Bar Chow! Everyone loves calamari

Ingredients: Fried Squid

400 g Squid Tubes (Rings)

100 g Flour

Beer Batter:

1 ½ bottles San Miguel Beer

130 g Flour

30 g Cornstarch

10 g Baking Powder

Pinch Paprika

Pinch Mustard Powder

To taste Salt and pepper

Sauce:

150 g Mayonnaise

30 g Onions (Grated)

40 g Pickled Relish

30 g Carrots (Finley Chopped)

3 g Parsley (Chopped)

15 g Sugar

To taste Salt and pepper

Procedure:

Preheat oil to 175 degrees

Mix all ingredients for sauce in metal bowl and chill for 1 hour before using.

To make batter sift all dry ingredients 3 times before using.

Slowly whisk in beer until you reach the consistency you like. Should take about 1 ½ bottles then let sit for 15 mins before using.

Dredge squid rings in flour and dust of excess. Dip in batter and deep fry. Once the squid rings float your good to go… should take about a minute or so.  Drain on paper towel and season with salt.

Serve in a paper lined bowl with a side of tartar sauce and a wedge of lemon…

Looking for another way to spice up your french fries? Try this recipe!

Ingredients:

500 g Potatoes (Peeled)

1 lt Oil (Frying)

50 g Garlic (Chopped and Blanched)

25 g Parsley (Chopped)

To taste Salt and Pepper

Sauce:

100 g Mayonnaise

50 g Dijon Mustard

25 g Roasted garlic

To Taste Salt and pepper

Procedure:

Cut Potatoes into thick sticks. Wash in cold water to remove any excess starch then drain on paper towels to dry.

Blanch garlic in boiling water for 30 seconds. Then strain and air dry.

Fry the potatoes in 160 degree oil for 2 mins then drain and let cool. Once cold fry again for 2 mins the drain and let cool.

Mix all ingredients for sauce in bowl and mix well.

Place garlic, parsley, salt and pepper in metal bowl. Fry potatoes for the last time for 1 minute or until crispy; Toss in bowl with garlic and serve in paper container or bowl. Place the sauce on the side in a separate container.

We are carnivores in our family but I do have friends who come over to the restaurant and the house who are vegetarians, they love this dish. You should try it too!

Ingredients:

150 g Aborio Rice

50 g Butter

50 g Shitake Mushrooms

50 g Crimini Mushrooms

25 g Morel Mushrooms

50 g Leeks

500 ml Mushroom Stock

To taste Salt and pepper

Garnish

Pecorino Romano Cheese

Procedure:

Melt butter in pan and sauté mushrooms for 5 minutes or until the mushrooms are cooked. Season with salt and pepper and remove from pan. Add butter back to pan and add aborio rice. Be sure to coat all the rice grains with butter then slowly add stock in stages until the rice is aldente. Once the rice is aldente add leeks and mushrooms. Serve it in a bowl and garnish with cheese.

Breakfast is the most important meal of the day , in fact its my favorite meal of the day. Rosine’s has been on Alvarado St since from when I can remember.  They serve great breakfasts fit for a king! I ordered Ham Steak and Eggs, take note of the size of the servings, really worth it! Rosine’s is near the Monterey Bay Aquarium, good place to start your day before visiting the Aquarium or have dinner here after your visit.

Pastry and cake selections with huge slices best for sharing and free flowing coffee. Truly a perfect place where you can start your day, or spend weekend mornings with family.

Real French toast and bacon with Maple Syrup! Heavenly!

Sausages and real breakfast potatoes with scrambled eggs. Nothing beats real american breakfast sausages!

Tip: Alvarado Street is also the venue for the farmers market every Tuesday afternoon until early evening, also a must see when you visit Monterey. Local Farmers and home based businesses sell anything from Caramel Apples, fruits, trinkets to locally grown crops. You can surely get great deals here.

Contact Details, Menu and address :

434 Alvarado Street  Monterey, CA 93940, United States
(831) 375-1400

Website: www.rosinesmonterey.com

Try this sandwich recipe! My personal favorite yum!

Ingredients:

2 kilos Pork Butt (Skin on bone out)

Long roast seasoning:

60 g Paprika

30 g Kosher salt

55 g Sugar

20 g Mustard Powder

25 g Chili Powder

25 g Cumin Powder

15 g White pepper

40 g Garlic Powder

15 g Cayenne Pepper

2 g Cornstarch

1 whole Onion (Halved)

20 g Garlic (Smashed)

100 ml Chicken Stock

50 ml Apple Juice

50 ml Cranberry Juice

50 g Butter (Unsalted)

Bread:

Ciabatta Roll ( or any bread you might have )

Procedure:

Preheat oven to 175 degrees.

Mix long roast seasoning in metal bowl with wire whisk.

