Credit: Jess Goldman

Spring time is here and you know what means.  Colorful blossoms adorn shrubbery throughout the city, allergy season is in full swing, girls have packed up the winter wear and are busting out the sun dresses, and more importantly seasonal spring vegetables are announcing their arrival in CSA baskets, farmers markets and local grocery stores throughout the city.

Credit: Jess Goldman

Inspired by the different sets of produce, the girls of Farm and a Frying Pan and Sodium Girl opted for a “spring seasonal” theme for the latest monthly blogger dinner.  Jillian and Christina prepared the tasty main dishes:

1)      Asparagus and sweet pea risotto

2)      Grilled prawn skewers with a chilli-flake and herb seasoning

Jess put on her baking apron and served up a healthy and irresistible Rhubarb & Berry cobbler that showcased her creative skills; evidenced by a rather resourceful substitution of limeade and ricotta cheese for milk when she realized she forgot to grab it at the store. That Jess Goldman…she is one smart and healthy cookie.

Baking and dessert-making are not my strong suits; I leave those skills to my older sister who can whip up a homemade strawberry baked Alaska or crumbly coffee cake faster than I open a box of powdered brownies.  As such, I opted to contribute another side dish of roasted asparagus with shitake mushrooms and fresh ricotta cheese topping.

Credit: Jess Goldman

Right now is the optimal time to purchase asparagus as its high season is February through June.  Asparagus comes in different forms, white, purple or traditional green.  For this recipe I opted for two bushels of the traditional green, and ensured that my selections were bright, fresh and firm.  These spears have a lot of health benefits:  the vitamin E helps fight Type II diabetes, A & C are good cancer defenders, folate helps ward off heart disease and potassium can assist in lowering blood pressure and cholesterol.  Considering that I eat a lot of red meat, it’s always good to diversify up the diet with some healthier vegetable options.

Credit: Jess Goldman

My other main ingredient was a handful of shitake mushrooms. You can purchase dried shitakes (which you would need to rehydrate before adding to the dish) or fresh ones at pretty much any market. We definitely went with fresh shrooms for this dish.  Shitakes have an earthy quality that pack both a punch of flavour as well as multiple health benefits.  Their compound lentinan helps to lower cholesterol, protect your body against cancer, and beefs up your immune system.  The more “meaty” mushroom also has a smooth texture that soaks up seasonings and sautés like a sponge.

Credit: Jess Goldman

Roasted Asparagus & Shitake Mushroom Recipe:

Ingredients:

Two bushels of asparagus

15-20 fresh shitake mushrooms

5 cloves of garlic

½ cup white wine

3-4 table spoons unsalted butter

Ground Pepper

Fresh herbs like thyme, rosemary, sage, parsley and tarragon (1/2 cup)

1 lemon

3 tablespoons Olive Oil

1 plastic tub of ricotta cheese (surprisingly a low sodium cheese!)

Salt (optional – we skipped the salt given that Jess cannot eat sodium but use to season if you like)

Directions:

Sauce:

1)      Finely chop fresh herbs and garlic. Add to mixing bowl.

2)      Add white wine, olive oil, lemon juice to bowl.

3)      Melt butter and add to bowl.

4)      Add pepper and salt according to taste

5)      Mix all ingredients well in bowl

Vegetables:

1)      Preheat oven to 425 degrees.

2)      Chop off course ends of asparagus.  Arrange on baking sheet in a single layer.

3)      Slice shitake mushrooms (3-4 slices per mushroom) and arrange at end of asparagus spears.

4)      Brush sauce and herb mixture generously over asparagus and mushrooms.

5)     Roast about 12-15 minutes until tender.

Credit: Jess Goldman

Remove from heat and place on large serving platter. Spoon fresh ricotta in heaps over top and then Pao Chow it up!

Credit: Jess Goldman

A number of friends have asked both Jacki and I about the Kauai trip.  Where did we go? What part of the island did we stay on? What did we Pao Chow and Pao Sip, and how did we opt to stay Pao Fit with the variety of heart-pumping activities at our disposal?  Here are the Top Six best memories from the island:

1)      Hiking the Napali Coast

Yes, it is 11 miles.  Yes, at points the trail is little more than a foot wide with a 2000 ft sheer drop off to the right, directly into the Pacific Ocean.  Yes, the conditions are muddy to say the least and more like a full mud slip-and-slide.  And yes, it is wet season in April when we did the trail but the rain just preps you for the multiple streams you will have to cross (which are flanked by intimidating signs warning you of the risk of being washed out to sea – this happened to two people the week before).  Still, the Napali Coast hike was probably my favorite part of the trip.  Despite the distance and multiple ascents and descents to several thousand feet it was well worth it.

Physicality is less important than technicality.  Backpackers should be fit, but more importantly prepared with the right gear and ready to use more technical footwork. At the very least, ensure you have a good set of hiking shoes; the more traction the better.  Simple trail runners (as I learned) will not help you when you hit a long downward slab of mud.  The other absolutely necessary piece of equipment is a set of hiking sticks.  These will help you cross rivers and streams, skip across wet and slippery rocks with greater confidence, and ultimately help you leverage your weight when you get a bit of vertigo looking over the side cliff.  Other key items are a comfortable, sturdy backpack, lots of water and iodine tablets (there are contaminants in the local streams that a filter cannot take care of), and a good waterproof top layer like a Marmot.

Your reward?  Epic views of the Pacific coastline, turquoise water, 3800 foot waterfalls, lava rock at the side of the trail, plentiful rainforest, your own “Napali spray tan” which you’ll get after the famous Napali mud stains your body for a couple days, and don’t forget pristine beaches.  One of my favorite memories (which now oddly reads like a scene from a trailer park) was finishing the trail and stopping by Hot Mamas for a fresh mahi-mahi fish burrito and Hinano Tahiti beer in brown bag, all while sitting propped against a tree trunk in the middle of a rocky driveway.  That is what I like to call “unplugging” from life.

2) Body boarding in Poipu

During college summers, 3 out of 5 days of the week you could find me in Manhattan or Hermosa Beach body boarding with a couple buddies (which would most obviously be followed up by requisite trip to El Burrito Junior for Mexican taco feast and seven cups of salsa).  Ever since I moved to the Bay area, I have sadly given up body boarding or even going in the ocean.  Cold water does not agree with my temperament, even with a wetsuit.  On our last day in Kauai, Jacki and I made friends with a mustache-sporting local surf instructor while hanging out in Poipu (public beach on the south shore with tons of sun rays and more kids or families than you’ll find at Disneyland).  He generously offered us the use of his body boards and we set out to take a few waves. Kauai looks at waves like Australians look at beer.  Our mainland wave measurements just do not cut it with respect to Kauai standards.  The waves that day were 5-6 feet by mainland terms but only 2-3 feet in Kauai speak.  With strong rip current in effect and rock jetty and crew of local surfers to our left, we decided to keep the peace and drop in on waves in the more centered part of the ocean.  The temperature was high seventies, the waves of perfect form and the sunshine was our constant warming companion. Shoots!

