The Cali Cookbook: Discover Delicious West Coast Cooking Directly from California

76 Pages·2·2.802 MB·English

The Cali
Cookbook
Discover Delicious West Coast Cooking
Directly from California
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
1
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
2
3
Table of Contents
7 . . . . . . . . Cake California 46 . . . . . . . Morelos Meringues with Topping
8 . . . . . . . . Fried Flounder 47 . . . . . . . California Roasted Pineapple
9 . . . . . . . . Muffins Del Laguna Seca 48 . . . . . . . Apple Salad with Apple Vinaigrette
10 . . . . . . . Handmade Guacamole 51 . . . . . . . California Potato Praline
13 . . . . . . . Carne Asada 52 . . . . . . . Baja Brine Marinade
14 . . . . . . . East LA Street Burritos 53 . . . . . . . Rosarita’s Croissants
15 . . . . . . . Cali Dinner: Pasta with Chicken 54 . . . . . . . Rodeo Mixed Green Salad
16 . . . . . . . Loaded Spinach 57 . . . . . . . Alameda Fruit Cake
19 . . . . . . . California Chimichurri Rib-Eye 59 . . . . . . . Pedro’s Plum Crisp
20 . . . . . . . Baja Taco Bowls 60 . . . . . . . Sonoma Breakfast Spread for Toast
21 . . . . . . . Golden State Pizza Kitchen 63 . . . . . . . How to Make a Pot Roast in Oakland
22 . . . . . . . Authentic California Chili 64 . . . . . . . Baja Fruit Salad
25 . . . . . . . Honey Raisin Granola 65 . . . . . . . Gravy in California
26 . . . . . . . 2-Ingredients Dip 66 . . . . . . . Turkey Burgers II
27 . . . . . . . Chicken with Mushrooms 69 . . . . . . . Maiz Casserole
28 . . . . . . . Chinese Cold Noodle Salad 70 . . . . . . . California Shepherd’s Pie
31 . . . . . . . Los Angeles Texas Dip 72 . . . . . . . Roasted Potatoes California Style
32 . . . . . . . Consommé with Avocado Slices 75 . . . . . . . California Lunch Box Wrap
33 . . . . . . . Curry Honey Shrimp Salad 76 . . . . . . . UCLA Vegetable Casserole
34 . . . . . . . California Shrimp Frittata
37 . . . . . . . West Coast Torte
38 . . . . . . . Salma’s Potato Soup
39 . . . . . . . California Artichoke Hot Pot
40 . . . . . . . Nicoise Salad
41 . . . . . . . Cynthia’s Caesar Salad
42 . . . . . . . California Shrimp Skillet
45 . . . . . . . California Mixed Veggies
5
6
Cake
Prep Time: 20 mins
California
Total Time: 1 h 5 mins
Servings per Recipe: 16
Calories 221.6
Fat 6.7g
Cholesterol 42.1mg
Sodium 285.8mg
Carbohydrates 38.4g
Protein 3.3g
Ingredients
1 C. raisins
2 C. white flour, sifted
1/2 C. butter, softened
1 tsp baking soda
1 C. sugar
2/3 C. orange juice
2 eggs
1/4 C. sugar
1 tsp salt
2 tsp cinnamon
2/3 C. buttermilk
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish.
Extract the juice from the oranges and reserve it. In a blender, add the raisins and orange rind and
pulse until ground roughly. In a bowl, add the butter and sugar and with an electric mixer, beat
until creamy. Add the eggs, one at a time and beat well after each addition until well combined.
In another bowl, add the flour, baking soda and salt and ix well. Now, sift the flour mixture into
another bowl.
2. In the bowl of egg mixture, add flour and buttermilk alternately in 3 portions and beat on low
speed after each addition until well combined. Gently, fold in the raisin mixture.
3. Place the mixture into prepared pan evenly.
4. Cook in the oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
5. Meanwhile, in a bowl, add the orange juice, sugar and cinnamon and mix well. Remove from the
oven and with a fork, poke the hot cake at many places. Place the orange juice mixture over the
cake evenly and place onto a wire rack to cool.
6. Carefully, invert the cake onto wire ack. Cut into desired sized slices and enjoy.
Cake California 7
FRIED
Prep Time: 10 mins
Flounder
Total Time: 25 mins
Servings per Recipe: 4
Calories 331.4
Fat 5.3g
Cholesterol 161.7mg
Sodium 398.8mg
Carbohydrates 19.5g
Protein 47.9g
Ingredients
2 lb. flounder, cleaned
butter
1 egg, beaten
lemon wedge
1 -2 C. panko breadcrumbs
salt & pepper
Directions
1. Sprinkle the flounder with salt and black pepper evenly.
2. Dip the flounder in beaten egg and then, coat with the panko evenly.
3. In a skillet, add the butter and cook until melted.
4. Add the flounder and cook until golden brown and crisp.
5. Enjoy hot alongside the lemon wedges.
Fried Flounder 8
Muffins
Prep Time: 15 mins
Del Laguna Seca
Total Time: 35 mins
Servings per Recipe: 12
Calories 121.3
Fat 4.8g
Cholesterol 25.6mg
Sodium 112.5mg
Carbohydrates 17.4g
Protein 2.8g
Ingredients
1 C. flour, sifted
1/4 C. orange blossom honey
1 tsp baking powder
1 egg
1/4 tsp baking soda
1 orange, zest
1/4 tsp salt
1/2 C. orange juice
1/2 C. wheat germ
1/4 C. unsalted butter, softened
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a 12 C. muffin tin
2. In a bowl, add the flour, wheat germ, baking soda, baking powder and salt and mix well.
3. In another bowl, add the butter and with a mixer, beat until creamy.
4. Add the honey and beat until fluffy.
5. Add the egg, orange zest and juice and beat until well combined.
6. Add the flour mixture and mix until just combined.
7. Place the mixture into prepared muffin cups about 2/3 of full.
8. Cook in the oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and keep onto the wire rack to cool in the tin for about 5 minutes
10. Carefully, invert the muffins onto the wire rack to cool completely.
11. Enjoy.
Muffins Del Laguna Seca 9
HANDMADE
Prep Time: 10 mins
Guacamole
Total Time: 10 mins
Servings per Recipe: 8
Calories 167.2
Fat 14.8g
Cholesterol 0.0mg
Sodium 12.1mg
Carbohydrates 10.0g
Protein 2.2g
Ingredients
4 avocados, seeded and peeled
1/4 tsp ground cumin
2 tbsp lemon juice
3 drops hot pepper sauce
1 garlic clove, crushed
tortilla chips
1 tomatoes, chopped
1/4 C. onion, chopped
Directions
1. In a bowl, add the avocado, garlic, lemon juice and with a fork, mash roughly.
2. Add the remaining ingredients and stir to combine.
3. Enjoy alongside the tortilla chips.
Handmade Guacamole 10