Author: Dr. Steve

Roasted Brussel Sprouts and Salmon on a Cedar Plank

Roasted Brussel Sprouts and Salmon on a Cedar Plank

My son loves brussel sprouts and salmon. Not bad for a boy of 7. These are not your mom’s sprouts. They come out a little crispy, caramelized and sweet. The recipe is very simple. Wash and trim the sprouts.

Panang Curry with Chicken

Panang Curry with Chicken

Tonight I had a craving for panang curry. I went to Trader Joe’s and got 2 bottles of panang curry sauce, a red pepper and some cooked chicken breast. I put the sauce, chicken, diced red pepper and a big handful of frozen peas into…

Plantains

Plantains

fried_plantain1

Plantains are those fascinating banana-looking fruit surrounded by a bit of mysticism. Are they really fruit or vegetable? Do we eat them raw or cooked? When should we eat them? They start out bright green and hard, move toward beautiful yellow, slowly get black specs and in the end turn completely black and soft. This change of life takes only a few days and plantains can be enjoyed at every stage of ripeness. They are the cousin of the common banana we’re all familiar with (plantains are sometimes called cooking bananas). The color of a plantain is directly proportional to the level of sugar in the fruit. I recently took a trip to Puerto Rico recently and re-found my love for plantains in many dishes and stages of ripeness. I had some great Mofongo (mofo-what?), tostsones and baked plantains. I’ll dive into the history and execution of these dishes as well as some interesting facts about the plantain. Bananas! (now I feel like a cool 14 year old…girl…mm..not so cool). Let’s continue down banana road. Continue reading Plantains

The King and I

The King and I

We had dinner at “The King and I” at Restaurant Row in San Marcos last week. Not bad for a quick fix of Thai food before or after a movie. We started with a chicken Satay appetizer. Well done. The peanut and cucumber sauces complemented…