Part 18: Borrachitas

May 18, 2022 by hillarystarbright

I haven’t posted much lately, because not much has been happening … at least not until this week. My mom was in town for my birthday on April 1, and we had a really great time. She was here for almost two weeks.

After talking with her a lot about the last two years, I decided that I am going to write a book about my experiences for the last few years. I have been working on that pretty consistently, trying to do a little bit of work at least every day. So there hasn’t been much current stuff to write about from Ocean Beach other than the obvious.

This week, I got a change of scenery from my beautiful hometown, to one of my favorite destinations: Paso Robles, California. You may recall when my dear friend Belinda joined me for a trip through California’s many wine countries last February, and we went to Paso in February and April of 2021 … we liked it that much.

Both times we visited multiple wineries (through the Harvest Hosts program, as usual), and had amazing dinners at the local restaurants. We decided to head back to wine country for a couple of days.

This time was no different … well, except it was very different. We didn’t take Dolly, which felt kind of weird – we decided to save gas and time by taking Belinda’s mother’s hybrid SUV, and we also took Belinda’s mom, Betty, and her friend, Ron. We stayed in an Air BnB instead of a hotel or RV, and we were there for two nights and three days.

Two or three wineries per day should really be anyone’s limit if you’re actually trying to enjoy yourself. We wanted to sample the best wines and bring back our favorites; if you have too much wine in one day you can’t even keep up with the wines that you like.

Still, Beli’s mom kept referring to us (lovingly) as “borrachitas.”

On Monday, we arrived an hour before our Air BnB check-in time, so we stopped at Bianchi Winery for a tasting flight. Belinda decided to become a wine club member (which often saves you a lot of money if you’re enjoying the wines from that particular place), and I got a bottle of the Chardonnay.

For the most part, Paso Robles wineries specialize in reds. Most place have at least a white blend or a rosé, but they all have great selections of GSMs, Cabs, Pinots, and all the best red varietals. Which Belinda and I both like, since we are mostly fans of reds as well. This Chardonnay from Bianchi almost had a creamy or buttery effect as you sip it … perfect to pair with an amazing dinner.

Speaking of dinner, we revisited a place that was our second favorite restaurant in Paso: The Hatch Rotisserie, a relaxed but classy joint that serves delicious food. It was fried chicken night, so we had to try it…

… but the star is their most amazing mushroom appetizer – it’s a handful of hen-of-the-woods mushrooms, wood-grilled, so they have a huge smoke flavor, topped with parmesan and green onion and then served with a spicy aioli.

It’s super simple but executed in a way that just makes you crave more of it every bite you take. It’s magical.

While we were waiting to get a table at the Hatch, we stopped at a small tasting room called CaliPaso Wines, which had a delightful red. This was perhaps our third communal bottle of the day… so, you know, it was a long trip.

The next morning, we found a coupon in our AirBnb for a 2-for-1 wine tasting at Barton Family Cellars, also known as Grey Wolf, which happens to be just next door to another one we wanted to revisit, Dark Star Cellars.

After a tasting and lunch at Grey Wolf, we went to Dark Star.

We had stayed at Dark Star before, when we were in the RV, since it’s a Harvest Host, and I was eager to go back and get a bottle of their “Chain Reaction” party blend.

They have a lot of other great reds and whites, all of which are unique because they rarely filter either type of wine, so the flavor is heavier.

They have a great homey atmosphere at Dark Star – the last time we were there, the vintner had a baby on her hip, and this time, little Lucille was running around with her big sister and chasing the chickens that roam the property. It was delightful to see the same people again!

That night, we returned to downtown Paso Robles (where most of the restaurants are), and had another incredible meal at the Fish Gaucho restaurant. We split the tab again with a bunch of small shareable plates and appetizers, like oysters…

… and halibut tacos …

… as well as an amazing pork chop dish with Brussels sprouts and mezcal applesauce.

It was incredible. I don’t think I have ever had a bad dish in Paso Robles; but also my friends tend to gravitate towards the five-star joints. Thank goodness they also help me pay!

For our last day in Paso, we went to our favorites: Chronic Cellars and Vines on the Marycrest.

I have a special place in my heart for VOTM; it’s the only winery of which I have ever become a member, despite the relatively high number of wineries I have visited in the last two years. The owners, Victor and Jennifer, are the nicest people you’ll ever meet; and they both had totally different careers before Victor got the idea that he wanted to grow grapes and make wines.

They have a lovely family, a super comfy and well-designed tasting room, and their wine club has the best perks – Victor used to be a sound engineer for all of the big names in the music industry, and he’s a huge music buff, so every membership comes with a personally curated Spotify playlist. When we showed up on a Wednesday, a day they are typically closed, Jennifer was kind enough to open up just for us and gave us all a free tasting using my membership. I tell you, they’re the best people.

Chronic was literally the first wine I had that I ever enjoyed (although certainly not the last); Belinda made me try their Sofa King Bueno (say it fast) years ago, and it’s one of the best red blends you’ll ever drink.

Chronic is literally across the street from Vines on the Marycrest, and since Belinda had a membership at Chronic … well, let’s just say, the vehicle was a lot heavier on the way home.

Be sure to follow Starbright’s Adventure on social media to see how I’m pairing all of this amazing wine. I plan to be around Southern California for the summer, mostly because the gas prices make it prohibitively expensive to go anywhere, but also because it’s the best place to be during the summer. Hopefully I can save enough to make it to my sister’s house in Houston by September.

Are you enjoying this content? Please help support my adventure by donating to my trip GoFundMe campaign here. You can also donate directly to me – even set up a monthly or yearly contribution – via the new “Donate” tool, on the sidebar —>

Try planking … all the kids are doing it

September 14, 2011 by hillarystarbright

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.

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.