Prague: Hospoda u Novaka and getting oriented

As we packed up and caught the train to Brussels airport, it seemed like we had just arrived in Belgium….and whoosh we were off again. The flight to Prague was an uneventful 90 minutes. We arrived and caught the Cedaz shuttle to Namesty Republiky (Republic Square). From there it was a short two stop  ride on the metro (yellow line) to Karlovo Namesti (Charles Square). We found our way to the apartment we were staying at and checked in. The woman in charge, Lucia, was fantastic, quickly whipping out a map and giving us advice….the best of which was; "you can ride the tram and metro, but really, everything is so close, if you like walking you should walk." We weren't staying in the tourist laden Old Town, but in the area south of there called the New Town. It quickly became clear that Prague was a bit more edgy than Brussels, and yet, things were still pretty easy, with a few exceptions I'll detail a bit later on.

The first thing we needed to do was get some lunch. I had put together a list of possibilities organized by area and after walking the streets behind the National Theatre we found Hospoda u Novaka.

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05312014 182 Hospoda literally means "pub" and the folks eating (and drinking) here all looked like locals….smoking is allowed in most pubs and restaurants in the Czech Republic and based on the amount we took in with the place almost empty, I can imagine how it gets here during busy periods. Our server spoke rudimentary English, just enough to get us a menu. We found this to be the case in many places, folks spoke just enough English to get by and sometimes, none at all…….I will say folks were really good natured at our butchery of simple Czech phrases like "hello" (dobry den) or the one that I just always seem to butcher, dekuyi – thank you. It also seemed that my pronounciation got worse the longer I stayed in the Czech Republic.

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05312014 183I started with a draft Gambrinus, a pilsner, very light, slightly sweet, highly carbonated, they really like a good amount of head when serving beers in the CR. This was very run-of-the-mill. The Missus had a dark that was also non-descript as I can't remember anything about it.

We'd come here expecting hearty traditional Czech dishes and we weren't disappointed. The Missus got the "vepřo-knedlo-zelo" – Roast pork with dumplings and cabbage.

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"Cabbage" here means the vegetable either braised, pickled, fermented, or all of the above. It can be very sweet as most of the red cabbage preparations were….so the Missus was fine on this count as She loves this stuff. The bread dumplings were like a medium dense bread. I never found any potato dumplings that I enjoyed.; most were waxy, flavorless filler that just kind of stayed put in your belly long after eating. I'm sure that tradionally this was the purpose of the Bramborové Knedlíky. The roast pork was, well porky, pretty tender, and hearty, there wasn't a huge portion of protein, which I think also served a traditional purpose.

I ordered the Gulas.

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A hearty beef stew, with just a smidge of heat, but with a nice bovine flavor.

As you can see, this was stick to your ribs stuff.

Hospoda U Novaka
V Jircharich 2
Prague 1, Prague, Czech Republic

The hearty meal meant that we had to burn some of it off and the Missus was rarin' to go. We headed north and came upon busy Narodni Tridna, full of shops, restaurants, and cafes.

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Taking a slight right, we arrived at the beginning of Wencelas Square, busy, vibrant, full of history (more on that later), This was one (of several, it would turn out) of the Missus's favorite places in Prague.

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I'll go more into the area in a later post…especially since, like the Charles Bridge and the Old Town Square, we came here every single day we were in Prague, sometimes a couple of times!

As I started up the square, which is more like a boulevard, the Missus stopped me and said, "I have to get that." What was it? Another Chanel bag? Some shoes? No, She had spotted this stand.

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05312014 205"Good god, after that lunch you want a sausage from the sausage stand?"

"Shut up, give me some Euros, and get out of my way….."

Which I did post-haste, as no one stands in the way of the Missus when She has meat in tube form in front of Her.

Still, I wondered why in the world the Missus wanted this stuff, until I saw this…..

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It was a pickled cabbage bar…..in other words, the sausage was just a vehicle for sauerkraut….egads!

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05312014 207She managed to eat all that cabbage and the sausage….She dumped the bread, the Missus now has the popular belief that gluten is bad for you. I made a quick mental note to stay upwind of Her for the rest of the day.

