Midtown Taqueria

3754 J Street, Sacramento, 95816. (916) 452-7551

Sometimes when you food blog you get so hyped up about the new eateries that open up or a cool new delish dish that's popped up that you forget all about your trusty standby joints. For the past several years, Mr. S. and I have frequented Midtown Taqueria on J Street. The staff's always been friendly, the food's served up fresh and fast and it doesn't do too much damage to our wallets. Now I'm not going to get in a pissing contest with you over whether this place is the most authentic Mexican place in town, whether it cooks their dishes like your abuela used to or if it only uses locally grown veggies and grass-fed meats...because in all likelihood it doesn't. And quite frankly, I could care less. I've never had a bad meal there, left hungry or had awful service so they must be doing something right. Plus nine out of ten times we run into someone we know on the patio so we must not be the only Sacramentans who think Midtown Taqueria's servin' up some consistently good eats.

When I first started going there, I was all about their shrimp burrito, I wouldn't deviate. I think I ate my weight in their shrimp burritos at one point. Their shrimp burritos consist of medium-sized grilled prawns mixed with rice, beans, guac, salsa, cheese and a hefty dollop of sour cream all wrapped up tightly in a flour tortilla then encased in aluminum foil. The burrito was usually the size of my forearm. I never did finish the whole thing in one sitting. But then Mr. S. got me hooked on their carnitas plate and it quickly became my go to dish. I love how they cook their carnitas, it kind of reminds me of the vaca frita I've had at Cuban restaurants. I always have them leave off the refried beans (which Mr. S. loves, I'm just not a bean girl) and go all rice. Eating this with a basket of (free) homemade chips and salsas, drinking a Pacifico on their little "tiki" patio while we people watch...it doesn't get more relaxing in East Sac. By the way, if carnitas aren't your thing, the taqueria also offers street tacos (mmm...try the lengua tacos), fajitas, chimichangas, tamales, tostadas, and various seafood plates (mariscos). They also serve up pozole daily and menudo on the weekends (I've heard mixed reviews on their menudo). Best of all, if the patio's too crowded or you just feel like chowing at home, Midtown Taqueria does to-go orders---Olé!

Crispy Oatmeal Cookies with Maldon Salt

Sorry for the lack of posts as of late, I've been a bit under the weather. I did drag my sorry butt into the kitchen yesterday though to bake a few batch of cookies. Mr.S. is going out of town for a few days this week so I thought I'd send him off with some delicious treats- a batch of chewy peanut butter cookies as well as a batch of crispy oatmeal cookies. To be honest, I'm feeling a bit low that he's going to be away although it was my decision to skip this trip. Hopefully he'll think of me each time he bites into a tasty cookie while he's gone (and doesn't notice that I kept a few for myself). Lucky for me, Pepper's staying behind to keep me company during Mr.S.'s absence. I guess I'll just have to spoil Peppy rotten...well, more than I normally do.

This recipe is from one of my favorite food blogs Lottie + Doof. The oatmeal cookies come out pretty big so be sure to space them well on the baking sheet (I did 8 cookies per sheet). You can also jazz them up with chocolate chips, nuts or raisins if you wish; but quite frankly, I thought they were perfect with just a sprinkle of Maldon salt on the top.

Crispy Oatmal Cookies with Maldon Salt

Ingredients

1 cup AP flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

14 tablespoons unsalted butter, softened

1 cup sugar

1/4 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups old fashioned rolled oats

Maldon salt

Instructions

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, combine : AP flour, baking powder, baking soda and salt. Mix throughly.

3. In your mixer's bowl (w/ paddle attachment), cream the butter until fluffy. Then add the sugars and cream together until light and fluffy.

Source

4. Add the egg and vanilla and mix well. Continue to mix on medium low. At this time add in your flour mixture and combine ingredients throughly.

5. With mixer running on low, slowly incorporate the oats into the mixture in the bowl. Mix for about 20-30 seconds on low.

