Dinner For Two

By : Jabir Ponce

LIME CELANTRO SKIRT STEAK

SHOPPING LIST

1.5 Lbs of Skirt Steak
2 Bunches of cilantro chopped
½ C Lime Juice
1 Tsp Salt
1 Tsp Pepper

  • Cut meat into 2 inch pieces with the grain. Place in bowl with cilantro lime juice and salt and pepper. Mix together. Let marinade for 30 minutes. Turn the steak over and let marinade for another 30 Minutes.
  • It can be grilled for 3 minutes on each side for a medium rare; or cook in a sauté pan on medium heat for 4 minutes on each side. Let meat rest for 5 minutes then slice, with grain, into ¼ inch pieces.

SAFFRON RICE

SHOPPING LIST

1 C Jasmine Rice
2 C Chicken broths
1 liberal pinch of Saffron

  • Place in sauce pan, bring to a boil, cover pan then turn heat to low and cook for 20 minutes.
  • Remove from burner let sit for 2 minutes and serve.

GREEN BEANS

SHOPPING LIST

1 Lb Green beans
1 Steamer

  • Bring water to a boil in pot place green beans in steamer, wait 3 minutes.
  • Turn off burner and let beans sit in steamer for another 3 minutes. Remove and serve

 

ABOUT THE AUTHOR

Jabir Ponce, Private Chef. Jabir Ponce’s first passion is food and its preparation. While working in the pastry line and bake shop at the Ritz Carlton Manalapan, Mr. Ponce received his culinary degree in 1993 from the Florida Culinary Institute. After returning to San Francisco Mr. Ponce helped to open several small restaurants while running his own catering company. He served as the Lead Concierge for the Archbishop’s Mansion until its closing. Since July 2009, he has worked in San Francisco as a private chef. His email is jabirponce@sbcglobal.net

Dinner For Two

By : Jabir Ponce

MANGO CHICKEN
with Chicken & Cauliflower Hash

SHOPPING LIST

2 Boneless, skinless organic Chicken Breasts
3 C Low sodium organic Chicken Broth
16oz Diced Frozen Mangos

  • Add to one large sauce pan, 2 cups diced mango and the three cups chicken broth; bring to a simmer for 10 minutes.
  • Remove pan from stove and pour mango and broth into a Vitamix or a Cuisinart, (a soup wand may be used in pot on stove) puree until it is a smooth consistency.
  • Return the puree to sauce pan and place the two chicken breasts in pan. Bring sauce to a light simmer and place lid on top. Cook for 15 minutes; stir sauce every few minutes to make sure it does not burn.
  • Remove chicken breasts from poaching liquid and let rest for 3 minutes before slicing.
  • Reduce sauce to desired thickness and spoon over sliced chicken breast.

CAULIFLOWER HASH

Shopping List

2 C Medium diced cauliflower
1 C small diced sweet potato
1 C medium diced carrots
1 C medium diced yellow pepper
1 C medium diced red onion
1 C medium diced Celery
1 Tbls chopped ginger
½ C rough chopped Basil
2 cloves chopped garlic
1 Tbls Cold pressed organic Olive Oil
Salt and pepper

  • In a large sauté pan add olive oil and turn heat to high. Once oil is hot add; cauliflower, sweet potato, carrots, yellow pepper, onion, celery, ginger and garlic. Sauté and stir the pan until the onion starts to become translucent. Turn off heat and mix in basil. Salt and pepper to taste. and broth into a Vitamix or a Cuisinart, (a soup wand may be used in pot on stove) puree until it is a smooth consistency.

