New News!
I know some of the newsletter entries are looking a little different these days with the addition of video. I’ve made the switch from posting my videos on Reels to posting them on the newsletter. But, the stats are showing that only 13 of you played the video from last week’s newsletter. Are y’all not interested in the videos?
If you’re not, let me know! It would be less work for me anyway, so it wouldn’t hurt my feelings if you’re over them.
APPEARANCE AND BOOK SIGNING MAY 23, 2023 SAN FRANCISCO
I’ll be in conversation at the Commonwealth Club with Deborah Alvarez-Rodriguez, the Executive Director of La Cocina San Francisco! I’ll also be signing books. So, make sure you come out and support because…I’m lonely.
You can purchase tickets by clicking here.
NEWSLETTER ARCHIVES
Here’s what I wrote about during this week in 2022
This is a post for PAID subscribers. Everyone’s support is so appreciated, and I hope you enjoy.
If you’re a paid subscriber, please leave your Instagram handle and the email you signed up with in the comments so that I can add you to my “close friends” section of Instagram. I post content on my stories that is only available to paid subscribers.
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Instagram “Close Friends” List - Me and Mami’s Day Trips, Day Trip Soundtracks, Burgers, Bochinche-Chisme, CaliforniaCore
Written Recipes
Videos of Recipes - We’re moving away from Instagram Reels.
The “Most comprehensive list of Northern California burgers you'll ever find, according to Mami.”
My one and only “List of places to eat in Puerto Rico” will be emailed directly to you.
Everyone’s support is so appreciated, and I hope you enjoy.
REMEMBER TO STOCK UP ON SAZON AND ADOBO!
The Sazon and Adobo seasonings are back in stock! Wow!
If you purchase them using this link, I’ll be able to accumulate an additional 10% per unit. Yay me! And yay you. I think.
Y’all. Remember Diasporican: A Puerto Rican Cookbook? It’s still for sale.
Because I didn’t follow a recipe, I’m just going to post a recipe that’s pretty similar to mine. The recipe I’m giving you is from the Stockton Asparagus Festival Cookbook, that I found at the Goodwill, published in 1987. But, with my own little tidbits added: mushrooms, adobo, lemon. Also, I’m definitely restructuring the instructions and ingredient list because…no.
Celebrating its 37th year and now known as the San Joaquin Asparagus Festival, the annual festival has been celebrating delta-grown asparagus since 1985. Serving up dishes such as deep-fried asparagus, asparagus ice cream, bacon-wrapped asparagus, asparagus lumpia, asparagus corn dogs, asparagus burritos and more.
Mushroom and Asparagus Risotto Recipe
Serves 6-8
3 tablespoons salted butter
1 medium yellow onion, roughly chopped
1 pound crimini mushrooms, cleaned, roughly chopped
2 lbs asparagus, cleaned and trimmed, cut into 2-inch pieces
1 2/3 cups calrose rice, like Koda Farms
3 cups unsalted chicken stock
3 cups water
1 tablespoon Mrs. Dash Original Blend
1 tablespoon salt-free adobo
salt and pepper, to taste
1 large Eureka or Meyer lemon
1/4 cup heavy whipping cream
1/2 cup grated parmesan
Flat leaf parsley, optional garnish
In a small saucepan, combine your water and chicken stock. Add in the Mrs. Dash and adobo seasoning. Bring your 6 cups of liquid to a boil and then turn the heat down to low. Keeping the liquid warm.
Over medium-high heat in a 10’’ stainless steel pan or medium-sized pot, melt 2 tablespoons butter and add chopped onions. Saute for 2-3 minutes or until the onions are slightly browned. Add in mushrooms and saute for another 2-3 minutes or until the mushrooms are toast brown. Remove from pan and set aside.
Add tablespoon of butter into the pan and add rice. Constantly stirring and toasting the rice a little, 1-2 minutes.
Start adding your seasoned liquid to the rice mixture. Use a four ounce ladle and add two ladlefuls of seasoned liquid directly into the rice mixture. Stir. Add another two ladlefuls. Stir.
You’re gonna keep adding liquid as soon as the rice absorbs all the liquid, 10 minutes.
Squeeze in half of your lemon. Cook for another 5 minutes.
Add in your asparagus, mushrooms and onions. Check for seasoning, salt and pepper. Cook for another 5 minutes.
Turn off the heat, squeeze remaining lemon juice and heavy whipping cream, stir.
Sprinkle parmesan cheese and flat leaf parsley.
Serve.
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