THIS MONTH’S FEATURED RECIPE

Infuse a fresh twist into your personal menu with featured recipes created by our chefs especially for you and your guests. This month’s recipe for Fennel Sausage and Chestnut Red Wine Cappellaci with Brown Butter Sage Sauce comes from the kitchen of Andrea Chef Marco.

Fennel sausage and chestnut red
wine cappellaci with brown butter sage sauce

Ingredients
½ cup red cooking wine (Merlot)
½ cup flour
⅓ cup semolina
4 egg yolks
½ teaspoon salt
1¼ teaspoon olive oil
3 pounds fennel Italian sausage, skinless
½ bunch of fresh sage
1 garlic clove, sliced
1 cup chestnuts, roasted
⅓ cup mascarpone
¼ cup panko bread crumbs
2 tablespoons chopped parsley
½ cup butter, diced
1 cup Parmesan cheese, grated
Salt and pepper, to taste

Preparation
Heat 1¼ teaspoon of olive oil in a medium skillet. Add one third of the sage, chopped, and the garlic, then sauté about 1 minute until garlic is lightly colored. Add sausage and cook about 3-4 minutes over medium-high heat, stirring to break up larger pieces, until liquid evaporates and meat browns. Drain off fat, and transfer meat mixture to a medium bowl. Stir in the chestnuts, mascarpone, bread crumbs, parsley, salt and pepper, then set filling aside.

In a small pot on low heat, reduce the red wine to ¼ cup. Let wine reduction cool, then fold it into the 4 egg yolks. Whisk together flour and semolina in a bowl, then place in a mound on a lightly floured wooden board. Make an indent in the middle of the mound, and add egg yolk mixture into the well. Whisk eggs together, slowly incorporating the surrounding flour until the mixture becomes too thick to whisk. With floured hands, finish combining the flour until the dough no longer sticks to your hands. Knead dough on a floured surface for about 5 minutes or until it becomes smooth and elastic. Cover dough tightly with plastic wrap, and let rest for 30 minutes.

Unwrap dough, and cut in half twice creating four pieces. On a hard surface, flatten dough into paper-thin sheets until you can see your fingers through it. Using a pastry cutter, divide the sheets into strips approximately 2¾ inches wide, and then cut into squares the same width.

Place a heaping teaspoonful of filling in the center of each square. On two sides of each square, dab or brush a little water. Fold one corner of the pasta to the opposite corner to form triangles, carefully pushing out any air from the center toward the edge before sealing. Fold the outer corners of the triangle together, and seal by pressing down gently. The cappellacci will have four layers of pasta dough, so press down to squash the dough, keeping the shape and making it less thick and chewy.

Cook the cappellacci in a pot of boiling salted water for about 6 minutes, until the pasta begins to float. In the meantime, prepare the sauce by melting the butter in a skillet over medium heat and letting it turn a caramel brown color. Add the remaining sage leaves to infuse in the butter. Add a ladle of water from the pot that the cappellacci are cooking in, then whisk sauce to create an emulsion. Remove cappellacci from boiling water with a slotted spoon, and place into the sauce, gently coating them. Serve with grated Parmesan cheese.

Serves 4.

 

Other Favorite Recipes

WHOLEGRAIN ORECCHIETTE PASTA WITH BURRATA CHEESE AND RAPINI IN CRUDAIOLA SAUCE WHOLEGRAIN ORECCHIETTE PASTA WITH BURRATA CHEESE AND RAPINI IN CRUDAIOLA SAUCE

WHOLEGRAIN ORECCHIETTE PASTA WITH BURRATA CHEESE AND RAPINI IN CRUDAIOLA SAUCE

Ingredients:

2 cups whole wheat flour
1 cup lukewarm water
½ teaspoon salt
3 pounds heirloom cherry tomatoes, quartered
1 clove garlic, thinly sliced
½ cup extra-virgin olive oil
1 teaspoon dried oregano
1 bunch fresh Italian basil, finely chopped
Salt and pepper, to taste
2 bunches rapini (or broccoli Rabe)
2 teaspoons red chili flakes
2 cloves garlic, finely chopped
6 ounces fresh burrata cheese

For the pasta: Place flour in a mound on a lightly floured wooden board. Make an indent in the middle of the mound, and add salt and half of the water. Gently mix flour into the liquid, slowly incorporating more water as needed, until dough becomes a smooth, elastic ball. (More water may be required depending on the flour.) Cover dough tightly with plastic wrap, and let sit for 20 minutes. Unwrap dough, cut in half and flatten on a hard surface. Break off plum-sized balls, roll e into tubes about a half-inch to three-quarters of an inch thick, and cut into quarter-inch discs. With your thumb, flatten each disc, dragging it slightly toward you so the dough curves around your finger to resemble the shape of a small ear. Allow pasta to dry on a flat tray for 4-6 hours or overnight.

