The recipe's origins are unknown, but it has been used at CattleWomen functions for decades. Karen Ross, president of the Calaveras-Tuolumne CattleWomen, shares the recipe.
Okoy is a Filipino street food of various crispy, pan-fried vegetables and shrimp made into a fritter. The fritters traditionally contain shredded hard squash or sweet potatoes, bean sprouts, onions and carrots. This version features leeks.
This traditional Filipino dish, from chef Roline Casper of Vacaville, packs a tangy punch from the juice of the tart citrus fruit calamondin, also known as calamansi.
"Caribbean tacos are my favorite because of the fusion of flavors," chef Quinnton Austin said. "They add a fun and sweet heat flair to the game of tacos."
"As a steak guy, there are certain cuts that are close to my heart, one being a ribeye with its fat and marble," chef Quinnton Austin said. "The Cajun spice mixed with the cast iron skillet gives it a unique char that I absolutely love."
"Pork and watermelon is a summer dish that absolutely pops," chef Quinnton Austin said. "It's normally a salad, but I've decided to make it a main dish."
A bright, garlicky herb sauce with North African roots highlights grilled salmon and seasonal vegetables. Perfect with a glass of your favorite California pinot noir!
.svg.png){kind=small}
