Another satisfied customer

June 24th, 2014

Dinner party for some friends down in Ocean Beach last week

Summer in San Diego Kicks off with Coastal Cuisine…

June 24th, 2014

It’s a photo finish!

What better way to kick off summer than celebrating with great healthy coastal cuisine. Seafood procured from the legendary Tommy Gomes of Catalina Offshore Products, and the photos were taken by a new friend of mine, Holly Zynda, who wanted to lend her talents to my blog. I hope you enjoy the photos as much as I enjoyed cooking.

Healthy Dinner from scratch in minutes

January 19th, 2014
Quick, Easy & Delicious dinners are possible, and even for a budget. A lot of people these days turn to fast-food or what some consider to be the healthier choices, but are still very bad for us. Lately I have been trying to get myself back on track, a solid gym routine, eating clean, and trying to cut out all the extra coffee and Rockstars. Earlier this morning I was browsing through some of my favorite cooking magazines and I got inspired to come up with something that was cheap, but also healthy, delicious, and could be put together in under 30 minutes. I hit the store after the gym with $15 and some ideas, Here is what I came up with:

 

Boneless Pork Loin Medallions in a Spicy citrus sauce

w/ a side of Sauted Greens with Portabella & Heart of Palm

For the pork:

Ingredients

1 Pork tenderloin, Cut into 1″ thick filets/medallions

Grape seed oil

Sea salt, cracked black pepper, garlic powder, Herb de provence, smoked paprika

1/4 cup Orange juice

1 tbsp spicy mustard

red pepper flake

 

Step 1

Heat a pan over medium-high heat, add grape seed oil, enough to coat the pan.

Step 2

Season the meat generously with ALL the above herbs and place into your pan.

Step 3

Cook until nicely seared and partially cooked through, flip and finish cooking on the other side.

Step 4

remove from the pan and set aside. Deglaze the pan with Orange juice, add mustard, a pinch of red pepper flake and let reduce until thickened. Pour over pork and serve.

 

 

For the Green Saute:

Ingredients

Olive oil

1/4 red onion, thinly julienned

2 cloves garlic, smashed and minced

2 portabella mushrooms, caps & gills removed, large dice

1 bunch of rainbow chard, stems removed, julienned

1 hand full of fresh spinach, julienned

2 Heart of palm stalks, sliced into rounds

sea salt, pepper, italian herb blend

 

 

Step 1

Heat a pan over medium heat, add olive oil, add onions, saute until translucent. then add garlic.

Step 2

Add in mushrooms, and italian herb. saute until the mushrooms release most of their moisture.

Step 3

Add in all greens, a tiny more olive oil, sea salt, pepper, saute until wilted. Remove from the pan

Step 4

Add hearts of palm, sear on both sides, place on top of the greens & serve.

It’s been a long time….

September 10th, 2013

Hello again my fellow foodies, 
I’ve been working like crazy this summer as the new Sous chef for Buckboard Catering / Calserve Gourmet. I am also currently recipe testing for new additions to our menu as well as our upcoming holiday menu. Here is just a few pics of what I have been doing. Nothing over the top crazy,  just fresh ingredients and simple techniques for our summer event season.

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Antipasto kebob w/ herb infused olive oil & micro basil

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Gazpacho Shooter

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Tamarind Thai Basil satay

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Shrimp cocktail shooters, mini tostadas, & charasco kebobs

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Seared Ahi w/ roasted edamame relish canape

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Thanksgiving bites: A Turkey loaf loaded with all your T-day classics. Topped with a spicy chili panko crust

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za’atar spiced hummus w/Roasted chic pea salad in a phylo cup

