Swordfish with Chili-Garlic Glaze

A quick, easy way to make swordfish and it pairs very nicely with Kim Crawford Sauvignon Blanc.

3 tbs chili sauce with garlic (such as Hokan, or Sambal Oelek)
3 tbs minced green shallots
3 tbs 3-fruits marmalade (passion, apricot, peach)
3/4 tsp soy sauce
2 Swordfish fillets

Preheat broiler

Combine first four ingredients in a bowl and mix. Place swordfish on a baking sheet coated with cooking spray and brush half the mixture over fillets. Broil fish 5 minutes; brush with remaining sauce and broil until fish flakes easily when tested with a fork.

Warm figs filled with goat cheese and bacon

 1 tsp olive oil
4 oz bacon, finely chopped
1/4 cup finely chopped onion
1 tbs chopped rosemary
1 tbs chopped thyme, plus whole leaves for garnish
1/2 tsp salt
6 large ripe figs, at room temperature
1/4 cup soft goat cheese

Preheat oven to 350.

Heat the olive oil over medium heat in a small skillet and render the bacon in it until it browns and is nearly crisp. Pour off half the fat and add the onion, rosemary, thyme, and salt. cook, stirring often, until the onion softens, about 3 minutes, then remove it from the heat.

Cut the figs in half and press your thumb into the center of each half to  make a small depression. Arrange them cut side up in a small shallow baking dish. Divide the filling among the figs, forming each portion into a small mound covering the top of the fig. Crumble the goat cheese and place a scant teaspoon of it on top of each mound of filling. Sprinkle with whole thyme leaves.

When ready to serve, bake the figs until just warmed through, about 5 minutes. Serve while still warm.

Prosciutto Melon with Lime and Cilantro

This is a nice and light appetizer, but the marmalade can be hard to set sometimes. Pair with a rose wine or Mumm Napa Rose.

Lime Marmalade

2 limes
1/2 cup sugar
1/2 cup water
1 tsp kosher salt

8 thin slices quality prosciutto (about 5 oz)
1 bunch cilantro, washed and spun dry
Half of a ripe melon, such as cantaloupe, honeydew, or galia, in thin slices

Remove the zest from the limes in thin strips. Slice the tops and bottoms of the limes and stand them on a cutting board. Cut off the pith in vertical strips, slicing just beneath the white layer, then slice the limes in 1/2" thick rounds and cut each round into quarters.

Bring the sugar, water, lime zest, and salt to a boil in a small saucepan. Drop in the lime  pieces and boil, uncovered and without stirring, for 8 minutes. Allow the marmalade to cool at room temperature (it will thicken and gel as it does).

Work with one slice of prosciutto at a time. Cut it in half and spread the middle of each portion with about 1/2 tsp marmalade. Lay several sprigs of cilantro across each piece, allowing the leaves to extend over the edges, and top with melon slices. Wrap the prosciutto around the melon. These are best served as soon as possible, the melon slices will weep as they sit.

Jump-in-the-mouths

One of my favorite appetizers, although very filling, so eat sparingly. Pair with a rose or Mumm Napa Rose Sparkling Wine

Copied from The Herbal Kitchen

4 oz Italian washed-rind Fontina cheese or Gruyere
 2 oz very thinly sliced prosciutto (5 large slices)
40 medium sage leaves

Batter
2 cups all-purpose flour
2 tbs cornstarch
2.5 cups ice water

1 quart vegetable oil for frying

Get the rind off the cheese then cut the cheese into slices 3/8" thick and then into rectangles slightly smaller than the size of the sage leaves

Tear or cut off small pieces of prosciutto, approximately 2 x 3", and wrap them around the pieces of cheese to completely cover them. This keeps them from leaking out when fried. Sandwich the packages between the sage leaves of similar size. The leaves won't adhere until the bundles are dipped in batter.

Whisk the flour, cornstarch, and baking powder together in a mixing bowl. Pour in the ice water and stir briefly, only to moisten the dry ingredients. The batter should be lumpy. Pour the oil into a 3 Qt saucepan and heat it until it reads 360 on a deep-fry thermomether. One-by-one, lift the bndles by holding onto both sage leaves at one end and dip them into the batter. Let the excess batter drip from them for a moment, and then drop them into the hot oil. Fry 6 - 8 at a time until very lightly browned and crisp, 2 - 3 minutes, flipping them in the oil to brown both sides. Lift them out with a wire simmer and drain on paper towels. Fry another batch when the oil returns to 360.

