DiningDiva's Profile

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Fine dining

He's definitely not a negative Nancy :-)

about 5 hours ago
DiningDiva in San Diego

Mole in a Jar

Well, when all else fails, start by reading the directions on the jar..LOL...not trying to be mean.

Doña Maria is concentrated, so you will need to reconstitute it, the directions on the jar should tell you how much liquid to use. Doña Maria needs some help, so in a large skillet heat up about a tablespoon of vegetable oil. Starting at the stem end of a large globe (round) tomato, grate it and add it to the hot oil. It will splatter and spit. Stir and let the liquid in the tomato render out and the tomato pulp cook down somewhat and darken in color. Then add the jarred mole sauce along with the required amount of liquid. You can use water, stock, broth, etc. stir to get the mole paste dissolved and bring it to a simmer. Let is simmer for about 15-20 minutes more. Taste and adjust the seasonings. It may need a little bit of sugar or salt. Other ideas for adjusting the seasoning would be nut butters or some Mexican chocolate. You shouldn't need a lot to adjust the seasonings just a dab to round out the flavors or modify them to suit your tastes.

Whatever protein you chose to use can be cooked directly in the sauce from raw. You may need to add a little more stock or water if the sauce cooks down too much before the protein is done. Or you can cook the protein and then cover it with the hot sauce when it's time to serve. If you've got left over meat that shreds up nicely, you can also shred it and mix it with the mole and use it as a taco, burrito or torta filling, or baked potato topper. Once you get the mole to the flavor profile you like, there are a million ways to use it. Okay, maybe not a million, but there are quite a few.

Mole simply means mixture and in Mexico it's all about the mole, not the protein served with it. You'll get a plate with a piece of meat floating in a swimming pool of mole because the dish is about the sauce not the meat.

Good luck. It's a very forgiving jar of mole paste, so just play with it till you get it so you like it.

about 11 hours ago
DiningDiva in General Topics

Giant Lima Beans

Windmill Farms carries a small variety of them but I don't think Del Cerro is much closer to La Jolla than Cardiff. Just order on line, it's easier and you can chose from the entire product line

about 11 hours ago
DiningDiva in San Diego

Great coffee in SD..?

Have you tried Sospeso in TJ? Interesting place and they're doing some good coffee.

1 day ago
DiningDiva in San Diego

Bracero

June 22nd is apparently the date...

http://sandiegofoodfinds.com/new-brac...

May 22, 2015
DiningDiva in San Diego

Alfonso's La Jolla To Close...

Rents in Hillcrest are expensive and it's over-saturated with restaurants.

May 21, 2015
DiningDiva in San Diego

Takeaway breakfast options downtown

You know, after I posted that info it occurred to me that St. Tropez might not be St. Tropez any longer. Thanks for the update :-)

May 19, 2015
DiningDiva in San Diego

Will Anthony's remain on the waterfront?

You're right...it is what it is and it's not right for Downtown any more. It's a restaurant that has run it's course

May 19, 2015
DiningDiva in San Diego

Takeaway breakfast options downtown

There are 2 options that could work for you in America Plaza which is right across from the Amtrak station.

One is Grab & Go and the other is St. Tropez Bakery. They're both on the trolley stop side of America Plaza. There is also a Starbucks in that same complex facing Union Station. If all else fails their breakfast sandwiches and yogurt parfaits aren't too bad and I'm partial to their Protein Box with cheese, fruit, a hard boiled egg, mini flat bread and peanut butter.

May 19, 2015
DiningDiva in San Diego

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

His original Tex-Mex cookbook? If that's the one, it's solid meaning the recipes are reasonably well written and work and are a good cross-section and representation of the cuisine

Will Anthony's remain on the waterfront?

And speaking of the Anthony's in La Mesa...I just took my (98 y.o.) aunt there for lunch a couple Saturday's ago. I've always said you had to be under 7 and over 70 to enjoy Anthony's.

At any rate, the food was decent, the service efficient and the atmosphere dated. They've added a lot of tables outside around their little lake and are encouraging people to bring their dogs, and about half the tables were occupied by people who had taken them up on that offer. It's a big venue and it was about 1/3 full and I don't think anyone was under 50. It's barely still working in La Mesa and only there because of habit and an aging population of Boomers with fond memories of what it once was...

