Looking for recipes that pair well with your ocean view from your Malibu dream home? Here are 5 hand selected recipes inspired by Malibu California.
Little Dume Lobster Bisque
Some of my best memories as a kid are going lobster diving at Little/Big Dume. This dish isn’t only nostalgic but pairs perfectly with the season as this is the time when locals can go and catch lobster. Seafood also is a great choice for a Malibu thanksgiving as we all know Malibu is known for some of the best seafood in all of California!
Serving Size: Serves 6–8 people
Ingredients:
1 medium-sized butternut squash
2 cloves garlic
1 medium-sized yellow onion
3 celery stalks
2 medium-sized carrots
4 tablespoons vegetable oil
3½ quarts lobster stock
1 whole lobster
2 teaspoons ground cinnamon
½ quart heavy cream
¼ cup sherry vinegar
Salt and pepper to taste
Instructions:
Prepare the Vegetables:
- Peel the butternut squash, carrots, and onion.
- Cut all the vegetables into medium-sized pieces; precision is not necessary.
Sauté the Vegetables:
- In a large soup pot, heat the vegetable oil over medium heat.
- Add the prepared vegetables and sauté for about 3 minutes until they achieve a golden-brown color.
Add Stock and Lobster:
- Pour in the lobster stock and add the whole lobster to the pot.
- Stir in the ground cinnamon, and season with salt and pepper to taste.
- Cook the Bisque:
- Let the mixture cook for 30–40 minutes, or until the vegetables are soft enough to puree.
Finish the Bisque:
- Remove the lobster from the pot and extract the meat; set aside.
- Add the heavy cream and sherry vinegar to the pot.
- Using a blender, puree the soup until smooth. If blending while hot, start on a slow speed and
- add additional lobster stock as needed to reach the desired consistency.
Serve:
Return the lobster meat to the bisque.
Serve hot, garnished as desired.
This bisque combines the sweetness of butternut squash with the rich flavors of lobster, creating a luxurious and comforting dish.
Surfrider Crispy Fish Tacos and Cranberry Salsa
If you’re looking for the perfect blend of post surf catharsis, comfort food, and thanksgiving spirit, these special fish tacos are sure to make a big hit at your beachside thanksgiving gathering!
Serving Size: Serves 4
Ingredients:
For the Cranberry Salsa:
1 cup fresh cranberries
1/2 small red onion, finely diced
1/2 jalapeño, finely diced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 tablespoon honey
Sea salt and freshly cracked black pepper, to taste
For the Fish Tacos:
1 pound white fish fillets (such as cod or halibut)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Sea salt and freshly cracked black pepper, to taste
8 small corn tortillas
1 cup shredded red cabbage
Lime wedges, for serving
Instructions:
Prepare the Cranberry Salsa:
- In a food processor, pulse the cranberries until finely chopped.
- Transfer to a bowl and mix in the red onion, jalapeño, cilantro, lime juice, honey, salt, and pepper.
- Adjust seasoning to taste and set aside.
Season the Fish:
- In a small bowl, combine the olive oil, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Rub the spice mixture evenly over the fish fillets.
Cook the Fish:
- Heat a skillet over medium-high heat.
- Add the seasoned fish and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Remove from heat and let rest for a few minutes before flaking into bite-sized pieces.
Assemble the Tacos:
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Place a portion of the flaked fish onto each tortilla.
- Top with shredded red cabbage and a generous spoonful of cranberry salsa.
- Serve with lime wedges on the side.
Cali Coconut Mashed Sweet Potatoes
California is famous for its palm trees and there is no better recipe for a Malibu thanksgiving than coconut mashed sweet potatoes. One bite of these will make you feel like your drinking from a coconut while enjoying the sunset at Zuma Beach!
Serving Size: Serves 4–6 people as a side dish
Ingredients:
3½ pounds sweet potatoes (about 4 large), peeled and diced into ¾-inch cubes
¾ cup full-fat coconut milk
1 tablespoon pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup unsalted pecan halves, chopped
- Instructions:
- Preheat the oven to 325°F (163°C).
- In a large pot, bring water to a boil. Add diced sweet potatoes and cook until fork-tender, about 10 minutes. Drain well.
- Transfer sweet potatoes to a food processor or mixing bowl. Add coconut milk, maple syrup, cinnamon, vanilla, salt, and pepper. Blend until smooth, adjusting flavors to taste.
