#welcome to the family Ponzu :)

[ltleflrt]

I’ve got a new cat.  Castiel is completely indifferent, even when she growls at him.  All he cares about is that he can smell food in the room she’s currently housed in.  Bobby caught sight of her and turned into a puffy air raid siren, and then started hissing and smacking at Cas when he walked past.  He’s gonna be an asshole about this lol

[jasmineway]

Addison // 11-24-2023

Well, we did it, we managed to snag a reservation at the nearly impossible to get into newly-minted 3rd-star restaurant in Southern California (the only 3* in SoCal, may we add). Unfortunately for me, this reservation (on a holiday weekend!) happened to overlap with some dental shenanigans, but fortunately for everyone, the team here is so outstanding in their commitment to inclusivity that they managed to put out a meal I could mostly enjoy anyway (with slight modifications).

Setting:

Set near the golf course at the Fairmont Grand Del Mar, you could be forgiven for mistaking the burnt orange exterior for the entrance to a spa or club lounge. That mistake would be quickly remedied at the site of the large wrought-iron door ornamentation, but the inspiration here is far from the quaint cottage of TFL or subtle doorway of Alinea. We passed the time pre-dinner putting on the green, working in a handsome library, and meeting Santa in the surrounding resort. The resort overall is fantastic, the restaurant a little McMansion looking on the outside but handsomely adorned. 8/10.

Service:

As I said, truly spectacular. Dishes were delivered in synchrony, doors were opened exactly on time, but there was a far more relaxed air compared to other places of this caliber that put diners at ease. Our sommelier and head server matched our energy and joked throughout our entire service, with a seamless transition to more formal tones at our adjacent tables. They didn't just go above and beyond accommodating my jaw pain (a huge issue! I could barely do jello!) but also in making us feel welcome and at home at an otherwise precariously nice dinner. Requests were met, service was precise, but never once did we feel under a microscope or fussed over in a bad way. 10/10, this is what fine dining should feel like.

Beverage Service:

Our sommelier and hosts both were very accommodating to our minimal drinking palette, but still paired us with a 99-point champagne that was, unsurprisingly, the best I have every enjoyed personally.

The birthday boy was very excited, his expression nonwithstanding.

Amuse Bouche: "Delivery"

"Oysters, Horseradish, Smoked Roe, Green Apple"

This was a masterclass in flavor. I have had oysters prepared many different ways, in infinite shades of "yep, that's the ocean." This was the first time I've had anything in the mussel, clam or oyster family that tasted spectacular; like a salad that actually clicked right. 10/10

Preludes:

Prelude 1: Sake Cured Kampachi - Nigiri

I wish I had a better photo of this, because the best way to describe this was "leaf-type Pokemon meets leaf-type Poke." Just a perfect semi-sphere of raw fish and fresh vegetables.

Prelude 2: "Chicken Liver Churro, Bitter Chocolate"

Prelude 3: "Sage Hill Ranch Garden Greens"

Chicken liver churro was a confusing choice, the textures were good but the ooze of the pate when taking a bite gave me pause. This dip was saved by the deep fried vegetable-laden pillow, featuring vegetables grown from a single origin local garden because of course, why not?

Prelude 4: "Wagyu Tartar, Squid Ink Cracker, Miso Mayo"

I'm not one for uncooked food, but chef Bradley knew how to prep them. This tartare had the perfect texture, and I did not get the classic 'sneaking into the cookie dough' ick factor with the meat's cold texture. Light and fluffy wafer. 8/10.

Prelude 5: "Iberian Ham, Crispy Potato, White Truffles"

Sadly I missed out on some of this fifth appetizer due to the ham, but wow was that texture amazing.

Main Tasting Menu:

Course 1: Kanpachi Sashimi, Preserved Pear, Golden Kiwi, Pichuberry Ponzu

This was hard-mode chopsticks challenge, and I was ready for the test after two weeks in Japan. I have never had better sashimi. 10/10.

Course 2: Shellfish Chawanmushi, Broccoli, Bok Choy, Celtuce

Most of my friends are aware of my disdain for uni. My philosophy is, "if you have to pulverize a food to make it completely unrecognizable for me to like it, I probably do not like it." This uni was prepared such that it was the star of the show but it WAS delicious. Perfectly cooked. No weird tongue texture. Amazing. 7/10 (mainly because I still really do not care for Uni)

Course 3: Regilis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon

Okay, I understand why our server said "eggs and rice" is chef's most famous dish. This was unparalleled. This was divine. The caviar is from Thomas Keller's company (there was a letter from him on the kitchen wall, mind you). The rice had a toasted sesame undertone. These were the Dippin' Dots of caviar courses, with both the eggs and rice in perfect spheres. 10/10.

Course 4: Fish & Chips, Toasted Dill, Burnt Onion Dip

I tried this, I shouldn't have, since this and the bread were the only courses too firm for me. Flavor of the dip was tasty, but not special. 5/10.

Course 5: Splendid Alfonsino, Flavors of Fall, Clam Butter

I don't know what they did to this fish skin but I could eat ten more plates of this course alone. The fish flavor was good, the seasoning was the elevating factor. 8/10.

Course 6: Sourdough Bread, Goat's Milk, Browned Honey Butter

I love red fife sourdough. I had jaw issues. I did not get to enjoy the crush of this bread, but the inside was perfect.

Course 7: Rosemary Roasted Sweetbreads, Pine Nut "Riso," Little Gem

I am not sure if I or my friend got the replacement dish for this one, but whatever it was was really tasty, with breaded chicken served on the side. Everything was cohesive but overall not as memorable as other courses, 7/10.

Course 8: A5 Wagyu, Miso-Eggplant, Matsutake Broth, Black Garlic

Chef Bradley clearly has a talent for pulling together spectacular flavors, and cooking meats (mostly seafoods) in a creative and fresh light. Unfortunately, this wagyu (a $250+ supplement!) was not it. It was dry, it was not served hot (warm), and it was tough with poor marbling. I'm going to hazard to say the cut was bad rather than the kitchen did not prepare it well, but honestly I've had 5oz cuts in similar caliber restaurants for far cheaper than this supplement with five times the flavor. This was the only miss of the whole night and not part of the main menu, so the menu can still be judged on its merits as outstanding. Unfortunately, for this course, 1-2/10.

Course 9: Yuzu Custard, Mint, Ceremonial Matcha

This palette cleanser was light, flavorful, the perfect intro to sweet, and made with gorgeous ceremonial-grade matcha (which I now vaguely can differentiate after dozens of matchas in Japan). This is the Speak Now album of tasting menus - the perfect transition between Mains (country) and Desserts (pop). 9/10.

Desserts:

Everything we were served was good, rich, and seasonal. Was it as diverse as some other dessert menus we've had? No. Was it still a series of hit after hit? Yes. Everything was very elevated, but felt casually delivered (in a good way) and focused, mimicking the elegant-but-relaxed feel of the whole dinner.

Dessert 1: Cocoa Crunch, Mezcal, Passion Fruit, Toasted Fluff

It's chocolate mousse, with chocolate accoutrements. It was good. It is mousse. You all know my thoughts on mousse. No numbers, just 'good!'

Dessert 2: Berry-Beet Tartlette, Verjus, Vanilla

Oh my god the TEXTURE. Amazing. Delightful! You expect 'maraschino cherry' and get 'gelatinous galaxy cake and floral salad medley'

Dessert 3: Bitter Chocolate Wafer, Pistachio, Sour Cherry Jam

Oh yay, more mousse. Tasty, light. But mousse.

Dessert 4: Caramelized Honey Bonbon, Almonds, Ginger, Rosemary

I couldn't eat fast enough to bite into this at the perfect moment, but the flavors and textures were clearly the peak of this dessert course. Think of a frozen cream puff left to thaw, except made out of spectacular ingredients, infused with notes of lavender and rose water (these are not in it but these are the notes I tasted). Wow, 9/10.

Dessert 5: Tres Leches, White Truffle

It's crunchy, it has truffle, therefore it was less accessible to me than other choices tonight. That being said, Tony gave it a 10/10, so it has the foodie badge of approval.

Final Thoughts:

This dinner was divine. I feel proud to be a Southern Californian able to experience such an amazing achievement in my own backyard, and share sincere congrats to Chef Bradley and team for their (long-overdue, based on friends' reports) third star. If you want pretention in fine dining, this is not for you. It is not an instagram name-drop, there are not iconic indoor backdrops to peep, the name recognition isn't there with TFL and Alinea - yet. But if you want a spectacular meal, delivered by earnest people, who have a love and passion for the local and international landscape and want to deliver it to you? Yes, come here. Overall thoughts, 9/10, but as with all things that is subjective. I loved my experience, I would return for the people alone (just maybe not the wagyu). It took me months to land this one, and it was very well worth it.

Happy Birthday again to my foodie partner in crime, Tony!

[crushcircle3]

