Tag Archives: appetizers

Latin Food Fest 2018

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What a weekend!

This Saturday I enjoyed an afternoon of Latin food and music from all over southern California, including tons of delicious wines and sangrias, and more than one type of tequila (hiccup). I got a little sunburned, but it’s a small price to pay to enjoy all the bites and drinks I want for three hours, while partying at the Embarcadero Marina Park.

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It was a beautiful day, and the sangria was flowing like … wine.

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Most of the vendors were drink companies, so the few that were food had pretty long lines. Luckily they were all delicious, so who can complain? I really loved the bacon-wrapped hot dog con todo (with everything)…

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… and the Sheraton’s sample of marinated pork loin, savory sourdough bread pudding, house salsa roja and pineapple mostarda:

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There were many other fine offerings, like this fancy short rib appetizer:

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… potatoes with three “Mojo sauces” from Driana (Chef Adriana from the Food Network):

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… this gorgeous ceviche …

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…this amazing beef tartare from Born and Raised …

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and even this simple classic from Northgate Market: the humble carnitas street taco.

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Definitely some honorable mentions go to the Gallo Pinto (beans and rice)…

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… the Brazilian torta …

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and the Peruvian steak:

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The annual event is about $27-40 per person (depending on when you buy tickets) without VIP. The general admission lasts from noon-3 p.m., which is plenty of time to sample everything at least once.

I’ll definitely be back next year!

 

 

Breakfast, dinner, snacks: Recipes starring Bacon Jam

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Bacon Jam is a fantastic recipe and a welcome gift in its many variations … I myself have made at least three variations on the same recipe, like chocolate-chipotle bacon jam, bourbon bacon jam and the regular recipe. People are happy to get a jar … but then they always ask me, what is it good for?

Here are a few ideas:

Any egg dish:

  • smear it on the english muffin when you make a benedict;
  • add it to your egg mix when you make a quiche;
  • toss a spoonful into your scrambled eggs or omelette;

Any potato dish:

  • toss some with frozen tater tots or scalloped potatoes before baking;
  • use it to top a loaded baked potato or add to your warm potato salads;
  • mix with mashed potatoes or use it to make a gravy for your potatoes;

Any sandwich:

  • use it to top a tuna melt or grilled cheese;
  • mix it with ground meat for a meatloaf;
  • spread it (warmed) on a cold turkey or ham sandwich;

Any vegetable:

  • toss a couple spoonfuls into steamed corn, asparagus, green beans, etc., right before serving;
  • add to savory holiday dishes using sweet potatoes or yams;
  • add to soups and savory dishes featuring beans (like bean soups and chilis).

The answer, honestly, is that there are very few recipes that would not be made better with bacon jam; but it’s hard to just give someone a jar of it and say “I dare you to find something that ISN’T good with this jam!”

Here are two favorites of mine.

First, a delicious dinner. It’s easy to find a way to toss a spoonful of bacon jam into your scrambled eggs, but what about for later in the day? I got the idea for this one while I was enjoying a San Diego Restaurant Week three-course meal at the Brooklyn Girl Eatery in the Mission Hills neighborhood of San Diego. One of the appetizer choices was their Bacon -Wrapped Vietnamese Meatballs appetizer, which was delicious and spicy and smoky and a taste-bomb on several different levels. This is my version of their masterpiece.

Bacon Jam Vietnamese Meatballs

(This dish is a perfect complement to the depth of multiple flavors already in regular bacon jam … and the spice just makes it better.)

  • 1 bag of frozen, pre-cooked meatballs (about a dozen individual meatballs);
  • 2-3 tablespoons bacon jam (any of the variations would work);
  • 1 heaping tablespoon of Thai chili paste (or more if you want it spicier);
  • 1/4 cup brown sugar;
  • generous squirt of sriracha;
  • about 2 tablespoons of soy sauce;
  • 1 lb cooked spaghetti or angel hair noodles;
  • 1 pack of extra-firm tofu, drained and sliced into about 8-10 slices (1/4 inch thick);
  • 2-3 tablespoons kimchi, preferably homemade;
  • 1 large carrot, grated;
  • 1 bunch fresh basil, torn into bits;
  • olive oil;
  • sesame oil

Place the pre-made and frozen meatballs into a cast-iron or heavy-bottomed skillet coated with olive oil and sesame oil, and brown the meatballs slightly over high heat. Reduce heat, add the bacon jam, chili paste, brown sugar, sriracha and soy sauce, and mix all of the ingredients together until it forms a bubbly sauce and coats all of the meatballs (you may need to add a little more soy sauce). Cover and let it simmer over low heat, stirring occasionally, for about 20-30 minutes.

