Chili & Lime Pumpkin Seeds | Friday Night Bites

Do you ever just want a little something to nibble on? If you love food like I do, then I am sure your resounding answer is YES. Have I got a simple treat for this week’s installment of Friday Night Bites.

With the scent of fall in the air, the shorter days and longer nights upon us, it means that pumpkin season is almost here. Like figs, I am a bit obsessed with this round orange sphere of goodness. I have been conquering up recipes in my head and some wonderful ones to share with in the coming weeks. I picked up pre-packaged raw pumpkin seeds from Trader Joe’s last night. Why work so hard to get those little seeds, when they are simply a quick snip with the scissors and the package is open and ready to use.

(Click "Read More" below to continue post)

I thought I would get a jump on this week Friday Night Bites by prepping the nibbles ahead of time. They could not be simpler to make. You grab a bowl; throw the ingredients in together and mix then bake then cool and season with some lime and salt. As Martha would say – “it’s a good thing”. Since it was so easy, it gave me time to catch up on the phone with a long time wonderful friend who I have not spoken to in sometime.

We sent text earlier in the week in preparation for our time together and actually shared what type of wine we would be enjoying while we caught up with each other’s lives. It seemed like yesterday when we spoke, yet it had been a while – now that’s when you know it is a great friend. In fact, we already have a date on the calendar for our annual holiday get together at my house in December. I can hardly wait. Cheers to you Denise – miss our chats and seeing you. Big Smile!

The Chili & Lime Pumpkin Seeds came out great. They are light, spicy, a bit tangy and just the right saltiness. Perfect for nibbling on while enjoy some great wine on Friday nights. Speaking of wine, these would be simply perfect with a chilled glass of Pinot Gris, Sauvignon Blanc or Sancerre.

Chili & Lime Pumpkin Seeds

1 2/3 cup raw pumpkin seeds
1 Tablespoon olive oil
½ teaspoon Chili Powder
½ teaspoon Ground Cumin

½ teaspoon Smoked Paprika
¼ teaspoon Cayenne Pepper
1 teaspoon salt
1 Tablespoon fresh lime juice + 2 teaspoons to reserve for later

Preheat oven to 350 degrees. Use a cookie sheet and line with a silpat. In a bowl, add the olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt and lime juice and mix well. Next add the pumpkin seed and stir until all are well coated. Mix Use a wooden spoon to spread seeds into a single layer on cookie sheet and bake for 25-30 minutes, stirring frequently, until seeds are crispy and dry. Remove from oven and drizzle 2 teaspoon of lime juice over the baked seeds. Stir with a wooden spoon to distribute lime juice evenly and loosen any seeds that are stuck to the cookie sheet. Season with additional salt if desired before the completely cool.

Redd Wood in Yountville, Napa Valley

Yountville is an idyllic town nestled in the heart Napa Valley.  It is full of boutique hotels, world class restaurants and fantastic shopping.  Luckily for me, it is only about an hours drive from my house.  Two long term friends and I have a restaurant club that we shaped several years ago.  Our aspiration was to have a reason to try out new restaurants around the Bay Area every 5 or 6 weeks along with staying in touch and catching up. We set up the premise to rotate with the “pick and pay” concept with the caveat being it had to be a place none of us have been to prior. A simple concept that just gets better and better with each place we visit.

(Click "Read More" below to continue post)

Our Restaurant Club loves Yountville.  We have been to Bouchon, Bottega, Redd, Ad Hoc, Jeanty Bistro and now Redd Wood.  The Michelin star rated chef, Richard Reddington from the infamous Redd Napa Valley in Yountville brings a second showcase restaurant Redd Wood to this quaint town.  The vibe inside is ultra cool, extremely vogue with subway tiles, white marble and leather tufted chairs and bench seating.  Dark wood adorns the space with copper accents and groovy lighting embellishments.  Don’t miss a visit to the modern boutique hotel next door called North Block Hotel. (Note to self: need to take hubby here for a nice weekend)  If you need to use the facilities, this is where you will be directed.  Trust me, take a visit, you will be amazed by the sophisticated yet eclectic décor this commode offers. Check out how the mirror is secured to the wall. 

