This weeks $9 lunch specials at the Apple Farm Restaurant

This weeks $9 lunch specials April 21st - 25th

 

Korean Gochujang BBQ Sauce 

  

Tomato ketchup                           1 cup

Rice vinegar                                1 cup

Soy sauce                                           1/2 cup

Gochujang                                       1/2 cup

Korean red pepper flake              1 tbsp

Fresh grated ginger root               1 tbsp

Brown sugar                                 1 tbsp

Scallion chopped (not pictured)   1 tbsp     

Add all ingredients in a small sauce pan and bring to a boil. Reduce to a simmer and continue simmering for 20 min. 

$9 Dollar Lunch Special Friday April  18th

Korean Tacos w/ Asian Slaw

Pulled pork from recipe below         8 oz

Korean BBQ sauce                            1/2 cup

Corn tortillas                                     4 ea

Kimchee                                             2 oz

Asian slaw (your favorite)                 4 oz

Heat the pulled pork and BBQ sauce, warm the tortillas on a griddle and place on plate. Add 2 oz of pork in BBQ sauce and top with 1/2 oz of kimchee. Serve with Asian slaw.

Easy Recipe for Pulled Pork

Pork butt cut into four pieces              12 to 14 lb

Orange juice                                          1/2 gal 

Lime juice fresh                                   1 tbsp 

Lemon juice fresh                                1 tbsp

Garlic cloves crushed                          10 ea

Granulated sugar                                  1/4 cup

Yellow onion diced                             1 each

Serrano peppers sliced with seeds      5 ea

Pork stock (can sub chicken stock)      enough to cover the pork

Put all vegetables in an oven pan. Add the pork butt, sugar, orange juice, lime juice, and pork stock to cover. Loosely cover with foil and place in a 350 degree oven for 3 1/2 hours. Cool the pork and pull into shreds with your hands while the pork is still warm.  

This will be our $9 lunch special on Wednesday at the Apple Farm Restaurant April 16th 

Strawberry Salad

This salad is from our Chef de Cuisine Steven Smeets. Borrowed from the dinner menu and soon to be on our new lunch menu. It's Wednesday's $9 lunch special. It features fresh local strawberries from Santa Maria, toasted almonds, locally grown spring mix of baby leaf lettuce and chicories, 18 year old aged balsamic vinegar, peppery California olive oil and ricotta salata. Ricotta salata is an Italian cheese made from sheep milk. The whey is pressed, salted then aged. It has a firm texture and salty taste, and is easily grated  or crumbled. All elements of this salad add good texture and contrast of flavor to the final dish. Cheers!

     

My $9 lunch specials at the Apple Farm Restaurant this week.

One of my all time favorite food is dungeness crab. I love a classic crab cocktail like the kind you get on the wharf in San Francisco. But crab cakes show off the flavor of the crab in a different way. UN-masked from horseradish and other high note flavors in cocktail sauce these crab cakes deliver a great crab flavor which is a bit sweet and briny. Serve with a homemade tartar sauce or remoulade.

Here is my the recipe for the crab cakes

1 lb                Dungeness crab meat picked over for shells
1 cup              Mayonnaise
1/2 cup           Dry plain bread crumbs
1/2 cup           Green onions chopped
1 tsp               Old bay seasoning
1 tsp               Lemon zest    
1 Tbsp            Light olive oil

Pick the crab over with your hands feeling for bits of shell. Put the crab into a piece of cheese cloth and squeeze as much water out as you can. Mix all ingredients except the olive oil. Form into 2 oz cakes and heat the oil in a non stick pan or well seasoned griddle. Cook the crab cakes turning only once, brown each side being careful when turning since this recipe doesn't contain a lot of filler and there is no egg to bind the mixture. These crab cakes are exceptional.