Month: March 2018

5 of My Favorite Way North County San Diego Restaurants/HangOuts

I get a lot of questions about what are some of my favorite spots to eat, grab a drink, or grab a coffee in North County. Well here’s a good starter list along with links to some of my reviews (T-Money M) on Yelp:

Ironsmith Coffee Roasters: Tiny place, tough parking, but legit espresso drinks…their cortado is off the chain

Encinitas Ale House: Another place that isn’t easy to see, but killer burgers and fantastic beer on tap plus a nice inviting bar to curl up next to

The Land & Water Company: Pork Belly, Sushi, amazing drinks…somehow it all works. Don’t sit at a table, though, gotta sit at the bar and ask for whatever they’re firing up

ARA Lebanese Grill: Another tiny place that is really unassuming, but amazing meats and veggies…the kids even love this place!

Wrench & Rodent: 2 guys that look like me behind the sushi bar, punk rock music playing overhead, and skateboards on the wall. All that, and some of the best sushi I’ve ever had…a definite “Sit at the Bar” place.

For more of my reviews, here is my space on Yelp.

Foolproof Standing Rib Roast by Paula Deen

To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here) but other than that all the same. Anyway, it is:

Ingredients
One 5-pound standing rib roast

House Seasoning:
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Here’s where I’d break out a thermometer (if you pull it out at about 120-125F it will still rise to about 130-135F when you let it rest and should be a nice medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…about 1 hour and 15 minutes for 10 lb roast, so adjust anything in between accordingly.

Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!

 

Steak from Hell Salsa (courtesy of Steven Raichlen)

If you haven’t figured this out already, I am a massive fan of Steven Raichlen’s BBQ Bible book. So, I have hijacked that which I like and tried to make it my own. For this Steak from Hell recipe, the steaks are fine, but the salsa is amazing and easy. I’ve changed it up slightly below:

  • 2 to 4 dried chiles de arbol (I use more, but I like it hot) – they come in a bag at any Mexican grocery store and keep forever
  • 2 large ripe tomatoes (I use tomatoes on the vine, but whatever you like)
  • 1/3 medium-sized yellow onion
  • 3 tablespoons cilantro
  • 2 teaspoons lime juice
  • Salt and black pepper
  • 2-3 cloves garlic

 

Soak the chiles in a bowl of warm water about 20 minutes. Roast the tomatoes on the grill until the skin is charred and blistered on all sides, maybe 6 – 8 minutes. Drain the chiles and remove the seeds if you prefer a bit milder. Place all ingredients in a blender and process to a coarse paste.

I love this with the Sprout’s pollo asado and Costco tortillas I put on My Favorite “Holy Crap, That’s Good” Off the Shelf Items page and some avocado or just drizzled over some scramble eggs for breakfast…blam!

Law of Compound Interest

The more you save, the longer you save it (earlier in life), and the higher the rate of return (careful of that which is too good to be true), the bigger your pile…

compound interest

Notice the earlier you save at the same rate, the lesser the amount of money you need to put away every month. If you can get a higher rate of return (again, be careful of too good to be true…S&P 500 Index is just fine at 8-9%/yr), the bigger your pile as well…

rate of return

Still have your doubts, try this compounding experiment… fold a napkin on itself 50 times…when done, it could go to the moon and back 1,179 times! If you figure you can double your income every 8 years at 8-9%/yr, imagine the possibilities!

Blaze’s Shrimp and Sausage Creole

I got this recipe from an old Newman’s cookbook. It’s so good and relatively easy that I only changed it slightly (I love shrimp and like a little more spice) and I usually make twice what we can eat because it freezes down so well. It does take a lot of chopping, but the cooking is super simple. Also save a lot of time by getting peeled and deveined shrimp.

Here’s the original link and here’s the recipe I go with:

Ingredients:

2 Tbsp butter or margarine
2 celery stalks, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
3/4 pound kielbasa sausage, sliced
4 garlic cloves, minced
1 ½ cups clam juice
1 cup Newman’s Own Sauce (or whatever your favorite)
1 1/2 pound medium shrimp, peeled and rinsed (I usually cut these into bite size pieces)

Spice mixture:
2 bay leaves

1 tsp salt
1/2 tsp white pepper
1/2 tsp ground red pepper (cayenne)
1 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried basil leaves

Directions:

In a large pot, heat butter or margarine over medium heat until hot. Add celery and pepper, sauté 8-10 minutes until softened. Remove mixture from skillet and set aside. To same skillet, add onion and kielbasa and sauté 10 minutes. Stir in garlic; cook 30 seconds.

Add spice mixture, clam juice, and pasta sauce. Simmer, covered 5 minutes. Add shrimp and cook about 5 minutes. Add celery mixture, and heat through until shrimp have turned pink. Discard bay leaf.

Serve over rice in a large shallow soup bowl and enjoy!

Additionally, this goes particularly well with my “Slap Yo Mama” cornbread…pair away!

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