6. Take about 2 tablespoons of dough and fashion it into a ball shape, then squelch them down to make a cookie about 3/4 inch in thickness.

7. Place cookies on a Silpat. Make sure they're not crowded because they will spread (about 8 to a sheet is good). Sprinkle the tops lightly with some Maldon salt.

8. Bake for 13-15 minutes (rotating 1/2 through), until cookies are a golden brown color with crispy edges.

9. Transfer to a rack to cool. Repeat steps with remaining batter.

Duc Huong Sandwiches

All sorrows are less with bread. ” ~Miguel de Cervantes, Don Quixote

 

 

6825 Stockton Blvd Ste 200, Sacramento, CA 95823. (916) 428-1188.

Years ago, I got hooked on banh mi at New Paris Bakery on Stockton Blvd. It was cheap, tasty, fresh...and cheap...oh wait, did I already mention that? When New Paris closed, I was devastated. You see, they made the best baguettes in town. Their bread was the perfect amount of crunchy on the outside and was soft as a cloud inside. I gave up banh mi for awhile after they shuttered their doors. Eh, I didn't need all those carbs, right? Eventually though, I began to miss my sandwiches and got talked into going to Huong Lan. Turned out that they serve up a delicious banh mi and the bread there was good (though not great). It satiated my banh mi cravings...that is until recently. Awhile back, I noticed that their sandwiches had got slightly smaller and the bread wasn't quite as tasty (sometimes even stale). So I started looking around and came across Duc Huong across the street. The banh mi there are comparable (fresh veggies and tender meat), the shop is clean and the staff is super nice. There's been a few times that I wished that they could put in a little more meat and slap on a wee bit more mayo...but those thoughts are tossed aside once I bite into the bread. Oh, the bread! The bread is delish and has the most wonderful aroma! It's almost like the bread that I used to get at New Paris Bakery. Light and airy with a delicate glossy, crunchy exterior. Even better news, is that they sell their baguettes as well as these fantastic sandwich rolls. They have sesame and wheat usually up front in the cases but if you order at the counter, they have freshly baked garlic rolls. Buy the garlic rolls! They're quite big (think roughly the size of a mini-Nerf football) and are only 4 for a $1. They're great for making sandwiches at home (which is what I do since I can stuff as much filling as I want in them) or for just noshing on with some soft cheese or pate. If you don't see them on the bread rack right behind the cashier, just ask; they'll bring out some fresh out of the oven ones from the back.

Currently: $1.75 small banh mi, $3.00 full-sized banh mi.
Baguettes $1.00, Rolls 4/$1.
Cash only.

(Beer Battered) Goat Cheese Stuffed Squash Blossoms

Happy Monday! Surprisingly, I haven't been doing much cooking for the past week, just enjoying the holidays and the weekend. With 4th of July being midweek, it felt like there were two weekends to me. Did you do anything fun for the 4th? Mr.S., the kidlets and I attended a block party at his cousin's in East Sac, complete with taco truck then afterwards went home to light a huge pile of fireworks with another cousin that was visiting from Louisiana. It was a blast but I'll admit I'm one of those grade-A worriers when it comes to fireworks...in fact, I probably am a lot like the mom in Christmas story who keeps saying, "You'll shoot your eye out!!" except I'm constantly harping, "You'll blow your eye out!" or "Watch those fingers!" What a buzzkill, I know...but don't worry, Mr.S. more than makes up for my incessant warnings. He LOVES to light stuff on fire, it's that pyro gene that most boys (and men) seem to possess. He's not as obsessed as his neighbor a few blocks away though, who was lighting gigantic fireworks. I'm not sure where he got them but his fireworks show lit up the whole neighborhood's sky and could seriously put Cal Expo to shame. It was so pretty!

The kidlets lighting some fireworks

When Saturday rolled around we decided to pack the kidlets up along with a picnic and head to the beach. The weather was nice and cool by the coast and we had a fun time frolicking in the waves. No one wanted to come home since we heard that Sacramento was a stinky hot 101 degrees. Gah!

