What’s an omnivorous wife to do to keep her pescaterian husband happy? Welcome to my daily dinner dilemma. This usually means some sort of fish and vegetable or salad with potatoes or rice but that gets old. Compound this with my desire to stay away from the evil gluten as much as possible (oh beautiful pasta how I miss thee), and you can see the limitations inherent. So in order to please the Mr. in the kitchen I find a little creativity comes in handy.
Here’s a great vegetarian option I’ve come up with and everybody loves it, you won’t even miss the meat. Papas con Rajas Tacos (potatoes with roasted chile strips). This recipe feeds my family of three so adjust as needed. Hope you enjoy….
First you roast the Poblano Chile’s.
Preheat the oven broiler to high, and position an oven rack four to five inches below the broiler. Place the peppers on a baking sheet or broiler pan Watch the peppers carefully, and turn them every one to two minutes to ensure even roasting. Roast for about 10 minutes until skin is blistered and blackened. When finished roasting place them in a paper bag to cool. Once they’ve cooled you should be able to peel off the skin easily. Cut peeled peppers into strips and set aside.
Next you roast a Potato.
Preheat (or lower) oven to 425. Take one large potato and cut it into long wedges like large fries. You can season them anyway you like, I used my beloved Goya Adobo Seasoning and added a bit of cumin and paprika then tossed them with olive oil. Spray cookie sheet with oil place potato wedges on sheet and bake until tender (about 30 minutes). Make sure to turn the wedges halfway through cooking.
Chop Tomatoes, Shred Cabbage and Heat Corn Tortillas
While potatoes cook chop some tomatoes. I like to add chopped cilantro and a squeeze of lime to the tomatoes. Shred some cabbage and put them in small serving bowls. You’ll also want to heat up some corn tortillas just before the potatoes are done. I use about a dozen to make six tacos.
Have Toppings Handy
Make sure you’ve got Tapatio and Salsa handy. We used green salsa this time but all agreed that the chipotle salsa I used a subsequent time complimented the potato better.
And Now for the Secret Ingredient!
Daughter and I found this amazing Russian Sour cream at our neighborhood market. It’s creamier and sweeter than regular sour cream and a bit thicker than Mexican crema. It’s kind of in between the two
Papas and Rajas ready to be tucked into some delicious tortillas.
Side Dish
Tonight’s accompaniment is Arroz con Maiz (rice with corn). I cooked the rice and frozen corn in vegetable stock.
YUM!
Assemble your taco with all the ingredients and top off with some sliced avocados
Dinner is served!
Now that I got a belly full of “bug” it’s time to bid adieu to my gracious hosts G-Bird, Mr. G-Bird and their two sweet baby birds. Up at dawn for my 8AM departure to mi tierra La Republica Dominicana. Yes, for all of you that thought I was some Asian or Anglo hipster chick, I am indeed a Carribbean queen born in the US of immigrant stock. I say it loud and proud and with that I need to make an important public service announcement here; my family’s country is called The Dominican Republic. If I hear one more linguistically lazy American tourist call it “The Dominican”, I’m gonna have to start swinging some dead cats. The Dominican REPUBLIC people please remember. (If you must be lazy I’m OK with “The DR”) OK, thank you for letting me get that of my chest.
One place I always always have to go when I visit Santo Domingo is Adrian Tropical, home of some bitchin’ Mofongo. For those uninitiated Mofongo is typically a dish of fried green plantains or yucca seasoned with garlic, olive oil and pork crackling, then mashed. FRIED + FRIED + MASHED = all sorts of wrong tasting so right! The beauty of Adrian however is that they have a variety of different Mofongos in different sizes! That’s right you don’t have to bust a gut or a diet getting your fix here! Today Tia and I are eating light so we each get the Chicken Mini-Mofongo. I can hear my sisters now saying “oh no that ain’t right” but it was lunch and I was saving myself for dinner.
First Course Presidente Beer a seriously delicious beer that taste better with humidity!