32 Favorite Restaurant Copycat Soup Recipes

Split pea soup is a thick soup made within the Caribbean from cut up peas , usually consists of "floor provision" vegetable staples and some sort of meat. Soupe aux Pois Jaunes is a standard Canadian pea soup that is made with yellow peas and often incorporates ham. Scotch broth is produced from mutton or lamb, barley and root greens. "Peasants' soup" is a catch-all term for soup made by combining a diverse—and typically eclectic—assortment of components. Our quick shipping, low costs, and outstanding customer support make WebstaurantStore the solely option to meet your whole professional and meals service supply needs. Based in Lancaster, PA. WebstaurantStore is the biggest online restaurant provide retailer servicing professionals and particular person clients worldwide. With 外燴 of hundreds of merchandise obtainable and tens of millions of orders shipped, we now have every little thing your corporation must perform at its best. I used solely half as much as known as for in a vegetable soup recipe, and added water for the rest. I puree them, after which freeze them by scooping half cup of pureed vegetables into snack measurement baggies. I add certainly one of these parts anytime I make a soup, stew, and even spaghetti sauce. It offers some added taste and nutrition. Bowls of blended salad greens served with beef taco meat, shredded cheese, green onions, black olives, sour cream, homemade salsa & tortilla chips. Served with crackers, chef’s fruit of the day. Feel free to browse them for some concepts of your individual. Then when you’re prepared, contact us in order that we will get to know you, brainstorm on concepts on your occasion, and prepare a quote for you. Can’t determine tips on how to make request on the net site, will this work? My brother and I hit all five of Feast’s high sizzling canine joints, each one was a winner however we’re nonetheless fixated on the Mexican fries at Dogs and Frys in Florissant. Made from extremely renewable resources and compostable, this is an affordable option for your event. One Hundred Straightforward Get Together Meals Ideas You May Make On An Everyday Basis Here, it is mixed in single-serving salads with shaved daikon, radishes, cucumbers, jalapeños, and ponzu. A Peking duck summer season roll is the perfect choice if you want to deal with your visitors to one thing additional special. The prized crispy Beijing specialty is particularly luxurious when served on a carbon-black wood slab. Amp up oysters by serving them your favorite means. On the half shell with a splash of Tabasco, or fried up with a rémoulade sauce for dipping. Please place your order as quickly as potential. Normally we're in a place to fill your order with a 48 hour discover. If you may be confronted with final minute arrangements, we'll make every effort to accommodate your request, although some selections could additionally be limited. We are available to debate your catering needs by way of e-mail, telephone and appointment from 9-5 Tuesday through Saturday. For example, if you’re having a proper marriage ceremony, then a plated meal will create the best eating ambiance. For a more casual vibe, you could need to go for family-style dining and even out-of-the-box options like a food truck or picnic. Note, family-style must be saved for post-pandemic receptions. When selecting your serving fashion, it’s price taking COVID-19 safety measures under consideration (even if you’re planning for 2021 or beyond). Shop for gadgets with an extended shelf life similar to wine, delicate drinks, crackers, nuts, and hard cheeses. Create a complete buying listing, sorting the list by when you ought to buy objects . Get tips for arranging living room furnishings in a way that creates a cushty and welcoming setting and makes probably the most of your area. What began as a small movement, has grown into a worldwide vacation devoted to celebrating the sturdy ladies in our communities. One attention-grabbing, upgraded appetizer or treatment will improve the entire expertise for much less. Wedding Tasting Since salty and sweet are fantastic accompaniments, they added some candy. Oversized electrical spools can double as revolutionary tables or catering displays, as shown in this instance. These beautiful globes create a whimsical show that's paying homage to childhood bubble blowing. The round snack carriers make it straightforward to transport the goodies without the awkwardness of multiple plates. This dedication retains the occasion protected and trying out flawless at all times. If all goes properly, you won’t even concentrate on all of the behind the scenes care a catering group, and their servers, put into your event. The three various kinds of caterers are front-facing caterers, catering cooks, and catering managers. Front-facing caterers often help with setup and guest relations, catering chefs stick with the kitchen, and catering managers oversee the complete catering staff of servers and cooks. It is an genuine mixture of the base food paired with aromatic herbs nuts, and spices. Be strictly going with the manufacturing and repair services of the enterprise. Adhere to food security and diet policies of the business. Evaluating the food or beverage product for security against consumption. We hosted a company event and they answered all of our questions, supply was seamless and the food was incredible. I would extremely advocate them for any event and can defini... We had a wonderful expertise working with Michael and the whole staff from Dish! Why Brokenegg Catering Is Really Helpful For Our Event Organizers From our famous Deep Dish Pizzas and savory pastas to our particular entree options, you may have an evening of memories without the trouble of cooking or serving. Let us handle the onerous work; name your native BJ’s Restaurant & Brewhouse to be taught more about our catering and delivery companies. Brant Darling has journeyed and labored everywhere in the world and loves fantastic food and wine culture. Brant has labored 20 years within the restaurant business having served, bartended, managed, and cooked in resorts, resorts and eating places. Brant has settled in to catering as he loves working particular events. Even extra memorable for Brant are the amazing individuals he’s had the pleasure to work with and help over time. Whether your corporate occasion is excessive or low profile, we take great pride in providing a stellar culinary expertise. Our weekly meal service lets you spend much less time in the kitchen and more time doing the stuff you love. In addition to our culinary creations, our decor and design staff can assist you in creating a wonderful occasion. Particularly useful if you have characteristic food similar to muffins or towers, you can incorporate these branding and signage opportunities into the buffet or station. This is a superb instance with each podium containing a unique sweet deal with at totally different heights to create a dynamic show that is ornamental and fascinating. Segregated platforms are stepping up the food show recreation. With a wide selection of toppings and bread bases, you can invite your attendees to create their very own favorites. Let guests select the ingredients for their very own smoothies. Include loads of contemporary fruit, spices, and veggies along with different varieties of milk and yogurt. The neatest thing about serving a barbecue unfold is that every age group will take pleasure in it. Planning a wedding can be tense and expensive. If you're in search of an unconventional catering option that the friends will totally take pleasure in, barbecue can be a nice selection. Not only is it certain to please all forms of palates but serving barbecue can prevent a substantial quantity of cash. Imagine having fun with a wide range of slow-smoked meat, together with melt-in-the-mouth brisket, completely cooked steaks, fall-off-the-bone ribs, and succulent pulled pork. Add to that a smorgasbord of crunchy bread, corn nuggets, rooster and dumpling soup, coleslaw, and an attractive unfold of appetizers and sides. The 10 Best Full Service Caterers Close To Me With Free Estimates Quoting its tagline “Taste That’s Larger Than Life”, Life Bites Catering is committed to providing you with the tastiest, highest standards of meals by utilizing solely the freshest elements. Whatever the occasion, Life Bites Catering believes creativity plays an necessary part in designing a menu that's suited to your guests’ style buds. Food service company names should embody what the values of a catering enterprise are. If you’re a mobile catering business you’re going to need either a catering trailer or a van. Once you’ve got your massive equipment sorted for cooking and storage, you need to purchase all those important catering utensils for food preparation. For a fundamental catering operation, you’ll need fridges to maintain supplies recent, cooking gear and meals preparation equipment. The two principal considerations for sales and advertising on this sector are market share and revenue maximization. Most F&B operations are constrained by finite time and house, so management should continuously seek ways to extend income from the existing operation, or increase the share of the out there market. Examples of revenue maximization embody upselling present shoppers (e.g., asking if they need fries with their meal; providing dessert), and utilizing outdoor or patio house . Examples of increasing market share within the fast-food sector include extending particular offers to new, first-time clients by way of social media or focused unsolicited mail. Event Catering Group primarily based in Surrey supplies a full range of catering companies for all sorts of events including Private Events, Weddings, Corporate and Funeral catering, Mobile bars and Equipment Hire. Corporate Events Whether offering breakfast pastries, boxed lunches, or plated dinners, Catering By The Family is within the business of making sure that your subsequent company event is one of the best one but. We will work with you to create the perfect menu in your occasion, presented to impress and always delivered on time. Hopefully, your burning catering questions — What is event catering? Jane Hammond Events supplies clients with any event-related service they may need. Some of those choices embody floral design, music, lighting, manufacturing, and partnerships with many venues within the Bay Area. Its catering staff begins the process by assigning a dedicated manager to each client so that customers can focus their energy on entertaining guests as an alternative of operational details. The company will also design custom menus and meals decisions for every client that it works with. L’Chaim Catering is a catering service firm that gives culinary choices throughout the San Francisco Bay Area. Its menu gadgets are seasonal and vary throughout the year, but include such themes as sushi, Texas BBQ, French Bistro, and New York Steakhouse. How To Host Your Wedding At House The Irish American Heritage Center is a hidden gem conveniently situated on the city’s northwest aspect in a renovated, turn-of-the-century constructing that sprawls across a full city block. Up to a hundred and sixty visitors could be accommodated with seating both on the primary flooring and loft. Thanks to your group for creating a beautiful night. As a wedding visitor, I must agree with maintaining the ceremony brief. Allow me to add, I also don’t care for the “write your individual vows” factor. I Disagree ENTIRELY. All of the main points listed are a part of the general experience. Nothing says we didn’t put together to have you ever be a part of our special occasion than skimping. I agree with this record with the caveat that some issues, especially the primary dance, are for the couple not the friends. Catering Los Angeles events, from weddings and bridal showers to company soirees and movie manufacturing, permits us to share our love of French cuisine with our guests. Catering of Paris is a French inspiredwedding & get together catererin Orange County, Los Angeles bringing 10 years of experience to social parties and corporate occasions inLos AngelesandOrange County. We have steadily expanded our party catering services to cowl all the reasons you'll discover to celebrate like weddings, child and bridal shower, birthdays, or any enterprise related occasions. Our Orange County & Los Angeles get together caterers are able to make your event as amazing and unforgettable as it could be. If you're planning for a beautiful occasion, look no further, and get in contact with one of the best French caterers – Catering of Paris. There are all the time going to be individuals who disagree with your record and sadly they seem to assume their opinion matters most. I was amazed that people are so impolite, that is solely a tenet and fairly frankly I thought it was a fantastic list. My husband and are doing a renewal this 12 months, since we eloped, we are going to have a formal ceremony now. If I could do it over once more, the only factor I would change can be to spend much less time with the photographer, and extra with my guests. Planning A Marriage During this process, listen if they’re making an attempt to upsell you — or if they're doing all they can to be supportive. In addition to being environmentally friendly and paying tribute to your locale, sourcing native elements could lead to a much lower bill, based on Wheeler. Some catering companies could charge for stuff you may not consider — like an extra few dollars per piece of cake minimize — that can add more zeroes to the final bill. If you do go for a buffet or serving stations, the menu makes a difference, too. That’s more than doubtless as a result of they haven’t had Cooked Goose fashion buffet catering. Our buffet catering menus permit friends to pick and choose meals objects that aren't only delicious however contemporary and selfmade from scratch. A buffet lets you lower your expenses on ready for employees companies. Most of the time, a wedding reception buffet is indeed inexpensive than a plated dinner. While you’ll pay less in staffing and leases for a buffet-style meal, you’ll need more food since visitors are serving themselves. To hold your buffet budget-friendly, keep away from serving expensive foods buffet-style or have a staffer on hand to serve your friends from the buffet to keep the parts underneath management. For the drinks, offering mimosa or adding fruit like pineapple and berries to different cocktails can make issues more fascinating as properly. Mexican delicacies like nachos or Mexican bowls, that combine rice, onion, and cheese is another tasty choice that can make everyone happy. No matter the time of your subsequent event, there are few important issues to consider in relation to partying. If you want to play it secure, you possibly can go for the traditional triangle sandwiches which are scrumptious and cheap as nicely. If somebody is not feeling sandwiches, you presumably can offer some superb mild and delicate wraps that you could arrange on a sandwich platter as nicely. Free Printable Wedding Templates View our free wedding printable invitation collections! It’ll make your celebration feel easy and freeing—and stand out from the group. The common value of hors d’oeuvres is $20 per particular person. Some caterers, like food trucks, will typically be there for a set period of time (typically 2-4 hours). The Method To Start A Restaurant Now you could love Taco Bell or you might hate it - either method they are actually a successful business - however please know that it’s not real Mexican food. Menus are also the identical from location to location, and consumers get pleasure from a recognizable, familiar experience irrespective of the place they are, with a reliable stage of quality. Meal selections are inexpensive, with options typically $6 or less with combo meal packages combining “signature” mains with sides and a drink. You will pay part-time cooks on an hourly basis; examine round for the going price in your space. To accommodate the completely different teams of shoppers, use tables for two that could be pushed collectively in areas the place there is ample ground house. This provides you flexibility in accommodating each small and enormous parties. Layout and design are major elements in your restaurant's success. Yelp, Wedding Wire, and Cater Cow are simply a number of the websites the place real customers go to review your business. Make certain that you address all critiques in a respectful and pleasant method. Also take the time to edit your profile so that it looks as clear and up to date as potential. You might be stunned at the sheer number of prospects you might have obtainable simply outdoors your front door. Local advertising is normally a price effective way to build your community no matter how long you’ve been in enterprise.

