Carrot-Top Pesto

Chef Bombay joined us in the Candelaria Design Showroom Kitchen for one of our virtual cooking classes this April and showed us how to make a grilled shrimp and chicken pasta with roasted tomatoes and his delicious and nutritious carrot-top pesto!

Bombay Creations provides luxury, in-home dining experiences across the country and is based here in Phoenix, AZ. "At Bombay Creations we thrive on building long lasting relationships throughout our communities by giving back to those in need! We strive to prepare every meal with local sustainable foods while using many practices that promotes a positive social impact that is based around our passion and craftsmanship towards the industry."

Pesto Instructions:

• In a dry pan (no oil) over low-medium heat, roast the pine nuts. Remove and cool.

• Cut off the carrot tops and wash the leaves. Pat dry and add in the carrot tops and all the remaining ingredients to the blender except for the oil.

• Blend in a food processor until completely broken down.

• Add in olive oil gradually while blending until you get a slightly emulsified sauce. Add more oil or water if needed.

Coquilles Saint Jacques – A French Classic

In our first cooking class of 2022, Mark & Tiffany Candelaria are joined in the kitchen by Chef Giangi Townsend of Giangi’s Kitchen, a top-rated food and recipe blog and participant on The Food Network’s Guy’s Grocery Games. We are so lucky to have Giangi both as a podcast guest last November and now as a guest chef on our Candelaria cooking class!! Click the video below to watch our cooking class with Giangi on YouTube and further down you’ll find the recipe link for the classic French dish, Coquilles Saint Jacques Giangi teaches us to make. Enjoy!

“Coquilles Saint Jacques is the French word for scallops. It always held a bit of mystery to me and it took a try to make it and quite the opposite happened: Super easy to make. Nothing more delightful than tender scallops, or bay scallops, nestled in a bed of mushrooms, cream, and wine topped with bubbly cheese under the broiler. The individual gratin dish makes for a dramatic table presentation.” - Giangi

Mark’s Southwest Beef Wellington

This dish will wow your guests and has recently become a holiday favorite in the Candelaria family. The key to success with Beef Wellington is patience while assembling the dough lattice and cooking the meat to the perfect temperature. That moment when you cut it open in front of your guests and reveal the delicious meat and mushrooms inside is like opening a fabulous present! This meal is certainly a gift to enjoy and we will be doing so for our family’s Christmas dinner this year.

INGREDIENTS

Southwest Rub
• 2 to 3 tbsp olive oil
• 2 finely chopped shallots
• 3 finely chopped garlic cloves
• 1 pound of finely ground button mushrooms
• 2 tsp of red chile powder
• ½ tsp of black pepper
• ¾ tsp of salt
• ¼ cup of bourbon

Beef
• 3 to 3 ½ pound beef tenderloin cut from the thick part of the tenderloin—not the ends—well cleaned of all fat
• 1 tsp of red chile powder
• ½ tsp of ground cumin
• 1 tsp of salt
• 3 tbsp avocado oil
• ¼ cup of Dijon mustard
• 4 ounces of thinly sliced prosciutto
• 3 sheets (18-ounce) of puff pastry, thawed if frozen, but still cold
• 2 beaten egg yolks combined with 1 tbsp of water

PREPARATION

Southwest Rub
• In a large sauté pan over moderate heat, add the oil and sauté the shallots and the minced garlic until they are translucent and soft, about 5 minutes.
• Then add the ground mushrooms, red chile powder, salt and pepper, and the bourbon. Cook until the mushrooms have released whatever moisture they have left, and the mixture has become dry and paste-like; this will take about 10 minutes or so. Remove from the pan and let the mixture cool.

Beef Preparation and Assembly
• Season the beef with salt, chile powder and cumin.
• In a very hot cast iron pan, sear the beef in avocado oil browning all the sides.
• Remove the beef and let cool. Brush all sides with the mustard.
• On a floured surface, roll out one puff pastry sheet slightly to make a rectangle that is about 2 to 3 inches larger on each side of the width of your beef. Place the other sheet in the refrigerator until needed.
• Layer the prosciutto on the puff pastry sheet in an area that is the same size as the beef. Top the prosciutto with about ¼ of the mushroom mixture.
• Place the beef on top of the prosciutto and mushroom mixture and cover the beef with the remaining mushroom mixture. Layer the remaining prosciutto on top of the mushroom mixture so that the beef is completely encased.

• Roll the puff pastry around the beef and fold up around the sides. Brush the pastry with the egg wash.
• If needed, place the extra sheet of puff pastry on top of the beef, pressing it around the beef so that it overlaps the bottom sheet that was folded up the sides to encase the beef. Press the two sheets together so they make a tight fit. Roll up the encased beef in plastic tightly and place in the refrigerator for 30 minutes so that it firms up.
• After 30 minutes in the fridge, place the beef on a well-greased baking sheet, preferably with a wire rack so any moisture will not be pooling.
• Brush the beef roll with the egg wash and then get a third sheet of puff pastry and use your dough lattice cutter to make your dough lattice which you will lay over the entire top side of the beef pastry roll. Brush the top pastry with more egg wash for a nice golden color finish.

