Saturday, April 01, 2006

Dinner at Home

Soy Ginger Chicken with Sesame Noodles

-8 chicken thighs
-Marinade for chicken
-1/4 cup soy
-2 tb rice vinager
-1 packet Splenda
-2 in nub of fresh ginger, grated
-1 ts granulated garlic
-2 packages linguini style yam flour noodles, boiled for 2 minutes
-1 handful cilantro, chopped
-2 scallions, thinly sliced in rounds
-Sauce for noodles
-1/3 cup tahini
-2 tb sesame seeds
-3 tb chili garlic sauce
-2 packets Splenda
-2 tb rice vinager or lemon juice
-1 ts granulated garlic

Marinate the chicken for at least 1/2 hour. Sautee chicken, covered, turning every few minutes, until cooked through and golden brown. Slice in strips. Mix all ingredients for the noodle sauce together and mix it thoroughly into the noodles. Mix in cilantro and scallions. Place the noodles on a serving plate and top with the chicken strips.

Seaweed Salad from 99 Ranch
Pretty good for the cheap price.

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Breakfast at The Pork Store Cafe, San Francisco, CA

The Pork Store Cafe on Haight is the best greasy spoon in the city. We woke up to meet some friends for a 9 am breakfast, but after waiting a while, and seeing the inevitable queue get longer and longer, we decided that we were the victims of April Fool's Prank, and got a table. (Our friends did later show up, after we were served).

The restaurant itself is located in a old butcher shop and fits about 6 tables and the counter. Behind the counter in the narrow line, the waitstaff and the cooks perform a complex dance as they seamlessly step around each other while carrying hot plates or grilling up an omelette.

Chicken Apple Sausage, 2 Eggs Over Hard and Hash Browns $8
Yum. The hash browns are usually crispier, but these were still good. The eggs were cooked just how I like them and the sausage was nice and hot. Also served with biscuits and gravy (below).

Chicken Fried Steak with Scrambled Eggs, Hash Browns and a Side of Bacon $10
Also served with bisquits and gravy, this classic southern dish was quite good.

Biscuits and Gravy
The biscuits are super fluffy, but the gravy could be a little less floury and heavy

Food: 2
Decor: 1
Service: 1

Health Code Violations

Friday, March 31, 2006

Dinner at Home

Spinach Soup
Very creamy, iron enriched soup.

Chili Rubbed Baby Back Ribs
For succulent ribs, parboil for 15 minutes, rub with wet rub (recipe below) then place in the Set It and Forget It Rotisserie Oven for 38 minutes.

Chili Wet Rub
-1 Tb of each of the following:
-granulated garlic
-hot chili powder
-worcestershire sauce
-lemon juice
-1 ts salt

Mix all ingredients together and let sit for ten minutes ir so until a thick paste forms.

Lunch from California Pizza Kitchen, San Francisco, CA

And yet another mediocre catered in lunch at work...this time from California Pizza Kitchen.

Chicken Lettuce Wraps
The sauce was too sweet and there wasn't nearly enough chicken.

Shrimp Cocktail
Horrendous. Little cut up pieces of shrimp with some overripe avocado and a tiny bit of cocktail sauce.

Big Salad
This was actually ok, the best thing we ordered. The fried onions were a nice touch.

Food: 0

Health Code Violations

Breakfast at Home

Sausage and Egg Scramble with Leftover Basil

Thursday, March 30, 2006

Dinner at Home

Chicken Wings
Frozen, from Costco. Surpisingly good.

Variation on the Caprese Salad
We didn't have any fresh basil leaves but we did have some leftover pesto from the other night. The fresh mozzerella was layered with a squirt of pesto and a thin slice of tomato, then drizzled with balsamic vinager and sprinkled with salt and pepper.

Lunch at Work

Leftover Stirfry

Breakfast at Home

Bacon and Fried Eggs.

Wednesday, March 29, 2006

Dinner at Home

Coconut Milk Stirfry
We needed a quick meal and we needed to use some odds and ends from the fridge, so we made this stiryfry with fridge findings and canned goods.

