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Recipes
Grilled Sesame Salmon over Roasted Corn, Napa Cabbage and Black Bean Salad with Rice Wine Vinaigrett
By elvia_saucedo
Chef Randy Gruber says this dish is served for lunch at his American Restaurant in Del Mar as a special salad
- Salmon
- 1 side of fresh Pacific salmon (should yield six 8-ounce pieces)
- 3 tablespoons extra virgin olive oil Salt and pepper to taste
- Cabbage
- 3 heads of napa cabbage, finely sliced
- Black beans
- 1/4 cup finely chopped Spanish onion
- 3 tablespoons extra-virgin olive oil
- 1 clove of finely chopped garlic
- 1 cup dry black beans
- 4 cups vegetable stock
- Salt and pepper to taste
- Corn
- 4 ears fresh corn (2 yellow and 2 white)
- sliced off the cob
- 2 cloves of finely chopped garlic
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Rice Wine Vinaigrette
- 1/2 cup sesame oil
- 1/2 cup rice wine vinegar
- 1/8 cup light soy sauce
- 1/8 cup brown sugar
- 1/4 cup sesame seeds
- 1 tablespoon fresh ginger finely chopped
- 1 diced red pepper
- 4 thinly sliced scallions
- 1 bunch of basil thinly chopped
- 1/4 cup of cubed thick old smokehouse
- bacon
- Salt and pepper to taste
Bread Crumbs
By elvia_saucedo
There is nothing like homemade bread crumbs to improve the taste of your dish, Fresh homemade bread crumbs are so e...
- Any type of bread (white, wheat, sourdough, rye, etc.) can be used. There's nothing wrong with combining various breads; why let them go to waste? The mixture of various breads also gives your dishes some wonderful taste experiences!
- Please, don't use stale bread in this process. Stale bread makes for stale tasting breadcrumbs. You need to use dry bread only. If you bread is too fresh, just bake fresh bread slices in a slow oven a oven until slightly dry.
- I usually wait until I have enough bread slices to fill my food processor before making the crumbs. Just store your odds and ends of bread in a large resealable plastic bag in the freezer until ready to make your homemade bread crumbs.
Coca-Cola Brisket
By elvia_saucedo
1. Rub brisket with dry seasonings
- 1 5-to7-pound brisket
- 1 teaspoon each granulated garlic, granulated onion and white pepper
- 1 cup tomato sauce
- 1 cup fruit chutney (of choice)
- 1 1/2 cups Classic Coke (12 ounces)
- 2 cups water
- 2 large onions, chopped and diced
- 2 tablespoons oil
Sweet and Hot Ancho Chile Salsa
By elvia_saucedo
1. Lay a sheet of foil in a heavy cast-iron frying pan or comal (a round tortilla griddle)
- 1 ripe Roma tomato
- 1 garlic clove, unpeeled
- 3 dried ancho chillies
- 2 dried chiles de arbol
- 1/2 cup seedless black raisins
- 1 1/4 cups boiling water
- 2 tablespoons vegetable oil
- 1/4 cup finely minced white onion
- 1 teaspoon kosher salt
Pineapple Almond Upside Down Cake with Almond Ice Cream
By elvia_saucedo
Pineapple upside down cake is an American classic that dates to the invention of the canned pineapple in the early ...
- Cake:
- 2 pineapples
- Black pepper to taste
- 8 ounces butter
- 2 cups brown sugar
- 2 ounces Myers's rum
- 50 toasted, whole almonds
- 4 ounces butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 8 ounces cake flour
- 8 ounces all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 2 teaspoons cinnamon
- 17 ounces milk
- 1 tablespoon vanilla
- Almond Ice Cream:
- 1 quart cream
- 3 quarts milk
- 3 cups sugar (divided use)
- 1 cup almonds
- 30 egg yolk
- 5 ounces amaretto
Heirloom Tomato Gazpacho with Avocado Marmalade
By elvia_saucedo
1. Combine all gazpacho ingredients in a large glass bowl and marinade for 24 hours in the fridge
- GAZPACHO
- 2 pounds chopped rice heirloom tomato
- 1/2 chopped red bell pepper
- 1 English cucumber, peeled and sliced
- 2 ounces onions, finely chopped
- 2 teaspoons sugar
- 1 ounce salt
- 2 cloves garlic
- 3 ounces tomato paste
- 1 drop Tabasco sauce
- AVOCADO MARMALADE
- 1 ripe avocado
- 1 shallot
- 2 tablespoons chopped chive
- 1 tablespoon extra virgin olive oil
- Juice of one lime
- GARNISH
- 4 tablespoons micro-greens
- 4 slices toasted or grilled sourdough bread
Paradise Punch Drink
By elvia_saucedo
This fancy punch is all the rage of Paradise Point Resort and Spa on Mission Bay, whose bar won AOL City Guide's "B...
- Crushed ice
- 3/4 ounce coconut rum
- 3/4 ounce Smirnoff's Raspberry Twist vodka
- Orange juice
- Pineapple juice
- Grenadine syrup
- 1 slice fresh pineapple
- Maraschino cherry
Tomato Angel Hair Pasta
By elvia_saucedo
1. Heat oil in a saute pan
- 1/4 cup olive oil
- 1 tablespoon chopped garlic, about 2 cloves
- 2 cups tomatoes, peeled, deseeded and diced
- 1/4 cup chicken stock, or defatted broth
- 1 teaspoon salt, or to taste
- 1 teaspoon ground pepper
- 1/4 cup fresh basil leaves, thinly sliced
- 6 ounces dry angel hair pasta, cooked according to package directions
The Brigantine's Spinach Salad
By elvia_saucedo
Since 1969 Brigantine Restaurants have been a favorite here, featuring a variety of traditional classics blending s...
- Salad
- 1 pound cleaned fresh spinach leaves or more, if preferred
- Dressing (recipe follows)
- 3 hard-boiled eggs, diced
- 2-3 tomatoes, diced
- 4 strips bacon, cooked crisp, drained and crumbled
- Dressing
- 1 1/8 cups cottage cheese, small curd
- 3/4 cup salad oil
- 1/4 cup cider vinegar
- 3 tablespoons granulated sugar
- 2 1/4 teaspoons red onion, minced
- 1 1/4 teaspoons poppy seeds
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
Herbed Garlic Marinade
By elvia_saucedo
Combine all ingredients in a blender
- Makes 1 cup
- 1 tablespoon parsely, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon cilantro, chopped
- 1 cup olive oil
- 2 teaspoons garlic, chopped
- 1 teaspoon coarse black pepper
- 1 teaspoon kosher salt