In February, I attended a party at SOL COCINA to celebrate Chef Deborah Schneider and her Baja-style tacos being featured in Oprah’s O Magazine! (February issue).

Writer Julie Powell declares a Taco Fiesta: the Easiest Dinner Party You’ll Ever Throw; there’s no argument from me that a taco bar with an array of fillings and toppings is a quick, easy, and fun way to entertain, and an excellent way to satisfy the dietary needs of your friends and family, whether it be vegan, vegetarian, gluten free, dairy free, etc.

Now, the vegetarian taco, one of Chef Deb’s featured recipes from Oprah’s O Magazine, and a big hit at the recent Share Our Selves 19th Annual Wild & Crazy Taco Night, has been added to SOL’s seasonal menu, along with tacones, shrimp salad ‘esquites‘, and an ultimate burrito ‘Mar y Tierra‘. The mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and Wheat-Free and can be made Vegan without cheese and chipotle salsa. Shown as made by Chef Deborah (above) and my homemade version (below).

I like to call SOL my office – it’s quintessentially Newport Beach and there’s no better place to discuss a little business while sipping SOL’s refreshing Skinny Margarita  But, in case you’re not in the OC, you’ve lucked out today because I’m sharing the recipe right here on She’s Cookin’!

As a lover of the nutritious, sweet orange flesh of the sweet potato and the mild smokiness of poblano chiles (also called Pasilla) , this just may be my new favorite veggie taco –  until now,  it was grilled portabello with peppers and onions, but that’s what’s so great about tacos – they’re versatile. You can pack about anything between a tortilla, and it’s delicious! Of course, you can save time by serving your favorite prepared salsas. Same with the chipotle sauce, but you can make your own by blending one chipotle pepper (found in the Latin aisle at the store) with about a 1/2 cup of sour cream until smooth.

This taco is prepared dorado-style where the cheese-topped tortillas are grilled in a skillet (cast iron if you have one) before serving. You can try it with any kind of filling  - so, let’s get this party started!

Make it yourself, or let Chef Deborah prepare it for you Either way, Enjoy!

SOL Cocina

251 E. Pacific Coast Highway

Newport Beach, CA

(949) 675-9800

Two photos from the SOL celebration courtesy of Albert Evangelista Photography

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A week in Hong Kong is not long enough to fully experience all that this island metropolis holds within its heart, but long enough to realize the contrasts in the old and new and marvel at how they co-exist in the 21st century. Indeed a city of contrasts, the idea that they exist in perfect harmony is somewhat romanticized, my conversations with long-time Hong Kong residents and reading local newspapers revealed an undercurrent of tension directly related to the influx of mainland Chinese people and its effect on their economy as well as strident disapproval of corrupt politicians and the status quo. How all that plays out will be interesting to follow (Chinese news and social media platforms are heavily censored), but I like to keep it light here and share that which caught my eye as I navigated crowded subways and ferries and zig-zagged along busy avenues absorbing, admiring, and learning.

Crossing Victoria Harbour from Tsim Sha Tsui on one of the Star Ferry boats which have taken passengers from Kowloon to Hong Kong Island and witnessed a century of changes in  Hong Kong,  then boarding a high-speed ferry it to visit the majestic Giant Buddha sitting serenely amidst the spectacular mountain scenery of Lantau island. Unveiled in December of 1993, the Giant Buddha attracts tourists from all over Asia – the 40-minute bus ride up the winding road was filled with tourists – many from the nearby Philippine islands.

Rushing back to change for dinner – not just any dinner, mind you; our guests that evening were highly esteemed clients from Shanghai and desiring to make an unforgettable impression, I made reservations and prior arrangements with Executive Chef Peter Kind at the elegant Tosca at Ritz Carlton Hong Kong. Occupying the 102 – 118 floors in the glistening new ICC Building, the fourth tallest building in the world, the Ritz Carlton Hong Kong is the highest hotel in the world.

