(Serves: 4 people)

Red Beet Purée
1 large beet or two medium beets
3 shallots
2 tablespoons butter
sea salt to taste
fresh black pepper to taste
vegetable stock to cover

Peel and chop the beets into small pieces, peel and chop the shallots into small pieces. Melt a tablespoon of butter in a small sauce pan, add the shallots and allow to sweat for a couple minutes, add …

Ingredients
 
1-2 medium-sized SB Channel blackcod filleted
1-2 tsp dark miso paste
3/4 cup mirin sweet cooking sake
3 tblspn rice wine vinegar
Sprinkle of sugar
Sprinkle of fresh chopped ginger (optional)*
* if you use too much ginger it will take over the marinade
Directions
Mix all marinade ingredients together in a large bowl and submerge SB Channel blackcod fillets
Marinate for at least an hour if not a few
Transfer SB Channel blackcod fillets to an oven safe dish …

Steve Escobar is a Santa Barbara commercial trapper
Ingredients
1 pound local rock crab meat
1/2 cup dry breadcrumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon zest
1 tablespoon Old Bay seasoning
1/4 cup green onion, finely chopped
2 eggs, beaten
1/2 cup Panko (Japanese breadcrumbs)
2 cups oil for frying
Dipping Sauce
1/4 cup mayonnaise
2 tablespoons mustard
1 tablespoon soy sauce
In a medium-sized bowl, combine the 1 …

Ingredients

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 Scotch bonnet peppers, seeded and minced
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 pint cooled CA Spiny Lobster Stock, (recipe below)
1 tablespoon sugar
4 cups peeled, seeded and chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
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Grilled Ahi Tuna with Ginger Risotto, Grilled Baby Bok Choy
Pascal Gode, Executive Chef
Alisal Guest Ranch and Resort, Solvang
 
Serves: 6
Ingredients
Ahi & Ginger Risotto
6 ½ lb. Top grade Ahi tuna steaks
½ lb. Arborio rice (special Italian rice for risotto)
1 Medium onion, minced
4 T. Extra virgin olive oil
8 c. Ginger broth
½ c. Heavy cream
8 T. Parmesan cheese, grated
Salt and Pepper to taste
Ginger Broth
5 c. Water
1 c. …

Santa Barbara Lobster & Chanterelle Gratin
Josh Brown, Executive Chef
Bouchon Santa Barbara
This dish has Santa Barbara written all over it. The spiny lobster season, which runs from late fall through early spring, provides an opportunity to use the sweeter, ‘clawless’ version of the more well known Maine crustacean. What little rainfall we see during the winter season gives the savvy forager the best chance to find hidden treasures in our mushroom-dotted hills. Served warm with toasted crusty baguette, …

Preparation time: 10 min.
Cooking time: 20 min.
Ingredients
* 2 cups recipe-ready crushed tomatoes
* 4 scallions, chopped
* 1/4 cup lime juice
* 3 Tbs. canned green chilies, chopped
* 1 clove garlic, peeled
* 1-1/2 lbs. sea bass fillets
* 3 Tbs. cilantro or parsley, chopped
Cooking Directions
Combine all ingredients, except sea bass and cilantro, in a heavy
nonstick skillet over medium high heat. Season with salt and pepper to
taste. Mix thoroughly and bring …

Swordfish steaks are seasoned with salt, pepper, paprika, butter, then broiled.
Cook Time: 8 minutes
Ingredients:
* 2 pounds swordfish steaks, about 1 inch thick
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon sweet Hungarian paprika
* 5 tablespoons melted butter
* chopped fresh parsley, if desired
* lemon wedges
Preparation:
Sprinkle swordfish steaks with salt, pepper, and paprika and gently rub into the fish. Preheat a greased broiler rack. Place swordfish steaks on the …