San Francisco road trip

Not a real road trip, but just across the bridge for a afternoon adventure in the city. While taking the kids to the zoo, we came across a Russian church with a booth in front selling home made piroshki. We stopped and bought the two kinds they were selling, ground beef and mushroom. They were both really good and only $2 dollars each. Next for a restaurant at lunch time it was a visit to the Asian district of upper Clement street. Packed with lots of small markets and restaurants, we headed to my daughters favorite Pho noodle house and ordered the usual pot stickers, Hong Kong crispy pan fried noodles with beef and vegetables and a big steaming bowl of chicken noodle pho which comes with a plate of vegetable and herb garnish to add for a flavor boost. We skipped desert and headed to one of the bigger Asian markets for Japanese mango mochi treats. The fog burned away leaving a warm afternoon as we headed back across the bridge home.

Fall duck breast salad with goat cheese stuffed figs

Its been awhile since my last post, a new job has kept me busy. This salad was conceived for my fall menu using seasonal ingredients like figs and cranberries. It is a simple salad of a 7oz duck breast cooked medium rare and sliced set atop a bed of mixed greens dressing with a citrus vinaigrette, garnish of cranberry compote and three ripe figs stuffed with herb goat cheese. A sprinkle of orange zest completes the salad. Its a nice entree sized salad with the comfort food quality's of thanksgiving flavors, enjoy.

Mini Lamb Burgers in Pita Bread

A grey and cold Sunday morning made watching cooking shows on cable an easy choice. My youngest daughter who is first in line to inherit all my cooking gadgets was learning some tricks from her favorite "cool" chef, Bobby Flay. He is well known for doing a lot of good simple cooking on the grill. She took his recipe ideas and changed them to suit her own taste. Her idea was mini cheese burgers stuffed in pita bread. My burger idea was cumin scented ground lamb, which is a natural with pita bread. She made hers plain but I added shredded lettuce, sliced tomato and ripe and creamy avocado to mine. It was really fast and easy using the indoor grill on the stove then putting the cut pita bread on the grill to warm and soften them for stuffing. A middle eastern style yogurt sauce would have been a good addition, but I used my favorite hot sauce instead.

Red Snapper with capers and vegetable saute

On a weeknight after a long day of cooking for other people, I want to be able to cook something good but fast. I start by walking through the local market and see if any thing looks good. I notice a nice fresh Snapper fillet at the fish counter, so that goes in the basket, next what to serve with the fish? How about a quick saute of diced zucchini, eggplant, onions and garlic? Sounds good. First the deboned fish is simply seasoned with salt/pepper then it goes into a hot pan with a dash of olive oil. In a second hot saute pan the diced vegetables with a dash of olive oil get a quick toss, cooked through but still retaining there shape and color. Next the cooked vegetables go on to a preheated plate with the nicely browned fish placed on top, a scattering of small capers and a squeeze of lemon to finish. Try it tonight!

Roasted Greek inspired organic chicken legs

I had a idea of roasting chicken legs with a marinade of crushed garlic, fresh chopped oregano, olive oil and lemon juice. I will serve it on a slice of grilled olive bread with wilted spinach, feta cheese and dry cultivated tomatoes. When you have only a few ingredients they have to be the best. Local fresh organic chicken legs, fresh oregano from my garden, imported feta cheese from Greece, dry grown heirloom tomatoes. (these are tomato plants that are not irrigated, it gives the tomatoes less moisture and a more intense flavor)

Chilaquiles for breakfast anyone?

There is a common or maybe classic Mexican breakfast called Chilaquiles, it is often served at breakfast and made with fried corn tortillas, green or red chili sauce and eggs. Basicly a scrambled egg and tortilla cassorole. And being someone who likes all things Mexican, I threw together a verison with what I had on hand in my fridge. And I must heat it up with a dash of hot sauce when I serve it.

