Scoma’s San Francisco
I just got back from Monterey and San Francisco, which is so exciting to do after the year we’ve had! The nice weather and the coastal cuisine has inspired me for the summer. Celebrating Mother’s Day sans children is just what I needed. We visited Scoma’s which is located at Fisherman’s Wharf in San Francisco. I ordered the linguine and clams and sampled the white fish. The conversation was light as was the breeze and many customers sitting outdoors enjoying the breezy San Franscisco weather. Good food and conversation were on the menu. May this Memorial Day remind you of the importance of those who served and those of us who also are looking forward to future travels- family/friend memories.
After a year that's been unpredictable, I feel so lucky to get to spend these holidays with my family. It's a reminder how grateful I am for family, friends, food, and memories. While some family overseas I have been unable to see, I am looking forward to seeing them soon.
Of course Mimosas were on the menu at Scooners in Monterey, my fav.
Crab Eggs Benedict, a speciality of Schooners, Monterey
A stroll along The Ritz Carlton brought about a compliment on my new boots I picked up in Vegas.
Fisherman's Wharf holds a special place in my memory, a souvenir of the heart really. When I was a teenager, I started working in the family’s souvenir shop and crab stand. Occasionally, I would work outside, doling out the steaming hot clam chowder from the large vat which at the time seemed much taller than me. In fact, I had to stand on a stepping stool just to reach the hot, steamy concoction.
Among some treasures from my late Grandma Rose are some tattered recipes in her handwriting as well as a cute little Fisherman’s Wharf recipe phamlet.
Chef’s Special Salad Dressing
1 ½ cups chili sauce
¼ cup of celery, finely diced or a ½ teaspoon of celery seed, ground
¼ cup of sour pickles
2 cups of mayonnaise
1 teaspoon of lemon juice
½ teaspoon of Worcestershire sauce
1 teaspoon of horseradish
Directions: put all ingredients into a bowl. Mix together; until well blended. This salad dressing can be used on a cobb salad, a chef’s salad, a spinach salad, a seafood salad. Makes one quart.
Chioppino Sauce
½ cup of extra virgin olive oil
1 Tablespoon of chopped garlic
1 Tablespoon of chopped parsley
1 Tablespoon of chopped celery
1 Tablespoon of chopped green pepper
2 cups of tomatoes
1 cup of tomato sauce
2 Tablespoons of salt
1 Tablespoon of paprika
½ cup of sherry wine
3 cups of water
A small fresh basil
Directions: In a skillet, braise onions, garlic, parsley, celery and bell pepper in olive oil until golden brown. In a large pot, add skillet mixture, next add tomatoes and tomato sauce, salt, black pepper, paprike and sherry wine. Cook for 15 minutes on medium heat. Next, add water, turn down the heat to medium low and slowly cook for one hour. This amount of chioppino sauce serves six people. May add any fresh fish or shellfish to this chioppino sauce. May also make polenta and use the chioppino sauce and add fresh mozzarella cheese. Follow package directions on how to make polenta.
Spaghetti and Crab
¼ cup of olive oil
½ cup of chopped yellow or white onion
1 teaspoon of chopped garlic
1 teaspoon of chopped parsley
1 teaspoon of chopped celery
1 cup of canned tomatoes
1 cup of tomato sauce
¼ cup of sherry wine
1 teaspoon of black pepper
2 teaspoons of salt
½ teaspoon of paprika
1 ½ cups of water
1 pound of fresh crab
1 pound of spaghetti
Directions: In a skillet, braise onions, celery, garlic and parsley in olive oil until golden brown. In a pot, add tomatoes, tomato suce, water, seasons and the skillet creation. Simmer for one hour over medium heat. Next, add crab meat and wine and simmer for a few minutes mixing with a wooden spoon. Cook spaghetti according to package directions, and drain. Add hot cooked spaghetti noodles to sauce. Mix well. Sprinkle with parmesan cheese. Serves 5 to 6 people.
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