3) Off-roading/ Touring in “The Wrang”

For some reason we thought that the roads in Kauai were not well-maintained. As a result we opted to rent a Jeep Wrangler for our week-long stay.  Kauai actually has good roads but did we resent our decision? Not one bit! “The Wrang” as we called it proved to be one of the favorite parts of our trip.

Kauai is a small island and you can drive from one end of it to the other in about 2 to 2.5 hours.  Don’t rush this exploration – I encourage you to adapt to island time and not be surprised when the car in front of you stops to let every other car cut in front, even though your lane has the right of way. There is something to be said for this mellow, take-your-time feel.  Do not even think about using the horn in Kauai unless you want to scream out, “I’m a tourist.”

Having the Wrang afforded a certain liberty to exploring all the different parts of Kauai, from the rainy, wetter North coast of Hanalei Bay and “elitist” Princeville, to the drier parts of Waimea, to the hidden falls of Wailua and all the local eateries in Ka’Paa or Lihue.  It also allowed us to plow through flooded areas with abandon and to cycle in a bit of off-roading.  One more violent memory of from our time in the Wrang was when we witnessed a rooster homicide.  Roosters are everywhere in Kauai. Years back a devastating hurricane freed all the roosters from their cages.  Given that there are no natural predators on Kauai (sorry Jurassic Park fans), the roosters run wild.  Those suckers woke us up every morning at the crack of dawn and even though I felt like smacking them across the head every now and then I did not need to witness rooster death.  We watched in horror as a mini van accidentally hit a jay-walking rooster – which was promptly thrown 50 feet in the air, all while cockadoodling incessantly.  Sad and disturbing? Yes. Slightly funny? Also yes.

4) Enjoying typical Kauai cuisine

Kauai boasts an impressive cuisine – one that Jacki and I enjoyed to the fullest during our stay. Seafood runs aplenty on the island – from the ahi tuna wasabi nori (seaweed) wraps of Mermaids in Ka’Paa, to the fish markets in Kilauea, Lihue and Koloa where you can sample a load of different poke dishes (tako, ahi, lobster, scallop), to nicer restaurants which serve up fresh marlin and opakapaka.

If you are on the North Shore and feel like treating yourself, check out Baracuda in downtown Hanalei.  The open-air patio dining area is perfect for a warm night where you can enjoy finely prepared cocktails with fresh ingredients like lychee, pineapple and lime juice tossed with local Hawaiian Kai vodka.  If you’re in for a more casual evening, prop up at the bar where the friendly bartender mixes libations, and friendly staff stop by to share their stories of how they ended up in Hanalei.  Baracuda serves up portions tapas style, with a bit of an island twist.  We enjoyed fresh mesclun greens from nearby Kailani Farms, simply served with fresh goat cheese and light vinaigrette.  The cheese platter was another tasty treat; offering up Humboldt Farm goat cheese with complementing honeycomb, mizuna greens and apple slices for that perfect balance of tart and sweet.   For a bit of fried goodness, try the risotto fritters.  The real treat of the night was the rib eye steak with cherry tomato, arugula and balsamic reduction.  After a week of seafood we were ready for a hearty share of red meat and this entrée did not fail to disappoint in flavor or portion size.  Don’t forget to end your meal with one of the many tempting desserts like chocolate pot de crème or affogato.

One of our other favorite spots was the Kilauea Bakery & Pau Hana Pizzeria in Kilauea, just a short hop from the Lighthouse.  Pau Hana serves some of the best pizza I’ve tasted and at times includes fresh fish as an island topping, caught that morning by the owner, an avid diver in Kauai.  The bakery makes all dough and bread products in house and offers thick slices as a side to fresh soups like Island style Tortilla and tangy Moroccan chicken.  The salads are a large mix of greens and come with different homemade dressings.  Let’s not forget the wide range of desserts like macadamia nut cookies, Lillikoi pies and haupia éclairs that make this spot popular among tourists and locals.

Kauai is also famous for the artery-clogging plate lunch – which usually combines a slew of different meats like Kalua roasted pork (similar to tender pulled pork), beef kalbi short ribs, or breaded chicken katsu with island style macaroni salad, white rice and kim chi. Ono eats!

5) Kayaking the Wailua River to the “Not So Secret Wailua Falls”

During our stay in Kauai, we frequented local gear shop, Kayak Kauai , for additional Napali coast gear (like stoves, propane, utensils) and for setting up kayaking trips.  There are a couple rivers in Kauai that you can kayak – one of them being the mellower Hanalei River, which takes you through the lower wet area of Hanalei, which is green, verdant, lush and surrounded by high mountainsides with no shortage of waterfalls.  The other river is the Wailua River which is a popular attraction given that it ends with some “secret” (or as Jacki and I determined), “not so secret” falls.

You can rent a kayak for about $50 for a full day, and opt for a guided tour or just set out on your own. Given that Jacki and I are pretty independent girls we went for the non-guided trip, although the physiques, I mean friendliness, of our kayak friends, Web and Spencer, almost convinced us otherwise.  One word of caution – make sure you watch how to tie down the kayak to your car as this intelligence will prove fruitful later when you are done with the tour.  The Wailua River is about 2 to 2.5 miles long.  It is a calm, mellow river so you do not have to worry about rushing rapids but still will manage to get a decent arm workout.  At the end of the river you’ll meet a fork.  The left side of the fork leads you to a Fern Grotto, which recently has been closed off to tourists by Hawaiian officials, but we’ve heard you can still try and sneak in. The right fork takes you to your destination, where you will dock the kayak along with probably 20 other ones on a warm day.  Multiple hikes lead off this path. Take time to explore the area and get a little lost. You will find trellises of purple-flowered vines, a canopy of trees providing welcome shade from the sun, streams to cross and natural tree swinging roots.  The falls are probably a couple hundred feet high and have a cool pool you can take a dip in.

6) Diving Koloa Landing and Boating along the Napali Coast

Kauai, with its clear deep turquoise waters, is one of the best places to dive.  The visibility is some of the best I’ve experienced and the marine life does not fail to impress either.  I opted for a single tank 1 hour dive off Koloa Landing. It was my first time ever shore-diving and I went with local company, North Shore Divers. The price was competitive, about $85 with tip for a full hour long dive.  The water temperature was warm enough at around 75 degrees.  Within the first 5 minutes of starting the dive, our group saw two to three sea turtles swimming.  Other creatures include moray eels, dragon eels, trigger fish (luckily a different species of trigger fish than the more aggressive ones I had to be wary of while diving in Thailand), angel fish, and trumpet fish to name a few.  Aside from all the fish, there are beautiful flowering coral of different shades and sizes to explore.

