Daybreak at Del Mar, Pumpkin Waffles for Breakfast, and Coffee for Dinner

Daybreak at Del Mar, truly one of the highlights of the Del Mar racing season. Early risers have the opportunity to watch the morning workouts while enjoying breakfast, track side, on the Clubhouse Terrace.

On Saturday morning, John and I left the Island a little past 6, and arrived at the track just as the sun was breaking through the marine layer. Although I love the glamour of the Turf Club, the thrill of the race, and the excitement of cashing in a winning ticket, it's a very unique and special experience to watch these incredibly beautiful and magnificent thoroughbreds in the early morning calm of this picturesque seaside track.

After taking over 700 photos, we returned home and made our own breakfast...Pumpkin Waffles, a recipe from Gourmet, and made famous locally by San Diego's Cafe 222.

Pumpkin Waffles
Gourmet, November 2000

Measure all of the following ingredients into a medium bowl

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Whisk to combine

In a large bowl, whisk 4 eggs until blended. Then, whisk in 1 cup milk, 1 cup buttermilk, 1 cup canned solid-packed pumpkin, and 6 tablespoons butter (melted) until smooth.


Whisk in dry ingredients just until smooth

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. I was a bit overzealous with the batter on this one!

And this one was a little shy on batter.

Transfer waffles to rack in a 250 degree F oven to keep warm and crisp. Serve waffles with butter and warm, pure maple syrup, sausage patties, and orange juice. I didn't use them this time, but a sprinkling of toasted pecans is also a nice topping for the waffles.

Our Sunday didn't go as well as our Saturday.

Unfortunately, Diver, our 2-year-old Newfoundland, became suddenly ill on Sunday morning. We spent most of day at an emergency veterinary hospital and, as a result, did not make it to Concert in the Park for our scheduled Challenge Coffee culinary battle.

The veterinarians have been unable to come up with an answer as to why our boy's rear leg and foot became severely swollen and infected. The first impression was a snake bite, but we don't have snakes in Coronado. The latest suspicion is a spider bite, maybe from one of the Recluses found in CA.

Thankfully, he is doing much better with high doses of antibiotics, pain killers, and daily vet re-checks. Poor boy, it's just heartbreaking when he looks up at you with his soft brown eyes and you can feel his pain.

After things settled down a little on Sunday evening, I went ahead and made my Espresso Crusted Filet Mignon and Gorgonzola Crostini. I found this recipe, by Marc Bruzzio, for Espresso Crusted Filet with Gorgonzola Sauce, and planned on adapting it for something more suitable for a picnic in the park. It turned out quite nice and would have been perfect. Sorry gang, I would have loved to share it with you.

Espresso Crusted Filet Mignon and Gorgonzola Crostini

2 8 oz. filet mignons
2 tablespoons minced shallots
1/4 cup instant espresso
1/4 teaspoon cayenne pepper
3/4 cup heavy cream
4 oz. crumbled Gorgonzola
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
Olive oil
Salt & pepper
1 French baguette, thinly sliced

Season filets on both sides with salt and pepper. Mix together espresso and cayenne pepper. Coat all sides of filet with mixture.

In a sauce pan, saute minced shallots in about 2 tablespoons olive oil, until translucent and fragrant. Add thyme and stir for about 30 seconds. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and salt and pepper to taste. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use.

To prepare the crostini, preheat the oven to 375 degrees F. Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking.

For the filets, add 4 tablespoons olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice.

To serve, spread the chilled Gorgonzola on the crostini and top with a slice of filet.

For dessert, I made David Lebovitz' Tiramisu Ice Cream, from The Perfect Scoop

This would not have traveled very well to the park as it's a very soft ice cream and should be eaten directly out of the freezer. The flavors are wonderful, especially the brandy! I cooked my Espresso Ripple a little too long, and it was slightly crunchy in the ice cream. I also added some leftover caramel when I layered in the ripple.

