Berkeley's Executivens Chef, Chad Bluton of Claremont Hotel, Club & Spa has constructed a few holiday dishes using the contents of the Safeway Hunger Bag items.
2 pc Shallots, chopped
1 Tbsp Dark brown Sugar
½ Tsp Kosher Salt
3 pc Kaffir Lime Leaves
2 pc Macadamia Nuts
2 Clove Garlic, Chopped
1-2 Red thai Chilies, stemmed (Use one for mild, two for an extra kick)
1 1” Piece Ginger, peeled and chopped
1 Tbsp Peanut Oil
1 Tbsp Coconut Milk
12 pc U-15 Sustainable Kauai Shrimp, Peeled, deveined, tail removed
1 Tsp Fresh Lime Juice
1 bunch Organic Scallions
12 Wooden Skewers, soaked in water
Puree the shallots, sugar, salt, lime leaves, nuts, garlic, chilies & ginger in a food processor
Heat a medium sauce pan over medium-high heat. Add peanut oil.
Add the paste and cook for approximately 5 minutes until the oil separates from the paste. Stir in the coconut milk.
Remove from heat and chill thoroughly.
While the paste is cooling, remove shell, vein and tail from shrimp. Cut into three equal size pieces. Toss is lime juice and refrigerate.
Remove root end of the Scallion and cut ½ inch pieces from firm part of stalk. Reserve small cut piece. Reserve remaining pieces for salad
Once the paste is cool, marinade shrimp for minimum of four hours
After the shrimp has marinated the required time, thread onto soaked skewers, alternate with green onion piece
Grill over charcoal fire. Spoon remaining marinade on the shrimp while grilling. It should only take a couple of minutes per side
1 Tbsp Olive Oil
2 Cloves Garlic, minced
1 Shallot, Fine Dice
½ Cup Skippy Crunchy Peanut Butter
8oz Coconut Milk
¼ Cup Agave Nectar
½ Cup Fresh Lime Juice
¼ Cup Soy Sauce
1 Tsp Fish Sauce
½ Tsp Red Pepper Flakes
1 Tbsp Toasted Peanuts, Crushed
Heat a small sauté pan over medium-high heat. Add Olive Oil, add fine diced shallot, and sweat for 30 second moving constantly. Add minced garlic and seat for another 30 seconds. Remove from heat allow to cool and add to Food processor.
To the food processor add ½ Cup Skippy Crunchy Peanut Butter, Coconut milk, Agave Nectar, Lime Juice, Soy Sauce, Fish sauce & Red Pepper Flakes. Taste, adjust seasoning if necessary.
Place in a small dipping bowl and top with toasted Peanuts.
Organic Vegetable Salad, Black Garlic Vinaigrette
1 lb Spaghetti Noodles
1 Tbsp Kosher Salt
4oz Organic Red Cabbage, Shredded
½ large Organic Red pepper, seeded and sliced thin
½ bunch Organic Scallions cut on bias
1 large Organic carrot, Shredded fine
½ Tsp Red Pepper Flakes
2 clove black garlic, minced
3 Tbsp CA Olive Oil
¼ Tsp Kosher Salt
1 Tbsp Rice Wine Vinegar
1 Tbsp Chives, Chopped
1 Tsp Parsley, Chopped
1 Lime Juiced
Place a large pot of Water on high heat (1 gallon of Water per lb of Pasta) bring to a Rolling Boil.
Add the kosher Salt.
Add 1 lb of Spaghetti, cook until al dente. Drain water, spread the noodles out to cool. Do not rinse
Combine noodles, cabbage, red pepper, scallions, carrot & red pepper flakes in a large bowl.
In a separate bowl, combine black garlic, olive oil, salt, vinegar. Mix Well
Toss noodles and vegetables with half the vinaigrette and half of the chopped herbs. Let rest in the refrigerator for 2 hours.
Just before serving, toss with remaining vinaigrette and herbs and juice of 1 lime. Adjust seasoning if require.
Roasted Free Range Chicken, Sonoma Organic Mushrooms Pasta
Double Smoked Bacon & Fire Roasted Brussels Sprouts, Chicken Noodle Cream
6oz Grapeseed oil
TT Kosher Salt
TT Black pepper, fresh ground
6oz Organic brussels sprouts, trimmed and scored
8oz Organic maitake/hen of the woods mushrooms, quartered
5oz Double-smoked bacon, ½ “ cubes
4oz Organic shiitake mushrooms, stem removed, sliced
4oz Organic enoki mushrooms, root end removed
4oz Organic king trumpet mushrooms, sliced lengthwise
1 pc Organic yellow squash, halved lengthwise and sliced
1 tbsp California olive oil
1lb Boneless/skinless free range chicken thigh, cut in 1” cubes
1 tsp Roasted garlic, minced
1 can 10.5oz condensed chicken noodle soup
1 ½ cup Heavy cream
2 med Sweet potato, peeled and ¼ “ Dice
½ bunch Chives, chopped
1 lb Spaghetti noodles
1 tbsp Kosher salt
Season trimmed and scored Brussels sprouts and place in an oven proof dish. Roast for 30-40 minutes.
Season quartered maitake mushrooms with 1oz grape seed oil, salt and fresh ground pepper. Place in oven proof dish and roast for 15-18 minutes. Remove from oven and let cool
Over medium-low heat, place a medium size thick bottom pot. Place diced double-smoked bacon in pot, stir constantly to render. When complete, remove from heat and drain on a paper towel lined plate.
Over high heat, place 1oz grapeseed oil in a 10” sauté pan. Cook shiitake mushrooms, reserve any remaining liquid in a separate bowl. Place cooked mushrooms in large bowl.
Repeat above step for enoki and king trumpet mushrooms.
Over medium-high heat, place 1oz grapeseed oil in sauté pan. Season sliced yellow squash and sauté until tender. Remove from heat and let cool.
Over medium-high heat, place a medium size thick bottom pot, heat 1oz grapeseed oil and minced roasted garlic, add soup, add cream and lower heat to medium. Simmer for 5 minutes. Place cream mixture in blender and blend until smooth. Return to pot and add sweet potato. Simmer on low for 15-18 minutes until sweet potato is tender. Add any remaining mushroom liquid.
Place a large pot of water on high heat (1 gallon of water per lb of pasta) bring to a rolling boil
Add the kosher salt
Add 1 lb of spaghetti, cook until al dente. Drain water and allow to cool. Do not rinse pasta in cold water.
Over medium heat, add Brussels sprouts, mushrooms and chicken in a large pot. Heat thoroughly, add spaghetti and chives .
Spoon sauce over bottom of serving vessel, add other elements on top, finish with bacon and fresh shaved parmesan.