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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.