Prep Kitchen, San Diego

As a tried and true Southerner, the statement I about to make is considerable. I have a new love in the world of gravy biscuits. And it is at Prep Kitchen in Little Italy, San Diego.

Good Lord, it's delicious.

Now my dear Southern comrades, let me explain. This dish sets the traditional sausage and white gravy atop buttermilk biscuits on its ear. I will always have a soft spot for the old classic, but this, THIS is something amazing.

Parmesan biscuit with cotechino sausage (diiiiivine!) gravy and topped with a farm egg. (You know the kind with an orange-yellow yolk, not the sad, pale yolks you get from the standard grocery store.)

Step onto soapbox: We, as consumers, have GOT to start demanding better eggs in this country. Go anywhere else in the world, and you see what eggs are supposed to look like. Step off of soapbox.

Also on the menu? Warm White Bean & Arugula Salad with Red Onion & Parmigiano-Reggiano:

And the mouthwatering Mussels & Frites:

Yes, it's as amazing as it looks.

AND, the delectable Cubano with Smoked Ham, Pork Belly, Gruyere, House Mustard & Pickles

And what did we have with all of this divine food? An equally heavenly wine…

Cheers and Buon Appetito!

Published in: on March 25, 2012 at 10:16 am  Leave a Comment  

A phrase worth remembering…

Published in: on February 5, 2012 at 7:53 pm  Leave a Comment  

A Delicious Combination…

There are few things on this earth I like more than truffles. If I could afford them, that is…My solution? I keep truffle oil, both white and black, in my cupboard at all times. Just a drizzle of that heavenly oil and I am back in Tuscany eating truffle risotto by the forkfuls.

Here is a simple, yet deliciously satisfying bit of Italy for your next lunch or afternoon snack.

Braesola with smoked gruyere drizzled with Black Truffle oil. I can almost smell the picture:

 

Published in: on January 21, 2012 at 8:49 pm  Leave a Comment  

For the Love of Bacon

YES, we did this. And it was tasty….

 

Published in: on December 7, 2011 at 10:24 pm  Leave a Comment  

The Divine Food of Italia

Just some of the incredible food I encountered on my last trip to Italy:

Published in: on December 7, 2011 at 8:43 pm  Leave a Comment  

Out on the Town: Craft & Commerce

I have two words for this Little Italy restaurant in San Diego: Wow and Yum. To the exponential power. I have been hearing of Craft & Commerce for months from foodies, Craft beer lovers, and cocktail aficionados alike. So the time was long overdue, and my tummy was tingling for a taste or two of their gastronomic pleasures.

I won’t even get into the incredible decor because the last thing I need to do is be tempted to start a design blog too! Suffice it to say, it’s fantastic. A blend of rough-hewn wood, iron, and script alongside a modern bar gives this space both a comforting and eclectic feel. Believe me, you’ll wanna hang out for hours….

ONTO THE FOOD! (and drinks) This place is all about the interplay of textures and flavors, from the decor to every bite of food and sip of beverage. Read on:

Appetizer:

C & C Pickles, a delicious blend of cucumbers, jicama, and watermelon. The watermelon is amazing with a spicy touch that plays wonderfully off of the brine of the pickle and the crunch of the jicama. I think I will be ordering this ‘To Go’, in BULK.

Sandwich #1:

SPICED PORK CHEEK SANDWICH: toasted bun. butter lettuce. pickle.fried green tomato. gruyere cheese.

The Vrienden casts a rosy glow over the decadent pork cheek. Ahh love.

This sandwich is just short of illegal. It’s that good. We devoured this delight in less than a minute, I’m pretty sure. The aromas and flavors meld seamlessly, and every succulent bite nearly melts in your mouth. The fried green tomato provides the perfect crunchy complement  to the tender pork and the creaminess of the cheese. If you go to Craft & Commerce, this is a MUST TRY.

Beer Pairing: Allagash/New Belgium Vrienden, 9.3% ABV. Delightful and welcoming tart cherry, citrus, floral and hay aromas. The nose of this beer defines American Wild Ale to me. Distinct and unique. The earthy, farm flavors of the pork and nutty Gruyere highlight the hay and delicate barnyard aromas. While this wasn’t the perfect match, the sandwich was so good, and the beer so delicious, frankly I didn’t care. I was in gastronomic heaven either way!

100 beers. 30 days./Food Zealot tip: I think the Allagash Curieux, also on tap here, would have been a better match, with its caramelized and dried fruit flavors bringing out the natural sweetness of the pork and nuttiness of the Gruyere.

Sandwich #2:

Look at the cross-section of this sandwich!

I had to give you another look.

CURED SALMON BLT: toasted kalamata bread. bacon. arugula.tomato. avocado. yuzu koshu vinaigrette

What an incredible counterpoint to the rich flavors of the pork cheek sandwich. The fresh softness of the salmon glides on your palate as the soft avocado nearly oozes from each bite. The bacon is coated with something akin to edible gold (it’s that yummy) and the unique, earthy flavor of the olive bread provides an interesting zing to the already complex flavor profile of the sandwich. Another MUST TRY on their menu.

