Seattle-style mussels

Grilled bread for dunking is a must here. I like a side dish with a hint of bitterness, such as steamed Chinese broccoli drizzled with olive oil.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.

Southwestern-Style Cobb Salad

Canned chipotle chiles not only add heat, but a rich depth of flavor to this Southwestern-inspired salad.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.

Bay Area cookbooks to buy before leaving (on maybe after, depending on Amazon's selection)

Zuni Cafe

Cheeseboard

La Boulangerie

Boulevard?

I know there are more, but don't have to time to look just yet.

Random cocktail

Not sure if I'll ever have the guts, but...

Bacon & Eggs Bloody Mary:
2 oz Tito’s handmade vodka
4 oz fresh pressed tomato juice
1 slice of extra crispy Marin Sun Farms bacon
.5 oz Worcestershire sauce
.5 oz Golden Mountain sauce
juice of ½ lemon
2 quail egg yolks
4 dashes Tabasco sauce
pinch of coarse sea salt
pinch of crushed black peppercorn
fresh grated horseradish

In glass shaker combine lemon juice, Worcestershire sauce, Golden Mountain sauce, salt, pepper, Tabasco, and horseradish. Add tomato juice and vodka, then fill shaker with ice. Stir all ingredients, then pour into a tall Collins glass. Carefully float quail eggs on top and add the bacon.