• Pavlova, cherry riseling syrup, fig, mascarpone sorbet

A pavlova was the dessert that sent me home from MasterChef: a simple, sugary meringue made of egg whites, corn starch, and sugar. When I came home, I was determined to make a dish out of it that didn’t suck. It’s funny how much better things can get if you have a couple more hours to prep and a few more moments to think about it.

Pavlova, cherry-vanilla Riesling syrup, pistachio crumble, mascarpone sorbet, figs.

 

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Former chef at Mugaritz and the most recent sous chef at the blazing hot Atera Restaurant in New York City, Zach Hunter, flew back to San Diego to hang out with his old crew to put on an amazing 9-course (plus 4 snacks) pop up dinner at Delicias in Rancho Santa Fe, CA. Chef Hunter has plans to move to Austin, TX soon where he will be working on an unnamed project. I wish I was in that loop because it’s going to be undoubtedly special no matter what it’s called.

  • brown butter stone fruit clafoutis

It’s stone fruit season and with all the delicious ones you can find in your grocery store, you should definitely have a ton in your fridge all the time to snack on. Then when you have guests, you can make an incredibly simple dessert called a clafoutis. Think of it like a rich, dense cake that pairs really well with ice cream or in this case, some vanilla honey yogurt and pistachio.

Brown Butter Stone Fruit Clafoutis

3 eggs
1/2c sugar
1/2c butter (melted)
1c flour
1c milk
1/2tsp vanilla
1 cup stone fruit

Directions:

Preheat oven to 350F. Whisk eggs and sugar. Cook melted butter in a saucepan on medium until it becomes brown and smells nutty. Whisk into egg mixture slowly (don’t make scrambled eggs now), then flour, then milk, and vanilla. Butter a cast iron pan and pour mixture into it. Top with stone fruit. Bake for 40-60 minutes or until a toothpick comes out clean. Top with sugar, ice cream, yogurt, pistachios, or whatever you want.

  • skillet potatoes, pancetta, salsa verde, proscuitto

Happy Fourth of July everyone. Please take a moment to contemplate how you’re going to serve your side dishes…

Okay! Time is up. What are you going to do? What about a super delicious skillet potatoes with a refreshing salsa verde? It keeps hot and is insanely delicious with some grilled meats.

Skillet Potatoes with Salsa Verde, Eggs, and Proscuitto

Salsa Verde
5 medium-sized tomatillos
2 pasilla peppers
2 jalapenos
1/2 white onion
5 sprigs cilantro
5 sprigs flat leaf parsley
3 cloves garlic
2 tbsp grapeseed oil (or other neutral oil)
1 lime
salt

Skillet Potatoes
3/4 lb baby potatoes
1 tbsp grapeseed oil
2 oz pancetta, cubed
1/2 white onion, diced
2 eggs
cilantro
parsley

Salsa Verde
Char tomatillos and pasilla peppers over an open gas burner until blackened. Put into a glass bowl and cover with plastic wrap to steam, 10 minutes. Peel and chop roughly. Chop jalapenos, onion, cilantro, parsley and add to a food processor with the charred, peeled peppers. Add salt, oil, and lime juice and pulse until you like the consistency. Taste and season. Refrigerate until ready to use.

Skillet Potatoes
Preheat oven to 400F. Heat cast iron skillet over med-high heat with 1 tbsp of oil. Cut potatoes in half, rinse in cold water, drain, and sear cut-side down in skillet, 5-7 minutes until slightly golden. Season liberally with salt. Add pancetta, onion and stir for 2 more minutes. Crack two eggs in the pan and bake in oven until eggs are set and potatoes are creamy inside. Top with salsa verde and proscuitto.