Beacalivore.

06/07/2012

Got the blues and need a "pick-me-up" to make it to the weekend? We found our thrill and it's not on blueberry hill. it's with Pastry Chef Emily Luchetti! Check it out!

06/06/2012

Think you are as cool as Monterey farmer Benny Jefferson? He grows some of the best cauliflower around, if you wanna show him up, then make this dish.

Cauliflower with tribal salt, raisins and peppers

Ingredients

Marinade
1 tbsp. curry powder
1 tbsp. turmeric
1 tbsp. cumin
1 1/2 tsp. white pepper
1 cup vegetable oil

Cauliflower, raisins and peppers
1 head cauliflower, cut into florets
3 quarts vegetable oil, for frying
2 tbsp. golden raisins
2 tbsp. natural raisins
3 rings sliced from a red-ripe Fresno chile
1/2 lb. cornstarch
16 fresh curry or basil leaves
Tribal salt (recipe follows)

Directions

For marinade: Combine all ingredients in a bowl.

For cauliflower: Place cauliflower florets in a non-reactive bowl, such as glass or stainless steel. Pour marinade over cauliflower, mix well and marinate in the refrigerator at least 2 hours or overnight. Preheat vegetable oil to 350 degrees. Drain marinade from cauliflower and dredge cauliflower, raisins and chiles in cornstarch. Fry until golden brown, about 4 to 5 minutes. (Do not crowd!) Add curry leaves right before cauliflower is done. Using a slotted spoon, remove cauliflower mixture from oil and place on a tray lined with paper towels. Season to taste with tribal salt.

For tribal salt: Combine 1/2 cup kosher salt, 1/2 tbsp. Szechuan or black peppercorns (toasted and crushed) and 1/4 tsp. five-spice powder. Store in an airtight container for up to 1 month. Use leftovers as you would table salt. Especially delicious with other fried foods, such as french fries and fried chicken.

Serves 4

06/06/2012

As promised, here's a recipe from our buddies over at The Girl and the Fig Restaurant. Figs and prosciutto on a pizza? We can't help but love it, because as Gaga says "We were born this way!" Enjoy!

06/05/2012

Did you know, you don't have to go to Hollywood to find stars anymore?! If they're like Lady Gaga, they're hanging out in Sonoma at The Girl and the Fig Restaurant! So here's our Tuesday Tease...check back in tomorrow for a special recipe from our buddies over at The Girl and the Fig Restaurant. Stay tuned "little monsters."

06/04/2012

Hey RFD-TV viewers, we got something for you today that alot of people don't like, but you'll love these. Like our page for more treats like these.

http://www.youtube.com/watch?v=ml6gYr8G9zY&feature=g-all-fbc

Chef Chad Minton of the Ojai Valley Inn and Spa, shows us how to make Castroville Crispy Baby Artichokes.

06/04/2012

Happy Monday Calivore Nation! Looking for a sweet treat to start the week off right? They're called Peaches-n-Cream Dream Pops! Enjoy!

PEACHES-N-CREAM DREAM POPS

Makes 10 pops

Ingredients:
3 (6 oz.) Green Valley Organics Peach Yogurts

2/3 cup Green Valley Organics Plain Kefir

3 Tbs. honey or agave nectar

1 tsp. vanilla or almond extract

1 1/2 cups chopped fresh or frozen peaches



Directions:
Put yogurt, kefir, honey, and vanilla in a blender, and pulse until smooth.
Pour some of the yogurt mixture into each of the molds, about 2-inches.
Divide the chopped peaches evenly between the molds, and top off each mold with the rest of the yogurt mixture.
Using a chopstick or wooden skewer, poke the peaches in and around the yogurt mixture, swirling as you move the stick up, down, and around in the mold.
Tap mold gently to release any air bubbles.
If using a conventional mold, place the top on the pops and insert sticks. Freeze until solid, about 3 to 4 hours. If using cups, glasses or unconventional molds, freeze until pops just begin to set, then insert the sticks, and freeze until solid.

05/24/2012

05/23/2012

As promised here you go.

Ingredients

6 six-inch squares of puff pastry
12 oz. Scharffen Berger semisweet chocolate or other high quality chocolate
1 1/2 cups small marshmallows
9 tbsp. peanut butter (smooth or chunky)
2 eggs, cracked and scrambled
4 oz. sugar crystals
1 pint vanilla ice cream
Caramel sauce to taste
Chocolate sauce to taste

Directions

Pre-heat oven to 400 degrees. Lightly dust a work surface with flour. Lay out all six, six-inch squares of puff pastry. Chop up the chocolate and mix with the marshmallows. Brush the puff pastry evenly with the beaten egg. Place the 1 ½ tbsp. of peanut butter in the middle of each square. Divide the chocolate and marshmallow mixture evenly as you place it on top of the peanut butter. Fold the squares of dough into triangles and seal the edge by pressing the seamed edge with a fork. Be careful that the mixture is completely sealed inside each of the turnovers. Brush the top of each triangle with more beaten egg and sprinkle crystal sugar evenly on top of each turnover. Place onto a lined cookie sheet and bake for 10-12 minutes in a 400-degree oven. Make sure that the tray is rotated to insure even browning. Serve piping hot with ice cream, caramel and chocolate sauce. These s'more turnovers are best served with a glass of really cold, very fresh milk.

These can be made in advance and frozen. When you need them, pull them out of the freezer for 20 minutes. Brush with beaten egg, sprinkle with sugar and bake as if you had just finished folding them.

Chef's note: I like to serve these piping hot with vanilla ice cream, caramel and chocolate sauce. My kids love them and I have yet to find someone who did not say, "Oh man, that sounds good!"

05/22/2012

Here's our "Tuesday Tease." Like us and we'll give you the recipe for this famous Disneyland dessert.

05/21/2012

If you are traveling to Sonoma, may we suggest stopping off at the Fremont Diner, for some true comfort food.