Chef Edie Wins the Vegetarian Division at the Independent's Third Annual Grilling Showdown!
From The Sips and Sears of Summer, by George Yatchisin
Originally appeared in the Santa Barbara Independent, June 28, 2012
Dish: Flame-Grilled Pasilla Chilies Filled with Mexican-Style Seitan, Vegan Ranchero Sauce, and Baby Red Potato Salad
Best known locally for once co-owning the Sojourner Cafe, private chef/caterer Edie Robertson is no stranger to our contest, having won the best entree award in 2010 and been a judge in 2011. But she was most pleased by our 2012 decision to feature a vegetarian category for the first time. "The possibilities are endless," she said, "and vegetarians need not feel left out during the summer's BBQ season."
Robertson clearly knows the drill, as her seitan-stuffed chilis actually achieved our first perfect score ever. "It has got rave revues from my private-chef clients, so I felt confident about that dish," she admitted. "Plus the fresh roasted tomatillo salsa, smoky ranchero sauce, and freshly made corn tortillas added a nice touch and flavor to the whole dish. It was a great compliment to hear Doug say he could eat like this every day!"
Robertson (no relation to Aaron, by the way) also offered a few secrets: She roasts all of her spice blends to deliver a "richer, more nutty flavor" and pulses the seitan in a food processor, which makes it "so close to ground beef." As for cooking tempeh or tofu on the grill, Robertson suggested buying the firmest available, marinating for at least an hour, and then, "Start like you would with any meat: high heat first to sear the outside, and wait to turn them over until they have a nice dark sear or they will stick. The cooking time, of course, is much shorter." As for straight produce, Robertson explained, "I think any vegetable on an open flame beats any other style of cooking. If you have delicate or smaller-sized vegetables, use a vegetable grill basket ó you will get the great flavor without losing them through the slats. And don't be shy with bold spice blends that you would normally use on meat. They work well on vegetables, as well."
Flame-Grilled Pasilla chilies stuffed with Mexican-Style Seitan
- 4 large pasilla chilies
- 3 packages plain seitan, pulsed in food processor or blender to look like ground meat
- 1 small brown onion, small diced
- 2 small jalapeños, de-seeded and finely diced
- 3 cloves minced garlic
- 1/2 cup fresh or canned corn kernels
- 3 Tbsp. cumin powder
- Pinch of cayenne pepper, or more to taste
- 1/2 cup chopped cilantro
- 1 Tbsp. kosher sea salt
- 1/2 cup enchilada sauce
- 1 cup mixed jack and cheddar cheese, queso fresco for topping
Wash and pat dry chilies. Coat with a little olive oil, and place on hot BBQ. With tongs, gently turn them every 5-8 minutes until all the skin has darkened and peels away easily. Let cool a few minutes, and wrap them loosely in plastic wrap so air doesn't get in. After about 20 minutes, unwrap and peel skin off (some can remain). Cut a small slit in the chili lengthwise. Pull out seeds, and rinse with cold water inside. Place open side down on paper towel to drain.
Cook onions, jalapeños, and garlic in small amount of oil until translucent; add the rest of the filling ingredients.
Put a little of the jack/cheddar mixture inside of the chili, fill with seitan mixture until chili is stuffed to top, and add a little more of the cheese mixture. On a grilling screen or piece of foil, place the stuffed peppers on low-heat grill covered loosely with foil until cheese melts and seitan filling is heated through. Plate and sprinkle with a little queso fresco.
Independent's Third Annual Grilling Showdown, June 15, 2012
Catch Chef Edie at the Independent's Sizzling Summer BBQ Contest Showdown this Friday, June 15th at Oak Park from 5pm - 7pm. Chef Edie is a finalist in the Professional BBQ Plate and Vegetarian BBQ Plate categories.
Food and Wine Pairing Dinner at Jill's Place, May 16, 2012
On Wednesday, May 16th, Jill's Place welcomes Sunstone Winery and Guest Chef Edie Robertson for a unique food and wine tasting dinner featuring ingredients from the Santa Barbara Farmer's Market. Prix fixe menu $38 per person, and includes dinner and wine.