Sunday buzzed by for me- farmers' market and a mimosa brunch with a fantabulous friend and then off to a birthday BBQ for Mr.S.'s big bro. The BBQ was quite enjoyable (tri-tip, panzanella and pasta salads, grilled asparagus and a decadent red velvet birthday cake). If it hadn't been for a horrendous migraine that snuck up on me halfway through the festivities, I would have said it was an A+ Sunday.

So I'm back to the regular week with no BBQs, taco trucks or birthday cake...I'm going to have to cook my own meals today. When my friend Cate and I were at the farmers' market yesterday, squash blossoms were everywhere and cheap! I guess edible flowers are the rage? I picked up a dozen for $2. 

Now I've cooked with squash blossoms before and know that they get wilty pretty quick; so I knew I needed to cook them ASAP. Hmmm...quesadillas? Soup? No, no...wait! Stuffed squash blossoms! I made these last year- stuffed them with goat cheese and then deep fried them in a light beer batter. Mmm, they were delicious and definitely worth another go round. At this point you're probably thinking, "Cheese? Beer batter? Frying? Is this girl loco? It all sounds so heavy!" I assure you it's not, the end result is a delicate savory dish with a delightful melding of flavors.

(Beer Battered) Goat Cheese Stuffed Squash Blossoms

Ingredients

12 squash blossoms
canola or vegetable oil, for deep frying
6 oz. goat cheese (bring it to room temp so it's easier to work with)
2 tablespoons thinly sliced scallions
2 tablespoons fresh herbs (sage, parsley, thyme, oregano, basil- use whatever you like...)
1/2 cup beer (stay away from using a super heavy beer like a port of stout)
1/4 cup flour
1/4 cup corn starch
1/2 teaspoon baking powder
1 large egg, beaten
sea salt and freshly ground pepper

Instructions

1. Gently wash the squash blossoms and allow to dry. Cut off stems and pinch off the stamen.

2. In a mixing bowl, combine: goat cheese, scallions, fresh herbs. Season to taste with salt and pepper.

3. In another bowl, mix batter ingredients together: beer, flour, corn starch, baking powder and egg.

4. Stuff each squash blossom with a tablespoon of the cheese mixture. You can use your fingers and a spoon to do this or you can pipe it in there with a pastry bag. Twist the top of the blossoms to close.

Stuffed

5. Heat oil in heavy-bottomed pan or pot over medium.

6. Once the oil is hot (you want it to be about 375 degrees F), lightly dredge the stuffed blossoms through the beer batter (coating it evenly) and place in pan. Take care not to crowd the blossoms in the pan.

7. Cook until batter takes on a light, golden brown color- about 2-3 minutes on each side. Transfer blossoms to a paper towel to drain for a few minutes.

8. Sprinkle lightly with salt. Eat while they're still warm.

Fried

Japanese Soba Salad

Japanese soba (buckwheat) noodles are a staple in the cupboards at my cottage. They're so versatile. During the summertime, I use them to make zaru soba and in the winter, I usually toss them in some hot tsuyu with a few veggies and some tempura. For potlucks though, I like to make a soba salad. It's quick to make, easy to double and super refreshing on a hot day.

Japanese Soba Salad

Ingredients

6 oz. Japanese soba (buckwheat noodles)
4 shiitake mushrooms, sliced
3 green onions, chopped thinly
1/2 orange or yellow bell pepper, cored and chopped
6-8 grape or cherry tomatoes, halved
1/2 cup shelled, cooked edamame

1/2 cup lite soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon minced garlic
1 teaspoon Sriracha
toasted sesame seeds

Instructions

1. Bring 2 quarts of water to a boil. Add noodles, cook for 4-5 minutes on high heat. Empty into a colander, rinse several times with cold water then drain well. Set aside.

2. In a medium sized mixing bowl, combine: soy sauce, brown sugar, rice vinegar, olive oil, sesame oil, lemon juice, ginger, garlic and Sriracha. Mix together well.

