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.

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!