Along with visiting a Chinese herbalist, trying pigeon was at the top of my must-do list. For the Chinese, pigeon is a prized food served at banquets and family celebrations, particularly pigeons from Chungshan, and is found on the menus of better restaurants. With pigeon on the menu at Tosca, there was no question about my selection for the first course, I also knew it was a good choice when each of our guests ordered the pigeon, too The small and tender bird was artfully presented with foie gras and cannelini beans in a pool of balsamic reduction and cubes of bright Campari gelee. Only the stratospheric view of the glittering city eclipsed the culinary talents of Chef de Cuisine Vittorio Lucariello that evening.

At the other end of the dining spectrum is the array of street food which can be found all hours of the day and night, especially in the many markets of Mongkok or Temple Street: curry fish balls, grilled octopus, deep fried beef intestines, siu mai/shiu mai, fried tofu, noodles, and seafood (Temple Street).

 Temple Street Night Market

Locals eat at small street cafes, each with their own specialty

Pidan – also known as preserved egg, hundred year egg, and thousand year egg

Michelin-star restaurants, cuisines that span the world, and the array of street food is only one of the many contrasts you’ll find in Hong Kong. Skyscrapers towering over centuries-old markets, the ideals of Confucianism coexist with capitalism and blatant profiteering, Tai chi at dawn and tranquil tea ceremonies in a city with a thriving film industry and 5-star resorts alongside ancient temples, flower markets, and bird gardens.

Man Mo Temple

Thanks for joining me on my second photo essay of Hong Kong.  Have a great week!

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Yesterday I breezed down the 91 freeway to the beach after spending two action-packed days in the fresh air of the San Bernardino mountains at Camp Blogaway - the original boot camp for food bloggers owned by the intrepid Patti Londre. I unloaded bags and bags of booty, the sleeping bag I bought for the weekend which, of course, I failed at cramming back into the cute compact bag it came in, washed the fine dust from my car, and took a long hot shower. The dust may be gone, but the adrenaline rush lingers. Even today, I was having difficulty “quieting my mind” during yoga as fragments of words and ideas ricocheted around in my brain.

It’s not every food blogger conference where you find yourself cutting potatoes next to cookbook authors like Amy Sherman and Nancie McDermott, or sipping wine with LA Times writer and food editor Rene Lynch, talking recipes with Kalyn Denny, or having your submitted photos critiqued by Denise Vivaldo, food stylist extraordinaire!

Naturally, there was lots of tasting going on: honey: alfalfa, avocado, eucalyptus, and sourwood; Kerrygold cheese and butter from grass-fed cows in Ireland; mangos: we were amazed at the different flavor profiles for green, ripe, and over-ripe mangoes and how each can be used in cooking; and put our signature on yogurt dips made with fresh organic herbs in a tube from Gourmet Garden. We even cut two barrels of potatoes for Saturday night’s dinner using premium made-in-America CUTCO knives, and learned how to cut a mango without mutilating it.

It was exciting to meet blogger friends like Carolyn and Laura in real life; reconnect with my Pixie girls Nicole, Ericka and Dorothy; chat with FBLA’ers Erika, Sara, Valentina, Cheryl, and Cathy; and meet a ton of new folks, too

I decided to make a simple dinner using a few of the products from the swag I came home with and some kale from our garden that I hadn’t cooked with yet. Don planted an unusual variety of kale this year called Dwarf Blue curled Vates from Burpee, more delicate and tender than lacinto or black kale with lovely blueish-green leaves.

Using Paper Chef parchment bags, farro from Melissa’s Produce that I had in my pantry, and Roland Foods Pesto = winner, winner chicken dinner I think you’ll agree.

Cooking in parchment, traditionally called en papillote, is a low-fat way to cook. Fish is a natural choice because the juices from each ingredient are sealed inside the pouch to flavor the dish and results in wonderfully moist fish (or chicken). If you’re a salmon lover like me, you might like Sesame Salmon En Papillote.

Group photo courtesy of Camp Blogaway. Camp sign photo courtesy of Nicole Presley.

