Monday, November 29, 2010

Mexican Food at Tu Y Yo

Over the summer, my sister and I were allowed to go out to dinner on our own at Tu Y Yo in Needham, MA. I know, we sound like children, but sometimes we are treated as such. It was a very nice treat to hang out with just the two of us and to talk freely without parents trying to eavesdrop. Yes, I am in my late 20s and I'm far from being an adult.

The food was good albeit a tad pricey. The waiter was nice but nothing like the one from CoM. This is definitely a great place for a family and I'm sure we will return often.

Salsa and chips. My absolute favorite. Anyone who knows me well knows that I am addicted to chips and crackers. These were definitely delicious. The salsa was very fresh and tasty. I would like some now, please.



Tableside guac. I'm a sucker for that sort of gimmick. I remember I had table side guac for the first time at Rosa Mexicano in Baltimore and I was hooked. I think I like the one here more since they added a few more spices/herbs and the whole thing was well mushed together. Yes, I know... technical on the description.



As another starter, we shared the tamales. Some were sweet and some were savory and all were delicious. There were ones filled with chicken, corn, coconut, fish, and pork. I love tamales. Where is my Mexican husband when I need him to make me some tamales?!



Mole Poblano. I like this stuff too although it was a bit on the sweet side.



My sister ordered this... I forget what it is but it was also yummy. I actually liked this dish a bit more than the chicken mole. I think this was pork.



I liked the rice a lot. Very flavorful. Why don't we eat like this everyday?!



Oh and black beans all the way. I know, how sexy.

The Richest Meal at Craigie On Main

To celebrate our passing the bar and my friend's moving to Alabama to work on the BP oil spill, we went to Craigie On Main. I haven't been to the restaurant in a while as well as the new location so it was quite the treat. In visiting the website, I realize that their logo with the pig is intriguingly similar to Au Pied De Cochon's logo... and as we all know that's one of my favorite places. Even the color theme is similar... come on now Tony Maws!

Our waiter was super knowledgeable, friendly, and full of charm! He even corrected my friend that country fried steak is indeed steak and not chicken... in further chatting, it was understood that his knowledge of southern food was pretty extensive. I might have a waiter crush! He recommended that we go with a sweet wine like a Riesling to go with our pig's head for two. I was skeptical since sweet Riesling reminds me too much of kid's wine (my sister is a huge fan) but the one (2008 Riesling Kabinett Graacher Domprobst) that he recommended was the least sweet of the group although I found it to be too sweet for my liking. However, it did indeed go well with the ultra richness of the pig's head. It was served peking/moo shu style but the hoisin sauce did nothing to cut the richness.

Anyway, on to the meal... ever since I've had the bone marrow at CoM, I've been determined to always order it when I'm there even though I don't see it on the menu. Trust me, they have it... I think I like it there so much because they actually saw it in half the long way and theirs are LONG. See for yourself.

excuse these photos' quality since i took them on my iphone

This is indeed meat butter. How is it that my heart is still beating?! I like that it was under salted since a slight personal sprinkle of sea salt did wonders.



Pig's head in all its glory. I went first for the ear but after further admiration, I realized that it reminded me too much of the snack I used to feed Addy, our dog. I also liked the snout... interesting texture.



The skin was crackling but to be completely honest and since one might argue I have peasant taste buds, I prefer the crackling skin on the roasted pig at the chinese barbeque places a bit more. This style of crackling skin is way too chewy.



Tearing it apart. Man, some parts were just very gelatinous and pure fatty.



We unhinged the jaw. How cool is it to say that. The eyeball was my favorite.



For dessert, we stuck to the southern theme and ordered the special, sweet grits. I always order panna cotta and was a little sad that I didn't get the sour milk one but there's always a next time.



Sweet grits was delicious and done creme brulee style with a sugar crust.



And as a treat, we got an apple cider foam with some butter milk. Sorry, I do not like eating foam. It's weird... weird texture. Not diggin' it.



What I've been having for dinner... social crackers and cilantro/jalapeno hummus from TJ's. I'm so addicted. the sticky-rice-lovin'-sunshine in my life like this hummus so much so I had stocked up and now, I find myself having it for dinner.

Sunday, November 28, 2010

Crustless Nantucket Cranberry Pie

I don't usually bake pies but since this is crustless, it's a green-GO for me. As I have mentioned in other posts, I can't really make crusts because one, I can't believe the amount of butter it takes to make crust, and two, it's way too damn delicate to handle. Hence why I make so many crustless quiches and in any case, it's healthier and just as tasty. :D

I'm excited for tonight because I finally get to try the Craigie On Main Burger! According to some gourmet food magazine that my friend read, it says that the CoM burger is the best burger in MA. I've tried many burgers so let's see how this one matches up to the rest. Gosh, was Einstein so right about the theory of relativity or what.

Anyway, this pie is super easy. You will need,

2 cups of cranberries (I used frozen ones b/c once upon a time, I bought a 3LB bag of it)
1 cup of flour
1 cup of sugar
1 cup of melted unsalted butter (2 sticks)
1 T of flaxseed meal (optional)
1/4 tsp of salt
1/4 tsp of cinnamon
1/2 tsp of vanilla extract

some recipes call for a 1 cup of chopped walnuts (add this if you have it, i didn't)

and a greased (no, it doesn't come grease so grease it with some butter or neutral oil) 9 inch pie dish.

NOW go set your oven to 350 degrees.


Measuring my cup of flour.



I used organic raw sugar from Trader Joe's but feel free to use white granulated sugar.



I added 1 T of flaxseed meal to help make this pie somewhat healthier.



Measuring two cups of cranberries. It was not exact so don't worry about being super accurate.



Pour the cranberries into a bowl with the flour, sugar, and flaxseed meal.



