The Fishery- Pacific Beach

Back in SoCal for a member guest golf tournament with my dear friend RichDonnelly.  Every time I leave Tucson in the summer and come to this part of southern California I am reminded of why so many people live here.  The temperature ranges from about 65 at night to high 70's during the day.  Great golf weather and just great overall.  When I left my family behind a couple of days ago it was almost 100 degrees while driving to the airport at 8:30 in the morning.

I went to dinner with Rich, his lovey wife Jocelyn and thier son Brian at The Fishery in Pacific Beach and boy was it tasty.  The place has a real neighborhood feel, similar to the Kingfisher in Tucson.  The Fishery is not only a restaurant with an open and airy feel, simple and elegant ambience but also has an actual fish market with ultra fesh and very tasty looking fish of all types caught in local waters on display when you enter.

We were seated promptly and our waitress was skilled and personable with good comments on their wine list and authentic feedback  and guidance on the entrees and appetizers.    We began our meal with fresh mussels prepared in a mild, garlicy sauce with linguica sausage.  The mussels were plump, well seasoned and the sauce had just a hint of spice.  We also had stemaed clams in a mild buttery sauce with fresh herbs and lemon and they were quite good as well.


I am a big proponent of having the most local fishes and chose the Sea Bass, pan seared and accompanied by freshly grilled vegetables.  The fish was sweet, succculent and perfectly prepared and I loved it.  The grilled veggies sere served cold beneath the fish which surprised me but once I made the mental adjustment they were excellent.  Rich had the halibut which he ordered in a slightly different format than the menu preparation.  It was pan seared and accompanied by tiny roasted potatoes and, of course, we swapped samples and I really liked his as well.  In fact, I think I was out-orderd which annoys me to no end.  I always want to have the best thing on the menu but alas, it cannot always be so...

Desert was a warm chocolate cake with berries that was just the right size to share and we all went home happy. 

I would highly recommend this place to family and friends.  It has great feel, great food and an extensive wine list with reasonable prices. 

http://thefishery.com/

Asian Marinated Flank Steak

Flank steak is a summer BBQ staple at Murph's place.  We've refined this marinade over the last twenty years or so and the recipe comes from Cherie's side of the family.  The  keys with Flank Steak  are to marinate thoroughly, cook  briefly over a very hot fire and slice thinly at an angle.

Freshly Sliced and Screaming Succulence!

Marinade Ingredients
2 cups Soy Sauce
1/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Cup Good, Dry Red Wine
Two  Big Sprigs Fresh Rosemary roughly chopped-
Fresh Ground Pepper-  a generous amount
4 Cloves Chopped Garlic
2 Tbsp Fresh Ground Ginger
1 Medium Red Onion, peeled and cut in quarters---we'll grill this later

Lots of Rosemary is key!

  Mix all ingredients in a large bowl keeping the onion quarters together for later use.  This is enough marinade for two  1 pound +/- flank steaks .  Place flank steaks in large zip lock bag and marinate in frig for at least 3 hours  but no more than 6 hours.




Heat your grill just as hot as it gets and place steaks on the on the hottest section.
Brush steaks with marinade frequently while cooking.
Cook steaks about 3-4 minutes per side, let them set for about two minutes prior to slicing and the beef should be a near perfect medium rare.

My son, Patrick and our Friends Joe and Mary Grillin' and Chillin'

Remember, it is critical to slice steaks just about as thinly as possible at an angle and the meat will be tender and juicy!

We enjoyed a nice 2009 MGM Pinot with the steak...a bargain from Trader Joe's.

I served these with some simple grilled veggies and the crowd loved it!

Happy Grilling!!

Murph's Borracho Beans

Borracho means drunk in Spanish and this dish combines the best of two cultures.  First, the spice and hearty deliciousness of a great pot of Mexican beans and second, a great bottle of one of my favorite beers: Guinness Irish Stout!   

I really enjoy  making beans of every variety and think of them as one of life's staples. As with many dishes we make it usually turns into a family affair and today is no exception.  I am starting these beans on a Sunday morning and my family will assume stirring duties after I head out for a round of golf.  Cherie is every bit as good at making beans and has her own flair.  This is just on of the many  varieties we make and the principles are universal.  You can soak beans overnight but I have found that boiling for 30 minutes and letting them sit works just as well.

Here are a few bean cooking tips.  First, you have to stir frequently so they don't stick, it's not optional, it's mandatory,  Second, you can always add liquid during the cooking  process but it's a bit difficult to cook an excessive amount of liquid off even if you remove the lid. If you cook beans too long they turn to mush so it's better to remove a ladle full  of  liquid before that happens.  Some like their beans a bit firmer than us and others like them a bit softer.  Like most dishes, it's a personal preference.   I really dislike beans that are cooked too long or beans that are too firm and undercooked.  Most of this is determined in the final hour or so  of cooking so it's best to start them in the morning and adjust and refine the finished product roughly an hour or so prior to serving.  The biggest caveat of all is that black beans are by far the toughest to get right.  Always, I mean every single time, soak black beans overnight or you will have no hope for a tender bean.  Black beans are the Komodo Dragon of beans and have a very tough outer skin.

We cook, pintos, navy, and even Lima beans on occasion and the guidelines laid out here are universal and can be adjusted to taste.  Generally we don't use ham or bacon or any meat but for this dish it really adds the flavor needed.


Murph's Barracho Beans





Ingredients


2 Pounds dried Pinto Beans
One Large smoked ham hock (optional)
2 Tbsp Kosher Salt
1 tsp Ground Cumin
One Large Bottle Guinness Stout (1 Pint 6 oz.)
2 - 7 oz Cans Ortega Fire Rosted Green Chiles rough chopped
2 Large Onions rough chopped
1 Large Carrot, peeled and rough chopped
6 Garlic cloves rough chopped
1 Tbsp XX Hot New Mexico Chile Powder


For Later...
3 Fresh Jalapeños, seeded and  finely chopped
One Cup or so Cacique, Cotija Cheese crumbled.
One half bunch Cilantro roughly chopped.


Directions


Rinse beans in colander and add to large stock pot with ham hock.  Cover with water plus two inches over and bring to vigorous boil.  Cook  on medium high uncovered for 30 minutes, stir occasionally and turn off.


Add beer, onions, carrot, garlic, salt, chile powder, cumin and one can of green chiles rough chopped with all juice as well. Make sure you have at least one inch of liquid above beans.  Let sit for 30 minutes covered.


Bring to a boil, reduce heat to medium low and cook for at least 1 1/2 hours stirring frequently so beans neither burn nor stick to bottom of pot.  If you think the beans are about done at this point turn them off and let them sit until one hour before serving.  


One hour before serving turn the beans up to about medium, add the second can of  rough chopped green chiles and let simmer covered. 


About twenty minutes before serving add the jalapeños and reduce heat to medium low and slow simmer.


We like to serve beans right from the stove with a big ladle and have the crumbled Cotija, chopped Cilantro, salsa and chopped onions etc. on the side so the fans can "doctor "em up just the way they like 'em."

Buen Apetito.

Footnote...yup...literally a "foot note"...Tonight we will be having fresh caught mahi mahi  tacos outlined in a prior blog entry.  The mahi comes to us compliments of the Don brothers.  Dr. Norman Don experienced great pain to catch  the mahi as evidenced by the photo below.  Good thing he's a medical professional and this nasty incident did not lead to lasting damage.