November 2, 2011

San Diego Style Mexican Hot Carrots

I love San Francisco, and I have succumbed to the idea of sf style burritos in tin foil and the weird flat taco thing that you need to eat with chips, however I have a big problem with their idea of hot carrots (or shall I say lack there of). When a taqueria does have them they are most likely from a can with a ratio of 20 jalapeños to 1 carrot- super going over a few recipes and using my San Diego taste buds, I have concocted what I think are the most buenas zanahorias picantes out there!

What you need:
white onion 
white vinegar
mexican dried oregano
red pepper flakes
Black peppercorns
a lot of crushed raw garlic
bay leafs
dash honey or agave
dash evoo

*all of the measurements are based on my desire for garlic, spicy goodness, so please adjust accordingly. 

Step 1: Slice the carrot at a slant about 1/4" thick, cut onion into 1/4" slices, and slice jalapeños length wise leaving in seeds.

Step 2: The ratio I use for vinegar to water is 2:1, boil just the water and add your sliced carrots for about 1.5 min. remove from water and put in a container, arrange with onions. Leave carrot water in pot and add your vinegar.

Step 3: To the water/vinegar mixture add the remaining ingredients and allow to simmer for about 10min.

Step 4: Pour the hot mixture over the carrots and you are done! 

November 1, 2011

Scallops over Brussels Sprout and Oyster Mushroom Salad

The last time I bought yellow oyster mushrooms I put them in a stir fry and pretty much killed them, they are so delicate that any bit of movement snaps them in half and hides any flavor that they may be coveting...when I was at the farmers market I asked the fungi guy the best way to prepare these and he said that they are great raw (I frowned because I hate raw mushrooms) but also that he liked to prepare them like ceviche...I thought I would give that idea a try, and I am glad I did!

Raw Brussels Sprout Mushroom Salad

what you need:
brussels sprouts
oyster mushrooms (i used yellow)
sweet pepper 

1T Olive oil
1tsp Honey
1T Lemon juice

Step 1: Slice the brussels sprouts with a mandolin or with a sharp knife.

Step 2: chop the sweet pepper and simply cut mushrooms off of their base.

Step 3: Mix dressing ingredients and toss with salad, put aside for it to marinate.


Step 0: Prep Scallops by rinsing and patting completely dry, dust with S&P on both sides.

Step 1: Heat butter in a saute pan, once the butter is light brown in color add scallops on med. to high heat for about 1-2 min. (or until brown and not sticking too much) flip and cook for about 30 sec. remove from direct heat and allow to cook another 30 sec. remove and place on a paper towel. 


Add marinated salad, and place seared scallops on top, dress with a mixture of the same dressing mixture as above with some added herbs.