mmm-yoso – Page 428 – As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso!!!!! A San Diego based food and travel blog. An Ex-Pat Kama'aina and Friends explore food, restaurants, and travel from San Diego and points beyond.

Chamorro Grill – Chicken Kelaguen

August 25, 2010 mmm-yoso Guamanian/Chamorro

Back in May when we were on vacation in China, Cathy did a post on Chamorro Grill. I hadn't had anything that could be remotely called Chamorro for a while, my last few visits to Islander Grill were less than stellar, so I hadn't been back in two years or so.

So naturally, after reading Cathy's post (and please check out her post) upon our return I dropped by Chamorro Grill.

The interior is spartan, but very bright and clean. During my visits I tried a couple of dishes that Cathy has already covered, so I didn't bother to take photos. I will say, that on my most recent visits, the Garlic Shrimp in Crab Fat Sauce has been replaced with Garlic Shrimp.

If there was one dish I had to try, it would be the Kelaguen Manok…. now it would be nice to have something like Kelaguen Katne (Beef Kelaguen), a dish I would liken to Koi Nua or Lao Beef Larb; basically beef "cooked" in lemon juice. Or perhaps, Kelaguen Uhang (Shrimp Kelaguen), which was described to me as being like ceviche the first time I heard of it, but would probably say perhaps even Aguachile nowadays. I was pretty sure that this Chicken Kelaguen would not match what a friend's Mom made for us over a decade ago, finely chopped chicken, a good amount of heat from red chili peppers, onions, scallions, and most interestingly, grated fresh coconut. All made wonderfully addictive with the juice of calamansi. See Santos' recipe as a point of reference.

Of course, after ordering the Kelaguen Rice Bowl ($5.99), I really didn't expect that, and of course that's not what arrived.

Here, as with Islander Grill, it is grilled chicken, or as it is called, "Barbecue Chicken", which has been chopped and mixed with scallions, and flavored with a mildly spicy and sour sauce. It was more moist than the last few versions I had at Islander Grill, but very similar. The red rice, calrose rice colored with annatto/achiote/achuete/bijol or whatever you want to call it, was well cooked. Many versions are too mushy, but you could count every grain. What really makes this dish for me is the Finadene, a salty-sour-spicy sauce that I could pour over cardboard and enjoy. While the dish is packed into a little styrofoam container, it ain't so little. I could barely finish 3/4 of this before having to call it quits, and take it home…. along with about ten little containers of Finadene.

While not stellar, it did fine by me.

A couple of notes; there are always specials written on the small greaseboard next to the cash register. Everything is made to order, so sometimes food takes a while.

Chamorro Grill
6628 Mission Gorge Rd
San Diego, CA 92120

QingDao: Some last minute explorations……

August 24, 2010 mmm-yoso China, Markets & Grocers, QingDao, Travel

Before heading off to Jinan, the capital of Shandong Province, we had a short amount of time. And there would be no lounging around the hotel room for us! So we set out up the various hills in search of anything interesting…. and maybe some breakfast as well.

As we approached the top of one of the avenues, you could here what sounded like incessant buzzing. We walked toward the noise, and soon enough we could make out voices. It was all coming from a large walled lot…… I was pretty sure what was going on as we turned the corner.

It was a morning market of course……. over the years, I've been to many of these, and even though I haven't found anything that quite tops the exoticness of Luang Prabang's Morning Fresh Market, I'm still fascinated by what these markets offer. I think it really teaches you a lot about the people and culture; insight that staring at the world from inside a tour bus could never provide.

Like this machine making sesame paste and sesame oil.

Here are where you get those breakfast staples You Tiao (fried cruller) and Soy Sauce Eggs, among other things.

Fresh vegetables and herbs galore……

Though there's always something interesting and exotic to be found…..

A reader emailed me mentioning that folks in my photos look a lot larger than what he considers typical Chinese in his neck of the woods. I wrote to him saying that the Chinese up North are bigger boned, and many of them like the Missus's Boy Cousin who towers at somewhere around 6'4" are quite tall.

Some folks were surprised when I mentioned that tomatoes are very popular….. they are eaten literally by the truckload……

But are consumed more like a fruit, than a vegetable.

Right down an alleyway from St Michael's Catholic Church, was another street lined with vendors. This one stretched for blocks, literally in the shadows of the downtown skyscrapers.

As always, there were tons of fresh and live seafood……

And other stuff……

Near the bottom of the hill, right across from and next to yet another truck full of tomatoes……

Where a few eating places….

