Lido Recipe: Hearty Smoked Salmon and Beet Salad

Posted by The Dolphin Bay | October 3rd, 2013 / No Comments »

Smoked Salmon Salad

Smoked Salmon and Beet Salad, pairs with Stephen Ross Pinot Noir

Recipe By Executive Chef Maegen Loring

 

1 Large Roasted Beet, Peeled

6 cups Mixed Greens

1 Bulb Thinly Sliced Fennel

½ Cup Balsamic Vinaigrette

½ Lb. Smoked Salmon

½ Cup Dried Cranberries

 

Toss the greens with the fennel and vinaigrette.  Garnish with the beets, salmon and cranberries.

 

Balsamic Vinaigrette

Juice of 1 Lemon

½ Cup of Balsamic Vinegar

2 Tbsp Honey

1 Tsp Sesame Oil

2 Tbsp Dijon Mustard

1 cup Olive Oil

1 cup Canola Oil

 

In a medium sized bowl, add the mustard, vinegar, honey and lemon.  Slowly whisk in the oils until fully incorporated.  Add salt and pepper to taste.



Lido Recipe: Seared Scallops with Proscuitto and Grilled Peaches

Posted by The Dolphin Bay | August 13th, 2013 / No Comments »

scallops

Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches

Serves 4

  • 12 each  large scallops
  • 4 slices thin sliced prosciutto
  • 2 each ripe yellow peaches
  • Salt and Pepper
  • Neutral oil for cooking

Preheat oven to 375. First crisp prosciutto on a sheet tray in the oven for about 10 minutes. Reserve prosciutto for later.  Next, halve the peaches and scoop out the pit, then slice each half into 4 even wedges.  Sprinkle peaches with salt and pepper. Over a hot grill, cook peaches for about 5 minutes  on each side.  You should see nice, dark, grill marks and the peaches should be soft, not mush. Now heat a medium sized sauté pan over medium heat and add enough neutral oil to coat the bottom of the pan.  Sprinkle the scallops with salt and pepper, and add to the pan and cook on one side for about 7 minutes  then turn and cook another 5 minutes.  Arrange the Peaches on 4 separate plates, and then place scallops around the peaches. Top the dish with the crispy prosciutto and serve.

Recipe by Lido at Dolphin Bay Executive Chef, Jacob Moss.

Pairs with local Clesi Malvasia Bianca.

Pairing by Dolphin Bay & Spa Director of Food & Beverage, Todd Brown.

Todd also suggests pairing our summer dinner entrée, Wild Salmon with Summer Squash Succotash and Charred Tomatoes, with Chamisal Pinot Noir.



Summer Salad Fixings & Wine Pairings From Executive Chef Maegen

Posted by The Dolphin Bay | July 29th, 2013 / No Comments »

Salad fixings that pair well with summer wine favorites!

Sauvignon Blanc

Melon

Fig

Citrus

Pineapple

Kiwi

Tomatoes

Sundried Tomatoes

Eggplant

Fennel

Bell Peppers

Roasted Garlic

Capers

Green Olives

Lemongrass

Dill

Chives

Thyme

Ginger

Basil

Cilantro

Tarragon

Vanilla

Curry

Dijon

Sour cream

Yogurt

Goat Cheese

Swiss Cheese

Parmesan Cheese

Brie Cheese

Fontina Cheese

Fresh Mozzarella

Feta Cheese

Prosciutto

Shrimp

Scallops

Trout

Chicken

Turkey

 

Pinot Gris

Dried Peach

Lime

Pear

Apple

Fennel

Bell Peppers

Onions

Capers

Green Olives

Dijon

Lemongrass

Garlic

Shallots

Chives

Dill

Tarragon

Basil

Cilantro

Sage

Goat Cheese

Ricotta

Mozzarella

Fontina Cheese

Sour Cream

Yogurt

Bacon

Prosciutto

Shrimp

Scallops

Trout

 

Chardonnay

Green Apple

Pear

Peach

Honeydew

Pineapple

Banana

Kiwi

Fig

Citrus

Fennel

Corn

Avocado

Pumpkin

Onions

Coconut

Hazelnuts

Pine nuts

Cashews

Almonds

Tarragon

Basil

Thyme

Nutmeg

Curry

Ginger

Saffron

Olive Oil

Dijon

Sour Cream

Cream

Brie Cheese

Parmesan Cheese

Swiss Cheese

Jack Cheese

Bacon

Pancetta

Crab

Shrimp

Lobster

Tuna

Scallops

Salmon

Chicken

Turkey

Pork

Pinot Noir

Dried Cherries

Currant

Black Berries

Strawberry

Cranberry

Pomegranate

Mushrooms

Onions

Shallots

Roasted Bell Peppers

Beets

Eggplant

Roasted Tomato

Lentils

Black Beans

Roasted Garlic

Black Olives

Dijon

Truffle oil

Pesto

Cinnamon

Clove

Anise

Ginger

Fennel Seed

Mint

Basil

Rosemary

Lavender

Thyme

Oregano

Beef

Lamb

Pork

Chicken

Duck

Quail

Salmon

Ahi Tuna

 



