Into the Woods

Finally, Memorial Day is approaching quickly and that means a three-day weekend!  Temperatures have been rising, the rainy season is over, and we are ready to head out to the wilderness for a good old-fashioned camping weekend.  Away from the traffic and the stress of Los Angeles, the fresh air always helps us gather our thoughts and re-center ourselves.

Whether you enjoy backpacking or you’re an adamant car-camper, one thing everyone can agree on is cooking and eating together in a group is one of the best parts of the outdoor activities.  And just because you’re sleeping under the stars, doesn’t mean your food and to be bland or boring.  Prep some of these at home, load up the cooler, and get ready for an unforgettable weekend of laughs, ghost stories and wishing you had a warm shower.  Just don’t forget to store your food and trash in a bear box so you don’t attract any unwanted guests!

See you at the picnic table,

CBC Team

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Breakfast

Breakfast Burrito

INGREDIENTS 

• Flour Tortilla | Heavy Duty Tin Foil
• Yukon Gold Potatoes
• Bacon
• Eggs | Milk
• Poblano Peppers
• Cheddar Cheese
• Avocado | Garlic | Lime Juice | Tomatoes | Salt | Pepper | Cilantro

 

DIRECTIONS

1. Before leaving, cube your Potatoes and sauté – Place in Tupperware for your trip
2. Skewer your Bacon and cook over campfire
3. Take your Poblano Peppers and roast them over the fire until blistered
4. Combine Eggs and Milk and scramble in pan over fire, seasoning with Salt & Pepper
5. Take your Flour Tortillas and layer in Potatoes, Eggs, Crumbled Bacon, sliced Poblano Peppers, and Cheddar Cheese
6. Roll in tin foil and place in the edge of the fire
7. Combine Avocado, Garlic, Lime Juice, Chopped Tomatoes, Cilantro, Salt & Pepper to create a delicious Guacamole
8. Remove burritos when warmed through
9. Top with Guacamole and enjoy! 

Lunch

Tandoori Chicken Sandwich

INGREDIENTS

• Naan | Heavy Duty Tin Foil
• Coriander | Cumin | Turmeric | Cayenne | Garam Masala | Paprika
• Chicken Breasts | Plain Yogurt | Lemon Juice | Garlic | Ginger | Salt
• Fresh Mozzarella | Basil | Pesto Sauce

 

DIRECTIONS

1. Before leaving, combine spices and heat in pan with a little oil until fragrant – Put in zip lock bag and pack
2. Cube Chicken Breasts
3. Combine Chicken, Spices, Yogurt, Lemon Juice, Garlic, Ginger, Salt and Pepper
4. Let Chicken marinate for 45 minutes
5. Skewer Chicken and cook over campfire
6. Slice open Naan Bread creating a pouch and layer Tandoori Chicken, Mozzarella Cheese, Basil and Pesto
7. Wrap Sandwich in Tin Foil and place in coals
8. Let cook in Coals until cheese is melted
9. Unwrap and enjoy! 

Dinner

Pork Chops & Charred Corn Salad

INGREDIENTS

• Bone In Pork Chop | Soy Sauce | Rice Vinegar | Brown Sugar | Kosher Salt
• Unshucked Corn | Cherry Tomatoes | Feta Cheese | Basil | Garlic | Olive Oil | Rice Vinegar | Butter

DIRECTIONS

1. Combine Soy Sauce, Rice Vinegar, and Brown Sugar to make marinade
2. Make small pricks all over Pork Chops with fork
3. Marinate Pork Chops for at least an hour
4. Place Pork Chops on Grill over fire
5. Season with Salt & Pepper, turning and basting occasionally
6. Put Unshucked Corn into coals until corn begins to blister
7. Remove kernels from stalk and place in bowl
8. Combine Garlic, Olive Oil and Rice Vinegar
9. Halve Cherry Tomatoes, and place in bowl with Corn, Crumbled Feta, Chopped Basil
10. Toss salad in Dressing and season with Salt & Pepper 

