Our Chefs Holiday Gifts to SDTW Readers

“Shop ‘til you drop” is just an expression, not a dictum. Smart shoppers look forward to renewing sagging energies and resting fatigued feet with a special lunch or brunch at one of San Diego’s enjoyable eateries. Food during the holidays just tastes better.  We knew you’ll want to share some of your culinary experiences with folks at home, so we asked a few of our favorite restauranteurs for one of their special recipes.  We hope you and your families enjoy these holiday gifts from SDTW and our local chefs as much as we did.

From Richard Walker’s Pancake House - Dutch Baby Oven-baked Pancakes

Yields 4 pancakes in 8-inch skillets or
2 in 12-inch skillets

4 tsp clarified butter
(non-clarified butter will burn!)
8 oz. skim milk
4 oz. heavy whipping cream
12 large eggs
1/2 cup powdered sugar
2 cups flour
1 tsp. salt
Dash of nutmeg

Using a wire whisk, mix milk, cream, eggs in a large bowl. Mix in sugar, then flour, until there are no lumps. Add salt and nutmeg; mix until smooth.

Place 1 tsp. of clarified butter in an 8-inch teflon-coated warm skillet or 2 tsp. in 12-inch skillet. Let the butter melt;  move the skillet so butter coats the entire cooking surface. 

Pour 8 oz. of batter into skillet or 16 oz. of batter in 12-inch skillet.
Place in 400-degree preheated oven.  You may cook two at a time.

As the edge of the Dutch baby browns and rises at least 1 inch higher than the pan edge, gently spin the baby in the pan to loosen it and encourage a higher-rising edge.

It may rise as high as 8 inches, so plan your oven space accordingly!
Cook 8-10 minutes in convection oven, 25-30 minutes in regular oven.

Sprinkle powdered sugar on top. 
Serve immediately with lemon and butter, not maple syrup. You may
also top with fresh strawberries or banana slices.

1/4 cup chopped pea shoots
3 Tbsp. diced mango
3 thin slices cucumber
1/4 cup diced red onion
3 Tbsp. diced avocado
1/4 cup crab leg meat
2 Tbsp. chopped peanuts
1 tsp. fresh cilantro, chopped

Add the above ingredients to a small cylinder mold. Pack tightly in the order that the ingredients are listed. (A short piece of small-diameter PVC pipe can be used for this procedure.) Lightly coat the inside of the mold with cooking spray before packing the ingredients. Remove mold before serving.

(Pea shoots are also known by the name dau miu, and come from the green pea plant. Fresh pea shoots can be found at some Chinese markets in the spring. Fresh spinach can be used as a substitute. Lump crab meat can also be substituted when leg meat is not available.)

Garnish the plate with chopped peanuts and fresh cilantro. Drizzle with ginger lime sauce.

Ginger Lime Sauce
2 tsp. fresh ginger root, finely chopped
2 Tbsp. lime juice
2 tsp. sugar
2 tsp. fresh garlic, chopped
2 Tbsp. water
Peel and finely chop the ginger root. Combine the ginger with the sugar, lime juice, garlic and water. For the best flavor, allow the sauce to sit overnight.

From Dick’s Last Resort - Peanut Butter Pie
14 oz. peanut butter
11 oz. powdered sugar
1 lb. cheesecake filler
3 cups milk
1 pie shell
Sift powdered sugar into mixing bowl; add peanut butter.
Using hands, mix together well, rubbing hands to break up clumps, until you have pea-sized granules.
Place mixture into pie shell. Smooth mixture evenly, covering entire bottom.  Press down gently, but firmly, to pack the mixture into the shell.
In another bowl, use a wire whisk to combine the cheesecake filler and milk. Scrape sides of bowl
frequently but do not over-mix.
Allow the filler to “set up” 3-4 minutes. It should be thick, but pourable.
Pour into pie shell on top of peanut butter mixture. Mound the filler in the center.
Wrap in plastic and refrigerate at least 6 hours.
Dollop whipped cream across entire surface of chilled pie.
Slice, using a knife heated under hot running water.  (You will need to run the knife under hot water
frequently during slicing.)  Serves 6.

From Sammy’s Woodfired Pizza - Arugula and Pear Pizza

Chili infused Extra virgin olive oil
4 1/2 oz.?mozzarella
1 whole baby pear (canned), cut into eighths
3 thin slices prosciutto
1/4 cup gorgonzola
garnish w/ 1 cup arugula
dressed w/ 1 Tbsp balsamic dressing
Take pizza dough and brush with infused olive oil.
Cover with mozzarella, and gorgonzola.
Spread out pears and prosciutto.
Bake until golden brown.
After baking garnish with Balsamic dressed  arugula.