Spicy Shrimp Tacos with Mango Salsa (Recipe)

How I love shrimp...let me count the ways. My latest experimentation resulted in two very happy stomachs. Rather than regular corn or flour tortillas, I opted for lettuce. I've also been on a bit of a spicy kick lately and worked that into the recipe as well. Here's what I did.

I started off making a spicy rice pilaf. I don't really want to call it Spanish rice, although that was the original starting point. I poured about 1 tbsp. olive oil into a medium pot, the one I normally use to cook rice. I put it over medium heat and added 1 cup of white rice and toasted it, stirring constantly, until they were no longer opaque, brightly white and exhibiting a nutty aroma. I then added 1 1/3 cup chicken stock, 2 tbsp. fresh lime juice, 1 tsp. harrisa, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. coriander, 1/2 tsp. sugar, 1/2 tsp. ground ginger, 1/2 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. pepper. Once the stock started bubbling, I turned the heat to low, put the cover on and cooked the rice for 20 minutes. Then I took the rice off the heat, leaving the lid on, and set it aside.

While the rice was cooking, I took about 1 pound of jumbo (20-25 size) shrimp and peeled, deveined, rinsed and patted them dry. I put them in a bowl and added 3 tbsp. good tequila, 3 tbsp. fresh lime juice, 1 tsp. chili flakes, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. sugar, 1/2 tsp. ground ginger, 1/2 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. pepper and tossed them with my hand to coat. I set that aside while I prepared the salsa.

Into a medium sized bowl I added 1 diced ripe mango, 1 diced roma tomato, 2 finely diced Serrano peppers (I removed the seeds), 1 tbsp. fresh lime juice and a small handful of roughly chopped fresh cilantro and mixed with a spoon.

Once all that was done, I poured all the contents of the shrimp bowl into a medium saute pan over medium heat and cooked them until they were no longer opaque and the liquid reduced about 1/3. Then it was time to assemble and eat.

I took the leaves of a baby romaine lettuce (although I'm sure any other lettuce would work as well), and layered rice, shrimp and mango salsa. The end result had a spicy kick with the cool crunch of the lettuce, the snap of the shrimp and the sweetness of the mangoes. Needless to say, it was delicious. All that work and it was gone in maybe 10 minutes!

Darda--Newark (Chinese Muslim cuisine)

Living more than 20 miles from Oakland Chinatown, good Chinese food is not necessarily at my fingertips. Since I am Chinese, I'm a bit snooty about what kind of Chinese food I want to eat. There are many Chinese food joints in the Fremont area, but not all are created equal. It also makes me sad to realize so many people still don't know what real Chinese food is. It doesn't help that Chinese fast food is so popular and everywhere. But Panda Express is not Chinese food. Orange chicken is not Chinese food.

If you are interested in eating real Chinese food, a good rule of thumb is, if you can't pronounce the name of the restaurant, and there are only Chinese people eating in it, then that's probably real Chinese food they are serving. If you don't know what to order, there is no shame in looking around and pointing to other people's dishes. Here is one gem of a place with some super delicious and authentic Chinese food. But if you are not that adventurous, they have Orange chicken as well.

Darda, located at 34755 Ardenwood Blvd in Newark, is a Muslim Chinese restaurant. One might raise an eyebrow at the mention of Muslim Chinese. Basically, many people from Northern China, near Mongolia, are Muslim. The main difference in the food, is they don't eat pork and their specialty is hand-made noodles. Yum.

During this particular visit, we started off with the Sesame Bread with Green Onion (thin). A thicker version is available as well and is equally scrumptious. The one thing I love about this bread is it's a bit crisp on the outside and soft and chewy and the inside. The cooked green onion gives it a nice savory sweetness and the toasted sesame seeds give it a nutty aroma.

