OC Family Priscilla's OC Kitchen

Are you in on the food truck craze?

Tue, 01 Jun 2010 18:10:00 GMT

No longer the "roach coaches" of the past, gourmet food trucks are a full-blown phenomena in L.A. Last week, Fast Food Maven, Nancy Luna of the Orange County Register, posted an article about the first casualty on the Orange County food truck scene, Brooklyn Boy's Deli, and how the market here is a whole different animal from that of LA.

Orange County has always been a different market from LA - its not a bad thing, unless you're a food truck and expecting a Kogi-like craze - we are simply less urban, more suburban sprawl and, I'd have to agree with the food truck follower quoted in Nancy Luna's article, less spontaneous.

I'd like to see the food trucks survive, mentioned in Fast Food Maven's article are Piaggio on Wheels, Barcelona On The Go, and newcomer, Oh For Sweets Sake, if you click on their names it will take you their Twitter pages and you can follow them to get updates. Food trucks rely heavily on social media as a key marketing tool in building a loyal following and updating followers with their locations.

In January I wrote about 5 unexpected food trends and, of course, food trucks was one. I have a slew of Twitter friends that follow the food trucks and jump in their cars to race over to Santa Ana, Costa Mesa or Irvine when locations are tweeted. As a food blogger, I follow these trucks on Twitter and retweet their tweets, but personally have only tried one: Barcelona On The Go.

Living in Huntington Beach and working at home, I just haven't been in close proximity to any of the locations frequented by the food trucks - plus I'm She's Cookin' - I cook :-) Oh, and I fell in love with Crepes Bonaparte when I dined on several of their wide array of delicious sweet and savory crepes at a graduation party last year - but I haven't tried their "Gaston" truck.

I drove to Hi-Time Cellars to try Barcelona On The Go because I love Spanish cuisine and I wanted to meet Esteban Nocito, the owner of the only gourmet food truck serving paella! Here is what I had from Barcelona On the Go:

(top) Tortilla Espanola, (middle) Combo: Manchego Cheese Croquette and Chicken Empanada, and (bottom) Paella.

What I liked:

everything came with a fresh, mixed spring greens salad
the remoulade sauce was creamy with just enough heat
Esteban's enthusiasm and friendly manner
you can get a combo of one each of the croquette and empanada
the croquette was my fave of the tastes I had - fried crispy, not greasy, and manchego cheese is always a winner with me

What I wasn't crazy about:

the paella just didn't translate well as take-away food: its difficult to reheat mussels or octopus without it becoming tough, plus I like mussels served with more liquid - like a garlicy broth, and I'm not much for tentacles :-/ And it was $9 .

Have you tried any of the food trucks? If so, what's your favorite food truck eats? Do you think the food truck craze is just a fad or here to stay?

Barcelona truck photo credit: monstermunching.com , who has also written about BOTG.

Kids in the Kitchen

Tue, 25 May 2010 22:05:00 GMT

From Michelle Obama's popular garden at the White House and ‘Let's Move’ initiative to fight childhood obesity, to Jamie Oliver's TV show "Food Revolution", to Guy Fieri's proposed legislation to recognize the 2nd Saturday of May as "Cook With Your Kids Day" in California, there seems to be a rising wave of genuine interest in teaching our children about where food comes from, eating healthier, and cooking at home.

With summer vacation fast approaching, Moms everywhere are busily reading up on summer camps and activities, juggling dates to plan summer vacations, and trying to figure out how to keep their children busy and engaged during summer vacation. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen - for at least a few hours a week!

Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding - and seeing your “Mini-me” beaming as they present their winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious?

When my daughter was younger - she’s now 18 years old and is the official “chief baker” in our family, I subscribed to Family Fun magazine which was packed with fun food ideas and kid-friendly recipes. One of the recipes I saved from 2001(!!) is their Crunchy Cornflake Chicken. It is simple, finger-lickin’ delicious, and has the necessary fun factor of smashing cornflakes for the coating. Give it a shot and let me know if cooking with your kids could become habit forming!

Crunchy Cornflake Chicken

Coated with a homemade "shake and bake" mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken - without all the fat! Kids love crushing the cornflakes and shaking the chicken pieces to coat them with topping.

Ingredients:

3 cups cornflakes

3 tablespoons all-purpose flour

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground sage

Salt and pepper

1/2 cup milk

2 1/2 pounds skinless, bone-in chicken breasts, wings, drumsticks, thighs

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place on a rimmed cookie sheet covered with aluminum foil (easier cleanup) lightly sprayed with canola oil. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. **

Serves 4 to 6.

** Kid's Cooking Skills: An opportunity to teach kids how to season and bread chicken and how to test chicken for doneness.

TIP To test chicken for doneness, slice into the center of the thickest part of the piece down to the bone. It's done if the meat juice is clear and the meat is no longer pink.

