Saturday, July 08, 2006
Dinner at Anzu, San Francisco, CA
We went to a large group dinner at Anzu, the restaurant at Hotel Nikko. It was a bit strange as there were prix fixe menus specific to our group. We probably would not have ordered the same things had we been able to order from the regular menu, but we had a good time. The price ended up being $85 per person, which we thought was a bit steep for the food.
Assorted Sushi
The fish was a bit warm, but that is to be expected with trying to cut and serve sushi for upwards of 30 people at the same time.
Cheese Plate
Blue, Cheddar and what we thought were Baby Bells. A good amount of (mostly) quality cheese.
Rhubarb Upside Down Cake
The rhubarb was good, I just wish there were more of the rhubarb than the cake.
Assorted Sushi
The fish was a bit warm, but that is to be expected with trying to cut and serve sushi for upwards of 30 people at the same time.
Steak with Asparagus
This was actually very tender and quite tasty.
This was actually very tender and quite tasty.
Cheese Plate
Blue, Cheddar and what we thought were Baby Bells. A good amount of (mostly) quality cheese.
Rhubarb Upside Down Cake
The rhubarb was good, I just wish there were more of the rhubarb than the cake.
Labels: Decor: 1, Food: 1, Japanese, restaurant, Service: 1, sushi
Lunch at Home
Tofu with Mustard Greens and Spinach
A quick, light lunch.
-1 block tofu, cut in cubes
-1/2 lb mustard greens
-1/2 lb spinach
marinade:
-1/8 cup sesame oil
-1/8 cup rice vinager
-1 packet splenda
-1/4 cup soy sauce
-1 ts chili pepper
Marinate the tofu in the marinade for at least 1/2 hour. Drain the marinade and pour over the greens in a hot saucepan and sautee until wilted. Add the tofu and sautee a few more minutes, until most of the liquid is drained.
-1/2 lb mustard greens
-1/2 lb spinach
marinade:
-1/8 cup sesame oil
-1/8 cup rice vinager
-1 packet splenda
-1/4 cup soy sauce
-1 ts chili pepper
Marinate the tofu in the marinade for at least 1/2 hour. Drain the marinade and pour over the greens in a hot saucepan and sautee until wilted. Add the tofu and sautee a few more minutes, until most of the liquid is drained.
Friday, July 07, 2006
Pre-Movie Snack from Fourth Street Bar and Deli, San Francisco, CA
We were headed to a movie and were meeting some people for libations before hand, so we went to the Fourth Street Bar and Grill, a place we walk by every day but have never gone it. It is a crappy sports bar, but was totally packed.
Wings $13 (for 16 wings)
The wings were flavorful, but were very tiny.
Wings $13 (for 16 wings)
The wings were flavorful, but were very tiny.
Lunch from Lemongrass Thai, San Francisco, CA
In lieu of Osha Thai, which would not deliver for some reason, we ended up with food from another Thai place. It was pretty good, but not nearly as good as Osha. The major complain was that the sauces were all too watery. But the flavors were very nice and there was a nice variety.
Chicken Satay, Chicken Curry, Chicken with Spinach, Ground Pork with Eggplant, Papaya Salad
Chicken Satay, Chicken Curry, Chicken with Spinach, Ground Pork with Eggplant, Papaya Salad
Breakfast at Home
Thursday, July 06, 2006
Dinner at One Market, San Francisco, CA
Giao had a work dinner at One Market. It was decent, but not transcendant.
Shrimp Ceviche
A tasty bite from the chef...
Duck Ravioli
The duck was very moist.
Broccoli Rabe with Pancetta and Garlic Chips
Pancetta Wrapped Filet Mingon
The texture was not right for filet. This was cooked as a roast rather than a steak, probably for too long.
Ratings:
Food: 1
Decor: 1
Service: 1
Website
Health Code Violations
Alexis had leftover chili for dinner.
Shrimp Ceviche
A tasty bite from the chef...
Duck Ravioli
The duck was very moist.
Broccoli Rabe with Pancetta and Garlic Chips
Very good. You can't really go wrong with garlic and pork in your veggies.
Pancetta Wrapped Filet Mingon
The texture was not right for filet. This was cooked as a roast rather than a steak, probably for too long.
Ratings:
Food: 1
Decor: 1
Service: 1
Website
Health Code Violations
Alexis had leftover chili for dinner.
Lunch at Lightening Foods, San Francisco, CA
Spicy Chicken Caesar Salad $8
Lightening Foods is a sandwich and salad place with super fresh ingredients and quality "fast" food. We usually get this large salad, which definitely fills us up.
Breakfast at Home
Wednesday, July 05, 2006
Dinner at Home
Green Salad with Lemon Vinagrette
Chicken Wings (Costco Frozen)
Lunch at Work
Breakfast at Home
Tuesday, July 04, 2006
Dinner at Home
Caprese Salad
Fresh mozzerella, thinly sliced tomato and large basil leaves seasoned with salt and pepper and sprinkled with oil and balsamic vinager.
Chili con Carne
This is one of the only meals that Giao makes and it is really good, hearty, spicy chili. We finish it off with some grated cheese, fresh, diced onions and a dollop of sour cream or plain Greek yogurt.