Forgive me since I forget our waiter’s name, but he was knowledgeable and had a certain disposition about him that we found quite charming along with being amusing at the same time.  His explanation of the specials made our mouths water along with wanting to order one of everything.  We do tend to go “family style” on our adventures so we can experience as many tastes as possible.  I began with a glass of 2011 Cabernet from Round Pond Estate in Napa that was simply perfect for our Sunday lunch.  We started the gastronomy of delights with the Chilled Corn Soup, Basil Pesto, Corn and Cherry Tomato Salsa.  Our waiter was kind enough to divide it into three small cups. It was sublime.

One of the specials was a Beet Ravioli with Whipped Goat Cheese, Brown Butter, Roasted Beet Wedges and Toasted Hazelnuts.  Such an interesting dish that left us wanting a second plate, but we resisted. Next we enjoyed two salads – first was Stone Fruit, Figs, Prosciutto, Burrata, Olives and Balsamico with a couple Grissini and then we had the Mielle’s Chopped, Romaine, Arugula, Salami, Ceci Beans, Black Olives, Provolone and Red Wine Vinaigrette.  We especially loved and devoured the stone fruit salad – it just bursted with wine country flaire. 

Another special that we enjoyed was the Handmade Gnocchi with Gorgonzola Cream Sauce and Shaved Truffles.  It was incredibility rich but simple decadent.  The Fennel Gratin, Grana Padano, Chili and Olive Oil side dish was something we really wanted to try.  It was unique with a bit of kick from the chili but very satisfying.  Since Redd Wood is known for their wood-fired pizzas, we knew we needed to make room to share one.  After previewing the menu we elected to try the Ricotta, Corn, Bacon, Chili, Basil, Pecorino and Red Onion Pizza.  I would describe this pizza as the epitome of wine country pizza.

Our lunches always ends with something sweet.  Once receiving the dessert menu, our first choice hands down was the Cannoli, Toffee, Ricotta and Almonds.  Along with that we were drawn to the home-made ice creams and selected the Caramel Brownie Swirl and the Mint Chocolate Chip.  Both desserts were transcendent. One of my friends who has a discerning palate like myself, mentioned that Redd Wood was perhaps the best restaurant we have been to thus far.  In fact, this sentiment was unanimous. I highly recommend and encourage you make a reservation at Redd Wood for the next time you are headed to Yountville. Check out all of the buzz they are receiving. Trust me – you won’t be disappointed. 

Fig, Peach and Smoked Mozzarella Bruschetta | Friday Night Bites

This week at the Farmer’s Market I found the most marvelous figs. When I cut them in half, the bright vivid ruby color just came alive.  It was not the pale color that I often see, these were special figs.  They were simply perfect.  The fragrance was just like a fig candle that you buy from Jo Malone.  I knew I needed to give these beauties the special treatment.  I created this bruschetta recipe and the result was pure heaven – trust me.  Even hubby was raving about these.  Just a quick note, I have upcoming recipe that is a sweet treat highlighting these spectacular figs – stay tuned.

(Click "Read More" below to continue post)

Here in the Bay Area we are creeping into our Indian summer season.  The days are getting shorter with the sun setting earlier yet the air is still warm and perfect.  It is an ideal time to enjoy our backyard with the sounds of the water hitting the bottom of the fountain and the stars is perfect sight.  I love this time of year. 

Hubby and I enjoyed the Fig, Peach and Smoked Mozzarella Bruschetta outside along with a great Cabernet Sauvignon.  A light sparkling wine would also be a perfect accompaniment.  The smoke from the cheese and salt offset the sweetness.  It explodes with a perfect pairing of flavors that just sings summer. 

If you can’t find Hickory Smoked Salt, simply click here to order from Williams Sonoma or visit your local store.  As for the smoked mozzarella, I discovered this delicious cheese from Trader Joe’s.  If a Trader Joe’s is not where you live, check out your local cheese store, online or substitute with another smoke infused cheese such as fontina or cheddar.  Cheers to another Friday Night Bites!

