The Prince's Bride

Every little girl dreams that her wedding day will be a fairy tale taken directly off the screen of Disney movie; shining like a princess, she walks down the isle in an elegant gown towards her Prince Charming.  Tomorrow, the world gets to witness American born actress Meghan Markle wed her own Prince, Prince Henry of Wales, or “Prince Harry,” to be exact.  Windsor Palace’s St. George Hall will host the 600 person reception, and while the menu hasn’t been confirmed yet, we hear that it will feature fresh produce, “bowl dishes,” canapés, and decadent desserts, such as truffles, macaroons, and an elegant elderflower-lemon cake. 

Unfortunately, England’s food reputation isn’t the best.  With classic dishes like Sheppard’s Pie or Banger’s and Mash, people have stopped looking at English cuisine as a high standard, even with the new wave of cooking styles popping up all over the country.  In this blog post we are going to give a Chris Brugler twist to some of these English classics. 

 

See you at the King’s Table,

CBC Team


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TEMPURA FISH & SWEET POTATO CHIPS

"Fish & Chips"

INGREDIENTS

  • Black Cod Filets
  • Light Asian Beer (Sapporo or Singha) | Rice Flour | Cayenne Pepper | Garlic Powder | Salt | Pepper | Vegetable Oil
  • Sweet Potatoes | Brown Sugar
  • Honey | Rice Vinegar | Miso | Soy Sauce | Ginger | Garlic | Sesame Oil

DIRECTIONS

  1. Whisk together Beer and Rice Flour, adding in Cayenne Pepper, Garlic Powder, Salt & Pepper – Lumps are ok – Don’t over whisk!
  2. Place batter into the fridge to get as cold as possible before frying
  3. Slice sweet potatoes into thick strips and place into ice water 
  4. Heat Vegetable Oil until 375 degrees F
  5. Combine Honey, Rice Vinegar, Miso, Soy Sauce, Ginger, Garlic, and Sesame Oil – Mix well and set aside for dipping sauce
  6. Pat dry sweet potatoes and fry until lightly brown
  7. Remove fries and sprinkle with Salt, Pepper and Brown Sugar
  8. Take fish filets and dredge in batter from fridge
  9. Deep fry fish filets until golden brown (about 3 minutes), turning once
  10. Serve fried fish and sweet potato fries with Honey Miso Vinegar sauce
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RED WINE BRAISED LAMB SHEPHERD'S PIE

"Shepherd's Pie"

INGREDIENTS

  • Lamb Shoulder cubed | Vegetable Oil | Salt | Pepper | Tomato Paste | Flour
  • Onion | Purple Carrots | Parsnips  | Garlic
  • Red Wine | Fresh Rosemary Sprigs | Bay Leaf
  • Yukon Gold Potatoes | Feta Cheese | Milk | Butter

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Pat down cubes of Lamb Shoulder and season with Salt & Pepper
  3. Add Lamb into pan of hot oil and sear on all sides – Remove from heat
  4. Add in chopped Onions and Garlic to same pan, loosening the lamb drippings with a few tablespoons of water
  5. Add in Tomato Paste once Onions are browned and stir for a few more minutes
  6. Add in seared Lamb and stir with flour until dissolved
  7. Add in Red Wine, Rosemary, and Bay Leave, bring to boil, and then simmer for about an hour
  8. Add in chopped Carrots and Parsnips and continue to simmer about 30 more minutes, until meat is tender and braising liquid is reduced to 50% from original amount – Sauce should have thickened up
  9. Remove Rosemary and Bay Leaves and spoon into individual baking dishes
  10. Boil Potatoes until fork tender
  11. Mash together Potatoes, Butter, Milk, Feta Cheese, Garlic, and Rosemary until creamy
  12. Pipe Mashed Potatoes over Lamb Filling
  13. Put individual Shepherd’s Pies into oven and cook for 25 minutes or until potatoes start to brown
  14. Upon removing from oven, let sit at least 15 minutes before serving
  15. Top with Feta Cheese Crumbles and a Sprig of Rosemary for garnish
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Blue Cheese Beef Wellington

"Beef Wellington"

INGREDIENTS

  • Frozen Puff Pastry Sheets | Flour | Eggs
  • Baby Bella Mushrooms | Extra Virgin Olive Oil | Garlic | Fresh Thyme | Fresh Rosemary | Unsalted Butter | Onions | Marsala Wine | Salt | Pepper
  • Fresh Spinach | Slices of Blue Cheese
  • Filet Mignon