-3 lbs lean ground beef
-3 cans chopped tomatos
-1 can water
-2 tb beef bullion
-3 large bay leaves
-2 onions, diced
-1/2 cup chili powder
-3 tb granulated garlic
-1 tb ground cumin
-1 tb cayenne
-1 tb paprika
Sautee and onions and the beef together until beef is browned. Drain all fat. Add the remaining ingredients in bring to a boil. Then turn the heat to low and simmer for 1-2 hours, until thick.
-3 cans chopped tomatos
-1 can water
-2 tb beef bullion
-3 large bay leaves
-2 onions, diced
-1/2 cup chili powder
-3 tb granulated garlic
-1 tb ground cumin
-1 tb cayenne
-1 tb paprika
Sautee and onions and the beef together until beef is browned. Drain all fat. Add the remaining ingredients in bring to a boil. Then turn the heat to low and simmer for 1-2 hours, until thick.
Breakfast at Home
Monday, July 03, 2006
Dinner at Home
Sea Scallops with Mustard Greens
The greens were a bit salty, but the scallops were perfectly cooked. Next time I'll use water instead of broth to cook the greens and cut down on the salt.
-6 sea scallops, patted dry
-salt and pepper to taste
-1 lb of mustard greens, washed and chopped
-1/2 onion, thinly sliced
-6 cloves garlic, minced
-1/8 cup grated parmasean
-a couple squeezes of lemon
-1/2 cup of water
Sautee the onions and garlic in a bit of olive oil. Add the greens and the water and simmer until liquid has evaporated. Add the cheese, lemon juice and salt and pepper to taste.
In another pan, heat a tablespoon of butter and a tablespoon of olive oil on medium high. Season the scallops on both sides with salt and pepper. Sear the scallops for 2 minutes on each side (until golden).
Serve on a bed of the greens. Serves 2.
-salt and pepper to taste
-1 lb of mustard greens, washed and chopped
-1/2 onion, thinly sliced
-6 cloves garlic, minced
-1/8 cup grated parmasean
-a couple squeezes of lemon
-1/2 cup of water
Sautee the onions and garlic in a bit of olive oil. Add the greens and the water and simmer until liquid has evaporated. Add the cheese, lemon juice and salt and pepper to taste.
In another pan, heat a tablespoon of butter and a tablespoon of olive oil on medium high. Season the scallops on both sides with salt and pepper. Sear the scallops for 2 minutes on each side (until golden).
Serve on a bed of the greens. Serves 2.
Lunch from Mehfil Indian in San Francisco, CA
Chicken Mahkni and Saag Paneer
Chicken Mahkni (butter chicken) is a richer, better version of chicken tikka masala, made with thighs rather than breasts.
Breakfast at Home
Sunday, July 02, 2006
Dinner at Home
After many days of cruise food, we were happy to be home eating a simple meal.
Konnyaku Noodles, Tiger Shimp and Spinach
This is very simple to prepare and takes very little time.
Konnyaku Noodles, Tiger Shimp and Spinach
This is very simple to prepare and takes very little time.
-4 packages konnyaku noodles, pre boiled for 1 minute
-1 lb spinach, washed
-3 trumpet mushrooms, sliced
-1/2 large onion, thinly sliced
-10 cloves garlic, minced
-1 lb tiger shrimp, peeled and cleaned
-2 cans chicken broth
-2 tb each:
soy sauce
chili garlic sauce
rice vinager
oyster sauce
-1 packet splenda
In a pan sautee the onions and garlic in the chili sauce until the onions are soft. Add the broth, soy sauce, rice vinager, oyster sauce and splenda. Then add the mushrooms and noodles. Simmer for 20 minutes. Add the shrimp and the spinach and simmer until shrimp are just cooked, about 3 minutes. Serve.
-1 lb spinach, washed
-3 trumpet mushrooms, sliced
-1/2 large onion, thinly sliced
-10 cloves garlic, minced
-1 lb tiger shrimp, peeled and cleaned
-2 cans chicken broth
-2 tb each:
soy sauce
chili garlic sauce
rice vinager
oyster sauce
-1 packet splenda
In a pan sautee the onions and garlic in the chili sauce until the onions are soft. Add the broth, soy sauce, rice vinager, oyster sauce and splenda. Then add the mushrooms and noodles. Simmer for 20 minutes. Add the shrimp and the spinach and simmer until shrimp are just cooked, about 3 minutes. Serve.
Lunch at Pho Thanh in Westminster, CA
Right after we got off the boat, the first thing we did was eat...we are shameless.
Pho with Everything and Extra Tendon
Good, but Giao said the broth wasn't pho-y enough.
Shrimp Rolls with Peanut Sauce
Fresh and yummy.
BBQ Pork
Not as good as Tu Lan's, but still pretty tasty.
Spring Rolls
Good and hot.
Pho with Everything and Extra Tendon
Good, but Giao said the broth wasn't pho-y enough.
Shrimp Rolls with Peanut Sauce
Fresh and yummy.
BBQ Pork
Not as good as Tu Lan's, but still pretty tasty.
Spring Rolls
Good and hot.
Ratings:
Food: 1
Decor: 0
Service: 1
Food: 1
Decor: 0
Service: 1
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