Lido Cocktail Recipe

Posted by The Dolphin Bay | July 23rd, 2013 / No Comments »

the flying auerbach

The Flying Auerbach

2 oz. Moonshine

1 oz. Sweet & Sour

½ oz. Simple Syrup

3-4 Slices of Fresh Jalapeño

4-6 Mint Leaves, torn

2-3 Basil Leaves, torn

1 Strawberry, quartered

3 wedges of Lime

1 oz. Soda Water

 

Muddle lime and strawberry in a pint glass. Add remaining ingredients, except soda water, including mint and basil. Shake over ice, and finish with soda water. Garnish with a lime or strawberry wedge and a sprig of mint.

Recipe courtesy of Lido at Dolphin Bay’s Mixologist Collin Tharp.



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Lido Recipe- Seared Scallops with Watermelon Salad

Posted by The Dolphin Bay | June 21st, 2013 / No Comments »

scallop and watermelon

Grilled Scallops and Watermelon Salad

Ingredients
1 each                         Watermelon, approx. 5 pounds
½ cup                           Red Onion, thinly sliced
¼ cup                           Rice Wine Vinegar
½ cup                           Extra-Virgin Olive Oil
2 tbsp.                         Fresh Mint, Chopped
6 each                          Mint Sprigs, Whole
16 each                       Day Boat Scallops, Large
2 tbsp.                          Canola Oil
Lime Wedges
Salt and Pepper

 Method
Cut the top and the bottom off of the Watermelon. Cut the flesh from the Watermelon taking care to remove any white part of the rind. Cut into bite size pieces, removing and discarding the seeds. Seedless watermelon is also an option.  Place the Watermelon pieces and the sliced Red Onion in a large bowl.

In a small bowl, combine the Vinegar, Salt and Pepper, and whisk until Salt is dissolved. Slowly whisk in the Olive Oil, a few drops at a time. Add in the Chopped Mint, taste, and adjust seasonings to your liking.

Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Refrigerate.

Lightly brush the Scallops with Oil and sprinkle with Salt and Pepper.  Grill on hot grill, approximately two minutes on each side.

To serve, divide salad among individual plates.  Place two Scallops on each salad.  Garnish with Mint Leaves and Lime Wedges.

Recipe courtesy Executive Chef Maegen Loring of Lido at Dolphin Bay. Chef Maegen suggests pairing with a chilled glass of Rosé.

 



Lido Recipe: Carrot Fennel Soup

Posted by The Dolphin Bay | May 6th, 2013 / No Comments »

carrot soup

Carrot Fennel Soup

2 carrots peeled and chopped

½ yellow onion

1 bulb fennel

4 cloves garlic

2 bulbs ginger (4 tablespoons minced)

4 quarts vegetable stock

1 cup heavy cream

¼ cup maple syrup

¼ cup rice vinegar

salt and pepper to taste

Cilantro for garnish

Coat the bottom of a large pot with neutral cooking oil. Sweat* the first  5 ingredients for about 15 minutes.  Stir the vegetables often to prevent them from burning.  Next,  add vegetable stock and simmer for about 45 minutes or until the carrots are soft.  Puree the soup and then stir in the remaining four ingredients. Garnish with cilantro leaves if desired.  Serve hot or cold, and enjoy.

 

 



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Lido Recipe: Mussels and Clams in Paradise Road Pilsner

Posted by The Dolphin Bay | April 16th, 2013 / No Comments »

mussels and clams in pilsner

Mussels and Clams in Paradise Road Pilsner

1 tablespoon neutral cooking oil, such as vegetable
8 each mussels, Price Edward Island or medium size  black mussels
6 each clams, Littlenecks or Aquagems
½ cup leek whites, chopped and rinsed
1 tablespoon minced garlic
1 cup Paradise Road Pilsner or light bodied beer
1 tablespoon butter
1 pinch chopped parsley
Chili flakes, salt and pepper to taste

Heat medium sauté pan on high, add oil and wait 30 seconds for oil to warm.  To avoid flame up, remove pan from heat to add mussels and clams, then place pan back on high heat and sauté for 2 minutes.  Next add leeks and sauté for another 2 minutes.  Add garlic and heat until aromatic, but not brown.  Add beer, being cautious of hot steam, and cover sauté pan.  Turn down to medium heat and simmer until all clams and mussels are open.  Finish with butter, chili flakes, salt and pepper to taste.  Arrange in a large bowl and top with chopped parsley.

