Star Ginger’s Banh Mi Pork Sliders blend the intense flavors of authentic street food with fresh local seasonal produce you can’t imitate. These sliders are my new favorite and I wish I’d tried them sooner! Indulge your taste buds and order the Buddha Salad Rolls with hoisin-peanut sauce for a meal I promise you won’t forget!
Star Ginger
3103 Folsom Blvd
Sacramento CA 95816
916-231-8888
A Day in the Life of a SacFoodie: In the Orchard Edition
The great thing about being a SacFoodie is that often times our job takes us outside of the office and to the front lines of some pretty cool places. Whether it’s Tuscany, New York City, or traveling up and down California’s Central Valley, we’ve been fortunate enough to call some unique places our “office” for the day.
For me, one of my favorite aspects of the job has been the ability to meet and interact with industry members and multigenerational farmers who help to put some of my favorite foods (and clients) on the table for folks all around the world.
In December, I started working on an exciting video project with California Walnuts, helping to tell the story of the California Walnut from seed to store shelves. Aside from the fact that I’ve seen walnut trees my whole life as a Northern California native, I was relatively unaware of the hard work and precise process that goes into growing walnuts. Filming has showed me the dedication and hard work that goes into producing such a commodity.
So far, I’ve been fortunate enough to capture a day of seed planting in December (on one of the coldest California mornings I’ve experienced) and just a few weeks ago I traveled to an orchard in Wheatland for a day of pruning. Not only does a day like this allow for some fresh air and getting one’s boots a little dirty, but the face-to-face interaction and conversations with the growers I’ve met along the way allows for a greater appreciation of the foods I enjoy each day!
Bloody Mary Bar: A Brunch Idea that’s Sure to Please a Crowd
Sunday mornings in Sacramento signify two things: the amazing farmers’ market on X Street and the weekly midtown pilgrimage to brunch. Many of my friends (myself included) enjoy this weekly gathering with friends to catch up on the week’s happenings, relax, and of course, enjoy a delicious Bloody Mary. Fortunately, Sacramento has some delicious Bloodies to offer. See previous SacFoodies reviews.
I’ve become so inspired by Sacramento’s delicious Bloody Mary scene that I’ve been experimenting at home and have discovered that it’s really easy and fun to make my own concoctions. There’s something extra delicious about a beverage you’ve made for yourself, and of course, everything tastes better while wearing your pajamas at home.
Wanting to share my love of the Bloody Mary and the novelty of an at-home brunch, I recently hosted a big brunch at home for nine of my friends. I made some tasty brunch dishes, but the main star of this morning party was a custom Bloody Mary Bar!
I’ll tell you how I did it:
First, I created some custom Bloody Mary recipes and wrote them on note cards:
The Classic:
• 1 lemon wedge, squeezed
• 1 dash olive juice
• 1 dash Worcestershire sauce
• 2 dashes hot sauce
• 1 pinch garlic salt
• 1 pinch celery salt
• 1 teaspoon prepared horseradish
• 2 grinds fresh ground black pepper
• 2 oz vodka
• 3 oz vegetable juice
• Garnish with: lemon slice, olive, celery, pickled green bean
The Euro:
• 1 lemon wedge, squeezed
• ½ teaspoon fresh parsley, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 pinch garlic salt
• 2 grinds fresh ground black pepper
• 2 oz vodka
• 3 oz vegetable juice
• Garnish with: lemon slice, olive, celery, cherry tomato
The Cajun:
• 1 lemon wedge, squeezed
• 1 dash olive juice
• 2 dashes Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 pinch garlic salt
• 1 pinch creole seasoning
• 2 oz vodka
• 3 oz vegetable juice
• Garnish with: lemon slice, olive, celery, pickled okra
Rimming Salt: (I used this on all drink versions)
Combine the following ingredients to suit your taste:
• Celery salt
• Garlic salt
• Cayenne pepper
• Freshly ground black pepper
• Chili powder
Next, I simply laid out all the ingredients and recipes on my counter with corresponding labels for each. Set out the juice, vodka, straws and skewers for the garnishes, and let my friends go to town!
Next time you’re looking to liven up your typical weekend brunch, set up a Bloody Mary bar and have some fun at home with friends. It might just become your new Sunday morning tradition!
SacFoodies Spice Rack
A great spice rack is essential to every cook’s kitchen. A little spice goes a long way and whether you prefer sweet, salty or savory – seasoning makes everything delicious.
With the right combination of herbs and spices, a simple dish could be transformed from bland to grand in just a matter of sprinkles. I sought out to discover what the perfect spice rack would consist of by asking my fellow foodies: What’s the one spice you can’t do without or the first spice you’d buy if you were stocking your kitchen from scratch, and why?
The result? The ultimate SacFoodies Spice Rack. Here’s what my fellow foodies had to say:
Amanda Frew: Smoked Paprika. It adds a depth of flavor to dishes that, many times, is that little something that puts it over the top. I add a dash to sauces and chili for a touch of smoky spice and even to dark chocolate brownies for an unexpected kick!
Brittany Gillmor: Black pepper is the spice of my life! When I was little my favorite things to eat were peas with pepper and macaroni and cheese…with lots of pepper. Now I enjoy the flavor black pepper adds to my salads, steaks and beyond.
