It's summer, which means corn is in season.temp-post-image

Impress your friends with Centro's classic Elote Asado - the perfect summer BBQ treat.

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Elote Asado
Recipe from Chef Fidel Lopez, Centro Cocina Mexicana

Serves 4

Ingredients:

  • 4 ears of California-grown corn, unshucked
  • 1/2 cup Rizo Bros California Creamery Cotija cheese or queso fresco
  • 1/3 cup 365 Everyday Value Organic mayonnaise
  • 1 Tbsp ground Spicely Organic New Mexico chile powder
  • 1 lime, cut into quarters

Directions:

  1. Preheat a grill or grill pan.
  2. Carefully pull the husks back from the corn, remove the silk and trim the husks as needed, leaving some husks behind to use as handle.
  3. Place corn on grill and cook for 10-12 minutes, turning until bright yellow, tender and slightly charred
  4. Remove corn from grill and brush with mayonnaise.
  5. Sprinkle with cotija cheese and the chile powder.
  6. Serve with lime wedge.

Enjoy!

*Ingredients can be found at Sacramento Whole Foods Market on Arden

Watermelon, cherry tomatoes and mozzarella come together to make the perfect summer salad. Impress your friends with this simple, seasonal dish at your next summer gathering, or enjoy on your own for a refreshing treat on a hot day.

INGREDIENTS

  • 2 cups cubed seedless watermelon
  • 2 oz fresh mozzarella, cut into ½” pieces
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced several basil leaves, torn
  • 1-2 Tbsp extra virgin olive oil coarse salt

DIRECTIONS

  1. Combine watermelon, cherry tomatoes, and red onion in mixing bowl.
  2. Add the olive oil and a generous pinch of salt and gently toss.
  3. Divide ingredients between two serving plates.
  4. Scatter the cheese and basil over the salads.
  5. Sprinkle a little more salt over the salads and serve.

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temp-post-imageThe sliced mushroom salad has been on Paragary’s menus since it opened in 1983, and is still a guest favorite to this day.
This simple salad is easy to make and sure to impress your guests.

INGREDIENTS

  • 3 cups thinly sliced mushrooms
  • ½ cup grated Jarlsberg cheese
  • 4 tbsp fresh parsley (finely cut)
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • Salt and pepper to taste



INSTRUCTIONS

  • Mix all ingredients in large bowl
  • Salt and pepper to taste
  • Share & enjoy!



Serves 4


Tip:
To clean mushrooms, simply wipe mushrooms with damp towel to clean - soaking or rinsing them makes them takes away from their flavor!

Who doesn't love a margarita? Margaritas are wonderful to enjoy both at restaurants or in the comfort of your own home. With this easy-to-follow recipe, you can say goodbye to store-bought margarita mix and hello to the simple, yet classic margarita recipe.

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It's Beer Week in Sacramento! Not only do we enjoy drinking beer, we love cooking with it too! And, of course, eating beer food! One of our favorite beer infused goodies is Hock Farm's mac & cheese made with beer cheese sauce... yes please!

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Love wings? So do we! Impress your friends with our at-home adaptation of our classic sticky wings recipe! Or, if you want the real deal without any of the work, order them for take-out or join us at R15, Berkley Bar, Monkey Bar or Wiki Bar, for the big game, wings & more.

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INGREDITIENTS

  • 5 lbs Mary’s Free-Range chicken wings
  • 1 cup Ninja Squirrel Siracha sauce
  • ½ cup 365 Everyday Value Organic honey
  • ¼ cup 365 Everyday Value Organic soy sauce
  • 1 Tbsp Dynasty sesame oil
  • 1 bunch Organic scallions, finely chopped
  • 2 Tbsp 365 Everyday Value sesame seeds, toasted
  • 365 Everyday Value Organic vegetable oil for deep frying

*Ingredients available at Whole Foods Market in Sacramento

INSTRUCTIONS

Pre Bake the Wings:

  1. Arrange chicken wings on a parchment lined baking sheet and season with salt and pepper
  2. Bake the wings at 350 degrees for 15 minutes or until just cooked through
  3. Let cool and refrigerate until needed

For the sauce:

  1. Combine Sriracha, honey, soy sauce, and sesame oil - mix well

Fry the wings:

  1. Heat about 4 cups of vegetable oil in a saucepan - there should be at least 2 inches of depth
  2. Using an instant read thermometer, heat oil to 350 degrees
  3. Fry the wings in batches until well browned and crispy
  4. Toss the wings with a generous amount of sauce and garnish with sesame seeds and chopped scallions

Enjoy!

