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Our Culinary Cues Stage showcased an incredible variety of celebrity Chefs, food bloggers, mixologists and restaurateurs all sharing great recipes, cooking techniques, amazing hacks and tips.  Here we share just a sampling of our favorite recipes.  Bon Appetite!

Classic Wine Cocktail

Peach Bellini is a classic wine cocktail. It requires sparkling wine or champagne with fresh peaches and sweetener for sweet cocktail lovers.

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DOLE SUNSHINE CARIBBEAN GRILLED DOUBLE CHEESE SANDWICH

Chef Ally Philips

Ingredients

  • 2 Dole Sunshine Pineapple Slices, drained and more moisture patted out with paper towels

  • 1/16 (or large pinch) sea salt

  • 1/8 teaspoon coarse ground pepper

  • 2 slices sourdough bread, artisan style preffered, sliced about 1/2 to 3/4\" thick

  • 3 tablespoon butter, salted, room temperature for easy spreading

  • 2 slices pepperjack cheese

  • 1/3 cup fresh spinach and arugula greens

  • 3 tablespoon whipped cream cheese, optional

 

Directions

  1. Sprinkle the salt and pepper on the pineapple slice.

  2. Heat a large cast iron skillet on medium high heat. Let it get hot. Put one tablespoon of butter in the skillet and the pineapples. Grill on each side about 90 seconds. Remove to a plate. Reduce heat to medium low.

  3. Butter one side of each slice of bread. Start building the sandwich to grill.

  4. On the unbuttered side of one slice, put the pepperjack cheese slices. Add the seared pineapple slices. Add the cheddar cheese slices. Top with the greens.

  5. Put the whipped cream cheese on the unbuttered side of the top slice of bread (yes, your hand will get some butter on it from the other side). Place the whipped cream side on top of the greens (this will ‘glue’ the greens in place, too).

  6. Cover the sandwich with a lid for about 60-75 seconds or until golden brown on the bottom side.

  7. Carefully flip the sandwich with a spatula. Press down gently with a somewhat flexible egg flipper. Cover with the lid for about 60-90 seconds or until the bottom bread is crispy golden brown.

  8. Optional: Add more arugula greens to the sandwich by stuffing in/around the sandwich.

  9. Remove to a cutting board. Slice at an angle. Serve immediately.

  10. Note: If you want to add a protein like deli sliced smoked ham, turkey or another meat, that’s also an option. Fold over the meat slices and place on top the cream cheese when grilling.

 

Servings: 1 Sandwich

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THE LIVE ON GREEN

SMOOTHIE

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This smoothie, which takes about 5 minutes to make, was just one of the recipes featured at the 2016 Live On Green Family Festival.

Ingredients

  • 4 cup Dole baby spinach

  • 3/4 cup vanilla soy milk

  • 1/2 cup Dole pineapple juice, chilled

  • 1 cup Dole Frozen mango chunks

  • 1 Dole banana

Directions

  1. Combine spinach, soy milk and pineapple juice in blender or food processor. Cover. Blend until smooth scraping down sides if necessary.

  2. Add mango chunks and banana. Cover. Blend until smooth.

  3. Serve with a skewer of spinach, banana bite and mango bites.

  4. Make it festive with a red striped paper straw!

Servings: 3

Prep Time: 5 Minutes

Difficulty: Novice

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TRI-TIP WITH SPRING

CHIMICHURRI SAUCE

You'll love this Argentinean-inspired herb sauce with its tart and tangy flavors, the ideal complement to our marinated Tri-Tips. For a scrumptious meal, just add some roasted veggies and a salad.

 

Ingredients

  • 1 3-pound Bill Bailey's Finest Steakhouse Tri-Tip Roast

  • 1 C fresh parsley leaves

  • 1 C fresh mint leaves

  • 1 C fresh basil leaves

  • 1/2 C fresh cilantro leaves

  • 2 garlic cloves, peeled

  • 2 Tbs red wine vinegar

  • 1 Tbs fresh lemon juice

  • 1/2 tsp red pepper flakes

  • 1/4 tsp ground cumin

  • 1/2 C extra-virgin olive oil

  • Salt & freshly ground pepper

 

Directions

  1. Preheat the oven to 350ºF. Loosely wrap the Tri-Tip in aluminum foil and place it on a baking sheet. Roast the Tri-Tip for 40 minutes, then remove the foil and roast for 10 minutes more or until you reach an internal temperature of 145ºF, or the desired doneness. Let the Tri-Tip rest for 10 minutes before slicing.

