Big Eats {September}

Just like that…September is coming to an end.  Can you believe it? I sure can because I have a month’s worth of Big Eats under my belt to prove it! And what another great month of eats it was…made all the more better by my dining companions (some repeat appearances!) Jessica, Mike, Danielle, Stella, and Allegra. And I must say…my simpleton of a hubby, Kevin, is developing quite the palate and loving all these eats just as much as I am.
1. Custard French toast at Nopa {#6}
2. Soup dumplings at Kingdom of Dumpling {#13}
3. Chicken porridge at Bush Street’s Out the Door {#56}
4. Bone marrow at Alembic {#78}
5. Crawfish beignets at Brenda’s French Soul Food {#79}
6. Rice burger at Sandbox Bakery {#83}
7. Malaysian curry laksa soup at Betelnut {#88}
8. Duck liver on toast at Frances {#92}
9. Potato latke with pickled beets at Baker & Banker {#80}
The winner for me this month…well, it’s a no brainer. And it wasn’t just the dish, but the entire meal…and that was the wonderful dinner that Kevin and I had when we went in search of the potato latke at Baker & Banker. That is what I love about this experience…we go for one dish, but we always end up trying others, and everything we had at this dinner blew us away. It was elegant, but fun, and each dish was a total surprise…unlike anything I’ve had anywhere else in the city. It also helped that, when I trumped Kevin and insisted on the baked alaska for dessert, our waiter knew Kevin was pining for the bacon donut so he brought him one on the side. Now that is great service! 
Oh, and we are in need of caveat this month! Picture #8 above is the duck liver at Frances. However, the original 7×7 list called for the chicken liver. I had secured a much coveted reservation for Allegra and I to have a dinner date at Frances, but, alas, they did not have the chicken liver on the menu that night. But, I gotta say, I prefer duck liver any day of the week AND it’s basically the same presentation so I’m calling this one “done”. Check!
Ahhhh, I could go on and on this month…because the Nopa brunch with Jessica was divine…and those soup dumplings in picture #2 are so worth tracking down (major hole in the wall in outer sunset!).
All I can say, is just get out there and eat any of these things because they are all more than worthy.
And with that….just 18 more to go!
Have a great weekend!
PS…Don’t forget to enter my giveaway for a chance to win the world’s greatest salsa!! 
(results Monday)

The Newest Top Chef Master

Did you all catch the finale of Top Chef Masters last night? If not…quick!  Look away! Because this is the spoiler alert of all spoiler alerts!!  And whatever you do…DO NOT look at the picture below…too late?  Sorry!
I’m just so beyond excited that local San Francisco chef, Chris Cosentino, is the latest master to claim victory after another rigorous season. In fact, I think I’ve never been so excited about a Top Chef win. I may have even done a little shriek and a leg-kick-in-the-air-move when the results were announced…it’s kind of like what Kevin does when the 49ers score a touchdown. This is my version of a touchdown.
The dude just has some serious soul and passion, and it was made so apparent in everything he cooked, the way he treated his competitors, the way he spoke of his staff and restaurant, and even the way he treated those culinary students in an earlier episode (who caught that?). I just believed everything he said because he proved it in everything he did. Not to mention, I had the chance to sample some of his skills at SF Chefs earlier this year, and was totally blown away by one of the most unique and delicious bites of the night.
A James Beard Award and title of Top Chef Master all in one year…
not bad, Chris…not bad at all!
I’ll be checking out his restaurant, Incanto, soon because, 
yes, it is #61 on the the list! Can’t wait!

PS…have you entered my giveaway yet? Winner announced Monday!

It’s Time for a Giveaway!!!

Instead of simply gushing over how much I love Papalote’s salsa (like I did yesterday), I thought I would send one lucky reader, not one, but two jars of this awesome stuff. Just do any of the following to enter, and this yummy stuff could show up at your very doorstep:

1. Leave a comment below 
2. Write on my Facebook Wall
3. Tell a friend about Serving Seconds via email (CC me)
4. Mention @ServingSeconds on Twitter

(additional entries for each mention)

Winner announced next Monday!!

Papalote Salsa Enchiladas

 
 
If you’ve been a loyal reader of my blog since the early days, then you may recall my favorite enchilada recipe that I posted last November. You may also recall mention of my favorite salsa that we ate on Cinco de Mayo, which also happens to make an appearance at #47 on this list
 
Well, today is a glorious day because I hereby present to you the consummation of these two favorites…a little something I’m calling {Papalote Salsa Enchiladas}
 
The salsa hails from a burrito shop here in San Francisco, called Papalote. Their burritos are amazing, but the side of chips and salsa they serve alongside pretty much steal the show. This is not your typical salsa. It has kind of a creamy consistency, with a rich tomato flavor. It’s somewhat mild initially, and then you get just the right dose of subtle heat. I don’t know how they make it…I’ve never had any other salsa quite like it…but I love it. 
 
The salsa is so popular, they bottle it up and now sell it in many stores throughout California (online too!). Seriously guys…you gotta try it…oh, and make these enchiladas while you’re at it…
 
 

Papalote Salsa Enchiladas

     Ingredients

  • 1 jar Papalote salsa
  • 3 cups shredded rotisserie chicken (breast meat)
  • 21/2 cups Monterey Jack cheese
  • salt & pepper
  • 8 corn tortillas
  • 1/3 cup fresh cilantro leaves
  • 1-2 tablespoons olive oil
  • half small purple onion, cut into thin rings
  • 3/4 cup crumbled queso fresco
  • salt & pepper

     Directions

  1. Preheat broiler
  2. In a bowl, toss the shredded chicken with 2 cups of Jack Cheese. Very lightly season with salt & pepper.
  3. Wrap the tortillas in a damp paper towel, and warm in the microwave for 1 minute. 
  4. Spoon the chicken/cheese mixture on each of the tortillas, and top with a few cilantro leaves. Roll the tortillas and place seam-side down in a 9×13 inch baking dish. 
  5. Brush the tops of the rolled tortillas with olive oil. Place in the oven and broil until the surface is crispy, about 3 minutes.
  6. Remove from the oven, pour the entire jar of salsa over the enchiladas, and top with the remaining Jack cheese. Return to broiler until cheese is bubbly and golden, about 3-5 minutes.
  7. Remove from the oven. Garnish with the queso fresco, onion, and remaining cilantro.

     Serves 4 (adapted from a Food Network Magazine recipe)

 
 
PS…you should also go eat at Papalote and try one of their burritos…
they beat Bobby Flay in a burrito throwdown!