Since hand-made noodles are their specialty, I had to try it. I'm also a noodle lover (I think I've mentioned that in previous posts). Below is their Ox Tail Noodle Soup. The noodles are hand cut so they're not equal in size. Some are thicker than others, which gives you a lot of variety in textures. Some strands can be softer than others, but all is wonderful. The ox tails were tender, and the broth was beefy and satisfying.

For the more adventurous types, the Beef & Ox-tendon with Brown Sauce is a great choice. I love tendon (cartilage). It has a chewy, gelatin-like texture that I find very pleasing. It also tastes like whatever sauce you cook it in so it's very versatile. This dish is one of my favorites anywhere as far as tendon goes. The tendon didn't have any hard bits in it and the beef was very tender.

For veggie lovers, the sauteed Snow Pea shoots is excellent. This particular dish was ordered off the menu (yes, you can do that at real Chinese restaurants). We just asked what fresh vegetables they had that day and this was what they offered. These shoots were lightly cooked with garlic. Still crunchy but also tender, this was one of those really simple but really wonderful dishes.

Pictured below is a partially eaten portion of the Hot Spicy Fish. This is probably one of the most well-prepared fish dishes I've ever had. There is some work involved to get to the fish but it's worth it. The dish comes to the table covered with chili peppers and chili oil. You have to use a ladle to scoop off the peppers and the chili oil. Then what's left is perfectly tender and seasoned fish with an amazing broth. Yes, it is spicy, but the heat does not overpower the flavor. A great way to enjoy the broth is to dip your Sesame Green Onion Bread into the broth or mix it into some steamed rice.

So if you're around the Newark area and you want to try something wonderful, that also happens to be Chinese, feel free to stop by Darda.

Talenti Gelato

I find gelato much more enjoyable than ice cream, in general, since it has a higher fat content. If I'm going to indulge, I want something that's worth the extra indulgence. This is a brand of gelato that I discovered just a few weeks ago that I've become a huge fan of. It is so rich and creamy that I had to write about it. There are many flavors to choose from, but the one below is my favorite. Each flavor tastes exactly as it should without being too sweet or overpowering and without that processed aftertaste.

I see them on sale at Raley's and at a few other grocery stores. If you like gelato, or have yet to try it, I would highly recommend checking this one out.

Nordstrom Cafe Bistro--San Jose (American cuisine)

After a long morning of shopping with some friends, some good food was in order. Who would have thought a really good restaurant would be in a mall. At 2400 Forest Avenue, in the Valley Fair Mall in San Jose, at the back of the Nordstrom Department store is a delightful little cafe.

The way it works is this: you pick up a menu that's right outside the front entrance, figure out what you want, enter, order and pay at the counter and then get seated. Then you get the surprise of your life with incredibly fresh and well-prepared dishes.

First was a Nicoise Salad with Salmon. The salmon was well prepared and seasoned with herbs and dijon. The greens were fresh and it was lightly dressed with a dijon balsamic vinaigrette. Very nice.

Next was the Braised Short Rib Pappardelle. The short ribs were slow-cooked and they were very tender and moist. The red wine tomato sauce was not overwhelming and the spinach and creamy goat cheese finished it off perfectly. Very enjoyable.

We also tried the Rustic Vegetable & Three Cheese Pizza. Baked in a brick oven, the crust was thin and crisp with that nice clay-cooked aroma. Topped with artichokes, baby spinach, mushrooms, fresh mozzarella, aged provolone, parmesan cheese, and fresh basil, this was a hearty, satisfying pizza.

Since bread pudding is one of my favorite types of desserts, I had to try it. It came warm with a nice toasty exterior with a soft, but not mushy interior. Served with a raspberry sauce, vanilla sauce, fresh cream, and white chocolate shavings, this was a very nice ending to a very good meal.

The service, as well as the decor, was elegant. I would highly recommend skipping the fast food when shopping at this mall and go straight for this hidden gem.

Fish Sandwich (Recipe)

I've been on a bit of a fish kick lately. Actually, I absolutely love fish of all kinds. I just don't eat it enough since it's usually a bit pricey. But some Pacific Red Snapper was on sale at the grocery store this week and I took advantage. So for dinner the other night, I thought a fish sandwich would be delicious and nutritious. Here's what I did to make two sandwiches.

