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.