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Mama Roomba-Salmon Salad

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25-5 Health Issue
Quick Bites

Mama Roomba is well-known for its authentic Caribbean flavors and relaxing island-inspired décor. But when we challenged them to create something for Bakersfield Magazine readers, they did not disappoint. Chef Isaac Mancilla went to work developing an enticing recipe for a refreshing salmon salad with avocado vinaigrette! This dish contains some of the freshest ingredients grown in Kern county, and it was created just for you. Give your diet a healthy and flavorful twist with this easy-to-prepare salad that is perfect as an appetizer.

Courtside Cafe’s Fruit Salad

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25-3 Dream Homes Issue
Quick Bites

Fresh, healthy, and delicious! What more could you want out of a fruit salad? How about a unique fruit salad with a cool twist, that’s made especially for you? Well, if you’re ready for a meal that satisfies your heart, belly, and mind, look no further. Because we’re still enveloped in summer’s warmth, everyone is still craving fresh, cool salads to keep our taste buds happy.

Grilled Chicken Breast

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25-3 Dream Homes Issue
Entertaining the Bakersfield Way by Miles Johnson

Given to me by my best friend, James (a sublime host in his own right, whose parties usually end up as melees of cocktail combat), this superb chicken dish combines the simplicity of grilling with note-worthy asparagus and a firm polenta. To make things a little easier, I suggest preparing the polenta a couple days in advance according to package directions.

Pan Seared Salmon Burger

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25-2 Summer Issue
Entertaining the Bakersfield Way by Miles Johnson

If you’re unable to grill outdoors, a pan-seared salmon burger will thrill your guests with a slightly Asian-inspired twist.

Gino Valpredo's Arugula with Oranges

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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

For some, salad is the beginning of the meal but for Gino Valpredo, owner and proprietor of Luigi’s, a fresh salad takes its place right next to the main course. When it comes time to serve up dinner, nothing could be simpler than starting with a fresh green salad that you’ve prepared in advance. In this case, Gino suggests pairing the sweetness of fresh orange segments and the peppery tang of arugula. Very few salads can match the sheer simplicity, yet complex taste, of this Italian-inspired course.

Kelly’s Savory Chicken Meatballs

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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

Kelly’s Chicken Meatballs have everything a staple of a good Dinner Party should have: Flavor, and tons of it; ease of preparation, flexibility and, dare we say a slightly healthier approach to its red-meat counterpart. This dish can be prepared a day or two in advance and served as an entrée or appetizer. Who could ask for anything more? The recipe, of course...

Miyoshi’s Rock ‘n’ Roll Roll

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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.

The Prime Cut Italian Pasta Salad

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24-5 Health Issue
Quick Bites

You take old world flavor with the speed of modern convenience and voilà! A colorful salad with a taste rivaled by absolutely none.

Police Chief Bill Rector’s Flautas & Salsa

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24-5 Health Issue
Recipes

“Whenever my family and I can vacation at the beach I always make this dish,” Chief Rector says. It is pretty easy to make and tastes delicious. There’s something about the crispiness of the flauta and the fresh mangos that makes this dish a family favorite.

Martin's Meats Pit Beef with Bbq Sauce

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24-4 Fall Issue
Quick Bites

“You can never go wrong with barbecue,” says Martin Chavez of Martin’s Meats and Deli Market. He says when clients come in asking for him to cater an event, they always ask for the Deep Pit. After some cajoling, he graciously shared not only his recipe for Deep Pit, but secrets for his salsa and barbecue sauce.
 

Curt’s Catering Affair's Beef Tenderloin

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24-4 Fall Issue
Quick Bites

Brenda Wright, owner and manager of Curt’s Catering Affairs submits a Roulade of Beef Tenderloin with Gorgonzola cheese and wilted Spinach served with penne paste and garlic butter. This dish is guaranteed to curb any carnivore’s appetite.

Frugatti’s Focaccia Raccolta

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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.
 

Silver Saddle Ranch Chicken

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24-3 Dream Homes Issue
Recipes

Executive chef Robert Varble has provided this recipe for Silver Saddle Chicken, “one of the ranch’s favorite dishes. The rich, creamy sauce has a multitude of flavors.” 

Rankin Ranch Pasta Salad

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24-3 Dream Homes Issue
Recipes

The menu features many old family recipes. Sixth-generation Sarah Rankin Wilder considers Di’s pasta salad one of the best: “Our guests rave about it!”
 

McGee’s Crab Cakes with Dill Aioli Sauce

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24-2 Summer Issue
Quick Bites

“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.
 

Logan’s Roadhouse

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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

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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

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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.
 

Coq au Vin

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24-1 Spring Issue
Recipes

This classic French dish, Coq au Vin (pronounced coke-o-vaan), is chicken in red wine. There are literally thousands of recipes in existence. I use this version because it is simple and a crowd pleaser. It is traditionally served with rice or boiled potatoes. Not to worry, the alcohol content is burned off in the cooking process.  The recipe Bill Winter shares here is one of his favorites outside of what he learned from cooking classes at Café Med.
“It’s French, it impresses people but it’s easy to do,” Winter says.

JJ’s Oysters Rockefeller

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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.”
 

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