Shown served with our family favorite: Annie’s Cornbread and shiny, slightly sweet Glazed Carrots. Family Fun's "Carrot Coins" recipe can be found on their website, but really, you don't need a recipe, its so easy to make: peel and slice a pound of carrots, steam in a microwave safe container for 3-4 minutes, transfer to a skillet heated over med-high heat, sauté with one tablespoon butter and sprinkle with a tablespoon of brown sugar. **

** Cooking Skills: an opportunity to teach your child how to peel and slice carrots, use a microwave, and make a glaze.

Grilled Tuna with Lime-Ginger Sauce

Sat, 22 May 2010 09:57:00 GMT

Cooking is not something that comes naturally - it's a skill that's developed over time just like anything else. Once you familiarize yourself with the tools of the trade and feel comfortable in a kitchen you're more able to "throw" a satisfying and delicious meal together with what you have on hand.

Over the years I've actually set cooking goals for myself such as becoming a grilling expert so I didn't have to rely on my husband to do it or finding and developing more creative ways to cook fish. I've posted several fish recipes that are part of my growing repertoire of fish preparations - here's another quick and easy one that I hope you'll enjoy.

Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. Even though a well-done ahi steak is about as unappetizing to me as a well-done beef steak to beef lovers, there are people who prefer them cooked through.

Grilled Tuna with Ginger-Lime Sauce

Sauce Ingredients:

Juice of 2 limes

2 teaspoons grated ginger

2 cloves garlic, grated

¼ c. low-sodium soy sauce

¼ c. extra-vigin olive oil

¼ t. agave nectar, stevia, or sugar*

handful of fresh basil, finely chopped

Kosher or sea salt and pepper

1. 5 pounds ahi tuna, cut into 4 - 1" thick pieces

Whisk all the sauce ingredients together, add kosher or sea salt and pepper to taste. *I used the juice of a "Cutie" mandarin orange instead of one of the sweeteners listed.

Preheat the grill to medium-high heat or you can use a indoor grill pan preheated over med-high heat. Season tuna generously with salt and freshly ground pepper. Brush with olive oil (mixed with a bit of cayenne or Japanese togarashi spice if you like a little heat :-)). Place on the hot grill and sear for 2 minutes on each side for medium rare.

Spoon the sauce over the fish and serve immediately. Enjoy :-)

Notes: I've been very conscious about buying only sustainable fish. If you're confused by this term, here's a good source that contains a list and explains what sustainable means. Also, for many years I've substituted Bragg's Liquid Aminos (pictured above) for soy sauce because of it's additional health benefits.

For more recipes and fun foodie stuff, visit me at She's Cookin'.

Sesame Noodle Salad with Peanut-Ginger Dressing

Sun, 16 May 2010 17:05:00 GMT

I'm a salad lover of the first degree and lately, I've seen a lot of Asian-inspired noodle salads that look so good I could eat them off the page (or screen). The addition of slippery sweet sesame noodles adds special appeal for folks who would like salads if it weren't for all the greens. This "tornado of greens" is adapted from a recipe at one of the cooking blogs I follow, Ezra Poundcake.

Sesame Noodles and Baby Greens with Peanut-Ginger Dressing

8 ounces soba noodles or whole wheat linguine or spaghetti

1 tablespoon sesame oil

1 cup Peanut-Ginger Dressing (recipe follows)

2 tablespoons basil chiffonade*

Grated zest of 1 orange

Grated zest of 1 lime

Sea salt and freshly ground pepper to taste

1 cucumber, peeled, cut in half lengthwise and sliced

4 scallions, trimmed and julienned

5 oz. bag organic mixed baby greens

Garnishes: carrots, red peppers, parsley, chives, and/or chopped peanuts.

1.Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside.

2. In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.

3. Add the cucumbers, scallions, and greens, and toss gently. Garnish.

4. Add the dressing just before serving.

Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts. Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.

Peanut-Ginger Dressing

¼ cup creamy peanut butter, at room temperature

Juice of 1 orange

Juice of 1 lime

¼ cup rice wine vinegar

2 tablespoons soy sauce

½ teaspoon red pepper flakes

2 tablespoons peeled, grated fresh ginger

3 garlic cloves, minced

1/2 cup canola or safflower oil

(Makes 1¾ cup - so you'll have enough for another salad)

In a medium bowl, whisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days.

* Not sure how to julienne carrots or chiffonade basil? What's the difference between chopped, minced, diced? I've included this very helpful video on knife skills by Food and Style. Viviane Bauquet Farre's mesmerizes you with her charming accent and soothing voice, and she makes slicing and dicing seem so pleasant and effortless :-)

Slice, dice, mince and chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.

