Review: Fahrenheit Ultra Lounge

There is a hidden gem downtown San Jose. It's not hidden in the sense that it's hard to find, in a secluded part of town, or some back alley. In fact it is prominently located on the corner of Third and San Fernando. The Fahrenheit Ultra Lounge is a restaurant, hiding in a Nightclub's shadow!

We wandered over to Fahrenheit after a function in the area. For years we simply avoided it thinking it would be a typical club, throwing out plates of barely passable slop to half in the bag patrons who didn't care much anyways. If this is your impression as well, you couldn't be more wrong!

First of all, the dining room is a swanky lounge, with funky banquettes that can seat a party of almost any size. We were just two, and the comfortable four top near the bar was perfectly suited for pleasant dining. The room was not loud, and it was well lighted to make for a very enjoyable dining atmosphere.

The menu was not huge, but had a great selection, a little of everything; poultry, fish, and steaks, pork, and vegetarian options were all available at very reasonable prices. Christine, our server, made sure that we were aware of the daily specials, and took great care of us all evening. Such good care in fact that my dining companion is arranging to hold a small function at the restaurant.

From the Flirtations section of the menu we ordered a couple of starters to share; Pastrami Pork Belly: Kurabota Pork Belly | Whole Grain Mustard | Bubbie's Sauerkraut $9 and The Chef's Daily Soup: Broccolini with Basil oil $6. The pork belly was melt in your mouth tender, with light grill marks; you could really taste the smoky, fatty pork. The mustard and sauerkraut was the perfect amount of acid to balance the fattiness. It was served with toast points. The soup was wonderful; our server split it into two bowls, making it very easy to share. It was light and brothy, yet still a cream based soup. It was drizzled with a touch of basil oil and garnished with micro greens.

On to the main plates, or as they call them, Commitments; I ordered the Crispy Duck Breast: Maple Leaf Farms Duck Breast | Forbidden Rice | Broccoli Rabe | Citrus Demi  $23. My dining companion, being an avid fan of fine beef chose the Cowboy Bone-in Rib-eye: 22oz Creekstone Natural Beef | Creamed Cauliflower $38. Both dishes are absolute winners, in terms of value however, if you love beef, you have to get this steak! I'm not even sure how they can afford to sell this monster so cheap! The duck was sublime! Flawlessly seasoned, the skin was crispy as promised, and the breast a perfect medium rare. The forbidden rice had the right amount of texture, and layers of flavors including a light back note of vanilla, the broccoli rabe had a light smokiness, and the demi was just the right amount of acid and sweet. It was like a game, building the perfect bite, a little of each on my fork.

The Cowboy Steak was Epic! The sheer magnitude of this slab of beef made us cry out whoa when it arrived at the table. Served atop a cauliflower puree, with roasted Yukon Gold potatoes, it was cooked to a perfect mid-rare, and was juicy, tender and flavorful. This gargantuan tomahawk steak was exquisitely seasoned, and had a crusty char that made you want to pick up the bone and gnaw on it!

For dessert we shared Fahrenheit's version of Banana Fosters, it was a lighter version, not as sweet as the original, and it made a great finale to our meal. Served with fried won tons that had been tossed in cinnamon sugar, it was akin to eating dessert nachos. The bananas were warmed and the entire dessert was drizzled in a caramel rum sauce and raspberry coulis.

The amazing thing about Fahrenheit is that on a Friday night, you can go there and get a fantastic meal, at a reasonable price, with great service. Why? Because this great restaurant is hidden inside of a nightclub.

Review: Grasing's Coastal Cuisine

This weekend I was swept off to Carmel by my lovely spouse for some get away and relax time. In the context of achieving this we decided to treat ourselves to a fancy meal. Not a lavish, opulent seating, but perhaps in the realm of finer dining. After doing a little research; Open Table led us to Grasing's. Pair up one highly decorated Chef Kurt Grasing, with celebrity Chef Narsai David as a partner, and you have yourself a pretty impressive meal, one would surmise.

Our reservation was a 9pm on a Saturday night, when we arrived, the restaurant was busy, but not filled. We were seated in a small window seat, the window box actually being part of the seating. It was stuffed with oversized pillows that made seating somewhat less than comfortable, and wrangling the falling pillows became a chore of which both of us would have to participate.

Our server was quite attentive; He even brought a small flashlight so that we could see the menu in the dimly lit dining room. He described the specials, and the Soup du Jour; Vegetable Beef Barley, which I found to be a very odd selection for this caliber restaurant. There was a big push on the Dom Perignon, on sale for $190, a significant savings we were told. During the course of our meal we were helped by several members of his support staff. They engaged us, and made us feel welcome, without being imposing.

Looking for a light starter we opted for the Grilled Artichoke; Dungeness crab salad, lemon vinaigrette, lemon-thyme aioli $13.50. The half artichoke was grilled nicely, while there was no noticeable grill marks or char, the smokiness was evident. It was filled with a salad of Dungeness crab that was fresh, and flavorful, and the vinaigrette was the right balance of acid to the sweet, rich crabmeat. The problem here was the diced red onion. In fact, the raw onion flavor destroyed the balance of the crab salad, and completely overpowered the delicate flavors of the dish. It was served with some undressed field greens, and the aioli was very heavy, similar to gloppy, whole egg mayo that you might find on a deli sandwich. When asked, I was truthful about my opinion of this dish. Our server thanked us for the feedback.