The prices are very reasonable. All the food is cooked outside, and you eat in the cave-like, dark and dingy, and even perhaps a bit scary looking dining areas. I grabbed a seat while the Missus did the ordering…..

Of course there was You Tiao….

Both Millet and Red Bean Porridge……

As you can see; a plastic bag is placed around the bowl, and the porridge is poured into the plastic surrounded bowl. Once you are finished, and the bowl is returned, the plastic bag is removed and discarded, and a new baggie replaces it…. ready for the next customer.

We also had a variety of Baozi……

On the soggy side……

Overall nothing to write home about, but it sure did fill us up…..

We walked back out to the street realizing that we needed to get back to the hotel and head to the train station. Looking down the road, I noticed that we were just two blocks from Zhongshan Lu, one of the main streets, and pretty close to our hotel. It was time to make a beeline for our room, grab our luggage, and walk on over to the train station.

And Jinan was two and a half hours away……

Well, that's it for my QingDao posts. I hope you've enjoyed them, and as always, thanks for reading. Here is a listing of those posts:

Post #1 – Lunch and Dinner at Fifth Aunts

Post #2 – Morning in QingDao, Tianhou Temple, and Zhongshan Park

Post#3 – Our first visit to Pi Chai Yuan, and Banquet #1

Post#4 – St. Michael's Catholic Church and Banquet #2

Post#5 – The original family home and banquet #3

Post#6 – Pi Chai Yuan again

Post#7 – An abundance of seafood

Post#8 – The Wedding Banquet

Post#9 – Beer Street and the Tsingtao Brewery

Post#10 – Dinner at Sixth Aunt's

Post#11 – Donkey and Brain Tofu (Doufu Nao) for breakfast at Pi Chai Yuan

Post#12 – The Children's Park (Chu Shui Shan) and going shopping

Post#13 – Dinner at the Original Family Home

Post#14 – Beer in a Bag

1 Strip Mall, 3 Banh Mi – Tan Ky Mi Gia, Ba Le, and Express Deli – Mira Mesa

August 23, 2010 mmm-yoso Banh Mi, Sandwiches, Vietnamese Restaurants

If there ever was such a thing as Banh Mi weather, it would have been this past weekend….. man has SoCal turned me into a weather sissy. Anything over 85 seems just plain scorching. Not feeling like eating anything real heavy, I decided it was time….. for another Banh Mi post. But not just any other Banh Mi post. Last year, I noticed that Tan Ky Mi Gia had started selling Banh Mi. This brought the number of places selling Banh Mi in the strip mall on the 9300 block of Mira Mesa to an uneven three, something I thought was quite unusual. I know that Cafe Dore and Saigon Sandwiches and Deli coexist a few doors from one another, but I couldn't think of another location that had three places selling Banh Mi within fifty yards from one another.

Curious, I thought I'd check out all three during one visit, and kinda see how they lined up side by side. I decided that even though I have my own favorites at Ba Le and Express Deli, I'd go with the good 'ol #1, what's usually the Dac Biet (special). I started at Express Deli in Lucky Seafood.

Hit up Ba Le, then ended things buying my last sandwich from Tan Ky Mi Gia. One of my assumptions was crushed before I even walked to the car and ate my Banh Mi. I'd thought that prices would be pretty much in line because of competition…. I could not have been more wrong. The sandwiches ranged from $3.25 at Express Deli to $4 (gasp!) at Tan Ky Mi Gia. Ba Le came in at $3.50. So here goes……

Express Deli:

Is the little fast food stand in Lucky Seafood which I last posted on in March of 2006. There was nothing defined as "Dac Biet" here, so I got the Thit Nuong, which they call their "French Sandwich". The Banh Mi here was the least expensive at $3.25, which may not be something to celebrate. Back in 2006 it was $2.25!

Not surprising was the fact that this Banh Mi had the least amount of meat, which are cut in thin slices. What most surprised me was that I enjoyed this Banh Mi the best out of the three. If all remains the same, I believe the bread is from Le Chef Bakery. It was toasted fairly well. Initially, I thought there was too much "spread" on the sandwich, but it was a decent amount. The jalapenos weren't overpowering, and the pickled veggies had a nice crunch in addition to a good sweet-vinegary flavor.

I could have done with a bit more meat(especially since I like Jamon) and even more pate. There's a tendency for the staff to go a bit crazy with the Maggi, but today it was just enough.