For the crudaiola sauce: In a medium bowl, mix tomatoes, sliced garlic, ¼ cup olive oil, oregano, basil, salt and pepper. Allow mixture to marinate for at least 2 hours.

To finish: Hold rapini by the stems to wash, removing any dirt in the leaves. Trim stems with a knife, and set aside leaves and flowers. Bring a pot of salted water to a full boil. Add leaves and flowers, and continue to boil for 5 minutes. Add orecchiette pasta and cook until al dente. Meanwhile, in a large frying pan over high heat, add olive oil, chili flakes and chopped garlic. Add drained rapini and orecchiette, and sauté for 1 minute. Drizzle olive oil over mixture and toss until thoroughly combined. Divide pasta evenly among 4 bowls, and top with crudaiola sauce and fresh burrata.

Serves 4.

 

Recipe courtesy of our Pastry Chef.

PAN-SEARED FLAT IRON PANZANELLA SALAD PAN-SEARED FLAT IRON PANZANELLA SALAD

PAN-SEARED FLAT IRON PANZANELLA SALAD

Ingredients:

1 piece 6-ounce prime flat iron steak
1 piece baby gem lettuce
2 baby artichokes, halved
3 cherry tomatoes, halved
3 tablespoons of burrata cheese
1 red onion
1 cup fresh basil leaves
1 teaspoon Dijon mustard
4 tablespoons Champagne vinegar
2 teaspoons honey
1 cup olive oil
3 tablespoons basil vinaigrette

Directions:

For the Basil Vinaigrette: Blend 1 cup fresh basil leaves, 1 teaspoon Dijon mustard, 4 tablespoons Champagne vinegar and 2 teaspoons honey in a blender, while gradually adding 1 cup olive oil in a slow stream until the vinaigrette has emulsified. Taste the seasoning and add salt and pepper, if needed.

Season the prime flat iron steak with salt and pepper. Cook the steak on the grill over high heat for about four minutes on each side. Once cooked, let it rest for five minutes, then dice into cubes.

Brush each side of the lettuce with olive oil. Grill both sides of the lettuce, then remove the core and separate the leaves.

Remove the skin and slice the onion into four large even rings. Season onion rings with salt and pepper, then grill both sides. Pour 1 tablespoon balsamic vinegar over the onion.
Assemble the salad by placing the basil vinaigrette in the bottom, then sporadically layer the baby gem lettuce and onion rings. Top the salad with flat iron steak.

Serves 1.

Recipe courtesy of Pelican Grill.

STRAWBERRY MINT PANNA COTTA STRAWBERRY MINT PANNA COTTA

STRAWBERRY MINT PANNA COTTA

Ingredients:
16 medium-size strawberries, washed and stems removed
5 tablespoons white sugar
2 tablespoons fresh lemon juice
2 gelatin sheets (presoaked in cold water for 15 minutes)
Fresh mint
12 ounces heavy whipped cream
1 vanilla bean, split open

Directions:

For the Strawberry Jelly: Place 6 strawberries, 1 tablespoon sugar and lemon juice in a blender and blend until smooth, about 20 seconds. Strain puree, and place 1/3 of mixture in a medium bowl with one gelatin sheet. In a separate larger bowl, fill halfway with hot water and set medium bowl in water until mixture is warm. Fold in remaining puree. Divide strawberry jelly evenly among 4 glasses, and refrigerate for 3 hours.

For the Mint-Marinated Strawberries: Dice remaining strawberries. Combine strawberries, 3 chopped mint sprigs and 2 tablespoons sugar, stirring gently. Refrigerate for 3 hours.

For the Vanilla Panna Cotta: In a saucepan over medium heat, bring the cream, seeds from ½ of the vanilla bean and remaining sugar to a boil. Reduce heat and let simmer for 15 minutes. Pass remaining soaked gelatin sheet through a fine strainer, and add to cream mixture. Strain, and allow to cool. Pour mixture over strawberry jelly and refrigerate overnight. Top vanilla panna cotta with marinated strawberries and a sprig of mint.

Serves 4  

Recipe courtesy of our Pastry Chef.

