Category Archives: Recipes

The Boon Fly’s Famous Chicken & Waffles Recipe

ChickenWafflesThe Boon Fly Cafe is renowned as a go-to pit stop for people road-tripping in the Napa Valley. And when the people come, much of the time it’s for a few of Boon Fly’s signature items, like our lip-smacking Chicken and Waffles. Due to popular demand, we decided to share the love and give out the recipe. Please share your feedback and photos on our Facebook page if you make the recipe at home. We want to hear from you!
To download the recipe card CLICK HERE.
Recipe for Fried Chicken:
1- 3 Pound All Natural Chicken Cut into 10 pcs
2 Cups Franks Hot Sauce
1 Cup Buttermilk
1 TBL Onion Powder
1 TBL Garlic Powder
2 Cups AP Flour
Kosher Salt & Freshly Ground Pepper

Process: Place chicken in a large bowl with hot sauce, buttermilk, onion and garlic powder and mix well to evenly coat chicken pieces. Place in a container and refrigerate for 24 hours to marinate.

Recipe for Waffles:
2 Cups AP Flour
¼ Cup Malt Flour
2 TBL Corn Meal
2 TBL Sugar
1 ¼ TSP Baking Powder
½ TSP Salt
2 Eggs
2 Cup Whole Milk
¼ Cup Melted Butter
1 TBL Vanilla Extract
Butter
Maple Syrup
Powder Sugar

Process: In a large bowl mix all dry ingredients together. Add eggs, then milk, vanilla and melted butter. With a whisk mix wet ingredients thoroughly into dry. Let batter rest for 10 minutes before using.

Remove chicken from marinade and season with salt and pepper. Dredge in AP Flour and fry at 350 degrees for 13 minutes. While chicken is frying, place batter in a waffle iron a cook until done. Place waffle on bottom of plate, spread with butter and sprinkle powder sugar. Place pieces of Fried Chicken atop waffle and serve with warm Maple Syrup on the side.

Come visit us next time you’re in the Napa Valley or if you’re staying at The Carneros Inn.

BoonFly

Big-Flavor Mixed Summer Squash Recipe

SummerSquash
Chef Rick Edge from Balboa Cafe Mill Valley offers simple seasonal recipes featuring the bounty of the summer harvest. First up was his crowd-pleasing grilled corn recipe and this month’s feature is a simple, healthy summer squash recipe. A side or main course of this dish is full of antioxidants which promotes healthy immunity.

Join us July 25th, when Chef Edge partners with Lazaro Calderon from Sonoma’s The Patch Organic Farm. Summer squash will be the star, and other seasonal produce will make a splash, at our first-ever Farm-to-Table Dinner. View Menu HERE and Make a Reservation NOW.

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ORGANIC MIXED SUMMER SQUASH

Serves Four

1 1/2 pounds mixed summer squash
2 cups red onion, large dice
2 tablespoons chopped garlic
2 tablespoons canola oil
1 cup roasted garlic
3 cups cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons chopped parsley
Salt and pepper to taste

Directions:
Wash squash and dry it well. Trim ends off and cut squash into one inch pieces. In a large skillet, heat the canola oil. On medium-high heat, add the onions and cook for one minute. Add the squash and cook for another two minutes or until the squash starts to soften, season with salt and pepper. Add the chopped garlic and cook for another minute so that the garlic perfumes the vegetables. Add the roasted garlic and cherry tomatoes and turn off the heat. Keep stirring the vegetables to warm the garlic and tomatoes. Add the extra
< virgin olive oil, vinegar, parsley and season with salt and pepper. Squash may be served at room temperature as a salad or hot as a side dish.

Celebrate The Great American Spirit with Three Bourbon Whiskey Cocktails

bourbon-whiskey-varietiesWhile celebrating the USA this week with Fourth of July, why not embrace the most American of spirits and enjoy three refreshing Bourbon cocktails. Josh Thinnes, of PlumpJack Wine & Spirits – Noe Valley curates some of the finest American Bourbon Whiskeys for his American Whiskey Club and for the shelves of his store. He also has a Cocktail Club where club members get acquainted with obscure ingredients and spirits and then are invited for a cocktail club party.

