This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

1. Clean Green Beans
2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
5. Grill peaches until sugar has caramelized and the peach has softened somewhat
6. Sprinkle with tarragon
7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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I love appetizers and Duo certainly makes the prettiest (and of course tastiest) ones in Santa Barbara… mmm.

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I love citrus in savory dishes, and this recipe for lamb brochette is certain to get your taste buds hopping… First up, Duo picked up both the blood oranges and lamb from Santa Barbara’s farmer market and got to cooking…

To make this recipe you will need:

For the lamb:

-2 Lamb Loins

-1 Tablespoon Finely cut rosemary

-3 Garlic cloves, minced

-Zest of 1/2 Orange

For the Tapenade:

-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)

-1/4 Cup dice orange (the entire orange- do not peel).

-1 Tablespoon Sugar

-1/4 Cup Water

-1 Clove garlic, minced

-2 Tablespoons Olive Oil

-2 Tablespoons Finely Chopped Parsley

Procedure:

1. Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
2. Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
3. Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
4. Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
5. Allow mixture to cool.
6. Add parsley and set aside.
7. Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
8. sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4  minutes.
9. Remove lamb to a cutting board and allow to rest for 5-10 minutes.
10.  slice each loin into 6 pieces (for a total of 24).
11. Top each medallion with 1 tsp of the Tapenade.

Makes 24 Brochettes. Enjoy these bites sized treats!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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A little while ago I attended a fun sushi making classes with Kim from Love Mikana and Samantha from Could I have that? and it was a seriously fun, interactive, and tasty, dining experience.

First up cocktails… We of course kept with the theme and had sake and Sapporo and then we got started learning the art of sushi.

A couple of things I learned… Those bamboo mats for rolling? Put saran wrap on them for an easier time, and don’t put too much rice in the roll (my California roll was a little structurally unsound).

And then we feasted on our handy work! I love this idea for a foodie bride who wants something different for her bachelorette or even as a great ice-breaking event when the newly engaged couple’s parents meet. To learn more about sushi making, Fukiko and Studio Nihon go right here. And to see Sam’s and Kim’s posts about the sushi party check them out here and here.

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Today we’re continuing our food series with Duo Events and this time they’re putting a spin on a classic summertime treat, watermelon. For this recipe you will need:

-1 Small Watermelon

-6-8 Black Finger Limes (Caviar Limes) – available at specialty groceries and area farmers markets

-1 Bunch Thai Basil (can substitute lemon basil, opal basil or Italian basil)

-2 Tablespoons good quality extra virgin olive oil

-1 Tablespoons, Flaked Sea Salt (we use Maldon Sea Salt)

To begin, Start by removing the watermelon rind and reserve for another use (makes great pickles!):

1. Cut the watermelon into 3/4 inch thick slices.
2. Cut slices into bite sized portions (a small pastry cutter works great for this)
3. Roll each finger lime under the palm of your hand on a cutting board to loosen the “beads”.
4. Slice the limes in half and squeeze into a bowl.
5. Drizzle limes with olive oil and spoon 1 tsp onto each watermelon segment.
6. Top with a basil leaf and 2-3 flakes of sea salt

Enjoy as an hors d’oeuvre on a hot afternoon or serve as a first course for a summer dinner. To see more ideas from Duo, check them out right here.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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Today I’m super excited to welcome Duo Events as contributors to Santa Barbara Chic!  They are one of my favorite caterers in Santa Barbara and they’ll be contributing some tasty recipes this month with all local ingredients. First up, is this simple, but delicious, recipe with padron peppers.

Padron peppers are available at the Santa Barbara’s farmer’s market and are a quick and easy summertime snack. They taste similar to rajas and its pretty easy to chow down a whole basket worth before you know it.

To serve 4-6 people you’ll need:

-1 pound of padron or shishito peppers (source from your local farmers market or specialty grocer).

-2 Tablespoons good quality olive oil

-1 Teaspoon of Sea Salt

-Zest of 1/2 Lemon

Heat a large, heavy bottomed sauté pan over high heat (cast iron works great for this). Add the olive oil and peppers. Saute for 1-2 minutes (the peppers should blister) – some spots will brown or blacken, do not worry, this is what you are looking for. Toss with sea salt and lemon zest.  Enjoy with friends (warning these are addictive, you may want to double the recipe!).

And a big thank you to lovely Anna Costa for taking the lovely photos and you can check out her own food blog right here. Happy snacking!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

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For this week’s Flower Chic I’m keeping it really romantic and classic with a soft cream bouquet.

I used soft, locally grown, garden roses from Florabundance mixed with queen anne’s lace, tulips and eucalyptus.

I wrapped the bouquet in a strip of torn linen and then layered this beautiful lace trim I bought at Michael Levine’s.

To make this bouquet you will need:

-2 bunches of garden roses

-1 bunch of tulips

-1 bunch queen anne’s lace

-1 bunch eucalyptus

Tools:

-Floral shearers

-Green floral tape

-torn linen (or other nuetral colored fabric, muslin would work too)

-lace trim

-pearl headed pins

As will all bouquets, its extremely helpful to have a mirror handy when you’re arranging your bouquet. It will allow you to see all angles while you’re working and make sure you get a nice round shape. Looking for my flower arranging ideas? And to see all Flower Chic posts click right here.

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