I first pan cooked four pieces of bacon until crisp and set them aside on a plate lined with a paper towel. I then took two 8-ounce fillets and removed the bones using clean needle-nosed pliers. I patted them dry with paper towels and sprinkled them with salt, pepper, garlic powder and red chili flakes. I heated a large non-stick skillet over medium heat, sprayed it with cooking spray and placed the fillets in the pan and cooked them on each side for 3 1/2 minutes until the inside was no longer opaque. There is no shame in cutting the fish fillets in half to see if it's fully cooked on the inside.

While the fish cooked, I took two french rolls, lightly buttered the insides and placed them in the toaster oven. I set the timer for 3 1/2 minutes. Then I took two handfuls of fresh arugula, and tossed them with a splash of fresh lime juice, olive oil and a small pinch of salt and pepper.

When the fish was done, I removed them from the pan and set them aside. I then wiped out the pan with a paper towel and fried two eggs till over medium and set them aside. To assemble the sandwich, I spread some pineapple habanero mayo (mayo mixed with Robert Rothschild Farm's Roasted Pineapple & Habanero Dip--available on-line or in some specialty stores; pictured below) on both sides of the bun and added the fish, one egg, two slices of bacon, a slice of brie cheese, and the arugula. Dinner was served and it was a hit! I think the only thing that would have made it better would be some pickled onions and/or pickled jalapeno peppers. Next time.

Drake's Brewery--San Leandro (First Friday Event)

This past month I visited Drake's Brewery's First Friday event in San Leandro. Located at 1933 Davis Street, on the first friday of every month, they host a fundraiser for a worthy local cause. For June, it was for a local elementary school. For July, it will be for The Boys and Girls Club.

It's a $5 donation to get in and once inside, you can purchase a Drake's pint glass for $15, which includes 3 tokens for 3 full pours. Quite a bargain if you ask me. Plus, you can bring a glass from a previous Drake's First Friday event and just buy some tokens for $3.50 each. One of the other pulls for me is the good grub they usually have on hand to serve the humble philanthropists.

One of my favorite gourmet food trucks was at this past event. I've talked about them before, but I have to make another mention since I tried another dish and it was amazing.

Go Streatery
One of my all-time favorite dishes anywhere is their Braised Oxtail. Succulent, falling-off-the-bone tender and flavorful, this can be ordered over rice or grits. I chose rice as I'm not a huge grits fan, but I would think their grits would be really good as well.

My new favorite item is their Brisket Sandwich. Served on a toasted brioche bun, this meat was also ridiculously tender, moist and savory.

Bourbon Bros. BBQ
I could have called it a day after a couple pints of Drake's finest and the food from Go Streatery, but, of course, I had to try some pulled pork. With just one thing on the menu, you would expect it to be good. It was. Slow-cooked for 16 hours, this pulled pork was moist, tender and had a nice, smoky flavor. Served in a roll, they also included broccoli slaw (from a secret family recipe). My boyfriend, who hates broccoli, gobbled up every bit of this sandwich, slaw and all and enjoyed every mouthful. Nice work Bourbon Brothers.

The only drawback is the event ends at 8pm and it's a limited space. After reaching capacity, they only allow people in once other people leave. So get there early and bring a lawn chair, as provided seating is limited. For more information on Drake's First Friday Events, visit their web site:
http://drinkdrakes.com/site/?page_id=24

Ashland, Oregon 2012 (various eateries)

I did my yearly visit to Ashland, Oregon a couple weeks ago. It was a nice getaway, as usual. Much quieter, cleaner, and calmer than the fast-paced Bay Area. Of course, I went to a couple plays, since the Shakespeare Festival was going on, and I did some eating and discovered some great places.

