November 25, 2006

Lower Haight Street Fair 2006, San Francisco

Sundays = Sun-dazed. That's how I felt post-Saturday partying when I attended the Lower Haight Street Fair. Not to be confused with the Haight Street Fair further up the street. This one is still in it's infancy so it's more community bbq, than beer garden porta-potty.

Some nice music, art, crafts, local merchants, stoop watching and exotic pets! There was even a kiddy breakdancing circle that was the cutest thing.

A Lower Haight Eve
A Lower Haight Adam
A Lower Haight velvet
A Lower Haight family

[ART] Mescalito show - MARS-1, Damon Soule, Oliver Vernon

Mescalito - MARS-1, Oliver Vernon & Damon Soule
Oct 14 - Nov 4, 2006

White Walls Gallery
Tenderloin, San Francisco

*more pics on my Flickr Mescalito set

MARS-1 painting
MARS-1 painting 2
MARS-1 painting 3
MARS-1 painting 4

Oliver Vernon:
Oliver Vernon painting 1
Oliver Vernon painting 2

Damon Soule:
Damon Soule - collage 1
Damon Soule - collage 2
Damon Soule - mixed installation
Damon Soule - mixed installation detail 6
Damon Soule - creature installation

Opening night peeps
Mescalito crew
Below the belt
Mescalito folks

March 04, 2006

Okra & Pasilla Omelet with Egg Noodle

Originally uploaded by Kolya Vishnevsky.

One of my best food memories, was a simple meal prepared by my then-boyfriend's mother -- the woman who opened up my palate to Vietnamese cuisine. It was a backyard bbq meal of grilled beef, salad, rice and grilled okra in a soy marinade. I have never had okra so delicious! They were tiny green jewels grown in her backyard -- picked at their peak, and lightly grilled with a little char on the outside. I've been on a quest to enjoy okra like this once more.

My recent break from red meat has re-sparked my interest in veggie varieties, outside of my staples. The trip to the market yielded the lovely oyster mushrooms from my last post, and a nice pack of small, tender okra. Craving a hearty breakfast, with the okra in mind, I went through my pantry, yielding a pack of Chinese dried egg noodle and chicken bouillon. I remembered a yummy, simple noodle dish, made by my friend Rio, that was basically fresh egg noodle quickly boiled in broth and drained, served with sauteed greens garnished with a drizzle of good oyster sauce. Inspired by this pairing, I came up with a similar dish incorporating the okra, and added omelet to "breakfast-ify" it.

Okra & Roasted Pasilla Omelet with Egg Noodle

1 med fresh pasilla pepper (sometimes called poblanos)
6-8 oz thin Chinese egg noodle (fresh or dried)
2 1/2 cups water
1 chicken bouillon cube
*note* you may substitute water & bouillon with 2 1/2 cups diluted chicken broth
1 tsp roasted sesame oil
2 Tbs light, non-flavored oil (extra or virgin olive oil does not work here)
1 clove garlic, sliced
5-7 okra pods, sliced on the diagonal
1/3 cup canned sliced bamboo shoots
2 large eggs, beaten
Approx 1 Tbs oyster sauce (use a brand with real oyster extract)
Fresh radish sprouts for garnish
Salt to taste

- Roast the pasilla pepper on an open flame, or in the oven on broil, till blackened throughout. Set aside.
- In a saucepot, bring the water & bouillon (or broth) to a boil. Add the egg noodle and cook till just tender, but with bite (semi al dente). Drain, and place in serving bowl, tossed with the roasted sesame oil.
- Remove the blackened skin from the pasilla, rinse quickly or wipe with a damp towel to clean. Chop half of the pepper and reserve the other half for another dish.
- Heat 2 tsp of the oil in a large skillet or wok, till oil shimmers, but not smoking.
- Add garlic, okra, bamboo shoots and a couple dashes of salt. Saute quickly for about a minute. Set aside.
- In the same pan, heat the remaining oil on medium high, add chopped pasilla peppers, saute for approx 10-15 seconds.
- To the sauteed pasillas, add the beaten eggs. Let egg mixture cook by pulling the cooked edges to the middle, allowing the raw egg to seep to the edge of the pan, to cook evenly. Cook till eggs are set, but still moist.
- Turn out omelet onto the egg noodles, top with okra saute, drizzle oyster sauce on top and garnish with fresh radish sprouts.
- Makes 1 generous serving. Enjoy!

