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santacruzfoodie's Profile

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Braised Pork Chops and Fennel

Made this with grass fed chops and was delicious alongside the Crispy Curried New Potatoes recipe I ran aross the other day on Chow. So delicious together.

May 27, 2012
santacruzfoodie in Recipes

Crispy Curried New Potatoes

Hey bob3443, some people actually like cilantro.

May 26, 2012
santacruzfoodie in Recipes

How We Rediscovered Meatloaf

I love love love love meatloaf!

Mar 11, 2012
santacruzfoodie in Features

The Manhattan Diet, a Fad to Die For

Thank you, Marx for bringing this book to our attention. I love the bit about pouring water over leftovers. Most of us, well at least in my reality, eat those leftovers for lunch or dinner the next day because I/we can't afford not to, not to mention that some things just taste better. Oh, that's right, taste is probably not the focus for Daspin and her crowd.
Oh well, to each his own. I like eating and I don't mind that I'm a size 6 and not a 2 anymore.

Mar 11, 2012
santacruzfoodie in Features

The Basics: How to Make Seven-Layer Bars

I guess that I, too, had a deprived childhood because I never had these growing up, even though they would have appealed to my working mom's way of baking. I'm happy that I'm not the only one who noticed that this is only a six layer cookie! I'll add the mentioned butterscotch chips from my fellow Chow members. And I'm glad they posted this because like I said, I never had this or was aware of the recipe on the back of the can of condensed milk. Thanks, Chow!

Feb 24, 2012
santacruzfoodie in Features

Tao Tao Chicken Salad recipe desired

Hi Chezstacey,
I did some searching deep into Chow and found your Chef Chu's Chicken Salad post, the one that uses hot mustard, water and sesame seed oil for the dressing, Chinese Five Spice salt and the pouffy, fried vermicelli noodles for crunch. It turned out BEAUTIFUL! Tasted so much like Tao Tao's. I pounded boneless, skinless chicken breast thin. Cut it into three uniform pieces for easier cooking. Coated each with a little 5 spice salt and Jane's Krazy Salt ( a must have for the pantry) beaten egg then corn starch. Fried each piece one at a time in some peanut oil in my wok. Seriously, I could have eaten the chicken on its own, it was so good! I also used a lot of Planters Dry Roasted chopped peanuts. I also used dry Chinese mustard that I get at the Asian markets in Cupertino. Better than Coleman's, I think. My daughter and I gobbled up the full recipe that night between the two of us! I was so ashamed of myself in the morning - Ba ha ha ha - but satisfied!!!
I can't thank you enough for your posts on this salad. I hope your friends in Seattle enjoy your salad.
Let's figure out a safe way for you to give me your address (for privacy purposes) and I will thankfully send you some vermicelli and dry mustard. I'm telling you, the vermicelli adds just what you need. It's a little on the unhealthy side, but oh well! I just spent a little extra time the next day at the gymn ;-)
Let me know if there are any other items from an Asian market you are interested in.
Happy Cooking!

Jan 27, 2012
santacruzfoodie in Home Cooking

HELP!! Chinese Chicken Salad Recipe - NOT the norm

Hi there, do you still have this recipe available?

Jan 22, 2012
santacruzfoodie in Home Cooking

Tao Tao Chicken Salad recipe desired

I love the chicken salad at Tao Tao in Mountain View, CA. Have been going there for over twenty years just for the salad. I recently moved from Los Gatos to Aptos, south of Santa Cruz, so I won't be able to enjoy this on a whim anymore, (I would feel too guilty making the drive all the way to Mountain View JUST to satisfy a craving). Does anybody know how they make their dressing? The salad ingredients are pretty simple: shredded fried chicken cutlet, shredded iceburg lettuce, cilantro, green onion (I think), crispy bean thread, sesame seeds and chopped peanuts. Their fresh hot mustard is also a must to add, and I have some dried in the refrigerator to mix-up for such occasions. But what's their vinaigrette?
Any ideas? Please help!

