Part 9: This is Bat Country

After I got my poor window fixed, I spent a few days camping around San Diego. I wanted to do some desert camping in the month of March, before it got super hot or super crowded.

But before we headed to the desert, my brother and sister-in-law took me to the Taste of Boysenberry Festival at Knott’s Berry Farm. I had never been before and my last time at Knott’s was when I was like nine years old … but my big brother and SIL go there all the time (when there isn’t a pandemic). Attendance was limited, pandemic precautions were pretty intense, and all of the rides were closed; the park was open as a food festival only. And it was amazing. The park is a fun place to be no matter what the event is, and all of the food was great.

I was really impressed with their pandemic procedure … everyone had to wear a mask except for when they were actively sitting down and eating food. The rest of the time – walking, ordering, anything else – you had to be masked up. No walking and drinking or eating. Everyone over the age of 2 was in a mask. If you let it slip, they’d remind you to pull it up.

It was also super fun to hang out with my brother and sister-in-law … they’ve only recently come into my life, but we have a really fun and loving relationship, and I am so thankful for it. Plus, he’s a theme park blogger (check out Park Journey) and knew everyone at Knott’s. It was much better going there when it was limited in numbers and I was with someone who knew their way around.

And yes, I bought him that super cool shirt.

The food was really amazing as well. There were a few dishes that were really good, a few that were OK, and a couple of special dishes, like the bao bun with boysenberry kimchi, that slapped so hard I want them to sell me that kimchi in a jar. Or a 5-gallon bucket.

The next week, Belinda and I went to Lake Cahuilla, which is a man-made lake just outside of Palm Desert, and a Riverside county park that offers primitive and hook-up RV camping. (For the uninitiated, “full hookup” usually refers to electricity, water and sewer hookup at the campsite itself. Most of the ones that offer “partial hookups” only refer to the electricity and water, but those campgrounds invariably have a sewer dump you can use, just not at your actual site. Primitive is no hookups at all.) We had partial hookups and a dump station on site. We stayed there for five days, and it was super windy for a couple of those days, so we didn’t spend as much time outside of the RV as I had planned.

Lake Cahuilla is technically in the desert, but it’s in almost a canyon … totally surrounded by mountains. So when the wind blows, it’s pretty intense, but when it’s calm, it’s very nice and peaceful. We just had to do most of our cooking inside the RV, or if we did it on the campfire, the food was totally covered to protect it from dust storms.

But it’s a really beautiful place; and you can fish in the lake, hike in the surrounding mountains, or golf or shop in nearby Palm Desert. We opted to chill at the lake … we walked around a but but due to the wind, we mostly stayed indoors.

Of course, because it was Belinda and I, and because we had to be indoor-sy for the week, we ate really, really well. One day we grilled some kama (yellowtail collar, the most tender and delectable part of the fish) and made a beautiful salad, and washed it down with this lovely chilled rose from one of the wine tasting ventures we went on while traveling around California last month.

We also made some polenta cakes with a homemade “Sunday gravy” I was given as a gift, and paired it with the Big Ricardo red blend from Chronic Cellars.

We’re really getting the hang of this wine pairing thing!

I also forgot to mention that I got some amazing boysenberry mustard when I was at that Boysenberry Festival. Over the past month I have used it on so many things … as part of a dip for grilled artichokes, in a potato salad and multiple sandwiches, we coated some steaks in it before we grilled them, …

… and on a really epic homemade chicken salad. I will post the recipes soon (really because I need to get another jar to make a few more recipes from it).

I even got in a little bit of a spa day before the wind picked up again. Isn’t it lovely out there? I can’t wait to come back.

The next week, Belinda went to celebrate her sister’s birthday with her family in Big Bear. After my previous accidental snow driving, I did not want to go. Plus I had reservations at the Salton Sea state recreation area, which is another great desert camping spot. I was there by myself, but it was really lovely and peaceful.

Salton Sea is a very unique place with a lot of history … back in the 30s, it was a military test site. In the 50s and 60s, it was a vacation getaway known as the “California Riviera,” with more annual tourists than Yosemite. Then in the 70s and 80s, it all started going to hell. The sea dried up and became increasingly polluted, and everyone who lived there left.

I was spending a few days at the state park, which is on the northeastern end of the sea. I can see how this was such a tourism draw back in the day when it was clean and lush … from the eastern shore, you can see spectacular sunsets over the western mountains. But then every few years there is a huge die-off of fish, and the whole sea (some 40 miles wide and almost 60 long), which produces a smell and a sight like you can’t imagine.

