PRESENTS THIS WEEK’S RECIPES:

GRILLED ASPARAGUS SALAD

CRAB AND BACON PANINI WITH CHILI AÏOLI AND WILD ARUGULA

SOL ALTO ZABAIONE WITH STRAWBERRIES AND CANDIED ALMONDS

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GRILLED ASPARAGUS SALAD

Serves 4

INGREDIENTS

• 5 filets of boquerónes (marinated white anchovies), finely minced
• 1 shallot, finely minced
• 2 cloves garlic, finely minced
• 6 cloves garlic, minced
• 1/4 cup fresh Italian parsley, finely chopped
• 1 cup extra virgin olive oil
• 2 lemons, juiced and zested
• 1/2 loaf of focaccia, cubed
• 1/2 bunch parsley, minced
• 2 cups butter
• 2 bunches asparagus, cleaned, trimmed and blanched
• 1 cup of fresh mixed greens

PROCEDURE

Vinaigrette
1. Combine the anchovies, minced shallot, 2 finely minced garlic cloves, Italian parsely, 1 cup olive oil, and the 2 juiced and zested lemons in a bowl, and set aside.

Croutons
1. In a small pot, heat all the butter with the 6 minced garlic cloves.
2. When the butter is completely melted, pull the pot off the heat and allow to sit in a
   warm place for 30 minutes.
3. Arrange cubed focaccia in one layer on baking sheet.
4. Add chopped parsley to warm butter and garlic.
5. Spread mixture over the focaccia.
6. Toast in the oven at 350°F until golden brown.

PLATING

1. Place a few spears of asparagus in the center of each plate.
2. Toss mixed greens and croutons in the vinaigrette; place on top of asparagus.
3. Drizzle a little of the vinaigrette around edges of plate.
4. Serve and enjoy!

CRAB AND BACON PANINI WITH CHILI AÏOLI AND WILD ARUGULA

Serves 4

INGREDIENTS

• 1 cup extra virgin olive oil
• 1 tablespoon crushed chili flakes
• 2 extra large eggs
• 1 pound of king crab
• 1/4 pound Neuske’s (or other premium brand) applewood smoked bacon, fat removed and
  diced into 1/4-inch cubes
• 1 shallot, finely minced
• 1 red bell pepper, finely minced
• 2 celery stalks, finely minced
• 1/2 bunch Italian parsley, finely chopped
• 1 heirloom tomato, sliced
• 1 bunch wild arugula
• Lemon juice
• Salt
• Pepper
• 4 ciabatta rolls

PROCEDURE

Chili Aïoli
1. In a small pot combine the extra virgin olive oil with crushed chili flakes.
2. Heat over low heat for 15 minutes.
3. Cover with plastic wrap and allow to sit in a warm place for 1 hour.
4. Whisk chili oil mixture into eggs.
5. Season to taste with lemon juice, salt, and pepper.

Crab Salad
1. Combine all of the king crab, applewood smoked bacon, minced shallot, red bell pepper, celery, and parsley with the chili aïoli, mixing thoroughly. Add salt and pepper to taste.

TO ASSEMBLE

1. Cut 4 ciabatta rolls in half.
2. Place the crab and bacon salad on the bottom half of the roll.
3. Top with heirloom tomatoes and fresh arugula.
4. Press in panini press. (If you don’t have a panini press, warm a nonstick pan on
   medium heat and place sandwich in pan. Place another clean, heavy pan onto sandwich and press down. Cook sandwich 3-4 minutes and turn over. Cook another 3-4 minutes.)
5. Serve and enjoy!

SOL ALTO ZABAIONE WITH STRAWBERRIES AND CANDIED ALMONDS

Serves 2

INGREDIENTS

• 1/2 pound marcona almonds
• 4 cups water
• 4 cups plus 2 tablespoons sugar
• 2 eggs, yolk only
• 1-1/4 cup Sol Alto wine or any dessert wine
• 2 tablespoons sugar
• 1 cup strawberries, cleaned and sliced
• Sea salt

PROCEDURE

Candied Almonds
1. Heat 4 cups sugar and 4 cups water in medium saucepan over low heat until clear.
2. Add marcona almonds to mixture, making sure all almonds are immersed in mixture.
3. Boil for 1-2 minutes until almonds are soft.
4. Transfer almonds to baking sheet and allow to cool slightly.
5. Heat pot of frying oil to 350°F.
6. Fry almonds until crisp and golden brown.
7. Season lightly with sea salt.

Sol Alto Zabaione
1. Wisk egg yolks, Sol Alto wine and 2 tablespoons sugar in saucepan over medium heat until doubled in volume and lighter in color.

PLATING

1. Place a few sliced strawberries on each plate.
2. Add dollops of Sol Alto Zabaione (about 1/4 cup per plate).
3. Garnish each plate with 5-10 candied marcona almonds.