Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

Larry's Calamari Salad

One of my favorite all you can eat sushi bars, Kokopelli's located at Circus Circus in Reno, Nevada. This hidden treasure is housed within the back walls of Dos Geckos Catina. Open seven days a week for lunch and dinner. Sushi Chef, Larry, is our go- to sushi maker. There are incredible choices and a variety of sushi and sashimi, prepared skillfully and made to look like art. The fresh flavors makes your pallet dance. Chef Larry was happy to share his delicious and simple Calamari Salad recipe with all of us. Enjoy!  Don't forget to let Chef Larry know Delicious and Simple sent you!   

Ingredients:

  • 1 1/2 pounds Squid, cleaned, cut, boiled
  • 1/2 teaspoon salt
  • 2 Limes, fresh squeezed
  • 2 tablespoon sugar
  • 2 teaspoon Fish Sauce
  • 1 cup HonDashi Bonito Soup Stock
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Red Chili Flakes, optional
  • 2 Teaspoon Sesame Oil
  • 1 cup each Red and Green Bell pepper, cleaned, thinly sliced
  • 1 small Red Onion, thinly sliced
  • Hand full Flat Leaf parsley, roughly chopped
  • White Sesame Seeds, sprinkle on top

Directions: Prepping Squid

  • Clean squid removing and discarding ink sac, pull off flaps from squid body and reserve to cut and add in rest of cut squid.
  • Cut squid bodies crosswise into 3/4 inch thick rings, take flaps and cut in half lengthwise. If tentacles are large cut in 1/2 lengthwise.
  • Bring a large pot filled with salted water to a boil.
  • Stir in squid and cook until squid turns opaque, about 1 minute.
  • Drain in colander and rinse with cold water to stop the cooking.
  • Place in bowl add squid to marinade.

Directions: Marinade Dressing

  • In a mason jar mix salt, lime juice, sugar, fish sauce, Hondashi, red pepper powder , chili flakes and sesame oil. 
  • In large bowl add squid, marinade dressing, bell peppers, red onions ,flat leaf parsley, mix well. Let ingredients marinade minimum 20 minutes occasionally stirring.
  • Serve family style or plate individually. Topping with sesame seeds.
  • Serving size 4-6

Fish Gaucho's Ahi Quinoa Salad

Ahi Quinoa Salad by Executive Chef Chris Beckett

" There are only two rules for being successful; one, figure out exactly what you want to do, and two, do it."-Mario Cuomo

1244 Park St, Paso Robles, California

805-239-3333

Ingredients:

  • One half avocado, cubed
  • 2 Tablespoons pickled Fresno peppers
  • 2 Tablespoons roasted bell peppers, seeded, skinned and diced
  • 2 Tablespoon thinly sliced red onion
  • 1 Tablespoon pomegranate seeds
  • 7 Tablespoon quinoa, pre cooked
  • 4 ounces sashimi grade Ahi, thinly sliced
  • Pickled carrots and micro greens to garnish
  • Artisanal olive oil to finish
  • salt and pepper to taste
  • 4 Tablespoon blood orange vinaigrette

Directions:

  • Combine all ingredients, loosely toss together
  • Use chilled plate
  • Layer in center using a large spoon
  • Garnish with Carrots and micro greens
  • Swirl on olive oil to finish

Serving size 2

Ingredients: Blood Orange Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 1 jalapenos, seeded, finely chopped 
  • 3/4 cup blood orange, juiced
  • Salt and Pepper to taste
  • Blend all ingredients together and follow above directions for use.

Summer Truffle Risotto by Chef de Cuisine James Anderson of Affina Food and Wine

This month, Heidi Licata of culinary website Delicious and Simple visited “restaurant on the corner” Affina Food and Wine, located at the Southwest corner of 6th and San Carlos in Carmel by the Sea, California.

The light metropolitan ambience emanating from the artsy wicker and metal lighting, polished U-shaped tasting bar and the beautiful white Kimball Viennese classic grand piano occupying the corner of the restaurant provide a solid first impression of this one-year-old restaurant. Black and white movies play on a large screen in the open dining room, and live entertainment immerses diners in an upscale, yet casual experience. Licata was quite impressed with their extensive wine menu, and to have Otter Cove and Oh Wines owner Richard Oh present to pair each dish with the appropriate vintage completed her entire experience. She then spoke with certified Chef de Cuisine James Anderson, formerly of La Bicyclette and Casanova restaurants about his “farm-fresh-to-table” fare.