Lavender Racks of Lamb Recipe

Copied from: Merrilyn Tuma from Redwood Shores.

Ingredients

• 3 tablespoons dried lavender petals
• 1 tablespoon ground cardamom
• 1/4 teaspoon salt, coarse is preferable
• 2 racks of lamb, frenched
• 1 tablespoon canola oil

Serves / Yields

2 racks/4-6 people

Preparation Instructions

Preheat oven to 400 degrees. Although the butcher may have removed the fat and sinew from the rib bones for appearance, there is usually a long row of fat on top of the meaty ribs. Remove this, as it tightens in cooking.
Grind the dry ingredients in a mortar & pestle. The salt will help release the flavor and break up the petals. Rub this mix all over the lamb. Using a fry or saute pan that can go in the oven, brown the lamb racks on all three sides. Make sure it is golden brown before turning. Pour off any fat/oil and put the whole pan into the oven for 7 minutes for medium-rare, or up to 12 minutes for medium-well. Serve with a fragrant rice or starch.

Helpful Hints

It's worth buying a pan that can go in the oven. Otherwise, you will have more dishes to do if you need to swap the lamb to a preheated roasting pan.

Do not used perfumed lavender. Make sure it is unscented and okay to cook with.

Special Equipment

mortar and pestle

Lavender-Rubbed Duck Breast with Apricots and Sweet Onions

Copied from The Herbal Kitchen

4 large boneless duck breasts, preferably muscovy, skin on, about 2 lbs

Rub
2 tbs lavender buds, fresh or dried
1 tbs dried coriander seeds
1 tsp dried fennel seeds
1/2 tsp black peppercorns
Grated zest of 1/2 lemon
1.5 tsp kosher salt

1 tbs olive oil
1/2 large sweet onion, thickly sliced
8 fresh apricots (12 oz), pitted and quartered, or 1 cup (4oz) sliced dried apricots
1/2 cup dry white wine or vermouth
12 cup chicken broth
1-2 tsp sherry vinegar if needed
Freshly ground black pepper

Trim any excess skin from the sides of the duck breasts. Score the skin with the tip of a sharp knife in a diagonal grid pattern, about 1" wide, being careful to cut just deep enough to slice the skin but not pierce the flesh. Put all the rub ingredients into a spice grinder (rotary coffee mill) and spin until very finely ground. Rub both sides of the duck breasts with the spices, spreading it on as evenly as you can and working some into the score marks on the skin side. If you are not ready to cook the duck, wrap it and store it in the refrigerator for up to a day, which will actually improve the flavor.

Swirl the olive oil in a large skillet placed over medium-low heat. Place the duck breasts skin side down in the pan and cook them gently, shaking the pan occasionally and adjusting the heat as necessary. Most of the cooking takes place on the skin side: you want to go about it slowly enough that the skin has a chance to render out as much fat as possible before it, and the spices, get too dark. In about 15 minutes, a considerable amount of fat should fill the skillet, some red juices should collect on the surface of the duck and the duck skin should be a deep bronze color. If it's not, turn up the heat to medium and cook further. When the skin is well browned, turn the breasts and cook the other side for 3 - 5 minutes, or until they feel springy and an instant-read thermometer inserted horizontally into the center registers 135 to 140 (for medium). Lift them out onto a warm plate and allow them to rest while you prepare the sauce in the same skillet.

Pour out all but 2 tbs of the duck fat. Stir in the onion over medium heat until it softens and picks up a rich brown color from the pan, 3 - 4 minutes. Add the apricots, wine, and broth and simmer the sauce until it reduces to about half its original volume and thickens lightly, about 5 minutes. Taste it and add the vinegar (depending on the tartness of the apricots), pepper, and salt if you think it needs it.

Put the duck breasts skin side down on a cutting board and slice them into 1/2" thick pieces (it's easier to make neat slices if the skin is on the bottom). flip them skin side up and fan the slices on warmed plates. Spoon the sauce over the top and serve immediately.