[kembungsusu]

Fermented Vegetable Brown Rice Sushi.

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, fermented vegetable brown rice sushi. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fermented Vegetable Brown Rice Sushi is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Fermented Vegetable Brown Rice Sushi is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have fermented vegetable brown rice sushi using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Fermented Vegetable Brown Rice Sushi:

{Prepare 1 cup of brown sushi rice.

{Prepare 2 cups of water.

{Take 1 splash of Mirin.

{Get 1 splash of brown rice vinegar.

{Make ready 2 tablespoons of fermented vegetables of your choice (homemade or shop bought).

{Take 1 of sprinkle Aonori seaweed.

{Take 2 sheets of Nori seaweed.

{Take 1 of sprinkle of furikake (homemade or shop bought).

{Take 1 splash of tamari or ponzu to serve (optional).

{Take of Pickled ginger and wasabi to serve (optional).

Instructions to make Fermented Vegetable Brown Rice Sushi:

Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar to your taste..

Using a sushi mat, place one sheet of nori and spread with rice. I used 2/3 of a sheet. Carefully place a line if your fermented vegetables along the middle and roll using the mat to keep it tightly together. Slice the ends to neaten, then into equally sliced portions. Repeat..

Serve with some extra fermented vegetables, tamari or ponzu dipping sauce, ginger, wasabi or other sushi condiments..

So that is going to wrap this up with this exceptional food fermented vegetable brown rice sushi recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[curutquit]

Spaghetti with Banana Kebabs and Tangy Orange Ponzu. Enjoy this versatile sauce with Shabu Shabu, sashimi, grilled meats, salad, and A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus. This meaty spaghetti is loaded with sliced hot dogs and sweetened with banana ketchup, a tasty sauce found in many Filipino households.

Cook the spaghetti in boiling water according to pack instructions. Drain the tuna, peel the garlic and onions and finely slice. Soak the chilli pepper in warm water.

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spaghetti with banana kebabs and tangy orange ponzu. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Enjoy this versatile sauce with Shabu Shabu, sashimi, grilled meats, salad, and A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus. This meaty spaghetti is loaded with sliced hot dogs and sweetened with banana ketchup, a tasty sauce found in many Filipino households.

Spaghetti with Banana Kebabs and Tangy Orange Ponzu is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it's fast, it tastes delicious. They are fine and they look fantastic. Spaghetti with Banana Kebabs and Tangy Orange Ponzu is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook spaghetti with banana kebabs and tangy orange ponzu using 33 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Spaghetti with Banana Kebabs and Tangy Orange Ponzu:

{Make ready of For Spaghetti.

{Take of Spaghetti.

{Get of Garlic pods (finely chopped).

{Prepare of Green Chillies (center slitted).

{Prepare of Onion (sliced / chopped).

{Take of Red bell Pepper (sliced).

{Prepare of Cauliflower florets.

{Prepare of Soy sauce.

{Get of Vinegar.

{Prepare of Tomato ketchup.

{Prepare of white Pepper powder.

{Take of Cooking Oil.

{Take of Salt.

{Prepare of For Banana Kebabs.

{Prepare of raw Banana, peeled & mashed.

{Prepare of Potato , boiled, peeled & mashed.

{Make ready of Ginger grated.

{Prepare of Green chilies chopped.

{Prepare of Onion finely chopped.

{Make ready of Cumin Powder.

{Prepare of Salt.

{Get of Bread Crumbs.

{Prepare of Oil to deep fry.

{Take of For Orange Ponzu.

{Get of Orange (or Orange Juice 1 cup).

{Prepare of Orange Zest.

{Make ready of White Vinegar.

{Make ready of Fresh Lemon juice.

{Prepare of Soy sauce.

{Prepare of Garlic.

{Prepare of Ginger.

{Take of Red Pepper (Optional).

{Take of Water.

Cook the spaghetti in boiling, salted water according to the pack instructions. Drain the tuna, clean, trim and peel the mushrooms, cut the shitake and. Add the tomatoes and Ponzu Sauce, bring to the boil, stir in the mushroom and onion mixture, tuna, spaghetti and rocket, and remove the chilli pepper. Tangy citrus and salty flavor profile pairs well with meats, salads and oriental dishes.

Instructions to make Spaghetti with Banana Kebabs and Tangy Orange Ponzu:

Heat 4 cups of water in a big vessel and add spaghetti. Boil the spaghetti until 3/4 cooked, drain and keep aside. Spaghetti should be just enough to retain a somewhat firm texture..

Heat oil in a non-stick wok; add green chillies along with chopped garlic. Saute for a few seconds on high flame. Add chopped vegetables and toss quickly. Add salt to taste and mix well..

Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor. Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy..

Add boiled spaghetti and toss on a high flame for a few seconds. Mix soy sauce, vinegar and tomato ketchup. Garnish the spaghetti with few spring onion greens and serve piping hot..

FOR BANANA KEBAB:::::----- In a bowl, mix together all the ingredients, including the ground spice powder (except oil). Knead into dough. Make equal size portions of it and give it an oval shape. Heat oil in a pan and fry them few at a time till golden in colour. Drain on a tissue paper..

For Ponzu:::::--- Take all the ingredients in a mixer jar and blend them into a puree..

Assembling the dish:::---Spread a layer of spaghetti in a clean dish. add a layer of Ponzu then place kebabs on it..

Give it a final touch by spreading onzu over it and garnish with Mint or coriander leaves...

My Tip: do not over cook kebabs and you can sweeten the ponzu as per your taste....

Dress up your dishes with the Ponzu Citrus Seasoned Dressing & Sauce from Kikkoman®. This Japanese-style ponzu sauce is a delicious option to use in a marinade, as a salad dressing, for adding flavor to your. This is an orange twist to a traditional Japanese Ponzu Sauce. This sauce works great with most white fish sashimi and also adds a refreshing twist to tempura items. Healthy Fresh Fruit Smoothie Recipes -Strawberry - Banana And More.

So that's going to wrap it up for this special food spaghetti with banana kebabs and tangy orange ponzu recipe. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[gelasssoek]

'Ponzu' Marinated Eggplant & Chicken.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, 'ponzu' marinated eggplant & chicken. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

'Ponzu' Marinated Eggplant & Chicken is one of the most popular of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions daily. 'Ponzu' Marinated Eggplant & Chicken is something which I have loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:

{Get of (*about 300g) Eggplants.

{Make ready of Sweet Green Chilli *cut into a size that is easy to eat.

{Get of Canola Oil OR Vegetable Oil.

{Get of Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar.

{Make ready of small piece Ginger *grated.

{Prepare of Mirin.

{Take of Sugar.

{Prepare of Chicken Tenderloins / Breast Fillets.

{Get of Salt & Pepper.

{Prepare of Potato Starch / Corn Starch Flour.

{Get of Oil for cooking.

{Make ready of Spring Onion *finely chopped.

Instructions to make 'Ponzu' Marinated Eggplant & Chicken:

Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce..

Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces..

Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured..

Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables..

Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside..

Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce..

Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken..

Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve..

So that's going to wrap this up for this special food 'ponzu' marinated eggplant & chicken recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[crazy4tank]

When I Crave Something Hearty and Homestyle, I Make Udon Gyoza

New Post has been published on https://foodloverrecipes.com/blog/when-i-crave-something-hearty-and-homestyle-i-make-udon-gyoza/

When I Crave Something Hearty and Homestyle, I Make Udon Gyoza

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

In what feels like another lifetime, I was a bright-eyed student in a Tokyo suburb, living my absolute best life. Several months into the study abroad program, though, I started feeling homesick—not for anything in particular, just for something comforting. I was living alone in my own apartment, being as self-sufficient and responsible as any college student could be, clubbing on weekends and making the occasional bad choice, like drinking tequila and dancing until it hurt to move.

One weekend, my friend Matt invited me over for pre-club dinner with his host parents, the Watanabes. I’d shared a few dinners with friends’ host parents at this point, but this was the first time I was asked to help cook. We were going to be making udon gyoza, and Mrs. Watanabe put me right to work slicing scallions. Mrs. Watanabe prepped everything else while Mr. Watanabe showed Matt how to peel apples while keeping the peel in one piece.

Once we finished prep, Mrs. Watanabe sent us all to the dining room to snack on apples and drink beer while she finished up in the kitchen. A beer or two later, she came into the room with a platter of beautiful golden brown patties. As I told Mrs. Watanabe, they immediately became one of the best dishes I’d eaten since arriving in Japan. She laughed it off, saying they were nothing special, just a basic Japanese homestyle recipe she’d made hundreds of times.

But more than how great they tasted, this low-effort, inexpensive meal encompassed what I’d been missing about home—people coming together to cook a meal, sharing stories, laughing. It didn’t matter that none of us were related because in that moment, we were a little family, right down to their parental advice to “never stop experiencing new things and challenging yourselves” and their wave goodbye, telling us to have fun and be careful.

Thirteen years later, I’m still trying new things, but whenever I need something hearty and comforting, I find myself circling back to this recipe. Here’s how to make it:

Thaw 1 pound frozen udon noodles, then chop them into roughly 1-inch pieces. Add the chopped noodles to a large bowl, along with 1 pound ground pork, 2 eggs, ¼ cup thinly sliced scallions, 1 Tbsp. soy sauce, and ¼ cup potato starch (I’ve found that cornstarch and all-purpose flour work too). I usually add 2 cloves garlic, grated, and about 1 Tbsp. freshly grated ginger, but feel free to adjust those amounts to your preference.

Once all the ingredients are in the bowl, mix with your hands until well incorporated. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium heat. Using a standard ice cream scoop or a ¼-cup measure, measure out balls of the udon gyoza mixture. Flatten each ball into a ½-inch thick patty in the palms of your hands, then place four to five patties in the hot skillet, taking care not to crowd the pan. Cover the skillet, and cook for 5 minutes, undisturbed, until deep golden brown. Flip the udon gyoza and cook, uncovered, for an additional 3 minutes, until cooked through. Serve with a dipping sauce made of equal parts soy sauce or ponzu and black vinegar, and as much rayu as you like.

Though we ate them as a meal that night, the Watanabes said they’re good as a snack or appetizer, or even served cold the next day in a bento box. I can’t really speak to how they are leftovers, though. No matter how many of these I make, they never seem to make it through the night.

Jarrett Melendez is a graphic novel writer and former cook living in Boston with his partner Stuart, and their collection of plush pigs.