Chicken Mini-Mofongo served in a Pilon with a sofrito broth and Avocado! MMMMM.
Mofongo on my plate drizzled with broth and welcoming me home.
As you may surmise from my header photo I love me some crustaceans and while visiting my best friend G-Bird she asked if I wanted anything special for dinner. I naturally had to request Maine Lobster or “Bugs” as they like to call them in Beantown. I know New Englanders hate that nickname but fair is fair, I’m sure lobsters don’t like being called bugs. No other lobster in the world compares to the sweet succulence of this amazing cold water beast. Mexico and the Caribbean can have their puny little clawless runts.
Mr. G-Bird (husband of G-Bird) is an expert “Bug” wrangler, steamer and stuffer so I asked if he would teach us his master technique. Mr. G-Bird being a born and bred New Englander is full of knowledge and expertise so look and learn….
First up you gotta get you some bugs. G-Bird and I went to the local grocer and she asked for 3 Chicken Lobsters. Chicken Lobsters? I had to ask. A Chicken Lobster is the smallest legal size that can be caught. Typically they are around 1 – 1 1/4 pound each and are said to be sweeter than a larger one. So remember big is not better here.
Next you’ll need a large pot to steam the babies. Add about an inch of water to boil. As Mr. G-Bird says you want to give them a bath not drown them.
While your water boils, rinse off your bugs and put them to sleep. Mr. G-Bird says that by stroking them between their eyes you can put them to sleep and it’s nicer that way. Seriously experts generally agree that lobsters do not have the complex nervous system required to feel pain. One reason I’ve been squeamish about steaming a lobster is rumors that they will squeal in the pot while they die. Well, that was not the case. Once the water was boiling we dropped the bugs in their steam bath covered the pot and let them cook for about 12 minutes without a peep.
While your bugs cook you can put together your stuffing. Here are your ingredients. You’ll want to start by melting the stick of butter and putting that aside. Some will be used for dipping and some for the stuffing. In a bowl add your can of clams with juice and all and enough bread crumbs to get it to a good stuffing consistency. Now add 1/4 to 1/2 of the melted butter and season to your liking.
Mmmmm, looking good. Now drain your lobsters and let them cool for a bit
Once they’re cool enough you’ll want to slice them straight down the middle, but don’t cut all the way through the back shell.
Now you’ll want to clean out the guts otherwise known as the tomalley or tamali. That green stuff you see is the tamali. This is the liver and pancreas of the lobster used for filtering impurities so you’ll want to avoid eating this. A little left behind won’t hurt you but get out as much as you can. We got lucky with some lady lobsters and that red stuff you see is yummy lobster roe. You’ll want to keep that. Mr. G-Bird took out the roe and mixed it in with the stuffing. Your clean lobster is now ready to be stuffed and put under the broiler for just a couple of minutes to brown.
Et Viola! Mr. G-Birds amazing stuffed Maine Lobster!!!
One of my favorite people in the whole world happens to live in the Boston area, so when I was called to the Dominican Republic on family business I decided to take a long 3 day layover in Boston to boogie with my girl G-Bird. Leaving the Mr. and Daughter to fend for themselves for a whole week, I pack two climates worth of clothing and set off. Boston and Santo Domingo here I come!
I must admit as happy as I am to see my friend, the 20 degree weather that greets me in Boston is not tickling my fancy. Quick G-Bird, we gotta get us some warm liquid stat! That’s right Ladies and Gentlemen it’s Pho time. G-Bird takes my me her local neighborhood Vietnamese place called Ph Yuen Dong. We had actually been there before when I visited with my daughter 5 years earlier but that was before I got serious about my Pho.
