Southern California Cooking from the Cottage (15 page)

teaspoon dried tarragon

½ cup olive oil

1½ cups mayonnaise

Steak:

¼ cup olive oil

3 pounds tri-tip steak

Santa Barbara Spice Rub (page 128)

8 sub-style rolls

Pico de Gallo (page 134)

For the aioli, mix the lemon juice, parsley, garlic, pepper, and tarragon together in a medium bowl. Pour into a blender. Add the oil gradually, processing at low speed until smooth. Pour the mixture back into the bowl and fold in the mayonnaise.

For the steak, heat the grill to medium hot. Brush the olive oil on both sides of the steak and rub with the Santa Barbara Spice Rub. Grill the steak to the desired degree of doneness, and slice against the grain, making thin slices. Slice the rolls horizontally and remove some of the bread from the bottom half. Spread 1 tablespoon aioli on the top and bottom halves of each roll. Fill the bottom half of each hollowed-out roll with ¼ cup of the pico de gallo. Layer the slices of steak on top and add the remaining roll half. Enjoy.

MAKES 8 SANDWICHES

SESAME-SEARED AHI SANDWICH

A
hi is a delicious white fish that is versatile enough to marinate and grill. Our recipe has some bite to it, but you can increase or decrease the heat by altering the amount of the wasabi paste.

3 tablespoons canola oil

4 (4-ounce) ahi tuna fillets

2 tablespoons sesame seeds

½ cup mayonnaise

1 tablespoon wasabi paste

8 slices thickly cut sourdough
bread, lightly toasted

1 cup baby lettuce

½ cup sliced red onion

2 large tomatoes, sliced

Wasabi Dressing:

2 teaspoons wasabi paste

1 tablespoon honey

¼ cup rice vinegar

½ cup vegetable oil

½ cup sesame oil

1 avocado, sliced

Brush the canola oil on both sides of the tuna. Sprinkle the sesame seeds on each side. Heat a medium sauté pan to high and spray with nonstick spray, or melt a little oil so the fish doesn't stick. Sear the tuna for 2 to 3 minutes per side. You want it to be pink in the middle. When done, slice the tuna ¼ inch thick on the bias. Mix the mayonnaise and 1 tablespoon wasabi paste in a small bowl. Spread it on the toasted bread. Place the lettuce, onion, and tomatoes on top of 4 of the slices of bread.

To make the wasabi dressing, in a small bowl whisk together the wasabi paste, honey, and rice vinegar. Slowly whisk in the vegetable and sesame oils until well blended. Place the sliced tuna on top of the tomato slices and brush with the wasabi dressing. Top the tuna with avocado slices. Cover with the remaining 4 slices of bread to complete the sandwich. Cut and serve with coleslaw or pasta salad.

MAKES 4 SERVINGS

FISH TACOS

O
ne of our—and San Diego's—signature dishes is Fish Tacos. Writing in
Gourmet
magazine, Jane and Michael called it an “exceptional upper-crust” fish taco. Papaya salsa makes it especially colorful and delicious.

2 cups canola oil

1 tablespoon chopped garlic

1 teaspoon dried oregano

2 teaspoons chili powder

1 bay leaf

1½ pounds mahi-mahi

Avocado-cilantro sauce:

1 ripe avocado

2 tablespoons water

2 tablespoons ranch dressing

2 teaspoons chopped jalapeño,
seeded

1 tablespoon fresh cilantro

¼ teaspoon chopped garlic

Salt and pepper

2½ tablespoons heavy cream

1 teaspoon fresh lime juice

12 corn tortillas

1 cup shredded green cabbage

1 cup chopped tomatoes

In a glass bowl combine the canola oil, garlic, oregano, chili powder, and bay leaf. Add the mahi-mahi and marinate for at least 30 minutes.

While the fish is marinating, prepare the avocado-cilantro sauce. In a blender purée the avocado, water, ranch dressing, jalapeño, cilantro, garlic, and salt and pepper to taste. Blend until smooth. Add the cream and lime juice and purée.

Preheat the grill to medium. Cook the fish for 5 minutes on each side or until the fish is cooked through and the center is white. Slice the fish and place a piece on the center of each tortilla. Add the cabbage, tomatoes, and avocado-cilantro sauce to each tortilla. Each portion is 3 tortillas.

MAKES 4 SERVINGS

Note:
We like to serve the fish tacos with our Papaya Salsa (page 129).

SOUTHWESTERN CHICKEN
SANDWICH

I
think it is interesting that mayonnaise is usually served plain, but by adding a few ingredients it is so much better and makes a more interesting sandwich. This one combines the creaminess of the mayonnaise with the south-of-the-border taste of cilantro.

