Padrón Peppers

Last year Joey and I were out with a couple of friends having a glass of wine on the sidewalk when the restaurant's product truck pulled up and parked there on the street.  One of our friends noticed they had Padrón Peppers and suggested to buy some and try them.  Apparently, they were a great price.  He said all we had to do is fry them up in a little olive oil, add some sea salt and eat them.  Okay, right. Nothing is ever that easy!  We bought some anyway because we were curious and can't resist a bargain even if we don't know what we are buying.

We took them home and, guess what? He was right!  They are delicious and literally all we had to do is heat up some olive oil, throw them in the hot oil and take them out when they start having small while blisters on them.  Then we sprinkled them with a little sea salt and served them with pita bread.  YUM!  We were hooked! However, there was a problem.  We could not find these suckers anywhere! Finally, we found them at the Farmer's Market in the Ferry Building at the Happy Quail Farms Booth.  Now we make special trips just to get these!  They are only in season through the end of the month, so if you see them snatch them up.  You will be hooked, too.

I Want to Be a Farmer

Well, I would at least like to have the pride and passion they do.  It's not just farmers, it's the bakers, cheese makers all the people that sell their goods at the various Farmer's Markets in the area.  A couple weekends ago Joey and I waddled down the the Farmer's Market at the Ferry Building.  It's a good walk for us and we always find some amazing things there to make for dinner. I was so impressed by everyone as they let us sample their amazing food.

First we got some Padrone Peppers from Happy Quail Farms.  If you have not had these they are amazing and not that easy to find.  According to the merchant they are only available through October, so we stocked up since they are good for a week or two.  Next, we got some Salmon Spread from Cap'n Mike's Holy Smoke. I don't know if we were talking to the Cap'n himself, but whoever he was he told us he had just made it that morning and it was delicious.  Right next to the Cap'n was a man from Bodega Goat Farm and he was so proud of the cheeses that he had just made the day before I had to get some.  We got a chive goat cheese that was very light and refreshing.  We wanted just one more cheese for that night and headed over to the folks at Cowgirl Creamery and picked up a ST Pat at their suggestion, which is one of their seasonal cheeses.  It's wrapped with stinging nettles, but obviously doesn't sting.  I think this was Joey's favorite.  As we were getting ready to leave we noticed a guy with these beautiful grapes and he was giving children small bunches.  He seemed so happy with what he was doing we got some of those, too.  In fact, everyone seemed to happy and proud of their work. I really wanted to feel like that.

When we got home I decided to make some sour dough bread.  I still do it in the bread machine, but we both really love it.  When it was done and we set out our spread I was so proud.  I guess I took some of that pride from the market home with me.

Slow Cooker Chicken Adobo

Last weekend I took on my biggest culinary challenge ever.  I decided that I was going to make Adobo for Joey's mom. I have been trying to cook for her lately; and, besides cupcakes, I have not been very successful. I thought maybe I would try something that I knew she would like - Chicken Adobo. However, there was a slight problem - I had never even had Adobo, much less made it! Add to that the fact that I was making it for a native of the Philippines and a fussy one at that!

So off to the internet I went searching for just the right recipe. The problem was I had no idea what the right recipe was. Some recipes I knew were wrong right off the bat. I was pretty sure cooking sherry and coconut milk were not in the mix. Finally, I found one that seemed right enough on Recipezaar. Even better it was a slow cooker version. It turns out Adobo isn't really that hard.  It's just a few ingredients.  The hard part is getting the proportions right. I made a few modifications (not many) and came up with this recipe. So, how did it turn out? Well, Joey loved it, but then again he loves almost everything I make. I really loved it, too. The chicken was amazingly tender and the seasoning was delicious. So, did the mother-in-law like it? Well, she wants me to make it again, so I will take that as a resounding yes!


Ingredients

• 3-4 lbs chicken (preferably with the bones in)
• 1/2 cup rice vinegar
• 1/2 cup low sodium soy sauce
• 1 cup water
• 2-3 bay leaves, crumbled
• 2 teaspoons peppercorns (whole)
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 3/4 teaspoon ground pepper
• 2 teaspoons salt (optional, the dish is pretty salty as is.)

Instructions

1. Brown the chicken in a saute pan and transfer to the slow cooker.
2. Saute the onions in the same pan and place over chicken.
3. Combine all the remaining ingredients in a large bowl then pour over the chicken and onions.
4. Allow chicken to marinate for 15 minutes.
5. Cook on high for 3 hours (or you can cook on low for 6)
6. Serve with white rice.

