Collaboration Kitchen

Collaboration Kitchen – Miguel Valdez

After a couple months break we were back at Collaboration Kitchen. This time it was Chef Miguel Valdez at the helm. He is currently the Executive Chef of The Red Door in Mission Hills where he features produce from the restaurant’s outdoor garden on the nightly menu. Collaboration Kitchen is sponsored by Specialty Produce and Catalina Offshore Products


Asian · Sides

Chicken and Vegetable Fried Rice

After we started making Fried Rice, we never looked at leftover rice the same way again. Gone are the days when we would simply throw it away. Now we take home leftover rice whenever we can and it always goes in the fridge! Fried Rice is so easy to make with only a few ingredients… Continue reading Chicken and Vegetable Fried Rice

Eating Out · Sushi

Saiko Sushi

We met Anthony Pascale of Saiko Sushi back at Collaboration Kitchen – Sushi and knew his restaurant would be a great one to check out. The drive over to Saiko Sushi in Coronado was beautiful, going over the Coronado bridge gives spectacular views of the downtown skyline and San Diego Harbor. When we arrived Anthony was waiting for us, and… Continue reading Saiko Sushi


Caesar Salad

When we are looking to make a quick but impressive side dish, the classic Caesar Salad is always a frontrunner on our list. Our recipe resembles the original salad first introduced to the world by Caesar Cardini in Tijuana, Mexico in the early 1920’s. To ensure this dish a real standout make the dressing fresh… Continue reading Caesar Salad


Sushi Part 3

Now that we have covered the basics of preparing to make sushi, and making Nigiri Sushi (see Sushi Part I and Sushi Part II) it’s time to move on to more complicated sushi. We’re going to be showing you how we make rolled sushi, hand rolls, and baked roll sushi.

Collaboration Kitchen

Collaboration Kitchen – Chef Celebration

If you haven’t heard of the food-fun that is Collaboration Kitchen, you’re missing out! This even was no exception and featured an even larger group of chefs than the last including: Amy Dibaise from Tidal-SD, Alex Carballo from Moto Deli, Augie Saucedo and Erin Campbell from Brother’s Signature Catering, and Jeff Rossman and his sous chef Kenneth Helm from Terra American Bistro. All these chefs came together at Collaboration Kitchen to support Chef Celebration


Filet Mignon with Roasted Vegetables

When it comes to creating a stunning meal at home, few things say decadence like a great steak! Getting that steakhouse crust on the outside of your meat is the epitome of the steak experience, and it’s always been the most challenging part of steak at home. Thanks to a clever technique from food icon… Continue reading Filet Mignon with Roasted Vegetables

Fish · mexican food

Jicama fish tacos

Few things are more representative of southern California than the fish taco. There are so many variation from beer battered and fried, to grilled, with an endless amount of toppings. One thing is always a staple, a great fish taco starts with great fish.


Ginger and Vanilla Bean Crème brûlée

For a decadent desert that will impress anyone, a Crème brûlée is a sure way to go! Ours take a few simple ingredients and adds a twist with fresh ginger for an extra note of flavor.


Southwest Grilled Chicken Salad

Along with our Chopped Chicken Salad, this Southwest Grilled Chicken Salad is another weekly staple. It has a ton of flavor, loaded with tomatoes, black beans, corn, grilled chicken, and a cilantro-lime vinaigrette dressing. First, we prepare the chicken in the same way as our Chicken Fajitas. Season the chicken well with some pollo asado seasoning.… Continue reading Southwest Grilled Chicken Salad