We headed back up Na Prikope and ended up in front of this rather ominous looking structure. It's called the Powder Tower. This Gothic structure was once a gate in the city wall and was also where gunpowder was stored. It stands next to the beautiful Municipal House and is a good landmark to help you figure out where you are.

Funny thing, I like to think we're pretty good at directions; but for some reason the location of the Old Town Square got us confused and turned around a couple of itmes during our first stay in Prague.

This was another of the Missus's favorite places in Prague.

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Crowded with tourists, touts, and cafes, this is usually the last place the Missus would want to be. But there was something about how lively the place was….plus, the Missus fell in love with the "thingamajiggy" known as the Astronomical Clock.

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Built in 1410, this is the third oldest astronomical closck in the world. Rather than me going into all the details, you'd be better off reading this. My first reaction to the thing was, "can someone tell me what time is says it is?' At the top of the hour "Death" pulls a cord which rings a bell, windows open and statues of the 12 Apostles roll on by……which for some reason got me humming "It's a Small World". The rooster on the top crows and it's over…like in a couple seconds and I'll post photos later of what seems like thousand of people standing looking upward waiting for this to happen, especially at noon.

05312014 216Much like Manneken Pis in Brussels much of the fun was watching the folks watching the clock. And of course people watching is fun as well. You notice some amusing things, like this three people with their special telescoping "selfie tool". Really, someone actually carries this around in case they need to take a selfie?

At the Northwest end of the square is St Nicholas Church, again, more on all these places a bit later on.

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05312014 229Somewhere down this street was supposedly the Charles Bridge…..supposedly.

We quickly noticed something about Prague, which would be true about the other cities in the Czech Republic we visited as well. Folks here loved their dogs, they rode on the trolleys, trains, even going to work with their owners in the morning. Maybe that's one of the reasons we loved the Czech Republic so much!

Well, we ended up at a bridge alright….but it obviously wasn't the Charles Bridge.

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Still, the views of the Charles Bridge from the Manesuv Bridge were quite nice.

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Looking up there seemed to be storm clouds rolling in…..the Missus really wanted to get to the Charles Bridge…would we make it before the rain?

Stay tuned! 

Happy Family (Korean food)(inside Hana Mart)

mmm-yoso!!! Food blog. Kirk and Ed(from Yuma) are busily researching subjects for posts.  Cathy is posting results of her research. 

A few weeks ago, driving to U Mart for some weekly groceries, we noticed a change in the exterior signage.IMG_4765

The Mister and I had been here (the building was the original San Diego location of Zion supermarket) several times since UMart had opened in December and noticed construction going on inside each time. We were told there was a new owner of the building who wanted the name change.IMG_4742There are now cash registers facing each doorway and the 'hallway' of other stores has been widened. As Kirk mentioned in February, Happy Family reopened. 

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The Mister and I try to grab a bite to eat before each shopping trip and this day was a perfect chance to have another meal at Happy Family. 

IMG_4761The menu has been simplified further, with ten total offerings. IMG_4746

The Mapo Tofu ($7.99) is always a favorite.  It comes with the red pepper paste soup as well as the pickled sides and the black bean paste.

IMG_4743There were a few ounces of ground pork, some wood ear fungus and a lot of very good tofu in this dish.  The flavors were not Americanized at all -the way we like it- with a few numbing peppercorns used in the sauce. 

IMG_4750The pepper paste soup was made with onions and zucchini and the broth seemed to have a saltiness to it (no condiments were needed with this meal other than what was served).

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We also shared an order of fried dumpling ($5.99).  These gunmandu were made fresh here (not frozen) and fried to a very crispy (yet still chewy level).  The dumpling skins were a bit thick in a good way; there was no leakage of the filling. IMG_4759

The filling, mostly chives with some ground pork: so fresh and the chive greens still crispy. The right amount to balance the fried dumpling dough.  These were the nicest version we've ever had. A great way to start our shopping trip.

