The Salt -- San Ramon, CA (Indian-inspired cuisine)

The diverse tastes of the Bay Area have evolved and grown over the last decade or so. Chefs are experimenting with fusion and finding inspiration from all around the globe. The plates that I've tried from these brave chefs are in no way authentic, but they are still reminiscent of the authentic, delicious and worth trying. 

This establishment, located at 500 Bollinger Canyon Way, Suite A1, is one of those restaurants that is able to offer something unfamiliar in a familiar way. The friendly service, ever-changing food and cocktail menus should also entice the curious foodie.

Here are some of the things I've enjoyed.

https://www.thesaltsanramon.com/

Sazerac Mezcal. A classic cocktail, but made with mezcal, rather than rye whisky. This woke up my taste buds with a lovely smoky essence that was enhanced with Peychaud's bitters, demarara, a hint of absinthe and perfumed with orange oil. A very enjoyable drink.

Arancini. Golf-ball sized appetizers were artfully plated with saffron aioli, onion brulee and sprinkled with their house masala (spice mixture). The crumb coating was crispy on the outside, while the rice was tender but still al dente and creamy on the inside. The saffron aioli and masala added flavors of cumin and chili that balanced each bite. 

Buttermilk Chicken Wings. I can go on and on about the crispy craggily bits on these wings. The crunch factor was high and incredibly satisfying. The serrano jelly had a hint of mint, and was just spicy enough to make the back of my throat tingle in the most pleasing way. The "gun powder" was more than likely their masala mix and rounded out the flavors very nicely.

Ahi Tartare. This was a very refreshing dish with sweet, savory, salty, crunchy and smooth all in one bite. I was very impressed with the knife skills of the cook who cut each layer of food the same size. Fresh cucumber on the bottom was topped with fresh fish, then topped with tobiko, fresh micro greens and sprinkled with togarashi. The lemon and sesame dressing was light and just seasoned enough to bring out all the flavors of each component. A very well constructed dish.

Papadums. Their version of this thin, crunchy Indian bread was served with the Ahi Tartare. It was the perfect vessel to get more tartare into my mouth. The savory aromas from the dusting of seaweed also added to the seafood mosaic.

House Made Paneer Ravioli. A twist on the cheese ravioli, these were al dente, creamy on the inside with milk paneer cheese. They were dressed in a sweet and savory lemon cream sauce, toasted pine nuts and braised escarole. 

Lamb Frites. New Zealand rack of lamb was cooked until tender, then grilled until nicely charred and crispy on the outside. The white truffle fries were topped with a generous amount of grana padano and even the broccolini was perfectly cooked. This was large enough for two people to share and the flavors were intensely satisfying.  

American Wagyu Ribeye. Another huge portion; this one was of succulent, juicy wagyu steak cooked exactly as requested (medium rare). The yukon potatoes were crispy on the outside and soft on the inside. The curry romesco was an unexpected standout flavor enhancer and the dusting of house masala brought back the flavors of cumin and spice and everything nice about the entire meal.

This restaurant is definitely on my list of exceptional places for an impressive date night, or dinner with family and friends. I will be more than happy to return to experience the flavors and ideas that are churned out of this kitchen.

Sweet & Savory Tomato Jam (Recipe)

To help me get a jump on the work week's dinner dishes, I tend to spend some time on the weekends preparing condiments or sauces that help enhance an otherwise plain dish. During the summer months when tomatoes are in season, ripe and plentiful, I'll cook them down to make plain tomato sauce, or in this case, tomato jam. Using a slow cooker makes this a hands-off type of recipe and the result is something that can be jarred and stored on the shelf for months and used in an endless variety of applications. 

Here's what you'll need:
5 lbs. Roma or Plum tomatoes (I find this variety makes for a "meaty" sauce; heirlooms can be too sweet)
1 medium yellow onion (diced small)
1 medium shallot (diced small)
1/2 bunch green onion (diced small)
2 serrano peppers (these can be omitted if you cannot take the heat)
1/4 cup packed dark brown sugar
1/4 cup worchestershire sauce
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. smoked paprika
1 tbsp. fish sauce (this can be omitted if you don't have any, but it adds umami without making it fishy)
1 tbsp. mustard powder (or 1 tbsp. dijon mustard)
1 tbsp. black pepper
1 tbsp. kosher or sea salt
1/2 tsp. baking soda (this will help reduce the acidity from the tomatoes)

