Shrimp Salad (Recipe)

 As a lover of all things seafood, I try to find different ways to enjoy it. Shrimp is one of my favorite edible water dwellers and this is a casual way of serving and eating it that is great for watching the game, or as an appetizer for a dinner party.

Here's what you'll need:
1 lb. raw large or 18-20 size shrimp (I like whole shrimp so I can make stock with the shells, but frozen and already peeled is fine)
1/4 cup of your favorite mayo
1/4 bunch fresh cilantro (roughly chopped; parsley would work as well)
2 tbsp. white wine vinegar (any vinegar you have on hand will work)
1 tbsp. dijon mustard
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. salt or to taste
1/2 tsp. black pepper or to taste

Optional additions:
Lemon zest
Chopped apple
Chopped celery
Hot sauce

Here's what you'll do:
- Prep the shrimp by peeling and deveining. If the shrimp is already prepped, then skip this step. Just make sure all the shells are off, including the little tail part that is sometimes left on.
- Place the shrimp into a medium pot, add water until just covered and place the pot on high heat.
- Keep an eye on the pot, stirring periodically, as the shrimp might be done before the water boils.
- Once all the shrimp are curled and no longer opaque, then remove from heat, drain and place shrimp in a bowl of ice water for a few minutes to stop the cooking. 
- Remove shrimp from ice water, pat dry with towels and chop into about 1/2 inch pieces and place into a medium mixing bowl.
- Add the rest of the ingredients and give it a good stir with a large spoon until well combined. 
- Taste for seasoning and add more salt if needed. If you let the shrimp salad sit in the fridge for an hour or so before serving, the salt will absorb into the shrimp and you may need to add more salt right before serving, so taste often.
- Pile on top of toasted bread or crackers and enjoy!

Rye Crackers (Recipe)

The sound of crunching in my head is definitely a pleasant one. A good taste to go along with the crunching, just doubles the pleasure. I enjoy making, and eating, these hearty crackers because they are so easy to make and easy to pair with any type of cheese or dip. It's also becoming more difficult for me to find already made crackers in grocery stores that can compare to the taste and texture of homemade crackers. I would encourage anyone to try it out. You might be pleasantly surprised.

Here's what you'll need:
1/2 cup rye flour
1/2 cup all purpose flour
3 tbsp. olive oil (I prefer something peppery rather than fruity)
1/2 tsp. salt, plus extra for sprinkling
1/2 cup water

Here's what you'll do:
- In a medium mixing bowl, add all ingredients except the extra sprinkling salt.
- Mix well with your hands or a wooden spoon. The dough should be somewhat sticky, but still cohesive. If too wet (like mud), add a little more flour. If too dry (crumbly), add a little more water, one tablespoon at a time.
- Cover the bowl with a towel and let rest on the counter for one hour.
- Preheat oven to 325 degrees fahrenheit.
- With lightly oiled hands or a silicone spatula, divide the dough in half and press into a ball. Place one ball onto a piece of parchment paper that is big enough to line a cookie sheet and pat down with lightly oiled hands or spatula until about 1 inch thick. Add another sheet of parchment paper on top of the dough.
- Using a rolling pin, roll the dough between two sheets of parchment paper until very thin, maybe 2 millimeters thick. I don't normally measure, but it should not be so thin that you can see through it. The parchment paper may need to be adjusted after each roll to straighten it out.
- Carefully peel off the top parchment paper and gently score the flattened dough with an oiled pizza cutter or knife to your preferred size. I normally score to about 1.5 inch squared. The edges will not be perfect, but those can be eaten first!
- Extra salt can be sprinkled on top and gently pressed into the dough at this time.
- Bake in the oven for 34 minutes, rotating the pan 180 degrees half way through.
- Once the dough is a bit curled, is a bit darker, and sounds hard when gently tapped with the end of a wooden skewer, it's ready to come out of the oven. If it sounds a bit dull when tapped, leave it in the oven for a few more minutes, checking every 3 minutes or so.
- Slide the bottom parchment paper, along with the crackers, onto a cooling rack. 
- Allow at least 20 minutes to cool. Then these can be broken apart, eaten right away or stored in an air tight container for up to two weeks. Repeat the rolling and baking for the other half of dough.
- Enjoy!

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.