Roasted Ghost Pepper Louisiana Style Hot Sauce

10012013 006Well, it seems that "pepper season" is just about over for our impulse buy ghost pepper plant. The branches are full of peppers so I better get off my butt and figure out what to do with these. I've killed off all my friends already, so I gotta figure something out soon!

So far I've made some guacamole and BBQ Sauce, even infused vodka, I've even tried these in a stir fry…..talk about a butt burner. And yet, the initial flavor when you eat one of these is so good, flowery and fragrant…..

 So I decided I better make some hot sauces. I thought I'd start with a basic Louisiana style hot sauce, since it's pretty easy to make and all. Plus, a couple of these style hot sauces are always in our kitchen. Plus, it's pretty easy to make a basic version. There were a couple of things to contemplate. Because of the heat factor, there ain't no way I'd be using more than a couple of these for a batch, so I had to figure some way to maintain that reddish-orange hue. I wanted to emphasize a bit of smokiness as well without losing the integrity of the flowery-heat. I decided to roast the peppers and only use 4, seeds and all…..why waste all that heat, right?

Anyway, I looked in the fridge tonight and this is all I have left, so I thought I'd better get posting…….

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You can, of course add more, or less peppers, or even mix and match. I figure I'd be using about a pound of regular chilies to about 2 cups of vinegar. I don't have to mention using gloves when working with these peppers, right? Be careful after as well…..contact burns are not fun.

As for uses. Well, anywhere you'd use Tabasco, Crystal, or Frank's….. I used some on a Lamb Loco Moco I made.

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It was really good. The hot sauce goes well with eggs…….

Roasted Ghost Pepper Louisiana Style Hot Sauce:

4 Roasted Ghost Peppers
1 Red Bell Pepper chopped coarsely
1 1/2 Cup Distilled White Vinegar
6 Cloves of roasted garlic smashed10062013 001
1 tsp Liquid Smoke

– Put everything in a non-reactive saucepan and bring to a simmer.
– Hot your breath, otherwise you'll start sneezing like crazy
– Simmer until red bell peppers soften about 7-8 minutes
– Pour into a blender…be careful with this!
– Process until smooth
– Pour into a sterilized jar, let cool, then steep for 10-14 days
– Once everything settles, strain into sterilized bottles

I'm saving the last of this batch for some wings and I'll probably do this again. Next though, I'm going to try to make that other indispensable hot sauce/condiment, Sriracha.

Stay Tuned!

Noodling Around: Revisits to Ramen Yamadaya, Mien Trung, and Pho Convoy Noodle House

Well, it's finally starting to cool off a bit, which means I can start-up on noodle soup again. Here's a trio of revisits, with minimal verbiage.

Ramen Yamadaya:

**** Ramen Yamadaya has closed

Along with Santouka, one of my two favorite ramen shops in San Diego.

Yamadaya Rev 01

My usual M.O. is to order the Kotteri Ramen with Kakuni Pork, but that would have been pushing it a bit for lunch, so I just went with the Kotteri Ramen.

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Yamadaya Rev 03With noodles extra-firm of course.

The extra rich broth just gives you that "warm blanket on a cold day" comfort…makes me kinda look forward to winter.

Ramen Yamadaya
4706 Clairement Mesa Blvd
San Diego, CA 92117

Mien Trung:

For some reason I was kinda craving some Bun Bo Hue and the Missus was kind enough to humor me….even though it was almost 90 outside at the time. So I got my Bun Bo Hue and it was delici-yoso…….even through the perspiration running down my face.

Mien Trung 01

Mien Trung 02The BBH here has sometimes been a tad off….but on this day it was just what I needed. As usual, the Missus got Her Banh Nam and we shared some Hen Xuc Banh Trang…..I just think an order of the Fish Sauce Wings from Que Huong, these spicy clams, and a couple of cold ones……aaaaaah….

Mien Trung Restaurant
7530 Mesa College Dr
San Diego, CA 92111

Pho Convoy Noodle House:

**** Convoy Noodle House has closed

Pho Convoy Noodle 01

No, I didn't want to push my luck and have the pho here, which had been not so great on my last two visits. I had a bunch of meetings and either needed to have lunch at 10am or have nothing at all until dinner. Since they open at 10, I decided to grab a bowl of noodle soup…..the Mi Dac Biet (House special egg noodle soup) to be exact.

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It's gone up 30 cents to $7.25. On the good side, the shrimp are deveined, thPho Convoy Noodle 03e fish cake is decent, and the portion of noodles was nice. On the not so great side, the noodles were over-cooked, the pork tasteless and dry. The broth had flavor, though it seemed like mostly MSG….it used to be much better here. I'm wondering what happened?

Maybe I should go back to Pho? But you know what I think about the Pho in the area, right?

