3½-4 pounds   Beef Short Ribs, boneless if possible
1 cup               Diced onion
1 cup               Diced carrots
1/2 cup            Diced celery
2 cloves           Garlic
½ bunch          Thyme
1                      Bay leaf
1 bottle            Red wine
2 cups              Ruby port
4 cups              Veal or chicken stock

Method:

Clean short ribs of any excess fat. Season short ribs with salt and pepper. In a large sauté pan on medium high heat, sear the short ribs until golden brown on all sides, about 4 minutes. Remove ribs from pan and place in a crock pot or oven-proof pot.  In the same pan you seared the ribs, place the onion, carrots, celery and garlic and sauté on medium heat until golden brown. Add wine and reduce by half.  Add thyme and bay leaf to wine mixture.  Pour over short ribs and marinate for at least 2-3 hours or overnight.

 Preheat oven to 325 degrees. Warm veal stock or chicken stock and pour over marinated short ribs.  Cover with foil or an oven-proof lid and cook for 3-4 hours or until fork tender, checking every 45 minutes.

Remove from oven and let cool.  Remove the short ribs from pot, strain the liquid and return liquid to stove.  Skim fat from the top of the liquid and let reduce to sauce consistency (sauce should be thick). Return ribs to the pot and glaze and serve.

Specialties on the opening Autumn Dinner Menu include: Flatbreads such as Artichoke & Goat Cheese and Spicy Chipotle Shrimp; Entrees including Grilled Boneless Trout with dill-roasted potatoes, baby carrots, dill mustard, broiled lemon; Grilled Lamb T-Bone Chops with roasted asparagus, truffle mashed potatoes and red wine glaze; and Mesquite-Grilled Garlic Shrimp with Spanish saffron risotto, roasted tomato broth and crispy chorizo. The Mini Indulgences such as the Meyer Lemon Poundcake, Rocky Road or Chocolate Peanut Butter Mousse are a fine way to end the dining experience.  A great new location for the upcoming holiday parties!

CEDAR PLANK ROASTED SALMON

NOTES:

Select premium salmon filets—preferably wild or organic
Cedar planks – available at gourmet grocery stores
Soak cedar planks overnight in water

Ingredients for Marinade:

4 fresh salmon filets (6 to 8 ounces per piece, boneless, skinless)

2 tablespoons Dijon mustard

1 teaspoon malt vinegar

1 teaspoon soy sauce

1 lemon, zest and juice

1 tablespoon extra virgin olive oil (plus some for planks)

Combine ingredients above and lemon zest in a small glass dish

Coat salmon filets with marinade and allow to marinate for one hour

Sea salt and fresh ground black pepper to taste

Procedure:

Pre-heat oven to 475°F.
Remove cedar planks from soaking water.  Rub cedar planks with extra virgin olive oil.  Place salmon filets on cedar planks and season with sea salt and fresh ground pepper.  Roast salmon 8-10 minutes (depending on size of filets).  Serve with lemon and your favorite side dishes.

Serves:  4

SAUTEED LEMON SOLE IN PARMESAN CRUST

INGREDIENTS:

• LEMON SOLE FILETS
• CLARIFIED BUTTER
• GRATED PARMESAN
• PANKO
• FLOUR
• BUTTERMILK
• DICED TOMATO
• BASIL
• BALSAMIC VINAIGRETTE
• GARLIC BUTTER SAUCE
• CHIVES

METHOD:

COMBINE TOMATOES, BASIL & VINAIGRETTE

1. COMBINE PARM & PANKO AND PULSE IN FOOD PROCESSOR 3 SECONDS
2. SEASON SOLE WITH SALT & GROUND WHITE PEPPER
3. DREDGE IN FLOUR, THEN BUTTERMILK, THEN CRUMB MIX
4. SAUTE SOLE IN CLARIFIED BUTTER UNTIL GOLDEN BROWN ON BOTH SIDES
5. WHEN FISH IS DONE, REMOVE TO HOT SERVING PLATES
6. GARNISH WITH TOMTAOES, CHIVES, SAUCE & SERVE IMMEDIATELY

GARLIC BUTTER SAUCE

INGREDIENTS:

• BUTTER, SOFTENED
• WHITE WINE
• WHITE VINEGAR
• HEAVY CREAM
• LEMON JUICE
• SHALLOTS, PEELED, SLICED
• PARSLEY, CHOPPED
• GARLIC, CHOPPED
• SALT & PEPPER
• YIELD: 2 CUPS