Taste of Coronado…

September 10th, 2013

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If looks could Kale…

June 4th, 2013

It seems like everyone who is health conscious has become addicted to kale, myself included. But recently I was turned on to some disturbing facts about kale. In its raw state kale contains a toxin called OXALIC ACID which is a toxin that causes many reactions but the most common and painful is kidney stones. There are only 3 ways to avoid your body from absorbing these toxins; 1- calcium load, if you are using kale in your protein shakes add in a calcium supplement or take calcium supplements prior to your shake. 2- steam or boil your kale prior to using it. If you are not using it in a saute or stir fry you can steam it for 5minutes then cool it down to use later. Where you will lose a small percentage of the vitamins most will stay in tact but ALL toxins will be removed (be sure to discard the steam water as all the toxins will be in the water). You can also boil it and receive the same results. 3- Drink mineral water as the minerals in the water will help fight off the Oxalic acid. Either way NEVER eat just raw kale, the same can be said of spinach as well. Also be aware that juicing Kale or spinach does NOT remove the oxalic acid.

Curly leaf kale (the most commonly used) has the highest percentage of Oxalic Acid.

Dinosaur kale has 50% less.

Dave Asprey  & Tait Fletcher of BULLETPROOF explain all of this & much more on the Joe Rogan Experience Podcast #361 Or you can get the podcast for free on Itunes as well. 

A side note: The Joe Rogan Experience Podcast is absolutely one of the best podcasts ever. Wether or not you follow Joe Rogan’s brand, he is a valuable source of information on topics that a lot of people just do not touch on. Its an honest, real, true, factual depiction of how things in life really are. The podcast linked above is only one example of his awesomeness.

You are what you eat- BUT it IS ok to be quick, cheap & easy…

May 29th, 2013

by Scott Ingenito

It has always been said; ” You are what you eat, Don’t be quick, cheap & easy” . While I agree, there IS ways to make healthy, delicious, from-scratch food and have it still be quick, cheap & easy. This is a twist on a recipe that Dawn made me a few months ago, I wanted to eat vegetarian and I did not want to go shopping so I tweaked it out and came up with this recipe. Definitely quick, for sure cheap,  easy and very satisfying.

Sweet potato & Refried Black Bean Taquitos

Ingredients

6-8 Corn tortillas,

2 sweet potatoes, peeled, quartered

1-2 tbsp Light brown sugar

1 can black beans, drained

1 tbsp olive oil

2 tbsp soy sauce

1 tbsp spicy brown mustard

Generous pinch of each: Ground Cumin, Garlic powder, Onion powder, chili powder, black pepper

Garnishes: Fresh chopped cilantro, Sour cream, Tapatio hot sauce

Step 1

Peel, quarter sweet potatoes, place im cold water OR I use my microwave Lekue steamer. 7 minutes and they are done! Just take them out, sprinkle your sugar, salt & pepper, and mash up until desired consistency. I leave some texture to mine, and if you prefer you can also just dice them before cooking and use them that way.

Step 2

Drain, rinse & redrain your black beans. Start a small pot over medium heat, add olive oil, add beans, cook until softened, and then add soy sauce, mustard. Mash all together. I like to leave some of the beans not completely smashed to add texture. then add all spices (notice I omitted salt we are using Soy Sauce here instead), lower to simmer until desired consistency Just be careful not to overcook and dry them out.

Step 3

Heat a large nonstick pan over medium-high heat, leave dry no oil or spray, add tortillas and warm/toast them to desired level.

Step 4

Assemble: I use a small offset spatula or rubber pastry spatula to spread out the Sweet Potatoes, then the beans, top with Sour cream, cilantro, then hot sauce if desired, roll them up  & Enjoy!

 

It’s the Bomb-Bay!

December 6th, 2012

by Scott Ingenito

Hey everyone! It’s been a while since my last full post, the holidays were insanely busy, but great. As I hope yours were too! I have been wanting to post up more quick, simple type recipes. Things that people can throw together not only quick, but, also use for a cocktail or brunch party.

On a daily basis I cook “family-Meal” for my staff at the restaurant, it is a fun challenge because there are only certain ingredients I can use to feed that many people. Here is where I get to use my creativity and come up with  delicious recipes that are easy to put together but tastes like it took you hours.

