DELEENO
Homemade meals
FOOD
Amphora olive oil we typically have: Baklouti Green Chili (very hot), Harissa (hot), Milanesa Gremolata, Persiam Lime
Apricot (Harissa pair), Grapefruit (Baklouti), Kaimana Lychee (Lime), Sicilian Lemon (Gremolata)
Flavored homemade Chevre and Fromage Blanc along with various fresh cut meats, cheeses, olives, and other fixings. Our favorite mix-ins are: Pig (bacon) and Fig; garlic, cilantro, and red pepper flakes; and Herbs de Provence.
Double-risen bread stuffed with tomatoes, olives, and rosemary, topped with salt.
Bacon, herb, and cheese stuffed dish that can be eaten hot or cold.
Classic Southeastern European/Middle Eastern dip that pairs well with pita bread
Homemade dough (sometimes) and homemade sauce (always) along with most standard toppings. Cooked in our outdoor pizza oven in 60 seconds, we can make several 12" pizzas in a very short amount of time! Regularly made are: Carne Pizza - pepperoni, bacon, sausage, pepper, mushroom; Caramelized Onion and Mushroom Pizza - sans red sauce with spinach, garlic, and both parmesan and mozzarella cheese; .
Garlic, onion powder, salt, pepper, and paprika seasoned tri tip cooked in a sous vide for 5-10 hours at 133F and reverse seared for the ultimate crispy skin.
Onion, Garlic, Sugar, Dried Red Bell Pepper, Onion, and Paprika seasoned tri tip cooked in a sous vide for 5-10 hours at 133F and reverse seared for the ultimate crispy skin.
A hand trimmed 20lb+ brisket is separated into the flat and the cap, covered with a salt and pepper rub to dry brine for 24 hours, sous vided with liquid smoke for 48-54 hours, and then smoked on the grill (or in a smoker) before serving. The cap is significantly fattier and flavorful while the flat is what you'd see in a traditional brisket competition.
Pre-baked challah soaked in vanilla custard and fried in butter.
Sunday brunch dish served with creamed spinach and poached eggs. Similar to Eggs Benedict. Goes well with Gordon’s Breakfast Cocktail.
Curry flavored chicken marinated in a garlic, onion, tomato sauce flavored with cumin, ginger, cayenne pepper, cinnamon, turmeric, heavy cream, and paprika.
Seared duck breasts accompanied with a blood orange gastric.
Duck legs and thighs cured in a mixture of salt, pepper, garlic, thyme, and bay leaves for over 24 hours before braising in a mixture of duck fat, thyme, and a whole head of garlic.
Chicken thighs braised in a sauce of tomatoes, coriander seeds, red chilies, garlic, ginger, and coriander leaves and then finished with garam masala, Kasturi methi, and cilantro. Accompanied by seared Indian cheese added to a spinach mix flavored with ginger, garlic, green chilies, cumin seeds, tomatoes, coriander, and garam masala; tempered with asafetida and fenugreek seeds.
Chicken thighs packed with an onion, garlic, kale, and orange zest stuffing braised and then seasoned with an orange and red wine vinegar gastrique.
Flour, egg, salt, and olive oil. Recipe direct from Italy. Goes great with Rosemary Braised Lamb Shank sauce.
With several recipes to choose from, Jessica's favorite is the Gilroy Garlic Mac & Cheese with Hot Dogs and Bread Crumbs. Toppings include with garlic, Gouda, and Pecorino Romano.
Our favorit 18 reaons chef recipe with homemade (sometimes) macaroni.
Garlic, cilantro, mushrooms and any kind of pasta.
Gnocchi covered in a homemade zucchini and tomato sauce topped with chucks of prosciutto and mascarpone.
Simple salt & pepper seasoned salmon with melted butter, lemon juice, and minced garlic sauce. Optional chili flakes
Miso sauce slathered on cod or tilapia bellies
Fresh fish from the Tokyo fish market, we prepare with various homemade sauces and toppings.
Slathered in a spice rub of roasted ground fennel and coriander seeds and then drizzled and served under a salsa verde made from shallots, garlic, mint, parsley, and fennel frond.
3-hour cook for fall off the bone shanks. Sauce goes great with homemade pasta or mashed potatoes.
Various seasonings including salt, pepper, rosemary, thyme, garlic powder and/or onion powder, lamb rack also sometimes with the leg of lamb fennel/coriander/salt combo, seasoned and dry brined for 24 hours, cooked in a sous vide for the ideal time and temp, then reverse seared after a 5-10 minute rest.
8-hour slow cook of butternut squash, onion, marjoram leaves and black pepper with cream cheese melted in after blending.
A simple curry powder flavored carrot and onion soup topped with yogurt and candied pistachios.
Sauteed onions in a beef broth, baked with a large slice of sourdough, and topped with melted gruyere.
Made with the leftovers from the roasted leg of lamb, portions are placed on top of Manchego melted into ciabatta bread and covered in Salsa Verde and topped with arugula flavored with a sumac and red wine vinegar sauce.
8-hour slow cook of onions, red bell pepper, garlic, ground beef, tomatoes, and kidney beans with a spice mix of chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper.
DESSERTS
A traditional "burnt" basque cheesecake that combines the flavors of caramel and vanilla in a light and airy mousse-like texture.
Blackberries, raspberries, blueberries, and strawberries baked under a Kahlúa coffee liqueur based sweet granola mixture. Pairs great with French or homemade vanilla ice cream.
A twist on the traditional Crème Brûlée by layering it on top of various stone fruits; our favorite is apricot, but we also like raspberry and peach.
Shortbread cookies filled with a generous amount of chopped and roasted trumpet mushrooms.
DRINKS
Cappuccino, Espresso, Americano, or Mocha
Great to cool down any spicy food. Yogurt, milk, mango pulp, sugar, and ice cubes blended.
Fresh soy milk made from soybeans soaked for 6-10 hours and then blended. Optional sugar added when served.
Gin, mashed lime and cucumber juice, simple syrup, Worcestershire sauce, and Cholula hot sauce. Served in a tall Collins glass topped with black pepper, lime wedge, and a cucumber wheel.
Vodka, orange liqueur, superfine sugar, and fresh squeezed Meyer lemon juice. Served in a sugar rimmed martini glass with a lemon peel.
Gin, vodka, and dry vermouth. Served in a martini glass with lemon peel or three olives.
Pisco, lime juice, simple syrup, and egg whites. Served in a Nick & Nora or rocks glass garnished with bitters.
Cognac, orange liqueur, and lemon juice garnished with an orange twist. Served in a sugar rimmed coupe or martini glass.
Bourbon, bitters, and sugar with orange peel twist.
Vodka, coffee liqueur, and cream in a rocks glass.
Hot chocolate and peppermint schnapps
Any red wine with brandy, orange slices, cinnamon, a sweetener, and mulling spices (cloves, star anise, etc.)
a