Paella for a Crowd

Seafood Paella Simmering

What to make for a large group of people? How about a Paella. It's a one-pan meal with lots of different flavors and textures and the list of possible ingredients is endless. All that is required is rice with Calasparra or Bomba varities being considered the best; a good substitute is the standard risotto rice Arborio. The most common paella is Valencian from Valencia Spain, and it normally contains seafood and chicken with lots of aromatic saffron. I followed that same classic list of ingredients in mine tonight. I love all the colors and flavors and I think everybody else did too.

One of my favorites, Thai style chicken

Thai Curry with Shitake Mushrooms and Chicken

It's true, I make this a lot. Spicy and rich with coconut milk. It's easy for me because I have most of the Asian ingredients needed always on hand so it's just buying a nice piece of  fish or chicken to go with it. Tonight I served black forbidden rice and a sliced mango with grilled chicken breast.

My Thai Curry Sauce
Ingredients:
1 small can coconut milk, unsweetened
1 T fish sauce
1 T soy sauce, low sodium
1 T Green Thai curry paste or curry powder
1 t Garlic, chopped
1 t Ginger, grated
Half bunch Cilantro, chopped
2 Keffir Lime Leaf (optional)
1 Thai chili pepper, chopped (optional)

Method:
1. Slowly saute the garlic, ginger and curry paste till fragrant.
2. Add soy, fish sauces, coconut milk, lime leaf, chili pepper and simmer a few minutes.
3. Remove lime leaf and add the cilantro.
4. Pour over cooked fish or chicken.

Note: Other ingredients can be added to the sauce such as Shitake mushrooms. Optional ingredients can be found in Asian markets.

Yield = 2 cups

Boating and Grilling



Grilling Artichokes and Yukon gold Potatoes

Grilled "Chokes" with Lemon Aioli

My recent trip to the Monterey Bay Area left me with a surplus of artichokes.  I don't consider that a problem because I love eating them this time of year. This past weekend I took my boat out for a sail on San Francisco Bay and the artichokes came along for the grill. When cooking them or anything on my boat, the trick is to always pre clean and par cook so then all you have to do is grill them them for a few minutes to get that nice slightly charred and smoky favor. I do highly recomend a chilled bottle of white wine, it helps with the whole process and is great while taking in the amazing view.

Indian Inspired Risotto

Indian Risotto

What to make for dinner?  Tonight using some common ingredients that I had on hand gave me the idea of making this risotto with some of my favorite Indian flavors. I used lots of vegetables, chick peas, curry paste and a very spicy pickled chili. To start, I made a standard risotto adding the curry paste to the rice during the first stages of the cooking process, then the vegetables with vegetable stock.
I added a small handful of fresh spinach and peas at the end so they remained bright green and not over-cooked.  A small spoonful of chili pickle at the end gave it another flavor boost.
Good stuff, but be careful with that pickle- it's hot!

Kale chips

Oven Dried Kale

It seems that every year there is a new food trend, such as pomegranate juice a few years back. This year a vegetable that is quickly gaining popularity is kale. I find many varieties in my local market or farmer's market. It's a sturdy green that will cook and still retain its shape and texture without turning to mush. I often cook it with bacon and serve along side my favorite foods. A new method I learned is to dry it in the oven until it's crunchy like a chip. It's a great way to preserve large quantities and healthy too.

Kale chips
Ingredients:
1 bunch fresh kale
Dash extra virgin olive oil
Sea or kosher salt

Method:
1. Cut out the center rib and wash well, spin dry.
2. Toss in olive oil and season with salt.
3. Lay out on sheet pan covered with parchment paper or silicone mat.
4. Place in preheated 300F oven for 10-15 till dry and crisp.

Good as a snack or maybe as a crunchy garnish with your favorite recipe.

