Santa Barbara Rancho Sunset Margarita Recipes

SPINY LOBSTER WITH SANTA BARBARA CHANTERELLES AND LEMON PANCETTA RIESLING SAUCE

Steps:

• In a large pot of boiling water, blanch lobsters for 2 minutes, then shock in ice water. Once the lobster is chilled, remove the tail from the head and split the tail in half. Remove the meat and discard the shell. Season the lobster meat with the salt and pepper and set aside.
• In a medium skillet over medium heat, cook pancetta in olive oil. Once the pancetta begins to brown, add the seasoned lobster meat. Sear the lobster on all sides, then reduce heat and cook until the lobster is slightly underdone, about 2 to 4 minutes.
• Remove the lobster from the pan and add the chanterelles. Saute the chanterelles lightly, then add the shallots. Deglaze with the Riesling and reduce to 2 tablespoons, about 2 minutes. Add the chicken stock and reduce to about 1/4 cup. Add the cream and bring to a boil, then finish with the butter, lemon juice to taste, and parsley. Season with salt and pepper.
• To serve, place braised greens (if using) in the center of each plate. Place 2 lobster tail halves on top and dress the plate with the sauce. Serve with braised greens, if desired.

PAELLA OF SANTA BARBARA

Steps:

• Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well. Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates. Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes. In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.