Recipe: Smoked Salmon Salad

I just improvised this salad, and it turned out pretty, pretty, pretty good. Regan suggests I list the ingredients for my recipes first, so here is what you need:

6 oz. smoked salmon (I realize some of you will not be able to get good smoked salmon and I really do feel sorry for you. There is no substitute.) I bought some locally smoked wild sockeye.
2 large handfuls of arugula
1/2 cup each of spinach and radicchio
2 or 3 green onions
4 or 5 radishes
1/2 lemon
good glug of olive oil
dash or 2 of thyme, salt, pepper
1 tbs good quality mustard (I used Ba-Tampte delicatessen-style, but any decent mustard will do.)

Place your arugula in a bowl -- this is the main green of the event. You could stop here, but I added a little bit of thinly sliced baby spinach and radicchio. Chop a couple green onions and radishes, and add to the bowl. Drizzle in some olive oil, about half the juice of one lemon, a small spoon of mustard and give it a whirl. Sprinkle in some dried thyme, salt, and pepper. Break up some smoked salmon, and add it to the salad. Toast some bread -- I used Essential Bakery sourdough. That's about all there is to it. Scoop up some of the salad, and put it on the toast. 

Crack open a nice summer brew. If you can find this one, it is a beautiful accompaniment -- a limited time release brewed with parsley, sage, rosemary, and thyme. Find yourself a groovy hammock, pull out your Simon and Garfunkel collection, and get ready for Scarborough Fair.

All that Jazzatronic!

Yesterday we located where Matt was at, and decided to try what has been regarded as one of Seattle's best food trucks. Where Ya At Matt is New Orleans-inspired cuisine, including different types of po' boys and other famous Cajun dishes from red beans and rice to jambalaya. They even have dessert covered with hot beignets, sweet potato pie, and coffee!

Regan and I shared the shrimp po' boy and a serving of red beans and rice. I've never been to New Orleans, so I'm not sure what counts as authentic, but I must say I love red beans and rice and it is always a good indicator of whether or not a Creole restaurant will be any good. Matt's red beans and rice were nothing special (kind of boring really) and didn't have much pizzazz in all that jazz. It wasn't bad, but it didn't make me want to dance nude with beads around my neck.

The shrimp po' boy was also decent, but not great enough to make me really care where Matt is at. It comes on a mediocre white roll with some tasty battered shrimp, pickles, tomatoes, and generous amounts of iceburg lettuce covered in a mayo-based sauce. This may be how they do these kinds of sandwiches down South, but I just was not all that thrilled with it. The truck was parked in an unlikely location, in a gas station parking lot near Magnolia, so we took our lunch to a lovely green space on Queen Anne hill and had an enjoyable picnic. I'm curious to try some other offerings from Matt and will likely return one day for some gumbo, cornbread, and a muffuletta. I really wanted to love this jazz, but it turns out it was a little more Kenny G. than Louis Armstrong. 

Recipe: Tuna Salad w/ Grilled Zucchini

This is a salad I make that was inspired by one that I had in Spain. Get a nice bunch of mixed greens, whatever you like. (A few of my favorites are curly endive, escarole, and lacinato kale.) Grill up some zucchini strips. Pick up an assortment of Spanish olives, some piquillo peppers (in jars at most grocery stores), and the best canned tuna you can find -- I buy Wild Planet Albacore. It is a tuna steak and comes in its own juices in a BPA-free can. It is really good stuff and definitely worth the upgrade from your "Sorry Charlie". Mix the greens with some phenomenal olive oil, dried oregano, and the acidic flavor of your choice. This one I used a white wine vinegar, but you could also use red wine vinegar or fresh lemon juice. Add to the green the sliced piquillo peppers, olives, grilled zucchini, and tuna. Then drizzle it with a bit more olive oil, ground pepper, and I top it with a cherry pepper.