[juilojio753]

Soy inspired chicken skillet. These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This One Skillet Ginger Soy Chicken dinner is perfect for those busy weeknights when you have no time to cook. Begin by cooking the chopped green onions in some butter or olive oil on low to medium heat.

Next, they're seared, roasted alongside broccoli rabe, and then served over fluffy rice with extra glaze. Broccoli rabe lends an earthy edge to. Add the chicken and season it with salt and pepper to taste.

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, soy inspired chicken skillet. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Soy inspired chicken skillet is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Soy inspired chicken skillet is something that I've loved my entire life. They're fine and they look fantastic.

These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This One Skillet Ginger Soy Chicken dinner is perfect for those busy weeknights when you have no time to cook. Begin by cooking the chopped green onions in some butter or olive oil on low to medium heat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have soy inspired chicken skillet using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Soy inspired chicken skillet:

{Prepare 12 oz of mirapoix style frozen veg.

{Prepare 1 tsp of red pepper flakes.

{Prepare 1 tsp of chili powder.

{Take 1 tsp of ground garlic.

{Make ready 1 tsp of cumin.

{Take 2 medium of Roma tomatoes, sliced.

{Get 2 medium of zucchini, thinly sliced.

{Prepare 1 tsp of oregano.

{Get 1 tsp of basil.

{Get 9 oz of grilled chicken strips, cut into pieces.

{Make ready 4 tbsp of Ponzu sauce (or light soy).

{Make ready 4 tbsp of cooking sherry.

{Prepare 2 tbsp of olive oil.

Remove the chicken from the skillet and set it aside. Add the onion, red bell pepper, orange bell pepper, and. Pantry Enchilada Chicken Skillet Dinner Recipe from The Weary Chef. Ginger Soy Chicken One Skillet from Domestic Superhero.

Instructions to make Soy inspired chicken skillet:

Add mirapoix (or chopped onions, peppers, celery) to large skillet with olive oil, chili powder, cumin, and ground garlic. Cook at medium heat until veggies are soft.

Add sliced tomatoes and zucchini. Season with oregano and basil. Cook on medium until zucchini begins to turn color..

Add chicken, Ponzu sauce and sherry. Stir mixture. Cook on low until flavors are mixed and liquids reduced.

Italian and Mediterranean Inspired Chicken Skillets. Learn how to make perfectly cooked chicken thighs in a cast iron skillet. Easy, healthy cooking technique for quick weeknight meals.✳︎SUBSCRIBE. Add garlic, ginger and cinnamon sticks; sauté until fragrant. These sticky and slightly sweet chicken thighs get baked at a very hot temperature so that the skin gets extra crispy.

So that's going to wrap this up for this special food soy inspired chicken skillet recipe. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[ferrybaker0-blog]

Rappahannock Oyster Bar (Los Angeles, CA)

Rappahannock Oyster Bar at ROW DTLA 787 S Alameda St, Los Angeles, CA 90021 323.435.4004 www.rappbardtla.com / www.rroysters.com/restaurants/rappoysterbardtla Sun 08/12/2018, 07:30p-10:15p

[Note: Nick Erven has apparently left the restaurant since the writing of this entry.]

We last reported on Nick Erven back in August 2016, shortly after he'd opened Erven, his eponymous vegan joint in Santa Monica. People really seemed to enjoy it, but the spot just couldn't survive, and ended up closing at the start of this year, not long after the Chef started consulting for The Venue in Koreatown. Following the shutter, it was announced that Erven would be leading the team at the upcoming Rappahannock Oyster Bar at ROW DTLA, and the restaurant eventually opened at the start of May for lunch, with dinner coming a month later. We recently paid the place a visit for a birthday celebration.

A bit of history: Rappahannock actually traces its history back to 1899, when James Arthur Croxton Jr. (the current owners' great-grandfather) started an oyster business. He ran the company with son William Arthur Croxton Sr. until he passed away in 1961, while William himself passed in 1991. In 2001, cousins Ryan Croxton and Travis Croxton decided to revive the family business, and renewed their grandfather's oyster bed leases. Following, they began experimenting with oyster farming, and were able to starting selling product in 2005. The two were key in putting Virginia oysters on the culinary map, and in the process, they also helped revive and restore the Chesapeake Bay ecosystem.

The Croxtons' next step was to get into the restaurant business. They teamed up with Scott Croxton (another cousin) and the three purchased a property near their oyster beds, which they turned into Merroir in 2011. The "tasting room" was a success, and was followed up by the first Rappahannock Oyster Bar in DC's Union Market in September 2012. Rappahannock Restaurant in Richmond, VA arrived in December that year with Jonathan Staples--husband of Hilda Staples (Volt, Family Meal, Rogue 24, Graffiato, Aggio)--on board as a minority partner. The adjacent Rapp Session opened in February 2016, while Charleston's Rappahannock Oyster Bar dropped in March 2017. There's another Oyster Bar in the works for DC's Wharf as well, slated to debut later this year.

Travis has also expanded (sans cousins) into non-Rappahannock restaurants, collaborating with Derek Brown in 2013 on Eat the Rich (and oyster-slash-cocktail bar) and Southern Efficiency (a whiskey bar) in DC's Shaw district. He also got a piece of Graffito's (now-closed) Richmond expansion and opened two Rocksalts: one in Charlottesville, VA in September 2014 and one in Charlotte, NC in February 2015. Also in his portfolio is GWARbar in Richmond, VA (January 2015) and Brine in Fairfax, VA (May 2015).

Rappahannock DTLA was penned by Studio Unltd (Bavel, Dominique Ansel, The Rose Cafe, Otium, Chianina, MessHall, Bestia), and shows off a contemporary maritime sort of aesthetic. The open kitchen and concomitant Carrara marble dining counter dominate the room, and there's considerable patio square footage out front as well.

Erven was given free rein on the menu, and as a result, the food turned out much more interesting than I was anticipating. Beverage-wise, we have a compact wine list and a decent array of beers too. Corkage is $25, and we were charged twice. Click for larger versions.

uni-corn [$17.00] | sea urchin, corn, piquillo hot sauce, cotija, smoky mayo The name "uni-corn" is utterly obvious now that I think about it, so I'm surprised that this was the first time seeing it on a menu. Moniker aside, the elote-esque dish worked things out, presenting a mash-up of corn and urchin sweetness with an omnipresent, lingering smoke and a touch of heat.

pork belly lettuce wraps [$9.00] | pineapple bbq, shishito, benne We ended up getting comped a couple dishes (birthday boy was a regular at Saint Martha), and the first was this ssam-like preparation of pork belly. I certainly didn't mind it, finding the heavy, hearty flavors of the meat surprisingly well-matched to the sweet-tangy BBQ sauce while the veggies provided the needed contrast.

blue corn hush puppies [$8.00] | smoked maple butter, lime The complimentary hushpuppies turned out to be some of the best I've had. They highlighted the actual corn really well, and worked beautifully with the sweetness of the paired butter. I appreciated the acidity provided by the pickled onions, too.

deviled eggs [$8.00] | smoked trout, house hot sauce Being the egg fiend that I am, this was a must-try for me. The eggs were on point texturally, and the yolk matched like clockwork with the smokiness from the trout roe. I would've liked more heat from the advertised hot sauce, however.

Our first beverage was the 2018 Modern Times Wizard & Graf: Chapter 2 with Cherries, a saison-apple cider hybrid aged in both clay amphoras and French oak with Montmorency and Balaton cherries, created in collaboration with Shacksbury Cider out of Vermont. Its nose was barnyard-y and sour, but with a distinct cherry note. Taste-wise, I got more tartness and funk commingled with a soft acidity, minerality, and a sweet cherried spice on the mid-palate.

large tower [$150.00] | 12 oyster, 6 scallop, 6 clam, 6 shrimp, hamachi, uni guac, caviar, lobster salad Given the number of people we had, we opted for the restaurant's large seafood tower. We'll start with the tower's lower level; clock-wise from left we had:

Rappahannock River Oysters - These were among the easiest-eating oysters I've had: soft, sweet, mild, with surprisingly little salt.

Rochambeau Oysters - I didn't get to try these, but from what I heard, they were clean and subtly briny, and went down pretty easy as well.

Olde Salts Oysters - I found these creamy at first, but this quickly transitioned to a strong, focused salinity that really stayed with me.

Peruvian Bay Scallops - With tarragon, poppy seed, yuzu juice, and burnt orange oil. Again, I wasn't able to try one due to the number of people we had in our party.

Clams - Super clean, with a sharp, oceany taste.

Shrimp - Fresh tasting for sure, but also just briny enough, with a citrusy tartness and an herbaceous, astringent character.

Accoutrements, meanwhile, included horseradish cream, maple-black pepper mignonette, kimchi mignonette, and "awesome sauce" (a Vietnamese-style ceviche sauce if I'm not mistaken).

And of course here's the upper level of the tower; clock-wise from left we had:

Hamachi, Sliced Plums, Watermelon Radishes, Serranos, Garlic Ponzu, Shiso - I got a nice depth from the soy here, along with a persistent heat on the finish thanks to those serranos. The other elements contributed a bevy of contrasting tart, tangy notes that I appreciated as well.

Caviar, Crema, Toast - I was a fan of how in-your-face salty the caviar was, and how that was tempered by the lushness of the cream and the bit of toast on the bottom.

Uni Guacamole with Masa Fries - Fries were crispy and wonderfully corn-forward, and went swimmingly with that zippy guac.

Lobster Salad - Typically found in the lobster roll at lunch, this was delightfully sweet, creamy, and clean.

crispy brussels sprouts [$14.00] | dill-tofu ranch, trout roe, "everything spice" The Brussels delivered, no doubt. All the smoke and char and crunch and bitterness that I wanted was there in spades, evened out by that "ranch" while the red onions provided a welcomed sharpness to things.

grilled octopus [$19.00] | lobster rice, chili pepper, sauce nero I had to get the octo of course, which I did not regret. It was super savory, but also super tender, with a lovely hit of citrus that served as a great accent piece. The lobster rice was unexpected, but worked as a rich, creamy, cozy complement.

Our next beer was the 2017 Modern Times Swift Midday Brilliance, a sour blonde-sour saison blend, fermented with Saccharo/Brett/Lacto, then aged in white wine barrels with mangoes. It smelled tart and Bretty for sure, but with the sweetness of the fruit peeking through. On the palate I found sourness and acidity initially, along with rich, true-to-life mango flavors coming through toward the back end.

