food – Page 7 – branching out… on a limb

San Diego’s Little Italy, Ballast Point Brewing, and A Lovely Afternoon

What to do on a Sunday afternoon when you have a bit of time and many options… it’s a little too warm and humid for the beach or hiking (IMHO only, I am sure), we don’t feel like watching a show or game on TV…

How about hitting Ballast Point in Little Italy for a snack and, true to this year’s challenge, try a different drink? Well, don’t mind if I do!

“Piper Down Scottish Ale- Sweetly complex, with roasted toffee flavor, roasted pumpkin, and a subtle addition of spice.”

I shouldn’t be surprised, but still was- they have a fall beer brewed with pumpkin and spices. Of course they do. The entire nation goes crazy for (my favorite) warm spices associated with (also my favorite) pumpkin pie this time of year. So I had to try it, don’t you know. This Scottish ale does have a very, very subtle hint of spice and pumpkin, which I think goes nicely with a usual caramel-y taste of a darker brew. Not enough to scare off traditional ale drinkers, but different enough if you want a taste outside the ordinary.

As The Husband and I enjoyed our brews and snacks, we had to ask- why don’t we get to places like this more often with friends? The patio at this Ballast Point has several covered cabanas with their own fire pits and can be reserved. No excuse. This is on our To Do with Friends Soon list. Bonus: the music isn’t too loud and you get to watch the planes coming in to land at Lindbergh, making this a great meeting place for people of all ages.

Spanish Caprese Salad and PBJ Wings (Peanuts, Blackberry jam and Jalapeno glazed)

I can NEVER get tired of watching the planes land at San Diego's Limburg Airport — I can NEVER get tired of watching the planes land at San Diego’s Lindbergh Airport

A Hoppy Beer that I Did Not Hate!

This is a Russian River Pliny the Elder. A double IPA. The Husband’s drink, not mine.

I’ve been told on numerous occasions that this is one of the finest beers ever crafted.

As usual, I asked for a taste, knowing full well that I would not like it. I never like his beer.

As usual, I enjoyed the smell of an IPA- but, if it is so great, why can’t it taste as nice as it smells?

And finally, for once, an IPA- this particular IPA- wasn’t bad at all! I really liked it, for the first time ever.

The well-known and most beloved aspects of hoppiness came through with grapefruit and floral flavors meeting right there on your tongue, just as your nose promised. Just as all you hop-heads have been raving about.

I guess I only like The Best of The Best!

Bale French Sandwiches… FINALLY- We Hit a Vietnamese French Sandwich Shop!

Shrimp Sandwich and Ham Sandwich with egg rolls

I blame it on my dad. It has taken almost a year for Mom to come hang out for a few days all because Dad decided to have foot surgery on one foot, then the other. I know, how selfish of him! Sheesh!!

But, we made it and hoo-doggies, our lunch was good! Or, at least two-thirds of it was.

The lovely mom, showcasing the Bale French Sandwich shop. — Mira Mesa’s Bale French Sandwich shop.

Bale French Sandwiches is a shop in Mira Mesa, part of the greater San Diego area. The web site mentions how they offer a fusion of cuisines, and I’m discovering that there are a lot of Vietnamese and French shops around this part of town. The small shop was hopping when we stopped by right in the middle of lunch hour- it’s always a good sign when you try a new place and see that it is really busy, right?

Here’s our report:

I was expecting to eat my whole ham sandwich as it was just the right size- about a five inch bun. But noooo, I’m here with Mom, remember. In her mind you don’t order for yourself, you are ordering to share. Mom always gets her way with food… she’s four feet ten inches of a taste testing machine, I advise against getting in her way when it comes to food. There went half my ham, but I did get my share of her shrimp sandwich.

Guess who’s sandwich was the best? Hers. I never would have ordered a shrimp sandwich. A Shrimp Sandwich? Really? It was delicious! Way better than my ham, in fact, there was no comparison. I didn’t care for mine at all. I wonder if it was a different kind of ham than one usually sees in a sandwich shop? I’ll have to ask my Vietnamese friends. We wimped out and asked for our sandwiches without jalapeño, and I regret not asking for extra cilantro like Mom wanted to order. Get the extra cilantro!

The egg rolls, by the way, were also delicious. Our combo meals were around five dollars, each for a hot sandwich, two freshly fried egg rolls and a drink. Mighty cheap for a lunch combo, in my book. And Bale also has a super catering menu, I know where I am going to pick up three different large trays of appetizers for a crowd for under $100- Bale French Sandwiches.

