Taste of terranea

EPICUREAN / COOKBOOK

The Terranea Cookbook EIGHT TERRANEA RESORT CULINARY EXPERTS SHARE FAVORITE RECIPES YOU CAN MAKE IN YOUR OWN KITCHEN.

Styled & produced by Kara Mickelson Photographed by Shane O’Donnell

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EXECUTIVE CHEF BERNARD IBARRA

SMOKED & SEARED LOCAL HALIBUT

Serves 4

10 ounces applewood chips 1 tablespoon brown sugar 1 tablespoon coarse salt pink peppercorn berries, crushed 4 (6-ounce) halibut steaks 1 tablespoon boquerones (Spanish white anchovies) 1 tablespoon fresh rosemary, chopped 1 cup cured black olives 2 cloves fresh garlic, chopped 1 ounce extra virgin olive oil 2 ounces Meyer lemon juice

Fennel Piperrada (see recipe) 3 eggs, slightly beaten Espelette chile pepper, to taste salt, to taste

Soak wood chips in cold water for 30 minutes. Drain, shake off excess water and place wood chips under broiler or use a blowtorch to set chips on fire.

and place back in the refrigerator, covered, for 3 hours.

In the meantime, mix sugar, salt and peppercorns. Place halibut on a rack and sprinkle with spice mixture. Place fish in a box/ smoker over a tray filled with ice cubes. Extinguish flames and place smoking wood chips in smoker/box, under fish; leave halibut in box and cold smoke it for 10 minutes. Pull it out of smoker, let cool, then place in refrigerator, covered with plastic wrap.

In a food processor, pulse anchovies, rosemary, olives, garlic and olive oil until coarse. Unwrap halibut, spread mixture over filets

For garnish: 4 slices Serrano or Bayonne ham, thinly sliced and dried, cooked until crisp fennel fronds 1 tablespoon parsley, chopped

Preheat oven to 375ºF. Drizzle fish with ½ ounce olive oil and roast for about 7 minutes. While halibut is roasting, bring piperrada mixture to simmering in a saucepan over high heat.

Gently pour eggs over the surface, reduce heat to low and let eggs cook (you should be able to see both whites and yolks as they cook). Turn heat off, gently stir vegetable/egg mixture; season with Espelette chile pepper and salt if needed.

Place piperrada in pasta bowl and top with halibut. Drizzle with remaining ½ ounce olive oil. Garnish with ham chips, fennel fronds and parsley.

FENNEL PIPERRADA 1 ounce extra virgin olive oil large Spanish onion, sliced 1 each, green and red bell pepper, sliced & seeded 3 garlic cloves, skin removed and crushed ½ teaspoon Espelette chile pepper powder or Spanish paprika 1 teaspoon Terranea or other high-quality sea salt ¼ teaspoon granulated sugar 8 ounces young fennel, thinly sliced (keep fennel fronds for garnish) 2 heirloom red tomatoes, quartered In a medium skillet over medium heat, cook olive oil, onion, peppers, garlic, Espelette chile pepper, salt and sugar, stirring, for 5 minutes. Add fennel and tomatoes; simmer for about 20 minutes. Cool in an ice bath; reserve in a cool place.

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CHEF JIN LEE, IN-ROOM DINING AND LOBBY BAR

GROUPER FISH TACOS

Serves 4

2 quarts cooking oil 1 local grouper filet, cleaned and skinned, cut into 1-ounce strips Chipotle Beer Batter (see recipe) 1 package blue corn tortillas 2 local avocados, skinned, seeded and sliced lengthwise 1 red onion, cut into julienne 1 red cabbage, cut into julienne 1 bunch cilantro 4 jalapeños, fire-roasted 4 limes, cut into segments Cilantro Ranch Dressing (see recipe)

In a tall pot, preheat cooking oil to 350ºF. Working in batches, coat grouper strips with Chipotle Beer Batter and fry for 3 minutes or until golden brown and crispy. Remove and drain on paper towel. Warm tortillas on a hot griddle.

Place the hot fried grouper on top of tortillas. Garnish with avocados, red onions, cabbage, cilantro, limes, jalapeños and Cilantro Ranch Dressing. Serve immediately.

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CHIPOTLE BEER BATTER 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons salt freshly ground black pepper 2 ounces canned chipotle peppers, pureed 2 eggs 2 cups beer (recommended: Tecate or other pale beer) In a bowl, combine all dry ingredients. Incorporate all wet ingredients and whisk together all ingredients until mixture is smooth. Refrigerate until ready to use.