The main courses were next to arrive. My dining partner chose the 16oz Bone-in Rib Eye $48. Served with whipped garlic mash, and sautéed mixed vegetables. I chose the Heritage Pork Medallions served over creamy polenta, shitake mushrooms, bacon, fresh peas, red wine reduction $27.50.

The Rib Eye was cooked perfectly; it had a great char, and was well seasoned. This was the highlight of the meal for sure. The whipped potatoes were OK, and that's about it. They seemed a bit watered down, well seasoned, but lacking in substance. The texture was definitely the flaw, as was the case with the vegetable. I like an al dente, veg, a little tooth to the carrots, and broccoli. These were downright crunchy. You know, when your knife makes that clinking noise as it hits the plate as the carrot finally lets it through!

The pork medallions were also just OK. Now I'm a lover of all that is pork, and this dish was like a marquee of Oscar winning names to me; Pork, bacon, polenta, peas, wine reduction. How could this go wrong, I love every element described! First and foremost, where is the bacon? I'm not even sure I taste bacon in this dish. Don't say bacon, if it's going to be hidden! Second; why are the medallions of pork pounded paper thin? Points for not drying them out, I guess. The mushrooms in red wine reduction with the peas were delicious, but the same crunchy veg was on my plate. The real tragedy of this entire dish was the polenta. It was as if someone had taken yesterday's polenta and crumbled it on my plate, then tried to hide it under the pork. I even tried to reconstitute it by stirring some of the tasty wine sauce into it. The menu said creamy polenta, could you at least have to courtesy to stir a little cream or butter into it to make it edible! Once again our server was thankful for the feedback, but did nothing to correct the culinary faux pas.

Dessert comprised of a simple crème brulee, and two spoons. The top was layered with sliced strawberries; white, flavorless, and crunchy. Guess what, strawberries are not in season! The custard was nicely flavored, with a great texture; however, it was presented in a very thin ramekin, so the ratio of bruleed sugar to custard was complete off. Most of the topping was peeled away and discarded.

In summary, Grasing's in Carmel, with all of its accolades, celebrity Chefdom, and awards was somewhat disappointing. While the service was good, and the staff was very friendly, they failed to make us feel like they were taking responsibility for the kitchen shortcomings.  The food was clunky and lacked finesse. The finer and not so finer details that could have made our dining experience remarkable were completely overlooked. Sorry to say that Grasing's Costal Cuisine truly missed the mark.

A Break From Food to Support a Great Person!

On June 3rd 2011 Monica was on her way to work when the phone rang and the Dr. on the line gave her the horrific news; “it’s bad… really bad, I’m sorry, you have cancer”. This news came on the heals of three years of very serious pain in her left breast where doctors have been telling her “it’s not cancer, cancer does not hurt”.

And so started the battle; Monica was diagnosed with grade three, invasive ductile carcinoma. To make matters worse it was quickly discovered that her cancer was “Triple Negative”, a rare form of cancer that does not respond to the treatment that women are given to fight recurrence after the chemotherapy, radiation, and surgery are over.

Read More...

http://www.giveforward.com/helpmonicawinherbattle

My New Creative Outlet: Psycho Donuts.

Here is a post from the PD Blog describing some of my Holiday Creations. Since starting at Psycho Donuts I have produced many innovative items that are currently receiving much press.

 

The Drunkin' Punkin' is a Chef Ron masterpiece; his own Plymouth Rock. We start with a bourbon-spiked pumpkin cake donut. Seriously. We top it with cheesecake icing, fresh pecans, and a cross-hatch of maple and caramel drizzle. If the pilgrims knew of this donutrocity, they may have landed in Santa Cruz rather than Plymouth Rock.

Bourbon donuts a little much for ya? Check out the Punkin' Spice Latte. This pilgrim is filled with spiced pumpkin, and topped with coffee and cinnamon icing.

Maybe your real Thanksgiving headliner is our Psweet PotatOnut. This crazed concoction is a raised donut topped with torched marshmallows, graham crackers, and a pumpkin spice filling.

Ready for dessert? How about some Punkin' Pie? Our Punkin' Pie Donut has pumpkin filling, and a topping of maple icing and crushed graham crackers.

Hot Sauce For Your iPhone!

PAIA, HI October 21,2010
A First for the Iphone, an app dedicated to hot sauce for sauce lovers. A growing list of over 500 sizzling sauces from around the world. www.jimsburningringoffire.com

Jimʼs Burning Ring of Fire empowers you to ignite your inner pyro and manage your flaming tastebuds through hot sauce reviews and ratings on the Scoville heat unit scale. Also included, up to 20% off from our friends at Ashley Foods, makers of the world famous Mad Dog brand. Be one of the first 20,000 to purchase and receive a chance to win a 3 day trip for two to Baldface Lodge www.baldface.net one of the worlds premier snowcat ski lodges. Value $5,500.

Manage all your favorite flames.
Ever had your tongue ignited with flavor and fire and forgot the name of the sauce? Sometimes it is just the effort to fetch paper and pencil that keeps us from writing it down. Jimʼs Burning Ring of Fire lets you retain your memory quickly and easily. Your return on Jimʼs Burning Ring of Fire app will be immediate when you can instantly recall the name of your favorite flame for your next outing.

Meet some cool and hot sauces.

