Recipe': Bad Wolf Bay Stew (A Tribute to Dr. Who)

Ingredients:

½  lb. Small Bay Scallops

2 Perch Filets, Cubed

1 Cup Shredded Cheese

½ Cup Milk

1 Cup Water

½ Cup Veggie Gruel

½ Tbls. Chervil

½ Tbls. Coriander Seed

½ Tbls. Marjoram

1 Cup Rice

6 Cloves Fresh Garlic, Sliced

½ Tbls. Sea Salt

1 Tbls. Butter

1 Tbls Olive Oil

1/3 Cup Shredded Radishes

1/3 Cup Shredded Carrots

Instructions:

Sautee’ butter, olive oil, garlic, veggie gruel and sea salt in a frying pan or wok. Add scallops and fish. Lightly fry for 5 to 10 minutes. Bring water to medium heat in a simmering pot. Add scallop mixture to water. Add cheese, milk, rice, radishes, and carrots to simmer pot mixing gently after each ingredient. Continue to heat on medium for 5 to 10 minutes. Add chervil, coriander and marjoram to stew. Mix in spices fully. Bring stew to a boil for 5 to 10 minutes. Lower the heat to simmer. Let simmer for 20 to 25 minutes. Makes approximately 4 servings.

Restaurant Review: P.F. Chang's

I am a big fan of PF Chang’s China Bistro. But, make no mistake; it’s not really a Chinese restaurant. In fact, their menu describes their fare as “Asian inspired”. I am usually critical of Asian restaurants that dumb down their food to satisfy American tastes. With PF Chang's, however, it’s actually more of a globalization of taste. And the food is always flavorful. And unique. Which is one of the reasons I love eating there. Here are some more reasons:

I arrived at PF Chang on a Saturday afternoon around 4:00pm. My first server was Jen, who was very helpful, and executed the PF Chang tradition of mixing the restaurant’s signature sauce of soy, chili paste and a vinegar. She asked if I like it spicy, to which I replied “I keep a bottle of Sriracha in my cabinets at all times." So, I soon had a small cup of Sriracha sauce as well. Jen soon handed me off to Jill as part of an unfortunate shift change due to my timing. Jill was just as helpful and attentive to my culinary needs. Both young ladies were charming, personable and exemplary of what a professional server should be. And, of course, they kept my tea glass full the entire time.

I started my meal with what is probably my favorite item on their menu: Lettuce Wraps. It is one of their Signature appetizers, in fact. Tender minced chicken stir-fried with shredded mushrooms, green onions, and water chestnuts on bed of rice sticks. You then spoon that mix into crisp lettuce leafs like a taco and eat up. It is an absolute delight.  

Shanghai Cucumbers & Chengdu Spiced Lamb

For my main course, I indulged in my favorite type of meat: lamb. I always make it a habit that if I go to a restaurant that has lamb, then lamb is what I get. In this case it was the Chengdu Spiced Lamb. The spicy, cumin marinated lamb is succulent and tender. Also tossed into the mix is mint, tomatoes and yellow onions. The consistency of the meat was heavenly, and the flavors abundant. A smart move- in my opinion- of spicy versus cool with the cumin and mint. And the portion was well appreciated by this Epicurean. The gravy-like sauce also had a unique smoky flavor to it. I will be hard pressed not to get this again and again in the future.

As a side for my entrée, I partook of another one of my favorite signature dishes; the Shanghai Cucumbers. Crisp and sweet, these cubed pieces of cumber are marinated in a vinegary soy sauce and seasoned with sesame and pepper. An absolute must when you visit. I might also add, that the white rice served with my entrée was perfectly cooked: a feat I greatly admire.

I finished off my meal with a slice of Cheesecake. I say “finished off”, but this huge slab was too much for even me. It was creamy, with pieces of fruit to the side; an utter delicious delight. While I am a fan of pie, I am not always a fan of pie crust. I am known to often leave crust behind when indulging. Not so with this tasty treat. The crust was entirely perfect. And it was just as good when I finally finished it off later that night at home.

As you can imagine, I have nothing but high marks for P.F. Chang’s. The service was phenomenal; the food was exceptionally delicious; and the environment is extremely conducive to both family and fun. Being someone with many allergies, one of the things I really like about P.F. Chang’s is their service to “run a matrix” on their menu to give you options that adhere to your restrictions. That is a huge plus. So if you have never tried P.F. Chang’s, you should. Appetizers range in price from about $5 to $7. Most entrée’s are between $9 and $14. So, it won’t break your wallet, either.

If you would like to learn more about P.F. Chang’s, or browse their menu before going you can do so here: www.pfchangs.com

My Rating: * * * * *

Restaurant Review: The Tokyo Restaurant (Louisville, KY)

 

[An apology to my readers: I have been on hiatus for about 2 months getting some much needed work done on the Art side of my career, and dealing with the things that "Real Life" presents. I do have a bevy of reviews and recipes I will be rolling out in the next 3 to 4 weeks, and even 2 new episodes of my Cooking Webshow. please accept my apologies and enjoy the following review.]

