Chef Vanessa Bathfield Phone: (310) 479-
Personal Chef and Catering Services
Chef Vanessa Bathfield
Sizzled chorizo
Ingredients:
1 pound of precooked Spanish chorizo. Mild or spicy depending on your likes. I found some great chorizo at Surfas located in Culver City or at www.surfas.com
1 tablespoon olive oil
Method:
Place a cast iron pan into a hot oven. A great pan to use is like a sizzling fajita platter.
In a regular pan, warm the olive oil and add the chorizo. Once warmed through, dice into bite size pieces and when ready to serve remove the cast iron pan from the oven and place the chorizo onto the platter. It will sizzle as you’d expect. Serve with toothpicks.
Serves 8
Marcona almonds with rosemary
Ingredients:
1 package Marcona almonds
Spanish Marcona almonds are now more readily available and can be found at specialty stores. Considerably more expensive than regular almonds these are smoother and richer in texture and taste and well worth the cost. Trader Joes sells these at the best prices and they sell a version already mixed with rosemary.
Method:
Place almonds on a small baking pan and if you’ve purchased the version with the rosemary then simply warm the almonds in a medium oven for about 10 minutes. You want to warm the almonds not brown them so don’t heat too long. If you’ve purchased plain Marcona almonds then add a little olive oil, salt and chopped fresh rosemary and warm accordingly.
Serves 8
Beverage suggestion
White Sangria
Ingredients:
Pinot Grigio
Simple syrup
2 ounces Apple schnapps or to taste
Fruit slices such as apple, white peaches, green grapes
Soda water
Ice
Method:
Slice fruit and put into bottom of a large pitcher with ice. Mix all liquid ingredients and add to pitcher. Use as much fruit as you want and using more than one type enhances the flavors.
Serves 1 (just kidding – serves 6-