RoobiFood

Ever summer, while our daughter is out of school, there are a few things that as a family we always try to do. Go on a camping expedition and head to the Santa Cruz California boardwalk.

This year camping never happened and with the summer flying by we thought we better plan our annual trek to the boardwalk soon. As we don’t live to far away it’s totally feasible to drive there and back. It’s a long day but you work with what you got.

The day is nice and sunny. The sun is hot but there’s a nice breeze that blows to help cool everything down. As we walk through the boardwalk entrance it seems all so familiar. I’ve taken these steps many times and know the area well.

Amongst all the usual rides, games, and entertainment the traditional
midway/boardwalk food is everywhere. No matter where you are, you can see the familiar boardwalk feast. The pink of the cotton candy and the bright red of the candy apples brings a smile to my face. The smells bring back great memories to when I was a kid and how my request for a bag of cotton candy was always granted.

We walk on and the smell of grease fills the air. We are at the part of the boardwalk that has the most food booths and is always very populated. The traditional “dog on a stick” or corn dog to the rest of us, hut is here and there is always a line up! Before you even see that fried to perfection dome on a stick you can smell the crispy batter and the scent of the mustard. But then something different fills my nose, a fresher scent that cuts through the grease. A refreshing smell of lemons from the lemonade stand perfumes the air. Definitely thirst quenching on a hot day.

So many foods to be found. The pretzel, funnel cake, hot dog,hamburger,french fries, onion rings, ice cream and sodas of all flavors to name a few. I look around and see everyone par-taking in some sort of eating. Is the food really that tasty or is just what’s here so they’re eating it?! Food does always taste better outside. right!?

Then I spot a newer booth that always makes me cringe “the deep fried twinkie.” I guess if you deep fry it the flavor is that much better. That’s what I’ve been told so I’ll have to trust you all that have tried it. Not for me.

There are also some non-traditional foods making their way into the boardwalk cuisine. What I could see through the crowds was a place that served Gyros. Those are usually yummy. I’m sure that there are many other places as well but it was so busy… but that’s the thing about fairs people just stand around and then they make great barriers to what’s behind them.

After an expensive not so good hamburger and soggy fries (that’s why I usually don’t eat carnival food) and a refreshing lemonade .we play a few games and go on few rides. It’s late evening by now and we know that the ride home is ahead so we opt to leave now.

We leave the park under the country’s oldest wooden roller coaster. I can still smell the sweetness of the cotton candy as well as the grease from all the food booths. The lights from the rides twinkle in the back ground and the noise from the music, rides and people is getting quieter. It’s been a nice day. I got to hang out with my favorite people, my husband and daughter.

Will we return next year?…Of course we will. It’s tradition!

So it was breakfast time, and I was in one of those moods. I was looking for the delicious egg and vegetable combo of an omelet and yet I really wanted the comfort of a nice “dipping-style” (also known as sunny-side-up or over-easy) egg. What to do, I wasn’t hungry enough for both and that is when it hit me. Why not combine the two into one morning treat. Here’s how to make a dipping-yolk omelet, omelet aficionados will probably cry afoul but the end result is still scrumptious.

So here’s the mix. You’ll need 2 eggs, I prefer using eggs from Ameraucanas, but Rhode Island Reds produce a good yolk flavor as well. Some finely chopped vegetables/grated cheese(fine grate), roughly 3 Tbsp. And a Tbsp. Of butter, and of course Toast for dipping. I’m a fan of cheese and onion, but other mix-ins will do.

Here’s the process, separate out yolks from whites, being careful to reserve yolks intact. Place whites into a bowl, and add chopped mix-ins. Stir together (do not beat).

In a skillet melt butter over medium-low heat until it froths lightly. Add egg whites with vegetables and cheese. Then replace yolks in the center. Cook either sunny-side-up or over-easy and enjoy a great twist on two breakfast classics.

I did not recognize the simple genius of Bi Bim Bop until later in life. The year before college, I worked in a family-owned Korean restaurant that offered a Bi Bim Bop lunch buffet during the week. It was $6 per person, all-you-can-eat, and probably the worst shift a wait-person could imagine; a lot of running, drinks and bussing, the whole time knowing a 20% tip of $1.20 was a high average. At this time, the thought of Bi Bim Bop produced a negative reaction in me.  Today, I often dream of finding a place that would offer such a buffet.

