Desert Salad

New ingredients are the best Jerry…the best! Platforms for new textures and flavors beget new textures and flavors.  As soon as I pull in a new ingredient, old standbys become fresh fodder for new avenues.  Stumbled upon these barrel cactus fruits and whipped them into a “Desert Salad” that was high on interest and flavor. Along with the cactus, which I boiled in lightly salted water until tender then nipped the tops. I tossed in 4 different types of date, pickled radish and boiled peanuts; dressed with lime/peanut water vinaigrette.

 

Along with the cactus and dates, I obviously hooked up on my first green peanuts, which has been on my mind. Boiled peanuts can easily become a new obsession, after all, I love beans and I love peanuts and I love simple. I boiled them with water, salt, sugar, toasted/charred dried red chile, vinegar, garlic and onion. So good and addictive. Unfortunately I didn’t make anymore at home as I underestimated green peanuts perishability.  I also wanted to touch on a trip I took to the Colorado river recently. On our way there we passed some gigantic date farms which plugged dates into my brain for a week before I came upon my salad dates; hense the “Desert Salad” theme.  The river also supplied some tasty treats.  The kids fished and  pulled in some little Blue Gills.  The next day we sauted up the little fillets and they where shockingly delicious…like whoa!

 

 

 

 

 

 

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New look With The New Season

Ahhhhh, the fall season is upon us and it feels gooooood. I know I’ve done a blog or two on seasonal change, but San Diego weather always finds a way of  making me feel better then before. This fall comes with two small changes that have nothing to do with food or eating. I made some new business cards and am enjoying the wood look so much, I thought I’d share.

I also had to get a new wedding ring and stumbled upon this Kentucky bourbon barrel cut ring.  Still takes some getting used to because I loved my old ring, but, it’s nice to have one back on.  Three weeks without a ring feels like a piece of your hand is missing :-(   

 

 

 

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Totality Or Bust!

Took a trip with my brother to Columbia, South Carolina for the eclipse.  Although traffic hindered us and we had limited time, good food and giggles were abound.

Our first stop for awesome was Dogfish Head in Arlington. I consider Dogfish in the argument for best brewery in the U.S.  A favorite of mine I rarely(if ever) get from a tap here out west.  I ordered  a flight and was instantly gratified that it met and exceeded expectation.  It was a kick to the head reminder of how much I enjoy great beer.
I flew into D.C because my brother lives there and our plan was to head to SC the next morning.  We did; with ibuprofen and itunes, we arrived at our shady, but “not as shady as we thought” motel outside Columbia..10 hours later.  After a good stretch and a text to my wife about the hole in our bathroom door, we surveyed our dinner choices and settled on Fuddruckers.  Mind you, we were beat, it was 9:00, and we were too far from downtown. We thought an easy, good burger was fine, just as long as they served beer.  After we walked in, I noticed a sign from across the street at another place we hadn’t seen.  “Indian & Mexican Food”.  I pointed it out to my bro and we b-lined it.  It was a good decision.  Although there was no noticeable Mexican, the Indian we had was great.  I got to introduce my brother to paneer, and their Chole Bature was on point.  Other highlights of the trip were my first boiled peanuts, and probably the best damn fried chicken I’ve ever had.  I was looking to see D.C a bit upon our return, but alas, another looooong traffic day put the kibosh on that idea.

Not only will I be boiling peanuts and frying chicken in the near future, I’m looking forward to utilizing the boiled peanut into my cuisine.  Boiling peanuts takes them back to their legume roots as they become soft and absorb whatever flavor they are cooked in. The ones I had were probably over cooked as they were very soft, as was the shell.  We chewed up the whole thing and spit out the fiber, it was glorious.  I had a vision of a Carolina tostada that will soon be realized.

 

 

 

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Peruvian Scallop Ceviche “Tacos”

This dish originated a month or so ago at a dinner party I did for a 50th birthday.   When I got in contact with Bryan from Whissel Realty a couple days later.  This delicious little creation was all I could think about.  It was a fun experience taping this episode of East County Eats, everyone was professional, flexible and upbeat.   Thank You Bryan, Kyle and Shasta and thank you for representing East County!

 

 

 

 

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Seafood and Eat It

Had a lovely time cooking a 10 person dinner party the other night.  Seafood for a 50th birthday was requested;  I went a bit overboard on the seafood request…gigitty.

I was fired up to cook a few items this night.  Hooked some beautiful Opah abductor and Monchong at COP.  While the latter isn’t totally unknown, the flavor and texture is just melty love that will always get a look. The abductor is daunting because it looks like the fishy blood line on a tuna.  Instead, it’s like fish beef…or, the elusive land grazing cow fish, found herding through Mission Valley during flood season.  Totally badass and steaky with a meatier texture then tuna or swordfish.  I was excited about a few other things on this party as well.  The asparagus lettuce was rich, buttery and umami.  The bay scallops were my favorite.  I had a vision that I knew would crush, and it didn’t disappoint.  The combination had that balance and flavor blast that makes you totally weak in the knees.

Peeled and stuffed apricots/ fuji apple / parmesan / truffle 
Charred and buttered baby turnips
Thai pickled watermelon
Kalamata, feta and truffle duchess potato
Baby brussels with honey walnuts

Golden beet soup with chèvreberg / pistachios / roasted beet
Grilled Opah abductor with grilled tomato/ sauteed potobello / beef jus / soy/ sherry vin
Charred carrot and chile calamari  salad / feta / pickled white strawberries/ dill / huge lime supreme / strawberry dust
Ceviched baby scallops with corn chimichurri / avocado / crispy potato skin
Herb painted Monchong/ broiled broccolini / Japanese purple yam / asparagus lettuce / blood orange butter
Macerated strawberries / coconut tuile / mascarpone / egg caramel

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Mandarinquats

As it so often does; the process of my dinners reveal a culinary gem that wouldn’t fruit* without the lack of a shopping list.  What I mistakenly called Tangiquats are actually called Mandarinquats.  Lovely little fruit if you’ve ever enjoyed kumquats.  I used thin slices and baked ’em on top of a chocolate torte.  Used the zest in a stuffed strawberry and ate em whole.  Very exciting little fruit with a great sweetness and wonderful flavor.  Here is everything else you’d like to know about them…   http://www.specialtyproduce.com/produce/Mandarinquats_1772.php.

