Happy New year; and if you live here, happy grilling season. A 365 day grilling season is convenient and it shouldn’t be taken for granted. It would be nice to build a big outdoor grilling station, but right now, time and sweet moolah are required elsewhere.

That doesn’t change the fact that a grill was needed. Not looking at anything to drop major coin on, but not a piece of crap that brings regret. After researching new grills, there was nothing worth buying under $250, but $350 was at the peak. Being a charcoal enthusiast, I had needs. Being married to someone that appreciates the simplicity of gas was also important. I wasn’t torn, I just new my parameters and was confident there was an answer.  And there was…

Market choices

The  Char-broil, Gas2Coal Hybrid Grill. At $250, it had a good rating, good company history, easily found parts, heavy iron grates, a side burner and the option to use charcoal. The only question was. Would it produce the heat to suit my needs, and did the charcoal insert work as advertised?

Aside from the lame red stripe and the needed panel modifications, I’m very happy.  The back burner rages away nicely, the grill grates retain heat and the charcoal insert is easy and awesome. It’s also the easiest lighting and cooking of charcoal I’ve ever dealt with. The lack of flare ups while cooking fatty hamburgers was a game changer.

Grill mods

The panel mods entailed unscrewing some bolts and attaching a magnet. The front panels are not designed to open, which was forcing me to access the grill from the rear. Inconvenient and irritating, but somewhat easily fixed.  After that fix, I did the same with the red panel.  I highly recommend this grill for anyone not wanting to invest long term and wanting a charcoal option.

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 lucked out 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; hence 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 sauteed up the little fillets and they where shockingly delicious…like whoa!

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 than before. This fall I created a new look 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 guess it’s just in my personality to attempt originality. I don’t like following the crowd and I feel uncomfortable with trends. Ordering a stock business card is another example of it as  the thought of a basic white card makes me itch. I work for myself and mostly by myself, so I want my marketing to reflect that.

An allergic reaction to titanium  zirconium  on my wedding ring forced me into a new one. I 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 :-(   

*Update-the ring lasted a month before it broke :-| Super lame, I really loved the look.

Took a trip with my brother to Columbia, South Carolina for the eclipse.  He was recovering from surgery and getting stir crazy to get of dodge. Being the news watcher he is, he succumbed to the constant buzz of eclipse totality. Although traffic hindered us and we had limited time, good food and giggles were abound for a road trip for a good picture of the event.

Eclipse totality

Our first stop for awesomeness was Dogfish Head in Arlington. I consider Dogfish in the argument for best brewery in the U.S.  A favorite of mine, but I rarely (if ever), get it from a tap here out west.  I ordered a flight and was instantly gratified that it met and exceeded expectations.  It was a nice kick to the head reminder of how much I enjoy great beer. I’ve been unenthused of late because I’m tiring of hop heavy craft beers. Something San Diego has in abundance.
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…a mere 10 hours later. Traffic was horrible. Surprisingly, we weren’t the only people going to SC for the view.  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 sounded nice, just as long as they served beer.  After we walked in, I noticed a sign from across the street for another place we hadn’t seen.  

Indian AND Mexican food

Yes, the restaurant was Indian and Mexican food…in South Carolina. I pointed it out to my bro and we b-lined it.  It was a good decision.  Although there was no noticeable Mexican on the menu, 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.

These scallop ceviche “tacos” 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 an interesting experience taping this episode of East County Eats. Although I have a hard time in front of a camera, everyone was professional, flexible and upbeat.   Thank you to Bryan, Kyle and Shasta and thank you for representing East County!

 

Scallop ceviche recipe

This recipe is a variation on something I used to prepare 10 years ago. A sopping, vegetable chimichurri with fresh English peas and parmesan. Everything carried atop a slice of grilled sourdough. In this iteration I use a fried potato skin to carry a filling. Using the potato is why this dish gets a Peruvian bend.

The scallop can actually be any seafood, and it doesn’t need to be marinated in citrus. A quick sauté in the pan until cooked through is enough. Continue to add chiles fresh and roasted, some corn and avocado, along with a heavy hand of chopped herbs. The vinaigrette is best with citrus and red wine vinegar, lots of olive oil and some Worcestershire. Remember, this needs to be eaten sooner, rather than later. Otherwise, the potato will soften and you’ll lose that crunch.

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 chèvre / pistachios / roasted beet
Grilled Opah abductor with grilled tomato/ sauteed portobello / beef jus / soy/ sherry vin
Charred carrot and chile, calamari  salad / feta / pickled white strawberries/ dill / huge lime supreme / strawberry dust
Ceviche 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

Not a kumquat, no. Larger and sweeter, the Mandarinquat is a lovely little fruit gem that can be utilized many different ways. As you can see, just in hand as a raw snack is easy, novel and tasty.

The size of an oblong golf ball, they are a perfect snack size to appreciate as a parent. Throwing them in a school lunch takes up less room than an orange and since they are eaten whole, there is no prep involved. But my kids like kumquats, so this one is a no brainer. I’m sure many kids don’t appreciate the sour complexity of a kumquat. Unless they steal it off a neighbor’s tree. Then that sweetness always comes out :-)

As it so often does; the process of my dinners reveal a culinary gift that wouldn’t fruit* without the lack of a shopping list.  What I mistakenly called Tangiquats are actually called Mandarinquats.  A sweet little citrus you’ll enjoy, even and especially if you like 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…Specialty Produce.  

As with any citrus that has a sweeter skin, if raw isn’t your thing, cook them. Slice them up and put into a pot with simple syrup to poach. Add other flavor or don’t, but peppercorns, herbs and Mediterranean spices all complement this fruit. After the slices have softened, use them for a salad, dessert or as a topping for fancy cheese, fish and pork. Just as long as it tastes good on its own, it’s a perfect accoutrement.

 

*Punny. And punny is funny, whether intended or not.

As eclectic as I like to roll, I always appreciate a request to stick to a specific cuisine.  In this case, Italian…well, vegetarian Italian.  Cooking vegetarian is always a pleasure; most of my normal creativity is based around earth bound procurement. 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 vegetarian 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 for 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.

Beautiful isn’t it?  Chicken of the woods is 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 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 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. I don’t remember ever being this disappointed with an ingredient, ever.

Now, I realize there could be a serious “user error” issue going on here. But I’m extremely comfortable with all mushrooms and how to make them delicious. I didn’t go the full nine with shallots, sherry, garlic and whatever. But I shouldn’t have to, just to obtain a decent baseline flavor.

Don’t confuse Chicken of the Woods with Hen of the Woods.  Hen of the woods is friggin’ fantastic and one of my favorite mushrooms.  Side note:  Hen of the Woods are one of the only mushrooms readily available with any real nutritive value, so eat ’em up.  Ohm!

A night out in Escondido did not disappoint. Busy parents making time to enjoy nice things is always a good idea.

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 gifting me 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 above), because I hadn’t had it in years. The biggest highlight might have been the “soil” dessert, which was playful and appropriate.
Definitely worth a try, and absolutely somewhere to go if you live in the area. Or, even if you’re 45 minutes away like me. 45 minutes is a big drive for me.