Happy Family inside Hana Mart 4611 Mercury Street San Diego 92111 (858)279-8713 Open 10-8 Tues-Sunday

Kokoro part 2: Omakase Dinner

I enjoyed lunch enough at Kokoro that I decided, what the heck; let's roll the dice and go for the omakase dinner.

Kokoro Omakase 01So I made reservations for an early dinner. I like to give places like this the best chance of creating a nice meal, so we usually eat early. The Missus wasn't quite sure and She had to work anyway, so this was a solo deal.

I was given the nice corner of the bar area, a place I really like to sit. It's quiet and I get to concentrate on my meal.

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Things started off with a very well done ohitashi….spinach with mushroom served in the typical kobachi – small bowl.

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Subtle and very balanced, the dashi wasn't too over-powering, you could taste the mushrooms, not too salty….clean and refreshing.

The shiromi (white fish) was nice and firm, the ponzu bracing, making this a nice follow-up.

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Next up was the sashimi.

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I really enjoy the saba here, maybe I'll go ahead and try the battera here next time. The San Diego Uni was excellent. We got into a nice short discussion on uni. Akio-san told me that the best uni comes from the waters off San Clemente and is almost impossible to get since most of it goes to Japan. He used to have connections when he owned Kappo Ishito, but no longer. The toro was ok, though the kanpachi was very firm which I enjoyed.

I really enjoyed the Ushio-jiru.

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Kokoro Omakase 07This had a very clean finish, almost restorative. Light, delicate, the wonderful broth made from tai (snapper) bones just hit the right spots. If I bring the Missus, I'll need to make sure She can try this….it's something She would love. The seemingly simple dishes are deceptively difficult to make….it may not impress some, but for me, I really enjoyed the balance and subtle flavors.

The next dish was a kamo, duck breast, which seemed braised, along with daikon and okra.

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The sweet, soy sauce flavor reminded me of buta kakuni. The duck was good, a bit more chewy than I prefer, but it was that piece of daikon, that I really enjoyed. It held shape until I placed in my mouth, which then proceeded to melt away.

Next up was the dish I enjoyed the least…..something that should perhaps be banished from these type of meals…..Saikyo miso Tara (True Cod).

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Call me jaded because I've been eating this all my life, but this just didn't do it for me. The fish needed a bit more time under high heat….it just tasted mundane and mediocre compared to what had preceded.

Next up were the nigiri, starting with a large slab of maguro.

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The kohada – gizzard shad wasn't as "milky" in flavor as I enjoy.

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I do enjoy the preparation of anago here and also appreciate the yuzu kosho which added a nice, mild punch to the nigiri.

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At this point, I was asked if I wanted more nigiri, or if I'd go the soba route. I asked Akio-san which direction to take in this fork in the road. He told me "I think you'd like our soba, you should try it……we do a good gobo tempura soba."

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And he was right….the soba was perfectly prepared, with a nice texture. The tsuyu was balanced without being too salty. The gobo….well, I love gobo, was crisp and earthy, not oily in the least. I was full and ready for a nap after this. 

But I was told, "you must have dessert!" So I did…..

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The damage? Dinner and a beer…..$70 bucks without tip. Not bad at all. Here's the thing. I think the fork in the road was after those pieces of nigiri….go for more and you'll hit the $85 plus category, which I think is just dandy if that's what you want. The one really telling moment was when Akio-san recommended I have the soba……it was an honest recommendation. He could have easily led me down the road to more $$$, but whether it was experience or intuition, he looked past the possible additional revenue and gave me his recommendation. The preparations here are more straight forward and traditional than other places. The folks here are really great; I'm not sure what happens when they get slammed, but I try to put myself in the best situation for a good meal and I definitely got one. I'm not going to get into the "is this place better than that place" thing. What I will say is….I'll be back and that's what matters to me.

Kokoro Restaurant
3298 Greyling Dr
San Diego, CA 92123

 

Mr Fish and Chips 7 Years Later……

Mr Fish Rev 01Man, time sure does fly, doesn't it? The last time I posted on Mr Fish and Chips was well over seven years ago! Sheesh, seven years…..seven years! Just think, the first iPhone was released in June of 2007 four months after this post…..Twitter was less than a year old…and it seemed that Mr Fish and Chips had been here forever.

