Equine Fever. I've had a mild case of it since July 22, when I posted about Opening Day at Del Mar and Bucatini Carbonara. The symptoms are exacerbated by continued work, failure to attend at least a few 4:00 Fridays, and practicing too much gambling restraint. Having not been to the races even once this season, John and I awoke Wednesday morning with excruciating symptoms. It was Closing Day at Del Mar and it was our last chance for relief from the pain. We made obligatory calls to our respective offices, a trip to the ATM money tree, and we were off to the races!
I love the people-watching, like this character studying his racing program while enjoying a strawberry ice cream cone
One of my favorite jockeys, Garrett Gomez, aboard Little Heater in the 4th...
And away they go!
Around the first turn, on the turf
Exhilarating Stretch run...
After the races, one of the hot spots is Pacifica Del Mar restaurant, at the Del Mar Plaza. Pacifica's signature dish is the Barbecued Sugar Spiced Salmon. I've ordered this almost every time I've dined at Pacifica, but it was time to make it at home.
Barbecued Sugar-Spiced Salmon with Mustard Sauce
Courtesy of Chris Idso, Pacifica Del Mar
Created by former Pacifica chef, Neil Stuart
3 tablespoons olive oil
8 (6-ounce) salmon filets
Mustard Sauce (see accompanying recipe)
(Makes enough Sugar Spice to coat 15 to 20 (6-ounce) salmon filets. Put leftover mix in an airtight container and store in a cool, dark place)
1/2 cup Sugar
1 teaspoon Dry Mustard
1/4 teaspoon Ground Cinnamon
1/4 tablespoon Paprika
2 teaspoons Cocoa Powder
1/2 cup Chili Powder
4 tablespoons Ground Cumin
1 tablespoon Ground Black Pepper
3 tablespoons Kosher Salt
Liberally coat one side of each salmon filet with sugar-spice mixture
Heat olive oil in a large skillet. Sear the filets for about 2 minutes, then turn over and finish cooking the filets to desired doneness.