  2. Combine the parsley, mint, basil, cilantro and garlic in your food processor and pulse until finely minced. Add the vinegar, lemon juice, red pepper flakes, cumin, olive oil and salt and pepper and pulse to combine.

  3. Slice the Tri-Tip against the grain, for tenderness and serve with the Chimichurri Sauce.

 

Servings: 8

Prep Time: 10 Minutes

Cook Time: 50 Minutes

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DOLE SUNSHINE MANGO

KAHUNA TUNA SALAD

Chef Ally Philips

Ingredients

  • 1 1/2 cup Dole Sunshine frozen mango chunks, thawed

  • 1/3 cup mayonnaise

  • 1/3 cup Cilantro Avocado Yogurt Dressing, Bolthouse Farms brand (found in refrigerated section), or something similar in a yogurt based dressing

  • 1 teaspoon sea salt

  • 1 teaspoon coarse ground pepper

  • 3 cans (7 oz.) albacore tuna, in water, drained

  • 5 medium sized green onions, sliced thinly with tops

  • 1 1/2 cup celery, sliced with some green leaves chopped

  • 1/2 cup deli style green (with pimentos) and black olives (pitted), in oil (about 3-4 Tbl.), sliced (Note: Olive mixes can be found in most grocery store delis) + more for garnish

  • 1 1/2 cup purple cabbage, chopped

 

Directions

  1. Put the thawed mango chunks, mayonnaise, cilantro avocado yogurt dressing, salt and pepper in a food processor. Pulse and blend into a thick creamy mixture. Set aside.

  2. In a large bowl, combine the tun, green onions, celery, olives/oil, and cabbage. Toss and blend breaking some of the tuna chunks into smaller pieces. Add about three-fourths to one cup of the dressing. Toss and blend.

  3. Refrigerate at least an hour before serving. Use the extra dressing for garnish/serving.

  4. Serving Suggestions:

  5. Use hot dog buns and fill with the tuna salad. Hamburger buns also work well.

  6. Roll up tuna in tortillas.

  7. Stuff pita pockets with the tuna.

  8. Serve with greens making a salad.

 

Servings: 6+

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BUTTER LETTUCE WRAPS W/ ASIAN VEGETABLES – PUMMELO-KISHU MANDARIN VINAIGRETTE

Wrap Ingredients

  • 1 head butter lettuce, separated into cups

  • 1 cup Melissa's cooked Chinese Noodles

  • 1/2 cup shredded napa cabbage

  • 1/2 cup chopped bok choy

  • 1/2 cup julienned red bell pepper

  • 1/2 cup julienned sno peas

  • 1/2 cup sliced Chinese long beans

  • 1/2 cup bean sprouts

  • 1/2 cup shredded carrots

 

Pummelo-Kishu Mandarin Vinaigrette

Ingredients

  • 1/2 Pummelo, juiced

  • 4 kishu Mandarins, juiced

  • 1/4 cup soy sauce

  • 1/4 cup seasoned rice vinegar

  • 1 teaspoon chopped garlic

  • 1 teaspoon chopped ginger

  • 1 tablespoon brown sugar

  • 1 tablespoon Sesame Oil

  • 3/4 cup soybean oil

  • salt and pepper, to taste

 

Vinaigrette Directions

  1. In a blender add the pummelo juice, kishu juice, soy sauce, rice vinegar, chopped garlic and brown sugar.

  2. With blender on, drizzle the sesame oil and soybean oil in a steady stream.

  3. Season with salt and pepper to taste.

Assemble the Wraps

  1. In a mixing bowl add all of the vegetables and toss together.

  2. Add the cooked noodles, drizzle with the vinaigrette and toss until well coated.

  3. Cover and refrigerate for ½ hour.

  4. Remove from fridge and place lettuce cups on a plate. Fill lettuce cups with noodle salad. Garnish with black sesame seeds and serve.

