Banh Mi by Rice and Spoon--Newark, CA (Vietnamese Sandwich Shop)

This new banh mi place is an extension of my favorite Vietnamese restaurant, Rice and Spoon. Located at 7052 Jarvis Avenue, it's right next door and it's just as modern and comfortable as the Tran family's flagship restaurant. The price is not as low as the typical Vietnamese banh mi, however, the ingredients used and quality of food is not typical either. The options to add a fried egg, veggies or extra meat is a plus and their fresh beverages are delicious. The gold star friendly service also makes this a great place to visit.


Here are some of the things I've enjoyed.


Vietnamese Iced Coffee.  A very robust and strong coffee drink. They err on the side of stronger coffee, but would be happy to add more sweetened condensed milk if requested.

#1: Classic. House-made Vietnamese ham and pork roll. This was a freshly baked bun, fresh cucumber, tomato, jalapeno slices, pickled daikon and carrot, house-made sweet mayo and pate. The bun was fluffy on the inside and crisp on the outside. All the ingredients balanced each other out with that savory flavor of the pate and pork. Delicious.

#2: Crispy Chicken. All the usual accouterments were in this tasty sandwich with crunchy fried chicken. I liked that the jalapenos they use are actually spicy. It gives it a great kick of heat.

#4. Chashu. House-made Japanese-style braised pork belly lined the bed of this sandwich with succulent, tender, porky goodness. I will have to try to remember to order extra meat for this one. I love chashu, and they make it very well.

#5. BBQ Pork. The same crispy and fluffy bread with all the creamy, savory, crunchy, sweet, tangy and spicy toppings and condiments with a savory pork that's coated in a sweet bbq sauce. This is what love looks like.

This little shop is now permanently on my list of top Vietnamese sandwich places. I would highly recommend.

Smoked Mackerel Dip (Recipe)

Since football and basketball season is upon us, I wanted to come up with some tasty finger foods for game day or night when there's a few guests around. One thing that tends to be popular among sports watchers are dips and crunchy accouterments. This is an easy dip that can be made ahead and kept in the fridge for up to a week. I'll even used the leftovers as a sandwich spread instead of mayo. It gives a regular sandwich a bit of extra flavor and texture.


Here's what you'll need:
8 oz. plain yogurt (I prefer Siggi's for the mild but full-bodied texture and flavor)
4 oz. cream cheese
1 filet smoked mackerel, shredded with any bones and skin removed (smoked salmon or other smoked fish can be used as well)
1/2 small apple, finely diced (I prefer to leave the skin on)
1/2 cup roughly chopped fresh cilantro, including stems
1 tbsp. dijon mustard
1 tsp. dried or fresh chives, finely chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. ground pepper


Here's what you'll do:
- Add everything to a medium mixing bowl and mix well with a fork or spoon.
- If it's too thick for your liking, feel free to add a tablespoon or two of milk.
- Add salt to taste if needed. Since the smoked mackerel is salty, I usually don't need to add salt.
- Adjust any other seasoning to your liking.
- Cover and chill for at least 30 minutes to let all the flavors meld and serve with tortilla chips, veggie pieces, toasted bread, or anything else you like.
- Enjoy!

Kabila--Union City, CA (Indian cuisine)

For an authentic taste of India, this long-standing establishment has a restaurant as well as a sweet shop inside. The lines for the sweets can go out the door during weekends or certain holidays, and I can attest to their deliciousness. Located at 29286 Union City Blvd., Kabila shares a parking lot with several other businesses. The service is relaxed but friendly, and the food is served piping hot. With the success of this flagship location, they opened up a second location in Santa Clara this year, which I will happily check out if in the area.

Here are some of the things I've enjoyed.


http://www.kabilarestaurant.com/



Lamb Samosa. These were delightful pillows of fried goodness with minced lamb, peas and aromatic spices. The chutneys were tamarind and cilantro and they added a nice sweetness or acidic zing to each bite.

Goat Curry. This was ordered with medium heat and the spices and flavors melded exceptionally well together. The goat was cooked until very tender and there was enough rich sauce to cling nicely to some naan. This very much reminded me of some of the dishes I had while traveling through India.

Chicken Biryani. Seasoned with saffron and cooked with spiced chicken and fresh onions and peppers. This was a fragrant and flavorful dish that was a little sweet, a little spicy and very savory and delicious.

Naan. This was a comforting plain leavened bread, but there was nothing plain about it. It had wonderful bits of char, buttered with ghee and worked great for sopping up sauces.

