Watertable’s Executive Chef Shares How To Make ‘Bar Jars’ At Home

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textalerts180 Watertables 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.

 

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