February 27, 2006

Mushroom Tofu Fried Brown Rice

the mushrooms #1
Originally uploaded by tamjpn.

Mmmm, mmmm, mushrooms. I swoon for funghi! Give me a generous serving of mushrooms sauteed in just a touch of butter, and I am good to go.

As of late, I've taken a break from red meat, and am delving back to the semi-vegetarian state I embraced in the 90's. I hopped over to Rainbow Market for some staples, and happened upon a beautiful package of plump oyster mushrooms. With a potful of cooked brown rice, and pouring rain outside, I decide to put the mushrooms to work and cook up some mushroom fried rice.

I've discovered brown rice makes extra delicious fried rice, as the outer covering toasts up nicely, and you don't have to use much oil since the starch is contained within (less sticking). I came up with this recipe through trial an error, and further simplifying the ingredients. This dish would be great for breakfast with soft scrambled eggs, or served as a simple dinner with a bowl of miso soup.

Mushroom & Tofu Fried Brown Rice

4 cups room temp or cold leftover brown rice cooked
2 Tbs mild cooking oil
4 oz cubed firm tofu (drained)
2 cloves of garlic sliced
4 scallions chopped (green & white part)
1 generous pat of butter
1-2 cups of sliced mushrooms (cremini or oyster preferred)
1 fresh green chili (serrano or jalepeno) chopped (seeds removed for milder heat)
1 tsp. Korean salted shrimp
salt or soy sauce to taste
drizzle of toasted sesame oil
garnish (optional): radish sprouts or shredded nori

wok or large heavy saute pan
wide wooden spoon (bamboo rice spoon preferred)

- Heat pan on high till it starts to smoke.
- Add cooked brown rice. Toast for 2-3 minutes. Push to sides of pan.
- Create a middle clearing and add 1 Tbs oil & cubed tofu. Saute for 1 minute, till tofu browns slightly.
- Add remaining Tbs oil, garlic, scallions and mushrooms. Saute together for 2 minutes, till garlic browns and softens.
- Add butter, salted shrimp and chopped chilis. Saute for 2 minutes till chili is sweated through.
- Taste, and add salt if needed or soy sauce, if needed
- Saute for about 1-2 minutes more.
- Turn off heat, and add a light drizzle of toasted sesame oil for flavor.
- Serve with garnishes (optional)


February 18, 2006

J Dilla -- RIP


One of my favorite streaming stations/shows: dublab and Chocolate City on KCRW, have played tribute mixes to Detroit hip-hop producer J Dilla/Jay Dee, who sadly passed away Feb 10, 2006. Hearing the music flow from one song to the next, makes me more aware of J Dilla's musical genius of mixing melody, soul and making my booty shake.

My first taste of Dilla's sound was being introduced to Slum Village by my good friend & flash designer fiend Sean Green aka shamansilicon. We did a long web development intern gig together, and would while away the time with music and the droll of coding. I brought Roni Size, Sean brought Bahamadia. I brought Towa Tei, Sean brought Mary J Blige. I brought Howie B... then Sean brings Slum Village. Damn!!! I am loving this sound -- melodies, heady raps, and the groove. Everything I never knew I wanted. Needless, to say I've been hooked on Slum Village ever since....

Years later, Sean and I keep in touch sporadically, and during one of our conversations, he tells me how much he's feelin' the latest Jaylib album, Champion Sound -- a collab of J Dilla & Madlib (one of my fave producers, I'll save my rave for Madlib in another post). Ah, genius runs in the same circles. Certainly both of these talented musicians create under the Stones Throw Records label.

Goodbye J Dilla. You are gone, but your ability to groove us presses on. Thank you for the wonderful music, inspiration and being a part of great times with friends.

More Jay Dee por vous:
myspace profile
Stones Throw profile
Wikipedia entry
allmusic bio