I haven’t been visiting the food trucks near my office much, but I recently stepped out and got a chicken sandwich from Miami Vice Burgers. It came with red pepper and blue cheese and was quite tasty. I was impressed. It was a restaurant-quality sandwich. The chicken was breaded and tender, the bun wasn’t soggy and held up, the blue cheese gave it a creamy tang, and there was a zing of heat from the pepper. My only regret was that I didn’t order shoestring or sweet potato fries to go with it. Maybe next time.
Burritos are simple, hearty and easy to make, which is why I love them. This recipe adds color and freshness with Thai basil. The green is a celebration of summer.
1 pack ground beef
1 can black beans
aged cheddar, shredded or cut into cubes
salt and pepper to taste
fresh basil leaves
tomato chunks (optional)
1 pack of tortillas
Cook the ground beef in a large skillet, and when it’s almost cooked, stir in the black beans and salt and pepper. Cook for another 5-10 min., or until the beans reach desired texture. Add the cheddar, turn off the heat and cover to melt the cheese. Serve on a tortilla, and garnish with fresh basil and/or tomato.
Rice is like pasta; a blank starch canvas that you can dress up with any protein and/or veg you want. This is a fun and quick meal to put together that’s good for any day of the week. The large shrimp gives it a little special something.
The flavor base for this dish is Asian. I don’t have soy sauce at the moment, so I used ponzu, which is more subtle in salt and has a citrus taste. I used Chinese broccoli, but you can substitute with spinach or regular broccoli. For a playful element, I made an omelette and put the slices in the dish.
1 cup brown rice, cooked
1 bag Chinese broccoli, sliced
1/2 bag large shrimp, peeled
2 eggs, scrambled
ponzu to taste
1 tsp garlic powder
salt to taste (optional)
Cook the broccoli in a large pan with olive oil and enough water to steam cook the broccoli while the pan is covered. Add more water if necessary. The broccoli is ready when soft.
In a separate pan, cook the eggs into an omelette and cut it up into thin slices.
In another pan, saute the shrimp. I recommend 1.5 min. per side.
Stir the rice in with the broccoli, adding more oil to taste. Pour in ponzu, add the garlic powder (and salt if needed), and mix in the omelette slices. Serve with the shrimp on top.
I loved staying at the Marriott Residence Inn in Portland’s Pearl District. We had a studio that felt like a home with modern design and lots of windows/light. We didn’t cook there, but there was plenty of room to do that if we chose. It’s a short walk to the stores, bars and restaurants of downtown, including the iconic Powell’s Books. I reverted to my high-school predilections and bought a pair of cherry Doc Martens boots, right across from Powell’s.
We stopped by Voodoo Doughnut, which got a huge boost from Anthony Bourdain when he visited for “No Reservations.” The line snaked out the door in the evening, but it moved fairly quickly. We got a Homer doughnut, a frosted doughnut with sprinkles. I can’t say it was the most amazing doughnut I’ve ever had, but the quirkiness of the store’s decor and the wild toppings on the doughnuts make it worth the visit.
I have to rave about Swank & Swine, a farm-to-table place where we had dinner our last night in town. It’s a hotel restaurant, which I typically am not fond of (usually expensive for mediocre food), but this place was something else. I could tell the chef cares about creativity, serving fine-dining classics with a twist.
The beef tartare was served with what looked to be house-made potato chips, red-tinged. The buttermilk and quail egg enhanced the unctuousness of the tartare. The roasted pork belly with caramel, another appetizer, was cooked to an almost melting tenderness and served with savoy cabbage that seemed to be deep fried to give them a potato chip consistency. There was also a dollop of peanut sauce that mimicked the taste of a mousse pâté.
The sturgeon entree kept it simple; sturgeon, when cooked right, is a perfect balance between toothsome and tender. I loved the Swank burger with foie; I think the chef was reimagining the Big Mac with McDonald’s “special sauce.” When the dish came out, I asked the server where the foie gras was, and he said the foie has been ground into a sauce topping the burger. At first I didn’t like the idea–when I order foie gras, I want to see a nice little hunk of it on the plate–but when I started eating, I understood. This burger was good. Really good. The ground foie brought so much umami, I wanted a whole gravy bowl of it. It gave the burger two layers of decadence: the juicy, big burger patty combining with the richness of the foie. Such a clever idea. Kudos to the chef for bringing playfulness, technical mastery and beauty to every dish.
This dish is the ticket if you’re looking for a quick and easy weeknight meal. It’s basically a personal pizza. The edamame packs a nutritional punch with lots of protein and fiber. The blue cheese is a touch of decadence. You can add tomato slices if you want more color contrast and freshness.
1 naan slice
1-2 chicken thighs, cut into small cubes
1/2 cup edamame, ground in food processor
mozzarella (desired amount), shredded
blue cheese (desired amount)
salt and pepper to taste
Preheat the oven to 350 deg. F. Saute the chicken on the stove top and stir in the ground edamame, adding salt and pepper to taste. Distribute the mix onto the naan, top with mozzarella and blue cheese, and cook in oven until cheese melts.
This is a very easy recipe for a potato pancake, which can serve as a base for your choice of topping. It makes for a lovely brunch dish. I topped mine with eggs over easy and some blue cheese for salt, tang and a bit of creaminess. Finish with a basil garnish for color and some fresh greens.
The trick is to shred the potato using a grater. The starch of the potato will act as the binder of the pancake, so no need for flour or other additions.
1/2 large potato, shredded
blue cheese, crumbled
salt to taste
Heat up olive oil in a small skillet and cook the potatoes until golden brown on one side. Apply pressure with a spatula to seal the pancake, then flip over and cook until golden brown on the other side. Plate, sprinkle salt on top, and set aside.
Cook the eggs the way you like them, then place on top of the pancake. Top with blue cheese, and garnish with basil.
After overnighting in Astoria, Oregon, we drove on to Cannon Beach, where the iconic Haystack Rock sits (you’ll know if from “The Goonies”), stately and enduring as it juts from the sandy shoreline.
When we came into town, we saw a sign for Cannon Beach Distillery. We like to visit craft breweries, wineries and distilleries, so we had to stop by.
The storefront is impressive: modern, sleek and cozy. It showcases product on the walls and offers seating areas for lingering with a drink.
Mike Selberg, the owner and distiller, was sitting at a table by the entrance, working on his laptop, when we walked in. He set us up for a tasting, going from clear to aged, including gin, rum and whiskey, and was very knowledgeable when we asked him questions about the distilling process. He even showed us a chart detailing the chemistry in various spirits.
The distillery ferments, distills, matures and bottles all its spirits in house. Selberg prides his business on craftsmanship and doesn’t add any artificial colors to make a spirit look aged. He’s a purist, and it’s paid off in awards from the American Distilling Institute. This young man is doing good work on the coast of Oregon.