DIRECTIONS

  1. Roll out Puff Pastry until ¼ inch thin and put back into freezer
  2. Marinate Mushrooms in Olive Oil, Garlic, Thyme and Rosemary for 2 hours
  3. Once marinated, sauté Mushrooms over medium heat until browned
  4. Remove from heat, chop Mushrooms once cool, and place in fridge
  5. Add Butter and chopped Onions to Mushroom pan and sauté until brown
  6. Add in Marsala Wine and simmer until most of the wine has cooked off
  7. Place onions and Mushrooms in blender and mix into paste
  8. Squeeze or cook off any liquid from paste
  9. Sautee Spinach in Butter over medium in new pan
  10. Once Spinach is wilted, remove from height and put into Ice Water bath to stop cooking process and then press out as much moisture as possible
  11. Slice block of blue cheese
  12. Season Filet Mignon with Salt & Pepper and Sear quickly
  13. On Cling Wrap, spread out Mushrooms paste and Spinach
  14. Place Filet Mignon in middle of Cling Wrap and top with Blue Cheese
  15. Tightly roll around Filet Mignon and chill for 20 minutes
  16. Take your puff pastry out of the freezer and place unwrapped fillings into middle of the pastry
  17. Using an egg wash as “glue”, roll pastry around to seal fillings
  18. Chill for 5 minutes in the refrigerator
  19. Cover entire Wellington with egg wash
  20. Score top of Wellington for design purposes
  21. Bake at 425 degrees F for 20-25 minutes or until crust is rich and golden in color
  22. Cut thick slices and enjoy

MAMMA MIA!

Mother’s Day.  A day where we get to thank all of the amazing mothers in our lives, whether it be our own mother, our siblings with children, and even our friends.  These are the remarkable women who have helped shape us throughout the years and they deserve to be pampered! 

 

When thinking of our mothers, I can’t help but remember the excitement of making breakfast-in-bed that was a staple in my house growing up.  We always served some sort of easy scrambled egg recipe, that my mother graciously ate and thanked us for, despite the fact that there was nothing special about the meal itself, besides the fact that I made it.

 

This year, why not step up your game a little more and create something that will actually impress mom? 

 

See you at the dinner table,

CBC Team


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Individual Egg Muffin Cups

INGREDIENTS

  • Packaged Rolled Pie Crust
  • Eggs | Heavy Cream | Butter | Frozen Chopped Spinach | Chopped Smoked Ham | Yellow Onions | shredded Gruyere cheese | Salt | Pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F
  2. Unroll piecrust, cut into 4inch rounds, and place in greased muffin tin
  3. Melt butter and add in chopped Onions and Smoked Ham
  4. Whisk together Eggs, Heavy Cream, Salt, & Pepper
  5. Place Cheese, Spinach and Onion and Ham Mixture into Piecrust
  6. Pour Eggs over and top with more Cheese
  7. Bake until crust is puffed, usually between 20-25 minutes
  8. Serve and Enjoy
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Peach Bellini

INGREDIENTS

  • Peaches | Water | Lemon Juice | Pinch of Sugar
  • Prosecco

DIRECTIONS

  1. Puree Peaches, Water, Lemon Juice, & Sugar
  2. Fill Champagne flute ¼ with puree
  3. Fill rest of flute with Prosecco  
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Avocado Mask

INGREDIENTS

  • Ripe Avocado | Honey | Banana | Egg Yolk

Directions

  1. Mash all ingredients together
  2. Apply to skin and leave for 15 minutes
  3. Wash with lukewarm water 

Into the Woods

Finally, Memorial Day is approaching quickly and that means a three-day weekend!  Temperatures have been rising, the rainy season is over, and we are ready to head out to the wilderness for a good old-fashioned camping weekend.  Away from the traffic and the stress of Los Angeles, the fresh air always helps us gather our thoughts and re-center ourselves.

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Whether you enjoy backpacking or you’re an adamant car-camper, one thing everyone can agree on is cooking and eating together in a group is one of the best parts of the outdoor activities.  And just because you’re sleeping under the stars, doesn’t mean your food and to be bland or boring.  Prep some of these at home, load up the cooler, and get ready for an unforgettable weekend of laughs, ghost stories and wishing you had a warm shower.  Just don’t forget to store your food and trash in a bear box so you don’t attract any unwanted guests!