Halibut in Carrot-Cilantro Broth

Copied from The Herbal Kitchen. Pair with La Crema Chardonnay

1.5 lbs skinless halibut fillet
2 cups fresh carrot juice
1/2 cup dry vermouth or white wine
2 tbs fresh lime juice
2 tbs finely chopped shallots
1 tbs grated fresh ginger
Kosher salt
3 tbs unsalted butter
8 oz baby spinach leaves, washed, and spun dry
3/4 cup coarsely chopped cilantro

Check the fish for any stray bones and slice it into 4 pieces of equal size and thickness. Combine the carrot juice with the vermouth or wine, lime juice, shallots, ginger, and 3/4 tsp salt in a saucepan that's wide enough to hold the fish in a single layer. Bring the ingredients to a boil, then simmer over medium-low heat for 5 minutes, whisking often. Place the fish in the carrot broth (it should be covered by the liquid) and cook very gently, adjusting the heat so that the broth never simmers, until the fish flakes apart when you bend it and is just at the point when it loses its last bit of translucence in the center, 7 - 10 minutes.

While the fish is cooking, melt 1 tbs butter in a large skillet over medium heat. Add as much spinach as will fit, sprinkle with salt and toss with tongs until it wilts. Add the rest of the spinach and cook until it is all wilted.

Put mounds of the spinach in the center of 4 warm shallow bowls and position a piece of the poached fish on top of each. Over medium heat, add the remaining 2 tbs butter to the broth, whisking vigorously until it is incorporated (or with an immersion blender if you own one). Stir in the cilantro and ladle the broth into the bowls. Serve immediately.

A very easy way to cook Polenta

Preheat the oven to 350. Stir 2 cups polenta and 2 tsp kosher salt into 8 cups cold water in a large shallow baking dish. Bake for 30 minutes, stir in 2 tbs butter and continue to bake until thick enough to hold its shape on a spoon, 20 - 30 minutes longer.

Braised Pork Shoulder with Pears and Thyme

Copied from The Herbal Kitchen

5 lbs boneless pork shoulder blade (Boston butt), cut into 10 rectangular pieces, or 5 lbs thick pork shoulder blade chops
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 medium onions, sliced
2 cloves garlic, finely chopped
2 cups white wine
2 cups chicken broth
4 pears, such as Bosc or Bartlett, ripe but not soft, peeled, cored, and cut into 1/2" dice
1 small bunch (1oz) thyme sprigs
4 bay laurel leaves, fresh or dry
1/2 vanilla bean, split in half lengthwise
3 tbs coarsely chopped thyme
1/2 cup coarsely chopped flat-leaf parsley
1 tbs fresh lemon juice

Sprinkle all sides of the pork generously with salt and pepper. Heat the olive oil in a large heavy pot (at least 8 qt), such as a Dutch oven, over medium-high heat. use tongs to carefully lower in as much of the pork as will fit in a single layer and cook until the meat turns a deep caramel brown on the underside, about 3 minutes. Turn the pieces and brown the other side, then lift them out and put them on a platter. Brown the remaining meat the same way.

Turn the heat under the pot to medium-low. Pour most of the fat from the pan, leaving just a thin layer. Add the onions and garlic and stir them around for several minutes until they wilt down. Pour in the wine and broth and scrape the bottom of the pan with a wooden spoon to dissolve the browned layer. Stir in the pears, and then put the pieces of pork back in the pot. Tie the thyme sprigs, bay leaves, and vanilla bean together with kitchen twine to make a large bouquet garni and tuck it in between the pieces of meat. Cover the pot tightly, turn the heat to very low, and cook at a very gentle simmer until the meat is very tender. About 2 hours.

Lift the pork from the pan to a large warm platter and cover it loosely with aluminum foil to keep it warm. Discard the bouquet garni. Add the chopped thyme to the braising sauce that remains in the pot, increase the heat, and boil the sauce until it thickens enough to coat a spoon. Stir in the parsley and lemon juice. Taste a spoonful and, if you think it needs it, add more salt or pepper. Return the pork to the pot and toss it gently in the sauce. Keep it warm until you are ready to server, or make the whole dish days ahead, spread it out in a single layer so it cools quickly, refrigerate, then reheat it in the pot on the stove pot or in the oven before serving.

