If you had a friend visiting from another country and wanted to serve her something Californian

what would you cook? :shrug:

I mean home-cooked whitey style.

:P

She might enjoy this. :D

:rofl:

(seafood and wine would be good??? Mexican influence, maybe - but lots of other cultural influences as well - to me California = good white wine, sea food, sourdough bread, creative salads and deserts)

One of my good friends got a recipe published, and GOD HELP ME, that's what I was thinking of serving.

It's basically scampi in lime and tapatio over rice. :D

If menus have taught me nothing else, "California-style" means "we got a deal on avocados."

10 for $1.00 down there. :D

Whoops.

I was up birding in Coloma. :P

Maybe this thursday? :)

I have birded every county bordering Sac in the last few weeks, so I could take a break. :D

:)

;)

so you need to ruin it by putting blue berries or some weird ass shit in with it

:P

By the time dinner rolled around, you could just slop something from Del Taco on a plate, and they'd love it.

:D

I'm such a New Yawka.

:D

and then a side of black beans.

Fatburger



Tommy's #5 Chili Burgers





edit to add:

Pink's Hot Dogs

All home grown herbs and spices and vegetables and home made from scratch pasta. And you must treat them to Sourdough French Bread. It can 't be duplicated anywhere else in the world.

Or buy one of Alice Waters' cookbooks, a lot less expensive.

Abalone would be nice, but more difficult.

Whole cracked crab, fresh artichokes, drawn butter, sourdough, maybe a simple salad with avocado.

Couldn't be more representative of California's best!

I've had an appetizer of crab, avocado and mango layered in a fancy dessert dish. Here is a recipe for a salad made of these ingredients. Deelish! :9

http://simplyrecipes.com/recipes/crab_mango_and_avocado_salad/


Crab Mango and Avocado Salad Recipe

Ingredients

For the sauce:

* 1 Tbsp extra virgin olive oil
* 1 ripe mango, peeled, pitted and diced
* 1/4 cup of water
* 1 teaspoon freshly squeezed lemon juice
* Salt and freshly ground pepper to taste

For the salad:

* 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
* 1 1/2 Tbsp freshly squeezed lime juice
* 3 Tbsp extra virgin olive oil
* 1 Tbsp cilantro leaves, finely chopped
* 2 teaspoons mint leaves, finely chopped
* 1 Tbsp minced shallot or purple onion
* 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
* 1 firm but ripe avocado, pitted, peeled, and diced
* Tabasco sauce
* Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Method

Sauce directions:
Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.

Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

Crab salad directions:
1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.

2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.

3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.

Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.

Serves 4.

Hell, that's a meal I'd love!

:9

On white bread.

You have the most interesting hobby!! Do you have a web site?

I'd make an artichoke and an asparagus fritatta for hordeves I'd serve a nice local white wine, a mixed green salad (seasonal veggies etc), If it was too last in the season for ciopino, say spring or summer, I'd get a neiman ranch leg of lamb or figure out some sort of local veggie or even vegan main dish. I'd serve some local red wine what ever the main dish is.

For desert We'd head over to Fenton's Ice Creamery http://www.fentonscreamery.com/here in Oakland. Or maybe even the St. Francis Fountian http://www.stfrancisfountainsf.com/or Mitchell's Ice Cream http://www.mitchellsicecream.com/ in SF.

I don't work for any of the above businesses but I patronize them when ever I can

oh and to give my visitor a taste of Oakland I'd take them to either the Brownsugar Kitchen in West Oakland or Mama's Royal, cuz that's how we roll in the biggidyO

I miss east bay food. :9

Can't get that in most parts of the world, right?

if you serve enough, it won't matter what food you put on the table.

Not really.

It's the first thing I could think of.

:D

Slow roasted on a spit over a hickory wood fire.


A real taste of California.

but then again i'm from louisiana and we don't think you guys know from food

home cooked whitey style? for crap sake, i'm glad i live in the south, i have an embarrasment of choices, i honestly don't know if i was trying to pass as a californian what i would serve, other than the aforementioned vino of course

you'll see a condor in five fucking minutes or less at grand canyon nat'l park -- arizona but presumably you know all that -- hop in your car, eat at macdonald's (the real macdonald's not the one that serves beer in france) and move on from there????