Category: On the Job

I know you know what water chestnuts are; they come in  small cans, sliced, quartered or whole. After passing them up for years, I recently picked up some fresh ones at 99 Ranch Market. After fumbling my way through peeling them I just boiled them simply. Wow, much more flavor then what I grew up eating as the crunchy mystery vegetable in my cashew chicken.  When I found this video, I realized I wasn’t missing anything in regards to peeling them, such as blanching or something; you just get after it.  I did find that nipping the tops off and boiling with most of the skin on produced a flavor closer to artichoke.  That flavor was extremely exciting for me since before that, water chestnut flavor was empty.  Added them to salads that were heavy with fresh peas and strawberries.  

Arrowheads be cray. Very surprised these aren’t common and popular. Steamed or boiled they are a starchier sweet potato/parsnip.  Fried, they are light and wonderfully crisp.  Not only are they tasty, but they grow easily, peel easily and cook easily. (Bullet point of this presentation…they’re easy.) Shaved straight into a fryer, they easily crisp and brown to potato chip perfection. Perfection if you love Pringles…cause they taste just like friggin’ Pringles.  Also known as a Duck Potato, Wapato or Katniss.  Yes Katniss, like the heroine from the moving pictures.

Looks good don’t it?  That my friends, was a wonderful bite we had in Oakland, at a place called Hopscotch.  Oyster, uni and salmon roe; it was like taking a bite of clean, buttery ocean.  I just wanted to show that pic because it’s beautiful.  What I wanted to talk about is what I found on my way to a dinner party.  Didn’t really know how to best utilize use ’em, but figuring it out is part of the fun.

What a cool little fruit, like sour lime caviar.  The pulp is separated into perfect spheres and is quite easy to remove.  I ended up making a “salsa” for some lamb meatballs, the caviar texture and look made it a great citric additive.

The one pictured has some pink rolling through but most are clear.  The skin is usable but powerful.

Another year and another Louisiana style crustacean boil.  I’ve now been a part of 5 boils, and I tell you what…it just keeps gettin’ better!  

Big brother is the reason for the season

The big brother was visiting and we wanted to recreate our boil from 2013. Not only did we do it…we did it perfectly.  Well, the potatoes were a touch over done but everything else was ridiculous.  Following the same basic procedure as last time, but letting the crabs soak about 30 minutes less.  I liked that because the crab didn’t absorb too much of the boil liquid. Don’t get me wrong, the boil spice and flavor is great, but I don’t think it needs to inundate everything. There is plenty of spice to be had in the corn, potatoes and sausage.  

As you can see from the pics, we went halvsies on the crab and cooked some lobsters as well.  Asian markets here have lobsters at around $9lb while the crab is $13lb.   Boy was it great to have both bugs.  I found the crab flavor more pleasurable but the large meaty chunks of the lobster were a big hit.  
So, on a rainy December San Diego Saturday, 17 crab pickin’ amateurs got after it with the perfect amount of everything important.  

Next time…

Next time I’d like to make my own boil seasoning that is more representative of my home town.  Some amalgamation of California fresh with a Mexican accent. Not that I don’t love the flavors of the Southern style, I just want something that’s ours, something no one else has ever experienced.

Only slight changes to the original recipe posted in 2013.  We added the crabs, brought it back up to a full boil, covered and turned it off for an hour. The original recipe was to boil for three minutes and steep for an hour and a half. Which is too much  unneeded heat.

Bread pudding is a bit passé; but so what, so are alot of things.  It became lazy and uninteresting because it was good and got beaten to death.  As a brunch or dessert, it’s a lovely fall/winter change of pace.

Keeping moisture while adding interest is the goal.  Interest lies in your own tastes and desires, but moisture is the technical part.  Too much bread is often the fatal mistake, as is too little fat.  Same with holiday stuffing; after all, that’s just a savory, slightly looser bread pudding right?  This pumpkin version is a great way to incorporate that familiar holiday pumpkin flavor if you’re pied out.  If you’re not into the Guinness syrup, use pecan caramel, or raspberry coulis and chocolate sauce…you get the idea.