Express Deli
9326 Mira Mesa Blvd (inside Lucky Seafood)
San Diego, CA 92126

Ba Le:

Over the last couple of years, I've been pretty disappointed in the Banh Mi from Ba Le. I wasn't very enthusiastic about getting a Banh Mi here. Especially since I went with the Dac Biet instead of Nem Cha Lua. Ba Le has a tendency to toast the bread to death, until it feels like you're eating a giant crouton that rips your mouth to shreds. So I opened my Dac Biet($3.50) with some reservation.

Also, the pickled veggies tend to be very thick and crudely sliced. On this day, the bread(thankfully) wasn't over toasted. It was however, a bit on the stale and dry side. This sandwich had the most amount of meat by far, but that BBQ pork was very bland and terribly dry as well.

The jalapeno peppers in this sandwich were pretty spicy….. which means you played that always fun game; jalapeno roulette.

I'm still not particularly enamored with Ba Le's sandwiches. More filling doesn't mean that much when proportion and texture means much more to me. To me, a Banh Mi isn't a over-stuffed sandwich.

One interesting note; it seems that Ba Le serves up Bun Bo Hue on weekends……

Ba Le French Sandwiches
9396 Mira Mesa Blvd
San Diego, CA 92126

Tan My Mi Gia:

**** Tan Ky Mi Gia is no longer

You really couldn't miss the fact that Tan Ky Mi Gia now made Banh Mi…..

I think I've mentioned how much this place loves signs before. One interesting thing…. even though they have a huge Banh Mi sign hanging from the back of the restaurant…. I didn't see any prices listed. So when the always "interestingly" attired and made up young man told me "four dollars" I was a bit surprised. Oh my, Banh Mi has crossed the four dollar mark! I was brought back to planet Earth when the young man snapped his fingers and held out his hand…. I was taking to long to pay I guess….

Honestly, this sandwich had potential. I enjoy the long baguette more than the usual Banh Mi, but this wasn't toasted enough. In fact it was kinda cold, even though I bought this last, and ate it first. It was just not crustly/flakey enough for me.

There was just a scant amount of pate, and the veggies weren't pickled enough. Also, there were almost no jalapenos, but maybe they thought I was not up to the task. The amount of meat in contrast to Ba Le was positively endangered. On the other hand, I enjoyed the choices of meat for the Dac Biet. And you could actually make them out in the sandwich.

Which is why I enjoyed this more than what I had from Ba Le.

Tan Ky Mi Gia
9330 Mira Mesa Blvd
San Diego, CA 92126

Perhaps the next time you want a Banh Mi fest, and don't want to make multiple stops……..

Easy Easy Ceviche

August 20, 2010 Cathy Cooking, What Cathy Eats!

mmm-yoso!!! is about food. The handful of us who write on this blog enjoy eating. We also enjoy cooking. Today, Cathy is 'cooking'.

Hi. We have had some hot days lately and I just do not feel like turning on the stove inside or even cooking on the grill outdoors. In this kind of weather, I also seem to have cravings for ceviche, but don't want to drive and look for a restaurant. I know I can cook, and this is one of my 'usual' lazy day recipes. Last week, I showed you the two pounds of whitefish fillets I got for $12 from Catalina Offshore and two meals I had made from one fillet. Here's another meal (and snacks) I made from one whole fillet.
I took one whole fillet (so about 2/3 of a pound) and chopped into bite size pieces.
Then I squeezed the juice from six limes (from my backyard, hence the imperfectness) (limes are also on sale, 10 for $1 at most grocers right now) into the bowl with the chopped fish, covering the fish.
I put the whole bowl into the refrigerator for at least four hours (you can let it go overnight).
Drain out the lime juice (don't rinse). See how the fish is all cooked? Chop tomatoes, cilantro, some onion, one garlic clove and add about one Tablespoon of extra virgin olive oil. Mix. Taste, if you need salt and/or pepper, add it and mix again.
It is ready to eat. You could chill it before eating or chill any leftovers…
I eat it with whole grain Saltines and sometimes add some hot sauce.

You can make it with raw shrimp also. Cut the shrimp and tomatoes and onions into similar size pieces.

Cathy's Simple Ceviche

You don't have to measure; use what you have. For this recipe I used:

2/3 lb raw seafood, chopped, cover with juice from 6 limes (enough juice to cover the chopped seafood). Put to chill in refrigerator at least four hours.

