A Seal's Tale

 Being a Chef in San Diego I have come to enjoy some awesome views like this:

 and this...

The weather in SoCal is nearly perfect year round and people come from all over the world to visit. I work in Coronado, right on the bay overlooking the city and which is known to have one of the best beaches in the world. But one day I was surprised by a strange visitor and an unexpected view.

 One afternoon just after the lunch rush, I went out on the deck of the restaurant to admire the view of the city and watch the water, which I enjoy doing daily. There is a small beach that goes underneath the restaurant and when I looked out I saw a large lump in the sand. After closer inspection I was surprised to see it was a harbor seal.

I cautiously approached the seal to see if it was ok and it's skin appeared to be very dry and pale. I wasn't sure if it was alive.  I decided to call Seaworld to ask them for advice. They suggested that we spray water on the seal and it should bring it back to life, so to speak. So, I asked my dishwasher, Carlos, if he could take a hose under the restaurant and help me with this strange endeavor that was definitely not part of his job description. Of course he agreed excitingly.

Not the view I was expecting to see while I took a break. 

I supervised as Carlos gave the seal a bath and to our amazement, the seal perked up immediately. 

It started looking better in no time and it's color came back to the familiar dark grey. Carlos and I really enjoyed this break from reality.  We joked about making it our mascot but we expected that Sea world may be coming soon to take it away to make sure it was healthy. 

After about thirty minutes, it was apparent that Seaworld wasn't coming. Carlos gave his own diagnosis of the seal's health and began dragging the seal to the water. I watched him a bit concerned but since Carlos was obviously the "seal whisperer" I let him do his thing. When the seal was in the water it gave Carlos a look as if to say thank you and then slowly swam away. I was so excited to have come so close to this seal and very relieved that it survived.

Working in the restaurant business as long as I have, I have come to understand that no two days are ever the same. And this day in particular, will remain one of the most unique.

Live to Cook!
Regards, Chef Dave

Tailgating: An American Tradition

Tailgating. Is this a world wide practice or exclusive to the United States? I'm not sure. But I

do know that people can take the art of tailgating pretty seriously. No ones knows the exact

date the first tailgating party took place, but I think it's safe to say that it has evolved over 

the years.
                                                    


For those not native to the U.S. of A, tailgating is basically an informal pre or post game 

party that takes place in the parking lot of a sporting event or concert. It can be as 

elaborate or as simple as the participants are feeling it. Alcohol is usually involved.

Car loads of fans will start filling the parking lot hours in advance of the kick off, first pitch

or opening band. They will open their trunks or hatchbacks and remove portable grills and 

coolers, tables and chairs. The tailgaters surrounding each parking space become like long 

lost friends that have been invited into your temporary dining room!

I'm lucky enough to live in San Diego which is considered the 5th best tailgating City in the US! Peohe's, where I am the Executive Chef, is privileged to cater food for our home team. It's safe to say that I am rooting for them tomorrow;  But doing so carefully since one of my sisters and her family are die hard Bronco's fans. (Go Chargers! )

San Diego Chargers Tortilla Crusted Fish Tacos

Ingredients:

6 filets of tilapia 5 oz
6 soft corn tortillas
3 Avocados
1/4 cup of cilantro chopped
2 limes juiced
Kosher salt, Black pepper to taste
1 pkg Hidden Valley Ranch
2 Cups Milk
2 Cups Tortilla Chips
1/2 cup flour
4 Eggs

Directions before the game:

Place the tilapia on a cutting board and season with salt and pepper on each side.
In a food processor puree tortilla chips until the size of bread crumbs.
In three bowls place 1/2 cup of flour in one bowl, break and whisk 3 eggs in one bowl add a 2 Tbsp water, then place tortilla breading in one bowl. Dip the fish in the flour until coated, next in place the fish in the egg mixture, then place the fish in the tortilla breading. 

You can fry this at home and keep warm for the game. Or light up the Coleman gas grill and fry with 1/2 inch of hot oil. Cook approximately 1 minute on each side.

Guacomole Ranch Dressing:
1 cup Hidden Valley Ranch Dressing Mix
3 Avocados, skinned, pitted, mashed
3 Tbsp Lime Juice
Salt and Pepper to taste
Follow the directions for Hidden Valley Ranch Dressing Package
Place the mashed avocado in a bowl and add the lime juice and mix, next add 1 cup of Hidden Valley Ranch dressing and season to taste.

At the Game:

Grill corn soft tortillas on both sides, place tacos on a platter.
Top taco with shredded cabbage, drizzle Avocado Ranch on the cabbage, place fish in the taco, add chopped cilantro, chopped roma tomato and shredded jack cheese. ( hot sauce optional.)

Serve with and ice cold Stone Brewing Company Arrogant Bastard Beer.


                      

Denver Bronco Buffalo Burger with Green Salsa Aioli

Ingredients:

Two pounds of ground buffalo
1 pkg onion soup mix
salt and pepper to taste

Directions before the game! In a mixing bowl, combine the buffalo, soup mix and salt and pepper. Form into eight 1/4 pound patties. Place in plastic container layered with parchment paper an and refrigerate over night.

Green Salsa Aioli

Ingredients:

1/2 cup cilantro chopped
3 cloves of garlic
1 green onion chopped
1 serrano pepper
2 tbsp dijon mustard
1/4 cup mayo
juice of 1/2 of lemon

Tabasco (optional)
Splash of Worcestershire
Salt and pepper to taste

Directions before the game: In a food processor (or mixing bowl, if you must), combine all ingredients and season to taste. Mix until smooth. Cover and refrigerate over night.

At the game: Place your burgers on the well oiled grill. Cook to your desired temperature adding pepper jack cheese, if you like, at the end. (I like mine a little pink inside). Slightly grill your Onion Rolls and place your buffalo burger on top with green Salsa, add your favorite toppings like red onions, iceberg lettuce and juicy tomato.

Serve with an ice cold New Belgium Brewing Company's Fat Tire beer!

                                                                 

Provided by Nationwide Insurance