Pork Loin Roasted in Green Sauce

Copied from The Herbal Kitchen

2 cups flat leaf parsley sprigs, gently packed
1/2 cup coarsely chopped sage leaves
1/4 cup marjoram leaves
Grated zest of 1 large lemon
1/4 cup fresh lemon juice
2 tbs capers, rinsed (first soaked for 15 minutes if salt-packed)
6 anchovy fillets
3 cloves garlic
1 tbs kosher salt
1/4 cup + 2 tbs extra virgin olive oil
One 10-rib, bone-in pork loin roast, frenched, about 5 lbs

Put the herbs, lemon zest, lemon juice, capers, anchovies, garlic, and salt into a food processor and turn it on for about 15 seconds. Scrape down the sides, then turn it on again and pour in the olive oil in a steady stream. half of this puree will be used to marinate the pork and the other half will finish the sauce after it comes out of the oven.

The pork should have about a 1/4" layer of fat covering the rounded side. If it's much thicker than that, trim some off. Put the pork in a roasting pan or baking dish in which it fits comfortably (you can cut the roast in two equal pieces if needed) and slather all sides of the roast with half of the green sauce. If time permits, refrigerate the roast and allow it to marinate in the sauce for several hours or even overnight. Bring it out to room temperature about an hour before you are ready to roast it.

Preheat the oven to 425. Roast the pork for 30 minutes, then pour 1 cup hot water onto the pan. Turn the oven down to 350 and continue to roast it until a thermometer inserted horizontally into the interior registers 150. Figure on a total roasting time of 1 - 1.5hrs. Allow the pork to rest in the roasting pan at room temperature for about 10 minutes, and then transfer it to a board for carving. Pour the drippings into a liquid measuring cup, ladle off the fat, and return them to the roasting pan. Put the pan over low heat, whisk in the reserved green sauce and bring it to a simmer.

Carve the roast between the bones into individual chops. Arrange them on a warm platter. Pour the remaining sauce over the pork or pass it separately in a sauceboat.

Clams with Mint, Chiles, and Bacon

Copied from The Herbal Kitchen

2 tsp olive oil
4 oz bacon
3 cloves garlic, finely chopped
6 Thai bird or Szechwan chiles, fresh or dried
1/2 cup dry white wine or vermouth
2lbs live Manila clams, washed
1/2 cup coarsley chopped spearmint leaves

Heat the olive oil over medium heat in a large saucepan and cook the bacon in it, stirring often, until it renders most of its fat and just begins to crisp. Scrape it out into a strainer, leaving a film of fat behind. Add the garlic, chiles, and wine to the saucepan. When the wine simmers, add the clams and cover the pot tightly. Cook over medium-high heat until all the clams open up, and then a minute or two past that, 5-7 minutes total.

Use a slotted spoon or skimmer to lift the clams into warmed serving bowls. Boil the liquid left behind for a minute or two, and then stir in the bacon and mint. Pour the sauce over the warm clams. Serve right away with crusty bread.

Orecchiette with Kale, Pancetta, and Oregano

Copied from The Herbal Kitchen

1 bunch kale (12 oz)
12 oz orecchiette pasta
4 oz pancetta, diced
1 tbs olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 tbs chopped Greek oregano
Kosher salt
1/2 cup Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Wash the kale, leaving the leaves wet, and chop it into 1" sections, discarding the tough bottom inch or two of the stems.

Stir the orecchiette into the boiling water. While the pasta is cooking, render the pancetta in the olive oil in a large skillet over medium heat, stirring often, until it begins to brown. Stir in the garlic and red pepper flakes, and after half a minute or so, add as much of the chopped kale as will fit in the pan. Toss the kale with tongs until it wilts down, and then add the rest of the kale. Ladle abut 1/4 cup of the pasta cooking liquid into the pan, toss in the oregano, and continue to cook until the kale is no longer tough (it will not be completely tender either), 3 - 4 minutes. Taste and add salt if needed.

When the pasta is tender but still firm, drain it and add it to the skillet. Sprinkle with the cheese, toss it all together and serve in warm shallow bowls.