I couldn’t live there, but I sure enjoyed a few days checking it out.

In a way it’s unfortunate that the Salton Sea has had such a bad rap, but I was happy to take advantage of a nearly empty state park. I made a really awesome untrimmed tri-tip (it was windy at the Salton Sea as well, but not the entire time like when we were at Lake Cahuilla), and it was several meals for me (especially since I was by myself).

After a couple of meals full of steak and potatoes (the best campfire side dish, in my opinion), I made garlic bread and tri-tip, tri-tip and eggs for breakfast, tri-tip salad for lunch, tri-tip nachos, and more.

Then, I was really tired of eating tri-tip.

I had a couple more weeks to kill in San Diego – Belinda’s mom had surgery at the end of March, so she committed to at least two weeks of being at home to help care for her post-surgery. We tentatively planned to leave on the 7th of April. That left me more time for more desert camping, and a bit of beach fun around my birthday on April 1. But first, I went back to one of my favorite places to camp in San Diego county: Sweetwater Regional Park in Bonita.

It’s really a beautiful and peaceful campground. It’s near the freeway so you are close to civilization, but it’s quiet and mellow and there are gorgeous sunset views.

That week, I also got to go sailing! My friend has a membership in a cool sailing club where you can basically use a boat for as long as you like, and they handle all of the maintenance, etc. We had a lovely time sailing around Coronado Island and the San Diego Bay. And it was perfect weather.

I was also really happy to get a new discount pass: both the national parks and the California state parks systems have a free (or super-cheap) lifetime pass for people with permanent disabilities. I’m really excited to have free access and super cheap camping at parks now!

Before the end of March, we did one more desert camping spot: Agua Caliente is a San Diego county regional park, but it’s inside Anza Borrego state park. All of the state park campgrounds were primitive only, so we opted for a county park spot. It was a full moon that weekend and the skies were incredible.

There were no lights other than campfires and campers, but it looked like there was a street lamp on, it was so bright. I have a pretty good camera on my phone, but my apologies because even my good camera doesn’t do justice to how pretty it was.

My brother and SIL joined Belinda and I for the first day there, and we had a blast hiking, taking mineral showers, and cooking up some deliciousness on the wood fire. I have gotten really good at building a campfire, and I had a lot of experience with a grill and smoker before so it’s a great time adjusting those techniques and recipes for a campfire.

One of my goals for this trip was to spend my birthday on the beach, and I was successful in that, at least. I parked for a few days on the street in Ocean Beach, moving my space during the day when the parking was easier, and hanging out with friends in the evening. I met people for happy hours and brunches and lunches and kombuchas in various rooftop bars and patios and outdoor seating areas. It was a few days of lots of drinking and eating and celebration, and it was wonderful. I won’t rehash all of the amazing food I ate all over again, but check out my Insagram for some awesome photos and videos (check out the video of me dipping a birria taco)!

Before I left town, however, I wanted to check out one more of the San Diego county parks. I think I have mentioned it before, but I was really impressed with the county parks. They have a great reservation system, they’re clean and the staff is friendly, and they’re always just good places to be with relaxed vibes. Travel can be stressful sometimes, and it’s nice to have peaceful places to camp. I mean, a truck stop parking lot will do if you just need a place to get some sleep, but if you’re gonna camp, you want it to be nice, you know?

So the last park on my list in San Diego was Guajome Lake park, which is technically in the city of Oceanside, but is also in the mountains with a lake. It had lovely birds and wildlife, and pretty trails for hiking and biking. Like Agua Caliente, it also has cabins for rent close to the RV and tent camping sites, so I think in June I might camp here again with my brother and his family (they would be in a cabin).

All of this desert fun has also done a number on my brakes; when I got back from the Salton Sea my wheel well was making a weird grinding sound. I wasn’t able to see my mechanic for another week so I kept driving. The brakes still seemed fine up until this past week, when I was driving from Sweetwater to a new campsite at Guajome. As I braked, the wheels made a horrible noise. I gingerly and slowly applied the brake again, and it made a worse sound, and shook the whole vehicle as it finally came to a stop. As I pulled into my campsite, I noticed fluid (presumably brake fluid) leaking from my wheel well.