Fig, Peach and Smoked Mozzarella Bruschetta

Makes 12

Baguette, 12 half inch slices

Olive Oil

Hickory Smoked Salt

6 Figs stem removed and diced small

2 Medium Peaches, pit removed and diced small

½ Cup Smoked Mozzarella, diced

1 teaspoon Fresh thyme, rough chop

2 Tablespoon Olive Oil

¼ teaspoon Hickory Smoked Salt

Brush each slice of the baguette with olive oil on both sides.  Lightly sprinkle the Hickory Smoked Salt on one side.  Place onto a baking sheet and place in a 350 degree oven for about 10 minutes or until each side is golden brown.  Remove to cool.

In a medium bowl, add the figs, peaches, mozzarella, smoked salt, thyme and olive oil.  Lightly toss.  Top each toasted baguette slice with the topping and serve.

Southern Fried Chicken Sliders with Jalapeno Peach Compote | Friday Night Bites

Okay, I have a confession.  I am a bit fascinated with anything southern.  I have yet to visit the states on my bucket list, but I know that will get there someday soon.  With a long holiday weekend behind us, I took a couple days vacation before the long weekend to unwind, catch up on household chores and do some cooking.  This week’s Friday Night Bites has been on my list for quite a long while and so happy to finally be able to check it off the list.

I love fried chicken but seldom partake since it is not the healthiest food.  So when I do indulge, it is surely a treat.  Despite there being quite a few steps to making these beauties, it was well worth every minute. I would suggest as a time saver to make the compote a day prior along with bathing the chicken in the buttermilk – it just gets better with time.

(Click "Read More" below to continue post)

Our weather over the long holiday weekend was rather humid, which is strange for the Bay Area.  Although sitting outside at night was pleasant and relaxing.  Hubby and I enjoyed these sliders with a glass of wine.  We enjoyed the mysterious clouds and the warmth of the air, which puts you into a very relaxed mode.

Last weekend the east bound side of the Bay Bridge was closed to prepare the new eastern side of the bay bridge to open.  It was quite the talk of the town and everyone is excited to experience a new bridge with new views along with driving over a vastly safer bridge. Hubby has been a private pilot for a long time and we decided to fly over the bridge and I would snap photos of the empty bridge prior to the scheduled opening on Tuesday morning.  Thought I would share a few photos with all of you to enjoy!

Over San Francisco looking east at Mount Diablo

New Bay Bridge

Full view of new Bay Bridge

Interesting clouds

Southern Fried Chicken Sliders with Jalapeno Peach Compote

Makes 16 Sliders

Biscuits

2 ½ Cup Flour

4 t. Baking powder

2 ½ teaspoon Sugar

½ teaspoon Salt

½ Cup Butter, chilled & cut into cubes

2/3 Cup Buttermilk

Preheat the oven to 400º

In a large bowl; blend together the flour, baking powder, sugar, and salt. Add in the cold butter and toss the butter in the flour. Using your finger tips quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces. I recommend using your hands for best results but do not overwork.

Pour in the buttermilk. Using a fork, mix everything until it just comes together. Lightly dust a bread board with flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.

Using your hands, flatten the dough out into a rectangle 3/4^th -inch thick. Use 2 inch round cookie cutter and cut out 16 circles. You may need to gently press the dough together to form a flat surface.  Be careful to not over work the dough to prevent the dough from becoming tough.

Transfer each biscuit to a non-stick baking sheet. The closer you have them together, the softer they will be. Bake for 10-15 minutes until they are lightly golden brown around the edges. Best eaten right out of the oven for peak deliciousness!

Jalapeno Peach Compote

2 Large peaches, peel the skin off

1 large jalapeno, seeds removed and dice into small pieces

1 Lime, juice and zest

2 Tablespoon Sugar

2 Tablespoon Bourbon

Add all of the above ingredients to a sauce pan.  Cook on high heat until bubbly, then reduce to low heat and cook for about 15 minutes or until thickened.  Let cool.

Fried Chicken

2 Chicken breasts cut in half lengthwise to make 4 thin chicken breasts then cut into 4 pieces each (16 small pieces)

1 Cup Buttermilk

2 teaspoons Franks Red Hot Sauce

½ Cup Flour

2 teaspoons Smoky Paprika

1 teaspoon Garlic Powder

½ teaspoon Salt

1 to 2 cups vegetable oil

In a medium bowl add the buttermilk and Franks Red Hot Sauce and mix together.  Add the chicken and let sit for at least 30 minutes. 