  5. Drizzle with additional dressing if desired.

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TRI-TIP EGGS BENEDICT

A scrumptious way to use last night's leftover Tri-Tip for breakfast or brunch.

 

Ingredients

  • 2 Tbs unsalted butter

  • 2 English Muffins, split

  • Leftover Bill Bailey's Tri-Tip Roast, warmed and thinly sliced

  • 4 eggs, poached

Ingredients for Blender Hollandaise

  • 8 egg yolks

  • 1 Tbs heavy whipping cream

  • 1 Tbs fresh lemon juice OR white wine vinegar

  • salt and freshly ground pepper

  • dash cayenne pepper or hot pepper sauce

  • 1 lb unsalted butter, clarified and hot

 

Directions

  1. Wash hands with soap and water.

  2. To warm the leftover Bill Bailey's Tri-Tip, heat oven to 200°F. Wrap leftover Tri-Tip tightly in foil and placed in heated oven until warmed through.

  3. To poach the eggs, combine the water, vinegar and salt in a sauce pot and bring to a gentle simmer. Crack an egg into a ramekin or small bowl. Use a spoon to stir the water to form a tornado effect, then carefully slide the egg into the hot water. Quickly repeat, poaching 4 eggs at a time. (Wash hands with soap and water after handling uncooked eggs.) Turn the eggs occasionally with a spoon, until the whites are firm and the yolks are still soft, about 3 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel to remove any excess water.

  4. Meanwhile, as you wait for the water, vinegar and salt to simmer make the Blender Hollandaise. Place the egg yolks, heavy cream, lemon juice or vinegar and seasonings in a blender and blend until the mixture is frothy. (Wash hands with soap and water after handling uncooked eggs.) With the blender running, SLOWLY pour the hot, melted butter into the mixture. The sauce will thicken as the butter blends with the egg yolks. Adjust the seasoning to taste and serve immediately or keep warm until ready to serve.

  5. Toast the English Muffins on a warm buttered griddle or in a toaster.

  6. Top the toasted English Muffins with slices of warmed Tri-Tip, a poached egg and spoon Hollandaise Sauce over the top

 

Servings: 2

Prep Time: 15 Minutes

Cook Time:20 Minutes

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Hummus

Everyone loves hummus these days, and it seems there are as many recipes for it as there are devoted fans. My way of making it is easy, authentic, and most important, delicious! Serve it the traditional way alongside warm pita bread, or get creative and use it as a dip for Toasted Pita Wedges  or as a spread on sandwiches. Hummus is particularly good on roasted eggplant or grilled zucchini sandwiches.

Ingredients

  • 1 garlic clove

  • 2 cups freshly-cooked or canned garbanzo beans, drained

  • 1/2 cup fresh lemon juice 

  • 1/2 cup tahini paste

  • 1 1/2  teaspoons salt

  • 1  teaspoon ground cumin

  • 1/2 cup olive oil

  • 2 teaspoons extra-virgin olive oil

  • Paprika, for garnish

  • Italian parsley sprigs, for garnish

  • Toasted Pita Wedges 

Directions

  1. Mince the garlic in a food processor. Add the garbanzo beans and lemon juice, and blend until creamy, scraping the sides of the bowl occasionally. Blend in the tahini, salt, and cumin. With the machine running, gradually add the olive oil through the feed tube and blend until the hummus is smooth and creamy, scraping the sides of the bowl occasionally.

  2. Transfer the hummus to a serving bowl. Drizzle the extra-virgin olive oil over the hummus. Sprinkle with the paprika and garnish with the parsley sprigs. Serve with the toasted pita wedges.

 

Cook’s Notes: The hummus will keep for 2 days, covered and refrigerated

 

Appetizer Servings: 6-8

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TRI-TIP SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH CREAM

The perfect sandwich for leftovers! Caramelized Onions add sweet tenderness and homemade Horseradish Cream adds some bite. Layer in your favorite cheese with a bit of fresh greens and you'll make sure to always have leftover Tri-Tip around!

 

Caramelized Onions Ingredients

  • 4 large sweet yellow onions, peeled and thinly sliced

  • 3 Tbs olive oil

  • 3 Tbs unsalted butter

  • salt and freshly ground pepper