The place was bustling and we were lucky to get a table in the back. Busy usually portends goodness so I was hopeful and cold and ready for some liquid sunshine. Service was not the greatest. It appeared that there was only one server for the whole restaurant and he was swamped. After waiting a long time, I finally get to order my usual crispy spring rolls and rare beef Pho. Bonus points for having three sizes of Pho, small, regular and large. I opt for the small since I’m on a portion downsizing kick and it turned out to be plenty for lunch. First up crispy spring rolls. Uh oh, hmmm a bit greasy, filling lacking flavor and it tasted like old oil. Also very skimpy on the condiments, no extra lettuce leaves to wrap them in. Lets hope the Pho is better, right? Sad to report it was only mediocre. The broth lacked depth and no jalapeños were included in the condiment dish. When I asked they looked at me weird. Braintree what the Pho?
Anyway, I can’t say I minded too terribly, the company was really what it was all about.
Crispy Spring Rolls – Eh
Rare Beef Pho – More Eh
Next up on our culinary residency of The Axis of Goodness is Tasty Noodle House. Tasty Noodle House is a tiny little place in the far corner of the NW intersection. It’s clean, inviting and relaxed. Sis and I again arrive fashionably early and hop into the nearest booth. There are flat screen televisions on either end of the restaurant silently playing Chinese TV. We get our menu’s, notice the first page explaining their slow clean philosophy and feel good about our choice. The menu has a nice variety of foods but Sis and I decide to make it a Dump Day.
The food arrives and it was indeed as promised good clean flavors from quality ingredients. Overall we enjoyed our choices and while the dumplings were very good I can’t say they were the best we’ve had. I guess when it comes to dumplings Sis and I prefer a little “down and dirty” in them.
Tasty Noodle House – Good Clean Fun
Nice Meaty Hot and Sour Soup
Pork and Napa Potstickers – nice crust
Mixed Steamed Dumplings – our favorite dish
Chinese Watercress with Garlic and White wine sauce –
light refreshing but garlic too subtle for me
Green Onion Pancake – not as flaky as I like but excellent green onion flavor
What got into me I don’t know. Curiosity I guess (and we all know how that turned out for the cat). As a general rule, I try to shun chain food when I can and it’s very easy in SGV to find a perfectly wonderful Mom and Pop Bahn Mi joint but I just had to know…. Does franchise also spell doom for my beloved sandwich?
Enter the big shiny machine known as Lee’s Sandwiches. Started out of a food truck in San Jose by a Mr. Chieu Le in 1980, Lee’s Sandwiches has morphed into a global franchise with 100’s of locations. Lee’s makes their own baguette and has an extensive menu of sandwiches both Vietnamese style and European. Lee’s also sells packaged frozen egg rolls and Ice coffee concentrate. Some Lee’s even offer drive-thru service just like the big boys.
So was I wrong to prejudge Lee’s? Is it possible that quality is not lost in a mass produced homogeneous environment? What do you think? NOT! I see no reason to come back to Lee’s when less then a mile down the street you can get your bahn mi made with real mom and pop love at Saigon’s Sandwiches and Bakery.
Let’s start with the baguette; the crust is not roof of your mouth friendly. Too crunchy on the outside with little depth of flavor or texture from the inside. The filling, eh OK, the pork while pretty good was meager. The iced coffee and Thai ice tea were all ice; three sips and they’re gone. The egg rolls however were pretty good. I guess I would consider buying a box if I was entertaining….maybe.
Big Shiny Machine
Nice Branding
Eh, not all that
Too much Ice
It’s soggy, it’s gray and feels too much like gloomy San Francisco for this thin blooded LA girl so you know what that means….. That’s right, it’s Pho time! Time for Sis and I to hightail it over SGV way for some liquid sunshine. Where you ask? Mission Dr. and Las Tunas Dr. THE AXIS OF GOODNESS of course; Golden Deli Vietnamese Restaurant to be exact.
First thing you notice when you walk into Golden Deli Vietnamese Restaurant is how comfortable, inviting and warm the wood panel and mirrored interior is. We likes, this is definitely part of it’s charm and I’m sure one reason there’s always a line during peak hours. Sis and I however are super stealth detectives and always make it a habit to arrive fashionably early (11:40). Who needs the lines?
