August 2008

Salumi Madness

Wanna know what this is…?

Creminelli_00_2

Well, Kim Pierce struck again with her post on Eats Blog. They now carry the full Creminelli line of artisan salumi at Central Market. Above is the set up for a major decadent tasteing! I will document as the Lambrusco flows and we sample each of the seven varieties, along with some fine cheeses. More to come!

A Tattoo I may not regret…

Wine_cabinetRose_wine

Very inviting space. Nice patio area. We plopped down at the bar and met the enthusiastic, young bartender dude. He offered the wine list featuring a number of varietal "flights," wines by the glass and bottles. Hey, this isn’t Dali, but it fit the bill and each in our casual group enjoyed a glass – or two from the moderately priced selections.

Rose_menuKitchen_01

We were also intrigued by the menu from chef/founder James Rose, a 15-year veteran of Bob’s Steak & Chop House.
Featured are a number of enticing "Small Plates," a cheese selection,
salads, and entrees. With interest, we saw a variety of Grilled Flat
Breads presented, as if to taunt, on the counter between the bar and
open kitchen.

Kitchen_02Risotto_day

We
did sample an interesting example of the "Risotto of the Day," with
corn and poblano – but, alas… we were off to a dinner party, so
that’s all to report from this mission – but check out the menu and give this place a look… I will return soon to get this tattoo filled in.

Goodness is Hatch-ing at Central Market

It’s that time of year folks! And, like clockwork comes the thought: “I need to get back to Santa Fe, now!” Here are some pics to inspire you to get to the Market and pick up some of this seasonal bounty. Fresh, fresh roasted, pesto, CREAM SAUCE… it’s paradise for the connoisseur chile-head.

Hatch_display_01Hatch_display_02

I dropped by late in the day on Sunday as they were wrapping up the day’s roasting… the smell is intoxicating. There was a guy hawking Hatch Chile Chicken Enchiladas for a buck – he was trying to get out of Dodge and threw in a second one on the house. Sweet.

Hatch_display_03Hatch_roasters

I enjoy roasting my own on the grill, but it’s TOO easy to pick up some fresh roasted and get busy. I have plans for my Hatch version of Chile Verde on deck.

Hatch_display_04 GET SOME!

Bar Food

Here are a few gems I encountered on a recent trip to The Mansion…

English_pea_soupSpicers_greens
 

^English Pea Soup w/ Crab; Spicer's Greens.

Crab_in_three_buttersFoie_tourchon
 

^"World's Deadliest Catch" Crab in Three  Butters; Foie Gras Torchon.

Foie DeuxShort_rib_2

^Foie Gras; Beef Short Rib.

Escape Restaurant Week – at Yutaka.

I'll let you in on a secret – hit Yutaka during Restaurant Week – and you may not even have to wait! Well, there was a slight wait by 9pm last Saturday, but if you are a fan of this place you know that's nuthin'. We got there around 7:30, and I even got a parking space right at the front door – we walked right in and sat at the sushi bar.

Bishonen_masuYutakas_ginger

Above Left A masu of delicious Bishonen Sake.
Above Right Yutaka's own Pickled Ginger… it makes all the difference!

Heirloom_tomatoes_1Heirloom_tomatoes_2

Above is the Heirloom Tomatoes w/ Cucumber, Shiso, Miso and drizzles!

Beef_toungeBeef_tounge_2

Above is the…Beef Tounge! You'll have to trust me and go for it… seared in this blazing iron bowl.

Blue_fin_toro_2Cold_smoked_bonito_2

Above Left Blue Fin Toro Sashimi, it just melts.
Above Right Cold-Smoked Bonito.

Long_fish_sanmaUni_sashimi

Above Left Long Fish or Sanma sashimi – in a breathtaking presentation.
Above Right Connoisseur's delight: Uni Sashimi.

Kobe_shubushabu_plateMaple_leaf

Shabushabu_2Yutaka

Above: At my request (and as he wasn't SLAMMED) Yutaka prepared his Shabu-Shabu. The traditional preparation being one of my favorite memories of my trip to Tokyo, here Yutaka simplifies and elevates the dish. We have very thin slices of Kobe beef (check out that marbling!) and a simple broth, to which we have added some cabbage, mushrooms and scallions. Pick up a piece of beef and "swish-swish" in the broth, then a light dip in sauce and "oiishi!!!"

King_crab_tempuraTo the right is some King Crab Tempura that showed up, but didn't last long! Once again, a wonderful experience. My friends sitting at the table in the corner dropped by as they left – beaming in the afterglow – and safe from the Restaurant Week throngs.

I'll let you in on a secret – hit Yutaka during Restaurant Week – and you may not even have to wait! Well, there was a slight wait by 9pm last Saturday, but if you are a fan of this place you know that's nuthin'. We got there around 7:30, and I even got a parking space right at the front door – we walked right in and sat at the sushi bar.

Bishonen_masuYutakas_ginger

Above Left A masu of delicious Bishonen Sake.
Above Right Yutaka's own Pickled Ginger… it makes all the difference!