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I’ve been MIA for a couple of days because of some major happenings on the home front. Yesterday, after going back and forth a few times, we accepted a buyer’s offer and sold our home of 15 years – making our move to the beach a done deal. A huge inner sigh of relief was followed by a surge of mixed feelings – joy for the new lifestyle awaiting us, sadness at leaving the only home that our College Girl and two fur kids have known, and dread at the thought of weeding through, discarding, and packing our lives up into brown boxes.

But it’s all good! Just need some time to process With everything going on, I haven’t had the chance to share my adventures in Hong Kong, except for a rundown of my Asian breakfast exploration, until today.

Without a doubt, the most culturally authentic experience I had was visiting a Chinese herbalist. Hong Kong, with direct access to mainland China’s vast herbal cornucopia, has the most flourishing herbal medicine trade in the Far East. As soon as I caught a glimpse of the rows of orange labeled jars filled with mysterious dried shapes, I gestured to my guide and entered without a moment of hesitation. I watched as his wife gathered herbs to fill a prescription and he studied the pulse of an elderly gentleman. Seeing Chinese medicine practiced was something I knew I wanted to do, and without Jeannie, my guide for the afternoon, I wouldn’t have been able to communicate with the herbalist.  Unless you speak or write Chinese, you should always visit Chinese herbal emporiums with someone who knows the language.

For 80 HKD, he analyzed my “chi” through careful measurement of my pulse and accurately described my ailments. With Jeannie translating, I listened intently as he provided some general medical advice, then proceeded with my herbal prescription by writing characters on a track pad which were converted to an herbal prescription. He printed it out for me and asked if I wanted to have the tonic that day. For 40 more HKD he would prepare the tonic – just give him 2 hours.

We left and continued to the SoHo area – here that stands for “South of Hollywood Road” – a happening place with a wide range of international restaurants and bars accessible by the Mid-Levels Escalator – the world’s longest covered escalator.

Colorful stalls of Li Yuen Street East and West Market

Wandering through the wet market where vendors sell their live seafood and fresh meat in the open air as they have done for hundreds of years.

Taking respite in a tranquil tea store.

Marveling at the displays of animal, plant, marine, and mineral displays at another herbalist with a more modern storefront.

After a pit stop at a hip coffee and cheese cafe called Classified, it was time to head back to imbibe in my personalized herbal remedy. Just as before, it was me and the ancient Chinese man. And again, I took my cues from him to see how you were supposed to drink the bowl of steaming murky brown liquid.

In the West, Chinese herbalists can often be found practicing their ancient arts in the Chinatowns of major cities – I should be able to “fill” my prescription in Little Saigon when I choose to brave the bitter tonic again. Someone asked me if I’d seen the episode where Andrew Zimmern (of Travel Channel’s Bizarre Foods fame) sampled a Chinese tonic and discarded it after a few sips (I haven’t) … proud to say I finished mine!

How do radishes tie in? Actually, they are a loose reference to both the sale of our house and Chinese medicine.

Turns out that radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. In fact, radishes were so highly regarded in Greece that gold replicas were made – hmm, there has to be an interesting story there. The radish did not make its way to England until approximately 1548 and by 1629 they were being cultivated in Massachusetts. (source: CDC: fruits & veggies matter) Radishes are also known for the detoxifying and anti-carcinogenic properties.

Hubs planted two varieties of radishes this year: per my request, French breakfast radishes – an heirloom variety, crisp and mildly pungent when young and Fire ‘N Ice – hailed as a Burpee Exclusive, a brightly colored beauty 3-4″ with an extra-crisp texture and a mild, delicately sweet flavor and a little bite on the finish. Like many Americans, I really only thought of radishes as a colorful addition to a green salad,  until last year when I came across several simple radish salads accompanied by ravishing photographs.