Optional ingredient:
5 strips cooked and crumbled bacon

Here's what you'll do:
- Plug in your slow cooker and turn to high.
- Fill a large pot with water until about 3/4 full. Place over high heat and bring to a boil.
- While waiting for the water to boil, fill the sink about half full with cold water and cut a shallow "X" on the bottom of all your tomatoes. Keep these on standby.
- Once the water comes to a boil, use a slotted spoon to carefully lower as many tomatoes into the water as possible. Count to 15, then quickly but carefully remove all tomatoes and plop into the sink of cold water. In batches, blanch all tomatoes for 15 seconds until they are all done. Turn the heat off and proceed to next step.
- Using a paring knife, scrape the skin off each tomato starting from the "X", cut the core off, cut the tomato in half and do your best to de-seed them. I like to stick my thumb in each seed cavity and scrape out as much as I can. If you don't mind seeds in your tomato jam, you can skip the de-seeding step, but I would recommend it, as tomato seeds can get stuck in your teeth during eating.
- As you work on and finish each tomato, place them in your pre-heating slow cooker. It's okay if the tomatoes fill your slow cooker. These will cook down.
- Once all tomatoes are in your slow cooker, leave it uncovered, clean up and then walk away for 8 hours. 
- After 8 hours, use a potato masher or stick blender to smash or blend your tomatoes until as smooth or chunky as you like.
- Then in a medium sauté pan over medium heat, cook your onions, serrano and bacon (if using) with a tsp. of vegetable oil until the onions are translucent.
- Pour this into the slow cooker and add all the other dry and wet ingredients into the slow cooker. Stir until well combined.
- Let the slow cooker work for another 2-3 hours.
- If jarring for storage, sanitize 4-5 pint-sized mason jars in boiling or very hot water from the sink and towel dry with a clean, lint-free kitchen towel.
- If you fill them with the tomato jam from the slow cooker while it is still hot, this will help with the vacuum seal to make these shelf stable. 
- Be sure to fill each jar to at least 95% full and place the lid on quickly and tightly, while everything is still very hot. If there is a jar that cannot be filled up to 95%, store in the fridge and use that one first.
- Once this is done, let them cool on the kitchen counter until totally cooled, then store in your pantry, label and give away as gifts or enjoy as you like over vegetables, fish, chicken, beef, scrambled eggs, etc.
- Enjoy!

 Some ideas for how to use this savory condiment.

Grilled cheese sandwich.

Bagel with lox and cream cheese.

Pizza.

Layang Layang Express -- Fremont, CA (Malaysian cuisine)

I love Asian foods of all kinds and I am very happy to see more Malaysian and other South Asian restaurants popping up around the Bay Area. This establishment is a smaller extension of their Milpitas location and has a limited menu with some of my favorite Malaysian items. Located at 36488 Fremont Blvd., the "express" version of slow food has satisfied my cravings for spice and strong, but balanced flavors. With friendly service and reliable food, I am working on becoming a regular.

https://www.instagram.com/layang_layang_express/?hl=en

Here are some of the things I've enjoyed.

Nasi Lemak. A delicious coconut rice dish with your choice of chicken or beef rendang. The meat is cooked until tender and falling apart in a flavorful spice mixture of chilies, garlic, ginger, lemongrass, tamarind, coriander and tumeric. The sides are fresh cucumber, toasted peanuts, hard-boiled egg, crispy sambal anchovies and tumeric-pickled carrots and cabbage. Each aspect of this dish required many steps to make. I loved the tangy pickles and fishy condiment and the portion size was enough for me to have two meals.

Malaysian Wonton Mee. Thin and chewy egg noodles were tossed in a thick soy-based sauce and topped with succulent BBQ roasted pork, bok choy and fried garlic. The juicy pork wontons were on the side in a chicken broth. The texture of the noodles were very pleasing and the sweet and salty sauce it was tossed in was very familiar and comforting.

Seafood Kari Mee. This was a noodle soup dish served in a spicy coconut curry broth with fresh shrimp, fish balls, eggplant, green beans, potato, fried tofu and fried garlic. The broth was thick, rich and full of spice and seafood flavor, while the veggies added to the textural component along with the chewy noodles. This may be a bit fishy for some, as this contains umami-packed shrimp paste, but this is one of my favorite dishes. 