Heirloom_tomatoes_1Heirloom_tomatoes_2

Above is the Heirloom Tomatoes w/ Cucumber, Shiso, Miso and drizzles!

Beef_toungeBeef_tounge_2

Above is the…Beef Tounge! You'll have to trust me and go for it… seared in this blazing iron bowl.

Blue_fin_toro_2Cold_smoked_bonito_2

Above Left Blue Fin Toro Sashimi, it just melts.
Above Right Cold-Smoked Bonito.

Long_fish_sanmaUni_sashimi

Above Left Long Fish or Sanma sashimi – in a breathtaking presentation.
Above Right Connoisseur's delight: Uni Sashimi.

Kobe_shubushabu_plateMaple_leaf

Shabushabu_2Yutaka

Above: At my request (and as he wasn't SLAMMED) Yutaka prepared his Shabu-Shabu. The traditional preparation being one of my favorite memories of my trip to Tokyo, here Yutaka simplifies and elevates the dish. We have very thin slices of Kobe beef (check out that marbling!) and a simple broth, to which we have added some cabbage, mushrooms and scallions. Pick up a piece of beef and "swish-swish" in the broth, then a light dip in sauce and "oiishi!!!"

King_crab_tempuraTo the right is some King Crab Tempura that showed up, but didn't last long! Once again, a wonderful experience. My friends sitting at the table in the corner dropped by as they left – beaming in the afterglow – and safe from the Restaurant Week throngs.

Yutaka Sushi Bistro on Urbanspoon

When is Restaurant Week over?

Yes, we all LOVE Restaurant Week… (nice take on the subject here by TG at Pegasus News: Dallas’ Restaurant Week: Beneficial or beastly?) Yes, it’s a GREAT cause and all that – but when you need to get out and have a great meal with friends – it can be difficult to have that experience during this crazy time. Everybody’s booked and the servers and kitchen are too busy accommodating all those $35 three-coursers that you cannot get the normal full-pop experience even if you do manage to swing a table. This dilemma arose a couple of times last weekend. A good friend of mine called with: “What’s up – why can’t I get a reservation anywhere – I have people coming in from Qatar…QATAR… now what do I do?”
As it happened, I also had a client in town Saturday night – same problem. We usually trade off picking up the tab at fun Dallas upscale destinations. Previous trips yielded dinners at Fearing’s, Charlie Palmer, the now defunct BLT Steak… Well, I had planned for Abacus this time – but, bad timing. Luckily, I had the answer for all of us. See the next post!

There IS good Tex-Mex in Carrollton: Herrera’s

So… We needed good comfort foods the other day – and CK and I were on a mission. It was still pretty hot out so we decided to save our local burrito hideout, DJ's, for another time… (it's steamy in there …in January.) We drove west… to Belt Line and Josey – or thereabouts – and arrived at the Carrollton Herrera's.
There have been a few locations of this establishment that have come and gone over the years… and I have enjoyed the charm of each, particularly the original which was across the street from the current Maple Ave. location. It was a little adobe shack with hardly any room for tables… Somebody took me there literally 25 years ago – cool. But, anyway, I never even knew this Carrollton one was out here, until now.

Hr_room_2Hr_room

Bean_soupA_special

Above: The delicious and spicy bean soup; and one of the satisfying Lunch Specials.

Ck_needs_more_sauceTacos_al_carbon

^ (Weird iPhone Art Pic):
CK needs more hot sauce (He will pay for this later… ); and the Tacos al Carbon – I enjoyed these.

Sopapillas …and the sopapillas… time for a nap! Just reminds you to run out and have a yummy, lard-laced, dodgy-decadent meal once in a while… sooo sating, and resets the clock for the next coquette draped in dining finery. 

Herrera's Mexican on Urbanspoon

A Chef’s Adventure

My buddy John Tesar is on a mission… and he’s all bloggin’ about it…
Check it out, here

Always time to Pho! A2, P15 at Pho Que Houng in Addison

Needed a fix… and BAD!
People debate the merits of our ubiquitous local Vietnamese chain Pho Que Houng, but on a recent afternoon (and paying for a night out with the guys…) I was happy to have this new addition to our Addison neighborhood.
They even seem happier to take a to-go order over the phone than deal with you during the rush of lunch hour, as I found out.

Pho_intPho_meatballs

Above: on a sit down lunch, Pho w/ Vietnamese Meatballs.

Raw_phoA2p15

Back at the office, and out of the box (don't doddle…): the raw beef, noodles and fixings – I microwaved the broth, then poured over… added my own Shiracha and pickled jalapeñoes (always on hand)… this, along with my spring rolls… – I'm a happy man! – work drifts by as I sup on my soup… This combo is affectionately know among those "That Know" in the office as "A2-P15" – the texting of which elicits much rejoicing.

Pho Que Houng on Urbanspoon

Party People Pix

Spicer, Tesar, & The Brad

^ Click above and enjoy!