Resort Restaurants Share Top Party Recipes for Summer | The Oceanfront CA

Laguna Cliffs Marriott Resort & Spa

Mediterranean Langoustine Ceviche

Chef Erasmo Rodriquez

Ingredients:

¼ of a Fennel Bulb

½ Yellow tomato

½ Red tomato

4 leaves of Basil

½ oz. Rice wine vinegar

1 oz. red wine vinegar

8 oz. Langoustines (clean and split)

Salt and Pepper to Taste

Method:

Fine Julianne the fennel and tomatoes, mixed with the vinegars, langoustines and salt and pepper to taste, let them rest overnight

Fine chop basil and mixed an hour before serving. You can garnish with avocado and bananas chips.

Buen Provecho and Enjoy.

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Balboa Bay Club & Resort

Loup de Mer (Bass) on Polenta With Sun-Dried Tomato Tapenade

Chef Josef Lageder

Recipe Serves 4

Ingredients:

3 cups chicken stock

1 cup polenta

1/4 cup Parmesan cheese, grated

3/4 cup sun-dried tomatoes, chopped

1 tbsp. parsley, chopped

4 5 oz. portions of French Bass or American Striped Bass

1/2 cup olive oil, plus 2 tbsp.

1 garlic clove, chopped

Juice from half a lemon

Salt and freshly cracked pepper, to taste

Preparation of the Fish:

Heat a sauté pan and add 2 tbsp. of olive oil. Season fish with salt & pepper, sear the fish (skin-side down) for about 3 min. or until crispy. Turn fish over, sear for 2 min. and set aside.

Preparation of the Polenta and Sun-Dried Tomato Tapenade:

For Polenta: Bring the chicken stock to boil in a saucepan. Stir in the polenta and cook for about 10 min. Remove from heat. Stir in grated Parmesan cheese, 1/4 cup of the sun-dried tomatoes and parsley. Season to taste and set aside. For Tapenade: In a food processor, mix together the remaining tomatoes, 1/2 cup of olive oil, garlic, lemon juice, salt and pepper to taste. If too thick, add more olive oil.

To Assemble Each Plate:

Spoon the polenta in center of plate. Place one portion of fish atop polenta, and spoon a tbsp. of the tapenade mixture on top of fish. Garnish with sprig of dill or parsley. Enjoy!

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Quattro Caffe at South Coast Plaza

Chef Ashanti Rogers

Frutti di Mare (Seafood Salad)

Ingredients:

3 oz Poached, cleaned, chilled calamari

2 oz Cooked, chilled shrimp

3 oz Poached, chilled scallops

1 oz Diced Roma tomatoes

1 oz Julienne carrots

1 oz Lemon Dressing * (Recipe Included)

1 oz Organic baby mixed greens

Ingredients for Lemon Dressing

½ oz Dijon mustard

¼ oz Sugar

½ cup Fresh lemon juice

¼ oz Diced oregano

1 ½ cups Extra virgin olive oil

Method:

In a large mixing bowl, add seafood and vegetables toss with lemon dressing, reserving

the mixed greens.

Place greens in center of plate and top with seafood salad.

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Montage Laguna Beach

Chef Casey Overton

Catalina Yellowtail Crudo with Radishes and Smoked Pepperonccino, Fennel Pollen

Ingredients:

3oz yellowtail

3 mixed baby radishes

3 baby sweet peppers

1oz baby pea tendrils

2oz extra virgin olive oil

1oz Meyer lemon juice

1oz aged sherry vinegar

1oz fennel pollen

Pinch of chili flakes

Salt and fresh cracked pepper to taste

Method:

Slice the tuna very thin and reserve.  Shave the radishes and reserve.  Lightly smoke the sweet peppers for three minutes, slice and reserve. Whisk together the oil, vinegar, lemon juice fennel pollen, chili flakes and season with salt and pepper. To finish, lay out the yellowtail on a plate, toss radishes and peppers in the vinaigrette and top the fish.  Drizzle some more of the vinaigrette and top with the pea tendrils.

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Hyatt Regency Huntington Beach Resort & Spa

Chef Chris Savage

Seared Scallops with Chilled Quinoa Salad and Absinthe Gastrique

Ingredients for Quinoa:

Red Quinoa:  1 cup

Water: 1 cup

Curry powder: 1 tsp

Cayenne pepper: pinch

Cucumber ½ c

Jicama ½ c

Pineapple ½ c

Method:

Combine first 4 ingredients into a rice cooker or in a large pot, slowly on a stove top until liquid is absorbed.  Quinioa should be light and fluffy when done.  Spread out on a tray and allow to cool.  Combine with cucumber, jicama, pineapple, absinth gastrique & a little extra virgin olive oil.  Season gently with sea salt.  Reserve for use under scallop.

Ingredients for Absinthe Gastrique:

Water ½ c

Sugar ½ c

Absinthe ½ c

Ginger ½ oz

Method:

Combine all ingredients and bring to a boil.  Continue to simmer until liquid is approximately half of its original volume.  Allow to cool, then add to quinoa.  Absinthe may  be substituted for Pernod or Ouzo.

Ingredients for Scallops:

Seared Scallops on Quinoa Salad

Diver Scallops 4 oz

Quinoa 3 oz

Absinthe Gastrique 1 tsp

Fennel or Cilantro Garnish

Method:

Sear scallops with salt & pepper in a hot pan.  About 4 min on each side.  Place scallops on quinoa salad and garnish with fennel or cilantro.