Wednesday, February 27, 2008
Bad Airport Food in Charlotte, NC
We stopped to grab some breakfast after the red-eye to Charlotte, on our way to Ft. Lauderdale. It was not very good.
Sausage, Potatoes, Eggs and a Biscuit $8
Lackluster, but edible.
Ratings:
Food: 0
Decor: 0
Service: 0
The Stock Car Cafe
Charlotte Douglas International Airport
5501 Josh Birmingham Pkwy
Charlotte, NC 28208
Sausage, Potatoes, Eggs and a Biscuit $8
Lackluster, but edible.
Food: 0
Decor: 0
Service: 0
The Stock Car Cafe
Charlotte Douglas International Airport
5501 Josh Birmingham Pkwy
Charlotte, NC 28208
Labels: Decor: 0, Food: 0, restaurant, review, Service: 0
Tuesday, February 26, 2008
Delivery from Dim Sum Bar, San Francisco, CA
We needed some sustenance that wouldn't make a mess as we were going to be traveling for a while. We decided on delivery dim sum.
Special Wonton Soup $7
This soup is packed with seafood, in addition to the large wontons. It is also a huge portion.
BBQ Pork Noodles $6
A little greasy, but pretty tasty.
Siu Mai $2
Large, decent dumplings.
Dim Sum Bar
620 O'Farrell Street
San Francisco, CA 94109
Special Wonton Soup $7
This soup is packed with seafood, in addition to the large wontons. It is also a huge portion.
BBQ Pork Noodles $6
A little greasy, but pretty tasty.
Siu Mai $2
Large, decent dumplings.
620 O'Farrell Street
San Francisco, CA 94109
Labels: Chinese, Decor: 0, Food: 1, restaurant, review, Service: 1
Cobb Salad from Caffe Centro, San Francisco, CA
Cobb Salad $7
This was a fairly big, pretty tasty salad for a decent price. The only bad thing was the mealy tomatoes, which were easy enough to toss.
Ratings:
Food: 1
Decor: 1
Service: NA (counter)
Labels: Decor: 1, Food: 1, restaurant, review
Monday, February 25, 2008
Caribbean Hiatus
We are going on vacation. We'll be in the Caribbean, on various islands, for the next couple of weeks. Check back mid-March for what is sure to be our most gluttonous and hedonistic trip yet.
Soup for a Sick Giao
Broccoli and Brown Rice Soup
Giao was feeling sick and Alexis had failed at an attempt at brown rice congee the other day (she added salt). So, she heated up the congee, added some water and steamed broccoli and pureed the mixture for a soup fit for a sick person.
Giao was feeling sick and Alexis had failed at an attempt at brown rice congee the other day (she added salt). So, she heated up the congee, added some water and steamed broccoli and pureed the mixture for a soup fit for a sick person.
Labels: brocolli, homemade, soup
Sausage and Spinach with Pinenuts
This is a quick, weeknight meal.
-8 jalapeno chicken sausages, sliced
-1 can diced tomatoes
-1/4 cup pinenuts
-1 lb spinach, blanched and chopped
-1/2 red onion, diced
-salt and pepper to taste
Toast the pinenuts in a dry pan. When they begin to brown, add a bit of olive oil, then add the sausage pieces and brown them. Then add the rest of the ingredients and sautee for a couple of minutes. When most of the moisture has evaporated, serve.
-1 can diced tomatoes
-1/4 cup pinenuts
-1 lb spinach, blanched and chopped
-1/2 red onion, diced
-salt and pepper to taste
Toast the pinenuts in a dry pan. When they begin to brown, add a bit of olive oil, then add the sausage pieces and brown them. Then add the rest of the ingredients and sautee for a couple of minutes. When most of the moisture has evaporated, serve.
Labels: dinner recipes, homemade, sausage, spinach
Sunday, February 24, 2008
Cheesy Stuffed Mushrooms
We made these tasty treats at a friend's house for the Oscars. These are a nice, lower-carb version of stuffed mushrooms, made sans breadcrumbs.
-20 large mushrooms, stems removed and minced
-1 cup cream cheese, softened
-3 shallots, minced
-salt and pepper to taste
-1 handful basil, chopped
Place the mushroom caps on a baking sheet and broil for a couple minutes. Set aside. Sautee the shallots and mushrooms stems in butter for a few minutes. Add these, the basil and the salt and pepper to the cream cheese and thoroughly combine. Fill the mushroom caps with the cream cheese mixture and broil until the tops are golden and bubbly, just a few minutes.
-1 cup cream cheese, softened
-3 shallots, minced
-salt and pepper to taste
-1 handful basil, chopped
Place the mushroom caps on a baking sheet and broil for a couple minutes. Set aside. Sautee the shallots and mushrooms stems in butter for a few minutes. Add these, the basil and the salt and pepper to the cream cheese and thoroughly combine. Fill the mushroom caps with the cream cheese mixture and broil until the tops are golden and bubbly, just a few minutes.
Labels: appetizers, homemade, mushrooms
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
