Wednesday, April 23, 2008

Pork on your fork?

After a nice little Wednesday of business lunch, wine, trying to egg-on Tyler to freak out at Carbon Computing, a Stella at Zekes, and returning home to sip my "afterwork cocktail", I grabbed a pork tenderloin from sobeys and made due with what i had in the house. I slapped on oil then slathered on the dijon then rolled the pork in breadcrumb, dried oregano, thyme, and basil mixture, searing it on all sides then moving it into the oven on 350 for 30 minutes, all while I watched key lifechanging moments from the Americas next top model models. After, let it sit for 5 minutes, to let the juices fall back in and make the pinky centre. I sauted some zucchini during this time which cooks fast because they contain so much water they end up steaming themselves. The Internets recommends to salt them and let sit to take out some of the water but I half listened to this and they still turned out delicious. Zucchini, congratulations you are still in the running to becoming America's next top model.


Friday, April 18, 2008

Dim Yum

Yank Sing, my favorite Dim Sum in San Francisco. I _need to go there each visit almost as much as Ino when I'm in New York. Roasted Peking duck, signature dumplings of hot soup wrapped in pork, shanghai rice wrapped in banana leaf with porky center, clean quick wok'ed snow peas, lettuce wrap with minced duck or pork & pine nuts.... The servers are really nice and they don't even realize how annoying they really are so you can't complain. Shay shay ni.


Tuesday, April 15, 2008

The Googles

Today I had a free lunch experienced by all Google employees daily in their Mountain View campus. Choice of Indian, Viet, Sushi, Grouper sandwiches, cheeses, fruit, oatmeal, veggie creations. Those lucky fuckers.


Sunday, April 13, 2008

They think I'm Mexican

Things not to do on a Sunday : Getting up at 4am, booking a 7am flight out of anywhere, fly to the USA from Pearson, stay in SunnyVale, CA instead of San Francisco.

Things that are starting to rebalance the day : Having an authentic
Mexican lunch at Cabritos (very delicious Poblano enchillada), an enchillada on the menu called "Suisa" ... as in "Sweden"....., drinking an authentic lunch Marguarita, and an authentic lovely American-poured vodka and a side of o/j. . All this value before 1pm PST.

Key learnings : In the USA, when seeking your best alcoholic value, ask for a side of vodka on the rocks and a side of o/j, somehow Americans are trained to fill up the glass. For more good times ask for no ice.

All in all, so far, a nice little Sunday.


Sunday, April 6, 2008

Beef & Pork Roulade

In the interest of full disclosure, I didn't actually make the Roulade, I bought it at the Market. The outside was crusted with Island spices which seemed to include garlic, cracked pepper and chili flakes. I think I slightly overcooked it, but it's tough when the interior is ground pork and you want to make sure it's completely done. To decorate the beefy goodness, I added arugula, fingerling and purple potatoes. Overall a solid meal.

Joining the party — a really nice Petite Sirah. I recently watched the Sound of Music, and something about the label on this bottle make me want to sing about blue satin sashes. Or maybe that was after I had finished the bottle.


Wednesday, April 2, 2008

Yeti Burger

Once upon a time there was "The Burger", apparently made by a visiting nomadic chef at La Caille on Queen street like 13 years ago. He had a secret burger recipe that was soo good, we've been talking about it since. It WAS the Yeti Burger. Mike really wants to hear about The Burger. While drinking a nice triple vodka/oj, I made a nice one tonight, not nearly close to its Yeti legend cousin, but it was juicy and has a secret. Take your minced beef add finely chopped red onions, an egg, a handful of bread crumbs, tsp of coriander seeds, pinch of cumin seeds crushed, and heaping tsp of dijon mustard, salt and pepper. Mix it up, and the secret? Make baseball sphere shapes and bake them on 450 for 25 minutes. Then put on toasted bun and squish. the baseball shape baking is the key - makes it all fall-apart-y, crispy, and tender. Very fuckin close to the Yeti Burger.


Tuesday, April 1, 2008

Thai green curry chicken fresh salad rolls

This was a collaborative effort between my friend Bo and I. I did the filling while she did the rolling. It's quite the trick to know exactly how much to fill so that the wrapper doesn't rip as it's being rolled. You should see the first few with the burst seams, but of course we wouldn't post a pic of those! We liked these because they are fresh and light. Also nice with shrimp and vermicelli noodles.