Mother’s Day Recipes

Chef Michael Campbell at the Loft at Montage Laguna Beach is cooking up some unique dishes for Mom’s special day. If you want, you can even try this at home.

Steamed New Zealand Green Mussels with Chorizo, Cilantro, Cipollini and Shishito

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Ingredients:
8 ounces Spanish chorizo, diced
1 head garlic
1 pound shishito peppers
Pearl onions
2 pounds New Zealand Mussels
8 ounces white wine
8 ounces butter
1 bunch cilantro

Method:
In a pan, sautee chorizo with garlic, shishito peppers and pearl onions. Add mussels and white wine then cover until mussels open.

Add butter and cilantro and stir until sauce thickens.

Serve with garlic bread.

Marinated Cherry Tomatoes Appetizer

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Ingredients:
Cherry tomatoes
Apricot
Yuzu vinaigrette (recipe below)
8 ounces goat cheese
2 ounces yogurt and
1 ounce honey
Sliced almonds
Chive blossoms

Method:
In a bowl, marinate cherry tomatoes and apricots in yuzu vinaigrette for 10 minutes.

In a separate bowl, mix the soft goat cheese with yogurt and honey. Spread the mixture on base of plate and then arrange the marinated tomatoes and apricots on top of goat cheese.

Top the plate with sliced almonds and chive blossoms.

Yuzu Vinaigrette

Ingredients:
8 ounces yuzu juice
2 ounces honey
1 large shallot
2 tablespoons sesame oil
16 ounces olive oil
1 tablespoon salt

Method:
In a bowl, mix all ingredients together.