Category: On the Job

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.

Did a few cool parties around July 4th.  I had the pleasure of cooking for a proposal dinner…she said yes :-)  I also did two totally different parties for the same client.  They were in east county, which is great…cause so am I.  This busy couple decided for their much needed week off, to forgo travel rigmarole and relax at home for a staycation.  Friends, family, food and drinks in a comfortable and relaxing atmosphere; sounds lovely doesn’t it?

I had the pleasure of cooking an intimate dinner for them and their family (5 total).  I did my usual thing; 8+ courses of farm to table awesomeness.  The picture above was what I was working with.  The wild strawberries pictured below made an appearance as well and were a personal freak out moment for me.  As referenced in my last post, I had just returned from Youdapimp after experiencing my first wild strawberry.  Then, what do I find upon my arrival home?  A clam shell of wild strawberries at Specialty Produce’s farmers market cooler.  A whole friggin’ clam shell!  Got me gigitty for the party and it felt like finding gold.

The night after that dinner, I cooked for his birthday bash.  40 people enjoying an abundance of fresh, locally farmed produce, served as a casual buffet.  Here was the menu for the big party.

Apps:
Roasted tomato, chevre and oregano baguette
Pickled turnip mini taco with avocado “salad”
Mango gorgonzola nachos

Dinner:
Grilled tri-tip
Carnitas
Basmati rice with toasted vermicelli and zaatar
Roasted cauliflower
Chile/garlic broccoli
Bacon and onion collard greens with almonds and hari cot vert
Big summer salad- romaine, water cress, herbs, cucumber, celery, carrot and red wine vinaigrette
Cherry cobbler with milk chocolate mousse

My go to local grocery mart tends to be Sprouts. Recently I noticed they had stepped up their game meat game. Antelope, bison, lamb and wild boar, all ground and frozen. I’m loving that they give an option to the standards. Especially the boar…boar is friggin’ delicious.

I’ve been toying with game meats quite a bit the past few years.  Kangaroo is great and so are frog legs, (both found at Iowa Meats/Siesels).  Windmill Farms had some options as well.  With people looking to deviate from the mechanized meat industry, all these choices are great for the Tuesday switch up.   Although it’s great to switch it up, these meats run leaner then the normal ground round, so make sure your recipes have fat and or moisture.  

That means meat loafs and balls, which have moisture holding additives.  Although fine when cooked in a pan like tacos, I’d rather use them for something like sloppy joes or ragout.  We had broccoli, mushroom and antelope stir-fry.  It was good, but not because, of the antelope ;-)

Notice in this picture there isn’t a whole lot of broccoli florets. This was leftover broccoli stems from a party and I put a lot of effort into not wasting any of my trimmings.

The ugly truth is…I don’t enjoy fresh tomatoes.  Yes, I’m “one of those people.” Like Dr. Seus;  I do not like them in a plane, or on a boat, I do not like them with a goat. Ketchup, gravy and salsa are all on the cool list. But if the salsa tastes all raw tomatoey, then no.   I am not special, and there are many like me. We lurk in the shadows, making small piles of unwanted fruit/vegetable on the side of a plate.  Our blood runs cold when we forget to hold the tomatoes on a burger or sandwich; we know the taste will spread like wildfire and engulf everything it comes in contact with. This is our plight.

Let me be clear; I can somewhat enjoy a tomato if  two things happen. The tomato is grown well with all needed nutrients. Like the volcanic soil of Greece for instance. Or, I have to brainwash myself.   Telling myself before, during, and after mastication that. “I have never tasted this exotic fruit/vegetable before, this is a new adventure, and it WILL be delicious.”  I developed this routine in Greece on my honeymoon. Knowing that if I was to enjoy a tomato, Greece, with its volcanic soil would probably be the place.  So I sacked up, stopped being a wuss and started acting like I enjoyed them. It worked :-)  

I thought I had read the science behind this but apparently not, my interwebz research came up empty. What was surprising during the research was the lack of the question.  All matters of science were discussing the nutritional change a tomato goes through when heated but nothing about the taste difference.  What is there, or not there, after they’re cooked? 

Lycopene and glutamate levels are higher in cooked tomatoes and lycopenes molecular shape changes to something more absorbable.  Maybe that changes the taste as well?  I tend to think glutamate https://www.joshsfood.com/fun-with-amino-acids/lays a major roll as well. There is a vast difference between a salted and unsalted bite of tomato.  The salt I think adds a missing link to the glutamate which then gives the taster a savory full-bodied flavor.  Like it’s sweating msg.