For some reason, this little mom-and-pop….and daughter operation kind of flies under my radar. It could be that I just don't consume that much fry-o-lated food anymore. It could be that it's tucked away in the strip mall that I hardly visit….the one that's been undergoing renovation for what seems like forever.

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So I was rather surprised when frequent commenter "Soo" mentioned that a fire had shut down Mr Fish and Chips. I eventually did check out the location after taking my sweet old time and they were indeed closed. I'm sure Soo was happy when they reopened.

So after waiting a couple of months, before we left on our trip, I decided to drop by….you know, just to see. Apparently Soo wasn't the only one happy to see them back in business. They really knew all their regulars and what they ordered, the older Korean woman even chastised one of the men who hadn't visited since they reopened.

I went with the Fish Plate ($8.99) with Fries. This is straight up fried fish….no flavor of the month seasoning, nothing frou-frou….very old school.

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Mr Fish Rev 04The fish is decent, it ain't tilapia or swai, or anything you'd find on a 99 cent fish taco. The batter is closer to tempura, crisp, light, slightly lacquered. The fish was moist and flakey, very mild in flavor. The fries….sigh….are SYSCO-lated, but I expected no less. I would usually order the onion rings…..but decided my batter quota was already being met. I thought the simple coleslaw was better than I recalled, cold, nice vinegar…..maybe I've been longing for something simple and old school.

For some reason, I really thought the Malt Vinegar was weak and insipid….perhaps my tastes have changed, but I couldn't get the flavor I wanted no matter how much of that stuff I poured out. Don't ask me about the tartar sauce….just don't.

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Mr Fish Rev 06In the end, I got what I expected and came here for. What more could I have asked for?

Mister Fish & Chips
5647 Balboa Ave
San Diego, CA 92111
Hours
Mon-Sat 11am-9pm
Closed on Sundays

 

Sunday Sandwiches: V Bakery

V Bakery 01*** V Bakery has closed

I was driving on Comvoy the day after returning from our trip. For some reason I glanced on over to the strip mall that houses Izakaya Sakura, Tsuruhashi, and Koubou and noticed that Viet Bakery and Pho had loss a couple of letters and was now just V Bakery. I wondered if this was just another iteration of the legacy shop which changed and morphed and in the end just couldn't gain any traction.

I saw "sandwiches" on the grand opening sign….and based on the history immediately thought Banh Mi.

I could not have been more wrong. I returned during the work week for lunch….the name of this shop is V French Bakery & Cafe.

V Bakery 03Ah yes, another bakery in Kearney Mesa…. with the ubiquitous selection of macaroons and such. I did like the spartan set-up and the folks running the place were very friendly.

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So I decided to stick around and get a panini……a Turkey and Avocado Panini ($7.95).

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The bread was pressed and toasted well; crisp and light. The turkey seemed like tpyical processed stuff and the cheese really didn't have enough milkiness or umph, to really make a difference. I would have appreciated a bit more avocado, the slices I did run into added a nice creaminess to the sandwich.

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I really enjoyed the acid from the tomatoes and especially the sun dried tomato dressing used for the sandwich. The price seemed a bit on the high side, but the addition of a free drink brought it back into balance.

V Bakery 04I returned a few days later and decided to try the Meat Lover's Panini ($8.95), which in retrospect is a dubious choice on my part. Add to the fact that the bacon that was supposed to be on the sandwich was "not ready", this ham-turkey combination, even with the addition of the tomato and onion missed the mark for me. It probably would have been better with bacon.

I totally like the approach of going simple with these type of sandwiches. Last year, during our stay in Malta, the Missus and I ran into a little shop that did just salads and pressed flat bread sandwiches called "Piadina". All the piadina were just three ingredients; but all those items were of decent quality and went well together; like prosciutto – grana padano cheese – arugula…… It looked like this:

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And at 4 Euroes ($5.40), was a bargain as well as being both satisfying and delicious…..

V Bakery 08That's kind of what I'm looking for…..