Notes

The recipe recommended to tie the spices in a cheese cloth if you don't want to bite into peppercorns. I didn't mind the peppercorns, but kids might.

Joey Recommends - Sam's Chowder House

Sean wanted to take a little drive in his new wheels so we took a little excursion down to Half Moon Bay to this restaurant that his new co-worker, Marya, recommended. I had no idea where we were going so I was completely in the dark. It wasn't until we pulled into the parking lot did I know our destination was Sam's Chowder House. I just like the look and feel of the place because it just seems so rustic. The parking lot was full, which was a good sign because who would flock to bad food?

There was a choice of sitting outside or inside. Even though there were heat lamps outside we decided to dine within the comforts of the walls and roof. We made it in time to grab the last available table by the window, which offered a great view of the beach and surrounding area.

There were so many selections on the menu that it was very difficult to choose. We decided to order our "go to" items because we normally select them and it would be interesting to compare. So with that said, to start we decided to get oysters on the half shell which were all so fresh and delicious. We selected the: Fanny Bay, Steamboat, Kumamoto and Marin Miyagi. Of the four my favorite was the Kumamoto. It was the most diminutive of the four but it was the best. Next we each had the chowder. I opted for the Manhattan Clam Chowder while Sean selected the classic New England clam chowder. I liked my chowder with its steaming hot broth and chunky pieces of potatoes. By the way, the sourdough bread they provided was so good it was almost as if it were from Boudin's Bakery. Maybe it was?

For our main course we had their well renowned lobster roll. In 2007, NBC's Today Show anointed their lobster roll as one of the "Top Five Sandwiches in America." This sandwich did not disappoint. The lobster itself was presented in big tender pieces that were not drowned in mayonnaise or dresssing. Instead it was treated lightly with melted butter and herbs. It was served on a nice little buttery roll. The chips that came with the sandwich were ok and I've had better coleslaw.

For dessert we shared a soft serve sundae topped with nuts, chocolate, and cherries. I would have liked to try my own dessert but we were so stuffed that there was no possible way we could have more food! I was eyeing their ice cream sandwich and saw that the lady in the next table ordered one and it looked scrumptious. Something to look forward to because we will be back!

Sam's Chowder House
4210 N Cabrillo Hwy
Half Moon Bay, CA 94019

(650) 712-0245 | Website | Reservations

Japanese Fried Rice

I recently got back in contact with one of my dearest friends from my Japan days, Dawn-Lee, who lives in Canada. This has brought up a lot of fond memories and naturally my thoughts went to food. I loved Chinese food in Japan. The Japanese had a way of making it less greasy than it is here, especially the rice. For me, nothing can beat Japanese Fried Rice. In San Francisco the best place to get fried rice, in my opinion, is Katanaya near Union Square.  (They also have the best Ramen, by the way.)  I have tried for years to make Japanese Fried Rice and failed miserably until this recipe. As with most of my favorite Japanese recipes, this comes from Let's Cook Japanese Food by Amy Kaneko. As I said before, this is the best cookbook for Japanese home cooking.

So back to the recipe. The first time I tried it it came out perfectly.  The key was to use a really hot pan, put the eggs in before the rice, and use cold rice straight from the refrigerator.  Never make fried rice with freshly-made rice.  It will be soggy.  This is the one time that leftover rice actually tastes good! This is a dish you cook super quickly, so make sure you have yourself organized before you start.

Ingredients

• 6 slices thick-cut bacon, cut into 1-inch pieces
• 1 tablespoon sesame oil
• 1 tablespoon canola or vegetable oil
• 2 large eggs lightly beaten
• 1/2 medium yellow onion, minced
• 5 green onions, including tenter green tops, minced
• 3 cups cold leftover rice
• 1 chicken bouillon cube, crushed to a powder
• 1 tablespoon oyster sauce
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels
• Salt
• Ground pepper