- Spread the mashed sweet potato mixture into a 9×9-inch baking dish. Top evenly with chopped pecans.
- Bake for 45–50 minutes, or until the edges are lightly browned.
- Allow the dish to cool for 10 minutes before serving
Bonus notes: If you want to add a little more texture to the sweet potatoes, feel free to add in some shaved coconut for a little more taste of paradise!
Green Flash Key Lime Pie Cheesecake Bars
Ever wonder what a Malibu sunset tastes like? Well this is the perfect recipe to finish off your thanksgiving with a tart flash!
Serving Size: Makes 16 bars
Ingredients:
For the Graham Cracker Crust:
1½ cups graham cracker crumbs (about 12 full sheets)
½ cup unsalted butter, melted
5 tablespoons granulated sugar
Pinch of salt
For the Cheesecake Filling:
16 ounces full-fat cream cheese, at room temperature
1 cup granulated sugar
2 tablespoons key lime zest
¼ cup key lime juice
2 teaspoons vanilla extract
½ cup sour cream, at room temperature
2 large eggs, at room temperature
Instructions:
Prepare the Crust:
- Preheat the oven to 325°F (163°C). Line a 9×9-inch square pan with parchment paper on all sides.
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
- Press the mixture firmly into the prepared pan to form an even layer. Set aside.
Make the Cheesecake Filling:
- In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, key lime zest, and granulated sugar together for 2 minutes until smooth and creamy.
- Add the key lime juice, vanilla extract, and sour cream; mix until just combined.
- Add the eggs one at a time, beating until just combined after each addition.
Assemble and Bake:
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
- Tap the pan on the counter a few times to release any air bubbles.
- Bake for 35 to 40 minutes, rotating the pan halfway through. The center should still be slightly wobbly.
- Once baked, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 30 minutes to cool gradually.
- Remove from the oven and let it cool completely at room temperature before refrigerating until ready to serve.
Serve:
- Once chilled, lift the cheesecake out of the pan using the parchment paper.
- Cut into 16 squares using a sharp knife.
- Optionally, top each bar with whipped cream and additional key lime zest for garnish.
Malibu Mediterranean Honey Turkey
Malibu is famous for its Mediterranean landscape and Spanish Riviera style homes. Fill your home with the aromas of a sweet honey and rosemary turkey and you will feel just like you're somewhere off the coast of Europe's Mediterranean coast!
Serving Size: Serves 12–14 people
Ingredients:
For the Brine:
1 gallon water
1 cup kosher salt
1 cup honey
1 bunch fresh thyme
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh parsley
1 tablespoon black peppercorns
1 lemon, halved
1 head garlic, halved horizontally
For the Turkey:
1 whole turkey (12–14 pounds), thawed if frozen
1/2 cup unsalted butter, softened
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Instructions:
Prepare the Brine:
- In a large pot, combine water, kosher salt, honey, thyme, sage, rosemary, parsley, black peppercorns, lemon halves, and garlic.
- Bring to a boil, stirring to dissolve the salt and honey.
- Remove from heat and let the brine cool completely.
Brine the Turkey:
- Place the turkey in a large brining bag or a clean container.
- Pour the cooled brine over the turkey, ensuring it is fully submerged.
- Refrigerate for 12–24 hours.
Prepare for Roasting:
- Preheat the oven to 325°F (163°C).
- Remove the turkey from the brine and rinse thoroughly under cold water; pat dry with paper towels.
- In a bowl, mix the softened butter with chopped thyme, sage, rosemary, and parsley.
- Gently loosen the skin over the turkey breast and rub some herb butter underneath; spread the remaining butter over the skin.
- Season the turkey cavity with salt and pepper; optionally, place additional herbs and lemon inside.
Roast the Turkey:
- Place the turkey on a rack in a roasting pan, breast side up.
- Roast in the preheated oven, basting occasionally with pan juices, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), approximately 3 to 3½ hours.
- If the skin browns too quickly, tent the turkey with aluminum foil.
Rest and Carve:
- Remove the turkey from the oven and let it rest for 20–30 minutes before carving.
- Serve with your favorite sides and enjoy.
Bonus Notes: Drizzle the turkey with a little more turkey before eating, it’s a beautiful garnish and will give a little more sweetness to the main course!