Here's three things I ate while in San Francisco this weekend, just so you know you don't have to go too far astray when dining out.
Late lunch at The Daily Grill on Saturday. A salad with their own blue cheese dressing, seared ahi tuna, flash fried spinach (fantastic; have got to try to duplicate) and some pickled cucumbers.
Then, a party at the home of friends in the Marina district that night. Our mutual friend and chef, Simon, catered, as he does every year. In addition to the unbelievable shrimp, scallops, foie gras, and other delectables that I didn't get pictures of, I did manage to snap this of two pieces out of about five of rack of lamb I ate. To die for. It was the second time I had rack of lamb this week, the first being the night of my birthday. My wife and a friend went shopping, and they did all the work.
Finally, breakfast at Cafe Mason on Sunday morning. Steak, eggs, garlic roasted tomato and excellent black coffee.
That is some great eating Richard. Good food is readily available in the states so long as you know and have the will to eat right. The seared tuna with salad looks unreal!
Richard,
Great meals, great picutres. Flash fried spinach; I have had it here at a local restaurant. It's UNREAL!
I think, not sure, that they deep fry it very quickly.
I would love to duplicate…not sure how though.
Marc
I'm going to try it in coconut oil in a wok. It's require a lot, but I'll probably just save the oil as a special-purpose deal and can probably get 3 uses out of it. I plan to put the spinach in a small wire colander, one serving at a time, and just submerge for a few seconds.
I've also thought about a batter, and what I have in mind is watered down egg whites with assorted spices.
Hi Richard-
Long time lurker, 1st time poster. Excellent blog! I look forward to reading.
I make a wonderful "pan-fried" spinach that looks like what you had above. Here's how I do it:
In a skillet,on medium heat, I saute 10 ounces of chopped mushrooms in 2-3 tbs of coconut oil until they have sweated. I then add 20 ounces of fresh spinach, a tbs or 2 of chopped garlic, some seasalt & pepper and cover for a minute or two until spinach begins to wilt. I then uncover and start to mix it all together until the spinach is all wilted and reduced. That's it.
I sometimes add some Feta cheese, (or any cheese you like) at the end and mix in. This has to be one of my favorite side dishes. I sometimes add in some leftover ham steak, chopped, to make it an entree. Experiment with it. Let me know how you like it. I love the blend of the coconut with the spinach and mushrooms.
Great blog and congratulations on your success!
I've thought about bacon bits and hard boiled egg, maybe a splash of balsamic so it's a bit like a wilted spinach salad.