As for the sale of our house…we will sorely miss our garden, but I’ll be able to walk to the downtown Huntington Beach farmers market and we felt a connection to the young couple who are expecting their first child and liked our home for all the same reasons that we did fifteen years ago. Just like Don, the husband was from upstate New York and desired a sanctuary among the masses and they sincerely appreciated what we’ve done over the years to the interior and landscaping and plan to maintain the garden to nurture their family – and we are happy to pass it on to them. *sniffle*

With this salad, I have a chance to show my dragons – anyone else love the Mother of Dragons on Game of Thrones? – as well as highlight the under-appreciated radish and organic Jade Pearl Rice from Lotus Foods:

“One of our most exemplary rices, both for its nutritional and flavor profile, we infuse our California grown organic pearled rice with wildcrafted BamBoom!™ extract, made from the Moso species of bamboo that grows in the virgin highland forest of south central China.

The oldest living peoples of the world eat a staple of rice mixed with a unique, edible species of Bamboo leaf and stem for its good nutritional profile. They consider this warm mountain-grown bamboo the true tree of life.

When cooked, this beautiful jade-colored rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health-giving nutrients.”

Very simple, just mix together 2 tablespoons each of sesame oil, rice vinegar, and mirin and a half teaspoon of black sesame seeds, shake in a jar or whisk until emulsified, mix half into a cup of cooked Jade Pearl Rice and toss radishes with the remainder. Sprinkle rice with Eden Organic Black & Tan Gomasio (black and tan sesame seeds & sea salt), if desired. Most Asian style vinaigrettes include soy sauce, but if you’re watching your sodium intake – soy sauce, even the low-sodium variety, is out.

Dragon!

Hope you enjoyed this brief sojourn with me Enjoy your weekend!

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Sunday brunch at Cha Cha’s Latin Kitchen in Brea is nothing short of sizzling hot! Take two margaritas, add the energetic Latin rhythms of  Sombra Quieta, shake it up, and you just might find your inner Latina/o!

What we found on a gray and rainy Sunday in March was flavorful, familiar Latin food, killer cocktails, and music that makes you want to move! With drinks on the way and warm chips and two salsas to appease our mid-day hunger, I could concentrate on where I had heard Sombra Quieta before. Then I remembered, it was Art, Brews and Bites, two years ago at The Shorebreak Hotel – click on the video at the bottom  for a taste of their unique sound.

A little chilled and very hungry, we ordered cocktails straight away. Ranging in price from $7.95 to $9.50, we started with the Classic Margarita (left), the Mango Habanero (center) , and the Cha Cha’s Margarita (right) with ruby red grapefruit. The margaritas pack a punch but fresh-squeezed  fruit juices and homemade infusions (no sweet & sour mix used here)  make them go down real easy!

With 5 in our party, we were able to try numerous dishes and this is what I’d suggest for you as well because there is much to choose from and not a single one was disappointing.

For those who love rich cheesy dips, there’s the Wood-Fired Queso Fundido (above, $8.50) of baked cheeses over roasted potatoes and poblano peppers adding a depth of flavor often missing from more main stream fundidos. The lighter, fresh flavors of Shrimp Ceviche (below, $10.95) were calling my name: shrimp marinated in orange and lime juices with Serrano chile, red onion, and chunks of creamy Haas avocado was a sublime!

Chicken Flautas ($14.95) of  fresh free-range chicken, roasted corn, guajillo chili, and Oaxacan cheese wrapped in crispy flour tortillas and topped with a not-too spicy tropical mango-habanero salsa is a winner for kids and adults.

By this time, the dining room was full with parties celebrating birthdays and babies; couples and friends having lunch, and folks ducking in out of the rain, drawn by the Latin beats and the thought of warm, comforting Mexican food.

Our entrees arrived and we worked ourselves into a photo-taking frenzy between mouthfuls of “Wood-Oven” Carnitas ($17.95) slow-braised, marinated pork with achiote onion, – satisfying wrapped in corn tortillas with rice and black beans.

Always looking out for healthy choices, the pan roasted, fresh Mahi Mahi ($19.95) with sautéed calabasitas (squash), fresh corn, and lime-herb vinaigrette was outstanding and it’s nice to have a lighter alternative to the heavier meat and egg dishes.

Of course, we had to try a few of the eggy dishes – the Chorizo Scramble Souffle ($14.50) was fluffy with a perfect balance of spicy bits of chorizo, buttery Yukon Gold potatoes and green chiles baked in the wood-fired oven.

