Watertable's Executive Chef Shares How To Make 'Bar Jars' At Home
STUDIO CITY (KCAL9) — Executive chef Manfred Lassahn of Watertable stopped by KCAL9 to tell viewers what their signature "bar jars" are all about.
Watertable is the new signature restaurant at the Hyatt Regency Huntington Beach Resort & Spa.
Guests can order a beverage and dig in immediately to one of their nine savory Bar Jars, which are essentially delicious snacks in mason jars.
At home this is a great make-ahead concept for moms, stocking up on summer or after school snacks or for end-of-summer entertaining.
Here are the recipes for four Bar Jars to make at home:
Artichoke Goat Cheese Spread with Spanish Manchego
Ingredients:
Artichokes, drained/split/grilled: 1 can
Manchego Cheese, shredded: 1 cup
Goat Cheese: 1 cup
Mayonnaise: ½ cup
Crème Fraiche: ½ cup
Garlic, Chopped: 6 cloves
Parsley, Chopped: 2 oz
Lemon Zest: 2 each
Kosher Salt : as needed
Black Pepper: as needed
Procedure:
Pulse all ingredients in a food processer. Season with salt and pepper to taste.
Oven Cured Tomatoes with Shallots Cracked Blacked Pepper, Smoked Paprika and Sherry Vinegar
Ingredients:
Oven Cured Tomatoes: 3 lbs
Olive Oil: 3 cups
Smoked Paprika: 1 tbl
Sherry Vinegar: 6 oz
Shaved Shallots: 4 each
Shaved Garlic: 8 cloves
Cracked Pepper: 1 tbl
Sea Salt: 1 tbl
Fresh Thyme: 4 sprigs
Chopped Parsley: 1 bunch
Lemon Zest: 2 each
Procedure:
Wedge roma tomatoes into 6 pieces and pull thyme leaves from sprigs. Gently toss the tomatoes, olive oil, shaved garlic & pepper together. Lay tomatoes in a single layer on a sheet pan – skin side down. Once the tomatoes are laid, sprinkle with sea salt & pepper. Cook the tomatoes in a 200 degree oven for two hours until they are 2/3 dried out. Remove the sheet pan from the oven and allow to fully cool.
Salbitxada Spread with Smoked Spanish Paprika and Toasted Almonds
Ingredients:
Roma Tomato, seeded, chopped: 12 each
Red Bell Pepper, peeled, chopped: 4 each
Toasted Almonds: 1½ cups
Chili Flakes: 2 tsp
Smoked Paprika: 2 tsp
Garlic Cloves, smashed: 12 each
Lemon zest: 2 each
Parsley, chopped: 2 tbl
Sherry Vinegar: 2 tbl
Olive Oil: 2 cups
Salt & Pepper
Procedure:
Aside from the sherry and olive oil, combine all ingredients in a stainless steel bowl. In a separate pan, heat the olive oil and pour over all ingredients in the bowl and combine. Cover the bowl with plastic wrap and let it stand for 15 minutes. After 15 minutes, blend all ingredients in a food processor until smooth, adding sherry and salt and pepper to taste.
House Roasted California Almonds with Resort Rosemary and Maldon Sea Salt
Ingredients:
Raw Almonds, skin on: 5 lbs
Olive Oil: 2 oz
Sea Salt: 1 oz
Chopped Rosemary: 2 oz
Procedure:
Aside from the sherry and olive oil, combine all ingredients in a stainless steel bowl. In a separate pan, heat the olive oil and pour over all ingredients in the bowl and combine. Cover the bowl with plastic wrap and let it stand for 15 minutes. After 15 minutes, blend all ingredients in a food processor until smooth, adding sherry and salt and pepper to taste.
In a bowl, toss the almonds with olive oil, sea salt and 1 ounce of the chopped rosemary. Place on a sheet pan and roast in a 220 degree oven for 6 hours or until golden and crunchy. Once the almonds are pulled from the oven, toss with the remaining rosemary.