 

An amalgamation of Californian cuisine with a hint of French culinary influence, the menu at Affina is seasonal and largely utilizes organic ingredients from local purveyors. The chef wanted to show Heidi and the Play Monterey community exactly what this kind of cuisine entails and was more than obliged to share the recipe for his Summer Truffle Risotto. This light, yet satisfying dish is designed to be eaten in “three really good, big bites,” as described by the chef himself. Each flavor component is revealed in an surprisingly expected order as it graces the palate; initially, the earthy richness of Tartufata (truffle paste) and aged goat gouda bursts forth, followed by the freshness and acidity of the heirloom tomato and corn relish.

 

Summer Truffle Risotto

Serves 4

Step 1: Mushroom Stock

Ingredients:

  • In a medium pot, combine onions, celery and carrot with olive oil and sweat over low heat until onions are translucent.
  • Add mushrooms and increase heat while stirring to release water from the mushrooms, about 5 minutes.
  • Add water, thyme stems and bay leaves, then bring to simmer for 30 minutes.
  • Strain and reserve liquid.

Directions:

  • In a medium pot, combine onions, celery and carrot with olive oil and sweat over low heat until onions are translucent.
  • Add mushrooms and increase heat while stirring to release water from the mushrooms, about 5 minutes.
  • Add water, thyme stems and bay leaves, then bring to simmer for 30 minutes.
  • Strain and reserve liquid.

Step 2: Heirloom Tomato - Corn Relish

Ingredients:

  • 2 Ripe heirloom tomatoes, center removed, and diced into ¼ inch cubes
  • 1 Ear corn, blanched and kernels removed
  • 2 Shallots, finely diced
  • Juice of 1 Meyer lemon, and zest
  • 2 tbsp. Extra virgin olive oil, preferably from California
  • Pinch of Maldon sea salt, or Kosher
  • Sunflower sprouts

Directions:

  • Combine all ingredients in a small bowl, keep cool for garnish.

Step 3: Truffle Risotto

Ingredients:

  • 2 Shallots, finely diced
  • 2 tbsp. Olive oil
  • Reserved leaves from thyme stems
  • 1 cup Carnaroli rice
  • 3 tbsp. Sherry vinegar
  • 1 cup White wine, Sauvignon Blanc
  • 3 cups Mushroom stock, kept hot
  • Salt and pepper, to taste
  • 1 tbsp. Tartufata, or truffle paste
  • 2 tbsp. Butter, cold and diced
  • Block of dry cheese, preferably aged goat Gouda, or Parmesan

Directions:

  • In a deep saucepan, heat up olive oil and shallots together to begin a gentle sauté.
  • Stir constantly, and when shallots begin to brown, about 2 minutes, add rice and keep stirring for an additional 3 minutes.
  • Add sherry vinegar, stirring over medium heat until it evaporates, then the wine, continuing to stir until rice is dry.
  • Add thyme, hot stock to the rice 1 cup at a time, stirring often and simmering over medium heat.
  • As the rice absorbs the stock, add 1/2 c of stock at a time and repeat the process until rice is firm, but not crunchy.
  • Remove from heat, and fold in both butter and truffle paste. Adjust seasoning to taste.
  • Grate cheese of choice to finish (My favorite is Midnight Moon, an aged Goat Gouda from Cypress Grove).
  • To plate, divide risotto into warm bowls or plates, then place some relish in the center of each portion. Drizzle a little olive oil and a touch more of grated cheese.
  • Serve!

 

Eggplant and Cucumber Salad by Executive Chef Thomas Snyder of Esteban Restaurant

Heidi Licata meets with Thomas Snyder, Executive Chef of Esteban Restaurant in Monterey, California to learn how to make his much anticipated Eggplant and Cucumber Salad! This bold, yet refreshing salad is perfect alone or with your favorite protein at your next summer gathering.

Read More

Grilled Swordfish with Roasted Winter Vegetables and Balsamic Reduction by Executive Chef Juan Ponce of The Old Fisherman’s Grotto

Click Here for the Official Webpage for the Old Fisherman's Grotto

Step 1: Grilled Swordfish

Ingredients:

  • 4 - 1 inch thick Swordfish Fillets (About 2 Pounds)

Directions:

  • Preheat the grill.
  • Brush swordfish with olive oil, and sprinkle with salt and pepper.
  • Grill on medium-high heat for 5 minutes on each side until the center is cooked.