 

ABOUT THE AUTHOR

Jabir Ponce, Private Chef. Jabir Ponce’s first passion is food and its preparation. While working in the pastry line and bake shop at the Ritz Carlton Manalapan, Mr. Ponce received his culinary degree in 1993 from the Florida Culinary Institute. After returning to San Francisco Mr. Ponce helped to open several small restaurants while running his own catering company. He served as the Lead Concierge for the Archbishop’s Mansion until its closing. Since July 2009, he has worked in San Francisco as a private chef. His email is jabirponce@sbcglobal.net

Dinner forTwo

By : Kellie Nugent

halibut-recipeSEARED HALIBUT
with Green Tea Broth
& Buckwheat Soba Noodles

INGREDIENTS

• 2 wild Pacific halibut fillets (6 ounces each)
• 2 tablespoons canola oil
• 1 piece fresh ginger (2 inches), peeled and finely chopped
• 1 garlic clove, finely chopped
• 1 small head baby broccoli (aka broccolini), trimmed and cut into bite-sized pieces
• 1 cup frozen shelled non-GMO edamame, thawed
• 1 cup baby Portobello mushrooms, stems removed, caps wiped clean and sliced
• 1/2 cup snow peas, strings removed
• 2 green tea bags
• 3 tablespoons low-sodium tamari soy sauce
• 1 tablespoon local honey
• 4 ounces (or half the package) 100% buckwheat soba noodles
• 1 scallion, trimmed and sliced on the diagonal – optional for garnish
• ½ teaspoon red pepper flakes – optional for garnish
• Pea Shoots – optional for garnish

EQUIPMENT
Measuring spoons
Chef’s knife
Cutting board
Tea kettle
Heatproof 4-cup liquid
measuring cup
Large stockpot
Large skillet
Ovenproof baking dish
Fish spatula, wooden spoon,
thongs and ladle

PROCEDURE

1. Preheat oven to 350 degrees Fahrenheit.

2. Bring 2 cups water to boil. Transfer boiling water to a heatproof 4-cup liquid measuring cup and add green tea bags. Set aside to steep.

3. Fill large stockpot with 6 cups cold water, cover, and bring to a boil.

4. Meanwhile, salt and pepper the halibut fillets. In a large skillet, heat canola oil using medium heat. Cook halibut for about 2 minutes per side. Add fillets to ovenproof baking dish and cook until halibut is opaque – about 8 to 11 minutes.

5. While halibut bakes, add ginger, garlic, baby broccoli, edamame, baby Portobello mushrooms and snow peas to the skillet. Sauté on medium-high heat until mushrooms become slightly tender, about 2 to 3 minutes. Add green tea, low-sodium tamari soy sauce and honey. Cook until vegetables are crisp tender, about 4 minutes. Reduce heat to low/simmer.

6. A dd soba noodles to stockpot of boiling water and cook according to package instructions.

7. Divide soba noodles, vegetables and green tea broth between two deep bowls and top with the halibut fillets. If using, garnish with red pepper flakes, scallions and pea shoots.

SUGGESTIONS – Chef’s No tes

1. Halibut fillets – According to the Monterey Bay Aquarium Seafood Watch West Coast Sustainable Seafood Guide, one should purchase Pacific (US ) halibut and avoid California halibut due to concerns about mercury or other contaminants.

2. L ow sodium tamari soy sauce and 100% buckwheat soba noodles – The attached recipe is gluten-free due to the use of tamari and 100% buckwheat soba noodles. I like Eden Foods brand soba noodles, which may be purchased at Whole Foods or similar markets.

3. Canola oil and edamame – I believe one should aim to avoid foods that are genetically modified, looking for the label “Non-GMO Project Verified”.

4. With regard to seasonality, according to The Local Foods Wheel for the SF Bay Area, broccoli and mushrooms are in season year round. Snow peas are in season in April, but available year round. The recipe can be made without snow peas substituted with green beans, which are in season in the Bay Area in September/October. Check your local food source for the vegetable in season for this recipe.

5. I f you are allergic to fish, you could substitute grilled boneless, skinless chicken breast, thinly sliced, or pan-seared boneless pork, also thinly sliced. If you aren’t allergic to shellfish, wok-tossed or seared shrimp would work well too.

ABOUT THE AUTHOR

KellieKellie Nugent, Freelance TV Chef, Culinary Instructor, Blog Editorialist. Kellie has a passion for converting recipes from traditional to health-supportive. After receiving her culinary degree in New York City, she worked for Martha Stewart Living Omnimedia on several television shows. She is currently continuing her work in San Francisco.