Though I'm guessing the folks here are really pushing the bakery angle from the looks of the "sample" wedding cakes and such. Seeing that I don't have much of a sweet tooth, I'll let other folks tell me how the bakery items are.

The folks here are very friendly, just nice folks  overall. I hope they find their niche and do well.

V French Bakery & Cafe
3904 Convoy St
San Diego, CA 92111
Hours:
Mon – Fri 1000am – 2pm
   5pm – 9pm
Sat – Sun 7am – 9pm 

Porto: A visit to Vila Nova De Gaia and Croft Port Win Lodge

It would not have been right to spend time in Porto and not cross the Douro River and visit at least one Port Wine lodge in Vila Nova de Gaia. Port wine grapes are grown upstream in the Douro valley and come to Vila Nova de Gaia to age in the various lodges in the area. You'll see very familiar names, Sandeman, Taylor, and Kopke as you cross on over.

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06082013 1233To get there, we walked back up to the Sé do Porto – the Cathedral and crossed over on the top level of the Dom Luis Bridge. You could just as easily walk over on the lower level, but crossing over on the "Metro level", you'll get the benefit of a very nice view.

I also enjoyed watching the metro zoom by…….

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Crossing over, we got kind of turned around and a bit lost in the winding streets of Vila Nove de Gaia. When we finally made it to Taylor, they were closed for a private event. The Missus was starting to get a bit frustrated when we finally found Croft.

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The rustic interior and large barrels really gave this place the "right" atmosphere.

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We were going to take the tour and even bought tickets when this large noisy group of young people came in and basically took over the place. The Missus and I decided to pass on the tour, which I heard is pretty good and just had our tastings…..

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I supplemented with a tasting of the 10 year old Tawny Port, which was more to my taste, not overly sweet, slightly smokey, caramelized fruitiness……

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We then headed back down to the waterfromt, which was much more relaxed than Porto, though I've got say, Porto is fairly relaxed as a whole.

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On a bright sunny day like this one; you got some postcard worthy views…..

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We decided to head back to the apartment. We took the lower level of the bridge…..

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And within minutes were back at the apartment. It had been a pretty long day; starting with checking out Avenida dos Aliados, Imperial McDonald's and breakfast. Moving on to Mercaod do Bolhao, Clérigos Church and Tower and lunch at Antunes. Ending with our visit to Vila Nova de Gaia. We decided on staying in for dinner…..

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I'd really taken to the dense, dark, bread called Broa de Avintes and we had found some at a local bakery.

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Meal complete, we took our usual after dinner stroll……

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Walking along the Ribeira (riverfront), I saw a place selling a variety of Francesinha…..there's just something wrong about having a veggie or tofu version of this calorie bomb of a sandwich, don't you think?

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I was mentally trying to determine if I had enough room in my belly for one of these, when the Missus read my mind and said, "there's no way I'm going to let you have another one of those sandwiches". Which was probably a correct decision…….still, I was sorely tempted.

 

White (Ivory) King Salmon

It's been good getting back into the old routine here after our trip. That of course, would mean my weekly trip to Catalina Offshore…..and of course, running into Tommy Gomes. This time around, Tommy asked me if I'd ever cooked White King Salmon…..heck, wasn't that really expensive stuff; like what Alain Ducasse and Daniel Boulud are serving at pretty hefty prices? And I have a chance at it? A nice center cut piece to be exact…. Tommy, did you miss me??? I'd never cooked this product before and I asked Tommy what the difference was between this and regular wild king salmon. His response, "it's different, kind of hard to put a finger on it, the mouthfeel is definitely different, give it a try…." Which is precisely what I did.

I'm sure you're wondering what this looked like, right?

Ever see salmon that looked like this?

White Salmon 01

Yes, this is King Salmon, the same species as your run of the mill Onchorhynchus tshawytscha, also known as Chinook Salmon. What causes the lack of pigmentation? Apparently a genetic mutation that causes an inability to metabolize astaxanthin. According to the Alsakan Department of Fish and Game, "research has shown the white kings and the red-fleshed kings are identical in composition of lipids, moisture, protein and omega -3 fatty acids". Different sources state that this mutation occurs in anywhere from 1% to 5% of the population. White King Salmon used to be destined for canning or the smokehouse; but perhaps, like Patagonian Toothfish, aka Chilean Sea Bass a name change from White King Salmon to Ivory King Salmon brought about a larger demand?

