Recipes

Food without pretense, with flavor and freshness paramount, is what Chef Richard Shimizu of the Blue Chalk Cafe strives for in his cooking. Richard has been cooking professionally in the South Bay since 1984, working in such venues as Le Mouton Noir, The Plumed Horse, The Los Gatos Brewing Company and the California Cafe Corporation. Drawing on the best attributes of each of his restaurant experiences, Richard has composed a menu which makes the traditional dishes of the South accessible to the Californian palate.

Popular items on Richard's menu include the Pan-Cooked Red Snapper on a Bed of Sautéed Greens and Smoked Bacon Mashed Potatoes, the Honey Cured Pork Chops with Grannysmith Apple Broth and Gratin Potatoes, and the Three Chile Pepper Steak with Jack Daniels sauce. Lighter dishes include the Chicken Jubilee Salad, the Grilled Atlantic Salmon On a Bed of Chilled Lemon Pasta Salad and the Apple-Pear Salad With Fresh Watercress, Arugula, Toasted Walnuts and Aged Blue Cheese.

We asked Richard to share a favorite recipe with us each month, and here's what he wrote up:

This delicate dressing can be tossed with gourmet salad greens, raw fresh vegetables, or chilled pasta.

1 oz. onion
1 tbsp fresh ginger, grated
2 garlic cloves
1 green onion stalk, coarsely chopped
1/4 cup parsley, chopped
1/2 bunch basil
1 jalapeno, seeded
1/4 cup parmesan cheese
1/2 tsp dry mustard
1 cup rice vinegar
1/4 cup sherry vinegar
1 tbsp sugar
3 cups olive oil

Combine the first twelve ingredients in a large blender. Cover the top and purée until smooth. Slowly add the olive oil in a steady stream until all the oil is incorporated. Adjust the seasoning with salt and white pepper.

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