If you hadn’t guessed by now, I am a huge fan of Asian cuisine. I love to make it. I love to eat it. I have been enamored of all things Asian since I was a teenager preparing to enter into college to study that part of the world. As a result, I am continually looking for new Asian restaurants to try and experience the wide array of delicacies and fare. Once you begin experiencing food from the Far East you soon begin to realize that there are vast differences between the types of food, the kinds of seasonings, and preparation methods among the various Asian nations. Which brings me to this review of a wonderful little store-front restaurant in Louisville, KY called The Tokyo Restaurant.

Situated on the Northeast side of town, this is a great “Mom & Pop” Sushi Bar and Restaurant. I eat sushi often, and I have been to plenty of Japanese restaurants. But The Tokyo Restaurant served me up some surprises on my visit. As usual, it was my friend Ken and I visiting this establishment on a Saturday afternoon around 4:30. One is immediately struck by the exceptional ambience despite the strip mall façade outside. Large, colorful banners and décor. Comfortable chairs. Very cozy.

Since this was a new restaurant and a new experience for us, we were definitely going to do the full meal top to bottom to get a good perception of the range and quality of food. We both started with a House Salad with fresh Ginger Dressing. It looked like you standard Ginger Salad, until we took the first bite: incredibly ginger taste, unlike what I have tasted before. It was quite more than I expected.

For the appetizer, I chose a Green Onion Beef Roll. I do have to say that the flank skirt beef was a little tough; it seemed to me that it had been just slightly overcooked. But it certainly did not detract from the flavor. I had never actually seen anything like this before, scallions and seasoning rolled inside grilled beef. As for Ken, he opted for the fried calamari, and reported that it was exactly the way he preferred his squid: crispy on the outside, chewy on the inside. His only complaint was there were too few pieces to enjoy.

Yakinuki

Tokyo Roll & Negihami Roll

On to the main course, Ken eyed the Yakinuki, a dish of tender, sizzling beef with carrots and scallions in a sweet and tangy sauce, and served with fried rice. When his entrée hit the table I was immediately consumed by the smell of it. For a second, it made me wish I had ordered it as well.  But I was eager to try some “signature” sushi from our host. In this matter, being the house specialty “Tokyo Roll”, and the Negihami Roll. The Negihami Roll is a simple Yellowtail and scallion roll, which I found extremely tasty as it is one of my favorite types of fish. The Tokyo Roll, however, was incredible: cucumber, shrimp and egg surrounded by fluffy rice and then layered outside with avocado and cavier. An absolutely exquisite taste. And of course- in Japanese tradition- it was well presented on the sushi plate in a colorful, beautiful way.

Now comes my one issue with our visit. I was a bit disappointed in the portions. Perhaps I am spoiled, and too use to magnanimous offerings of food, but I think the portions could have been a little bit bigger overall. As a result, I found myself still hungry and needing something else to sate my need. No matter, I perused the menu for another unique dish and settled upon an appetizer of Green Mussels.  Again, a surprise. The Green Mussels were broiled in a spicy mayo sauce, perfectly cooked and then cut in half. Each bite was spicy and tangy at the same time. It was a taste I had never experienced, and left me wanting more.

But our Saturday afternoon food journey was coming to an end, and it was time to enjoy something sweet before going. Ken opted out of the dessert, but I set my desire on a sweet rice bun encasing a red bean filling. Upon first cutting into the bun, I didn’t know what to expect. My eyes told me there was no way this thing could be a sweet dessert. But my taste-buds were treated to a mellow, creamy sweetness much like a sugared purple yam. Again I was surprised by the taste and the exquisiteness of the dish.

Clearly, all around, it was one of the most wonderful culinary experiences Ken and I have ever enjoyed. And The Tokyo Restaurant will certainly be on our repeat list. It didn’t hurt, as well, that the service was on par with excellence. A woman who I assumed to be the “Mom” in the “Mom & Pop” and a young gentleman were very attentive to our gourmet needs, helpful with details, and completely personable in every way.

Ken and I both agreed that The Tokyo Restaurant is one of the best places you can eat in Louisville. We were torn on our rating due to our minimal issues as described above. But no matter, the recommendation is GO, and experience a unique, tasty, satisfying slice of Japanese cuisine. You can visit their official website beforehand to start planning your meal here:  http://www.tokyosushis.com/index.html

Rating: * * * * 1/2

Recipe': SNSD Kimchee

Ingredients:

2 lb. Bok Choy or Napa Cabbage
1/4 Cup Coconut Vinegar
1/4 Cup Crushed Red Pepper
1/2 Small Onion, chopped
2 Tbls. Garlic
2 Tbls. Ginger
2 Tbls. Sugar
1/4 Cup Fish Sauce
1/5 Cup Ground Sea Salt
3/4 Cup Grated Red Radish

Cut cabbage, rinse, drain, and put into large bowl or pot. Add salt, and stir in vigorously. Cover pot and let sit for 2-3 hours. Once salt has diminished cabbage after sitting, drain cabbage again and return to pot. Add all other ingredients one by one stirring in vigorously after adding each ingredient. Use the two fluid ingredients to help loosen up mixture when mixing becomes dry. After all ingredients are mixed, cover pot and let sit out at room temperature for at least 24 hours. After 24 hours, store in tight glass jars for storage in the pantry, or in tight-lock plastic containers for storage in the refrigerator. Eat as desired, alone or as garnish on noodles or other foods. SNSD Fighting!

