The talented chefs at Replay Lounge and Grill, put their heads together to come up with a savory appetizer especially for the readers of Bakersfield Magazine; one that would be easy to make, include locally grown ingredients, and would be the star of any menu.
Chef Orland Rogers of Capistrano’s thought long and hard about creating a special appetizer just for the readers of Bakersfield Magazine. What he has come up with will have your taste buds soaring and you happily recreating it in your own kitchen.
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.
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.