Friday, September 4, 2015
On a work trip to Silicon Valley my colleagues and I took a detour to San Francisco to try a Seafood Chowder that we heard rave reviews about. We went to a tiny place in the NOPA area called Bar Crudo - started with some apps of Crudo salmon, butterfish and scallops. The scallops were perfectly sweet and the butterfish tasted like Turkey in an oddly pleasant way.
The main course was a big bowl of chunky, silky, creamy seafood chowder. It was sweet and spicy and had lots of surprises including chunks of clams, squid, octopus, potato, and other lovely sea creatures. It was elegant meets rustic and a great way to experience a little San Fran on the work trip.
PS: we stopped at the actual TV hit series Full House "house." Whatever happened to predictability....,
Saturday, April 4, 2015
I make this every year for Passover and it is a big hit and makes a lot but typically there is none left at the end of the night!
- 6 apples (I used 2 delicious, 2 Fuji and 2 Gala)
- 12 Medjool Dates (pitted!) - I used Bard Valley Natural Delights. You can find these by the nuts in the produce section. Don't get the ones with pits - get pitted.
- A 9 oz. box of raisins
- A 10 oz. bag of recipe ready walnuts (I used Planters, found in the baking aisle)
- 1/2 cup of light brown sugar, packed
- 2 Tablespoons of Honey
- 1/2 cup of red wine (I used a bottle of Cabernet that I had left over from last night!)
- 2 teaspoons of cinnamon
- the juice of one lemon
- a pinch of salt
- Peel your apples and then chop them in a small dice (cut around the core). After thatI then popped them in the food processed cause I like it very fine dices. That is optional.
- Take your bag of walnuts and either chop them or put them in the food processor to chop them finer - not into walnut dust, but kinda small
-Chop up your dates
- In a BIG bowl, mix together the apples (pour the lemon juice over them at this point), walnuts, raisins, dates, brown sugar, wine, honey, salt, and cinnamon.
- Let it marinate for a few hours for optimal flavor and you are good to go!
Idea: Put this over vanilla ice cream! Ben and Jerry's just came out with Charoset ice cream, but I bet this tastes better!
Sunday, July 6, 2014
I almost love the sides more than the meat, so i have a little steak with my corn. This fabulous steak and corn salad dinner is perfect for a summer night! Watermelon makes a great dessert.
Grilled Corn Salad
- 4 ears of corn with husks removed (I used a yellow/white multicolor corn) sprayed with a little Pam
- 1 block of feta cheese (8oz)
- 2 hass avocados
- 1 pint grape tomatoes
- 1/2 container of pre chopped red onions (about a cup)
- salt and pepper
- olive oil
- Preheat grill to medium/high and grill corn on direct heat (lid closed) for about 15 minutes turning once. Move to indirect heat for about 5 mins
- Slice grape tomatoes in half, cube the avocado flesh, cube the feta cheese and add to a bowl
- Add the chopped onions
- Let corn cool a bit and then slice the kernels off and add to bowl
- Add salt, pepper and olive oil to taste (prob half a cup of olive oil)
- Stir well
- Serve warm as the hot corn will make the rest of the mixture warm up (or cold would be fine the next day)
- 2 strip steaks
- Aged balsamic vinegar
- Marinate steaks for an hour or two at room temperature in balsamic (maybe 1/4 cup or enough to coat on both sides)
- Sprinkle with kosher salt on both sides right before grilling
- Grill on preheated high heat grill on direct heat for 6 minutes turning once (lid closed)
- Let rest for 10 minutes off the heat loosely covered with foil
- Slice on the diagonal
- Sprinkle with more kosher salt
Tip: Use time wisely - put the corn on grill and then prep the other salad ingredients. Put the steak on and let corn stay on with steak.