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Great Food Finds San Francisco Delicious Food from the
City s Top Eateries 49th Edition Jung Digital Instant
Download
Author(s): Jung, Carolyn
ISBN(s): 9781493028146, 1493028146
Edition: 49
File Details: PDF, 6.44 MB
Year: 2018
Language: english
great
food SAN FRANCISCO
finds
great
food SAN FRANCISCO
finds
Delicious Food from
the City’s Top Eateries
Carolyn Jung
Photography by Craig Lee
Guilford, Connecticut
An imprint of The Rowman & Littlefield Publishing Group, Inc.
4501 Forbes Blvd., Ste. 200
Lanham, MD 20706
www.rowman.com Distributed by NATIONAL BOOK NETWORK
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means,
including information storage and retrieval systems, without written permission from the publisher, except by a reviewer
who may quote passages in a review.
The paper used in this publication meets the minimum requirements of American National Standard for Information
Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.
Restaurants and chefs often come and go, and menus are ever-changing. We recommend you call ahead
to obtain current information before visiting any of the establishments in this book.
To my late parents, who nurtured my appetite
for life with their soulful cooking and high standards
in everything that they did.
To my older brothers, who indulged my sweet tooth, then and now.
To my husband, my inseparable companion who has accompanied me on so many
food adventures with humor, cheer, and support.
To all the friends I’ve ever shared a wonderful and memorable meal with.
Thanks for having faith in me to make a most delicious dream come true.
vi GREAT FOOD FINDS SAN FRANCISCO
CONTENTS
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii
1300 on Fillmore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Barbecue Shrimp ’n’ Grits
Absinthe Brasserie & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Black Garlic & Sourdough–Crusted Rack of Lamb with Roasted Pine Nut Relish
Acquerello . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Wild Rhode Island Fluke, Osetra Caviar, Bergamot & Mint
All Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Roasted Lamb Loin with Olive & Smoky Eggplant Yogurt Terrine
Amber India Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Tandoori Chicken
Stuffed Portobello with Asparagus Paneer Bhurjee (Bhara Jungli Khumb)
Bix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Gin-Cured McFarland Springs Trout with Potato Pancakes, Sugar Snaps & Yuzu Marmalade
Bix Gin Martini
Calafia Cafe & Market A-Go-Go . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Duck Dumplings
Calafia Lacquered Short Ribs with Horseradish Mashed Potatoes & Creamed Kale
Camino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Grilled California White Sea Bass with Cucumbers, Anise Hyssop, Chrysanthemum & Chiles
Central Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Spring Vegetables with Rye Crumble, Goat’s Milk Curds & Whey
Comal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Beer-Marinated Carne Asada with Nopales & Chipotle Salsa
Coqueta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Dungeness Crab with Citrus Salad
Cotogna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Acquerello Carnaroli Risotto with Tomato, Zucchini & Their Blossoms
Craftsman and Wolves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Thai Mango Scones
Delfina Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Baked Ricotta with Zucchini Napoletana
vii
Duende . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Fideua with Liberty Duck, Wild Nettles & Aged Balsamico
Foreign Cinema . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Champagne Omelet with Raclette, Morels, Tarragon, & Crème Fraîche
Orecchiette with Chanterelles, Spinach, Walnuts, Shallots & Crème Fraîche
Frances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Grandma Frankie’s Peanut Brittle
Gather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Strawberry Kumquat Salad with Fava Shoots, Almonds & Vanilla Salt
Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Grilled Green Gulch Potatoes on Rosemary Skewers
Hopscotch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Beef Tataki Salad
Kokkari Estiatorio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Bourdeto from Corfu
La Folie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Cherry Panna Cotta
Cherry & Pistachio Biscotti
Michael Mina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Schmitz Ranch Prime Steak Tartare with Marin Radish & Crispy Potato Cake
M.Y. China . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Crispy Noodles with X.O. Chicken & Bok Choy
