Showing posts with label casual dining. Show all posts
Showing posts with label casual dining. Show all posts

Tuesday, June 16, 2009

THINGS TO DO.

I'm eating beef with cream of mushroom right now wanting Japanese beef curry instead. It is a quick and tasty recipe. All you need is beef, potatoes, carrots, and a can of cream of mushroom soup. Viola! Japanese curry on the other hand is much more labor intensive. Takes time and attention to get the dish right. You can't just throw it all in a pot like the beef mushroom recipe.


Ingredients.

1 lb cubed beef
4 medium potatoes, diced
3 carrots, diced
1 onion, diced
2 cloves garlic
2 chicken or beef boullion cubes
5 Tbsp vegetable oil
1/4 C flour
4 Tbsp curry powder
1 tsp chili powder (optional)
2 Tsp salt (or to taste)
2 C short grain rice
4 C water


Directions.

In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened.
Add the ground beef and cook until it is no longer pink.
Add the carrots and potatoes, stir a few times, and then add the water and boullion.
Bring to a boil, and simmer for 15-20 minutes.
While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue.
Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry.
Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste.
By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.
Add salt.
Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender.
While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes.
Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl.


Notes.

1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly.
2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.


It must be the dessert chef[or the sap] in me but dishes like these catch my eye. Something I would cook for a sweetie and make her melt. Or vice versa.

How can you not? Your heart is black!


The next two entries have nothing to do with things I need to do[or does it] ??? They are just two hot girls that happen to be crazy. Right up my alley.


Every hot girl has someting she's insecure about. Megan Fox is NO exception. Click it.


I need to take a drawing class; so, I can join in the fun. Asian with an ass. Rare.


This would not be one of those pervin' sessions. Just appreciation for the female body with art as the byproduct.


Look at homie concentrating. Hahahaha.


DRUNKEN B-SIDES

If you are more drunk than your girl and it's not your birthday... it's not a good look. I saw homie 10 minutes later get wheelchaired out. Tsk tsk tsk.


Me: Where are you guys?
Paul: blufhtbour

Hahahahahaha.


-Cinista.

Tuesday, February 24, 2009

PEPE'S TACOS.



-Cinista.

Monday, February 23, 2009

PHO KIM LONG.

A dish I often order when I'm not in the mood for pho. Delish.

Jean:

"The sauce makes your hand smell like dirty p*ssy.

How do you know, Jean?? LOL..




-Cinista.

Sunday, February 08, 2009

ROBERTO'S TACOS.

Carnitas and carne asada corn tortilla tacos.


-Cinista.

Wednesday, February 04, 2009

DEDICATED TO MU.

I, too, enjoi a chicken wing or two.
Call me when you have another BWW craving.


-Cinista.

Thursday, November 27, 2008

GIVE THANKS.

Since everyone works on Thanksgiving, we decided to have our dinner last night @ Kristine's house. But we did not have turkey... oh no no. We had a feast of seafood which consisted of crabs, mussels, and shrimps. What's the plural for shrimp anyway??

We steamed the crabs, baked the mussels with parmesan cheese, and sauteed the shrimp with sriracha and garlic as seasoning. Eating this kind of seafood is tedious and time-consuming. There was alot of cracking, peeling, and picking at the crab. Took alot of time but it was well worth the trouble.

From start to finish. Look @ that monster! We had one each.


Into the water. Sorry buddy! Don't give me those eyes!


After twenty minutes it was ready. Time to work.


This was the aftermath. My stomach was full and my hands smelled crabby the whole night. lol. And btw, I didn't use vinegar at all. The naked flavor of the crab was enough. *mouth waters* Mmmmm crab mustard.


Thank you George, Mik, and Kris for a wonderful meal. Much appreciated.

-Cinista.

Monday, November 24, 2008

MmMM FOOD.

Planet Dailies corned beef with eggs and hollandaise. Mmmm french fries...


-Cinista.

Wednesday, November 05, 2008

HOME COOKED.

Been eating soo unhealthy lately. Still on vacation mode. I'm hitting the gym hard this week. That is a promise to myself.


Tapatio and Tombstone. Good combination!


-Cinista.

Wednesday, September 24, 2008

BLACKBERRY BITES.

