San Benito House In Its Hey Day - Barley Pilaf with Pancetta, White Beans, Roasted Corn and Parsley

Colonel Mustard and I were talking recently, and I reminisced about a memorable side dish I had for dinner at the restaurant in the San Benito House in Half Moon Bay some 9 or 10 years ago. SBH unfortunately underwent a remodel since then where they changed all the differently-themed rooms and made them all into a contemporary Yuppie's Dream Of Retiring To Run A Bread and Breakfast motif. Pity. Before, you could book the Safari Room or the All American Room, but all of them had slightly different themes on Americana Country. Except the Safari Room, which was delightfully incongruous with the Americana overload theme of the other rooms.

The garden out back

Imagine a very tastefully done and rather boring Madonna Inn and you have the idea. The restaurant was amazing and had been profiled in Bon Appetit years back. It has the most beautiful wood deck and fire pit with wood planters of flowers and herbs, and a lovely little "backyard" garden with a gazebo. Weddings are still held there frequently. They were known especially for their breakfast breads, artichoke-laden bread, warm fruit muffins....yum! Cute little egg cups for the soft boiled eggs at breakfast!

The deck, where they served
artichoke bread! And other stuff!

I was at the end of a relationship, feeling quite sorry for myself and suddenly decided I should get away for the weekend and booked a flight, car and the SBH for two nights. The first night was the night of the Side Dish; the second was memorable because while out walking, I stumbled upon a Quincienera at the local high school auditorium. I watched from the door for a long time and some friendly caballeros invited me in. Fun!

The side dish was a barley pilaf, with tender, chewy barley, roasted corn, white beans, pancetta and parsley; the main dish was grilled salmon. I made it often over the years, winging it every time because although I wrote to BA to see if they would winkle the recipe out of SBH, it came to no avail.


I attempt here to recreate it as I am best able. Mangia!

Barley Pilaf with Pancetta,White Beans, Roasted Corn and Parsley

The deck's fire pit

1 cup whole pearled barley
4 cups chicken stock
2 tbsp olive oil
2 shallots, minced
1/4 pound pancetta chopped
2 ears corn
1 15 oz can small white beans
1 tbsp fresh thyme leaves, chopped
1 good handful chopped Italian parsley leaves (I don't bother avoiding the stalks. They have flavor too!)

Wash barley in cold water, rinsing it several times through a sieve until clear. Drain well. Bring stock to a boil, add barley, bring to boil again and turn heat down to low and simmer for about 30  minutes. Remove from heat and let sit for another 15 minutes or so.

While barley is cooking, heat stovetop grill pan over high heat until very hot. Spray with cooking oil lightly and grill corn, turning occasionally, until charred in some places. Remove from heat, allow to cool and cut off kernels.

Heat oil in a saute over medium heat, and add shallots, and saute until softened, about 5 minutes. Add pancetta and cook for another 10 or 15 minutes or so, to render out fat.and slightly crisp pancetta. Add beans, thyme and barley and saute for about 5 or 6 minutes until heated through. Stir in parsley and serve.