Bottom line, does the taste and texture any different from regular wild King Salmon? Some say yes, but the described differences are all over the board and contradicting. Some say no.

So here's the drill; I first went with a simple pan saute, with a quick dill infused olive oil to finish and some stir-fried vegetables.

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Wow, this was good, to us it was quite different from the usual King Salmon we get. It's not quite oilier, but somehow richer, reminding us of King Clip in the way it flaked. The flavor was quite a bit milder and the typical salmon flavor was a bit more faint, it also seemed to have a slightly sweeter finish. This was outstanding fish…….

So, the Missus decided that I should figure out a way to crust this, adding pepitos to the whole thing. Easy to say from where She sits when I gotta make this stuff! Anyway, toasted and coarsely ground the pumpkin seeds. Panned seared the simply seasoned salmon; added a smear of dill mustard as "glue" to hold the pepito crust, finish in a hot oven………holy smokes……

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This was my favorite preparation; it had it all, great texture (man that skin had gotten a texture like chicharron), the combination of nuttiness, dill, and mustard did really well, not interfering with the flavor of the salmon. In fact, it just seemed to add the correct instruments to the band.

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Of course I had to come up with a different version for our next meal. The Missus wanted something really tender and steamed. I had to grill off some other items for Her, so I went with a version of en Papillote on the grill. My usual M.O. for this would be to add some wine for moisture and flavor….unfortunately, the current diet the Missus is on allows no alcohol of any kind, to drink or cook. So I went with a few slices of lemon on top, a healthy squeeze of lemon juice and a couple of tablespoons of Grieben Schmalz.

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After 20 minutes, the Missus had Her favorite preparation. This was nice, everybody brought something to the party; the schmalz laced with caramelized onions added some nice sweetness along with the thin sliced zucchini, the tomatoes and lemon juice a nice contrasting acid, the onions a mild sweet pungency….the schmalz and juices from the fish had rendered over the vegetables.

Simpler is often better, as is the case when using salmon belly. I saved that cut to have with a nice salad, salt, pepper, and the Big Kahuna raging.

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Melt in your mouth salmon belly…..a nice final dish.

So, if you skipped to the end here and want to know what we think; I'd say buy it if it's fresh…..if I don't get to it first!

Kokoro Part 1 – Lunch

Timing is a funny thing. First off, I hadn't had rice for almost 5 weeks. Our trip, then supporting the Missus with Her latest "thing" meant rice was "no bueno". I was given the ok to consume said grain on "my own time", but I still didn't hae the motivation to do so. Until I received and email from "FOY" SomTommy who told me that the former owner of the well regarded Little Tokyo Sushi, cum Kaiseki restaurant Kappo Ishito had opened a small restaurant in Serra Mesa. A day later, I read about it in Eater San Diego. Apparently, Akio Ishito had been biding his time at Oton, before opening his own place. This kinda made me waver a bit…..I've never been the biggest fan of Oton having had a couple of rather uneven meals there. So I contacted SomTommy again who also mentioned that he dropped over $250 for the omakase for two at this new place called Kokoro. Now I'm not adverse to spending that kind of money for an outstanding meal……but I truly had my doubts. Then I read that they did lunch……I realize that lunch would not display the full range of what the Itamae could pull off, but it would give some indication of his style and preparation.

Kokoro Lunch 01

Kokoro Lunch 02So, I believe this location used to be the combination Chinese Fast Food – Western Steakburger? It's not got a simple front; no large sign yet, looking somewhat incomplete from the outside. The interior is simple, clean, and rather generic. The woman working, who I assume is Akio-san's wife is so very nice, in a calm, relaxing way.

The lunch menu is set with a combination bento like offering, a bunch of rice bowls (only to-go I believe), chirashi, and a nigiri combination. There's also a page full of rolls, which I really didn't pay attention to.

