…if what they want is GOOD food.

You’d never know it, but just off of Highway 1, in the sleepy Sonoma Coast town of Gualala, there lives an authentic gem of a taquería the likes of which are seldom found in the heart of a big city.  Tucked into the corner of the ever-depressing Sundstrom Mall and flanked by a glowing bakery case packed with a plethora of sub-par pastries you’ll find, Gualala Pizza & Bakery.  Try not to let the name fool you — or the locals for that matter (they’ll be the ones inexplicably munching away on pizza and burgers), it’s the Mexican food you’re here for, and man is it ever good!  We’re talking handmade corn tortillas, carnitas-packed gorditas, delectable barbacoa burritos and my personal favorite: Baja-style, beer-battered salmon tacos.  Everything is fresh, delicious and affordable, but for me, it’s their “complimentary” avocado-tomatillo salsa that has me coming back to this place.

Slathered on tacos or used as a dip for their fried-to-order tortilla chips, this sauce is good on anything.  I was beginning to think that I was the only one who had an unhealthy relationship with this spicy green salsa, that is, until a family member stepped forward to shed light on their own addiction.  My sister confessed to regularly smuggling out a few extra containers to use at home for her own culinary concoctions.  It may be paranoia, but I think they might have caught-on to our little scheme because they no longer set out those little plastic cups.  So, suffering from severe withdrawal, I finally set out to whip up a batch myself.

It took patience and careful planning, but by asking the ladies behind the counter a few well-positioned questions scattered over the course of a couple of visits, I was able to deduce that it consisted of canned (not fresh) tomatillos as its base with ripe avocado accounting for its creamy texture.  With only a handful of obvious ingredients (lime, chiles, garlic) making up the remainder of the mix, I played around with several brands of tomatillos and searched for the perfect ratio of avocado.  In the end, I think I got something that’s pretty close.  My cravings have been dealt with for now, but it’s only a matter of time before I get a hankering for one of those unbeatable fish tacos.

Read more

Ah, the good ol’ days: when spending 30 bucks on Thai takeout was just your typical Wednesday night. Now, income-less, Thai food along with Chinese and pizza seems like quite the luxury. These days I’m making my own Thai food, and to be honest, not missing a thing.  At home, I make Thai food the way I like it.  Very spicy, fairly salty and just a little sweet. Such is the beauty of having curry pastes sitting in your freezer ready at your disposal.  What seems like an exotic and esoteric cuisine on the surface is actually fairly simple to prepare at home.

I like to think of panang as a great beginner curry for those that are new to Thai cuisine.  Reminiscent of everybody’s favorite peanut dipping sauce which accompanies the ubiquitous satay, panang is at once both bright and aromatic while at the same time, rich and comforting.

I’m lucky enough to live in San Francisco where I can find pretty much anything I need at any of the many Asian markets.  However, if you love Thai food and can’t find a store that stocks such items as palm sugar, lime leaves, or good Thai coconut milk, check out www.importfood.com for everything you need (and then some).

Read more

These lettuce cups might be a little too P.F. Chang’s for some people, but this is a recipe I’ve come back to time and time again for quick, delicious results.  Big on flavor and a cinch to prepare, ginger pork lettuce cups are an amazing start to an Asian-inspired menu and have even taken center stage on more than one dinner occasion.

Here, unctuous ground pork and umami-rich oyster sauce mingle with crunchy water chestnuts and finely diced red bell pepper to create a filling that is as appealing to the eye as it is to the palate. The contrast in texture between the hot, salty filling and the cool, crispy lettuce is a combination that has me coming back to this recipe over and over again.  The best part? Once you have all the necessary ingredients in your pantry, whipping this dish up on a weeknight is as easy as it gets.

Read more