I will definitely return to try their other dishes. In the meantime, I am very happy that this restaurant is not too far from where I live.

Homemade Tater Tots (Recipe)

The humble potato is something that may be considered to be a "comfort" food for many people in all cultures and of all ages. I am very jealous to learn that there are hundreds of varieties of this food in South America. I, unfortunately, have only tasted a few varieties, but I have to say, I love them all and really enjoy all the different ways to cook and use potatoes. 

I have always loved the tater tot and have hesitated making them because of the difficulties in getting them into that quintessential tube shape. Now that I have gotten over that hang up, I'd like to share a very easy recipe that will make, dare I say, "better", tater tots.

Here's what you'll need:

1 pound yukon gold potatoes (about 3 medium to med-large sized potatoes)

1 medium or large egg

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. smoked paprika (regular paprika will also work)

1 tsp. potato starch (any other starch will also work)

3/4 tsp. sea salt

3/4 tsp. ground black pepper

2-3 cups vegetable oil

Condiments of your choice (ketchup, mustard, ranch, etc.)

Here's what you'll do:

- Fill a medium-sized pot with water until about 3/4 full. Place on a burner over high heat to bring to a boil.

- While waiting for your water to boil, use a box grater to shred all the potatoes with the largest holes.

- Once the water comes to a boil, add all the shredded potatoes into the boiling water. Turn the heat off immediately and give the potatoes a gentle stir with a wooden spoon.

- Place a strainer or colander with small holes into the sink and turn the cold water on.

- Drain the potatoes into the strainer. The total cooking time should not be more than 30 seconds. This short cooking time will allow the tots to have the perfect texture once cooked a second time.

- Once drained and cooled with running cold water, allow the potatoes to drain, giving them a squeeze in the strainer to expedite drainage.

- Then place the potatoes onto a clean, dry tea towel or kitchen towel. Bring up the corners until all the potato is in a parcel, give the towel a twist over the sink to squeeze as much water out as possible. 

- Open the towel onto your counter or a cutting board and spread the potatoes out in a layer. Let air dry for about 30 minutes to 1 hour. This step prevents your tots from being too wet, which will prevent them from falling apart too much during the shaping process.

- Add the dried potatoes to a medium-sized mixing bowl. Sprinkle the garlic, onion, smoked paprika, potato starch, salt and pepper over the shreds. Give it a good toss for even coating. Then add the egg and mix to combine well. 

- Cover bowl with plastic wrap or a plate and let rest in the fridge for about 30 minutes to 1 hour. This will allow the seasonings to penetrate the potato and the starch to hydrate and help hold the shreds together.

- When ready to cook, add some vegetable oil to a medium skillet or small pot until about 1.5 inches deep. Place this on medium-high heat.

- While you are waiting for your oil to heat up, take a small ice cream scoop or a tablespoon and form little balls or ovals with the shredded potatoes, pressing firmly to help the potatoes hold their shape. Lay on a plate or cutting board.

- When the oil reaches about 350 degrees (if you have a thermometer, please use it), or when the oil becomes shimmery and one piece of shredded potato fries to a golden brown within 10 seconds, add the tots to the oil, in batches, using a slotted spoon, and cook for 2-3 minutes until golden brown.

- Remove from oil onto a plate lined with a paper towel, let cool for a few minutes and serve with your favorite condiments.

- Enjoy!

Juice House Company -- Petaluma, CA (healthy liquids shop)

A day trip to the Petaluma area always ends with a happy belly and a car full of delicious new food finds. On my most recent excursion, I came across this establishment that provided "food energy" in the form of nut mylk, kombucha and fresh, cold-pressed juices and elixirs. They also offer cold brew coffee and source their fruits, vegetables and other ingredients locally and organically. 

Another feel-good aspect is they try to limit their carbon footprint by doing everything locally as well as recycling or reusing their bottles and they even offer their composted waste to local growers. They are located at 421 Second Street in Petaluma, with a second location in Benicia. 

https://www.juicehouseco.com/

Here are some of the things I've enjoyed.

Left: Almond Tempest. Made with Almonds, dates, vanilla bean, cinnamon and a touch of sea salt. I found this worked great in my morning smoothie. The salt, which I normally don't add to my smoothies, brought out the flavors of the fruit.

Right: Golden Mylk. The macadamia nuts gave this mylk an elegant flavor and the cashews, agave, vanilla bean and cinnamon rounded out the taste and texture that made this a great sipping mylk. I also found that it was fantastic in my afternoon cup of chai. 

