Tender Greens

Tender Greens’ Chef Marcus Twilegar transforms classic Italian meatballs into a hearty vegetarian dish by substituting quinoa and mushrooms for ground meat. Serve it with pappardelle pasta, a simple tomato sauce and shaved Parmesan. 

Quinoa “Meatballs”

Serves 6

1 T. olive oil
1 medium onion, finely diced
Kosher salt and freshly ground black pepper to taste
1 garlic clove, finely diced
1 T. fresh thyme, finely chopped
1 T. smoked paprika
12 oz. crimini mushrooms, stems discarded and caps finely diced
2 T. tomato paste
3/4 c. cooked quinoa, rinsed
2 large eggs, lightly beaten
1/2 c. panko breadcrumbs
1/3 c. grated Parmesan 
1/3 c. fresh Italian parsley, finely chopped
Shaved Parmesan to garnish

Place a large frying pan over medium heat and coat with oil. When the oil is hot, add onion, season with salt and pepper and cook until soft. Stir in garlic, thyme and paprika and cook until fragrant, about 35 seconds.

Stir in mushrooms, increase heat and continue to cook until lightly brown, about 10 minutes. Stir in tomato paste and cook until just fragrant, about 1 minute. Remove from heat.

Place quinoa in a bowl. Add the mushroom mixture and stir to combine. Set aside to cool at least 5 minutes. 

Once it’s cooled, add eggs, breadcrumbs, Parmesan and parsley and mix thoroughly. Make a miniature patty, warm in a pan and taste. Adjust seasoning if necessary.

Dampen hands with water. Measure tablespoon portions and roll into approximately 30 1-inch balls. Arrange on a rimmed baking sheet sprayed with oil.

Place “meatballs” in a 350-degree oven and bake until warmed through, about 15-20 minutes. 

Suggested pairing: Hefeweizen (wheat) beer 

Recipes: By Mary James

The Shores

Chef de cuisine Amy DiBiase’s easy-to-make cranberry buttermilk upside-down cake is a fresh alternative to the holiday season’s sticky-sweet dessert confections. She offers it to customers with a dollop of whipped cream or scoop of ice cream.

The Shores’ Cranberry Buttermilk Upside-Down Cake

Serves 6-8

2 cups all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract 
2 eggs
1 cup buttermilk
Cranberry topping (recipe follows)
 

1.Preheat oven to 350 degrees F. and place rack in the center of the oven. Butter (or spray with a non-stick vegetable spray) a 9-inch round cake pan.

2.In a large bowl, sift or whisk together the flour, baking powder, baking soda and salt. Set aside.

3.In the bowl of an electric mixer, or with a hand mixer, beat the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. 

4.Add the flour mixture (in three additions), alternately with the buttermilk (in two additions), ending with the dry ingredients. 

5.Pour the batter into the cake pan, smoothing the top. Bake for 30-40 minutes, or until the top of the cake has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes. 

6.Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate. Top with cranberry mixture.
 

Cranberry topping

5 tablespoons unsalted butter
²/3 cup light-brown sugar
2 ¼ cups fresh cranberries, rinsed and dried


1.Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. 

2.Continue cooking for a few more minutes until the sugar starts to caramelize. Remove from heat and pour into the prepared cake pan. 

3.Sprinkle evenly with the fresh cran-berries.

Recipes: By Mary James • Photography by Martin Mann

EXECUTIVE CHEF JAY PAYNE suggests starting a dinner party with this richly flavored, Asian-inspired salad. Kona spice made by San Diego Coffee, Tea & Spice adds smoky citrus and coffee notes to ahi, which is deftly paired with light greens, tart onions and a sweet dressing flavored with yuzu (Asian citrus). Enjoy with a mojito, sauvignon blanc or sake. 