 

See you at the picnic table,

CBC Team


Breakfast

Breakfast Burrito

INGREDIENTS 

  • Flour Tortilla | Heavy Duty Tin Foil
  • Yukon Gold Potatoes
  • Bacon
  • Eggs | Milk
  • Poblano Peppers
  • Cheddar Cheese
  • Avocado | Garlic | Lime Juice | Tomatoes | Salt | Pepper | Cilantro

 

DIRECTIONS

  1. Before leaving, cube your Potatoes and sauté – Place in Tupperware for your trip
  2. Skewer your Bacon and cook over campfire
  3. Take your Poblano Peppers and roast them over the fire until blistered
  4. Combine Eggs and Milk and scramble in pan over fire, seasoning with Salt & Pepper
  5. Take your Flour Tortillas and layer in Potatoes, Eggs, Crumbled Bacon, sliced Poblano Peppers, and Cheddar Cheese
  6. Roll in tin foil and place in the edge of the fire
  7. Combine Avocado, Garlic, Lime Juice, Chopped Tomatoes, Cilantro, Salt & Pepper to create a delicious Guacamole
  8. Remove burritos when warmed through
  9. Top with Guacamole and enjoy! 
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Lunch

Tandoori Chicken Sandwich

INGREDIENTS

  • Naan | Heavy Duty Tin Foil
  • Coriander | Cumin | Turmeric | Cayenne | Garam Masala | Paprika
  • Chicken Breasts | Plain Yogurt | Lemon Juice | Garlic | Ginger | Salt
  • Fresh Mozzarella | Basil | Pesto Sauce

 

DIRECTIONS

  1. Before leaving, combine spices and heat in pan with a little oil until fragrant – Put in zip lock bag and pack
  2. Cube Chicken Breasts
  3. Combine Chicken, Spices, Yogurt, Lemon Juice, Garlic, Ginger, Salt and Pepper
  4. Let Chicken marinate for 45 minutes
  5. Skewer Chicken and cook over campfire
  6. Slice open Naan Bread creating a pouch and layer Tandoori Chicken, Mozzarella Cheese, Basil and Pesto
  7. Wrap Sandwich in Tin Foil and place in coals
  8. Let cook in Coals until cheese is melted
  9. Unwrap and enjoy! 
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Dinner

Pork Chops & Charred Corn Salad

INGREDIENTS

  • Bone In Pork Chop | Soy Sauce | Rice Vinegar | Brown Sugar | Kosher Salt
  • Unshucked Corn | Cherry Tomatoes | Feta Cheese | Basil | Garlic | Olive Oil | Rice Vinegar | Butter

DIRECTIONS

  1. Combine Soy Sauce, Rice Vinegar, and Brown Sugar to make marinade
  2. Make small pricks all over Pork Chops with fork
  3. Marinate Pork Chops for at least an hour
  4. Place Pork Chops on Grill over fire
  5. Season with Salt & Pepper, turning and basting occasionally
  6. Put Unshucked Corn into coals until corn begins to blister
  7. Remove kernels from stalk and place in bowl
  8. Combine Garlic, Olive Oil and Rice Vinegar
  9. Halve Cherry Tomatoes, and place in bowl with Corn, Crumbled Feta, Chopped Basil
  10. Toss salad in Dressing and season with Salt & Pepper 

Dessert

Banana Boats

INGREDIENTS

  • Heavy Tin Foil
  • Banana | Semi-Sweet Chocolate Chips | Peanut Brittle | Marshmallows | Graham Crackers | Shaved Coconut
  • Pistachios | Cashews

DIRECTIONS

  1. Combine Banana, Chocolate Chips, Peanut Brittle, Marshmallows, Crumbled Graham Crackers, & Shaved Coconut in tin foil boat
  2. Toss in coals until everything is melted
  3. Remove from fire and top with crumbled Pistachios or Cashews 

Provencho

Here is Southern California we are lucky enough to have access to some of the best Mexican Food there is.  From food trucks to hole-in-the-walls to upscale establishments, there is a plethora of options for us to choose from when looking to give into that craving.

