Category Archives: Italian

Spaghetti with Poblano Pesto

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Spaghetti with Poblano Pesto

Pesto sauces are so versatile, and there are so many different flavor combinations out there. I love that pesto is so simple, but adds such bright and fresh attributes to the pasta. I have experimented with a few different types of pesto, and I have to say that this is one of my favorites. Who can resist the smell of charred Poblano chiles? Honestly, I think that there should be an air freshener with that scent. The house just smells amazing while making this dish. This is definitely going to be one of my new go to pasta dishes for when friends and family come over for dinner.
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Romesco Baja Med Bistro

Romesco Baja Med Bistro

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My husband and I have been telling each other for honestly over a year now that we need to eat at Romesco. It’s very close by,  and I really don’t know what took us so long. We decided to have lunch there on a beautiful Sunday afternoon. The service was excellent, and the food was everything that I hoped it would be, and more. We decided  on ordering a few of their well known tapas.

Romesco Baja Med Bistro - Sourdough Baguette

I am not one to sit here and rave about bread, because most of the time I don’t like to fill up on it while waiting for the main courses to arrive, but this bread definitely deserved some attention of its own. It was so fresh! The outside had the perfect crispy crust, and the inside was soft and almost delicate. My son was also a complete fan of it. The olive oil and balsamic vinegar that come along side to dip it in, rounded out the whole “bread: experience quite nicely.

Beef Filet Mignon Carpaccio

Romesco Baja Med Bistro - Filet Mignon Carpaccio
Beef Carpaccio is one of my all time favorites. I haven’t had the pleasure of enjoying a plate of carpaccio in a long time, but this one made up for all of the time missed. This thinly sliced raw Filet Mignon was topped with shaved Parmiggiano, Baby Arugula, Balsamic Vinegar, and fried capers. I have to say this was my first time having fried capers, and I instantly fell in love. They add a bit of a crunch to the briny beauties, that is oh so tasty. I could have sat there and eaten every last bit, which I basically did, but I had to save some room for what came next.

Jamon Serrano & Cheddar Cheese Croquettes

Romesco Baja Med Bistro - Jamon Serrano and Cheddar Cheese Croquettes
The Jamon Serrano and Cheddar Cheese croquettes were little bites full of salty, creamy, and a light crunch. They were delicious and very easy to eat every last bit, if I didn’t control myself.

Calamari Fritti

Romesco Baja Med Bistro - Calamari Fritti
Their calamari was surprisingly light. I love when the breading doesn’t take over the meaty piece of calamari. It was served with a spicy tomato sauce, and their homemade tartar sauce.

Pulpo Asado a las Brasas

Romesco Baja Med Bistro - Pulpo Asado a las Brasa
I have had a craving for grilled octopus ever since I had that amazing tostada at the Festival de la Brasa. This little dish satisfied that craving perfectly. I just can not get over the gorgeous texture and flavors of grilled octopus.

Cazuelita de Cachete de Res

Romesco Baja Med Bistro - Cazuelita de Cachete de Res
Romesco Baja Med Bistro - Taco de Cachete de Res
Before we even arrived at the restaurant I told my husband that Beef Cheek tacos were definitely going to be on the table. I have to say that I think these are one of my all time favorite tacos. We had a little taste of them at the LA Street Food Festival, and ever since then I have been waiting to meet them again. The meat is incredibly moist and juicy. You don’t even need to add the condiments, but they do enhance the whole taco experience.

There is no doubt about it, we will be returning to Romesco Baja Med Bistro. There are so many items on their menu that I can’t wait to try. They also have a lot of specials during the week, and even offers on Yelp. If you are in the area, I highly suggest that you stop by Romesco for an outstanding meal and service. They also offer a great wine list, with a great selection of Baja wines. Unfortunately we didn’t have any wine this time around, but there will be a next time.