"loaded" potato latke [$16.00] | bacon, scallion, crispy cheddar, crème fraiche, caviar Here was a mash-up of a latke and Waffle House hash browns, a wondrous mélange of potato, pork, cheese, cream, and salt that I found utterly gratifying. A favorite of mine.

cheddar biscuits [$9.00] | kimchi, smoked apple butter Erven's biscuits were ostensibly inspired by Red Lobster's Cheddar Bay examples. They were soft yet crispy, and buttery certainly, and had a flavor profile that reminded me of Chinese cong you bing, which I loved. Delish alone, but even better with a dab of that sweet 'n' smoky butter on the side.

burrata [$15.00] | heirloom tomato, cucumber, crispy pita, olives, red wine vinaigrette This panzanella-ish salad was a pleasant surprise. The burrata was as cool and creamy as you'd expect, and really worked as a foil to the potency of the olives. The veggies provided further contrast to the dish, and I was a big fan of those crunchy shards of pita, too.

lambs and clams [$24.00] | fennel, fingerlings, poached egg, grilled bread Erven's take on a Rappahannock staple was a monochromatic affair, but fortunately it tasted better than it looked. The crux was the balancing act between the brine of the clams and the savory depth of the lamb, with the potato serving as a moderating element. The fennel, meanwhile, added a welcomed zinginess to the dish.

The evening's final beverage was the 2017 Modern Times Expulsion of the Princes, a blended, red wine barrel-aged, Lacto/Pedio/Brett-fermented dark sour ale with blueberries and blackberries. Aromas were on the vinous side, with dark berry fruit, leather, and light grain. In terms of taste, I got more of that rich, jammy berry alongside light smoke, light acidity, and a crisp-drying character.

eggplant [$15.00] | chili-hoisin, lettuce, cucumber, radish Here was the most overtly Asian-y dish of the night. We had what seemed like an entire eggplant, a meaty, satisfying specimen doused with the familiar, dark-toned savoriness of hoisin. It was some pretty heady stuff, so the veggies on top were crucial as a counterweight.

shrimp and grits [$22.00] | anson mills grits, benton's bacon, corn succotash, chili butter, sunny egg Last up was the Chef's version of a Lowcountry classic. It was a homey, comforting dish, the well-spiced grits meshing well with the sweetness of corn and the considerable brine of the shrimp (which, I will say, were a touch over).

Since this was a birthday dinner, one of my dining companions ended up preparing a coconut cheesecake with passion fruit. It was actually one of the best cheesecakes I've had in a while. I found it relatively airy, with a good back-and-forth between sweet and tart, while the crumbly crust was thoroughly enjoyable. The key, though, was the subtlety and finesse of the coconut, which served as the perfect accent to the classically rich, creamy nature of the cake. Note that the circular depressions on the surface of the cake were due to non-edible, succulent-themed decorations that were removed.

Given my preconceived notions of Rappahannock, I was expecting some fairly prototypical East Coast seafood from this place. However, I should have known better with Erven in command of the kitchen. Even though Rappahannock's sort of a chain restaurant, the place felt distinct, unique, "LA" if you will. Certainly, the food is centered on the classics, with a lot of Southern influence to be sure, but you'll also find plenty of contemporary details and multicultural leanings that touch upon the diversity of Los Angeles. This was my first meal at the new ROW development, and it's a promising start.

Source: http://www.kevineats.com/2018/08/rappahannock-oyster-bar-los-angeles-ca.html

[virginiaovers]

Gift Guide & 7 Mouthwatering Recipe Ideas to Celebrate Dad This Father’s Day

What to get and cook for your favorite man in the world? We’ve got you covered. Here’s a selection of gift ideas and recipes that you can give or cook for your dad this Father’s Day!

It’s Father’s Day soon, what do you have in mind to celebrate the love of your favorite man in the world?

In honor of all the amazing dads out there, we put together a selection of gift ideas and recipes that you can give or/and cook this Father’s Day!

Father’s Day Gift Guide

1. Salt Fat Acid Heat: Mastering the Elements of Good Cooking

For any dad who wants to be a better cook, Salt Fat Acid Heat is the book to get him this Father’s Day. Winner of the 2018 James Beard Award for Best General Cookbook, the book not only offers the essential knowledge on how to master the basics of cooking, it is invitingly fun and inspiring. A cookbook that deserves a spot on his skill bibles. 

2. Echo Dot – Smart Speaker with Alexa (2nd Generation)

Who wouldn’t want a smart home device that can answer all his questions, play music, set birthday reminders, convert metrics, play Jeopardy, teach him a dad’s joke through a simple voice command?

3. Vintorio Wine Aerator Pourer

This little tool aerates wine and boosts its flavor immediately as it’s poured. Some people even swear that it can make a $15 bottle of merlot tastes like $35. You want to get one for him to perform the ultimate wine pouring trick. 

4. World’s Okayest Dad T-Shirt

A simple & humorous way to tell him he’s done a great job. He can wear this shirt at barbecues or to the gym or to the beach.

5. BAGAIL 4 Set Packing Cubes

Mr. JOC says quote: “These are a miracle tool kit for organizing and creating more space in your carry on luggage!” (Ahem, you’re welcome!).  A quality luggage packing organizer for dad who is always on-the-go.  These packing cubes come in different colors, and each of our family members has one set.  It’s very easy to transfer these cubes to hotel drawers or shelves and put the suitcase away.

6. Uniqlo Men Premium linen Striped Long-Sleeve Shirt 

You can never go wrong when comes to a quality linen shirt from Uniqlo. Made with premium French linen, in a light blue striped pattern, this can be his official summer uniform. 

7. Being Mortal: Medicine and What Matters in the End 

Everyone needs a good book to read this summer, so is dad. Being Mortal is a masterful exploration of aging, frailty, death, and modern medicine. Grab a copy for yourself and for him and plan to have a deep, heart-to-heart conversation together.

Mouth-Watering Recipe Ideas to Cook This Father’s Day

It’s been said that the way to win dads’ hearts is through their stomachs. Here are some sure-win recipe ideas you can make this Father’s Day:

1. Garlic Saikoro Steak

You don’t have to pay a fortune to make an impressive steak dinner for Father’s Day. Cooked in garlic infused olive oil and topped with grated daikon and ponzu soy sauce, this Saikoro Steak is easier to put together than you think. Just don’t forget to complete the dinner with his favorite bottle of wine or champagne.

2. Okonomiyaki

Pizza is always a safe thing to make for dads but a regular pizza is a little less exciting. Why not make this ‘Japanese pizza’ that will surely get Dad’s attention? You can prepare the fillings and toppings however you like it too.

3. Teriyaki Burger

Have you met any dads that say no to big, juicy burger? Make it extra special with this flavorful Teriyaki Burger sandwiched between hot buns and slices of grilled pineapple.

4. Japanese Souffle Pancake

If you’re taking Dad out for dinner, you can still make him this super fluffy Japanese Souffle Pancake for a special Father’s Day breakfast. Serve with homemade whipped cream and fresh berries, a pancake breakfast like this would be one of the best treats you can give to him.

5. Japanese Iced Coffee

What makes Japanese Iced Coffee different from a regular iced coffee or cold brew is it extracts so much more flavors and aroma from the coffee beans through its flash-chilling method. You will make him very happy if you serve him a big cup in the morning when he needs his caffeine fix most.

6. Bulgogi (Korean Grilled Beef)

For Dad who appreciates bold flavors, Bulgogi will score a big thumbs-up and giant smiles from him. Intensely flavorful, this classic Korean grilled beef is undoubtedly one of the tastiest & easiest dishes to make. Since it’s summertime, you can throw an outdoor BBQ party by cooking up these grilled beef with crunchy sweet vegetables, complete with some icy cold beer or lemonade.

7. Instant Pot Asian Pulled Pork

Even when your day is packed with activities outside, you can still come home in time to throw a comforting dinner for Dad with this Instant Pot Asian Pulled Pork. Have everything else prepared ahead of time, and the tender savory pulled pork will be ready for you to put into sandwiches, rice bowls, or tacos for a satisfying dinner for Dad.

Happy Father’s Day to all the dads out there!

What are you cooking for Father’s Day?

Leave a comment and share with us what you are planning to cook for Father’s Day.  We’d love to hear from you!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, and Instagram for all the latest updates.

The post Gift Guide & 7 Mouthwatering Recipe Ideas to Celebrate Dad This Father’s Day appeared first on Just One Cookbook.

Gift Guide & 7 Mouthwatering Recipe Ideas to Celebrate Dad This Father’s Day published first on https://zenramensushi.tumblr.com/

[jasfhercallejo]

Ooma, a play on the casual Japanese expression umai (うまい), or roughly, “good,” is an apt name. The restaurant commits to this “good,” without getting caught up in taking itself too seriously. Ooma is hip and edgy, yet also warm and easy-going – totally not stuffy. I love the "street" vibe of this place. Like you're eating in some hole in the wall in some dark Japanese alleyway. The food, although japanese, is presented in a non conventional way. The space evokes the bustling Tsukiji Fish Market in Tokyo to create a semblance of both community and intimacy. All sorts of weary souls are welcome: friends, families, and even solo diners. Hanger Steak instantly became my favorite. Sous-vide hanging tender, sauteed mushrooms, white truffle oil, sweet potato mash, crispy baby potato, pickle dressing, ponzu butter. It was totally perfect (not to mention the unlimited rice!)

It was my first time studying here in Single Origin. I love the high ceiling, modern interiors, plus a play with textures - bricks, wood, steel and glass. There's a lot of natural light since they used ceiling to floor glass walls. They didn't do away with their signature shelves filled with bottles of wine and coffee gadgets too. The restaurant also has this nook with a more privy feel, with long tables and high chairs, just in case you want to retreat for a more secluded stay. Single Origin could be your new go to place for all day breakfast -- American and European comfort food and variety of beverages from their single location coffee origins to their specialty alcoholic and no spirit drinks. 

Saguijo is all about the music. True, there are other things to like about this bar and venue in the Makati, but live music is why people come here. It's an understated space, simply furnished with warm yellow walls, wooden tables and benches; there's little to detract from the stage where the bands play on a nightly basis. The venue prides itself on its eclecticism, pop, folk, jazz, rap, with unsigned and independent acts playing alongside more established names. They stock a nice line in locally-sourced beer and there's even a gallery space upstairs showcasing work by local artists. I went here for Ang Bandang Shirley and for Imago. I was rooting to see them last UP Fair but I wasn’t able to get in even though I have a ticket. The line was tragic -- you wouldn’t want to imagine the mud that could literally eat your whole shoes. I cried myself to sleep. Haha. Kidding aside, listening to Siberia and Umaapaw with a bottle of beer is just my kind of pain and pleasure. I have loved them since the showing of the movie Ang Nawawala (which is still one of my favorite indie films since 2011!). This band is just the best.

