#Coachella

For most, one word sums up the April concert circuit: COACHELLA.  For the modern millennial, it’s the Woodstock festival we all wish we could have attended.  Past headliners range throughout every genre of music, including Prince, Kanye West, Nine Inch Nails, Calvin Harris and Paul McCartney; this year’s lineup, which begins in one week, features The Weekend, Eminem, and Queen B herself, Beyonce. 

And while it’s all about the music, everyone can tell you that the Coachella brand is almost as strong.  Make your way to middle of the desert for either weekend, and feathers, flowers, flowing dresses will be just the beginning of the whimsical fashion you will find.  Before the main concerts start, you’ll find cocktails by the pool, music blasting and the laid-back party vibe in almost hotel and Air BnB you pass.

So grab your oversized sunglasses, jean shorts or draping dress, iPhone filters, and enjoy some of these fantastic recipes to celebrate everything Coachella.

See you at the dinner table,

CBC Team

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The Weekend

Dizzy Desert Lemonade

This desert inspired cocktail with agave will keep you cool in the dry desert heat, but the kick is the floral garnish.  While it may seem like just a little bit of bright color for your Instagram story, this edible flower packs a bit of punch: eating it will make your mouth numb with a tingling sensation.  As you kick back and enjoy this refreshing libation, you won’t be able to feel your face, or at least your mouth.

INGREDIENTS

• Ice | Vodka | Agave Syrup | Fresh Lemon Juice | Lemon Slice & Szechuan Button Flower for Garnish

Beyonce

Honey Sriracha Chicken

There is nothing like hanging by the pool and starting up the grill.  With a kick of Sasha Fierce spice, and a sweetness that the Beyhive will approve of, this chicken will be a hit with the single ladies, divas, grown women, and baby boys.  And if the heat is just too much, just grab a Dizzy Desert Lemonade and you’ll be ready to go All Night! 

INGREDIENTS:

• Chicken Breasts or Chicken Wings
• Baking Powder | Smoked Paprika | Salt | Pepper
• Sriracha | Honey | Rice Vinegar | Sesame Oil
• Sesame Seeds | Cilantro

DIRECTIONS

1. In a bowl, sift together Baking Powder, Smoked Paprika, Salt, & Pepper
2. Coat your chicken in the dry ingredient mixture
3. Place chicken on grill, turning every 10-15 minutes
4. Combine Honey, Sriracha, Rice Vinegar, & Sesame Oil
5. Baste with sauce every 10 minutes until chicken is cooked through and remove from grill
6. Brush with final coat of sauce
7. Garnish with sesame seeds and cilantro

Eminem

The Real Slim Jim Jerky

May we have your attention please?  If you’re enjoying the Coachella camping, it’s important to have snacks that you can quickly grab and eat and you stand inline for the bus.  This smoked jerky is perfect to make ahead of time and bring along to the festivities.  Note, there will be no actual Slim Jims in this recipe, but we were trying to come up with something that didn’t have anything to do with M&Ms.

INGREDIENTS

• Flank Steak
• Worcestershire Sauce | Honey | Garlic Powder | Soy Sauce | Onion Powder | Paprika | Cayenne Pepper | Liquid Smoke | Red Pepper Flakes

DIRECTIONS

1. Cut flank steak into thin strips (about ½ inch) and then pound out a little
2. Combine all other ingredients to make marinade
3. In a bowl combine flank steak strips and marinade, cover, and let it refrigerate overnight
4. Put strips onto aluminum lined baking sheet, single layered
5. Set your oven to a low temperature (150-175F) and cook from anywhere between 4-6 hours, flipping once.
6. The jerky is finished when it is completely dried out

Here Comes Peter Cottontail

I remember Easter with such fond memories.  Every year I would wake up with a basket by my bed and the entire house would be riddled with hidden treasures.  Chocolate, marshmallows, and Jelly Beans adorned spaces between bricks, books and other normal household décor.  But everyone knows, the real treat was finding a coveted Easter Egg.  Whether they were plastic and filled with more treats, cream filled with a sweet chocolate shell, or hardboiled and hand-painted by my siblings and I, when the Easter hunt was over, these beauties always garnered the most points.