Instructions

1. In a frying pan, fry the bacon over medium-high heat until the fat starts to render but the bacon does not start to crisp, about 4 minutes.  
2. Transfer bacon to paper towels and safe the bacon fat for some later date.  (You won't be using it for this recipe.)
3. Heat a wok or a large frying pan over high heat.
4. When the pan is smoking hot, add the sesame and canola oils and swirl the pan to coat the bottom and sides with the oils.
5. Immediately add the eggs and, using a ladle, stir the eggs around in the pan, swirling and moving them until they begin to solidify, about 30 seconds.
6. Add the yellow onion and cook for 1 minute longer, continuing to use the ladle to swirl the mixture around in the pan.  
7. Mix in the green onions.
8. Add all of the rice, placing it on top of the egg mixture.
9. Using the back of the ladle, press the rice into the egg misture an break up any lumps in the rice.
10. Cook, continuing to press the lumps out of the rice, until all the lumps are gone and the eggs and onions are well integrated, about 2 minutes. 
11. Add the bouillon powder and oyster sauce and continue to press the rice and mix well.
12. Add the peas and corn and mix well.  (They will thaw quickly as you cook them.)
13. Add the bacon.
14. Using a large spatula or spoon move the rice around. (Or you can try flipping it, if you are brave.)
15. Season with salt and pepper.
16. Serve immediately.

Crunchy Baked Garbanzo Beans

May has certainly brought about a lot of changes for me. All of them are great things, but I have to admit it's a bit overwhelming.  I don't even like to change my knick-knacks around, much less my entire life. However, life is all about change and so I am embracing it.

One thing that has not changed is my making Joey's snacks for the week.  I still like printing out those affirmations and finding something salty and something sweet to keep him happy during the work day. However, I was getting tired of my options on the salty front. I really wanted to make something by hand, but nothing was jumping out at me then I remembered a Rachel Ray episode where she made baked garbanzo beans. At the time I thought they sounded delicious, but just forgot about them until recently. Well, they are delicious. So delicious, in fact, that I have made them three weeks in a row!  These crunchy little things are addictive and the seasoning is perfect. The cayenne pepper gives just the right kick. The only drawback to this recipe is that I have discovered that it's much better if you skin the beans which is a fiddly task. I have not found a clever way to do that. The first time you make these I would skip the skinning part and just see if you like them. I can almsot guarantee that you will!

Ingredients

• Two 15.5-ounce cans chickpeas (garbanzo beans)— drained, rinsed, skined and patted dry
• 1/4 cup olive oil
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dried thyme

Instructions

1. Preheat the oven to 400°.
2. Place the chickpeas in a medium bowl.
3. Toss with the olive oil, salt, black pepper, cumin and cayenne until evenly coated.
4. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 25 minutes.
5. Remove from the oven and quickly stir in the thyme.
6. Bake until crunchy, about 10 minutes more.
7. Let cool and serve at room temperature.

Happy Anniversary Joey!

Six years ago my life was very different.  I had just turned 40, I was single and I had no hope of finding a relationship.  "I Hate Boys Nights" were a weekly staple for Karolyn and me and consisted of pizza, mozzarella sticks and lots of wine.  We usually spent these nights wondering how two such fabulous people could still be single and why boys were such...well, weenies.  Tiring of our situation, though not each other, we decided to take action.  One drunken night Karolyn decided to join eHarmony and proceeded to fill out their lengthy questionnaire while I watched not two, but three episodes of "Will & Grace".  After that ordeal I was rather thankful they didn't accept people of my persuasion. However, not wanting to be left behind I decided to join Match.com at Karolyn's urging. Honestly, it couldn't be worse than my current options of Gay.com where I was working or ManHunt which was much more of a place for PNP than LTR. I was pleased that Match.com did lend itself more towards relationships and, honestly I had nothing to lose.

The very first profile that caught my eye was of this little thug "Lord of da Bling." My goodness he was the cutest thing I had ever seen, but I could not fathom that he would be interested in someone who's current schedule consisted of Knitting Class each Thursday.  Being too afraid to contact him, I bookmarked him for a time when I would get up the nerve to "wink." A couple of weeks went by and I finally decided to dive in and do the dreaded wink.  To my surprise I not only got a wink back but an email.  Hey, this guy is pretty smart and he seems to like me! A phone call followed shortly there after and I have to say, I was hooked. We talked for hours and I felt like I had known him forever.  We decided to meet in a couple of days at a bar near my house.  As luck would have it my ex and his exceedingly annoying new boyfriend also planned to be at the same bar that night, but you know what?  I didn't even notice they were there.  I only had eyes for one man that night and it was Joey.  That was six years ago today and I still only have eyes for that one man.

Joey, you make me so very happy.  I'm so glad you came into my life.