VEAL SCALOPPINI WITH CREAMY MASCARPONE POLENTA, HOLLAND WHITE ASPARAGUS AND SAUTÉED MOREL MUSHROOMS VEAL SCALOPPINI WITH CREAMY MASCARPONE POLENTA, HOLLAND WHITE ASPARAGUS AND SAUTÉED MOREL MUSHROOMS

VEAL SCALOPPINI WITH CREAMY MASCARPONE POLENTA, HOLLAND WHITE ASPARAGUS AND SAUTÉED MOREL MUSHROOMS

Ingredients:
5 cups milk
1½ cups white cornmeal
½ cup mascarpone cheese
½ cup Parmiggiano Reggiano cheese, grated
Fresh thyme
Juice of 2 lemons
2 bunches Holland white asparagus
Kitchen string
½ cup fresh morel mushrooms
4 tablespoons olive oil
2 gloves of garlic
2 shallots, peeled and finely chopped
¼ cup white wine
4 boneless veal cutlets, 3 ounces each
4 tablespoons flour
4 tablespoons butter
1 tablespoon fresh Italian parsley, chopped
Salt and pepper, to taste

Directions:

For the Polenta:
In a medium saucepan, bring milk to a boil. Reduce heat to low, and slowly whisk in cornmeal. Stir mixture occasionally until cornmeal is soft, approximately 30 minutes. Stir in mascarpone, parmesan and 1 teaspoon chopped fresh thyme, and adjust the seasoning with salt and pepper, as needed. Set polenta mixture aside.

For the Asparagus:
While the polenta is cooking, bring a large pot of water to a boil over medium heat. Reduce heat to a simmer and add salt and lemon juice. Meanwhile, trim asparagus ends, then lay spears on cutting board and peel thin skin from each with a vegetable peeler, starting 1½-inch from the top and running the length of the spear. Gather spears into 2-4 bundles, tie loosely with kitchen string and lower into simmering water. Cook until asparagus is tender, about 8-15 minutes depending on thickness of the spears. Remove bundles and drain on paper towels. Set aside.

For the Morel Mushrooms:
Lightly brush morel mushrooms with a damp or dry cloth to remove dirt* and pat dry. Heat oil in a skillet over medium heat. Add mushrooms, and sauté with whole sprig of thyme, whole clove of garlic and 1 teaspoon chopped shallots. Deglaze mixture with 1/8 cup white wine and a squeeze of lemon juice. Remove thyme sprig and garlic clove from mixture, and set mushrooms aside.

For the Veal Scaloppini:
Wrap veal cutlets individually in plastic wrap, and place on a cutting board. Pound each cutlet evenly with a meat mallet, working from the center to the edge, until each cutlet is approximately ¼ inch thick. Remove plastic wrap, season each cutlet with salt and pepper, and dredge in flour. In a shallow pan, heat olive oil and sauté cutlets until golden brown, about 2 minutes per side. Add remaining chopped shallots and 1 clove diced garlic, and deglaze with remaining white wine. To finish, add butter and chopped parsley to create a creamy sauce.

To Assemble:
Warm up polenta in a sauce pot, and divide evenly among 4 shallow plates. Top with white asparagus and veal scaloppini, and garnish with morel mushrooms. Buon appetito!

*Chef’s Tip: To clean your mushrooms, it’s best to wipe them instead of washing them under water. Mushrooms will absorb the liquid and become soggy in your recipe.

Serves 4

Recipe courtesy of Andrea Ristorante.

 

 

Lamb Saddle with Bell Pepper Sauce Lamb Saddle with Bell Pepper Sauce

Lamb Saddle with Bell Pepper Sauce

Lamb Saddle:
•4 portions lamb saddle or lamb loin (6-oz each)
•Baby carrots, baby zucchini, brussel sprouts
•Mixed wild mushrooms
•4 tbsp extra virgin olive oil
•Salt and fresh ground black pepper
•Bell Pepper Sauce

Bell Pepper Sauce:
•3 red bell peppers
•3 tbsp extra virgin olive oil
•Salt and pepper

Lamb Jus:
•2 lbs lamb bones
•1 yellow onion
•2 carrots
•2 leeks (white part only)
•1 head of garlic
•½ bunch fresh thyme
•2 Roma tomatoes, roughly chopped
•1¼ cup red wine

For the Lamb: With the lamb to room temperature, season both sides liberally with salt and pepper. Pre-heat pan with 3 tbsp olive oil and sear lamb loin evenly on each side for approximately 3 minutes until golden brown. Place the lamb in the oven for 10 minutes at 350° to finish cooking. Remove the lamb from the oven and let rest for 20 minutes, turning every 5 minutes.

