Burning ring of fire
Spice-aholic. Hello, my name is Kristin and I am a spice-aholic. Admitting it is the first step, right? The desire for spice, the rush of heat and pain is, at times, all consuming. I constantly crave that tongue-tingling, tummy aching joy. A smart man once said that the world is divided into not race or sex, but those who like spicy food and those who don’t. How did I end up this way? My first memories of that bliss-filled, searing sensation had to be my grandfather’s chili. An afternoon of sneezing and watery eyes from the aroma alone was enough to terrify us kids. Not yet hooked on the spice, but soon to be. Who knew grandpa was the spice dealer? My mother’s favorite, Indian cuisine, was to be my first real experience with the “ethnic burn,” soon to be my spice of choice. Memories of tears running down her face while devouring a platter of Biriyani. I didn’t get it then, but now know that they were tears of joy, chile running through the veins…it’s downright euphoric. Over the years I dappled in many genres of pain-inducing ethnic cuisine – the Mexican salsas, the Italian red pepper flake and such an appetite for the New Orleans spice that I married one – but what was to become my true passion? The Asian sensation. The fresh-hot sizzle of a jalapeno-laden Vietnamese noodle dish, the sticky, sweet chile sauce-coated whole Thai fried fish or the fiery Laotian sausage dish that nearly killed me once. The spice de resistance? A glistening slab of sea scallop sashimi topped with killer fresh Japanese wasabi freshly grated on one of those little sharkskin graters! Almost seven years in a small North Carolina mountain town devoid of anything resembling Asian cuisine forced me to perfect a handful of yummy Thai dishes. Thankfully here in Sonoma we have some really great, spicy, tummy-ache inducing possibilities.
Taste of the Himalayas, the tiny spot in the cobblestoned alley across from Murphy’s, is a favorite locals spot for not only super attentive service, a cozy atmosphere and fabulous wine bargains, but also for the tongue tingling sensation of Nepalese cuisine. The tikka is a lush concoction of exotic spice, tomato & cream. The tandoori offerings are less spicy, but delicious all the same, especially when topped with heaping spoonfuls of the secret, house “spicy sauce.” Served upon request, this sauce is a serious revelation. A vibrant puree that we’re still figuring out: a bit of tomato, a lot of ginger and something with a whole lot of kick. 464 First Street East, Sonoma Plaza, 996.1161.
Now, if you really want to burn yourself out, check out Maya Mexican Restaurant’s deadly, but delicious, homemade habanero salsa. Another little secret sauce you have to request. If they gave this out to every table, they might just end up in a lawsuit. Used sparingly, this lethal mixture transforms the house salsa from so-so to oh-no. Their cream cheese stuffed jalapenos are prepared in-house and are a game of spice roulette. Sometimes the heat is disappointingly nonexistent and at times they will absolutely kill every last taste bud. While on fire, wash it down with a divine Maya margarita – splash of blood orange juice optional, but highly recommended. 101 East Napa Street, Sonoma Plaza, 935.3500.
La Michoacana, the brilliant Mexican ice cream shop in the Springs, is an unlikely place – you’d think – to find a spice fix. While most Sonomans head to this authentic, cheery parlor to cool down with a frozen banana, scoop of coconut ice cream or creamy glass of horchata, I sometimes opt for the curiously wonderful cup of icy cold fruit spritzed with a bit of fresh lime and dusted with a sprinkling of cayenne. The traditional Mexican snack, typically hawked along the beachfront, pleasantly confuses your palate. Is it cold? Is it hot? Oh, who cares…it’s just yummy! 18495 Sonoma Highway, 938-1773.
On the Menu: Did you make a big batch of blackberry jam and are wishing you had some pickles, or marmalade, or fig chutney? Visit Junipero & Co., on the Plaza, Thursday, September 30, at 5 p.m. for a festive Preserves Swap. While enjoying fall-inspired nibbles and sparkling wine, guests will have the opportunity to swap what they’ve canned, pickled, dried or preserved this summer. Event is complimentary. Please call to R.S.V.P. or for more information at 939.9065. Junipero & Co. is located at 115 East Napa Street, next door to Tiddle E. Winks. • Also this evening begins a series of sushi and beer Thursdays with Sonoma Springs Brewery and Shiso Sushi Catering coined “Tap and Roll.” From 3 until 5 p.m. find a tasty selection of sushi and Asian-inspired appetizers at happy hour pricing and then from 5 through 8 p.m. you’ll find a larger selection of sushi, sashimi and rolls all paired with Sonoma Springs German-style lagers and ales. Sonoma Springs Brewery is located next door to Artisan Bakers at 750 West Napa Street, 938.7422. For further information please contact Shiso Catering at 933.9331 or see a complete calendar of their local “sushi” events at winecountrysushi.com. • This Sunday, October 3, from 11 a.m. until 4 p.m. check out an important and festive event at Cornerstone Sonoma. Artists and Farmers is presented by Project Here – sonomaproject.com – and will honor the two cornerstones that give Sonoma County such a rich cultural heritage with an afternoon of food, wine, art and live music. Bring a picnic blanket and delight in the selection of beers, wine and culinary offerings from our region and meet these wonderful farmers and artisans. There will also be fun-spirited activities for the kids. Admission is complimentary. See cornerstonesonoma.com for more information.
• Be sure to make your reservations ASAP for Estate’s “Ode to the Gravenstein” Farm Dinner on Thursday, October 7. Together, with Nana Mae’s Organics – local producers of super yummy apple juices, sauces and such – the talented chefs at Estate will prepare a multi-course, seated dinner consisting of all things apple. Think apple-goat cheese fritters, apple-yam gratin, apple mostarda, apple sorbet…oh my! Set on Estate’s enchanting patio with apple-inspired cocktails and paired wines, the dinner will surely be a memorable event and a bargain at $70 per person, non-inclusive. Reservations are necessary and can be made by calling Estate at 933.3663. 400 West Spain Street.
Spicy Mexican Fruit Skewers
Recipe from Rick Bayless
Servings: 6-8
1 small jícama, peeled and cut into 3/4-inch slices
1 English cucumber, cut into 3/4-inch slices
1/2 small pineapple, peeled and cut into 3/4-inch slices
2 large mangos, peeled, flesh cut from the pit in large slices
8 bamboo skewers
1 lime, cut into 8 wedges
2 tablespoons powdered guajillo chile
2 teaspoons fine-ground table salt
Using a 1-inch round cutter, cut circles out of the jicama, cucumber, pineapple and mango slices. Thread the circles on the skewers and arrange them on a serving platter. Surround the skewers with lime wedges. In a small shaker (a salt shaker works fine here), thoroughly mix together the powdered chile and salt. Secure the top and lightly sprinkle the skewers. Serve the remaining chile-salt mixture on the side, for guests to add al gusto.