 

Dinner For Two

Poached Tarragon Chicken

By: Jabir Ponce

Tools Needed

• 2qty. 9×8 roasting pans
• Cutting board
• 8 or 10 inch chef knife
• Medium pot with lid
• Measuring cup
• Tablespoon

Shopping List

• Double breast of chicken (or two single breasts)
• Bunch of fresh Tarragon
• Salt
• Pepper
• Chicken broth
• Brown rice
•  White balsamic vinegar
• Carrots

Get Started

  1. Preheat oven to 450° on broil.
    1 9×8 roasting pan
    1 Double breast of chicken or two single breasts
    2 tbsp. chopped fresh Tarragon
    Pinch of salt
    Pinch of pepper
    Chicken broth
  2. Sprinkle fresh chopped Tarragon in the roasting dish, on an area the size of the breasts.
  3. On the underside of the breasts you will find the tenderloins; flip them outward so that they are away from their resting place, and place the breast on top of the Tarragon.
  4. Pour in chicken broth gently into the pan, until the breast is covered ¾ of the way up the breast.
  5. Sprinkle salt, pepper and dried Tarragon over the breast.
  6. Place in oven on second rack from the top (between 8 and 10 inches from the top) for 30 minutes.

Braised Carrots

in Balsamic Vinegar

Brown Rice

Cooked in Chicken Broth

Preheat oven to 450° on broil.

 

1 medium pot with

 

1 9×8 roasting pan

 

1 Cup Brown rice

 

4 tbsp. White Balsamic Vinegar

 

2 ¾ C Chicken Broth

 

2 Cups Water

 

Place rice and chicken broth in pot and bring to a boil.

 

6 Carrots

 

Turn heat down to low and cover.

 

Wash carrots and remove tops.

 

Cook for about 40 to 45 minutes.

 

Place carrots in pan, pour in water and add 4 tbsp. vinegar.

 

Let sit for a minute before serving.

 

 

ABOUT THE AUTHOR

Jabir Ponce, Private Chef. Jabir Ponce’s first passion is food and its preparation. While working in the pastry line and bake shop at the Ritz Carlton Manalapan, Mr. Ponce received his culinary degree in 1993 from the Florida Culinary Institute. After returning to San Francisco Mr. Ponce helped to open several small restaurants while running his own catering company. He served as the Lead Concierge for the Archbishop’s Mansion until its closing. Since July 2009, he has worked in San Francisco as a private chef. His email is jabirponce@sbcglobal.net

 

Loin Veal Chops with Quinoa and Swiss Chard

By. Jabir Ponce

Shopping List

2 – 1 inch thick Veal Loin Chops
Swiss Chard
Small basket of Cherry Tomatoes
2 Lemons
1 Cup Quinoa
3 ¼ C Beef Broth
Salt & Pepper

 

 

Tools List

1 10 inch sauté pan
1 1 Quart pan with lid
1 Measuring Cup
1 Chef Knife

Recipe

2 Leaves of Swiss Chard
½ Basket of Cherry Tomatoes
2 Lemons
2 1 inch thick Veal Loin Chops (bone in)
½ C Quinoa
3 ¼C Beef Broth
Salt & pepper

  1. Slice the lemons, crossways, so there are several rounds.
  2. Line the 10’’ sauté pan with as many of the lemon slices it takes to cover the bottom of the pan.
  3. Place the veal chops on top of the lemons.
  4.  After washing and cleaning the stems off tomatoes add to the sauté pan.
  5. Pour 2 cups beef broth into the same pan and sprinkle salt and pepper over the chops and set aside.
  6. Turn the oven on to high broil and make sure the oven rack is 6 to 8 inches from the heat source.
  7. Chop chard until all of it is about thumbnail size and set aside.
  8. Pour quinoa and remaining beef broth into sauce pan. Turn burner to high, and when liquid comes to a boil turn down to a simmer and cover with lid.
  9. After quinoa has been cooking for 5 minutes place veal chops in the oven.
  10. Cook chops for 9 minute.

10) Stir chopped chard into the quinoa cover and cook for an additional 4 minutes.

Turn off oven, turn off stove and serve the chops and quinoa.