Score skin of pork butt in a diamond pattern. Then rub mix with a thick layer of seasoning. Place on rack in roasting tray. Place onions and garlic on roasting pan and pour juices and stock. Cover tight with foil and place in oven for 5 hours. Remove foil then turn up the heat to 225 degrees. Roast for 30 mins then remove from oven and let rest for 10 mins in a warm place.  At the same time reduce liquid by half and strain.

Shred pork with fork and place in ciabatta… serve with jus on the side…

My version of the Mussel dish I had at Belgian Beer Cafe at Sydney, Australia.

Ingredients:

2 kilos Mussles (Cleaned and Beard removed)

50 g Bacon (Thick Lardoons)

30 g Butter (Unsalted)

20 ml Oil

250 ml San Miguel Beer

35 g Onions (Diced)

10 g Garlic (Smashed)

1 g Chili Flakes

1 g Parsley (Chopped)

Procedure:

Melt butter with oil in thick bottom pot. Add bacon and brown for 3 minutes add garlic and onions and sauté for 2 minutes. Add chili flakes and turn heat up to high. Add mussels and beer then place lid on pot. Allow to boil for 6 minutes over high heat or until the shells start to open. Once open taste and adjust seasoning if needed and add parsley.

Serve with Crusty bread or Fries.

Had a great steak dinner last night and dont know what to do which the left over steak? Make it into this super sandwich for the office the next day!

Ingredients:

500 g Sirloin Steak

30 g Super Salt

50 g Avocado (Sliced)

25 g Sprouts

25 g Red bell pepper (Sliced)

25 g Green bell peppers (Sliced)

Sauce:

25 g mayonnaise

5 g Wasabi

5 g Honey

Bread:
Baguette (6 inch cut)

Procedure:

Rub Steak with super salt and pan sear for 4 mins per side. Let rest for 5 mins in a warm place.

Make sauce by mixing all ingredients together. Leave in chiller till yo need it.

Split bread down the center and grill on open side, spread sauce on bottom and layer sliced beef on sauce. Build up sandwich by placing the remaining ingredients.

What you can do with left over crab. A must try!

Ingredients:

100 g Crab Meat (Claw and Body)

30 g Shallots (Minced)

5 g Garlic (Paste)

50 ml White Wine

1 sprig Tarragon

30 g Butter (Unsalted)

10 g Flour

100 ml Cream

10 g Crab Butter

To taste Salt and pepper

180 g Angel hair pasta

Procedure:

Add white wine, garlic, shallots and tarragon to pan and reduce to syrup. Add butter and whisk until it is incorporated add flour and cream and bring to a boil. Add crab fat and adjust seasoning. Add crab and gently stir to warm through.

Cook pasta by following directions on package.

Add pasta to crab sauce and slowly toss. Serve in pasta bowl and garnish with crusty bread.

Tired of your regular corn on the cob with butter and salt? Try this out of the box version! Enjoy!

Ingredients:

10 pc Corn (Husk on)

Compound butter:

150 g Butter (Unsalted)

20 g Garlic (Paste)

5 g Coffee (Instant Powder)

2 g Salt

1 g Pepper

10 g Paprika

1 g Oregano

Garnish:

100 g White Cheese (Goat or Carabao)

10 g Parsley (Chopped)

Procedure:

Mix compound butter in a food processor.

Open corn husk but do not pull off. Once the corn kernels are exposed spoon in 1 teaspoon of compound butter and spread around. Close husk around corn again and repeat process until all the corn has been done.

Place on a medium grill and grill for 10 minutes. Turn regularly to insure you do not burn the corn.

Once the corn is cooked remove the husk and place in container.  Melt some compound butter in pot and brush more on corn. Break apart the cheese and sprinkle over corn with chopped parsley.

Want a twist on your Classic fried chicken and dont want to use ready mix batter? You should try this great recipe!

Ingredients:

500 g Chicken legs

300 ml Peanut oil

Brine:

1 ltr Water

100 g Salt

100 g Sugar

1 pc Cinnamon Stick

30 g Garlic (Peeled)

30 g Shallots (Peeled)

5 g Coriander Seed

Seasoned Flour:

500 g Flour

30 g Garlic Powder

30 g Onion powder

5 g Mustard powder

15 g Cayenne pepper

30 g Paprika

10 g Black pepper

Dip:

500 ml Buttermilk

10 g Salt

Procedure:

Bring all the ingredients for brine to a boil and stir until the sugar and salt dissolves. Cool then chill for at least 2 hours.

Once the brine is cold submerge chicken legs. Let sit for 12 hours is chiller.

Once the chicken has been brined remove and drain for 5 minutes on rack.

Mix all ingredients for seasoned flour on bowl and whisk to mix.

Dump drained chicken into seasoned flour then dunk in salted buttermilk then dump in seasoned flour again. Place on tray and let sit for 30 minutes. This step is very important so it forms a crust.

Preheat oil to 160 degrees in a shallow heavy pan. Add chicken to pan and cook for 12 minutes per side. Drain on paper towel and let rest for 1 minute. Serve in wax paper with a side of fries…