In the meantime, prepare and drain the cooked noodles. In a separate skillet, coat the pan in sesame and olive oil, and gently lay down the slices of tofu. Cook for about 3-4 minutes on either side over medium high heat, and drizzle a little soy sauce on each slice of tofu as well. Remove from heat and set to the side.

When the meatballs have been cooked thoroughly (make sure they are coated with the bacon/chili/sugar sauce), toss with the cooked noodles.

To serve, add the cooked slices of tofu and the pre-made kimchi, and top it with grated carrot and fresh basil. Serve immediately.

BJV meatballs recipe card

Next, an appetizer. There are also no shortage of easy dips you can make with bacon jam, although you will definitely want to heat it before adding it to most dips. My favorite so far is this easy sriracha and white bean dip, made even deeper and more delectable with the addition of delicious bacon jam.

Spicy Bacon Jam Bean Dip

(Try this with a few crispy pita chips next time you get the munchies. This is super-easy, uses what you probably have, and takes hardly any time to prepare.)

  • 1 can of white beans, rinsed;
  • 2-3 tablespoons of bacon jam (any variety), warmed up slightly in the microwave;
  • 1 tablespoon olive oil;
  • 1 teaspoons soy sauce;
  • 2 tablespoons sriracha hot sauce;
  • salt and pepper

Blend all of the ingredients in a food processor or blender. Check the taste and add more sriracha if necessary. Season with salt and pepper to taste, and serve immediately with chips or bread.

bacon jam bean dip recipe card

Try planking … all the kids are doing it

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Planking? Not the weird fad that consists of kids lying face-down in a public place or other location, I mean cedar planking. As in cooking on a cedar plank, indoors or out. It’s a classy and modern yet ancient and earthy way to make tasty food taste even better.

Oooh, it smells like fall around here. The weather took a sharp turn towards the weird in good old San Diego after Labor Day weekend, and the smell of the slightly rainy and humid feel makes me think of forests in the Pacific Northwest that are brimming with fragrant woods. Indigenous people have been cooking their meals on woods like cedar for generations. I received an awesome gift of some fresh Alaskan salmon, so I figured this was the perfect time to try some planking on my M7P outdoor cooking system.

I did a little research beforehand, looking at the tips from the manufacturer (I used “TrueFire” planks but there are a few different places to get cedar specifically prepared for grilling and cooking) and asking some fellow foodies in the know. The main recommendations I got were to soak, soak, soak the planks. The ones I bought suggested 20 minutes to 4 hours of soaking, but pretty much everyone else I talked to suggested more like 6 hours and even overnight. Since this blog is about my experiments, I determined that I would … well, experiment … and discover which recipes and methods work best.

Experiment No. 1:

Herbed Alaskan Salmon with fresh vegetables

I made this recipe on a cedar plank that had been soaking in water for about 4-5 hours, and I cooked it over charcoal. Obviously you can adapt this recipe and soak the plank in other liquid, like fruit juice or wine (but stay clear of spirits because they will make your plank of cedar into a plank of fire).

  • 2 fillets Alaskan salmon
  • 1 lemon
  • Salt and pepper
  • Fresh herbs (I used rosemary and thyme)

Carefully place the salmon on the planks (you may need one plank per fillet if the planks are small or the fish is big) and season the salmon with the salt, pepper, and herbs, and sprinkle fresh juice from the lemon on top. Add fresh vegetables (I used asparagus, but stick to something like broccoli that would steam quickly and easily) and cover with foil. Carefully place the plank on a preheated grill and cook for about 25-30 minutes.

The vegetables covering the salmon also help to keep the heat inside.

What I Learned from Experiment No. 1:

  • Cedar is weak. Within 10 minutes at not-very-high heat, the plank has started to buckle in on itself and the juices are starting to run off. The solution: put the plank on a broiler pan or some other equally sturdy and hole-y flat surface.
  • Temperature control is key. Keep the fire at about 200 degrees and keep the lid on as much as possible while cooking. The wet cedar is also steaming the salmon and vegetables, and it helps to keep the salmon protected by a pile of asparagus or other veggie. It’s also recommended that you keep a squirt bottle handy in case of a flare-up. 
    A broiler pan is perfect to keep the cedar plank from buckling.