5-minute Spicy Hummus

Mon, 10 May 2010 09:58:00 GMT

For Meatless Monday, I'm sharing this so-simple hummus recipe from Real Simple magazine. Of course, you can buy hummus at any store, but for the cost of a can of garbanzo beans (also known as chickpeas) you can make your own in 5 minutes -- and it's worlds better! Because I prefer a little heat, I jazzed it up with a dash of cayenne and my current spice obsession called Ras el Hanout from Awaken Savor spices. (More about Awaken Savor's unique spice blends in a future post.)

5-Minute Spicy Hummus

1-15 ounce can garbanzo beans, rinsed and drained

1 clove garlic, thinly sliced

¼ c. extra virgin olive oil, plus more for serving

2 tablespoons fresh lemon juice

1 teaspoon Ras el Hanout spice*

kosher or sea salt

¼ cayenne pepper (or paprika for less spicy) for serving

In a mini food processor or blender, puree the garbanzo beans and garlic with the olive oil, lemon juice, spice, and salt until smooth and creamy. Add 1 to 2 tablespoons of water as necessary to achieve desired consistency. Salt to taste.

Transfer to a bowl. Drizzle with olive oil and sprinkle with cayenne pepper or paprika. Serve with toasted whole wheat pita bread.

Enjoy!

Add a crisp green salad topped with your favorite veggies and you have an instant Meatless Monday meal.

* Note: Ras el Hanout is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means "head of the shop" in Arabic and represents the very pinnacle of spice blends. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. You may substitute cumin, but I highly recommend adding this Ras el Hanout to your array of spices.

Z'Tejas Shrimp and Guacamole Tostada Bites

Tue, 04 May 2010 09:21:00 GMT

Last week we had an all-around fantastic OC BlogCrush meet-up at Z'Tejas in South Coast Plaza. Hosted by the ebullient Frank Groff, bloggers were greeted with chilled, lip-smacking-good blended Chambord Margaritas.

We had a chance to mingle and chat with bloggers from all around Orange County while the kitchen, headed by Chef Danny Stevens, kept rolling out tasty bites from their appetizer menu as well as the Pan Seared Tilapia from the Flavors of Spring seasonal menu.

These Shrimp & Guacamole Tostada Bites are one of their most popular appetizers (my tweet about them got an immediate RT)! You can cause a stampede at dinner or your next party - because Z'Tejas gives you the recipe!

I made this slideshow so you can savor all the food with your eyes - or better yet, taste it yourself sometime when you're at South Coast Plaza. I wasn't paid to write this post, but I DID enjoy the food and, as a season ticket holder of the Orange County Performing Arts Center, I've had previous delicious dining experiences at Z'Tejas.

And how could I forget – kids eat FREE on Sundays! Unfortunately, mine can’t pass for 12 or under

More check-ins at Z'Tejas

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Visit me at She's Cookin' for more food fun.

Mother's Day - make it memorable

Fri, 30 Apr 2010 13:08:00 GMT

Mother's Day is just around the corner - Sunday, May 9th to be exact. If you don't have a plan for your mother or the mother of your children, I can offer some suggestions. If brunch is one of your Mother's Day traditions, you might want to start thinking about it now 'cuz it is one of the busiest days of the year for restaurants :-o Another popular activity among moms is relaxing and being pampered with a massage or facial at one of the many resort spas or day spas in the area.

Last week I had the pleasure of being treated to a Mom's Day Off with some of my favorite girls, all of us bloggers at OC Family, at the luxurious and picturesque Resort at Pelican Hill. If you want to make this THE most memorable of Mother's Days, I highly recommend indulging the mom you love with a day like this:

: A soft, silky robe.

: Lovely tea service in the relaxation room.

: Chrissy: aestheticians with your needs in mind.

: Aqua therapy in the Colonnade.

: Spa cuisine for a light lunch.

: Bask beside the world's largest circular pool.

: Remember Father's Day is soon after!

For reservations or inquiries call (949) 467-6800 or online at http://www.pelicanhill.com.

Beer and Brownies???

Tue, 27 Apr 2010 10:35:00 GMT

What does beer have to do with brownies? Well let me tell you...

Hands down, the most eye-opening, unique taste I experienced at the Taste of Huntington Beach this past weekend was the Sierra 30 beer from Sierra Nevada paired with a brownie! Who would have thought! A person would consider nibbling on a brownie while sipping a rich, complex Cabernet, but beer?

Sierra Nevada Pale Ale has been our beer of choice for years, so its no surprise that I sought out their booth to satisfy my palate after tasting Surf Hero Deli's fantastic Italian Hero.

On my second visit :-) a line was beginning to form and the guys were talking up Torpedo, a bold IPA with 7.2% alcohol content! We're all nodding - yeah, yeah we're in... it was assertive and full of flavor with hints of citrus and herb - everything they said! No surprise that Sierra Nevada's Torpedo placed 1st in the beer category. On to more tasting....

