Myung Ga Tofu and Koren BBQ, San Bernardino

We headed east to visit the Riverside Farmers Market and the Mattel Store. After all of that and some failed auto repairs at home we found a Korena spot on Yelp that we had to try because they are not a dime a dozen in our new neighborhood.

Slipped in a regular strip mall is Myung Ga

It has all the usual suspects on the menu Soon Doo Boo, Ramen, Kalbi, Cold Noodles, Kimchi Fried Rice, etc

Hite has been reborn as Terra but they are out so I had a Cass. My first time with Cass. It’s fine…not as lite as I think of Hite…

The Banchan were pretty typical—daikon slices in soy sauce and jalapeño, kimchi, slightly ferment sprouts, a great spice cucumber pickle, and a pasta salad (the latter is not unusual but always confusing).

I opted for the Bibimbop with tofu…and make it hot at your own past sauce

Jim opted for the Tofu Stew with added Oyster..mild side with the ubiquitous bowl of rice

Overall this place is solid and we will return…

Oceana Restaurant, Palm Desert

I haven’t mentioned any restairants lately so it’s time to get that back on track too…

We had a really nice lunch at Oceana Restaurant yesterday . It’s a seafood restaurant grounded in Central/South American flavors

Rather than the ubiquitous tortilla chip, you get cucumber and jicama with tajin while your sip your drink.

For lunch they have half price wine by the glass plus an array of tequila and vodka based drinks—-here’s my bloody. i missed snapping a pic of the Oceana Margarita that Jim had.

For our starter, we had lobster topped guacamole with a nice fruit sauce—note for future visits, the sauce is not vegetarian.

We both chose one of their shrimp dishes. Tequila Shrimp for me…

…and Chipotle Shrimp for him.

Overall this was a really nice find, fairly close to home. We intend to return.

Corona beans!

I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.

This guys grow when soaked!

I cooked them with leftover cooking broth from the buckeye beans.

The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.

More corona bean stories to come! It’s a big batch.

Korean BBQ Oyster Mushrooms

Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there

Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.

Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.

We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan

Pinto Bean Meatballs (with Buckeyes instead)

It started with me bumping into a recipe for pinto bean breakfast sausage….and then I saw piles of pinto bean sausages around. I decided on beans, mushrooms and garbanzo flour as a binder since I had that on hand. i started with some Rancho Gordo Buckeye Beans.

I processed the beans up, and finely chopped like a ploy d of mushrooms

After a nice cook down as far as they could go, I married the beans , some garbanzo flour, and the mushrooms with some Rancho Gordo Mexican Oregano, Penzey’s Justice, Deliciou vegan bacon seasoning, onion, garlic, salt. These guys became meatballs. They were wrapped in plastic. The ones I used, I steamed and the others are in the freezer.

After steaming, I sautéed them. I served them with my previously mentioned dried spaghetti squash, a summer squash melange and some homemade chimichurri