san diego and tijuana recipes

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SAN DIEGO AND TIJUANA
OMAR T IN SAN DIEGO is not only one of the most beautiful cities in the world; it is stocked with diverse and interesting beings. Ocean, beaches, farmer’s markets and just about all fun activities seem enhanced in this city of sun and a heat moderating marine layer. It's border city of TIJUANA MEXICO, is not only an economic powerhouse for Mexico's emerging economy, it is a center for creative cuisine, youth and arts. It also has its own, unique, beach town, "Las Playas."
BOOKS:
OMAR T IN SAN DIEGO AND TIJUANA Buy on AMAZON
SKETCHBOOK SAN DIEGO Buy on AMAZON
SKETCHBOOK SAN DIEGO, LITTLE ITALY MERCATO Buy on AMAZON
SKETCHBOOK TIJUANA (DUEL LANGUAGE) Buy on AMAZON

OMAR's SAN DIEGO AND TIJUANA RECIPES

Omar & Jade "High Mex" Dishes:
Recipe Glossary
Tbl = tablespoon
t = teaspoon
lbs = pound
oz = ounce
Note: Salt, for Omar T is either Kosher or Sea Salt
Please throw away your highly refined salts

Chile-rubbed Rib-Eye Steak
Sauté
Dry rub a rib-ye steak with a dark roast chile spice rub and a generous portion of Kosher salt. Grill over the fire. Top with grilled onions and serve with creamy polenta. The chile-spice does not make the meat spicy hot, it really brings out additional flavor. Garnish the plate with sprinkles of the chile-spice on the rim.

Elk Rack Chops, High Mex
Dry rub marinate the chops with minced garlic, black pepper and chopped fresh lavender leaves

Sprinkle with salt, grill

Plate over cumin roast potatoes, top with crispy jicama and Tamarindo Sauce

Cumin Potatoes:
Sweat (sauté) minced onion with cubed and boiled potatoes
Add salt and cumin to taste
(Option: add fine minced colorful peppers)

Tamarindo Sauce:

INGREDIENTS:
5 oz tamarind pulp
2 cups cold water
1 Tbl peeled and grated fresh ginger
3 cloves garlic, minced
3 Tbl sugar, or more to taste
1 t chili-garlic sauce
1 t soy sauce
2 Tbl cornstarch

PREPARATION
1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pulp and seeds and return the water to the pan. Add the ginger, garlic, sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
3. Whisk the cornstarch with 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
Stuffed Pork Loin Adobo
Cut loin flat, approximately ¾” thick
Season with salt and black pepper
Layer with:
Sliced purple onion
Spinach or another bakeable green
Grated Cotija or another Parmesan like aged cheeseA
dd two rows of boiled, skinned chorizo
A row or two of roasted red peppers

Roll into cylinder, salt, pepper
Rub the exterior with minced garlic
Bake 350 until an internal temperature of 140 (approximately 75 minutes)

Sauce
Spicy lovers can serve a slice with a straight firey adobo sauceFor those who love the flavor of adobe but not all the spiceMake a adobe cream by adding heavy cream to taste
(you can also add some rue for thickness and silky texture

Salmon Mole

Cook salmon your favorite way
(I prefer searing it on a flat grill)

Omar T’s Quick & Easy Mole Sauce:
4oz Dona Maria Mole paste
2 cups of black tea
7 oz Ranchera sauce

On simmer, break down the mole paste into a smooth sauce, add the Ranchera sauce and more tea until not too thin and not too thick

Stuffed Pasilla Pepper

5 cups of cheese-mix
2 c grated cheddar
2 c grated Asiago
1 c Goat Cheese

1 cup of chopped nut-mix
1/3 cup sliced almonds
2/3 c walnuts
Add:
15 dates chopped
1/2 of a red Bell Pepper Diced small
1/2 bunch cilantro, chopped
1 TBL Black pepper
1 Tble salt
5 Tbl Chili Powder
Cut Passilla near top, leave hinge, Remove Seeds
Roast in Salamander until toasted Inside & Filling is Hot.
SERVE: Warm 9“ round with a touch of creamy polenta and salsa fresca. Feel free to adjust this recipe to your own favorites. Be careful of too much soft cheese or something high in water content.

Vegan Black Bean Soup

Sweat, sauté a cup chopped onions in TBL oil
6lb 12oz can black beans (liquid too)
12 oz of you favorite beer
32 oz vegetable stock
2 TBL minced garlic
2 TBL roast chile powder
(the darker the better)
1 minced, whole roasted red pepper
bring to a boil and simmer an hour

Vegan Pesto

Food Process
2 cups packed fresh cilantro leaves (or basil)
2 cloves garlic
1/4 cup pine nuts
Add (slowly)
2/3 cup extra-virgin olive oil
1/2 cup garbanzo beans
salt and pepper, to taste

float one or more crostini toasts on top of soup
add a dollop of pesto on the crostini
sprinkle some of the chile powder on the rim of the bowl

Wild Boar Ras Chipotle Sauce
Dry rub marinate the chops with minced garlic, black pepper and Herbs de Provence (the combo of sweet and savory enhance both of these qualities of Wild Boar)
Grill chops and serve with your favorite starch and vegetable
Raspberry Chipotle Sauce
INGREDIENTS:
• 2 large jalapeno peppers, seeded and diced
• 2 cloves garlic, minced
• 4 teaspoons adobo sauce
• 2 (6 ounce) containers fresh raspberries
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup white sugar
PREPARATION:
Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Let cool and set before serving, about 20 minutes.

Shrimp Tacos

Heat a flat grill or a cast iron pan
Place tortillas
Add a line of bay shrimp (can still be frozen)
Add your favorite grated cheese
(we used “Mexican mix” cheddar & Monterey Jackplace a line of salsa across the cheese and shrimp
allow the cheese to melt and the tortillas to brown
Add chopped greens and edible flowers

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Author/Artist Deamer Dunn BOOKS

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