*punny

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Vegetarian Italian

As eclectic as I like to roll, I always appreciate a request to stick to a specific cuisine.  In this case, Italian…well, Italian vegetarian.  Cooking vegetarian is always a pleasure; most of my normal creativity is based around earth bound procurements. It also relieves me of the pressure to present meat as a necessary perception of value.  As per usual, favorites of the night morphed and changed as the dinner meandered along. It was a great group of Italian travel enthusiasts that were fired up about good wine and everything Italy has to offer. I presented a multi-course dinner of Italian swerve that highlighted farmers market produce.

Apps:
Seared figs and homemade ricotta on crostini
Lamb stuffed and grilled sweet peppers
Taleggio, walnut and pecan stuffed grilled zucchini

Dinner:
-Italian farmers salad- artichoke, gold Chioggia beets, Cerignola olives, pickled red onion and cucumber, roasted eggplant, herbs, shaved fennel and artichoke vinaigrette
-Pear and chestnut soup with tallegio stuffed baby pear
-Cannellini and kale salad with whole pesto ( torn basil, minced garlic, roasted pistachios, shaved reggiano and extra virgin olive oil
-Butter roasted Cipollini onions and brussels with butternut “ravioli” with mushrooms and porcini sauce
-Fresh made spaghetti with chunky/fresh arrabiata
-Tiramisu (requested)

*As usual, there was an absence of pictures but I assure you, everything was just lovely.  To assure the meat eaters out there that I actually do get fired up with meat, here is a picture of my favorite meat dish this year.  Surf ‘n Turf- Roasted salmon with steak tartare, corn riddled mashed potatoes and dijon bearnaise.  Flavor was off the charts.

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Chicken of The Woods

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Beautiful isn’t it?  A farmers market find that I picked up as an interesting new toy for a party.  I was really excited for this mushroom but it was still a known unknown.  I quickly sauteed a little up just to taste test before it was committed to a dish.  Oh man, so bad; tasted and felt like wet like wood  :-|  No worries; a little broth and browning should help…it’ll find its way.  Alas, it did not find its way.  Tried it again a few days later; same thing.  Never, ever, ever, ever, ever, ever…buy this mushroom.  Apparently, Chicken of the Woods is nothing like Hen of the Woods.  Hen of the woods is friggin’ fantastic and one of my favorite mushrooms.  Side note:  Hen of the Woods are the only mushroom of any real nutritive value, so eat up.  Ohm!

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Night out in North County

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I’ve always enjoyed talking to people at my cooking classes. Last year someone recommended Bellamy’s in Escondido. She also wanted me to try a strawberry cream cake that I have yet to do. Which reminds me of a poke cake I needed to try as well :-/ Aaaaanyway; she happened to write it down and it made its way under a fridge magnet. My wife ended up getting a gift certificate there for Christmas and we just now used it :-)
Lovely restaurant.  Offers all the standards I’d expect to keep the locals coming in with a smattering of interest and ingredient change out to keep it chic. Highlights were the beet ice cream, cod skin and oysters, (not one dish). I personally enjoyed the escargot (pictured), because I hadn’t had it in years; also, the “soil” was playful and appropriate.
Definitely worth a try and absolutely somewhere to go if you live in the area.

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Sauerkraut

IMG_0290What the hell have we been eating all these years?   I enjoy kraut dogs here and there and I’ll soup up a bottle for a party if need be. But it’s usually underwhelming and always cooked.  Sauerkraut from a bottle is pasteurized, so in essence it boils down to cooked cabbage, (puns are fun).  Which is good, sometimes.  I promise you there is nothing like Sauerkraut in all it’s raw glory.  I’ll take it over kimchi without thinking twice.  The complexity you get from a few pantry ingredients is giggle inducing.  The texture is tender yet bouncy, with crunch and moisture.  Flavors are fruity, sweet, sour, earthy and awesome.  If you’ve never made it before, do yourself a flavor and get after it.  Here is how:

1 organic cabbage
2-3tsp salt
1/4tsp caraway seed
7ish juniper berries
pinch of dried dill

Wash and rinse all surfaces well and wash hands. Thinly slice or shave cabbage into a large bowl; mandolines work great. Add everything else and massage the cabbage until it goes a bit limp. I work it for 30-60 seconds, walk away for 5 minutes and work it another 10 seconds. Pour into a lidded jar but don’t cover. Place small glass bottles inside to weigh down the cabbage. After the jars are weighing it down, add some water to cover and a little salt to help the fresh water. Cover with a towel and place in a cool but non-refrigerated spot for a few days. Once you see a bunch of bubbles…you’re good!

*Notes:
– It is important to have it fully covered with liquid before letting it ferment. The acid you want is anaerobic. – If mold appears on top, just remove it and refrigerate. This is common. – I used too much caraway in mine on accident. I don’t care because it’s f’ing glorious, but it was a mistake. I used 1/3-1/2 teaspoon in the pictured kraut.

I’m sparing you all the fermentation science about lactic acid, and sauerkraut being a probiotic wonderland. There are a gazillion articles about that, I just want you to make it cuz iz good.

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