Braised Beef Short Ribs with Udon Noodles, "Bridges" Farmed Stir Fried Vegetables, and Honey Ponzu Sauce by executive chef Andrew Johnson at The Bridges at Rancho Santa Fe

An Element Of Prestige
Membership at select Califonia retreats has its benefits, where relaxation, recreation, and rejuvenation are the key to wellbeing. Moreover, first-class amenities at a prominent resort are never complete without an outstanding restaurant offering gourmet cuisine in a beautiful indoor or outdoor sanctuary. Guests have an opportunity to unwind, or gather with neighborhood professionals to discuss business, while taking pleasure in quality service in a private dining oasis. Savoring distinctive and unforgettable meals that exquisitely cultivate the palate are an inimitable luxury. From grilled meats and fish to steamed organic vegetables, classic dishes consisting of fresh and regional ingredients will leave you speechless. We’ve asked some local chefs to give us a peek at their extraordinary "art culinare" creations.
— Maria Desiderata Montana, Photography by Vincent Knakal

AUGUST RECIPES

Braised Beef Short Ribs with Udon Noodles, "Bridges" Farmed Stir
Fried Vegetables, and Honey Ponzu Sauce by executive chef
Andrew Johnson at The Bridges at Rancho Santa Fe

Ingredients:
24 oz. braised beef short ribs
1/4 cup olive oil
1 cup rough-cut celery
1 cup rough-cut onion
1 cup rough-cut carrot
4 cloves garlic (whole)
1/2 cup soy sauce (low sodium)
4 cups chicken broth
4 cups beef broth
8 oz. cooked udon noodles
6 oz. Napa cabbage (chiffonade)
4 oz. snow peas (julienne)
12 ears baby corn
4 oz. carrots (julienne)
2 oz. red bell pepper (julienne)
2 oz. toasted sesame seeds
2 oz. scallions (thinly sliced)
2 oz. honey ponzu sauce
2 oz. Thai chili sauce
4 oz. braising liquid

Preparation: In a large roasting pan, brown short ribs in olive oil and set aside. Add rough-cut vegetables and garlic, and cook at high heat for ten minutes. Deglaze the pan with beef and chicken broth. Add short ribs and soy sauce back to the roasting pan. Bring liquid to a boil. Cover the roasting pan with foil and put into a 300-degree oven.

Cook for about 2 hours or until ribs are fork tender. Pull ribs out of the liquid and set aside. Strain the cooking liquid and reduce by 1/2. Set aside.

In a large sauté pan, sauté cabbage, snow peas, baby corn, carrots, and red peppers for about two minutes. Add honey ponzu, Thai chili sauce, and 4 oz. braising liquid. Season with salt and pepper. Add cooked udon noodles and toss. Divide mixture into four equal portions and plate. Top with a 6-oz. portion of short ribs and drizzle with the remaining sauce from the sauté pan. Garnish with toasted sesame seeds and scallions. Enjoy! (serves 4)

Teriyaki Glazed Alaskan Halibut by executive chef
Thierry Bregeon at Del Mar Country Club

Ingredients:
6 to 8 oz. fresh Alaskan halibut
For the teriyaki marinade: Olive oil, garlic, soy sauce, chili garlic, fresh herbs of choice
fresh parsley
fresh cilantro
chives
tarragon
mixed salad greens
fresh mango and papaya, sliced

Ingredients for the sweet and sour vinaigrette:
1/4 cup mango chutney
1/4 cup mango puree
1/4 cup sweet and sour sauce
1 tbsp. Dijon mustard
1 tsp. garlic
1 tsp. shallots or sweet onion diced
1/2 cup rice vinegar
1 cup virgin olive oil

Preparation: Marinate the fish for a couple of hours in the refrigerator.

Blend the sweet and sour vinaigrette ingredients except the olive oil, and little by little add a cup of virgin olive oil and a pinch of salt and pepper. Then add the equivalent of a teaspoon each of chopped fresh parsley, cilantro, chives, and tarragon to the vinaigrette.

On a hot grill, cook the fish for approximately three minutes on each side. On an oven platter, cover the fish with the teriyaki sauce and bake in oven at 375 degrees until it is cooked but still moist.

Once the fish is cooked, toss some mixed greens with the vinaigrette, and fan out some fresh mango and papaya. Et voila, bon appetit!