Jan 22, 2012
santacruzfoodie in Home Cooking

Chinese Grilled Chicken Salad

I'm sorry, but am I missing something here? This is a salad? LOL! I think the only good tip here is to actually use La Choy canned crispy noodles, everything else is just sad. Especially the chicken part......

Jan 22, 2012
santacruzfoodie in Recipes

10 Ways to Eat More Greens

I especially like the Collard Greens idea. I also use Collard Greens in the Portuguese Caldo Verde Soup. Potatoes, linguica, collard greens, with olive oil and salt and pepper. The easiest soup and most delicious, too!

Jan 20, 2012
santacruzfoodie in Features

Davenport: American Abalone?

Haven't tried the abalone but did have some of their live crabs just this past Saturday. We steamed them right away and they were awesome. If the crab attests to the freshness of the establishment then I would say give the abalone a try, too.

Jan 16, 2012
santacruzfoodie in California

Live Dungeness Crab at Moss Landing [2011 season]

I visited the same crab tanks behind Johnny's at the SC Yacht Harbor and bought 3 excellent, large crabs the other day for $4.50/lb. They were wonderful. Just this past Saturday friends and I were craving fresh crab but couldn't find any at Moss Landing or the Yacht Harbor. An old-timer at the Yacht Harbor said everybody was watching the football game instead of crabbing!! Anyway my friends went to the Abalone Farm in Davenport and bought three crabs for $10.00 each. They, too, were excellent.

Jan 16, 2012
santacruzfoodie in California

Lasagna alla Bolognese

All I can say about this recipe is WOW! My daughter and I have been trying to eat less gluten lately but wavered tonight, and am so glad we did. The recipe did take the better part of today but it was oh so well worth it!
I pretty much followed the Ragu recipe using organic, grass fed ground pork however, I omitted the butter in the end and used 1/2 cup of heavy whipping cream instead of 1 cup of milk. I doubled the Bechamel recipe as 'dinolta' suggested but only used about 3 1/2 cups of milk instead of 4 cups to give it a thicker consistency. I had a half of a package of Barilla lasagna noodles (9 total). I boiled them for about 9 minutes. I've made lots of lasagna in the past but have never been as happy as I am with this recipe. I'm looking forward to the next Pot-Luck!!!!

Jan 16, 2012
santacruzfoodie in Recipes

Basic Steamed Dungeness Crab

@bitchincook......thanks for reminding of us that great tip.
I'm planning a crab boil for this weekend on the beach. Mmmmmm, can't wait to eat!

Jan 13, 2012
santacruzfoodie in Recipes

Need help on buying oven thermometer and candy thermometer

Yeah, my bad. Too impatient to continue readying. Saw the earlier post but thanks for reposting, again.

Dec 19, 2011
santacruzfoodie in Cookware

Need help on buying oven thermometer and candy thermometer

Hi jenhen2, could you provide the name of the thermometer that you bought? I'm on the hunt to replace my old school candy/deep fry thermometer (don't have the name of it because I threw it out when it exploded during a candy making situation!) . Thx!

Dec 19, 2011
santacruzfoodie in Cookware

Slow-Roasted Prime Rib au Jus

Ooooh....so festive! I'm going to try this recipe for Christmas but as ChristinaMason says, I will allow it to rest a bit before slicing. I never learned the technique of cutting the roast away from the bones, seasoning then retying. Looks like a great tip.

Dec 19, 2011
santacruzfoodie in Recipes

Cavemen Ate Only Bronto Burgers and Other Paleo Diet Myths

Good article but I like the all comments the best.........I've been in the dark ages on the Paleo diet but thanks to all of you and your links, I have a much better understanding of it.

Dec 12, 2011
santacruzfoodie in Features

How to Choose a Ham

I agree with bitchin and Aramek that a picnic ham can also be delicious. I score mine then cover with a glaze of melted butter, brown sugar, maple syrup, dijon mustard, mustard seed and apricot jam, then in the over at 325, (timing depends on size of ham) and I've never been disappointed with the results. I've always wanted to try a real country ham but am afraid of the salt factor; that it would be too overwhelming. Thank you Jerry6868 for confirming my fear!
With all that said, I think this year I'm going to try Colonel Bill Newsom's small Preacher Ham. I've been meaning to do so. Will report back with results.

