DiningDiva's Profile

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Chiles Rellenos - Meh?

One of the flat out easiest things to do with poblanos, and your anaheims too, is to make rajas out of them. Roast the chiles as usual, cover with a damp towel so the residual steam will loosen the skin. Skin, seed and cut into strips about 1/4" wide. Cut a small white onion into half-moon slices about 1/4" wide. Heat some oil or butter, or a combination of both in a large skillet and saute the onion. When it has softened add the rajas and heat through. Add sour cream or Mexican crema to taste, season with salt and pepper and heat through. Done.

Use it as a taco filling, on top of a steak or pork chop. Thin out the rajas mixture with some milk and add some cooked cubed or shredded chicken (or cooked shrimp), this makes another good taco filling or an enchilada filling.

Or, if you don't want to go the dairy route, once the onions and chile strips are cooked off you can pickle them using a mild vinegar - like diluted apple cider - and spices such as garlic, oregano, marjoram and so forth.

about 9 hours ago
DiningDiva in Home Cooking

My List for San Diego

"I'm having a 'meltdown' with the sheer use of the word 'CALI'"

I'll 3rd that sentiment...like nails on a chalkboard

Giant Lima Beans

Looking good :-)

2 days ago
DiningDiva in San Diego

Giant Lima Beans

Ela...I, too, am a big fan of Rancho Gordo beans. They aren't just "dried beans"

Apr 23, 2015
DiningDiva in San Diego

Giant Lima Beans

Oh, yes, they are craft beans...

Apr 23, 2015
DiningDiva in San Diego

Bracero

Yes, definitely one of the more interesting menus I've seen lately

Apr 22, 2015
DiningDiva in San Diego

Bracero

I believe the secret menu, or at least part of it, has been released as part of the 5-course tasting menu for Romesco's 10th anniversary.

Saw the menu on FB earlier today. Not sure fried udder is going to fly in SD, even as a garnish...

Apr 22, 2015
DiningDiva in San Diego

Frozen or Fresh Chicken Wings

Costco sells them IQF bulk in large bags. Tyson or their house brand

Apr 21, 2015
DiningDiva in San Diego

San Diego restaurants OPENINGS (2015 edition)

Ask first...is your huitlacoche fresh or canned. Pass if it's canned. Simply done and fresh it can be sublime.

Apr 20, 2015
DiningDiva in San Diego

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

Not a clue BC. I think I had moved to LA about the time UTC was coming into existence.

Apr 20, 2015
DiningDiva in San Diego

Giant Lima Beans

Have you checked with Rancho Gordo beans?

Apr 20, 2015
DiningDiva in San Diego

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

I remember the Salmon House. The memory is dim, but I remember it. A foray into Pacific Northwest dining as I recall. The salmon was pretty good but I recall the glaze on it being even better.

Apr 20, 2015
DiningDiva in San Diego
1

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

Was it Perfect Pan or Magic Pan. I thought the crepe place was the Magic Pan, but I'm not real big on crepes so I could be wrong.

Apr 20, 2015
DiningDiva in San Diego

Mexican Chinese food on NPR

No clue. I'm in San Diego where we do not have this type of Mexican Chinese food. I haven't lived in LA for nearly 25 years. There are times I miss it, but not the congestion:-)

There are a number of Chinese restaurants in Tijuana. Unfortunately, one made the news in a BIG way last week when they were raided and tangible evidence found that the restaurant had been killing and serving dogs :-( The Chinese consul in Tijuana had his hands full to say the least!

Apr 17, 2015
DiningDiva in Mexico

best mexican food San Diego

Ah...the cult of Tajín :-)
Lime, salt and chile goes with everything, no?

Now, do you Chamoy?

Apr 17, 2015
DiningDiva in San Diego

Mexican Chinese food on NPR

You've been moved to the Mexico board :-)

Apr 17, 2015
DiningDiva in Mexico
1

Mexican Chinese food on NPR

This topic has come up a few times on this board:

http://chowhound.chow.com/topics/7857...
http://chowhound.chow.com/topics/6338...
http://chowhound.chow.com/topics/7906...

If you're already in SoCal, you might want to consider Turista Libre - http://www.turistalibre.com/. The owner, a young, American ex-pat journalist, does occasional day trips over to Mexicali a couple times a year to eat Chinese food.

Apr 17, 2015
DiningDiva in Mexico
1

Cocktail Hour: Grownup Time

We would expect nothing less from you ;-)

Apr 16, 2015
DiningDiva in San Diego
1

remove charred skin from chilies?

Broiling won't give the jalapeño a smokey flavor. It will, however, deepen the flavor and round out any rough edges in the flavor. The flavor is not in the skin, it's in the flesh of the chile so you won't loose that when you peel it.

Apr 14, 2015
DiningDiva in Home Cooking

Mariscos Godoy alternative sought

Yes there are, but Lemon Grove is closer to me :-).

Apr 14, 2015
DiningDiva in San Diego

Cocktail supplies in San Diego : bitters, liqueurs, etc

KnB in Del Cerro has an extensive collection of bitters and odd liquors. Bitters are in the back on the left hand wall, 2nd and 3rd shelves from the floor.

Apr 14, 2015
DiningDiva in San Diego

Mariscos Godoy alternative sought

Mariscos Negro Durazo in Lemon Grove is probably as close to Mariscos Godoy as you're going to get. It's very good. A little seedy, and you need to like Norteño, but the fish and seafood are delicious

Apr 14, 2015
DiningDiva in San Diego

Cane Sugar

Nessy, call Windmill Farms in Del Cerro and ask them what they've got in the way of cane sugar. They carry a surprising variety of different sugar products, a number of which meet the description you posted.