Tiramisu Ice Cream with Espresso Ripple

2 cups Mascarpone cheese
1 cup half-and-half
2/3 cup sugar
Pinch of salt
1/4 cup coffee-flavored liqueur, such as Kahlua
3 tablespoons brandy or dark rum
Espresso Ripple (recipe below)

Puree the Mascarpone, half-and-half, sugar, salt, liqueur, and brandy together in a blender or food processor until smooth and the sugar is dissolved. Chill thoroughly in the refrigerator.

Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the ice cream in the storage container.

For the Espresso Ripple:

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup strongly brewed espresso
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, espresso, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

The Espresso Ripple should be thoroughly chilled. Just before you remove the ice cream from the machine, spoon some of the espresso ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Ripple, as it will make the ice cream muddy looking.

Get well soon, Diver Dog. We love you.

Mini Buffalo Burgers with Roasted Chile Relish and Pablo's Pickled Onions, and Red Wine Sangria

It's been hot and muggy, I've had it up to here with a few opposing counsel at work, and I'm in dire need of a vacation. Don't mess with me.

Cooking inside is not very appealing, so we've been spending a good number of evenings out on the front lawn. Coronado folk migrate to their front yards in the summer, to watch the walkers and bikers go by and to chat with the neighbors. We move our grill just outside the side gate, plop down a few chairs and a table, and enjoy the ocean breeze while dinner cooks.

Grilled buffalo sausages have been the rage around our abode this summer, so I decided to try ground buffalo this time, for Mini Beef Burgers with Roasted Chile Relish and Pablo's Pickled Onions. The recipe is from one of my newer cookbooks: Big Small Plates, by Cindy Pawlcyn.

Also in the cookbook is a recipe for Black Pepper Mini Biscuits, which are suggested for the burgers.

These sliders would be ideal for a summer party. The Pickled Onions and Roasted Chile Relish, with a slice of Monterey Jack cheese and shredded lettuce, serve as outstanding condiments. Of course, full-sized burgers served on a fresh buns would be equally superb.

Black Pepper Mini Biscuits
Makes 12

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 1/2 tablespoons unsalted butter, chilled and cut into small cubes
3/4 cup plus 1 tablespoon buttermilk
1 large egg

Preheat oven to 400 degrees F. Grease a baking sheet and set aside.

Combine flour, baking powder, 1/2 teaspoon salt, and the pepper in a food processor. Pulse in the butter until the mixture resembles coarse meal. Add the buttermilk and pulse a few more times until the mixture clumps together. Turn the dough out onto a lightly floured surface, finish it with a few pats of the hand, and roll into 3/4 inch thickness. Cut into 1 1/2 - 2 inch rounds with a pastry cutter, and place biscuits on the baking sheet. Gently place scraps together and cut out remaining biscuits. Be careful not to overwork the dough.

Make a glaze by whisking the egg and remaining 1/2 teaspoon salt and brush over biscuits. Bake until golden, about 12-14 minutes. Cool on a wire rack.

Mini Buffalo Burgers with Roasted Chile Relish and Pablo's Pickled Onions

1 pound ground buffalo meat
Pablo's Pickled Onions
Roasted Chile Relish
Soft Monterey Jack cheese
Shredded iceberg lettuce
12 Black Pepper Mini Biscuits

Pablo's Pickled Onions

1 medium red onion, thinly sliced
Juice of one lime
Pinch of salt

Combine the onions, lime juice, and salt in a nonreactive bowl and mix well. Cover and let sit a couple of hours at room temperature. The onions will become soft and turn bright pink.

Roasted Chile Relish

2 Anaheim chiles, roasted and peeled
2 Pasilla chiles, roasted and peeled
1 tablespoon extra virgin olive oil
1 scallion, white and light green parts, minced
1 teaspoon minced fresh oregano leaves
6 sprigs of cilantro, minced
Salt and freshly ground pepper

Cut the chiles into 1/4 inch wide strips and place in a small bowl. In another bowl, combine the olive oil, scallion, oregano, minced cilantro, salt, and pepper, and mix thoroughly. Pour this mixture over the peppers and stir. Cover and refrigerate at least 30 minutes.