Continuing with the water theme, for our last day in Kauai, Jacki and I decided to invest in the $150 a person catamaran tour of the Napali Coast, particularly so we could say “We’re on a boat! With our flippy floppies!” We went with Napali Catamaran company which offers smaller, personalized tours with young local sea captains, whose humor and friendliness only add to the experience.  Captain Nick and first mate Sam were our tour operators for the day, and they both proved to be mellow, laid-back island guys, who clearly enjoy their jobs and take joy in bonding with the guests and maybe even poking a bit of fun.  We lucked out with having a pretty epic day of sunshine and blue skies on the North Shore, which allowed for clear views of the Napali Coast peaks.  We were able to enter many of the sea caves and coves, and Sam and Nick shared a fair bit of history about the island during our 4.5 hour ride.  The catamaran leads you to the far end of the North Coast, and then docks for an hour or so for a bit of snorkeling, sun bathing and nourishment.  On the way back we were delighted to witness a number of Hawaiian humpbacks breaching the surface of the water.  Not a bad way to spend your final hours in Kauai if you ask me.

Top 4 Worst Parts of the Trip

This would not be a balanced post if I did not touch on the Top 4 worst parts of our Kauai trip.  In no particular order, here they are:

1) Airport Food:

Meal in Honolulu airport – just because you are in Hawaii does not mean they serve good food at the airport. Skip it and pack a snack instead!

2) Near death (or at least extreme injury)

Nearly falling off the 700 foot cliff while slipping down the muddy switchback to Crawler’s Ledge; oddly also a bit exhilarating. It’s not every day you see your life flash before your eyes.

3) Memory Loss (Camera memory that is)

My sketchy memory card broke on day 3, holding hostage 150+ photos from the the amazing Napali Coast hike. Note to self, do not buy janky Chinese memory cards at a bargain off the internet.

4) Return to Reality

Coming home on a 9 hour red eye which allowed for little to no sleep before heading into work.

It has been almost a week since my last entry.  Must still be operating slightly on island time. That is what happens though when you 1) get back from a week-long vacation in Kauai 2) get hired to write for the Examiner (www.examiner.com) as their new SF Burger Examiner.

You read that correctly, folks. I’ve got a column and the main topic is burgers!  My friend made a comment about how “Carrie Bradshaw Sex in the City” this was.  I am not quite sure I agree with that considering that the only burger Carrie probably ever ate was the one she had while dating “Burger” on the show, but I am still pretty exhuberant about the whole affair.  It’s funny how opportunities fall into your lap when you follow your passions.  I’ve had a love affair with red meat, and more specifically, burgers for quite some time now. 7 years to be exact.

Four score and seven years ago I founded the LA Burger Club with some girlfriends down in LA – which blew up to a size of 70 members in just a couple short years.  Our source of inspiration? Father’s Office on Montana Ave in Santa Monica. (http://www.fathersoffice.com/)

Father’s Office can be a bit snobby when it comes to its burger, and for good reason, Wall Street Journal voted it the top burger in the US back in the day.  Don’t even think of walking into this place and asking for ketchup. The menu states “no substitutions, modifications, alterations, or deletions” permitted and they are not joking so don’t try and be cute.  You get what they serve at this locals favorite spot – and when it comes to burgers that is a pretty fantastic concoction.  The chef at Father’s Office serves up a hunk of prime quality dry-aged beef cooked medium rare.  On top? Get ready to salivate: caramelized onions, arugula, applewood smoked bacon compote and a healthy dose of maytag blue cheese and gruyere.  This rich blend of ingredients is sandwiched between a French bun that somehow manages to keep all the flavors intact.  Upon the first bite, your body and soul are transported to the land of the perfect burger.  Every morsel is a moment of pure decadence.  The sweetness of the caramelized onions is balanced by the spicy bite of arugula, and then finally smoothed over with the gooey, overarching flavors from the dairy additions.  About 5 minutes later (the time it takes me to take down one of these), you’ll wonder where the rare piece of art in the form of a burger has gone. Then food coma will start to hit and you’ll remember…straight into your stomach.

Over the next two years we frequented probably more than 20 to 30 spots in LA.  Then I moved to SF and boom! SF Burger Club came into fruition.  I never thought my carnivorous passions would lead me anywhere, but when I saw a post on examiner.com for the SF Burger Examiner position, I thought, hey, why not? On a whim, I filled out the application, submitted a few writing samples on burgers from SF Tao of Pao and voila – one week later I received the thrilling news!

I’ll be linking to my SF Burger Examiner page for all future burger posts.  Check out my first one on Jovino and its new burger menu.  Till then, Pao Chow on.

http://www.examiner.com/x-44647-SF-Burger-Examiner

Fresh back from a week long vaca in Kauai (look for the post next week!) and am feeling refreshed, balanced, tan and on “island time.”  I was not sure how I’d feel leaving literal “paradise” for a return to the mainland, but San Francisco never fails to impress.  Two days back and I’m already pumped for what promises to be an adventure-filled weekend of sunshine hikes, sloshball on the Marina Green, and last but not least, the first of Pao Art in April.

Pao Art month celebrates the many artistic pockets of the Bay area. On the agenda for the next 30 days are local gallery openings, SF Moma Thursday nights, Cal Academy of Sciences and finally the Monterey Aquarium.

Just like its plentiful eateries, this Mission is replete with art galleries.  Check out this cool map of local Mission galleries from Mission Loc.

One of the latest editions is the destination for this Saturday night: Guerrero Gallery on 19^th street.  The gallery comes to you from Andres Guerrero, and last month he introduced the inaugural show.  Guerrero Gallery focuses on presenting art from a wide range of emerging, contemporary artists in an open, clean space that encourages conversation amongst visitors.  The April 10^th show will capture the art and unique perspectives from over 20 different artists – with specialties ranging from photography, paint, sculpture and collage.

Featured artists:

Adam Wallacavage, Albert Reyes, Alexis Mackenzie, Andy Diaz Hope, Brian Cooper, Chris Yormick, Cody Hoyt, Cody Hudson, Frohawk Two-Feathers, Greg Lamarche, Jacob Whibley, James Hopkins, James Marshall, Jay Howell, Jon Bocksel, KC Ortiz, Kelsey Brookes, Michael Rea, Michael Swaney, Mike Davis, Ryan Jaenke, Scott Anderson and Ted Pushinsky.

While you are perusing the different art collections, don’t be surprised if your hips start shaking or feet start tapping to music being spun by local DJs.  The evening promises to appeal to your Pao Chow and Pao Sip appetites as well – with drinks and food carts as your constant companions for the evening. Come one and come all for a night of sophisticated revelry, art appreciation, good eats and hopefully some good dialogue.