Step 2: Roasted Winter Vegetables

 Ingredients:

  • 2 Large carrots, peeled
  • 2 Large parsnips, peeled
  • 1 Medium yam, peeled (You may use yams or white sweet potatoes)
  • 1 pound Butternut Squash, peeled
  • 1 pound Brussel Sprouts
  • 3 tablespoons Good olive oil
  • 1 ½ teaspoons Freshly ground pepper
  • 3 tablespoons Fresh thyme, leaves only

Directions:

  • Preheat oven to 425℉
  • Cut the carrots, parsnips, yams and butternut squash into ¾ inch to 1 inch cubes.
  • Cut brussel sprouts in half.
  • Place all vegetables into a bowl and drizzle them with olive oil, salt, pepper and thyme. Toss well.
  • Place in 9x13 inch pan and cover with aluminum foil.
  • Bake for 25 to 30 minutes.
  • Remove foil and let bake for 8 to 10 more minutes, or until all vegetables are tender and golden-brown.
  • Place vegetables onto plates and top with a grilled swordfish fillet.

Step 3: Balsamic Reduction

Ingredients:

  • 1 cup Balsamic vinegar
  • 6 tablespoons Sugar
  • 1 Cinnamon stick (About 2 inches)
  • Pinch of salt

Directions:

  • Combine all ingredients in a medium, nonreactive saucepan.
  • Bring to a simmer over medium-high heat.
  • Once ingredients begin to simmer, turn down heat to keep at a low simmer for 10 to 15 minutes, until the mixture begins to thicken and reduce. Be sure to watch carefully as to not burn it.
  • When mixture coats a spoon, it will be thick enough.
  • Drizzle reduction over swordfish fillet and serve hot.

 

Pan Roasted Halibut, Fennel, Potatoes and Salsa Verde by Executive Chef William Bennett of Corral de Tierra Country Club

Ingredients:

  • 4, 6 oz. Portions of halibut fillet, skin off, no bones

  • ¾ lb. Fingerling or other small yellow waxy potato

  • 1 head Fennel, trimmed, cored, sliced thinly crosswise, green tops minced

  • Olive oil

  • Lemon juice

  • Salt and pepper, to taste

Ingredients for Salsa Verde:

  • ½ Persian cucumber, washed, small diced

  • 1 Small shallot, peeled and minced

  • 1 Garlic clove, peeled, crushed and minced

  • 1 Anchovy fillet, rinsed, minced

  • 1 tbsp. Capers, drained, rinsed, chopped

  • 2-3 Meyer lemons, zested, juiced, no seeds

  • 1 large bunch Italian flat leaf parsley, washed, dried, chopped

  • 1 tbsp. White wine vinegar

  • ½ to ¾ cup Good extra virgin olive oil

  • Salt and pepper, to taste

Directions:

  • Make salsa verde:

    • Stir all ingredients for salsa verde together in bowl using ½ cup olive oil to start, adding more olive oil if you need the sauce looser.

    • Taste and season with salt and pepper.

    • Reserve sauce on side.

  • Boil potatoes in salted water until just cooked through, drain, cut in halves, reserve.

  • While potatoes are cooking, prepare fennel; toss the sliced fennel with a bit of minced fennel tops and a tablespoon or so of lemon juice and olive oil, season with salt and pepper. Salad should be lightly dressed.

  • Season halibut fillets on both sides with kosher salt and a small amount of black pepper.

  • Sear halibut flesh side down in a hot non-stick pan with a film of oil.

  • Allow fish to cook over medium-high heat undisturbed until golden brown on the bottom.

  • Carefully flip fish over and lower heat to medium and continue to cook until your fish is desired doneness. Medium well is good, just slightly underdone in center.

  • Using a slotted spatula, remove fish and place on paper towel lined dinner plate.

  • Plate your dinner: Season the boiled potatoes with a splash of olive oil and salt and pepper, arrange them on a plate, add the fennel salad on the top with a halibut fillet and spoon about 2 tablespoons of the salsa verde over the fish.

