This funky, little, central-coast town’s market is slim on produce stalls and rife with Kooky arts and crafts; but, what it lacks in organic, chef notable ingredients, it makes up for with heart and soul. As you might expect, flowers, succulents and jewelry are everywhere;…
Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella. There isn’t a sinner in Ireland that would refer to a Patrick as “Patty”. It’s as simple…
2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business, adding to-go and delivery menu offerings http://baylaurelkitchen.com. It was also a very exciting and diverse year cooking for private clients, wineries, businesses both big and small, as well as a host of musicians (from multi-Grammy winners to Indy up-and-comers) who passed through the Bay Area. We couldn’t have done it without our core BLC team (who we are so proud of!) and the support of our clients, families, & friends.
As we sign off for a couple of weeks to recharge the batteries, we wanted to leave you with three easy recipes using fresh bay leaves – our company namesake and favorite secret ingredient.
Happy cooking from Bay Laurel Culinary!
Grilled Chicken Marinated in Fresh Bay Leaves and Lemon
Cut a fresh chicken into 10 pieces and place in a plastic bag. Place 2 fresh bay leaves, 1 whole lemon (roughly chopped), 3 cloves of garlic, 2 T. olive oil, 2 T. kosher salt and a couple grinds of fresh pepper in a food processor and make a rustic mix by pulsing a few times. Place marinade in bag with chicken and let sit refrigerated overnight. Remove chicken from marinade and scrape any extra large bits off so as not to burn them. Grill chicken (preferably over natural wood) until done. Alternatively use a grill pan or your ovens broiler. Salt to taste to finish.
Simple Tomato Sauce with Fresh Bay Leaves
Heat 2 T. olive oil in a medium pot over medium heat. Add 3 cloves chopped garlic, 1 t. minced fresh thyme, 1 t. minced fresh oregano, a pinch of salt, a grind of fresh black pepper and 2 fresh bay leaves; sauté until fragrant. Add ¼ white wine and reduce by half. Add 1 14-ounce can of whole peeled tomatoes with liquid (rinse can with fresh water to about half full and swirl to catch remaining tomato juice and add to pot). Bring to a simmer. Simmer 45 minutes, then gently break tomatoes into large pieces. Remove bay leaves and check for seasoning, adding salt and pepper as needed for taste.
Beef Brochettes with Onions and Fresh Bay Leaves
Cut one beef tri tip into approx. 2-inch cubes, cut 1 onion into 1-1/2 inch squares and slice 4 fresh bay leaves into ½ inch pieces. If using bamboo skewers for brochettes, make sure they are thoroughly soaked in water before skewering. Place meat, onions and bay leaves in a bowl and toss with 2 T. olive oil, kosher salt and freshly ground black pepper to taste. Thread meat, onions and bay leaf pieces alternately onto skewers. This can be done up to a day in advance. Grill skewers (preferably over natural wood) until steak is medium rare and onions are charred lightly. Alternatively use a grill pan or your ovens broiler. Add salt and pepper to taste.
Once again Bay Laurel Culinary buffed out the legendary gastroshack for a stellar weekend of baseball themed gourmet fun at Michel Schlumberger in Dry Creek Valley. Carlos and his band played beautifully in the winery coutyard as the guests began tasting at 11 AM both…