Deets:

Saturday, April 10th, 2010
7pm to 11pm
2700 19th Street
San Francisco, CA 94110
www.guerrerogallery.com

I’ll be taking a bit of a vaca for the next week to Kauai, and more specifically to the Napali Coast and Hanalei.  Despite living on Oahu for three years as a kid, I never took a trip to any of the other islands so I’m excited!

SF Tao of Pao will be taking a break till I get back but I will definitely be keeping up the Pao Fit, Pao Sip, and Pao Chow while there.

My travel buddy and I will start off the trip backpacking the Napali Coast (think Jurassic Park meets Lost).  The Napali Coast is a 12 mile brutal up and down hill backpack but it has probably one of the most beautiful coastal and mountainous backdrops that you’ll find anywhere.  Hiking in is the only way you can arrive at a pristine beach, unless you flag down a boat and get dropped off.  My 35 pound pack is stuffed to the brim with a tent, sleep mat, sleeping bag, headlamp and snacks.  I’ve got a pair of hiking sticks to help us navigate across slippery muddy areas and streams we may encounter.  Am pumped to get outdoors, cut off from the internet, the phone and any other modern day distractions, and get Pao Fit with the locals and nature.

We’ll camp a couple nights and then backpack out the 12 miles, then hitch on back to Hanalei where we’ve rented a condo on the water.  I am a person who enjoys both roughing it and also lapping it up in a bit of pampering luxury:)

Over the next couple days am planning on a couple tank dives at Poipu beach where I hope to interact with large sea turtles, colorful tropical fish, hopefully a few sharks and lots of vibrant coral.  We’re also in discussions to kayak down the Wailua river to a secret set of waterfalls, do some hiking, maybe a zipline through a canyon ravine and of course…RELAX and kick back, getting some suntans on our Bay area bodies.  I would not be surprised if we Pao Chow on the local fair like crispy skin kalua pork, poi, more poke than you care to think about.

Till next week ALOHA!

Last week was round 2 of the San Francisco cooking “club” with Jillian and Christina of Farm & a Frying, and Jess of Sodium Girl. You may remember my Pao Chow post introducing the evening’s theme of bold, spice-filled Moroccan cuisine (http://sftaoofpao.com/2010/03/23/moroccan-feast-with-foodie-friends/).

We parsed out the menu between the four of us. Jess produced a hearty vegetable couscous and savory lamb dish with matching cucumber yogurt topping (sodium-free of course).  The girls of Farm and Frying Pan served up agave nectar sweetened Moroccan tea (Christina has cut out refined sugar from her diet of late) and homemade pita bread with Meyer lemon hummus.

For my offering, I opted to make a homemade chicken tagine.  I found an amazing chicken tagine recipe in the Los Angeles Times a couple years back, when I called the City of Angels home.  I kept that recipe for years; and after multiple uses, you can imagine how frayed its edges became, not to mention the multiple douses of Moroccan spices and sauces that adorned its face.  A few apartment relocations later and I’ve unfortunately lost the recipe, but I remember most of it and have matched it up with a couple others to produce an updated 2010 version.

The key to any tagine is the abundance and availability of spices and lots of lemons.  Ideally, you’d like to use preserved lemons for the strong lemony flavour that characterizes Moroccan food (you can make these easily by storing the lemons, juice and salt in a mason jar – check out Jillian’s recipe – http://www.farmandafryingpan.com/2010/03/preserved-lemons/).  For our challenge though, salt was not an option so just make sure you have good quality citrus (I used Meyer lemons), quarter them, and add them to your tagine stew.  If you are lucky enough to have a Moroccan tagine (round clay pot with a conical cover through which steam escapes, helping to slow cook the stew) use it! Otherwise any large pot should work for the recipe.

Ingredients:

• two to four cloves of garlic, minced
• olive oil for pan-frying chicken and mixing marinade
• one whole chicken, parted out and make sure to leave the bones in – they add a lot of flavor, cut into serving sized pieces
• Spices:
  • half teaspoon black pepper
  • half teaspoon ground ginger
  • pinch of saffron (fresh saffron is always best but remember not to overdose, saffron has a lot of flavour in just one of its red tendrils)
  • one teaspoon cumin
  • one teaspoon of cayenne pepper
  • 2 teaspoons turmeric (use this according to your taste, I like turmeric and it’s burst of bitter flavour so I sometimes add more)
  • one stick of cinnamon or a few pinches of ground cinnamon (optional)
  • half bunch of cilantro – finely chopped
• two white onions, diced
• two cups chicken broth or stock (or water)
• one cup green olives (we left these out given the salt content but normally I add them to a tagine)
• two preserved lemons, quartered
• salt, to taste
• 1 red bell pepper – diced
• 2 medium zucchini – diced (this is a good substitute for green olives if you are leaving them out for sodium reasons; zucchini provides a similar texture to the dish)

Directions

• Mix 2 cloves minced garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.
• Mix spices (pepper, ginger, saffron, cumin, turmeric, cinnamon, cayenne pepper) in a bowl.
• Heat the oil in a frying pan. Sprinkle half of spice blend over chicken to flavor. Fry the chicken until all sides begin to brown. Set chicken aside on a plate.
• Add olive oil to tagine or pot.  Add onions and remaining minced garlic. Add rest of spice blend.  Sautee over high heat for about 10 minutes.
• Add chicken and browned bits from frying pan to pot and 2 tablespoons of olive oil.
• Add chicken broth, stock, or water. Add olives and preserved lemons. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over medium low heat for 15 minutes.
• Add red bell pepper and zucchini and simmer uncovered another 15 minutes until vegetables are tender.
• Use a ladle to serve chicken tagine (with all its juices) over couscous.

Note, the longer a tagine has to slow simmer, the more its spice-filled flavors will infuse into the dish. I had leftover chicken tagine the next day and it was even better because the spices had a chance to settle into the entire dish. Makes an excellent lunch to Pao Chow in the office!

This is a healthy recipe I saw on Chow.com and modified it slightly to my taste.  It’s a quick and easy meal that takes about 15-20 minutes to prepare and cook.  The blend of cumin and jalapenos pack a punch of spice, that is complemented with the acidity of the tomatoes and lime juice.  Mackerel has more fish oil and sometimes yields a slightly fishier taste than other options from the sea.  I love this deep sea flavour but if you’re more of a mild-tasting fish fan, feel free to substitute (Tilapia would be a good second choice).  Mackerel is also a bit saltier so I recommend using sodium sparingly when seasoning.

We found our Mackerel at 99 Ranch (Asian markets throughout Bay area) but you can probably find more organic selections at a fish market or Whole Foods.  Just ask the fish guy to cut it up in a few different sections and to remove the fins.  Be careful of bones when you are eating.

For a side dish, I opted to make a broccoli rabe sautéed with white onion, a touch of white wine, salt, freshly ground pepper and a spicy Puerto Rican vinegar sauce.  Get your Pao Chow on.

