California Food Recipes

California Food Recipe SHRIMP TACOS Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Featured in: On the California Taco Trail SERVES 6            TIME: 1 HOUR, 30 MINUTES For the Rice 1 1⁄2 cups chicken stock 2 plum tomatoes, cored and roughly chopped 2 tbsp. canola oil 2 cloves garlic, minced 1 small white onion, minced 1 cup long-grain white rice Kosher salt and freshly ground black pepper, to taste For the Shrimp and Serving 1 1⁄2 lb. medium shrimp, peeled and deve...

BACON XO SAUCE At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in XO sauce with bacon for a smoky kick. Use this spicy, meaty, addictively funky condiment with everything from stir-fried dishes to soups. Use it in this stir fry of shell-on shrimp with long beans. MAKES 2 CUPS         TIME:2 HOURS Ingredients 8 dried scallops (about 1 1⁄2 oz.) 1 cup vegetable oil 8 oz. bacon, minced 1⁄4 cup karashi mentaiko (spicy cod roe) 1⁄4 cup shirasu (frozen baby anchovies) 6 garlic cloves, minced 3 shallots, minced 1 fresno chile, stemmed and minced 1 Thai chile, stemmed and minced 2 tbsp. chicken stock 1 tbsp. packed light brown sugar 1⁄2 tsp. kosher salt Instructions 1.  In a 4-qt. saucepan filled with 1 inch of water, fit a steamer insert or small sieve into the pan and bring the water to a boil. Add the scallops, cover the pan, and steam until soft, abo...

KOREAN COLD BUCKWHEAT NOODLES (JAENGBAN GUKSU) Don't be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They're dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef's salad. Featured in: Korean Clam Soup for the Drunk Soul SERVES 2           TMIE 30 MINUTES Ingredients 1⁄2 Asian pear, peeled and cored, plus 1⁄2 cup thinly sliced 1 apple, peeled and cored, preferably Gala or Fuji 1⁄2 cup gochujang 4 tbsp. light corn syrup 2 tbsp. gochugaru, finely ground 2 tbsp. sugar 2 tbsp. soy sauce 1 tbsp. toasted sesame seeds 1 tbsp. mirin 1 tsp. black pepper 2 garlic cloves, minced 6 oz. dry buckwheat noodles 1⁄2 cup shredded red cabbage 1⁄2 cup thinly sliced cucumbers 1⁄2 cup thinly sliced carrots 1⁄2 cup thinly sliced red onions 1⁄2 cup thinly sliced mugwort leav...