One of our team members just got back from a trip to Mexico where he was lucky enough to taste local dishes that were flat out amazing.  When you truly get to experience all the different options that comes with Mexican cuisine, you realize that “Taco Night” you had growing up didn’t do justice to what you could have been having.  Here are a few ideas, just in time for your Cinco Del Mayo celebrations, that you can make at home that will bring the fiesta to your dining table!

 

See you at la mesa del comedor,

CBC Team


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Creamy Seafood Enchiladas

INGREDIENTS:

  • Butter | Crab Meat | Lobster | Peeled Shrimp | Colby Cheese | Flour Tortillas | Onions | Chili Powder | Cumin | Pepper | Fresh Cilantro | Garlic
  • Flour | Milk | Sour Cream | Chipotle Peppers | Monterey Jack Cheese  
  • Cojito Cheese

DIRECTIONS:

  1. Preheat Oven to 400 degrees F and spray baking dish
  2. Melt Butter and add in diced Onion – Cook until translucent
  3. Add in Garlic and cook for 1 minute
  4. Add in Crab Meat, Lobster, Diced Shrimp, Chili Powder, Cumin & Pepper – Cook until Shrimp turns pink
  5. Fold in Grated Colby Cheese and Freshly cut Cilantro
  6. Remove from heat
  7. Place seafood mixture into center of Tortillas and roll
  8. Melt Butter in pan and stir in Flour, creating a roux
  9. Stir in Milk, Sour Cream, and Chipotle Peppers
  10. As sauce thickens, add Grated Monterey Jack cheese
  11. Stir until cheese has melted and remove from heat
  12. Place stuffed Tortillas in spray pan
  13. Pour creamy sauce over enchiladas and top with remaining Monterey Jack cheese
  14. Bake 15-20 minutes until cheese bubbles
  15. Top with remaining Cilantro and crumbled Cojito Cheese and serve
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Sweet Potato & Corn Tamales

 

 

INGREDIENTS:

  • Sweet Potato | Brown Sugar | Butter | Cinnamon
  • Corn on the Cob, Still in the Husk
  • Chicken Broth | Lard | Masa Flour | Baking Powder | Jalapeno Peppers | Salt | Pepper
  • Dried Corn Husks

DIRECTIONS:

  1. Preheat oven to 350 degrees F
  2. Soak dried Corn Husks in water
  3. Coat Sweet Potatoes in Butter, Brown Sugar, & Cinnamon and bake until soft
  4. Add Corn to grill until kernels begin to char
  5. Remove Corn from grill and take off kernels
  6. Once Sweet Potatoes are done, scoop out insides and mash
  7. Melt lard in pan and add in Chicken Broth until warm
  8. Add Broth mixture to Sweet Potato mash
  9. Gradually stir in Masa Flour until blended
  10. Add in Baking Powder, Jalapenos, Charred Corn Kernels, Salt, & Pepper
  11. Remove Husks from what and pat dry
  12. Spoon in Filling into Husks and fold
  13. Create a steamer using a steamer basket and a pot with 1-2 inches of water
  14. Arrange tamales fold-side down and in steamer basket
  15. Boil water and let steam until tamales pull away from the husks
  16. Remove from steamer and let cool before serving
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Skirt Steak Street Tacos

INGREDIENTS:

  • Skirt Steak | Jalapeno | Garlic | Cilantro | Fresh Lime Juice | Olive Oil | Kosher Salt | Black Pepper | Cumin
  • 8” Corn Tortillas | Tomatillo Salsa | Sliced Avocado | Fresh Cilantro | Diced Onion

DIRECTIONS:

  1. Combine Jalapeno, Garlic, Cilantro, Fresh Lime Juice, Olive Oil, Kosher Salt, Black Pepper, and Cumin to create marinade
  2. Marinate Skirt Steak for 30 minutes
  3. Grill Steak until medium rare
  4. Slice Steak and assemble Tacos using warmed Tortillas, Grilled Skirt Steak, Sliced Avocado, Freshly Chopped Cilantro, Diced Onion, and Tomatillo Salsa

I Got Friends in Desert Places

While Coachella may be the festival for the Millennials, all true country music fans know that Stagecoach is the true event of the season.  Located in the same Indio Desert as its Pop/Hip Hop sister, and taking place the weekend after, this All-American tradition highlights the best established, as well as the brightest up-and-coming in country, blue grass, roots rock, and alternative country.   In past years, headliners have included greats like Kenny Chesney and Tim McGraw, legends like the Eagles and Willie Nelson, cross-genre icons like Taylor Swift and Carrie Underwood, and wildly popular bands like Little Big Town and Zac Brown Band. 