Dec 11, 2011
santacruzfoodie in Features

Container Gardening - When to stop watering after frost

When i was in college studying Horticulture my soil science instructor told us that watering your plants before a cold frost will actually protect them by swelling up their cells, so keep watering......

Nov 25, 2011
santacruzfoodie in Gardening

Need a tgiving "greens" dish that isn't the traditional creamed whatever...

Dear dfrostnh, THANK YOU SO MUCH for posting this Kale and Shitake recipe link at Food and Wine. I made this yesterday and all 22 people raved about it! After I steamed all 4 lbs. of kale it just seemed like too much kale, so I set some aside. Glad I did because I can do a smaller version of this recipe for us today since there was nothing left of yesterday's!
I also did a quick sautee of snow peas in peanut oil with some garlic slivers and served them at room temperature. Another nice addition to all the other rich side dishes.
Thank you again for posting this delicious recipe. It is now in my favorite vegetable dish folder!

Nov 25, 2011
santacruzfoodie in Home Cooking

Need a tgiving "greens" dish that isn't the traditional creamed whatever...

Wow, these look so beautiful and I'll bet they taste beautiful, too! If I don't make these for my 'bring some greens' addition to my friends' t-giving menu then I will surely make them this weekend when I bbq a turkey. Thanks so much for sharing this recipe!

Nov 21, 2011
santacruzfoodie in Home Cooking

Need a tgiving "greens" dish that isn't the traditional creamed whatever...

Both of these green bean recipes sound great. Please post both of them. Thx!

Nov 18, 2011
santacruzfoodie in Home Cooking

Need a tgiving "greens" dish that isn't the traditional creamed whatever...

brussel sprouts salad sounds excellent but it's a salad, not a cooked greens side dish........

Nov 18, 2011
santacruzfoodie in Home Cooking

Santa Cruz County needs more high-end grocery stores......

I had the good fortune of spending last weekend in San Francisco and am so jealous of their high-end and natural grocery stores. A friend of mine took me to Rainbow Co-op on Folsom. What a food mecca! Their bulk selection of herbs, spices, teas, pasta's, whole grains, nut butters, honey, beans, misos, olives, etc.... is phenomenal. I stocked up.
We then went to the Mission district's Bi-Rite Market where I purchased the best pork chop I have ever eaten. Becker Lane pork is heritage pork that's humanely raised with respect for the animal, and respect for the land. It was a thick chop, about 3" tall and sold for an unbelievable price of $10.99 a lb. The two chops I purchased came to a total of $24.00, and fed four people easily. The chop was well marbled, delivering a rich, old fashioned taste. I haven't tasted a pork chop like that in decades.
Bi-Rite has a nice selection of organic produce mostly from the Santa Cruz and Hollister areas and one of the best deli meats and gourmet cheese selections I've ever seen. They also carry an amazing selection of packaged, marinated meats like Vietnamese pork shoulder, Chipotle rubbed chicken, etc...Their sauerkraut and pickle selection made my mouth water for the traditional bratwursts and imported mustards they also carry.
So why don't we have stores like this in Santa Cruz where so many people are foodies? Not everybody in Santa Cruz is a vegetarian, but even our vegans and vegetarians would appreciate more variety. These two stores, Rainbow Co-op and Bi-Rite Market puts Whole Foods, New Leaf and Shopper's Corner to shame. Our grocery buyers need to hunt for more varietal foods, more sustainable meats and poultry that taste good and a better and varied selection of deli meats and cheeses. I'm especially surprised at New Leaf. I think their buyers should take a field trip north and see what real foodies are eating.

Nov 18, 2011
santacruzfoodie in California

Roasted Spaghetti Squash

I love this recipe. I added fresh chopped parsley and thyme to the pan when the shallots and garlic were finished, then halved the amount of cheese. Delicious!

Nov 15, 2011
santacruzfoodie in Recipes

The 2011 CHOW 13

Hip-hip-hurray for Louise Slaughter! I hope her bill gets the recognition it deserves AND passes.

Nov 04, 2011
santacruzfoodie in Features