Drain the seafood (do not rinse). Add:

Four Italian plum tomatoes (chopped), 1/3 bunch of cilantro (chopped), one thick slice of red onion (chopped), one garlic clove (minced) and two Tbs Extra Virgin Olive oil.

Add salt and pepper to taste. Ready to eat or can be chilled and consumed later.

Serve with Saltines and hot sauce….and a cold beverage.

I hope it cools down soon! Have a fun weekend!

COMC: Hakata Ramen from Izakaya Masa

August 19, 2010 mmm-yoso Japanese Restaurants, Ramen

I know, I know, a ramen post on the hottest day of the year…. have I lost it or what? But this post is from all the way back in May…… there are so many COMC (Clearing out the memory card) posts, and I'm trying to catch up.

I hadn't been to Izakaya Masa in quite a while. In fact, the last time I visited, Masa was still serving lunch. For some reason, I always appreciated the place when it was still Teriyaki Cowboy. I always knew what to expect, decent, reasonable, semi fast food Japanese. When they became Masa, I found the lunches to be reasonable, but for some reason, I've never thought the place to be worth the special trip for dinner.

So when I read Dennis's post after returning from China regarding Izakaya Masa's weekend lunch, and the Hakata Ramen in particular, I made sure to drop by. I had heard about Masa's Hakata Ramen from several acquaintances, as well as "sammusubi" in a comment on my Ramen Comparison post. Not much had changed at Izakaya Masa, things look basically the same.

A bowl here is priced reasonably at $6.95, and you can get various combinations (with gyoza or fried rice, or both) from $8.50 to $10.50.

I decided to kinda go my own way, and started with something I think Masa does well. Chuka Kurage (Jellyfish Salad – $3.95).

Normally a great dish to have with drinks, I enjoy the refreshing vinegar-soy flavor, and the nice crunch.

Of course I went for the Hakata Ramen ($6.95):

The Tonkotsu style broth, usually the product of rapidly boiled pork bones, resulting in a rich, milky looking broth, was on thin side, missing the tongue coating richness I enjoy. I love regular straight up shio or shoyu ramen; but this is tonkotsu broth so my expectations are different. There was a strange, almost metallic tinged aftertaste that made me think that perhaps a "base" was being used to perhaps help things out? The chashu tasted a bit on the mild side, but were sufficiently tender and moist.

From my experience, one of the signatures of Hakata Ramen are the thin and straight noodles, these noodles had a decent "crunch", but were thicker than what I would consider Hakata style noodles to be.

Overall, this was a decent bowl, priced right, but not outstanding. Still, it's nice to have options in the Mission Hills area. Funny thing, just like Dennis, most of the folks who recommended the ramen from Masa to me personally, usually consumed it while, ummmm…. how should I say it? Well perhaps the lyrics to this song say it best:

"I'm just a little impaired
I know, right now you don't care
But soon enough you're gonna think of me….."

And heck, it's probably better than a greasy California Burrito from Santana's up the street right? Right?

Izakaya Masa
928 Fort Stockton Dr
San Diego, CA 92103

Weeknight Grilling times two – Cumin and Sichuan Peppercorn Skirt Steak and Grilled Vegetables

August 17, 2010 mmm-yoso Cooking, Recipes

We grilled the last two evenings, so I figured I'd do one last weeknight grilling post. We've been enjoying weeknight grilling…. it's all about timing, and objective is to get everything to the table in less than an hour. I've already done a post on skirt steak, so I hope you don't mind another. On Monday, I picked up some skirt steak and a ciabatta on the way home…….. I thought I'd do the simple grilled skirt steak, but when I got home I decided something else.

I was inspired by something I had in Xi'an……

They call it Rou Jia Mo…… you can call it a sandwich if you want to…….

Basically heavily seasoned meat stuffed in bread. And Xi'an being the end of the Silk Road, you can bet this was wonderfully cumin, salt, and chili heavy.

I was also itching to use the very potent five spice from QingDao that Fifth Aunt sent home with us. It's the same five spice that she uses in her own home made sausage. First I got the hardwood charcoal going in my chimney starter. This was basically a retread of my Cumin Lamb and Grilled Cumin and Sichuan Peppercorn Lamb Chop recipes. And you all know how much I love cumin lamb.

I marinated the skirt steak in shaosing, premium soy sauce, premium dark soy sauce, five spice (just a pinch, a little of this goes a long way) and cumin. I was out of sweet bean paste, so I used some sambal olek to add some zip.