In Spain, I feasted on a similar salad with a nice glass of white wine, but here in the Northwest I'm more likely to kick it back with a tasty brew. Every time I make this, I am transported back to a bar in San Sebastian where pigs hung from the rafters and the only escape from the summer heat was a cold glass of wine and a cool tuna salad. Buen Provecho! 

Eat Your Heart Out, San Francisco!

In the past year, I've somehow managed to visit San Francisco three times, tasting my way through various neighborhoods from the trendy Mission District and Hayes Valley to old-school Italian North Beach and sorta-sketchy Union Square. Last summer, our friend Andrew gave us a hipster tour of fog city on a Friday night, making our way to great bars such as Zeitgeist and the Toronado Pub, which has a staggering number of truly wonderful beers on tap -- despite a complete lack of service. Jay really liked the pizza at Arinell! He said it was possibly the best NY style pizza that he has had on the West coast. 

I was impressed by Four Barrel Coffee's java mixologist, who roasts and custom-brews a cup of ethically-sourced coffee from Africa, Indonesia, or South America while you wait beneath a rough-hewn wooden warehouse ceiling for your special joe. After you get your bolt of caffeine, get in line at nearby bakery Tartine. The line can be daunting, but it moves rather quickly, and you will be rewarded with some amazing savory or sweet delectable delight. 

Of all the Mexican taquerias on Mission, we really enjoyed the homespun flavor of La Oaxaqueña, well-known for their signature tacos such as ostrich, venison, or chapulines -- made with grasshopper! We tried the mole burrito, a torta, and a tamale. Everything was as good as you would expect it to be. They also let you bring in your own drinks, so stop in the nearby mini mart for your cerveza of choice and let the feast begin! 

Earlier this spring, in town for a teaching conference, I made my way through upper Hayes Valley and grabbed a nosh of grass-fed jerky (made with bourbon and blackstrap molasses) at the Fatted Calf Charcuterie. If I lived in San Francisco, I might go broke at a place like this. 

I tracked down the elusive Little Skillet in a foodie back alley on Ritch Street, just south of Union Square. Little Skillet is a tasty off-shoot of soul food restaurant Farmer Brown. During a torrential rain storm, I enjoyed my fried chicken and waffle on a tiny counter beneath an awning. I also spotted the Chairman Bao food truck (which wasn't yet open) before heading to Off The Grid on 5th & Minna for some yummy Kung Fu Tacos. 

The digestive system does need care when eating out in a new city, and I found wonderful solace in two excellent drinking establishments: one, City Beer -- a store/bar that introduced me to a spring brew called Baby Tree by Boston's Pretty Things; and the other, Samovar Tea. Facing beautiful St. Patrick's Cathedral, Samovar sits atop the Yerba Buena Gardens (gorgeous at night with a lit waterfall) and has a tea-pairing food service from a myriad of cultures. I enjoyed the Chinese service with smoked duck and squash dumplings, alongside an endless pot of Pu-erh tea which lulled me into a contented mind set. 

Both of my two favorite meals in San Francisco were Italian -- at 54 Mint in Union Square's former bank building and at Molinari in North Beach. I planned a group meal with colleagues at 54 Mint, where owner Nicola greeted us warmly and the service was great. Tomato risotto croquettes with smoked mozzarella were guilty pleasures beyond measure. 

A few blocks north of City Lights Bookstore and fun Beat bar Vesuvio, authentic Italian deli Molinari boasts a rustic store and very particular process for ordering: take a number, choose your bread, order quickly, and grab a seat outside. This is a place that Jay really wanted to try when we visited in the summer. It has been a San Franciscan institution for over 100 years! I chose the Renzo -- smoked turkey, sun-dried tomato, and mozzarella -- and only ate half before walking off my gut bomb on the way back down the hill. I look forward to future eats in San Francisco -- such as Plow, Bocadillos, and Prospect. Until then, there is always Rice-A-Roni. 

