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Franco Barone Executive chef of Antonello Ristorante antonello.com Executive Chef Franco Barone grew up in the restaurant business – literally. Born and raised on the Italian island of Sicily, he spent hours working in his uncle’s restaurant adjacent to the family’s home. He started in the kitchen when he was 13 and took over the operation at just 17. The following year, in 1982, he moved to the U.S. in search of a new experience. He landed at Antonello Ristorante in South Coast Village in 1989. Since then, his culinary masterpieces have delighted the palates of such notables as former President Bill Clinton, Sylvester Stallone, Nicole Kidman and Ben Affleck. Barone also donates a lot of time to charities and has been tapped by the National Kidney Foundation of Southern California to participate in the nonprofit’s annual Great Chefs of Orange County event. Barone updates his menu seasonally, but he says tomatoes are an ingredient he uses all year long. Among his favorite fall dishes: Risotto al Fungi Porcini. –Natasha Thakkar Risotto al fungi porcini Yields 4 servings INGREDIENTS 1 tbs. extra virgin olive oil 1 lb. Arborio rice 1 qt. water 1/4 cup onion, chopped 2 tbs. salt 1/4 cup extra virgin olive oil 6 garlic cloves, crushed 8 oz. porcini mushrooms, sliced 3 tsp. parsley, coarsely chopped 1/2 cup ripe tomato, chopped 1/4 cup ripe tomato, crushed 6 basil leaves, whole Salt and pepper, to taste Parsley, for garnish PREPARATION In a pan, heat extra virgin olive oil and sauté onion until translucent. Add Aborio rice and toast until golden brown. Add water, a little at a time, until the rice is cooked al dente. Season with salt. In a large sauté pan, heat extra virgin olive oil over a medium flame. Sauté garlic until golden brown and then remove from the pan. Add porcini mushrooms, salt and pepper, and cook for a couple of minutes. Add chopped tomato and stir occasionally for a couple of minutes more. Add crushed tomato and basil leaves. Lower heat and simmer for 2 to 3 minutes. Add rice and sauté until the Arborio is cooked through. Sprinkle with parsley for garnish. Chris Juers Beachcomber Cafe, Crystal Cove thebeachcombercafe.com Executive Chef Chris Juers began his culinary career as an apprentice at the United Nations Delegates’ Dining Room in New York, cooking for some of the world’s most influential leaders and dignitaries. Since moving to Orange County in 2000, he’s cooked for equally discerning palates – first as the chef de cuisine at the St. Regis Monarch Beach and now at the Beachcomber Café. He’s spent the last eight years exploring and creating a unique style of Orange County gastronomy. And he brings this local color and flavor to the Beachcomber menu. From world politicians and ambassadors to Southern California foodies and beach bums, Juers has served them all. And here, he serves up one of his favorite recipes from the Beachcomber’s fall menu. –Rachel Marcus Wild mushroom and truffle mac and cheese Yields 4 servings INGREDIENTS 1 lb. cavatappi or penne pasta 6 oz. crimini mushrooms 6 oz. assorted exotic and wild mushrooms (hedgehog, chanterelles, oyster, cinnamon cap or whatever else you can find) 6 oz. grated Parmesan cheese (Reggiano or Reggianito) 1 tbs. garlic, chopped 12 oz. light whipping cream 6 tbs. butter, unsalted 2 tbs. truffle peelings, chopped, or 1 tsp. truffle puree 1 1/2 tbs. truffle oil 1 cup panko breadcrumbs Salt and white pepper, to taste PREPARATION Cook pasta al dente and set aside. Soften 2 tbs. of butter in a pan. Be careful not to brown. Combine with breadcrumbs and 2 oz. of Parmesan and set aside. Place 2 tbs. of butter in a large skillet, and heat until it begins to turn golden brown. Add mushrooms and sauté until lightly browned, then stir. Add cream and begin to reduce. Season with salt and white pepper. Add remaining butter, 2 oz. of Parmesan cheese, truffle peelings and 3/4 tbs. of truffle oil, and simmer over low heat. Add pasta to the pan and toss until it’s well-coated and warmed through. Transfer the mixture to a large ovenproof casserole dish. Sprinkle the top with breadcrumbs, remaining Parmesan and truffle oil, and heat in a broiler until the surface is browned. Lonnie Shepard Executive chef, Infusion, Ladera Ranch infusionladera.com At first it was all about the free food for