Pho Convoy Noodle House
4647 Convoy St
San Diego, CA 92111

Jus Wings

***** Jus Wings has closed

Several months ago I was up in the Rolando area for an appointment. Feeling a bit peckish, I searched around a bit for something to eat. I noticed this place, which seemed to have just opened in the huge University Square Marketplace.

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The interior looked clean and new……

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The young lady at the counter was also very nice, there was no order board or formal menu. What was offered were a printed and handwritten sheet taped to the counter, which really took away from the decor. You can select from different combo's or jus(t) wings with a variety of sauces.

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I decided to go with an 8 piece combo, $7.99, which includes a side and a drink, very reasonable in my mind. Of course I had to get some straight up Buffalo wings for half my order, but was curious about what to get for the other 4 wings. The nice young lady gave me some of the sweet chili sauce, which totally tasted like the bottled stuff and wasn't very spicy. She told me that the spiciest wings were the "Jerk" wings, so I went with that.

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The wings were fried nicely, quite crisp, but that sauce was really more of a topping, and nothing like any "jerk" seasoning/sauce I'd ever seen. It was like some pseudo green chili salsa that wasn't particularly hot and very one dimensional.

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The Buffalo wings were by the book and the sauce was that usual Louisiana Hot sauce – vinegar based sauce that everyone knows.05062013 034 The wings were on the smaller side, something which I kind of like; it increases the skin-to-meat ration. They were nicely fried; not overdone and dry, but decent. Wish they had some blue cheese dressing…..

Man, I could not believe how much fries they gave me…..

The place had a chain-like feel to it, the wings were cooked to order and took about 15 minutes. There looked to be only 4 fryers, so I could imagine if the place got busy.

I thought this would be a one-and-done, but I happened to be back in the area about a month later and decided to give the place another try.

Things looked the same, but the menu, though it was still "81/2" x "11", stained and curling around the edges, and taped to th counter had changed a bit. Specifically the sauces, the "jerk" was (thankfully) gone. This time around I was told that the garlic buffalo was nice and spicy, so I ordered that, along with the Chili-lime-pepper. It was a bit of a longer wait this time around, almost 25 minutes and they weren't even busy……

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 I went with the coleslaw this time around and it was very blah….bland.

The Chili-lime-pepper was also not to my liking. Too sour and artificial tasting, I a hard time getting past that. The wings were fried too long and were on the dry side as well.

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In terms of flavor, the garlic Buffalo was much better.

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The heat level on this was nice, it brought a nice sheen of sweat to my brow. The vinegar heightened the whole experience. Didn't taste much garlic as these also edged on the salty side. Still it was the better of the two.

After two visits, I think I'll make the effort to drive to Crispy Fried Chicken if I'm in the area. Nice folks and all that, but it's nothing I'd want to go out of my way for.

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Jus Wings
5801 University Ave (in the University Square Marketplace)
San Diego, CA 92115

Sunday Stuffs: Hinotez 2 replacing La Playita, Bristol Farms discounts, and what’s fermenting in our hallway

Just some odds and ends for an "atsui" Sunday.

Hinotez 2 to open in the former La Playita location:

Cathy originally noticed the sad news that La Playita had closed.

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This week she followed that up by telling me that Hinotez 2 was opening in that location. So I went over and sure enough, that's what it says.

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I kinda find this a bit odd…..I've been to Hinotez a good dozen times and the place has never been what I'd call busy, but maybe I'm going during the wrong time. It'll be interesting to see what this tiny shop will be doing…..perhaps take-out only?

5185 Clairemont Mesa Blvd.
San Diego, CA 92117

Bristol Farms discount:

10062013 045I know, it's already pricey, so what's 10% gonna do? Well, we do shop here about once a week, the Missus enjoys the sausages, and I like the meat department, especially when there are good sales, like baby back ribs for $3.99. So anyway, I saw this on my last trip and though some folks might be able to take advantage of the discount…it's for both students and faculty, which is nice.

Bristol Farms
8510 Genessee Ave
San Diego, CA 92122

What that fermenting in our hallway:

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Well, the Missus decided She wanted to make Her own sauerkraut, go figure. So after doing some checking online She decided to go with the 10 liter Harsch Gairtropf Fermenting Crock Pot. So we've got a bunch of purple cabbage fermenting away……this type of crock uses a water seal, so every so often gas is released through the water with a fairly loud "blooop". It can throw you off a bit. You'll be sleeping then hear "blooop"……

As for the smell? I just blame that on Da' Boyz…..

Evora: Capela dos Ossos (Chapel of the Bones), The Public Market, and the University of Evora

Breakfast at Albergaria do Calvario is no joke. 06082013 574

06082013 570It is locally sourced, organic, and most of all, well prepared. There's a nice variety of items available; they cram a lot into a tiny space.

