Lunchbreak: Chef Sharone Hakman makes cioppino and summer cherry crostini

Lunchbreak
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Sharone Hakman

www.sharonehakman.com
www.haksfoods.com

Cioppino

Ingredients:
6 cloves chopped garlic
1 pouch of Hak’s Rustic Ratatouille One Pot Sauce
1 cup, Dark Horse Chardonnay
1-1.5 pounds of assorted seafood, such as - mussels, clams, scallops, shrimp, fish, calamari.
1 Tablespoon butter or olive oil
Garnish with chopped basil, parsley and grated Parmesan cheese

Directions:
In a medium pot on medium heat, saute the garlic with butter/olive oil until lightly cooked through (about 1 minute).  Add the seafood and pour in the Dark Horse Chardonnay and Hak’s One Pot Sauce.  Cover, set to simmer and cook for about 5 minutes or until shellfish open up.  Spoon into a bowl and garnish with cheese and herbs.

Summer Cherry Crostini
Makes 12

Ingredients:
1 pound of Skylar Rae cherries – sliced
1 baguette
1 Tablespoon of extra virgin olive oil
1 cup of ricotta cheese
1 Tablespoon of honey
small bunch of mint leaves
pinch of sea salt

Directions:
Cut the baguette thinly at a slight bias.  Layout on a baking sheet, drizzle with extra virgin olive oil and bake at 350 for 7-10 minutes until lightly brown and crispy.  Spoon the ricotta cheese on to the bread and drizzle with honey.  Top with a generous amount of sliced Skylar Rae cherries and sprinkle a touch of good quality sea salt.  Garnish with little mint leaves

 

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