Left: Citrus Sea. This fresh, cold-pressed juice was made with grapefruit, orange, lemon, celery, cucumber, ginger and cilantro. The ginger and lemon came through very nicely without it being overly tart or spicy, as it was well balanced by the other ingredients. Great on its own as a refreshing beverage or in an adult beverage with some aromatic gin over ice.

Center: Pomegranate Kombucha. This was tangy without too much added sugar to mask that natural kombucha taste and had a little bit of effervescence. Made with green tea, black tea, SCOBY, and pomegranate, I felt super healthy drinking this.

Right: Car-root. The vibrant color stands out from the carrot and the pineapple. The celery, ginger and lemon balance the flavors for a refreshing drink.

This will definitely be a go-to spot whenever I visit the Petaluma area. I look forward to trying their other products.

Mingle's Mango--Fremont, CA (Chinese cuisine)

In the last decade or so, thanks to media and social media, every crevice of the world now knows the epitome of dumplings and dumpling making, is the Xiao Long Bao, also known as the Soup Dumpling. One can also taste inspired versions of these flavor pouches, in other countries, from this perfect original. This is a dish that originated in Shanghai a few hundred years ago, and due to the almost drug-like-induced euphoria after eating them, has spread like wildfire in popularity around the globe. The art of making these little packages well, requires months of training, experience, an eye, or tongue, for quality ingredients and a good timer. 

Being a Shanghainese American, I have been eating and thoroughly enjoying these darlings my whole life. As such, I consider myself a bit of a connoisseur and I have had many debates with family members regarding who makes them "the best".  Since restaurants come and go, my constant and ever-changing quest to find a good xiao long bao, has currently landed me in this chef's establishment. This guy, in my humble opinion, makes them "the best". 

Located at 46529 Mission Blvd., the anime-driven decor of Mingle's Mango mixes nicely with the modern-inspired Asian touches throughout the restaurant.  

https://www.facebook.com/pages/category/Restaurant/Mingles-Mango-1990922564504784/

Here are some of the things I've enjoyed.



Tiger Eggs. These were two chicken-fried chicken eggs that were crispy on the outside and soaked in a sweet and savory sauce. A nice start to the meal.

Grandma Braised Pork Noodle Soup. This pork-based brothy noodle soup was rich and hearty. The hand-pulled wheat noodles had a nice chew, the chucks of pork belly were cooked in a sweet and savory soy-based sauce until tender. The crunchy bok choy and fresh green onions and cilantro added a nice fresh quality to the dish and the extra half tiger egg was an unexpected, but appreciated, bonus. This was a delicious bowl of comfort.

Kurobuta Pork Xiao Long Bao. These were definitely the star of the show. Tender, juicy pork and flavorful broth were stuffed into thin but sturdy wrappers and gently steamed until just right. Not only was the broth exceptional, but the high-quality pork and just chewy enough, hand-made, preservative-free wrappers made for a magical eating experience. 

Garlic Butter Rib. These were tastier than I was expecting. The meat encased in this crunchy shell was seasoned, savory and had just enough pull to let you know you need to eat this with your fingers. The extra crunch on the outside gave a very pleasing textural contrast. A delightful side.

I hope this place stays in Fremont for a very very long time, as I expect to be a repeat customer as long as they keep dishing up fantastic food.

Sweet & Savory Soy Sauce Braised Chicken (Recipe)

A key food smell from my childhood is soy sauce and sugar. This is probably one of the most comforting smells in my memory bank, as my parents cooked with these two ingredients quite often. I have formulated a staple braising liquid recipe that can be strained, frozen and re-used any number of times with any type of protein or vegetable. It can also be reduced to make a sauce. This is a great no-waste recipe.

