Monday, July 22, 2013

A Trip to Baja Mexico, Part 2

Dining out in Mexico can be fun with lots of options from the famous street taco carts grilling meats over charcoal to the more fancy ocean side seafood restaurants, I like to stay away from the main tourist areas to get a better value and food that is more genuine. A sign of a good restaurant where you can't go wrong is a crowded place filled with locals and if you ask someone for or a recommendation you might find a great hole in the wall place too.

Simple Mahi Ceviche

Common Road Side Restaurant in San Jose

Sea of Cortez Prawn Combo Plate with the Ever Present Modelo Beer

Nervous Cows??

Baja Pacific Sunset

A Trip to Baja Mexico

I recently returned from a week in the Western Mexican region of Baja. Besides the lure of its warm beaches, the food is a big draw. Seafood dominates this coastal region and the menus reflect that with lots of trophy fish such as Marlin, Mahi and Tuna. The most common preparation is the famous Baja fish taco- simply made with grilled fish, cabbage and salsa. There is also quite a bit of ceviche made from fish and shellfish; the chilled fish is perfect in the hot and humid environment. What was different on this trip for me, was having access to a full kitchen in my room. This gave me the opportunity to cook more of the foods I saw in the local markets.

Simple Shredded Chicken Taco

Blue Corn Chips with Salsa

Sopes with Pinto Beans, Cheese, Avocado and Fresh Salsa

Breakfast Egg & Cheese Scramble with Avocado and Refried Pinto Beans

Saturday, July 20, 2013

Stone Fruits

Grilled Fruit Salad

These common fruits including apricots, peaches, plums and nectarines are named stone fruits because of their stone-like pits. These are in season right now and bursting with sweetness; great in chutneys, fruit salads, desserts or just by themselves.

Thursday, July 18, 2013

Weeknight Dinner

Green Chard Stuffed Eggplant
I knew my girlfriend was going to be working late and would not have a chance to eat, so I made a little snack for her to nibble on.  I made a quick, fresh tomato sauce with diced heirloom tomatoes, onions and garlic, simply stewed in extra virgin olive oil. While the sauce was simmering, I thinly sliced Italian eggplant and drizzled with the same olive oil and put onto a hot grill to cook. When done I layered it out on a cutting board and sprinkled with Parmesan cheese. The filling was finely sliced green kale, sauteed with olive oil and garlic, spooned on top and rolled up, then placed on top of a pool of sauce and it's done.

Saturday, July 06, 2013

Made Up Breakfast

Breakfast is often the time when I will create something with whatever I happen to have on hand. Depending on how much food I have, it can be simple or complex. This morning I found masa dough, bacon, eggs and fresh tomatoes. My vision was to make a thick masa patty called sopes in Latin countries. This patty would be fried in the fat of the bacon with chopped tomatoes, and when that's done an egg is simply fried and then it's assembled. It turned out great, and next time I will add diced avocado and chopped cilantro.

Tuesday, July 02, 2013

The High End Burger Trend

The Common Hamburger has been around for a long time but recently it seems the trend is ultra high quality. The ingredients can range from Kobe style beef, Artisan baked rolls, Heirloom tomatoes and maybe even White Piedmont Truffles? honestly am not much of a burger lover, maybe its because of the amount of poor quality fast food out there. But lately I have been eating more including this week with a visit to a good local restaurant here in Marin County.

Super Duper Double Burger

Super Sign
State of the Art Green Building with Solar Power

Super Duper Burger with outlets around the San Francisco Bay Area, Fresh ingredients including Niman Ranch Beef, hand cut fries and house made pickles, be sure to try the local Organic Straus Creamery ice cream. Average price for a double burger and fries is around $10

Super Duper Burger
430 Miller Ave
Mill Valley, Marin County