Resources & Recipes
Sauces
Duck breast with California Bing Cherry-Sage Sauce
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Ingredients
2 duck breasts, skinned and boned
1 T olive oil
½ t salt
1 t black pepper, freshly ground
¼ cup flour
1 T shallots, minced finely
½ cup Traina California Bing Cherries
½ cup chicken broth
½ cup port
1 t balsamic vinegar
1 T sugar
1 sprig fresh sage
2 t butter
Directions
Heat chicken broth, wine and balsamic vinegar in a saucepan. Add cherries to liquid and remove liquid from heat. Dredge boneless, skinless duck (or chicken) breast in flour. Heat olive oil in skillet. Add duck and sauté until it is browned on both sides. Remove duck from pan and keep warm while preparing pan sauce.
Lower heat, add minced shallots and cook several minutes until shallots are translucent making sure to scrape pan and avoid scorching. Add dried fruit and liquid, sugar and sage. Simmer until sauce is reduced.
Remove rosemary spring. Whisk in 2 tablespoons of butter, and season sauce with salt and freshly ground black pepper.
Posted by: Traina Kitchens
Halibut Filets with Sun-dried Tomato-Caper Sauce
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Ingredients
2 halibut filets
1 T olive oil
1 t finely minced garlic
1 t finely minced onion
½ cup Traina California Sun-dried Tomatoes
½ cup chicken stock, warmed
1 T capers
2 t minced fresh parsley
1 T almonds, toasted
2 t butter
Salt and freshly ground pepper
Directions
Heat olive oil in skillet. Add halibut and sauté until it is browned on both sides. Remove fish from pan and keep warm while preparing pan sauce.
Lower heat, add one teaspoon butter. After butter is melted add minced onion and sauté until onion is translucent. Add garlic and capers. Continue to sauté an additional 2 minutes. Add warm broth to pan, and reduce liquid by one half. Add parsley, adjust seasonings and top dish with toasted almonds.
Posted by: Traina Kitchens
Ranch Kitchen Plum Barbecue Sauce
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Ingredients
4 cups Traina Red Angelino Plum Sauce Base
2 T oil
1 cup shallots, finely chopped
1 cup dry red wine
½ cup firmly packed brown sugar
1¼ t salt
¼ cup soy sauce
Scant t finely grated peeled ginger
1½ t black pepper
Directions
Heat oil and sauté shallots until golden brown. Add garlic and sauté for one minute more. Add red wine, and simmer until mixture is reduced by half. Add Traina Angelino Red Plum Sauce and brown sugar. Simmer until mixture is thickened. Remove from heat. When cool, add soy sauce, ginger and black pepper to the finished sauce.
Posted by: Traina Kitchens
Sicilian Orange, Dried Fruit and Herb Sauce - Chef Giovanoli
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Ingredients
1 cup orange-infused olive oil
¼ cup Dijon mustard
¼ cup rice vinegar 1/3 cup fresh lemon juice
1 clove garlic, finely minced
¼ cup chopped fresh basil
¼ cup toasted, slivered almonds
1 cup Traina Baker’s Fruit Medley
Directions
Hydrate the Baker’s Fruit Medley briefly with warm water. Drain well.
Whisk together Dijon mustard, rice vinegar and lemon juice. Add olive oil in a slow steady stream making sure to incorporate oil into vinegar mixture. Add herbs, almonds and Baker’s Fruit Medley.
Posted by: Traina Kitchens
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