 

Curried Chicken Salad

Ingredients

1 red onion, small dice

3 garlic cloves, minced

4 chicken breasts, cut into 1 inch cubes, sauted and cooled

1 cup sour cream

2 tbsp honey

1 tbsp yellow curry powder

salt & pepper tt

1 cup cashews, chopped

1/2 cup raisins (can be subbed for craisins, dried apricots, or

2 red chiles, small dice

 

Step 1

Chop and saute your red onion & garlic until soft. add in chicken. Season with salt, pepper and a bit of curry powder. Cook thoroughly. Set aside to cool.

Step 2

In a bowl, combine; Sour cream, honey, curry powder, mix well and season with salt & pepper. Set aside.

Step 3

In a large bowl add together all remaining ingredients, pour your dressing from step 2 and mix together. Serve chilled or room temperature. If I am feeling advenurous, I will add this salad to some focaccia or fresh baked bread and press to turn it into a panini.

Quicky Filet Flatbread petites

December 4th, 2012

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Quick & Easy  flat breads.

I have some fresh naan bread and some filet. I seared up the filet seasoned with garlic, sea salt, pepper, cayenne pepper, smoked paprika. Sliced it thin, and layed it over the naan pieces. I made a quick champaigne vinegar bbq sauce & a creamy horseradish sauce. Topped with some fresh tomatoes & onion.

Delicious!

It’s been such a long time…

November 6th, 2012

Hello again my friends! It’s been a long time since I have posted, so much has been going on. Those of you close to me, or whom follow me on Facebook know what’s been going on the last few months. For those of you who don’t know It has been a crazy few months. Since we last chatted I;

Moved into a new apartment

 

Helped roll out and 

working at one of the Cohn Restaurant Group’s new ventures- 100 Wines Hillcrest

 

got my first Culinary tattoo: MISE EN PLACE in the shape of my favorite Santoku chef knife.

 

I have cooked a ton at the restaurant of course, but I finally got my kitchen setup the way I want in my new apartment. Now that everything is unpacked and setup, I have been working on some new fall/winter/holiday recipes. Here is a simple one I have been making lately, everyone who tries it has loved it, me included. Try it at home, put a spin on it, let me know how it turns out!

 

Lemon Herb Roasted Chicken

serving of 4

 

 

Ingredients

4 Chicken thighs, I use skinless & boneless

1 tbsp of each; Fresh thyme, rosemary, parsley finely chopped

1 Lemon, Zested and juiced

1/2 cup dry white wine

Season with, Sea Salt, Pepper, garlic powder and dehydrated lemon zest (omit if you do not have. DO NOT substitute for fresh zest, it will burn in the oven.

Step 1

In a ziplock bag, place chicken, all herbs and seasoning, the juice of 1/2 a lemon. and your wine. Let sit at room temperature for 30-60 minutes. OR 2 hours in the refrigerator.

Set oven to 375*.

Step 2

Place chicken on a parchment or silpat lined sheet pan. Drizzle with Olive Oil or a slice of butter, Roast in oven until interior temp reaches 165*.

Step 3

Serve & Enjoy.

I added a simple pan sauce for this. In a small sauce pan over medium heat, add 1 tbsp of butter, 1 diced shallot, 1 cup sliced mushrooms, saute until tender. Add a splash of white wine,some of your lemon zest and reduce. Drizzle over chicken, if you want more lemon flavor, add the remaining zest & juice to your sauce.

Thanks for coming back to check in with me, I will definitely try to keep up with posts better as I experiment with my new holiday recipes. I hope you all have been well,remember- Cook, Eat, then spread the chews!

I just want to send out a big thank you to all those helping out those affected by the aftermath of Hurricane Sandy. ALL of my friends and family are safe, but many of them are without electric, heat, and some are without homes. The devastation is incredible! Many of the places i grew up going to are completely gone! and Although I am glad I moved away from NY, I wish I was there with all of them now. Please continue to keep them in your thoughts and give if you can. I know New Yorker’s are tough, but they need our help.