Pebble Beach Food and Wine is quite possibly THE epicurean event of the year, and we’re not there! And most likely neither are you if you are reading this. Sigh. So, for those lacking the time, resources, or ability to attend these 4 days of delicious celebrating with over 250 wineries and 60 celebrity chefs, we’re providing an opportunity to live vicariously through video!
Among the chefs participating: Our beloved Eric Ripert, Thomas Keller, Tom Colicchio, Rick Tramonto, Masaharu Morimoto, David Myers, Cat Cora, Daniel Humm, David Kinch, and our culinary hero, Jacques Pépin!
A note on the first featured clip: this video was played in the motorcade en route to the Founders’ Dinner, and displays an assortment of attendees and the wines that they brought to the event.
The second video includes snippets of the festival from Chef John Mitzewich from Food Wishes. It’s great to see how a chef views the festival as an attendee, and he is amusing as always!
Chef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!
For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent
Method per the video instructions:
Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper. Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).
Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust. Toast the bread in a 350 oven for 3 minutes. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section. Press the section down with the handle of the knife to create a trough for the eggs.
Seperate 2 eggs, place the yolks in the trough you created. Fence this area in with thin slices of fontina cheese. Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts. The yolks should be runny. Remove from oven.
Place the asparagus pieces on a plate and top with the egg/toast creation. Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.
Master Chef David McMillan from Dallas teaches you how to cook like a pro, in this recipe for clams and halibut with a garlic, chorizo, and black bean sauce. Towards the end of the video he recommends his favorite white wine to pair with the dish, Bonny Doon Alabarino varietal wine by Robert Graham.
Watch as Chef Tony Catarinicchia, chef and owner of Gian Tony’s restaurant in St Louis, prepares Scallops in a cognac, mushroom, and scallion cream sauce.
A refreshing vegetarian pad thai video by Chef Jay from his restaurant Thai on the River in London.If you wish to make this with meat, add, shrimp, chicken, or pork. If you like a very peanuty sauce flavor, you can add melted peanut butter, either crunchy or smooth, whichever you prefer, to the sauce.
A lettuce leaf
1/4 red onion
A sprig of parsley
1 carrot
1 tbsp salted peanuts
1 spring onion
100 g or 3.5 oz tofu
2 tbsp or 30 cc vegetable oil
1 egg
500 gm or 18 oz rice noodles
2 tbsp or 30 cc tomato sauce
1.5 tbsp or 23 cc chili sauce
1 tbsp or 15 cc sugar
bean sprouts
1 tbsp of fish oil
Scoring the scallops before grilling makes them open up like a flower, and the contrast between the golden brown surface and white interior is striking. The trick here is to cook the scallops 90 percent on the first side, until very well seared, then just give them a quick finish on the other side.
INGREDIENTS
• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into 1-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• 2 tablespoons Maldon salt or other coarse sea salt
• 1 lemon, cut in half
DIRECTIONS
Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.
Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.
Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.
While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.
Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked (they should be opaque almost all the way through). Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.
Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.
Refusing to accept Tom’s typical order at a Mexican restaurant (a chicken sandwich), Chef Paul celebrates the rich diversity of Mexican cuisine with a variety of dishes: Quesadillas, Jen’s Fabulous Vegan Enchiladas and Tex-Mex Asado. Watch the video from Pennsylvania College of Technology’s show “You’re The Chef” and learn how to make all three.
Chef Paul’s Quesadillas
Yield: six quesadillas
Ingredients:
1/4 c. fresh garlic, chopped fine
1/4 c. lime juice, fresh squeezed
1/4 c. salad oil
1/4 c. fresh chopped cilantro
2 tsp. salt
1 tsp. ground black pepper
1 Tbsp. granulated sugar
1 lb. chicken breasts, boneless, skinless, butterflied
2 c. green bell pepper, cut into thin strips, cooked until tender
2 c. Spanish onions cut into thin strips, cooked until tender
1/2 c. red bell pepper. cut into thin strips, cooked until tender
12 each flour tortillas
1 c. ripe tomatoes cut into medium dice
3 c. shredded Monterey Jack cheese
1/2 c. fresh hot peppers, seeded and fine chopped
Procedure:
Combine the garlic, lime juice, oil, salt, pepper and sugar. Divide into two bowls and add the chicken, tossing until the chicken is coated. Marinate for at least 4 hours or for up to three days.
Sauté or grill the chicken until it is thoroughly cooked. Cut into thin strips and use immediately, or refrigerate and reheat when ready to serve.
Place a tortilla in the bottom of a no-stick frying pan over medium heat. Sprinkle with cheese, sliced chicken, onions, peppers, tomatoes and hot peppers, if desired. When the cheese begins to melt, fold over the tortilla gently so that the meat and vegetables stay inside. The quesadilla is done when it is lightly browned on both sides.
Cut into quarters and serve as an appetizer or lunch entree with your favorite salsa and Mexican condiments.
Vegan Enchiladas
Ingredients:
1 1/2 c. water
1/2 c. cornmeal
1 each 10.5 oz. package Mori-Nu Silken Tofu
1/4 c. fresh parsley, chopped
1/4 c. fresh arugula, chopped
2 tsp. garlic salt
to taste ground black pepper
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. thyme
1 c. red bell pepper, chopped
1 c. white onion, chopped
1/2 c. chives, chopped
1/2 c. black olives, pitted and sliced
6 each 10″ corn tortillas
as needed oil for frying
1/2 c. pinto beans, cooked
1/2 c. black beans, cooked
1 each can enchilada sauce
Procedure:
Boil the water in a small saucepot, and whisk in the cornmeal, cooking for about 2 minutes until the mixture is smooth and thickened. Cool.
Blend cornmeal and tofu, until smooth, in a food processor.
Add the parsley, arugula, garlic salt, herbs, and continue processing until they are just blended.
Mix the pepper, onions, chives and olives together. Reserve half of this mixture for garnishing the finished dish.
Prepare each tortilla for the enchilada by frying it in oil until soft and then draining it on absorbent paper.
Spread each tortilla with some corn and tofu mixture and top with vegetables, beans and a little enchilada sauce. Fold over and place into a 13” x 9” baking dish.
When all the enchiladas have been stuffed and placed in the pan, top with the remaining corn/tofu mixture, beans, vegetables and enchilada sauce. Bake them at 350° for about 30 to 45 minutes, or until the dish is bubbly, browned and crispy on top.
Pork Tex Mex Asado
Yield: four portions
Ingredients:
Chili Sauce
1 c. red, dried hot chilies, stems and seeds removed, seeds saved for later use
as needed water
Pork
2 lb. pork butt, cubed
1 tsp. garlic
1/4 c. fresh oregano, chopper
1 c. water
1/4 c. salad oil
1/4 c. flour, optional
as needed salt and pepper
Chili Sauce:
Place red chili pieces and garlic clove in small pot with enough water to cover and boil until they are soft and tender. Pour chili, garlic, and boiling water into blender and puree until a smooth sauce is formed. Set aside for later use.
Pork:
Combine cubed pork butt, garlic, oregano and water in heavy saucepot. Bring to a boil and continue cooking over medium heat, letting the water reduce for about 1 hour until only fat is left sizzling in the pot.
If the pork has extra liquid or fat in the bottom when it is tender, add the flour to the pork and stir until it is combined. Add the pureed chili sauce and the oregano to the meat and then simmer over medium-low heat for an additional 20 minutes to let the chili flavors marry with the pork.
Add salt and pepper to taste. The finished cooked pork should be very soft and tender (shredding as it is stirred is fine).
Enjoy with homemade tortillas, beans and Mexican rice.