Add salt.



Coat the cranberries.



Coat them well. Set aside for a bit.



Melting my butter. I got my pot too hot so my butter started to brown so don't wait too long before dropping in your stick of butter. Not that there is anything with brown butter either...



Whisk eggs and cinnamon.



Add butter.



Pour the wet mix into your dry mix. Simple, right?



Fold the ingredients.



Should look nice and gooey like this. It's so delicious - yes, go ahead and put your finger in there. Now taste it. How good is that?!



Pour batter into your pie dish, evenly, please.



After 35 minutes in the oven.



After additional 5 minutes... pie heaven.



Must enjoy with a scoop of vanilla ice cream!

Detox Asian Turkey Salad

I just realized that the acronym for the title of my blog spells P-I-M-P. How awesome is that?! Totally made my day.

After 5 days in Louisville, KY, I am definitely in need of detoxing foods. I had country fried steak at Cracker Barrel, bacon and sausage grits at Crackin' Wild Eggs, and all you can eat turkey dinner at Captain's Quarters. Not to mention that I also enjoyed some delicious savory muffins and fried okra. I was stuffed all 5 days at every single meal. Imagine eating at the breakfast buffet at the hotel every other day... I don't even want to think what that is going to do to my body... so detox salad it is. Well, we did have one very new england-esque meal at Mitchell's Fish Market where I ordered the yellowfin tuna rare. It reminded me very much of a Legal's Seafood that we have up here. Overall, everything was fresh and tasty although they do make their martini's a bit too sweet for my liking.

You will need,

click on the links to read more on its detoxing values

1 cup of chopped of napa cabbage
1/2 lb of poached ground turkey w/ a couple dashes of paprika and cayenne pepper
2 sliced plum tomatoes
2 sliced bell peppers
2 sliced pink grapefruits
1 lemon + 1 tsp of cayenne pepper for the salad dressing
A handful of pistachios
A handful of sliced takuan pickled radish (optional)
1/4 cup of chopped scallions (optional)

Dressing:

Cut up your lemon for optimal squeezing. I also rolled it on a flat surface a few times to help make it easier to juice.



SQUEEZE the living heck outta' it.



Then add your cayenne pepper. Mix well and set aside.



How colorful? In the mix was napa cabbage, tomatoes, peppers, and daikon radish.



Poached ground turkey w/ paprika and cayenne pepper.



Add the turkey to the salad mix.



Pour in the salad dressing. I think that dressing taste better without the fats like oil.



Add your pistachios and some sliced scallions then TOSS your way to salad heaven!



SO GOOD and filling especially after a good workout.



YIPPEE for delicious salads that are good for you.

Sunday, November 21, 2010

Sticky Rice w/ Chinese Sauage, Chicken, and Mushrooms (Xôi Mặn)

Sticky rice has always been one of my must-order dish at dim sum so it's only natural that I will attempt to make this dish and debunk all myths as to the level of difficulty. It is multi-process but even then, it is very simple.

Glutinous Rice:

Soak it overnight. I soaked 2 cups of rice overnight and I woke up to 4 cups of rice. How cool.



Chicken Broth:

You can choose to buy your chicken broth instead of making it and therefore eliminating one of the steps. If you choose to make it then it's quite simple... you will need water and bone-in chicken pieces - either white or dark. The sunshine in my life wanted dark so I went with that.

I used approximately 2 lbs of chicken (2 bone in chicken thigh pieces) and about 6 cups of water. I added 1 T of salt. This is the most basic way to make chicken broth - you can throw in an onion if you like. After I'm done w/ the broth - I dropped the chicken into a pot of cold water and later shred the meat off it. If you buy your chicken broth then you can cook your chicken separately then shred it.

Just make sure to cook it on low heat - high heat makes cloudy broth and cloudy broth is not delicious.



From what I heard, this is supposed to keep the chicken moist because the cold water closes up its pores? Anyway, it works so I'll do this, again.



Hand shredded. Ninja style. Set aside.



You will need a knob of ginger and some cloves of garlic. Use as much or as little depending on your ginger/garlic preference. I love this stuff and can't get enough of it.



I usually smash it first then mince the life out of it. Like this.



You will need a bunch of scallions but will need to separate the pale white part from the leafy green part. The white part will go into the pot to cook w/ ginger and scallions. The green part will be finely chopped and sprinkled into the dish when it's done.



Slice it! Ninja style.



In a large pot, add 1 T of canola oil, heat it up to a low-medium heat, then throw it in the ginger, garlic, and scallion.



Now slice your leafy green part and set aside for later.



I used this brand of chinese sausages. I know I'm always advocating for simple ingredients and I understand that the ingredients in this sausage are far from simple so let's just ignore it this one time.



I used four pieces.



I sliced them thin - sometimes at an angle and sometimes not. This was not done on purpose. I also advocate for consistency - so slice it according to your preference but thin is highly encouraged.



Now, chunky-chop up a cup of mushrooms. I used button mushrooms but feel free to use other ones like shiitake or black mushrooms.



Cook everything together in that pot with the ginger, garlic, and scallion.



In a separate and larger pot, add 1/2 cup of Chinese rice wine, 1/2 cup of soy sauce, and 1/2 cup of oyster sauce. Mix well. Don't worry - those are chicken bits since I used the same pot in which I made chicken broth.



Now, add your rice (drained), and everything in that other pot. Add enough chicken broth to cover up the rice just like in the photo. About a 1/2 inch over the top. Combine well then cook on low heat and covered for the next 20 minutes until rice is tender.



It should look like this. Excuse the steamy fog.





Once done, remove from stove top and pour into a large bowl. Add scallions and mix well.



ENJOY. This is sooo addictive. I can easily finish the pot myself.