Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish. 

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/poachedsalmon/

Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shows us a delicious and healthy pancake recipe. This quinoa and kale pancake features three different Spanish olive oils, arbequina, cornicabra, and picual, and is topped with a refreshing vegetable relish.

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/quinoapancakes/

Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shares a recipe featuring the Spanish olive oil, Arbequina. This simple yet elegant Ajo Blanco, or white gazpacho, is prepared quickly and is perfect for a warm day.

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/ajoblanco/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.

Recipe at: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.

Recipe at: http://www.ciaprochef.com/americanlamb/lambchops/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.  

Recipe at: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/ 

Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.     

Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.

Recipe at: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/

This Thai Watermelon Rind Noodle Salad with Mint, Peanuts, and Shrimp uses shredded watermelon rind instead of more traditional green papaya as the “noodles.” Watermelon is a cousin to the cucumber and pairs well with Southeast Asian flavors. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this refreshing and healthful salad.

Go to recipe page: http://www.ciaprochef.com/watermelon/thaiwatermelonrindsalad/

Fermented beverages and shrubs have become popular because of their refreshing zingy flavor as well as their health benefits. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this watermelon shrub with watermelon juice, sugar and vinegar. You can enjoy the brightly flavored shrub simply mixed with sparkling water, in cocktails, salad dressings or as a glaze for meats.

Recipe at: http://www.ciaprochef.com/watermelon/watermelonshrub/

Watch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other winter vegetables and warm spices.  

Recipe at: http://www.ciaprochef.com/watermelon/watermelonrindmassamancurry/

Don’t throw away that watermelon rind! Watch as Chef Rebecca Peizer from The Culinary Institute of America makes candied watermelon rind, perfect as a garnish on a watermelon cocktail, dipped into chocolate, or topped onto your favorite dessert.

Recipe at: http://www.ciaprochef.com/watermelon/candiedwatermelonrind/

This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon.  

Recipe at: http://www.ciaprochef.com/watermelon/watermelonmosaicsalad/

Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja’s cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja’s ingredients and culinary authenticity.

Luis Peña, co-owner and operator of Romesco restaurant in San Diego, talks to us about serving Mediterranean-inspired Mexican food, which he calls “Mexiterranean.” The chef shows us their signature dishes Baja Rock Fish with Achiote sauce, Pineapple Sauce, Shishito Peppers, Ash; and Grilled Octopus with Cauliflower Puree, Guacamole, and Ash.

Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria.

Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego, talks to us about making their own in-house masa and tortillas. Their Baja Fish Tacos, extra crispy from the beer and vodka in the batter, are topped with cabbage, crema, and pico de gallo. Next she shows us how they make Clam Birria, using the sauce from their birria short rib tacos.

Chef Javier Plascencia talks to us from his restaurant Jazamango in Todos Santos. He shows us his vegetable garden, and some of his dishes: Grilled Octopus with Beet Aguachile; Panela with Tomatoes and Strawberries; Grilled Chocolate Clams; Rabbit Stew with Fennel; and Ceviche with Pickled Green Strawberries.

Next we visit Benno at Hotel San Cristóbal in Todos Santos, Mexico. At this beachfront restaurant, Executive Chef Edgar Palau serves contemporary Mexican and Mediterranean flavors rooted in the bounty of Baja’s seafood.

Chef-owner Enrique Olvera talks to us at his restaurant Manta, in Cabo San Lucas. He shows us how he makes Veracruz-style Ceviche and Mojo de Ajo, and talks about his food philosophy