Josh as our resident expert was the perfect contributor to help our readers craft the perfect summer Bourbon cocktail in honor of the good ol’ USA. Enjoy!

strawberrybourbonsmash (2)Strawberry Bourbon Smash
2 oz Bourbon
2 strawberries
2 lemon wedges
2 small sprigs of mint
.5 oz simple syrup

Strip the lower leaves from several sprigs of mint. Place the leaves at the bottom of a double old-fashioned glass. Add the simple syrup then muddle gently. Add the strawberries and lemon wedges and muddle again. Fill with ice cubes and add the bourbon. Stir until well chilled and garnish with the top of a few sprigs of mint.

mintjulepMint Julep
2.5 oz bourbon
.5 oz simple syrup
Several sprigs of mint

Strip the lower leaves from several sprigs of mint. Place the leaves at the bottom of a double old-fashioned, Collins, or Julep glass. Add the simple syrup then muddle gently to extract the flavor of the mint. Fill with crushed ice and add the Bourbon. Stir until well chilled and garnish the top of

a few sprigs of mint.

 

Bourbon Old Fashioned Collins
2 oz Bourbon
2 oz Q Kola.
5 oz St-Germain
3 dashes Angostura bitters
Garnish with lemon or lime or grapefruit wedge

Pour Bourbon into a Collins (or rocks) glass filled with ice, then top off with Q Kola. Stir gently and garnish with lemon or lime wedge.

 

Go-With-Everything Green Curry Paste Recipe

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This most versatile Green Curry Paste recipe by Sous Chef Shawn Arney from PlumpJack Cafe is great to make-ahead and store for later. Just add coconut milk and your favorite vegetables and fish, or chicken. Goes great with Reisling, Gewürztraminer or Proseco.

Ingredients:
1 bunch cilantro
1 bunch parsley
1 tbls coriander
½ tbls cumin
¼ cup peeled chopped ginger
6 garlic cloves, chopped
1 stalk lemongrass, chopped
2 each kaffir lime leaves
6-10 Thai chilies
1 dash fish sauce
1 lime juiced
2 12oz cans coconut milk
Salt and Pepper to taste

Method:
1) Process

all ingredients except coconut milk in food processor
2) Transfer to blender and add coconut milk. Blend until smooth
3) Season with salt and pepper
4) Sauce can be frozen

FARM's Perfect Pavilion Cocktails

FARM_square_bocci

Summer Nights at the Pavilion at FARM on Wednesdays and Thursdays call for the perfect cocktail while listening to live music on a warm summer night. While many people often think of wine when visiting the wine country, FARM’s two
featured cocktails could change your tune. Next time you’re up for a visit, make sure to order the Black Barrel Mojito or the Skinny PlumpJack. If you’re unable to indulge at the Pavilion, here are the recipes so you can easily replicate at home.

skinny plumpjack and mojito
Black Barrel Mojito

6-8 fresh mint leaves
3 lime wedges
1 oz. simple syrup
2 oz. Mt. Gay Black Barrel Rum
Splash of soda water

Muddle lime and mint together, add ice, simple syrup, Rum, stir and finish with a splash of soda water.

Skinny PlumpJack
1/2 oz. agave syrup
1oz. lime juice
2 oz. PlumpJack Double Barrel Herradura Tequila (available exclusively at PlumpJack Wine & Spirits)
Citrus-salted rim on the glass

Shake ingredients with ice and “Tajin” (a Mexican fruit seasoning) and pour into a citrus-salted rim glass.

Crowd Pleasing Grilled Corn on the Cob

grilledcornBMV

Grilled Corn from Chef Rick Edge

Just in time for BBQ season, Executive Chef Rick Edge from Balboa Cafe – Mill Valley, has created a tasty twist on the old stand-by, grilled corn. Turn it up a notch with the addition of roasted garlic Aioli and a sprinkling of Espelette and Parmesan and your crowd will sing your praises.