• Bake in a 425-degree oven for 40 minutes. Remove from the oven and check with your meat thermometer for a temperature of 120 degrees. If not to temperature, place back in oven and then check every 5 minutes until the meat reaches 120 degrees.
• When done and removed from the oven, let it rest for 15 minutes on a wire rack wrapped in foil before serving.
• Transfer to a serving dish and garnish with roasted vegetables and diced parsley.

Enjoy & please post & tag @candelariadesign on Instagram if you make our recipe!

Mark's Classic Halibut Puttanesca

Here is a favorite Italian seafood dish that I love to make for my pescatarian clients and friends.

INGREDIENTS

• Olive oil and a tablespoon or two of butter.

• 4 to 6 – 4” square Halibut filets – skin on or off is your preference

• ½ onion chopped or 2 chopped shallots

• 6 cloves of garlic, diced

• 1 tsp or a dash of red Chile pepper flakes

• 2-3 slices of prosciutto diced (eliminate for pescatarians)

• 1 pint of cherry tomatoes sliced lengthwise or as many as you want to fill your pan

• 1/3 cup of dry white wine

• 1/3 cup of Kalamata olives

• 1/3 cup of rinsed capers

• ¼ cup of fresh squeezed lemon juice

• zest of ½ a lemon

• Kosher salt and finely ground fresh pepper

• Tsp of fresh chopped thyme

• 1 tbsp of chopped fresh flat leaf Italian parsley

• Lemon wedge for garnish

PREPARATION

• Dry your filets and salt and pepper all sides.

• In a high-sided saucepan set over medium high heat warm the olive oil and butter. Brown the fish on both sides for about 2 minutes so it has a nice golden color. Remove from the pan and set on a clean plate and cover with foil to keep warm.

• In the same skillet add the onion or shallots and the garlic and cook until translucent and soft. Then sprinkle in the red Chile flakes.

• Next add your prosciutto if desired and let this cook and crisp up slightly.

• Now toss in your cherry tomatoes and white wine and let the tomatoes cook and soften about 7-10 minutes.

• Add the Kalamata olives, capers, and lemon juice along with the lemon zest, salt and pepper to taste and cook this all down into a nice sauce.

• Let this simmer and thicken up and then nestle the halibut filets back in adding some of the tomato sauce over the top of the fish so the fish is covered.

• Cook the fish about 5 minutes with a cover on the pan to basically steam the fish.

• Serve immediately and garnish with the chopped Italian parsley, sprinkles of the red Chile pepper flakes and a lemon wedge. Serve over my homemade pasta (see Chapter 3).

Pan Seared Scallops with Chef Cory Oppold

This month, Mark and Tiffany Candelaria will be joined by Chef Cory Oppold former winner of Food Network’s Chopped, and founder of Course, an in-home dining and catering company.

Cory is known for designing his dishes into masterpieces and in this cooking class he will teach us one of his signatures: Seared Scallops with cornbread pudding, zucchini, fennel soubise, and tomato coulis. He will also walk us through the art of plating this delicious dish and why presentation is important.

PAN SEARED SCALLOPS 

4 Large Scallops 

2 Sprigs of Thyme 

2 T Grapeseed Oil 

Salt tt 

2 T of Unsalted Butter 

1 Place a pan on High Heat. 

2 Add oil and wait for the oil to smoke. 

3 Season the Scallops and place in pan. 

4 Cook on 1 side for 2 minutes and nicely caramelized. 

5 Flip Scallops and add butter and thyme. Allow butter to caramelize while basting Scallops. 

6 Remove Scallops to a Paper Towel to drip before plating. 

CORN BREAD PUDDING 

Cornbread

DRY INGREDIENTS 

1 Cup Yellow Corn Meal 

1 Cup A P Flour 

2 T Sugar 

4 t Baking Powder 

½ t Salt 

WET INGREDIENTS 

1 Cup milk 

1 Egg 

¼ Cup Vegetable Oil 

1 Mix All Dry Ingredients 

2 Mix All Wet Ingredients 

3 Mix wet into Dry. 

5 Place into pan and bake for 20 minutes at 400 degrees. 

6 Cool in pan 

CORNBREAD PUDDING

BASE 

3 Cups Milk 

¼ Cup Cream 

1 Cup Sugar 

2 Cups Roasted Corn Cocoa Powder 

2 Garlic Cloves 

7 Eggs 

1 t Salt 

1 Puree all BASE ingredients in a blender till smooth 

2 Pour BASE on cubed Corn Bread and allow to soak for 1 hour. 

3 Transfer Soaked Bread to a Food Processor and Puree till smooth 

4 Pour Mixture into a baking dish and cover with foil 

5 Place pan into a water bath and bake for 1 hour at 325 degrees. 

6 Chill and Cube 

7 Heat to order. 

FENNEL SOUBISE 

1 whole Fennel 

1 Onion 

2 T Butter 

½ Cup Milk 

1 t Grape seed Oil 

Salt to taste

Red Wine Vinegar  

1 Heat Butter with 1 cup of water 

2 Slice Onion thinly and cook in butter water with a pinch of salt on low heat till melted with no color till the onions are melted. Add more water if needed so no color develops. 

