Recipe: Pan-Seared Flat Iron Panzanella Salad by The Resort at Pelican Hill, Newport Beach, CA

PAN-SEARED FLAT IRON PANZANELLA SALAD
Ingredients:

1 piece 6-ounce prime flat iron steak
1 piece baby gem lettuce
2 baby artichokes, halved
3 cherry tomatoes, halved
3 tablespoons of burrata cheese
1 red onion
1 cup fresh basil leaves
1 teaspoon Dijon mustard
4 tablespoons Champagne vinegar
2 teaspoons honey
1 cup olive oil
3 tablespoons basil vinaigrette

Directions:

For the Basil Vinaigrette: Blend 1 cup fresh basil leaves, 1 teaspoon Dijon mustard, 4 tablespoons Champagne vinegar and 2 teaspoons honey in a blender, while gradually adding 1 cup olive oil in a slow stream until the vinaigrette has emulsified. Taste the seasoning and add salt and pepper, if needed.

Season the prime flat iron steak with salt and pepper. Cook the steak on the grill over high heat for about four minutes on each side. Once cooked, let it rest for five minutes, then dice into cubes.

Brush each side of the lettuce with olive oil. Grill both sides of the lettuce, then remove the core and separate the leaves.

Remove the skin and slice the onion into four large even rings. Season onion rings with salt and pepper, then grill both sides. Pour 1 tablespoon balsamic vinegar over the onion.
Assemble the salad by placing the basil vinaigrette in the bottom, then sporadically layer the baby gem lettuce and onion rings. Top the salad with flat iron steak.

Serves 1.

Recipe courtesy of Pelican Grill.

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Fred Bollaci Enjoys Abbazia di Novacella Wine Dinner at Marcello’s La Sirena in West Palm Beach, Florida!

Prosciutto San Daniele with ripe cantaloupe.

 

On Tuesday evening, April 25th, 2017, Fred Bollaci enjoyed attending the Abbazia di Novacella wine dinner hosted by Golden Palate Marcello’s La Sirena in West Palm Beach.

The wines come from the very northern part of Italy in Alto Adige, an area which was once part of the Austro-Hungarian empire.

The area is known for its mineral rich soil and high elevation (1,970-2,950 feet), cool climate, and location on the southern side of the Alps.

The wines are known for intense aromas and flavors, as well as fruity, mouth-watering acidity from typical Eisack Valley grape varietals.

The menu featured excellent cuisine by renowned Chef Marcello Fiorentino, paired with these excellent wines! Also featured was an estate olive oil “Ciacci Piccolomini d’Aragona” in Montalcino, Tuscany. Every course, even the poached pears for dessert included a drizzle of this delicious evoo!

Florida Snapper “Acquapazza” with Tomato, onion, garlic, and evoo was delicious! Fresh, light, healthy, so good!

Marcello’s La Sirena is hosting several more wine dinners in May! Be sure to check with the restaurant for more information and get on their mailing list– the wine dinners are great, and sell out very quickly! You don’t want to miss out!

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Recipe: Tagliolini Pasta with Bay Scallops, Green Asparagus, and Black Summer Truffle by Andrea Ristorante at The Resort at Pelican Hill, Newport Beach, CA

TAGLIOLINI BAY SCALLOPS, GREEN ASPARAGUS AND BLACK SUMMER TRUFFLE
Ingredients
1 pound flour
5 eggs
1 bunch small green asparagus
1 pound fresh bay scallops
Salt and fresh ground pepper, to taste
¼ cup olive oil
1 teaspoon fresh shallots, diced
½ cup white wine
5 grams fresh black truffle
½ cup heirloom cherry tomatoes, diced
5 fresh chervil leaves

On a lightly floured cutting board, place flour in a mound and create a well. Crack eggs into flour well, and knead until dough starts to come together into a smooth, elastic ball, about 5 minutes. Place dough in plastic wrap and allow to rest for about 30 minutes. Once rested, divide pasta into four pieces. Roll each piece into paper-thin sheets with a pasta rolling machine until you can see your fingers through it. Roll each sheet into very thin tubes and cut each tube into quarter-inch wide pieces. Set aside.

In a large pot over high heat, bring lightly salted water to a boil. With a sharp knife, cut 3 inches from each asparagus stem and discard. Blanch remaining asparagus in boiling water for 2 minutes. Remove asparagus from heat, and place in a bowl filled with ice water. Once completely cool, remove asparagus from ice bath and drain on a towel-lined plate. Set aside.