Here's what you'll need:
1 cup packed dark or light brown sugar (whichever you prefer)
3/4 cup soy sauce of any type
1 tbsp. fish sauce of any type (omit or add more as you desire)
1 tsp. ground red szechuan peppercorn (this can also be omitted if desired)
1 tsp. ground coriander seed
1 tsp. ground black pepper
water or stock of any type
salt to taste

Here's what you'll do:
- Add all ingredients through black pepper to a pot that will fit the amount of protein or vegetables you would like to prepare.
- Turn the heat on high and bring to a simmer and stir until sugar is all dissolved.
- Carefully dip a spoon into the sauce, let the small amount cool, and take a taste. If too salty, add water or stock, 1/2 cup at a time until it tastes just slightly too salty. Because the protein or vegetables you will add will have no salt, the salinity will equalize during cooking.
- Once proper salinity is achieved, add your chicken, pork, tofu or vegetables. In this situation, I used chicken. If the liquid does not fully cover, add more water or stock until just covered.
- Bring to a boil, reduce to a simmer, clamp a lid on and let cook for 20 minutes or until the chicken reaches 165 degrees, or until your vegetables are cooked to your desired tenderness.
- Remove protein or vegetable and serve with rice. In this situation, after I cooked the chicken, I added fresh baby spinach to the braising liquid for about 20 seconds until just wilted and served it with the chicken.
- Top with a dash of sesame oil, chili oil and toasted sesame seeds if desired and serve hot.
- Enjoy!

Tangerine Cadillac Margarita (Recipe)

In an effort to source tasty ingredients while still remaining frugal and thrifty, I was able to acquire some tangerines from a neighbor's tree. In this "win-win" situation, my neighbor has given me open permission to pick as many of their organically-grown tangerines as I like, while also helping to keep their backyard a little cleaner from fallen fruit. Almost in the same instant, my partner picked up an unrecognized bottle of tequila from our local beverage supply store. The word, "kismet" comes to mind at times like these.

I've never been much of a tequila drinker, but I'm always looking for new experiences and and new ways to open my mind to unknown gastronomical delights. This was what I came up with which was very much enjoyed.


Here's what you'll need:
3 ounces Reposado Tequila (my current personal preference pictured below)
1 ounce Cointreau (or other type of orange liquor)
4 ounces tangerine juice
0.5 ounces lime juice
1.5 ounces cinnamon-infused simple syrup (recipe below)
ice
tangerine zest, optional garnish
grated cinnamon, optional garnish

Ingredients for simple syrup:
1/2 cup granulated sugar
1/2 cup water
1/2 cinnamon stick

Here's what you'll do:
- Add 1/2 cup granulated sugar, 1/2 cup water and 1/2 cinnamon stick to a small sauce pan set over high heat.
- Let this come to a hard simmer, give it a stir with a spoon until the sugar is completely dissolved, then set aside to cool, leaving the cinnamon in the hot syrup to infuse. This can be kept in the fridge for 2 weeks or in the freezer, indefinitely.
- In your cocktail shaker, add 2 cubes of ice and all the liquid ingredients: tequila, Cointreau, tangerine juice, lime juice, simple syrup.
- Cover and shake vigorously for 10 seconds. This is just to bring everything together without over diluting it.
- Fill a 12-16 ounce capacity glass 3/4 full of ice.
- Pour cocktail over ice, including the 2 ice cubes already in the mix into your ice-filled glass.
- Add your garnishes if desired and enjoy!

Burnt Cheese Taco (Recipe)

I have to admit, some of my most courageous experimentations in the kitchen have been fueled by a tipple or two. My partner likes to call this "drunk cooking" and finds it rather entertaining, all whilst he has a fire extinguisher at the ready (safety first!). At this point in my cooking repertoire, I would say that most of those prototypes have been quite delicious, even if I'm never able to recreate them.

Below is a simple guilty pleasure that only requires fridge basics, and is easy to create and recreate. I would, however, recommend sobriety the first time this is attempted.

Here's what you'll need:
3-4 ounces of a firm cheese of any type (cheddar, edam, swiss or Gruyere will all work)
1 egg (I prefer medium sized but any size will do)
Pinch of salt and pepper

Optional garnishes:
Pickled onions (any type of pickle will work)
Fresh herbs: cilantro, green onion, basil, tarragon (anything you like)
Dry herbs or spices
Salsa
Avocado
Chilies
Meat
More cheese
Etc.

