[Lake Forest] Albatros Mexican Food

Sunday night. We were in the mood for something fast, cheap and tasty.
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[Costa Mesa] Taco Maria

Taco Maria is hands down the best Chicano restaurant ever. This is a must eat place for all foodies!

The restaurant is located in the hip OC Mix. You must make reservation since the place is small and gets filled up quickly. The counter seats are the best because you get to watch the “cooking show” and see the chefs in action putting your food together.

For dinner service, they only offer 4 courses prix fixe menu ($49) with optional wine parings ($26). The menu changes frequently. There are two entree choices for each course. The best way to dine is to order every dishes with your dining companions and share everything, so you can all experience how amazing the food is at Taco Maria. I would highly suggest to opt in for the wine pairings as well. All the wine we tasted were excellent and perfect with the dishes.
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Short Rib Burgers on Pretzel Buns

Short Rib Burgers on Pretzel Buns with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Pretzels are more than just a snack food. The most recognizable versions (the salty, crunchy bites we use as finger food at parties and the big, chewy knots we find rotating under street vendors’ lamps) are part of a tradition that dates back hundreds of years. In Europe, there are thousands of pretzel varieties and shapes. Some are big enough to make sandwiches on, some frosted with glaze, some stuffed with cured meats. They’re all delicious.

And there are about as many stories about the origin of the pretzel as there are versions of the bread itself. The common thread is how the pretzels are made. Just like New York’s famous bagels, pretzels are boiled first, then slowly dried in the oven.

For the Short Rib Burgers, you’ll use two delicious, versatile pretzels buns (made in a round shape). These moist, slightly chewy buns will soak up the hoppy cheddar cause and stand up to the complex flavors of this dish. The burger just got a little better.

– from Blue Apron

Mushroom Stroganoff with Brussels Sprouts & Fresh Egg Pappardelle

Mushroom Stroganoff with Brussels Sprouts & Fresh Egg Pappardelle

This Mushroom Stroganoff uses dried porcini mushrooms to deliver bold, earthy, savory flavor. The dried porcini made an incredibly flavorful mushroom broth to add to this dish. Making traditional stock from fresh mushrooms can take hours, but you can create the same, intensely flavorful ingredient by rehydrating dried mushrooms in boiling water and allowing them to steep. It’s a little trade secret that delivers all the flavor of a simmered mushroom stock, but takes only 10 minutes! You’ll use this ingredient along with fresh mushrooms and red pearl onions to create a quick, decadent sauce with all the traditional, signature stroganoff flavors.

– from Blue Apron

Turkey Cutlets with Mashed Potatoes, Roasted Broccoli & Caper Sauce

Turkey Cutlets with Mashed Potatoes, Roasted Broccoli & Caper Sauce

Capers, a traditional ingredient in Mediterranean cuisines, are actually tiny flower buds. They’re plucked before the plant can flower, when the buds are a lovely, dark, olive green. After harvesting, the bud is pickled and kept either in salt or in a salt-vinegar mixture. During this process, the capers release mustard oil, giving them a distinct, savory flavor.

In the recipe for Turkey Cutlets with Mashed Potatoes, you’ll take full advantage of these tasty little buds, using them to make a velvety, tangy sauce to ladle over fluffy mashed potatoes and white meat turkey.

– from Blue Apron

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