Santa Cruz Mountainsby Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four … [Read more...]
Trout Meuniere
Ingredients: Salt, as needed Pepper, as needed Flour, as needed Olive Oil, as needed (not extra virgin olive oil) Lemon, 1/2 Parsley, as needed Butter, 1 ounce Procedure: 1. Season the whole … [Read more...]
Pan Roasted Prosciutto Wrapped Halibut with cherry sauce
Pairs with BARGETTO Reserve Merlot INGREDIENTS for halibut 4 6-oz filets Halibut, skin removed salt & pepper to taste 4 thin slices prosciutto 2 cups wondra flour 3 T. olive … [Read more...]
Tortilla Encrusted Halibut
INGREDIENTS 16 oz. bag of tortilla chips, restaurant style 4 (5 to 6 ounces each) halibut boneless fillets 8 oz. low sodium canned chicken stock 2 ounces BARGETTO Central Coast … [Read more...]
Scalloped Potatoes with Smoked Salmon
Goes Great with BARGETTO Zinfandel Wine INGREDIENTS 5 medium red potatoes, cooked and peeled into thin slices 4 oz. smoked salmon, crumbled 4 each garlic cloves 1 Tbsp. shallots, … [Read more...]
Ceviche with Bay Scallops
INGREDIENTS 1 lb. bay scallops handful fresh cilantro, chopped 1 garlic clove, minced 2 shallots, minced 2 oz. lime juice, fresh 2 oz. lemon juice, fresh DIRECTIONS yield: serves … [Read more...]