Experiment No. 2:

Baked Alaskan Salmon with Grapefruit/ Vanilla Quick Marmalade

I got some lovely fresh vanilla beans and thought the additional sweetness and citrus flavor would be great on the salmon. This version is also baked in the oven on top of a plank soaked in orange juice, but it can be cooked on a grill also if you like.

  • 1 whole grapefruit (if not organic, scrub the outside very well)
  • 1/2 fresh vanilla bean, scraped
  • 1 cup sugar
  • 2 fillets Alaskan salmon
  • salt and pepper
  • Fresh vegetables (I used carrot sticks and bok choy this time)

To make the marmalade, slice the grapefruit very thinly, peel and all, into a nonreactive pot (to make the marmalade less bitter, omit the peel but keep the pith). Add vanilla and sugar, boil on high for about 10 minutes and then reduce to a simmer for about 30 minutes or until the mixture has gelled (watch carefully, because when it’s done, you have about 10 seconds to remove it from the heat before it burns). While still warm, spoon on top of salmon fillets that are already on soaked cedar planks.

I kept the cedar as wet as possible (literally in an inch of orange juice in the baking dish) and also covered the salmon with sturdy vegetables to keep the moisture and heat inside while baking.

What I Learned from Experiment No. 2:

  • Cedar takes the flavor you give it. Soaking the plank in orange juice adds a ton of fresh and delicious flavor to the delicate salmon.
  • Cedar is delicious. There is no need to pile on overpowering flavors to compete with the delicate flavor of the salmon. Although the grapefruit is a little overpowering in this recipe, salmon and most other fish work very well with citrus and this is no exception.
  • Baking the cedar plank while it’s immersed in liquid means you don’t need to be constantly vigilant about the cedar possibly flaring up, so it’s more convenient in that sense. However the cedar flavor is definitely more pronounced when the plank is grilled.

Of course, there’s no reason your cedar-plank-cooking experience must be limited to vegetables and delicate fish. For my next attempt, I went full turophile.

Just the perfect level of gooeyness.

Experiment No. 3:

Planked Brie

I love cheese like Paula Deen loves butter. I soaked this cedar plank in white wine to enhance the awesome.

  • Bottle of white wine (I used a simple Turning Point Chardonnay, but use whatever you like)
  • Wheel of Brie cheese
  • For serving: a jar of your favorite spicy jelly and some crusty bread or crackers (I used my favorite roasted cherry/pepper jam. Thank goodness I had an extra jar! It’s delicious and smoky and is an excellent addition to the creamy brie).

Soak the plank in the white wine for at least 4 hours (to really get the wine flavor into that plank, soak it for 6 or more). Carefully slice the top off of the brie package and place on the plank, then carefully place on a grill.  Cover and let cook over the hot coals for about 20 minutes, until the cheese is gooey and bubbly. For serving, add the spicy jelly on top and serve with sliced apples and pears and crackers or bread.

Try it with a spicy and fruity jam or preserve.

What I Learned from Experiment No. 3:

  • Cheese is awesome. Well … I may have known that before. 
  • White wine doesn’t add as much flavor as I thought it would. The wine adds a delicate scent and flavor but the cedar is pretty delicate and fragrant as well. One day I plan to try planking some chicken and cheese with a good hoppy beer.
  • If you are cooking on coals, cook as the coals are starting to cool off. If you have a propane or very hot grill that has been cooking all day and is still very hot, make sure you keep an eye on the brie because you have about enough time as it takes to slice an apple or two and open a pack of crackers before the cheese overflows all over the plank. If the grill is cooling off when you place the brie on it, you have a beer or two before it’s soft enough to serve. But still keep an eye on it.

    It also helps to "tent" some foil over the plank, like so.

  • Brie is like jam in that when it’s done, you have about 45 seconds between “done” and “burnt beyond recognition and unusable as food.” Watch it carefully or you’ll waste the cheese and the cedar plank.

Altogether, I am very happy with the results of my cooking on cedar planks. It adds a delicate and smooth yet very distinct flavor to several different dishes. Obviously things like delicate salmon or gooey brie is best for a medium like cedar, but I look forward to planking chicken, ribs and even desserts. Stay tuned.