February, 2010

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An Afternoon Outdoor Beer & Apps Spot: The Ramp, SF

Wednesday, February 24th, 2010

The Ramp Restaurant was a typical Sunday family occasion for friends of ours who lived for many years in Portrero Hill in SF. So one weekend they took us to the Ramp to reminisce for an afternoon brunch.

The Ramp’s location makes it a great casual spot with a smaller number of tables inside but many tables outside right on the waterfront. It was overcast the day we dined at the Ramp but I can see how a sunny afternoon could offer up a perfect excuse to have beers and apps with friends. Inside there was a table of older guys playing cards or some kind of game in the corner and a handful of folks having a beer at the bar. Overall it had a nice neighborhood feeling but I can see how nice days would fill up the waterfront.

The food servings were large and fresh with SF prices to match. The best food was the fish and calamari fritto with chips because of the delicious dill dipping tartar-like sauce. The prices ranged from $12 for a cheeseburger and fries to $13 for fish and chips. A friend had the Taco Salad and it was huge and looked very good. I had the omelet but wished I had gone for the fish and chips.  It’s not bad, check it out if you are in the area!

http://www.ramprestaurant.com/

Fry em’ up hot: Homemade Potato Chips

Monday, February 22nd, 2010

We made Homemade Potato Chips both fried and baked last week.  Which one do you think was better?

You’re so smart!

Fried Potato Chip Recipe from this cookbook: Jam it, Pickle it, Cure it and Other Cooking Projects

  • 1 lb Russet Potatoes (about 3), scrubbed & dried
  • 2-4 cups vegetable oil
  • Kosher Salt

Most important Tools: Food Mandolin & Frying Thermometer

Platform Mandolins range from $20-$200.  They are a great investment for slicing vegetables, fruits, and other foods with expert precision and speed.  We actually have a cheaper version and it works really well.  Be careful not to slice your fingers off!

—-> to Recipe Click to continue »

Wild Kenai Red Salmon from Alaska

Friday, February 19th, 2010

A cousin of ours has a family salmon business up in Alaska called Wild Kenai Red Salmon.  They actually shipped us these beautiful frozen and  smoked salmon fillets to try after hearing about our food blog in an annual family Christmas letter.   The fillets were delivered overnight via fed-ex in a Styrofoam cooler, arriving cold and fresh as ever.

We grilled the salmon fillet on a cedar plank with a mild soy-based glaze.

It looks like they have some nice recipes for salmon on their blog too: http://www.wildkenaisalmon.com/blog/

Zach: I have never been a fan of cooked salmon (I prefer it raw).  Nor have I ever had sockeye salmon before.  This fillet knocked my socks off.  It was dense and tasted like a clean ocean spray, not fishy at all.

John: It was amazing how fast the salmon was delivered to us.  The freshness was palpable.  The fresh salmon was better than most cooked salmon I’ve had at restaurants.  The skin was actually edible and did not have that fish-sitting-on-display-all-day taste.

Les: What struck me most about the fillet (delivered frozen) was the amazing color.  I think these fillets would be an amazing foodie gift for friends and family who have it all and love fine foods.

Ad Hoc at Home: Fried Chicken Recipe (current tie for best recipe of the year … so far)

Wednesday, February 17th, 2010

Zach and I made Thomas Keller’s Bouchon Quiche last fall (“You Can Quiche Your Day Goodbye!”) and found out that Keller’s recipes are labor intensive but incredible.  We decided to make Fried Chicken for a friends birthday this weekend from Thomas Keller’s new cookbook, Ad Hoc at Home. Once again Thomas Keller wowed us with another one of his labor intensive, incredible recipes.  Colonel Sanders watch out!

TIPS:

  • We added a bit more spice to the dredge mixture and it was a great addition with a kick.
  • Start 12-14 hours before you want to eat (the night before or first thing in the AM)! You must brine the chicken pieces first!
  • Use peanut oil for best tasting results but you can also use vegetable or canoloa oil.
  • You will need a deep fry thermometer.

Ad Hoc at Home: Fried Chicken Recipe

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Best Recipe of the Year (so far): Teriyaki Barbeque Wings with Dill Dipping Sauce Recipe

Monday, February 15th, 2010

Zach made these Teriyaki BBQ Wings with a Dill Gorgonzola Dipping Sauce for the super bowl and they were amazing, awesome, and incredibly edible!

Teriyaki BBQ Wings Recipe —>

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Los Gatos Cafe: Good Sandwich for Lunch!

Friday, February 12th, 2010

This is their special grilled cheese filled with avocado, sprouts and tomato.  They grill the sandwich with cheese and then add the other goodies.   The menu at Los Gatos Cafe is huge and it is pretty hard to choose what to order.  We liked this and it even came with a coconut chocolate chip cookie!

Happy Hound in Los Gatos

Thursday, February 11th, 2010

Happy Hound in Los Gatos was pretty good.  They made us huge burgers with grated cheese and thick sliced red onions.   A+ on presentation.  B- for sloppy eating, not quite packaged like an In-n-Out burger.  It was around $9.50 for a cheeseburger, fries, and drink which is pretty expensive.  The folks that worked there were fast and friendly and the place was really clean.

When we walked in I realized that we should keep our coats in the car if we didn’t want to walk out smelling like a burger and fries joint.   A couple sitting sitting at the counter , who seemed like regulars, were both having Mexican hot dogs.   Next time, hot dogs por favor!

Super Bowl Sunday: Cheeseburger Soup

Thursday, February 4th, 2010

We are on a winter soup kick and we’ve made this soup twice during the week which means we like it and it’s easy.  The pickles give it a salty flavor and a nice crunch.  I made the ingredient sizes large enough to have leftovers for work the next day.

Cheeseburger Soup Recipe >

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