I sliced three cloves of garlic lengthwise and sauteed them over medium-low heat until soft. I added sliced green bell pepper and sliced onion. I was going for a bit of color, and wanted the natural sugars to develop. I didn't want it too sweet, but I added some shaosing, sea salt, cumin(of course), and a dash of premium soy sauce.I'd use this as the veg for my sandwich. Figuring that this was going to be pretty strong flavorwise, and perhaps teetering on the salty side, I decided to grill some tomatoes along with the meat to add a bit of "acid" to the dish. Once everything was ready to go I seasoned the skirt steak with more ground cumin, ground Sichuan Peppercorns, sea salt, and ground chili.

Grilled medium rare, stacked on the bread toasted on the grill, all finished off with scallions and cilantro.

Maybe if this was a weekend I could talk the Missus into making Dan Bing…. but heck this was a weeknight.

This evening I thought I'd want something a bit lighter. I stopped by Seisel's with nothing in mind, and ended up leaving with just a couple of Veal Bratwursts……. and weeknight grilling on my mind. I picked up some local asparagus from the fruit stand, went home, got my charcoal started…. and came up with this.

I tried to use stuff we had on hand. While prepping the vegetables, I simmered the Brats in Killian's Red…. because there was a bottle in the fridge. The eggplant was coated in olive oil, oregano, and salted. The tomatoes in oil I had leftover from making garlic confit and oregano. Same oil for the asparagus, along with sea salt, and finely ground black pepper.

I grilled the vegetables…. the asparagus were thin so I didn't have to peel them. We still had ciabatta left so I sliced it, grilled it slightly with the garlic oil, and spread a little Boursin I had in the fridge.

I got my vegetable peeler and shaved some leftover imported parmigiano reggiano, and I had dinner. Funny thing the brats was my least favorite part of the meal. And it was done pretty quickly…..

I realize that these really aren't recipes per se, so thanks for hanging in there and reading. But it was fun grilling over charcoal and getting the table in less then an hour. I'm going to continue doing stuff like this over the summer and fall, but I'll get back to writing out regular recipes in the future.

Chicken Wing Thing: 777 Noodle House, Olde City Grill, The Original Sab E Lee, and Que Huong

August 16, 2010 mmm-yoso Chicken Wings, Chinese Restaurants, Vietnamese Restaurants

Here's a post to add to my Chicken Wing category, an additional Chicken Wing Thing post. As regular readers know, I love my chicken wings……..

777 Noodle House:

I've already done a couple of posts on this bargain of a Chiu Chow Noodle House. And since they also own the "Louisiana" Fried Chicken shop next door, it was only right that I try their chicken wings.

On the good side, this was very juicy and lip melting hot! On the not-so-good, the batter was pretty crumbly, and it was a pretty bland wing overall. I enjoy a few dishes here, but this is not one of them.

777 Noodle House
4686 University Avenue
San Diego, CA 92105

Olde City Grill:

*** Old City Grille has closed

Of all the Cheesesteaks I posted on, Olde City Grill in Pacific Beach was the best I had hands down. A week or so later, I visited again to confirm my findings. I also decided to have some wings….which are sold "by the pound". I decided to go with some pretty straightforward "Buffalo" wings.

I was surprised to find that a "pound" here consisted of 6 wings. I've often mentioned the "Kyochon line" when it comes to pricing. Anything over, say a dollar a wing should be darn good. From the sauce point of view, it was pretty routine… fairly tangy, decent heat, but nothing special. From the size point of view, these were some fairly hefty size wings. I am however, a fan of smaller wings, since the skin/crust to meat ratio is much better. If I wanted plain meaty…. I could get drumsticks, right? There was one other item I didn't care for…. the Bluecheese dressing was more like mildly flavored Bluecheese Mayonnaise (or if you really want to be fancy aioli).

Personally, I'll stick with the cheesesteaks…..

Olde City Grill
967 Garnet Ave
San Diego, CA 92109

The Original Sab E Lee:

**** This location of Sab E Lee has closed

Actually, I've had the wings at TOSEL a couple of times, but have never thought of it as something the place does well.

I recently returned just to have the wings……. and it confirmed that even though there is much to like at TOSEL, and I do mean a lot, I don't think chicken wings are on that list. The wings just don't have that spicy-sweet-savory flavor or crisp, yet sticky texture of the good wings in Thailand.