Ingredients:
2 diced strips of good thick smoky bacon
1/2 of a onion, sliced
3 corn tortillas, torn
1 potato, diced
2 organic eggs
1/2 cup red or green enhilada sauce
salt/pepper

Method:
1. Saute onion, potatoes and bacon till browned.
2. Add eggs, tortillas and your choice of chili sauce
3. Stir till eggs are soft scrambled, garnish with cilantro

Note: Great with grated jack or cheddar cheese

Serves 1-2 people

Tomales bay oysters

You can't beat fresh local oyster's on the half shell, they are nature's perfect packaged food. They will put up a fight when you try to get the rough shell off, but its well worth it. A last minute idea over the weekend was to head west to the Marin County coast, it was well worth it. And only a forty five minute drive through the rolling hills and the tall and dark redwood Forrest's. Tomales bay is a long narrow bay that runs parallel to the North Marin coast, it is home to a lot of wildlife as well as lots of oyster farms. I used to go to a oyster farm called Hog Island a few years ago, they have good oysters and clams, but it is now expensive and somewhat touristy, the Johnson oyster farm down the highway is my choice, simply good oysters with a fair price. I was talked in to a deal of 50 small oysters for $40.00 dollars, He twisted my arm so I had to do it. Me and my kids along with another family stopped at a local beach down the road and ate a few dozen, the rest came home. Some people like to barbecue them with BBQ sauce or a vinegar/pepper based dipping sauce, for me its just fresh lemon and hot sauce. Go get them and suck them down.

Brasied Pork Tamales

On a whim I decided to make tamales, normally a big production and time consuming, but these weren't that hard to make at all. Tamales are Mexican in origin and very popular at Christmas time. They are corn husk wrapped bundles of a soft corn dough called masa which are filled with meats or vegetables.They are sometimes made sweet with the addtion of raisins, Cinnamon and sugar. Tamales are simply steamed till cooked then unwrapped and served with a dollop of your favorite salsa.


I started my tamales with a big chunk of fresh pork butt which I slowly braised in a liquid made with water, fresh diced tomatoes and dry smoked chipotle chilli pods. After slowly simmering four hours the meat is very tender and can be easily shredded and set aside. Next the masa dough is made with masa flour, salt and water, follow directions on package and mix well to form a soft dough, this is the same dough mixture that corn tortillas are made with. Next the dry corn husks, which can be found in the Latin section of most markets, they need to be soaked in water for a few hours to soften. To assemble, spread a few tablespoons of the masa dough in the center of the open corn husk, place a tablespoon of seasoned filling on top and fold all sides like a little square package. Tear a strip of corn husk and use it to tie around the tamale to hold it together. Place tamales in a large pot with a steaming rack on the bottom, fill with a little water, cover and bring to a boil, reduce heat and steam for about 30 minutes. serve with your choice of salsa. Enjoy

A few bites from Mexico

Just back from a week in Mexico, I visited the area of Cabo San Lucas on the southern tip of Baja. It is the Northern Mexican state that borders the Untied States, with the Pacific Ocean on the West and the Sea of Cortez on the East. It was, like it always is in August, Hot!! The best foods I enjoyed were the simple ones, like Ceviche and tacos. I ate a lot of Ceviche which was simply made with just Lime juice, diced tomato, cilantro and either diced Mahi, squid or shrimp. Basically a fish salad washed down with cold Modelo beers.

Grouper with Farmers market veggies

The Marin Sunday Farmers market is the biggest and the best of the daily markets here in the bay area, this time of the year the market is huge with all the summer vegetables. I found a nice fresh grouper fillet at a large well stocked fish and shellfish stall, then it was a question of what I was going to serve with it? Corn, summer squash and tomatoes were everywhere so it was a easy choice. I cut all the vegetables in a way to show off all there different sizes and shapes, then simply saute in olive oil with fresh oregano from the garden. For the fish, the small bones were removed with needle nose pliers and seasoned with kosher salt and pepper. Into a hot pan with a dash of olive oil, browned on the first side then flipped over to finish. I made a sauce of sweet 100's yellow cherry tomatoes and extra virgin olive oil. Simple, colorful and farm fresh.

Ingredients:

1 handful assorted summer squash, sliced and quartered

1 Roma tomato, large diced

2 cloves garlic, sliced

1 ear yellow corn on the Cob, kernel's removed

2 5-6 ounce Grouper fillets (or firm white fish)

1 pinch oregano, chopped

1 dash olive oil

kosher salt/black pepper

1 basket sweet 100's cherry tomatoes

Method:

1.Season Grouper fillets with kosher salt and pepper and sear in hot pan with olive oil, flip and finish second side till done, keep warm.