The egg is a symbol of birth and life.  For people of the Jewish faith, for which Passover occurs simultaneously with Easter, it represents promise, while for Christians it embodies resurrection and immortality. 

On this Easter, we would like to pay tribute to the egg with some decadent recipes you’re sure to love.  Don’t let the names scare you, these appetizers are sure to make your Easter meal a complete success. 

See you at the dinner table,

CBC Team

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Pickled DeviledEggs

INGREDIENTS

• Hardboiled Eggs | Mayonnaise | Sour Cream | Dijon Mustard | Lemon Juice | Salt | Pepper
• Jar of Beets | Water | Distilled White Vinegar
• Fresh Herbs

DIRECTIONS

1. Combine Beet Juice, Water, & Vinegar to make marinade
2. Peel Hardboiled Eggs and Soak in Beet Marinade for over an hour
3. Cut Hardboiled Eggs lengthwise and remove yolks
4. Combine mashed Yolks, Mayonnaise, Sour Cream, Dijon Mustard, Lemon Juice, Salt, Pepper, and Chives
5. Pipe in Yolk mixture to Egg Whites
6. Garnish with Fresh Herbs

Caesar Salad Deviled Eggs

INGREDIENTS

• Hardboiled Eggs | Anchovy Paste | Garlic | Mayonnaise | Parmigiano | Worcestershire Sauce | Lemon Juice | Pepper
• Romaine Lettuce | Crouton

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Spread out Parmigiano on wax paper and bake until golden brown
3. Remove from oven and cool
4. Cut Hardboiled Eggs lengthwise and remove yolks
5. Combine mashed Yolks, Mayonnaise, Anchovy Paste, Garlic, Parmigiano, Worcestershire Sauce, Lemon Juice, and Pepper until smooth and creamy
6. Pipe in Yolk Mixture to Egg Whites
7. Garnish with finely chopped lettuce, Crouton and Parmesan tuile 

Kimchi Deviled Eggs

INGREDIENTS

• Hardboiled Eggs | Mayonnaise | Dijon Mustard | White Vinegar | Gochujang
• Sesame Oil | Kimchi | Chives | Bacon

DIRECTIONS

1. Cut Hardboiled Eggs lengthwise and remove yolks
2. Combine mashed Yolks, Mayonnaise, Sour Cream, Dijon Mustard, & Vinegar until smooth paste
3. Add in Gochujang and mix
4. Rough chop Kimchi and sautee in sesame oil with thing sliced bacon
5. Pipe in Yolk mixture to Egg Whites
6. Garnish with Kimchi and bacon mixture and fresh chives 

Rain Rain Go Away

Usually, maybe not here in Los Angeles, Spring means lots of rain.  Days will do by where you don’t see the Sun, and while it brings a lush green landscape full of greenery and life, it’s a pain to be cooped up in the house all day.  For those of you still stuck at home because of the cold rain, or even snow if you’re in the North, there’s nothing better than getting someone hearty and warm in your stomach to make a boring day a “snuggle up on the couch in PJs and watch movies all day” day.

Instead of opening up your food or Dominos app, here’s something that’s will guarantee to satisfy: Hungarian-American Beef Goulash.

What is Goulash?  At its core, a goulash is a stew.  Now the variety is all depending what kind you are looking for.  An American Goulash is a mix of pasta, ground beef, tomato sauce, and pepper, or what I called it growing up in New England, American Chop Suey.  Now a traditional Hungarian Goulash is a made up of smaller cubes of beer or pork in a paprika broth based stew. 

Our recipe today is what we grew up with, the Hungarian-American Goulash.  Large chunks of Beef with Carrots, Potatoes, Onions and Peppers simmer in a rich Paprika broth, and served over your choice of starch; in my family it was always served over egg noodles.