Dessert

Banana Boats

INGREDIENTS

• Heavy Tin Foil
• Banana | Semi-Sweet Chocolate Chips | Peanut Brittle | Marshmallows | Graham Crackers | Shaved Coconut
• Pistachios | Cashews

DIRECTIONS

1. Combine Banana, Chocolate Chips, Peanut Brittle, Marshmallows, Crumbled Graham Crackers, & Shaved Coconut in tin foil boat
2. Toss in coals until everything is melted
3. Remove from fire and top with crumbled Pistachios or Cashews 

Provencho

Here is Southern California we are lucky enough to have access to some of the best Mexican Food there is.  From food trucks to hole-in-the-walls to upscale establishments, there is a plethora of options for us to choose from when looking to give into that craving.

One of our team members just got back from a trip to Mexico where he was lucky enough to taste local dishes that were flat out amazing.  When you truly get to experience all the different options that comes with Mexican cuisine, you realize that “Taco Night” you had growing up didn’t do justice to what you could have been having.  Here are a few ideas, just in time for your Cinco Del Mayo celebrations, that you can make at home that will bring the fiesta to your dining table!

See you at la mesa del comedor,

CBC Team

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Creamy Seafood Enchiladas

INGREDIENTS:

• Butter | Crab Meat | Lobster | Peeled Shrimp | Colby Cheese | Flour Tortillas | Onions | Chili Powder | Cumin | Pepper | Fresh Cilantro | Garlic
• Flour | Milk | Sour Cream | Chipotle Peppers | Monterey Jack Cheese  
• Cojito Cheese

DIRECTIONS:

1. Preheat Oven to 400 degrees F and spray baking dish
2. Melt Butter and add in diced Onion – Cook until translucent
3. Add in Garlic and cook for 1 minute
4. Add in Crab Meat, Lobster, Diced Shrimp, Chili Powder, Cumin & Pepper – Cook until Shrimp turns pink
5. Fold in Grated Colby Cheese and Freshly cut Cilantro
6. Remove from heat
7. Place seafood mixture into center of Tortillas and roll
8. Melt Butter in pan and stir in Flour, creating a roux
9. Stir in Milk, Sour Cream, and Chipotle Peppers
10. As sauce thickens, add Grated Monterey Jack cheese
11. Stir until cheese has melted and remove from heat
12. Place stuffed Tortillas in spray pan
13. Pour creamy sauce over enchiladas and top with remaining Monterey Jack cheese
14. Bake 15-20 minutes until cheese bubbles
15. Top with remaining Cilantro and crumbled Cojito Cheese and serve

Sweet Potato & Corn Tamales

 

INGREDIENTS:

• Sweet Potato | Brown Sugar | Butter | Cinnamon
• Corn on the Cob, Still in the Husk
• Chicken Broth | Lard | Masa Flour | Baking Powder | Jalapeno Peppers | Salt | Pepper
• Dried Corn Husks

DIRECTIONS:

1. Preheat oven to 350 degrees F
2. Soak dried Corn Husks in water
3. Coat Sweet Potatoes in Butter, Brown Sugar, & Cinnamon and bake until soft
4. Add Corn to grill until kernels begin to char
5. Remove Corn from grill and take off kernels
6. Once Sweet Potatoes are done, scoop out insides and mash
7. Melt lard in pan and add in Chicken Broth until warm
8. Add Broth mixture to Sweet Potato mash
9. Gradually stir in Masa Flour until blended
10. Add in Baking Powder, Jalapenos, Charred Corn Kernels, Salt, & Pepper
11. Remove Husks from what and pat dry
12. Spoon in Filling into Husks and fold
13. Create a steamer using a steamer basket and a pot with 1-2 inches of water
14. Arrange tamales fold-side down and in steamer basket
15. Boil water and let steam until tamales pull away from the husks
16. Remove from steamer and let cool before serving

Skirt Steak Street Tacos

INGREDIENTS:

• Skirt Steak | Jalapeno | Garlic | Cilantro | Fresh Lime Juice | Olive Oil | Kosher Salt | Black Pepper | Cumin
• 8” Corn Tortillas | Tomatillo Salsa | Sliced Avocado | Fresh Cilantro | Diced Onion

DIRECTIONS:

1. Combine Jalapeno, Garlic, Cilantro, Fresh Lime Juice, Olive Oil, Kosher Salt, Black Pepper, and Cumin to create marinade
2. Marinate Skirt Steak for 30 minutes
3. Grill Steak until medium rare
4. Slice Steak and assemble Tacos using warmed Tortillas, Grilled Skirt Steak, Sliced Avocado, Freshly Chopped Cilantro, Diced Onion, and Tomatillo Salsa

I Got Friends in Desert Places

While Coachella may be the festival for the Millennials, all true country music fans know that Stagecoach is the true event of the season.  Located in the same Indio Desert as its Pop/Hip Hop sister, and taking place the weekend after, this All-American tradition highlights the best established, as well as the brightest up-and-coming in country, blue grass, roots rock, and alternative country.   In past years, headliners have included greats like Kenny Chesney and Tim McGraw, legends like the Eagles and Willie Nelson, cross-genre icons like Taylor Swift and Carrie Underwood, and wildly popular bands like Little Big Town and Zac Brown Band. 

So in honor of this patriotic music extravaganza, we wanted to pay homage to the most American cooking there is, the BBQ.  This posting will be all about foods you can prepare on the grill!

See you at the dinner table,

CBC Team

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Blue Cheese Stuffed BBQ Burger

INGREDIENTS

• Ground Beef | Garlic | Onion Powder | Egg | Breadcrumbs | Worcestershire Sauce | BBQ Sauce | Rosemary
• Creamy Blue Cheese | Cream Cheese
• Sweet Onion | Bacon | Butter | Balsamic Vinegar | Brown Sugar | Salt | Thyme | Chives | Shallots
• Brioche Bun | BBQ Sauce
• Toppings (Optional) | Tomatoes | Lettuce | Avocado | Ketchup| Mustard | Pickles

DIRECTIONS

1. Combine Beef, Garlic, Onion Powder, Egg, Breadcrumbs, Worcestershire Sauce,BBQ Sauce and Rosemary
2. Combine Blue Cheese and Cream Cheese
3. Form thinner paddy with beef, spoon in Cheese mixture and top with another patty.  Seal and put on the grill
4. Chop bacon and cook over medium heat until crisp.  Remove but leave the drippings
5. Add butter to drippings and melt
6. Add onions and sautee until tender
7. Add shallots, Vinegar, Sugar, and Salt
8. Remove from heat and add in Bacon, Chives and Thyme
9. Spread BBQ Sauce on Brioche Bun and stack stuffed patty, Bacon & Onion marmalade, and add on any other toppings you would like 

Sweet & Spicy Baby Back Ribs

INGREDIENTS

• Baby Back Ribs
• Light Brown Sugar | Smoked Paprika | Cayenne Pepper | Garlic Powder | Kosher Salt
• Unsalted Butter | Apple Cider Vinegar
• Vegetable Oil

DIRECTIONS

1. Preheat oven to 350 degree F
2. Combine Brown Sugar, Paprika, Cayenne, Garlic Powder, Kosher Salt
3. Pat down Rack of Ribs and rub in spice mixture
4. Wrap ribs in foil and bake until meat is fork tender (2-3 hours)
5. Remove from oven, let cool, and drain juices from corner
6. Reheat juices
7. Add in spice mixture and reduce by 1/3
8. Add in Vinegar, Salt and Maple Syrup
9. Oil Grill
10. Put Ribs on Grill and baste with sauce
11. Grill until char marks form
12. Remove from Grill and let rest
13. Slice and Serve