The bitter burnt garlic did not do the dish any favors…….

Don't even ask me about the neon orange sweet-sour sauce…..

The Original Sab-E-Lee Restaurant
2405 Ulric St
San Diego, CA 92111

Que Huong Restaurant:

**** Que Huong has closed

I recently had a wonderful lunch with one of my favorite FOYs (Friends of Yoso), Dennis. As always I enjoyed the company, and you can read about our meal here. I'd first eaten at Que Huong back in 2005, and have been going back off and on since then. I never did try the Fish Sauce Chicken Wings until FOY "Yummy Yummy" mentioned it to me in 2008. I gotta say, it was love at first bite…. and yet, there are several different version of wings on the menu, and I wanted to try the Tamarind Wings……. and Dennis was nice enough to help me through a meal. I ordered a half and half… a half order of Fish Sauce Wings, and a half order of Tamarind Wings.

No these aren't gigantic wings….. they are "small but mighty"… you know folks like that. They may be diminutive, but are full of attitude and flavor. The Fish Sauce wings delivered that sweet-salty punch that they always do for me.

The Tamarind Wings……

Were like the Fish Sauce Wings' weaker cousin……. I wanted something with a tangy "punch", but these were fairly mild. I still gotta try the butter wings…… and other stuff……

Thanks for putting up with me Dennis!

Que Huong Restaurant
4134 University Ave
San Diego, CA 92105

So there you go, a few more wings for my collection.

QingDao: Beer in a Bag

August 15, 2010 mmm-yoso China, QingDao, Travel

After a wonderful dinner on our last evening in Qingdao, we caught the bus back to our hotel room. Entering the bus, both the Missus and I took a whiff while walking past the bus driver. Our driver on our last ride on this route smelled strangely of Qingdao's most famous export, if you know what I mean. He was also driving in flip-flops, which made the entire ride surreal. Heading back to our room, the Missus wanted me to get my "beer in a bag", but we really didn't know where to start. There are literally hundreds of tiny restaurants with stacks of kegs upfront, perhaps they are all pretty much the same; but which one to choose?

The Missus decided to ask a gentleman walking past us down the street. The Missus quickly picked up his QingDao accent, thus making him local, and with that comes some "cred". He told the Missus to follow him, he'd show us where he gets his Tsingtao in a bag every night on the way home from work. He was on his way there anyway……

Which is how Iwe finally got Tsingtao in a bag. The Missus asked for just enough for two cups.

If I recall this was about 50 cents US, and it wasn't like Bia Hoi, but really Tsingtao. This tasted much lighter, more effervescent, and I guess the word would be "fresher" than the bottled stuff. There was almost a faint sweetness to it. Finally, beer in a bag……. now things felt complete.

On our way back to our room, we spied the gentleman who guided us to our Vacation 2010 01 1485 beer in a bag. He was sitting at a table, beer bag hanging from a nail pounded into its side. He was also waving us to him…… Curious we walked toward him. As we approached, he started clearing his table….. it turns out he wanted us to join him for dinner! Qingdao sure had grown on me…… I was really going to miss this city.

I do have one more QingDao post, I hope to have it done this week. Thanks for reading!

The Farmers’ Market Bag from Specialty Produce..and the first meals.

August 13, 2010 Cathy Cooking, Farmer's Markets/Night Market, What Cathy Eats!

mmm-yoso!!! is a blog about food. Today's episode is written by Cathy. Kirk and ed(from Yuma) are researching future posts.

Hi. This is an unplanned cooking episode/$5 Friday of our blog. Let me explain. Here is a link to the website: SpecialtyProduce.com It's in an obscure part of town, close to the airport. Once you find it, park on the street and walk down near the railroad tracks to the side of the building and up some stairs and go inside the warehouse loading dock (there are footprints painted on the floor). There are racks of kind of fancy and bulk fancy groceries (salts, oils, noodles) and a desk where you check in (and sign a waiver if it is your first time visiting) and then you can walk into the refrigerators and see many many other products. Some are sold by the case and some by the package. There are microgreens and wraps and eggs and Dulcinia cantaloupes and watermelons and stuff that normally restaurants use (cases of squash blossoms, 5 lb bags of mixed lettuces, gallons of heavy/whipping cream). There are no prices marked, but you can ask and compared to other places, the prices are really good for the quality. The cash drawer closes at 4 but the building is open until 6 p.m. daily, when I have seen restaurant owners and chefs coming in to buy stuff for their kitchen.

