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! 

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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!

Latin Food Fest 2018

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!

 

 

BBQ Class with the ‘Czar of Char’

This week, I was lucky enough to be a part of a small gathering of food bloggers to meet with Chef Alex Benes at the Wood Ranch Restaurant in Hazard Center (San Diego). We were all treated to most of the items from the menu, including desserts, all while Chef explained to us some of his favorite tips and techniques.

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There was a lot of talk about meat – and I’ll get to that later – but to me, some of the biggest stars were the vegetables and sides. To start, we enjoyed sweet potatoes and cauliflower fresh from the grill:

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Or the Farmhouse Salad, with kale, Brussels sprouts, quinoa, black beans, roasted broccoli, cauliflower, tomatoes, scallions, cucumbers, radishes and hard-boiled egg (and to which many people also add chicken or other meat):

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And we got to sample this INSANE burger known as “The Ultimate,” which has pulled pork and slaw, brisket and cheese, kielbasa and jalapeno, and topped with shredded fried onions:

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To my surprise, Chef said that when he’s cooking for himself or his loved ones, his favorite food to grill is actually fish! You’d think he would be all about a brisket or a tri-tip, but his favorite thing is to grill a whole fish. Wood Ranch doesn’t feature a whole fish on its (already pretty extensive) menu, but they do have some amazing options for salmon and shrimp. We got to sample salmon three ways (with blackened seasoning, and with two different spicy glazes), and they were all delicious.

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And look at these sides! The mashed potatoes and mac & cheese were pretty standard but very tasty, and the peanut coleslaw is a perfect crunchy side for their smoked meats.

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We had a bit of a debate at the table about whether the tri-tip or the brisket, and honestly, while both of them were amazing, I think I liked the tri-tip more. The tri-tip was served with Wood Ranch’s signature BBQ sauce (which you can purchase by the bottle):

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… But the brisket was so tender, and it was served with this awesome housemade cherry chipotle sauce, which I would happily buy by the bottle if they let me.

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I didn’t partake in the desserts – but they looked amazing. You can choose from cheesecake:

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… chocolate cake:

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… peach cobbler:

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or Oreo Cookie Crunch:

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I was trying to stay on my diet but it was difficult.

I highly recommend this place, for the convenience (right off the freeway and the trolley line), the ambiance and the friendly staff; but most of all the food. The chef clearly takes the time and effort to put out a premium product.

Easy Yellow Curry with Clouded Judgement IPA

I’ve been cooking up a storm in my new Instant Pot … it makes dishes with that slow-cooked flavor in a fraction of the time!

I was asked by Bitter Brothers Brewing Company to help them create a delicious yellow curry recipe that would pair with their new Clouded Judgement IPA, so I figured my Instant Pot was up to the job!

By the way, I also have instructions at the end of this post on how to make this without an Instant Pot in your slow cooker … but you should really get an IP if you’re able. They are so awesome.

This is my favorite kind of curry or stew – lots of chunky, fresh vegetables, lots of meat and lots of flavor. I use fresh kale and mushrooms in addition to more hearty chunks of onion, carrot and baby corn, but feel free to substitute your favorite hearty greens (chard or mustard greens would be great in this dish).

You can also omit the chicken, and replace the chicken stock with vegetable stock, to make this dish vegetarian or vegan. It’s also gluten-free and paleo/keto friendly (without the beer pairing, of course).

Speaking of beer, this delicious IPA is what they call a “hazy” IPA – which are minimally filtered, if not totally unfiltered. They also often have a distinct citrus flavor, almost like a Hefeweizen. The Clouded Judgement IPA is one of Bitter Brothers’ anniversary beers, and has a great citrusy flavor as well as (not surprisingly) a slightly bitter aftertaste.

It’s perfect to wash down a slightly spicy, chunky curry!

This recipe is fragrant and rich and spicy – but it’s not hot, unless you add the optional chili-garlic paste. I think all of the spices together, as well as the heaviness of the chicken and kale and the slightly sweet creaminess of the coconut milk, come together to pair perfectly with the hoppy haziness of the Clouded Judgement IPA.

Yellow Curry and Clouded Judgement IPA

Easy Yellow (Instant Pot) Curry

(yields approx. 5 servings)

  • 1-1 1/2 lbs chicken thighs, cut into bite-sized pieces
  • 10-12 large mushrooms (whole or cut in half)
  • 4-5 stalks red kale, roughly chopped
  • 3 large carrots, diced
  • 1 yellow onion, diced
  • 3-4 cloves of garlic, diced
  • 1 tbsp. ginger paste
  • 1 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 tsp. turmeric
  • salt and pepper
  • 2 cups chicken stock
  • 1 can of baby corn
  • 1 can of coconut milk
  • 1 tbsp. chili-garlic sauce (optional)
  • Cooked rice (or zucchini noodles for a low-carb alternative)

Put your Instant Pot on the “Sautee” setting and let it warm up. Add the onion, garlic, ginger, chicken, and kale to the pot, and stir slowly until the chicken gets brown and the kale and onion starts to wilt.

Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

Chili-Garlic sauce is awesome but optional!

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), turn off the Instant Pot and add the chicken stock, the mushrooms and the baby corn.

Put your Instant Pot on the “Pressure” setting for 10 minutes, with the steam valve closed. After the time is up, allow the pressure to release naturally (which should take about another 5-10 minutes). Add the coconut milk and mix well. Serve immediately over rice or zucchini noodles.

Pin and save the recipe card:

Slow-Cooker Directions:

Warm a large saucepan with olive oil or coconut oil. Add the onion, garlic, ginger, chicken, and kale, and stir slowly until the chicken gets brown and the kale and onion starts to wilt. Add the rest of the spices and make sure everything is evenly coated. (If you are adding chili-garlic sauce for extra heat, add it at this time.)

After the vegetables are slightly wilted and the chicken has browned (approx. 10 minutes), remove from heat and place all of the ingredients into the slow cooker. Add the chicken stock, the mushrooms and the baby corn.

Set on the “low” setting and simmer for 6-8 hours (or more). Add the coconut milk and mix well. Serve immediately over rice.