Namu Gaji . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Onion Pickles
Mushroom Terrine
Nopalito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Ensalada de Nopales
Oliveto Restaurant & Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Tajarin with Ragù of Porcini Mushrooms
Hazelnut Semifreddo
One Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Braised Lamb Ragout with Sheep’s Milk Ricotta Ravioli
Bradley’s Butterscotch Pudding
Parallel 37 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Heirloom Tomato Salad with Duck Confit & Tofu Dressing
Rhubarb Jam, Cold Broth, Green Tea Ice Cream & Toasted Pistachios
Pig ’n’ Boots
viii CONTENTS
Perbacco Ristorante & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Slow-Roasted Pork Shoulder with Porcini Mushrooms & Apples
Brown Butter & Sage Potato Puree
Buttermilk Cake with Honey Caramel
Pica Pica Arepa Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Chupe (Andean Chicken & Vegetable Soup)
Reina Pepeada (Avocado–Chicken Salad Filling)
Arepas
Piperade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Roasted Pacific Albacore in Bacon with Green Pepper & Sherry Compote
Prospect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Chocolate Mudslide Cookies
Rich Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Mint Chocolate Sablé with Mint Chocolate Cream & Iced Milk
Spice Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
Spice Kit Breakfast Rice Bowl
SPQR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
“Baccalà,” Artichoke Mustard, Radish, Ice Plant & Pike Roe
Spruce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Fig-Leaf-Wrapped Pacific Salmon, Sweet Corn Fondue, Summer Salad & Sauce Vierge
State Bird Provisions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Glazed Pork Ribs with Scallions & Togarashi
Chocolate Mint Granita with Honey Crème Fraîche
Swan Oyster Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170
Calamari Salad
Town Hall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174
Town Hall’s Jerk Chicken
Max’s Mac & Cheese with Bacon & Broccoli
Waterbar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179
Grilled Monterey Squid with Italian Butter Beans, Chorizo & Basil Pesto
Coconut Tapioca Brûlée
INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
ACKNOWLEDGMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
ABOUT THE PHOTOGRAPHER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
ABOUT THE AUTHOR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
CONTENTS ix
INTRODUCTION
W
hat do you call a region where a guy who peddles homemade crème brûlées from a
pushcart can find fame and fortune, where people think nothing of waiting in line for
half an hour for a cup of cult coffee dripped to order, where molecular gastronomy is
as revered as DIY canning, and where the latest restaurant happenings are scrutinized
more closely than the S&P 500?
The San Francisco Bay Area, of course.
Residents and visitors alike may be lured to the glorious city by the bay for its majestic
Golden Gate Bridge, its picturesque skyline, its always comfortable climate, and its
accomplished ballet, symphony, and sports teams. But perhaps they are drawn even more by
its world-class food scene.
Arguably this is the place where culinary trends start first, only to eventually spread
across the rest of the nation.
It is the ultimate foodie destination. It’s where farm-to-table, snout-to-tail, and root-to-
shoot cooking is not only a movement but a way of life. It’s where chefs pride themselves on
supporting local farmers, family-owned ranches, esoteric foragers, small-batch food producers,
and sustainable seafood practices. It’s where local farmers’ markets are the envy of the rest of
the country, as they operate year-round and proffer everything from delicate olallieberries to
exotic Buddha’s hand to Japanese ume sour plums.
It’s the home of California cuisine (its birthplace the landmark Chez Panisse in Berkeley);
worship-worthy Blue Bottle Coffee (with branches now in New York); the singular Mission
Chinese restaurant (also now in New York); superb sourdough bread; history-making vintners;
and even a roving 5,000-pound behemoth pizza oven on wheels (the amazing Del Popolo food
truck).
Some of the most talented chefs in the world choose to ply their craft here: Alice Waters,
Michael Chiarello, Chris Cosentino, David Kinch, Hubert Keller, Matthew Accarrino, and so
many others. It’s a place where the century-old tiny seafood counter known as Swan Oyster
Depot can prosper alongside such modernist marvels as Atelier Crenn, Saison, and Coi, where
cooking soars to high art.