3 Cut Off Stalk of Fennel and pick nice Fennel fronds. 

4 Chop Fennel Stalks and Place in pot and Cover with water. Bring to Boil and Simmer for 30 minutes to make fennel stock. Turn off heat and allow the stock to sit till ready for use. 

5 For the Fennel Bulb – Thinly Slice a couple Slices of Fennel From the top and reserve in cold water for garnish. Slice the rest of the fennel and toss with 1 t of oil and salt. Place in tightly sealed aluminum foil and cook at 350 degrees for about 45 minutes or until the fennel is tender. 

6 When Fennel is tender, add to the onion mixture. Strain Fennel Stock over top and bring to a simmer. 

7 Add ½ Cup of Cream. 

8 Place Mixture in a blender and blend on high speed till smooth. Season with salt and Red Wine Vinegar. Strain.

CONFIT TOMATO COULIS 

5 Roma Tomatoes, Peeled and Quartered 

5 Sprigs of Thyme 

1 Cup Grape seed Oil 

Salt to taste

Red Wine Vinegar  

1 Scatter Thyme on a ½ Sheet Tray and Lay Tomatoes evenly across “Cut Side Up”. 

2 Pour Oil over top and season with Salt. 

3 Place into a 225 Degree oven for 6-8 Hour to lightly Dry. 

4 When the tomatoes are lightly dried, Separate the tomatoes in a container. 

5 Strain the oil. 

6 Place the Tomatoes in a blender with ½ cup of water. 

7 Blend on high speed till smooth. Turn Blender to low and slowly drizzle in the oil to emulsify. Season with salt and Red Wine Vinegar. 

PLATING 

4 Cooked Scallops 

Fennel Velouté 

4 Cubes of Corn Bread Pudding (Heated in Oven till Hot) 

Tomato Coulis (Warm in Squirt Bottle) 

4 Baby Zucchinis Blanched, Warmed and Seasoned 

Shaved Fennel tossed with Oil and Seasoned. 

Fennel Fronds (Garnish) 

Sprigs of baby Parsley (Garnish) 

Grandma Karin's German Dinner & Vanilla Pudding with Cherry Compote

BEEF ROLLUPS (Rindsrouladen)

• Sirloin steaks, sliced thin, about 3/16 inch thick. The slices should be about 7 inches wide and 10 to 11 inches long each.

• Salt & Pepper to taste (or make your own blend of spices)

• Spread a good quality mustard (I prefer German mustard) on one side of steaks.

• Lay down 1/2 strip of bacon

• Add a strip of dill pickle (I prefer German dill, but Clausens is the closest to German pickles)

• Add a strip or a few slices of sweet pickles

• Pickled pepper and onions

• A strip of pickled pimento (the stuffing can be anything you prefer)

• Roll everything up and secure with a large tooth pick

• Brown the Rouladen in coconut oil on all sides, remove and make sauce

• Add some onions and sauté slightly, deglaze with red wine. Add Mushrooms, Beef broth, Marjoram, Pepper and Allspice to taste.

• Return Rouladen to sauce, simmer until done (1 to 1 1.5hrs)

• Last 1/2 hour add some sour cream. Add salt and pepper if needed, and thicken with cornstarch if needed.

• Lastly I like to add a good dab of butter and remove from heat.

• Remove Rouladen and plate.

Serve with Red Cabbage (Rotkohl)

• Shred red cabbage fairly fine, shred some onions, (red, white or shallots).

• Shred some apple , set aside.

• Sauté some chopped bacon and add chopped apples. Add extra coconut oil if needed, add some Bay leaves, fresh if available.

• Add Cabbage, salt, pepper, Allspice, and some brown sugar to taste.

• Add enough apple cider vinegar or Red Wine to simmer.

• Simmer in open pot until Cabbage is soft.

• Remove Bay Leaves and serve

Serve with Salt Potatoes, (may also serve with German spaetzle, a pasta dumpling, or potato dumpling or what ever you prefer).

• Peel & salt potatoes, (Russet work best) about 1 medium potato per person.

• Cut to bite sizes, place in pot, cover with cold water, add salt and boil until potatoes are soft but not mushy.

• Drain all water, add potatoes back to pot, return to burner and shake potatoes in pot until mealy, fluffy.

Vanilla Pudding Dessert

• Prepare Vanilla pudding per box instructions.

• Top with fruit compote and a dab of whip cream. For this occasion I used frozen cherries and added a little Rum, sugar, almond extract, lemon juice and simmered until soft. If too much liquid remains, I add a little cornstarch dissolved in water to thicken.