Recipe: Charred Radicchio w/ Baby Spinach, Tomatoes & Toasted Pine Nuts

I love this salad and the many variations of it. I always have spinach, radicchio, cabbage, kale, or some other type of similar vegetable in my fridge. A salad like this is good anytime -- as a side dish, light lunch, or dinner. Ingredients:

half a head of a radicchio
a handful of baby spinach, cut in narrow strips
a handful of pine nuts
tomato
balsamic vinegar
olive oil
salt & pepper
dried oregano
fresh chopped garlic

First, heat up a pan and add the radicchio. I cut the radicchio in wide strips and heat it until it begins to char a little bit. This will mellow the bitterness of the chicory. (If you have a grill, even better.) You just want it to start turning a little brown in spots. Place the radicchio in a bowl, and add the chopped baby spinach. Throw a handful of pine nuts into the hot pan and lightly toast them. Cut up your tomato, finely chop a couple cloves of garlic. Combine everything and give it a swirl of good olive oil and balsamic vinegar, pinch of salt, pepper, and dried oregano, and toss. I think you will say it "tasted like a good!"

This salad can be made many ways. I usually like to add red onion to it. If pine nuts are a little pricey for you, substitute toasted slivered almonds or walnuts. Salut!

Pizza Battle: New York City

Greenwich Village in New York City is a pizza lover's dream, with three outstanding parlors within a few blocks of one another: Bleecker Street Pizza, Joe's, and John's of Bleecker Street. We begin with Bleecker Street Pizza. A good pizza slice should be crisp yet soft, light, and hang off a plate. Immediately, we knew we were in luck. 

We shared each of their famed slices, the Nonna Maria and the square, thick Sicilian style. I would never get the Sicilian again, because it fills you up and you don't have room for more! The Nonna Maria has an amazing thin crust with a bit of cornmeal on the bottom. This place is amazing. The next day, I ended up going back and having my own slice!

No better late-night treat than Joe's. (Although, this was where Regan's pizza fatigue almost set in.)

This is right around the corner from Bleecker Street Pizza and, while I love the Nonna Maria, Joe's plain cheese slice is even better! It folds easily; it's super thin, crispy, chewy, and huge: a proper slice of NY pizza. If I lived on this corner, I would have pizza stains on all my clothes. 

Take the Q train to Avenue J in Brooklyn for DiFara Pizza. You'll arrive in Midwood, a predominantly Orthodox Jewish community where Woody Allen went to high school and where many great movies have been filmed, including scenes from The Godfather. It is also home to one of NY's most expensive and loved slices. Owner and pizza guru Domenico has been serving beautifully thin crust slices drizzled with olive oil and torn basil for over 40 years. At $5 a pop, it's a bit much for a humbly sized slice. It is more cheesy and smaller than most NY slices, but it left me searching in my wallet for another Lincoln. 

Midwood is an interesting area to take a long stroll after a slice or two. You are also just a few subway stops from the Brooklyn Botanical Garden. We had a good time in this part of Brooklyn -- and I am glad I tried DiFara's -- but with so many great places in Manhattan, you may want to save your subway fare for another slice. We continued on our Brooklyn journey all the way to Coney Island for a bite at Tottono's, but they were closed! Supposedly, The Warriors were there for lunch and ate the last slice!

Ahhh! John's Pizza -- the first stop on our last few trips to NY. This is as good as it gets, although you have to commit to a whole pie. They do not do slices, nor do you want them to. If you can't finish it, then you shouldn't be in NY. John's is the perfect slice of pizza. 

Once the glorious cheese pizza hits your mouth, you want to sleep in the booth only to be awakened by another pizza, perhaps topped with their Italian sausage or meatballs. John's of Bleecker Street is the best every time. Next time you are in NY, go to the triangle at Bleecker Street, and be prepared to loosen your belt. 