You can also do what I have started doing, ordering the Farmers' Market Bag (look at the top left corner on the site). You place an order for a bag by Sunday at Midnight and then pick up the bag on Thursday or Friday. You don't know what is in the bag until you pick it up (or see a video of it, posted online about 6 p.m. Wednesday Here is a link to the SP videos of prior Farmers' Market Bags ) (Or click onto the 'Past Boxes' link). The bag is $20, different each week and includes fruits and vegetables from about 12 farms in Southern California. I believe in buying and consuming fresh/local/California products when I can, without having the obligation of joining a CSA , which has waiting lists, membership fees and sometimes gives you pounds and pounds of vegetables you get tired of eating and are basically inflexible with ordering weekly (i.e., you can't skip a box). Plus there are a few variables to the SP bag which you can order (like 2 lbs of fresh seafood from Catalina Offshore for $12, again,not knowing what you will get or a special bread or baguette from Bread on Market, chocolates from Chuao Chocolatier, Jackie's Jams, Peerless Coffee or some California cheese). So, anyhow, this week's bag:
From the top left- two ears of white corn from Gloria Tamai Farms; four Lipstick peppers from Beylik Farms; five Heirloom tomatoes from Coastal Organics; Freckles lettuce form Coleman Farms; sage, rosemary and thyme from Rutiz Farms; a pound of mixed Pee Wee fingerling potatoes from Weiser Farms…but, there is more
From the top left: another pound of all white fingerlings (a bit larger than the Pee Wees) from Weiser Farms; the optional seafood- this week two pounds of skinless ocean whitefish fillets from Catalina Offshore , one of a handful of places I buy seafood anymore; two New Jersey Apples from Windrose Farms; two Goldmine nectarines and a White peach from Fitzgerald Farms; about a pound of Summer Muscat grapes from Murray family Farms and six Cippolini onions from McGrath Farms. So, $32. (The bag is $20 and the optional seafood is $12)and I am going to make three preparations of the fish (one fish fillet per prep, but some will turn into two meals).
Right now it is very hot out. I am going to make "packets" in foil to cook on the grill. For my lunch.
I took the largest fingerlings, tossed in olive oil and tore the leaves off of one of the sprigs of rosemary. I sealed the packet and put it on the grill to begin cooking while I prepared the fish. Pretty much steam from the oil will do the cooking.
The Whitefish is so very fresh that I just want to taste it and not other flavors, so I coated it with olive oil and some dry slightly seasoned breadcrumbs. (I dry leftover pieces of bread and put some Herbes de Provence in the container once I crush the dry bread). Fold the foil tight- again, steam will cook the fish.
Here are both packets on the center grill. The potatoes were on about 8 minutes before I put the fish packet in the center. I turned the heat on high on the two sides of the grill; there is no direct heat under the packets. It is kind of just an oven, without turning on the one inside my non-air conditioned home.
The potatoes are done when you can easily poke a fork.
The fish is done when just translucent. That bottom left end of the photo above shows the fish needing less than a minute more of heat/steam; I re-sealed the foil so the steam cooked it the rest of the way. The fish was on the grill for about 6 minutes; so the potatoes went for about 14 minutes.
I made a salad with about half the head of the Freckles lettuce, a Lipstick pepper and one heirloom tomato, topped with olive oil and balsamic. The tomatoes are so very sweet, the red pepper is pretty much a red pepper and the lettuce has the texture of Romaine but is more delicate tasting, like a red leaf lettuce.
The potatoes still got cooked to a lovely brown crispiness on the bottom, taste so perfectly sweet and the fish just needed the six minutes on the grill. The fish was so perfectly sweet in flavor. I hope the rest of the fillet will be there for The Mister's dinner…
I chopped one of the New Jersey apples -grown in Paso Robles, but never seen anywhere but from Specialty Produce- and put it in a bowl with some grapes and had some coffee for dessert. The apples have the most wonderful strawberry undertone scent and in the flavor…they are different and tart and I like tart apples. They are also a bit softer in texture than a MacIntosh, my favorite. The Summer Muscat grapes are sweet, with a softness in texture. A pleasant grape. The two fruits did not really compliment each other and each could have stood on its own, but I don't want to finish anything without The Mister tasting it.
The Mister got home late Thursday night and everything needed to be reheated, so I took the already cooked fish, topped it with sliced Heirloom tomatoes and some Parmesan and put it under the broiler, just to get the cheese melted, sliced and sauteed the leftover potatoes with some of the red pepper and made a half assed omelete(i.e., an egg pancake instead of the proper fluffy goodness with crispy crust that is an omelette) and filled it with some fresh Mozzarella and sauteed Swiss chard bought on sale, from Henry's, this week. A fresh, filling and tasty dinner.