-1 can baby corn, drained and cut into thirds
-1 block firm tofu, pressed to reduce water content, then cubed
-2 packages yam noodles
-1 package yam flour bean curd
-5 scallions, chopped
-4 boneless, skinless chicken thighs, cubed
-5 baby bok choy, quartered
-5 cups spinach, washed
-6 cloves garlic, minced
-1 can chicken broth
-1 can coconut milk
-4 t olive oil
-2 t rice vinager
-3 t soy sauce
-1 ts ginger powder
-1 t oyster sauce
-2 t chili garlic sauce
-2 t fish sauce
-1 ts chili powder

Marinate the tofu cubes in 2 tb olive oil, 1 tb soy sauce, and chili powder for at least 15 minutes. Sautee the scallions and garlic in olive oil until just beginning to brown. Add chicken chunks and brown. Add tofu and sautee (including marinade). Add a the noodles, bean curd, broth, vinager, soy, giner powder, chili garlic sauce, fish sauce, and oyster sauce. Stir and simmer for 15-20 minutes. Add all the vegetables and stir until spinach and bok choy are totally wilted and baby corn are hot.

Serves 5.

Lunch at Work

Leftover Pork Loin and Green Beans

Leftover Vegetable Soup

Breakfast at Home

Bacon and Fried Eggs.

Tuesday, March 28, 2006

Dinner at Home

Baked Halibut with Pesto
-3/4 lb halibut
-salt and pepper
-2 bunches basil
-juice of 1/2 lemon
-1/4 cup olive oil

For the pesto, simply put all the ingredients in the food processor. You can also add parmasean and pine nuts to the mix.

For the fish, pre-heat oven to 400. Place fish in a baking dish and sprinkle with salt and pepper. Spread a thin layer of pesto over the fish and cook until it flakes with a fork. Approx 10 minutes.

Grilled Asparagus
-1lb asparagus, trimmed
-salt and pepper to taste
-olive oil to coat

Toss the asparagus spears in olive oil, salt and pepper. Then either grill on your handy George Forman for the length of time it takes to cook the fish, or, if you are lucky enough to have a grill, then by all means grill until done.

Lunch at Gold Mountain, San Francisco, CA

We had lunch today at our favorite cheap dim sum place today. It was satisfying, as always.

Congealed Blood
Giao loves it. Alexis can't stomach it, having one had a very bad experience with blood sausage.

Pork Shu Mai
They were fresh today, but not as good as last time for some, unidentifiable reason.

Spare Ribs
They were more tender and meatier than usual today.

Curried Tofu Skins with Vegetables
Less slimy than usual, which is a good thing.

Har Gow
The skins were thicker today, but we don't eat the skins, so we don't know if that fact makes them better or worse.

Spinach and Shrimp Steamed Dumplings
Fresh and spinachy.

Roasted Duck
As always, this would be much better if served warm rather than cold.

Chinese Broccoli
Nothing special.

Beef Stew
Really good today. The beef was melt-in-your-mouth tender.

Previous Post

Breakfast at Home

Taco Meat Eggs
I needed to use some various leftovers from last night, so I concocted a mixture of the leftover taco meat and eggs. Then I squirted on some lemony pesto and topped off with the leftover guacamole and hot sauce.

Monday, March 27, 2006

Dinner at Home

Chupaqueso Taco Salad

Chupaqueso Taco Shell
-2 cups grated cheese

Taco Meat
-3/4 lb ground turkey
-1 onion, diced
-4 cloves garlic, minced
- 1 tsp salt
-1 tb paprika
-1 tb cumin
-1 ts granulated garlic
-2 ts black pepper

-2 cups spinach, washed and chopped
-10 black olives, chopped
-1/4 cup greek plain yogurt or sour cream
-hot sauce, to taste

-2 avocados, ripe
-3 cloves garlic, minced
-juice of 1/2 lemon or juice of one lime
-1/4 onion, minced
-1/2 tomato, seeded and diced
-salt to taste

To make the Chupaqueso shells. Place one cup of cheese at a time in a 10 or 12 inch frying pan on medium high. The cheese will begin to toast and when it is strong enough to flip like a pancake, flip it and fry for another 30 seconds or so. Then slide it into a medium sized mixing bowl where it will harden into the shape of the bowl. I like to put a paper towel in the bowl first to soak up the excess grease from the cheese.

For the meat, sautee the onions and garlic in olive oil until the onions are translucent. Then add the meat and the spices and sautee, stirring frequently, until done and browned.

For the guacamole, just smash the avocados and mix all the other ingredients in together. I like to leave it a bit chunky.

