CALIFORNIA AVOCADO COMMISSION SUMAC COUSCOUS SALAD WITH DUNGENESS CRAB AND CALIFORNIA AVOCADO Hoss Zaré, executive chef, Zaré at the Fly Trap, San Francisco, www.zareflytrap.com Yield: 10 servings 6 1/2 oz. couscous 16 oz. water 1 oz. harissa 1/4 oz. Italian parsley, minced 1/4 oz. cilantro, minced Salt and pepper, to taste 8 oz. fresh Dungeness crab meat 13 oz. fresh California avocado, diced, plus slices for garnish 1/4 oz. sumac 2 oz. sweet pepper, diced 1 t. serrano chile Lemon Vinaigrette (recipe follows) 8 oz. (2 large) tomatoes, blanched, seeded and julienned 2 oz. watercress Method (1) Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan; bring to a boil. (2) Pour the spiced, boiled water over couscous. Cover with plastic wrap, and let sit for 20 minutes. Fluff couscous with fork. (3) Toss couscous with crab, avocado, sumac, pepper, serrano chile and 1/2 c. Lemon Vinaigrette in a large bowl, and season with salt and pepper. (4) In a separate bowl, toss the tomatoes and watercress with a 1/2 c. Lemon Vinaigrette. (5) To assemble, place 1/2 c. sumac couscous in plate center; mound 1/3 c. watercress mixture. Top with avocado slices. Lemon Vinaigrette (1 1/4 c.) 2 oz. lemon juice 1/4 oz. garlic, minced 1 oz. shallot, minced Salt and pepper, to taste 8 oz. olive oil Method (1) Place the lemon juice, garlic, shallot, salt and pepper in a medium bowl; whisk to combine. (2) Add olive oil in a steady stream while whisking to emulsify vinaigrette. Reseason, if necessary. Wine pairing: The delicious unoaked Chamisal Vineyards Stainless Steel Chardonnay 2008 (California)—with lemon zest, peach and tropical fruit flavors—complements the couscous, crab and lemon. JONES DAIRY FARM CHERRY BACON LYONNAISE SALAD Jon Young, chef/owner, Kitsch’n On Roscoe & Kitsch’n River North, Chicago, www.kitschn.com Yield: 8 servings 2 lbs. Jones Cherry Hardwood Bacon, cut into 2” pieces 2 lbs. sweet cherries, frozen (IQF) 1/4 c. shallot, minced 1 c. sherry wine vinegar 2 c. olive oil 1/2 t. fresh crushed black pepper, plus more for plating 1 lb. brioche loaf, cut into 1/2” squares and toasted with butter 2 c. golden beets, roasted and quartered 2 lbs. (16) Yukon Gold potatoes, boiled then quartered 6 heads frisée, trimmed 2 c. baby spinach, packed 8 eggs, poached and seasoned with fresh cracked black pepper Method (1) Render bacon until slightly crispy. (2) Slack sweet cherries to room temperature; drain in a colander, reserving 8 T. juice. (3) Combine juice with shallot, sherry wine vinegar, olive oil and fresh crushed black pepper. (4) To serve, combine bacon, brioche croutons, beets, cherries, potatoes, frisée and spinach. Lightly toss with vinaigrette. Top each serving with poached egg. Wine pairing: Try this rich prep of bacon, eggs, potatoes, beets and cherries with the standup, cherry- and plum-flavored Castoro Cellars Tempranillo 2006 (California). LETTUCE GET DOWN TO BUSINESS Just as a premium protein or an artisanal cheese can really make a salad stand out, so can quality lettuce. After all, it is the foundation of most salads. Not all hearts of romaine are created equal. Boggiatto Produce Inc. developed proprietary seed and refined growing techniques to consistently produce authentic, solid hearts of romaine for its Garden Hearts brand. These hearts of romaine are light green with tightly packed leaves, which also make them ideal for grilling. Or use individual whole leaves as a wrap or cup for other ingredients. For more information, visit www.boggiatto.com. Although they are known for their microgreens, the folks at the Chef’s Garden also grow mature lettuces. In fact, the company offers the Banquet Series, a prepackaged box of assorted heirloom lettuces and greens. In addition to the variety, prepackaging cuts down on carton waste and reduces delivery costs. Banquet Series are available in 18”, 24” and 36” carton sizes. For more information, visit www.chefs-garden.com. Tired of your typical curly-leaf varieties? The Artisan Lettuce line from Tanimura & Antle includes Green and Red Petite Tango lettuces. Both have curly leaves similar to mild arugula or endive, and Green Tango offers a slightly sweet flavor, while Red Tango is slightly bitter. A bonus is the whole head lettuces can last upward of 16 days after harvesting when stored properly. For more information, visit www. taproduce.com. www.chefmagazine.com Fisherman’s Wharf Sea Salts from San Francisco Herb & Natural Food Co. ® Since 1969 Suggested Retail: $6.00 ea Whsl: $2.50 ea. $30.00/per case of 12 ������������������������������������������������������������������������������ ��������������������������������������������������������������������������������� �������������������������������������������������������������������������������� ���������������������������������������������� ����������������������������������� ��������������������������������������������������������������������������������� ���������������������������������������������������������������������������������� ������������������������������������������������������������������������������� www.herbspicetea.com Tel: 800-227-2830 47444 Kato Road, Fremont, CA 94538 September/October 2009 | 21