Specialty Produce is open 7 days a week, so you can drop by on the weekend to see what they have and just enjoy what they have to sell and sign up for a Farmers' Market Bag online by Sunday night. It is always an adventure. A very fresh adventure.

Specialty Produce 1929 Hancock Street San Diego 92110 (easiest way to get there is to be on San Diego Avenue, which goes through Old Town all the way to Washington and then go under the I-5 on Noelle Street. Then right on Hancock. It's on the left (West) side of the street.) 619-295-3172 Open 7 days. 8 a.m.-6 p.m.

Spicy House a first look

August 12, 2010 mmm-yoso Chinese Restaurants

*** Another post on Spicy House can be found here.

I mentioned that Shanghai City was gone in this post. A few days later the sign went up announcing "Spicy House". Of course being the good Chinese Restaurant they were schedule to open on 08/08. I was told by several sources that this place was run by the group that owns Spicy City. For some reason, I've never been enamored with Spicy City, but thought we should give this place a try.

The interior has been freshened up slightly…….

And like most of these types of restaurants, there's a selection of cold dishes on display. The interesting thing, was there was one item that gave signal that there was something more then the signature Sichuan-Yunnan Spicy City thing going on here.

And one look at the menu verified what we thought.

We had spied what looked like Hunan Suan Dou (pickled green beans) as one of the cold dishes.

After a brief discussion with the Server, the Missus found out that they have three chefs working here. They've retained the original Shanghainese Chef, which is why I saw several of the old Shanghai City menus, and have brought on a Sichuan Chef, and a Hunan Chef. Now this sounded interesting, but I was still not sold……. and especially after having a selection of the cold dishes.

The Fuqi Feipian was too tough, and lacked Sichuan Peppercorn. The pig's ear was also lacking in flavor. The Kaufu, wheat gluten was too chewy, not melt in the mouth soft as, say what they serve at Tianjin Bistro.

The pickled long beans were also disappointing; salty, but lacking that true pickled flavor. Earlier in the week, I tried to explain the difference between salty and briney to someone…. and these were a pretty good example.

We were ready to be underwhelmed when our Dried String Beans with Duck($10.99) arrived.

Man, this smelled good! It was a sort of hybrid Sichuan/Hunan dish. The dried green beans, sliced into tiny pieces, almost like a brunoise, were nice savory surprises. Three different types of chilies were used, and the orange/red peppers we enjoy with many Hunan dishes added a nice, fruity sweetness. The addition of minced ginger, slices of garlic, and peanuts, meant that every bite would have a different flavor. The duck was typical of Hunan/Sichuan dishes; it was less meaty, more chewy, with a mild gamey flavor. Not too many seeds as is typical with Hunan dishes, but there were a few there. Not quite Hunan Chilli King, but not bad.

There were a couple of things that surprised us about the Crisp Fish with Pepper ($10.99):

First was the portion size, it was huge. This was all fish, there wasn't anything in the middle or bottom to "prop up" the food. Second, we noticed this was eel! We found out later that it was supposed to be Crispy Fried Eel with Chilies on the menu, but there was some mix-up. Third was the distinct smell of one of my favorite seasonings hitting me when the dish arrived….. the smell of cumin. And yet, the flavor of cumin was in the background…. I think it was added to the batter. Though the middle pieces were on the greasier side, the pieces of fish on the outside were nice and crisp. I'd say this was a pseudo-Sichuan dish, as there were Sichuan Peppercorns present, though not in large quantities. An interesting note was, even though this dish looks aggressively flavored, you could still make out the taste of the sesame seeds that topped the dish. The Missus, who loves Chinese Eel dishes, thought this was good. Strangely, I thought the dish could have used more salt!

The dishes we had shows enough promise…. i think we'll be back to try more in the future. The service was adequate…. though on a very hot day, they seemed to not want to turn on the A/C which made me do a "double sweat"…. one from the chilies, the other from the heat! The portion sizes were generous, and the prices pretty good. We were sad to see Shanghai City go, but this place shows some promise.

Spicy House
3860 Convoy Street #105
San Diego, CA 92111