We set about to make the best Thai basil fried rice. Knowing that a dish is only as good as the individual ingredients, we wanted to used the best Asian sauces and the freshest ingredients. We have tried a lot of Asian sauces, and there is definitely a difference between the brands – and these are some of our favorites. Jasmine rice, fried on a wok using a Big Kahuna outdoor burner. The outdoor burner has a much higher temperature and allows the rice to get that authentic wok fried flavor. The rice was dried overnight and then fried using peanut oil with a sauce made of Lee Kum Kee premium oyster sauce, Kwong Hung Seng thin soy sauce, Three crabs fish sauce, Panthai chili paste with soya bean oil (Nam Prik Pao), and organic sugar. Then yellow onion, red bell pepper, thai basil, carrots, green onion, jalapeno, was fried separately and mixed with the rice. The Chicken was dry brined with Tom Douglas’s chicken “rub-with-love”, then cooked indirectly on the Weber grill and smoked …
Beet salad with rose petals and cilantro flowers
Crostini with fresh pea puree then topped with pea tendrils and flowers from the garden. Drizzle with a really great olive oil and sprinkle with fleur de sel and you have the perfect spring time appetizer. The puree was made by sauteing garlic in olive oil and then adding frozen petite peas – no need to defrost. After a minute or two of cooking they were tossed into the food processor. The frozen peas were just as good as the fresh, and a whole lot quicker.
Waldorf salad, originally created at the Waldorf Astoria Hotel in New York, has been a classic in homes for generations. We updated the classic by giving it a new look. Walnuts, raisins, apples, and celery with a strawberry mayonnaise dressing. The dressing is made with a little walnut oil, crème fraîche and pepper flakes as well. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
We wait all year for the tomato season and the heirloom tomatoes that taste like tomatoes should. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
I know it sounds unbelievable, but we often have wine leftover. We also have a difficult time finding a decent wine vinegar, so I had the idea of making it out of the leftover wine. After all, how hard can it be? Actually, unlike other projects, this one turned out to be really easy! […]
This was definately “farm to table”, since we actually went to the farm. Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific. The aioli was made with rosemary and garlic confit. Tip: Garlic confit is a great thing to have on hand. We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.
It’s not hard to make your own cookie mix, and you can use any of your favorite recipes. Just mix the dry ingredients together ahead of time. Then later add the butter, eggs and vanilla, and bake. Tip: The cookie mix makes a really cute gift when you package it in a jar with a ribbon and label… and, of course, instructions. Photos by Tony Fitzgerald Photography PHOTOS ARE AVAILABLE ON OUR WEBSITE FOR IMMEDIATE DOWNLOAD FOR COMMERCIAL USE.