CILANTRO RANCH DRESSING 2 cups mayonnaise ½ cup sour cream 1 tablespoon shallots, minced 1 tablespoon chives, finely chopped ¼ cup cilantro, finely chopped 1 tablespoon basil, finely chopped ½ cup milk 2 tablespoons roasted garlic, finely chopped 2 splashes Tabasco kosher salt & pepper, to taste Thoroughly combine all the ingredients together in a mixing bowl. Refrigerate until ready to use.

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CHEF DAVID TARRIN, CATALINA KITCHEN

SUMMER SNAP PEA SALAD

Serves 4 to 6

1 pound sugar snap peas, trimmed 2 small Persian cucumbers, unpeeled, thinly sliced 2 tablespoons fresh lemon juice (from 1/2 large lemon) 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest kosher salt and freshly ground black pepper 2 ounces pine nuts 6 ounces blue cheese, soft

Bring a saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool until chilled. Drain and add to a salad bowl. Stir in the cucumbers.

In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper to taste. Pour the dressing over the salad and toss until coated. Garnish with pine nuts and blue cheese.

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Note: Look for a semi-soft blue cheese. Slightly freeze cheese and grate over the salad before serving, or slice and serve on the side of the salad plate.

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CHEF DJ EUSEBIO, BASHI

SILKEN TOFU & TOMATO SALAD

Serves 1

4 ounces silken tofu 4 ounces XO Vinaigrette (see recipe) 1 ounce petite mizuna greens 3 ounces baby heirloom tomatoes, cut in half 2 pieces crisp baguettes (see recipe) Place tofu on a plate. Spoon 2 ounces XO Vinaigrette on plate until top portion is covered. Arrange mizuna greens on top. In a bowl, mix tomatoes with 2 ounces of XO Vinaigrette. Place the tomatoes on top of tofu. Place crispy baguettes on the side.

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XO VINAIGRETTE 2 ounces XO sauce 2 shiso leaves 1 ounce yuzo or lemon juice 1 teaspoon fish sauce 1 ounce granulated sugar Place all ingredients in a blender; mix well until emulsified. If vinaigrette is too thick, add a little bit of water.

CRISP BAGUETTE Thinly slice baguette using a sharp serrated knife about ¼-inch thick. Bake in oven at 325ºF for 3 minutes or until crispy.

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MIXOLOGIST ADAM STEARNS

HEIRLOOM THAW

1½ ounces grappa ¾ ounce Aperol ½ ounce Giffard Orgeat Syrup 1½ ounces Garden Cordial (see recipe) 3 red grapes, frozen Terranea sea salt

GARDEN CORDIAL Blend the following: 20 grams red grapes, 20 grams diced heirloom tomatoes, ½ teaspoon sea salt, ½ teaspoon whole black pepper, 4 ounces fresh squeezed Meyer lemon juice. Strain through a fine mesh strainer, bottle and then chill. Yields about ¾ to 1 cup.

Mix all ingredients. Garnish with 3 frozen red grapes dipped in Giffard Orgeat Syrup and sprinkled with salt.

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EPICUREAN / COOKBOOK

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EXECUTIVE PASTRY CHEF PIERINO JERMONTI, TERRANEA BAKE SHOP

SEA SALT CARAMEL CHOCOLATE MOUSSE PARFAIT

Serves 8–10

CHOCOLATE CAKE 5 eggs 1 pound, 14 ounces sugar ¾ tablespoon vinegar 5 cups canola oil 1 pound, 1 ounce cake flour 1¾ tablespoon cocoa powder ¾ tablespoon baking soda ¾ tablespoon salt 2½ cups buttermilk ¾ tablespoon vanilla

Using an electric mixer with a whisk attachment, whip eggs, sugar and vinegar. Slowly add oil until combined. Whisk on high for a couple of minutes. On low speed, add dry ingredients. Scrape sides of the bowl. Add buttermilk and vanilla and mix until combined. Scrape sides and bottom of the bowl. Whisk on low for a couple of minutes.

Pour mixture in desired baking pans or sheets, lined with parchment paper. Bake in oven at 350ºF for 15 to 20 minutes.

CHOCOLATE MOUSSE 3¼ cups whipping cream 18 ounces 65% dark chocolate ¼ cup egg yolks ⅛ cup amaretto liquor (optional) 4 ounces sugar

Whip cream until soft peaks form; set aside. Melt the chocolate over a double boiler.

