Tag Archives: interview

On The Front Porch Interview

WhitneyBond.com Blogoversary Photo Shoot

{Photo by Stacy Keck Photo}

As I prepare for the official WhitneyBond.com Rebranding Party tomorrow night, I felt like this was the perfect time to get to know a little more about me!

I recently became part of the Porch.com blogger program and they were nice enough to include me in their “On The Front Porch” blogger interview series!

Read the full post here!

Grilled Oysters

Grilled Oysters with Jalapeño Thyme Sake Reduction

After reviewing the delicious Brunch at Bailiwick, I knew I had to return for my next “Chef Inspired Dish” segment with Chef Konstantin Plavnik!

Instead of brunch, we decided to re-create their most popular happy hour and dinner menu item, the Grilled Oysters with Thyme, Sake, Jalapeño Brown Butter.

Ingredients for Grilled Oysters

Ingredients

  • 6 large oysters
  • 2 tbsp sake
  • 4 tbsp butter
  • 1 tsp fresh thyme
  • 1/2 jalapeño (de-seeded & minced)
  • 4 slivers manchego cheese

Begin by shucking the oysters.

Add the sake to a small skillet over medium heat, cook until the sake begins to bubble then remove from the heat.

In a separate pan, add the butter and melt. Add the thyme and jalapeños. Brown the butter for 2 minutes. Bring the sake back up to a boil, then add the butter.

Jalapeño Sake Thyme Sauce

Place the oysters on a grill over high heat. Spoon the sauce over the oysters,  cover and cook for 10-12 minutes.

Flame Grilled Oysters

Don’t worry if they catch a little flame, that’s supposed to happen 🙂

Add the cheese on top of the oysters, cover and grill for an additional minute, then remove from the grill and serve.

Grilled Oysters

Grilled Oysters with Jalapeño Butter

For my first Grilled Oyster experience, this one was epic!

Grilled Oysters with Sake Jalapeño Reduction

Vegetarian Barley Stuffed Squash

This Vegetarian Barley Stuffed Squash recipe combines a risotto style mushroom barley stuffed in an acorn squash and topped with seasonal vegetables!

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Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.

I had the idea to incorporate “Chef Inspired Dishes” into the blog a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.

I’ve broken the two dishes we cooked together into two different posts, so here is the first “Chef Inspired Dish” recipe for Vegetarian Barley Stuffed Squash. Also check out the Roasted Chicken recipe here!

Here’s a shot of the ingredients at Quality Social and my ingredients at home.  I was able to pick up a couple of ingredients from Suzie’s Farm at the Little Italy Mercato this weekend, which Chef Dustin mentioned is where they get a lot of their produce!

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

Ingredients (serves 2)

  • 1 acorn squash
  • 3 tsp basil oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Slice the squash in half, remove the seeds and place cut side up on a baking sheet.

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Place in a 350°F oven for 25 minutes.

If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both 😉 )  then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.

While the squash is cooking, begin preparing the barley, risotto style.

Add 1 tsp of basil oil to a skillet over medium heat, add the chopped mushrooms and sauté for 5 minutes.  While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

Add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

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Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

While preparing the barley, put your multi-tasking pants on and prepare the vegetables.

Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish!

For the final step, drizzle an additional tsp of basil oil on top, then you’re ready to dig in!

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This was my version of the dish prepared at home!

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

And this was Chef Dustin’s version that I photographed at Quality Social after he prepared it for me!

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Hopefully I made him proud with my re-creation of his delicious seasonal vegetarian dish!

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

5 from 1 vote
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Vegetarian Barley Stuffed Squash

This Vegetarian Barley Stuffed Squash recipe combines a risotto style mushroom barley stuffed in an acorn squash and topped with seasonal vegetables!

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 377 kcal
Author Whitney Bond

Ingredients

  • 1 acorn squash
  • 3 tsp basil oil divided
  • 1/2 cup crimini mushrooms chopped
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots sliced
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts steamed
  • 1/2 cup broccolini
  • 1/4 cup spinach

Instructions

  1. Slice the squash in half, remove the seeds and place cut side up on a baking sheet.

  2. Place into a 350°F oven for 25 minutes.

  3. If you have trouble cutting the squash in half place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.
  4. While the squash is cooking, begin preparing the barley, risotto style.
  5. Add 1 tsp of basil oil to a skillet over medium heat, add the chopped mushrooms and sauté for 5 minutes. 

  6. While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

  7. Add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

  8. Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.
  9. While preparing the barley, also prepare the vegetables in another skillet.

  10. Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. 

  11. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. 

  12. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

  13. At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish.
  14. For the final step, drizzle an additional tsp of basil oil on top.