Great new wine discovery! Cab Franc

Jeff Runquist Winery, 2008 "R" Cabernet Franc, Salman Vineyard Clarksburg - I just tried this wine for the first time and it is great. In fact, it won a Silver medal at the San Diego International Wine Competition this month!

Average price - $15-20 - I got mine at San Diego Wine Company - $16

For other results of the SD Wine Competition - http://www.sdiwc.com/

Wasabi Coleslaw Recipe

Ingredients:
1/2 head of cabbage
2 TB mayonnaise (real mayo, not the other kind)
A dollop of wasabi (to taste)
1 tsp of lemon juice
Sea or kosher salt and ground pepper to taste
Makes 2 - 3 servings

I know, the ingredients seem very simple but this is the best coleslaw ever!!  This is my mom's recipe from years ago with a kick! Shred the cabbage (I use a hand grater and make the pieces very small) and no, you can't use the precut coleslaw from the veggie section - it won't taste the same! Add the mayo, salt and pepper to taste, lemon juice and stir all ingredients together. Then add a little wasabi or a lot depending on how much of a kick you want - start with about a quarter of a teaspoon just to be safe. This side is complemented very well with teriyaki chicken or pork chops. Bar-b-que chicken would also go great with the cole slaw. Very good the next day. Enjoy.

Photo of the Day

Golden Gate Bridge in fog, San Francisco

Afternoon Tea in the Library

I recently took afternoon tea at the lovely Grand Del Mar in Carmel Valley with a friend. I had not been to the Grand Del Mar before and the entire experience was just delightful. I drove through the gated area, past parts of the exclusive golf course and the very exclusive villas to the main entrance of the restaurant called the Addison. I valet parked (there's really no choice) and strolled through the absolutely gorgeous lobby of this Italian themed hotel, surrounded by opulence. By now, I was really glad I'd decided to wear a dress. There are large fireplaces, cozy seating areas, and grand views. Afternoon tea is served in the Library. Decorated in warm hues and dark woods, surrounded by books, I was loving it. Elegant music played in the background, as we ordered the standard tea (there is an option to add champagne), and I tried two different teas. The aromatic vanilla oolong was wonderful. The finger sandwiches were also quite good with smoked salmon and dill, egg salad and bacon (delish), smoked chicken salad and of course, cucumber cream cheese. The scones were fresh and tasty, especially served with the Devonshire cream, fresh preserves and a lemon cream. Desserts included an assortment of pastries that were good but not spectacular. The best part about this afternoon tea was the atmosphere and the company of a good friend. I would recommend this as a fun afternoon out for the girls (or guys too, if you choose). Tea served Friday through Sunday, 2:00 pm – 4:00 pm. The Grand Del Mar | 5300 Grand Del Mar Court | San Diego, CA 92130 | 858.314.2000|www.thegranddelmar.com.

The trick to cooking delicious scallops

I am a big fan of Sam the Cooking Guy. If you are a local in San Diego, you surely have seen his television show. He is entertaining and funny, and he shows us how to cook with simple ingredients and make tasty but uncomplicated dishes using ingredients we already have or can easily get.

The other night I turned on the show and caught most of a segment in which he is preparing scallops. I guess I tuned in a little late, because I didn't know they were Ginger Scallops. I saw all the other ingredients and already had them at home, so I planned to make the dish for dinner. When I got ready to start and actually looked up the recipe, I realized that the recipe was for Ginger Scallops. Naturally, ginger is a key ingredient in the Ginger Scallops recipe...imagine that. No problem - I would just wing it and substitute the ginger. Truth be told, I rarely follow recipes. I am a southern girl and I learned to cook mostly from my mama. When my mama cooks, the measurements consist of "a pinch", "a smidge", "a dab" or even "a pretty good amount" of something. So following recipes has never been a priority for me. I use recipes as guidelines and then experiment. Sure, once in a while the dish comes out disappointing, but that's rare. And experimenting is just part of the adventure.

So I made the recipe using a teriyaki baste/marinade, just a dash :-) and they turned out beautifully. I haven't attempted to cook scallops often, and in the past, I have sautéed them in olive oil, butter, lemon, wine or whatever else I could think of. That was definitely not the way to cook scallops. The trick, I have now learned, is to get your pan very hot and simply sear them on either side in a little olive oil. They come out beautifully browned and taste as good as (and sometimes better) those in restaurants where I order them. You can add other ingredients about a minute before taking them off the stove. Oh, and Sam the Cooking Guy's other tip for scallops is hugely important. Don't overcook them! 1 or 2 minutes on each side does the trick. I served the scallops with a variation of Pasta with Clear Sauce (another Sam recipe) and a glass of refreshing Fumé Blanc.

Sam the Cooking Guy's Ginger Scallops recipe http://thecookingguy.com/cookbook/recipe.php?id=318

Welcome to my Blog and my first post!

Intro...

My name is Angela. I like to cook but I really love to eat. I am fortunate enough that I have been writing freelance articles in the travel, food and wine areas for quite a few years now (part time). Since I am currently reviewing and publishing restaurant and winery reviews here locally, I thought this would be an excellent place to share some of my discoveries with you, my fellow foodies.

The San Diego area offers a plethora of great restaurants, many of which I have yet to try. My goal is to try them all...eventually. In the meantime, perhaps I can share some of my favorites, new restaurant news, reviews and maybe even some of my own culinary experiences. I also plan to touch on travel and how it relates to food and wine. I hope you will enjoy reading. Cheers.