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.