(Photo credit: my sister-in-law Kristi Condon)

After that, I was too freaked out to drive Dolly to my mechanic … I was already planning to see him about an issue with my tail lights, but I didn’t want to risk my brakes completely failing so I called a tow truck. After a terrible ride (the driver wouldn’t wear a mask, and totally damaged my trailer hitch getting Dolly on and off the truck), my mechanic confirmed my worst fears: it was bad.

My brakes were completely shot. Since I don’t have any of the service records for my RV (the previous owner literally stole them out of the RV after he sold it to me), for all I know, the brakes on there are the originals. I know the shocks are the originals. Bernie (my mechanic) showed me how the front rotors were completely destroyed; one was cracked and the other was worn down to a sliver. The back drums weren’t much better and the shocks were old and frayed. Basically everything needs to be replaced. And the electrician had to rewire my whole trailer to get my back lights to work.

As I write this, my RV is still in the shop, and will hopefully be ready tomorrow, and we can hit the road the next day. It will likely cost about $2,000 total for all of the repairs, which is basically all of my money, but I feel much better knowing that it will all be fixed. I’m lucky that I have a trusted mechanic here, instead of finding out when I’m in the middle of nowhere that my brakes or my lights don’t work. It would cost me considerably more. I’m also blessed that I didn’t find out about my brakes by getting into an accident, although that last trip was kinda sketchy. This is lame but it was the best possible outcome.

I’ll be on the road in a couple of days and headed east. I plan to go through Vegas, the desert, Houston and Louisiana, then to my mom’s house in east Tennessee for a few days before I see the east coast. This is the part I am really excited about! Basically other than a school trip and a college internship in Washington, D.C., I pretty much have no experience on the east coast. I don’t have to be back in San Diego again until the first of June, so I plan to see some things and some people on the Atlantic coast before I head west again. I’m looking forward to finally checking more states off of my map!

I can’t wait to see more of our beautiful country, and to share it with you. Stay tuned for my next adventure!

Please donate to my GoFundMe to assist with repairs, of you are able!

Chillin at Jimmy Carter’s

I think I have found my new favorite Mexican food spot, you guys. They’re authentic, they’re classy, and they’ve got lots and lots of soups. What more could you want?

This past week, I finally got to check out Jimmy Carter’s Mexican Café in the Hillcrest/Balboa Park neighborhood. It’s been there for decades, but I am behind; I know. I had no idea what a great place I was missing. The service isn’t just great; the servers treat you like you’re a guest in their home … because you practically are. Most of Jimmy’s employees have been working for him for decades. It is quite apparent that everyone there loves their jobs, and loves Jimmy himself.

The food is ALL homemade. It is ALL authentic. It is ALL Jimmy Carter approved. But for me, the best part is the soup list.

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Albondigas (meatball soup)

There are four soups that are on the permanent, daily menu – Creamy Black Bean, Chicken Tortilla, Albondigas, and Chicken Pozole.

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Green chicken pozole

There is menudo every weekend.

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But that’s not all! Every day, the chef picks 2-3 more soups to have on special that day (Check out Jimmy Carter’s Instagram page for daily special announcements). There are over two dozen rotating soups, from calabaza y elotes and caldo de res, to Mexican clam chowder and spicy pork guerrero.

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Chicken tortilla soup

Their soup list is INSANE. I managed to escape with their internal soup list, which details the ingredients and garnishes for each one.

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I mean, right?! And this is just the soup list.

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I’ll take one of each!

You could eat here every day for a month and never have the same meal twice. I love it!

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In addition to the albondigas and green chicken pozole, I also checked out some delicious wet tacos (above) and some mini quesadillas (below) stuffed with chicken and carnitas.

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I also would be remiss if I didn’t tell you about their sauces.

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Every item on the menu can be topped with one of their handmade and super-authentic spicy sauces.

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I got to try them all, and I think the Tlaquepaque is my favorite. I see why it’s the most popular … it’s creamy and spicy and good on literally everything.

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There is literally nothing I would not like to eat with this sauce, but Jimmy himself recommends the cheese enchiladas with this gorgeous stuff on top.

Don’t forget the drinks and dessert! In addition to a super-huge menu of authentic Mexican cuisine, Jimmy Carter’s offers a fun assortment of cocktails and other drinks. As you know, I recently discovered the beauty of the tequila mule for myself, so I sampled JCMC’s mezcal mule.

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Outstanding!