Recipe': Filipino Tapsilog

 

Ingredients:

1/2 lb. Flat Iron Steak or Beef Flank Skirt cut into strips
1/3 Cup Soy Sauce
1/3 Cup Coconut Vinegar
1 1/2 Tbl. Lime Juice
1 Tbl. Chili Powder
1 Tbl. Garlic Powder
1 Tbl. Chili Oil
1 Tbl. Olive Oil
2 Large Eggs
Cooked White or Basmati Rice per desire.

Optional: 1 Tbl. Ground Ginger, 3 Tbl Sliced Fresh Banana Pepper

Instructions:

Place beef strips in a bowl or pan. Pour Coconut Vinegar, Soy Sauce, and Lime Juice over beef. Mix chili powder and garlic powder together in small bowl. Sprinkle half of chili/garlic spice mix over beef. Stir beef until marinade well covered. Marinade beef from 2 to 24 hours in refrigerator. Heat wok with olive oil and chili oil. Saute banana pepper on medium heat in wok. Add beef mixture to wok. Sear beef for 2 to 5 minutes. Add remainder of chili/garlic powder mix, and ground ginger to beef. Cook 2 large eggs over-easy separately while continuing to cook beef mixture on low heat. Serve beef strips and egg over bed of cooked rice.

 Bon Appetit!

Recipe': Hungarian Ghoulash

After a month hiatus, I am back with a new recipe. I've decided to pull up one of my childhood favorites. My mother used to make Ghoulash a lot when I was a kid. Mainly because it is easy, quick and economical. I have, of course, added a couple of things, and put my own spin on the dish. And I think you are really going to like this comfort food from Eastern Europe.

Ingredients:

2 1/2 Cups Macaroni
1 lb. 85% Lean Ground Beef
1/4 Cup of Veggie Gruel
1 Tbls EVOO
2 Cloves Fresh Garlic, Sliced
1 Tbls Hungarian Paprika
1 Tbls Oregano
1 Tbls Basil
1 Can Tomato Sauce

Instructions:

Heat frying pan or Wok with EVOO and garlic on Medium. Saute Veggie Gruel. Add ground beef. Mix Paprika, Oregano and Basil together in small bowl. As meat browns, add spice mix. Meanwhile, bowl macaroni in large pot to al dente. Drain macaroni and put back in pot. Once beef mixture is thoroughly cooked, add it to macaroni. Add tomato sauce to pot. Mix thoroughly. Put pot back on medium heat for 5 to 7 minutes. Serve with fried potato sticks and black-eyed peas as perfect complement.

Bon Appetit!

Review: O'Charley's (Louisville, Outer Loop)

I have been to O’Charley’s a few times in the past. It’s never been a place that I frequented often. Then again, I have always been more attracted to what I call “genre’” food, than your typical everything place. But, one thing I have always remembered about O’Charley’s was a great Rueben I had there many years ago. It was with this thought in mind that I called up my buddy Ken to propose dinner on a Sunday afternoon. I am not usually a fan of dining out on Sunday because of the crowds, but we got there early enough that we were seated immediately. Unfortunately, I was extremely disappointed to find out that O’Charley’s does not serve a Rueben any more.

Having set aside my disappointment, and being a huge fan of Chipotle, I opted to start my dinner with an order of their Chipotle BBQ Chicken Tenders. Ken decided to give the twisted chips a try. The tenders were tasty and fairly juicy, but the Chipotle sauce was mediocre at best. I am used to a spicy, heat –driven chipotle, so once again I was a bit disappointed. Ken’s take on the twisted chips was that they were ‘alright.”

Decidedly in a sandwich mood, I found a somewhat adequate alternative to the Rueben I craved in the Philly Cheese Steak sub. The steak was tender and succulent, with good flavor. Unfortunately, all the flavor had been cooked out of the green peppers and onions; I could barely taste them. And what’s more, when my sandwich made it to me, it was far from being piping hot. A Philly Cheese Steak is one of those foods that really is best served piping hot. Lukewarm just doesn’t cut it. There was also the issue of how long it took for my sandwich to actually get to me. On top of that, the central air condition for the restaurant was malfunctioning according to the server.

On the topic of service, it was yet another disappointment. Our server informed us that they were short-staffed. I find it increasingly more annoying and agitating that restaurant managers continue to scale back on their labor as a cost-cutting plan. When you are in the food business, this is bad business. The server is the most important part of your business besides the food itself. I will eat every week at a hole in the wall dive if the food is tasty and the service great, before I go to a chain restaurant. Our server was overwhelmed, distracted, and obviously frustrated herself. The amount of time it took for us to meet our server, order food, eat food and get our check, was at least 75% longer than it should have been.

Overall, the food was lackluster, the service was inadequate, and the experience not worth the money spent. I doubt very much I will be returning there anytime soon. Needless to say, we didn’t even both with dessert.

Wolf’s Rating: * * ½

Ken’s Rating: * * *