Cooking & Assembly

Divide the ground buffalo meat into 12 portions and form into patties. Cut the cheese into 12 squares to fit the size of the patties. Season the burgers with salt and pepper and grill to desired doneness, about 1 1/2 - 2 minutes on each side for medium-rare. Put a square of cheese on top of each burger after flipping them over.

Toast and butter buns. Place some shredded iceberg lettuce on each of the bun bottoms and top with the burgers, cheese side up. Add some chile relish and a few slices of pickled onion and finish with the bun tops.

An accompanying red or white Sangria is essential. This red sangria has a few extra shots of liquor.

Red Wine Sangria
Slightly modified from Jose Andrés, Made in Spain
Serves 4

1 bottle of fruity red wine
5 tablespoons brandy
1/4 cup Grand Marnier, or other top-quality orange liqueur
1/4 cup vodka
1 orange, peeled and sliced
2 Granny Smith apples, cored and diced
1 cinnamon stick
1 strip of lemon zest
1/4 cup fresh orange juice
1 splash soda water

Combine the wine, brandy, Grand Marnier, vodka, orange, apples, cinnamon stick, and lemon zest in a bowl and refrigerate for at least 4 hours.

Pour the mixture into a pitcher filled halfway with ice. Add the orange juice and soda water, stir, and serve.

Make sure each glass gets some ice and fruit.

After dinner, and a few Sangrias, the sun will be setting and thoughts of pompous lawyers who give my profession a bad name will be put to rest for another day. And soon thereafter, I'll be in bed dreaming about that much-deserved vacation.

Coronado Concerts in the Park: Sailing the South Seas

Oh, how I dream of Sailing the South Seas...better yet, Cruising the South Seas, on a mega yacht. Dooley and Diver would love it too! Yeah right, dream on! At least Sunday's Concert in the Park Culinary Challenge provided us with a taste of the South Seas.

Diver settled for a romp in the fountain.

There were so many choices this week. I knew I wanted to create something with seafood, and maybe something with pineapples or mangos.

Mom spends some time surfing the net these days and has been able to join us for most of the Concerts in the Park since moving back to Coronado. Now that I have the food blog bug, she also spends a good amount of time looking at recipes and photographs of food. During her surfing, she came across a blog post by Carolyn Jung, author of Food Gal, who was one of the lucky ones to receive a promotional brochure for the upcoming “Ad Hoc At Home” cookbook (Artisan) by Thomas Keller, including the recipe for his rendition of Pineapple Upside-Down Cake. I wonder how one gets on that mailing list?

Mom also found a blog post by Elaine, of The Italian Dish, featuring her beautiful Cheesecake with Roasted Rum Pineapple and Pineapple Flowers, inspired by the April Daring Bakers' Challenge.

We combined Thomas Keller's cheesecake (recipe on Food Gal, here) with Elaine's pineapple flowers, and voila!

My favorite part of this recipe is the "schmear” of softened butter, light brown sugar, honey, dark rum, and vanilla

The recipe makes enough schmear for three cakes, so I decided to make two

The schmear is spread over the bottom of a silicone cake pan, and then sprinkled with a little salt

Next, quartered rings of fresh pineapple are overlapped in the pan before the cake batter is added.





True to Food Gal's word, the cake is inverted "onto your serving platter — with no fuss, no bother, and no dialing 911."

Of course, I couldn't stop at just one dish for our gourmet picnic in the park. I couldn't resist the sound of this recipe either, from Food Network...

Macadamia Crusted Halibut, Oven Roasted Asparagus, Spicy Mango Salsa, Ponzu Sauce, and Coconut Sticky Rice
by Ming Tsai and Budi Kazali
Show: East Meets West With Ming Tsai
Episode: Hawaiian Halibut

I've made macadamia-crusted halibut and a similar salsa before, but I liked the addition of the coconut rice, garlic chips, and ponzu.

The Spicy Mango Salsa is composed of pineapple, mango, papaya, red onion, jalapeno, and lime juice

The Coconut Rice was fun to make. Glutinous rice, also called sweet or sticky rice, is soaked in water overnight, steamed on top of a banana leaf, and combined with coconut milk and unsweetened coconut flakes


For plating, the recipe states: Form the rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the asparagus against the fish and garnish with the garlic chips. I did not make the full Ponzu sauce because I wasn't able to find Dashi. I did drizzle a little bottled Ponzu sauce around the plate prior to serving. Here is it prior to the Ponzu drizzle.