Make this year extra sweet by celebrating Valentine's Day with Paragary Restaurant Group. Paragary's Esquire Grill and Hock Farm will each offer a special $75 prix-fixe menus, available for one night only. Reservations are required!

Paragary's: View Menu \\ Make Reservations

Esquire Grill: View Menu \\ Make Reservations

Hock Farm: View Menu \\ Make Reservations

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temp-post-imageThe appetizing Napa Cabbage Salad was featured on the menu at the original Paragary’s Bar & Oven for many years, and continues to be be a guest favorite at Paragary's today. Now you can enjoy this dish right in your own home, or impress your friends with this delicious salad!

INGREDIENTS
Napa cabbage salad:

  • 8 cups finely shredded Organic Napa cabbage
  • 1 cup finely shredded Organic purple cabbage
  • ½ cup finely shredded Organic carrot
  • ½ cup finely sliced Organic scallion
  • ¼ cup chopped, 365 Everyday Value roasted cashews
  • 2 grilled, Mary’s air-chilled boneless chicken breasts, cut into ¾” dice (optional)

Chinese Black Bean Vinaigrette:

  • 1 tsp chopped Organic garlic
  • 1 Tbsp chopped Organic ginger
  • 1 tsp 365 Everyday Value red chile flakes
  • 1 Tbsp Lee Kum Lee fermented black bean and garlic sauce
  • 1 ½ tsp 365 Everyday Value Organic Dijon Mustard
  • 1 Tbsp 365 Everyday Value sugar
  • ¼ cup 365 Everyday Value Organic Shoyu soy sauce
  • ½ cup Wa Ja Shan rice wine vinegar
  • 1 cup plus 2 Tbsp 365 Everyday Value canola oil
  • 1 Tbsp Dynasty sesame oil

INSTRUCTIONS
Directions for Cabbage Salad:

  1. Combine all ingredients except cashews in large mixing bowl and toss with 1 cup black bean vinaigrettes. Divide among 4 entrée bowls and garnish with chopped cashews.

Directions for Chinese Black Bean Vinaigrette

  1. Combine garlic, ginger, chile flakes, black beans, mustard, sugar, soy sauce, and vinegar in a mixing bowl and whisk to dissolve sugar. Whisk in the oils in a slow steady stream.

Join us for our first "Takeover Tuesday" dinner of the year!

Enjoy a special one-night-only menu, inspired by the House of Prime Rib restaurant in San Francisco. Limited seating will be family style. $55 per person does not include beverages, tax or gratuity. Give cards and iEat rewards may not be redeemed. No substitutions. Not recommended for those with food allergies or dietary restrictions.

MAKE RESERVATIONS HERE

MENU

Passed Hors D'Oeuvres Upon Arrival

DINNER
Chilled Romaine, Iceberg & Watercress Salad
Pickled beets, creamy sherry vinaigrette

Salt Crusted Prime Rib of Beef

Baked Russet Potato
Bacon, sour cream, chives

Yorkshire Pudding

Creamed Spinach

Fresh Horseradish

DESSERT
English Trifle
Citrus custard, vanilla sponge cake, tangerine gelee

...

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Paragary's is excited to welcome and introduce chef de cuisine, Patrick Prager. With 20 years of experience in the restaurant industry and a passion for creating delicious food, we are thrilled to have Patrick on our team.

While we can certainly speak to Patrick's talents as a chef, this month we got the chance to learn more about his life beyond the kitchen - from his greatest inspiration and favorite activities outside of work, to his number one guilty pleasure food and more.

We hope you enjoy learning more about Patrick as much as we did!


Q&A With Chef Patrick Prager:

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