Lunchbreak: Chef Sharone Hakman makes cioppino and summer cherry crostini

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Sharone Hakman


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

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

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

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



Latest News

More News