A little inspiration

I am enjoying my Memorial Day. What makes it really special is that I have the day off. That hasn't been the case for a few years. In celebration I dccided to smoke some baby back ribs. What goes with ribs? Potato salad of course. I was inspired by the wasabi potato salad served at Delica RF1 located in the San Francisco Ferry Plaza Market Place. I don't know exactly what they put in theirs but I used similar ingredients and came up with a great result. I peeled and boiled some buttery potatoes that I sourced (love that word and just had to use it) at last weeks Marin Farmer's Market. They were from Zuckerman's Farm, I dig their taters! About a cup or so of Best Foods mayo, a tube of wasabi paste, endaname, chopped shallot and success. I should be more specific about quanities but it was a freelance recipe day. Good food, family and fun. Sometimes life really is a picnic.

Happy Memorial Day

What's for dinner?

I answered the ever present question of “what’s for dinner?” with a little throw together dish today. I am always trying to use up food that’s on hand. When I go shopping I tend to overbuy. I hate to waste food and I am aghast when I find what appears to be a science experiment gone wrong in the back of the fridge. I purchased a pound of chicken chorizo at Trader Joes a while back and ended up throwing it into the freezer because I was afraid it would go bad. After defrosting, I peeled the casings off and tossed the meat into a heavy pan. I admit I added a little olive oil to the pan because the chicken chorizo doesn’t have the fat content of pork chorizo. Yes, I know that defeats the low fat ethic but it kept it from sticking to the pan. After browning the meat and setting it aside I added a pound of cubed Yukon Gold potatoes left from last weeks trip to the farmer’s market. They browned quickly but were still a little crisp so I added about a ¼ cup of water and put a lid on to steam the potatoes soft. I then removed the lid and added the chorizo back into the pan. A couple minutes tossed together and dinner was done. My wife threw together a little salsa fresca garnish with some almost over the hill tomatoes and we served. I love it when a plan comes together.

chorizo potato tacos

Catch the Coach

I am fortunate to live in Marin County California. I haven't done the research but I think it is safe to say it is one of the most expensive places in the U.S. to live. If you read my attached bio you'll note I am a frugal guy and strive to find inexpensive food. I watch the food shows and live vicariously as the T.V. hosts travel around the world finding delicious street food cheap. Not much of that happening in Marin and when I do find a spot I always blog about it.

Located in Southern Marin, a stone's throw from two extremely upscale malls, is an industrial area, home to a number of auto repair businesses. You'll find salt of the earth people in work clothes trying to make a living. There really isn't a place nearby to eat so a mobile catering truck shows up at breakfast and lunch. It is affectionately know as the "roach coach." Not to worry, it is inspected by the Marin County health department.

The menu is mostly diner type food. I heard the cook speaking Spanish so I figure it smart to try the Mexican food. Two carne asada soft tacos set me back $3. The prices are not posted and I think may vary depending on your attitude. The tacos are outstanding. The salsa is very spicy and has residual after burn. All I got to say is "feel the burn." I saw a great looking BLT and a steak sandwich pass by so this place is worth revisiting.

soft tacos

The roach coach is located on Rich St. just north of Industrial Way in Greenbrae, Ca. The times vary but breakfast is around 8:15 a.m. and lunch is at 1:15 p.m. As an added bonus, there is a killer view of Mt. Tamalpais.