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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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!

 

 

 

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!

 

 

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.

High-alcohol Kombucha

It’s possible!

If you are like me, you are a huge fan of kombucha and all of its amazing healthy properties. But did you know that you can make your booch with the alcohol level of a good double IPA, and still retain those healthy vibes?

If you live in the southern California area, you are probably already familiar with Boochcraft. They make an amazing product. They have a few different varieties, but they all clock in at 7.0% alcohol.

 

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This past summer, I visited the Boochcraft brewery (here in San Diego county, along with a few thousand of the best breweries in the world), and learned a few tips to try to make it myself.

 

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After my trip to the Boochcraft brewery, I had to first invest in some supplies.

In addition to purchasing a SCOBY and a metric ton of pure cane sugar and black tea bags, I bought a 6.5-gallon brewing bucket with a spigot at the bottom (Trust me, that bottom spigot will come in handy later…):

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I also bought a 6-gallon clear plastic carboy for the second ferment.

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If you’ve never made your own kombucha before, it goes like this:

 

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  1. You obtain a SCOBY. That’s the funny-looking squishy thing at the top. It’s concentrated yeast and it’s what will give turns tea into kombucha. (You can obtain these online or get one from a friend who brews their own kombucha. It is also possible to grow one, but that takes a while).
  2. You brew strong black tea with a large amount of sugar in it. For one gallon, you will need 14 cups water, 1 cup sugar, and 8 tea bags. Brew it and let it cool, then add it to the liquid that comes with your SCOBY and place the SCOBY on top (it might sink a little, this is fine).
  3. Let it ferment for 5-7 days.
  4. Congratulations, you have now completed your first fermentation! Now for the second ferment (also known as 2F).
  5. Pour the kombucha into bottles and add fruit juices, or other sugar or flavoring.
  6. Let it ferment for another 3-5 days.
  7. Put it in the fridge and chill it, and it’s ready to drink!

This will make “regular” kombucha, which will have a negligible alcohol content or less than 0.5 percent.

To make your kombucha extra alcoholic, it only takes another step, another ingredient, and a bit more time.

Step one is the same. Obtain a SCOBY and brew your tea, and let it ferment for about a week. The difference comes in the second ferment.

Essentially, I placed my (pretty large) SCOBY in the bucket with about 5 gallons of brewed sweet tea (note: if you use a large bucket like I did, the SCOBY will expand to the size of the bucket!), then for the second ferment, I placed it in a large plastic carboy instead of glass bottles.

Don’t add any juices or extra flavors yet.

 

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To add extra alcohol, you need to add extra yeast and sugar to the existing ferment.

 

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For one gallon of kombucha, you will need one cup of water and one cup of sugar, Bring it to a boil, let it cool, then add between 1/2 -3/4 tsp. of champagne yeast.

After it starts to react (you will see lots of bubbles and/or foam), add it to the carboy filled with the partially-fermented kombucha.

You will also need to let it ferment for a few days (maybe even a week) longer than a standard 2F. I discovered that the best method is to use an airlock cap, and then when the mixture stops bubbling, it’s ready.

 

 

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Now it’s ready for you to test, flavor and enjoy!

Testing:

There are two different ways to test your home-brew:

  1. a triple-scale hydrometer, but this requires that you take a pre-fermentation reading and a post-fermentation reading to get an accurate percentage of alcohol content; or
  2. a refractometer, which is slightly more expensive but is very easy to use – after calibrating it, you simply put a drop of liquid on a slide and view it through the scope, and it tells you the alcohol content.