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Adventures in Riverside/San Diego

Posted on Sunday, June 2, 2013

First stop: Green Flash Brewing Company. Highlight: Serrano Chili Beer. Disappointment: No Palate Wrecker on tap :(

Old town San Diego- On the hunt for the plant man. Status: Remains elusive. 



 Quick fish tacos delicioso.



 Stone Brewing Company. 









 Food at Stone.


 Bicycling along the Santa Ana River Trail- Riverside portion.



 Lunch at Simple Simon's-Pastrami sandwich and smoked cheese sandwich. 
 The Fox Theatre
 Bicycling the north end of the Santa Ana River Trail to San Bernardino. Lizard.

 Bicycling in Newport/Huntington Beach.
 Ferry ride.

 Pier fishing catch Huntington Beach. 


 Vegetarian Pizza at casa de Riverside. Loaded with Spinach/Basil pesto, caramelized onions, cherry tomatoes, portobello mushrooms in a honey garlic glaze, gorgonzola cheese and roasted pumpkin seeds as grandiose garnish. 
 Best granola: Simple Simon's.
 Mission Inn. 
 Amazing Dave's Cactus and Succulent Emporium.

























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Flounder with Asparagus Hummus, Blue Cheese, Red Onion and Roasted Sunflower Seeds

Posted on Saturday, May 4, 2013

Ingredients
4 Flounder fillets
1 Asparagus bunch
1 Tbsp. blue cheese, crumbled
1/2 cup raw sunflower seeds, divided
2 cloves garlic
1 Tbsp red onion, finely chopped
2 Tbsp olive oil (roughly)
salt and pepper, to taste

 Directions
Preheat oven to 400F. Lay the asparagus spears on a parchment lined cookie sheet and drizzle with about 1 Tbsp olive oil. Roast spears at 400 for 10-15 minutes. Let cool.

 In the meantime, heat 1 Tbsp olive oil on Medium heat. Add sunflower seeds and stir continuously until skins are lightly browned. Remove from heat.
In the bowl of a food processor add roasted asparagus spears, sunflower seeds (reserve some for garnish), garlic, and salt and pepper to taste. Blend to combine.
Wash and pat try flounder fillets. Roll the fillets and secure with a toothpick. 
Once all fillets have been prepared, fill each one with the asparagus hummus. 
Place in an oiled baking dish. Sprinkle each fillet with salt and pepper and bake at 400F for 10-15 minutes. Remove from oven, and sprinkle each fillet with red onion, some crumbled blue cheese and reserved sunflower seeds. 

Bon apetit! 
As a side dish, I blanched some shelled fava beans for about 3 minutes and then sauteed them in olive oil, salt and pepper for about 4 minutes. Rice or a simple pasta salad would also would great.

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Hummus Tarts

Posted on Saturday, April 13, 2013

I had tarts on the brain today. Sometimes I get a little craving for dough but I try as all might to make it healthy so lately I've been on an oat flour, flax meal dough kick and I must say, it's working out pretty nicely. 

So while perusing the google logs for a oat flour tart I came accross shop.cook.make's Cannellini Bean and Goat Cheese Tart with Oat Flour Crust. I don't really go for cheese these days and was fresh out of Cannellini Beans so I took this recipe and ran with it. 

So, without further ado I give you Hummus Tarts with rosemary oat flour, flaxmeal crust piled high with a fried egg and caramelized onions. 


Recipe:

Additional ingredients
1/2 onion, thinly sliced
1 Tbsp. olive oil
3 eggs

To begin, heat 1 Tbsp. olive oil over medium heat. Add onions and cook, stirring frequently until the onions are browned in color. Remove from heat and set aside. 

For the crust (makes three 4-inch tarts)
3 Tbsp. Flaxmeal
1 1/2 cup oat flour 
** Grind up whole oats and flax seeds in clean coffee grinder to obtain flour consistency**
1 Tbsp. Rosemary, finely chopped
4 tsp. Olive oil
5 Tbsp. cold water
salt, for tasting

Preheat oven to 350 degrees. 

Mix all ingredients together until it reaches dough consistency. Divide between three tart shells and press dough in to fill the shell. 

Bake shells at 350 degrees for 10 minutes.


Hummus Filling
1 can garbonzo beans
3 cloves garlic
1 tsp. red pepper flakes
salt and pepper to taste
Olive oil

In a small food processer add the can of beans, garlic, red pepper, salt and pepper. Turn on and add olive oil slowly until the mixture is smooth in texture. 

Divide the hummus mixture between the three shells. Bake at 350 degrees for an additional 10 minutes. 


While the tarts are baking, heat a dash of olive oil in a pan and fry the three eggs however it is you like your eggs. I love them good and runny so they ooze all over the dish. 

Once the tarts have finished baking, remove them from the oven, place a fried egg onto the tart and add a few of the caramelized onions on top. 




Optional: a few dashes of hot sauce on top. 

Then, there's just one final step: DIG IN!