In addition to hot sauces, you have a scoville scale with peppers and sauces rated from 0 to 16,000,000 Scoville heat units. The fire of love will be stoked as you meet and mingle with fellow arsonists and chili heads from around the world. Share your ratings and reviews with friends on Facebook and Twitter and dynamically search for sauces by name or company to quickly read and write reviews on your flaming flavorful favorites. To cool the burn we also include ideas on how to tame the flames.

Discover your true pyretic tendencies.
Whether you discover new ways of eating fire or simply adding some cool chipotle to your BBQ, itʼs good to know what your getting into before it come out the other end. So whether itʼs cayenne, chipotle or red hot habanero...you will impress them all with your flair and flavor as you bring the hottest party favor. A must have for all CHILI-HEADS!!



Going Mobile LLC After 12 years of owning and operating one of the largest backcountry ski resorts in Canada, Jim Fraps needed a change and moved to Maui. After a year of learning to surf he needed a project. Seeing Iphone apps booming but having no real computer skills, but lots of marketing talent, Fraps got in touch with an old high school pal Paul Yago who has worked in the computer industry for 20+ years. Seeing that they were both “chili heads” the hot sauce idea came to life. Together they have created JimʼsBurning Ring of Fire, a hot sauce app to share with the world. Jimʼs Burning Ring of Fire will be available for purchase for $2.99 at the Iphone app store.

Please contact:
Jim Fraps for more information.
808-214-7557
jim@jimsburningringoffire.com
www.jimsburningringoffire.com

Fresh from the Farmers Market: Scotty B’s Hot Sauces

Our good friend and fellow hot sauce maker Scott Bailie asked me to help spread the word about his awesome sauces. Here is an article that recently appeared in the Agoura Hills Patch.

Fiery, scorching and burning were used to describe not the weather last Sunday, but Scotty B's Hot Sauces. The Capistrano Beach-based company is one of several vendors at the year-round Agoura Hills Farmers Market.

Marinade, hot sauce, dip and salad dressing in one, the gourmet hot sauces come in 12.75 oz. bottles, larger than your usual table hot sauce, and six variants, ranging from mildly hot to the over-the-top, triple X hot. They sell for $8 a bottle, except for the Nemesis triple X type, which sells for $9. Volume discounts are also available.

"Most hot sauces are vinegar-based, but ours are tomato-based and natural," said Brotha Zeigler, a sales representative for Scotty B's. Additionally, Scotty B's hot sauces have no corn syrup, no preservatives and no artificial flavors. The sweet versions have only one gram of sugar in each bottle.

Many levels of hotness

Among the six types, Zeigler said the Sweet Jalapeno Heat is the most popular and sells out every Sunday. California-grown red jalapenos, which Zeigler said are sweeter than their green counterparts, are the main ingredient. This variety is good as a glaze or dipping sauce for pork, chicken, lamb and turkey, Zeigler said.

Chipotle Fever is considered the mildest among the hot sauces. It goes well with most Mexican dishes, as well as pizza and pasta dishes. The use of chipotle peppers gives this hot sauce a unique flavor.

Berries in Heat is good with salmon, beef and chicken, and as a dip for egg rolls and other Chinese dishes. "Most people cannot imagine how we were able to combine strawberries, raspberries, blueberries and blackberries with a hot sauce, because the combination is just astounding," said Zeigler. This hot sauce uses serrano peppers, noted for their crisp and biting flavor.

Jalapeno Scream, a green hot sauce, is good with eggs, breakfast burritos, nachos and tortilla chips, Zeigler said. It is also good as a marinade or basting sauce for barbecue chicken or pork. The main ingredients are green serranos and green jalapenos.

Sweet Habanero uses the same recipe as the Sweet Jalapeno Heat but with more heat thanks to the habanero peppers, which are at least 10 times hotter than jalapenos. Sweet Habanero is recommended for use with pork, lamb, chicken and turkey. It also goes well with many Thai and Chinese dishes, according to Zeigler.

"There is nothing hotter and more wicked than the Nemesis Hot Sauce, said Zeigler. The "hottest of the hot" has red habanero peppers as its main ingredient. It is considered a triple X hot sauce because of the habanero peppers' elevated heat level of 100,000 to 350,000 Scoville units.

Read the rest of this article here...

Seasoned Rice Vinegar; A Versatile Condiment.

When I received a bottle of Nakano Red Pepper Seasoned Rice vinegar in the mail,  I really was not sure what I would do with it. I had made some Hot & Sour Soup with a similar product in the past. I suppose a vinaigrette would have been a simple solution, but I decided to check the Nakano website to see what was in their recipe database. This great looking recipe caught my eye and I suddenly found myself in a stir-fry mood.

This turned out to be one of the freshest tasting stir-frys I have made and the sauce was nice and light and not gloppy and heavy. I was quite surprised by the versatility of rice vinegar. I will certainly be adding a splash of flavor more often now that I have had the opportunity to try Nakano's great product!   


 Garlic-Chicken Ginger Stir Fry

INGREDIENTS

1-1/2 pounds boneless, skinless chicken (preferably thighs), cut bite-size
6 large garlic cloves, minced
3 tablespoons minced ginger
3 tablespoons plus 2 teaspoons NAKANO Seasoned Rice Vinegar—Original or Red Pepper, divided
1 tablespoon plus 1 teaspoon soy sauce, divided
1/2 cup reduced sodium chicken broth
4 teaspoons cornstarch mixed with 2 tablespoons water
3 tablespoons vegetable oil
1 medium red onion, cut into 1/2-inch wedges
1 pound broccoli crowns, cut into small florets

DIRECTIONS
In a medium bowl, toss together the chicken, garlic, ginger, 2 teaspoons seasoned rice vinegar, and 1 teaspoon soy sauce; season with salt and pepper, as desired. Let stand 10 minutes.