Make your reservations now - this event is sure to sell out!
Call Jill's Place today to reserve your seats: (805) 963-0378.
Marymount of SB Benefit Auction 2012 - Jewel of the Riviera
The Jewel of the Riviera, Marymount's 2012 Benefit Auction, is on Saturday, March 17 at 5:30 p.m. at the Coral Casino Beach and Cabana Club.
Among the items up for bid, Lot #5 is a fabulous Ravenscroft 1920s Theme & Extreme Chef Cocktail Party for 20 Couples, with Chef Edie. Come spend the evening at Montecito’s famous Ravenscroft Estate and enjoy fantastic food created by Chef Edie Robertson – celebrated on Food Network’s Extreme Chef, but best known in Santa Barbara for the ten years she spent as Executive Chef/Co-owner of the Sojourner Café. An evening at Ravenscroft is like stepping back in time – a time of glitz and glamour, rich Santa Barbara history, and star-studded celebrities. Just imagine Charlie Chaplin, Cary Grant, and Audrey Hepburn celebrating, Santa Barbara style. Join in this night of exquisite dining, music, and magical ambiance, touring this remarkable estate and its beautiful gardens, and if you wish, come in 1920s attire for added effect.
Chef Edie to be Guest Judge at Chowder Festival
Come join the fun on Sunday, October 23, 2011 at the 2nd Annual Santa Barbara Chowder Festival, taking place at the Montecito Country Club! Chef Edie will be judging alongside Michael Cervin and Chef William Bloxsom-Carter (Executive Chef, Playboy Mansion West).
Visit SantaBarbaraChowderFest.com for more information:
Chef Edie to Appear on Food Network's Extreme Chef
June 15, 2011
Chef Edie was recently filmed for an episode of Food Network's upcoming TV show, Extreme Chef! We'll post more details as the air date for Chef Edie's episode (Episode #8) nears, including a viewing party planned at Jill's Place. Extreme Chef premieres on June 30.
Airs: Thursdays at 10pm ET/PT and Sundays at 11pm ET/PT
Premieres: June 30, 2011
Whether extracting ingredients from a block of ice or using a Swiss Army knife as a lone cooking utensil, three chefs are pushed to their physical and mental limits in each episode of Extreme Chef. The series takes chefs out of their kitchen comfort zone to test their wits, adaptability and artistry as they must adapt to extreme conditions and unpredictable factors including swimming across a lake for ingredients and constructing a makeshift stove in only 30 minutes. In a series of arduous challenges, the competitors must impress judges and various guest critics with their out-of-box culinary masterpieces to earn the title Extreme Chef.
Visit FoodNetwork.com for previews and additional information:
Chef Edie wins at Sizzlin Summer BBQ Contest
On May 20, 2010, dozens of spectators turned out on the patio of Whole Foods on Upper State Street to check out the finals in The Santa Barbara Independent’s first ever Sizzling Summer BBQ Contest. Chef Edie won top honors in the Professional Entreé competition, with her slow-cooked Creole sugar rum rubbed short ribs.
Visit www.independent.com to read the full article. Congratulations to all the contest winners!
Team Kalyra Benefit at Soho
April 18, 2010
Kalyra Racing presents Nancy Drew and the Clues, Jayne Wayne and Last Call for an afternoon of music at Soho Restaurant & Music Club, to benefit Team Kalyra's effort to cross the United States in 6 days in the RAAM race. Visit www.facebook.com/TeamKalyra for more details.
Dream Kitchen Raffle
Stay tuned for details on our $50,000 kitchen raffle to benefit the Community Kitchen at Casa Esperanza. Visit www.casa-esperanza.org for more information.
2010 Slow Foods Events
Visit the Slow Food Santa Barbara site for details on upcoming varied and exciting culinary events and excursions. www.slowfoodsantabarbara.org