If I can remember, I can take a look for you Saturday afternoon when I'm there.

Apr 14, 2015
DiningDiva in San Diego

Calabaza

Pancho Villa on El Cajon Blvd.

Apr 13, 2015
DiningDiva in San Diego

Opening Day at Petco Park..Where to eat?

You're just figuring that out now ;-)

Apr 09, 2015
DiningDiva in San Diego
1

Good budget dinners ($10-20 pp) that aren't Mexican or Ramen

If you're in the East County try:

Terra, they run a $16.50 dinner special between 4:30 and 6:30 in addition to their happy hour stuff. The salads, apps, flatbreads and a few entrees are all under $20.

Johnny Bs for burgers and beer (craft or otherwise)

Riviera Supper Club

DeMille's (okay, not east county)

Apr 08, 2015
DiningDiva in San Diego

San Diego Style Mexican Food

For me the biggest difference between Cal-Mex and Tex-Mex is that Cal-Mex is greener, meaning that there is a more use of fresh chiles (as opposed to dry) and greater use of fresh vegetables.

California burritos are super easy...12" flour tortilla, carne asada, french fries, a little shredded cheese, a little pico de gallo and a little guacamole. Unless you've got one of those cute little home deep fryers, it's perfectly fine to use frozen fries (the taco/burrito shops do) and just bake them off. Use a 3/8" skin off, straight cut fry and bake according to package directions. For the cheese, use some shredded colby/jack or go for one of the Mexi-blends. Keep your guacamole simple...fresh avocado, a little minced white onion, smashed up garlic clove, minced serrano chile, juice of half a lime and some salt.

That leaves the two toughest ingredients, but they're actually really easy to make...carne asada, and pico de gallo. For the CA use skirt steak or flap meat. Some of the Costcos in San Diego carry flap meat, it's a good alternative to skirt steak. Season it with salt, peper, a little granulated garlic, orange juice and a little lime juice. Marinate at least 30 minutes, but no longer than about an hour. Grill the meat, allow to rest and then chop. You can pan sear it as well.

For the pico, use roma tomatoes. You don't need to peel them, but you should squeeze the seeds out. Dice the tomato and some white onion so the pieces are all about the same size. Mince up a jalapeño or serrano chile and add to the tomatoes and onion. Mince up as much cilantro as you like, add it to the tomatoes and onion along with some salt, stir to combine. Taste to make sure you've got enough salt in there and add a squeeze of lime. That's it. Or put all the ingredients in a food processor, pulse it a few times and you have salsa fresca.

To assemble your burrito, warm the 12" flour tortilla to make it pliable and put it on flat surface. Put some of the carne asada on the lower third of the tortilla, don't give in to the urge to stuff it full of CA. You don't need much, maybe 3-4 ounces. Lay some cooked (and still warm/hot) french fries on top of the CA, then sprinkle on some shredded cheese, add a few small dollops of guac and finish by spooning some of the pico over the whole thing. To wrap it, pick up the lower edge of the tortilla closest to you and fold it over all the ingredients and with you fingers, pull it them firmly together towards you then roll it forward about half a turn. Flip the sides in and continue to roll away from from you. Putting too much stuff in the burrito makes it really hard to roll properly and really messy to eat.

I hate to tell you this but those shredded beef tacos? Beef from a can. It's good, it shreds and makes great tacos. You can replicate it by braising a chuck roast, flank steak or brisket with basic seasonings, i.e. salt, pepper, granulated garlic, you want strong beefy flavor, not the flavor of the seasonings. Most of the flavor in these tacos comes from the toppings, not the meat.

Good luck

Apr 07, 2015
DiningDiva in Home Cooking
1

Your favorite michelada recipe?

I am not a huge fan of Micheladas, but I really like Cheladas. The difference?

A Chelada is essentially, a very cold, iced beer mug with a salt rim filled about 1/3 of the way with lime juice and most of the way with ice cubes, then just add the beer of your choice. It's light and refreshing, especially on hot days

For a Michelada, simply season Clamato, or a good quality tomato juice, whichever is your preference, with a hot sauce like Valentina, Tapatio, Cholula or even Tabasco, some Worcestershire sauce and a bit of Maggi seasoning to taste. You can make a big batch, put it in a pitcher and chill. Then put out iced beer mugs with salt rims and let your guests build there own.

Apr 07, 2015
DiningDiva in Home Cooking

Opening Day at Petco Park..Where to eat?

I don't think you really want to go there ;-)

Apr 06, 2015
DiningDiva in San Diego

Opening Day at Petco Park..Where to eat?

"How can you possibly say they're substantially improved when they haven't played an official game yet?"

Look at their roster and look at their performance in just completed Cactus League play. They've spent some bucks, they've upgraded their players from Triple A ball - AT BEST - to proven that have shown they can, umm, actually play the game, and, oh yeah, the big one, hit the ball. They sucked in the Cactus League last year and played even worse, they didn't suck this year.

I don't think it's wishful thinking. They are a better team just by virtue of the talent on their opening roster. I didn't say they were going to win the World Series, or even that they'd make the playoffs, all I said is that they are substantially improved from last year, which they are. They finally have some players that can hit a ball, whether they do or not, of course, remains to be seen. What we should find out this year is how good a coach - or not - Bud Black really is.

They're better, just how much better we won't know for a while yet.

Apr 06, 2015
DiningDiva in San Diego