RECIPES

A Vampiro Weekend
In search of a Mystery Taco

What do an iconic taqueria in the south bay and a little town south of Mazatlan have in common? The answer is a taco with mysterious, unknown origins. I am talking about the Vampiro taco, also known in some regions of Mexico, such as Mexico City or Guadalajara, as a Volcanes (volcano), or in Sonora…
Read More

Paella Mixta

Paella Mixta 3 Squares Gourmet Clyde Van Arsdall Serves 8 Ingredients: 16 chicken drumettes (1 whole chicken breast cubed can be substituted) 3 sausage (chicken or pork) 1 lb shrimp (18-20 count per pound) 16 clams and 16 mussels Sofrito ¾ cup olive oil 1 large tomato, peeled, seeded, and finely chopped 2 red and…
Read More

Oyster Rockefeller

Mignonette Sauce Basic (there are a million variations find one you like) Ingredients ¼ cup red wine vinegar or Champagne vinegar 1 tablespoon minced shallot ¼ teaspoon freshly ground black pepper 12 large oysters, freshly shucked Instructions Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters. Grilled Oysters with Chipotle Bourbon Butter…
Read More

Mignonette Sauce Oysters

Mignonette Sauce Classic Clyde Van Arsdall Ingredients ¼ cup red wine vinegar or Champagne vinegar 1 tablespoon minced shallot ¼ teaspoon freshly ground black pepper 12 large oysters, freshly shucked Instructions Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oyster Mignonette Sauce Rhubarb Clyde Van Arsdall Ingredients 1/2 stick rhubarb, finely chopped 2 French…
Read More

Grilled Artichokes

Grilled Artichokes Clyde Van Arsdall Ingredients Artichoke Boil 4 Artichokes 1 Tablespoon Olive Oil 2 dashes of Worcestershire sauce 2 dashes of tabasco 1 Lemon cut in half Pinch of salt Few grinds of fresh pepper Instructions: Prepare Artichokes by cutting about ¾ of an inch off the top enough to expose the choke. Cut…
Read More

Fried Okra

Fried Okra Clyde Van Arsdall Ingredients 2 cups sliced fresh okra ¼ cup buttermilk 2 Tablespoons floor 2 Tablespoons cornmeal (stone ground yellow) ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground black pepper Oil for deep frying Directions Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow…
Read More

El Rey Hot Sauce

El Rey   Carolina Reaper Hot Sauce By Chingon Hot Sauce Yield: makes 2 1/2 cups Ingredients 1 lb. Carolina Reaper yellow chilies 3 tbsp. kosher salt 1 cup distilled white vinegar 1 cup freshly squeezed lime juice Instructions Rinse the chiles in a colander under hot running water, pat dry. Transfer chiles to the bowl…
Read More

Creme Brulee

Crème Brulee Clyde Van Arsdall Ingredients 1-quart heavy cream 1 vanilla bean split and scraped 1 cup of sugar (1/2 for recipe ½ cup for topping) 6 large egg yolks 2 quarts of hot water Directions Preheat oven to 325 degrees Place the cream, vanilla bean and all its contents that were scraped into a…
Read More

BBQ Chipotle Bourbon

Roasted Oysters Hog Island BBQ Chipotle Bourbon Butter (Recipe directly from Hogislandoysters.com) Ingredients: 1 lb (four sticks) unsalted butter, softened to room temperature ½ cup brown sugar ¼ cup bourbon 2/3 cup peeled garlic cloves, finely chopped 1 10oz can of chipotle chilies in adobo sauce, chopped Instructions: In a medium bowl, dissolve the brown…
Read More