Mix Sweet Shop
At 57 North Main Street, this has become a must-visit place whenever I go to Ashland. Freshly made sugar cones is the pull for me, but this time I tried a cream puff and it was fantastic! Coated with dark chocolate, they kept this in a chilled display so it's nice and cool on a hot summer day. It was filled to capacity with a not-too-sweet, flavorful vanilla cream and the pastry was lightly golden brown and delicate. One of the best cream puffs I've ever had.

Larry's
To keep in line with the sweet theme, I took a chance at Larry's, a cupcake place. Located at 66 N. Pioneer Street, this bakery offers an overwhelming 50+ flavors to choose from. It was difficult to decide what to try, but I ended up with Passion Fruit, Pink Champagne, Red Velvet and Lavender Meadows. Each one had a nice density, and each flavor stood out well. Very nice. They even offer gluten free and vegan cupcakes and also cater weddings and can create novelty cakes.

Standing Stone Brewing Company
At 101 Oak Street, this brewery brews their own beer in small batches and in full view using 90% organic grains. They also serve up sustainable and tasty food.

Our beer selection was the I Heart Oregon Ale and the specialty, Milk & Honey. The Milk & Honey beer was unexpectedly good. Full-bodied with a slight sweetness, it went down easy with medium hoppiness, while the I Heart Oregon Ale was light and refreshing.

Going off the daily specials, my boyfriend and I tried the Pizza and the Bison Burger. The pizza was topped with bacon, green apple, brie cheese, toasted walnuts, fresh basil, fresh garlic and drizzled with a really nice olive oil. This was a flavor combo that was surprising but absolutely worked. Every ingredient was fresh and top notch while the crust was thin and crispy with a nice wood-fire baked aroma.

All their burgers are made from 100% grass-fed cattle that are allowed to graze freely, are certified Organic and antibiotic/hormone-free. Just knowing that the bison lived a good life made me feel really good about the sacrifice he made to be my burger. The perfectly-cooked Bison Burger was housed between sliced focaccia bread and included caramelized fry onions and jalapeno aioli. The side of garlic fries was crisp and tasty as well. Hearty and delicious. The friendly wait staff and slightly industrial, but inviting atmosphere was also a plus. I will return.

Smithfields
Even though this restaurant is fairly new (established in 2011), they had me sold as soon as I read the menu. With dishes like Duck Leg Confit and Twice-baked Goat Cheese Souffle, how can I go wrong? I didn't. A bit on the pricey side, but with the attentive, knowledgeable service and high-quality food, it was worth every penny. Location: 36 South 2nd Street.

I started with the In House Charcuterie Board, which included house-made rabbit rillette, chicken liver parfait, bacon, country pork terrine, veggie pickles, mustard and crackers from a local bakery. Every bit of this was tasty. And with seven different items on one board, every combination I tried was savory, not too salty or sweet--just wonderful. That board was clean when it left the table.

Next was the Roasted Bone Marrow. I almost didn't order this, and then I saw it placed on a table nearby. A few minutes later, it was in front of me. I've never actually had bone marrow from a restaurant. Every time I had it was basically from sucking it out of a lamb shank bone or the like after preparing the meat; never just by itself. I was pleased. Served with capers, veggie pickles and charred sourdough, I could have eaten this as a meal.

For my entree I had the Anderson Valley (a nearby farm) 14 oz. Lamb Porterhouse. I cannot emphasize enough how perfectly cooked this lamb was. Grilled with a slight char on the outside and medium rare on the inside. It was heaven in my mouth. That lamb must have been loved when it was alive to produce such a nice flavor and texture. Not gamy or tough at all. The side of sugar snap peas were prepared well also. They tasted like they were sauteed in the lamb juice and then sprinkled with lemon zest and almonds.

For dessert I had the Caramelized Pear Bread Pudding with picked huckleberries and vanilla custard. It had a nice crispy crust on the outside and a soft, dense, creamy custardyness on the inside. The pickled huckleberries and pear went very well with it. Overall, it was a very memorable meal and was a great ending to a great weekend.