Executive Chef
Isedro Cawaling's Favorite Recipes

Seared Wild Striped Bass with Sauteed Spring Vegetables


1 bunch asparagus, snapped where it naturally wants to break
2 cups sugar snap peas, tips and strings removed
1 cup yellow and red grape tomatoes cut in half
Extra Virgin Olive Oil
3 cloves garlic
1 cup oyster mushrooms, cleaned and cut into 1" pieces
1/2 cup chicken or vegetable stock
4 (6-ounce) wild striped bass filets, with skin


Bring a large pot of well salted water to boil. Meanwhile, fill a large bowl with ice water and salt it as well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove asparagus and place immediately in the ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas. Set aside the grape tomatoes and oyster mushrooms.

For the Veggies:

Coat a large sauté pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the sauté pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and sauté for one minute. Add the prepared veggies and cherry tomatoes. Season with salt and sauté until all the ingredients are coated with oil and almost all the stock has evaporated. Serve immediately or later at room temperature.

For the Fish:

Take the fish out of the refrigerator about 10-15 minutes before using. Pat the skin dry with a paper towel and score slightly with a paring knife to prevent curling up during cooking. Season the fish on both sides with salt. Heat a large sauté pan coated generously with extra virgin olive oil over high heat. Gently place the fish fillets skin down in the sauté pan and press down on top of the fish with a spatula. Leave the spatula on the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the sauté pan to create a lovely crisp fish skin. After a couple of minutes remove the spatula from on top of the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks, it turns from translucent to opaque. The idea is to cook the fish 2/3rds of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Serve the fish over the sauteed spring vegetables and call yourself a superstar!

Strawberry Rhubarb Crisp

Filling Ingredients

4 1/2 cups rhubarb stalks cut into 1-inch (trim outside stringy layer of large rhubarb stalks; make sure to trim and discard the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of quick cooking tapioca
1 teaspoon of grated orange peel
Vanilla Ice Cream or whipped cream (optional)

(Frozen rhubarb can be used for this preparation. Defrost frozen rhubarb in refrigerator over night and increase the amount of tapioca to an additional 2 teaspoons)

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour. Pour into 2 quart casserole dish.

Topping Ingredients

6 Tbs cold butter
1/4 cup brown sugar
1 cup all purpose flour
1 cup rolled oats
1 tsp cinnamon
1/4 tsp salt

Using a Kitchen Aid Mixer, combine flour, brown sugar, oats, cinnamon and salt into mixing bowl. Using the paddle attachment, start mixer at slow speed by mixing dry ingredients together. Slowly add cold butter. Change speed to medium high and blend for one minute until butter is incorporated. Topping is done when mixture begins to form into "small pebbles." Remove from mixer and sprinkle over macerated rhubarb and strawberries. Cover fruit completely with topping and bake in a 350 degree oven for 35 minutes or until fruit begins to slowly bubble. Remove and let cool slightly before serving. Serve with vanilla ice cream or whipped cream.

Pan-Roasted Pork Tenderloin with Herb Crust


1 lb Pork Tenderloin
2 Tbsp Dijon Mustard
1 ½ Tbsp chopped Fresh Italian Parsley
1 ½ Tbsp chopped Fresh rosemary
1 tsp Whole Fennel Seeds
Kosher Salt
Fresh Ground Black Pepper
Olive oil


Preheat oven to 450 degrees. Rinse tenderloin, pat dry and set aside.
Grind fennel seeds in small food processor until a fine grind. Combine together with chopped herbs.
Season the pork with salt and pepper. Lightly brush the tenderloin completely with Dijon mustard. Roll the tenderloin in the fresh herb mixture until mustard is completely covered.
Heat up medium size sauté pan to medium heat. Add a small amount of olive oil to the pan and allow oil to get hot. Add the tenderloin to the hot pan and sear meat (do not touch for at least 2 minutes.) Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking or reaches internal temperature of 145 degrees with a food thermometer.
Remove from pan (set pan aside to make pan sauce) and let rest for ten minutes on plate lightly covered with aluminum foil.

Deglaze pan with a little white wine or beef stock to make a flavorful pan sauce.
This entrée works well with creamy mashed potatoes and your favorite vegetable.