You can also have eggs done any way you wish and even bacon if you desire. The Missus had Hers poached. We decided on getting a good sized breakfast since we had reservations for dinner that I was certain (it was) was going to be huge amount of food.

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This was to be the day we'd just explore the walled city, stretch our legs, but do things at a relaxed pace. We always identify the one or two things we want to see and leave the rest to fate; it's not important to see everything, rather, we like to take in the atmosphere, people watch, and see how folks live. That's why we just can't do tours, get on the bus, get off the bus, take a bunch of photos just to prove you were there, get back on the bus, rinse…repeat….

There was one place I wanted to visit in Evora…..

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Near the Southwest corner of the walled city lies the Igreja de São Francisco, the Church of St Francis.

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Now the church is quite grand and beautiful…..

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But what really drew me here is in a Chapel outside and to the right of the Church entrance and is probably one of the popular sights in Evora; though there was no one there when I visited. It's called Capela dos Ossos, the "Chapel of the Bones". Ok, I'll admit, inside of me is a adolescent just waiting to burst out and see stuff like this…..

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The Missus had no interest in checking this out, so she went on Her way to explore a bit and I walked down the rather peaceful and sedate entrance into the Chapel of the Bones……

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06082013 603Paying and admission and walking under the inscription that reads "We bones that are here, we are waiting for your's", you walk into the rather dark…there are three small windows that let light in on the left side of the structure, kind of eerie, but not particularly spooky "chapel". From what I've read, the chapel was built, with over 5,000 skeleton's by monks who were worried about the deteriorating values of wealthy Evora in the 17th century. They wanted to make people meditate on how fleeting life was and contemplate ones mortality. Oh, and in case you're wondering, the monks who built this aren't included in the collection……

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On one of the pillars hangs a poem by Father António da Ascenção:

"Where are you going in such a hurry traveler?
Stop … do not proceed;
You have no greater concern,
Than this one: that on which you focus your sight.

Recall how many have passed from this world,
Reflect on your similar end,
There is good reason to reflect
If only all did the same.

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Ponder, you so influenced by fate,
Among the many concerns of the world,
So little do you reflect on death;

If by chance you glance at this place,
Stop … for the sake of your journey,
The more you pause, the further on your journey you will be."

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I found this to be sobering and yet beautiful at the same time……

The Missus met me right down the stairs from the church. She had been exploring and told me we should take a walk through the Public Market…which She said was small and empty, yet charming in it's own way. The building that houses the market looks very modern.

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It probably wasn't the best time of the day for the market, which was empty except for a few customers…..

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06082013 637After visiting the public markets in Lisbon, Coimbra, Porto (which seemed the busiest), we could only wonder…..had the busy supermarkets (which we also checked out) made these a thing of the past?

We hope not……..

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Even after just a day, it's hard to get lost in Evora. We headed Northeast and easily found the University of Evora. So, what's up with visiting a University? Well, this one has a long history. It was a Jesuit university established by Don Henrique in 1559. It was one of the crown jewels of Evora's time as the city of artists and intellectuals. When the city lost favor and the Jesuits expelled in 1759, the University was closed. In 1973 it became a state run University again.

Still, it's a University, right? Well, you have to realize that both the Missus' parents taught in Universities….which I've covered in posts before. I think there's a part of the Missus who feels an affinity for College life…..it is part of who She is and what She is. So why not visit an historic campus founded in the 16th century.

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What I remember the most about our visit here…..the place is just welcoming and wide open to visitors, are my first really up close encounter with Azulejos, the traditional Portuguese tilework.

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Each scene told a story…….

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Many of which I interpreted to be of Portugal's travels to Asia……

We peeked into a classroom and were delighted to find that the tilework in the roon reflected what was being taught.

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It was well worth the visit.

We left and wandered around a bit….and guess what? Just as on previous walks we ended up at Templo Romano, the Roman Temple. We really got to see how it looked different during every part of the day.

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I'm thinking that this is as good a place to stop for now as any.

As always, thanks for stopping by!

Hanging with Ed from Yuma at Sushi Tadokoro

I finally got to hang out with Ed from Yuma and Tina on a recent visit to San Diego. It had been a while, so it was great to catch up on things. I thought Tadokoro would be the perfect place. Like I said before, I've posted enough on this place already so here we go with a pseudo COMC (Clearing Out the Memory Card) type of post.

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Seems like Take-san is always trying a new wrinkle here and there….this time the ankimo had ponzu gelee…..

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Take-san told us he had "lots of good things tonight….." he wasn't kidding.

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Ed's "delici-yoso dance" even made an appearance! I hope you enjoyed dinner Ed; it was nice seeing the both of you!