INGREDIENTS
4 (1-inch-thick) mackerel fillets (about 1 pound), fins removed
2 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced crosswise
2-3 medium jalapeños, thinly sliced
3 medium garlic cloves, thinly sliced
1/4 teaspoon ground cumin
2 medium tomatoes, sliced
Freshly squeezed lime juice from 1 lime

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Season fish generously on both sides with salt and freshly ground black pepper.  Squeeze half of lime juice onto fish; set aside.
3. Heat oil in a large frying pan over medium heat. Add onion and garlic and sauté about 1-2 minutes.  Add jalapeños, tomatoes, cumin, remaining half lime and salt & pepper. Cook for 4 minutes.  Remove mixture from pan and place in oven-safe Pyrex dish.
4. Place mackerel pieces in pan juices.  Cook on each side for 2-3 minutes or until slightly browned.  Remove fish from pan and place in Pyrex dish on top of tomato/jalapeno mixture.  Scrape all bits from frying pan and place over fish/jalapeno mixture.
5. Place Pyrex dish in oven and bake additional 5 minutes.
6. Remove from oven. Plate fish with tomato/jalapeno mixture on top. Garnish with lime slice

You may remember that a couple weeks back I cooked a huge Puerto Rican feast with Jess of Sodium Girl (http://sodiumgirl.wordpress.com/).  Little did I know that this would be the first of many recurring “cooking club” dinners with little Ms. Hold the Salt Herself.

Since our first fiesta puertorriquena was such a smashing success, we decided, why not make this a regular event, and better yet, invite our other “Foodie” friends?  For the next cook club installment, we enlisted the help of our sustainable/organic gurus, Christina and Jillian, of Farm & Frying Pan (http://www.farmandafryingpan.com/).

The challenge for the evening?  Come up with a themed dinner dedicated to two of our favorite hobbies: EATING and COOKING.

The meal would have to be:

1) Sodium free or low in sodium (Sodium Girl requisite)

2) Include sustainable, organic ingredients (Farm & Frying Pan reqs)

3) Have bold, ethnic flavor combinations (SF Tao of Pao focus)

Thinking of what would work with these three requirements, we excitedly opted for a Moroccan-themed dinner. If you’ve been to Morocco or enjoyed the cuisine, you’ll know that the food culture centers upon the incorporation of a diversity of colorful spices like turmeric, cumin, cinnamon to name a few.  Preserved lemons and olives provide a good amount of acidic bite to many a meal and meats like beef and lamb are plentiful.

I remember walking through the countryside town of Tetuan while visiting Morocco a few years back (this was also within 2 hours of almost getting launched off a camel!).  I leisurely strolled down a tight cobblestone path through the main part of town, dodging chickens, local people and vendors, who were selling everything from huge barrels of olive varieties, to fresh rabbits hanging by their toes, to vibrant spices.

I came back from Morocco determined to not only eat more of the boldly flavored cuisines, but to also incorporate it as a regular offering from the Pao Kitchen.  I’ll have you know, I learned how to make one heck of a Chicken Tagine in the last few years!

Back to the topic at hand though, the Moroccan Foodie Feast. The menu looks like we’ll have chicken tagine (hold the preserved lemons given the salt challenge), lamb, homemade hummus and Moroccan mint tea, not to mention a heaping amount of vegetable couscous. Look forward to the recipes in the next week!

Credo means “I believe” in Latin.  It also happens to be a new Italian restaurant in the heart of FiDi (Financial District) focused on dishing out simple, Italian cuisine with a kick of flair – this is no Pasta Pomodoro.  After going there a couple times in the last month or two (it just opened back in December), I started to think, “What do I believe in?”  Better question, readers: What do you believe in?

I believe in knowing one’s limits…and then surpassing them.

I believe that integrity is black and white – you either have it or you don’t.

I believe in curiosity and the desire to explore my surroundings.

I believe we are all more connected than we think we are.

I believe in people and that our potential as individuals is far-reaching.

I believe in doing the right thing, especially when it is difficult.

I believe in honesty, compassion, empathy, and self-awareness.

I believe that our imperfections make us multi-dimensional.

I believe that diets are for the birds.

I believe in laughing, crying, and smiling widely and often.

I believe women can be strong, empowered, soft, and feminine at the same time.

I believe in my family and friends.

I believe in never running less than 4 miles.

I believe every person you meet offers an opportunity for discovery.

I believe marriage is a right we all should have, regardless of your orientation.

I believe when I sing loudly in my car I sound melodic.

I believe in aggressive aggression over passive aggression.

I believe you get one chance to live your life. So you should live it well and without regret.

With respect to food, I believe with my entire being (and more importantly my stomach) that eating is an event to be celebrated grandly with close friends.  Aside from the ever popular Delfina, Farina and Beretta, I’m not one who generally goes out to eat Italian food unless it seems innovative and inventive.  Credo’s menu and mission grabbed my attention right away.  Esteemed chef, Mario Maggi of Milan, strives to provide simple, peasant Italian food adjusted to the taste profile of the San Francisco diner.   I checked out the extensive menu online and upon seeing veal meatballs and octopus carpaccio in the first moments, the decision was easy.  Credo would be the site of that week’s Friday night dinner.

People complain that San Francisco is a difficult city for dating. Well, I don’t’ know who came up with that lie, but I somehow was lucky enough to have not one, but two hot dates for my first of two meals at Credo: my friend Robyn was partner number 1, a woman who on weekends can be found charging the Alpine Dam ride or doing a 3 hour trail run “for fun.”  Robyn recently abandoned vegetarianism, joining me back in the dark side of the meat world.  She is also owner of Body Equations Pilates: http://sftaoofpao.com/2010/02/11/body-equations-pilates-strength-grace-and-%e2%80%9cthe-situation%e2%80%9d/.  Partner number 2 was my friend Lauren, one of the funniest, most adventurous girls I’ve met of late (This girl not only packs one heck of a hit in a Powder Puff football game, she is also now pursuing her dream of becoming a full-time writer and offers up funny tidbits about her life in her blog – http://www.fiftytwocents.com/).  Initially, I went into the evening hoping only for a night of laughs and good conversation – which with these girls is pretty much a guarantee.  Blogging was not a major concern of mine that Friday.  Yet, I cannot help it when an opportunity presents itself.  One well-executed meal later and I was hooked; determined to return for a second helping.  I chatted with Tim Felkner, Credo’s general manager and set up time to interview head chef and Mario Maggi and also to enjoy a special tasting Pao Wow style put together by the Credo kitchen staff.

