Category: Blog

fall scallops

Can you believe it? I have my very own dish at one of the most popular restaurants in San Diego! For a limited time, “Fall Scallops” (the dish that got me my MasterChef apron!) will be at Urban Solace for you to try. And the best part is that the proceeds of the dish go to a very worthy San Diego charity: Mama’s Kitchen.

Don’t delay, make your reservation soon and let me know how the dish is!

fall scallops

Carnitas braised in Rough Draft's Weekday IPA. Creamy salsa verde topped with fresh onion and cilantro.
San Diego is the “land of IPAs”. We love our brews hoppy and fresh. Maybe it reminds us of the ocean breeze or the pristine weather? Or maybe it’s because we have an obsession with fresh food and produce here as well? I chose a new session IPA from Rough Draft Brewing Company to braise my carnitas in. Rough Draft is a brewery roughly 5 miles from where I live and is relatively new to the craft brewing scene but let me tell you, it produces some of the finest beers in this city already.

 

Rough Draft Brewing Company “Weekday IPA” Carnitas
2.5lbs boneless pork country style ribs
2 tbsp grapeseed oil (or other neutral oil)
3 tbsp salt
2 cups water
1 cup Rough Draft Weekday IPA
3 cloves garlic

 

Creamy Roasted Tomatillo Salsa
5 medium-sized tomatillos
2 pasilla peppers
2 jalapenos
1/2 white onion
5 sprigs cilantro
5 sprigs flat leaf parsley
3 cloves garlic
2 tbsp grapeseed oil (or other neutral oil)
1 lime
salt
Greek yogurt

 

To Finish:
1/2 white onion, diced
5 sprigs of cilantro
charred flour tortillas
glass of Rough Draft Weekday IPADirections:
Rough Draft Weekday IPA Carnitas
In a pressure cooker, sear off boneless pork ribs on high heat. Season liberally with salt. Sear on all sides.When seared, add water and Rough Draft Weekday IPA to cover and crush 3 cloves (or more if you like) of garlic.Bring to full pressure and cook for approximately 45 minutes.*If you don’t have a pressure cooker, sear the pork in a deep oven-proof pan and braise in a 350F oven for about 3 hours or until it shreds easily with a fork.

Release the pressure from the cooker and in another deep non-stick pan, heat up 2 tbsp of oil over high heat.

Add braised pork (drain well or it will splatter like crazy) and fry until crispy on the outside. About 5 minutes (flipping chunks of pork once).

Creamy Salsa Verde
Over a gas burner or a super hot cast iron pan, burn the outsides of the (peeled) tomatillos and pasilla peppers until completely black. Put into a glass bowl and cover with plastic wrap. Let sit for 10 to 15 minutes.

Meanwhile, chop up 1/2 a white onion, cilantro, parsley, jalapenos (leaving the seeds is up to you, I personally remove them) and garlic and throw them in a food processor.

When the tomatillos and peppers are done steaming, scrape off the blackened skin with your hands and remove the innards of the pasillas. Add them to the food processor.

Season mixture with salt, lime, and pulse until you like the consistency and season until you like the flavor. I find that another pinch of salt and lime help at the end.

Keep this tomatillo salsa in the fridge and when you want to use it, mix with equal parts Greek yogurt (trust me on this one).

To complete:
Heat flour tortillas directly over a gas burner to get some char marks. Approximately 10-15 seconds on each side. Use tongs and be careful!

Dice up a 1/2 a white onion, mix with chopped cilantro, salt, and lime juice.

Top tortillas with creamy tomatillo salsa, carnitas, onion/cilantro mixture, and a squeeze of lime. Enjoy with a sip of Rough Draft Weekday IPA. The floral, citrusy smell and low alcohol content is an amazing complement to the fresh garnishes on the carnitas and the slight tang of the creamy tomatillo salsa. A perfect pairing.

Rough Draft Brewing Company
8830 Rehco Rd. Suite D
San Diego CA 92121
http://roughdraftbrew.com

Worked with lamb sirloin for the first time tonight. Sous vide (hence the even color) at 140F then pan-seared. It’s not bad. Pretty tender and not too heavy on the lamb flavor. Went nicely with a shallot yogurt, olive oil, thyme blossoms, fava beans, and shaved red onions.

 

roasted beets, creme chevre, pickled red onions, pistachio crumble crunch