Tag Archives: parsley

Shark fin dumplings – Clement Restaurant

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Shark fin dumplings Clement Restaurant
Lye water dough (shiu mai wrapper) filled with a mixture of chopped shrimp, pork fillet, shark fin, spring onion and Chinese parsley. The dumplings are then steamed.
Clement Restaurant, San Francisco

So California Assembly Bill 376 would ban the possession, sale, and trade of shark fins in the state of California.  It’s suppose to be heard before the Senate Committee on Appropriations on Monday, August 15th in Sacramento.  We’ll see what happens!  I have to admit that I’ve never wondered if I’m eating real shark fin in dim sum.  For some reason, I always assumed it was imitation shark fin.  I know that’s ignorant of me, so I’m curious to see what happens with AB 376.  I definitely don’t agree with the practice of shark finning, but would this bill also ban shark fins that were harvested without finning?  My assumption would be YES, but I’ll have to read more about the debate. 

Regardless, I don’t know if I can even distinguish the shark fin flavor or texture in these dumplings from any other similar dumplings.  In that regard, I probably wouldn’t be affected by the shark fin ban but opponents of the bill cite cultural reasons.  Sounds fishy to me (pardon the pun)!

Ropa vieja – Esperpento

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Beef chicken chorizo stew Esperpento
Beef, chicken and chorizo stew with onions, green and red bell peppers, chick peas, garlic, and garnished with chopped parsley.
Esperpento, San Francisco

The combination of all 3 proteins makes this a very hearty stew, but not too heavy.  Spanish chorizo tends to enough saltiness to a dish so be light handed on the salt when preparing something like this at home.  The parsley was a nice touch to add brightness and a fresh flavor. Great comforting dish and bursting with flavor.

Slow-cooked pork belly – Eos Restaurant

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Pork belly Eos Restaurant
Sweet, tender pork belly atop creamy grits and a stone fruit chutney. Garnished with cilantro, flat leaf parsley, fennel and mint leaves and sliced nectarines.
Eos Restaurant & Wine Bar, San Francisco

This dish was very clean and delicious! I loved the combination of the creamy grits, slightly sweet fruit chutney, and the sweet and salty pork belly.  I’m not sure what they braised the pork in, but I’m guessing they used some soy and sugar.  The effect was fabulous and the pork just melted in your mouth. The fruit and herb salad on top were bright and contrasted perfectly with the rich pork belly.

Sausage and lentil soup – Credo

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Sausage lentil soup Credo
Warm soup with sausage, lentils, zucchini, squash, white beans, carrots, potatoes, onions, celery, and topped with chopped parsley.

Credo, San Francisco

This hearty soup tasted surprisingly light considering the amount of ingredients.  The trick to soups with this many vegetables is to cook them all to the same doneness.  Unfortunately, the carrots and white beans in this soup were mushy compared to the other vegetables.  However, it was still a nice, tasty soup for a warm summer day.