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MONTEREY CALIFORNIA
“I was born on this coast, I always thought of this place as a breeder of stories.” John Steinbeck

The Central Coast is not only one of the most beautiful regions in the world, it is stocked with diverse and interesting beings. From the cliffs and redwoods of Big Sur to the farmlands of Salinas, this is an inspiring and productive land.
BOOKS:
OMAR T IN MONTEREY Buy on AMAZON
SKETCHBOOK CENTRAL COAST Buy on AMAZON

SKETCHBOOK CHERRYBEAN COFFEE Buy on AMAZON



OMAR MONTEREY RECIPES
These recipes are a particular match for Pinot Noir, specifically the special variety that comes from the Santa Lucia Highlands of the Salinas Valley, in Monterey, Central Coast of California.
The Santa Lucia Highlands of the Salinas Valley have become one of the highest regarded Pinot growing regions of America and the world. The soil, the East facing hillside and the cool Monterey fog make for exceptional conditions for pinot noir, chardonnay and a spattering of other varietals
http://www.santaluciahighlands.com/
Menu: 1st course - Cream of broccoli soup 2nd course - Grilled asparagus, lavender vinaigrette Main course, choice of: (with Deamer's creamy polenta) 1. Chicken breast over black beans 2. Seared Salmon - Pinot Noir reduction 3. Butternut squash raviolis in a garlic mushroom cream
I recommend a creamy polenta with the salmon, though any type of potato preparation will work nicely (Omar is not ready to disclose his top-secret polenta recipe yet…). A chunk of garlic bread is nice company with the raviolis
For your own Wine Club, have everyone bring a bottle of the suggested wine—Santa Lucia Highlands pinot noir in this case. Put them in brown bags with only a number to identify them. Pass the bottles around and unveil them at the end of the meal. ENJOY!!!
Recipe Glossary
Tbl = tablespoon
t = teaspoon
lbs = pound
oz = once

Cream of Broccoli Soup
Sauté
1/4 cup butter
1/4 cup minced shallots
1 sticks celery (chopped)
Add
3lbs. broccoli florets
stir till butter distributed onto broccoli
Add
3 quarts Vegetable stock
bring to boil, simmer for 30 min to an hour
Add
2 cups cream (or Soy milk to make vegan)
1/2 oz minced ginger
3-4 drops Tabasco
Puree
Salt to taste

Grilled Asparagus
baste trimmed asparagus with garlic olive oil
(olive oil and minced garlic)

sprinkle with salt, grill

Plate on a warm plate, add lavender vinaigrette
(option: also sprinkle with crisp chopped bacon)
garnish with nasturtium flower


Lavender infused vinaigrette
Food Process
½ shallot
1 clove garlic
1 Tbl black pepper
1 Tbl salt
1 Tbl dry mustard
2 Tbl fresh lavender leaves
1 Tbl fresh minced ginger
1 Greek peppers(pepperoncini)
1 Tbl Sugar
1/3 cup balsamic vinegar
2/3 cup rice vinegar
Emulsify
Once ingredients thoroughly mixed, slowly add:
1 cups pomace oil (pure olive oil)
1/2 cup extra virgin olive oil

Still yummy if you chop and whisk by hand, it just won’t emulsify as much – shake before serving


Salmon
with a Pinot Noir reduction
Cook salmon your favorite way
(I prefer searing it on a flat grill)
Sauce:
Sweat (sauté)
Half a medium sized onion
With a tablespoon olive oil
Add
½ a bottle of pinot noir
Reduce by ½
Add
1 cup of Chicken Stock
Add
Tbl honey
2 oz berry puree (or jam/preserves - eliminate honey
1 t minced garlic
Add
Wisk in 3 oz of wine mixed with a thickener
(my preference is arrowroot)
Finish
2 oz cold butter
(move pan back and forth over high heat to emulsify/incorporate butter)

You want a velvety texture - Sauces are an art form, don’t be afraid to add more liquid and thickener until you get it just right


Chicken with black beans & pesto

Plate a boneless, skinless chicken breast with black beans and the carrot mash
I grill the breast

Top the breast with a dollop of basil pesto, sprinkle dish with chopped tomato


Carrot Mash

Food Process
5 cups carrots (4.5 Quarts) (skinned & boiled)
½ cup melted butter
1 Tbl salt
1 ½ t white pepper
1 ½ t nutmeg


Pesto

Food Process
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
Add (slowly)
2/3 cup extra-virgin olive oil
salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese


Raviolis
in a garlic mushroom Cream

Butternut squash raviolis make an interesting match with pinot noir and the garlic mushroom cream. Other types of ravioli could also work.

Sauce:
Make a mushroom duxelle
Saute a heaping Tbl of duxelle with cream per person for your sauce – works well with soymilk as a cream substitute


Mushroom duxelle

Sauté
3 tablespoons olive oil
1 pound chopped mushrooms
1/4 cup minced shallots
Add
2 tablespoons minced garlic
1 cup white wine
Salt and black pepper
1 cup of butter (eliminate for a vegan sauce)
Food Process to a puree
(not to a paste, you want to maintain some texture)

OMAR MONTEREY READING RECOMENDATIONS AND QUOTES

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