Author Archives: justship

How to Cook a Steak (a work in progress)

Although I’m trying to limit my consumption of animal proteins to a moderate amount, I enjoy the occasional steak. One of my ongoing goals is to cook a medium-rare steak consistently, using the stove-top and oven. So far, I’ve achieved medium and rare, but not yet in-between, so this still remains an elusive achievement.

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Simple Marinara Sauce

While living in New York, my roommate’s visiting mom made a marinara sauce that was delightful and memorable in how light and bright it tasted, relying primarily on the sweetness of the tomatoes themselves and the rich texture of the olive oil for flavor. While very simple, that was a very memorable meal and the best marinara sauce I’ve ever had.

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Roasted Squash and Winter Vegetables

Roasted Squash

We were hosting family for a Christmas Eve dinner, and we needed to make some dishes that would taste good without having meat and garlic/onions as ingredients. This dish fit the bill and let the natural sweetness of the winter vegetables provide the flavor.

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Asian Green Beans and Kale Chips

Dungeness crab season recently started, so there was no better idea than for the Potrero crew to get together for a meal of crab, garlic noodles and other PPQ-inspired dishes — and some other delights (like bacon-wrapped mochi) — on a day that started out quite blustery and ended up being quite nice (and us gleefully drenched in champagne). To help the cause, S and I brought the sides of greens (Asian green beans and kale chips) and a giant bottle of this year’s Anchor Steam Christmas and New Year’s Ale.

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Versailles-Inspired Cuban-Style Garlic Chicken

After yesterday’s meal, there was a lot of yellow rice left, but nothing else left-over to go with it. So, I decided to make my own version of Versailles‘ “#6 Famoso Pollo Versailles” (Famous Garlic Chicken).

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Cuban-Style Yellow Rice

Nagi hosted a Cuban-style meal, complete with the Versailles-inspired “Famous Garlic Chicken” and roast pork, so I added a small contribution by making the accompanying rice. To go along with the theme, I had no choice but to make the rice that I always see served at Cuban restaurants – it’s usually a vibrant yellow-orange color and slightly piquant in taste. The color comes from the annatto seeds, which are produced by Achiote trees, native to the tropical Americas. The flavor reflects the annatto, which I didn’t have on hand, along with a few other spices. Luckily, I found annatto in both ground (which I opted for) and seed form nearby (Whole Foods saves the day again).

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French 75

SOC made and enjoyed this drink at CH’s recent President’s Day Party, and I just had it tonight at a Sōsh open bar event and thought it was the best drink there (as did Superman and my brother from another mother), compared to such drinks as an Old Fashioned, Bellini and Manhattan. The French 75 is basically gin, sugar and lemon juice, topped off with some champagne or sparkling wine. It sounds simple enough, but as with all drinks, the art is in the proportions.

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