Pura Vida, on the other hand, is a new kid in town right in the middle of the up and coming area of Poblacion, Makati. Surrounded by a handful of other establishments, Pura Vida stands out with its well thought out interiors, well mannered and cheerful staff, and for their fresh cocktails. As law students, we can’t just let go of the beers. What is more interesting than sober talks about life and love regrets, right? The place was aesthetically pleasing to the eye. It made us feel like we were in some sort of beach-like setting with swings as the bar seats and wooden counter tops and tables. Music was solid. Everything was as chill as it could be, and I loved it. There was a point we were hearing Buddhism chants, but I think that’s just the alcohol kicking in. Reggae music, Costa Rican cuisine, and cocktail concoctions define what Pura Vida is all about. 

[longislandweekly-blog]

Highlights include a sushi bar and hibachi grills

Fresh, fun and flavorful. Those are the words Sonny Lin uses to describe his new modern Japanese restaurant, Takumi, at Bay Shore’s Westfield South Shore Mall. The 6,300-square-foot space features a main dining area, sushi bar and hibachi grills engineered for an interactive and entertaining dining experience.

“Takumi was designed for every celebration, from a big night out with friends to a quiet dinner with someone special,” Sonni said. “Long Island has many sushi restaurants, but very few restaurants offer the intimacy of the customized omakase experience and food quality that we have. Bay Shore is a thriving town with an active restaurant scene and we are happy to be a part of it.”

Takumi is the sister restaurant to 110 Japan, located across the street from the Walt Whitman Shops in Huntington. Featuring modern Japanese cuisine that is authentic but non-traditional, Takumi offers an Asian-inspired smorgasbord that is not limited to Japanese food, with build-your-own poke bowls, sushi wraps and ramen.

“Tried and true styles of cooking are transformed into a form of art by our skilled chefs, infusing exotic flavors and advanced culinary methods in each and every dish,” Tang said. “We select our ingredients at the highest level, offering fresh and seasonal ingredients from local farms.”

Signature dishes include, Spicy Seafood Soup with tofu, egg, assorted seafood and veggies; Takumi Sushi Tacos with pan-seared yellowtail, lettuce, scallion and ponzu dressing; the Takumi Style Hand-roll Combo with spicy tuna, jumbo lump crab meat, yellowtail jalapeño, salmon and mango salsa, as well as the Sashimi Pandora Box, which is a Japanese style antipasti.

“We are excited to welcome Takumi to Westfield South Shore,” Vanessa Mitton, marketing director at Westfield South Shore Mall, said in a statement. “Takumi will be a great dining destination for our shoppers looking to experience fun, innovative and high-quality Japanese cuisine.”

The newly renovated space can accommodate 200 people and includes an outdoor patio for seating in the summer. Takumi layout features distinct atmospheres, complete with a full service, 30-seat bar featuring a selection of handcrafted cocktails and an extensive drink selection unlike any other in the area. Its sushi bar is an intimate eight-seat counter serving a curated omakase sushi dinner. Takumi also serves Edomae-style sushi and creates a new menu for each season, with ingredients that come directly from the Toyosu Fish Market in Tokyo.

To celebrate the opening, customers who check-in or post about the restaurant, tagging Takumi on any social media platform, will receive one free appetizer up to $11. Soon, Takumi will be the first Japanese restaurant to offer a Sunday brunch in the area with the introduction of a Sunday brunch with a hibachi twist.

“The Takumi experience is one that we take pride in tailoring to the unique preferences of our guests,” Tang said. “Visit us for sushi dining, and let our master chefs guide you through an intimate omakase tasting, precisely crafted with the freshest variety of ingredients at hand. For an interactive dining experience like no other, let our expert teppanyaki chefs take you on a journey of the senses, with culinary performances to entertain the whole family.”

Takumi is located at the Westfield South Shore Mall at 1701 Sunrise Highway, Bay Shore in Space A20. For more information, including menu options, visit www.takumibayshore.com or contact 934-888-6888.

Takumi, a modern Japanese restaurant has opened in Bay shore with a sushi bar and hibachi grills for an interactive dining experience. Long Island Weekly's Cyndi Zaweski shares the highlights of the new eatery. Highlights include a sushi bar and hibachi grills Fresh, fun and flavorful. Those are the words Sonny Lin uses to describe his new modern Japanese restaurant, Takumi, at Bay Shore’s Westfield South Shore Mall.

[instantdeerlover]

The LA Hit List The Best New Restaurants In Los Angeles (1) added to Google Docs

The LA Hit List The Best New Restaurants In Los Angeles (1)

Welcome to The Infatuation Hit List, your guide to the city’s best new restaurants.

And when we say “best new restaurants,” we mean it. Because we’ve tried every single one of these places - and we’ve also left off countless spots that simply aren’t worth your time and money.

The Hit List is our record of every restaurant that’s opened in the past year that we’d highly recommend you try. This guide is sorted chronologically, so at the top you’ll find our latest entries to this list (the newest spots), and as you keep scrolling you’ll see places that are on the older side - but are great enough that we still haven’t stopped talking about them.

And if you’re looking for the best new places to drink in LA, we’ve got that covered, too - check out our Bar Hit List.

New to The Hit List (as of 3/11): Pearl River Deli, Burgers 99

Some spots you might have heard about that didn’t quite make the cut (click their names to learn more): Chef Tony, Olivetta, Da Lat Rose, Hermanito.

The Spots  Krystal Thompson Pearl River Deli $ $ $ $ Chinese  in  Chinatown $$$$ 727 N Broadway #130 Not

Rated

Yet

It might take a little bit of physical force, but once you wade through the perpetually long lines at Howlin’ Rays, you’ll find Pearl River Deli, an order-at-the-counter Cantonese restaurant in Chinatown’s Far East Plaza. Located in a bare-bones space, this former pop-up’s menu changes regularly, but what’s consistent is their modern take on Chinese food. There’s a Macau-style bone-in pork chop served on a pineapple bun, and a silky shrimp-and-egg scramble that kind of tastes like a deconstructed version of siu mai. But if you’re just getting one thing, make sure it’s the soy sauce chicken. Much like the Hainanese food the chef makes at his other venue, Side Chick, it comes with tender, steamed chicken topped with minced garlic, ginger, and choy sum, and is served over rice. When it’s all combined, it creates a deeply aromatic, balanced dish, and is exactly what we want to be eating whenever we have a rough week at work, or finally accept that we will never, ever spell “broccoli” correctly on the first try.

Burgers 99 $ $ $ $ Burgers  in  Hancock Park ,  Hollywood $$$$ 131 South La Brea Ave Not

Rated

Yet

A fast food-style joint on La Brea from the brothers behind Badmaash, Burgers 99 serves - you guessed it - burgers. But unlike some other new burger spots in town, these are burgers we’d go out of our way for. The classic cheeseburger ($6 for a single, $9 for a double) is good - it involves Thousand Island dressing made with cumin, peppers, and coriander - but our favorite is the American. It’s their take on a Quarter Pounder, and it’s much-improved on the inspiration. The fries aren’t fast food-style, but they are thick, crispy, and perfect for dipping in one of their milkshakes - or an off-menu orange soda float. There’s also a semi-secret back patio where you can spread out and scarf it all down.

 Jakob Layman Jeff's Table $ $ $ $ Sandwiches ,  Deli  in  Highland Park $$$$ 5900 N Figueroa St Not

Rated

Yet

There are already enough secrets in the world: Secret bars, secret plots to steal the Declaration of Independence, secret machinations by your roommate to kick you off the lease (probably). But we’re telling you to make room for one more - Jeff’s Table, the sorta-but-not-really secret deli in Highland Park (they’re in the back of Flask, a package store that’s great in its own right). Their sandwiches are all totally one-of-a-kind, and all worthy of attention. The Dirty Baby is a turkey melt in name, but in reality it’s a beautiful mess of chopped turkey, melted toma and smoked cheddar, crispy shallots, and pickled onions on buttered and grilled challah. We also love the Jeff’s Special - a pastrami Reuben with melted comte and a mass of grilled Piave cheese that’s like the best parmesan crisp ever. If that all sounds a bit too heavy, get the Yuzu Kosho Turkey, a simple cold sandwich with avocado and arugula, and be sure to add on the snap peas, which are tossed in everything seasoning. And get there early - sometimes they sell out before their 3pm closing time.

 Sogo Roll Bar $ $ $ $ Japanese ,  Sushi  in  Los Feliz $$$$ 4634 Hollywood Blvd Not

Rated

Yet

The latest restaurant that urges you to seize the fish (a school of thought known as carp-e diem) is Sōgo, a new hand roll bar in Los Feliz. They’re in the same vein as spots like KazuNori or The HRB Experience, but what separates Sōgo from their competitors is a combo of higher-quality fish and unique, creative rolls. Which should come as no surprise, given that they’re owned and operated by the team behind Sushi Note, a wine bar/sushi restaurant in Sherman Oaks that is one of the best raw fish-experiences in Los Angeles. We recommend ordering the six-roll set, which is the perfect size for lunch, and includes the best and most interesting cuts of fish, like fatty bluefin toro, brandy-soaked albacore, and snapper served with a perfectly light yuzu ponzu sauce.

 Jakob Layman Hotville Chicken $ $ $ $ American ,  Southern  in  Baldwin Hills $$$$ 4070 Marlton Ave Not

Rated

Yet

You can find quality hot chicken all over LA these days, but make no mistake, Hotville is an extremely big deal. For one, the Crenshaw restaurant is owned and operated by a member of the family behind Nashville’s iconic Prince’s Hot Chicken. Secondly, the chicken itself is incredible - the skin is crunchy, crimson, and super-hot - and identical to the quality you’d get in Tennessee. But for us, the most exciting (and unexpected) element of Hotville is how tremendous everything else on the menu is. From a fried fish sandwich and banana cream pudding to the best mac and cheese we’ve eaten in LA in a long time - Hotville is much more than just a Nashville chicken spot, it’s a full restaurant that everyone needs to be eating at right now.

 Kismet Rotisserie $ $ $ $ Mediterranean  in  Los Feliz $$$$ 4666 Hollywood Blvd Not

Rated

Yet

The more casual cousin of Los Feliz spot Kismet (which we love), Kismet Rotisserie serves roast chicken, pitas, and salads that you eat on the sidewalk along Hollywood. Which is good, because you’re probably not going to make it to your car before diving head-first into their crispy-skinned chicken. Focus on that chicken - and douse it with the accompanying garlic sauce and chili oil - and the vegetable sides, especially the cauliflower, cabbage, and roasted Schmaltzy Potatoes. Skip the pita sandwiches, though - there’s too much arugula, not enough chicken, and even less flavor.

 Marco Polo $ $ $ $ Italian  in  Silver Lake $$$$ 4141 Santa Monica Blvd Not

Rated

Yet

If the words “Coastal Mediterranean cuisine” make your brain hurt, you’re not alone. But don’t overlook Marco Polo, a Silver Lake spot specializing in that particular brand of seafood-y Italian. The Calabrian baked clams are a good bet, and you get a massive plateful for $16 during dinner. Their chicken crostone is another one of our favorites: It’s moist and full of olives, and the crispy bread is flavored with delicious chicken drippings. Located at the new Silver Lake Pool & Inn, Marco Polo also benefits from having the one thing most good Eastside restaurants don’t: A great patio. We envision ourselves spending a lot of Saturday afternoons here, pretending we’re in Sorrento, ordering some pasta, and chugging a gallon of Aperol spritz.

