Delicious and simple summertime cooking

May 7, 2008 12:00:00 AM PDT
Chef Camille Jackson of Carneros Inn's Boon Fly Cafe shares her summertime recipes.

Smoked Trout BLT

  • 2 filets of House Smoked Rainbow Trout
  • 1 ea. Vine Ripened Tomato
  • 4 slices of Applewood Smoked Bacon
  • 4 leafs of Romaine Hearts
  • 2 slices of Wild Rice Sourdough (house made)

Roasted Garlic and Peppercorn Aioli

  • 2 tsp. Cracked Black Pepper
  • 3 cloves of Roasted Garlic
  • 1 Large Egg Yolk
  • 2 tsp. Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil

Mince roasted garlic and set aside. Whisk together yolk, lemon juice. Then, slowly add olive oil while whisking constantly until emulsified. Then add the minced roasted garlic, pinch of salt and 2 tsp. cracked black pepper.

Honey-Sherry Vinaigrette

  • 1/2 cup of Sherry Vinegar
  • 1 cup Blended Oil (half olive/half vegetable)
  • 2 tsp. Dijon
  • 1/4 cup Honey
  • 1 small clove garlic

Slowly add blended oil into sherry vinegar. Then, add honey, mustard and garlic. Season with salt and pepper.

For more information on the Boon Fly Cafe at Carneros Inn, click here.

The Carneros Inn
Boon Fly Cafe
4048 Sonoma Highway
Napa, CA 94559
707-299-4900


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