Not sure what this sweet was called, but it was not included in the "combo" box price. It was, of course, my favorite though. It had a great toffee-like texture, but more porous, so it was easier to chew. The fragrant caramel sweetness and the crunchy nuts were fantastic together.

In this combo box, from left to right, were plain barfi (made with powdered milk), sandwich gulab jamun (deep fried dough soaked in syrup), laddu (also a fried dough), and pista barfi (made with milk powder and pistachios). Each item was sweet, had a nice texture, and were perfumed with saffron or cardamom. It was great to get a mixed box so I could get some of my favorites as well as try some unfamiliar items. 

I will definitely go back for delicious dishes or even just for a box of sweets. I would highly recommend a visit if in the area.

Sazón--Santa Rosa, CA (Peruvian cuisine)

To have a taste of authentic Peruvian food, makes this family restaurant worth the drive to Santa Rosa. Located at 1129 Sebastopol Road, at the end of a very small strip mall, is this gem of a find in a rural, farming area. Once inside, the dark wood, colorful decorations and pleasant, friendly service made me feel very welcomed and appreciated.

I was able to try a few items from their brunch menu and I was very happy I stopped in for a visit.

Here are some of the things I've enjoyed.

https://sazonsr.com



Tortilla con Carne. A thick egg omelet was the base for the slow-cooked brisket confit. It was topped off with ricotta and pickled red onions and served with a little side salad. The meat was very tender and flavorful. This was a nice gluten-free option.

Benedicto de Camaron Y Cangrejo. Super fresh, briny and delicious crab and shrimp were the crowning glory on a panko-crusted, wonderfully crispy, deep fried causa (potato) cake. The avocado, poached egg and rocoto (pepper) hollandaise made for a creamy, savory addition. The potatoes on the side were twice cooked and tossed in a garlic, aji panca chimichurri. This was a fantastic dish.

Tamales Peruanos. I wish I ordered eight of these. These are now on my "best ever" list of tamales. The banana leaf transferred a heady and fragrant aroma to these little pockets of goodness. The masa was generously seasoned with a pepper sauce and the meat encased inside was tender and full of savory flavor. It was served with a side of pickled red onions and sour cream. Heaven on a plate.

I look forward to another visit for dinner. The dishes sound fantastic.

Farmshop--Larkspur, CA (Californian cuisine)

An artisanal dining creation led by a drive to offer farm-fresh and well-crafted cuisine, this establishment has two locations: one in Santa Monica and the one I visited recently is located at 2233 Larkspur Landing in Larkspur. This was a very large, bright, open space with a long bar, fire hearth, domed pizza oven and an elegantly decorated outside dining area. The menu is focused on local, seasonal, fresh ingredients. I was impressed with the level of detail to each aspect of our meal, down to the fresh garnishes.

Here are some of the things I've enjoyed.

http://farmshopca.com/



The Mission. Made with fig-infused bourbon, bruleed figs and barrel-aged bitters. This was a spirit-forward beverage with wonderful aromas of fig, sweet bourbon and smoke. Definitely a sipping drink that left a nice tingle on the tongue.

After Ferry. This fizzy cocktail was made with vodka, strawberry, mint, ginger shrub and prosecco. It was just sweet enough to bring out the strawberry and mint and the mild bitter finish of the prosecco was a nice balance to the fruit and ginger. Very refreshing.

Avocado Hummus. This was a creamy mix of fresh avocado, drizzled with olive oil and topped with a Pistachio salsa verde, nigella seeds and served with crunchy, nutty house-baked lavash. It was quite tasty.

Zubair's Shakshuka. A light stew made with Riverdog Farm tomatoes, braised greens and Full Belly Farm peppers. The runny shirred eggs rounded it out nicely as well as the fresh herbs and rustic, hearty bread.

Foraged Porcini. An excellently prepared pizza with expertly charred thin crust, La Quercia speck ham, fontina cheese, Star Route Farms oregano and herbed walnuts. This was a delicious and well-balanced pizza. It was thin enough to feel light, but hearty enough to feel satisfying.

Affogato. I forgot to ask the server what kind of coffee this was, but it was very robust with full-bodied flavor and deep, rich aromas. The ice cream cut just enough bitterness to make this a very well-rounded dessert.

Coffee & Chicory Pot de Creme. I would say this was in the "best ever" category of pot de cremes. Made with bittersweet Valrhona chocolate, coffee and brittle-like candied almonds. The whipped cream on top added a light sweetness. This was a dessert with full check marks down the list of all textures, flavors and wonderfulness.

