we are pleased to announce the TASTEABLE CALIFORNIA television series’ top picks for the Best Chocolate Chip Cookies in the San Francisco Bay Area.
When you feel like having something light and tasty, panko-crusted fish is always a good choice. The fish, with its own seasonal and delicious flavors, combines well with the slightly crunchy aspect of the panko.
TASTEABLE: California takes viewers on a weekly tour of California food and wine creators and destinations.
This episode includes a visit to the Ritz Carlton in Half Moon Bay for a cooking class and lunch with MasterChef Season 6 Winner Claudia Sandoval, a trip to the Swing into Spring event in San Francisco, and a recipe for grilled shrimp.
Produced by TasteTV, www.TasteTV.com
View the Episode Intro Online on this page
(note: entire episode only airs on television, not online)
For more about this TasteTV television series, visit the TASTEABLE page
If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.
Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries
4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced
steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:
As they say, it’s after 4:00pm somewhere, which means that it’s cocktail time. We have a great recipe for a Lychee Lake Cocktail, provided by LEAF® Vodka.
Tequila is a great spirit, with many uses across a range of cocktails. With this in mind Areina Thomas has mixed up a variety of unique takes on traditional tequila cocktails, spicing up the recipes with many different flavor combinations and techniques, currently trending in the realm of mixology. For these drink recipes Areina uses Tequila Cazadores
THE GOOD, THE BAD & THE UGLY
1 ½ oz. Cazadores Reposado
½ oz. Mezcal blanco
½ oz. Aperol
1 oz. Perfect puree red roasted bell pepper
¾ oz. fresh lime juice
¾ oz. agave syrup
In a cocktail shaker combine all ingredients with ice, shake well and serve over the rocks in a double fashion glass with a hibiscus chiles salt rim.
2 oz. Cazadores Reposado
2 oz. Latini-syrup
1 oz. fresh lime juice
Latini Syrup Recipe
3 cups of water
2 cups of sugar
8 Guajillo or New Mexico dried chiles
1 pasila chile
3 slices of orange
3 oz. fresh lime juice
In a sauce pan, boil water, sugar, chile, orange slices for 15 minutes, cool and add lime juice, strain into a glass container. Keep refrigerated.
Shake together all ingredients with ice and serve up with a Tajin rimmed martini glass.
1 ½ part Tequila Cazadores Reposado
½ part premium triple sec (Cointreau)
½ part Agave nectar
½ part lime juice
½ part lemon juice
1 slice of jalapeno
Combine all the ingredients, besides jalapeno with ice. Shake with slice of jalapeno and serve over the rocks. Garnish with lime wedge
ABOUT AREINA THOMAS
With deep seated passion for all things food and drink, Areina Thomas has always felt at home when it came to the hospitality industry. From countless hours of watching and helping her mother, a personal chef to working in one of the top restaurants in San Francisco, Areina has worked with the best of the best. With her passion and taste for flavors, Areina is a dynamic mixologist and wishes to share her knowledge throughout.