To assemble, place the spinach in each bowl, then the meat, then the olives, then guacamole, then yogurt/sour cream and finally douse with hot sauce.

Serves 2.

Lunch at Mijita, San Francisco, CA

Alexis was sick so she just ate leftover soup from last night. But Giao was at work and he went to Mijita, an interesting, if overpriced, place in the Ferry Building.

Queso Fundido
Although the name of this dish really means "melted cheese", we like to call it "very fun cheese". Basically it is cheese and chorizo all melted together. Yum.

Previous Post

Breakfast at Home

Egg Whites Scrambled with Cheese
Since we used so many yolks in yesterday's food, today we had to use the whites for something...

Sunday, March 26, 2006

Dinner at Home

Assorted Cheeses and Olives

Vegetable Soup with Sausage
Usually I make pureed vegetable soups, but this time I opted for an Italian style soup with diced vegetables and sausage.

-8 small turnips, peeled and diced
-2 summer squash, diced
-2 zucchini, diced
-2 leeks, quarted and thinly sliced
-10 cloves garlic, minced
-2 egg yolks
-1/2 cup grated parmasean
-4 cooked sausages, diced
-3 sprigs thyme, leaves only
-10 large leaves basil, chopped
-1 handful parsley, chopped
-4 quarts stock
-olive oil
-salt and pepper to taste

Sautee the leeks and garlic in oil until soft and translucent. Add the vegetables, sausage and stock and bring to a boil. Reduce heat, add herbs (reserve some parsley for garnish) and simmer, covered, for at least an hour, until vegetables are soft and flavors have melded. Right before serving stir in the egg yolks and the parmasean. Ladel into bowls and garnish with parsley.

Balsamic Roasted Pork Loin

-4 sprigs rosemary, leaves only, chopped finely
-5 cloves garlic, minced
-1/8 cup balsamic vinager
-1 tb coarse sea salt
-1 ts pepper
-1 1/2 lb pork loin

Marinate the pork in the marinade for at least 2 hours. Preheat oven to 375. Cook until the internal temperature of the pork is 138. Remove pork from oven and let sit for 10-15 minutes. The pork will continue to cook and will eventually reach an internal temperature of about 145-150. This results in an incredibly juicy roast that is still fully cooked and safe.

Green Beans with Truffle Oil, Garlic and Parmasean
-1 lb green beans, trimmed
-5 cloves garlic, minced
-1 tb truffle oil
-2 tb butter
-1/2 cup grated parmasean
-salt to taste

Sautee the garlic in the butter for 1 minute. Add the beans and salt and continue to sautee for approx. 8 minutes. Remove from heat and drizzle with truffle oil and sprinkle with parmasean.

Ricotta Espresso "Ice Cream" with Freshly Whipped Cream and Dark Chocolate Shavings
This ricotta ice cream was modified from a recipe in an Italian cookbook Alexis was perusing. It with the modifications it is very low in carbs.

-425 grams whole milk ricotta
-15 packets splenda
-1/2 cup strong espresso
-3 tb heavy cream
-1 ts vanilla
-4 egg yolks

Mash the ricotta through a fine seive to get out the lumps. Mix the espresso into the ricotta. In a separate bowl beat the splenda and the egg yolks until light yellow. In yet another bowl whip the cream with the vanilla. Mix the yolk mixture and the ricotta mixture together, then gently fold in the whipped cream. Pour the mixture into a pice pan lined with plastic wrap. Cover with plastic wrap and freeze for at least 3 hours. Slice and serve with whipped cream and chocolate.

Breakfast at Home

Poached Scrambled Eggs on Artichoke Crowns, Carmelized Onions and Bacon
Poached scrambled eggs are something Alexis read about in the NYTimes Magazine a few months ago. They result in incredibly tender and fluffy scrambled eggs, but you need to season afterwards, because the salt always seems to get leached out in the cooking process.

Poached Scrambled Eggs
Bring a saucepan of water to a boil. Whisk eggs to break up yolks. Pour the eggs into the boiling water. Cover for 1 minute. Drain eggs in a fine seive. Season to taste.

Artichokes, Bacon and Onions
-5 artichoke crowns, quartered
-5 strips bacon, diced
-1/2 onion, thinly sliced

Sautee the onions and bacon together until browned. Drain excess bacon fat. Add the quartered artichokes and sautee over low until brown.

Serves 2.

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