Romesco Baja Med Bistro
4346 Bonita RD
Bonita, CA 91902
(619)475-8627


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Chicken and Lemon Spaghetti

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The is  light pasta dish that is perfect for those warm summer nights. I love how the cilantro really brings out  the bright flavor of the lemon. In each bite you also get a bit of kick from the red pepper flakes, and a touch of salt from the parmesan cheese. I chose to use a whole grain spaghetti, for a healthier take, as well as keeping the lightness of the overall dish flowing. This is an easy and delicious option for a weeknight dinner.
Ingredients:
  • 1 lb. Whole Grain Spaghetti
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 Cups Store bought Rotisserie Chicken, Diced
  • 1 1/2 Cups Heirloom Cherry Tomatoes, Cut into quarters
  • I Garlic Clove, Minced or Grated
  • 1-2 tbsp. Fresh Cilantro, Chopped
  • The juice of 2 lemons
  • 1 tsp. Lemon Zest
  • 1 tsp. Red Pepper Flakes
  • 1/3 Cup Parmesan Cheese, Broken off into chunks
  • Kosher Salt and Freshly Ground Black Pepper
Instructions:
  • Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente.
  • Drain and then transfer to a serving dish and keep warm.
  • Meanwhile, in a large skillet heat 1 tbsp. of the olive oil, then add the tomatoes. Season with salt and pepper.
  • Sauté until softened, about 5-7 minutes.
  • Add the rotisserie chicken, garlic, and red pepper flakes. Cook for about 3-4 more minutes, until the chicken is heated through.
  • Drizzle the spaghetti with the remaining olive oil, then add the lemon zest, and lemon juice. Toss to coat.
  •  Top with the Chicken and Tomato Mixture, Cilantro, and Parmesan Cheese.
  • Gently combine to disperse the ingredients evenly.
  • Season with salt and pepper if necessary.
  • Serve.
Enjoy!
san-diego-foodtrucks-eastlake

Eastlake Food Truck Gathering

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A couple of weeks ago some friends of ours mentioned that there was a little food truck gathering in our neighborhood. We couldn’t make it at the time, but this week when my husband told me they were back, we weren’t going to miss it. I was especially excited because there were trucks that were going to be there, that we didn’t get a chance to try at the Del Mar Food Truck Festival.

Mangia Mangia Food Truck

Mangia Mangia Food Truck
Mangia Mangia Food Truck
Mangia Mangia Food Truck Spicy Snails
The Mangia Mangia truck was our first stop, and it set a wonderful tone for the rest of the evening. I ordered the Spicy Snails. I know there are a lot of people out there that even get scared of the word snail, but you really shouldn’t, these were absolutely delicious. They had a nice texture, and not chewy at all. Nothing is worse than a tough and chewy snail right?! The word spicy was in the title, and these little guys held up to that expectation. It was a “good” spicy. I know that some people might think, well what does a “good” spicy necessarily mean? It wasn’t that knocks your socks off, can’t even finish this dish spicy. It was the perfect addition of kick to the overall dish. The snails were surrounded by a creamy Risotto that was cooked just right. I was more than happy that this was my dish that started off the night.

Mangia Mangia Food Truck Bone Marrow
A friend of ours ordered the Bone Marrow. This was yet again another tasty dish from the Mangia Mangia truck. Bone Marrow is one of my husbands favorites, yes, besides hamburgers. He actually closed his eyes when he took his first bite. That’s when you know something is good. It was like biting into this amazingly rich and velvety delight. I will definitely be returning back to the Mangia Mangia truck the next time that we catch them. If it was up to me, I would try each and every thing that their menu has to offer.

@mangiamangia

Super Q Food Truck

Super Q Food Truck San Diego
Super Q Food Truck San Diego
Super Q Food Truck 3 Cheese Brisket Melt
The Super Q food truck was next in line. I can honestly admit that I don’t have a ton of experience with bbq. We have eaten at a couple of places, but it is always a type of food that I have wanted to try more often. We ordered the Super Q Beef Brisket Melt. This melt consisted of juicy brisket, 3 cheese mac and cheese, caramelized onions, and cheddar cheese. All of this in between two toasted slices of Sourdough bread. Doest that not make your mouth water just thinking about it? Putting Mac and Cheese inside of a sandwich might not be an every day move, but it sure was a smart one. It added that extra texture, and  just in case it needed it, more cheesiness. Come hungry when you visit the Super Q Food Truck, you will not be disappointed.