The Bay Area is made up of nine counties with more than 7 million people. San Francisco,
the only municipality in California that is both a city and a county, is home to more than
825,000 residents of a staggering diversity. More than 112 languages are spoken in the
xiii
metropolitan area. In the nineteenth century, immigrants were lured here to build the railways
and to stake a claim in the Gold Rush. Now, many flock here to seek success in high tech.
No matter where they hail from, they bring along their customs and cuisines, as well as a
hearty appetite for incorporating the familiar with the new. That’s why you’ll find food trucks,
hole-in-the-wall joints, and fine dining establishments offering up everything from Salvadoran
pupusas, Oaxacan mole, Himalayan curry, Shanghai dumplings, and Filipino crispy pata to
Indian collard green dosas, New York steaks napped with Persian-influenced chimichurri, and
Sri Lankan crisp pancake “hoppers” cradling fiery sambol and organic soft-cooked eggs.
San Francisco boasts more than two dozen distinct neighborhoods, each with its own
flavor—from mom-and-pop taquerias alongside hipster bars in the Mission District to the
crowded teahouses and live-seafood markets in Chinatown (the oldest one in North America)
and the ramen masters and mochi confectioners in historic Japantown (one of only three
remaining Japanese enclaves in the United States).
Cross the Bay Bridge to find the phenomenon known as Oakland. Considered the “new
Brooklyn,” it has seen its share of growing pains, most notably skyrocketing crime. But the
scrappy, can-do city also has turned into one of Bay Area’s most exciting dining destinations.
With more affordable rents and lower labor costs, chefs and restaurateurs have zeroed in
on Oakland as the place to be. Newcomers include the Spanish-inflected Duende and the
Japanese-influenced Hopscotch diner, which have joined the Michelin-starred Commis,
founded in 2009.
Winemakers also have discovered the advantages to be had across the bridge. Two dozen
urban wineries—mostly family-owned boutique operations—have set up shop in the East
Bay in the past few years, with about half of them in Oakland. After all, the East Bay is just a
few hours away from every major wine-growing region in the state, making it easy to source
grapes. What’s more, facility costs have yet to reach the dizzying levels of the Napa or Sonoma
wine country. Continue south to the Peninsula, where restaurateurs are now launching second
outposts of successful San Francisco operations, finding the compact city too saturated for
more of the same.
The recipes in this book attempt to reflect the vast array of cuisines and styles of cooking
to be found in the Bay Area, from casual to haute, from no-nonsense to adventurous. Some
are definitely more challenging than others. Feel free to put your own spin on them by
substituting produce or ingredients more easily found in your own area. For instance, make
the ragù but save time by forgoing making your own pasta. Or streamline a dish by making
only its star component, then swapping out the extra flourishes with a simple salad, a loaf of
good crusty bread, or a sauté of your favorite greens. Some recipes also were altered for ease
INTRODUCTION xv
1300 on Fillmore
The golden age of jazz is alive and well—and served with a big dose of southern—at 1300 on
Fillmore.
The Fillmore neighborhood has long been one of the city’s most vibrant entertainment
districts, as well as one of its most culturally diverse. In its heyday its performance venues
attracted headliners such as Sammy Davis Jr., Charlie Parker, and Billie Holiday.
When husband and wife David Lawrence and Monetta White opened 1300 on Fillmore in
2007, they sought to bring back some of that glamour of yesteryear. Step inside and discover
just how well their vision has succeeded. The gorgeous restaurant features a lounge with
dramatic walls of backlit black-and-white photos of jazz icons such as John Handy and Louis
Armstrong. The elegant dining room has tufted black leather banquettes, floor-to-ceiling
drapery, and artful displays of bare, wintery branches.
