Lunch at The Slanted Door in San Francisco

I feel like I need to walk around with a sign that reads: “Will travel for food”, like seriously. Traveling and food are my two loves. Well besides my love bug Mimi of course. I think I’m so in love with travel and food because I’m obsessed with trying new things. I love adventure and the feeling that I don’t know what’s going to happen next. I get this feeling stresses some people out, but I thrive under that stress. I love meeting new people. I love it when someone tells me something I’ve never heard before. I rarely make the same thing twice because I’m always ready to try something new.

This weekend I went to San Francisco, which I happen to think is a very magical place. I mean what else could you ask for? Crazy city, lots of different people from all over the world, throw in an ocean and some of the best restaurants in the world… well, let me just make myself at home.

After several visits this year, I finally got around to trying The Slanted Door . Nestled right in the Ferry Building, it’s a gorgeous location on what was a sunshine-y Friday.

It was bustling, but we were able to snag a table right away at around 1pm.

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We started off our ladies lunch with cocktails. Left to right: Gin Fix, French 75 and Piña Colada. I had the Gin Fix. Refreshing and perfect with Vietnamese food.

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Next up were the Slanted Door Spring Rolls. Perfect peanut sauce, not too sticky and not too sweet.

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Fairly generous serving size if you ask me. Definitely enough for three.

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My favorite was the Spicy Monterey Squid. Ahhhhhmazing. Perfectly spiced, light and refreshing. I’ve come to love stir-fry squid. We even got our non-adventurous foodie friend to try the squid and she loved it! Victory all around!

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Everything is served up family style. The side of asparagus was delicious. Slight crunch and well-seasoned, I was surprised at how much I enjoyed this. I recommend this side.

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For the meat lovers, the Pork Meatballs and Pork Belly noodles were fabulous. Rich tasting without being terribly heavy like a lot of pork belly dishes. I would order this again.

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Until next time fair City by the Bay, until next time.

Spicy Seafood Paella

I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!

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There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus,

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it gives everything a little more casual feel. Add a few bottles of vino, a good playlist and the conversations are sure to flow easily.

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For this recipe, you’ll need:
3lbs seafood, I used:
2lbs mussels
1/2lb shrimp
1/2lb squid tubes
1 large onion
1 large jalapeño
1 cup diced tomatoes (I used cherry)
1 cup frozen peas
1 lemon
3 cups chicken stock
2 cups arborio or paella rice
1 cup dry white wine
5 tablespoons olive oil
5 cloves garlic
1 tablespoon red pepper flakes
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon paprika
Fresh cilantro for garnish

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This recipes serves 5-6. Adapted from this recipe.

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Start by prepping the veggies. Dice the onion, slice jalapeños, mince garlic…

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In large pot, sauté the onions in the olive oil. Once they begin to become translucent, stir in the garlic for one minute.

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Now add the tomatoes and jalapeños. Stir frequently for 4-5 more minutes. The tomatoes will begin to get a little jelly.

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In a separate pot, bring the chicken stock and white wine to a boil.

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Meanwhile, add the sugar, salt, red pepper flakes and paprika to the pot. Keep stirring.

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Add a pinch of saffron!

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Add the the squid. Stir for another 4-5 minutes.

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Next add the arborio rice. Stir it around to toast it just a touch, about 1-2 minutes.

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Add the boiling chicken stock and wine to the big pot. Stir frequently until it begins to become absorbed, 10 minutes or so.

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After the stock begins to become absorbed, add the shrimp and peas. Stir until the shrimp turn pink. Squeeze in the juice of the lemon now.

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Add the mussels last. Cover the pot and let the mussels steam for 5 minutes or until they are completely opened. Stir and check on them occasionally.

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Serve this in one big pot in the middle of the table. I think it should be served with a good Pinot or Chardonnay.

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Garnish with fresh cilantro! Or parsley if you’re feeling a little more traditional.
Make sure you put a bowl on the table for the shells.

This is one of favorite dishes in recent memory. What are your favorite one pot meals?

Enjoy!