May 18, 2015
DiningDiva in San Diego

Will Anthony's remain on the waterfront?

I for one would not wail (or is it whale) if the Cohn Group won the bid for that space. Their business model is solid and they produce. Their food is not uniformly awful or bad and they are not the evil empire. They employee a lot of people and generate a lot of taxable revenue.

But with C-Level, Island Prime, the new upscale Mexican/event center in the old Ruben E Lee spot and Indigo Grill all within spitting distance of the existing Anthony's are they even interested? They've already got the whole east end of Harbor Island with awesome views and parking do they need (or even want) more?

May 18, 2015
DiningDiva in San Diego

List of San Diego Breweries

Wow. ..what a gnashing of teeth and one upsmanship

May 16, 2015
DiningDiva in San Diego

Flour in SD

Honkman, I was at Windmill Farms in Del Cerro this afternoon contemplating a bag of Bob's Red Mill Coconut flour and remembered you had posted this request, I didn't remember it was specific to bread flour tho'.

Anyway...WF has 4 brands of unbleached whole wheat flour, Bob's Red Mill, Arrowhead Mills, King Arthur and a natural food brand with which I wasn't familiar, but it was organic, GMO-free, and all the other xxx-free except of course for gluten. All were in 5# bags and around $5 +/-.

They also had Bob's Red Mill Cane Sugar, and IIRC, someone was looking for a while back. They also had Date Sugar which really intrigued me but I wasn't in the market for an alternative sweetener.

So next time you're in the SDSU area just pop over the freeway and you can read the labels and if any of these WW flours will work for you.

May 16, 2015
DiningDiva in San Diego

List of San Diego Breweries

So did I, senior year of college. We actually had to do some. Computer was as big as a bedroom. Have far we've come!

May 16, 2015
DiningDiva in San Diego

Red Door revisit.

Oh, it's definitely peer reviewed :-D The scientific part of that is, apparently, open for debate...

May 16, 2015
DiningDiva in San Diego

Will Anthony's remain on the waterfront?

Speaking specifically of Mozza and the (mis?) management issues. I would guess that the port had no idea things would turn out the way they did. On paper I'm sure it looked like a win-win.

The lesson I would like them to learn if they end up considering a restaurant group with few to no roots in SD is.. include in-depth RFP questions dealing with operations (including implementation, daily operations and corrective actions if required) attracting and maintaining a local customer base (not alienating it) and not get bedazzled by chefs with big names.

Delaware North & Old Town = epic fail...locals stayed away in droves

Port Authority & Mozza = fail...locals stayed away

??? & the Anthony's property = I don't want to see another fail. It's a great piece of property with tremendous potential I would like to see someone go in and do something truly spectacular.

Which is longhand for saying...look at why Mozza failed and beef up the RFP in those areas so at least they've got more (broader. deeper?) information when they go to review and award.

May 16, 2015
DiningDiva in San Diego

List of San Diego Breweries

Fortran!! I'm passing the dinosaur crown over to you...

May 16, 2015
DiningDiva in San Diego
1

Will Anthony's remain on the waterfront?

Erizo Fish House & Market...based on a post in another forum, I think there's interest from the Plascentia group. And if that truly does come to pass, I may have to invest in a downtown condo as I will be eating there daily;-) The fish and seafood at Erizo is seriously, seriously good and the vibe kind of Mexican casual in a relaxed and unobtrusive sort of way.

And while Anthony's is a waterfront institution, I rather agree with the Port Authority, it's tired, dated and not particularly in step with today's eating habits.

Does it need re-purposing and re-imaging? Why yes. Does it need to be a big box, corporate chain? Not really. Hopefully, they will have learned a lesson with Mozza and The Headquarters

May 16, 2015
DiningDiva in San Diego

Bracero

That's going to be the toughest reservation in town for a while...

May 15, 2015
DiningDiva in San Diego

Best 'Mexican' market in San Diego?

I believe they do. I know Northgate does for sure.

I really like Pancho Villa because it's a smaller, manageable store but it is well stocked and the variety is good. Start there and see if that doesn't fit your needs.