White, who’s usually on hand to greet diners, is a third-generation San Franciscan, while
Lawrence was born in London of Jamaican roots and trained in French techniques. As a result,
this is southern food that’s quite refined, as evident in the black skillet fried chicken that’s
boned, brined, and dredged in organic corn flour before being fried to order.
Of course, jazz bands play regularly in the lounge. But one of the most wonderful ways to
experience the spirit of the restaurant is to come for the Sunday gospel brunch. It started out
being held once a month. It proved so wildly popular that it’s now offered every Sunday at two
seatings, 11 a.m. and 1 p.m. Couples and families crowd in to listen and clap along as the band
belts out gospel hymns and more contemporary pieces.
To make the spice rub: In a small sauté pan over medium heat,
FOR THE LAMB SPICE RUB: lightly toast peppercorns, cumin seeds, fenugreek, coriander seeds,
1 tablespoon black peppercorns and fennel seeds, shaking the pan every 20 seconds or so, until
1 teaspoon cumin seeds fragrant and aromatic, about 2 minutes.
2 teaspoons fenugreek
2 teaspoons coriander seeds Allow to cool. Grind in a clean coffee grinder or in a mortar and
1 teaspoon fennel seeds pestle. Place in a small bowl and stir in the kosher salt and brown
8 tablespoons kosher salt sugar. Rub lamb generously with spice mixture and refrigerate for
2 tablespoons brown sugar 2 hours.
FOR THE LAMB: To make the black garlic puree: In a small saucepan, cook
2–3 frenched racks of domestic black garlic and water on medium heat until garlic is soft enough
lamb (about 11/2 pounds each, to puree, about 12–15 minutes. In a blender, puree water and garlic
with 7–8 bones each and 1/4- to form a paste. Reserve. If making ahead of time, store in the
inch layer of fat) refrigerator, but let come to room temperature before using. (You
will have more than enough black garlic puree for the lamb recipe.
Use it in other dishes, including folding into mashed potatoes.)
FOR BLACK GARLIC PUREE:
1 cup peeled black garlic cloves To make the black garlic mustard: In a small bowl, mix all
(see Note) ingredients until incorporated.
2 cups water
Roast lamb in the oven for 6–8 minutes or until the center reads
110°F on a meat thermometer. (Time may vary, based on the size of
the lamb racks.)
Return to the roasting rack in the roasting pan. Roast for another
8–12 minutes until an internal temperature of 125–128°F is
reached.
Remove lamb from the oven. Let rest for 10–15 minutes. The
internal temperature of the meat after resting will be about 135°F
(medium-rare).
Acquerello is where opulence reigns supreme. It puts the “special” in special occasion
dining—from the gilded, glass-domed cart laden with cheeses from every region of Italy to
the playful candy cart that rolls to the table bearing mini strawberry gelée parfaits, French
macarons, pâte de fruits, and chocolate truffle lollipops.
More than two decades old now, this San Francisco classic is still as relevant as ever. It is
Chef-Owner Suzette Gresham’s labor of love for Italian fine dining. Housed inside a former
chapel, the dining room is stunning, preserving a vaulted wood-beamed ceiling adorned with
ornate wrought iron. Copper sconces give off a romantic rosy glow.
Wine Director Gianpaolo Paterlini, son of owner Giancarlo Paterlini, may be all of 26,
but he knows his wines. A month after turning 21, he started interning at Michael Mina
restaurant in San Francisco, before working a harvest at a Santa Barbara winery. At Acquerello
he’s expanded the wine list to include two thousand selections, with an emphasis on Italian
varietals.
He’ll steer you to what pairs best, whether you choose the seasonal tasting menu or a prix
fixe of three, four, or five courses. Chef de Cuisine Mark Pensa will interject a few surprises
along the way, from a variety of amuse-bouches to a delicate fruit juice topped with vanilla
foam to transition from savory courses to dessert.
No matter how your dinner begins, it will end with a server presenting you with a precious
gift box of house-made almond biscotti to take home. It’s a wistful way of making your time at
Acquerello last just a little longer after you’ve walked reluctantly into the night.
