Pip's Plate

I made these last weekend and they were pretty good. I would add curry powder to the burgers next time, but they are good as is. The recipe calls for 1# hamburger, but it really depends on how many burgers you want to make and what size. Most restaurants serve 1/2# burgers, and in my opinion that’s too big. I prefer a 1/3# or 1/4# burger.

Pickled Cucumbers

1 small cucumber

1 T apple cider vinegar

1 1/2 t sugar

1/4 t crushed red pepper

Using a mandoline, thinly slice the cucumber. Mix the pickling juices together and let it sit at room temp until the burgers are done.

Asian Burgers

1# hamburger (preferably grass-fed and organic)

1 T minced ginger root

3 garlic cloves minced

2 T chopped fresh cilantro

1 T tamari

salt and pepper

Mix everything together, but don’t mix too much or the burgers may fall apart. If this happens, you can add breadcrumbs and/or egg white to bind everything together.

Grill the burgers and serve on buns with pickled cucumbers and wasabi aioli (3 parts mayo to 1 part wasabi powder).

This place was a last minute switch-up and I am soooo glad we changed plans. Sushi Groove, located on Union St at Hyde in Russian Hill, was excellent – some of the best sushi I’ve had.

We also had an excellent server- Robin. Ask for him if you go. I think he was a little surprised how much food we ordered, but he did want to sit down with us and eat…we must have good taste.

We ordered a hella sushi. It might’ve had something to do with our lack of eating for a cool 6 or 7 hours. Jamba Juice doesn’t cut it, but it does get you through.

We started with Yaegaki Junmai “Black Bottle” sake – it was dry, smooth, light, delicate and a little floral. It was excellent. I will definitely be looking for this again. Also tried an unfiltered sake which was also good. As Robin put it, “it’s like sake from a cow.” Ew…

As for sushi, we had quite the array, as you can see:

The hamachi was outstanding. I feel better about the quality of hamachi on this trip versus the one last year. Sushi Groove also had an excellent selection of specials, including Hawaiian butterfish – Walu. It was soooo good. This is why I feel like sushi is like a drug – whenever I have it, I have to have more. It is addicting to eat something as good as that walu. It was melt in your mouth delicious.

Also, the ivory salmon was outstanding. We had it nigiri style and I sure felt the burn on that one- the surprise of extra wasabi was quite unexpected but welcome. We also had the aji sashimi (that would be the fish in the picture). It was pretty good with the mashed ginger they served with it.

We tried a few rolls and they were pretty good too- dynamite (which they put dollops of Sri Racha on – LOVED it), eric’s maki (scallops with tobiko and avocado I think), gari saba (ginger and mackerel), and kamikaze (yellowtail, avocado and tobiko). Yummo.

Overall, it was a lot of fun and we enjoyed all of the sushi.

Sushi Groove

1916 Hyde Street

San Francisco, CA

415-440-1905

They are also on open table for reservations.

Tonight I leave for California with 3 of my girlfriends. We’re flying into San Francisco late tonight (2 am our time) and we’ll be driving up to Healdsburg in Sonoma on Monday afternoon.

Last year my trip was pretty amazing and I’m hoping this year will be nothing less. It should be fun since 2 of the girls coming have never been. Oh…they are in for a treat!

One of them asked us the other day, “Aren’t you worried about tasting all that wine and then driving?” Umm…we sort of figured that one out last year. Ha ha. The trick is to just taste the wine…not always drink it.

I’ll be blogging while I’m out there and I promise to include some great photos.

Here’s a favorite of mine from last year:

The vines were just starting to produce fruit when we were there last year – the first weekend in June. So we should see quite a difference this time. I can’t wait!

A few places that we will most likely get to: Iron Horse Vineyards, Russian Hill, Arista, Preston, Stryker, Culinary Institute (I think we’re going to have lunch there), Ravenous, and who knows where else!

I just remembered I never blogged about this delicious concoction me and a friend created back in June when we went whitewater rafting in Wisconsin.

Kosir Cocktail

1 1/2 oz vodka

1 1/2 oz pomegranate green tea (chilled or room temp)

1 1/2 oz lemon-lime flavored club soda (we like H2Oh)

lots of limes

Mix it up and enjoy on ice.

Summer is the perfect time for drinking a nice chilled glass of rose, soave, or pinot noir. Yes, pinot noir. That’s how they drink pinot in the summer time in Sonoma – it is quite tasty on a hot afternoon.

Chateau Grand Cassagne Costiere de Nimes Rose 2005

Around $10/bottle

This is the perfect summer wine. If you have a problem drinking the pink stuff, get over it. This isn’t Beringer. This French rose is made from syrah, grenache and mourvedre grapes so it has a nice fruity  and soft mouthfeel. It’s perfect for drinking on its own.

Inama Vin Soave

Around $10/bottle

Any soave will do in the summer, but this one in particular is extremely light, a little fruity, and mineraly so it’s not very sweet.

Nora Albarino

About $10/bottle

Another fruity yet not sweet white wine. Albarino is the newest grape that I’ve discovered this summer and I have to say it’s extremely good. It pairs really well with fish made with tropical flavors. See Roasted Halibut with Pineapple Ginger Salsa

Unfortunately the pinots I’ve been drinking this summer do not fit the under $10 criteria, but if you’re interested, any Russian Hill pinot is deliciously perfect when chilled.  We’re talking more in the range of $30-50 a bottle.