Monthly Archive for May, 2011

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Corn Muffins with Bacon, Cheddar, and Jalapeño

Published by Gastronomer on May 20, 2011 in Bread, Cake + Cupcake and Recipe. 11 Comments

The Astronomer has been humming and singing “Do you know the Muffin Man?” on a daily basis this past week. It’s been muffin madness at the apartment, and after the roaring success of these Corn Muffins with Bacon, Cheddar, and Jalapeño, it doesn’t look like it’ll be losing steam anytime soon.

This is the second of five recipes that I’ve tackled from this month’s Cooking Light feature on “Munchable Muffins.” While I really liked the first batch of Pistachio Chai muffins, these savory ones are even better.

I doubled the amount of jalapeños called for in the original recipe and increased the helping of cheddar as well. I was tempted to fiddle with the bacon portion while I was at it, but held off and found that four slices was enough to impart some salty smokiness into every bite. Once again, I followed these “Five Tips for Perfect Muffins” and the texture was perfect.

With bright green jalapeños and deep red bacon bits dotting the batter, I’d like to think of these muffins as a savory take on sweet Funfetti cupcakes. Next up, Tuscan Lemon Muffins!

4 1/2 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
3/4 shredded sharp cheddar cheese
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cumin
1/4 teaspoon salt
4 center-cut bacon slices, cooked, drained, and crumbled
2 jalapeño pepper, seeded and minced
1 1/4 cups low-fat buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.

Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

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Mision 19 – Tijuana

Published by Gastronomer on May 18, 2011 in Baja Med, Media Event (this meal was free), Restaurant Review and Tijuana. 9 Comments

Hours 24 through 28 in Tijuana were spent at Chef Javier Plascencia’s Mision 19. The five-month-old restaurant, which is located in Baja’s first LEED-certified building, is arguably the city’s most exciting place to dine at the moment. Named the “Master of a New Tijuana” by the New York Times, Chef Plascencia serves traditional Mexican cuisine prepared with ingredients sourced from within a 120-mile radius. The chef draws inspiration for his cooking from local farms, the vineyards in the Guadalupe Valley, and even San Diego’s farmers’ markets.

This forward-thinking restaurant is the eleventh member of the Grupo Plascencia consortium, which is headed by the chef’s father and anchored by Villa Saverios.

Bill and I were guests of the restaurant this afternoon, along with journalists from Baja and San Diego, as part of a press conference about the region’s thriving culinary scene. Prior to the conference, we were treated to a five-course lunch complete with wine pairings. Needless to say, by the time the official announcements were made, everyone was feeling quite toasty. Or maybe it was just me.

All of the wines served at Mision 19 are from the Guadalupe Valley. We started off with flutes of bubbly and an effective glass of “Mexology.”

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28 Hours in Tijuana with Bill Esparza: Tacos, Buches, Menudo, Churros, and Tortas

Published by Gastronomer on May 17, 2011 in Mexican, Restaurant Review, Street Food and Tijuana. 14 Comments

Following Sunday brunch at Scarpetta, I took a little jaunt down to Tijuana with my friend Bill. While escaping to Mexico for a day might be too hurried for some, it’s these impromptu getaways that I absolutely live for. After Bill picked me up in Beverly Hills, we hightailed it to the border, and not too long after, we were living large on Revolución. It had been well over a year since my last Baja eating tour, so I was beyond ready for another gluttonous spree.

After dropping off our bags at the hotel and freshening up a bit, it was time to cruise the streets for delectable Mexican eats.

At my request, our first stop was at Tacos Salceados. I ate here on my first Baja culinary tour, but wasn’t able to enjoy it to the fullest since it was the eighteenth and final stop of a two-day eating blitz. I always hoped to return because even though my palate was beyond spent at the time, I remembered that the tacos totally rocked.

The little taqueria was bright and bumpin’ when we arrived. We started off with a small plate of blistered blonde chilies and young spring onions dressed in a tangy Maggi-based sauce.

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Pistachio Chai Muffins

Published by Gastronomer on May 15, 2011 in Bread, Cake + Cupcake and Recipe. 10 Comments

Faster than a quick bread and more virtuous than cupcakes, muffins are becoming a staple in the Astro-Gastro household thanks to a feature on “Munchable Muffins” in this month’s issue of Cooking Light. I’ve been making little portable breads here and there over the years, but this article is really inspiring me to crank my muffin making into overdrive. Thus far, I’ve dog-eared a sweet recipe and a savory one to test out. First up, pistachio chai muffins.

I adore both pistachios and chai tea, so there was no question that I’d tackle this recipe first. Additionally, I liked that the muffins called for a simple glaze topping. Aside from adding a bit of sweetness to the mix, it also brought a festive quality that is usually absent from muffins. Everyone knows that festive muffins are infinitely superior to ordinary ones.

After following the recipe and Cooking Light’s “Five Tips for Perfect Muffins” to a T, I pulled out a dozen evenly golden muffins from the oven. I left a few lumps in the batter just like I was instructed, and the results were super-moist muffins with the softest, most pleasant crumb. It turns out that over-stirring can really toughen a muffin! The flavor of the chai was subtle but noticeable, while the salted pistachios and sweet icing provided pizzazz.

We’re down to only two muffins in the fridge, which means that it’s time to whip up another batch. Next up, spicy bacon cheddar corn muffins. I hope they’re as addictive as these.

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk 1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
Cooking spray
1/3 cup shelled dry-roasted, salted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

Cut open tea bags; add tea to flour mixture, stirring well.

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Sunday Brunch at Scarpetta – Los Angeles (Beverly Hills)

Published by Gastronomer on May 11, 2011 in All U Can Eat, Beverly Hills, Breakfast / Brunch, Los Angeles, Media Event (this meal was free) and Restaurant Review. 16 Comments

The last time I indulged in a lavish Sunday brunch spread, I wound up in the fetal position in the hotel lobby. The Astronomer fared slightly better and only popped a button off his pants. We’re normally rational and quite levelheaded, but for the life of us, we couldn’t exhibit good behavior when faced with such a stupendous buffet. You’d do the same in an all-you-can-eat foie gras ice cream sandwich situation too, trust me.

A couple of Sundays ago, I was once again confronted with a brunch spread so awesome that it threatened to compromise my reasonable nature. This time around it was at Scarpetta, Chef Scott Conant‘s modern Italian restaurant tucked inside the Montage Beverly Hills.

I, along with my partner in crime Diana, were guests of the hotel this morning during the debut of Sunday brunch. We were seated on the cusp of the dining room with an idyllic view overlooking the Beverly Canon Gardens. Mimosas were quick to arrive, which we appreciated greatly. Cheers to good food and good friends.

Before piling our plates full of this and that and everything in between, we strolled through the open kitchen to survey what was cookin’. We spied a crudo and shellfish station, cured meats, a pasta station, an egg station, waffles and pancakes from the griddle, a carving station, and a fruit station. Outside the kitchen was an impressive display of cheeses and sweets. [See the complete menu here.] It was a sensational selection of dishes and we were excited to get started.

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