Here's what you'll do:
- Take your egg out of the fridge and place on a plate or your counter where it won't roll away, grate your cheese and set these aside.
- Have a plate lined with a double layer of paper towel at the ready.
- Set a 6-inch skillet over medium heat with nothing in it. I prefer cast iron, but stick-resistant or stainless steel will work. If you are wary of possible sticking, feel free to use some non-stick cooking spray.
- Once the pan is sufficiently heated, add your grated cheese to the center of your pan and spread out as much or as little as you like. It will all ooze out on its own once it starts melting.
- Now wait. Do not touch the cheese or move it around.
- Once it becomes golden brown around the edges (about 2-3 minutes), turn the heat down to medium-low and crack your egg right in the middle on top of your cheese. Sprinkle with a pinch of salt and pepper, place a lid on the pan, and set your timer for 2 minutes. It's okay if you do not have a tight fitting lid. A loose cover is fine.
- Remove the lid after two minutes. If you like your egg more cooked, place the lid back over the pan  for another 1-2 minutes.
- Once your egg is cooked as you like, with the help of a butter knife or small spatula, lift the edge of the cheese, which should be fairly brown on the bottom at this point, slide a larger spatula underneath and remove the cheese with the egg and place onto the plate with the paper towel to drain the fat.
- As the cheese cools, it will firm up a bit. Feel free to lift the edges of the paper towel to help train the shape of your cheese, if you would like it more taco shaped.
- Once sufficiently cooled and drained, top with any optional garnish mentioned or not mentioned above. This is a very versatile vessel for anything or nothing.
- Enjoy!




This option is topped with pickled yellow onion, chili flakes and cilantro.

This option is topped with braised chicken in a Latin red chili sauce, pickled red onion, lime yogurt, corn and fresh cilantro.

Bamboo Steamer--Hayward (Chinese cuisine)

In the same space as a previous restaurant that I used to enjoy (24297 Hesperian Blvd.) is a new Asian establishment with a somewhat modern flair when it comes to presentation, but all tradition when it comes to flavor. The hybrid sports bar and dim sum house may take some getting used to, but the service and selection of beer and food make up for the atmospheric confusion.

The serving times of certain dishes are also a bit non-traditional, given that dim sum is usually served during brunch hours, which normally ends at 2pm. The flexibility of getting some of my favorite items at any time, however, might just make this my new favorite local place for an Asian breakfast-for-dinner option.

Here are some of the things I've enjoyed.



Kumquat Glazed Peking Duck. Served in a sesame pocket, this duck was tender and had a nice mix of savory and sweet. The sesame pocket was crisp and had a wonderful nutty aroma. The fresh crunch of cucumber and chinese chives gave it a nice balance.

Honey Glazed Barbecue Pork Puffs. Sweet and savory bits of pork were braised until soft, tossed in a honey glaze and then stuffed into flaky, buttery pieces of pastry dough. Three bites and I was left wanting more.

Shrimp and Pork Siew Mai. Nicely made dumplings with juicy pork and fresh shrimp. The pickled fish roe on the top gave it a nice sweet and briny balance. I will definitely order this again.

Tossed Noodle with Minced Pork and Garlic. Chewy hand-pulled wheat noodles were dressed tastefully with pork braised in a soy-based sauce, fresh cucumbers, shaved chinese chives and green onion. This was served with a small bowl of broth in case the porky sauce was too thick or salty. I'm always a fan of saucy noodles.

Since this place is not too far from where I live, I will happily make more visits in the future.

Soypresso--San Jose, CA (Soy milk store)

As a child, I drank soy milk almost as much as I drank regular cow milk. As I got older and learned about the dangers of GMO soy products in the early 2000's, I almost completely stopped drinking soy milk and eating soy products. I am very happy to learn that there are now more options for high-quality, organic, non-GMO soy products.

This particular establishment, located at 547 South Bascom Avenue, is a very small "market". I use this word very loosely, as it was basically a one-room store front that had two fridges with some fresh soy milk and soy pudding. They may have firm tofu available on occasion, but that is normally a special order product.

As strange as this all may sound, the soy milk that I purchased was incredibly good. These were naturally thick, without a lot of added sugars. The flavors available were plain, black sesame, chocolate and almond. Since these were fresh products without preservatives, the shelf life was about one week. I found that they could be easily portioned out in containers and frozen. After just an hour or so of defrosting, these worked very well in smoothies and milk shakes.


https://nongyidouru.wixsite.com/nongyidouru

The flavors I purchased from left to right were as follows:

Black sesame: This had a pronounced sesame taste. I would say this was my favorite to drink on its own or as a dessert poured over coconut ice cream and fresh fruit.

Chocolate: This had a light chocolate flavor, which worked great in smoothies and milk shakes.

Almond: This flavor was very nice on its own or in smoothies blended with more whole almonds, bananas and medjool dates.