I ordered the Nigiri Lunch Special – 8 pieces and miso soup ($15). First thing I noticed was that Akio-san works fast, I mean like a well oiled machine fast. He put my lunch together in less than 5 minutes. But don't get the idea that his work is sloppy, rather, things look quite uniform.

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Kokoro Lunch 04Things I noticed right away; it seemed like the nigiri were bigger than I was used too….perhaps I've been consuming a bit too much Edomae style nigiri. The amount of wasabi was consistent on each piece and was to my taste….heck even at Shunji, there was bit too much wasabi in the first two pieces of nigiri before things settled down. And while the offerings were pretty much routine, I thought it was an excellent $15 lunch, 8 pieces nigiri, miso soup (not bad – a bit too light), and two decent pieces of tamago (good), was more than enough for me.

The best items by far was the Tako, which was nice and tender, the saba was prepared, I'm not sure if he does the curing himself….I'll ask next time, but it had a nice meatiness to it, while still being very tender, with a faint cheesiness, and good oil. The anago was really good….it really didn't look too promising, but it basically melted in my mouth.

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While not too talkative initially, Akio-san got a bit more chatty as the meal went on. In the end, this was a very nice lunch….I left satisfied.

So what about that omakase? Well, you notice that this is "part 1", right?

Stay tuned!

Kokoro Restaurant
3298 Greyling Dr
San Diego, CA 92123
Hours:
Mon – Thurs 1130am – 10pm
Fri – Sat   1130am – 11pm 

Antojitos Como en Casa: El Centro CA

 Welcome to mmm-yoso. Most often Kirk blogs here about meals and food from San Diego and from multitudinous places around the country and the world. Cathy, based in eastern fringes of the San Diego area, also wanders widely and eats all kinds of things in all sorts of places and blogs about them here. Today, however, you can read Ed (from Yuma) posting about a place in exotic El Centro.

Last December Tina and I were beginning a road trip up to LA to eat interesting food and visit interesting museums. We figured to get going in the morning and then stop for lunch in El Centro, where Tina had found an interesting Mexican restaurant for us to try. Located on a small side street off of Fourth, the place was a little difficult to find, but iPads and electronic maps make just about anything findable these days: IMG_9053

Although the outside was pretty standard, the interior was bright, clean, and interesting: IMG_8827

I was immediately intrigued by the large jars of aguasfrescas on the counter: IMG_8820

We were quickly served chips with two different salsas: one based on roasted fresh green chilies and one with a good dried red chile flavor: IMG_9058

And the aguasfrescas were outstanding. I had a lemonade, but Tina's cucumber beverage was truly amazing ($1.75 or $3.00): IMG_9063

It tasted more like cucumber than a real cucumber does.

I ordered the daily soup special, which was a chicken tortilla soup that – if memory serves – also contained chickpeas. It was very tasty and looked good too ($6.50, I think): IMG_8825

Again Tina's choice was even better, the green pozole that is only prepared on Thursdays ($10.50): IMG_8822

The side dishes with the green pozole included a roasted chili, pork rinds, and a potato taco along with the standard chopped onions, shredded cabbage, sliced radishes, oregano, and chili flakes: IMG_8824

Since that meal, we have talked about driving over to El Centro just for the Mexican food at this restaurant – which seems kind of peculiar, considering that we live surrounded by Mexican food establishments.

However, El Centro also has the closest Costco to Yuma, so as soon as I had some free time, armed with two reasons for the drive, we headed off on a short road trip.

Again we were impressed by the service and the decor of the restaurant: IMG_8828
IMG_9060

Tina had the cucumber aguasfrescas again – just as good as before – and I had a wonderful cantaloupe water: IMG_9062

The aguasfrescas are not overloaded with sugar here; the emphasis is squarely on the featured fruit (or vegetable).

As an appetizer, we ordered a potato tlacoyo, a thick grilled corn patty stuffed with mashed potato, drizzled with crema, covered with a tangy green cilantro/tomatillo sauce and dusted with cotija cheese($2.50): IMG_9068

Slightly reminiscent of a pupusa.

