Sesame Beans

Sesame Sauce
1 tbs soy sauce
1 tbs sugar
2 tbs ground sesame (black or white)
pinch of whole sesame seeds for garnish


Blanche Beans.
Toss with sesame sauce.
Chill and serve.

Banana Bread

While in college, some friends and I decided to have a Luau. We worked with Marriott, who ran the dining hall services on campus to set the menu and cater the event. In researching recipes, this banana bread was forwarded on from an auntie at home, in Hawaii. We tested it and ever since has been a favorite.

1 1/4c flour
1/2 tsp salt
1 tsp baking soda
1c granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs
4 ripe bananas, mashed
1/4 c chocolate chips (optional)
1/4 c walnuts (optional)

Cream butter and sugar. Add  the salt, baking soda, and eggs. Mix in bananas until incorporated. Hand stir in the flour, do not over mix. Fold in nuts and Chocolate Chips.

Pour in greased loaf pan (3 mini loaf pans). Bake at 350º for 35-45 minutes.

Vegetable Lentil Salad with Chimichurri Sauce

½ c dried French Lentils
1 beet
1 medium sized zucchini,  chopped
½ red onion, chopped
¼ red bell pepper, chopped

Chimichurri Sauce 
1 bunch parsley, leaves finely chopped 
1 bunch cilantro, leaves finely chopped 
3 tablespoons capers, finely chopped 
2 garlic cloves, minced 
1 tablespoons dried oregano
1½ tablespoons red wine vinegar 
1½ teaspoons salt 
½ teaspoon red pepper flakes 
½ teaspoon ground black pepper 
½ cup olive oil

Place all Chimichurri ingredients in a blender or food processor. Blend on medium speed until evenly blended. 

Boil lentils until tender. Boil or roast beet until cooked thru then peel and dice.

Saute onion, bell pepper and zucchini with a little bit of olive oil from the chimichurri sauce. Mix all cooked ingredients with 2 tbs of chimichurri sauce.

Oysters Casino

This is what to make when your oysters are a few days old and you don't want to risk eating them raw anymore.


1 garlic clove, minced
1 medium sized shallot, finely chopped 
2 strips of bacon, chopped
1 celery stalk, finely chopped
1/4 c red bell pepper, finely chopped
1 tsp butter
1/4 tsp of papprika
Pinch of Salt & Pepper

Saute all ingredients until cooked and add a teaspoon on top of shucked oysters.

Bake @400º for 12 minutes

Oysters with Mignonette Sauce

My cousin Dee and I love going to Hog Island Oyster Co in the Ferry Building while in San Francisco. Last Christmas, she organized a picnic at their farm in Point Reyes where you buy oysters by the dozen and shuck them yourself. On fresh oysters, their Hog Wash is amazing. This is my version in slightly different proportions.

 

 





2 tbs seasoned rice vinegar
2 tbs natural rice vinegar
1/2 small shallot, peeled and finely diced
1/4 small Jalapeno pepper, seeded and finely diced
1 tbs bunch of cilantro, finely chopped
juice of 1/2 lime

Oatmeal Bacon Cookies

8 oz maple bacon

2¼ c cake flour

1 tsp baking powder

1 tsp kosher salt

½ tsp baking soda

1 c dark brown sugar, packed

2/3 c sugar

½ c unsalted butter, 1 stick

2 large egg

½ tsp vanilla extract

1 c old fashioned oats

2/3 c raisins

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart.

Bake @ 375° rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. 

 

Bacon Maple Scones

1 lb bacon

3½ c flour

2 tbs sugar

1 tbs baking powder

½ tsp baking soda

1  tsp salt

½ lb unsalted butter, cut into cubes

¾ c maple syrup

¾ c buttermilk

--
1 egg yolk

1 egg

1 tbs heavy cream

1  pinch fleur de sel, for garnish

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat. Cut into ½ inch pieces

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

In a small bowl, whisk together the egg yolk, egg and cream. Brush the scones with egg wash and top each with a pinch of fleur de sel.

Bake @350º until they just begin to brown, about 25 minutes.