On my third visit, we knew each other personally by then, I was treated to an advance tasting of the Sierra 30 with a chunk of the brownies they had tucked away for the scheduled tasting debut at 3:30. To celebrate their 30th anniversary, the brewmasters at Sierra Nevada have collaborated with the craft beer brewing pioneers in America to create four special edition brews for Sierra 30. Fritz Maytag, owner of Anchor Steam, agreed to guest brew Pioneers Stout. Pioneers Stout is described as a rich and roasted ale, perfect for aging and worthy of your finest snifter! And it's a perfect dessert beer! So open your heart and awaken your taste buds to a whole new eye-popping flavor bomb!

Which brings me to the brownies. My daughter is the baker in our family and she's been experimenting with using more wholesome ingredients, i.e. substitutes for refined sugar and including whole wheat flour, flax seed, wheat germ, etc. in place of white flour. Her friends are asking her if she's "gonna go all vegan on them" now that she'll be joining the "tree-huggers" at UC Santa Cruz - but they had no problem gobbling down these brownies :-)

Vegan Brownies

1 cup whole wheat flour1 cup unbleached all-purpose flour

1 cup brown sugar*

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon sea salt

1 cup water

¼ cup vegetable or canola oil

¾ cup unsweetened applesauce

½ cup chopped walnuts or pecans

1 teaspoon vanilla

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder and salt. Pour in the water, oil, applesauce and vanilla; mix until well blended. Fold in the chopped nuts.

Spray a 9x13 inch baking pan with oil an spread the mixture evenly in the pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

*We used Wholesome Sweeteners Organic Sucanat which is made from dehydrated whole cane sugar and has a distinct natural molasses flavor which is especially good in chocolate based recipes. You can substitute Stevia or the sugar substitute of your choice.

This is how the kids liked it:

Grilled Lamb Kabobs

Fri, 23 Apr 2010 10:04:00 GMT

Whatever the name: brochettes, kebabs, kabobs, skewers - mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling.

Grilled Lamb Kabobs

Marinade:

Juice from two lemons

2 teaspoons grated lemon peel

¼ c. extra virgin olive oil

1 teaspoon Herbs de Provence or Italian Seasoning

1½ pounds trimmed leg of lamb, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

Prepare grill (medium-high heat.

Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herb de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.

Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.

Serves 4.

Enjoy :-) Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil and mixed with orzo.

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Photo credit: Sipper Photography

A lovely tart for Meatless Monday

Mon, 19 Apr 2010 09:12:00 GMT

Meatless Monday is a nonprofit health initiative that encourages people around the world to go meatless for one day a week for their health and the health of the planet. If you'd like to know more about why this is a good thing click here.

For my first ever professional photo shoot I prepared two entrees: one was a Mediterranean-inspired Zucchini and Sundried Tomato Tart, the perfect dish for a spring garden party or brunch. With summer nearly here, I decided on Grilled Lamb Brochettes for the second dish. Brochettes or kabobs are a lighter alternative to grilled steak or ribs and provide a beautiful display for the bounty of fresh veggies at the farmer's markets!

Zucchini and Sundried Tomato Tart

1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed

1 c. Manchego cheese*, shredded

½ c. shredded 2% Mexican blend cheese

½ oil-packed sliced sun-dried tomatoes

½ c. fresh basil, thinly sliced

¼ c. green onions, thinly sliced

1 t.dried oregano1 small zucchini, sliced into ¼" rounds

2 large eggs, lightly beaten

? c. half and halfsalt and pepper

Note: You will need an 11-inch tart pan with removable bottom.

* You can use any melting cheese: romano, asiago, mozzarella, monterey jack, or cheddar.

Method: Roll out pastry on floured surface to ? inch-thick square. Trim pastry edges to form 13-inch round. Spray tart pan with oil, transfer pastry to pan. Fold overhang to form double-thick sides. Pierce with fork. Cover and chill 1 hour.

Preheat oven to 425 degrees.

Line pastry with foil and fill with beans or pie weights - you do this so the crust bakes but doesn't bubble up. Bake pastry until sides are set - about 20 minutes. Remove foil and beans and return to oven. Bake until bottom is golden brown, about 8 minutes. If the crust bubbles up, press down with the back of a fork.

Cool 5 minutes.

Reduce oven to 400 degrees. Sprinkle the bottom with Mexican cheese. Add the sundried tomato, green onion, and basil. Top with manchego cheese, arrange the zucchini rounds on top. Whisk the eggs, half and half, salt and pepper together and pour slowly into the tart.

Serves 6.

Enjoy with fresh fruit or crispy green salad :-)

Come visit me at She's Cookin' for more recipes and random stuff about food, cooking, and area restaurants.