2.Saute cherry tomatoes in a pan with a dash of extra virgin olive oil and salt and pepper, simmer till tomatoes are soft and saucy, set aside.

3. In a third saute pan, saute all vegetables, oregano, garlic in olive oil.

4.Assemble by placing vegetables on plate, place fish on top, spoon sauce on and around fish, enjoy.

Ceviche

In the summer when its warm and the days are long, another way I enjoy eating seafood including most South Americans is in the form of Ceviche. It is a citrus pickled and marinated seafood originating from Peru, Ceviche is now very common in both central and South America. The basic component's are fresh sliced fish or shellfish, fresh lime juice, diced onions and Chile peppers. Lots of other ingredients can be added such as corn, cilantro and tomatoes. Fried tortilla chips are an excellent and common way to eat Ceviche.















Ceviche my way

Ingredients:
8 oz very fresh pacific snapper, sliced thin
juice of 2 limes
juice of 1 orange
segments from 1 orange
1/2 jalapeno, diced fine
1/3 small red onion, sliced thin
1/2 bunch cilantro, chopped fine
1 Cobb of corn, grilled, kernel's removed
1 avocado, diced
Kosher salt/pepper

Method:
1. Mix all ingredients, chill for 2 hours.

Serve in chilled martini glasses with corn tortilla chips.

Yield = 4

Peek tomato season is right now

It is late August and all tomatoes are at their absolute best! Put them in every recipe now because fall is coming and then they will soon be gone. Making a simple salad is the best way to taste all the different flavors and textures as well as all the colors and shapes. The key is to use only the best ingredients in your salad like extra virgin olive oil, quality aged vinegar, fresh milled black pepper and sea salt.

Simple Tomato salad

Ingredients:

assortment of ripe heirloom tomatoes

baby arugula, washed and dried

extra virgin olive oil

aged sherry vinegar

fresh milled black pepper

kosher or sea salt

Method:

1. Slice the tomatoes in wedges, arrange on plate.

2. Place a small nest of arugula on top.

3. Combine 1 part sherry vinegar to 3 parts extra virgin olive oil, season with the salt and pepper.

4. Drizzle vinagrette over salad, enjoy.

Pan Seared Pacific Snapper

I made a quick and easy fish recipe for dinner tonight. I used Pacific Red Snapper fillet for its clean ocean flavor and flaky texture. Also to go with it I used one of my favorite beans, garbanzo's or as they are also known chick peas. I simply stewed them with onions, tomato, garlic and saffron. With the strong flavors of the dish I chose a sauce that would stand up to them, Salsa Verde which translates to "green sauce". Its simply loads of fresh parsley, capers, lemon juice and olive oil, blended till smooth.

Ingredients:

2 five ounce red snapper fillet, bones removed

2 cups cooked chick peas

1 small onion, sliced thin

2 cloves garlic, sliced thin

1 Roma tomato, sliced

1 dash olive oil

1 pinch fresh chopped oregano

Kosher salt/pepper

2 tablespoons Salsa Verde (recipe follows)

Method:
1. saute onions, garlic, tomato, oregano, saffron in olive oil.

2. When vegetables are tender, add the chick peas and a little water or white wine and continue to simmer.

3. Heat a non stick or cast iron pan (my choice)

4. Add a dash of olive oil and place seasoned fillets in pan when smoking hot, use your fan.

5. After a few minutes flip the fillets over and continue to cook till done.

6. Spoon chick pea stew on center plate and place fish on top, spoon sauce on and around fish.

Yield= 2

Salsa Verde Sauce

1 bunch cleaned flat leaf parsley

2 cloves garlic

2 cups olive oil

juice of one lemon

2 tablespoons capers

Place all ingredients in blender and blend till smooth.

Fresh Squid, its all good!