Whisk the yolks, amaretto and sugar in a separate bowl over the double boiler until the mixture is warm to the touch. Fold the yolk mixture into the melted chocolate.

Add chocolate mixture to whipped cream and whisk until smooth. Place chocolate mousse into refrigerator to firm up.

CARAMEL SAUCE 1 cup water 1 pound, 10 ounces sugar ¼ teaspoon lemon juice 4 cups whipping cream 4 ounces butter

In a pot, caramelize sugar by combining water, sugar and lemon juice.

At the same time, warm whipping cream and butter in a separate pot.

When sugar reaches an amber color, take off heat and slowly add whipping cream mixture (the caramel will bubble a lot). Set aside to cool.

CHOCOLATE GANACHE 8 ounces dark chocolate ½ cup whipping cream

In a small pot, heat whipping cream. Add cream to chocolate and whisk until combined. Set aside to cool.

To assemble: Pipe a tablespoon of the caramel sauce at the base of glass. Top with a cutout of the chocolate cake and pipe on a layer of chocolate mousse.

On top of chocolate mousse add a layer of caramel sauce and a pinch of sea salt. Repeat the layers one more time. Finish the top with a thin layer of chocolate ganache or store-bought chocolate sauce. Decorate with fresh berries, chocolate bars, sticks and small cookies to create your own look.

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CHEF MONA GUERRERO, NELSON’S

LOBSTER CORN DOG 4 fresh lobster tails, in shell 2 cups yellow cornmeal 2 cups flour salt 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon Old Bay seasoning 3 cups buttermilk 2 cups creamed corn ⅔ cup grated onion 1 tablespoon honey canola/vegetable oil for frying Lemon Aioli (see recipe) chopped parsley for garnish

In a large stockpot, bring salted water to a boil. With a long skewer, skewer the lobster tails while still in the shell.

This will keep the tails from curling while boiling. Boil lobster tails for 5 minutes. Have a large bowl of ice water on hand. Remove lobster and immediately drop in ice water to shock. When lobsters are cool, remove the skewer and the lobster from the shell.

In a medium bowl, combine cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and Old Bay seasoning.

In a separate bowl, mix buttermilk, creamed corn, onions and honey. Add wet mixture to dry mixture, whisk until well-blended.

In a large, heavy pot, add canola oil. With a candy thermometer, heat oil until 350ºF. Use 4 new skewers and skewer each tail; dip each into batter. Make sure they are each well-coated. Carefully drop into the fryer for 5 to 6 minutes until golden. Remove and drain on paper towel. Let cool for 2 minutes. Place on party platter and drizzle with Lemon Aioli and sprinkle with chopped parley.

LEMON AIOLI zest and juice of 1 lemon 1 cup mayonnaise

Strain lemon juice. In small bowl, add mayonnaise, lemon juice and zest. Combine thoroughly. Place aioli in squeeze bottle with lid.

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CHEF ANDREW VAUGHAN, MAR’SEL

BASEBALL CUT WAGYU SIRLOIN, ROASTED SPRING ONIONS, TOASTED MARCONAS & ROMESCO SAUCE ½ cup fresh marjoram, chopped ¼ cup fresh thyme, chopped black pepper ½ cup sweet paprika 2 cups ground fennel seed 2 tablespoons chopped garlic 2 cups red wine vinegar

2 cups water 2 cups olive oil Wagyu sirloin Terranea sea salt, to taste Romesco Sauce (see recipe) Spring Onions (see recipe) Marcona almonds, rough chopped

Make paste with spices, garlic, vinegar, water and oil. Rub on sirloin. Allow to set for 24 to 48 hours.

Season with salt and grill to desired temperature.

Dress warm plate with Romesco Sauce and onions.

Arrange sirloin in center of the plate and serve immediately. Garnish plate with almonds.

ROMESCO SAUCE 4 pounds piquillo peppers 8 cloves garlic ¼ cup Espelette pepper 2 tablespoons tomato powder 2 tablespoons smoked paprika

2 tablespoons cumin 2 cups toasted cashews red wine vinegar, as needed ½ cup toasted sliced almonds blended olive oil, as needed Terranea sea salt, to taste

Caramelize peppers and garlic. Add spices and thicken in pan and brown. Place in blender with vinegar and toasted nuts. Emulsify with olive oil.

Season with salt to taste.

SPRING ONIONS 12 trimmed spring onions 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Terranea sea salt, to taste

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Trim onions and toss in olive oil; roast on an open grill until tender. Lightly drizzle with balsamic and finish with salt.

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