Lonnie Shepard. But as he worked his way through the ranks in the kitchen, he discovered a passion for creating food as well. With a background in culinary arts from Orange Coast College, Shepard got his first executive chef job at the Dove Canyon Country Club, where he met his wife, Claire. Together they started Pacific Blue Catering in Dana Point, and then three years ago realized a dream when they opened Infusion in Ladera Ranch. The restaurant is now one of Orange County’s hottest eateries, with its contemporary décor and artful cuisine, including this house favorite. – Rachael Marcus Grilled artichoke with herb goat cheese and roasted garlic ailoi Yields 4 servings INGREDIENTS 4 globe artichokes 1 cup goat cheese 1 tsp. fresh thyme, chopped 1 tsp. fresh chives, chopped 6 cloves garlic (4 roasted, 2 crushed) 1 tsp. fresh parsley, chopped 1/2 cup sour cream 1 tsp. lemon juice 1 tsp. Dijon mustard 1 large egg 1 cup olive oil Salt and pepper, to taste PREPARATION Steam artichokes for 25 minutes, then place in ice water until cool enough to handle. Cut artichokes in half and remove the chokes. Season with salt and pepper, and drizzle with a little olive oil, then grill for 10 minutes. Mix the goat cheese, sour cream, crushed garlic and fresh herbs together, and spoon into artichokes. Place under a broiler until golden brown. Meanwhile, for the aioli, combine all the remaining ingredients except the cup of olive oil in a blender and mix for 30 seconds, slowly adding the olive oil until mixture becomes thick. Season with salt and pepper. To serve, plate the artichokes and spoon the aioli into a small bowl for dipping. Antonio Ramos Executive Chef, Iva Lee’s, San Clemente ivalees.com Antonio Ramos is a native Californian who’s charged with the task of creating Southern and Creole cuisine, but with a unique twist. He equates it to a sort of “Iron Chef” challenge, taking traditional Southern ingredients such as okra and corn meal, and using them to create a delicious dish that takes diners to another place. But Ramos has the skill to do it. He attended ROP Culinary School in Orange County and was formally trained in French cuisine. He’s worked at many restaurants and hotels, including the St. Regis Monarch Beach. After delivering food one day to the construction site of Iva Lee’s, he befriended owners Lisa and Eric Wagoner. They liked him, and he liked what he saw of the restaurant, and before too long, Ramos joined the team as executive chef. Now he uses his training in French cuisine, along with Spanish and soul food influences, to create the signature flavor of Iva Lee’s – like this recipe for Chicken Clemenceau, a famous New Orleans dish named for the French statesman from the turn of the last century. – Rachael Marcus Chicken Clemenceau Yields 4 servings INGREDIENTS 4 chicken breasts, with skin 16 oz. chicken veloute or gravy 2 tbs. herbs, chopped (parsley, thyme, chives) 1cup flour, for dredging 4 oz. olive oil 2 cups button mushrooms, quartered 2 cups English peas, fresh or frozen 4 oz. white wine 4 garlic cloves, minced Salt and pepper, to taste 16 oz. garlic mashed potatoes PREPARATION Season both sides of the chicken breasts. Add 1 tablespoon of herbs to the flour and mix. In a large sauté pan, preheat olive oil over a medium setting. Dredge the chicken in the flour and place in the pan, skin side up. Lightly brown and flip over so the skin-side is down. Brown the chicken, then bake in at 350 degrees for about 10 minutes, until the skin becomes crisp. Return the pan to the stove and cook over medium heat. Remove all but about 2 oz. of the oil, and add the mushrooms, remaining herbs and garlic, and turn chicken skin-side up. Deglaze pan with white wine and add peas. Add veloute and simmer for 1 minute to allow flavors to combine. To serve, place a mound of mashed potatoes in center of a large pasta plate, and place the chicken on top. Top with the veggies and gravy. Garnish with an herb sprig. Masa Ose Executive chef, McCormick & Schmick’s Grille, Anaheim mccormickandschmicks.com As a third-generation chef born in Hong Kong, raised in Japan and now living in California, Masa Ose has had more than his share of experience in the kitchen. By age 19, however, he was in charge of a small computer business. When he became disillusioned with the company, he returned to his roots and pursued