Cindy Pawlcyn at the Monterey Bay Aquarium

Chef Cindy Pawlcyn

Artic Char with White Beans and Tomato

Seeing the world famous Monterey Bay Aquarium by itself is worth a trip, but how do you think the food is there?  Excellent.  Most public attractions offer food to be eaten out of convenience, but this world-class facility brought on board Chef Cindy Pawlcyn to run the Monterey Bay Cafe and Restaurant; she is well known in the Bay Area and has a string of very good restaurants in the Napa Valley.  Her approach is fresh farm to table cooking which features seafood using the Aquarium's standards of sustainability. On this recent trip I tried the calamari dusted with corn flour and fried, which gave it a real crunch and it was served with a spicy curry slaw. Wow-some of the best squid I have had in a long time. I also tried the special of the day, grilled Artic Char fillet set on a mound of white beans, tomato, andouille sausage and fresh herbs- very good as well. No need to go to a fancy over-priced restaurant when you can eat here and enjoy views of the gorgeous Monterey Bay before you.

Monterey Bay Aquarium Cafe and Restaurant
886 Cannery Row, Monterey, CA
831.648.4800

Spicy Corn Meal Crusted Squid with Curry

California Artichokes

Artichokes Ready for Harvest

A recent trip to Monterey, California took me past the largest artichoke growing region in this country, the town of Castroville. There are many large fields of artichokes growing all along Highway 1 right up to the ocean and I am told they thrive with the cool sea breeze coming off the Pacific. There are several stands selling all the local produce and I always stop for a few bags of artichokes or what ever looks good. My plan for cooking them will be to simply steam them, then finish on a hot charcoal grill with a drizzle of lemon and olive oil.  Look for a post soon.

First of the Season Radishes

French Breakfast Radish

Shaved Radish with its Greens as a Salad on a Spoon

These little flavor packed radishes are the first from my garden this spring. There's nothing like going outside and picking vegetables straight from the dirt and eating them.  I can't wait to harvest my other vegetables soon.

Rich and Creamy Risotto with Sea Bass

Mediterranean Style Risotto

For me making a risotto is the perfect food, where any combination of ingredients can be added to create a delicious meal. Normally I have enough staples on hand and will just need to buy the primary ingredient, such as the sea bass for this risotto. Tonight I went with the classic fish flavors of garlic, shallots, fennel, tomato, white wine and saffron. Meaty chunks of California sea bass were added in the final stage of cooking so that they would just cook through. It turned out great with the rice absorbing all the amazing flavors while releasing its starch to thicken and give the rice a creamy consistency, which is what makes a risotto special.

San Francisco's Chinatown Hotspot

Cantonese Style Dungeness Crab

Salt and Pepper Roast Prawns

Classic Peking Duck

A very crowded table full of tasty foods

When visiting a restaurant in San Francisco's Chinatown, most locals will know how to stay clear of the many non-authentic tourist style restaurants. But those in the know can agree on one restaurant that is good and has been around for many years, Yuet Lee Seafood restaurant on Stockton Street which serves Chinese and Cantonese foods. Maybe you have even seen it on some of those cable TV food shows? This brightly lit hole-in-the-wall does not look like much on the inside but they do a really great job with the food.  It's so good that you will find local chefs hanging out and eating there after they finish working in their kitchens. Staying open 'till 3 am on weekends is also a plus with the night club crowd . Be sure to try the salt and pepper squid and the Dungeness crab that they will present to you for inspection before cooking. As for non-seafood dishes, be sure to try the Pork Chow Fun noodles which were amazing!

Yuet Lee Restaurant
1300 Stockton Street
San Francisco, CA
415-982 -6020

Friday Night Pasta

Spicy Puttanesca Pasta with Sea Bass

It's been a long week at work and tonight I just want to keep my dinner quick and easy, so it's going to be pasta. One of my all-time favorites is the spicy classic pasta puttanesca with the addition of sea bass. Tonight when I started cooking,  the stress of the work week melted away and I was able to finally relax and enjoy my dinner. 

Puttanesca Pasta

Ingredients:
1 pound Linguine pasta
1 cup diced sea bass
1 can diced tomatoes (14oz)
1/2 cup sliced olives
1 teaspoon dry chili flakes
1/4 diced yellow onion
1/4 diced fennel bulb
1 tablespoon extra virgin olive oil
3 cloves chopped garlic
1 splash of white wine

Method:
1. Saute the fennel, onion, garlic in olive oil.
2. Add the wine and tomatoes, simmer for about 15 minutes.
3. Blend the sauce or leave chunky if you like, check seasoning.
4. Add the olives and chili flakes.
5. While the sauce is cooking bring  2-3 quarts of salted water to a boil.
6. cook pasta till just done, drain and add the sauce, enjoy.

