Marinus

At Bernardus Lodge in Carmel Valley

415 W Carmel Valley Road, Carmel Valley CA 93924
Reservations: 888-648-9463
Telephone: 831-658-3400
Facsimile: 831-659-3529

Open Wednesday, Thursday, Friday, Saturday and Sunday evenings
from 6-9pm.

As you drive through the gates of Bernardus Lodge, you are immediately greeted by old world elegance. Located amongst the oaks and vineyards of picturesque Carmel Valley, the gracious intimacy of this charming resort with an epicurean flair felt like we were coming to a friend’s private villa in Italy. 

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THE MONTAGE LAGUNA BEACH -- Spring into a Getaway

(Part Two...if you missed Part one, check out the beautiful suites and mouth watering food)

30801 South Coast Highway
Laguna Beach, CA 92651
(949) 715-6000
http://www.montagelagunabeach.com/

THE LOFT REVISITED: Dinner was never so lofty! An exceptional experience way beyond the fare of "hotel food"...

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Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean


Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.

Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.

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The Gracious, elegant and beautiful Elaine Wynn took some time to greet Scott and Michael at the hotels in Las Vegas.

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Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.




Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:



Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)



Ingredients:

-8 scallops (U-10 count)

-2oz. Butter

-1 small onion - chopped fine

-1 small head butter lettuce – chopped fine

-3 sprigs fresh mint

-1 cup. Fresh peas, shucked, raw

-1/4 cup Fresh peas, blanched & double shucked

-1/4 cup tomato concasse

-3 tsp. sugar

-125ml. white wine

-1/2 shallot very finely chopped

-4oz. heavy cream

-1tsp. lemon juice

-3 tbsp. champagne vinegar - hot

-1/4 cup. safflower oil

-Salt & freshly ground white pepper to taste

-Micro herbs to garnish



Method:

To make the mint vinaigrette:

-Chop the mint leaves, reserving two whole leaves for the pea puree.

-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or

glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.

-Add the chopped shallots and slowly whisk in ½ of the oil.

-Add the double shucked peas & tomato concasse

-Taste and adjust the seasoning with salt and white pepper.

To make the pea puree:

-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.

-Add the cream and reduce by half.

-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.

-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.

-Taste and adjust seasoning with salt, pepper.

-Taste and adjust acidity with lemon juice.

To sear the scallops:

-Heat a heavy bottom sauté pan over medium high heat

-Season the scallops with salt and white pepper on all sides

-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.

-Remove from heat

-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.

-Garnish with fresh micro herbs.

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Grilled Mahi Mahi with Tomatoes Two Ways




4 large plum tomatoes, halved lengthwise

1 pound yellow cherry tomatoes, halved

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

1 garlic clove, thinly sliced

2 teaspoons red wine vinegar

Four 6-ounce mahimahi fillets, skinned

8 small basil leaves, for garnish



Preheat the oven to 225°. Arrange the plum tomatoes and half the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.



Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.



Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season the fillets with salt and black pepper. Grill the mahimahi over high heat, turning once, until lightly charred and cooked through, about 8 minutes.



Pour tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.



MAKE AHEAD: The roasted tomatoes and tomato jus can be refrigerated overnight.



WINE: Mahi mahi are as common off Australia’s shores as they are off Bora Bora’s, which is lucky since Australia’s Riesling’s racy citrus flavors taste so good with this dish. Two top bottlings are the vibrant 2006 Tim Adams and the minerally 2005 Annie’s Lane Clare Valley.



Don't forget to garnish your dish with Ginger Rice



1 tablespoon unsalted butter

2 tablespoons minced peeled fresh ginger

1 cup basmati rice, rinsed

1½ cups chicken stock or low-sodium broth

½ teaspoon salt

In a medium saucepan, melt the butter. Add the ginger, rice, stock, and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until rice is tender and water has fully evaporated. Fluff the rice and serve.

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FUSILLI with CHICKEN RAGU




Ingredients:



Chicken Ragu:

2 lbs. ground chicken

6 cups tomato marinara sauce

4 cloves garlic (mashed with a knife)

½ onion (diced)

1 carrot (diced)

2 stalks celery (diced)

2 bay leaves

¼ teaspoon oregano

4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)

1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)

Salt & pepper to taste



Pasta:

1 ½ lbs. fusilli pasta

16 cups water

1 teaspoon olive oil

Pinch of salt



In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.

Stir in fresh thyme and bay leaves.

Add ground chicken, stirring until meat crumbles.

Add tomato marinara sauce. Continually stir together all ingredients.

Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.

Add 1/4 teaspoon oregano

Add 1 teaspoon fresh thyme

Add 1 ½ teaspoon Cajun spice

Add salt and pepper to taste.



In a large pot, bring 16 cups of water to a boil on high heat.

Add 1 teaspoon olive oil and a little salt to the water.

Add pasta.

Cook pasta on high heat for 8 minutes.

Drain and serve with chicken ragu.

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