So in honor of this patriotic music extravaganza, we wanted to pay homage to the most American cooking there is, the BBQ.  This posting will be all about foods you can prepare on the grill!

 

See you at the dinner table,

CBC Team


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Blue Cheese Stuffed BBQ Burger

INGREDIENTS

  • Ground Beef | Garlic | Onion Powder | Egg | Breadcrumbs | Worcestershire Sauce | BBQ Sauce | Rosemary
  • Creamy Blue Cheese | Cream Cheese
  • Sweet Onion | Bacon | Butter | Balsamic Vinegar | Brown Sugar | Salt | Thyme | Chives | Shallots
  • Brioche Bun | BBQ Sauce
  • Toppings (Optional) | Tomatoes | Lettuce | Avocado | Ketchup| Mustard | Pickles

DIRECTIONS

  1. Combine Beef, Garlic, Onion Powder, Egg, Breadcrumbs, Worcestershire Sauce,BBQ Sauce and Rosemary
  2. Combine Blue Cheese and Cream Cheese
  3. Form thinner paddy with beef, spoon in Cheese mixture and top with another patty.  Seal and put on the grill
  4. Chop bacon and cook over medium heat until crisp.  Remove but leave the drippings
  5. Add butter to drippings and melt
  6. Add onions and sautee until tender
  7. Add shallots, Vinegar, Sugar, and Salt
  8. Remove from heat and add in Bacon, Chives and Thyme
  9. Spread BBQ Sauce on Brioche Bun and stack stuffed patty, Bacon & Onion marmalade, and add on any other toppings you would like 
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Sweet & Spicy Baby Back Ribs

INGREDIENTS

  • Baby Back Ribs
  • Light Brown Sugar | Smoked Paprika | Cayenne Pepper | Garlic Powder | Kosher Salt
  • Unsalted Butter | Apple Cider Vinegar
  • Vegetable Oil

DIRECTIONS

  1. Preheat oven to 350 degree F
  2. Combine Brown Sugar, Paprika, Cayenne, Garlic Powder, Kosher Salt
  3. Pat down Rack of Ribs and rub in spice mixture
  4. Wrap ribs in foil and bake until meat is fork tender (2-3 hours)
  5. Remove from oven, let cool, and drain juices from corner
  6. Reheat juices
  7. Add in spice mixture and reduce by 1/3
  8. Add in Vinegar, Salt and Maple Syrup
  9. Oil Grill
  10. Put Ribs on Grill and baste with sauce
  11. Grill until char marks form
  12. Remove from Grill and let rest
  13. Slice and Serve
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Chipotle Lime Chicken Thighs

INGREDIENTS

  • Chicken Thighs, Skin On
  • Fresh Lime Juice | Lime Zest | Olive Oil | Cilantro | Jalapeno | Chipotle Chili Powder | Garlic | Honey | Kosher Salt

DIRECTIONS

  1. Debone Chicken Thighs
  2. Combine Lime Juice, Lime Zest, Olive Oil, Cilantro, Jalapeno, Chipotle Chili Powder, Garlic, Honey, & Salt
  3. Marinate Chicken for 2 hours
  4. Place Chicken on Grill and baste
  5. Sprinkle with Garlic, Cilantro and Jalapeno
  6. Grill until golden brown and charred in some places
  7. Garnish with cilantro and serve
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Grilled Corn & Poblano Chile Salad

INGREDIENTS

  • Vegetable Oil
  • Lime Juice | Hot Sauce
  • Corn on the Cob | Poblano Chile
  • Unsalted Butter | Salt | Feta Cheese | Cayenne Pepper | Scallions | Cilantro

DIRECTIONS

  1. Grease Grill with Vegetable Oil
  2. Put Corn still in the husk and the Poblano Chiles on grill until corn is charred all over and chiles are blackened in spots
  3. Remove from grill and let cool
  4. Remove husks and cover corn with Butter
  5. Cut kernels off cob and put in bowl with Lime Juice and Hot Sauce
  6. Remove seeds from chiles and chop
  7. Combine kernels, Chiles, Feta, Salt, Cayenne Pepper, & Scallions
  8. Garnish with Cilantro