Recipes from Sonoma Market

Enjoy these free recipes from our friendly chefs at Sonoma Market!  Check back as we will continue to add more great recipes on a regular basis.

Basic Cheese Fondue

Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

Fresh Herb Citrus Chicken

Basic Cheese Fondue

Ingredients:

8 oz. Emmentaler, coarsely grated
1 lb. Le Gruyere, coarsely grated
1 clove garlic, halved
1 tsp lemon juice
1 1/2 cup dry white wine
1 1/2 Tbsp. Kirsch
4 tsp. cornstarch

In a large bowl , combines cheeses and cornstarch and toss to coat.

Cooking: (approx. 15 minutes)

1. Rub inside of heavy saucepan with cut garlic clove then discard garlic.
2. Add the wine and lemon juice and bring mixture to a boil.
3. Gradually add in the cheese mixture over moderate heat stirring constantly until smooth.
4. Stir in the kirsch if desired
5. Season with pepper and nutmeg.
6. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
7. Serve immediately, stirring frequently to prevent separating.
8. Serve by dipping cubes of French bread into cheese mixture.

Serves 4 -6

Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

Ingredients:
4 fresh California King Salmon
steaks ( approx.six-oz. each)

Citrus Marinade:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tbsp olive oil
2 garlic cloves, crushed
1 serrano chili, seeded and minced
2 tsp lime zest, grated
1/2 tsp salt
1/8 tsp coarsely ground black pepper

Roasted Corn- Black Bean Salsa:
3 to 4 ears of fresh corn
1 can (15 oz) black beans, rinsed
2 roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 serano chilies, seeded and minced
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp ground black pepper
1/3 cup Citrus Marinade

1. Rinse salmon steaks and pat dry. Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinate in the refrigerator while making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard this leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored.
   Serve with Roasted Corn-Black Bean Salsa. Makes 4 servings.
2. In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper.
3. Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.

Fresh Herb Citrus Chicken

Ingredients:

Citrus Marinade:
1/2 cup orange juice
1/2 a lime’s juice
1/2 cup grapefruit juice
1/2 tsp. salt
2 T. olive oil
3-5 lbs. of Rocky the Free Range boneless skinless chicken breasts

Fresh Herb Rub:
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
2 T. chopped fresh thyme
2 T. chopped fresh oregano
2 tsp. chopped fresh rosemary
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper

1. Combine all elements of the marinade. Reserve 1/2 cup for
basting. Place the remaining marinade in a sealable container and
add chicken. Toss to coat. Seal and store in the refrigerator for three
hours (can marinate overnight).
2. Preheat grill and combine all elements for the herb rub. Rub
mixture all over the marinated chicken pressing gently to secure.
3. Place chicken on the hot grill searing both sides (approximately
two minutes each side). Reduce heat and cook for an additional 15
mins per side or until done. Be sure to occasionally baste with the
reserved marinade.