 Kazan $ $ $ $ Japanese  in  Beverly Hills $$$$ 111 N La Cienega Blvd 8.3 /10

For all the excellent ramen spots in West Hollywood/Beverly Hills, good soba is a far tougher to come across - and that’s exactly why we’re so excited about Kazan. Located right on La Cienega’s restaurant row, this tiny noodle shop is from the Tatsu Ramen people, and the first thing you need to know about it is you’re going to be paying La Cienega prices. But if you can get over the initial sticker shock (bowls generally run between $25-30), you’ll be treated to some truly tremendous soba. Right now, the #1, which comes in a clear soy-based broth and is filled with chasu pork and homemade wontons, is our favorite. The noodles and fillings are all very good, but it’s the broth that steals the show. Rich, salty, and extremely truffle-y, this is what we’ll be eating every time the thermometer dares to dip below 70 degrees. If you’re looking for something with a kick, try the #7 “Lamb in Lava.”

 Bar Avalon $ $ $ $ American ,  Mediterranean  in  Echo Park $$$$ 2112 W Sunset Blvd 8.2 /10

Bar Avalon is a wine bar/coffee shop in Echo Park that quietly started serving dinner back in October. So we’ll say this as loudly as possible - you need to be eating here. At first glance, the menu at this casual spot appears to be your typical array of seasonal vegetables and big plates of meat, but there’s a lot more going on here. From blue prawns covered in n’duja and the best half chicken we’ve eaten in a restaurant in years to a warm carrot halwa dessert, the food at Bar Avalon is delicious, interesting, and - with most items falling well under $20 - also pretty affordable. And that’s to say nothing of the equally tremendous and well-priced wine list, which features South and North American wines listed by latitude (alcohol and geography is always a beautiful combination). Bar Avalon is still in its early days, but there’s something very special happening here - so experience it now, before everyone else catches on, too.

 Joyce Kim All Day Baby $ $ $ $ American  in  Silver Lake $$$$ 3200 W Sunset Blvd Not

Rated

Yet

We’ve had biscuits as breakfast sandwiches, and biscuits smothered with jam, but we’ve never had a biscuit breakfast sandwich smothered with jam - until we went to All Day Baby. That’s the kind of hearty, inventive food you’ll find at this new cafe and bar in the big red building on Sunset in Silver Lake. That sweet, salty, and definitely strawberry-y breakfast sandwich is a great way to start your meal here, but you’ll also want to save room for another kind of sandwich. Specifically, the smoked beef and cheese, which is loaded with tender beef, creamy cheese sauce, and horseradish mayo on a soft brioche roll. This place is only open until 3pm right now (so they’re more of a Most Of The Day Baby), but we’re excited for their forthcoming dinner hours, when it’s more appropriate to get involved with their inventive cocktails.

Eszett $ $ $ $ American ,  Austrian  in  Silver Lake $$$$ 3510 W Sunset Blvd Not

Rated

Yet

This sort-of-Austrian spot on Sunset in Silver Lake is all over the place - in the best way possible. They serve tiny, buttery tuna and kanpachi melt sandwiches, grilled chicken wings doused salsa macha, and glazed cod with roasted turnips and a scallion oil you’ll be licking off the plate. Despite packing a lot of seats into a small space, it’s still nice and quiet inside, which makes it ideal for a date. It might seem like the kind of place where you’d grab some wine (they’ve got a mostly Austrian list) and a couple small plates, but the food is so good that we recommend sticking around for the whole meal. And don’t leave without getting the knödel - a potato dumpling dessert, covered in brown butter and stuffed with an entire poached pluot. It’s a unique dish that’s perfect for anyone who doesn’t like overly sweet desserts.

 Jakob Layman Found Oyster $ $ $ $ Seafood  in  East Hollywood $$$$ 4880 Fountain Ave 9.0 /10

As you can probably guess from the name, Found Oyster is a spot in East Hollywood where you’ll sit at a bar and eat oysters - specifically, ones found on (OK, more like “sourced from”) the owner’s family farm on Cape Cod. The opening menu is tiny, but there isn’t a weak spot on it - the oysters are served raw on the half shell, fried with tartar sauce, and broiled with Espelette butter, a spicy, fruity French-pepper butter that melts over the oysters and is absolutely addictive. The steamers frites are also highly worth your time; the excellent littleneck clams are sweet and salty, and you’ll be drinking the broth out of the bowl by the end of your meal.

 M. Georgina $ $ $ $ American  in  Downtown LA $$$$ 777 S Alameda St Ste 114 7.9 /10

M. Georgina is the latest spot to open in the Row DTLA complex, and another very solid addition to what’s basically become Downtown Disney for chefs from other cities. The menu, created by the chef behind San Francisco’s Frances and Octavia, is a mix of things you can find in restaurants all over town (including the Row) - crudo, fresh vegetables, a few big plates of meat - but everything tastes great, so it’s hard to complain. The spicy baked clam diavolo and sourdough ice cream with cinnamon are early stand-outs, and even though the open, industrial space looks identical to every other restaurant in the Row, that’s not necessarily a bad thing, considering how comfortable a meal is here.

 Bar Restaurant $ $ $ $ French  in  Silver Lake $$$$ 4326 W. Sunset Blvd 8.5 /10

It’d be difficult to find a restaurant name with better SEO than Bar Restaurant (go ahead and Google it), the new spot on Sunset in Silver Lake. But nothing about this place seems calculated - if anything, the menu feels more like organized chaos, a collection of unique, imaginative, and genuinely weird food that’s highly worth seeking out. For example, the moules frites features very good mussels in a dijon broth, but incredible curly fry “frites” that will instantly remind you of late-night fast food runs (in the best possible way). The bright, fresh, barely cooked Brussels sprouts are covered with crispy kabocha chips and a dollop of labneh, creating a dish that surprisingly tastes like a Caesar salad. The octopus is also great - it’s a single giant tentacle that’s crunchy, moist, and not even a tiny bit chewy, served with a perfectly garlicky pumpkin seed mojo.

 Jakob Layman Yang’s Kitchen $ $ $ $ Taiwanese  in  Alhambra $$$$ 112 W Main Street 8.3 /10

The second you walk into Yang’s Kitchen and spot the line snaking away from the counter, you realize there’s something special going on at this modern Taiwanese spot in Alhambra. Then the food arrives and you understand why everyone is here - these aren’t just some of the best Taiwanese dishes in the SGV, they’re also some of the most interesting. Whether it’s a beef roll served on a giant whole grain scallion pancake and eaten like taco, or pork rice braised in onions and apples, the food is what makes Yang’s one of the most exciting new restaurants to open in Alhambra in years.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. TRVL ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app.    Jakob Layman Yapa $ $ $ $ Japanese ,  Peruvian  in  Little Tokyo $$$$ 236 S Los Angeles St Ste G 8.0 /10

Located on the ground floor of the massive Ava apartment complex in Little Tokyo, Yapa is a new restaurant specializing in Nikkei cuisine (Japanese-Peruvian), and the results are tremendous. As one might expect, there is no shortage of ceviche and tiradito on the menu, and while both are very good, the real highlights come from lesser-known dishes like tacu tacu, a traditional Andean rice-and-bean pancake, and korokke, a Japanese-style croquette stuffed with Peruvian corn. The space is definitely upscale, but if you show up in jeans and a t-shirt on a midweek first date, you’ll be more than comfortable. If you’re rolling in with a big group, the leafy side patio is ideal.

 Christian Seel Pasjoli $ $ $ $ French  in  Santa Monica $$$$ 2732 Main St 8.8 /10

Pasjoli is a new French restaurant in Santa Monica and one of the most exciting places to open on Main St. in years. It’s from the same people who brought us Dialogue, but instead of a hyper-minimalist setting and a $230-per-person tasting menu, Pasjoli has the look and feel of a casual bistro on the backstreets of Paris. You’re definitely still going to spend a lot of money here (entrees run in the $40-50 range), but whether it’s a caramelized onion tart, chicken liver brioche, or a clam and spot prawn bisque we’d buy in bulk, this is the kind of rich, over-the-top food you wake up texting your friends about. If you’re feeling particularly extravagant, the $165 whole duck (complete with a tableside pressing demonstration) is an absolute must.

 Mogu Mogu $ $ $ $ Ramen  in  West LA $$$$ 11555 W Olympic Blvd Ste B 8.2 /10

Mogu Mogu is a noodle spot in West LA that requires a bit of effort on your part. They specialize in mazemen - brothless ramen - though if that wasn’t clear, the very specific instructions on the wall should clue you in. You combine your bowl of thick noodles with a variety of toppings (including a poached egg, chives, and spicy minced pork) “for about 30 seconds,” and add their Umami Vinegar midway through (and not before) to create a rich sauce. It may be a meticulous way to approach a meal, but the result is a complex bowl full of chewy noodles, flavors like briny fish powder and bright chives, and a savory sauce. You’ll probably even break a sweat, but when you’re working your way through something as satisfying as Mogu Mogu’s mazemen, it’s worth the effort.

 Broad Street Oyster Co. $ $ $ $ American ,  Seafood  in  Malibu $$$$ 23359 Pacific Coast Hwy 8.6 /10

Broad Street Oyster Co. is always popping up around LA (right now, they’re at Smorgasburg, the Hollywood Night Market, and Santa Barbara’s MUNI Wine every week), and they’ve just opened a brick-and-mortar location in a Malibu shopping center. But you wouldn’t know you’re right next to a SoulCycle - they’ve got fresh seafood from tons of nearby places, like Channel Islands box crab, Morro Bay oysters, and Santa Barbara uni. Order at the counter, get a glass of wine, and find a seat by the window for great views of the Malibu Lagoon next door.

 Jakob Layman Spoon & Pork $ $ $ $ Filipino  in  Silver Lake $$$$ 3131 Sunset Blvd 7.8 /10

After a few years as a food truck, Spoon & Pork has opened a brick-and-mortar on Sunset in Silver Lake. And the change has been great for them - this is excellent, interesting, and affordable Filipino comfort food. Like the name suggests, there’s a lot of pig-based things on the menu, specifically pork belly, served as nigiri, on French bread as a sandwich, or deep-fried in a rice bowl. Our favorites, though, are the chorizo burger, and the massive, fantastic patita, a slow-cooked-then-deep-fried pork shank served with chili vinegar garlic sauce. It’s a very special dish, and at $22, is roughly one-fifth of what you’d pay for the exact same dish at a bigger-deal restaurant.