I recently had the opportunity to cook a large quantity of fresh Squid over a previous weekend.On the first day I decided to quickly grill the squid and then toss it in a simple lemon vinaigrette with ripe tomatoes and shaved fennel. This little dish would serve as a first course for the grill Swordfish we were having. When working with Squid I prefer to use fresh instead of frozen if possible. Here in the bay area most of our fresh squid comes locally from the Monterey bay, there seems to be a never ending supply of these little tasty guys. Step one after you have bought fresh squid is to clean and prepare them for cooking. Frozen squid will almost always be pre cleaned. To clean them have a cutting board, sharp knife and a bowl set in another bowl of ice to keep them cold while you work. Lay the squid out in front of you and make a cut just in front of the eyes to remove the tentacle's in one piece. Next hold the end tip of the tube down with your finger while using the back of the knife to scrap out the interior of the body, the long tube will have a purplish skin and little wings on the tip which can be easily scraped off if desired. At this point the tubes can be cut into rings, but its much easier to grill when they are left whole. A quick rinse under cold water and they are ready for your recipe.

Grilled Calamari salad
Ingredients:
2 pounds fresh cleaned squid
2 Roma tomatoes,rough chop
1 fennel bulb, diced
2 cloves garlic, sliced thin
1/2 bunch flat leaf parsley, rough chop
juice of 1 lime
1/2 cup extra virgin olive oil
kosher salt/fresh pepper

Method:
1. Prepare a charcoal or gas grill for cooking.
2. When its hot and clean, place pre oiled and seasoned squid tubes and tentacles on grill.
3. Turn over once or twice till done, which depending on hot the grill is only a few minutes, its very important that squid is not overcooked or it will become very tough and rubbery.
4. Cut the tubes into rings and place in a bowl with the rest of the ingredients, Check seasonings.

Note: Serve at room temperture on a platter or chilled in martini glasses.

A good food and drink weekend

This weekend I did a quick trip to the hot central valley to join my brother in teaching our mother how to use her new computer. Food and drink always plays a big part in any get together and we did both. First I went to see the three brothers that own La Rocca seafood in San Francisco. When I need the best fresh fish its where I go to get it. Its a whole sale business that sells to the best restaurants in the bay area. I had the idea of doing something from Sicily with big bold flavors. The flavors of Sicily are influenced by its location in the Mediterranean sea, being close above northern Africa there is the Moroccan influence of using a lot of citrus in its food. Swordfish and squid are common so I ended up buying about three pounds of each. With the fresh fish and squid on ice I drove to my moms house. Once at the house I started to clean and cut the swordfish so it can marinate before grilling, my brother started cleaning the squid which will be a side dish. Of course any kitchen operation will need a beverage close by and with the 104F heat outside we choose Jamaican red stripe lager beer. Its perfect with Bob Marley music playing in the back ground.

Sicilian food with Jamaican beer? they are both islands so close enough.

For the Swordfish I made a marinade which I poured over the fish, then the fish was skewered with bamboo skewers (soaked in water to prevent burning) covered and refrigerated. during this time a charcoal grill was lit. When the grill is hot and clean, wipe with vegetable oil to prevent sticking. The skewers are then placed on the grill and turned every few minutes while basting with the marinade. The fish is done when just cooked through, too long and they can become dry. I served the Swordfish with a Sicilian cous cous salad. More on the Squid in the next post.

Swordfish marinade:
3 pounds swordfish in 2 inch cubes
1 cup fresh orange juice
3 cloves crushed garlic
1 teaspoon fresh cracked pepper
1 teaspoon red chili flakes
1/4 cup extra virgin olive oil
Marinate chilled and covered for 2-4 hours

Sicilian Couscous salad:
2 cups Israeli couscous
1/2 cup toasted slivered almonds
2 oranges, segments and zest
1 pinch of Spanish saffron
1/2 cup golden raisins
1/2 cup extra virgin olive oil
1/4 cup orange juice
a splash of sherry vinegar
1 bunch spinach leaves, clean and dry
1/2 red onion, sliced thin
Sea salt and fresh cracked pepper
Toast the couscous in a saute pan with a dash of olive oil till golden brown, cook in salted water like pasta, remove from heat and drain, add the rest of the ingredients, mix well and allow to sit for a few hours to allow the flavors to blend together.