Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Seafood Saturdays!

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Chef Cindy Quinonez will cook Sweet and Sour Rockfish with Bok Choy and Opah Meatballs (recipe below) this Saturday. 

opah

Opah Lampris guttatus (aka moonfish). Opah is a bycatch fish in the tuna and swordfish fisheries off California and around the Pacific Islands.  They are available year round, but landings seem to peak from April through August. In 2015, San Diego scientists discovered that opah are warm-blooded fish.

For more information on opah go here. 

Lettuce-Wrapped Spicy Opah Meatballs

Spicy meatballs made from ground opah, served on lettuce or other greens with a lime dipping sauce. Variation of recipe of same name from Pacific Flavors by Hugh Carpenter.

Spicy Opah Meatballs:
1 pound ground opah
2 green onions, minced
2 tablespoons minced fresh coriander
2 tablespoons light soy sauce
1 egg
1 teaspoon grated orange rind
3/4 teaspoon grated nutmeg
1/2 teaspoon Chinese chili oil
1/2 teaspoon black pepper
4 cloves garlic, finely minced
1 tablespoons fresh ginger, minced
Cornstarch for dusting

Spicy Lime Dipping Sauce:

2 tablespoons Thai fish sauce
2 tablespoons lime juice
2 teaspoons sugar
1/2 teaspoon Chinese chili oil
1 clove garlic, finely minced
1 head Bibb lettuce or other greens*
1 bunch fresh cilantro
20 mint leaves
1/2 cup peanut oil
* Baby bok choy leaves, kale, chard, spinach, etc.

Preparation:
In a bowl, combine ground opah, green onions, coriander, soy sauce, egg, orange peel, nutmeg, chili sauce, pepper, garlic, and ginger. Mix thoroughly, then rub a little oil on your hands and form 20 meatballs about 1 inch in diameter. Arrange on a lightly oiled plate and refrigerate until ready to cook.

Pull leaves from Bibb lettuce or other greens and cut into 20 pieces about 3 inches square. On each lettuce square, place a sprig of cilantro and 1 mint leaf. Arrange lettuce leaves on a serving platter and refrigerate until ready to serve.

Cooking:
To broil meatballs, preheat oven to 550 degrees. Place the meatballs on a small baking sheet. Turn oven to broil, place the baking sheet about 4 inches from heat, and broil meatballs until no longer pink in center, about 3 to 4 minutes. To pan-fry meatballs lightly dust with cornstarch. Place a 12-inch skillet over medium-high heat. When frying pan is hot, add oil. When oil just begins to give off a wisp of smoke, add meatballs and pan-fry them, turning them over in the oil until golden brown and no longer pink in the center, about 4 minutes.

Place meatballs next to lettuce cups on the serving platter. Serve at once, accompanied by the dipping sauce. Each person wraps a lettuce cup around a meatball and dips one end of the package into the sauce.

In a small bowl combine dipping sauce ingredients. Add 2 1/2 tablespoons water and refrigerate. Serves 6 to 8 as an appetizer; 2 as an entree.

The New Edible San Diego for Kids is Here!

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Slow Food Urban San Diego is excited to announce the arrival of the Winter 2015/6 issue of Edible San Diego for Kids. This issue is all about dairy and meat. It features articles written by and for San Diego kids, a delicious recipe and a gardening activity.

This issue is appropriate for 4th through 6th grade independent readers. It may also be worked into lesson plans for younger students or sent home for reading with their families.

Edible San Diego for Kids is produced by Slow Food Urban San Diego’s Education Committee in collaboration with Edible San Diego.

If you are interested in having copies delivered to your school, please email LisaJoy@slowfoodurbansandiego.org

See past issues here.

Kale, Sausage, and Sweet Potato Soup

By Lisa Churchville, SFUSD Member

kale-soupI love a good bowl of soup. I like it steaming hot and full of goodies. I want the soup to delight my taste buds and fill my belly. This hearty soup has a smoky background, with a touch of heat and a touch of sweet.

What you’ll need to serve six people:

  • 1 onion, halved then sliced thin
  • 1 pound ground sirloin
  • 4 cloves of garlic minced or 1 teaspoon garlic powder
  • 1 14 oz can diced fire roasted tomatoes
  • 4 cups chicken broth
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 cups peeled, diced sweet potatoes (2-3 small potatoes)
  • 1 bunch green kale, torn off stem into pieces
  • 2 or 3 hot Italian sausages, cooked (It’s important to use fully cooked sausage. You want the sausage to be spicy. If it isn’t fully cooked, the spiciness will drain into the broth and the sausage will taste just like the ground meat.)

Directions:

Drizzle some oil into a big soup pot. Drop in the onion and sauté until soft. Add the ground meat and garlic, and sprinkle in some salt and pepper. Break up the meat while it’s browning. Once the meat is cooked through, add the diced tomatoes with juice, chicken broth, sweet potato, oregano, paprika, and salt. Bring to a boil. Add the kale.

I know this looks like A LOT

raw-kale

 

but it cooks down to this.

cooked-kale

Cover the pot and lower to a simmer for 15-20 minutes until a fork can go through the sweet potato. Add sliced hot Italian sausage and simmer another 5-10 minutes until it’s heated through.

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