Coconut Curried Butternut Squash Soup
Recipe by Chef Danio Somoza, 99 Sea Level Ingredients 1 small butternut squash, halved and seeded (about 1½ lbs) 2 tsp olive oil 1 tsp salt (optional) 1 pinch ground black pepper ½ cup diced carrots ½ cup diced celery ½ tsp curry 3 cloves garlic, minced ½ small onion, diced 2 cups unsalted lobster […]
Lobster Butternut Squash Bisque
INGREDIENTS 1 medium-sized butternut squash 2 cloves garlic 1 medium-sized yellow onion 3 branches of celery 2 medium-sized carrots 4 Tbsp vegetable oil 3 1/2 qts lobster stock 1 lobster 2 tsp ground cinnamon 1/2 quart heavy cream 1/4 cup sherry vinegar Salt to taste DIRECTIONS [1] Peel butternut squash, carrots, onions and cut all […]
Beet Salad with Quinoa & Harissa-Curried Yogurt
Recipe by Executive Chef Chris Parks SoDel Concepts Ingredients: ¼ cup EVOO 1 tsp garlic, minced 1 tsp curry powder 1 tsp harissa sauce 1 7-oz container Greek yogurt (any fat content will work) 2 lbs red beets 1 cup dry quinoa 1 oz arugula greens 16 each, picked leaves of tarragon 2 oz Thai […]
Panzenella Salad
Recipe, photo and video by Chef Paul Cullen Paul’s Kitchen & Cullen-ary Co. I had this salad at during a visit to the Poggio Rubino Winery in Montalcino, Italy last September. Poggio Rubino is a family-run winery located in the heart of Montalcino — it’s a truly amazing place! We make frequent trips to the […]