And, although I was definitely slowing down by this point (those soups were so good I was licking the bowl), I had to sneak in a few tastes of the coconut flan.

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All in all, I am so glad I finally visited. I will definitely be back to try more of those amazing soups and sauces.

Instant Pot Mexican Food Night

If you have an Instant Pot, you probably already know about all of the amazing things it can do, and all of the ways it makes cooking for your family a little bit easier. My boyfriend had a special request for dinner last week, so I used my IP to make it happen.

First, being that we both live in San Diego, we eat tons of Mexican food. There is a taco shop on nearly every block in this town. But, since my beloved is allergic to most kinds of beans, it totally cramps our taco shop style. So I decided to make him some refried beans with navy beans – the only type that won’t make him sick. This recipe can be adapted for whatever type of beans you prefer or are not allergic to. 🙂

Refried Beans

  • 4 cans beans (I used navy beans but you can use any type)
  • one onion, chopped
  • 4-5 cloves of garlic, minced
  • 2-3 tbsp. of (concentrated) tomato paste
  • 3 cups of GOOD vegetable stock*
  • salt and pepper
  • garlic powder
  • paprika
  • oregano
  • 1 tbsp. extra virgin olive oil
  • one jalapeno pepper, minced (optional)

Directions:

Put your IP on the sauté function and add the chopped onion, garlic, jalapeno (if applicable) and olive oil. Cook for 4-6 minutes or until the onions are somewhat translucent. Turn off heat.

Open the cans of beans, drain and rinse them, and add to the pot. Add the tomato paste and spices, and mix well. Slowly add the vegetable stock* and put the lid on with the valve closed.

Set on high pressure, and cook for 1-3 hours (the longer you cook it, the more the flavors will marry and get stronger, but cook it for at least one hour). Use natural release.

* About that vegetable stock… homemade is definitely best. Since you already have an Instant Pot (I assume, or you wouldn’t be reading this), I recommend doing this part first. Take all of the vegetable scraps that you have left over from a week of cooking … the ends of herbs and celery, the tops and peels of onions, the seeds from inside gourds, carrot tops and zucchini tips. Save them in a big baggie or mason jar. At the end of the week, empty that bag or jar into the IP, cover it with water, then add ANOTHER 2 cups of water, and cook on high pressure for at least 3-4 hours. If you open the lid and the stock doesn’t seem dank enough (you want it good and dark!), go for another 2 hours. Strain out the leftover vegetable scraps, and there you have some amazing vegetable stock. If you cannot do this, storebought is also OK. But honestly, the stock is where these beans get their flavor.

Of course, one cannot survive off of beans alone, so I also made some delicious chicken tinga … based on one of my favorite Del Real Foods recipes. I based it off of the recipe from A Pinch of Yum, but adapted it to a quick cook in the Instant Pot. This cooks up really fast, even using chicken that isn’t pre-cooked.

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Chicken Tinga

  • 2 lbs. boneless, skinless chicken thighs
  • 1 medium onion, chopped
  •  1 head of garlic, chopped
  • 1 10-oz can of crushed tomatoes
  •  3-4 chipotle peppers in adobo sauce
  •  salt and pepper
  •  1 tbsp. cumin
  •  1 tbsp. dried Mexican oregano
  • 1 tbsp. extra virgin olive oil
  •  1 1/2 cups chicken or vegetable stock (see above for tips on how to make the best vegetable stock)

Put Instant Pot on sauté setting and add onions, garlic, and chipotle peppers. Once the onions are slightly translucent, add the chicken, stock, and spices. Make sure the chicken is covered. Switch to high pressure and cook for 35 minutes, with natural release. Shred chicken and serve immediately.

We made the chicken into a bunch of different dishes … enchiladas, tacos, burritos, even nachos.

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Don’t forget the cocktails … a couple of weeks ago I went to Fred’s Mexican Café in Old Town, and had my first tequila mule (they call it a Donkey Punch). It changed my life.

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So, for our homemade Mexican food night, I subbed my usual whiskey mule for a big tequila mule.

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Pour a generous shot of tequila over ice and add ginger beer or ginger-lime Boochcraft high alcohol kombucha, then add a shot of bitters and a squeeze of lime.

Salud!

 

 

 

Saturday at H Mart

This weekend I finally got to check out the newly-opened H Mart on Balboa Avenue (the one on Mira Mesa is still there, but this second one just opened in early June).

