Wednesday, February 29, 2012

Shrimp mango avocado salad - 2 ways

I bought mangoes from Costco, which translates to- I bought enough mangoes to feed a family of 6 for a week. Mangoes are naturally high in sugar, and therefore lend a unique punch of sweetness to savory dishes. 


Here are two ways to make a salad of mango, avocado and shrimp, fresh and dried.


The first is a more common combination of flavors. The addition of sesame oil in the marinate adds a layer of nuttiness. 




SHRIMP MANGO AVOCADO SALAD V.1


1/2 lb. raw shrimp, peeled and deveined
sesame oil
Herbes de Provence (or other dried herb of choice)
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
3-4 Tbsp red onion, diced fine
3-4 Tbsp cilantro, rough chop
juice of 1 lime
salt and pepper


1. Marinate raw shrimp in sesame oil (enough to coat) and Herbes de Provence, salt and pepper, for 30 minutes. Cook the shrimp in a skillet or on the grill. Set aside to cool.
2. If working with larger shrimp, cut the shrimp in half, along the spine.
3. Toss the remaining ingredients together with the shrimp, and season to taste.


The second way uses dried shrimp, which you can find in most Asian food stores. They play a nice subtle 'behind the scenes' role in the dressing. I added peanuts for an added layer of crunch.



SHRIMP MANGO AVOCADO SALAD V.2


2-3 Tbsp dried shrimp, soaked in hot water for 1 hour
sesame oil
Herbes de Provence (or other dried herb of choice)
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
3-4 Tbsp red onion, diced fine
3-4 Tbsp cilantro, rough chop
juice of 1 lime
salt and pepper


1. Drain the dried shrimp from the liquid, and chop finely.
2. Toss all ingredients together, and season to taste. (I added some of the liquid from the shrimp for additional umami flavor.)

Tuesday, February 21, 2012

Wise Sons Jewish Delicatessan


Mr. S and I miss many things from the East coast, one of which is a good Jewish deli serving up corned beef, pastrami, bagels and lox. Our prayers have been answered.

Wise Sons had its soft opening this weekend, but the food was anything but tentative. The corned beef and pastrami reubens were bold and resolute in its delivery of well-seasoned and perfectly cooked meat love. Yes, meat love. Because that is what you feel when you bite into this salty, creamy, tangy vehicle of comfort.

Oh yea, the corn rye bread is buttered and toasted on a hot griddle, resulting in a crispy golden shell. Yea, you know what I'm talkin' about.

Corned beef reuben (sauerkraut, swiss, and russian) with cole slaw or potato salad, and pickle $13.50


These days, $13.50 for a sandwich is still steep, compounded by the fact that you'll probably have to wait about 45 minutes in line. But your grumpiness will, in all likelihood, be abated as soon as you bite into this lovely creature. 


The standout is the texture of the meat - not at all stringy. Cut on the bias, each slice melts in your mouth.


Pickle Plate (assorted veggies: pickle, radish, kraut, beets, celery) $4



Pastrami reuben



Working on the line.


Loaves of fresh rye and challah everyday. Get there early.



Just like the sign on the way out says- In America you can eat challah everyday.

You really can. And it is so good.


Wise Sons
Shotwell at 24th
San Francisco
(Projected official opening this week.)
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