In a small bowl, mix the broth, cornstarch (mixed with water), remaining 3 tablespoons vinegar, and remaining tablespoon soy sauce; set aside.

Heat a large wok or skillet over high heat; swirl the oil around the sides and bottom of wok.  Sauté the chicken in the oil for 6 minutes, stirring 2 or 3 times. Add the onion; stir-fry 1 minute.

Stir in the vinegar mixture; bring to a boil. Add the broccoli; stir-fry until the broccoli is tender-crisp and the sauce is translucent, about 3 minutes. Adjust the soy sauce and pepper to taste.

Makes 4 servings

Variations: Add one or more of the following: two cups of torn basil leaves; a cup of cilantro leaves; a couple handfuls of cashews; a slivered red bell pepper; sesame oil; or a tablespoon of Thai fish sauce or Chinese oyster sauce (reduce the soy sauce if you add fish or oyster sauce). For a spicy dish, season the chicken with 1/2 teaspoon freshly ground black pepper or add a couple of slivered jalapeños with the onion.

Nakano provided me with a $50 and a free bottle of seasoned vinegar for this campaign. They also want to award one lucky Last Bite reader with a prize package to enjoy!
The prize package will consist of One Bottle of Nakano product, a $25 Gift Card, and a recipe/coupon booklet!


To register to win the NAKANO Prize Package simply post a link in the comment section to your favorite NAKANO recipe found here http://bit.ly/dlCwV2.

 

Gourmet Beef Jerky, America's Favorite Snack Food!

Every now and then I get a box of something in the mail to review that makes me happy to be a food blogger. I can tell you without a doubt that beef jerky is one of those “somethings” that makes me happy! It really helps that Jeff’s Gourmet Jerky is a particularly high quality product and definitely in my top three favorite brands.

In my packet there were four flavors to review and wanting to give this product the time to properly appreciate the nuances a good jerky can present, I thought I might taste it a little at a time so I packed the golden pouches into my briefcase and off I went.  As a result this jerky has been doing a bit of traveling with me. We have had wonderful journey together but alas today it must end.

Old Fashioned Original:
Original to me means this is where it all started, so naturally this is where we will start. Upon opening the packet you will notice the distinct beefy aroma. It reminds me of the smell of a steak being seared in a hot cast iron pan. Then the Worcestershire sauce and smoke come out, it’s like being next to the grill while someone is cooking the steaks for dinner and they just brushed on some steak sauce.

Ingredients:
Beef, soy sauce, Worcestershire sauce, brown sugar, chili sauce, spice, natural smoke flavoring.

Visually this jerky looks very nice, thick slices of meat, cut against the grain with just a little marbling. There is no visible silver skin or gristle and much to my eating enjoyment I did not find any hidden while chewing. The meat is moist and has a nice chewy texture that holds together. It never crumbles or gets mushy in your mouth. It also breaks down nicely while you’re eating it so you do not develop giant body builder cheek muscles as you try to chomp it down.

The flavor is very steak like, especially when you hit the tiny bits of fat that appear on some pieces. It’s very beefy up front with a sweet forward tone and a tangy saucy finish. The chili flavor does not come in until you have finished the piece in your mouth. If you can wait before you jam the next piece in you will notice the slight warm glow on the back and sides of your tongue. If you can’t wait to get the next piece in your mouth you might just have to wait until the bag is empty to experience this sensation.


Black Pepper & Sea Salt:
To the cracked black pepper fan, this is a visually exciting bag of jerky. The thick slices of beef are crusted with course black pepper and small fleck of red chile. I don’t see any sea salt on the pieces but there is definitely a salty element to the jerky. The aroma is very similar to that of the Original flavor and surprisingly the pepper does not come out, in the old sniff test.

Ingredients
Beef, soy sauce, Worcestershire sauce, brown sugar, chili sauce, natural smoke flavoring, sea salt, spice, pepper, vinegar.

Like the Original flavor, the Black Pepper & Sea Salt variety is quite tender. In fact I think the slices in this flavor are even more moist than the Original and have a sticky feel to the outside of them.

The marinade seems to come through more, hiding some of the beefy, steak, flavors. The black pepper is very noticeable visually and in texture, but the marinade holds the peppery flavor back until you finish the slice that you are working on. As you work through the bag the black pepper flavor builds up on your tongue and floods your mouth as your lips develop a slight peppery warmth.


Sweet Teriyaki:
The Sweet Teriyaki flavor had the most dense slices of the four flavors we sampled. The teriyaki flavor was certainly sweet as promised, and this was sure to make it a favorite of the kids who were certain to avoid the Black Pepper flavor. The slices were dark and the sweetness gave the meat a richer mouth feel than the other flavors. While I personally prefer a more vibrant variety of teriyaki flavor, I am not really a big teriyaki fan and the others gladly devoured the remainder of the bag in minutes.

Ingredients
Beef, soy sauce, sugar, pineapple juice, chili sauce, vinegar, spices, sesame oil.


The Teriyaki strips seemed to have more chewiness and I can’t be sure if that is result of the process, the marinade or if it was just the luck of the cut. In any event the tougher chew was not a bad thing, just different than the others we sampled.