Location and Ambiance

Credo is in the heart of the Financial District, just east of Montgomery on Pine.  I may not be too sure about the multi-colored sign out front, but I am positive that Credo’s open interior and welcoming staff will keep you entertained through a first cocktail at the bar, or your entire meal.  The modern décor and ambiance of Credo strike you right when you walk in the door.  White walls encase the bar and dining area, and a decorative wooden structure hangs over the large front window.  All that is missing is perhaps a bit of warmth, maybe through a textured curtain or some color to add a bit of intimacy.  Artistic handmade tables from designer Piet Hein Eek fill the floor with their slabs of multi-colored sustainable scrap wood.  Jazz and horns provide the chorus for your evening adventure.  Both sides of the restaurant are covered in wall-to-wall quotations; they almost seem to shout out the varied ideologies and belief systems from a wide-range of individuals.  Conservatives, liberals, rock stars, politicians, religious leaders, movie stars.  No ideological stone is left unturned or underrepresented in this establishment.   I’ve jotted down a few of my favorites from Credo’s walls:

“I believe in being an innovator.” – Walt Disney

“I believe in the flesh and the appetites.” – Walt Whitman

“I believe in freedom of speech, but I believe we should also have the right to comment on freedom of speech.” – Stockwell Day

“I believe in intuition and inspiration.  Imagination is more important than knowledge.” – Albert Einstein

“I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day. And I believe in miracles.” – Audrey Hepburn

“I believe who eats well, lives well.” – Mario Maggi (head chef of Credo)

Background and Credo’s Creed

Before I jump into my drinking and dining adventure, let’s take a couple steps back and discuss the origination of Credo. The restaurant’s owner, Clint Reilly, is a real-estate mogul in SF who decided that food would be his next big venture.  He hired heavy hitter, Mario Maggi, who has opened 13-14 restaurants for Italian restaurant group, Bice in countries all over the world, including, but not limited to Tokyo, Madrid and Barcelona.  Mario came to the United States 27 years ago, but he still has a thick Italian accent as well as the familiar warmth you associate with a favorite uncle.  He is focused, driven and hard-working – and that is probably why Reilly hired Mario to develop Credo’s menu, open the restaurant and train the staff.  Being in the restaurant business is in Mario’s blood; his father was a chef and his son manages a restaurant in New York.  Mario “believes in food; simple food; food that you see what you eat, that you taste what you see. Not all covered in sauce. Traditional Italian food.”  Mario provides well-executed Italian food with a characteristic of simplicity.  Nearly all pastas at Credo are homemade with love; the Bolognese sauce is a 3 hour process that Mario initiates each morning, the start to his typical 14 hour day.  Fresh ravioli, tortellini and homemade mozzarella are just a few other offerings on the menu that is printed in house and modified according to people’s taste.  Mario purchases ingredients at local Farmers markets and from San Francisco suppliers and purveyors.  Dessert is also made in-house – in fact you should definitely make sure to try the Tiramisu.  Mario’s been making it for 40 years and it has received considerable acclaim by Gourmet Magazine.  I’m not normally a tiramisu fan, but I decided to try it given the hype.  Let me tell you, I ate almost the entire serving which could have easily fed two.  It is a well-balanced, unlike other tiramisus I’ve tried.  The mascarpone and alcohol complement the other ingredients of the dish, instead of overwhelming them.  Let your tongue discover the thick creamy layers between the sponge-like lady fingers, and something tells me you’ll be tempted to lick the plate clean of the whipped cream remnants.

Every Good Italian Deserves a Proper Drink

Each of my two Credo dining experiences started at the bar, which plays host to an impressive array of cocktails, not to mention an extensive wine list.  The manager, Tim is responsible for the 120+ wine list; 75% of which is comprised of Italian wines and 25% domestic.  If you feel a bit overwhelmed, do not hesitate to flag Tim down. He is cordial, attentive, and wants to do everything in his power to make your dining experience memorable, and it does not hurt that he has a couple wine certifications to boot.  If cocktails are more your speed, grab a bar stool and chat up Joel Teitelbaum, Credo’s bar manager.  Do not be fooled by Joel’s youthful, handsome good looks, this guy knows his cocktails and seeks to provide modern takes on traditional Italian libations.  He spent a decent amount of time educating me about a category of drinks known as “bracers” – which are typically served as morning after cures.  If only I had discovered these back in my college years…His recommendation for a light cocktail to start off the meal was the Corpse Reviver No. 2.  It is a blend of Beefeater gin, Cointreau, Lillet Blanc, lemon and Absinthe.  The citrus notes provided an aromatic quality and the Absinthe was warming to the body; a sensation that stayed with me throughout the entire evening.   I was excited to spot Aperol as a key ingredient of the Spritz cocktail. Aperol is one of my favorite Italian aperitifs that I have not found in abundance in San Francisco.   Credo makes a light, refreshing blend of Aperol, Prosecco and soda.  Aperol has a smooth citrus essence, and the addition of Prosecco adds just the right amount of bubbly excitement to get you ready for a Friday night in the city.  It is a cocktail you can either Pao Sip or Pao Gulp but I recommend trying to savor it as long as possible.  Or I suppose you can just order another cocktail.

Good Italian Eats

As noted before, I’ve eaten at Credo twice in the last couple months.  The first time was within the restaurant’s first month and a half of being open.  The second was for a private multi-course tasting I enjoyed solo while sitting at the bar.  The menu is broken up into sections: Antipasti, Zuppe, Carpacci, Insalate, Pasta, Risotti, Pizza, Pesci, Carni and Contorni. Within each section are anywhere from two to ten choices – Credo is not messing around. Just like the quotations that adorn the walls, the menu speaks to a variety of universal tastes.  I started each of my Italian “tours” with the Antipasti section.  The Chicche della Nonna are homemade veal meatballs served with a spicy Brivido sauce.  Brivido? More like bravo!  I love meatballs and found these to be juicy and tangy and the sauce was so tempting I had to lap up every last bit of it with the side of Tuscan cut bread.  For my second visit to Credo, I had the seafood sister to the meatballs – the Calamaretti in Guazzetto – baby squid sautéed in a garlic, white wine spicy tomato sauce.  Tim gave this recommendation for my tasting and I was not disappointed.  The spice of the dish permeated the entire experience and the squid was cooked perfectly, not rubbery in texture at all.

Moving right along to the Carpacci, my first visit to Credo included an order of the Polio All’Olio e Limone – thinly sliced octopus carpaccio served over a bed of arugula with chopped hearts of palm on top.  In my first bite I was struck by the burst of sweetness from the balsamic drizzle, which was contrasted by the slightly acidic olive oil lemon dressing.  During my tasting, the chef prepared a trio of carpacci for me.  What is better than a trio of thinly sliced meats and seafood? Yup, at this moment I’m coming up with no other alternatives.  The two other carpaccis included Manzo alla Senese – thinly sliced beef carpaccio topped with softly cooked celery hearts and fresh pecorino.  The celery hearts provided a nice complement to the smooth taste of the beef although I did find the pecorino a tad dominating.  The third selection included Carpaccio di Tonno – thinly sliced Ahi tuna, slightly seared and seasoned with herbs, lemon, olive oil and then topped with shaved cucumber.  Of the three, my favorite was probably the tuna with its herb-filled, lemon emulsion.  The herbs seemed to change the flavor of the tuna – bringing out its fresh taste.  The shaved cucumbers added an element of crunchiness, and I appreciated this additional texture.

