February Salad: Avocado & Red Grapefruit
Serves 2:
Ingedients:
1 ripe avocado
1 red grapefruit
1/4 cup extra virgin olive oil
1 tablespoon cream sherry
1/4 teaspoon sea salt
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Estia Blog | Recipes & Stories by Chef Colin Ambrose
Green Chili Migas
Serves 4:
Ingedients:
1 3-4 pound pork shoulder
1 large Spanish onion (chopped)
4 jalapeno peppers
6 medium to large tomatillos
1 bunch cilantro
1 loaf country style bread
6 large eggs
1/4 lb butter
1 cup red beans (cooked, check this recipe)
4 corn tortillas
1.5 cups vegetable oil (for tortillas) Read More »
New Years Black Eyed Pea Soup (Good Luck Soup)
Happy New Year 2016 to all my blog readers and to my wonderful customers at Estia’s!
The following Good Luck soup servers 10.
Start with:
2 bags dried black eyed peas (16oz each)
2 quarts water
1.5 lb smoked pork (necks are meaty, hocks work too)
Start by simmering the beans in water for an hour then add the smoked pork, best done a day in advance.
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Tangerine Hollandaise
Serves 6
Ingredients:
4 eggs
1 lemon, strain juice
1 tangerine, strain juice
5 tablespoons unsalted butter
3 tablespoons Sriracha sauce ( to your taste)
sea salt (to taste) Read More »
Estia’s Mojo Hot Sauce
Ingredients for the Mojo Hot Sauce:
2 quarts loose mint leaves
1 quart loose flat leaf parsley
4 large jalapeño chili peppers, stems removed
5 cups vegetable oil
1 cup fresh lime juice
1/4 Spanish onion
2 tablespoons kosher salt
Blend until smooth in a high speed blender.
Add product as you go, it won’t all fit at first.
Celery Root Soup with miso, farro & vegetables
Makes 8 Servings
For Celery root/Miso purée:
3 medium sized celery roots, trimmed and peeled
1/4 cup vegetable oil
1 cup water
6 oz white miso
Split celery root and cut into 4 pieces. Place all of the celery root in a small roasting pan and add oil & water. Wrap with foil or cover and roast at 350° degrees for at least an hour until soft. Set aside to cool. Then purée with liquid and 6 oz of white miso in a food processor until smooth. Refrigerate until ready to complete the recipe. Read More »
Corn meal crusted halibut, red kuri squash & pole bean puree
This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted, how it grew and how it was harvested in our Seed to Plate video.
We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.
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The “3 Sisters” Garden: Corn, Beans & Squash
I’ve heard of the Iroquois Indian approach to maximizing garden space by planting corn with pole beans and squash.
Last winter while reading the Dan Barber story which starts with his 3 sisters experience in the book “The Third Plate”, I realized that my raised bed would be an appropriate location to study the 3 sisters myself.
Portuguese Kale & Sausage Soup
Makes 8 servings
Kale purée, step #1:
2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine
Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.
Transfer to a blender and pulse 10 times.
Valencia Salad
Makes entree size salads for 4
Top with shrimp or other protein if inspired
Lime & agave dressing:
1.5 cups olive oil
1/4 cup lime juice
1/2 cup white wine vinegar
1/4 cup agave syrup
3 tablespoons chopped cilantro
2 tablespoons freshly grated ginger
1 tablespoons freshly grated garlic
pinch of sea salt
Whisk ingredients together and store in a squeeze bottle, refrigerate. Read More »
BBQ Baby Back Ribs
This recipe makes 4 racks with about 10 bones each piece.
Ingredients to cook the ribs:
4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt
Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »
Venison Moussaka
Recipe serves 4
Ingredients and directions for Step 1:
Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″
3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt
Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »
Victoria’s Garden Omelet
Recipe serves 4
Ingredients:
1 zucchini, medium size, slice thin strips
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 ripe tomato, diced
salt & pepper
12 eggs
1 cup of milk
1 cup ricotta cheese
2 tablespoons fresh pesto
Start by preparing a quick ratatouille: Toss all vegetables with olive oil, salt & pepper and set on a sheet pan in a 350 degree oven for 40 minutes. Remove and allow to cool. Read More »
Gazpacho Recipe
Recipe serves 4
Ingredients for Puree:
4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)
Wash and chop all ingredients then place in a processor and run until smooth.
Gazpacho
Lymanade Recipe
Makes 1 liter
Ingredients:
2 cups water
1 cup sugar in the raw
1 cup lime juice
1/2 cup lemon juice
3 cups seedless water melon puree
Lymanade
German Style Apple Pancakes
Ingredients (serves 4):
6 Granny Smith apples
3 tablespoons butter
3 tablespoons agave syrup
Pre-heat oven to 450 degrees
Peel and slice the apples, add to a pan with butter and agave syrup, stir over medium heat until golden brown, add lemon juice. Set aside and prepare the batter. Read More »
Greek Style Salad
Family style recipe – serves 10
Ingredients:
4 large, ripe tomatoes, diced into 2 inch cubes
3 cucumbers, peel 3/4 then dice same size as tomatoes ( a little green skin is nice)
1 red onion, cut in half then slice thin
3 cups cleaned arugula, sliced thin
1 cup basil leaves, sliced and tossed with the arugula
1 cup black Kalamata olives, seeds removed and cut in half
1 cup feta cheese, cut into pieces the same size as the tomatoes Read More »
Pimento Cheese Spread with Red Chili and Green Tomato Relish
Ingredients:
2 cups of mild cheddar cheese (cubed)
1 cup of sharp cheddar cheese (cubed)
2 sweet red roasted peppers, cleaned of stems and seeds (reserve liquid)
1/4 cup red pepper roasting liquid
1 cup Mayonnaise
1 tablespoon hot sauce (Tabasco or similar)
1 tablespoon smoked paprika
2 tablespoons minced fresh hot red chili pepper
4 tablespoons minced red onion
6 tablespoons minced green tomato Read More »
Greek Style Vinaigrette
Ingredients for 1 liter of Greek style vinaigrette:
1.5 tablespoons fresh minced red chili pepper (as spicy as you like)
1 head of minced fresh garlic ( 6 tablespoons)
6 tablespoons fresh oregano (chopped)
4 tablespoons fresh mint (chopped)
2 tablespoons fresh thyme ( chopped)
1 tablespoon sea salt Read More »