It’s hard to split a poached egg, but we tried because we could not resist ordering Cha Cha’s Hash and Poached Eggs ($15.50)! No wonder that it is one of the most popular items on the menu, its a flavor bomb of roasted chicken, poblano peppers, and potatoes with fresh tomatillo sauce, topped with Mexican cheeses, and baked in the oven to perfection.

That pretty much says it all! I’m officially hungry and can’t wait to visit Cha Cha’s again. Oh, except for their sublime coconut cake in light lemon buerre blanc sauce dotted with fresh fruit!

WAIT – THERE’S MORE! Cha’s Cha’s has generously offered to give away two $50.00 gift cards to two lucky readers. Leave a comment below telling us what you see that has you craving Cha Cha’s and, for a second entry, Like She’s Cookin’ and Cha Cha’s Latin Kitchen on Facebook and leave another comment to let us know that you did Two winners will be chosen at 10:00 p.m. on Thursday, May 3rd at 10:00 p.m. THE GIVEAWAY IS NOW CLOSED. Congratulations to Dana Sipper (#25) and Leanna Cruz (#20) – you’re the winners!

Cha Cha’s Latin Kitchen

110 W. Birch St.

Brea, CA  92821

(714) 255-1040

Sunday Brunch 11:30 a.m. -2:30 p.m.

Brighten your day with the sounds of Sombra Quieta:

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I’ve been on a Moroccan binge ever since I discovered the spice Ras el Hanout at the Taste of Huntington Beach two years ago. Which is why I didn’t hesitate at the chance to attend a Moroccan cooking class at Savory Spice Shop and give them a shout out to promote their stores at OC Mart Mix (Costa Mesa) and in Corona del Mar.

Cooks, professional and home cooks alike, know that using the freshest, highest quality ingredients makes all the difference in a dish, and this is certainly true of herbs and spices. As soon as you enter Savory Spice Shop, you’ll know -as I did – that it’s only a matter of time before you’ll be replacing all the supermarket spices you have (some of mine are years old, I’m embarrassed to say).

Savory Spice Shop features more than 400 fresh herbs and spices, 140 unique seasoning blends, organics, extracts, sauces and more, with locations in Corona del Mar and Costa Mesa, both owned by Laura Shute and Randy Morton.

Chefs Linda Elbert and Michell Bretall, owners of The Basement Table, a pop-up restaurant at Laguna Culinary Arts,  demonstrated the use of local ingredients and spices from Savory Spice Shop to create a Moroccan dinner, featuring: Moroccan spiced hummus and pita chips with Za’atar, spicy glazed carrot salad, charmoula marinade, meatball tagine with couscous and gazelle horn cookies with mint tea. Cost to attend this class was $40 per person and included a demonstration on how to prepare all the dishes.

Spicy, glazed carrot salad – crispy with bright flavors!

The charmoula is what I was dying to make again – the few little meatballs I tasted during the class served to further pique my interest in Moroccan cuisine and had my tastebuds begging for more. I’m sharing The Basement Table’s recipe as is – I strayed from the recipe only a bit by using just ground beef and one can of tomatoes (vs. two) to achieve more of a stew, and forgetting the peas! Then I noticed that there were no peas in the tagine above – there was probably a reason for this, but I don’t remember what it was. I add peas to a lot of dishes where it’s not considered the classic presentation – just because my family loves sweet petite peas, next time…

Before leaving Savory Spice Shop, I bought little 2 ounce packets of the spices I didn’t have at home to make the charmoula. That’s one of the great things about Savory Spice Shop, you can buy a little if it’s not a spice you use frequently, or go larger for your favorites. The most difficult part of this recipe was retyping it here

Savory Spice Shop

Monday – Saturday: 10-6
Sunday: 11-5

928 Avocado Ave.

Corona del Mar, CA 92660

Ph: 949 717-7776

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Taste of Huntington Beach on Saturday, April 29th to Benefit HB Children’s Library

Don’t miss the Taste of Huntington Beach! Here’s a glimpse of what fun you’ll have (pics from 2010′s Taste) – expect the unexpected, like what inspired me to post about Beer and Brownies. Yes, you read that right – who knew that beer and brownies is a match made in heaven?