Warm Raspberry Souffles
6 (5oz ramekins)


2 tsp Unsalted Butter
2 Tbsp Sugar
½ Cup High Quality Raspberry Jam (room temperature)
4 egg whites (room temperature)
2 tsp Kirsch (Brandy made from cherries that brings out the flavor of the jam)


1 ½ Cups Raspberries (Fresh or Frozen, Defrosted)
1 Tbsp Sugar
1 Tbsp Kirsch
Fresh berries (Optional)

  1. Preheat the oven to 375 degrees. Butter 6, 5oz Ramekins and dust with sugar and tap out any excess sugar. Place the ramekins on a baking sheet. 
  2. Strain the raspberry jam through a fine mesh strainer. Place the room temperature egg whites into a mixing bowl and whip to stiff peaks. Fold the jam and Kirsch into the whites with as few folds as possible. 
  3. Pour the mixture into the prepared ramekins and bake until well puffed and the center does not shake when lightly jiggled, 10 to 15 minutes. 
  4. In the meantime, puree the raspberries until smooth; strain; stir the sugar and Kirsch into the sauce until the sugar is melted. 
  5. When the soufflés are removed from the oven, serve immediately. 
  6. Serve the sauce on the side. To serve the sauce, cut a hole into the center of each soufflé and pour the sauce into the center. Garnish with berries, if desired.

Fall Season Spicy Snack Mix

This amount is enough to share with large crowds. It can also be used as a gift snack if put in decorative containers (about 18 cups).


4 cups mini bagel chips
4 cups of your favorite crackers (Wheat Thins, Triscuits, Chex and the like)
2 cups roasted peanuts
2 cups roasted cashews
2 cups whole roasted almonds
½ cup melted butter
¼ cup fresh lime juice
2 teaspoons garlic salt
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon onion salt


Preheat oven to 300 degrees. In a large roasting pan, stir together bagel chips, wheat crackers, peanuts, cashews, and almonds. Set aside.

In a bowl, stir together melted butter, lime juice, garlic salt, chili powder, cumin and onion salt. Pour over cereal mixture; toss to coat.

Bake for 15 to 20 minutes stirring occasionally. Remove from oven, spread mixture on a large piece of foil to cool. Transfer snack mix into containers. Best when stored in air tight containers at room temperature for up to 2 weeks.

BBQ Sauce


4 cups Ketchup
1 tsp Chili Powder
1 Tbsp Garlic (minced)
¼ Cup Onions (minced)
1 Tbsp Molasses
1 Tbsp Brown Sugar
1 tsp Spicy Brown or Yellow Mustard
1 Tbsp Apple Cider Vinegar
1 Tbsp Worcestershire Sauce

Mince garlic and onions and combine rest of ingredients into sauce pan and bring to a low simmer. Simmer for at least 30 min. Salt and Pepper to taste.

Customize your BBQ Sauce!

Just by adding one of these additional ingredients you can make your BBQ different every time.

Beer Sauce
Add 3 Cans of your favorite beer (8oz cans) - Simmer for 45 min

Whisky Sauce
Add 1 Cup of your favorite Whiskey - Simmer for 45 min

Spicy Sauce
2 Tbsp Jalapeno and Chili Flakes
1 tsp Habanero Pepper Powder (start with 1 tsp and add more to your level of spicy)



6 cups red seedless grapes
¼ lemon with the rind
1 quarter size sliced ginger
2 cups ice

Combine all ingredients in the order listed and blend on high for 1 minute.
Water Bottle: place two or three ice cubes in bottle before filling.
Hydration pack with tubing: Strain drink first

Sweetheart Chocolate Dipped Strawberries


1- 8oz package semisweet chocolate chips
1- 4oz white chocolate chips
6 Tbs. vegetable oil
1- container of medium size washed and dried strawberries
(free of any moisture)


Place the chocolate chips into a medium stainless bowl.
Repeat with white chips using a smaller stainless bowl.
Place both bowls over two separate pots of simmering hot water.

Turn off heat and let the bowls of chocolate slowly melt on top of hot water. Stir chocolate until both have a smooth consistency. Add 4 tbs. of vegetable oil into the chocolate mixture and add 2 tbs. of vegetable oil into the white chocolate mixture. Stir each until they become silky and shiny.

Remove from the heat being careful to wipe the excess water from the bottoms of the bowl. Line a cookie sheet with parchment or wax paper. Grab a strawberry by the stem, and dip ¾ of the strawberry until covered in chocolate. Slowly lift up and let any excess chocolate drip back into the bowl.

Set Strawberries on to waxed paper. Repeat with the remaining strawberries.Create a small bag made with parchment paper and fill with the melted white chocolate. You may or may not have to cut open a small opening at the tip of the bag, depending on how the bag you make turns out. Slowly drizzle the melted white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets (45 minutes).

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