 LA Guide: The Los Angeles Greatest Hits List Read  Dudley Market $ $ $ $ American ,  Seafood  in  Venice $$$$ 9 Dudley Ave 8.5 /10

Venice is always in need of more great, low-key neighborhood restaurants - and Dudley Market is back to fill that void. This iconic seafood spot, which had closed in 2017, is less than a block from the Boardwalk, and despite that, somehow remains tourist-free. It’s a fantastic place to just have oysters and some natural wine, but if that’s all you do, you’ll be missing out on the full menu of excellent seafood caught that day. Don’t leave without getting the pork belly and clam toast, and if it’s on the menu, you need to order the rockfish - an excellent whole-fried fish with sambal. The servers will treat you like you’ve lived next to them on the Canals for 15 years, and the sommelier might come by with another glass of wine he thinks you’d enjoy, just because.

via The Infatuation Feed https://www.theinfatuation.com/los-angeles/guides/best-new-los-angeles-restaurants-hit-list Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created March 11, 2020 at 11:35PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[kembungsusu]

Mostly Vegan Sushi—Thai Style Kimbap. How to Make HEALTHY ORGANIC Korean Vegan Kimbap & Homemade Pickled Radish In this video I demonstrate how to make simple kimbap. It doesn't need to be fancy with lots of sauces or raw fish.

Last week she started making kimbap: Korean vegetable rice rolls and these were the best rice rolls I have ever had. The vegetables were all delicious (and organic) and the rice she uses is a mix of brown rice, barley, and. Kimbap is a healthy sushi roll with carbohydrate, vegetables and protein.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, mostly vegan sushi—thai style kimbap. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

How to Make HEALTHY ORGANIC Korean Vegan Kimbap & Homemade Pickled Radish In this video I demonstrate how to make simple kimbap. It doesn't need to be fancy with lots of sauces or raw fish.

Mostly Vegan Sushi—Thai Style Kimbap is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look wonderful. Mostly Vegan Sushi—Thai Style Kimbap is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook mostly vegan sushi—thai style kimbap using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mostly Vegan Sushi—Thai Style Kimbap:

{Get of Brown or White Rice.

{Get of Mung Bean.

{Make ready of Quinoa.

{Get of Rice Vinegar.

{Make ready of Roasted Sesame (Unsalted for Beginners).

{Get of Carrot.

{Make ready of Avocado.

{Take of Radish.

{Get of Tofu.

{Get of Cucumber.

{Prepare of Kimchi.

{Make ready of Lemon.

{Make ready of Bulgogi Sauce.

{Take of Roasted Seaweed.

Also, I like to pick colorful and healthy ingredients to make these beautiful and attractive kimbap rolls, so kids want to Gimbap is a popular Korean style sushi roll. Gim means dried seaweed sheet (nori). Fill with your favourite sushi fillings - some vegan and allergy-friendly suggestions included. Easy Thai Peanut Sauce Peanut Sauce Recipe Cooking Sushi Sushi Chef Japanese Sushi Japanese Dishes.

Steps to make Mostly Vegan Sushi—Thai Style Kimbap:

Wash 1 scoop of rice twice, and add sprinkle of mung bean and quinoa. For extra flavor, add a half tsp of miso paste and diced ginger..

Prepare various ingredients. Chop cucumber, radish, carrot, and lemon top. Skin, de-seed, and shred. This can be done by hand, but is tedious and time consuming. Useful tools here include a toothed peeler and a julienne shredder..

Season a side of fish or avocado, if available. Thawed frozen filet with herbs and spices under olive oil, or John Hancock your own orange chicken, shrimp, etc. All it takes is a little bit..

Season cucumber wedges with lemon pepper. Slice tofu into small strips and pepper with Southwestern Spice blend, Tajin or Lime Seasoning of choice..

Mix small bowl of kimchi with slices of lemon, drizzled with BBQ sauce.

Take steamed hot rice and cool. Preferably use big bowl set in glass pie pan with ice for quicker results. Mix in a generous amount of rice vinegar and add a add a small amount of roasted sesame, if desired. Not too much!.

Lay out a rolling mat and roasted seaweed, slathering evenly with a small strip at the end open for sealing. Lightly pepper with ふりかけ, and lay out a heavy amount of radish and carrot, cucumber, kimchi, lemon, tofu, and fish (if you have it). Jam it full of soy sauce glaze, wasabi paste and thai mayo for fullest flavor. Local favorite sauces are welcome, too..

Using the kitchen knife, delicately balance the ingredients and roll it over itself, using the mat to tighten the rice around the innards. Rework the mat over the sealed cylindrical shape as a whole..

Slice the sushi roll into bite sized pieces. Ponzu and Wasabi pictured (but not necessary). Sliced ginger with Jasmine, Black or Green Tea for a tasty accompaniment..

How to make Kimbap - Korean Seaweed Rice Roll. Delicious and healthy Korean style sushi with no raw fish involved! This is the most authentic and classic Kimbap recipe that was my childhood favorite. Kimbap - Korean dried seaweed rice rolls. Mostly Vegan Sushi—Thai Style Kimbap. ‍Thai Style Salad • Crispy Fish With Green Mango Salad • Yum Pla Foo

So that's going to wrap it up with this special food mostly vegan sushi—thai style kimbap recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[gelasssoek]

Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce.

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, warming hot pot with deep fried meatballs and chinese sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They are fine and they look fantastic. Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce is something that I've loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook warming hot pot with deep fried meatballs and chinese sauce using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce:

{Take of For the deep fried meatballs:.

{Make ready 300 grams of Ground pork.

{Prepare 1/2 of Onion.

{Prepare 1 medium of Egg.

{Make ready 1/2 tsp of Grated ginger.

{Take 1 dash of Salt and pepper.

{Prepare 2 tbsp of Katakuriko.

{Take of For the soup:.

{Prepare 1 liter of Water.

{Get 1 tsp of Weipa.

{Prepare 2 tsp of Cooking sake.

{Prepare 1 tsp of Sesame oil.

{Make ready of For the dipping sauce:.

{Get 6 tbsp of Japanese style Worcestershire sauce.

{Prepare 6 tbsp of Toasted sesame seeds (or ground sesame seeds).

{Take 3 tbsp of Soy sauce and dashi based ponzu.

{Make ready 1 tbsp of Sugar.

{Take 1 tbsp of Doubanjiang.

{Get 1 tsp of each Grated garlic and ginger.

{Prepare 100 grams of Kudzu noodles.

{Take 1 of Chinese cabbage, bok choy, Japanese leek, daikon radish, carrots, bean sprouts etc..

{Take 1 of Shiitake, shimeji and/or enoki mushrooms.

{Make ready 1 block of Tofu or atsuage.

Steps to make Warming Hot Pot with Deep Fried Meatballs and Chinese Sauce:

Chop the onion finely, combine with the fried meatball ingredients and mix and knead well..

Roll into balls. Heat the frying oil to 170°C, fry the meatballs, and drain off the oil on paper towels..

Rehydrate the kudzu noodles following package instructions. There are some noodles that can be used as-is, but they will suck up a lot of the soup if you add them dry..

Make the dipping sauce. Grind up the toasted sesame seeds well in a grinding bowl, add the other ingredients and mix well. Dilute it a little with the hot pot soup as you eat..

The soup is lightly flavored. Please increase the amount of soup stock base, salt or soy sauce if you prefer. If you start running out of soup, just add hot water..

Use whatever vegetables you can put together. Since the sauce is well flavored, you can eat a lot of vegetables..

So that is going to wrap this up with this special food warming hot pot with deep fried meatballs and chinese sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[crazy4tank]

When I Crave Something Hearty and Homestyle, I Make Udon Gyoza

New Post has been published on https://foodloverrecipes.com/blog/when-i-crave-something-hearty-and-homestyle-i-make-udon-gyoza/

When I Crave Something Hearty and Homestyle, I Make Udon Gyoza

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

In what feels like another lifetime, I was a bright-eyed student in a Tokyo suburb, living my absolute best life. Several months into the study abroad program, though, I started feeling homesick—not for anything in particular, just for something comforting. I was living alone in my own apartment, being as self-sufficient and responsible as any college student could be, clubbing on weekends and making the occasional bad choice, like drinking tequila and dancing until it hurt to move.

One weekend, my friend Matt invited me over for pre-club dinner with his host parents, the Watanabes. I’d shared a few dinners with friends’ host parents at this point, but this was the first time I was asked to help cook. We were going to be making udon gyoza, and Mrs. Watanabe put me right to work slicing scallions. Mrs. Watanabe prepped everything else while Mr. Watanabe showed Matt how to peel apples while keeping the peel in one piece.

Once we finished prep, Mrs. Watanabe sent us all to the dining room to snack on apples and drink beer while she finished up in the kitchen. A beer or two later, she came into the room with a platter of beautiful golden brown patties. As I told Mrs. Watanabe, they immediately became one of the best dishes I’d eaten since arriving in Japan. She laughed it off, saying they were nothing special, just a basic Japanese homestyle recipe she’d made hundreds of times.

But more than how great they tasted, this low-effort, inexpensive meal encompassed what I’d been missing about home—people coming together to cook a meal, sharing stories, laughing. It didn’t matter that none of us were related because in that moment, we were a little family, right down to their parental advice to “never stop experiencing new things and challenging yourselves” and their wave goodbye, telling us to have fun and be careful.

Thirteen years later, I’m still trying new things, but whenever I need something hearty and comforting, I find myself circling back to this recipe. Here’s how to make it:

Thaw 1 pound frozen udon noodles, then chop them into roughly 1-inch pieces. Add the chopped noodles to a large bowl, along with 1 pound ground pork, 2 eggs, ¼ cup thinly sliced scallions, 1 Tbsp. soy sauce, and ¼ cup potato starch (I’ve found that cornstarch and all-purpose flour work too). I usually add 2 cloves garlic, grated, and about 1 Tbsp. freshly grated ginger, but feel free to adjust those amounts to your preference.

Once all the ingredients are in the bowl, mix with your hands until well incorporated. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium heat. Using a standard ice cream scoop or a ¼-cup measure, measure out balls of the udon gyoza mixture. Flatten each ball into a ½-inch thick patty in the palms of your hands, then place four to five patties in the hot skillet, taking care not to crowd the pan. Cover the skillet, and cook for 5 minutes, undisturbed, until deep golden brown. Flip the udon gyoza and cook, uncovered, for an additional 3 minutes, until cooked through. Serve with a dipping sauce made of equal parts soy sauce or ponzu and black vinegar, and as much rayu as you like.

Though we ate them as a meal that night, the Watanabes said they’re good as a snack or appetizer, or even served cold the next day in a bento box. I can’t really speak to how they are leftovers, though. No matter how many of these I make, they never seem to make it through the night.

Jarrett Melendez is a graphic novel writer and former cook living in Boston with his partner Stuart, and their collection of plush pigs.