I came home from work and discovered that he’d made us lobster rolls for dinner. Not just any lobster rolls, but Thomas Keller’s version from the Ad Hoc cookbook…complete with house pickled red onions. Five lobsters poached in a court bouillon that involved herbs wrapped in a cheesecloth sachet! Best lobster rolls ever! Read more…
This is where the pictures get even more incomplete! Above are some sliders I made with a mix of leftover porchetta, roast pork and caramelized onions the next day for hangover lunch. If I had arugula, I would have added that too.
If you’ve never had a Roli Roti sandwich before, get yourself to San Francisco’s Ferry Building on a Saturday for one–yummy roast pork belly wrapped around pork tenderloin and spices with arugula and caramelized onions on a crusty roll. They published their recipe for porchetta a few months ago, but at 7 lbs of meat, it was definitely something I needed guests to help me finish. Through some miscommunication with the butcher at the Asian market who didn’t speak the same language as me, my 5 lb piece of pork belly came in two pieces and my 2 lbs of pork tenderloin also came in two pieces, which resulted in a bit of a franken-pork roast. Compounded by the fact that I’ve never tied meat before, it was a bit messy (but it was fine): Read more…
Apparently, winter months make me crazy for crab. Two years ago, I was living in Chicago and went all over town searching for Dungeness crab…but it was so expensive I got stone crab instead. Last year, in addition to the usual crab feeds, I had a jones for lobster rolls, which turned into crab rolls. This year, we’ve had steamed crab and Annie’s mac n cheese… Read more…
I try not to eat too much tuna these days due to excessive mercury levels but once in a while…
Yes, more arugula salad. This time with ahi tuna prepared two ways: simply seared with salt and pepper, and then poke (salt, chiles, sesame oil and seaweed). I added heirloom cherry tomatoes and roasted mushrooms and tomatoes and topped it all off with miso dressing.
We had this while watching football…a stark contrast to the type of stuff we ate while watching football in Chicago (like buffalo chicken dip).
I usually buy spinach or mixed greens but when we were shopping for pizza toppings, I remembered a pizza I had at Pizzeria Delfina with arugula on top. I liked the simple vinaigrette and the fresh bitterness of the greens on top of my lovely thin crust pizza. We served the arugula salad on the side on pizza night and thought it was a great addition.
The following night, we made the same salad but topped it with some fresh burrata from the 24th Street Cheese Company, avocado from our CSA and heirloom tomatoes from the farmer’s market. Our coffee table picnic also included a loaf of fresh Acme bread, Fra’mani salami and some proscuitto. Meals like this remind me how much I love San Francisco.
My first year out of college was the tail end of the internet bubble. Rent was insane, gobbling up a big part of my paycheck and leaving little left over for everything else. Although I loved sushi, I couldn’t really afford to eat it very often…so I tried to make it myself with cheaper ingredients.
My first attempt consisted of nori and sushi rice wrapped around canned tuna salad and avocados. My knives were cheap hand-me-downs from my mom that weren’t sharp enough to cut through the sushi roll without smashing everything out the ends. So I gave up on cutting the rolls and ended up with what I called sushi burritos. Usually they were stuffed with a mayonnaise-based salad made from canned tuna, salmon or chicken. Other times they were stuffed with leftover Korean BBQ. If I splurged, I would actually have raw fish from the Tokyo Fish Market.
As my paycheck increased, I ate out almost exclusively…the sushi burritos were forgotten…until a Kellogg classmate opened Sushirrito in downtown SF. I don’t work downtown so haven’t had the opportunity but by all accounts I’ve heard they’re doing great!
Sushi rice is pretty easy: 2 cups of rice & 3 cups of water in the rice cooker. 2 tbsp. sugar, 2 tbsp. rice vinegar, 1/2 tsp. kosher salt in the microwave for 30 seconds. Mix it all together when the rice is cooked.
However, I didn’t find rolling everything myself was worth the effort (go to Sushirrito!). For lunch the next day, we ate leftovers in the form of sushi bowls. Furikake made up for the lack of nori.
I’ve been craving lobster rolls, but I couldn’t find any live lobster despite visiting two seafood markets. However, it is crab season here so I picked up two dungeness crabs for about $14 ($3.99/lb). I was hoping to avoid crab since it takes so long to pick but it was my 5th day off in a row and I didn’t have anything else to do.
After putting the live crabs in the freezer to slow them down, I washed them in the sink and steamed them for about twenty minutes in a mixture of Dogfish Head Chicory Stout, vinegar and 2 bay leaves. After an ice bath, I spent an hour picking the meat from the crab (and sneaking a few bites along the way). I also warned Joel this would probably never happen again…after this break I am traveling for work quite a bit, which means back to less time, less cooking and sporadic posts.
With two crabs (~3.5 lbs) I ended up with enough meat for about 2.3 crab rolls. I made the crab salad with a simple mixture of regular and wasabi kewpie mayonnaise (favoring the wasabi), chopped celery, fresh ground pepper, sea salt and a squeeze of lemon. I put the crab salad on top of warm toasted Colombo sweet rolls and served it with a side of celery sticks. A wonderful treat for lunch that would normally cost at least twice as much elsewhere.