Archive for Recipe

Chef Tom – Escarole with Italian Sausage and Mongolian Heavy Metal

Posted in music, Recipe with tags , , , , , , , , on April 13, 2019 by segarini

Escarole is a lovely green from the endive family, slightly bitter with hearty leaves that can stand up to cooking. Although it’s available year round, it can be hard to find in regular grocery stores. Peak season is the spring and summer months. It’s especially popular with Italians, who love their bitter vegetables (think rapinni, or radicchio) because they so deliciously offset rich and fatty meats.

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Chef Tom – Olé! Molé!

Posted in Food, Opinion, Recipe, Review with tags , , , , , , , , , on March 30, 2019 by segarini

Don’t be intimidated. These three recipes are dead-simple and REALLY delicious. If you have a hankering for Mexican flavors, and a few people coming over for supper, this is the ticket. Serve with some good (preferably hand-made) tortillas, a tossed green, and a pitcher of cold Margaritas (or some Tecate, or Modelo, or Dos Equis).

Follow the link to find some Molé paste (if you can’t find it at the local Whole Foods). Continue reading

Chef Tom’s Cure for Boring Breakfasts

Posted in Food, Opinion, Recipe with tags , , , , , , , , on March 17, 2019 by segarini

Breakfast does NOT have to be boring. Once you get familiar with how to prepare and assemble these breakfast bowls, with their interchangeable ingredients, you can get creative and switch out ingredients to your little tongue’s desire.

Go to Africa with eggplant and peanuts. Go to Mexico with guacamole and chilies. Go to Eastern Europe with Bulgarian feta or grated Kashkaval cheese, and some sautéed cabbage and caraway. Go to Asia with seasoned rice vinegar in the scrambled eggs, roasted bok choy, and a drizzle of sesame oil and Hoisin.  Continue reading

Chef Tom – Rainbow Trout, Rainbow Girls, Cilantro-Lime Rice and the Shook Twins

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on March 9, 2019 by segarini

This is one of those recipes that could be switched up very easily. It will work with whatever fish is freshest and available. If you don’t have trout fillets, you could use cod or tilapia or even salmon. Pretty much any firm fish will do, skin on or off, depending on what you like. The sauce would even work with a piece of chicken, or a pork tenderloin.

You can pan-fry for a crispy skin, or broil, or even roast. If you have a sous vide at home, cook your fish and finish with the sauce. You could lean more towards Thailand and VietNam by splitting the difference between soy sauce and fish sauce. Add a couple of shakes of good curry powder. Change the toppings to sliced green onions, cilantro leaves, thin slices of colored bell pepper, or throw on some toasted almonds or peanuts. Tons of possibility.

And any of these methods would work fine with the Cilantro-Lime Rice. Continue reading

Chef Tom – Chili Verde

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , on December 1, 2018 by segarini

Shirley was generous enough to give us her recipes. Her Mexican food restaurant on the main square in Oroville did good business. My dad, my brother and sister, and I, were regulars at Casa Vieja (house of the old woman). Shirley and her brother Chano were always happy to see us. Dad taught the three of us kids to say “Gracias por la cena” which meant thank you for the dinner.

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Chef Tom – Pork and Veggie Bowls

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on November 10, 2018 by segarini

This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.

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Chef Tom – Lamb, Pork, Pumpkin, and Music

Posted in Opinion, Recipe, Review with tags , , , , , , , , , on October 27, 2018 by segarini

To continue with the theme of Fall and all the wonderful colors, textures and flavors available during this time of year, here are a couple of warming stews, perfect for the cooling evenings.

They call it comfort food for a reason, yes? I would also call Lamb Stew soul food. Meat and potatoes. What more do you need.

There is a wonderful little – always busy – hole in the wall here in San Francisco called Burma Superstar.  They have one dish on the menu that is a must-have, called Pork and Pumpkin Stew. The pumpkin is always a squash called kabocha. I love the gentle, mealy texture and the fact that you do not have to peel it. If you’ve never cooked with kabocha, you’re in for a treat.

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