Thursday, August 13, 2009

Let's Talk About Chicks, Man

So tantalizingly close to being done, but still stuck in the mode of waiting and approvals, I find myself with a spare moment to share with you a little home cooking.

Saturday, both BoW and I had to step into the office in the morning. For me, it was just to grab something I had forgotten on my way out on Friday, so I made a morning of it, rode to The Lot, and got my ears lowered after killing some time digging through vinyl at Melrose Music.

I didn't have a lock with me, so I was debating about what I could get to eat on my way home when I had an epiphany. See, when I get on a roll with cooking a lot, the contents of my fridge and pantry become the contents of my mind. It becomes very easy to extemporize, and I generally have plenty of ingredients on hand with which to do so.

In this case, I had some eggs, some tortillas from Taco Tuesday, some salsa, and some cheese. Thus, I had chilaquiles.


I'm not going to pretend that my Ezekiel tortillas, salsa from a jar, or "Mexican" sprinkle cheese make these anywhere near authentic. I will say that making a tasty lunch for yourself from leftovers at almost no cost might. Also, this is some seriously good hangover food. Keep it in mind.

Another summer pleasure we've rediscovered is BBQ chicken. At a certain point, one must eat the fowl-of-no-flavor if only because our culture has deemed it the protein of choice, making it inexpensive, relatively healthy, and completely ubiquitous. Bourdain has asserted that it is the meat for those who don't know what they want to eat, but for us at home, it's more the meat that we have to figure out something other than tacos to eat it in.

A while ago friend, vampire, and road warrior of the I-5 variety, Count Reeshard, bestowed upon us the gift of sauce from one of his usual haunts in the Central Valley, Willow Ranch BBQ.


Sadly, the bottle remained unopened for several months over the winter as I worked and really just wasn't feeling the BBQ so much. Thankfully, that long, dark time has passed, and into some tupperware with about a quarter cup of sauce went about 12oz of chicken breast. After a long soak over the course of a day in the fridge, they went on a hot grill, basted occasionally with more sauce to take advantage of some capillary action, and finally off the grill and onto my plate with yet more sauce.


If you're not familiar with capillary action, do a little experiment the next time you marinate and grill any kind of meat (or even tofu). Make about 25-30% more marinade than usual. Set the extra aside before adding the meat. Then, when you take the meat off, set it in a bowl of the extra marinade (turn it over to coat well) and cover while it rests. Not only will you benefit from resting the meat before slicing, you'll also notice that the meat will have soaked up a good portion of the liquid during that time. Props to AB.

Anywho, this is some seriously good sauce. Thick, rich, just slightly sweet, but not without spice, it would complement just about any grilled or smoked meat. Many thanks again to the Count and safe travels to all who must traverse the San Joaquin.




Thursday, August 6, 2009

Recapitulation

Well, it has been a long time since the last post, and while I would never cave to public pressure, my absence has been noted by the likes of The Good Doctor and questions have been raised by the Life of Kiley.

I finally finished work on the feature that had been keeping me busy in the spring right about the same time that my new, custom Independent Fabrications Crown Jewel was completed by my dear friends at Topanga Creek Bicycles. I introduce to you, The Pearl.


After a quick trip to the hinterland to celebrate a milestone with the parents, we returned for a few days of summer, enjoying my time off, riding my new bike, and cooking things that take me back to my roots, like ravioli in a butter-sage sauce


and, of course, hot dogs.


Even the trip provided some unexpected culinary interest. Take these lovely oysters fetched while killing time in the Windy City before meeting family for dinner, courtesy Farmerie 58.


Then came the big trip: a long drive up the 5 to Seattle. Our main event was Seattle to Portland, an opportunity for me to spend quality time with The Pearl, the BoW, my bro-in-law, the future governor of Washington, and his family, who supported us along the route. Frankly, that's an entire entry, but it's really more the domain of BoW as most of the food came in bar form along the way.


On the way back, we did the coast route through WA and OR, camping some, eating much, truly enjoying some amazing places. In Long Beach, WA, I ate a whole crab.


The mouth of the Columbia River is one of the more amazing things I have experienced in my life. Legitimately awesome. Plus, I got to show my lady one of my favorite places, Ecola State Park in OR, where we had a little FOC meeting.

When we got to Eureka, we had lunch at the Lost Coast Brewpub before turning inland to do some quality camping in Humboldt Redwoods State park. I'll leave that at wow.

On the way back, we stopped for delicious breakfast at the Bluebird Cafe in Ukiah.


Note the excellent fresh and homemade pastries.


Happy to be home and enjoy the rest of the lazy summer in earnest, I prepared by purchasing an appropriate bottle to enjoy at the culmination of this year's Tour de France.


However, that was slightly spoiled by being recalled to work, slaving over a hot Avid making the funny for DVD.


One of the good things about returning to work is that it afforded us a chance to go out to Fraîche last night for our ninth anniversary. I've never written about Fraîche before, which is a travesty, and I will save the overall for a dedicated piece on it and Akasha that I have outlined in my head dating back to my birthday about two months ago. I know, slacker. Suffice to say it's real good. Steak tartare is a standard on the menu.


Appetizer special, homemade polenta with delicious ham and cheese, little sprinkle of balsamic that tasted like honey.



Again, house-standard pappardelle with braised oxtail and mustard greens.


Awesome summer flavors in the seasonal francobolli, with sweet corn, brown butter, and almonds. So rich, but soooooo goood.


One final note. Our absolute favorite neighborhood restaurant, Fioretto, has closed its doors. The Gianni family came to the end of their lease and decided they couldn't support the endeavor anymore. It's a sad loss for us, but I hope it's a new beginning and opportunity for them. I just have to find out where he's cooking now....