I'm off to San Francisco for a conference. The conference itself starts on Friday but I tacked on four days of vacation before it starts. I've been to SF a number of times but usually for a day or two as we fly into our out of SFO. No matter how many times I get to the city there is always something new to see, do, or eat.
Sadly, Paul is not coming. His vacation time is limited so he has to conserve it carefully; with trips later this year to Italy, Denver, and Winnipeg, there were no days left for him to join me in SF. He is NOT happy about this turn of events but being the trooper that he is he is trying to be stoic about it all.
It's almost working.
*smile*
I promise not to have too much of a blast without him. 'A blast' being a relative term I find.
Last night he decided that he wanted to commmemorate my trip by cooking a Hunan or Szechuan dish - it was on our first trip to SF in 2003 that we first had spicy Chinese food and a hole in the wall restaurant . . . of course we LOVED it. In fact, we loved it so much we went back to the restaurant twice. Given the multitude of wonderful restaurants in SF that should be considered high praise.
The recipe he selected was by the folks at Food and Wine - Kung Pao Chicken. With this recipe they have lightened the dish by not requiring the chicken to be deep fried. They have also decreased the heat level (although not to the level that my colleague who is heading to SF with me for the week could actually eat!) but you can make it hotter by increasing the amount of chilli pepper flakes.
This is a delicious (and QUICK) version of Kung Pao chicken!
Kung Pao Chicken
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces (we added some extra green onion as a garnish at the end as well)
1/4 teaspoon dried red-pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
Later we sat in the living room enjoying a Late Harvest Gewürztraminer from Malivoire which was brilliant. We had Zeppole (an Italian custard filled fried pastry made for San Guiseppe Day - Saint Joseph's day is the Italian father's day). Of course, Dante had to sneak into the picture and say 'hey!'.
I LOVE San Francisco!!!I am sure you have plenty of things planned but I find when I travel alone it is nice to hook up with other people for tours,etc. There are food tours of Little Italy, a food tour also of the area in Berkely where Chez Panisse is located. Last time I had a historical tour of Chinatown so saw the area in a whole new light. They have ghost tours and also wine tours to Napa and of the Ferry Building. For someone travelling alone there is so much to do and see!!!!
Posted by: bellini | March 20, 2011 at 11:12 AM
Why can't we be neighbors?
Posted by: sandi @the whistlestop cafe | March 20, 2011 at 04:16 PM
Have a fantastic trip!
Posted by: sandrac | March 20, 2011 at 06:51 PM
Countless things to do in San Fran to use up all your time quickly...safe and speedy travel...and don't forget to bring back a gift for Paul...since he has to stay behind and all. The chicken looks wonderful...as usual.
Posted by: Kayte | March 20, 2011 at 09:06 PM
I know what you mean Bellini - it is such a wonderful foodie destination - I am always overwhelmed wanting to bring it all home. This trip I'm on a hunt for chocolate, coffee, and vino!
Why Sandi . . . so you can come by and take care of Paolo in my absence?
I will sandra. It will be hard but I shall do my best. LOL
I have a special treat in mind for him Kayte.
Posted by: JDeQ | March 21, 2011 at 08:10 AM