For the Vegetables: Bring a large pot of water to a boil and season with salt to taste. Blanche the vegetables until cooked al dente. Drain vegetables and submerge into an ice bath to stop the cooking process. Remove from the water and dry. Roast the vegetables in preheated sauté pan with 2 tbsp olive oil until they reach a caramelized golden color. Remove from pan and place on paper towel.

For the Mushrooms: Sauté mushrooms over high heat with 2 tbsp olive oil until golden brown. Remove from pan and place on paper towel.

For the Bell Pepper Sauce: Place bell peppers on a sheet pan and roast at 350° until the skin is brown and detached from the pulp. Remove from the oven and place in a sealed container for 40 minutes. Once cooled, peel and de-seed the peppers and place into a blender or food processor. With the motor running, drizzle in olive oil and salt and pepper to taste until completely combined.

For the Lamb Jus: Preheat the oven to 350° and brown the lamb bones until golden in color. Roast onion, carrots, leeks, garlic, thyme and tomatoes in olive oil in a large sauce pot over medium-high heat. Add lamb bones and red wine and cook down until the alcohol has evaporated. Add cold water until the vegetables and bones are completely covered and bring to a boil. Simmer for 2½ hours uncovered, removing any fat from the surface using a ladle. Strain the sauce and reduce to desired consistency.

 

Recipe Courtesy of Andrea Ristorante.

Portobello Panini Portobello Panini

Portobello Panini

Panini:
• 1 Portobello cap, cleaned
• 1 slice eggplant, ½” thick
• 2 slices zucchini, ¼” thick and 4″ long
• 2 slices yellow squash, ¼” thick and 4″ long
• 3 tomato wedges
• 1 tsp thyme, chopped
• 2 oz sundried tomato pesto
• Coliseum White Balsamic Vinaigrette
• Herb foccacia bread, cut to a 4″ square
• White Balsamic Vinaigrette
• ½ small shallot, chopped
• ½ tsp dijon mustard
• 1 tbsp honey
• 1/8 cup buttermilk
• ¼ cup white balsamic vinegar
• ¾ cup extra virgin olive oil
• Salt and pepper to taste

Sundried Tomato Pesto:
• ½ cup sundried tomatoes
• 5 tbsp extra virgin olive oil
• 10 large basil leaves

For the Vegetables: Marinade the Portobello cap in white balsamic vinaigrette for 10 minutes. Roast in the oven at 350° for 12 minutes or until very soft and moist. Toss the zucchini, squash and eggplant in extra virgin olive oil, salt and pepper. Grill for 2-3 minutes on each side. Toss the tomato wedges with olive oil, salt, pepper and chopped thyme. Place on a baking sheet and cook in the oven at 350° for 10-12 minutes.

To Assemble: Spread sundried tomato pesto on the inside of each slice of Foccacia. Carefully layer the vegetables on the bread. Brush your Panini grill with extra virgin olive oil and place the sandwich in the press for 2 minutes.

For the White Balsamic Vinaigrette: Place shallot, dijon mustard, honey, buttermilk and vinegar in food processor and blend until smooth. With the motor running, slowly drizzle in olive oil until vinaigrette is emulsified. Season with salt and pepper to taste.

For the Sundried Tomato Pesto: In a food processor, blend all ingredients until smooth, season with salt and pepper to taste.


Recipe Courtesy of Coliseum Pool and Grill.

Roasted Chilean Sea Bass Roasted Chilean Sea Bass

Roasted Chilean Sea Bass

Sea Bass:
• 4 pieces Chilean sea bass (6 oz each)
• Salt and pepper
• Extra virgin olive oil

Lentils:
• 1 cup dried green lentils
• 2 cups vegetable stock
• 2 shallots
• 2 large cloves of garlic
• 1 celery stalk
• ¼ cup toasted slivered almonds
• 2 small bunches green grapes, on stem
• 2 tbsp chopped parsley
• Salt and pepper
• Extra virgin olive oil

Red Wine Butter Sauce:
• 4 tbsp butter
• 4 cups red wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 shallots
• 1 large cloves of garlic
• 3 sprigs fresh thyme
• Salt and pepper
• Extra virgin olive oil

For the Lentils: Rinse lentils in cold water. Dice celery stalk, 2 shallots and 2 garlic cloves then sauté with olive oil. Add lentils, and briefly sauté. Add vegetable stock and bring to boil. Cover and reduce to a simmer for 20 minutes. Season with salt and pepper to taste.

