Chef Gerard Rangel
• 2 bunches of baby beets
• 2 tablespoon olive oil
• 2 tablespoons of fresh lemon juice-orange juice can be a substitute
• salt and pepper
Preheat oven to 350 degrees.
Arrange beets on a sheet pan lined with aluminum foil and drizzle with olive oil, salt and pepper. Wrap the beets together in the foil and fold to form a packet. Poke a few holes in the packet to allow steam to escape and place back on the sheet pan. Bake for one hour. When it is done, the tip of a paring knife should be able to pierce the beet with little resistance.
After the beets have cooled down remove and discard the beet skin. Cut the beets into quarters, toss them with the lemon juice and drizzle the rest of the oil to keep them moist and prevent oxidation. Place the beets in the refrigerator until you are ready to assemble the salad.
• 1 ½ cups quinoa
• 2 cups water
• 1 cup orange juice
• 1 teaspoon salt or to taste
In medium size saucepan combine all the ingredients and bring to boil over high heat. Keep covered for few minutes then reduce heat and uncovered for 10 minutes. The quinoa should be tender. Season with salt and then spread on a sheet pan. Set aside or place on the fridge to cool down.
• ½ cup grapefruit juice
• ½ teaspoon grated grapefruit zest
• 1 tablespoon agave syrup for sweetness
• ¼ teaspoon whole grain mustard
• 3 tablespoon Greek plain yogurt
• ¼ cup grapeseed oil
• salt to taste
Combine all the ingredients and whisk until emulsified.
Orange and Grapefruit
Use a sharp knife to slice off the rind and pits from the fruits. Cut between the membranes to free the segments.
Peel and cut into wedges
Arrange greens on the plate. Top with quinoa, beets, avocado wedges, orange, grapefruit, and drizzled with the vinaigrette.
A Little Wine?
Alumna Tracey Hawkins's ('95) winery, Hawk & Horse, recommends pairing Chef Rangel's quinoa salad with their 2014 Petit Verdot. Learn more about this wine here!
Alum & Alumna Robert ('78) & Layla ('81) Fanucci's winery, Charter Oak, recommends pairing Chef Rangel's quinoa salad with their 2019 Zinfadel Mind. Learn more about the wine here!
Alumna Dalia Ceja ('08) works at Ceja Winery, who recommends pairing Chef Rangel's quinoa salad with their 2018 Carneros Pinot Noir. Learn more about the wine here!
• 1 can of crushed San Marzano Tomatoes
• 2 tablespoon chopped jalapeno
• 1/3 cup sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1/4 cup water
In medium saucepan combine all the ingredients. Set over medium heat and simmer for 20 to 25 minutes. This will allow the flavors to come together. When reduced and thick, remove from heat and set aside.
Preheat oven to 350 degrees. Place 5 strips of bacon on a sheet pan and bake until done. Transfer strips to paper towel and set aside.
Mashed Fresh English Peas
• 2 cups English Peas
• 1/8 cup water
• 2 oz butter
• 1 tsp salt or to taste
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 1/2 tablespoon tarragon leaves
• 1 tablespoon of chives
In medium saucepan, combine peas, water, salt and butter. Cook over medium high heat until the peas are tender. Gently mash the peas with immersion blender or you can use a fork. Add lemon juice and fresh cracked pepper then fold in the fresh herbs. Keep warm and set aside
• Four 4 ounces halibut (room temperature)
• 2 tablespoon grapeseed oil
• 1 tablespoon butter
• 2 sprigs of thyme
• salt and pepper
Heat sauté pan over high heat and add grapeseed oil. Pat the fish dry with paper towels and season well on both sides with salt and pepper. Place the fish in the hot pan and cook without moving for 2 minutes; then turn over and cook the other side for 2 minutes. The meat should be nice and golden. Turn off the heat and add butter plus thyme to the pan. Baste the fish with the melted butter and thyme from the pan.
Spoon mashed peas on each plate, top with pan seared halibut, spoon of tomato jam, sprinkle with crispy bacon and served immediately.
A Little Wine?
Alumna Tracey Hawkins's ('95) winery, Hawk & Horse, recommends pairing Chef Rangel's Halibut with their 2014 Petit Syrah. Learn more about this wine here!
Alum & Alumna Robert ('78) & Layla ('81) Fanucci's winery, Charter Oak, recommends pairing Chef Rangel's Halibut with their 2018 Matilda Ragghianti Red Wine Blend. Learn more about this wine here!
Alumna Dalia Ceja ('08) works at Ceja Winery, who recommends pairing Chef Rangel's Halibut with their Napa Valley Estates 2016 Chardonnay. Learn more about this wine here!
Alumna Margaret Meraz ('02) works at Ghost Block Estate Winery, who recommends pairing Chef Rangel's Halibut with their 2018 Ghost Block MorgaenLee Sauvignon Blanc. Learn more about this wine here!