Brooke Burgess: Nutmeg. Nearly all of my SacFoodies posts are desserts so it’s probably no surprise that nutmeg holds a place of honor on top of my favorite spice list. The warm, spicy sweet flavor adds depth to so many cherished recipes. I also love that it can match well with unexpected savory ingredients like cauliflower, lamb, squash and more.
Christine Schunk: Does hot sauce count as a spice? I put it on everything from eggs to clam chowder to grilled cheese sandwiches; it makes my world go round. But not just any hot sauce. I prefer Franks, Tapatio and Cholula: each one has a special place on our table and in my heart.
Dan Barber: Garlic. The Barbers love Italian food and then there’s the whole vampire thing.
Gayla Schlittenhart: Cardamom. My first taste of cardamom was when I ordered rice pudding with cardamom … delicious. I am a dessert lover and cardamom can be used in many dessert recipes. I am now craving chocolate cardamom cake!
Jake Ferguson: Garlic salt, hands down. I don’t enjoy my food to be overly salty, but something about garlic salt really punches up just about every dish. From pasta, to soup, to veggies, to using it in a rub for BBQ—I never need a ton, but always make sure I’ve got some on hand.
Jenna Buhagiar: Coarse ground black pepper. Love it on everything from sandwiches to seafood. For me, most meals aren’t complete until topped with black pepper.
John Armato: Curry powder. A favorite recipe from my childhood is a quick and easy one-skillet meal that includes curry powder. Not only do I love the flavor, but every time I make it the house instantly smells amazing and I’m transported back to warm memories. You can’t ask much more of a spice than that.
Kim Bedwell: Salt, although technically it’s a mineral and not a spice, but it’s the most important “spice” in my cupboard. It turns food from blah to brilliant and it’s incredibly versatile (look how many desserts now feature salt). If you are like me, you may have 4 or 5 different salts on hand at any given time. My new favorite is Maldon Salt. It’s amazing!
Kris Caputo: Saffron. My husband has mastered Ina Garten’s Saffron Risotto with Butternut Squash and it’s a decadent treat I truly can’t live without!
Liz Conant: Basil! Okay, it’s actually an herb, but either way I love it on everything. Fresh version preferred, but dried can do in a pinch. If you haven’t tried basil on a bagel with cream cheese, you’re missing out.
Maria Kniestedt: Rosemary. I love its woodsy, earthy scent, and I use it in everything from chicken and beef to savory breads (especially focaccia). That I can step outside and snip a few sprigs from my garden is a bonus!
Sallie Poggi: Cinnamon. It instantly brings me back to days in my grandmother’s Greek kitchen as cinnamon walnut cookies and baklava were always on hand. The earthiness of cinnamon instantly makes me feel warm, snug and safe. Plus I use it in everything – oatmeal, crumbles, coffee, or even in chili to add depth!
Sara Ortega: Red Pepper Flakes. Whether on pizza, pasta sauce or sautéed Thai vegetables, red pepper flakes add the edge that basic salt and pepper just can’t beat!
Shea GuntherMaher: Garlic. There’s no such thing as “too much garlic” in my family. The smell of freshly chopped garlic sizzling in the frying pan makes my mouth water. Smother it on meat, on rice, on potatoes, on everything please!
Shelly Kessen: Rosemary. Somewhat for the flavor, but more for the fun my son and I had picking it out and planting it in our first herb garden together.
Vanessa Sapino: Garlic salt. What’s there not to love about garlic and salt? It truly is a versatile go-to seasoning for a wide range of savory foods, such as adding to marinades for meats, or for pastas, breads, omelets, and baked or mashed potatoes.
What’s my spice of choice? Thyme. I love thyme and the subtle minty, woodsy taste it adds to any dish. It serves as an incredibly versatile all-purpose seasoning and when combined with lemon and garlic – the flavor is impeccable.
It’s hard to imagine what food would be like without the wonderful herbs and spices that elevate their flavors. Each spice is uniquely tasty in its own way, and each person is partial to his and her preferred flavors. We’re always looking for the next best spice combination that would tantalize our taste buds and take flavor to the next level, and we want to hear from you! What would you add to our SacFoodies Spice Rack?
Quick Bites for Wine Nights
It may be April Fool’s Day, but this quick and easy recipe for Sweet & Savory Crescent Roll-Ups is no joke! All you need are five common ingredients and 20 minutes to have a fuss-free and fabulous wine night. Here’s how:
Sweet & Savory Crescent Roll-Ups
Ingredients
1 can refrigerated crescent rolls (such as Pillsbury)
1 wedge or round of Brie cheese
1 green apple, peeled and cut into one inch slices
16 whole pecans or walnuts
Honey to taste
Instructions
Preheat oven to 375°F. Arrange crescent rolls on a baking sheet. Slice apple into one inch slices. Layer each roll with a slice of brie, apple, two pecans and a drizzle of honey. Roll up crescent rolls and bake in oven for 10 minutes.
*Makes eight roll ups
The end result is a dreamy combination of crunchy and creamy. Now pair these melt-in-your-mouth morsels with a crisp glass of Chardonnay, kick back, watch the sun go down and enjoy.
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