Santee is not Siberia (although it may feel like it at times); it's only about 15-20 minutes to Pancho Villa

May 15, 2015
DiningDiva in San Diego

Best 'Mexican' market in San Diego?

I used to be in San Carlos so my trek was only a few miles shorter.

Start with Pancho Villa, which is just off the 805 at El Cajon Blvd. I like their masa pretty well. Their 4 for $1 bolillos are a fabulous bargain. They have really great deals on produce, tho it's often less than perfect.

May 14, 2015
DiningDiva in San Diego

Mexican Wines

I have no idea what the story is with Total Wines, but I do know that importing Mexican Wines into the U.S. is not an easy process. The wines are pricey to begin with and the import process jacks up the price even more. I live in San Diego and it's even hard to get Mexican wines here although there are a few local Costcos that sometimes have a couple of the larger Mexican wineries such as L.A. Cetto or Monte Xanic. But even that is sporadic.

There are a lot of very good wines (as well as some not so good ones) coming out of the Valle de Guadalupe these days, many by small producers. There has been a lot of growth since RB filmed his shows from Baja. Adobe Guadalupe predates a lot of the current growth and expansion; their wines are generally pretty well respected.

The valle is still reasonably accessible and rural, but that is changing as more and more people want a piece of what's happening there. It's easily reached via San Diego and you can easily spend a week tasting wine, eating good food and exploring the area. If you visit do so during the off season. From July through September it can be packed with visitors for Vindimia and all the associated activities.

May 14, 2015
DiningDiva in Mexico

Best 'Mexican' market in San Diego?

Good tortillas = Tortillaria Lily. Also like the tortillas and masa at Pancho Villa. Not wild about the masa at Northgate, tortillas are okay. Pancho Villa makes flour tortillas in-house at a stand in the produce department. They aren't cheap, but boy are they good!

Good produce = Northgate on 43rd off the 805.

Fair prices = Pancho Villa on El Cajon where it crosses the 805.

PV has really inexpensive produce but I've found the quality to sporadic, sometimes it's good, sometimes not so much. Prices overall for produce, meat and bakery goods at Pancho Villa are very reasonable.

Northgate on 43rd off the 805 is a flagship store and it shows. Anything you could possibly want is there and more. Prices are fair to good. Selection and quality of produce is usually quite good unless the seasons are changing or the item is out of season. Good selection of prepared foods, ceviches, cremas, cheeses, etc. Always busy, food turns over quickly. This is truly the Disneylandia of Mexican food products.

Some people really like Carnival on Armstrong in Kearny Mesa.

May 14, 2015
DiningDiva in San Diego
1

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition!

Between a lot of travel, work and a kitchen/dining room/living room renovation, I haven't cooked much, nor have I been actively purchasing any new cookbooks. All that changed once my kitchen got done enough to start using it again ;-)

I've purchased

* Empanadas: The Hand-held Pies of Latin America by Sandra Gutierrez

* Huckleberry by Zoe Nathan
(And yes, I am aware that there may be a problem with some of the recipes)

* A Good Food Day by Marco Canora. I have already cooked from this one and am very happy with the purchase. Strongly suspect some of the breakfast and entree dishes will work their way into regular rotation

* Genius Recipes from Food 52

And after reading the threads for this month's COTM, EAT by Nigel Slater is on the way and should arrive tomorrow.

Now all I have to do is find 5 books to purge...

very fresh fish

Same thing happens with chicken. It needs that 24 hour rest to let the whole rigor mortis process happen. I found out the hard way ;-D

May 10, 2015
DiningDiva in Home Cooking

San Diego for a few days

Palomar exit in CV off the I-5

Over the freeway to the stoplight at Commercial (which should be the 1st or 2nd light), left and then a couple more blocks to Toys R Us.

Have a fish taco and then go over to the torta ahogada truck

May 08, 2015
DiningDiva in San Diego

Bracero

If you Facebook, they posted some photos of a few of the menu items on their FB page this morning...

May 04, 2015
DiningDiva in San Diego

best mexican food San Diego

Yeah, I'd agree their web page leaves a lot to be desired.

May 03, 2015
DiningDiva in San Diego

Who's familiar with 'old' San Diego restaurants?

Don't remember them...perhaps that's a good thing?

May 02, 2015
DiningDiva in San Diego