Chipotle Lime Chicken Thighs

INGREDIENTS

• Chicken Thighs, Skin On
• Fresh Lime Juice | Lime Zest | Olive Oil | Cilantro | Jalapeno | Chipotle Chili Powder | Garlic | Honey | Kosher Salt

DIRECTIONS

1. Debone Chicken Thighs
2. Combine Lime Juice, Lime Zest, Olive Oil, Cilantro, Jalapeno, Chipotle Chili Powder, Garlic, Honey, & Salt
3. Marinate Chicken for 2 hours
4. Place Chicken on Grill and baste
5. Sprinkle with Garlic, Cilantro and Jalapeno
6. Grill until golden brown and charred in some places
7. Garnish with cilantro and serve

Grilled Corn & Poblano Chile Salad

INGREDIENTS

• Vegetable Oil
• Lime Juice | Hot Sauce
• Corn on the Cob | Poblano Chile
• Unsalted Butter | Salt | Feta Cheese | Cayenne Pepper | Scallions | Cilantro

DIRECTIONS

1. Grease Grill with Vegetable Oil
2. Put Corn still in the husk and the Poblano Chiles on grill until corn is charred all over and chiles are blackened in spots
3. Remove from grill and let cool
4. Remove husks and cover corn with Butter
5. Cut kernels off cob and put in bowl with Lime Juice and Hot Sauce
6. Remove seeds from chiles and chop
7. Combine kernels, Chiles, Feta, Salt, Cayenne Pepper, & Scallions
8. Garnish with Cilantro

Gina: A Tasting for Two

Our client Gina’s big day is still over a year away, but it doesn’t mean we weren’t so excited to meet with her and her fiancé for her wedding tasting last week.  Months before the couple heads up to Saddlerock Winery to exchange their vows, they were wined and dined at Chris’ house in order to try their custom-made menu. 

MENU

FIRST COURSE

Arugula | Roasted Beets | Toasted Almonds | Shaved Reggiano Cheese | Balsamic Vinegar

SECOND COURSE

Orecchiette Pomodoro | Fresh Ricotta | Cherry Tomato | Basil | Extra Virgin Olive Oil

THIRD COURSE

Grilled Sea Bass | Crushed Almonds | Chili Lemon Dressing

Cherry Jam Marinated Chicken | Charred Onions | Olives | Cilantro

Brown Butter Roasted Filet of Beef | Crème de Cassis | Bordelaise Jus

SIDES

Charred Green Beans | Shallots | Lemon | Parsley

Rustic Mashed Potatoes | Shaved Reggiano Cheese

DESSERT BITES

Meyer Lemon Coconut Panna Cotta | Raspberry Compote

Cannoli | Mini Chocolate Chips | Chopped Pistachio | Powdered Sugar

Bittersweet Chocolate Glazed Espresso Brownie Bites | Salted Caramel

Ghiradelli Chocolate Flourless Cake | Orange Segments | Pistachio Dust

Tahitian Vanilla Scented Cheesecake Bites | Wild Raspberry Reduction | Micro Mint

I Could Really Use Some Sort Of Herbal Refreshment!

Well it’s April 20th in two days and that means 711s everywhere are being raided for chips, frozen pizzas and hotdogs across the country.  If you don’t understand why, we can fill you in.  “420” is a universal name for smoking marijuana.  While there are theories that it refers to police codes or Marijuana laws, the phrase actually originated because students in San Rafael High School in the 70s would meet at 4:20pm to smoke weed. Obviously this code spread quickly and the term was adopted by most.  So on April 20th, or 4/20, hemp enthusiasts ban together to celebrate the herbal remedy.

Now before the outrage that we are even braving this topic, remember that California legalized recreational marijuana use effective January 1, 2018.  Because this day is going to be the first 4/20 since the law was implemented, we are guessing most people are going to step up their game.  Here is a full day menu that celebrates everything marijuana. 