Serves Four
4 large ears sweet yellow corn
2 heads garlic
2 tablespoons extra virgin olive oil
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 cup canola oil + 2 tablespoons (for cooking the corn)
1 cup grated Parmesan cheese
1 tablespoon Espelette pepper
½ tablespoon smoked sea salt
Salt and pepper to taste

Directions:
Pre-heat oven to 400 degrees. Cut top of garlic to expose the cloves. Place garlic in aluminum foil, drizzle with olive oil & season with salt and pepper. Make sure garlic is covered with foil and place in the oven. Roast garlic for 45-50 minutes or until it is cooked through and tender. Remove from the oven and allow to cool. Squeeze the roasted garlic cloves out of their skins into a bowl. Whisk together the egg yolk, garlic, Dijon mustard & lemon juice until mixed well. While still whisking, slowly add the two cups canola oil until

the Aioli is emulsified. Season Aioli with salt and pepper and let chill until ready to use.

Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold the husks back into place and place the ears of corn in a large bowl of cold water with a tablespoon of salt for ten minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill and grill for 15-20 minutes turning every 4-5 minutes or until the kernels are tender and the husks take on color.

When the corn is done, remove the husks. Spread Aioli on each ear of corn and season with Parmesan cheese, Espelette pepper and smoked sea salt.

PlumpJack Single-Barrel Herradura Reposado Cocktail Collection

Herradura_Matrix-72
This winter, three team members from PlumpJack’s businesses (MatrixFillmore & Balboa Cafe), took a two-day trip to the heart of Mexico’s tequila region. They arrived in the tiny town of Amatitan, Jalisco to Casa Herradura where they tasted a lot of tequila that resulted in PlumpJack’s very own hand-selected, single-barrel Reposado, now available for sipping and in cocktails at FARM at The Carneros Inn, MatrixFillmore, Balboa Cafe – San Francisco, Balboa Cafe – Mill Valley and PlumpJack Cafe, Squaw Valley.

To kick-off the release, we celebrated at MatrixFillmore with friends of PlumpJack by drinking refreshing cocktails fit for summer, featuring the Reposado. These signature cocktails are on cocktail menus at PlumpJack bars and restaurants, or you can perfect one of our signature cocktails at home with your own PlumpJack Reposado, now available in the stores at PlumpJack Wine & Spirits in the Marina and Noe Valley.

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The PlumpJack Punch
by Balboa Cafe Mill Valley
1 ½ oz. PJ Herradura Reposado Tequila
½ oz. fresh lime juice
Dash grenadine
Splash OJ
Shake and serve up, chilled
Garnish with lime
Herradura_Matrix-31

Signature Reposado Margarita by Balboa Cafe San Francisco
2 oz. PlumpJack Herradura Reposado Tequila
½ oz Light Agave syrup
Splash Cointreau Liqueur
1 oz. fresh lime juice
Shaken over ice (salt optional)
Herradura_Matrix-10

Strawberry Summer Cooler by MatrixFillmore
2 oz. PlumpJack Herradura Reposado
1 oz. fresh lime juice
½ oz Agave
2 oz Strawberry puree
Muddled mint
Splash of soda

FARM_RepoCocktail

Agave Rose by FARM at The Carneros Inn
2 oz PlumpJack Herradura Reposado
1 oz Vanilla simple syrup infused with pink peppercorns
1 oz Grapefruit juice
Splash of Lemon Juice
Shaken over ice

Serve neat in a Martini glass and Garnish with a few pink pepper corns in the glass

An "Agave Way" from our mixologist

PlumpJack Perfecto Refresher by PlumpJack Wine & Spirits – Marina Location
2 oz. Herradura Reposado Tequila
1-inch slice fresh Anaheim chili, seeds removed
1-inch cube Honeydew melon, skinless
Dash of salt
½ oz fresh lime juice

Muddle the chili, melon and salt in the bottom of a cocktail shaker. Add tequila, lime and crushed ice. Shake well. Double strain into a cocktail glass and garnish with a slice of fresh green chili.