Do you love food? Do you love beer and wine? Then enter to win a pair of all-inclusive tickets to Taste of Huntington Beach on April 29th!
General admission tickets include:
● Unlimited tastes of food from more than 40 restaurants
● Sips of wine from California boutique wineries
● Samples of beer from premiere craft breweries
Tickets valued at $65 each – Details on how to win below!

The Annual Taste of Huntington Beach will be held on Sunday, April 29, 2012, from 12 noon to 4 PM at the Huntington Beach Sports Complex. This yearly event is organized by the Friends of the Children’s Library in partnership with the HB Restaurant Association and benefits the Children’s Library of Huntington Beach, while promoting the amazing variety of restaurants and catering companies in town. Local breweries and wineries along with live entertainment provide a perfect mix for a great party all for one all-inclusive ticket price.

One of Orange County’s most popular rock bands, the Tijuana Dogs will be performing. You can catch Tijuana Dogs at The Harp Inn, Auld Dubliner, Renaissance Cafe and now the Taste of HB! This year’s food judges include: Cathy Thomas and Nancy Luna a.k.a. the Fast Food Maven both from the Orange County Register, Teri Williams, editor of Great Taste Magazine, Rich Manning of Gayot.com and OCfoodies.com, and Chris Christensen of Orange Coast Magazine.

Ticket prices are as follows:  $65 General Admission ticket lets you sample all the food and drink at the Taste event, including wine tasting and beer samples; $85 VIP ticket lets you sample all the food and drink at the Taste PLUS – early entry into the VIP area (11am-12 noon) , complimentary champagne and hors d’oeuvres, bonus entries in the raffle, early entry into the Taste tent and a Taste of HB VIP tote bag, and a free 2012 Taste of HB commemorative wine glass.  There is also a $60 Designated Driver General Admission ticket, which lets you sample all the food and non-alcoholic drinks at the Taste event.

Tickets for this adult oriented event are on sale now at the HB Library’s circulation desk and online at www.TasteHB.com. For more details, call the Taste hotline: 714-375-5023. Take a minute to LIKE the Taste on Facebook at http://facebook.com/tasteofhuntingtonbeach :-)

HOW TO ENTER TO WIN 2 TICKETS:

Visit the Huntington Beach Wave’s Facebook page to enter to win 2 tickets! A $130 value, all you have to do is Like their page and click on the Sweeps four-leaf clover icon in their header. Sweepstakes is open until 12:00 p.m. Saturday, April 22, 2012.

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My first trip to Hong Kong and I was more focused on seeing the sights than trying to navigate public transportation to dining destinations or deciding among the infinite array of Michelin-starred, dim sum, traditional Cantonese, and storied choices. Of course, a girl’s got to eat and I savored as much of the local cuisine, fine dining, and street food that one person can but, while I was out exploring the city, choices in dining were largely based on the need for a bathroom break – western style…

Being an adventurous diner, I decided on the first day to have a hearty Asian style breakfast that would hold me over to dinner – with maybe a pork bao (bun), tea sandwich, or street snack here and there to supplement There were western style breakfasts of omelettes, eggs benedict, waffles, pancakes, granola, etc. available, but I can get those anytime! I was intrigued with the breakfast trays: Chinese, Thai, Japanese, and Healthy Special, and tried a different one each morning, beginning with the Chinese breakfast of congee, dim sum, rice roll, and condiments above. More savory than we are accustomed to, but as a savory lover and eater of leftovers for breakfast, this was right up my alley.

Congee is a type of rice porridge popular in Asia; comforting and satisfying, like oatmeal, it’s a great way to energize for the day and, similar to chicken soup, provides soothing relief when you’re not feeling well. Sprinkled with peanuts, green onions, and fresh ginger – I loved it!

