Like a first kiss, I could not stop thinking about the Classic Belly Burger (ground pork belly patty, fried pobalno and serrano pepper aioli, tomatillo relish, cotija cheese). In fact, a few bites in and I was already kicking myself for not ordering two. The gentle heat of the aioli, salty cheese, and perfectly tuned acidity of the tomatillo relish needed nothing else.
Pineapple pie. Another childhood favorite down to the lattice pattern, except my mom's cook used fresh pineapple. She would use leftover dough scraps, sprinkled on sugar and baked them as cookies. Can't wait to try this recipe.
There are many things I love about this recipe. The crust, to start with. It's tender and flaky, and so, so incredibly easy. I try not to gush about food too often, but this crust really is something, people. You can make it in 1 minute flat. There's no cutting in of butter, no chilling, no fraisage. (If you don't know what that means, good for you. Although who knows, I might talk about that in a recipe one day.) It's made with vegetable oil instead of butter, but it is just as flaky…
The Traditional (hand cut beef, onions, pimentón, hard boiled egg, olives, oregano) at El Sur with its generously spiced batons of meat instead of ground beef that wowed. Sliced olive and hard boiled egg added some of the expected elements, all wrapped up in a wonderfully tender crust that still manages to maintain structural integrity until the last bite.
Any discussion about Wing Wings' Christian Ciscle, his Lower Haight restaurant, or his time at Little Skillet, inevitably veers towards the biscuits. With good reason -- the Brown Sugar Black Pepper Biscuits are my secret weapons in convincing vegetarian friends to make a stop at the storefront. Now Ciscle has put the biscuit powers to work with his Strawberry Shortcake ($5, strawberry compote, sweet cream, spiced biscuits) at the Off the Grid edition of the Picnic at the Presidio.