Fettuccine Fines Herbes

Copied from The Herbal Kitchen

1 tbs unsalted butter
1/3 cup whole milk ricotta
1 tbs finely chopped chives
1 tbs chopped tarragon
2 tbs chopped flat leaf parsley
2 tbs chopped chervil (or addl parsley)
3 ts finely grated Parmigiano-Reggiano
1/4 tsp Kosher salt
6 oz fresh fettuccine noodles
Freshly ground black pepper

Bring a large pot of salted water to a boil. Put the butter in a large stainless steel mixing bowl and set it on top of the boiling water. When the butter is melted, take it off the water and stir in the ricotta, herbs, Parmesan, and salt.

Boil the pasta until tender but still slightly firm, usually 2 - 4 minutes. Scoop about 1/2 cup of the cooking water from the pot, then drain the noodles. using tongs, toss them with the ricotta and herbs, along with as much of the reserved pasta water as it takes to create a creamy sauce. Grind some black pepper on top and serve in warm bowls.

Lavender Mai Tai

Adapted from The Herbal Kitchen

4 oz White Rum
2 oz Grand Marnier
1 oz Lavender-Ginger Syrup (recipe below)
1.5 oz fresh lemon juice
Sparkling Wine

Shake the rum, curacao, lavender-ginger syrup, and lemon juice with plenty of ice in a cocktail shaker. Strain into 10oz tumbler filled with ice and top with sparkling wine.

Syrup

1/2 cup sugar
1/2 cup water
1 tbs fresh ginger, chopped
2 tbs lavender buds, fresh or dried

Bring all ingredients to a full boil in a small saucepan. Turn off the heat and steep the syrup for at least 15 minutes. Strain.

Ultimate Lemon Drop

Adapted from The Herbal Kitchen

1/4 large lemon, cut into two wedges
Sugar for rims of glasses
2 large sprigs lemon verbena
4 oz Lemon vodka
1 oz Grand Marnier

Run a lemon wedge around rim of glass and then dip glass into plate of sugar. Let sugar dry til it hardens.

Put lemon wedges and lemon verbena in a cocktail shaker and muddle together. Add vodka, Grand marnier, and ice.

Shake to mix and chill and strain into glass.

Basil Lime Caipirinha

1 tbs Basil syrup (recipe below - from The Herbal Kitchen)
1 lime, cut into quarters
Chilled Cachaca
Raw brown sugar

Muddle the lime wedges with the brown sugar at the bottom of a 10-12 oz glass. Cover with ice and add basil syrup and Cachaca.

To make this alcohol free, replace cachaca with sparkling water and remove brown sugar.

Basil Syrup

1.5 cups basil leaves
1/2 cup fine sugar
1/2 cup water
1/8 tsp baking soda

Blanch the basil leaves: Plunge them into a small pot of rapidly boiling water for 10 seconds, then drain and plunge into a small bowl of ice water. Drain again and gently squeeze the excess water from the leaves.

Puree the blanched basil in a blender with the sugar, water, and baking soda until you have a dark green liquid, about 30 seconds. pour the syrup through a fine strainer, stirring with the back of a spoon to help push it through. Store in a tightly sealed container in the refrigerator. It will keep up to 3 days.

Rosemary Gin Tonic

Adapted from The Herbal Kitchen

1 lime wedge
One 3" sprig rosemary
4oz gin
Tonic water

Lightly crush the lime wedge and rosemary in 10-12 oz glass with a few strokes of a muddler. Pour in the gin. Fill the glass with ice and top off with tonic water. Stir to position the lime and rosemary in the middle of the glass.

Summer Sangria (from Nobu)

Summer Sangria: The Perfect Summertime Drink

Posted on July 18, 2013 by Nobu Staff

Close your eyes and picture that you are laying on a white sand beach feeling the soft ocean breeze as you bask in the sun. You reach down beside you to take a sip of your summertime cocktail, a delicious ice cold Sangria. Refreshing, crisp, bright, light: all the components needed in the perfect cocktail to compliment the scorching sun.

Here is one of our favorite recipes for Sangria:

1 Bottle Dry Red Wine

1 1/2 cups Rum

1 cup Orange Juice

1/2 cup Pomegranate Juice

1 Apple, sliced

1 Orange, sliced

1/2 cup Strawberries, sliced

Sugar to taste

Pinch of Cinnamon

Combine the ingredients together and let sit overnight to let the flavors marinate. Add ice before serving, and enjoy!

