Spice up your next meal with a famous San Diego dish or drink! Some of the region’s finest eating and drinking establishments have provided their top recipes to make mealtime a bit more delicious.
Juniper and Ivy: Banana Bread
Ingredients
- 4 eggs
- 4 medium bananas*
- 1 cup oil**
- 3 cups granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 4 1/4 cups flour***
Directions
- Preheat oven to 325 degrees
- Mix together wet ingredients, set aside
- Sift together dry ingredients, set aside (if adding fixings like cinnamon or other spices, nuts, dried fruits, chocolate chips, etc.—add them now! Adding to the dry ingredients prevent them from sinking to the bottom)
- Stir wet & dry mixtures together until well-combined
- Pour into greased muffin tins, two bread loaves, or a cake pan and bake for around an hour (times vary based on pans so check around 45 minutes and keep an eye on it – remove once the top is nice and golden)
- Let cool for at least 20 minutes before diving in!
Notes
*Sub for 1.5c shredded carrot/zucchini, pumpkin purée, applesauce, or whatever is on hand
**For oils, vegetable, canola, or melted coconut oil will work
***For flours, bread or all purpose works best, but you can sub in up to 1/4C almond or whole wheat flour for a healthier version
Flagship Cruises & Events: Hummus
Ingredients
- 1 ½ cups cooked beans (you can also use canned) chickpeas
- ¼ cup tahini
- ¼ cups lemon juice
- 2 tbsp. olive oil
- chipotle (or your favorite herbs/spices/ garlic), to taste
- Salt, to taste
How to prepare:
- To make your beans ready for blending, start them the day before – soak dried garbanzo beans overnight, peel them (for a smoother consistency, but not necessary) and pick out any imperfections or rocks, place in your pan and cover with water, bring to a boil, simmer for 2 hours – you can also use a slow cooker for 8 hours on low. Add a generous pinch of salt when you have 30 minutes left. 1 cup of dried beans = 3 cups of prepared beans
- Blend ingredients
- Add the tahini and lemon juice and blend for about a minute. This will thicken the tahini to a nice whipped consistency
- Then add your chickpeas and blend about a minute
- Add the olive oil and spices (we like chipotle, but you can use whatever you want) and blend for a minute
- Now that all your ingredients have been blended, check your consistency – if you need some extra “fluff”, add 2-3 tablespoons of cold water and blend a little longer
- Garnish the top with paprika or parsley and serve with some warmed pita bread or fresh vegetables!
JULEP: Go Green Cocktail
Ingredients
- 1 ½ oz. vodka or tequila
- 2 oz. cucumber juice
- ½ oz. pressed lime
- ½ oz. agave nectar
- 6-8 mint leaves
Directions
- Muddle mint leaves in shaker
- Add lime, agave, spirit, and cucumber
- Shake and strain over fresh ice
- Garnish with mint sprig in a cucumber wheel
Water Grill: Clam Chowder
Ingredients
- 1 qt. clam juice
- ½ qt. heavy cream
- 1 oz. diced white onion
- 1 oz. diced carrot
- 1 oz. diced celery
- 2 oz. diced slab bacon
- 2 oz. flour
- 2 oz. soft butter
- 4 oz. cooked clam meat
- (16) cooked whole clams (In Shell)
- 4 oz. cooked sliced fingerling potatoes
- 2 tsp. chopped chives
Directions
- In a thick bottomed pan, “render” the bacon turning it golden brown. Remove some of the excess fat
- Add the vegetables & adjust seasoning. Allow it to cook for 7-8 minutes (or until vegetables soften). Drain the excess fat from the vegetables & then add the vegetables back to the pan
- Add the clam juice and cream and bring to a slow boil
- Mix the butter and flour together to create a “roux.” When the liquid boils, whisk in the “roux” until the chowder thickens and is a smooth emulsion
- Allow mixture to cook on low heat for 20 minutes
- In the bottom of 4 soup bowls, add the cooked shelled clams and the cooked potato.
- Spoon chowder over the top
- Garnish with the clams in the shell & the chopped chives. Lastly, add a twist of freshly ground black pepper
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