A Taste of San Diego
Tons of restaurants, breweries and catering companies across the region have shared the dishes that put their spots on the map so home chefs can recreate the magic at home. Grab these ingredients and head to the kitchen to create a taste of San Diego.
Breakfast Republic: S’mores French Toast
- 8 1-inch thick slices brioche bread
- 1 qt. heavy cream
- 6 egg yolks
- 1 cup brown sugar
- ¾ cup vanilla extract
- ¾ cup spiced rum
- ½ cup graham crackers
- 30 small marshmallows
- Drizzle Ghirardelli chocolate sauce
- In a mixing bowl add heavy cream, egg yolks, brown sugar, vanilla extract, spiced rum and graham crackers.
- Mix until all ingredients are well combined.
- Soak brioche bread in mix and place on medium heat.
- Griddle for approximately 3 minutes each side.
- Top with marshmallows and use a torch to achieve a light burn.
- Drizzle with chocolate sauce and top with powder sugar.
Epicurean San Diego: Shakshuka
- 3 tbs. EVOO
- 1 medium onion, thinly sliced
- 1 large red pepper, thinly sliced
- 1 fresh small hot chili (we used a serrano from our garden) stems, seeds, and ribs removed, thinly sliced
- 2-3 cloves garlic, thinly sliced
- 1 1/2 tbs. smoked paprika
- 2 tsp. whole or ground cumin seed
- 1 (28-ounce) can whole peeled tomatoes, crushed by squeezing between your fingers
- Kosher salt and freshly ground black pepper (to taste)
- Large handful minced cilantro, parsley, or a mix (we used just cilantro)
- 6 eggs
- Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional and to taste)
- Crusty bread, for serving
- Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering.
- Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes.
- Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.
- Next, add garlic and cook, stirring, until softened and fragrant, about 30 seconds.
- Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine.
- Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go.
- Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
- Sprinkle with remaining cilantro and feta cheese. Serve immediately with crusty bread.
Eppig Brewing: Sinister Path Beef BBQ
- 32 oz. Crowler of Eppig Sinister Path Export Stout (6 oz. for cooking)
- 3-4 lbs. Beef chuck roast
- 3 tbs. yellow mustard
- 1 tbs. Worcestershire sauce
- 2-3 tbs. kosher salt
- 2-3 tbs. course ground pepper
- 1 cup (8 oz.) of your favorite store-bought BBQ sauce that you like for beef
- Hardwood chunks or chips for smoking (preferably oak, hickory or pecan)
- Required Cookware: Smoker or grill, heavy-duty aluminum foil, instant-read thermometer
- Mix together the yellow mustard and Worcestershire sauce until well combined. Slather it all over the beef. Next, combine the salt and pepper in small bowl. Sprinkle the mixture liberally all over the beef. The mustard slather will help the seasoning stick to the beef.
- Prepare your cooker (smoker or grill) for indirect cooking at 275°to 300°F. A water pan is a good idea to help raise the humidity inside the cooker and keep the beef from drying out.
- Once the cooker is up to temp and you’ve added your smoking wood, place the beef on the cooker and close the lid. After 2 hours, flip the beef over and cook 2 more hours. Layer two large sheets of heavy-duty aluminum foil and transfer the beef on top of them. Bend the edges of the foil up around the beef creating a makeshift bowl. Pour 6 oz of Sinister Path over the beef and wrap very tightly. Return the beef to the cooker until the internal temperature of the beef reaches 202°-203°F (about 1 hour more). Remove the beef from the cooker. Open the foil to allow the steam to escape. Let the beef rest for 30 minutes.
- On the stove, pour 1 cup of BBQ sauce into a small pot and begin gently heating. Carefully pour the collected juice from the open tinfoil packet in with the BBQ sauce. Bring the sauce to a low simmer, stirring occasionally.
- After the beef has rested for 30 minutes, remove it from the foil and place it on a large plate (or a casserole dish). Pull or slice the beef into chunks and mix with the warm sauce.
- Serve the beef on a bun with pickled onions or over white rice, soaking up the sauce. Pair it with what’s left in your crowler of Sinister Path (if there is any left).
Behind The Scenes: Classic Quarantini
- 3 oz. Vodka or Gin
- 5 oz. Dry Vermouth
- Olives for Garnish
- Add Vodka or Gin and Vermouth and a handful of ice to a cocktail shaker.
- Shake for 30 seconds or until very cold.
- Pour into a martini glass.
- Garnish with olives.