Pumpkin Bread Pudding with
Pumpkin Butter and Guinness Syrup

4T butter
¾lb bread, torn up (French, Brioche, croissant, what’evs)
6 large eggs
3c whole milk
1 cup pumpkin puree (not pie filling)
¾c sugar
1T vanilla extract
½tsp cinnamon

In a large bowl, whisk everything together and pour over the bread.  Toss to coat and let it soak in the fridge for an hour, stirring twice. Butter a 9” x 13” pan, pour in the mixture, cover with parchment and depress to compact.  Bake at 350° for 45-60 minutes.

¼c maple syrup
2T pumpkin puree
1/8tsp powdered ginger
1/8tsp fresh ground nutmeg
½c salted butter

Boil syrup until reduced by half then whisk in the pumpkin, spices and butter.

1/2c brown sugar
1 bottle Guinness

Combine in a small pot over medium heat. Reduce by 3/4 or until syrupy with thick bubbles.

Had my uncle over for a birthday dinner and ended up blowing my own mind.

The Unc

Uncle John has had my food countless times, just never in the multi-coursed style I do for work. Hell…I’ve never had it! I mean…I taste as I go, I cook all the time at home or for family but, I’ve just never been able to sit and enjoy the composed finished product as it is intended to be eaten. Same for my wife, bless her heart. She hears the details of the nights events with nary a crumb to speak of as her own.

Eating my own food?

Sat down to my own wine dinner in “07, but that was different. Not being wine focused or planned allows a sense of freedom that feels relaxing. Speaking of relaxing; this marks the first dinner of this magnitude I’ve done while riding the sweet, sweet wave of a consistently filled vodka tonic, gigitty. Please keep in mind that I dropped the garnish ball on a few courses because of drinking, socializing, enjoying myself, parenting and keeping things relatively clean. Here is a quick run through of what we had and how it went down, please ignore the order.

…Relax, and float down stream. I always liked a version the said “Turn On Your Mind.”

A romantic dinner for two recently in Rancho Santa Fe was just lovely.  It was a staycation at home, for two people smart enough to actually set the weekend aside for themselves.  Taking some time to just relax at home, enjoy their home, and enjoy each other. Doesn’t that sound nice…I love marriage.  I’m always elated to cook for people that recognize the need to slow down and enjoy each other.

After the hors d’oeuvres and the first course, I can always feel the energy mellow down into satisfaction and relaxation. A result of good food and a situation handled. A contented vibe melts through the air while they sit back and enjoy what little gastronomic surprise comes next.

I haven’t been wine tasting in Temecula for 10+ years.  Ramona has been my local wine region of choice and I enjoy it every time. Ramona wineries are chill and unpretentious. They have that approachable family vibe that Temecula did in the early 90’s.

Met with friends at Turtle Rock Ridge Winery and Vineyard for a wonderful and relaxing late afternoon.  (I’m not reviewing this place, just telling a story.)  Now…I don’t usually do sangria, but it was hot, so I did.  Such a good decision; so damn good.  It’s a berry sangria that is balanced and illegally refreshing.  What’s better?  How about Sangria Jam made from the wine soaked berries that get strained from the sangria.  I’m not exaggerating when I say this is the best jam since the first time anyone has made jam…ever.  I’ve tried to be patient and use it for fancy desserts, or souped up PB and J’s, but I never get passed maowing it by the spoonful.

Turtle Rock has followed suit in the growing trend of breweries and wineries allowing tasting in a family friendly environment.  Parents get to relax with a glass and kids get to tweak out on legos and root beer; but without it being a restaurant.  For that, we went to Jeremy’s On The Hill.  Along with it being our friends favorite restaurant, it was nice to eat somewhere in East County that could be in North Park or Little Italy.  Fresh, local, real food from people that love families and community.