In the meantime, mix the flour, salt, garlic powder and smoky paprika in a medium bowl. 

To prepare the chicken, remove the chicken from the buttermilk mixture and remove the majority of the buttermilk from each piece then drudge into the flour mixture.  Set on a large plate to prepare for frying.  Heat the oil to 350 degrees in a cast iron skillet.  Cook the chicken until golden brown and cooked throughout, about 3 to 4 minutes.  Let drain.

To assemble, cut a biscuit in half and top with a piece of chicken then a spoonful of the compote and top with the other half of the biscuit.  Enjoy!

Wild Mushroom Tart

The long holiday weekend has come to an end.  I guess you can call it the end of summer and beginning of fall in a figurative way, although here in the Bay Area, our summer seems to stretch way into October.  It is synonymous with what we call Indian summer; where the summer heat continues.  I particularly enjoy summer extending further into the year and holding off the entrance of fall. Although I enjoy fall, and for that, I can appreciate all seasons, however, there is just something special about summer.

(Click "Read More" below to continue post)

Perhaps it is the bounty of wonderful fruits, vegetables, long days, warm evenings, sandals and vivid painted toenails.  It is not worrying about having a jacket, taking leisurely walks, a certain light that peers through the windows and less traffic on the roads during the morning commute.  Summer for me is special.  With Labor Day 2013 come and gone, it is time for me to embrace that the seasons will be changing, especially since I have not control over it. 

Fall is a perfectly fine season.  The leaves begin to change color, fall to ground and leave the trees a bit bare.  Some trees stay clothed. Yeah.  The produce at the farmer’s market rotates to squashes, persimmons, beets, chard, apples and pears.  The day light leaves us sooner yet we have magnificent diffused light peering through our windows.  Hubby is quite enamored with the fall light.

With fall making its yearly debut around the corner, I got into the spirit of the season by creating this delightful Wild Mushroom Tart.  The result was a rich, flavorful tart that was perfect with a glass of cabernet sauvignon that has hints of cedar, smoke and dark berry flavors.  It would also be perfect with a glass of Pinot Noir, which would compliment the woodsy flavors from the mushrooms.

What is your favorite season - Spring, Summer, Fall or Winter?

Wild Mushroom Tart

Tart Dough (see below for recipe)

4 oz. Crimini Mushrooms

4 oz. Chanterelle Mushrooms

4 oz. Shiitake Mushrooms

¼ Cup Dried Porcini Mushrooms

2 Shallots

2 Garlic Cloves

2 Tablespoon Butter

2 Tablespoon Olive Oil

2 teaspoon Fresh Thyme Leaves

¼ Cup Crème Fraiche

¼ Cup Heavy Cream

¼ teaspoon Salt

1/3 teaspoon Pepper

2 large Eggs

1 Cup Smoked Fontina Cheese, Grated

¼ Cup Parmesan Cheese, Grated

Add boiling hot water to a medium bowl then add the dried porcini mushrooms.  Let sit for 15 minutes or until soft.  Cut into small pieces.

Pre-heat oven to 375 degrees.

Clean, remove stems and cut the mushrooms into half inch pieces.  Add butter and olive oil to a large skillet and melt butter on medium heat.  Add the mushrooms to the pan and toss together with the butter and olive oil.  Season with the salt and pepper.  Let cook until soft, about 5 to 10 minutes.  Set aside.

To a large bowl add the eggs and beat until blended.  Next add the thyme, cream, crème Fraiche and parmesan cheese and mix well.  To this, add the cooled mushrooms and stir and add half of the smoked fontina cheese.  (If you can’t find smoked fontina, regular fontina is simply perfect.)  Add this mixture to the pre-baked tart shell.  Sprinkle with the remaining fontina cheese.

Add to the 375 degree oven and cook for 30 to 35 minutes.  The top should be golden brown and firm to the touch.  Let cool about 10 minutes and then cut into desired sized slices and enjoy.

Tart Dough

1 ½ Cup Flour

½ teaspoon Salt

6 Tablespoons Butter, chilled and cut into small pieces

2 Tablespoon Shortening

3 Tablespoon Water, ice cold

Add the flour, salt, butter and shortening to a food processor and pulse lightly until the butter and shortening resembles very small peas.  Add the chilled water and pulse until it forms together.  Remove and add to a 10 inch tart pan.  Using your fingers press the dough to form a completely covered tart pan.  Chill for 30 minutes. 