Crab Cakes with Grilled Pineapple and Jicama Slaw by executive chef
Eric Badinier at The Santaluz Club

Ingredients for the crab cakes:
11/4 lb. jumbo lump blue crab meat
4 oz. panko breadcrumbs (Japanese breadcrumbs that can be found in gourmet and Asian stores)
2 egg yolks
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
1/2 tsp.Old Bay seasoning
1/2 cup chopped parsley
2 tbsp. chopped shallots
salt and pepper to taste
2 tbsp. olive oil for cooking

Preparation: Check the crabmeat for small pieces of shell and remove. Add all the ingredients and mix well.
Taste before adding salt and pepper. (Mayonnaise and Dijon mustard contain salt.)
Form into four- to five-ounce cakes.

In a sauté pan over medium heat, cook the cakes until golden brown on each side. Place the slaw on the plate topped with the crab cakes; decorate with a sprig of cilantro.

Ingredients for the pineapple and jicama slaw:
1 pineapple
1 jicama
1 bunch cilantro
1 small red onion
juice from one lemon
salt and pepper to taste

Preparation: Peel the pineapple, remove the core, and slice into rings. Grill and cut into medium dice. Peel the jicama and dice into medium dice. Peel the onion and dice. Pick the leaves of the cilantro, reserving some sprigs for decoration. In a small bowl mix all the ingredients. Add the lemon juice and season to taste. (serves 6)

Sauteed Wild Gulf Shrimp, served with a Seasonal Green Bouquet,
Truffle Vinaigrette, and Saffron Créme Fraiche by executive chef
Emmanuel Janin at Fairbanks Ranch Country Club

For the marinade:
1/2 cup virgin olive oil
2 sprigs of fresh rosemary
2 sprigs of fresh thyme

Ingredients for the salad:
2 leaves Napa cabbage
2 heirloom tomatoes for tomato concasse (peeled, seeded, and diced tomatoes)
Seasonal fresh greens including: baby frise, baby green oak, baby red oak, Lollo Rosa,
Belgian endive, chives, Italian parsley, and baby spinach

Preparation for the salad bouquet: Wash salad, leaving leaves whole. To prepare the salad base, cut Napa cabbage leaves in half length-wise. Form a ring and skewer the ends of the leaves together at both ends. Grab a bouquet of fresh greens and place in the ring created with Napa cabbage leaves. Garnish with chive, Belgian endive, and Italian parsley.

Ingredients for the salad dressing:
1/4 cup Champagne vinegar
1 tbsp. Dijon mustard
1/2 cup virgin olive oil
1/4 cup white truffle oil
2 tbsp. fresh truffle (or canned), chopped
salt and pepper to taste

Preparation for the salad dressing: Whisk ingredients together in bowl in the order they appear in recipe. Slowly and consistently add the olive oil, then truffle oil, then truffle and salt and pepper to taste. Set aside.

Ingredients for the saffron sauce:
1 tsp. saffron
2 tsp. heavy cream
1/4 cup sour cream

Preparation for the saffron créme fraiche: Whisk together saffron and cream over low heat. Make sure cream does not boil. When saffron is fused with cream, cool and add to sour cream. Add salt and pepper to taste.

Ingredients for the herb crackers:
1/2 cup all purpose flour
salt and pepper to taste
1 tbsp. cold butter
1/8 cup water
1 tbsp. fresh herbs, minced
1 oz. egg wash

Preparation for the herb crackers: Add dry ingredients together. Add the butter and work into the mixture. Slowly add water as needed until dough just comes together and is a little tacky. With a spatula, spread the dough out to about 1/8-inch thick. Cut into 6-inch by 2-inch pieces. For extra shine, brush with egg wash prior to baking. Bake at 400 degrees for about eight minutes or until golden brown on baking sheet.

For the shrimp: You’ll need 10 pieces of Gulf Shrimp (U15). Peel and de-vein shrimp. Marinate shrimp for 12 hours. Saute shrimp in olive oil. Start by standing shrimp up with tail in the air for one minute. Then turn and sauté on each side for about one minute until pink. Place shrimp on a separate plate and cover with plastic wrap.

Assemble the dish: On serving plate, place the Napa cabbage ring with salad bouquet in corner of the plate. Spoon saffron sauce on plate around the base of the bouquet. Sprinkle bouquet and plate with tomato concasse. Place five warm shrimp around the bouquet. Use spoon to drizzle vinaigrette over salad bouquet. Place herb cracker artistically in salad bouquet and serve at once. As an option, add shaved fresh truffle around the dish. (serves 2 as an entrée)