See you at the dinner table,

CBC Team

INGREDIENTS

• Chuck Steak | Salt | Pepper | Ghee | Flour
• Carrots | Onions | Bell Peppers | Garlic  | Potatoes | Vegetable Oil
• Sweet Hungarian Paprika | Smoked Paprika | Chicken Stock | Gelatin | Soy Sauce | Fish Sauce | Bay Leaf | Thyme | Tomato Paste | Caraway Seed | Majoram
• Parsley | Egg Noodles

DIRECTIONS

1. Mix Gelatin and Chicken Stock
2. Preheat oven to 300 degrees F
3. Sautee diced Carrots and remove for later
4. Season Chuck with Salt & Pepper and cook until both sides are browned – Remove
5. Cook other Carrots, Onions, Peppers and Garlic until soft and slightly browned
6. Add Paprika (both kinds) and stir
7. Add Gelatin/Chicken Stock mixture
8. Add Soy Sauce, Fish Sauce, Tomato Paste, Bay Leaf, Thyme, Marjarom, & Caraway Seed
9. Cube Chuck (larger cubes), toss in Flour, and add to vegetable mixture
10. Transfer to oven until Beef is tender (partially covered)
11. Remove Carrots, Thyme, & Bay Leaf
12. Add Potatoes and Sauteed Carrots
13. Return to oven and cook partially covered until stew is thicker
14. Remove from oven, garnish with Parsley and serve over Egg Noodles  

Hamotzi Lechem Min Haaretz

Next Friday marks the beginning of Passover, the Jewish holiday commemorating when Moses freed the Jewish slaves from Egypt’s reign in the Book of Exodus.  Lasting for either seven or eight days, depending on which branch of Judaism you practice, the first night of Passover is always celebrated by a seder, a special meal where the store of Exodus is recounted using scripture, food, and drink.

While there are fifteen parts to a seder, we are going to focus on foods that make up a seder plate.  Taking inspiration from each of the components, we have created a menu for your Passover celebration.

See you at the dinner table,

CBC Team

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Z'roa

Lamb Shank: A symbolic offering to the temple

Herb Crusted Rack of Lamb

INGREDIENTS

• Rack of Lamb
• Basil | Rosemary | Thyme | Garlic Cloves | Olive Oil | Lemon Zest | Salt | Pepper

DIRECTIONS

1. Finely chop Herbs and Garlic and combine with Lemon Zest and Olive Oil
2. Spread Garlic Herb mixture onto Rack of Lamb and refrigerate for at least one hour
3. Preheat oven to 400 degrees F
4. Season Lamb with Salt and Pepper
5. In a large ovenproof pan, sear Lamb on both sides until brown in Olive Oil over medium-high heat
6. Transfer pan to oven and cook until thickest part of Rack of Lamb reaches 130 degrees F
7. Let rest for 5 minutes
8. Carve and enjoy

Beitzah

Egg: A symbol of rebirth

Savory Dinner Frittata

INGREDIENTS

• Eggplant | Cherry Tomatoes | Squash Blossoms | Olive Oil | Garlic
• Eggs | Fresh Basil | Goat Cheese  | Salt | Pepper

DIRECTIONS

1. Add Olive Oil, Garlic, Tomatoes, and Squash Blossoms to a hot pan and cook until tomatoes are slightly charred, about to burst and remove
2. Cube Eggplant and sautee until tender
3. Whisk together Eggs, Basil, Salt, and Pepper and then add in small chunks of goat cheese
4. Pour Egg mixture over Eggplant
5. Add in Charred Tomato and Squash Blossom mixture
6. Cook uncovered until bottom browns
7. Sprinkle in remaining Cheese
8. Cover, cook until ready, garnish with remaining basil and enjoy!