Berry Rose Sangria

Adapted from The Herbal Kitchen

1/4 cup sugar
3/4 cup water
1/4 tsp rose flavoring
1/2 cup Chambord
1 bottle dry rose wine,chilled
1.5 cups mixed strawberries, hulled and sliced, raspberries, and blackberries
1 lemon, very thinly sliced
1 cup club soda or sparkling water, chilled

First, prepare a syrup. Bring the sugar and water to a boil in a small saucepan. Stir in the rose flavoring, cover and remove from heat. (If you can find rose geranium leaves - use that instead - about 12 leaves). Wait at least 10 minutes. If you used leaves, strain the syrup, pressing out all the liquid in the leaves, and chill in the refrigerator.

Stir together the syrup, chambord, wine, berries, and lemon in a punch bowl or in a pitcher with a wide opening. Chill for at least 30 minutes to allow the berries to release some juice into the wine. The longer it chills, the more intense the berry flavor. Stir in the club soda and serve.

Sweet Summer Corn Soup

Caprial's Sweet Summer Corn Soup with Red Bell Pepper and Basil Puree
Adapted from Caprial's Soups & Sandwiches

8 cups chicken stock
1 tbs olive oil
1 large onion, diced
6 cloves garlic, minced
Kernels cut from 12 ears fresh corn (about 10 cups)
1 cup dry white wine
2 cups heavy whipping cream
2 tsp cayenne sauce
2 tsp Worcestershire sauce
Salt
Freshly ground black pepper
Roasted red bell pepper puree for garnish (recipe below)
Basil puree for garnish (recipe below)
Cooked lobster for garnish

In a large stockpot over medium-high heat, bring the stock to a boil. Decrease the heat to low and simmer.

Meanwhile, heat the olive oil in another large stockpot over medium-high heat until hot. Add the onion, garlic, and half of the corn, and saute until the onion is tender, about 5 minutes. Add the wine and cook over high heat until reduced by one-half. Pour in half of the hot stock and simmer over low heat, about 5 minutes.

Strain the mixture into the remaining stock. Puree the solids in a blender or food processor, strain again, and add to the stock mixture. Reduce the soup by one-half over medium-high heat, then stir in the remaining corn, the cream, cayenne sauce, and Worcestershire sauce. Season to taste with salt and pepper.

Red Pepper Puree

 Makes about 1 cup

2 red bell peppers, roasted, peeled, and seeded*

1 clove garlic
1/2 cup extra virgin olive oil
Salt Freshly ground black pepper

Place all ingredients in a food processor and puree until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

* **Preheat the broiler. Place the pepper on a baking sheet and broil, turning until the skin is evenly blistered and charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap and set aside to cool. When it is cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away. Do not rinse the pepper under running water because this washes away much of the roasted flavor.

Basil Puree

 Makes about 1 cup

1 cup packed fresh basil leaves
1 cup garlic
1 cup extra-virgin olive oil

Place all ingredients in the bowl of a food processor. Process until smooth. Keep refrigerated until ready for use.

Black Bean Soup with Chocolate

Adapted from Caprial's Soups & Sandwiches. This can be spiced up with a sauteed chorizo, linguica, or other spicy sausage. Serve with a Pinot Noir or a Sangiovese.

1.5 lbs dried black beans
1 smoked ham hock
3 bay leaves
8 - 10 cups water
2 tbs olive oil
1 large onion
2 jalapeno peppers, seeded and finely diced
6 cloves garlic, minced
1/2 tsp  ground cinnamon
2 tbs chile powder
2 tbs cumin
Zest of 1 orange
1 cup dry red wine
1 cup bittersweet chocolate, chopped
2 tsp cayenne sauce
Salt
Freshly ground black pepper
Creme fraiche for garnish
Cilantro puree, for garnish (Recipe below)

In a large stockpot over medium-high heat, combine the beans, ham hock, bay leaves and 8 cups of water. Bring the mixture to a boil. Reduce the heat and let the soup simmer for 2.5 - 3 hours, or until the beans are tender (add additional water if necessary). Remove the bay leaves and ham hock. Set the ham aside to cool, then pull the meat off the bones and cut into bite-sized pieces. Set aside.