Recipe: Sizzling Garlic Shrimp

Here is a simple and delicious shrimp recipe. Get yourself a small cazuela. They are great for many Spanish tapas. Place it on the stove top with low heat, and add a few generous glugs of your best olive oil as well as lots of finely chopped garlic -- about 5 or 6 cloves. Make sure the garlic is only lightly sizzling and not turning brown. Cook for a couple of minutes, then add a small amount of crumbled dry red chile, such as arbol. (Red pepper flakes can be substituted, if you can't find dried arbol.) Place your shrimp in the cazuela and cook for a few minutes until they start to turn pink. Season with a little salt and stir in some fresh chopped parsley. Serve them in the cazuela with crusty bread, and dive in! 

 

This recipe comes from a great book called The New Spanish Table, which includes many tasty tapas and ideas for creating your own. I've made this many times, but it was by far the best when I used the shrimp above. I can't even remember what kind of shrimp they are, but every time I see them I know to buy some. They have the roe still intact and when you place them in sizzling garlic oil, they add a touch more sweetness and character to the dish. If you ever see some beautiful looking shrimp with their roe, do not hesitate or be frightened. Buy some! Pick up some Spanish white wine, and get ready to dance a cachucha! 

Tacos: Torchy's vs. El Camion

Our friend Carson took us to the "trailer park" location of Torchy's in Austin, where we feasted at midday on a variety of tacos -- green chile pork, migas, fried avocado, and chorizo -- as well as unbelievable queso with homemade chips. I remember my mom making chorizo and eggs when I was little -- especially the way the spice sears your nose hairs -- and Torchy's revived this pork nostalgia from my childhood.

Jay thought the green chile pork taco was tasty. It had mounds of carnitas and resembled more of a huge pork sandwich than the street taco he was expecting. The fried avocado was also a bit heavy and didn't quite reach the stratosphere in terms of flavor. Torchy's queso with spicy peppers was as awesome as our Texan host and fellow food blogger Veronica said it would be, and the warm Austin sun shining down only enhanced our taco pleasure.

We couldn't help but compare Torchy's with our favorite taco truck back home in Seattle, El Camion. We have only visited the Ballard location, but it has become one of our regular places for a cheap and  delicious lunch. Once you eat at the truck, your Seattle taco search will be over. This is Jay's favorite place to have a nosh and, even when we try to eat somewhere else, we somehow always end up back in the El Camion parking lot. The food is much lighter here than the gut bombs at Torchy's, and you don't need to be near el baño and a bed after eating.

For $10, two people can enjoy two tacos each (from a selection of nearly a dozen varieties), including our favorites: carnitas and fish. El Camion's tortillas are small but doubled up to contain meat, tomatoes, onions, and cilantro. The un-breaded white fish tacos include a creamy sauce and red cabbage. Once you have had their tacos, you may find yourself craving them several times a week! The best part of the El Camion experience may be the black beans and Spanish rice, which must be made with either lard or some serious butter -- insanely satisfying!

El Camion's quality and flavor are pretty consistent, and since they have a tent next to their truck (with heaters, picnic benches, and foosball table), it's accessible year-round. In the past, I've ventured from our standard order and tried the carne asada (steak) taco and tamale -- neither as exciting as expected -- and the divine gut bomb that is the mulita, a glorified meat quesadilla. The folks that run the truck are talented and hospitable -- for example, during winter, they offer free samples of warm horchata (cinnamon rice milk) while you wait... which reminds me, this kid is awesome.

El Camion is perhaps the best food truck in Seattle and -- arguably -- boasts the best tacos in the nation. Take that, Torchy!

Recipe: Two Peppers Soup w/ Carrot & Sage

Soup is rarely photogenic, but it can be delicious. Even if blended, this soup turns a very spring-like orange color!

Ingredients:
glug of olive oil
1/2 poblano pepper, seeds removed and diced
1/3 sweet yellow onion, chopped
1/4 cup water
1 red pepper, seeds removed and chopped
2 carrots, finely chopped
a dozen sage leaves, finely chopped
2 cups broth (organic free range chicken)

1. Let a tall sauce pan warm over medium meat, then add olive oil.
2. Add poblanos and onion. Stir and let brown for 3-5 minutes.
3. Add water and red pepper. Cook for 5-10 minutes or until evaporated.
4. Add carrots, sage, and broth. Cook for about 15 minutes, then remove from heat.
5. (optional) Let cool for about 10 minutes, then use a handheld blender to puree to your preferred level of creaminess. No need to use dairy products or butter for the same effect!

