Tag Archives: restaurant recreations

Shishito Peppers with Pomegranate Ponzu

Fresh shishito peppers are in season. We received some in our most recent Farmers’ Market Box from Specialty Produce.* Shishito peppers are a small, mild pepper, very similar to a Padron pepper. Approximately every 1 in 10 is spicy, which makes eating them like a fun, culinary version of Russian roulette. When I lived in Spain, one of my most favorite tapas was pimientos de Padrón, in which the peppers were simply cooked with salt and pepper.

Fresh Shishito Peppers are in Season

When my sister and her family came down to help celebrate our Little Birds’ birthdays, we cooked up a batch. We were loosely inspired by the Shishito peppers at Mahe in Seal Beach, which are tempura fried and covered in a ponzu sauce with bonito flakes. We just seared ours in a hot pan instead of tempura battering them. Since we also ordered pomegranates from Specialty Produce, I let pomegranate take center stage in my ponzu. And to mimic the fishy hint from the bonito flakes we added fish sauce into our version of ponzu. Well they turned out great, so I picked up another batch of Shishitos from Melissa’s Produce at Sprouts and made it again.

Shishito Peppers with Pomegranate Ponzu

Don’t you love the look of our picnic table (above)? Papa Bird got the matte black look by charing (burning) the wood in the Japanese tradition of Shou Sugi Ban. It also preserves it from the elements. 

Shishito Peppers with Pomegranate Ponzu Recipe

Notes: 1. I made this once in a wok and once in a large frying pan, and I liked the frying pan better because I could get all of the peppers to fit in it, which made it easier to blister them evenly. You could also use cast iron or broil them. You want to cook them quickly on high heat so that they blister. If they are in the pan too long they’ll steam and get mushy. 2. I used avocado oil because it is a neutral tasting oil that is suitable for high heat. (It’s also good for you!) You could use grapeseed oil or another vegetable oil. 3. The peppers cook very quickly (just a few minutes) so have the sauce and other elements ready to go before you start them.

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Shishito Peppers with Pomegranate Ponzu
 
Author:
Recipe type: Appetizer
Cuisine: Asian Fusion
Prep time:
Cook time:
Total time:
 
Shishito Peppers are blistered in a wok or pan, and tossed with a pomegranate ponzu made with pomegranate concentrate, soy, fish sauce and Go-Chu-Jang.
Ingredients
  • Shishito Peppers or Padron Peppers
  • 2 tablespoons pomegranate concentrate
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Go-Chu-Jang
  • 1 tablespoon avocado oil (or other light, neutral vegetable oil)
  • 1 tablespoon rice vinegar (can substitute white vinegar)
  • 1 tablespoon avocado oil (or other neutral vegetable oil)
  • pomegranate arils for garnish
Instructions
  1. Rinse and dry peppers, discarding any that no longer appear fresh.
  2. Mix the pomegranate concentrate, soy sauce, fish sauce, gochujang, avocado oil and vinegar together in a small mixing bowl. Taste and adjust according to your preference. Set aside.
  3. Prepare the pomegranate arils by pulling them out of a fresh pomegranate and set aside.
  4. Heat the remaining tablespoon of oil in a medium high to high pan or wok. When it is hot add the peppers. You want them to cook quickly and hotly, so that they blister on the outside. You don't want them to steam, or sit too long. Once the peppers are cooked, pour about half the sauce to all of it (depending on how sting or saucy you like it) over the peppers and very briefly (30 seconds) continuing cooking.
  5. Remove from the heat, garnish with the pomegranate arils and serve immediately.

*Specialty Produce is the leading supplier of fresh produce to San Diego’s top restaurants. They also let retail shoppers (aka normal home cooks like me) buy from the warehouse and feature local farms in a weekly Farmers’ Market Box. If you use the group code BABYBIRD when signing up for a Specialty Produce Farmers’ Market Box account here, you will automatically have $2 taken off each box. For $20 – or $18 for you – it is a generous amount and variety of produce. I don’t receive any kickbacks, per se, on your purchase, but I not so secretly want to be invited to more of their events, so letting them know I sent you by using the code is very much appreciated!

S’mores Baked Alaska

S’mores Baked Alaska is a recreation of a delicious dessert we have had several times at Waypoint Public in North Park. A meringue top is toasted, like a perfect campfire marshmallow, covering a scoop of chocolate ice cream and a crunchy graham cracker crust.

S'mores Baked Alaska recipe

This recipe was also the perfect excuse to try out the blowtorch Papa Bird gave me for Christmas. Being a food blogger, cooking gadgets are always a good call for gifts. As usual, Little Bird helped out on every step, except maybe the blowtorching. The recipe is actually pretty easy. The crust is just graham cracker crumbs with melted butter, pressed into pans. You could make crumbs easily with a food processor, but giving a three-year-old license to whack anything is fun. It’s also a good emotional outlet, as I learned during a school social work internship.

I thought about making something more like homemade marshmallows for the top (like this David Liebowitz pie), and thought I had gelatin leftover from the last time I made pumpkin cheesecake with cranberry gelee, but I was out. I might try marshmallow next time, if I’m feeling ambitious, but a simple meringue totally worked. We topped it like the restaurant with a drizzle of chocolate syrup and graham cracker crumbs. Yum!!

S'mores Baked Alaska recipe from Waypoint Public

Our whole family has always enjoyed Waypoint Public. It is one of the few places with an indoor play area. That’s not McDonald’s. But an actual restaurant with tasty food. In fact, their executive chef, Amanda Baumgarten, was a contestant on Top Chef. Tip: They have a back room for private events. We hosted my sister’s baby shower there in December. All of the staff were very accommodating.

S'mores Baked Alaska
 
Author:
Recipe type: Restaurant Recreation
Cuisine: Dessert
Serves: 3 4-inch pies
Prep time:
Cook time:
Total time:
 
This a recreation of a dessert from Waypoint Public restaurant in the North Park neighborhood of San Diego, CA.
Ingredients
  • 8 graham crackers
  • 3 tablespoons butter
  • 3 cups chocolate ice cream, slightly softened
  • 3 egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar (optional but helps hold peaks)
  • 2 tablespoons sugar
  • chocolate syrup
Instructions
  1. Preheat oven to 350*F. Place 8 graham crackers in a gallon-sized zip-lock bag and seal. Use a rolling pin to crush the crackers until they are broken into uniform crumbs. See video above. (Or pulse in a food processor.) Place ½ cup of graham cracker crumbs in a mixing bowl with the melted butter. (Reserve the rest of the crumbs for decorating.) Stir the crumbs and butter until combined and then press into three four-inch tart pans or ramekins. Put the mini pans on a baking sheet and bake for about 6 minutes. Allow to cool completely, but leave on the baking sheet.
  2. Place a scoop of ice cream in each cooled crust. Leave a rim of crust around the edge uncovered. This will allow the meringue to completely surround the ice cream and make a good seal with the crust. Place the baking sheet and pans in the freezer to chill a bit while you make the meringue.
  3. Separate the eggs and place in a clean bowl of a mixer with the vanilla and cream of tartar. Using a wire whisk attachment, beat until soft peaks form. Slowly sprinkle in the sugar a little at a time, and beat until stiff peaks form.
  4. Pipe or spoon the egg white mixture over the ice cream, making sure you bring it all the way down to the edge of the pie. Using a kitchen blowtorch, carefully toast the outside of the meringue.
  5. Decorate with a little chocolate syrup and graham cracker crumbs and eat right away.
Notes
You can refreeze any leftover pies.

 Continue for step-by-step photos and a video of the blowtorch in action. Continue reading