Yield = 4
Note: For the sauce: chopped capers and anchovies can be added but they are salty, so watch the amount of salt added.
Cooking tip: The hot drained pasta water can be used to preheat the pasta bowls.

It's Spring, Get Cooking

A huge display of Asparagus at the Market

 

When asparagus shows up to market it signals that Spring has arrived and that Summer foods are right around the corner. This weekend I made an oven roasted chicken and grilled vegetable salad using plenty of asparagus.

Spring Time Chicken & Grilled Vegetable Salad
Ingredients:
1 whole chicken, cooked
1 bunch asparagus
1 yellow onion, sliced into thick rings
1 fennel bulb, sliced thick
1 handful baby arugula
1 dash extra virgin olive oil
1 dash champagne vinegar
Salt/pepper

Method:
1. Season and roast a whole chicken; shred meat after it's cooled.
2. Season vegetables and drizzle with olive oil.
3. Grill till tender, slice into bite size pieces.
4. Toss all ingredients well, adjust seasoning if necessary.

Yield = 4-6

Home Made Mustard

Whole Grain Ale Mustard

Most of us have seen and used mustard our whole lives but are not really sure what it is or how it's made. In the most basic form it's just ground mustard seed paste with spices and it's really very easy to make. My recipe uses beer as one of the primary ingredients and it will give great flavor. With Summer comes many grilled foods like sausages, and the addition of your very own mustard will bring many compliments.

Whole Grain Mustard
Ingredients:
1 bottle ale or stout beer
1 cup red wine vinegar
2 cups whole mustard seeds
1 T kosher salt
1/2  t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice

Method:
1. Place ingredients in a non reactive container, cover.
2. Store mustard mixture for two days. (Does not have to be refrigerated.)
3. Blend mixture till it becomes a semi-smooth paste; water can be added if too thick.
4. Place mustard in jars or other container, The flavor will mellow after a week or two.
Note: will keep refrigerated for 3 months.

Late Winter Comfort

Braised Chicken Leg with Creamy Polenta

I was all ready for Spring to start when a big late season storm blew into town this week.  It's one last chance for a rainy night comfort meal. The first idea that came to mind was doing chicken legs slowly braised in wine, tomatoes, garlic and fresh sage. Very easy to prep and it cooks unattended while you relax and watch the rain. The perfect side and a personal favorite of mine is creamy polenta. While it's slowly cooking, open up a bottle of a good red to sip in front of the fireplace.

Braised Chicken Legs
Ingredients:
4 chicken legs
4 garlic cloves, sliced
1 onion, sliced thin
1 bunch fresh sage, rough chopped
3 roma tomatoes, diced
2 cup red or white wine
Dash olive oil
Kosher salt/fresh cracked pepper

Method:
1. In a deep, heavy oven-proof pot with lid, heat olive oil.
2. Season the chicken legs and place skin side down in pan to brown.
3. Turn chicken on all sides to evenly brown, add garlic, tomatoes, sage, & onions.
4. After vegetables have softened, add the wine with enough water to cover the chicken.
5. Put lid on and place in 325F oven for at least two hours.
6. Remove chicken legs and keep warm.
7. Bring liquid to a boil and cook till reduced and it becomes a slightly thickened sauce.
8. Check seasoning and adjust if necessary, spoon sauce over chicken.

Note: Great with pasta or polenta.
Yield=4

Urban Garden in San Francisco

Growing Cabbage

Most of the time I notice the changing of the seasons by seeing new produce arrive at my local farmers market, the other somewhat odd place I see seasonal vegetables is a small urban garden in downtown San Francisco.  I have been driving by this garden for years and I always notice what's being planted and harvested; I always like to see the bright red summer tomatoes surrounded by grey buildings. This small plot of land is called the Tenderloin People's Garden and all the volunteer-grown vegetables are given away free to local residents.  It's a win for everyone.

A Spot of Green in a Sea of Grey