@superqfoodtruck

Asian Persuasion

Asian Persuasion Food Truck San Diego
Asian Persuasion San Diego
You guys knew that we couldn’t attend anything food related without ordering some kind of hamburgers right? We ordered the Bangkok Sliders from Asian Persuasion. These handsome little guys are packed with flavor. Every bite you just get more and more flavors and textures to explore. These took sliders to a whole new level for me. One of my favorite parts was that the bun was Hawaiian bread. The slightly sweet and pillowy bun enveloped a juicy little patty full of beautiful flavor profiles. You get a kick of spice, sweetness, and even a bit of tang. Light and crunchy Won Ton Chips accompany these little beauties. If you are into hamburgers, and want to experience a different side, you must try the Bangkok sliders.

@asianfoodtruck

TGS Bistrotruck

TGS Bistrotruck San Diego
TGS Bistrotruck San Diego

You would think that we would be too full to continue by this point, but no, we were on a mission. Hey, it was my birthday eve after all. We ordered the Spicy Pork Tacos from The Gathering Spot Bistrotruck. They were the perfect size, and the first thing I noticed was how colorful they were. These pork tacos had a lot going on, but it all worked together nicely. Yes, that is pineapple you see.. The sweetness paired well with the slight sourness of the pickled onions, and the spiciness of the Tomatillo salsa. These were great little tacos, and I loved that the corn tortillas tasted so fresh. The quality of a tortilla can really make a world of a difference. In this case, it rounded out the whole taco and made it a lovely eating experience.

@tgsbistrotruck

Sweet Treats

Sweet Treats Truck San Diego
Sweet Treats Truck San Diego
You can’t have all of this savory goodness, without ending on a sweet note. Cannoli, you are one of my all time favorite desserts. I remember as a kid my Dad and I used to try them whenever they were offered on the menu. I have tasted the good, the bad, and of course the mediocre cannoli. I saw the crushed pistachio, and automatically got excited. These were delicious. They were not too sweet, and had a delightful creamy interior.

Sweet Treats Truck San Diego
The Red Velvet Cake was nice as well. Unfortunately for it, I had the Cannoli right before, and I was a bit full from the whole evening.

Even after this little event was finished, we still couldn’t get enough of our “Food Truck Fix”. Until we meet again trucks!

@sdsweettreats

Food Trucks Light up the Night

Eastlake Food Truck Gathering
Eastlake Food Truck Gathering
Eastlake Food Truck Gathering

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Pappardelle with Roasted Tomatoes, Prosciutto, and Ricotta

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Experimenting and finding different flavor combinations for pasta dishes, without using sauces actually tends to bring me joy. Don’t get me wrong, I love pasta sauces, but I also love when an ingredient can shine with noodles. Pasta doesn’t necessarily always have to be drowned in sauce to enjoy it. In my perspective at least. Roasting tomatoes brings out their sweet side, while lightly crisping up Prosciutto brings out its salty side. Are those two not a beautiful match just made for each other? Then you bring the Ricotta into the equation, and it adds a creamy and velvety texture to the thick Pappardelle noodles. If you are looking for a new and different pasta recipe, go ahead and give this one a try. Even if you are a sauce lover, I think you will have a little spot in your heart (or stomach) for this dish.

Ingredients:

  • 8 oz. Pappardelle
  • 1/2 tbsp. Extra Virgin Olive Oil, plus more for drizzling
  • 4 oz. Prosciutto, Chopped
  • 2 cups Cherry Tomatoes, roasted
  • 1/2 Cup Ricotta
  • 1 tbsp. Fresh Italian Flat Leaf Parsley, Chopped
  • 1/4 tsp. Kosher Salt plus more for seasoning
  • 1/4 tsp. Freshly Ground Black Pepper plus more for seasoning

Instructions:

  • Preheat oven to 400 Degrees F.
  • Place the tomatoes on a baking sheet, season them with the salt and pepper. Then drizzle with extra virgin olive oil.
  • Roast them for 10-15 minutes, until soft to touch. Set aside and keep warm.
  • Bring a large pot of salted water to boil over high heat.
  • Cook the Pappardelle for 10-12 minutes, until al dente.
  • Meanwhile, heat the olive oil in a small skillet over medium-high heat.
  • Add the prosciutto and sauté for 5-7 minutes, until it just begins to crisp.
  • Drain the pasta, and drizzle with olive oil.
  • Place into a serving dish stir in the ricotta and prosciutto. Season with pepper to taste.
  • Add in the roasted tomatoes and garnish with the parsley.
  • Serve.

