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Message from Diane Powers
September 2006
Dear Friends and Valued Customers,
I have some exciting news
I'd like to share with you. Our very own Chef Jose Duran from Casa Guadalajara
has been honored as one of the top chefs in California. He and his internationally
award-winning recipe,
"Pescado a la Naranja with Cilantro-Lime Coleslaw," is featured in the
just-released first edition of the "Chef's Specials of California"
cookbook created by the California Restaurant Association.
This tantalizing sea
bass dish is one of my favorites. It's first marinated with exotic Maggi seasoning,
grilled, and then served in a delicious orange sauce with green olives. Chef
Duran says Pescado a la Naranja has its roots in his grandmother's kitchen in
Mexico City. "Her kitchen to me was almost a sacred space with wonderful ingredients
gracing almost every inch of it," says the Chef.
The recipe is included here
or join us at Casa Guadalajara where we'll make it fresh just for you. Try it
and you'll know why it was also named best of show among the first place finishers
in seven categories at the International Seafood Festival in Ensenada.
This is just one of Chef Duran's
award-winning seafood specialties that you can enjoy in the hacienda-style setting
of Casa Guadalajara, where carved stone fountains grace your outdoor dining experience
under a centuries-old pepper tree. Or dine inside among colorfully hand painted
decorative walls and wonderful Mexican handcrafted folk-art. Chef Jose Duran
and I look forward to your next visit!
THE STORY BEHIND THE RECIPE
Pescado a la Naranja has its roots in the Mexico City kitchen of chef Duran's
grandmother. "Her kitchen to me was almost a sacred space, with wondrous ingredients
gracing almost every inch of it," says Duran. Chef Duran introduced Pescado a
la Naranja at the International Seafood Cooking Competition in Ensenada, Mexico
where it was awarded the top trophy as the best of first-place finishers in seven
categories.
ABOUT THE CHEF
As a boy, Jose Duran came to think of food in a spiritual light. "The chefs in
Mexico City, where I was raised, were treated with the respect given to priests," he
explains. "I was in awe of the chefs, and even though I just scrubbed the floors
at first, they treated me with respect and dignity." At 16, Duran began working
in a number of Mexico City restaurants where he learned Asian, Italian, Mexican
and French cuisines. Perhaps the most important lessons were at VIP's, a successful
chain of restaurants, where he learned business and management skills. He rose
to Executive Chef, and in 1980 VIPs sent him to Los Angeles to open its first
restaurant in the United States. The venture was foiled by a recession, but Duran
began working at Mr. A's, a fine dining spot in San Diego. Three years later
it was love at first sight when he visited Casa de Bandini in Old Town, an upscale
Mexican restaurant owned by Diane Powers. He was soon working there as a sous
chef, and eventually became Executive Chef. He had always wanted to own his own
restaurant, and in 1986 he opened Guadalajara with high hopes and thin pockets. "It
was in the east part of downtown, the rent was reasonable--because at the time
it was pretty run-down and scary. I just couldn't get people to come to the area." In
1995 he learned Powers was opening another Old Town restaurant, Casa Guadalajara,
and they reconnected. "She gave me everything I needed to succeed. All she asked
was that I make consistently great food," he said. And that he did. The award-winning
Casa Guadalajara is a destination restaurant for locals and world travelers alike.
The traditional Mexican food infused with Italian and Asian flavors reflects
Duran's culinary journey.
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Pescado a la Naranja with Cilantro-Lime Coleslaw
By Chef Jose Duran
Serves 2
INGREDIENTS
Pescado a la Naranja:
1 clove garlic, chopped
1/4 cup lime juice
1 oz Maggi seasoning
Salt to taste
2 (8-oz) sea bass or cod fillets
1/4 stick butter
1/2 cup orange juice
1/3 cup stuffed green olives, sliced 1/4 inch thick
2 tsp fresh cilantro, finely chopped
Cilantro-Lime Coleslaw:
2 Tbs fresh lime juice
1 clove garlic, minced
2 Tbs fresh cilantro, finely chopped
Salt, to taste
1/2 tsp black pepper
Dash worcestershire sauce
4 Tbs olive oil
2 cups red or mixed cabbage, chopped
PREPARATION INSTRUCTIONS
Pescado a la Naranja:
Combine garlic, lime juice, Maggi seasoning and salt in a nonreactive bowl. Add
fish and marinate 20 minutes. Grill fish 2 1/2 to 3 minutes per side. Use fork
to peek inside to see if flesh is opaque. In a skillet, melt butter and add orange
juice and olives. Cook sauce until it thickens and turns a slight caramel color.
Add chopped cilantro to sauce. Place fish on a plate and top with sauce. Serve
with Cilantro-Lime Coleslaw.
Cilantro-Lime Coleslaw:
Place all ingredients, except cabbage, in bowl and whisk together thoroughly.
Add cabbage and toss to coat.
The following content courtesy of Ron James, "Perfect Pairing" columnist.
Copley News Service. (Used with permission)
HELPFUL HINTS, VARIATIONS OR OTHER ADVICE
Maggi (MAH-jee) is commonly used in Latin America, Africa, Asia, and Europe.
It was invented in Switzerland in the 1880s and was adopted by the French. It
looks like soy sauce and contains hydrolyzed soy, but the taste is very different.
Be careful, a little goes a long way. This dish serves very will with black beans.
SUGGESTED WINE PAIRING
* 2004 Luna Vineyards Pinot Grigio
* A crisp Sauvignon Blanc
* A non-tannic red like a Pinot Noir
* A light Merlot
(Wine recommendation by Ron James)
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