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Featured Recipe

Lazy Lilac Ranch Fruit Cocktail

Created by admin

24-3 Dream Homes Issue
Recipes

This is amazingly easy and tastes great.

Snacks & Fun Stuff

Miyoshi’s Rock ‘n’ Roll Roll

24-6 Winter Issue
Recipes

Sean Park of Miyoshi’s contributes a recipe for this special roll. What’s great about it is that you can change the recipe according to what you like, says Park. For example, instead of using crab or shrimp, try asparagus. That’s what makes this dish so versatile and such a hit with sushi fans. He also recommends going to a sushi restaurant and buying sushi rice from the chefs. That can save you a lot of time.

Izumo Sushi White Volcano Roll

24-6 Winter Issue
Recipes

Scott Cheon from Izumo Sushi gives us the scoop on one of their most popular rolls. The White Volcano Roll is made with spicy tuna and deep-fried shrimp. Here’s how to concoct this tasty, colorful delicacy. If you’re making it as an appetizer for a crowd or an entire roll for each member of your family, adjust the amount you make accordingly.

Fire Chief Ron Fraze’s Cheese Bread

24-5 Health Issue
Recipes

“Just about anyone who works in a fire house knows how to cook,” Chief Fraze claims. This particular recipe is a favorite of his and he says it is always a hit with his guests. You can spice it up or down depending on what types of chilies you use and how you prepare them. No matter what you do, have the fire extinguisher standing by.

Borda Petite Catering's Chicken Skewers

24-4 Fall Issue
Quick Bites

Lisa Borda, owner of Borda Petite Catering swears by this next recipe. She says it’s a perfect dish for any event. From a classic full-house party to an intimate, easy dinner, this finger food is always a treat to prepare and serve.

Frugatti’s Focaccia Raccolta

24-3 Dream Homes Issue
Quick Bites

This appetizing dish was created especially for the readers of Bakersfield Magazine
by our own local restaurateur Ralph Fruguglietti of Frugatti’s Italian Eatery. We gave him the daunting task of dreaming up a hors d’oeuvre recipe using locally grown ingredients. Ralph took our test and rose to the challenge. Using his signature brick oven he whipped up an old family favorite with a Kern County twist, the Focaccia Raccolta.

Lazy Lilac Ranch Fruit Cocktail

24-3 Dream Homes Issue
Recipes

This is amazingly easy and tastes great.

Logan’s Roadhouse

24-2 Summer Issue
Recipes

Manager Teejay Scharf just loves appetizers “ Here at the restaurant, appetizers are a great way to start a date night, you get to experiment and have fun, break the ice.”
He graciously passed on to us their special recipe for “Roadies” explaining they are wildly popular at Logan’s and very easy to make.

Tailgater’s Cajun Shrimp Quesadillas

24-2 Summer Issue
Recipes

This is a fun twist on an old favorite. Easy to make and even easier to eat. Chef Dom Ariza loves creating appetizers and jumped at the chance to create a new recipe for Bakersfield Magazine. “Appetizers are something you can be creative about.” He says, “You can dream it up, and leftovers are a creative way to invent your own appetizers.

Backyard BBQ Pizza

24-1 Spring Issue
Recipes

While Kevin Burton loves to prepare sushi for his family and friends and recently made a variety of 140 rolls for a neighbor’s party, his piece de resistance is BBQ Pizza. That’s right … pizza that he cooks on the barbecue. You’ve probably never had pizza like this. So, Burton is sharing his recipe with other wanna-be Dudes Who Cook just in time for grilling season.

JJ’s Oysters Rockefeller

24-1 Spring Issue
Recipes

Jerry Jost owns Jost Homes and performs the very manly job of building custom homes. But his friends and neighbors call him the Betty Crocker of the neighborhood. Well, actually, it’s something not quite as flattering, but we can’t print it here. Suffice it to say Jost is a great cook and loves doing it.
Jost chose Oysters Rockefeller to share here because “it’s really unique, the recipe is fairly simple and it’s pretty quick to make.”

Italian Bread Dip

25-6 Winter Issue
Entertaining the Bakersfield Way by Miles Johnson

Looking for a unique and easy appetizer? Look no farther. A great way to kick-off an evening in is by putting out some French bread and a classic Italian recipe to give that loaf some pizazz.

Miles’ Island Mango Salsa

26-1 Dream Homes
Entertaining the Bakersfield Way by Miles Johnson

What better way to top off an island-themed party than by preparing some mango salsa? It's fresh, fast, and with it's sweet kick, will complement almost anything you want to serve.

Wood’ys Fried Avocado Rings

26-2 Summer Issue
Quick Bites

Michael Rodier (who just so happens to be the general manager at Wood’ys Grill & Bar) and his crew created an avocado appetizer just for the readers of Bakersfield Magazine. It’s flavorful, it’s made with locally-grown produce, and it’s easy (and quick) to prepare.

Ciabatta Fiesta Sandwich

26-3 Sizzlin' Singles Issue
Quick Bites

Tired of the same old “ham and cheese” for lunch? Well, have we got a summer treat for you. Christina Galvan, owner of Big Popy’s Deli, created a scrumptious and savory item sure to please the palate.

This one-of-a-kind sandwich, made just for you featuring local ingredients (many of which are from Murray Family Farms), is fun to make and fun to eat. It will make those pastrami on ryes seem bland in comparison. So before you order in, think about preparing this fresh, delectable Summer Fiesta Sandwich.

Easy-Make Waffle Cones

26-3 Sizzlin' Singles Issue
Entertaining the Bakersfield Way

I picked up some classic ice cream cones at the store, but I highly suggest you go all out and make your own. Seriously! At least give it a try. Come on! According to some reliable sources (bless the Internet) the following is a recipe for a super-simple waffle cone.