Enjoy!

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Roasted Heirloom Tomato Bruschetta

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The heirloom tomatoes add such gorgeous colors and sweetness to this bruschetta. I love when simple ingredients are so full of flavor. There are a few different variations to Bruschetta, and this is just one of my versions. Start off a great meal with this bruschetta, or share as a light meal.

Makes 8-10

Ingredients:

  • 1 Small Baguette, or 3/4 of a Large Baguette (In this case I used Multigrain), Sliced about 1″ thick
  • 2 Cups, Mini Heirloom Tomatoes, If using Large, 2 Heirloom Tomatoes, Roughly Chopped
  • About 5 Fresh Basil Leaves, Torn into pieces
  • 1 Garlic Clove, Peeled
  • 4 tbsp. Extra virgin Olive Oil, Plus more for drizzling
  • Kosher Salt and Freshly Ground Pepper to taste

Instructions:

  • Preheat oven to 400 Degrees F
  • Place the tomatoes on a baking sheet
  • Drizzle them with 2 tbsp. of olive oil, and season with salt and pepper.
  • Roast for 10-15 minutes, or until they are soft to touch.
  • Set the tomatoes aside.
  • Reduce the oven to 350 Degrees F.
  • Place the Baguette slices on a baking sheet, drizzle with 2 tbsp. of olive oil
  • Place in the oven and toast for about 7 minutes on each side. Until bread is toasted, but still soft in the middle.
  • Remove the toasted baguette from the oven, and allow to slightly cool.
  • Then rub the garlic clove on each side of the baguette, top with the tomatoes and fresh basil.
  • Place on a serving dish, drizzle with the olive oil and season with salt and pepper.
  • Serve.

Enjoy!

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Whole Wheat Penne with Pea and Arugula Pesto

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Pesto is one of my favorite pasta sauces. I love exploring with different ingredients, and discovering new variations. This pesto is bright, beautiful, and bold. Okay, so I might have gotten a little carried away with the “B’s” but, it is so true. Try this recipe next time you find yourself with a craving for pesto, or even with a pasta salad for your next BBQ.

Ingredients:

  • 1 lb. Whole Wheat Penne
  • 1 1/2 Cups Frozen Peas, Defrosted
  • 3 Cups Baby Arugula
  • 1 Cup Fresh Basil Leaves
  • 2 Garlic Cloves, Peeled
  • 1/2 Cup Walnuts, Toasted
  • 2 tsp, Fresh Lemon Zest
  • 3/4 Cup Olive Oil
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Freshly Ground Black Pepper
  • 1/2 Cup Parmesan Cheese, Grated

Instructions:

  • Preheat the oven to 350 Degrees F.
  • Arrange the walnuts on a baking sheet, and place them in the oven until toasted. About 5-7 minutes. Let them cool.
  • Bring a large pot of salted water to boil. Add the pasta and cook until al dente, stirring occasionally, about 8-`10 minutes.
  • Reserve about 1/2 a cup of pasta water. Drain and place into a serving bowl.
  • Place the toasted walnuts, parmesan cheese, and lemon zest into the food processor, mix together until combined. Then add the peas, arugula,basil, salt, and pepper into a food processor.
  • Blend together until smooth. With the food processor still running add the olive oil slowly until well combined.
  • Taste and season with salt and pepper if needed.
  • Pour the pesto over the Penne and toss together until well coated.
  • Add the pasta water if needed to thin out the sauce.
  • Sprinkle with parmesan cheese. Serve.