Poke the tine of a fork around the bottom of the tart and bake for 10 to 15 minutes in a 375 degree oven.  Remove and let cool.  Press down any sections that puffed during baking process.

Double Pesto Grilled Cheese Bites | Friday Night Bites

Today begins my five day mini vacation.  I guess you can call it a stay-cation.  Just needed a few extra days tagged onto the long holiday weekend to relax, take care of things around the house and do fun things around town. If you live in the Bay Area like I do, you know that living outside of San Francisco for the next five days will make it challenging to head over the bay bridge, since it is officially closed for preparations to opening the brand new bridge.  Years in the making, it is an exciting time for bay area residents.  Luckily, our plans do not include heading into the city for the long weekend.

As for this week’s Friday Night Bites, I was inspired by the sun dried tomato pesto that I made last weekend for the sandwich I entered into the Mezzetta Make That Sandwich contest.  Hubby couldn’t get enough of the pesto and said it was the secret weapon to a winning sandwich.  My fingers are crossed. In addition to that pesto, I made another wonderful pesto a couple weeks ago, that was equally as delicious.  I thought; why not combine them together to create a suburb little bite.  I love anything mini when it comes to an appetizer – oh heck – I love appetizers.  Oh and I adore a great grilled cheese sandwich, so why not make mini grilled cheese sandwich bites with the sun dried tomato and walnut arugula pesto.

(Click "Read More" below to continue the post)

The result was bite sized grilled cheese sandwiches which you can simply pop into your mouth and savor those divine flavors.  I felt gruyere was the best cheese to combine, but you could use jarlsburg, fontina, swiss or any other cheese that has great melting qualities.  This is a rather loose recipe and you can make as little or as many little sandwiches as your heart desires.  I am sharing how to make twelve mini little sandwiches.  Manja!  Manja!

Double Pesto Grilled Cheese Bites

Makes 12 bites

6 Slices of white sliced bread (not too soft)

1 Cup Grated Gruyere Cheese

Olive Oil

Cut off the crusts on the bread.  Spread the sun dried tomato pesto on one side and the arugula walnut pesto on the other side.  Place 1/3 cup of the grated cheese on one side.  Place the other side on top and press down lightly.  Brush each side with olive oil.  Grill on medium heat in a large saute pan for about 8 to 10 minutes or until golden brown on each side and cheese is melted.  Cut each one into 4 peices.

Sun Dried Tomato Pesto

1 Cup Pine nuts, lightly toasted

¼ Cup Parmesan Cheese

2 Garlic Cloves, lightly minced

1 teaspoon Fresh Thyme or ½ teaspoon dried Thyme

1/3 Cup Extra Virgin Olive Oil

5 Tablespoons Sun Dried Tomatoes, packed in oil

Prepare the Sun Dried Tomato Pesto by adding all of the ingredients to a food processor and pulse until well combined.  Can be made a few days ahead of time if desired and allows the flavors to develop.

Walnut Arugula Pesto

4 Cups Arugula

½ Cup Walnuts

1 Garlic Clove, minced

1 Tablespoon Fresh Lemon Juice

1/3 Cup Olive Oil

¼ teaspoon of Salt

8 Grinds of fresh ground pepper

Add all of the above ingredients to a food processor and blend until smooth.  Taste and adjust seasoning.  Makes about ½ to 2/3 cup.  Store in the refrigerator in a sealed container for up to two weeks.

The Mezzetta Italian-Etta Sandwich

I absolutely adore a wonderful sandwich that is jam packed with flavor.  It can have a few ingredients or a million, as long as it tastes delicious.  I often gravitate towards a grilled or toasted sandwich over the soft bread type sandwiches – although those have a place in my repertoire too.  Probably my favorite staple sandwich is the classic grilled cheese.  Growing up it was the one with those slices of American cheese that came in the wrappers – you know what I talking about. Smile. The cheese melted really well and oozed out as you ate the sandwich.  As a grown up, my palate has refined a bit and my grilled cheese now is with jarlsburg, light rye and a bit of pepper jam inside. Still might sneak a childhood version now and then.