½ cup mayonnaise

½ cup diced red bell peppers

3 tablespoons chopped fresh cilantro

8 slices whole wheat bread, toasted

4 large pieces lettuce

4 (6-ounce) skinless, boneless chicken breasts, grilled

4 slices Jack cheese

8 red bell pepper rings

1 avocado, sliced

3 tomatoes, sliced

1 cucumber, sliced

½ cup alfalfa sprouts

Preheat the broiler. In a small bowl combine the mayonnaise, red pepper, and cilantro. Spread the mayonnaise mixture one side of each bread slice. To make the sandwiches, place a lettuce leaf on 4 slices of bread. Top with a chicken breast, 1 slice of Jack cheese, and 2 red pepper rings. Place under the broiler to melt the cheese and warm the sandwiches. Divide the avocado slices, tomatoes, cucumber slices, and alfalfa sprouts among the 4 sandwiches. Top with the remaining slices of bread. Slice into triangles.

MAKES 4 SERVINGS

THE “ALL-AMERICAN” BURGER

A
good burger starts with the best beef you can get. We get USDA Angus sirloin and have it ground for us. We like a burger that is large and juicy; and one secret to making it that way is never to press down as it grills. You don't want any of the good juices to get squeezed out.

3 teaspoons plus 1 teaspoon Essence (page 127)

2 pounds ground sirloin beef

2 plus 4 tablespoons butter

½ cup sliced onion rings

4 split Bulkie rolls (or Kaiser rolls)

4 tablespoons Thousand Island Dressing (page 117)

4 slices Cheddar cheese

Lettuce

1 large beefsteak tomato, sliced

Preheat the grill to medium-high. Combine 3 teaspoons of the Essence with the beef in a bowl. Form the meat into four patties. Sprinkle the remaining 1 teaspoon Essence on both sides of the patties. Grill to the desired degree of doneness. In a small sauté pan melt 2 tablespoons of the butter. Add the onion rings and cook until soft. Spread the remaining 4 tablespoons butter on both sides of the rolls. Place the rolls on the grill and toast until golden brown, about 3 minutes. When toasted, spread the Thousand Island dressing on the rolls. When the meat is almost done, place a slice of cheese on top of each patty. Place the burgers on the rolls and immediately garnish with the onion rings, lettuce, and tomato. Serve with coleslaw or potato salad.

MAKES 4 BURGERS

WALDORF CHICKEN
SALAD CROISSANT

W
aldorf Chicken Salad is a long-standing lunch tradition. We serve it on a croissant to better highlight the flavors of the apples and grapes. Besides, the croissant makes a better presentation than plain bread.

2 cups chopped cooked chicken

½ cup chopped green apples

½ cup chopped celery

¼ cup diced walnuts

¼ cup golden raisins

½ cup mayonnaise

4 croissants

Lettuce

2 tomatoes, sliced

In a large mixing bowl combine the chicken, apples, celery, walnuts, raisins, and mayonnaise. Slice the croissants in half. Stuff the bottom halves with the chicken salad. Add the lettuce and tomatoes. Top with the remaining croissant half.

MAKES 4 SERVINGS

WHO LOVES YA'

H
ere is the perfect comfort food for vegetarians, or anyone who likes a simple, full-flavored sandwich.

8 slices black bread (dark rye)

cup Blue Cheese Dressing (page 113)

4 large lettuce leaves

8 slices Jack cheese

2 large ripe tomatoes, sliced

1 cucumber, peeled and thinly sliced

½ cup alfalfa sprouts

1 avocado, sliced

Spread the bread slices with the dressing. Top 4 slices of the bread with 1 lettuce leaf, 2 slices cheese, tomatoes, cucumbers, alfalfa sprouts, and avocado slices. Top with the remaining 4 slices of bread. Slice the sandwiches into triangles.

MAKES 4 SERVINGS

DRESSINGS,
• SAUCES, SALSAS & •
ACCOMPANIMENTS

Balsamic Vinaigrette

Poblano Vinaigrette

Blue Cheese Dressing

Cucumber Dill Dressing

Green Goddess Dressing

Oriental Dressing

Thousand Island Dressing

Jerk Dressing

Louie Dressing

Cottage Basil Pesto

Saffron Sauce

BBQ Sauce

Buerre Blanc Sauce

Hollandaise Sauce

Homemade Tartar Sauce

Santa Fe Sauce

Essence

Santa Barbara Spice Rub

Papaya Salsa

Pico de Gallo

Salsa Fresca

Guacamole

Cajun Butter

Candied Walnuts

BALSAMIC VINAIGRETTE

A
great dressing for all kinds of salads, this is one we use on the Grilled Chicken & Goat Cheese Salad (page 78).

½ cup chopped red onion

½ cup balsamic vinegar

3 tablespoons Worcestershire sauce

1 teaspoon chopped garlic

2 teaspoons dried oregano

1½ cups olive oil

½ teaspoon black pepper

¼ teaspoon salt

Process the onion, vinegar, Worcestershire sauce, garlic, and oregano in a blender until puréed. Add the olive oil, pepper, and salt. Blend at low speed until mixed. Keep refrigerated until ready to use.

MAKES ABOUT 2 CUPS

POBLANO VINAIGRETTE

T
his dressing has a pretty green color. We serve it with our Fire-Grilled Steak Salad (page 76).

5 poblano peppers, peeled

¼
cup plus
1
cups olive oil