Kona Seared Ahi Salad with
Honey Yuzu Vinaigrette and
Pickled Red Onion

Serves 8-10

4 cups tatsoi greens (available at Asian markets) or baby spinach
2 cups spring-mix lettuce
2 cups julienned Thai green papaya 
(available already cut at Asian markets)
1 cup julienned seedless cucumber 
1 cup enoki mushrooms
1 cup daikon radish sprouts
½ cup sliced pickled gobo or burdock root (available at Asian markets) 
1 cup shelled edamame (soy beans)Vinaigrette (recipe follows; divided use)
2-3 pounds sushi-grade ahi
¾ cup Kona spice
6-8 tablespoons olive oil
Pickled red onion to top tuna 
(recipe follows)
 

1.Combine all the greens and vegetables in a large bowl. Toss with vinaigrette, reserving some to drizzle on the ahi.

2.Coat the ahi with the Kona spice. 

3.Heat the olive oil in a large sauté pan until very hot. Add the ahi and sear on all sides, about 30 seconds per side. Take care not to overcook. Fish should be rare in the center.

4.To serve, divide the salad among chilled plates. Cut the tuna into 1/8-inch slices and divide among the plates. Top the tuna with pickled onions and drizzle with the remaining vinaigrette.

Dressing

¾ cup yuzu vinegar

1 large shallot, peeled and roughly chopped

6-8 large fresh Thai basil leaves

10 fresh chives

¼ cup honey

2 ½ cups olive oil

Salt and pepper to taste

1.Put first five ingredients in a blender. Blend until smooth. 

2.With the motor running, slowly add the olive oil until emulsified. Add salt and pepper to taste. 

Pickled Red Onion

2 medium red onions, sliced thin and mixed with 1 ½ cups rice wine vinegar and ¾ cup sugar

The flavorful shellfish stars in these tasty dishes.

One bite of Crab - briny, sweet and succulent - and it's easy to see why seafood lovers can't get enough of this varied shellfish. Three San Diego chefs share their favorite recipes. 

Eddie V’s Prime Seafood

During king crab season, Derek McCarthy, executive chef of Eddie V’s Prime Seafood in La Jolla, often adds this dish to the menu. An easy to prepare entrée, this herb and heat-flecked dish celebrates the fresh flavors of this prized shellfish.

Alaskan King Crab Scampi (pictured above)

Serves 4-6

3 tablespoons olive oil

1 tablespoon sliced garlic

2 tablespoons finely diced onions

3 tablespoons diced tomatoes

¼ cup lemon juice

¼ cup white wine

2 fresh Alaskan king crab legs, shelled

3 tablespoons butter

3 tablespoons chopped fresh basil

Pinch of red pepper flakes

Salt as needed

1. Heat olive oil in pan. Add the garlic and onions and brown lightly.

2. Add tomatoes, lemon juice and white wine and simmer for two minutes.

3. Add crab leg meat and heat until it is hot, about two minutes.

4. Remove the crab mixture with a slotted spoon and transfer to hot serving plate. Cover to keep warm while preparing the sauce.

5. Add butter, basil and red pepper flakes to the sauce in pan. Season with salt to taste.

6. Simmer the sauce for two minutes. Pour over and around the crabmeat and serve immediately.

Sally’s

Since Sally’s opened behind the Manchester Grand Hyatt San Diego (now under new ownership), this tasty appetizer, dense with jumbo lump crab seasoned with a lemon-fresh aioli, has been on the menu. Chef Laura De Martin suggests pairing it with a crisp Sauvignon Blanc. 

Sally’s Signature Crab Cakes with Caper Remoulade and Tomato Relish

Serves 6 as an appetizer

Crab Cakes

1 pound lump crabmeat 

1 egg yolk

1 teaspoon Dijon mustard

1 tablespoon Old Bay Seasoning 

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco 

Lemon-Pepper Aioli (recipe follows)

1 teaspoon paprika

Salt and white pepper to taste

Chopped parsley

½ cup panko breadcrumbs (divided use)

1. Combine the ingredients except ¼ cup of the Panko breadcrumbs in a bowl. Mix thoroughly.

2. Make six crab cakes, dividing the mixture evenly among them. Dust each cake with remaining Panko breadcrumbs.

3. Heat oil in a frying pan on low to medium heat and sauté the crab cakes until golden brown. Drain briefly on paper towels.