The second H Mart is considerably larger than the older store, and boasts a huge food hall with tons of amazing food.

After perusing the baked goods (that are waiting for you as soon as you walk in the entrance), it occurred to me: one must never go grocery shopping while hungry.

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Luckily, there were plenty of options.

First, I tried some kimchi fried rice from Bann Korean Cuisine. The kimchi was delicious but the dish itself was a little TOO packed with green onions for my taste.

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The busiest part of the food hall, by far, was the Myungrang Hot Dog stand, which features delicious sticked hot dogs coated in a tasty rice batter (and in some cases, squid ink, cheeses, or potato), then you have the option to have them rolled in sugar or coated in any one of a variety of yummy sauces.

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And, of course, you can’t go wrong with the hot dog coated in cheese.

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It was quite interesting … I expected them to be crunchy but I wasn’t prepared for the chewiness of the dough. Also the sugar topping was a great addition, despite how it sounds – the sweetness of the sugar balances perfectly with the saltiness of the hot dog.

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After a quick perusal of the grocery part of the store, and picking up a few essentials – sesame oil, Korean pancake mix, Korean BBQ sauce for grilling later (see below) and some ginger candies – I headed across the street to Cross Street Chicken and Beer for some after-shopping sustenance.

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There was a short wait … but it was worth it.

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I tried the soy garlic wings and the spicy corn poppers, plus a nice flight of IPA beers. I usually drink IPAs, but the beers here were specifically selected to complement the chicken and other dishes.

This place is a gem.

I kept the party going when I got home …I smoked some chicken legs and pork belly using that Korean BBQ sauce …

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… and I used smoked meats, that oniony kimchi fried rice, plus homemade sticky rice and savory Korean pancakes, as my meal prep for the week.

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AYCE Sushi FTW

This week I was a guest of the fine people at Onami, an all-you-can-eat Japanese seafood and sushi in the Mission Valley mall. I’ve seen this place a hundred times as I walk past on my way to the movie theater, but this was my first time eating there. And what an amazing meal it was!

Right when you walk in, you’re greeted with friendly service and a huge buffet table covered with salad fixings and every type of sushi roll you can imagine.

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I don’t know about you, but one of my least favorite things about sushi dinners are trying to decide what to order. Every selection means you get 6-10 pieces of whatever roll you choose. But AYCE sushi is the best because you can just grab a bite of whatever you feel like, and you don’t have to commit yourself to an entire roll.

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My favorite was the tuna tempura roll. Super spicy and stuffed with two kinds of tuna!

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Onami also has an amazing selection of hot food, like miso soup, tempura, stuffed mushrooms, teriyaki chicken, sautéed vegetables, and a delicious spicy tofu with eggplant.

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The seafood was also impeccable … try some crawfish, some crab legs, or some icy oysters on the half-shell!

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And don’t forget dessert!

Onami has a full fruit and dessert bar, with traditional Japanese flavors as well as good old American chocolate cake.

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All of this amazing food is also surprisingly reasonably priced … I don’t think I’ve ever spent less than $20-25 for a sushi dinner, and they definitely weren’t customized and all-you-can-eat. This can all be yours for $15.99 for lunch, $22.99 for weekend lunch, and $26.99 for dinner.

Onami is located at 1640 Camino del Rio North, in the Westfield Mission Valley mall.

I am told that Onami will soon be adding a “Lobster Day” special all weekend long. Be sure to check back with Starbright’s Kitchen for updates.

Mardi Gras and ShamROCK

Being a food blogger and influencer is a great gig in San Diego! Almost weekly there are amazing events for foodies, from tasting tours to brewery fairs to block parties.

Coming up on the 16th of March, there will be an amazing ShamROCK St. Patrick’s Day block party in the Gaslamp District in downtown San Diego. Last weekend there was a 20-restaurant food and cocktails tasting tour in the Gaslamp for Mardi Gras. And we even got to preview both parties last Monday!

The preview party was a three-stop tasting party; it started at the Dive, where we sampled banana whiskey and banana whiskey mules …

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.. then we moved on to the Smoking Gun, where we sampled Hurricane cocktails and these AAAHHHHmazing lemon pepper chicken drummettes.

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I think these may be the tastiest chicken legs I have ever had in my life (and that is  BOLD STATEMENT). They are topped with a housemade ranch dressing and a spicy, herby wing sauce.