I couldn't have said it better myself.

Beer Pairing: Russian River Blind Pig IPA, 7% ABV: Lots of hop power with notes of pine, grass, citrus, rosemary, and petrol. Nice lingering bitterness.

100 beers. 30 days./Food Zealot tip: While I love the Blind Pig and its grassy/herbal hop complements, I would go with a Belgian/Belgian-style Wit with this particular sandwich. The stronger citrus notes will brighten up the sandwich composition and highlight the freshness of the salmon.

So my friends, whether you are going for a mouth-watering beer, a delicious sandwich, or a intriguing cocktail (or all of the above), get yourself to Craft & Commerce immediately. You will be thanking me with each bite and sip.

Cheers and happy eating!

Published in: on April 26, 2011 at 12:31 pm  Comments (1)  
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Tried and True: TV Recipes Come to Life

I am a food fanatic. I love, love, love watching The Cooking Channel, The Food Network, The Travel Channel, anywhere I can get food ideas for cooking, baking, grilling, and the satisfying art of eating out successfully.

Hence, this blog will feature a number of firsthand attempts at the unique and delicious-looking recipes that call out my rumbling tummy like a beacon in the West. I am your crash-test dummy, your guinea pig on this gastronomic journey, and believe me, I gladly do so…..And for your liquid enjoyment, there will ALWAYS be a beer, wine, or spirit pairing with each entry. After all, a marriage takes two.

Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

Recipe courtesy of Bobby Flay, Boy Meets Grill

This recipe is just short of divine. Inexpensive, easy to make, and bursting with heavenly aromas and flavors, the simplicity of this recipe allows for the natural goodness to shine through with every bite. The only catch? Allow yourself some lead time. Marinate your steak for 4 hours, stuff with fresh goodies, and throw on the grill for less than 10 minutes. It will challenge your salivating pucker, but let this baby rest for ten minutes to allow the juices to collect. Slice up and go to town.

Food Zealot tip: Go to the Italian butcher for the proscuitto and Fontina cheese. I know, I know, it’s easy just buy the pre-packaged kind from Trader Joe’s or the like, but it will NEVER be as good as the fresh cut. Trust me on this one.

To try out this INCREDIBLE recipe, CLICK HERE

I served this delectable main course with another tried and true recipe:

Lemon-Basil Orzotto

Recipe Courtesy of Kelsey Nixon, Kelsey’s Essentials

Mmmm. This is a good one. But don’t let Kelsey fool you. She claims this is a simpler version of risotto. But honestly, as a risotto maker for over 10 years (Thank you Riccaro Ullio of Atlanta famed Sotto Sotto and Fritti for teaching me), there really isn’t much difference in the process. You still need to stand vigil by it, watch it like a hawk if you use a non-stick pan, and stir, stir, stir. Ok, so maybe you shave some minutes off, but truthfully folks, you could use this as a risotto recipe just as easily. At any rate, it’s delicious, so definitely give it a try.

Why do I like it? The lemon zest and juice in this dish give vibrancy to the meal and perfectly offset the full flavors of the steak. The basil in each dish are subtle reminders of each other, without being the least bit overpowering or heavy-handed.

To try this complement dish for your next meal, CLICK HERE.

Wine/Beer/Spirit Pairing:

2006 Feudi di San Gregorio Rubrato: From my FAVORITE producer in Campania (When I went to VinItaly in Verona in 2007, I made a beeline to their booth), the smokiness and earthiness of this wine brings out the rustic flavors of the dishes. Just take a sip of this wine, then a bite of that steak, and tell me I’m wrong. Rustic red fruits with a mineral backbone, and a dry, almost dusty finish. With it’s true sense of terroir, you could close your eyes and be standing in the middle of their Southern Italy vineyard. Priced at only $15.99, it’s well worth the purchase, and great for exploring one of the many grapes of Italia.

Other must try wines from Feudi? Their fragrant Falanghina (one of my favorite Italian white grapes), the minerally Greco di Tufo, the dark, chewy Serpico, and the amazing Merlot clone Patrimo. Don’t worry foodie friends, if you are asking yourself, “What the %$#@ are these?!”, I’ll be reviewing all of these in the future..

Until next time,

Cheers and happy eating!

Published in: on April 11, 2011 at 11:54 pm  Comments (1)  
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To the Food Zealot Nation!

Greetings, my fellow foodies, beer and wine lovers! The time has come to close the circle of my greatest passions. You already know my 100 beers. 30 days. and Grand Cru blogs, and may have surmised I have a passion for food, as evidenced by my pleasure-filled posts on pairings. So let’s get started. Pull out your knives and forks, and let the gastronomic journey begin!

Published in: on April 11, 2011 at 8:30 pm  Leave a Comment  
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