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 … Continue reading

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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, … Continue reading

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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 … Continue reading

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The Golden Palate: Bistro Jeanty’s Famous Cream of Tomato Soup with Puff Pastry, Yountville (Napa Valley), California!

Recipe and photo courtesy of Bistro Jeanty Cream of Tomato Soup in Puff Pastry Serves 6 1/2 cup butter unsalted 1/2 lb. yellow onions sliced 6 ea. garlic cloves 1 ea. bay leaf 1 tsp. dry thyme leaves 1/2 tbl. black peppercorns … Continue reading

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Recipe: Delicious Sangria in Time for Cinco de Mayo and Summer Entertaining by La Moraga Restaurant in Naples, Florida

Recipe and photo courtesy of La Moraga Sparkling Strawberry and Kiwi Sangria Ingredients 1⁄2 oz. white rum 1 oz. muddled strawberries 1 oz. simple syrup 3 oz. sparkling wine (Freixenet, etc) 3 slices kiwi (not muddled) Method: Combine first three … Continue reading

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