Lemon-Pepper Aioli

2 extra-large egg yolks

1 tablespoon Dijon mustard

¼ clove roasted garlic

Juice of 1 lemon

2 cups of blended oil (1 cup olive oil and 1 cup canola oil)

1 tablespoon lemon zest

2 teaspoons thyme

1 teaspoon freshly ground black pepper

Salt to taste

1. Combine the egg yolks, mustard and roasted garlic in a food processor and process until smooth. Add the lemon juice and pulse to combine.

2. With the motor running, add the oil in a slow drizzle so that a thick creamy emulsion forms. Add the lemon zest and thyme and pulse to combine. And the pepper and salt to taste. 

Set aside.

Caper Remoulade

2 teaspoons capers

2 teaspoons roughly chopped French gherkins

1 anchovy fillet, roughly chopped

1 cup mayonnaise

Juice from ½ lemon

2 teaspoons Worcestershire sauce

1. Combine capers, pickles and anchovy in a food processor. Pulse to chop and combine. Remove and place in a small bowl.

2. Add the mayonnaise, lemon juice and Worcestershire sauce. Stir to combine. Cover and 

refrigerate.

Tomato Relish

2 fresh tomatoes, chopped in a ¼-inch dice

3 teaspoons minced red onion

¼ teaspoon chopped cilantro

1 teaspoon chopped garlic

Olive oil to coat

1 teaspoon white balsamic vinegar

Salt and pepper to taste

Combine all ingredients in a small bowl and toss to combine. Cover and refrigerate.

Plating

Divide the caper remoulade among six plates, 

placing it in the center. Place a crab cake on top. Top each crab cake with tomato relish and serve.

Truluck’s La Jolla

This elegant seafood salad by Nick Shinton, executive chef of Truluck’s La Jolla, is flavored with a bounty of late summer’s sweet tomatoes, pears and beets. Serve it on a warm September night with a chilled sauvignon blanc.

4 ounces jumbo lump crab meat

2 teaspoons extra virgin olive oil

2 teaspoons freshly squeezed lemon juice

2 tablespoons mayonnaise4 tablespoons gold beets, blanched and diced

4 tablespoons diced blanched pears

2 tablespoons hazelnuts, toasted and coarsely chopped

2 teaspoons chives, finely chopped3 tablespoons garlic and herb Boursin cheese

2 tablespoons seeded julienned cucumber2 tablespoons watermelon radish, thinly sliced

6 tablespoons Newman’s Own Lite Sun Dried Tomato Dressing (divided use)

6 ¼-inch slices of Roma tomatoes 

10 small shrimp (61-70 count), poached and chilled

3 tablespoons balsamic vinegar, reduced by 2/3 and chilled.

Crackers or flatbread

1.In a small mixing bowl, combine crab meat with olive oil, lemon and mayonnaise. Season to taste with salt and pepper. Set aside.

2.In another small mixing bowl, combine beets with pears, hazelnuts, chives and goat cheese. Set aside.

3.Toss cucumber and radish with 3 tablespoons
of the sundried tomato vinaigrette and set aside.

4.Place two 2 ¾ inch ring molds on the bottom of two chilled salad plates. Place tomato slices in overlapping concentric circles. Season with salt and pepper.

5.Spoon the beet-pear mixture over the tomatoes, dividing it evenly between the two molds. Pack tightly.

6.Divide the crab mixture between the two molds and pack tightly. Top the crab with a single layer of shrimp. 

7.Remove both ring molds. Top each salad with the dressed cucumber and radish mix.

8.Using a spoon, spoon the remaining vinaigrette around the base of each salad. Drizzle each plate with the balsamic syrup. Serve with crackers or flatbread.