Autumn Roast Pork by Central Coast Event's Executive Chef Claire Hulstrom

Yield: 6 servings

Ingredients:

  • 2 lb. Pork Roast, bone out
  • 1 large Yellow onion, medium dice
  • 1 cup Whole, peeled garlic cloves
  • 2 cups Baby carrots
  • 1 1/2 lb. Fingerling potatoes
  • 1/2 cup Apple juice
  • 1/2 cup Chicken broth

 

For the Autumn Seasoning:

  • 1 tbsp. Granulated garlic
  • 1 tbsp. Granulated onion
  • 2 tsp. kosher salt
  • 1 tsp. Ground cinnamon
  • 1 tsp. Fresh grated nutmeg
  • 1 tsp. Coarse grind black pepper
  • 1 tsp. Sugar
  • 1/2 tsp. Ground clove

Directions:

  • Mix the seasonings for the rub together, then generously coat the pork roast. If the roast came with a net around it, remove it and pull apart the pork, coating every surface. Save leftover rub for later.
  • Place onion and garlic cloves in the bottom of your crock pot, add chicken broth and Apple juice.
  • Place pork on top of the onion and garlic, cover, and cook on low for 5 hours.
  • Toss carrots and potatoes with leftover rub, and arrange them evenly amongst the roast. Turn crockpot to high, and continue to cook for one more hour.
  • Slice, and enjoy!

Optional: To turn your drippings into a delicious gravy, simply puree half of the onions and garlic in a blender, and mix back into the drippings. The puree thickens with out adding any additional ingredients. Pour this over your potatoes and pork and tuck in. 

Pumpkin Cream Cheese French Toast: A Breakfast Club Creation

Pumpkin Cream Cheese French Toast

An Exclusive Recipe by The Breakfast Club 

Located at: 1130 Fremont Blvd., Seaside, CA 93955

Sign up for the Delicious and Simple Newsletter for free perks from The Breakfast Club and other great local restaurants! To sign up, click here and fill out the information required and voila! Exclusive recipes, foodie news and best of all: our PerkPass, allowing D&S subscribers discounts available only through our site!  

Ingredients:

  • 15 Eggs
  • 2 cups Half & Half
  • 1 teaspoon Nutmeg
  • 2 cups Sugar
  • ½ of a 29 oz. Can of Pumpkin Puree
  • 1 teaspoon Vanilla
  • ½ block Cream Cheese
  • 2 Loaves of French Bread

Directions:

  • Cut french bread into 1 inch chunks.
  • Mix eggs, half & half, cinnamon, nutmeg, sugar, pumpkin and vanilla well.
  • Add french bread to wet mixture, combine well.
  • Put half of mixture in a sprayed 13x9 inch pan.
  • Add dollops of cream cheese to mixture, spacing pieces evenly. (If cream cheese is placed in freezer, it can be cut and easily handled.)
  • Add remaining mixture on top.
  • Cover with foil, refrigerate overnight.
  • Cook at 350 degrees covered in foil for 1 hour (or until toothpick comes out clean).

To make these below, omit Pumpkin Puree and Nutmeg:

  • Blueberry Cream Cheese French Toast
  • Coconut Cream Cheese French Toast
  • Peach and Cream Cheese French Toast
  • Strawberry Cream Cheese French Toast
  • Caramel Apple French Toast (Omit Cream Cheese)
  • Chocolate Chip French Toast (Omit Cream Cheese)
  • Eggnog French Toast (Substitute Half & Half with Egg Nog)

Pork Tenderloin with Rosemary, Blackberry Balsamic and Orange Zest Reduction from Triò Carmel's Owner, Karl Empey

Ingredients:

  • 2 large Pork tenderloins
  • 6 tbsp. Leccino or other Trio Carmel Extra Virgin Olive Oil
  • 1-1/2 tbsp. Black pepper
  • 1 tbsp. Monterey Bay sea salt
  • 2 tsp. Grated orange zest
  • 2 tsp. Minced rosemary leaves

Reduction Ingredients:

  • 1 tbsp. Leccino Extra Virgin Olive Oil
  • 1 tbsp. Shallots, minced
  • 1 Garlic clove, minced
  • 1 cup Trio Carmel Blackberry Ginger Balsamic
  • 1 tsp. Rosemary, chopped

Directions:

  • Preheat oven to 350 degrees.