Thai omelette of ground pork + shrimp | rice, sliced papaya and soy sauce with Thai pepper

The Thai omelette was light & healthy with fresh cucumbers, cherry tomatoes and papaya – loved that the omelette wasn’t dripping with cheese or sauce like we do it here. Very possibly, my favorite of the week, clinched with sweet, slices of papaya!

The best restaurants in Asia are found in hotels and from what my eastern friends have  told me, this has always been the case. Unlike the U.S. where hotel restaurants were often considered sub-par and unglamorous, but with more high profile chefs – culinary icons and celebrity chefs – choosing to have their restaurants in landmark hotels, this is becoming true in the U.S., too. Our home for a week was the Sheraton, Hong Kong; the premium restaurants, attentive service, elegant decor with subtle Asian motifs, stunning views of Victoria Harbor, and central location in Tsim Sha Tsui confirms a return visit. Next time I’ll make it across the street to Nobu in the Intercontinental.

Japanese breakfast  | grilled salmon, miso soup, rice, tamagoyaki, tsukemono, umeboshi

This is the breakfast of my ancestors, although I grew up eating Cream of Wheat (blah) and Quaker Oats oatmeal because, in a household of four kids, it’s fast, nutritious, and inexpensive. Tamagoyaki is slightly sweet Japanese rolled omelet also called tamago or dashimaki, tsukemono are Japanese pickles (not limited to cucumbers), and umeboshi is pickled ume plums.

Going down the menu, my last Asian-inspired breakfast was called Healthy Selection of crispy baked tofu, rye toast, and fresh fruit. The crisped tofu crusted with an assortment of sesame and other seeds and topped with a chunky tomato sauce was excellent! I’m going to copy this is my kitchen for a meatless dinner soon. Each Asian breakfast was high in protein, but low in saturated fat for a heart healthy meal with staying power.

Hong Kong is a truly fascinating country with a long and rich history; in fact, until 1997 it still belonged to the United Kingdom, as part of a 100 year lease. The city has since been operating under a mixed law system that blends British and Chinese ideas into one; it is this combination that gives Hong Kong such a diverse atmosphere that appeals to most visitors of this tiny south coast metropolis packed with 7 million people. The vibrant modern city is made up of two parts; the uptown central business area of “Hong Kong Island” with its 5 star hotels and upscale European restaurants, and the more authentically Chinese “Kowloon Side” that connects to the mainland offering a dizzying array of cultural experiences and the well-known, busy markets of Hong Kong.

Hong Kong’s British influence is why Westerners may find it to be a more comfortable transition to the East than other cities in Asia – it’s so civilized, with most hotels offering tea service in the late afternoon. One of the must-do’s on my list was tea at The Peninsula Hotel, an important landmark in Hong Kong history. I’ll be sharing tea at The Peninsula and other Travel Eats and adventures in Hong Kong in my next post. Hope you have a fabulous week!

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Post tags: Asian breakfasts, Hong Kong

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Whether you’re fueling your body for a strenuous day of shopping or taking a break to relax and recharge, Z Café in South Coast Plaza has what you need, from the pizza that made Z famous (available with gluten free crust, too) to a hefty sandwich or a fresh salad of organic greens, to “Sharables” and warming seasonal soups. All are house-made using only organic and natural ingredients with a number of vegan and gluten free offerings and, overall, a very heart healthy menu, not often found at fast-casual mall eateries.

With free wi-fi and a comfortable outdoor lounge area that invites you to linger, start with a nibble from the “Sharables” side of the menu such as fresh house-made hummus with accoutrements ($5.95) or Quinoa Taboulleh with Chicken ($10.95).  Salads, such as the Pear & Gorgonzola ($7.95) are an excellent choice and, if you desire the best of both worlds, you can opt for a Combo of half pizza or sandwich (select varieties) and soup or salad, probably the best deal of your day at $7.95! I highly recommend the Tortilla Soup if it’s featured as the Soup du Jour – appealing textures and deeply flavorful.

Our try my new fave, the Curry Chicken & Yam pizza that I tried during a recent blogger event where Z Pizza owner Sid Fanarof invited us to taste from their menu and filled us in on their Laguna beginnings and how Z Pizza addresses the needs of today’s health conscious consumer with concern for both the individual and the environment by supporting organic agriculture through organic menu items and their eco-friendly approach to operations.

