Post Race last Sunday, I ate a magnificent, veggie filled meal. I made a salad with fresh shelled peas, fresh chopped cilantro, fresh green onions, S and P and EVOO.
Grand Del Mar.
The Grand is an UNREAL hotel. I have never seen anything like it. I am not bragging, but I have seen 4 star hotels in NYC, SF, Paris, Rome, London, Maui, Kauai, etc.....but I have never seen this place's equal. It's very elaborate with lots of crown molding, gold details everywhere, marble everywhere. It's quite palatial. It's a little over the top, but it is somehow very pretty. No detail was spared, and the grounds are gorgeous. I mentioned dinner at Addison a while back...that was at the Grand. Well, my best friend Erica is pregnant and unfortunately I have to miss her baby shower, so I treated to brunch! We had such a nice time talking, enjoying yummy food, and opening her gifts. I didn't do a great job of taking pictures...but you get the idea....
The following Sunday was filled with the beach, farmer's market, and lunch at Captain Keno's. Captain Keno's is a greasy spoon heavy on the meat. They do have Crab legs on Saturday nights which I love, but other than breakfast one of the few things I can have is a tuna melt. It is tasty but not very healthy.
In effort to lighten things up, later that night I made a twist on this Coconut Spinach Dish from 101 Cookbooks. (By the way, this is short grain white rice "New Crop". It is hands down the best rice I have ever had. I always try to eat brown rice because its so good for you...and I like it! But sometimes white, fluffy, sticky rice is all that will do. This rice does this trick. I got it at a Japanese grocery store...I highly recommend seeking out some new crop short rice and learning how to cook it properly. I drain mine in a siv until the water is clear. Then I put 1 1/4 rice to 1 1/2 cup water. Cover and let sit for 30 minutes. Bring to a boil as quickly as possible. Once boiling, turn way down, as low as possible, and let cook for 25 minutes. Turn off, and let steam for 15 minutes. Once you turn the rice on, DO NOT REMOVE THE LID! This is key. Then take off the lid and gently fluff your rice. Perfect Sushi rice, ready to be eaten or covered in sushi seasoning).
The changes I made to the Coconut Spinach recipe included using a whole chopped caramelized onion...and I used this weird baby spinach I found at the farmers market. It doesn't look like spinach and didn't taste like spinach, but I wasn't going to argue with the person who grew it. I also used fresh asparagus, and I topped it off with tons of chopped cilantro, green onions, and toasted cashews. I served it over fluffy white sushi rice. It was wonderful!
And that my friends, is it for now. I am off to enjoy a long weekend in SF. Have a great Memorial Day Weekend!