The thing people dread making in the restaurant is the steak tartar. It's time consuming and has many ingredients. I, on the other hand, love making this dish. It is time consuming but the end result is a dish worth serving to my friends. It is now back on our bar menu.



4 oz. petite filet
red onion
capers
dijon mustard
chopped parsley
chive
extra virgin olive oil
salt&pepper
egg yolk

Serve with 3 crostinis.


-Cinista.

Monday, July 07, 2008

GETO MEAL.

Mickey D's filet of fish and not a Heineken but a Newcastle. Act like you know!

It's a magnificent combo!



-Cinista.

Monday, June 09, 2008

THE CROSBY.

I gotta visit this place. The decor is unique.


THE CROSBY IS A RESTAURANT SLASH BOOKSTORE LOCATED RIGHT IN THE HEART OF "DOWNTOWN ORANGE COUNTY".

OUR GOAL WAS TO INCLUDE EVERYTHING WE KNOW AND LOVE UNDER ONE ROOF. HEAD CHEF ARON HABIGER HAS CREATED SOME OF THE FINEST GOURMET PIZZA YOUR MOUTH HAS EVER OPENED FOR. THE FULL KITCHEN RUNS STRONG UNTIL 1:30 AM, FOR THE TIMES WHEN YOUR NOCTURNAL HUNGER FORCES TAKE OVER. WE'RE HERE TO GIVE YOU OWLS A PLACE TO PERCH.

WE HAVE BOOKS. WE HAVE MUSIC. WE HAVE ART. WE HAVE FOOD AAAAND WE HAVE THE DRINKS. WE'RE TRYING TO BRING SOMETHING A LITTLE DIFFERENT, WHILE KEEPING IT COMFORTABLE FOR EVERYONE. A WELCOMING ATMOSPHERE WITH AN OPEN MIND.




THE CROSBY IS LOCATED AT
THE EDGE OF THE SANTA ANA ARTIST'S VILLAGE
400 N. BROADWAY, SANTA ANA, CA 92701


BUSINESS HOURS:
Monday - Friday: 11am - 2am
Saturday: 5pm - 2am
Sunday: Closed

-Cinista.

Tuesday, May 13, 2008

MY DRINK AND MY TWO STEP.

Not so recently, I went to a Japanese restaurant with Kay.

Yellowtail sashimi for starters.



Had the chicken with rice. She had the curry beef[not pictured]. She was soo upset that there was only two pieces of beef in the dish. [LMAO!]!


Went to the Santa Fe Station after to do a little winning.


We failed on the winning part. I don't understand how you win in this sh*t anyway.


Soo stupid!

Saturday, May 03, 2008

MANY SOLUTIONS.

Procrastination plagues my life. Being lazy is a sickness that festered from when I was a child. I can blame no one but the family that raised me. I should be thankful for the other positive things they have taught me but I'm on a bitter rant. Everyone is lazy around me and I just picked up those terrible habits. I despise it! It makes me sick to my stomach. When I see it in other people, I see myself and I feel ill. Then I read Kanye West's mini booklet about his views and beliefs. A quote I will always remember now and forever...

"Never complain WITHOUT offering a solution!"

My solution to my problem is getting off my ass and getting to work! I've compiled recipes for my [future] restaurant but it's not enough. I will come up with one new recipe a week until my place opens up.

Kobe Beef Sliders

These are very popular in my restaurant. It is a cross between a snack and a small meal. The buns are are light but supports the juicy patties. It is a perfect marriage. A different variation will most likely end up on my menu.

-Cinista.

Tuesday, November 27, 2007

GIMIK LAS VEGAS.

New restaurants open in Las Vegas frequently... Doreen and Eye decided to check out a new Filipino place on Flamingo... It had nice decor and was bigger than the other Filipino places we've been to... It reminded me of a spot that you would go to in Manila if you wanted to feel 'cool'... This night, the patrons were older filipino aunts and uncles... It was lucky for us that we weren't there for the crowd...

The meal consisted of garlic fried rice, tocino(sp?), and sizzling sisig... For dessert, we had halo halo with ube ice cream...




-Cinista.

Wednesday, November 21, 2007

TASTY TASTY.

Saturday, August 25, 2007

SUSHI MON, LAS VEGAS.


Green Tea Ice Cream
Tempura Ice Cream
Red Bean Ice Cream
Doreen's Shrimp Tempura