Photo credits: Sipper Photography

The Evolution of Sushi

Tue, 13 Apr 2010 17:58:00 GMT

Being part of a tweetup at the recently opened Sushilicious in Irvine, was as much about conviviality and good times as it was about the sushi - for us anyway :-) And when I sat down to write this post, I started wondering about the origins of sushi - we all know it came from Japan, right - but how long ago, and why was it "invented"? That's how my mind works and why I write a lot about the cultural and historical traditions of food.

After a bit of internet research, I can tell you that sushi has come a long way from its origins in southeast Asia.

In the 4th century, salted fish wrapped in fermented rice was an important source of protein. After being stored and allowed to ferment for a few months, the rice was discarded and only the fish was eaten. Over time this method (known as nare zushi) spread to China and then, in the 8th century to Japan.

The Japanese preferred to eat rice together with their fish and during the Edo period, Japanese began making haya-zushi which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being used just for fermentation, the rice was mixed with vinegar and combined with not only fish, but various vegetables and dried preserved foods.

During the 19th century, when Tokyo was still called Edo, mobile food stalls dominated the food service industry and nigiri sushi, also called edomae sushi, was born. Nigiri sushi is an oblong mound of rice with a thinly sliced piece of fish draped over it and is the most common type of sushi found in modern sushi restaurants. (If you like you can read more about the history and different kinds of sushi here.)

Now, jump into that time machine and vaporize to the year 2010 to Sushilicious in Irvine, CA where patrons select their sushi from freshly colored containers on a gleaming stainless steel conveyor belt. Monster Munching aptly described Sushilicious as "what you get when you smoosh a Japanese restaurant into an Apple store, put it in a bag, added a factory-scene from How It's Made, sprinkled a dash of Yogurtland and shook it all up".

Owner Daniel Woo says he was inspired to create a family friendly sushi place after an incident in a sushi restaurant when his then 5-year old daughter was asked to sit down after standing up in the booth. He has expertly achieved even broader appeal with the fun, pastel-colored sleek vibe of Sushilicious.

Although there are other revolving sushi restaurants, Sushilicious' technology quotient is amped in other unique ways: his usage of social media platforms, Twitter and Facebook to promote the restaurant before it even opened (I heard about it on Twitter) and, if you want a drink or to order menu items, your friendly server places your order on an iPod Touch enabled by a WiFi point of sale system. Way cool! Woo approached Apple and is among the restaurants using this beta version. Coming soon - servers will be able to run your credit card on the iPod Touch so your plastic never leaves your sight!

But back to the sushi: while not for purists, the sushi is fresh and well-prepared and creative names like Sushcalifragilistics (battered rock shrimp in a mayo sauce similar to Dynamite sauce), Medusa, Napolean Dynamite, and United Colors of Sushi cause you to impulsively reach out and grab one off the conveyor belt. Your bill is calculated by adding up the number of the plates in front of you plus any drinks and menu items you may have ordered. The plates are color coded and range from $1.50 to $4.00. Oh, and each plate carries a tag that alerts the chefs who remove it from the belt after an hour. And, they DO do this - one roll that I pulled off the line, the chef came over and told me he was about to take it off and he would make me a fresh roll. Awesome!

Sushilicious is all about having fun; and maybe one of these, if you're so inclined:

Sushilicious

949) 552-2260

15435 Jeffrey Road Suite #119

Irvine, CA 92618

Me and Bobby Flay

Fri, 09 Apr 2010 16:48:00 GMT

When Chloe's on Spring Break, we're all on spring break and the powers at be have bestowed heavenly summer weather upon us. My girl's not a big meat-eater, but she does love her some pulled pork or barbecue ribs, so let the grilling begin!

These sticky, sweet, succulent Pork Ribs with Hoisin Barbecue Sauce are a family favorite. Adapted from a recipe in Bon Appétit, July 2002.

First of all, what exactly is Hoisin sauce?

Hoisin sauce, also known as Peking sauce, is a Chinese sauce that is salty and smoky, sweet and savory. At Chinese restaurants, it's the sauce they put on mu shu pancakes.

What is hoisin sauce made of? Traditional hoisin sauce is made of wheat flour, soybeans, water, sugar, and salt. Vinegar, garlic, chili, other spices, and (unfortunately) food coloring are often added.

Pork Ribs with Hoisin Barbecue Sauce

Serves 6

Ingredients:

4 lbs. baby back pork ribs

1 t. Chinese five-spice powder

1 t. onion powder

Sauce:

1 c. hoisin sauce

1/2 c. bottled chili sauce

4 t. chili-garlic sauce

1 T. minced, peeled fresh ginger *

1/4 c. sherry

1 T. sesame oil

Note: Ribs need to marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.

Method:

Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.