Paradise Road Pilsner is a light bodied and crisp Bohemian style lager from local craft brewery Figueroa Mountain Brewing Company.

 



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Cocktail Recipe: After Midnight

Posted by The Dolphin Bay | April 16th, 2013 / No Comments »

After Midnight photo

 After Midnight

1 ½ oz. Vanilla Vodka
¾ oz. Kahlua Coffee Liqueur
¾ oz. Frangelico Hazelnut Liqueur
1 shot of espresso
1 ½ oz. Lost Abbey Serpent Stout

Shake all ingredients, except Stout, and strain into a martini glass. Finish with Stout. Garnish with espresso beans.

Recipe by Lido Mixologist Collin Tharp

We use the Serpent Stout from Lost Abbey Brewing in San Diego, but you can always experiment with your favorite dark beer at home for unique twists.  A nitrogenated beer like Guinness will give it a smooth, velvety texture while a traditional brew on carbon dioxide, like the Lost Abbey, will impart a crisp effervescence.

With its rich, sweet and smoky notes this after dinner concoction makes a perfect pair for a little dark, spiced chocolate like you’ll find in our Aztec Tribute Dessert from Executive Chef Maegen Loring. Enjoy!



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Lido Recipe: Seared Day Boat Scallops

Posted by The Dolphin Bay | March 25th, 2013 / No Comments »

Lido Recipe Seared Day Boat Scallops

Seared Coriander Crusted Scallops with Cilantro and Radicchio Salad

Serves 4

1 Head of Radicchio, Shaved Thin
1 Bunch of Cilantro, Stems Removed
1 Tablespoon Coriander Seeds
12 Large Scallops
Salt and Pepper
1 Tablespoon Olive Oil

Toast coriander seeds in a small skillet over medium heat, stirring regularly, until uniformly browned. Grind coriander until fine, either with a mortar and pestle or a clean coffee grinder.  Sprinkle scallops generously with salt, pepper and coriander.  Heat a medium sauté pan on high for about two minutes, then add olive oil to coat the pan.  As soon as the olive oil starts to smoke, add the scallops and cook on high for 5 minutes. Turn scallops over in the pan and reduce the heat to medium, continue cooking for about 10 minutes.  Remove scallops from the pan and place on a paper towel lined plate. In a small bowl, toss cilantro and radicchio with bacon vinaigrette to taste. Arrange salad and scallops on a medium sized platter. Drizzle with vinaigrette and serve.

Pairs perfectly with Clesi ‘San Bernab’ Malvasia Bianca

 

Bacon Vinaigrette

2 Cups Raw Bacon, Diced
½ Cup Olive Oil
1 Whole Shallot, Diced
2 Green Onions, Diced
½ Cup Rice Wine Vinegar
1 Tablespoon Dijon Fine Mustard
Salt and Pepper

In a medium sauté pan, crisp bacon. Strain bacon grease into a small bowl and place bacon on a paper towel lined plate.  Mix olive oil in with bacon grease. In a metal bowl, whisk shallot, green onion, vinegar and mustard.  Continue to whisk vigorously and slowly pour in oil mixture until emulsified.  Season vinaigrette with salt and pepper.  Extra vinaigrette can be refrigerated for up to one week.

Recipe Courtesy of Executive Chef Jacob Moss
Wine Pairing Courtesy of Resident Sommelier Todd Brown



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Lido Recipe: Sipping Caramel

Posted by The Dolphin Bay | March 25th, 2013 / No Comments »

Lido Recipe Sipping Caramel

Sipping Caramel

Serves 6

 2 Cups Heavy Cream
1 Cup Whole Milk
¾ Cup Caramel Sauce
6 Ounces Whiskey
¾ Cup Unsweetened Cream, Whipped
Sea Salt

In a medium size, heavy bottomed saucepan, combine the cream, milk and caramel sauce. Using a high quality caramel sauce will enhance the flavor.  Warm over medium heat until steaming, but do not boil.  Divide mixture into 6 coffee mugs. Add 1 ounce of Whiskey in each cup, we suggest Whistle Pig Rye; a top shelf whiskey that is spicy yet smooth. Top with a dollop of unsweetened whipped cream and a pinch of sea salt.  Enjoy!

Dessert Recipe Courtesy of Executive Chef Maegen Loring

Spirits Pairing Courtesy of Mixologist Collin Tharp



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