Southern California Cooking from the Cottage (20 page)
Pinch of dry mustard
1 cup shredded Cheddar cheese
In a large pot cook the macaroni according to the package directions, adding the salt and olive oil to the water. Drain and set aside. While the macaroni is cooking, prepare the sauce.
To make the cheese sauce, in a medium pot melt the butter over medium heat, being careful not to brown. Add the flour and whisk for 1 minute. Slowly whisk in the milk. The mixture will start to thicken. Add the pepper and mustard, whisking to blend. Add the cheese and stir until melted. In a serving bowl toss the macaroni with the cheese sauce and serve.
MAKES 6 SERVINGS
RED-SKIN MASHED POTATOES
T
he chef gets tired of serving the same old mashed potatoes, so we like to use different potatoes and ingredients to perk them up.
3 pounds red-skin potatoes, diced
4 tablespoons butter
cup heavy cream
cup sour cream
2 teaspoons salt
teaspoon white pepper
2 teaspoons diced roasted garlic
Boil the potatoes until soft. Mash by hand. Add the butter and mix until melted. Add the heavy cream and sour cream and mix thoroughly. Add the salt, white pepper, and garlic.
MAKES 8 SERVINGS
Note:
To roast the garlic, break a head of a fresh garlic bulb apart, leaving the papery skin on. Arrange on a baking sheet, and sprinkle salt and drizzle olive oil on top. Bake for 30 minutes at 375
o
F or until the garlic is soft.
ROASTED POTATO SALAD
H
ere is a potato salad unlike most. When we started putting it on plates, people couldn't stop raving about it. It does take some time to make, but who cares? It's worth it.
2 pounds potatoes, peeled and chopped
2 tablespoons plus 1 cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 egg
cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
½ cup chopped green onions
8 slices bacon, cooked crisp and crumbled
1 cup chopped red onion
4 hard-cooked eggs, sliced
1 tablespoon finely chopped fresh flat parsley
1 tablespoon finely chopped fresh dill
Preheat the oven to 400
o
F. Toss the potatoes in a bowl with 2 tablespoons of the olive oil, salt, and pepper. Arrange the potatoes on a baking sheet and roast until done, about 35 minutes. Remove from the oven and cool completely. In a food processor, combine the egg, lemon juice, mustard, garlic, and green onions and process until smooth. With the processor on low, slowly add the remaining 1 cup olive oil until well incorporated and thick like mayonnaise. Add salt and pepper to taste. In a large mixing bowl toss the potatoes with the bacon, red onions, eggs, parsley, and dill. Add the dressing and toss. Chill for at least 1 hour.
MAKES 6 TO 8 SERVINGS
SHRIMP & AVOCADO CEVICHE
T
his is a perfect Californian appetizer: salsa, avocados, and shrimp. What could be better?
Traditional ceviche is served with a fork, but being as close to the border as we are, we serve ours as a dip with tortilla chips. It is best used the day it is made.
2 cups cooked (41- to 50-count) shrimp, chopped
2 cups fresh Pico de Gallo (page 134)
1 avocado, chopped
4 tablespoons fresh lime juice
2 teaspoons Tabasco
Tortilla chips
Combine the shrimp, Pico de Gallo, avocado, lime juice, and Tabasco in a small bowl. Chill, covered, until ready to serve. Serve with the tortilla chips.
MAKES 4 SERVINGS
“Big Easy” Shrimp & Sausage Gumbo
Crab Cakes
Dijon Hollandaise Sea Bass
Halibut á la Vera Cruz
Grilled Halibut with Icelandic Sauce
Grilled Snapper with Kiwi Salsa
Grilled White Sea Bass with Mediterranean Tomato Chutney
Red Pepper Aioli Salmon
Pan-Seared Salmon with Lemon-Tarragon Butter
Salmon with Lemon-Ginger Crust
South Beach Fire-Grilled Swordfish
Santa Fe Shrimp & Roasted Garlic Brochettes
Cajun Jambalaya Pasta
Fettuccini La Jolla
Golden Gate Pesto Penne Pasta
Rasta Pasta
Angel Hair Pomodoro
Chicken in Lemon Sauce
Maui Chicken
Chicken Jerusalem
Chicken Ortiz
Chicken Potpie
Fire-Grilled Rosemary Chicken
Garlic Rib Eye
Rib-Eye Steak
Laura's Meatloaf
Napa Valley Beef Stew
“BIG EASY” SHRIMP &
SAUSAGE GUMBO
Y
ou are probably wondering why a gumbo recipe is in a Southern California cookbook. Well, when Bill Goldblum, a guest chef at the Cottage, brought it to us, it was so good we had to include it on our menu . . . and now in the book. We see it as a complement to Southern California cuisine because it, too, is flavorful, colorful, and not very heavy. We sell a lot of gumbo at night during the summers.
2 cups chopped Spanish onions
1½ cups chopped green bell peppers
1 cup chopped celery
2 bay leaves
½ teaspoon white pepper
½ teaspoon cayenne
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
cup olive oil
1 cup all-purpose flour
1 tablespoon chopped garlic
1 quart water
1 tablespoon clam base
1 pound andouille sausage, cut into
½-inch pieces
20 (21- to 30-count) shrimp, peeled
and deveined
In a small bowl combine the onions, green peppers, and celery. In another small bowl combine the bay leaves, white pepper, cayenne, black pepper, thyme, and oregano. In a large ovenproof heat the oil over medium heat until it begins to smoke. Add the flour and whisk until the roux becomes dark brown, about 10 minutes. This is best done with a long handled whisk. Be careful it doesn't splatter. Add half the vegetables and stir with a wooden spoon for 2 minutes. Add the remaining vegetables, and cook for 2 more minutes. Add the seasoning mix, and cook for 2 minutes. Stir in the garlic. In a large stockpot bring the water to a boil. Add the clam base and stir to dissolve. Add the vegetable mixture and bring to a boil again, stirring constantly. Add the sausage and cook for 10 minutes, stirring constantly. Reduce the heat and simmer for 5 more minutes. This can be reserved in the refrigerator for 24 hours. Before serving or while gumbo is simmering, boil the shrimp until just done. Add to the gumbo and serve. This recipe is better when prepared 24 hours ahead of serving. Add the shrimp just before serving.
MAKES 4 TO 6 SERVINGS
CRAB CAKES
C
rab cakes are very popular in Southern California. While many other parts of the country have their own style of crab cake, I like ours because there is minimal breading to keep it together. The result is a crab cake that is light and flavorful rather than soggy or heavy. Homemade tartar sauce is a natural companion. Serve crab cakes as appetizers, or make larger ones for a main course.
1 plus 1 tablespoon butter
¼ cup diced celery
¼ cup diced yellow onion
½ cup diced red bell pepper
1 pound crabmeat, drained well
cup breadcrumbs
