Tag Archives: Melissa’s Produce

Hatch Chile Brownies

Fudgy, chewy, mild or hot…..a delicious treat!

 

Hatch Chile Brownies

Print
  • 1 cup flour
  • ¾ cup Dutch cocoa powder
  • 2 cups sugar
  • ¼ teaspoon salt, use ½ teaspoon if using unsalted butter
  • 2 teaspoons Hatch chile powder
  • ¼ teaspoon baking powder
  • 3 lg. eggs
  • ½ cup butter, melted (8 Tb)
  • ¼ cup olive oil
  • 2 teaspoons vanilla

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Hatch Chile & Potato Rajas

 

Hatch Chile & Potato Rajas

Print
  • 1 large potato, peeled and cut into ½ inch dice, cooked
  • 2 tablespoons vegetable or canola oil
  • 1 small onion, cut into small strips
  • 4 mild Hatch chiles, roasted, peeled, seeded, and julienned *
  • ½ cup cream
  • ½ cup shredded Monterey Jack cheese
  • 12 corn tortillas

Heat a large sauté pan over medium heat. Add oil; add onions, season with salt and pepper and sauté until lightly browned.

Add chiles, and cream, bring to a boil and reduce to a simmer and cook 4 minutes.

Add cheese and potatoes, stirring occasionally, until just heated through. Remove from heat.

Wrap tortillas in plastic wrap or paper towel and heat in microwave on low until warm.

August Cooking Demo

Join us for our next cooking demo

Thurs. August 10th & 17th

6:30 – 8:30, approximately

Reservations required (see below)

End of Summer Party

Artichoke Bruschetta

Heirloom Tomato & Asparagus Salad

 Clambake BBQ Foil Packets

With Shrimp, Clams, Sausage, Fresh Corn, Baby Yukon Gold Potatoes in Lemon Herbed Garlic Sauce

Watermelon Sorbet

 

$45.00

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

July Cooking Demo Event

Join us at Temecula Olive Oil, Seal Beach for a tasty cooking demo!

Demo Cooking Class

July 13 & 27

6:30 – 8:30 p.m., approximately

By reservation only, see below

Sweet Corn and Balsamic Tomato Salad

Creamy Beef Stroganoff with Morel Mushrooms & Crème Frâiche

Green Beans with Bacon & Caramelized Shallots

Stone Fruit Cobbler

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Zucchini Blossom Quesadilla

 

 I first tasted these at The Santa Monica Farmers Market about 15 years ago when The Two Hot Tamale girls were doing a demo for their restaurant, Border Grill (now closed, sadly). It’s a perfect little snack for an early summer day, zucchini plants are going wild with flowers and are daring to be picked & stuffed. Make sure you pick all male blossoms rather than female blossoms or you won’t have any fruit. To tell the difference look at the bottom of the flower, you’ll see a round little nub or small zucchini attached, this is a female blossom….move on. The male blossoms are attached just by them stem with no nub at the bottom, you’ll be able to tell. Open the flowers gently as there may be a bee inside collecting pollen, he will fly away when you open the petals, be gentle. If you want to wash them use cool water and dry well but do this just before you’re ready to prepare the dish. Or you can buy them at your local farmers market, the blossoms are delicate and will last no more than a day so pick right before you’re going to make the quesadillas.

Squash Blossom Quesadilla

Print
  • 4-6 squash blossoms, stems and stamens removed, chopped
  • 4 roasted red peppers, drained and chopped
  • 2 ears of corn, roasted, cut off the cob
  • 4 tablespoons cilantro, chopped
  • 1-2 cups Monterrey Jack cheese, grated
  • 8 flour tortillas
  • Salt and pepper to taste
  • Tomatillo Salsa
  • 1/2 pound tomatillos, husked, rinsed, and quartered

  • 1/2 - 1 jalapeño pepper, chopped
(depending on how much heat you want)
  • 1 clove garlic, peeled and chopped

  • 1/2 cup packed cilantro leaves

  • 1/2 teaspoon salt,
or more to taste,
  • squeeze of fresh lime juice

Mix together all ingredients together seasoning with salt and pepper, to taste.

Heat a grill pan or griddle, add 1 Tb. butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).

Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling.

Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.

Repeat for the remainder of the filling and tortillas.

For the Tomatillo Salsa

Place all ingredients in a blender or food processor and pulse to combine. Blend on low speed until a coarse puree is formed.

Pour into a bowl, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.

Lemon Roasted Chicken

This is by far my favorite dish with hints of Meyer lemon and sea salt and I like to add some roasted baby potatoes to the pan to soak up some of the juices. I use ‘Mary’s Organic Chicken‘ always for the best meat, always tender & juicy, it costs a little more but I think it’s worth the extra few bucks. (And they didn’t pay me to say that). And I love to tuck into the pan the ‘Baby Dutch Yellow Potatoes’ from Melissa’s Produce!

You can dress this up by making the ‘pan’ sauce listed in the recipe of you can by pass it. I’ve also made brioche dressing for the side and it makes a great holiday dish without the hassle of cooking a whole turkey dinner. Add a beautiful green vegetable and you’ll find an easy weeknight dinner. It pairs well with my Spring Asparagus recipe. Prep all the ingredients the night before & you can walk in the door, pop the chicken in a preheated oven and within the hour you’ll have the best meal in town, no drive through chicken can EVER take the place of a chicken roasted at home.