Sushi Tadokoro
2244 San Diego Ave
San Diego, CA 92110

Thai Garlic Shrimp and Green Eggplant

This is a recent favorite of the Missus. One day a couple of weeks ago I bought some of those golf ball sized green Thai eggplant. I thought we'd eat them raw with maybe a Thai Style Beef Salad, or something like that. The Missus on the other hand had a different idea….She wanted me to try and stir fry them with some shrimp, Thai style, in a sweet garlic type "sauce"….actually more of a coating as She didn't want these too wet. After making it a few times, I've finally got it down to the way the Missus enjoys it. It actually reminds me of those multi-part Chinese style stir-fries, which means it's the prep that really matters.

Thai Garlic Shrimp and Eggplant 01

Thai Garlic Shrimp and Eggplant 02I found that this type of eggplant isn't the "oil sponge" that I'm used too. It really doesn't need much oil. It also stays fairly firm.

I use palm sugar for these, which, unless you know how to handle can be a pain. I first microwave the hard discs for about 20 seconds then grate it.

This looks like a lot of steps, but it is not.

Thai Garlic Shrimp and Eggplant:

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For the Garlic – Palm Sugar mixture
4 Tb Palm Sugar
7-8 Cloves of Garlic minced (equal the amount of sugar)
1 Tb Fish sauce

– Combine grated palm sugar, garlic, and fish sauce – I actually grind up in a small food processor

For the eggplant
5-6 Thai EggplantSliced
2-3 Tb grapeseed oil
2 Tb Chili Paste
1 Tb Fish Sauce
1 Tb White Sugar
1 Tb Shaoxing
White Pepper

For the Shrimp
1/2 Pound Shrimp shelled and deveined
2 Tb grapeseed oil
4-8 Thai Chilies chopped
1 medium shallot minced
1 Tb Fish Sauce
3 kaffir lime leaves sliced in a thin chiffonade
1/3 cup cilantro leaves roughly chopped
3 Tb scallions sliced – green parts only

– Heat wok until smoking
– Add grapeseed oil for eggplant, quickly add chili paste, and stir till fragrant
– Add eggplant and stir fry
– Add Shaoxing, white pepper, sugar, and stir fry until eggplant is well coated
– When eggplant softens slightly add fish sauce.
– When eggplant is heated through remove to a plate and wipe down wok and bring back to temp

– Add grapeseed oil for shrimp.
– When the oil starts to shimmer add Thai Chilies, shallot, and kaffir lime leaf.10012013 007
– Stir fry until fragrant
– Add shrimp and stir fry
– Add fish sauce.
– When shrimp starts turning translucent add the Garlic-Palm Sugar mixture and stir fry until it bubbles. Add eggplant back ot the wok.
– When shrimp is  cooked through remove from heat and add all but 1-2 Tb of cilantro and all of the scallions and combine

– Top with the rest of the cilantro when serving

We served the shrimp on some lettuce from our garden.
And lots of rice of course

Pho Hoa Huong revisited

During part of my usual weekend shopping "mission" my stomach started rumbling. It was just past 8am and my next "targets", namely Nijiya nad Marukai wouldn't be opening for a while. I hadn't been to Pho Hoa Huong in about three years so it was about time for a revisit.

Pho Hoa H Rev 01

Things seemed a bit different this time around….the young lady placed my menu on the table with a smile….no "dealing out" of the menu and hovering over you like in Hanoi. In the past the menu was just a formality, they either expected you to know what to order, or be a student of Evelyn Wood (how's that  for showing my age).

Pho Hoa H Rev 03Was this the new softer and kinder Pho Hoa? Well, I'll tell you this much, they're probably still the fastest pho in the West. Not five minutes after ordering, my plate of herbs and garnishes was on the table as well as good ol' #4.

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The broth is still on the dark side here, but very clear, slightly beefy, and a bit on the "sweet" side. Not as sweet as Pho Fifth Avenue, but definitely up there. It also had a bit too much MSG on this visit as my feet started to swell pretty quickly.

Pho Hoa H Rev 05The noodles were right, dead on perfect for me…..

In terms of protein; the tendon was really hard and tough, there was trace tripe, the flank was almost crunchy, but with good flavor, and the brisket was nice and tender, but flavorless.

A decent bowl.

I did notice something a bit interesting…a lot of "older" gentlemen with "wives" at least 20 years or more younger. I later asked my friend "YY" about this and she told me it was kind of a trend nowadays……

Anyway, I was out of the place in less than 20 minutes….still too early for my next stops….still the fastest pho…if not in the West, at least in San Diego.

Pho Hoa-Huong Restaurant
6921 Linda Vista Rd
San Diego, CA 92111