Maror & Cazeret

Bitter Herbs: A symbol of the bitterness of enslavement

Horseradish Crusted Salmon Filet

INGREDIENTS

• Salmon Filets | Salt | Pepper
• Matzo Meal | Horseradish | Parsley | Olive Oil

DIRECTIONS

1. Preheat oven to 400 degree F
2. Season Salmon with Salt & Pepper
3. Combine Matzo Meal, Horseradish, Parsley, & Olive Oil
4. Top the Salmon with Matzo mixture
5. Roast for 12-15 until cooked medium-rare

Karpas

Non-Bitter Herbs Dipped in Salt Water: A symbol of tears

Fattoush Salad

INGREDIENTS

• Matzos | Olive Oil | Cumin | Garlic Powder | Salt | Pepper
• Cucumber | Endive | Mint | Parsley | Romaine | Tomatoes | Feta | Olives
• Lemon | Garlic

DIRCTIONS

1. Brush Matzos with Olive Oil and sprinkle with Cum, Garlic Powder, Salt, & Pepper
2. Bake Matzos at 350 degrees F until crisp
3. Combine chopped Cucumbers, Endives, Parsley, Romaine, Olives, Feta, and Tomatoes
4. Mix together Lemon Juice, Garlic, & Olive Oil to make dressing
5. After dressing, let sit and then add in crumbles Matzos pieces

Charoset

Apple, Nut & Wine Mixture: A symbol of mortar and bricks

Apple Almond Cake

INGREDIENTS

• Soft Butter | Stevia
• Eggs | Vanilla Bean
• Almonds (rough) | Almonds (ground fine)
• Polenta | Baking Powder | Water
• Chocolate Nibs
• Apples | Cinnamon

DIRECTIONS

1. Preheat oven to 355 degrees F
2. Whip Soft Butter and stevia until light and fluffy
3. Add Butter mixture to bottom of pan
4. Add Ground and Round almonds and mix
5. Add Whipped Eggs and Vanilla and mix
6. Add Polenta, Baking Powder, & Water and mix
7. Thinly slice Apples and toss in Cinnamon
8. Lay Apples on Cake top
9. Bake

Annyeong-haseyo

We’ve wanted to do a post on the Winter Olympics for a few weeks now, but because of the Oscars, we’ve been too busy!  Finally, we have a second to breathe and reflect on what an amazing job our athletes did.  Earning 23 medals over an 18-day span, our country was represented well in the beautiful city of PyeongChang.

While the events themselves were exciting, what made it even more fun was the education the world got on Korean culture, including the amazing cuisine, even if only a few people went and tried it.   Known mostly for Korean BBQ and Kimchi, a spicy and flavorful fermented cabbage, the influx of tourism in Korea should have brought hoards of people into local restaurants.  And while there were definitely people who ventured out to try something new, from what we’ve read, the empty eateries didn’t compare to the massive lines at McDonald’s and Dominos; tales of dog meat and videos of live octopi may have scared too many people off, but there is so much more to Korean food.

Consisting mostly of rice, vegetables, and meats, the culinary delights of the country vary from district to district, but do have some commonalities.  Bachnan, which are the side dishes, adorn the table as guests dine on fermented delicacies, hearty stews, and fresh seafood. 

Below please enjoy one recipe we are playing around with inspired by the flavors of Korea.

See you at the dinner table,

CBC Team

KIMCHI GLASS NOODLE (JAPCHAE/CHAECHAE) WITH BRAISED PORK BELLY

 

INGREDIENTS

• Sweet Potato Noodles
• Red & Yellow Peppers | Carrots | Fresh Spinach | Onion | Spinach | Green Onion
• Sesame Seeds | Sesame Oil | Water |Soy Sauce
• Kimchi |
• Pork Belly | 5 Spice | Orange Juice | Coriander | Soy Sauce | Chili Paste

DIRECTIONS

1. Soak Sweet Potato Noodles in hot water (not boiling) for 20 minutes, then add in Sesame Oil to prevent sticking
2. Cut Vegetables (not Spinach) into thin strips
3. Chop Kimchi into small pieces
4. Toast Sesame seeds briefly in oven
5. Boil spinach for 2 minutes squeeze dry
6. Pan Sear both sides of the Pork Belly, coated in 5 Spice, then braise in Orange Juice, Coriander, Green Onions, Soy sauce, and Chili paste
7. Combine Noodles, Vegetables, Kimchi and Soy Sauce in hot pan
8. Once it’s done, top with Pork Belly and sprinkle with Toasted Sesame Seeds
9. Serve warm and enjoy!