The marinade was tangy and sweet and the ginger and soy flavors were present in the finish. The sesame oil in the ingredient list did not come out while eating, but a hint of sesame was left lingering. While this was an enjoyable jerky, the bag says intense flavor and I’m not sure that was achieved here.


Jalapeno Carne Asada – Hot & Spicy
This pouch had me intrigued. It came in a smaller packet, no label, no ingredients, and the flavor was written in sharpie! I’m thinking pre production sample or perhaps a short run test flavor. Just the kind of stuff I love!

I tear open the top and shove my nose in the bag and inhale… Chiles! Jalapeno pepper to be exact. Oh how I love that smell. This flavor has a drier appearance and is coated in a powdery spice.  I can only assume carne asada seasoning, since I have no ingredient list for this flavor. When I bite into the slice, the spices become a bit sticky and the meat takes on an odd texture. It is however my second favorite flavor after the Original. The spiciness is at that addicting level where you have to keep eating it, and the jalapeno keeps me wanting more. I’m a bit of a chile-head so I’m not sure I would consider this Hot and spicy, but you will be happy to know my associate found it too hot for her taste and returned the half eaten piece to me. So it’s safe to assume it is spicy at the least.

Overall, Jeff’s Gourmet Jerky is a great choice for your snacking enjoyment. It sells on their site for $13.95 for two 3oz bags. Jeff's Gourmet uses premium cuts of beef in original fusion marinades that are slow cooked. Jeff’s mission is to make you the highest quality, most intense flavor and simply the best beef jerky available anywhere.  Get a couple of bag of Jeff’s Gourmet Jerky and check them out for yourself!

http://www.jeffsgourmetjerky.com

Review: Robert Rothschild Farm Southwest Chipotle Salsa

Thanks to our good friends at Robert Rothschild Farm, and their generous sample pack that arrived at The Last Bite/The Smoky Chipotle headquarters, we had the opportunity to test drive a jar of their Southwest Chipotle Salsa.

When it comes to salsa there are a few things that make me very happy; first of all the presence of chipotle peppers is always a pleaser. Next I love a salsa that is rich and thick, a real chip breaker, if you get my drift! Finally, black beans and corn always add a flavor and textural element that I truly enjoy.
Well I got to tell you, this little jar is packed full of all that and more! My only complaint is that the jar is not big enough, especially if you’re sharing, and just try to open a jar of this salsa and keep it to yourself!

There is a sweetness to the tomatoes that is unlike most other salsas in this class. A quick review of the ingredients panel verifies that there is no added sugar, something I found surprising. I can only assume that the roasted corn and red peppers are helping to accent the sweetness of this tasty dip!

The chipotle is definitely a star in this jar! The fiery heat is balanced by all the sweetness of the fruit; remember tomatoes are a fruit, and the smokiness of the chipotles tantalizes both your nose and your palette. I’m telling you if you open this jar and other people are home the potential for a feeding frenzy is high!

So now the bad news, at $8.99 for a 10.5 oz jar, this will most likely not be your daily munch. With two kids in the house this jar, once opened, lasted just under 10 minutes, and while they were an oh so joyous 10 minutes, the sound of the spoon hitting the empty glass walls of the jar brought a sudden sadness to us all. If only it could have lasted just a few minutes longer. On the bright side there is a jar of Raspberry Chipotle Salsa in the box as well. That however is a review for another day!

Quick Summer Pickles Makes a Nice Crunchy Snack!

You might have a bumper crop of pickling cukes ready to harvest in your raised bed, planter, or standard garden. Maybe you just couldn't pass up on the beautiful green gems on the table at your local farmers market. Either way you have to do something great with all those cucumbers, right!

This  is a simple and inexpensive way to have and enjoy the crisp and tangy treats we all love to crunch on! There are no exotic ingredients and no complicated procedures or processes to producing the best, and freshest pickles you may ever eat.

Ingredients:
10-12 small cucumbers
2 Cups Vinegar 
1 Cup Water
3 Tblsps Salt
1/2 Tsp Sugar
small bunch fresh dill tops
small bunch flatleaf parsley
3 cloves garlic (optional)

Directions:
In a tub add dill, parsley, and garlic. Arrange cucumbers in tub with herbs. In a pot heat water enough to dissolve salt and sugar. Remove from heat. Add vinegar to mixture. Pour mixture over cucumbers in tub and allow to cool slightly. Put lid on tub and place in fridge for 3-4 days. Enjoy your crunchy pickles!

For large cucumbers cut in half or quarter into spears. You can adjust the components of the brine to allow for taste or even add your own blend of pickling spice.

How to Cook Real Food: An Online Cooking Class

 Jamie Oliver’s “Food Revolution” is spreading the word about just why we need to eat “real food” for our health. Michael Pollan tells us to cook from scratch — he says, “Eat real food. Not edible food-like substances. Eat things your great-grandmother would have recognized as food.”

SIGN UP TODAY!

It seems simple enough. Eat real food. Cook from scratch. Shop locally. But how do you make it happen in your own kitchen? Especially those of us who never learned how to cook — we were raised on microwave suppers, boxed cereals and toaster pastries. We all face the challenges of a modern life – balancing work and parenthood, all the while trying to feed our families healthier meals.

Our food supply has changed drastically in the past few decades. These days, you have to be a chemist to make sense of it all. Artificial growth hormones. Hydrogenated soybean oil. High-fructose corn syrup. And isn’t organic food more expensive? Sure, eating healthier is great, but not if you go broke in the process. How do you feed your family healthy, nourishing meals without spending all day in the kitchen and blowing your food budget?

