Category: San Luis Obispo

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when its cold, sometimes only a hot dog will do

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Hot Dogs — courtesy of Farmer John … CLICK to learn more

Something about a hot dog hits the spot on certain cold and rainy days… perfect with something refreshing and sittnig down to watch a movie you’ve put off for just this sort of occasion.

A little shout out to my Favorite local product, Farmer John and their particularly wonderful Polish Sausage. Now a Polish Sausage makes the perfect filler to a traditional ball park style bun. Personally, the Wolf Brand Chili folks make a hot dog sauce ( chili sauce) that makes it complete topped with diced onions and cheese. Sometimes the simple things are best!

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Cioppino (Cha-Pee-No) for the holidays!

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Cioppino comes from the kitchens near the wharfs of San Francisco. Many fix it during the holiday season and it still has a great amount of appeal in California. It is said to have descended from the time when fishermen returning from their time at sea would be asked to ‘chip in’ something to the communal pot. Others claim that it is a version of an Italian meal from Genoa… either way, it is unique in its own way.

I love these one pot meals , especially since there really isn’t a right or wrong way to prepare it. Every cook or chef will add their touch to make it there own. For me, the real secret is making a delicious sauce to properly accent your fish and seafood collection.

MEATS

2 large talapia2 or more pounds of shrimp
9 large scallops quartered
1 pound or more of crab meat

( I prefer that the meat be slightly cooked and added at the last moment… and no shells)

WINES/LIQUIDS

375 ml ( 1/2 bottle) of a white slightly sweet wine
1.25 cups Pernod
1 tablespoon Tabasco
2 tablespoons Worcestershire
1 tablespoon lemon juice

Shrimp/shellfish stock (enough to make it a soup or less to make it a stew… this starts with the water you use to cook your shellfish… from there its up to you)

(Everyone… well almost everyone, adds some wine to the pot. I like the old World elegance of Pernod adding a tang of licorice )

VEGGIES & SUCH

4 tablespoons crushed Garlic
2 large shallots
1 bunch chopped Italian Parsley
1 sliced fennel bulb
1 large diced white Mayan Onion
1 – 28 ounce can of diced tomatoes
1 cup diced celery
1/2 cup chopped basil

(all veggies are sauteed prior to entering the pot! It’s nice to use a quarter of a cup of olive oil or more as you cook and throw whatever remains in the pot)

SEASONINGS

salt, pepper and garlic powder to taste ( probably 3 tablespoons total… but check as you go)
Taragon, Rosemary and Fennel seeds ( 1 teaspoon each)
Pimenton (smoked  Spanish Paprika) 1 teaspoon
Thyme 2.5 teaspoons
Fennel seeds 1 tsp crushed
Oregano dried 2 teaspoons

PROCESS

I love to cook the sauce (seasonings, liquids and precooked Veggies) overnight in a crockpot with enough shrimp stock that it renders down nicely. Add some tomato paste if you need and want a thicker sauce, follow with your choice of fish and scallops. When the scallops and fish appear cooked ad your precooked shrimp and crab for the last few minutes)

Lastly, whatever remains can be frozen and enjoyed again at a later time! I hope you make some for yourself and those you love!

CLICK  HERE for a 1 minute PTCH on my Cioppino

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chip in with cioppino on christmas eve!

shrimp and langostino!
shrimp and langostino!

As many Californians know, “Cioppino” (pronounced “CHIP-PINO!) is a favorite Christmas Eve meal. Some cooks make it as a hearty soup while others prefer the thick taste of a stew.

There are many stories on the origin of the name and the recipe for Cioppino. My favorite tale centers around fisherman returning with their catch being asked to ‘chip in’ some of their catch to the communal pot; others say this great dish had its roots in Genoa, Italy. Either way, the roots of this dish are definitely from San Francisco where it still is a popular everyday meal!

This was one of my late father-in-laws favorite meals and he loved fishing through the shells for the little treasures of meat. However, although the obstacles of shells make the dining experience more interesting; I remove all of the shells prior to the final assembly.Yes, I still cook the mussels in their shells and retain the water and flavor to start a nice fish stock. Our Cioppino contains whatever we have on hand along with some special shopping when necessary. Shrimp, langostino, clams, penn cove mussels, scallops, crab, wild cockles headline the dish… but my fish of preference is Talapia.

Cioppino is like a seafood gumbo without the ‘rouge.’ However, if you miss the thicker sauce, you can compensate with more tomato and it transforms into a stew. Everyone loves a little wine into the recipe and the choices very. Many like a bit of bite to the sauce and will add a range of things to meet that requirement… from Worcestershire sauce and Tabasco Sauce to orange juice and capers. I like to add a bit of Pimenton (smoked Spanish paprika).

Now that I have what I need, I can rest until the 24th. It’s worth the preparation.

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dear santa, what I really want for Christmas

From the Universal Pictures movie “Bourne Legacy”

I did actually enjoy the movie “Bourne Legacy”. In fact, it is a nice addition to the three previous Bourne movies with a rugged new main character. I won’t spoil it for you, but it is worth the price of a Blue Ray disk.

The rifle that caught my eye was Featured in the movie, it is a high powered rifle that could be quickly broken down and easily assembled… even with your gloves on! Now, that’s my kind of hunting rifle! Italso  nicely fits in a case that can be stowed in your backpack. I am not the only one impressed with this development… here’s a nice article on the gun itself.

Nemesis Arms  makes this rifle (scopes are extra) and believe it or not, they make it right here in California! Check them out on FACEBOOK, too.

When you watch this movie, it’s hard not to want to go out and hunt in the snow!

 

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My favorite psychologist

CLICK on the above to travel to PTCH and watch this fun 40 second experience of my day in Laura's Psychology classes!
CLICK on the above to travel to PTCH and watch this fun 40 second experience of my day in Laura’s Psychology classes!

Laura and I have been married for over 40 years. Of course, we were married as kids and — truth be told — I was a minor. During this time I often enjoyed the opportunity to sit in one of Laura’s classes and learn just a little more about her life.

Our daughter Karen turned me on to this fun ap for my iPhone  (PTCH)  which allows you to integrate pictures, movies and sound to produce a one minute movie… all on your phone! I hope you enjoy this little effort!