Chef Ted Walter of Passionfish in Pacific Grove shares a delicious recipe for curried vegetables with pear and apple chutney, Gorgonzola mousse and candied pecans. Check out some of Chef Ted's insider tips about Monterey County here. Pacific to Plate, Recipe of Curried Vegetables Candied Pecans
  • 1/2 pound whole pecans
  • 1/4 cup powdered sugar
Curry Dressing
  • 1 tablespoon chopped garlic
  • 1 tablespoon toasted curry powder
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • salt & pepper to taste
  • 1/3 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup coconut cream
Pear & Apple Chutney
  • 2 teaspoons salt
  • 1/2 teaspoon each ground cinnamon, clove, allspice, cayenne, paprika
  • 1/4 cup garlic peeled & chopped
  • 1/4 cup ginger fresh peeled & chopped
  • 1 medium onion chopped
  • 2 each apples, cubed
  • 2 each pears, cubed
  • 1/4 pound golden raisins
  • 1 cup brown sugar
  • 1 cup cider vinegar
  • 1/4 pound Gorgonzola, whipped
  • 2 oz cream
Grilled Vegetables from Coke farms
  • 4 Carrots, sliced lengthwise
  • 8 asparagus spears
  • 12 snap peas
Preheat oven 250’. Bring 4 cups of water to a boil. Place pecans in water. Boil for 3-4 minutes. Drain. Toss with powdered sugar thoroughly. Place on a sheet pan and bake for 20-30 minutes. They are done when the pecans dry out but before the sugar caramelizes. Cool on a rack. In a blender mix all ingredients except the oil & cream. Drizzle the oil slowly into the blender, then the cream as it runs. Adjust seasoning to taste if needed. Puree first set of ingredients. Combine with the fruit, sugar, & vinegar in a pot. Simmer medium heat stirring sporadically to prevent scorching. When the fruit is cooked and the juice has thickened, remove from the heat and let cool. Whip softened Gorgonzola. Whip cream into Gorgonzola. Season with salt and pepper. Toss vegetables in olive oil. Place carrots on an open wood grill. Cook till soft, about ten minutes. Cook asparagus and snap peas till tender, about two minutes. Season with salt. Assembly. Toss vegetables with the curry dressing. Place on one end of the plate and add t chutney on either side of the vegetables. Sprinkle pecans around the plate. place a portion of the Gorgonzola between the chutney and serve.