METHOD:

1. COMBINE WHITE WINE, VINEGAR, SHALLOTS, PEPPERCORNS IN A 2-QT SAUCE PAN
2. OVER MEDIUM HIGH HEAT, REDUCE TO 1 CUP
3. ADD CREAM AND REDUCE TO 1 CUP
4. WHISK-IN BUTTER OVER MEDIUM HEAT, 3 OZ AT A TIME
5. ADD LEMON JUICE, SALT AND PEPPER
6. STRAIN THROUGH CHINA CAP INTO 1/6 PAN AND HOLD HOT
7. SAUTE GARLIC & PARSELY, ADD TO SAUCE

Here is a delicious Ahi Tuna recipe from L’Auberge Del Mar’s KITCHEN 1540. KITCHEN 1540 will offer a special Christmas dinner menu inspired by the principals of sustainability and presented in Chef Scott Dolbee’s signature playful style. Classic holiday flavors combine with local, seasonal ingredients in a menu that is progressive, festive and inviting.  “We wanted to create a menu that was exciting and memorable, but also evoked a sense of nostalgia for our guests,” says Chef Dolbee. “Guests will identify with flavors of holidays past, but enjoy then in thrilling new combinations and presentations.” KITCHEN 1540′S three course holiday menu will be offered on both Christmas Eve and Christmas Day. The pre-fixe menu is priced at $65 per adult and $32 for children under 12. Reservations are strongly recommended and can be made at 858-793-6460

Now, the recipe:

Seared Rare Ahi Tuna, Smoked Tomato Vinaigrette, Baked Eggplant, Baby
Arugula

Serves six

INGREDIENTS:
6- 4 oz ¼ inch thin slices sushi grade tuna
6 ea large vine ripe peeled and seeded
½ cup red wine vinegar
1 ½ cups extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
½ cup chopped tarragon
¼ cup chopped capers
½ cup chopped shallots
6 oz baby Arugula
2 eggplant
1 onion julienned
1 bunch fresh thyme
1 bottle balsamic syrup (Whole Foods)
1 cup alder wood chips

METHOD: slice the eggplant in 1/8” slices lengthwise. Drizzle with olive oil and season with
salt & pepper then grill over medium high heat on a gas grill turning frequently. Remove
from grill and let cool. Heat a skillet with some olive oil over medium low heat and sauté the
onions until they are brown and caramelized. Remove from heat and let cool.
Layer some of the eggplant slices in a small oven proof casserole dish. Then spread a layer
of caramelized onions over the eggplant. Sprinkle with fresh thyme and a good drizzle of
Balsamic syrup. Repeat steps until you have 4 layers. Cover with aluminum foil and bake
for 1.5 hours at 300 degrees. Let cool and cut into 1” squares and set aside. Place alder
wood chips in smoker. Then place peeled and seeded tomatoes on a wire rack in the smoker
and smoke for 10 minutes. In a bowl whisk together the red wine vinegar, mustard, and
honey. Slowly whisk in the olive oil to create an emulsion. Season to taste with salt and
freshly ground black pepper. Dice the smoked tomatoes and place in a mixing bowl. Cover
tomatoes with the vinaigrette and add the shallots, capers and tarragon.
Season the tuna with salt and freshly ground black pepper. Heat a large non-stick sauté pan
over medium low heat. Sear the tuna on one side only about 30 seconds leaving the top
half rare.
ASSEMBLY: Place a spoonful of smoked tomato vinaigrette on the center of each plate and
top with the seared tuna. Warm the eggplant for 2 minutes in a 350 degree oven and arrange
on the plate. In a bowl toss the Arugula with olive oil, salt and pepper and garnish around
the plate.

Step 1:           Add Bailey’s, Patron XO Café and chocolate syrup to glass coffee mug.

Step 2:           Add hot coffee to top of handle.

Step 3:           Top with a swirl of whip cream.

Step 4:           Dust with cocoa powder (1 shake).

Step 5:           Add black straw and serve.

Located in the heart of downtown Sausalito, Copita serves lunch & dinner daily in the dining room, bar, & outdoor patio. Our frequently changing menu is 100% Gluten-free. Visit their website.