Unfortunately, on the actual date of the Mardi Gras party, I planned to hit the Smoking Gun last, but they were out of chicken by the time I arrived. It was brutal. Luckily I managed to distract myself with lots of beads and posing for pictures with my friends.

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I told you this was brutal.

The preview party finished up with a fabulous whiskey and green beer-tasting at the Field … who also participated in the Mardi Gras tasting with this spicy and creative (but definitely not gumbo) “Irish Style Gumbo.”

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It wasn’t bad, but it would never fly in NOLA.

I think my favorite food item from the Mardi Gras tasting (since I was denied another chicken leg) was the blueberry and brie waffle from Brian’s 24. It was my first time at Brian’s, and I loved the waffle (not too sweet, and the brie was whipped and blended with the cream cheese) as well as the ’57 Chevy cocktail they were making fresh at the bar.

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Speaking of cocktails, Ambrose whiskey was a major sponsor, so almost all of the establishments participating in the tasting tour offered some sort of cocktail made with Ambrose banana whiskey. I am a huge fan of whiskey and whiskey mules, but I did not care for the banana flavor.

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I understand from the company rep that they hired a chemist or scientist to find out a way to make whiskey taste like bananas, yet only use natural ingredients. I am glad they managed to do this without anything artificial … but, why? You really hired a guy just to find a way to make whiskey taste bad? What did it ever do to you?

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Anyway, I will have to find a way to make a boozy banana shake or bananas foster to use this whiskey.

Obviously, since it was a Mardi Gras themed tasting tour, there was a lot of jambalaya, gumbo, and Cajun-spiced dishes. Among the best were the chicken and andouille sausage jambalaya (with a Hurricane) at Suckerfree:

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… or the Southern shrimp n grits from Tin Roof:

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… or the Cajun mac and cheese from Henry’s Pub:

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… and the chicken and sausage gumbo (and martinis) at the Dive:

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There were also some amazing fish dishes, like the ceviche (and jungle juice cocktail) from the Rockin Baja Lobster:

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… as well as this amazing ceviche de pescado and seco de res (rice dish) from Machu Piccu.

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This is the second time I have been to Machu Piccu for a tasting tour, and it is very tasty. The service is wonderful, too.

Are you psyched for the ShamROCK party yet? I will be giving away a pair of tickets to the greenest party of the year in the next week, so check back soon!

 

 

Toast of Gaslamp 2018

The holiday season got kicked off right here in downtown San Diego last weekend … most of the tasting walking tours you generally get tickets to in this town are small bites of food only, and the Toast of Gaslamp is one of the few where you get food AND cocktails.

I went to the event (after giving away a pair on my Instagram page) with an awesome foodie friend, because of course you need an awesome foodie friend for an event like this one. Luckily, most of the participating restaurants were on Fifth Avenue or very close.

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First, we were all supposed to dress in festive holiday outfits. In contrast to the previous few days when the weather was FREEZING (read: San Diego “freezing,” which is about 40 degrees), Saturday was sunny and warm. Definitely the weather you want when you are doing a walking tour, but not when you’re wearing festive winter hats.

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So, this cute ensemble didn’t last long. (By the way, these gorgeous purple couches are at Side Bar downtown, where we also enjoyed a lovely taste of a cauliflower tempura dish.)

I think my only complaint about this event (other than the weather, which is hardly anyone’s fault), is that the tasting ticket all the participants were given also said what the tastes and sips were, and some of them turned out to not be correct.

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For example, the first entry, American Junkie, supposedly offered chipotle bacon mac and cheese with BBQ pulled pork garnish (!!) and crispy rock shrimp. The mac and cheese unfortunately was not really there, but the shrimp with sweet aji Amarillo sauce was delicious, as was the watermelon mule.

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Because it was a holiday theme, lots of the food samples offered were sweets, like this gingerbread spread on plain bagels at Spill the Beans

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Or these delicious New Orleans-style beignets at The Dive

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I think one of my favorites was the chicken and waffle bite at Tin Roof, although their “Yule Mule” was a little too sweet for me.

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Although most of the non-dessert food samples turned out to be some sort of ceviche — luckily, all of them were quite delicious, especially the shrimp ceviche from Bar Vie and the house ceviche from Machu Picchu — there was also some ultra-smoky pulled pork and coleslaw from Gaslamp BBQ

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Stay tuned for more next year! 

