Seared  Scallops with Celery Root Puree

Ingredients:  Celery root puree

6 ounces celery root, cut into ¼ inch cubes

½ cup whole milk

½ cup heavy cream

2 garlic cloves

2 tbsp chopped parsley

1 tbsp unsalted butter

Salt to taste

Directions

1.        Add all ingredients except for the salt and parsley into a small saucepan and  bring to a boil.  When just starting to boil reduce heat to a simmer.  Let simmer until celery root is easily pierced with a fork. 25-30 minutes.

2.       Pour ingredients into a blender and puree until smooth.  You can do this in two batches if you need to.  Transfer to a bowl.  Mix in chopped parsley.  Season with salt.

Ingredients:  Seared scallops

6 sea scallops

2 tbsp vegetable oil

micro greens

Salt and pepper to taste

Directions

1.       Pat scallops dry.  Season with salt and pepper.  

2.       Over medium high heat add vegetable oil to pan.  When oil is starting to shimmer place scallops in pan.  Cook about 1 ½ minutes on each side.

3.       Take out and place on paper towel.

4.       Place about 2 tbsp of the celery root puree on a plate.  Place micro greens on top of puree.  Place scallop on top.  Serve as an appetizer to start a meal.  

Red Wine Bacon Jam

Red Wine Bacon Jam

Ingredients

·         1 ½ pounds bacon, cut cross wise into 1 inch pieces

·         2 medium yellow onions small dice

·         3 garlic cloves, smashed

·         1/2  cup apple cider vinegar

·         ¼ cup black strap molasses

·         ½ cup packed dark brown sugar

·         ¼ cup pure maple syrup

·         ¾ cup brewed coffee

·         1 bottle full bodied red wine (zinfandel, cab, or syrah) reduced to 1 cup

Preparation

1.       Render bacon, remove onto paper towels to drain.

2.       Add onion and garlic, sauté 4 to 5 minutes.

3.       Add vinegar, brown sugar, maple syrup, molasses, coffee, and wine.

4.       Bring to a boil, stirring for about 2 minutes.  Add bacon back.

5.       Transfer to uncovered slow cooker on high on 4 hour setting, or dutch oven and simmer for 4 hours over low heat uncovered.  When done, coarsely chop then refrigerate.  Serve warmed or at room temperature.

Drive Home

Just wanted to share some pictures taken on the way home from work.  It was a beautiful drive home.
California's Central Coast wine region, these were taken about 20 minutes north of Los Olivos.

  Vines are looking good so far  early in this year's growing season.  

The Burnt Truck

Stopped at the Orange County fairgrounds on our way home from San Diego to meet a friend for lunch.  They were having a food truck rally.  We ended up going to our friends favorite, The Burnt Truck.  They have a menu of sliders served with fries or tator tots.  My wife and I both got the vegetarian slider which was tempura mozzarella with a tomato jam, my wife also got the fried chicken slider, which is buttermilk fried chicken with gravy.  I got a spicy chicken sandwich that was topped with a siracha slaw.  It was all very tasty, with good prices.  Definitely would recommend finding out where they will be parking and serving next.  www.theburnttruck.com

Slater's 50/50

First time we have been to Slater's 50/50.  Great place to get a burger.  We went to the one in Huntington Beach.  As of now they have 3 locations, 2 in Orange County and 1 in San Diego.  The name 50/50 came from the ratio of beef to bacon they use in their burger patties.  For our first time there we went with the two burgers that were recommended to us, the first was their 50/50 burger.  There 50/50 burger patty topped with pepper jack cheese, chipotle mayo, avocado mash, sunny side egg, and served on a brioche bun.  This was a really tasty burger.  The second burger we tried was called peanut butter and jealousy.  They warned us that it may sound strange to have peanut butter and jelly on your burger, but were very confident that we would be pleasantly surprised.  They were right, somehow it all worked.  A burger, topped with strawberry jelly, peanut butter, and 2 slices of thick cut bacon.  It was a very tasty burger.  Looking forward to our next trip down to Orange County and trying some of their other burgers.  Tasty food, relaxed atmosphere, great service, and a huge beer list.

Dinner at Addison

So we had our dinner at Addison, which is at the Grand Del Mar resort in San Diego.  Beautiful place.  Service  was great and the meal was delicious.  They had their spring menu out.  We went with the 4 course option for $98, which I think was a good deal for the quality of food, level of service, and ambiance.

Oysters and caviar

Coddled farm egg, escargot, creme fraiche panna cotta

Coffee roasted duck 

Dinner at Addison

Exciting night.  Going to Addison at the Grand Del Mar with my beautiful wife and a couple of great friends.  Been waiting for this meal since November.  Pictures to come.