This time, Tina had the regular pozole, which was very good but not unusual ($10.50): IMG_9072

Topped with condiments, it looked like this: IMG_9078

I had an order of the chicken enfrijoladas, sort of like enchiladas except that the sauce covering the corn tortilla wrapped chicken is a bean sauce, not a dried chili flavored sauce ($8.99): IMG_9064

I was intrigued by this entrée because I still have fond memories of the enchiladas verdolagas that the late Danny Mendoza used to prepare with a similar frijole sauce at Viejo Loco in Yuma.

These were good, and I was impressed by the tasty rice and especially by the large chunks of chicken: IMG_9077

Anyway, Tina and I expect to be back for more meals – and more trips to Costco. On the weekends, Antojitos features lamb mixiote, specially marinated lamb wrapped in maguey leaf, and we really want to try that.

So if you are on I-8 in the Imperial Valley area and you need a great place for an interesting, unusual, and well prepared Mexican meal, check out Antojitos. We’re glad we did.

Antijitos Como en Casa, 425 Desert Gardens Dr, El Centro, CA 92243, (760) 482-5621, open 8 am – 8 pm every day, except Mondays. website

 

 

Noodling around – Revisits to Ristorante Kaz, Mien Trung, and Pho Lucky

I tried to get my fill of noodles before our trip; here's a rundown of a few of those revisits:

Ristorante Kaz:

Rev R Kaz 01

Rev R Kaz 02It had been over a year and a half since I visited "Sakura's Son of a different Mother", the Japano-Italian Ristorante Kaz. I'm not super fond of that fusion. Though, while I thought having the same type of pasta for almost every dish a bit tedious, I did enjoy a couple of items I had. So I decided it was time for a return.

It's good to note that the lunch prix fixe menu still has a base price of $12 for a salad, soup, and pasta. There are upcharges for various substitutions for each course. This means that top price for the lunch would be about $18….kind of pricey.

I decided to try some of the substitutions this time around, starting with the marinated vegetables in the place of the standard salad, a $1 upcharge.

Rev R Kaz 03

I'd say save your money here; this is more like a couple of grilled vegetables and one that should have been roasted (the red bell pepper), but was not, with some vinegar and olive oil thrown on it.

The potato soup ($1 upcharge) was not bad.

Rev R Kaz 04

This version was a bit less thick and creamy, lighter in texture overall. It needed a bit more salt.

I went with one of my favorites here the Shishito Pepper and Mushroom with "Citrus" Flavor.

Rev R Kaz 05

The pasta, as in my past visits was nicely done. I did notice some fairly significant changes; there was a lot less shishito and mushroom. I also think they aren't using much, if any yuzukosho, as I couldn't detect anything but a very strong and bitter white pepper flavor which detracted from the dish.

Too bad I guess. I will say that when I left the place was packed….with women and infants; the Japanese National version of "women who do lunch" with strollers, highchairs, and such. Perhaps they've found their niche. For me, it was just a bit too much carbs………

Ristorante Kaz
3904 Convoy St
San Diego, CA 92111

Mien Trung:

Rev Nood Mien Trung 01

Yes, yet again, for maybe the zillionth time.

Rev Nood Mien Trung 02

Rev Nood Mien Trung 03Mom was less heavy handed with the MSG this time around and the lemongrass flavor and the spice up front.

The Hen Xuc Banh Trang – Stir Fried Baby Clams with Rice Crackers was a spicy-peppery joy to eat. The left-overs come home with us and we eat it with rice the next day……I believe this was the last time I ate rice until tonight, something like 6 weeks!

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

Pho Lucky:

Rev Nood Lucky 01

Rev Nood Lucky 02Yeah, I know, yet another post on this place. This time was different though. We both thought they went a bit too far with the MSG…..I know that San Diego is notorious for glutamic overload, but this was the first time I noticed it here. I hope this was a one-off….otherwise I'll have to stick with the Bo Kho.

Pho Lucky
9326 Mira Mesa Blvd.
San Diego, CA 92126