tbs. condimento bianco
  • 2 mint sprigs
  • 2 tbs. agave
  • 1 quart of fresh almond milk (soak one cup of raw almonds for 8 hours, strain and blend on high speed with one quart of water, then strain with a nut bag)

For the Fermented Carrot Quenelle

  • 1 tsp. smoked paprika
  • 1 tsp. onion
  • 1 tsp. garlic
  • 1 tsp. harissa
  • 1 tsp. fennel seeds
  • 3 tbs. sweety drop peppers
  • lemon zest from one lemon
  • orange zest from one orange

Optional

This soup is topped with olive tapenade which is optional.

Method

Step 1: Blend together the ingredients for the Fermented Carrot Quenelle, then cover with parchment paper and let ferment at room temperature for two days. Form in the shape of a quenelle using two teaspoons and place in the bottom of the bowl.

Step 2: Blend together in a Vitamix (or blender) all the ingredients for the Green Strawberry Gazpacho.

Step 3: This soup is topped with olive tapenade which is optional.

Step 4: Enjoy!

 

Featured Recipes