What to Do with 50 Pounds of Frozen Ahi Tuna?

You make Rice bowls!

Rice Bowl with Sriracha Tobiko Sauce

Tuna, teriyaki, pre-mixed Sriracha mayo, — Tuna brushed with teriyaki; Pre-mixed Sriracha mayo, “sweetfish” roe waiting to become sauce, next.

1-2 pounds ahi tuna
2 teaspoons peanut oil (or any other vegetable oil)
2 tablespoons teriyaki sauce, or just salt and pepper
1/4 cup mayonnaise
2-4 teaspoons Sriracha chili sauce
1 tablespoon cream (half-n-half)
1 tablespoon tobiko or masago or sweetfish roe
hot, cooked short grain rice
toasted sesame seeds, optional

Sweetfish roe, Sriracha Mayo, cream all mixed up

-Preheat grill. Brush the fish with oil on the bottom (the side that will be down on the grill) and the teriyaki sauce on the top.

-Grill tuna on medium heat until just cooked through, about three to four minutes total (ours was less than one inch thick…), no need to flip over on the grill (there- you have just avoided the big mess that usually accompanies grilling fish… you’re welcome).

-Fish can also be seared and served very rare in the middle. “Cooked” ahi is a very subjective term.

-Mix mayonnaise, sriracha and tobiko/masago/sweetfish roe in a small bowl. You can also use pre-mixed Sriracha Mayonnaise… I cheated.

-Serve a portion of the fish over rice and drizzled with the sauce. We served our rice bowls with shu mai dumplings and edamame on the side.

This recipe was inspired by that fabulous food blog DamnDelicious.net, specifically her recipe “Teriyaki Salmon with Sriracha Cream Sauce.” You should visit that site just to ogle her photos and drool over the food ideas. Seriously, go!

Sweetfish Roe looks the same to me as Flying Fish Roe (tobiko). I think that they are all interchangeable.

Just mayo brand Sriracha Mayo and Earth and Vine Pineapple Sake Teriyaki Sauce

While we liked this recipe overall, (International Boy approved but The Boy had to be made to choke it down), both The Husband and I think that we really would have liked this better with salmon.

But I don’t have 50 pounds of frozen salmon.

I have ahi.

So there.

Ahi Rice Bowls with Sriracha Tobiko Sauce

New Menu Monday- “Snicker Snacks” Chicken becomes Lemon Chicken- Two Recipes!

We love our baked chicken around here. This is one of the first dishes my mom taught me to make, and hers is still king in my book. We have a way of preparing it so that it tastes like one of our favorite snack- Snicker Snacks (the same ones I shared with our awesome school security guards, “SnickerWhat’s-its and Thank Yous,” on 2/3/15). I should call it Snicker Snacks Chicken:

Our favorite baked chicken, with mashed potatoes and broccoli.

This is super easy- In a 9″ x 13″ baking dish, place a quartered chicken (or 8 chicken thighs), skin side up, brush with a mix of 2 tablespoons melted butter and 2 teaspoons Worcestershire sauce, and then sprinkle with onion powder, garlic powder and Lawry’s seasoned salt; bake at 400 for 25-30 minutes, until the skin is nice and crispy.

We like this served with any vegetable side and mashed potatoes, usually. I think these are the best staple seasonings- Penzey’s Toasted Onion Powder and California Garlic Powder, and Lawry’s Seasoned Salt. Honestly, these are what I reach for every day.

But…

Lemon Chicken photo from Annie's-Eats.com (click to link) — Lemon Chicken photo from Annie’s-Eats.com (click to link)

I switched up the chicken for today’s New Menu Monday, and tried a simple, easy lemon chicken dish:
Lemon Chicken, from Annies-Eats.com

Bake it long enough, do not be afraid, and you will be rewarded with a lovely crisp skin glazed in lemony goodness. I liked this recipe, even though I overcooked it a bit in the end. I think it is because my thighs were of different sizes. That does sound like a personal problem, but I assure you I am referring to the chicken thighs here. Ha.

The Boy liked the usual “snicker snacks chicken” better, The Husband liked it, International Boy liked it well enough, I gave it a Seal of Approval, “I’d Make This Again” Vote. I really liked the fresh lemon flavor… nice and bright. Yum! I highly recommend following the recipe- do not skimp on the fresh, real lemon zest or juice, and use fresh garlic. They really make this dish shine. Great recipe, Annies-Eats.com!

S	M	T	W	T	F	S
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31