Besides being finger-lickin good, these ribs can be baked or grilled - if its not grilling weather where you are :-( or neither you or hubby is a grillmaster, then:

Preheat oven to 400 F.

Bake ribs, covered, about 30 minutes or until just tender. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.

*No fresh ginger? If you don't have any, don't sweat it.... these ribs will still be finger-lickin' good!

Follow Bobby Flay's instructions for ribs year-round!

Asparagus and potato frittata

Sat, 03 Apr 2010 08:16:00 GMT

This is the third in my series of asparagus recipes for spring - the first was a wonderfully Creamy Asparagus Soup made with no dairy, the second was a simple Roasted Asparagus with an array of suggested "toppings" , and now, Asparagus and Potato Frittata.

Frittatas are such a versatile dish: you can use almost anything that might need using in the fridge, it's a delicious way to prepare leftovers from Easter dinner, and perfect for a quick weeknight meal or a leisurely Sunday brunch at home.

Asparagus and Potato Frittata

I had leftovers from making Roasted Asparagus with Pancetta, but if you don't then you'll have to steam some asparagus using a large pot with an inch or so of water in the bottom and a vegetable steamer insert.

Ingredients:

3 medium potatoes, peeled and sliced

½ pound asparagus*

1 tablespoon olive oil

red pepper flakes

4 eggs, lightly beaten

¼ c. milksalt and pepper to taste

? c. grated cheese (optional)

*Select asparagus stalks that are about the same size. Wash, remove tough ends by bending stalks. Discard ends, chop into 1 inch pieces.

Bring about 1 inch of water to boil in a large pot with a steamer insert. Add the potatoes, cover and steam until barely tender, about 5 minutes. Remove, slice crosswise into ¼ inch slices. Set aside. Add asparagus and steam for about 2 minutes.

Use a fork or whisk to lightly beat the eggs with the milk. Heat olive oil in a 10-12 inch non-stick skillet over medium heat. Sprinkle with red pepper flakes. Brown the potatoes on both sides. Add the asparagus, then pour the egg mixture over the vegetables. Reduce heat to med-low and cook until the eggs begin to set, lifting the edges of the egg with a rubber spatula to allow uncooked eggs to flow under to cook.

Turn on range broiler, set oven rack about 3 inches from flame. Once the egg mixture is set on the bottom and barely runny on top, sprinkle with cheese and finish under the broiler for 1 minute.

Run the spatula around the sides of the skillet to loosen the frittata and slide it onto a plate. Or you can set a large plate over the skillet and invert the frittata onto the plate.

Serve warm or at room temperature with fresh fruit or a mixed greens salad.

Enjoy :-)

Moroccan Swordfish

Tue, 30 Mar 2010 08:49:00 GMT

I've been posting a lot of fish recipes lately because we're trying to eat less red meat and this weekend was no exception, especially since The Don returned from a very successful show in Fort Worth, TX where beef rules (just ask Oprah).

Fort Worth's visitors bureau boasts "Cowboys and Culture: an unmistakable mix of preserved Western heritage and unrivaled artistic offerings" and has the only twice-daily cattle drive and a rodeo every night.

So, when in Rome..., he enjoyed the succulent steaks at Del Frisco's Double Eagle Steak House where they serve up prime aged, corn fed beef straight from the Midwest and the most tender BBQ brisket he's ever had at a place called Riscky's BBQ, part of Riscky family of restaurants which began in the heart of the stockyards and where ranchers, cattlemen & cowboys have been eating since the 1920’s. He is now on a double dose of Lipitor *kidding* and welcomed a fragrantly-spiced, grilled swordfish steak.

I adapted this recipe from one found in Cooking Light. Cumin, cinnamon, and ginger are common spices in Morrocan cuisine, so I have dubbed this delicious dish:

Moroccan Swordfish

Ingredients:

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon sea salt

1 teaspoon, fresh ginger, minced

2 teaspoon, grated orange rind, divided use

2 teaspoons, extra virgin olive oil, divided use

4- 6 ounce swordfish steaks*, about 1-inch thick

Sauce:

½ cup orange juice

2 tablespoons coarsely chopped walnuts

1 tablespoon honey

Combine first six ingredients in a bowl. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Meanwhile, prepare the sauce by combining the orange juice, remaining teaspoon of the orange rind and olive oil, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat grill on high. Lower heat to medium-high, grill fish until it flakes easily, about 5 minutes on each side. Be careful not to overcook or the swordfish will be tough and dry. It's always better to undercook fish - it continues to cook after being removed from the grill. Drizzle with sauce.

Serve with couscous - if you never prepared couscous, you'll wonder why; it's so easy and only takes 10 minutes (5 minutes to boil the water and 5 minutes for the couscous to cook). Trader Joe's carries regular, wheat, and Israeli couscous (pictured).

Serves 4.

