Butternut Squash Soup

With the cold weather fast approaching this soup is always a real hit. Hearty enough served with a loaf of French bread to be all you need for a great lunch or dinner. Enjoy! 
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Gentieu’s Pantry’s famous Kiwi Sandwich

Kiwi  sandwich from the days at Gentieu’s Pantry. This sandwich was very popular when I introduced it in 1975 at our sandwich shop in Taft. You need a camping sandwich iron , which you can buy by clicking the link here.

Let’s get cookin’!


Method:  lightly butter both insides of the iron. Place a slice of bread on each side. In the center place you chosen fillings.

Just a few Suggest ingredients :
1. Diced ham, bell pepper and cheese.
2. Pepperoni , little red sauce and parm cheese.
3. One raw egg , cooked bacon , cheddar cheese.
4. Cooked sliced roast beef, horseradish, jack cheese.
5. Cheddar cheese, slice tomato and slice red onion.


After preparing the sandwich fold the iron together and trim excess bread from sides . Place the completed sandwich in a heat source. When camping this would be on the edge of the camp fire. Some care has to be taken not to  place in the hottest part of the fire as that causes the bread to burn before fillings are heated. You will need to experiment a little with this. When cooking at home you can place the iron in you Bar B Q fire or coals , again be careful of not to much heat. Also could be cooked over a low gas flame on stove top by flipping iron several times to brown both sides. In Gentieu’s Pantry  I just placed the iron in the French fryer at 350 degrees three to four minutes until done. Have fun with this sandwich and come up with fillings you like. Also can be used for dessert items.

Enjoy,

Chef Len

Looking for another great sandwich recipe? Click here to check out last week’s!

Chicken Piccata | A Savory Summer Favorite

This week’s recipe is a perfect Summer recipe. Whether you pair it with pasta, a fresh salad or something a little more savory, the blend of  flavors are refreshing and a perfect dish for Summer!

Ingredients: 
1.  4 - 6oz skinless/boneless chic breast
2.  Seasoned flour S/P for dredging 
3.  1/3 cup drawn butter for sautéing 
4 .  Juice from one lemon
5.  1/4 cup capers
6.  1/2 cup Chardonnay wine
7.  4 TB. Heavy cream 
8. Chopped parsley to finish


Method:


Place chic breast between cling film and lightly tenderize with mallet
Dredge in seasoned flour. Heat butter and sauté breast until brown on both sides, remove from pan place in 325 degree oven for 5 to 10 min. Until done. 


To make sauce deglaze sauté pan with wine, add the cream and capers and reduce by half. Finish with lemon juice and parsley. Serve chicken with ladle of sauce over top.

Chefs note:

Most recipes do not call for heavy cream , I like to add it for a little extra richness, you don’t need much. Also if you sauté pan is large enough it’s nice to return the cooked chicken to the pan with sauce and let simmer a minute or so before serving, then ladle sauce over top, giving the dish a little more flavor.

Enjoy !

Chef Len

Ps. Looking for some more inspiration in the kitchen? Check out last week’s recipe for another culinary treat!

Abalone Ambitions | Sauteéd Abalone

I drive north from Morro Bay, nine miles along Highway 1 to buy abalone, a key ingredient in one of my favorite special dishes. Abalone has been cherished for centuries for its delicate flavor, beautiful shell and, among other believers, its aphrodisiac qualities.

The drive to the Abalone Farm on the north end of Cayucos at Estero Point, along some of the most scenic coastline in California, is as wonderful as the succulent mollusk I’m procuring. Turning left off Route 1, I soon detect the smell of wild sage and rosemary. Cresting the last steep hill of a winding, bumpy dirt road, the farm comes into view. Scores of cement salt water tanks filled with kelp and abalone stretch across the tops of the cliffs above the crashing waves of the blue Pacific below.

The Abalone Farm is the oldest and largest producer of farm-raised abalone (halitosis rufescent) per year, which it supplies to restaurants and ships all over the world. If I arrive during lunch, I may catch a soccer game between teams made up of the farm’s largely Hispanic work force. Brad, the General Manager, usually meets me in the lower parking area, from which we ascend to the production building to pick up my order.

In the production area, six to eight women seated at worktables and armed with tenderizing mallets pound away at the abalone flush to make it tender enough to eat. Brad usually reaches between the falling mallets to grab a couple small steaks for us to sample sashimi style. After dipping them in a mixture of rice vinegar, soy sauce and red chili oil, we down the delicious slices with quick chew.

I like to sauté abalone when I’m not using it for sashimi or sushi. Preparing sautéd Abalone is very simple; however, the trimming is critical. Chris Jones, a long-time friend, taught it to me more than 40 years ago. Chris liked to dive for wild abalone at a time when they were still plentiful along the Central Coast.

Let’s get cookin’!

Sauteéd Abalone

 

Ingredients

Abalone

Eggs

Saltine Crackers

Clarified Butter

Lemon

 

 

Begin with pounded pieces of abalone steak. Dip them in whole beaten eggs, then place them in crushed saltine crackers, breading the abalone on both sides. To sauté, bring clarified butter up to temperature. Place the abalone steaks in a large pan, taking care not to crowd them. Lightly brown the steaks, approximately 40 seconds per side. At the last minute, squeeze a fresh lemon over them and serve immediately, ladling a little of the now browned-butter over them. Any overcooking will cause the abalone to toughen and dry. 

What I like about the dish is its simplicity. There’s no reason to even accompany it with a sauce. The light cracker crust seals in the abalone’s delicate flavor. We serve the dish on our charter yacht, the Papagallo II, and always to rave reviews. 

In 2012, I was hired as a guest chef for a video shoot in Monterey, California, to introduce Dreaming Tree Everyday, a new wine varietal brought out by Dave Matthews of the Dave Matthew’s Band. I prepared Sautéd Abalone for Dave and his winemaker as a part of the shoot. Dave said it was one of the best things he had ever eaten.

Enjoy!

Chef Len