Cooked down, the poblanos have an earthy flavor, so if you prefer more spice, add red pepper flakes or a dash (or five) of a favorite hot sauce. I love Crystal and Cholula.

Seriously?!

It was a beautiful Saturday afternoon in Seattle when we came upon Tom Douglas's newer location of Serious Pie, which is also home to Serious Biscuit. Regan wanted a light nosh, so the fried chicken biscuit and gravy caught her eye. Oht! Serious Biscuit occupies the downstairs, and Serious Pie sits upstairs, overlooking Douglas's bakery the Dahlia Workshop. Regan's fried chicken biscuit was good, but if I was blindfolded I would have thought I was at any roadside diner. It is nearly impossible to mess up a biscuit and fried chicken. (She loved it, but she's from Idaho where biscuits n gravy is a measure of culinary success.) Regan also ordered a "blt" Bloody Mary with bacon salt. It was horrible and had a bad fake bacon taste to it -- not like the one at Tasty n Sons in Portland that comes with a piece of house-made beef jerky!

Since I am a big fan of Lola's octopus creations, I was happy to see it on the menu: wood-fired octopus with arugula, Gigante beans, olives, and some pesto jazz. This was really disappointing and by far the worst octopus dish in Tom Douglas's repertoire. There was barely any octopus. The beans were dry, bland, and not cooked well. The olives tasted like they had extra salt added to them, and the overall flavor combinations really didn't work -- that has always been key to Lola's success. The octopus at Lola has always been interesting, and the ingredients have always complemented each other.

Since expanding his empire, Tom Douglas has let mediocrity seep into his restaurants. He is simply trying to do too much, and his misses are now as frequent as his hits. In the past, we have enjoyed some of his restaurants, but these days he just seems greedy. Food consistency and quality have slipped. Maybe we should have just shared a pizza. I had it once but seriously can't remember if it was any good.

BBQ Crazy: Austin

On a recent trip to Austin, we needed to get a taste of some Southern BBQ. We decided to give the super hyped Franklin Barbecue a try. Our Austin friend and tour guide Mr. Carson Dickey of the famed Hershey Wilson band is a great BBQ man himself and even worked for a while at Ruby's, another contender in our choice for a brisket and rib fix. We decided to drive past Franklin around 10:30 am to see if the line was too much to handle. I thought it was obnoxious and was ready to try another lesser known Texan BBQ.

Carson insisted that the line would move fast and that he has seen it three times as long! We gave in and stood in that annoying line of people waiting to try what has been touted as the best BBQ in America. The doors opened at 11:00, and by then there were about 50 more people in line behind us! We finally made our way to the man behind the BBQ, greeting his customers with a warm welcome and pounds of fresh chopped brisket and ribs. Once you get to the front counter, you tend to order too much food -- better to have leftovers than to get back in line for another hour and a half! 

Regan, Carson, and I shared a pound of brisket, a pound of pork ribs, a half-pound of pulled pork, one sausage, and a side of slaw -- and couldn't finish it all. The brisket and pulled pork were mighty tasty and did garner a WOW on first bite. I didn't even try the sauce. I just wanted to enjoy the natural juices of the smoky meat. The ribs were decent but underwhelming. They had some generic pepper rub all over them. The sausage was ordinary, and the slaw was nothing fantastic. (Carson made some dynamite slaw the night before that left me wishing I could've tasted his brisket before leaving Texas.) All in all, I'm glad we tried Franklin, and the wait was somewhat painless in the beautiful Austin sun. I don't understand the hype, but you can expect some good brisket at the end of that line -- nothing more, nothing less.