Wednesday, August 22, 2012

Market Bar - San Francisco

After a hitting the Farmer's Market at the Ferry Building, finding out the oyster restaurants had lines out the door, we happily went over to have some brunch bites at the Market Bar.

Though the menu can be somewhat limited, their food is well executed and done in a classic style. 

Smoked Salmon Bruchetta

Fish and Chips

Side of Sausages

Redd in Yountville

Redd in Yountville doesn't disappoint. The atmosphere is like eating in a sleek yet comfortable modern home. The main dining area has lot's of windows letting fresh Napa sunshine in bouncing light off crisp white linens.

Bloody Mary and Another Cocktail I don't Quite Remember

Hamachi

Hamachi Kama (Cheek)

Dumpings

Skatewing

I think this was a rib sandwich

Cheeses to end the meal


Buddakan - NYC

A little disappointed by this restaurant. 

We had a reservation and had to wait half an hour from out appointment time, however this happens so that in itself didn't leave a negative stain.

We ordered two of their cocktails while waiting in their overcrowded bar area and both were palatable however overly sweet.

Drinks at the Bar
The website and the entrance entices you with a beautiful dining hall with vaulted ceilings and interesting chandeliers, however when we were seated we were walked through the nice part of the restaurant and seated at what I would consider the catacombs of the building.

Our server was relatively prompt and responsive and she explained to us their non-coursing style of service, meaning the food comes out whenever it is ready, regardless of whether you wanted them in that order or not. We thought this as odd, but we made it this far so we felt we should at least try the food.

The food wasn't horrible, but for all the hype of the restaurant we were underwhelmed. The food, like the drinks, were a little on the sweet side, something i don't mind at the prices you'd pay at Panda Express or P.F. Chang's but at restaurant like this... I expected more.

This place is probably great for a big group... perhaps trying different dishes would change my opinion.  In addition, I would suggest trying to get seated in the main dining room... this would have improved the experience.

Armani Cafe - NYC

We had a fantastic sunday brunch at the Armani Cafe in NYC.



Robert @ MAD Museum - NYC






Mission Bowling Club

Mission Bowling Club, not just has bowling but has some pretty yummy food.

Mission Bowling Club

Tin Can Sculture

Pims Cup and Bloody Mary

Chicken and Waffles and Burger and Fries

Thursday, April 8, 2010

Recipe - Pork Chops and Butterbeans

Serves 4

This is variation on pork and beans that can be served at a dinner party. However, it is "slow food", meaning it takes a bit of prep time and cooking time. It also is a great recipe to do when you have some left over ham from easter.

This is falls into the class of comfort foods as the pork chops is very tender and doesn't require a knife to eat, and the butter beans just make you feel oh so happy.

Ingredients:

3/4 pound of dry butter beans (lima beans)
1 cut of chopped ham (I prefer honey baked ham that i run through the food processor for a few pulses. I like the ham to be pea sized pieces)
1 tablespoon of tomato paste
1/4 cup of ketchup
1 tablespoon of butter
1 small onion (chopped)
1 tablespoon of olive oil
4 pork chops (I prefer boneless loin, that are cut about an inch thick)
salt and pepper
Cilantro or Parsley or Green Onions for Garnish

Equipment:
1. A large oven safe cast iron pot or skillet with a lid that can fit four pork chops and butter beans around it.
2. A separate pot to cook the beans in.

The Night Before:
1. The night before, soak the butter beans in a bowl, making sure to have the water covering the dry beans a good 1-2 inches.

Instructions:
1. Put the soaked beans and the water they have been soaking in large pot.
2. Put in the tablespoon of butter
3. Cook the butter beans over medium heat for about an hour and a half uncovered. Make sure that the mixture very lightly simmers but does not rapidly boil.
4. During this process, the liquid that you are cooking the butter beans in will slightly thicken and should become a soupy consistenty, bare in mind that you don't want to drain out any liquid as all of this will be used in a later step, so add water if the pot starts drying out, but don't put too much as to weaken the stock
5. Once the butter beans are cooked, turn off the stove and set aside.
6. Preheat the oven to 350 degrees
7. In the large skillet/pot with the lid, sautee the onions and olive oil over med/high heat.
8. Season both sides of the pork chops with salt and pepper
9. Put the pork chops in the large skillet and sear both sides of the pork chops. About 30 seconds to a minute on each side.
10. Add the chopped ham and sautee the chopped ham (by pushing them around the pork chops for about a minute.
11. Turn off the burner so that the pork chops stop cooking. The pork chops should still be raw in the middle (just the two sides seared a little.
12. Drizzle the tomato paste into the skillet over the pork chops, and then add the ketchup. I use the squeeze top ketchup bottle and make a hashed pattern on top of the pork chop mixture.
13. Pour the butter bean mixture (with the liquid) over the pork chops.
14. Cover the skillet and pot and bake for another hour and a half.

To serve plop a pork chop in the center of a large dish, cover with the butter bean concoction, and garnish with your favorite garnish. Yum Yum!