I would happily drive an hour and a half again to visit this retreat from the hustle and bustle of city life. I would also bring everyone I know with me so they, too, can experience the joy of life at this bright eatery.

Red Curry Black Cod Soup (Recipe)

My love of all things from the sea goes quite deep. One of my favorite swimmers are fresh Black Cod for their sweet, buttery, delicate meat. For some reason, after freezing, the texture of the flesh changes and becomes a bit grainy, so I always make sure to get them fresh and cook them right away.

One of my favorite ways to cook this particular fish is in soup form, as I love the whole fish, including the skin, liver, heart, roe, etc. So I find soup is the best way to enjoy all the parts of this amazing creature. If I'm willing to take a life, and am privileged enough to get the whole thing, I will respect that life by eating all of it.

Please keep in mind, this recipe is not for the faint of heart.

Here's what you'll need:
1 whole black cod (2.5-3 pounds), or large chunks if a whole fish is not available
6 cups hot water, plus 6 cups hot water
1 cup rice wine
1 cup coconut milk
1/4 cup soy sauce
1/4 cup granulated sugar
4 dashes fish sauce
3 tbsp. minced ginger
1 4-ounce can of thai red curry paste
2 stalks green onion, diced into 1-cm length pieces
1 kaffir lime cut in half or half of a regular lime, reserve the other half lime
1/2 bunch fresh cilantro, roughly chopped
Salt and Pepper to taste

Here's what you'll do:
- If using a whole fish, descale, clean the fish, then chop it into 3-inch pieces. I usually just cut through the bone. Bones provide a lot of flavor. If you don't know how to clean a fish, there are many web sites available that provide these instructions. Just remember: practice makes perfect.
- If using fish fillet, cut up into 3-inch chunks.
- Place fish pieces in a large pot or dutch oven, pour over with 6 cups of hot water, swirl around a few times and pour out this water. This removes some of the excess fat and oils or any leftover blood from butchering.
- Pour in 6 new cups of hot water and the rice wine with the fish and place pot on high heat until it comes to a boil, then turn heat down to medium-low.
- Add in the curry paste and, carefully, using a spoon or fork, break up the curry paste in the water.
- Then add all the other ingredients: soy sauce, sugar, ginger, lime, fish sauce, and coconut milk.
- Let the fish cook until it is flaky and falls away from the bones easily. This happens fairly quickly, about 5-10 minutes. Since fish pieces are usually different sizes, I usually remove the smaller pieces once cooked, and set them aside in a bowl or plate to prevent over cooking.
- Once all the fish is cooked through, taste the broth and add salt and pepper as needed.
- Ladle into bowls, sprinkle with fresh cilantro, fresh lime juice and serve hot. Be sure to warn your family or guests about the bones or you can remove the bones before serving.
- Feel free to add pieces of cooked potato, carrot, turnip, bean sprouts and/or thai basil.
- Enjoy!

Chef Zhao Kitchen--Palo Alto, CA (Shanghainese cuisine)

Being originally from Shanghai, I'm always looking for good Shanghainese food that I grew up eating. I tend to have a hard time making these myself because a lot of these items require practiced technique and honed skill, which I have not yet achieved. I'm happy to have discovered this place located at 2180 W. Bayshore Road, Suite 120, where they serve everything I like, without the MSG, and even everything my mother likes. A situation which always garners four thumbs up.

Here are some of the things I've enjoyed.

http://www.chefzhaokitchen.com/


Xiao Long Bao. Filled with pork and that wonderful pork broth, these soup dumplings were seasoned well (without MSG) and filled with porky goodness that satisfied my craving.

Shen Jian Bao. These pan-fried, pork-filled dumplings are crispy on the bottom and chewy on the top with juicy meaty goodness inside. They are so juicy, one has to be careful not to squirt the table next door when taking a bite.

Shanghai-Style Thick Noodles. One of my childhood favorites, these were hand-made noodles that had the perfect chew, were well proportioned with meat and veggies and tasted salty, sweet and savory all at once. Delicious.

Dong Po Pork. One of the Chef's specialties, this pork belly is one large piece that is slow braised for many hours until jiggling, falling apart tender and the soy sauce-based braising liquid has infused the meat with savory flavor. This pairs very well with rice.

I was not able to fit any more food into my stomach after this happy visit. I look forward to trying their other items next time.