Z Pizza’s signature hand-thrown, fire-baked, organic whole wheat crispy crust is reliably satisfying to my pizza-loving palate and my inner Cal-Italian craves the traditional Margherita pizza with fresh roma tomatoes, roasted garlic, and basil (above), but after tasting the Curry Chicken & Yam pizza – I have a new fave that pulls me across the Garden Bridge like a magnet. For me, their perfectly crisped crust is artfully complemented by the chunks of roasted yams, and fire-roasted curry chicken, with a smattering of mango chutney, mozzarella, and fresh cilantro.Try it and let me know what you think!

Prefer a sandwich on a chewy ciabatta roll? Go for the Grilled Carne Asada ($10.95) with sweet corn salsa and a nice zing from chipotle aioli or the Roasted Veggie ($8.95) chock full of seasonal vegetables, mixed greens, caramelized onions and artichoke hearts with provolone cheese.

Top it all off with a chilled brew or glass of wine from their selection of artisanal beers and boutique wines and you’re good for another run at the stores or maybe a quickie power nap on the comfy chaise tucked in the corner.

Z Café

South Coast Plaza

Macy’s/Crate & Barrel Home Wing

3333 Bear St.

Costa Mesa, CA  92626

(714) 545-5500

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Did you know April is National Grilled Cheese Month? Indeed it is, and when I was approached by Tillamook to be a partner in their Grilled Cheese Recipepalooza, a month-long event dedicated to sharing Grilled Cheese recipes using Tillamook’s all-natural cheese, of course my reply was… “Maybe”. Well, only for a minute, as I eyed the calendar knowing that I would have only three days after returning from a trip to Hong Kong to conjure an awesome grilled cheese. Following that moment of hesitation came a resounding “Yes”!

As the reigning Orange County champ for Most Creative grilled cheese entry last year and a long-time fan of Tillamook’s award winning cheeses, I hope my “Some Like It Hot” Grilled Cheese is up to snuff!  In case you’ve never tried their cheese or don’t know what’s so great about Tillamook – they are the kind of company that I wish the U.S. had more of:  founded nearly a century ago in Oregon, they have maintained their “grass roots” core values and distinguished themselves as staunch supporters of local and state dairy associations, stewards of the environment, and are nationally recognized for their firm commitment to quality. Tillamook cheese is made with milk from cows not treated with artificial growth hormones – all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.

Being able to experiment with a mad variety of grilled cheese sandwiches and then eat the results of my labor definitely felt like an indulgent splurge – there hasn’t been another grilled cheese since our favorite summer savory treat of grilled cheese with homegrown tomatoes! Visions of ooey, gooey cheese concoctions swirled in my mind until at last I settled on a Southwest meets tropical, yin and yang of smoky chipotle and creamy Pepper Jack heat balanced with sunny, bright, sweetness of pineapple, mango, and crunchy red bell pepper.

A grilled cheese is only as good as it’s foundation:  the bread. This mouthwatering grilled cheese is proudly sandwiched between tender slices of OC Baking Company’s Potato Sandwich Loaf whose crust, after grilling, added a delightfully crisp edge. OC Baking Company’s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. His breads are the ultimate in artisan bread baking and a staggering array of loaves, buns, rolls, ciabattas and baguettes, makes decisions on which to buy very difficult. And, if you come home with three half loaves (split with friends) of rye, whole grain, and potato, as well as 2 baguettes, as I did, the aroma wafting from the kitchen is as if you baked them yourself that morning!

Let’s get to the sandwich… one more note about the ingredients, fresh pineapple and mango are readily available in southern California and I use them often, but readers have commented that, especially fresh mango, is expensive or unavailable where they live. You can still transport yourself to the islands with tropical flavors of canned pineapple (packed in pineapple juice, not sweetened syrup) and dried mango, as used here Enjoy!

Now go eat some grilled cheese!

Disclaimer: I received no compensation, except in the form of cheese, all opinions are my own.

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