This Sunday it's any easy narrow down to two choices for me, since I lived in SF or the greater Bay Area (Berkeley) during the heyday of the 49ers under the Eddie DeBartolo ownership and HC Bill Walsh, and started my career as a chef there.
Some kinda seafood stew in a light tomato sauce, served over pasta, call it Cioppino or Caciucco, whichever you like. At a minimum it must contain crab, mussels, shrimp, calamari and cod. White wine, galic, tomatoes, basil or parsley, evoo.
Maybe I ditch the pasta and ease back on the tomato sauce and do the whole thing up as a risotto.
Either way, eat your enemy!
Whatcha got fellas?
But that is the cheap non creative way out of this discussion. I love this thread and support your efforts.
I'm not going to be cooking but I will give an idea. But why not have Peanut butter "rice" pudding with pieces of "Clark" bar in it for dessert
But that is the cheap non creative way out of this discussion. I love this thread and support your efforts.
I'm not going to be cooking but I will give an idea. But why not have Peanut butter "rice" pudding with pieces of "Clark" bar in it for dessert
A for linguistics, C+ for culinary. And the + was because I grew up with Rice-A-Roni, and loved the stuff.
😋😋😋
So, I’ll just go to the French Laundry? But since I’m stuck in my house, I’ll eat French fries in my laundry room. But in a series of small courses over 3 hours. Paired with CA wine, of course.
For me I am just doing smoked buffalo wings marinated in anchor bar sauce I bought a while back then frying them crispy and sauce again.
My wife is primarily vegetarian cheats every now and then. With my café's being closed due to the pandemic since March we had a 40-yearold sourdough starter used in our bakeries. I drought it home to maintain during the shutdown to avoid the loss. I have been feeding it for months just not using it so going to make sourdough crostini with buffalo mozzarella, tomato, basil and balsamic and caponata assortment.
I hate baking but been keeping this starter going for months figure I may as well get some use out of it.
I can't this year, my youngest has two hockey games tomorrow.
but I'm jealous.
I've killed several over the years due to neglect, despite that I have loved sourdough bread ever since my initial move to the Bay Area almost half a century ago.
I can't this year, my youngest has two hockey games tomorrow.
but I'm jealous.
I only wish I could get fresh dungeness crab here! Oh well will sub it out with whatever crab I can find... Got an excellent fish monger in Midland Park, and a pretty good one even closer in Waldwick.
I guess I could use a lobster instead...
I've killed several over the years due to neglect, despite that I have loved sourdough bread ever since my initial move to the Bay Area almost half a century ago.
Yeah it is a little bit of a pain in the ass honestly but hopefully worth it when we can reopen end of year? We got the starter from Jim Dodge about a year ago and hated the thought of losing it. It makes some amazing tasting bread I am just used to my bakers making it lol.
Enjoy the game Lou
Quote:
I made cioppino almost every Giants 49ers game the past decade.
I can't this year, my youngest has two hockey games tomorrow.
but I'm jealous.
I only wish I could get fresh dungeness crab here! Oh well will sub it out with whatever crab I can find... Got an excellent fish monger in Midland Park, and a pretty good one even closer in Waldwick.
I guess I could use a lobster instead...
Lou. check Asian markets for fresh crab. One near me had live crabs in a tank last week. I'm pretty sure they were Dungeness, I didn't really look too closely.
I’m thinking Dungeness Crab Melts on Sliced Sourdough Bread with Monterey Jack Cheese.
I’m thinking Dungeness Crab Melts on Sliced Sourdough Bread with Monterey Jack Cheese.
Sound delicious CR, is there a recipe you can share? I might have to substitute dungeness with snow crab or lobster but I can't make it for the SF game anyway.
Thanks CR, I figured, but wanted to make sure there were no secrets, lol. I usually need specific instructions, but I think I can handle these.
I’m thinking Dungeness Crab Melts on Sliced Sourdough Bread with Monterey Jack Cheese.
That sandwich sounds awesome.
We were going to make this, but are going to make Stuffed Flounder and Shrimp Cocktail instead.
Much easier...
T&C was THE late night stop! Double cheesburger deluxe, with a side of onion rings!! The onion rings there were awesome 35 years ago, especially at 2:00AM!
I’m thinking Dungeness Crab Melts on Sliced Sourdough Bread with Monterey Jack Cheese.
Yeah that sammich sounds great, but as weird as Cioppino might sound in the morning, one of the best craziest breakfasts I ever ate was in Pusan, Korea (some maps Anglicize it to Busan). Seafood stew, that was a deep red not from tomatoes but rather from hot red peppers. I mean searingly hot and spicy from peppers and garlic, with loads of fish, shellfish, and lord only knows what other ocean dwelling creatures in it.
Breakfast of champions, Korean style, my martial arts masters convinced me to eat a huge bowl of it before competing in an MA tournament there.
I think my breath after that would've knocked out anyone BUT a Korean.
Sweet potato fries and okra on side. Cold beer.
gold.
So, I’ll just go to the French Laundry? But since I’m stuck in my house, I’ll eat French fries in my laundry room. But in a series of small courses over 3 hours. Paired with CA wine, of course.
Haha, thanks for the laugh. I live in the Bay Area--the food here really is the best.