Even though this would be a extra trip just to get one thing, I think it's worth the time and effort for fresh, delicious and healthy alternatives to the soy products available at local grocery stores. This will now be on my grocery rotation on a regular basis.

Brother's Kitchen--San Ramon, CA (Korean cuisine)

The many options for Korean food in the Bay Area can be a bit overwhelming. How to choose is up to the individual, but I wanted to try this place because of the small menu. The idea of a small menu must mean they excel at the few things that are offered, or at least that's the hope. In this case, my hopes were met and then exceeded. Even though they do not load your table with banchan, the side dishes they do offer, especially the kim chee, were very good.

This somewhat new establishment, located at 1061 Market Place, Unit D, was the highlight of my weekend. Almost every item tasted like the best home cooking and was very comforting and flavorful. The service was very nice as well and the location, albeit small, was modern, cozy and easy to find inside a strip mall.

Here are some of the things I've enjoyed.



Pot Stickers (4 pcs). Fried until perfectly crisp on the outside and hot and juicy on the inside. These were filled with savory pork and was just the right amount to whet the appetite.

Pickled Daikon and Kim Chee. The pickled daikon was good; consistent with other mass-made packaged pickled daikon. The kim chee, however, had a bit of extra flavor and finesse that I don't normally get from other kim chee. I'm not sure what it was, but it had extra umami and this gave me the assumption that it was homemade and also made me want to buy this by the bucket.

BK Jjajang Myeon. This is a staple dish for Koreans and Chinese alike, and I've eaten my fair share over the years. This was, however, probably one of the best I've tasted from any Korean or Chinese restaurant. The blackbean sauce was slightly thinner than most, not too salty with large chunks of stir-fried pork, zucchini and onions over chewy wheat noodles. The added topping of thin shreds of cucumber gave it a little freshness. I greatly enjoyed this dish and will come back just for this.

BBQ Short Ribs (9 pcs). This dish is usually a hit with anyone trying Korean food for the first time. This particular one, was also a cut above. The cut itself was a millimeter or two thicker than normal, and it was cooked until medium, which made it juicier and easier to bite through and enjoy given the shorter cooking time and tenderness. The marinade had a nice balance of sweet and savory. This is a definite must try for the first timer.

Of the many Korean restaurants I've tried, none have struck me quite the way this place has. It really tasted like home. I hope they continue the good work and I'm sure I'll be paying more visits in the future.

Delicious and Healthy Mixed Rice (Recipe)

One of the basic staples in my kitchen is rice. White rice is delicious, but devoid of most nutrients and fiber. Brown and wild rice might have a bit of a hard texture and takes a while to cook, and a whole bowl of barley or quinoa just doesn't go down that easy for me.

In an effort to add more nutrients into my diet, I have discovered a great way of mixing all of these grains together to cook in the time it takes to cook white rice; just 15 minutes. All you need is a little planning and you can have a tasty and healthy mixed rice/grain for a side or base of any meal.


Here's what you'll need:
1 cup of white rice (I prefer Jasmine)
1/4 cup of brown rice
1/4 cup of wild rice
1/4 cup of whole barley
1/4 cup of quinoa
1 cup water plus
2 1/3 cups water

Here's what you'll do:
- In a two-cup capacity measuring cup (or any other container that holds at least 1 1/2 cups), add the brown rice, wild rice, barley and quinoa.
- Add water until covered by about one inch (about 1 cup) and give it a stir with a spoon.
- Set this aside on the counter for 30 to 45 minutes while you prepare the rest of your meal.
- Then drain in a strainer and add this to your rice cooking pot or rice cooker with the white rice and 2 1/3 cup water.
- Cook as instructed if using a rice cooker, or if using a pot, bring just to a boil, give it a stir and cover to simmer on the lowest heat for 15 minutes.
- Once the 15 minutes is up, uncover to fluff with a fork, re-cover and let sit for another 10 minutes.
- You now have perfectly cooked mixed rice. It may also be a little purple from the wild rice, so that just adds a bit more color to your plate.
- Enjoy!

Paso Robles, California area 2020 (various eateries)

I took a short excursion to San Luis Obispo County, and found that this is the part of California that has been missing in my life. The part of California that gives California its reputation of having a slower, relaxed pace with good food, outdoor activities, scenic ocean views, open space, cute boutique stores, distilleries, wineries and breweries galore.

