Saturday, February 16, 2008
Pulled pork from Gambino's
Giao couldn't resist this special from Gambino's, dreaming of the sous vide pork sandwich that we made earlier. He was pretty disappointed.
Brunch at Mayflower Restaurant, San Francisco, CA
Every time we need a haircut, we head to the Richmond and afterwards, treat ourselves to what is now our favorite (affordable) dim sum place in the city. The total was $30, and we had several rounds of a few of these. We alway leave stuffed.
Black Bean Spare Ribs
Tender and tasty.
Har Gow
Fresh and full of shrimp chunks.
Siu Mai
Our favorite, as always
Turnip Cake with Eggs and Scallions
This was a surprisingly satisfying and homey dish. We could eat this for breakfast any day.
Special Dumpling
Good, but not exciting.
Egg Roll
Greasy and delicious.
Brisket and Turnip in Broth
The turnip were not cooked long enough.
Black Bean Spare Ribs
Tender and tasty.
Har Gow
Fresh and full of shrimp chunks.
Siu Mai
Our favorite, as always
Turnip Cake with Eggs and Scallions
This was a surprisingly satisfying and homey dish. We could eat this for breakfast any day.
Special Dumpling
Good, but not exciting.
Egg Roll
Greasy and delicious.
Brisket and Turnip in Broth
The turnip were not cooked long enough.
Ratings:
Food: 1
Decor: 0
Service: 0
Food: 1
Decor: 0
Service: 0
Labels: Chinese, Decor: 0, Dim Sum, Food: 1, restaurant, review, Service: 0
Quick Dinner at Rico's, San Francisco, CA
We were on our way to a comedy show and we were pressed for time and hungry. We saw Rico's which was between the bar we were at and the comedy club. We stopped in for a quick bite. It took forever. The food was ok, but it was not worth the weight.
Chicken Quesodilla $8
Standard, but big.
Carnitas Burrito $9
This was big, but not really flavorful. And the sour cream and guacamole were not integrated into the burrito, but served on the side, sadly.
Ratings:
Food: 0
Decor: 1
Service: 1
Rico's Fine Mexican Restaurant
943 Columbus Ave
San Francisco, CA 94133
Health Code Violations
Chicken Quesodilla $8
Standard, but big.
Carnitas Burrito $9
This was big, but not really flavorful. And the sour cream and guacamole were not integrated into the burrito, but served on the side, sadly.
Ratings:
Food: 0
Decor: 1
Service: 1
Rico's Fine Mexican Restaurant
943 Columbus Ave
San Francisco, CA 94133
Health Code Violations
Labels: Decor: 0, Food: 0, Mexican, restaurant, review, Service: 1
Thursday, February 14, 2008
Valentine's Dinner at Home
We try to avoid the over-priced prix fixe situation you almost always encounter if you try to go out on Valentine's day. And we like to try to celebrate this most Hallmark of holidays in a decidedly non-commercial way. So, our tradition is surf and turf flanked by fondue on either side, at home.
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
Tangerines
Blackberries
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
-2 cups grated sharp cheddar
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
-2 cups semi-sweet chocolate chips
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
Tangerines
Blackberries
Mangoes
Labels: beef, dessert recipes, dinner recipes, fondue, homemade, seafood
Tuesday, February 12, 2008
Mustard Sausage with Cheesy Roasted Brocolli
This is a great recipe for lunch or dinner, and reheats well.
-8 Italian sausages, casing removed
-2 tb whole grain mustard
-2 tb apple cider vinegar
-1 onion, thinly sliced
Sautee the onion over medium heat until almost caramelized. Add the sausage and break into bits with a wooden spoon, while browning. Add the mustard and vinegar, mixed together, to the sausage and onions and continue cooking until done.
For the broccoli recipe, click here.
-2 tb whole grain mustard
-2 tb apple cider vinegar
-1 onion, thinly sliced
Sautee the onion over medium heat until almost caramelized. Add the sausage and break into bits with a wooden spoon, while browning. Add the mustard and vinegar, mixed together, to the sausage and onions and continue cooking until done.
For the broccoli recipe, click here.
Labels: brocolli, homemade, lunch recipes, sausage
Monday, February 11, 2008
Chupaqueso Taco Salad
We had been neglecting the chupaqueso recently, so we had a friend over for dinner and whipped up some chupaqueso taco salads.
Labels: chupaqueso, dinner recipes, homemade, Mexican, turkey
Chili Rubbed Ribs and Blue Cheese Brussel Sprouts
This is our standard "Set It and Forget It" chili-rubbed rib recipe. We paired it with a simple recipe for brussel sprouts kicked up with blue cheese.
Blue Cheese Brussel Sprouts
-1 lb brussel sprouts, trimmed and quartered
-salt and pepper to taste
-3 tb crumbled blue cheese
-2 tb butter
Sautee the brussel sprouts over medium-high heat until browned and tender. Mix the butter and blue cheese together and mix into the brussel sprouts.
-1 lb brussel sprouts, trimmed and quartered
-salt and pepper to taste
-3 tb crumbled blue cheese
-2 tb butter
Sautee the brussel sprouts over medium-high heat until browned and tender. Mix the butter and blue cheese together and mix into the brussel sprouts.
Labels: brussel sprouts, homemade, lunch recipes, pork
Sunday, February 10, 2008
After Lunch Snack at Lee's Sandwiches
BBQ Pork Bahn Mi $2.50
This was the best value we've seen recently. This delicious sandwich was about a foot long and full of BBQ Pork (Vietnamese style, not the Chinese stuff) and pickled veggies. If we ate more bread and had a Lee's nearby, we could see eating this every day for lunch.
Ratings:
Decor: 0
Service: 1
Food: 1
Decor: 0
Service: 1
Food: 1
Labels: chain restaurant, Decor: 0, Food: 1, review, Service: 1, Vietnamese
Lunch at Pho 79, Westminster, CA
We had some lunch in an Asian mall with an awesome food court and some tasty restaurants.
Oxtail in Broth $7
Pretty tasty.
Beef Pho $6
A pretty tasty bowl of noodles and thinly sliced beef.
Ratings:
Food: 1
Decor: 0
Service: 1
Pho 79
9200 Bolsa Ave. #117 Westminster, CA 92683
Oxtail in Broth $7
Pretty tasty.
Beef Pho $6
A pretty tasty bowl of noodles and thinly sliced beef.
Food: 1
Decor: 0
Service: 1
Pho 79
9200 Bolsa Ave. #117 Westminster, CA 92683
Labels: chain restaurant, Decor: 0, Food: 1, restaurant, review, Service: 1, Vietnamese
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