  For the Pork:

  •  Whisk together 3 tablespoons Leccino Olive Oil with the black pepper, salt, orange zest and rosemary in a small bowl.  
  • Pour over the pork tenderloins in a glass dish.  Cover for 20 minutes to marinate.  
  • Heat 3 tablespoons Leccino Olive Oil in a large skillet over medium high heat.
  • Add the pork and sear it on all sides.  
  • Place the pork into an oven safe dish and cover with foil.
  • Place the pork in the 350 degree oven and roast it about 15 minutes until a thermometer reads 145 degrees.

  For the Balsamic Reduction:

  • Heat 1 tablespoons Leccino Olive Oil  in a small sauce pan over medium heat.  

  • Add shallots and garlic.  
  • Saute for 2 minutes, then add the blackberry ginger balsamic and rosemary.
  • Cook on medium to low until reduced to ½ cup.
  • When done, leave it on simmer until ready to serve.

  To serve:

  • Slice the pork tenderloins in ½ inch slices.  
  • Place on each plate.  
  • Drizzle with balsamic reduction.

Visit Trio Carmel's Website at www.TrioCarmel.com

Take a Digital Tour of Trio Carmel

“Bleu Cheese and Pear Tart” submitted by Professional Culinary Coach Valerie Kazansky

“Bleu Cheese and Pear Tart”

submitted by Professional Culinary Coach Valerie Kazansky

Ingredients:

  • ½ pound Puff pastry (Homemade, bought at a bakery or 1 sheet thawed frozen puff pastry)

  • ½ Small onion, chopped

  • 1 teaspoon Olive Oil

  • ½ Egg, beaten

  • 3 ounces Bleu Cheese, crumbled (Best at room temperature)

  • 2 Pears, ripe, but not too soft, sliced into ¼ inch slices

  • 3-4 tablespoons Chopped walnuts

  • 1-2 tablespoon Fresh parsley, chopped 

Directions:

  • Preheat oven to 425 degrees with an oven rack set to the bottom.

  • Lay dough flat on a rimmed baking sheet lined with parchment paper.

  • Poke holes all over the dough with a fork, leaving the outer inch untouched.

  • Bake until dough starts to puff, about 10 minutes.

  • While dough is baking, saute onion in olive oil in a frying pan until softened.

  • Use a fork to soften the bleu cheese, then add egg and whisk together until smooth. 

  • Spread mixture over the dough, using a spoon to move mixture towards the corners.

  • After dough has puffed, turn the oven down to 375 degrees.

  • Lay pear slices over the bleu cheese mixture, scattering walnuts over cheese and pears. Finally, scatter onions on top.

  • Bake until pastry is golden brown and pears have cook, about 15 minutes.

  • Sprinkle with parsley and cut into squares.

 

*Optional: Use fresh thyme instead of parsley

*Optional: Use almonds or hazelnuts instead of walnuts

 

Find more of Carmel Cooking Coach Valerie Kazanskys’ recipes, visit CarmelCookingCoach.com or call at (831) 601-6564

Burrata, Persimmon & Arugula Salad with Crushed Hazelnuts by Chef Todd Fisher

Ingredients:

  • 8 oz. Burrata cheese (Del Destino Brand)
  • 2 Tbsp. Aged sherry wine vinegar
  • 1 Tbsp. Minced shallot
  • 1 1/2 tsp. Dijon mustard
  • 1/3 cup Good extra virgin olive oil
  • 3 Medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
  • 4 oz. Wild baby arugula
  • 1/4 cup Crushed, toasted hazelnuts
  • Pomegranate seeds (Optional)
  • Crisy speck
  • Maldon sea salt

Directions:

  • Combine vinegar, shallot and mustard in a small bowl, gradually whisk in oil.
  • Season dressing with sea salt and pepper.
  • Add the persimmons and toss, allow to marinate for 10 minutes.
  • Meanwhile, lay out thinly sliced speck on a sheet pan and bake at 350 degrees for 14 minutes until crispy. 
  • Allow to cool and become brittle before serving.
  • On one large platter, spread out the Burrata to cover the bottom of the platter or the Burrata into 4 equal portions and place each portion on a separate plate.
  • Spoon marinated persimmons over the Burrata with a little of the dressing.
  • Using the reserved dressing, lightly toss the arugula and set atop the persimmons (Be caution not to overdress the arugula).
  • Sprinkle the salad with the crushed nuts and pomegranate seeds.
  • Place crispy speck and season salad with the Maldon sea salt and cracked black pepper.

Serves 4