Bi Bim Bop is a traditional Korean meal.  It’s comprised of a bed of rice and a variety of panchan: watercress, cucumber, mung bean sprouts, dorachi (bellflower root), sometimes mushrooms and julienned carrots.  Bulgogi style beef or tofu, fried egg and kochu jang (red pepper paste) top it off.  Mix it all up and compose perfect bites of sticky rice, earthy vegetables, silky egg yolk, and sweet/salty meat at your level of spice.

It was in college, perhaps due to lack of budget and tools, I began creating my own, poor woman’s version of Bi Bim Bop at home – rice with fried egg and hot sauce.  It sounds very unfortunate but it was, and still is, great comfort food to me.  It also was a great hangover meal and revived me many a morning past college.  Throughout the years I have added some elements so it truly resembles Bi Bim Bop.  Although I cannot say it is authentic Korean, it is balanced, flavorful, easy and inexpensive – my homage to Bi Bim Bop.

Hola! Let me tell you a little bit about myself -

My name is Laura and live in Austin, Texas with my 14 year old son. I’m a single mom that has been unemployed for about two months and the jobs are just not out there. It’s not for a lack of trying or lack of ability, just the state of the economy. So, how can I make this work for me? I obviously have time on my hands and want to do something productive, to make me feel better if nothing else. I had been banging my head against the wall trying to figure out what I can do. How can I capitalize on what I love to do and try to carve out a living eventually? I had a huge epiphany! Combine my love of food and cooking with writing – voila! OK, so I had decided what to write about, next I needed to determine the best avenue to use and how to make that happen. After doing some research, it looked like blogging was the way to go – all the cool kids are doing it, right?

Please know that I am by no means a professionally trained chef, but maybe someday when I grow up… I just have a desire and love for food and cooking. Along the way I have picked up tips, tricks and tidbits of knowledge along the way from watching people cook to magazine articles to cook books – and watch lots of cooking shows and segments!

My first undertaking will be to chronicle my experiences while prepare foods from different countries every week that will not be expensive or difficult to prepare and use relatively mainstream ingredients and flavors that are not too crazy or wild – just a little bit. The two biggest obstacles will be to accommodate my pocketbook and to find the balance between my adventurous eating preferences and my son’s non-adventurous palate. So, join me in my virtual global culinary adventure taking place within the confines of my own kitchen – it’ll be fun, I’m sure…

Follow me on Twitter – @globaleats

Email – myglobaleats@gmail.com

As you walk along the street you could blink and miss this unassuming storefront but that would be a pity indeed. It’s not much from the outside but once you enter Rique’s small but cheerful dining area, you are in for an evening of authentic Mexican cuisine that will leave you- and even your wallet- in a happy mood.

The walls are starkly painted with dark blue rising from the floor and golden yellow taking over halfway up. A few well placed pictures complete the wall decor and the back of the room features a tall straw-ish sculpture reminiscent of Rodin’s “The Thinker.” Tablecloths resembling traditional multi colored sarapes complete the cheerful vibe.

Rique’s offers a plethora of tasty dishes (some vegetarian) from various regions in Mexico. Their signature appetizer is a dip made of refried beans, salsa, guacamole, sour cream and panela cheese but my favorite is the shrimp cerviche. The delicate and zesty flavors of shrimp marinated in lime juice and fresh salsa is heavenly on the palate although somewhat trying as it is served on a crunchy corn tortilla that breaks apart easily. The cerviche is definitely satisfying but I also recommend the Ensalada Yucatan, a mixed greens salad with fresh orange and avocado slices and julienned jicama adding a lovely crunch. Featured entrees include Tinga, slow cooked shredded chicken simmered with onions and oregano in a chili chipotle tomato sauce. Another standout is the homemade almond mole sauce, wonderfully rich and a particular delight over grilled chicken served with rice and beans.

With a BYOB policy and the majority of entrees coming in under $10 (shrimp and other fish entrees still not going above $15), Rique’s is a delightful place to enjoy authentic Mexican cuisine that leaves enough in your wallet for a return visit- and trust me, you probably will!

Rique’s is open for dinner every day of the week and for lunch Wednesday through Saturday. They also offer brunch on Sundays.