HuckleberryEats

A Huckleberry Coco Loco Recipe

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I heard coconuts are really good for you.  I’m not sure if it still counts if you add the below accoutrements…but I’m still counting the 10 coconuts I’ve consumed in the last week towards my health goals.

My favorite tropical cocktail the “Coco Loco” is usually made by blending an array of spirits (rum, tequila, vodka) with lemon juice, simple syrup and the juice from a fresh young coconut with some ice and pouring back into the coconut shell and serving with a straw.  I usually like my cocktails like my favorite people: strong and straight-up. So checkout my version of the refreshing cocktail!

Huckleberry Kim’s Coco Loco Cocktail Recipe

  • 3 oz. fresh coconut juice
  • 1 oz. tequila
  • 1 oz. rum
  • 0.5 oz vodka
  • 1 oz. simple syrup
  • ice
  • 3 mint leaves
  1. Muddle a few mint leaves with ice in a cocktail shaker
  2. Crack open fresh coconut and add 3 oz. to shaker (reserve remaining juice for another cocktail)
  3. Add in spirits and simple syrup
  4. Stir down for ~60 seconds in shaker
  5. With a hawthorne strainer, pour back into coconut shell (or cocktail glass if you don’t have fresh ‘nuts)
  6. ENJOY! Sit back, sip, and feel your heart rate come to a relaxing 65 BPM ;P

Fun fact: Coco Locos are even better paired with shrimp and octopus tacos with a side of habanero salsa!

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xx, Huckleberry Kim


song of the moment:
the girl from ipanema

UNI ZOODLES

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A group of my work pals have been on a very inspiring #healthyliving kick lately; we’ve been encouraging each other with workouts and clean eats.  Everyone got Spiralizers, and I hopped on the bandwagon.  The following are the steps for my easy first zoodle meal (zoodle = zucchini noodle).  It literally takes 15 minutes to prepare.  I’m also a wizard.

  • Spiralize 1 zucchini (honestly, I wanted to do this recipe with a sweet potato, but couldn’t be bothered to look that hard for sweet potatoes at the grocery store. next time.)
  • In a medium-sized pan, sautée 3 cloves of coarsely chopped garlic in 1 tbsp of olive oil.
  • Add a handful of enoki mushrooms (after having chopped off the ends, washed, and loosely separated them).
  • MIX IT UP (for like 45 seconds).
  • Combine 3 tbsps of seaweed flakes with 1 tsp of roasted seasame seeds and 1/2 tsp of wasabi powder (+/- to taste).
  • Add salt and pepper to taste.
  • Throw in your zoodles and cook for an additional 90 seconds or to desired zoodle-texture.
  • Top with fresh sea urchin and garnish with fresh salmon roe.
    • It looks very pretty plated with the sea-friends on top, though next time I think I’ll blend up the sea urchin and spices and toss with the ikura to get better zoodle-coverage…I mean who am I trying to impress anyway, right?

Bon Appétit!

xx, Huckleberry Kim

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more spiralizers:

The Last Supper(s): San Francisco Spring 2014

I am embarking on a trial move to NYC for the next few months.  It’s quite exciting, as I have been talking about a coastal swap since I was around 14 – so after a decade of psyching myself out, I think I’m ready.

San Francisco will always have my heart; though, I think it’s time that I take a little  s p a c e .

california    empire state

Naturally, being the gluttonous fool that I am, one last SF supper could not suffice… there’s simply too much food, that I love, to be eaten. So, I broke it down into 3 last-for-now SF suppers 🙂  Though New York will undoubtedly offer me copious opportunities for good eating…sometime’s there’s nothing like one’s very own comfort food faves – and having been born and raised in the Golden State, you guessed right, most of my comfort foods are home grow’d Californian cuisines:

i. State Bird Provisions – Finally! I used to live literally a block away from State Bird in the Western Addition, but I hadn’t had the patience to wait in line because let’s be honest: when I wants to eat, I wants to eat!   I figured I had to try it before I left SF, so that happened.  

The experience at State Bird is fun for tapas-loving-try-everything sorts of eaters like me.  They have a short commandable menu that is supplemented by various seasonal provisions, which are offered dim-sum-style to dining guests. After having tried it {especially, the guinea hen dumpling with aromatic broth (omg, so aromatic – with the perfect hints of lime)}, I would definitely go back and wait in line.

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ii. In-N-Out Burger, duh – Cheeseburger Animal Style, Extra Lettuce, Extra Jalapeños, French Fries, and a Neapolitan Milk Shake #nuffsaid

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iii. And last but not least: Mama’s Homemade Vietnamese Food – including all of my childhood comfort food favorites like rau muống xào tỏi (hollowed water spinach sautéed with (lots of) garlic, cá kho tộ (claypot braised catfish), canh chua (vietnamese sweet & sour soup) and so much more. My mom rules. She literally cooked all day to send me off with a belly full of love. Cảm ơn mẹ, con yêu mẹ nhiều!

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Thank you to all the friends and family who have been so supportive of my little transition.  I have a belly full of great Cali-food memories and a heart full of love from you all to get me through the treachery of Spring in the Big Apple 😉

xx, Huckleberry Kim