Chicken Cacciatore has its’ roots in Italian cuisine. In this recipe we roast pasture raised whole chicken pieces in the oven. The sauce is prepared separately in a pan. We combine San Marzano tomatoes with sausage, onions, fennel, roasted red peppers, baby bella mushrooms, olives, garlic, chicken stock and wine. The end result is a rich flavorful Cacciatore that you can enjoy with rice or pasta. I recommend some fresh baked ciabatta or sour dough bread to mop up all the extra sauce.
Masami Wagyu is a premium well marbled beef with great flavor. It comes from sustainably raised cattle in an all natural environment from Northern California. Very easy to prepare, think about some wagyu beef when planning your next date night.
Oven roasted salmon glazed with teriyaki over a creamy risotto. What makes this risotto special is the combination of asparagus spears, shiitake mushrooms and preserved Meyer lemon. The flavor of the preserved lemon permeates the risotto with a slight tang that perfectly matches the richness of King salmon. If you are thinking about your main course to celebrate Valentine’s Day, this is a winner that doesn’t take much effort.
When we think of roast pork, we envision luscious, juicy slices of tender pork with the fat melting around it. If you love pork, the smells in the kitchen will make your mouth water. Smothered in a rich shiitake mushroom brown gravy with hot rice and it is food coma for the rest of the evening. It is not something you are going to eat every day, but you gotta treat yourself once in a while. If you love ramen or noodle dishes with broth, this pork recipe works perfectly.
Nitsuke (煮付け) is a traditional Japanese dish with stewed vegetables and fish. In this version we use Ora King Salmon, gobo root, daikon, carrots, shiitake mushrooms, snow peas, lotus root and sato imo potato. All of the ingredients are simmered in a soy-dashi broth with sake and mirin. The result is a symphony of flavors and textures best eaten with some chopsticks and a steaming hot bowl of rice.
The Loco Moco is a comfort food favorite from the Hawaiian Islands. Deemed as traditional local food, the basic elements of the dish are steamed rice, hamburger patties, brown gravy and a fried egg. For our version we made a rich gluten-free mushroom gravy and added sauteed onions for a scrumptious meal.
Pan roasted salmon has a natural crust that really brings out the flavor in the fish. Ponzu is a soy, vinegar, citrus combination that works well as a finishing sauce which perfectly compliments salmon. This is combined with healthy asparagus and Japanese Haiga brown rice for a meal that you can feel great about.
Lemon chicken is simple to make at home, but tastes so good. It starts with thinly pounded breast meat and a light crispy crust. This is finished with a sweet sour lemon sauce and sesame seeds. Origins of this dish were possibly in Hong Kong.
Lamb loin slow poached in olive oil creates the most exquisitely tender meat. Served with a red wine balsamic reduction and mint chimichurri for a memorable dinner that you won’t forget.
Châteaubriand is the tenderloin portion. While it lacks the fat of other cuts, it is the most tender cut of steak. For our seasonally inspired dinner we serve it medium rare with a creamy cauliflower risotto and a Ruby Port Wine Reduction sauce.