1722 Sacramento Street, San Francisco, CA 94109, (415) 567-5432, acquerello.com
To make the bergamot oil: Start preparing this three days before
1 fresh whole bergamot (or using. With a peeler, remove the skin of the bergamot in wide
lemon or orange) strips, carefully avoiding the white pith. Place strips in a heat-
1 cup olive oil plus 4 resistant container. In a small saucepan over medium heat, place
tablespoons, divided 1 cup olive oil; heat until just under 300°F. Pour the oil over the
1 bunch fresh mint, whole leaves bergamot strips. Steep until cooled to room temperature, then cover
only and refrigerate.
11/2 pounds sushi-grade fluke
(or other white fish such as To cure the fish: On waxed paper, lay down a single layer of mint
halibut, bass, or sole), filleted, leaves large enough to accommodate the shape and size of the fish
skinned, and boned fillet. Place fish on top. Drizzle thoroughly with 4 tablespoons olive
Zest of 1 lemon oil. Sprinkle the lemon zest over the fish. Season with salt. Cover
Sea salt to taste with another single layer of mint leaves. Wrap the fillet tightly in
the waxed paper, keeping the mint in complete contact with the
FOR THE GARNISH: fillet. Wrap again in plastic wrap, covering completely. Refrigerate
Sea salt for 12 hours (the fish does not have to be weighted down). Flip the
6–8 leaves fresh mint, cut into fish over, then let cure for another 12 hours in the refrigerator. The
chiffonade fish will keep under the cure for a maximum of 4 days. (Alternative
Zest of 1 lemon Method: If you have a vacuum sealer, the fish can be compressed
2 ounces osetra caviar with the ingredients in a bag, refrigerated overnight, and ready to
Small handful of anise hyssop use the next day.)
microgreens or baby dill or
fennel fronds
Just before serving, drizzle a little bergamot oil over the fish, season
lightly with sea salt, scatter some freshly cut mint chiffonade and
lemon zest, and spoon some of the caviar into the center of the fish
slices. Garnish with a few anise hyssop microgreens.
When the Delhi-reared Sachin Chopra set out to open his first restaurant in the Bay Area,
it was like no other Indian restaurant around.
All Spice offers no all-you-can-eat lunch buffet. Its dining rooms are intimate in scope, set
inside a quaint Victorian house with only 32 seats. Its wine program is laudable, headed up by
Chopra’s wife, Shoshana Wolff, who not only studied viticulture and enology at the University
of California at Davis but makes her own wine with her dad under the label Wolff & Father,
which is featured at the restaurant.
Moreover, none of the food will set your palate aflame. Chopra, who graduated from the
Culinary Institute of America and was a line cook at the illustrious Daniel in New York, uses
chilies sparingly and aggressive spices carefully while employing classical techniques. It’s not
traditional Indian or French food but a hybrid all his own. Consider: bison loin on a plate with
daikon puree and thrice-baked potato; wild boar cooked with ginger, fennel, and almonds; and
tandoori-spiced sweetbreads finished with lemon sabayon and miso mushroom duxelle.
Chopra was initially lured to California to become executive sous-chef at San Jose’s
Amber India Restaurant. That was where he met Wolff, who, in need of a job, walked into the
restaurant the day it opened and was hired immediately as a server. He won her heart—and her
stomach—with his home-cooked Cornish game hens, which he roasted after stuffing gobs of
butter underneath the skin, as he had learned to do at Daniel.
1602 South El Camino Real, San Mateo, CA 94402, (650) 627-4303, allspicerestaurant.com
To prepare the lamb loin: Carefully cut the lamb loin meat from
2 untrimmed racks of lamb (11/2 –2 the bones, keeping the loin whole. Reserve the bones. Trim the
pounds per rack, with 8 bones layer of fat from the top of each loin, leaving about 1⁄8 inch of fat.
each) Discard the rest of the fat. Cut each loin crosswise into two even
pieces.