PJSVI_HerraduraCocktail

Diablo Ahumado (the Smokey Devil) by PlumpJack Cafe, Squaw Valley
1 1/2 oz Plumpjack’s special Herradura Double Barrel Reposado tequila

1/2 oz mezcal reposado
1/4 oz creme de cassis
The juice of 1 full lime

Add these ingredients to a mixing tin filled with ice. Shake to chill. Strain into a highball glass filled with fresh ice. Fill the remaining space in the glass with ginger beer (2-3 oz). Garnish with a lime wheel. Mix and serve over ice.

And there you have it! Feel free to send us your own cocktail concoctions.

 

Punch Drunk Love for Party Cocktails

Dickens drinks punch

Christmas is a time for parties… sharing, gift-giving and more parties. If you want to impress your friends with a delicious libation they won’t soon forget, look no further than the classic punch! Punch is just a general term for a wide assortment of drinks that generally contain fruit or fruit juice. Since they do not necessarily need to contain

alcohol, you can easily create festive and seasonal drinks appropriate for all ages, and because you make them in large quantities, they are perfect for parties where your time is better spent hosting your guests than constantly making drinks!

Origins of the drink can be traced back to India where it was later introduced to England in the early seventeenth century by sailors and employees of the British East India Company. The word punch is derived from the Hindi word panch (meaning five). Traditionally it was made with five ingredients: alcohol, sugar, lemon, water and tea or spices. After that it spread like wildfire throughout the rest of Europe. Originally it was made with a wine or brandy base, but around the mid 1600s Jamaican rum came into use and the

modern punch was born.

Continue reading: Punch Drunk Love for Party Cocktails

PlumpJack Cookbook Recipe Challenge: Second Round, Granola

When I embarked on PlumpJack’s famous granola recipe I had just experienced it the day before while visiting our Squaw Valley Inn property. They serve a fabulous breakfast buffet for all of their guests, it’s quite impressive, I highly recommend. I am normally not drawn to granola when things like bacon, eggs and waffles are available, because those items are usually NOT available at a standard breakfast buffet, but this time I decided to go for it because everyone seemed to be eating the granola, and I felt like an outsider who must try whatever everyone else seems to be enjoying. So, yes, I indulged and boy was it delicious. I was thrilled when I found it in the PlumpJack Cookbook and was able to recreate. I make a lot of

granola for my family since it’s usually kind of expensive and I can make quadruple the amount for what I can buy a small bag for at the store. I should note that I did make some changes only because I didn’t have a few items and didn’t want to purchase as I probably wouldn’t have any future use for them. For instance, I left out the corn syrup, and felt like it was absolutely sweet enough to skip this ingredient. I also didn’t have wheat germ, and all tasted well without that ingredient, too. And lastly, I used coconut oil instead of butter, which is a bit healthier and enhances the coconut flavor.

Continue reading: PlumpJack Cookbook Recipe Challenge: Second Round, Granola

PlumpJack Cookbook Recipe Challenge: First Up, Roasted Banana Muffins

This last weekend I embarked on a challenge from Hilary (PlumpJack President), who, after I said it would be a great idea to make items from the PlumpJack Cafe cookbook and write about them, responded with, “let’s not talk about it, let’s do it.” The proof is now in the muffins, like the roasted banana muffins that were first up. I chose this recipe because I was out of cereal and various other breakfast items and thought it would be a good idea to whip something up for my son’s morning fix. Turned out he loved the muffins so much he hid them after I told him we would take the rest to his school to share with this classmates. Obviously, he’s an only child.

Continue reading: PlumpJack Cookbook Recipe Challenge: First Up, Roasted Banana Muffins