Having lived almost my whole life in this coastal state, I thought I was jaded by the ocean. In this part of California though, waking up to the sound of the ocean was, actually, quite nice. I'm sure it didn't hurt that this area had no crowds, no traffic and ample parking.


Here are some of the things I've enjoyed.


The Hidden Kitchen
2164 Center Street, Cambria, CA
This small but adorable shack down an alleyway cranks out hearty smoothies and fulfilling blue corn waffles. With organic, seasonal and 100% gluten free ingredients, folks who don't mind sitting outside will be more than happy with the sweet and savory waffle toppings, hot coffee and kind staff. Lucky for all of us, a new, larger space will be opening in March of 2020.
https://www.hiddenkitchencambria.com/



Moonstone Buzz. This was a thick, rich and creamy smoothie made with banana, almond butter, coffee grounds, cold brew coffee, cinnamon and dates. The gentle sweetness was balanced with all the other ingredients and the kick of coffee and cinnamon came through very nicely.

Morro Melt. The blue corn waffle was thick, hefty without being too dense, soft and moist on the inside but a bit crisp on the outside with a pronounced corn taste. The toppings of turkey, caramelized onion, melted havarti cheese, secret sauce (I suspect it was mayo based with garlic, chili and other spices) and avocado were savory and perfectly balanced.

San Luis Sunrise. The same wonderful blue corn waffle topped with secret sauce, two free-range eggs, avocado and a generous handful of savory, salty, crispy bacon ends. This is a waffle for the people who "don't like" waffles. Every aspect was delicious with the flavors, textures and aromas.

Fish Goucho
1244 Park Street, Paso Robles, CA
This establishment offers a modern take on Latin American fare with an emphasis on seafood. The decor was simple and elegant, with just enough rustic Latin embellishments to make you feel a bit of whimsy for traveling. The service was attentive but still easy going, well informed and forthcoming with recommendations. I was happy to see a small food menu along with a large mezcal and tequila menu. I would say this would be one of the better places to try mezcal or tequila for a novice mezcal or tequila drinker.
http://www.fishgaucho.com/



Braised Short Rib Chile Verde. An excellent choice for the meat lover. Made with slow braised beef short rib, pulled and piled on top of a mound of jalapeno mashed potatoes, nestled in a tasty pool of savory salsa verde and topped with a runny egg yolk. The asparagus and warm flour tortillas on the side gave a little extra with texture and a hands-on eating experience.

Mole Camaron. Fresh and perfectly cooked gulf shrimp were encased in crispy flour tortillas along with perfectly al dente butternut squash, pepitas, queso cotija, artisanal cheese and topped with a well-balanced mole, toasted sesame seeds and fresh micro greens.

Side of Garlic Rice. This was seasoned, buttery rice with a fragrant amount of garlic. It made for a nice side to help sop up sauces.

Jeffry's Wine and Country BBQ
819 12th Street, Suite B, Paso Robles, CA
Wine country and barbecue are two things that seem independent of each other. However, this place has brought them together seamlessly and gloriously with rustic outdoor seating, counter service and fantastic food.
https://jeffryswinecountrybbq.com/



Tray of Fries. A simple side brought to new heights by the culinary genius responsible for this creation. The seasoned light batter on each piece of potato enhanced the crispy crunchy texture, flavor and enjoyment of these beauties. The house made ketchup and ranch dipping sauces provided just enough extra oomph to push you over the flavor cliff. I could have easily eaten a lot more of these.

Signature Smoked Tri-Tip Sandwich. The thin slices of dry rubbed and smoked tri tip were cooked until tender, moist, juicy and succulent. Enveloped between a soft brioche bun, the house made bbq sauce had just enough tang and sweetness to provide a great symphony of flavors with the mouth-watering meaty goodness. A side of sesame cole slaw was a nice crunchy palate cleanser and the pickle added a great acidic balance to the meal.

BBQ Combo Plate. One of the specials of the evening that I could not resist. Their creamy and cheesy mac and cheese, flavorful and juicy chopped brisket, smoked pork ribs that had the perfect texture and finger-licking goodness, crisp cole slaw, sweet and savory baked beans, and cucumber pickles to help cleanse the palate. This was a delicious tray of food that, in my humble opinion, has put California BBQ on the map.

This will most likely be the first of many visits to come. I look forward to exploring the culinary delights of SLO Cal for years and years.