FOR THE MARINADE:
1 tablespoon olive oil In a medium-sized bowl, combine all the marinade ingredients
1 teaspoon yellow mustard and mix well. Place the meat in the bowl with the marinade. Use
Zest of 1 lemon your hands to rub the marinade onto the meat, cover the bowl, and
1 bunch fresh thyme, leaves only refrigerate it for at least 8 hours, preferably overnight.
FOR THE ASSEMBLY: Gently reheat the sauce and the sunchoke puree, adding a little
Salt and pepper water or cream to thin them out if desired. Keep warm.
1 tablespoon vegetable oil
Scrape marinade from the meat, then liberally season with salt
1 tablespoon butter
and pepper. In a large oven-safe frying pan on high heat, add 1
1 tablespoon olive oil
tablespoon vegetable oil. Place the meat, fat side down, in the
16 shishito or Padrón peppers
hot pan and brown slightly. Turn the pieces over, and place the
pan in the oven. For medium-rare, cook until the center of the
meat registers 125°F, 10–15 minutes. For best results use a meat
Just before you are ready to serve, heat 1 tablespoon olive oil in a
small sauté pan until it starts to smoke. Add the peppers, tossing
constantly until they are browned and blistered, about 2 minutes.
Remove them from the pan and season with salt.
Trim thigh meat of any excess fat. Cut each thigh into 2 or 3 pieces.
2 pounds boneless chicken The chicken will be marinated in a two-step process.
thighs
2 tablespoons ginger paste In a medium-sized bowl mix together the ginger paste, garlic paste,
2 tablespoons garlic paste lemon juice, and Kashmiri red chili powder. Transfer half of this
1 tablespoon fresh squeezed mixture to a small bowl, cover, and reserve in the refrigerator. Rub
lemon juice remaining mixture all over the chicken, distributing evenly. Cover
1 tablespoon Kashmiri red chili and refrigerate for at least 6 hours.
powder
1 tablespoon dried cilantro For the second marinating step, combine the remaining ingredients
powder with the reserved ginger-garlic mixture. Add this to the chicken, and
1/2 tablespoon dried turmeric mix well. Let marinate in the refrigerator for an additional 2 hours.
powder
Preheat oven to 350°F.
1 teaspoon dried fenugreek
leaves Place chicken in a single layer in a baking pan lightly coated with
4 tablespoons yogurt vegetable oil. Bake for 20 minutes or until done.
1 tablespoon mustard oil or
vegetable oil Note: To make skewers, cut chicken into smaller chunks. Thread on
Salt, to taste bamboo skewers that have been soaked in water. Roast in the oven
Vegetable oil, for the pan or cook on top of a grill.
In a small bowl, lightly beat eggs with extra egg yolk. Add flour and
FOR THE PANCAKES:
crème fraîche. whisking until homogenous. Stir this mixture into the
1/2 pound fingerling or Yukon Gold
potatoes to form a slightly lumpy batter. Adjust seasoning with salt
potatoes
and white pepper.
2 whole eggs
1 egg yolk Preheat oven to 200°F.
2 tablespoons all-purpose flour
3 tablespoons crème fraîche
In a mixing glass, combine gin, vermouth, and ice to fill. Cover with
31/2 ounces gin, preferably a stainless steel cocktail shaker. Lift the mixing glass and cocktail
Plymouth shaker above your shoulder and shake gently until frost appears
3/4 ounce dry vermouth, on the exterior of the stainless steel. Do not over-shake or you will
preferably Dolin regrettably dilute your cocktail.
Ice
To serve: Delicately twist the lemon peel to extract its oils. Run
TO SERVE: the peel along the edge of the chilled martini glass, then drop it
1 lemon twist in the bottom of the glass. Strain the contents of the shaker into
1 chilled (5-ounce) martini glass the martini glass. Add a couple olives, if you like. For best results,
Olives, optional repeat process (wink, wink).
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