Kaito Sushi in Encinitas

It's been a while since I've done a restaurant post, and what better way to bring it back than with Kaito Sushi in Encinitas? We've been there three times, and each time, we sat at the bar, and didn't order anything, just let the itamae (sushi chef) serve us what he thought was best. This is Edo-style sushi, ie. the real deal.

I'm going to (mostly) shut up and let the pictures do the talking:

Raw scallop, cooked scallop:

Aji:

Ono "carpaccio":

Eel tempura with fried eel spine: (I could eat fried eel spines like popcorn.)

Bluefin:

Skipjack:

Needlefish: (Completely unknown texture to me - crunchy, almost. Amazing.)

Tuna with garlic oil:

Fried oyster:

Tuna:

Toro:

Unknown fish topped with grated rock salt: (I want that salt!)

Halibut:

Clam:

Anago (salt-water eel):

Spanish mackerel:

Spanish mackerel skeleton, fried:

Fried smelt with shisito peppers and butternut squash:

Giant clam:

Baby octopus:

These guys know their sushi. It is hands-down the best I've had in San Diego. If you're in the area, please go, you won't be disappointed. (And you can follow them on Twitter for daily updates on their offerings.)

Kaito Sushi
130-A N. El Camino Real
Encinitas, CA 92024
(760) 634-2746

Steamed Clams and Pasta

No, not together. The first night I did my standard steamed clams - butter, white wine, garlic, lemon, finished with parsley. We ate them, as always, with good crusty bread to dip into the "sauce".

When we were done, we had about a 1/2 cup of sauce left. So the next day, my husband cooked up some pasta and fried some really good smoky bacon from Tip Top Meats, and tossed it with the clam sauce.

Quick, easy, delicious.

Bacon and Mortadella Pizza

I can't tell you how much I love my Kitchen Aid mixer. After making the pretzel rolls, I decided to make pizza dough.

We made 2 pizzas - the first was spread with a little tomato sauce, mozzarella, garlic and bacon.

The second was sauceless (spread with garlic oil instead), bacon, mortadella, garlic, mozzarella. We all agreed the sauceless one was better.

And the Kitchen Aid adventure continues...

Artichokes!

I bought 2 massive artichokes, and the next day, I was gifted with 4 more. Ack! Artichoke overload!

Of course, I steamed the first one. It was so good that I didn't even bother with butter or mayo for dipping. For the second, I packed some garlic cloves into the choke, and roasted it.

Roasting an artichoke gives it a whole different flavor. Very good.

For the 3rd, I roasted it, then diced the heart and mixed it with ricotta, garlic and parmesan. Not my favorite, but I think that was because my ricotta wasn't top quality (kinda grainy).

The remaining three? I steamed them, trimmed, wrapped the hearts in foil, and chucked 'em in the freezer. A girl can only handle so many artichokes in 3 days time.

Random Quotes from the WIP Household, Part XVII

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You're right because you're Mexican. That's the only way you're right.

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Rooster fights and death and mean-ass old men and f*cking accordions.

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You suck. I suck. Eddie Vedder does not suck.

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Do you realize that half this magazine is Kim Kardashian's ass?

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The iPhone 5 can turn water into wine. It's like having a baby Jesus in your pocket.

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