(Click "Read More" below to continue post)

Have you heard the famous phrase – “Don’t forgetta the mezzetta”?  When the wonderful folks at Mezzetta reached out to me to see if I wanted to have some of their wonderful products sent to me – there was no question in my mind – it was a resounding YES!  Oh and they shared that they were also sponsoring a Make That Sandwich competition. AND they sent me several jars of their wonderful products to use. Love Mezzetta!!! The grand prize is $25,000 for the winning sandwich recipe – that made my eyes light up.  I think I even see your eyes lighting up right now. Click here to learn more about how you can enter. My entry went in today and my fingers are crossed.  Smile.  Thought I would share my entry with all of you.

Going beyond my favorite grilled cheese, was my challenge to create a unique sandwich for the Mezzetta challenge along with meeting all of the criteria for the contest.  I pondered ideas for weeks, until finally being ultimately inspired by the Italian bounty of ingredients at my fingertips.  After contemplating how I would incorporate the ingredients sent to me by Mezzetta, it all came together a few days ago.  The birth of “The Mezzetta Italian-Etta” was born.  Hubby and I enjoyed it over the weekend.  He especially loved the handmade pesto which added that extra punch of flavor to this delicious sandwich.

The Mezzetta Italian-Etta

Serves 4

Ingredients:

Sun Dried Tomato Pesto:

1 Cup Pine nuts, lightly toasted

¼ Cup Parmesan Cheese

2 Garlic Cloves, lightly minced

1 teaspoon Fresh Thyme or ½ teaspoon dried Thyme

1/3 Cup Mezzetta Extra Virgin Olive Oil

5 Tablespoons Mezzetta Sun Ripened Dried Tomatoes

Marinade:

1/3 Cup Mezzetta Extra Virgin Olive Oil

1 Tablespoon Fresh Rosemary, finely minced

1 teaspoon Mezzetta Crushed Garlic

¼ teaspoon Salt

¼ teaspoon Pepper

½ teaspoon Mezzetta Hot Sauce

Sandwich:

3 Boneless Chicken Breasts (average 6 to 8 ounces), slice each one in half lengthwise

1 loaf Ciabatta bread

Olive oil for brushing ciabatta bread

8 Slices Proscuitto

2 Cup Arugula, lightly packed

6 Fontina Cheese slices

1 Cup Mezzetta Roasted Bell Peppers, drained and patted dry

½ Cup Mezzetta Deli-Sliced Peperoncini, drained and lightly chopped

1 Cup Mezzetta Marinated Artichoke Hearts, drained and lightly chopped

Preparation:

Prepare the Sun Dried Tomato Pesto by adding all of the ingredients to a food processor and pulse until well combined.  Can be made a few days ahead of time if desired and allows the flavors to develop.

Take each chicken breast and slice carefully in half lengthwise and place inside a large plastic freezer bay.  Prepare the marinade by adding all of the ingredients to a bowl and mixing well.  Add to the chicken in the freezer bag.  Seal the top and lightly shake to distribute the marinade over all of the chicken.  Let sit for 10 minutes. 

Preheat a grill to medium to medium high.  Slice the ciabatta loaf in half lengthwise and brush each side with the extra virgin olive oil.  Place onto the grill for 3 to 6 minutes until grill marks appear.  Turn often to prevent burning. Remove and let cool.

While the grill is still hot, add the chicken breasts.  Cook for about 8 to 12 minutes or until fully cooked.  Once you flip to cook the second side, add the fontina cheese slice to each chicken breast to begin melting.

In a large skillet, heat on medium high and add a touch of extra virgin olive oil to crisp and cook each slice of Proscuitto.  You can cook 2 to 3 slices at a time. Be sure to flip once to provide even cooking. Should take a minute or less to cook each slice to crispy perfection.  Let cool on a plate lined with paper towel.

To assemble the sandwich, spread the sun dried tomato pesto on each side of the ciabatta bread.  On the bottom part of the loaf add the crispy Prosciutto slices, and then layer the chicken breasts.  Next add the Arugula, roasted red peppers, marinated artichoke hearts and peperoncini.  Add the top part of the ciabatta loaf and press the sandwich lightly together.  Slice into four portions.  You can then slice each one of those in half.