In CityBeat's Food Issue, I wrote about traveling out to the far reaches of San Diego’s East County and the process of (and lessons learned from) killing, skinning and breaking down a pig. I concluded that: We gave that pig no choice. In that cage, he was already meat. He just … [Read more...]
RECIPE: Pan Seared Duck Breast with Cranberry Beans, Carrots and Chorizo Blood Orange Sauce
Duck breasts are one of my favorite ingredients and probably my single favorite meat. They offer all the depth of flavor of beef, a very slight hint of gaminess and then there is the skin, the real prize. Duck and orange have a famous and natural affinity, and when I think of … [Read more...]
THE WORLD FARE: A tapas crawl at Costa Brava
There's nothing like a tapeo, the Spanish ambulatory dining tradition of proceeding from one tapas bar to the next, consuming the signature dish at each. I've experienced a lot of Spanish food, from Michelin-starred restaurants in San Sebastian to a vegetarian vendor at a … [Read more...]
RECIPE: Revuelto of Clams and Mushrooms with Tomato Confit
Revueltos are a class of scrambled egg dishes — elevated with extra virgin olive oil — that are popular throughout Spain as tapas or appetizers. Common pairings with the eggs are seafood, mushrooms (particularly wild mushrooms) and asparagus. We decided to go a little further … [Read more...]
Revuelto of Clams and Mushrooms with Tomato Confit
Revueltos are a class of scrambled egg dishes — elevated with extra virgin olive oil — that are popular throughout Spain as tapas or appetizers. Common pairings with the eggs are seafood, mushrooms (particularly wild mushrooms) and asparagus. We went a little wider afield: all … [Read more...]