Enjoy :-)

*I've also been very conscious about buying only sustainable fish. If you're confused by this term, here's a good source that contains a list and explains what sustainable means.

Asparagus - a spring season delight

Fri, 26 Mar 2010 14:10:00 GMT

Second in my series of super easy asparagus recipes; roasting asparagus, or any vegetable, brings out its natural sweetness. This is one time where thicker spears work better than thin ones so the asparagus doesn't get tough and stringy. You can even make these in your toaster oven - I do.

Roasted Asparagus

I used pancetta here, but noted a number of variations* which I've used and they're all delicious, so pick the topping of your choice to add extra color and flavor after the asparagus is roasted.

1 lb. asparagus

1 tablespoon extra virgin olive oil

kosher or sea salt

2 ounces chopped pancetta, sautéed until crispy and browned

*Variations: minced garlic (roasted with the asparagus), add after roasting: carmelized onions, thinly sliced shallots, chopped tomatoes or roasted red pepper, drizzle with fresh lemon juice or balsamic vinegar.

Preheat oven to 400 degrees F.

Wash the asparagus. Bend each stalk so the tough ends break off. Discard the ends.

Cover the baking tray in tin foil. Lightly spray with spray oil. Place the spears on the baking pan in a single layer. Drizzle asparagus with olive oil, roll the spears around so all are coated. Sprinkle with salt.

Roast for 8-10 minutes depending on how thick the spears are. Meanwhile, sauté the pancetta in a small pan. Remove the asparagus, sprinkle the pancetta over and serve. Enjoy :-)

The first of the quick, easy, and delicious asparagus recipes is Creamy Asparagus Soup which is completely non-dairy! Check it out on my website She's Cookin' here.

Quick & Easy: Halibut with heirloom tomatoes

Tue, 23 Mar 2010 08:53:00 GMT

This dish was a "No Recipe" creation. Like a lot of the things I cook, I take inventory of the refrigerator and pantry contents, picture the end result, and use my taste memory to settle on flavors that complement each other. This takes some experience in cooking - it's like anything else, the more you do it the better you get and, of course, you have to go grocery shopping to have the raw materials in your fridge and pantry :-)

So here's my concoction - I'm calling it Halibut with Heirloom Tomatoes. Those are the two ingredients that I bought - the other ingredients were in my fridge.

Halibut with Heirloom Tomatoes

2-8 ounce halibut fillets

1 tablespoon extra virgin olive oil red pepper flakes

3 cloves garlic, minced

6 ounces yellow teardrop heirloom tomatoes

8-10 pitted kalamata olives, quartered lengthwise

prepared bruschetta sauce*

¼ c. chopped Italian parsley

Preheat grill on high. Brush halibut with olive oil. Lower heat to med-high. Grill the halibut about 4 minutes on each side, depending on thickness.

In a medium saucepan, heat the olive oil over medium heat, sprinkle red pepper flakes into the oil, add the tomatoes and sauté for 1 minute, add the garlic and olives and cook for about 2 minutes until tomatoes are softened. Set aside.

Spoon tomato/kalamata olive sauce onto the plates, top with the halibut, sprinkle with parsley, and serve immediately.

Quick, easy, and delicious! Enjoy :-)

*I had some Trader Joes's bruschetta sauce and spooned a little on top of the halibut for more color. Added color and texture is always good. You could use pico de gallo or fresh salsa, too.

Want to add more to your cooking repertoire? Visit me here.

Perfect Potato and Leek Soup

Fri, 19 Mar 2010 08:46:00 GMT

Perfect for Meatless Monday, perfect for a quick and nutritious weeknight dinner, and it was perfect for St. Patrick's Day! I made this delicious soup in honor of that Irish staple: potatoes, and it was perfect with the rustic Irish Soda Bread in my previous post.

With St. Patrick's Day this week, I've had Irish on my mind. Unlike many revelers on the Day of the Green, we're not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother's name was Bridgette O'Rourke for gods sake! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes! This soup is super easy to make and can be served hot or cold.

When served cold it is called Vichyssoise. which is an American invention according to Julia Child, in Mastering the Art of French Cooking. There are only three ingredients:

Potato and Leek Soup

3 cups peeled, sliced potatoes

3 cups sliced leeks, white part only

1 quart organic chicken stock or broth*

2 c. water

*Use vegetable broth for a vegetarian version.

Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender. Allow the mixture to cool.

Purée the soup in a blender or food processor. Add salt and white pepper to taste. That's it! Just before serving, add 1/2 cup buttermilk or pureed silken tofu*for vegetarian. Garnish with minced chives or parsley.

Serves 6.

