Paso Robles

August Paso Robles Trip- Family , Food, Wine

Cherry Peach Sangria

1/4 cup sugar
1/4 cup brandy
2 1//2 cups Rainier cherries
1 (750) ml bottle albarino wine,chilled
( or water ever white wine you prefer)
1 cup chilled club soda
1 peach thinly sliced
3 thyme springs
1 spring purple basil
1 spring sweet basil
Combine 1/4 cup sugar and brandy in a pitcher
and stir to dissolve. Add cherries and wine and chill
for up to 8 hours (overnight) just before serving, stir
in club soda and remaining fruit and fresh herbs.

The Street Festival Cocktails

Campari America presents"

Rye Julep
2 oz. Wild Turkey Rye
1/2 oz simple syrup
8 mint leaves
Dash of Angostura Bitters
Muddle mint leaves and simple syrup in a Collins glass. Fill with crushed ice add
Wild Turkey Rye. Add a dash of bitters, garnish with mint spring

Spicy Paloma
2 oz Espolon Tequila Blanco
2 oz fresh squeezed grapefruit juice
1/2 oz jalapeno simple syrup
1/4 oz fresh lime juice
salt
seltzer
Sliced Red Sweet Peppers
To create a simple syrup combine equal parts sugar and water
in a sauce pan over medium heat until sugar dissolves. Add 1 jalapeno and let
sit for 1 hour. Strain and store in refrigerator.

To complete the cocktail add salt to the rime a the glass. Shake all ingredients
except seltzer over ice and pour in glass. Top with seltzer. Garnish with Red Pepper

Classic Daiquiri
2 oz Flor de Cana 4 year Extra Dry
3/4 oz fresh lime juice
1/2 oz simple syrup
lime wedge

Shake all ingredients and strain into a glass. Garnish with lime wedge

4th Annual Street Food Festival

I attended the festival with my two foodies and good friends Janice and Ruth. As we drove over the Bay Bridge we were a little apprehensive as we drove from the sunny east bay to the over cast city. We were positive we were heading towards a great food day, but not excited about the spotty weather up ahead. We parked and rushed into our jackets, but about a half an hour later as we walked Folsom street, taking in the sights and rich smells of the festival. The sun arrived and seduced us out of our layers. So much too see and eat and we gals were definitely up for the challenge, we picked up our passport of 175 tickets and were ready to partake. Ohhh, but the lines, so we made our way to the beer garden to get some drinks , then go stand in a line. But no...walking around the festival with your alcoholic beverages!! ( We got a round that later ;)  So did I mention in anticipation of all the great food I was expecting to consume, that all I had that morning was a cup of Joe !! So a mint mojito on a coffee glazed stomach. Lead me to a line please.
So we ate at the following:
***** Best ****Good *** OK 
Liba Falafel- Falafel Sandwich*****
Los Cilantros- Carnitas*****
Hawker Fare- Issan Sausage****
                    - Preserved Salted Lemonade*****
Il Cane Rosso- Deviled Ham Scotch Egg
Radio Africa Kitchen- Seven Vegetable Tagine*****
State Bird Provisions- Spicy Summer Tomato Giardinier*****
                                 - Hand Pulled Burrata with Garlic Bread*****
Sweet Collection- All Edible Gelatin Desserts, with alcohol*****
The Southern Sandwich Co.- Pulled Pork Sandwich***
                                           - Pepper Jack Mac **
To Hyang- Dduk Boki: Spicy Rice Cake
Yvonne's Southern Sweets- Pecan Praline
                                        - Sweet Potato Pie ***
Bi-Rite Creamery- Salted Carmel Ice Cream*****

Creme Brulee Cart- Vanilla Bean Cream Brulee***
                              - Yes Please, Chocolate, Strawberry**
Good Foods Catering- Pork Belly Sando*****

Curried Red Quinoa Vegetable, Raisin Salad

1 cup red quinoa
1 1/2 tsp Vegetable oil
1/2 Diced Red Onion
1 tsp Fresh Grated Ginger Root
1/2 Fresh Jalapeno, diced , seeds removed
1 tsp cumin
1/4 tsp cinnamon
1 tsp curry powder
1 3/4 cups water
1/4 cup golden raisins
1/2 cup fresh green vegetables, broccoli, green beans( steamed for 2 minutes in microwave)
rinse in cold water and set aside

3 cups water
1 cup red quinoa
Bring water to Boil and stir occasionally for 20-25 minutes until tender
strain in a china cap and rinse, set aside to cool.

Place oil and diced onion, ginger and jalapeno in a sauce pan. Saute on medium high heat
for four to five minutes.

Stir in curry powder, cumin and cinnamon. Cook for 1 minute stirring constantly.

To serve hot: add vegetables and quinoa to pot with the raisins

To serve cool : add vegetables, quinoa in a mixing bowl with raisins

Garnish with cilantro and scallions

Green Lentil Hummus

3 cups water or vegetable stock
1 cup dry green lentils
1 bay leaf
3 garlic cloves, smashed
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/4 tsp ground cumin'1/4 cup chopped cilantro
salt to taste
5 drops of tabasco sauce

1n a medium sauce pan,combine the lentils, stock/water and bay leaf bring to a boil, then cover and simmer over low heat, stirring occasionally until tender about 30 minutes. Drain and set aside and let cool.

Transfer cooked lentils to a food processor. Add the crushed garlic, tahini, olive oil,cumin, lemon juice and tabasco and puree until smooth. Season with salt.

Scrape hummus into bowl and garnish with chopped cilantro and smoked paprika.

Serve with fresh vegetables and pita chips