For the Red Wine Butter Sauce: Simmer 4 cups of red wine down to ¾ with bay leaf, 1 sliced shallot and garlic clove and fresh thyme for 10 minutes over medium to high heat. Remove from heat and stir in butter. Season with salt and pepper, then strain.

Roasted Green Grapes: Place grapes on the vine on baking sheet lined with parchment paper and roast for about 1 hour at 225°. Reserve 4 small clusters for garnish and slice remaining grapes in half once cooled.

For the Sea Bass: Season with salt and pepper and sear in olive oil over high heat for 3 minutes per side. Place in oven at 350° for 5 minutes until cooked through.

To Assemble: Warm lentils in a sauce pot, adding almonds, roasted grapes and parsley. Spoon onto plate and season with salt and pepper. Place fish atop lentils and spoon red wine butter sauce around the plate. Garnish with roasted grapes on the vine.

 

Recipe Courtesy of Pelican Grill.

French Onion Soup “Gratinées” French Onion Soup “Gratinées”

French Onion Soup “Gratinées”

Ingredients:
• 4 tablespoons unsalted butter
• 3 medium yellow onions, thinly sliced
• 2 tablespoons Dijon mustard
• 2 fresh thyme sprigs
• ¼ cup flour
• 6 cups meat-based stock
• Salt and pepper, to taste
• 1/3 cup cognac
• ¾ cup port wine
• ½ loaf French baguette, sliced
• ½ pound gruyère cheese, grated
• ½ pound Swiss cheese, grated

In a large pot, sauté butter and onions over medium-high heat, stirring frequently until onions become tender (about 5 – 7 minutes). Add mustard. When the onions are nicely browned, add thyme, then slowly add flour. Cook until the flour disappears and has been absorbed into the butter and onion mixture. Add stock, season with salt and pepper, and simmer over low heat for 30 minutes. While the soup is cooking, lightly toast the bread under the broiler and set aside. After 30 minutes, stir in the cognac and port, and cook for an additional 10 minutes.

Arrange 4 oven-safe soup bowls on a rimmed baking sheet. Fill each bowl 2/3 full with soup. Top each bowl with 1 slice of toasted bread, and sprinkle with a mixture of both cheeses. Place bowls under broiler and heat until cheese bubbles and is golden brown (about 3-5 minutes). Serve immediately.

Recipe courtesy of Executive Chef Jean-Pierre Dubray.

Split Pea and Ham Soup Split Pea and Ham Soup

Split Pea and Ham Soup

Ingredients:
• 1 pound dried split peas
• 3 tablespoons butter
• 1 cup onions , diced
• ¾ cup celery, diced
• ¼ cup carrots, diced
• Salt and pepper, to taste
• 2 tablespoons garlic, diced
• 1 ham hock (optional, but recommended)
• 1 cup white wine
• 1 pound ham, cubed (reserve 1 cup for garnish)
• 7 cups water
• 1 bay leaf
• 1 cup crème fraîche
• Crème fraîche, red pepper flakes and celery leaves, for garnish

In a large bowl, soak the peas in water overnight. When you are ready to begin cooking, drain the peas and set aside. In a large pot, add butter, onions, carrots and celery, and cook over low heat. Season with salt and pepper, to taste. When onion becomes soft and translucent (about 5-10 minutes), add garlic and ham hock. Deglaze with white wine, and cook until alcohol is evaporated. Add peas, ham, water, bay leaf and crème fraîche, and simmer on low heat until peas are tender and cooked through (about 1 hour). Just before serving, add remaining ham to a small frying pan and sauté on medium heat (about 5 minutes) and set aside. Remove bay leaf and pour equal parts soup into 6 bowls. Garnish with sautéed ham and crème fraîche, red pepper flakes and celery leaves, as desired.

Optional: For a creamier texture, pour half of the soup mixture into a blender before serving. Blend on high until mixture is smooth. Return blended soup to the pot and stir to combine.

 

Recipe courtesy of Pelican Grill.

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  • Located at Pelican Hill Golf Club, Pelican Grill celebrates the best of coastal California dining with fresh seafood, pastas, the finest beef and a variety of side dishes.

    Located at Pelican Hill Golf Club®, Pelican Grill celebrates the best of coastal California dining with fresh seafood, hand-made pastas, the finest beef and a variety of side dishes. An open-concept display kitchen, heated ocean-view terrace and extensive wine-by-the-glass menu complement the restaurant’s Napa-inspired cuisine. The lounge features two nine-foot flat-screen TVs to view sporting events. Private dining and a chef’s table are also available.

    For reservations and more information, please call 855.315.8214 or click here.