Season bay scallops with salt and pepper on both sides, to taste. In a large skillet pan over high heat, add ⅛ cup olive oil and sear bay scallops on both sides (about 30-40 seconds), making sure not to overcook. Add the shallots to skillet, and deglaze with white wine. When reduced by half, add cherry tomatoes and asparagus tips. Season to taste.

In a separate large pot over medium-high heat, cook the tagliolini in salted boiling water for about 2 minutes until al dente, stirring occasionally. Drain the tagliolini, and add to skillet with black truffles and remaining olive oil, and toss all ingredients together. Divide evenly among 5 plates, and garnish with fresh chervil.

Serves 5.

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Recipe: Beet and Pear Salad with Feta by Bha! Bha! Persian Bistro in Naples, Florida!

Recipe courtesy of Chef Daniel Virola | Bha! Bha! Persian Bistro, photo by Vanessa Rogers

Beets, blanched celery, spinach, scallions, crumbled feta, pears, sliced red onions, chopped basil and parsley, and toasted walnuts served with a pomegranate vinaigrette. This is light, refreshing, perfect for spring!

Beet and Pear Salad

5 slices cooked beets
6 slices Euro cucumber
6 slivers red onion
4 slices blanched celery
5 spinach leaves
1 tbsp, feta crumbles
1/4 tsp basil and parsley, chopped
1 tbsp, green onion, chopped
4 slices of pears
2 ounces, pomegranate vinaigrette
Method:

Combine all ingredients in a mixing bowl and mix until dressing turns cream from the feta cheese. Plate, and enjoy!

Also nice served with the addition of grilled seafood, shrimp, steak, chicken, etc (the addition of 4 ounces of protein) to make it a very satisfying meal!

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The Golden Palate: Bistro Jeanty’s “Coq au Vin” (Chicken with Wine), Yountville, CA (Napa Valley)

INGREDIENTS
2 large yellow onions, peeled and diced€“
3 shallots, peeled and diced
8 cloves garlic, peeled and roughly chopped
3 sprigs parsley — 2 bay leaves — 5 branches thyme€“
1 1/2 bottles good quality Merlot or Red Zinfandel €“
2 large chickens (3 1/2-4 pounds each), cut up
Salt to taste
Freshly ground black pepper to taste
1/2 cup olive oil — 2 tablespoons flour
1/2 cup cognac — 2 cups chicken stock (store bought is OK)
1 1/2 tablespoons unsweetened cocoa powder
6 ounces thick- sliced apple- wood-smoked bacon, diced
1 basket pearl onions, blanched and peeled €“
1 pound button mushrooms, quartered
2 tablespoons chopped parsley for garnish

Directions

Note: Marinate the chicken overnight and add cocoa powder to the sauce. Leftovers are great the next day spooned over wide noodles.
Place the onions, shallots, garlic, parsley sprigs, bay leaves, thyme and wine in a large non-reactive bowl. Add the chicken, and stir to mix well. Cover with plastic wrap, and refrigerate for 24 to 48 hours.
Remove the chicken from the wine marinade; reserve the marinade. Dry the chicken pieces with paper towels, and season them generously with salt and pepper.
Heat the oil in a large, heavy casserole over high heat. Add the chicken in batches to avoid crowding the pan. Brown the chicken well on all sides. Remove the pieces when browned, and set aside.
Add the flour to the casserole and cook, stirring constantly, for 2 minutes.
Return the chicken to the casserole, stir and add the cognac. Remove the casserole from the heat, carefully ignite the cognac, and let the flames burn out.
Add the marinade to the casserole, and bring the mixture to a boil over high heat, scraping up all browned bits from the bottom of the pan. Add the chicken stock. Reduce the heat to low, cover and simmer until the chicken is tender, about 1 to 1 1/2 hours.
Remove the chicken from the casserole and set aside. Strain the sauce through a sieve. Discard the solids, and return the sauce to the casserole.
Put the cocoa in a small bowl; add about 1/2 cup sauce, and whisk until smooth. Add the cocoa mixture to the casserole, turn the heat to high, and boil the sauce until it is reduced to about 4 cups.
When the sauce is reduced, lower the heat to medium-low and return the chicken to the casserole to heat through.
Meanwhile, saute the bacon in a large skillet. As it begins to brown, add the pearl onions and then the mushrooms. Let the mixture cook about 10 minutes until lightly colored.
Remove the mixture from the skillet with a slotted spoon, leaving the fat in the skillet, and add the solids to the chicken. Stir to combine, sprinkle with parsley, and serve.

Serves 8.

PER SERVING: 480 calories, 38 g protein, 8 g carbohydrate, 31 g fat (7 g saturated), 113 mg cholesterol, 711 mg sodium, 2 g fiber.

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