Enjoy :-)

It's no blarney - Irish Soda Bread

Mon, 15 Mar 2010 14:45:00 GMT

For St. Patrick's Day I decided to stray from the usual corned beef and cabbage and bake a rustic bread straight from the Irish countryside. It has a crunchy crust and a heartiness of texture that would have fueled an Irish lad or lass through the day's toil. Perfect with the Potato Leek soup that I'll post tomorrow on She's Cookin'

Irish Soda Bread

(from Food Network)

2 cups whole-wheat flour

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour. Mix whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk.

Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes. Enjoy :-)

Enter to WIN a $50 Safeway/Vons gift card here. May the luck o' the Irish be with ya!

Step aside ranch dip!

Fri, 12 Mar 2010 10:11:00 GMT

It's healthy, delicious and GREEN, so St. Patrick's Day could be the perfect time to spring this on your kids! This vegan dip is so creamy you won't believe there's not a drop of dairy in it. Plus it was a snap to make - especially with the new mini food processor I picked up at Sur La Table! Yesterday, I was in heaven - Apple Store and Sur La Table, right across from each other in South Coast Plaza. Ummm, did some damage :-)

Green Goddess Dip

(adapted from Clean Food, by Terry Walters)

12 ounces silken tofu*

3 scallions, chopped

3 tablespoons fresh parsley or cilantro

1 tablespoon maple mustard*

1 tablespoon brown rice vinegar*

2 teaspoons mellow white miso

3 tablespoons extra virgin olive oil

Make 2 cups.

Wrap tofu in paper towels and press gently to remove excess water. Place in food processor or blender and process until smooth. Add remaining ingredients and process to combine. Cover and refrigerate to thicken and allow flavors to blend. Store in airtight container in refrigerator for up to 3 days.

*Variations: I had soft silken tofu - for extra firm or firm silken tofu, add water 1 tablespoon at a time to achieve desired consistency. The dip can also be further thinned and used as a salad dressing, or made with 1½ cups great northern or cannellini beans instead of tofu. *If your kitchen isn't stocked with ingredients like brown rice vinegar - use regular rice vinegar. For maple mustard I used 2 tablespoons of natural honey mustard mixed with one tablespoon of maple syrup. Improvise - it's all good ;-)

Serve with cut up veggies of your choice, pita chips, or toasted pita bread as shown.

** I highly recommend Clean Food if you're interested in eating healthier, closer to the source, and venturing into vegetarian and vegan. The book is available in the TM Shop.

In the dog house

Mon, 08 Mar 2010 10:53:00 GMT

SIT, STAY, EAT The motto of the Lazy Dog Cafe expresses the simple pleasure of taking things a little slower and sharing food with those you love.

The whimsical doggie-themed decor has instant appeal and the creative rustic design has been described as "Frank Lloyd Wright meets Ralph Lauren", inspired by owner Chris Simms' summers in Jackson Hole, Wyoming. I have a thing for lighting and fell instantly in awe of the massive chandelier crafted from Aspen logs in the entry and the fun dog-paw ceiling fixture in the bar area (see photo above). Dog print fabrics, canine photos, and metal sculpture make you smile inside and you have to love the playful fire hydrant beer tap!

The Lazy Dog Cafe specializes in an eclectic menu of American fare with touches of Italian, Chinese, Mediterranean and South American with everything from classic American Campfire Pot Roast and BBQ Baby Back Ribs to Bahama Jerk Chicken, Hawaiian inspired Ahi Poke and a Trio of Hummus Sampler. Pictured below is the Pesto Chicken & Hummus Salad, Shrimp Wok Platter and Cast Iron Idaho Trout. They offer a Puppy Dogs menu for kids 8 and under for $4.95 and smaller portions of menu favorites for the Big Dogs, 12 and under. And for us older dogs, there's a terrific Happy Hour, check out the specials here.

The staff was friendly, enthusiastic and eager to please - special thanks to our charming waiter, Michael, who allowed us to take countless photos. I didn't catch the name of the smiling bartender below, who gave us a photo op as he poured one of the 21 draft beers available. Executive Chef, Gabriel Caliendo's attention to detail was evident as he checked plates leaving the line and quizzed staff on the names of the selections they were serving.

Chris Simms' vision came from his older friends who had young children and were finding that 2 year olds were not welcome at the restaurants they used to frequent as a couple. His desire was to create a place with a comfortable but hip feel to it. "A place where kids were welcome and offered the same quality as nicer more expensive restaurants, but comfortable and casual at an affordable level". In 2003, Simms opened the first Lazy Dog on Beach Blvd. in Huntington Beach and his concept has proven to be wildly successful.

Visit their website here. Oh, and in keeping with the canine theme, regulars are encouraged to submit 5"x7" photographs of their dogs for the Lazy Dog Cafe Hall of Fame which is displayed in a designated area in the restaurant.

Thanks to Frank Groff Inc . and The Lazy Dog Cafe for inviting me to this event.

Come and visit me on Facebook or my website if you crave anything food related.