About 30 minutes before the beans are tender, heat the oil in a large skillet over medium-high heat until hot. Saute the onion jalapenos, and garlic until the onion is tender, 5 - 8 minutes. Add the cinnamon, chile powder, cumin, orange zest, and red wine, and cook over high heat until reduced by half, about 5 minutes. Add the chocolate and stir until melted. Add the ham and stir in.

Stir the onion mixture into the simmering bean mixture and immer 20 minutes longer. Adjust thickness of the soup with more water. Add the cayenne sauce and season to taste with salt and pepper.

Cilantro Puree

1/2 cup cilantro
1/2 cup fresh spinach leaves
1 cup extra virgin olive   oil

Place all ingredients in the bowl of a food processor. Process until smooth. Keep refrigerated until ready to use.

Fall Squash Soup with Chorizo and Spicy cinnamon Croutons

Adapted from Caprial's Soups & Sandwiches. Pair with Cakebread Chardonnay.

1 medium sized butternut, hubbard, sweetmeat, or other fall squash, peeled, seeded, and cut into large dice
2 tbs olive oil, plus 1 tsp
1 tbs unsalted butter
2 large onions, cut into large dice
6 cloves garlic
1 cup marsala or dry sherry
8 cups chicken stock
1lb chorizo
1 tbs worcestershire sauce
1 tbs cayenne sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
Salt
Freshly ground black pepper
Spicy cinnamon croutons (recipe below)

Preheat oven to 350. Place the squash on a roasting pan, toss it to coat with 2 tbs of the olive oil, and bake until tender and slightly caramelized, 25 - 30 minutes.

Heat the butter in a large stockpot over medium-high heat until hot. Add the onions and saute until tender and browned. Add the garlic, roasted squahs, and marsala, and cook over high heat until reduced by one-half. Add the stock, bring to a boil, reduce the heat to low, and simmer 10 to 15 minutes.

Meanwhile, heat the remaining teaspoon of olive oil in a saute pan over medium-high heat. Add the chorizo, cook until it is well browned, and then drain the fat well.

Strain the squash and stock mixture through a fine sieve. Puree the solids and return the puree to the stockpot. Stir in the chorizo, Worcestershire sauce, cayenne sauce, thyme, and oregano, and season to taste with salt and pepper.

Spicy Cinnamon Croutons

1/4 cup butter
1 cup firmly packed brown sugar
1 tsp chile powder
1 tsp ground cinnamon
1 baguette cut into 1/4" cubes

Preheat the oven to 375. Melt the butter in a saute pan over medium heat. Stir in the brown sugar, chile powder, and cinnamon, and cook 2 - 3 minutes, or until bubbly. Transfer to a large bowl. Add the bread and toss to evenly coat. Spread the croutons on a sheet pan and bake until crispy and caramelized, 25 - 30 minutes. Remove the croutons from the oven and cool on a wire rack. Don't worry if they stick together. They will break apart as they cool.

Caprial's Spicy Peanut Soup

Adapted from Caprial's Soups & Sandwiches. Serve with balinese sambal (recipe below) and a sweet white wine.

2 tbs olive oil
2 tsp sesame oil
2 onions
3 cloves garlic, chopped
1 tbs sambal oelek or chile sauce
1 tbs instant sour paste or tamarind pulp
2 tbs curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 cup mirin or dry sherry
1/2 cup soy sauce
2 cups creamy peanut butter
2 (14 oz) cans coconut milk
1/4 cup palm sugar or honey
8 cups miso broth
2 cups heavy whipping cream
2 tbs rice wine vinegar
Salt
Freshly ground black pepper
1lb Ground pork
1/4 cup chipped fresh cilantro, for garnish
1/2 cup chopped roasted peanuts for garnish


Heat the olive oil and sesame oil in a large stockpot over medium-high heat until hot. Saute the onions, garlic, sambal oelek, instant sour paste, curry powder, cumin, and coriander until fragrant and the onions are tender, about 5 minutes. Whisk in the mirin, soy sauce, peanut butter, coconut milk, and palm sugar. Add the stock and bring to a boil. Reduce the heat to low and simmer 30 minutes.

Meanwhile, heat the remaining teaspoon of olive oil in a saute pan over medium-high heat. Add the pork, cook until it is well browned, and then drain the fat well.

Stir in the cream, vinegar and pork. Season to taste with salt and pepper, and adjust the flavor with additional sambal oelek, if desired.