You value real food, your local economy and your family’s health. But just how do you get started?

MORE INFO HERE!

Review: The Famous Rib Shack

If you live in the San Francisco Bay Area you would have probably noticed the two, somewhat annoying things; the complete lack of enthusiasm by people serving you in the restaurant industry, and the poor state of barbecue in the entire bay area. Don’t get me wrong, there are those shining stars, the places you stumble across and thank your stars that something made you stop there on that particular day. The Famous Rib Shack is such a place.

Coming back from a regular trip to San Francisco we found ourselves hungry and looking for some quality eats. Having read a recent email from YELP on BBQ planted the seed in our heads, and when we saw the large Rib Shack sign on El Camino we knew that we had found lunch!

When we entered the Rib Shack, we were immediately greeted by Tes, who we later learned was the manager there. When she found out that we were new to the establishment she was very excited and wanted to make sure we tried everything on the menu. Her hospitality and passion for the wonderful BBQ that they put out will definitely have us coming back for more!

Instead of the two standard sides that came with the “Tailgater for Two” Tes gave us the option to have four smaller sides. I’m glad we did because the side dishes at the Rib Shack are homemade, fresh and delicious! Our platter consisted of pork ribs, rib tips, beef ribs, hot links, polish sausage, and brisket. We added a couple of those meats as we wanted to get a sample of everything we love about barbecue. The sides we chose to go with our giant platter ‘o meat was mac ‘n cheese, coleslaw, potato salad, and collard greens. She threw in some great chili beans that were loaded with brisket, and a couple of cornbread muffins that are baked with little chunks of pineapple hidden inside them. Needless to say the leftovers we brought back with us produced many smiles and a bunch of chomping sounds.

If I had to pick the highlight of this platter I would have to say brisket. This is no ordinary brisket; in fact I have only had brisket this moist and tender one other time in my barbecue eating life, and that was at Jack’s Bar-B-Que in Nashville, TN. The only thing missing was the pink smoke ring and dominant smoky flavor. The meat at The Rib Shack had only a very slight smokiness. The sauce, served on the side for dipping, does provide a little of that for you to add as you desire.

Now the ribs were delightful! The pork ribs were tender and juicy with a nice caramelized bark on the outside, as were the rib tips. I enjoyed pulling off pieces and dunking them in the spicy, sweet, and tangy sauce. There is nothing like the contrast of the soft tender meat and the crisp outer bark of those pork ribs. The beef ribs were also very good. I typically avoid beef ribs because they are mostly prepared quite poorly, these were not! The beef was trimmed of excess fat, and the meat was tender and came off the bone with just the right amount of pull. You won’t get that stringy, hairy teeth look from these beef ribs! The sausages were done nicely and sliced for us on the platter. The polish was garlicky with a natural casing and the hot link was spicy without blowing your taste buds out. They are a great add on to a meal!

The side dishes at The Famous Rib Shack deserve a whole review by themselves as every one of them was made from scratch, extra tasty, and as Tes told us; made with love! I especially loved the coleslaw. It’s not one of those shredded, soggy slaws you might be used to getting. This is big and chunky and crunchy with a sweet, smooth, and creamy poppy seed dressing. The collard greens were a real treat! You have to try them! Forget about everything you know about collard greens and try these! They are tangy and savory and have just the right amount of acidity to cut through the richness of the meat. The chili beans were fantastic and loaded with shredded brisket, and the potato salad was fluffy and creamy and melted away in your mouth. If you love mac ‘n cheese, dive into a big bowl of this stuff. It is loaded with sauce and was very creamy; a classic roux based mac ‘n cheese.

If you love great barbecue and find yourself in the San Bruno area, stop in at the Famous Rib Shack and tell Tes you were sent by Ron at “The Last Bite”.

The Famous Rib Shack
223 El Camino Real
San Bruno, CA 94066
PH: (650) 952 2809
www.famousribshack.com

Moni's Marvelous Meatloaf

This is most amazing meatloaf recipe anywhere. Monica created this to sneak tons of vegetables onto our kids plates without them knowing. She's even used mushrooms, which they dislike most, and they were never the wiser and always love it! It's always moist, flavorful, and has no bread in it; so it is low-carb and diabetic friendly as well.

Ingredients:
5 lbs lean ground beef
3 zucchini(med), shredded
6 oz spinach, chopped
1 onion(lrg), diced
1 can diced tomato(28oz), drained
2 eggs(lrg)
3 oz french fried onions, crushed
4 tbsp dried parsley
1.5 cups shredded cheese blend(Mexican)
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 packet onion soup mix
1 tbsp olive oil(to saute)
1/2 cup sugar free BBQ sauce
salt & pepper to taste

Directions:
In a large pan, saute chopped onion until sweated. Add zucchini to pan and continue to saute until softened. Add garlic and spinach to pan and cook until spinach is wilted. Vegetables will release some water. Continue to cook vegetables until there is no water left in pan. Remove from heat and let cool.

In a very large bowl add ground beef, drained tomatoes, cheese, egg, and cooled vegetable mixture, 1 tablespoon Worcestershire sauce, onion soup mix, dried parsley, and french fried onion, reserve some onion for garnishing top. Mix all ingredients very well using your hands. Form into a large ring on pan with high sides. This helps to cook the meatloaf more evenly. Cook at 350 degrees for 1.5 hours or until internal temperature reaches 160 degrees. Use a turkey baster to drain off any extra fat or juices. When done, top with a mixture of the BBQ sauce and remaining Worcestershire. Sprinkle with french fried onions and return to oven for 5-10 minutes as needed.