Smoke a (meat) fatty this weekend

There are a million amazing things you can make in a smoker, mostly involving meat. It’s a time-honored tradition now to coat a nice piece of protein in a spicy dry rub, perhaps inject it with some moisturizing, tenderizing marinade, and slow-smoke it over low heat for hours until the meat has reached perfection.

That’s one way to do it.

Another way take a little bit more hands-on work, but it’s an amazing smoked dinner that you can have on the table in half of the time it takes for your average brisket or pastrami or beer-can-chicken. One of the best things about smoked meats is that it takes very little work prior to smoking … you generally coat and/or inject your meat (as per above) and then the next few hours is hands-off, and you can enjoy a few beers while your meat cooks itself. A fatty takes a few additional minutes of prep time, but then you only need half of the smoking time.

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In a nutshell, you make a fatty with three main ingredients: 1) bacon; 2) ground meat; and 3) a stuffing of some sort. I have seen breakfast fatties with eggs inside; a Big Mac fatty stuffed with pickles and special sauce; and all sorts of other variations stuffed with mushrooms, cheese, vegetables, sauces … you name it.

This Thanksgiving, I decided to create two different Thanksgiving Fatties, both made using ground turkey, one stuffed with homemade cornbread stuffing and the other with some super-cheesy homemade mac and cheese. I think the mac and cheese version was better, mostly because (as you can imagine) the stuffing dried out the finished product — just slightly, but it was definitely dry. That isn’t to say not to make it, but just make sure you serve it with extra gravy.

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Mac and cheese on the top rack; mac and cheese-stuffed fatty on the bottom.

The mac and cheese version  -especially because my homemade cheese sauce tends to be extra saucy and cheesy – was very moist and flavorful. (See the end of this post for my homemade mac and cheese recipe!)

The procedure itself is very simple:

Step 1, make a bacon weave over a piece of plastic wrap:

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Step 2, cover the bacon weave with ground meat (make sure it is seasoned well):

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Step 3, add whatever stuffing you are using (this is the cornbread stuffing):

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and Step 4, roll and smoke.

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I smoked mine for about 3 hours over wood chips at approx. 300 degrees. The rack I used is actually for grilling vegetables, but it isn’t really necessary; it works just as well to use a bit of aluminum foil.

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As promised, here is my recipe for the most amazing homemade mac and cheese you will ever have:

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Starbright’s Kitchen Homemade Three-Cheese Smoked Mac and Cheese

  • 1 1-lb box of macaroni noodles, cooked to package directions
  • 2 cups milk
  • 1 cup chicken broth (* or use vegetable broth to keep it vegetarian)
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated Asiago cheese
  • 1 pinch nutmeg
  • 1 tsp. paprika
  • salt and pepper
  • panko crumbs or cooked bacon for topping (optional)

First prepare a white sauce by mixing butter and flour over low heat, then SLOWLY whisking in milk and stock. Once the mixture has become a thick sauce, add the cheese and spices.

Simmer for an additional 5 minutes, stirring constantly, until the sauce is thick and creamy. Taste and add more salt and pepper if necessary.

Add the cooked noodles and mix completely. Add any optional toppings. Transfer to smoker-safe dish and smoke for 2-3 hours over low heat.

Happy smoking!

Fit Foodie 5k 2018 -and a Giveaway!

What a weekend!

This past Saturday, October 20, I and the rest of the Starbright’s Kitchen team joined up to have fun and support a great cause. The Fit Foodie Festival and 5k features a fun run (or walk) around Liberty Station, then ends with a free beergarden … and it’s all to help out an awesome charity called No Kid Hungry.

I trained for a few weeks to get ready for this weekend, and I picked up my bib the night before the race at Soda & Swine.

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(P.S., if you’ve never been to S&S, you should check it out. Their scotch eggs are ALMOST as good as mine.)

 

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First thing in the morning, my friends and I posed for a few pre-race photos and did a nice warmup …

 

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And a few fun photos:

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… and although we didn’t run, we kept up a great pace the whole time.

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Check out my Instagram page for the live stories link!

But the race wasn’t even the best part! Did I mention FREE BEER? Sure, it was only like 9 in the morning by this point.

But we earned that beer!

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Want to win some swag from the race?

Here’s what you win:

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Here’s how to enter:

Follow this link to Rafflecopter, and follow the next instructions. (Caveat: You have to be able to meet me in the San Diego area to pick up!)

Good luck!

 

 

 

Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!