formal training at the California Culinary Academy in San Francisco. He experienced a rough start, though. During his first week of instruction, he was robbed, and he had to max out all of his credit cards to pay for his schooling. Once he finished, he landed jobs at a number of top-notch restaurants in San Francisco and at the Getty Center in Los Angeles. He even worked as a personal chef for a Saudi expatriate family. He now heads the kitchen at McCormick & Schmick’s newest location in Anaheim. Putting a twist on the seafood fare of the grille, Ose says his fresh California flavor profile is meant to “slap you in the face!” – Rachael Marcus Grilled wild salmon with asian slaw, ginger scallion rice cake and Thai BBQ sauce Yields 6 servings INGREDIENTS 6 oz. wild king salmon, grilled 1/2 head of Napa cabbage, thinly sliced 1/2 red pepper, julienned 1/2 yellow pepper, julienned 2 oz. purple cabbage, thinly sliced 1/4 red onion, thinly sliced 1/4 carrot, julienned 1/4 cup daikon sprouts 1 jalapeno pepper, diced 2 scallions, thinly sliced, on the bias 2 tbs. mint, chiffonade 4 tbs. cilantro, roughly chopped 1/2 cup peanut butter 1/2 cup rice vinegar 2 inches fresh ginger root, chopped 2 tbs. soy sauce 1 lime, juiced 1 lime, zested 1 cup plum sauce 1/8 cup hoisin sauce 1 tbs. oyster sauce 1/4 cup orange juice, freshly squeezed 1 tbs. cilantro, chopped Pinch red pepper flakes 2 1/4 lbs. cooked Calrose rice 3 tbs. rice vinegar 3 tsp. black sesame seeds 1/4 cup scallions, sliced 1oz pickled ginger, chopped 4 tbs. seaweed, thinly sliced 2 cups panko breadcrumbs 2 eggs, whisked Pinch of salt 2 cups peanut or canola oil PREPARATION For the combine all of the first 12 ingredients except the salmon, toss and set aside. For the slaw dressing, combine the peanut butter, rice vinegar, ginger, soy sauce, and the lime juice and zest, and mix well. To add some heat to the dressing, sambal can be added. Toss with the slaw immediately prior to serving. Then prepare the barbecue sauce by mixing together the plum, hoisin and oyster sauces, with the orange juice, cilantro and red pepper flakes. Cook the rice according to package instructions, and while it’s still fairly warm, add vinegar and season with salt. Allow to cool for a bit, then mix in sesame, scallions and seaweed. Mold the rice into 6 oz. cakes and dip each cake into the eggs, then the breadcrumbs. Fry the rice cakes in the oil that’s been heated to about 350 degrees. Cook until the cakes are golden on each side. To serve, place a right cake in the center of a plate, spoon a helping of the slaw along one side, top with a salmon filet, and drizzle the barbecue sauce over the salmon. Garnish with toasted almonds and Mandarin oranges. Chef’s note: For a lighter rice cake, omit the breadcrumbs and eggs. Michael Doctulero Scott’s Seafood, South Coast Plaza scottsseafood.com/southcoast/home.html Would you believe that executive chef Michael Doctulero, who has worked in 45 kitchens and opened three other restaurants, has no formal training? At age 20 he became a line cook at a fine dining restaurant and his career took off. Now at Scott’s for over five years, Doctulero also opened Yard House as executive chef as well as Blue Coral in Newport Beach. Growing up in San Francisco, Doctulero always helped his grandfather in the kitchen prepping vegetables and stirring the sauce. He knows the importance of cooking with heart, like his grandfather. Doctulero says that if you give a grandma and a five-star chef the same ingredients and same recipe, “Grandma always wins,” he says. He brings this attitude to Scott’s Seafood, where he concentrates on fresh cooking on a big house volume with a small house intimacy. –Rachel Marcus Summer crab salad with citrus dressing INGREDIENTS 2 oz. Dungeness crab meat 3 oz. butter lettuce 2 oz. citrus dressing 1/4 t. red onions, sliced thin 1/4 t. mint, chopped 5-6 orange segments CITRUS DRESSING 1/4 cup honey 1/2 cup orange juice 1/4 cup raspberry vinegar 1/8 T ground black pepper 3/4 cup olive/ canola oil 2 T chopped green onions Lightly toss the crab meat, lettuce and dressing. Top with the orange segments, chopped mint and red onions |
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looking FOR YOUR RECIPIE Porcine FILLED CRESPELLE.
IT WAS IN LA CUCINA ITALIANA. 2000 SEPT/OCT.
MANY THANKS ., MARY
| Comment at 11/20/2010 |