3. In a large bowl, combine: noodles, shiitakes, green onions, bell pepper, tomatoes and edamame. Mix together.

4. Pour dressing over the noodle mixture. Toss gently. Place in refrigerator to chill for at least 20-30 minutes.

5. Toss again before serving. Sprinkle with toasted sesame seeds. Enjoy cold.

Chocolate Chip Cookie Cake For One

I love, love, love this recipe. It's a fun and easy cooking project to do with little kidlets that want to help you in the kitchen but it's also fab for when you're crazy grumpy with PMS and need a sweets fix STAT. Best of all, it only makes one portion so you don't have to feel guilty about indulging. All you need is a few ingredients and a microwave.

Chocolate Chip Cookie Cake For One (adapted from No. 2 Pencil)

Ingredients

1 tablespoon of unsalted butter, melted
1 tablespoon of white sugar
1 tablespoon of brown sugar
a few drops of vanilla
pinch of Kosher salt
Scant 1/4 cup AP flour
1 egg yolk
2 tablespoons of semi-sweet chocolate chips

Instructions

1. In a small bowl, combine melted butter, white and brown sugars, a few drops of vanilla and a pinch of Kosher salt. Mix together well.

2. Add 1 egg yolk. Blend together.

3. Add scant 1/4 cup AP flour. Stir all ingredients together thoroughly.

4. Add 2 tablespoons of chocolate chips. Mix together.

5. Place mixture in a small microwave safe container (I used a medium-sized ramiken). Microwave for 40-60 seconds. (Take care to not overcook otherwise it'll get dry and hard.)

6. Eat while it's still warm. It goes great with a tall glass of milk.

Roasted Curried Cauliflower

Earlier in the week I commented about how sometimes keeping it simple is the way to go. Well, that's exactly what we did this weekend. Mr.S. and I decided to head to the Bay Area and enjoy some down time in Muir Woods. Have you ever been? This was my first time and I was amazed at how absolutely gorgeous this state park is. We were smart and got there early before the hordes of tourists showed up. This gave us time to meander about at a leisurely pace and revel in the tranquility of the woods. It was so peaceful and romantic under the canopy of the redwoods with just the sounds of the creek trickling along that I almost forgot that we were just a hop, skip and a jump from the bustle of SF. It was the perfect place to spend a Saturday morning.

In the kitchen Sunday, I wanted to stay with cooking something simple. I had some cauliflower in the crisper so I decided to throw together a batch of roasted curried cauliflower. I love roasting my vegetables, it brings out so much more of their natural flavors compared to boiling or stir-frying them. The tender little caramelized bits, a by-product of the roasting, are my favorite part. Although, I would technically classify this as a "side dish," it's so delicious that you could eat it as a main dish or a snack. Also don't forget, this recipe is low in calories and carbs, high in antioxidants and loaded with fiber- making it perfect for those of us who are trying to eat healthy.

Roasted Curried Cauliflower

Ingredients

1 head of fresh cauliflower (don't use frozen, it'll come out mushy)

3 tablespoons extra virgin olive oil

1 tablespoon + 1 teaspoon fresh lemon juice

2 teaspoons curry powder

1/4 teaspoon ground cumin

1/2 teaspoon Kosher or sea salt

1/4 teaspoon ground pepper

pinch of cayenne


Instructions

1. Preheat oven to 475 degrees.

2. Wash cauliflower, cut into bite-sized florets. Discard the stem. Pat florets dry with a papertowel.

3. In a medium-size bowl, mix the oil, 1 tablespoon of lemon juice and all the spices together.

4. Add the florets to the mixture and swish around to make sure each piece is throughly coated.

5. Spread the cauliflower florets out on a rimmed baking sheet in a single layer.

6. Place in the oven and cook for roughly 18 minutes.

7. Remove baking sheet from oven, drizzle cauliflower with 1 teaspoon of lemon juice. Serve immediately.