Balinese Sambal

Makes 1 cup

1 red bell pepper, roasted, peeled, seeded, and julienned*
1 anaheim pepper roasted, peeled, and seeded
2 cloves garlic, chopped
1/2 cup toasted sweetened coconut
1 teaspoon chopped fresh basil
1 tbs rice vinegar
Zest and juice of 1 lime
1 tsp fish sauce
1 tsp sweet soy sauce
1 tbs vegetable oil
Salt
Freshly ground black pepper

Place all the ingredients except the salt and pepper in a bowl and toss together. Season to taste with salt and pepper and refrigerate until ready to use.

**Preheat the broiler. Place the pepper on a baking sheet and broil, turning until the skin is evenly blistered and charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap and set aside to cool. When it is cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away. Do not rinse the pepper under running water because this washes away much of the roasted flavor.

Caprial's Bouillabaisse

This is a popular French classic simplified for the home kitchen. Use the very best seasonal seafood you can find and serve with chateauneuf du pape grenache blanc, crostini (recipe below) and rouille (recipe below). This recipe was adapted from Caprial's Soups & Sandwiches to serve 3 generous portions.

1 Tbs olive oil
1.5 leeks, white parts only, rinsed well and sliced crosswise
0.5 bulb fennel, julienned, the greens reserved for garnish
1.5 cloves garlic, minced
Pinch of saffron threads
0.5 cup dry white wine
Zest of 0.5 orange
4 cups fish or seafood stock
0.5lb halibut or other firm white fish
0.5lb sea scallops
0.5lb mussels or hard-shell butter clams
0.5lb prawns, peeled and deveined
1-1.5 vine-ripened tomatoes, seeded and chopped*
0.5tsp chopped fresh thyme
0.5tsp chopped fresh marjoram
0.5tsp Pernod or Anisette
Salt
Freshly ground black pepper

Heat the olive oil in a large stockpot over medium-high heat until hot. Saute the leeks, fennel, garlic, and saffron threads until fragrant, 2-3 minutes. Add the wine and orange zest and cook over high heat until reduced by half, about 5 minutes, and then add the stock. When the stock begins to boil, reduce the heat and simmer for 8-10 minutes. Add the halibut and scallops, cover the pot with the lid, and cook until the fish is firm and opaque, about 2 minutes. Add the mussels and prawns. cover the pot with the lid, and cook until the mussels open and the prawns turn pink, 1-2 minutes. Stir in the tomatoes, herbs, and liqueur, and cook until the tomatoes are just heated through, about 2 minutes. Season to taste with salt and paper.

*Seeding Tomatoes:
Cut the tomatoes in half crosswise. Cup one tomato half in the palm of your hand and gently squeeze until the seeds spill out.

Rouille

A rouille is the traditional sauce drizzled over bouillabaisse. Although this makes more than you need for just three servings (it makes one cup), we love this so much, we always make the entire cup and munch on it for leftovers.

1/4 cup toasted bread crumbs*

1 egg

1/2 red bell pepper, roasted, peeled and seeded**

2 cloves garlic

1/4 cup chopped basil

1/2 cup extra-virgin olive oil

1 tsp chile sauce

Juice of 1 lemon

1 tsp capers 

1 tsp salt

Place the bread crumbs in the bowl of a food processor. Add the egg and pepper, and puree until smooth. Add the garlic and basil, and process until smooth. With the machine running, add the olive oil through the feed tube. Process until emulsified. Add the chile sauce, lemon juice, capers, and salt, and process until smooth. Refrigerate until ready to use.

*Remove the crust from 1 slice of white bread and discard. Place the bread in a food processor and process until fine. Remove and toast.

**Preheat the broiler. Place the pepper on a baking sheet and broil, turning until the skin is evenly blistered and charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap and set aside to cool. When it is cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away. Do not rinse the pepper under running water because this washes away much of the roasted flavor.

Crostini

Makes about 20 slices.

1 baguette, sliced on the diagonal into 1/2" slices

1/4 cup olive oil

4 cloves garlic, minced

Preheat the oven to 350. In a small bowl, combine the olive oil and garlic. Place the bread slices on a sheet pan and drizzle with the olive oil mixture. Bake the crostini until golden brown, about 10 minutes.