This makes a huge amount of meatloaf which freezes very well for future meals. Feel free to play around with the portions and swap the vegetable to customize it to your families taste!

Recipe: Honey Mustard Grilled Chicken

Rich and delicious, this chicken dish features complex flavors that will surprise and delight you!

Ingredients:
1/2 cup Mayonnaise
3 tablespoon Pebble Creek Roasted Garlic & Red Chile Mustard
1 tablespoon honey    
1 teaspoon apple cider vinegar
1/8 teaspoon ground black pepper
pinch salt    
1 green onion, chopped    
4 boneless, skinless chicken breasts

Directions:
In a bowl, combine all ingredients except chicken and green onion. Set aside 1/3 cup mustard mixture. Grill chicken, brushing frequently with mustard mixture until chicken is cooked, and juices run clear. Serve chicken with reserved mustard mixture and garnish with chopped green onions if desired.

Makes 4 Servings

Product Review: Sabrosa Fire Roasted Pepper Medium Salsa

Duane Thompson's passion for  salsa sparked in the mid-1990's after having a tough day. After the college football team he played for had a particularly awful game, Duane returned to his dorm room exhausted only to find that his friends had raided his fridge, including the bag of garden fresh vegetables his grandmother had delivered to him that morning. With the few vegetables and half a bag of tortilla chips he had left, Duane created his earliest version of Sabrosa salsa. Realizing that the snack he just created  left him without any of the stomach troubles he experienced from other salsas, he made it his mission to tweak his recipe in search for the perfect salsa.

By 2000, demand for his homemade salsa had grown so high that he decided to quit making the salsa altogether so he could figure out how to bring it to market while maintaining his standard of local, wholesome ingredients. In 2006, he founded Sabrosa (Spanish for "tasty") Foods Inc and began manufacturing his salsas in a co-packing plant in Virginia Beach.

The primary ingredient in his salsas are bell peppers instead of a tomato base common in
many salsas, making his salsas a better option for heartburn sufferers. The naturally balanced pH makes Sabrosa salsas shelf stable for up to two years without the use of artificial preservatives. All of the produce in his salsas are fresh from local sources: "If you don't continue to harvest the farms around here, they'll go away," he says. "If you're buying local, you're growing your own community."

Sabrosa Foods Inc.'s mission is to produce healthy, flavorful, all-natural gourmet condiments which seems to be no problem for Duane. His simple-but-powerful recipe is bound to please anyone who likes salsa, including those people with acid reflux or heartburn  troubles.

Today we had the pleasure of sampling the Sabrosa Medium Salsa. It is described as a medium all natural, no preservatives, roasted bell pepper based salsa perfectly Ph-balanced to help keep acid-reflux and heartburn at bay. The medium has a great flavor with just the right touch of heat. We found this to be exactly the case!

When you first open the jar you are confronted with the mouth watering arouma of fire roasted peppers. Unlike your standard tomato salsas, Sabrosa Salsa is based on the peppers not the tomatoes so the flavor is quite unique. In fact I enjoyed the Sabrosa Salsa's bold flavor much more than your typical, watery, grocery store brand.

The first test of any salsa is of course the chip test. Sabrosa Salsa is wonderful simply dipped with chips, however upon fist taste your will realize the unlimited potential culinary uses the condiment can provide. Used as a topping to cheeses, an ingredient in recipes, or as a pepper tapenade, the bold flavor of the fire roasted peppers will stand up to many possible combinations.

We used our jar as a topping to some freshly made Chile Rellenos. The medium salsa elevated this dish to another level of flavor complexity,  in fact we enjoyed it so much that used it to flavor up the refried beans that accompanied the entree.

I think if you try the Sabroso Brand Fire Roasted salsas you will agree that the flavor and versatility is far beyond that of your current chip dip. Oh, we almost forgot; low acidity means no heartburn with this tasty condiment!

You can find Sabrosa Salsa at many retail locations in Pennsylvania and Virginia or at their site www.sabrosafoods.com

Best Hot Sauce of the Decade According to RateItAll!

If you have ever been to the popular website rateitall.com you know the drill. You can out up any product and you can rate that product and put up a review.

Well, for the last 10 years that's what has been happening and it appears that all the fans of Baboon Ass Brand Habanero Hot Sauce think it's a 5 out of 5 stars.

Thanks to the awesome fans of Baboon Ass Brand Hot Sauce we have received the Best Of The Decade Award from RateItAll.

We want our fans to know that we appreciate their loyalty and support, so we are putting together a rewards program at RoJosGourmet.com. Of course the purchase of any Baboon Ass Brand product will earn you double the reward points! We will make a formal announcement when the rewards program is officially launched so stay tuned for details!

Thanks again to all our customers, fans, friends, and supporters! We appreciate you! If you have not yet had the opportunity to rate and review Baboon Ass Brand Hot Sauce; click on the trophy above and RateItAll!

Cash Strapped Consumers Bring the Steakhouse Home.

CHICAGO (Reuters) - Meat-loving consumers in the United States are eating out less, but they are not forgoing taste and quality as researchers have found that more restaurant-quality prime- and choice-grade steaks are being served on family dinner tables.