Chris made his way over the bridge to join us. He showcased this magnificent platter of Grilled Colossal White Mexican Shrimp & Tropical Salsa (mango, pineapple, coconut, jalapeno)

Here's Kai's Hamachi Poke and Hamachi Ceviche, served on tasting spoons. Poke (pronounced "PO-keh") is a Hawaiian fish salad, usually raw, served as an appetizer.

And Kai's Pani Popo, a Samoan dish that literally means “buns in coconut milk.”

I think I'll blame Jim's shots of Hang Loose Pineapple Rum, but my photography skills were severely lacking and I did not come home with many decent photos.

Use your imagination and envision the rest of our impressive Sailing the South Pacific menu. It would not have been complete without...

Sandra's encore performance of Alton Brown's Cuban Sandwiches, which we all loved when she made them last summer. Although technically not part of our theme, we'll let her slide because they were so delicious ;-)

Alec's & Nina's Lamingtons, a sweet treat very popular in Australia, consisting of a small square of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing and then rolled in desiccated coconut;

Pam's Shrimp Coleslaw Salad, with Ginger-Sesame Vinaigrette, taken up another notch with her addition of diced pineapple, mango, papaya, almonds and coconut;

Brad's dessert of Grilled Pineapple, first marinated in a little coconut milk and cinnamon, topped with Coconut Ice Cream and a sprinkling of toasted coconut flakes; and

Madeleine's Fruited Pizza, a cookie crust brushed with apricot preserves, topped with cream cheese frosting, and embellished with blueberries, kiwi and strawberries.

I'm all blogged out after my Daring Cooks' reveal post this morning, and finishing up this post this evening! Enjoy the rest of your week!

Gyoza - June Daring Cooks' Challenge

I recently joined The Daring Kitchen, as a Daring Cook, and this is my first Challenge. The Daring Cooks' June Challenge is hosted by Jen, of Use Real Butter.

For the Challenge, Jen chose Chinese dumplings/potstickers (aka gyoza in Japanese). This was her introduction: "It's a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you've made them before - great! Now try something different!"

Since this was my first experience making potstickers/gyoza (other than my clandestine test round a few weeks ago for Concert in the Park), I decided to stick with Jen's family recipe for Shrimp Potstickers, but will definitely explore with different fillings in the future.

I was very pleased with my Shrimp Gyoza. For the dipping sauce, I made Martin Yan's spicy dipping sauce.

A few featured ingredients...fresh shrimp

green onions...

Ground pork, shrimp, water chestnuts, green onion, ginger, cornstarch, sesame oil, salt, and white pepper. All of these ingredients are combined in a bowl and then covered and refrigerated until ready to use.
Very good, that wasn't so tough. Let's celebrate with a little saké break...John and I like Nigori saké.

Now for the challenging part, homemade skins/wrappers. I used the food processor method to prepare the dough. I also doubled the dough recipe, as suggested, for the amount of filling. I separated the dough into two balls, covered, and let rest.

Each ball is separated into four pieces, each piece is rolled out into a log, and each log is cut into smaller pieces.

Each piece is flattened into a disk and thinly rolled out into a circle, approximately 4" in diameter.

A small amount of filling is placed in the center of the circle.



Forming the gyoza takes a little practice, but you will catch on quickly. However, if you start to stress and/or exhibit the slightest sign of irritability, simply pour yourself another glass of saké.

And everything will turn out just fine, I promise!

Drizzle some oil into the pan, let it heat up, and add the gyoza. Let them brown a few minutes.

Then cover and steam until cooked.

After the water has evaporated, uncover the pan and lovingly admire your beautifully browned, steamed gyoza .

Pour another glass of saké...you deserve it, and enjoy your exquisite dumplings with spicy dipping sauce!

Thank you, Jen! That was a fun Challenge. We truly love Use Real Butter and your beautiful photography. Dooley sends Newfy greetings to Kaweah.