Episode 2: Bumps, Basque and Bakersfield

Our second episode documents our trip from the SF Bay Area down to Bakersfield along some awesome back roads. Then we say farewell to friends and explore some Basque cuisine. Next, we’re off to Arizona. Not enough food info for you? Check out the full unedited Wool Growers interview and an extended look inside the kitchen in our second Motobite 2.1.

Wool Growers Basque Pickled Tongue

Yum! Tongue!

From Episode 2: Bumps, Basque and Bakersfield

Wool Growers Basque Pickled Tongue
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Recipe type: Appetizer
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It’s not actually pickled! Makes excellent sandwiches or eat as an appetizer with bread or crackers. Very simple recipe with excellent flavor, with a few Basque tips to get it right!
Ingredients
  • 1 tongue
  • 4 cloves of crushed garlic
  • ⅛ cup of cider vinegar
  • ⅛ cup of vegetable oil (or olive)
  • 1 small bunch of chopped parsley
  • Salt and Pepper to taste
Instructions
  1. Bring tongues to a boil until tender in plain water for ~3 to 5 hours or 50 minutes per pound depending on size (my grandma adds some herbs).
  2. Let rest for ~5 minutes then peel skin from tongue.
  3. Refrigerate tongue for 24 hours until firm in order to be able to slice it thin.
  4. Crush garlic, very important to bring out the oil.
  5. Mix vinegar, oil, crushed garlic, and chopped parsley.
  6. Slice very thin, about 2-3 millimeters. Slice what you want to eat, save the rest.
  7. Spread on plate then add salt and pepper to taste.
  8. Drizzle dressing over sliced tongue and serve immediately.
Notes
If the vinegar sits too long on the tongue it will make the meat too soft.

Cara’s West Coast Salmon with Pineapple Salsa

California Cuisine from our first day on the road.

5.0 from 1 reviews

Cara’s West Coast Salmon with Pineapple Salsa
Author: 
Recipe type: Entree
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Serves: 6
 
Our last taste of California Cuisine of salmon glazed with Thai sweet chili sauce, soy sauce, mustard, and lime juice. Topped with pineapple salsa.
Ingredients
  • 1 2.5-3lb salmon filet (we used wild-caught Alaskan sockeye) skin on
  • 3 limes
  • ½ cup Thai sweet chili sauce
  • ¼ cup soy sauce
  • 2 Tbs Dijon mustard
  • 1 pineapple
  • Rice for serving
Instructions
  1. Cut pineapple into bite sized pieces and set aside. Position oven rack 4-5″ below broiler. Heat broiler on high.
  2. Place salmon on foil-lined rimmed baking sheet sprayed with oil.
  3. Combine juice of the limes, chili sauce, soy sauce, and mustard. Divide glaze in half.
  4. Use one half to baste the salmon and set the other half aside. Baste salmon with glaze and broil for 4 minutes.
  5. Continue reglazing the salmon every 3-4 minutes until the glaze is well caramelized and fish flakes easily.
  6. Serve sections of fish with rice and pineapple chunks, drizzling with reserved glaze.

 

Episode 1: Preparation

Hi everyone! We posted our first episode, which covers our preparations for the trip. In fact, we posted TWO videos – we’re making secondary videos called Motobites for events that we don’t have time to include in the full episode. We will go into more detail about a single topic that may be food related, motorcycle specific, or something else entirely.Click on the video when prompted to view the Motobite, and we’ll even provide a link back to the full episode so you can pick up right where you left off.

Arrived in Sedona, AZ

This was our longest day ever on the KLRs: 537 miles. After a late start, we were able to make it to Sedona by sunset. We were unnecessarily worried about running out of gas on the way to Bakersfield a few days ago, but today, we were caught off guard by a low tank thanks to AZ freeway speeds (75mph), and an uphill climb to 7000 feet. Despite having a 6 gallon tank, we hit our reserve tank after only about 160 miles, even though we’re used to reaching 220+ before hitting reserve. At least it’s good to learn the limits of the bikes here in the States! We doubt we’ll have a day as long or as fast as today for quite a while.

First day on the road

We had a fantastic first day on the road. It’s been a while since we’ve just been able to enjoy the ride. We spent so much time packing and prepping for the trip, so it’s a relief to just be on the bikes. We stopped for the night in Bakersfield to visit friends for a couple days and hit some of our favorite food spots (Basque!). We’re currently editing the first episode, so we’ll have it up soon.