Beginning in 2008, cash-strapped consumers shifted to at-home dining. As a result, with restaurant business on the decline, meat companies are now shipping more of their restaurant fare to grocery stores and consumers are buying it, according to data presented on Thursday at the Worldwide Food Expo.

"Before, if you wanted a great steak you had to go to a restaurant. Now you can get it in the grocery store," Merrill Shugoll, president of Shugoll Research, told Reuters on the Expo sidelines.

Supermarket sales of all meat have improved this year, which had Shugoll optimistic for better sales ahead. This improvement has been attributed to lower prices and to supermarkets aggressively marketing meat.

Read More...

Review: Bistro Tupaz; Rustic, Seasonal, A Hidden Gem.

Wikipedia defines Bistro as follows:
A bistro, sometimes spelled bistrot, is, in its original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. Slow-cooked foods like braised meats are typical. Bistro patrons do not necessarily expect professional service or printed menus.

Bistros likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board. Landlords could supplement their income by opening their kitchen to the paying public. Menus were built around foods that were simple, could be prepared in quantity and would keep over time. Wine and coffee were also served. The limited space for diners in these cramped corners prompted the tradition of adding table service to the footpath. As the idea caught hold, architecture and menus both became more specific.

California Culinary Academy trained Executive Chef Deo Tupaz has taken the principals of this Old world Parisian concept and translated it to modern California. In a part of San Jose where the strip mall is king and the fast food joint its queen Bistro Tupaz is a welcome deviation from the norm. In fact Chef Deo has vowed to abide by his mission statement:

“Provide a rustic style bistro that offers a seasonal menu and dishes made with customers’ well being in mind, using fresh ingredients whenever possible, supporting ingredients grown through sustainable farming, and avoiding ingredients which are detrimental to our health. We will never serve any dishes which we will not make for ourselves, families, and friends.”

The concept of bistro dining is a bit foreign to us here in San Jose. You order at the counter, pick up your table settings and take a seat. The staff at Bistro Tupaz takes it from there and provides some pretty fantastic table service. We have dined here twice now and both times the service was top notch. Having forgotten that we prepaid for our meal digging up some cash for the tip was the only problem we had.

Once seated the server brought us a basket of fresh house baked bread and grissini. This was served with a delicious blend of butter and goat cheese. I had ordered the French Onion Gratinee; Gruyere, Crouton, Veal Broth, a small crock for $5.95. This was rich, hearty, and delicious.

For the main course we ordered Wild Boar Osso Bucco; Braised Wild Boar Shanks, Gremolata, Herbed Polenta $27.95. Moussaka; Eggplant, Lamb and Beef served with Rosemary $15.95, and Seafood Fettuccini; Calamari, Prawns, Alfredo $14.95. These dishes were all beautifully presented and delicious. The freshness and integrity of the ingredients becomes apparent upon first taste and there is no doubt corners are not being cut here. We were shown by our server that many of the fresh herbs used in the preparation of our meals were grown right on the premises.

With the entrée out of the way the only thing that was left was dessert. Make sure you leave some room for dessert as Bistro Tupaz makes all their pastry in house in the classic patisserie style. From scones and biscotti, to opera cake and other fancy gateaux; Bistro topaz has a selection of pastry and desserts from simple to sublime. On this occasion we sampled a wonderful bread pudding and a gateau of three chocolates. Needless to say the three of us made quick work of the delectable sweet finale.

If you are looking for an escape from the usual chain restaurants and fast food options of south San Jose, and you want a place that will serve you a hearty, rustic meal that utilizes fresh, quality ingredients; Bistro Tupaz is the hidden gem you are looking for. Don’t wait until you can’t stand to eat one more pizza or wait in one more drive thru, get yourself to Bistro Tupaz.

Bistro Tupaz
5899 Santa Teresa Blvd
Ste 103
San Jose, CA 95123

(408) 578-5860

www.bistrotupaz.com

Review: Neal's Coffee Shop, Burlingame, CA

My reviews are usually quite long and detailed, however after the painfully mediocre dining experience I can't even bring myself to write a whole lot about Neal's.

Here's the short of it; lunch... not good! I ordered a Cobb Salad and got what appeared to be a salad of leftover ingredients; three slivers of brown avocado, four paper thin half slices of tomato and some grilled chicken crumbs. Don't let me forget the bacon; it was totally dried out and tasted like old deep fryer fat. On the bright side the lettuce seemed fresh and the blue cheese dressing was fine.

My lunch companion ordered the corned beef Reuben with green salad. Lets do the good stuff first; the side salad was OK and the marble rye croutons were nice. As for the sandwich; the filling was meager and the corned beef was full of gristle and as tough a shoe leather.

This place is like being time warped to the 80's; the menu, the food, and even the music. It's also the average age of both the patrons and the servers. My guess is breakfast is better here. How else would they get that four star rating that led me to walk in. I should have read more reviews...

Best Recipe In The West Casting Amateur Cooks!

Do you have a family recipe that has people begging for more? Is there a recipe that your family has passed down from generation to generation?

Perhaps it's something regional like Burgoo from Kentucky or Fish Taco from Baja. Is your recipe worthy of the title “America’s Best Recipe?”

PARADE Magazine along with a major network are shooting a Pilot episode to find "America's Best Recipe". They are casting for the Pacific Regional Pilot and you can be part of it by simply emailing them.

All the information is available is at the Parade magazine website.