Blacks Beach

6 Aug

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Black’s Beach is located in La Jolla, San Diego, California. This beach is part of the Torrey Pines Reserve  and is owned by the State Park and UC Regents.

No public restrooms, and difficult access make it very secluded. That is why I love it! No crowds, noise and crazyness… Just space, peace and silence, except for the sounds of the waves crashing.  There are a few ways to get there, but they all involve some hiking.

You can walk past the rocky tide pools to it from the Scripps Pier Beach when the tide is low, but make sure to check the tides table , so you don’t end up stranded there at high tides. To check the tides, click here.

Another trail ( my personal favorite ), is the paved road steep 1/2 mile hike from La Jolla Farms Rd. In the intersection of La Jolla Farms Rd and Black Gold Rd there is a locked gate. Park close and hike down. Do not drive down if you find the gate opened, or you will be ticketed and possibly towed. Only residents, lifeguards, park rangers, and the UCSD Surf Team have the gate key and are granted access to parking inside. This trail will take you to the surfers and swimmers part of the beach.Waves are good here due to swell funneled in by a submarine canyon. Inexperienced swimmers should be aware of the strong rips. I have seen dolphins swimming here many times. Nudity is prohibited.

If you decide to park at Torrey Pines Reserve (paid and free parking available) and hike one of the many trails there, you have the option to walk  2 miles south along the cliffs to the nude part of the beach. Make sure to check the tides again, since this path is blocked in high tide.

And, of course there is the Torrey Pines Gliderport Trail, which is the most popular.This steep and rugged path takes you down 300 feet down the cliffs and straight into the “swimming clothing optional” area. Be really careful here, the cliffs are unstable, and many have gotten “stuck” there or have fallen to their death.

Pack snacks and plenty of water, there are no stores or vendors closeby.

Lay on the sand and enjoy the sun.

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Basic Sofrito

26 Jul

Sofrito is one of those foods that has many variations and personal recipes. It is used usually as a base and seasoning for various dishes. It is very common in Latin America,  Caribbean, Spain and Portugal. It is called  “refogado” in Brazil and portuguese speaking countries. One thing in common in all these different recipes is that ingredients are minced, almost to a paste and cooked in oil.

Most versions contain garlic, onion, and tomatoes. Variations include bell peppers, lard, sweet peppers, annatto seeds, and herbs.

This is my version of Sofrito and I always have it ready in the freezer. I particularly love to marinate flank steak in it overnight, and use it on stews.

My Basic Sofrito Recipe

Ingredients

1 pound, large green peppers

1 pound, large red peppers

1 pound, tomatoes

1 pound, or one large size head of garlic (peeled)

3 pounds, large onions

1 bunch, Italian parsley

1/2 cup, any vegetable oil (I prefer grape seed oil, due to its neutral flavor and high smoking point)

2 tablespoons, kosher salt

Optional:

1 pound, sweet peppers

1/2 bunch, cilantro

Juice of one lime or lemon

* I don’t always add cilantro to my Sofrito because its flavor is very strong, and can overpower the flavor of all other ingredients.

Directions

1. Remove the seeds from the bell peppers, and coarsely chop the onions, peppers, and tomatoes.

2. Place all the ingredients in a blender or food processor. Work in small batches.

3. Pulse until it becomes a paste.

You can use it fresh, as a sauce, or dipping (Make sure to taste it , you might want to add some olive oil, vinegar, salt and pepper). It is great to use as a marinade for meats or seafood. Or, pour this mixture into ice cube trays and/or Ziploc bags and freeze.

It will be ready to use anytime you are going to cook something, just throw in 1-2 cubes of Sofrito to beans, stews, soups, and anything else you want to spice up.

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