Each issue, Equestrian Living magazine asks the chefs at the favorite restaurants of horse communities around the country about some of their favorite recipes.
Chef Warren’s charming bistro in downtown Southern Pines, North Carolina, serves up a broad spectrum of traditional, French-inspired cuisine prepared with fresh and exotic ingredients from their urban farm.
Tuna with barley risotto
Tuna should be bright red and shiny. Reject any tuna that is browning,
dull, or slimy. The tuna should have a crisp sea aroma. Any odor is a
reason to shop elsewhere. If you must shop today for tomorrow, wrap the tuna in plastic, then place into a zipper bag. Store the tuna on ice in the refrigerator.
Four 6-ounce portions tuna
12 ounces raw barley
1 clove garlic
1/4 cup white wine
1/2 cup heavy cream
1/2 cup parmesan cheese
2 tablespoons chopped tarragon
For the salad, I like just the local greens tossed in a light red wine vinaigrette. I’m a big fan of adding diced Granny Smith apples to the salad,
for a bit of crunch.
1. Warm up the grill. Season the tuna with salt and pepper and lightly drizzle with extra virgin olive oil.
2. Prepare the barley. Rinse the barley in a strainer under hot water until the water runs clear. It’s always a good idea to look for twigs and pebbles in any agriculture product.
3. In a medium-size pot over medium heat, warm a tablespoon of olive oil and sauté the diced shallots and chopped garlic until a wonderful aroma wafts its way through the kitchen. Add the barley and stir. Add the white wine and enough water to cover the barley by 1 inch; allow it to come up to a boil and lower the heat to a simmer. Let the barley cook until it is slightly chewy, like perfectly cooked pasta (about 20 minutes), adding more water if needed.
4. Drain any leftover water and add the heavy cream. Returning the pot to the medium heat, add the parmesean cheese and the tarragon; adjust the seasoning with salt and pepper. Hold the barley warm on the corner of the range.
5. Fire up the grill. Grill the tuna for 3 minutes or so on each side, depending on the thickness and how you’d like it cooked. I’m a rare fan—it gives the tuna a nice creaminess.
6. To plate dinner, place 1/4 of the barley on the bottom of a plate, slice and fan the tuna on top. The salad goes on top of the tuna.
Wellington’s Oli’s Fashion Cuisine is a favorite of the horse community.
You can be assured that whenever the Equestrian Living magazine team is in Wellington, Florida, and after we’ve wrapped up our photoshoots, there will be a visit to Oli’s on our agenda. And we aren’t alone. According to the Palm Beach Post, Oli’s has hosted Bill Clinton, Robert Duvall, Michael Jordan, Bill Gates, Jimmy Buffett, and even Vanilla Ice. But more important than the names and buzz is the fact that Juan Gando and his business partner, chef Dustin Parfitt (above) have created beloved neighborhood hangouts, where locals can count on inspired, well-prepared dishes and warm hospitality.
Wonton wrappers deep-fried into taco shells
8 ounces poached lobster, chopped into ½-inch pieces
2 tablespoons minced red onion
2 tablespoons minced cucumber
¼ cup aji amarillo sauce
2 tablespoons honey
1 cup mayonnaise
3 tablespoons fresh-squeezed lime juice
½ cup quinoa cooked
1 avocado sauce
½ cup shredded cabbage
1 diced roma tomato
1 tablespoon chopped cilantro
Extra virgin olive oil
1 grated carrot
AJI AMARILLO MAYO
Mix the mayo, lime juice, aji amarillo chili sauce, and honey together using a whisk. This will be used as the sauce for the slaw and on the side for dipping the tacos.
CILANTRO LIME SLAW
Mix ½-cup shredded cabbage, cilantro, diced roma tomato, shredded carrot, and 3 tablespoons of aji amarillo mayo.
Mix together in a bowl the quinoa, cucumber, onion, 1 tablespoon lime juice, and 2 tablespoons extra virgin olive oil.
Now that we have all the prep done, it is time to build the tacos.
1. Take each taco shell and layer the citrus quinoa on the bottom.
2. Lay a slice of fresh avocado in the middle.
3. Next put 3 or 4 pieces of the poached lobster on top of the avocado.
4. Top with the cilantro lime slaw.
5. Serve extra aji amarillo mayo on the side.
San Diego’s Mille Fleurs offers French-California cuisine.
A favorite of the horse community in the the equestrian enclave of Rancho Santa Fe, Mille Fleurs serves what it calls French-California cuisine for special occasions. Located in the village of Rancho Santa Fe, the restaurant was named one of the 25 best restaurants in the country by Food & Wine magazine.
The chef, Martin Woesle (above), was honored as one of America’s great regional chefs by the James Beard Foundation, and Bryan Miller of The New York Times said that Woesle is a “classicist with a contemporary style and innovative touch.” We asked Woesle to share his favorite recipe with Equestrian Living readers.
Tuna and Salmon Carpaccio
½ pound sashimi grade tuna
¾ pound fresh salmon fillet
2 tablespoons olive oil
1 tablespoon fresh-squeezed lemon juice
2 finely diced shallots
2 teaspoons finely diced fresh ginger
Black sea salt
Freshly ground white pepper
4 tablespoons crème fraiche
½ ounce trout roe
½ ounce wasabi caviar
Small bunch fresh watercress
A few onion sprouts
1. Brush some olive oil onto the plate.
2. Slice the tuna and salmon, arrange it flat on the olive oil.
3. In a small bowl, mix rest of olive oil, lemon juice, shallots, and ginger together.
4. Coat the tuna and salmon with the mixture using a spoon.
5. Season with black sea salt and freshy ground pepper.
6. Make dots of crème fraiche on the tuna and salmon.
7. Place trout roe and wasabi caviar on the crème fraiche.
8. Garnish with fresh watercress and a few tiny onion sprouts.
Place the prepared tuna and salmon carpaccio in the refrigerator for 15 minutes before serving. During that time, prepare freshly toasted or grilled crostini from a thinly sliced sourdough baguette.
WINE PAIRING SUGGESTION
My Pony’s Peppermint Treats
From Parties and Ponies, a book by by Dawn Harris Brown
Party animals are the theme of this fun cookbook for kids. It is divided into eight imaginative themes and uses cute ponies and burros as party guests. Each of the eight chapters features child-friendly recipes—from drinks and appetizers to main courses and desserts. It’s filled with beautiful images and step-by-step instructions and is perfect for horse-loving kids who want to entertain their friends. Here’s a treat for the ponies too…
My Pony’s Peppermint Treats
2 cups rolled oats
2 cups bran
2 cups (self-rising) corn meal
12 ounces molasses
1 cup dark corn syrup
1 cup (self-rising) flour
1 teaspoon salt
1/4 cup warm water
Red and green peppermints (unwrapped)
1. Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
2. Mix all ingredients together except the peppermints. Roll into 1-inch balls and place on the baking sheet.
3. Bake for 16 minutes or until golden brown. Using oven mitts, carefully remove the baking sheet from the oven. While still warm, press an unwrapped peppermint into the middle of each treat. Allow to cool completely.
Stencil horse designs on burlap, glassine, or paper bags. Fill bags with treats and feed to your pony friends!