I have not tried an insalate during my visits to Credo, but I feel it important to mention that the restaurant has a Panzanella Toscana. I discovered panzanella last year.  It is similar to large bread salad with fresh vegetables, tossed in vinaigrette.  I made a summer squash panzanella during a trip to Aspen one year and it was a smash.  I think I’ll give Credo’s a turn in my next tour.

Pasta, pasta, pasta.  Although normally the primi in most Italian restaurants, Americans often make this Italian category the main event of any meal.  As such, it is very important that Credo execute on this front.  With most of their pastas being housemade, like the pappardelle, fettuccine or raviolis, I think they are set up to have success in this arena.  Unfortunately, I think I may have ordered the wrong dish.  I tried the Ravioli de Aragosta e Granseola – ravioli stuffed with lobster and crab, with lobster bisque as its sauce, and a topping of asparagus and shrimp as a final touch.  I was a little taken back by the asparagus topping. Asparagus has a pretty strong flavor and I felt that it slightly overwhelmed the taste of the seafood and ravioli goodness. The good news is that the ravioli was not overcooked so that gives me hope for the other pasta dishes at Credo.  I’d probably recommend trying a different pasta dish on your visit, like the tortellini.

While I did not have the appetite to test out the risotto, pizza, or pesci, I did try the carni and I think I saved the best for last.  I can take no credit here; both recommendations came from either Tim or the chef.  The first was the Galleto al Mattone Cotto in Forno – roasted free range Cornish hen with a side of escarole and sautéed cannellini beans. Oh, did I mention pancetta?  The hen had a woody, smoky flavor and it was expertly cooked, not overdone at all. The meat was juicy and the skin slightly crispy.  The escarole added a welcome bit of bitterness, and what makes anything better? That’s right, bacon! Or in this case, the Italian version known as pancetta.  I may or may not have picked up the last bits of hen with my fingers so I could eat every last morsel of succulent meat off the bone.  Jury is still out on that rumor.

A bit of a story for you…when I was young, I used to watch the Jetsons…religiously.  My favorite episode was when Rosie, the robotic housekeeper, took all the ingredients from the refrigerator, combined them and rolled them into a cylindrical dish that resembled a modern day meatloaf.  For some reason, I always wanted to try it.  Flash forward to Credo two weeks ago.  I was talking to Tim during my tasting and he started to describe a dish that for some reason brought back memories of this long time wish. Not because Credo uses old ingredients from the fridge, but because when Tim described it to me, it sounded like a better version of my childhood fantasy.  And better it was, I will have you know.  Tim recommended that I try a new addition to the menu – the Rollata di Pollo alla Fiorentina.  It’s basically a rolled up piece of chicken – not just any chicken, we’re talking pounded, sautéed juicy Fulton Valley Farm goodness.  Yes, you can start salivating.  Within this rolled protein that has a crispy top layer, you’ll discover spinach, fontina cheese and prosciutto.  The fontina has a deep, bold smokiness factor.  Beneath this meat log you’ll enjoy a layer of mashed potatoes dressed in a porcini mushroom sauce.  If I had to describe the dish in three words: delectable, rich, and “I can’t get enough.” Okay, that was more than three words, but nevertheless, it was a healthy portion and I only had the tasting size.  You will not leave hungry or unsatisfied if you order this dish as your main.  George Jetson would be proud of Credo’s offering I think.

Although the Credo scene has not reached the craziness common to the Mission Italian hotspots mentioned earlier (for which I’m actually thankful because that meant I could get a seat at the bar easily and have attentive service throughout my meal), it is starting to pick up.  As the night passed, the restaurant began to approach capacity.  Lunches are the busiest at Credo – apparently all those i-bankers, private equity and analyst types also appreciate a well-executed at a reasonable price.  Something tells me that the Financial District is waiting to blow up.  With Globe, Bix, Shipyard Saloon, Perbacco, Rickhouse and now Credo, the FiDi is starting to evolve into a full-fledged night time destination. Pao Wow people. Pao Wow.

               For my non-Spanish speakers, allow me to translate the title of today’s post: Puerto Rican Food Feast without Salt? Yes, You Can!  You may remember an entry I put up a week or so ago (http://sftaoofpao.com/2010/03/03/fiesta-de-comida-recetas-puertorriquenas-sin-sal) detailing a Puerto Rican dinner challenge I was going to have with fellow food celebrator, Jessica Goldman, writer of http://sodiumgirl.wordpress.com.  Our feat for the evening?  Cook a multi-course Puerto Rican dinner without any added sodium and make sure not to sacrifice on the flavour front.  I was a bit skeptical of the outcome.  I cannot imagine anything more LTI (Less Than Impressive – learn it, love it, use it) than spending a couple hours on a large feast, only to have it…lacking.  Would my taste buds end the evening satisfied?  After all, I identify as a salt, meat and savory lover.  In the middle of the night I do not crave donuts or ice cream.  I yearn for pickles, cured bacon, chips and salsa, Salt and Pepper Kettle chips or eggs.  My salt-centric nature stems from growing up in a Chinese household, where sodium was never used sparingly as an ingredient in the kitchen.  Yet despite this proclivity for salt, I trusted Jessica’s expertise in the area and set forth determined.  We were not just going to accomplish our goal for the evening; we were knocking it out of the park, or in this case, the kitchen. 

            This was definitely a team challenge. As a lover of Puerto Rican food (I’m actually heading to San Rafael gem Sol Food this week for round 2), I proposed the initial menu for the evening.  Jessica reviewed it for potential salt issues and made some innovative substitutions, not to mention completely owning the ceviche portion of the night.  Then we got to work for two to three hours of chopping, searing, stewing, blending and of course, eating.  The final menu is listed below, along with recipes in case you want to recreate any of the dishes on your own:

1) Pork Butt Sofrito:

Sofrito is a popular Puerto Rican base that blends chopped peppers, tomatoes, cilantro, and spices.  We opted to substitute pork butt for pigs feet given that pigs feet are often cured or pickled, which is code for large amounts of sodium.  The pork butt is a smart substitute given the fattier nature of the cut, and if you read my other posts, you know that I’m never a girl to say no to pork fat, or any fatty meat for that matter.  Not only does the fat help bring out the flavour of the meat; for sofrito, rendered pork fat is often used to sauté the achiote seeds before adding them to the base.  Normally sofrito calls for a ½ cup of olives with pimientos, but given the high salt content, Jessica whipped out her creative skills and made pickled grapes (see link below) in their place. 