The Pho? Perfection, that’s all I can say about it. Perfectly aromatic broth with tender rare beef, chewy noodles and all the fixings!! This is now my favorite spot for Pho. They have got it down. The service was also quite good and bilingual. Next time we go I’m going to try the Bun and they even have Bahn Mi. Oh Heaven…..
Fresh Lime Soda – tasty but beware lot’s of sugar
Egg Rolls with Vegetables – use the lettuce like a tortilla, sprinkle with herbs then dip in sauce MMMMM!
Most Magical Rare Beef Pho
Aromatic Herbs and Sprouts to add to your Pho
Behold the magical intersection that shall henceforth be known as THE AXIS OF GOODNESS. A place where China, Japan, Vietnam and Taiwan coexist in delicious harmony. Sis and I find ourselves at this mini-kingdom of Asian delights more often than any other SGV location. So if you’re like us and love a good food adventure, the three minimalls on the SE, NE and NW corners of Mission Drive and Las Tunas Drive in San Gabriel never disappoint. Here’s a best of list of the extreme goodness to be had.
Southeast Corner
Luscious Dumplings
MIchelle’s Pancake
Vietnam House
Phoenix Food Boutique
Northeast Corner
Kingburg Kitchen
Northwest Corner
Golden Deli Vietnamese Restaurant
Aji Man
Tasty Noodle House
Fine Garden Vegetarian Restaurant
Southern Mini Town
Wan Chun Taiwanese Food
Peking Cuisine
To quote my boyfriend Anthony Bourdain, “a good bowl of Pho will always make me happy, take me to that special place where everything is beautiful and nothing hurts”. Yes people Pho’s comforting lure has inspired Sis and I to take a dumpling break and survey that magical valley known as San Gabriel in search of our own soupy nirvana. We are now officially on a serious Pho-Trol and as any good Pho detective will do I immediately turn to my (usually) trusted Yelp reviews in search of 4 or more star goodness.
First up Nem Nuong Khanh Hoa in Alhambra. Located in a nondescript SGV mini-mall, this small formica tabled fluorescently lit dive is typical of the area. Sis and I walk in and immediately feel conspicuously non-asian; a good sign. Another good sign was the heavenly aroma of Vietnamese broth coming out of the kitchen. Both of us being purists we order the Rare Beef Pho and add a side of Pork and Shrimp spring rolls. How was it? The broth was beautifully fragrant with plenty of Star Anise which I happen to love. With great chewy rice noodles and lovely fresh rare beef this added up to a praise worthy bowl. The surprise of the meal was the pork and shrimp spring rolls. The rolls were made with fried shrimp which was a new yummy twist for me and the sauce was surprisingly delicate; not too sweet. We’ll be back.
More info- What makes a good Pho?
Beautiful Rare Beef Pho
Pork and Shrimp Spring Roll
Inside Pork and Shrimp Spring Roll
Okay, I give. I wasn’t going to write this one figuring they really didn’t need any further promotion from me. But, there is no denying that Din Tai Fung is truly deserving of all the hype. After a year of leaving no dumpling house unturned, Sis and I have both decided that when it comes to Xiao Long Bao (aka XLB or Soup Dumplings) nobody can touch them. The thin skin, the meaty filling, the fragrant soup all perfectly assembled in a beautiful symphony of flavor that literally explodes in your mouth. Din Tai Fung’s other offerings also do not disappoint. DTF uses fresh, clean, quality ingredients and you can taste the difference in everything they make. One tip – Go early! This place fills up with eager regulars waiting to get their fix.
The Heavenly Xiao Long Bao
How to Eat XLB’s part 1
Create your dipping sauce with fresh ginger, soy, vinegar and chili sauce as you like.
Dip dumpling in sauce transfer to soup spoon top with ginger.
How to Eat XLB’s part 2
While dumpling is on spoon carefully bite a hole in the top to let hot soup out.
Wait a second to cool and pop that beauty into your mouth.
Excellent Hot and Sour Soup not too starchy with good sour balance
Fresh Crunchy Garlic Green Beans
Chicken Fried Noodles – a little light on seasoning but nothing a bit of soy can’t fix