Last week I cooked for two bachelorette parties in Mission beach and one epic bachelor party for 17 hungry dudes.  The boys had a big rental house in La Jolla and were pumped for a big weekend. Most of them came from the East coast so I made sure to throw a little San Diego swerve their way with the corn and watermelon.  These boys were ready for a big weekend of fun and their energy about being together on a San Diego vacation was electric and contagious. I cooked for them on they’re first night to kick things off…it went well.  I don’t do wedge salads, but I felt justified with the play on Mexican corn.

Apps:
Twice baked potatoes with garlic chives, Gouda and truffle oil
Lamb Spanish meatballs
Chili lime pickled watermelon
Umami bomb-mushroom and roasted garlic stuffed Worcestershire, soy marinated grilled steak

Dinner:
Mexican corn wedge salad
Butter poached radish, blanched celery and herb salad aside grilled kabocha squash
Roasted salmon/ brown butter vinaigrette/roasted root veggie mash
Gluten free chocolate torte, banana whipped cream, almond brittle

Recipe For Mexican Wedge

1c Mexican crema
1/4c mayonaise
2-3T lime juice
1tsp kosher salt
1T minced red chile (fresno or arbol)
Grilled corn, kernals removed and salted
Iceberg lettuce, wedged
Queso seco or parmesan cheese
Hot chile powder

Whisk first 5 ingredients and season to taste; thin with milk if needed. *Dressing should be thick like blue cheese dressing. Plate the wedge, top with dressing and layer the corn, cheese and chile powder over the top.

Sprouts is bringin’ it. At least when it comes to grapes. Recently I stumbled upon these lovely red grapes known as “Witch Fingers”.  

Crazy right? These little ladies are sweet, with great texture and have a wonderful shape that spruces up a salad or cheese platter. They’ve got everything that fits my parameters for purchase, especially their interest factor and high rating on the cute-ability scale. I put them on this kick ass salad but they can easily be given to hungry little hands as a snack.

 

 

 

 

 

 

 

 

Keeping busy with requests, I happily cooked a couple fine dining Mexican multi-course dinners of late. Definitely a cuisine that’s in my wheelhouse and it makes me happy to show people the beauty and complexity of the cuisine. As per my style norm, it was Mexico via SD farmers markets.

Here are a few of the dishes

Scallop ceviche with avocado, potato, cilantro, yellow chile, green heirloom tomato
Peanut guajillo mole soaked grilled cauliflower and spring onion topped with herbs, queso fresco and red walnuts
Lamb and Oaxaca cheese stuffed and grilled toro pepper with almond fresco sauce grilled tomatoes and green beans
Pickled watermelon, cucumber, mint salad
Carnitas with oregano/crema cabbage, tomatil lo sauce, jicama, shallot and chile arbol
Sweet corn tamale with fresh peeled peach, vanilla cream and bunuelos

Since no post is complete without pics and I’m horrible about them while on the job; here is an easy recipe for Mexican hot sauce. Hot sauce is easy and versatile. I sometimes will reduce it and monte au beurre for a chile beurre rouge. You can use dried or fresh chile, toasted, roasted, grilled or raw.

Eat in moderation

Enjoy but be careful. Gave some to my father in law and he started “French dipping” his breakfast sandwich in it. Delicious maybe; but a bad digestive decision a little later on :-/  What you see below (and at the top) are fresh Arbol chiles from my garden.  Arbol is a favorite of mine with a fresh fruity flavor that deepens to an earthy richness when dried.

2T chopped fresh or 1T dried chile (amount varies between varietals)
1 large garlic clove
¼c chopped onion
1tsp sugar
2tsp salt
¼c white vinegar
1-tsp tomato paste *optional…fresh tomato works as well

Puree and adjust to your taste buds. Remember that cooking or toasted the chile will completely change the dynamic of the chile. If you want it thicker add some no heat thickener like xanthan gum.

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Side note…did you know there’s a band called Hot Sauce Johnson? Not sure what the name implies but they were pretty rad. Listen to a track, it’s saucy.