Lemon Roasted Chicken

Print
  • Serves 4
  • 1 whole chicken -- rinsed, drained and dried
  • 1 medium onion -- peeled and chopped
  • 3 baby carrots -- peeled and chopped
  • 3 celery stalks -- cut into chunks
  • 1 lemon -- zested and juiced; preferably Meyer lemon
  • 1 bunch Italian flat leaf parsley -- minced
  • 1 bunch fresh sage -- minced
  • 1/2 bunch fresh thyme -- minced
  • 2 tablespoons butter -- room temperature
  • 1 tablespoon lemon olive oil, butter or regular olive oil
  • Salt and pepper
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons chicken demi glace -- optional for sauce

Preheat oven to 400°.

Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).

Mix together onion, carrot, celery, lemon zest, and 1/2 of the minced herbs. Loosely stuff cavity with some of the ingredients, place the remainder on the bottom of the roasting pan and place chicken on top of the aromatic vegetables.

Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.

Rub the chicken with lemon olive oil and season with salt and pepper. Squeeze lemon over chicken and place rind into cavity. Insert probe thermometer into thigh and set for 165 degrees. Pour half of the wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some chicken stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil.

Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.

Remove some of the fat in the pan by using a paper towel or ice cubes. (Dredge the paper towel through the juices to pull out some of the fat or pour off the juices into a heat proof measuring cup. Add a few ice cubes; the fat will stick to the cold cube, discard cube. You may have to do this several times).

Put the roasting pan on top of the stove over medium-high heat and bring a boil, add remaining wine and stock scraping the fond (the yummy pieces stuck to the pan) from the bottom of the pan. Reduce by half, add demi-glace if using and serve with chicken.

Asparagus Gratin

I love sweet California asparagus, especially the small early stalks simply sautéed in butter and seasoned with a little lemon zest, sea salt and freshly ground pepper. But for serving to guests I also enjoy this quick and easy gratin, it pairs well with Lemon Roasted Chicken and a cold glass of Viognier.

 

Asparagus Gratin

Print
  • 2 pounds thin asparagus
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • pinch of cayenne pepper
  • 1 cup milk
  • ¾ cup Parmesan cheese, grated and divided
  • ½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler.

Prepare an ice bath (cold water and ice) large enough to hold the asparagus.

Cut ends off the asparagus and set aside.

Fill a large skillet ¾ full of hot water, bring to a boil. Add asparagus and a heaping tablespoon of salt. Cook for about 2-4 minutes or until lightly cooked. Immediately plunge asparagus into ice bath to stop the cooking.

Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes., whisk in ½ cup Parmesan and Monterey jack until smooth, season with salt and pepper. Turn off heat. Cover and let stand for 5 minuets.

Place asparagus into an oven proof serving dish and drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

 

Photo: LA Times

Buffet Party Dishes

Demo Cooking Class

May 18th & June 1st

6:30 – 8:30 p.m., approximately

By reservation only, see below

Smoked Salmon Cream Cheese Tart With Fresh Lemon Olives

Marinated Vegetable Salad California

Nicoise Style Sandwich

Candied Bacon Deviled Eggs

Mixed Berry Cheesecake 

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Temecula Olive Oil, Seal Beach Cooking Demo for April & May

Seal Beach Store Cooking Demo

April 20th & May 4th

6:30 – 8:30, approximately

 Menu

Rick Bayless Slow Cooker Carnitas

Roasted Tomatillo (Carnitas) Enchilada’s With Mexican Crema and Monterey Jack Cheese

Fresh Tomato Salsa 

Refried (Heirloom) Black Beans

Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette

Hatch Chili Chewy Brownies 

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Puff Pastry Tart

This recipe is great as a side dish, an appetizer or a light lunch with a salad. It’s easy to make, most of it can be done ahead of time and assembled just before baking. Be sure to use a quality puff pastry dough such as Dufour’s which is made with 100% butter and no preservatives. It’s a little more expensive but if you want real puff pastry, this is it. Be sure to keep the dough refrigerated and if it warms up a little while you are rolling it out, pop it back in the refrigerator until cold. It won’t puff correctly unless the dough is as cold as possible into a hot oven. Be creative and add some chopped (blanched) asparagus to this, it’s a perfect spring time recipe. Enjoy!

Leek and Goat Cheese Puff Pastry Tart

Print
  • 1 cup baby leeks, sliced thin
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • 1 teaspoon finely chopped fresh thyme
  • 1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 large egg beaten with 1 tablespoon water
  • 1/4 cup Nicoise olives, pitted
  • 6 ounces goat cheese, room temperature

Rinse leeks well, and drain; set aside.

Melt butter with oil in a medium sauté pan over medium heat. Add leeks and sprinkle with salt; cook, stirring occasionally, 5 minutes, cook until translucent and soft, add thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

Preheat oven to 375°. Bake pastry until light brown; remove from oven, and press center area with spatula. Using an offset spatula or a spoon, smear the pastry with the cheese within the border, add leeks and olives, and bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

Remove tart from oven place tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Olive Magazine Photo

Easter Menu

April cooking demo at Temecula Olive Oil tasting room, Seal Beach

April 6th, Thursday

6:30 – 8:30, approximately

See below for reservations

Menu

Roasted Asparagus Caesar Salad

Pan Seared Lamb Chops with Meyer Lemon & Mint Gremolata

Honey Glazed Baby Carrots with Cippolini Onions

Fontina & Gruyere Potatoes Au Gratin

Blood Orange Carrot Cupcakes with Cream Cheese Frosting

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Temecula Olive Oil Cooking Class March 2017

Celebrate the Irish with us in downtown Seal Beach !

Thur. March 2

(Additional class March 16th  if March 2nd sells out,) BYOB

6:30 – 8:30, approximately

See below for reservations

Guinness-Beef-Stew-Recipe-wonkywonderful

Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes

Irish Pub Salad

 Beef & Guinness Stew

Potato Torte with Bacon & Cabbage

Guinness Chocolate Cake 

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Melissas logo small

Photo: Wonky Wonderful
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