Hello and welcome back! We hope everyone has brought their appetites because we have a delicious new dish for you to try. Chef John from Tony’s of North beach was nice enough to stop by and prepare two of his favorites: Sautéed Southern California Halibut with Spring Vegetable Ragout & Cherry Tomato Vinaigrette and for dessert, Wild Blackberry Shortcake with Buttermilk Biscuits and Bavarian Cream!
These fun and simple recipes will be sure to wow your friends and family at your next gathering. Let’s dive in.
Sautéed Southern California Halibut with Spring Vegetable Ragout & Cherry Tomato Vinaigrette
Prep Time: 15-20 Min.
Cook Time 10-15 Min.
Two 6 Oz. Halibut Filets (Skin removed)
2 Tbsp. Extra Virgin Olive Oil
Cherry Tomato Vinaigrette Ingredients
1pt. Toybox cherry tomatoes (halved)
1 Tbsp. Shallots (minced)
2 Tsp. Garlic (minced)
1.5 Tbsp. Red Wine Vinegar
2Tbsp. Tarragon Leaves
1 Tbsp. Spring Onion tops (sliced thin)
2 Tbsp. Kosher Salt
1 Tbsp. Black Pepper (fine)
Vegetable Ragout Ingredients
1 Cup English Peas, shucked, blanched and shocked in ice water
1 Cup Fava Beans, shucked, blanched and shocked in ice water
1 Bunch Asparagus Spears, cut on bias, blanched and shocked in ice water
1 Bunch Spring Onions, green tops trimmed, and bulbs quartered
Step 1: In a stainless-steel mixing bowl, combine your halved cherry tomatoes, minced shallots, minced garlic, red wine vinegar, Tarragon Leaves, and Spring Onion Tops. Once these ingredients have been mixed, cover your bowl and allow them to sit for approx. 30 minutes.
Step 2: While your vinaigrette is resting, pour 1 cup of chicken stock into a medium sized pan and add your peas, fava beans, asparagus, spring onion bulbs, and 2 Tbsp. of butter. Bring this mixture to a simmer and allow sauce to come together. Season with salt and pepper to your taste preference.
Step 3: Once you have your Vinaigrette and Ragout finished, begin with seasoning your Salmon filets. Pat your salmon dry and season these with salt and pepper evenly on both sides.
Step 4: In a medium sized sauté pan, heat 2 Tbsp. of olive oil until your pan is lightly smoking.
Step 5: Gently place your halibut filets in the pan and sauté on each side until golden brown (approx. 4-5 min) and remove from pan once desired browning is complete.
Step 6: Arrange your plate as desired and enjoy!
If you’d like to see a step-by-step walkthrough of this process, check out our latest YouTube Clip featuring Chef John from Tony’s of North Beach!
Wild Blackberry Shortcake with Buttermilk Biscuits and Bavarian Cream
Prep Time: 10 Min.
Cook Time: 1 Hr.
Macerated Blackberry Ingredients
6 Cups Whole Blackberries
½ Cup Granulated Sugar
1/8 Tsp. Kosher Salt
¼ Tbsp. Kosher Salt
¼ Tsp. Vanilla Extract
½ Tsp. Lemon Juice
2 Cups All Purpose Flour
1 Tbsp. Baking Powder
2 Tsp. Granulated Sugar
1.5 Tsp. Kosher Salt
4 Oz. Cold Butter
¾ Cup Buttermilk (Cold)
2 Cups Whole Milk
Bavarian Cream Ingredients
4 Oz granulated sugar
4 Ea egg yolks
1 oz corn starch
½ Ea vanilla bean
½ T Butter, cold
2 Cups Heavy Cream
Step 1: Preheat Oven to 350 degrees (convection fan low if available).
Step 2: Sift flour into a large mixing bowl, stirring in salt and sugar with a whisk. Cut in cold butter and hand mix until butter has mostly disappeared.
Step 3: Once your mix has a soft, solid dough texture, use a cookie cutter to cut out 2.5” round or square shaped biscuits with all of the dough.
Step 4: Arrange your dough cutouts in a spring form or cast-iron pan close together.
Step 5: Bake your biscuits until golden brown (approx. 20-25 min.)
Step 6: While your biscuits are baking, combine 1 cup of milk, 4 egg yolks and one ounce of cornstarch in small bowl.
Step 7: In a small pan, boil the remaining milk, vanilla bean and sugar.
Step 8: After the milk boils, slowly whisk the hot milk mixture into your egg yolk mixture, then return this to your sauce pot.
Step 9: Cook over medium heat while stirring constantly until mixture thickens (approx. 2-3 minutes).
Step 10: In a separate bowl, whisk your quantity of heavy cream with a hand whisk or stand mixer until stiff peaks form (Refrigerate until needed).
Step 11: To finish the Bavarian Cream, mix equal parts whipped cream and pastry cream in a bowl until combined.
Step 12: Once your biscuits have finished cooking, pull them from the oven and cut each in half, applying one cup of Bavarian Cream to the bottom half.
Step 13: Using a slotted spoon, place ½ Cup of Macerated Berries on top of Bavarian cream.
Step 14: Finally, Place the top half of the biscuit on top of your berries. Spoon a small amount of blackberry juice around your biscuit and dust the entire dish with powdered sugar.
Step 15: Serve and enjoy!
Thanks for reading. We hope that you’ll take the time to try out these amazing recipes! If you need a break from the kitchen, feel free to make a reservation at any of our Restaurants on property by visiting our Pahina ng Kainan at Libangan. And if you’d like to see more simple and delicious recipes, check out our YouTube channel for some inspiration. See you soon!