Ingredients:

• 1/2 bunch cilantro, finely chopped
• 1 head of garlic (I recommend smashing the garlic before chopping to bring out the essence a bit more)
• 3 large onions (I like using one white onion and then two red onions for their acerbic quality)
• 3 red bell peppers
• 2 poblano peppers
• 2 tomatillos
• 2 jalapenos for a punch of spice
• ½ cup pickled red grapes (http://sodiumgirl.wordpress.com/2009/11/18/hello-world/)
• 2 tbsp. crushed oregano
• 1 can fire-roasted diced tomatoes (an optional and more untraditional addition)
• 1 tsp. black pepper
• 1 tsp. cayenne pepper
• 2 tablespoons extra virgin olive oil
• 1 pound of pork butt

Directions:

1. Put 2 bell peppers, the poblanos, and the tomatillos (washed with outer leaves removed) into an oven-safe dish and broil on low for 10 minutes.  Turn the peppers, poblanos, and tomatillos when one side has charred and broil for another ten minutes.  Let them cool and remove the charred skin.

2. While you are waiting for the roasted peppers to cool, prepare the pork butt by cutting it into small 1/2-inch cubes.  Leave most of the fat, it will add a nice flavor to the sofrito and will cook off by the time you eat the final dish.

3. In a pan, heat 1 tablespoon of olive oil and when ready, add the pork chunks.  Sear both sides, about 8-10 minutes depending on your preference.  You don’t need to cook them all the way through as they will sit on a simmer in the sofrito base for an hour.

4. Prepare the rest of the ingredients (garlic, onion, bell pepper, cilantro, pickled grapes, jalapeno) by roughly chopping them. 

5. In a large pot, heat the other tablespoon of olive oil over medium-high heat and add garlic and onion.  Saute until slightly browned, about 5 minutes, and then add the chopped roasted pepper, bell pepper, tomatoes, cilantro, and pickled grapes.

6. With an immersion blender, puree the ingredients until as smooth as you desire.  For consistency comparison, the sofrito will resemble a chunkier salsa. 

7. Add the pork butt and allow the stew to come to a boil.

8. Once it has begun to bubble, reduce to a simmer (medium heat) and cover pot.  Cook for another hour until the meat is tender.  Serve over rice – we flavored our white rice with fresh cilantro and a couple tablespoons of olive oil.  My friend Kat’s Latin grandmother always added a bit of Safflower oil (and salt when diet restrictions are not a concern) to her rice for that made-at-home flavor. 

2) Rock Cod Ceviche

Initially we were going to try and do a traditional Octopus salad (I’m a girl who loves her tentacles), but given the high sodium content of octopus, Jessica went back to the drawing board (or in this case cutting board) and opted for a rock cod ceviche.   Ceviche is made by marinating fish or seafood in citrus juices; whereby the acidity of the juices cures or “cooks” the fish without using any heat.  Ceviches vary depending on the country.  The more typical Peruvian ceviches use leche de tigre, a lime juice marinade to cure the fish, and then incorporate sliced red onion, chili, salt, pepper and usually a bit of aji or spice.  Popular accompaniments include corn on the cob and sweet potatoes.  Ecuador doctors the ceviche up a bit by adding tomato sauce or even ketchup at times.  Mexican ceviches tend to employ a bit of avocado, chopped tomatoes and cilantro.  For our feast’s ceviche, Jessica opted more for a Peruvian type ceviche, adding a bit of the Goldman flair with fresh fruit complements and avocado.  Whoever says girls in shiny black leggings and a purple cardigan can’t cook, have not met Jess.  Just check out the ingredients and recipe below.  Prepare to have your socks, or in this case calcetines, knocked off with the fresh, cool taste of the sea.  I promise that you won’t miss salt in this dish. Heck, you might even want to spill the salt so you have an excuse to toss the entire salt shaker over your left shoulder.  A little food fighting never hurts in my eyes…Nor does spontaneous kitchen break dancing.

Ingredients:

• Fresh rock cod (does not have to be a lot since this is just an appetizer)
• Blood orange juice (more of the Jess Goldman personal touch with this substitution for lime or lemon juice)
• 3 large onions (I like using one white onion and then two red onions for their strong flavor)
• Finely diced green onions
• Garlic
• Avocado
• Nectarine

Directions:

This is the easy part for ceviche. You literally just ensure you have very fresh fish, chop it to the size of your liking, then drop it in the citrus juices for three hours to soak up the citric acid.  If you have concerns over it being undercooked, you can do quick sear or poach.  Finely chop up the green onions, garlic, avocado and nectarine then toss together.  This will making for an inviting and colorful start to the meal.

3) Tostones de ajo (Garlic plantains)

I still remember the first time I saw a plantain.  Mrs. Drorbaugh, my Spanish 4AP teacher, brought in bushels of them to class and demonstrated the proper way to not only hold a plantain (I know what you are thinking, there is a proper way to hold it?!), she then talked to us about the different methods you could prepare it.  I, like any 17 year old teenager, was delighted to hear that you could fry up this family member of the banana.  I will be venturing to Sol Food tomorrow after a night hike in the Headlands.  I can think of nothing better after a night hike than filling my belly with a plate of Puerto Rican food, while Pao Sipping fresh Limeade.  My planned meal for the evening?  I’m debating between Pollo el Horno (Roasted chicken) or Chuletas Fritas (Fried pork chops).  The one dish I have no trouble deciding upon is my side dish: Fried garlic plantains, or as they are referred to in Spanish; Tostones de ajo.

Since Tostones are an obvious “No Question” whenever I’m out ordering Puerto Rican food. I thought to myself, how hard can these fried puppies really be to make?  The answer? Very easy.  They take about 5 minutes to prep and 10 minutes to cook and make an exceptionally good partner to rock cod ceviche. Who needs tortilla chips when you have plantain chips?

Ingredients:

• 5 tablespoons oil for frying
• 2 plantains, peeled and broken into chunks
• 3 cups cold water
• 3 cloves of garlic, finely chopped

Directions:

1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides until soft, approximately 5 minutes per side.

2. Remove the plantains from the pan and place on paper towel-lined plates.

3. Place the bottom of a heavy pan over the plantains then press down to flatten.  Jess got a bit innovative here and mashed the plantains with a fork, then molded them into small plantain patties. This would be a good time to press in the garlic to the plantain.

4. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side.

The final result of our feast was a vibrant array of Puerto Rican recipes that revived our senses, tested our creativity and still managed to be healthy, and low in sodium.  Oh, and did I mention we also had a ball?  It’s not every day I meet a strong, sassy, fun-loving girl like Jess and I’m pumped for the next challenge.  We plan on opening up the night to two other food enthusiasts: Jillian and Christina, the writers of organic, sustainable food resource, Farm and Frying pan (http://www.farmandafryingpan.com/).  Right now we are considering Moroccan for the next theme. Hold onto your butts, grab a spoon to sample some turmeric-laced tagine, and get ready for next week’s post.  Till then keep Pao Chowing.