See you at the dinner table,

CBC Team

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Basics

Cannabutter

INGREDIENTS

• Water | Butter | Ground Cannabis

DIRECTIONS

1. Preheat oven to 215 degrees F
2. Bake Cannabis for 30-40 minutes
3. Combine Butter and Water, simmering
4. Add in Cannabis and simmer on low for 3 hours, stirring occasionally so as not to boil
5. Remove and let cool
6. Using cheesecloth, strain Butter mixture, removing all the plant particles
7. Remove cheesecloth, cover and refrigerate
8. Remove any excess water

Breakfast

Challah French Toast

INGREDIENTS

• Challah | Regular Butter
• Vanilla Extract | Eggs | Milk | Cinnamon | Nutmeg
• Cannabutter
• Powdered Sugar | Maple Syrup

DIRECTIONS

1. Thick slice your Challah
2. Combine Vanilla Extract | Eggs | Milk | Cinnamon | Nutmeg
3. Soak your Challah in mixture
4. Heat up Regular Butter, add Challah to pan, and cook until golden brown
5. Remove French Toast and spread Cannabutter
6. Plate and dust with Powdered Sugar
7. Serve with Maple Syrup and enjoy

Lunch

Cheeseburger

INGREDIENTS

• Cannabis
• Ground Beef | Garlic Powder | Worcestershire Sauce | Salt | Pepper
• Dijon Mustard | Egg Yolk | Lemon Juice | Olive Oil | Whole Mustard Grain | Horseradish
• Baby Bella Mushrooms | Butter
• Fontina Cheese | Arugula
• Bun

DIRECTIONS

1. Combine Ground Beef, Salt, Pepper, Garlic Powder, Worcestershire Sauce, Salt, Pepper, and Olive Oil
2. Sprinkle in finely ground Cannabis , mix and let sit
3. Sautee Mushrooms with Olive Oil and Butter and set aside
4. Whisk together Dijon Mustard, Egg Yolk and Lemon Juice
5. Slowly drizzle in Olive Oil into Dijon mixture, whisking in the entire time
6. Whisk in Whole Grain Mustard and Horseradish and set aside
7. Toss Arugula with Lemon Juice, Salt, & Pepper
8. Form patties from Ground Beef and cook over skillet until medium rare
9. Top with Fontina Cheese for the last 1-2 minutes
10. Spread Aioli on Bun, add Burger, then Mushrooms, then a little more Aioli
11. Finish with Arugula 

Dinner

Mac 'N Cheese

INGREDIENTS

• Fusilli
• Regular Butter | Cannabutter | Flour | Milk | Half and Half | Salt | Pepper
• Mozzarella | Monterey Jack | Cheddar
• Panko Bread Crumbs | Parmesan

DIRECTIONS

1. Preheat oven to 375 degrees F
2. Boil Fusilli until al dente
3. Melt Regular Butter and Cannabutter, adding in Flour, Milk, Half and Half, Salt, & Pepper, creating a Roux ‘
4. Stir in Mozzarella, Monterey Jack, & Cheddar cheeses
5. Add Fusilli to Cheese mixture
6. Put Mac N’ Cheese into baking pan
7. Coat Panko Bread Crumbs in Cannibutter
8. Sprinkle Panko Bread Crumbs and Parmesan on top of Mac N’ Cheese
9. Bake until topping is golden brown

Dessert

Brownies

INGREDIENTS

• Cocoa Powder | Cake Flour | Sugar | Salt | Baking Powder | Baking Soda
• Eggs | Vanilla Bean
• Cannabutter
• Bittersweet or Semisweet Chocolate | Vegetable Shortening

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Combine all dry ingredients
3. Combine Eggs and Vanilla Bean
4. Melt chocolate in double broiler and add in Vegetable Shortening
5. Slowly drizzle in Chocolate mixture into Eggs and Vanilla
6. Fold in Cannabutter into Chocolate mixture
7. Fold in wet batter into dry ingredients and stuff until mixed
8. Bake in parchment lined baking pan for 30 minutes, rotating pan once
9. Remove and let cool
10. Cut and serve