Month: April 2015

I’ll Sing and Dance like P-Diddy for some Heavenly Tacos at Speedy!!

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Did you know….

It is believed that the origin of the taco started in Mexican silver mines. Mr. Pilcher believes that they came about some time in the 19th century. This hypothesis about the taco comes from the fact that the first type of taco was “taco de minero,” which translates to mean miner’s tacos. Also, have you ever realized that taquitos look similar to a stick of dynamite? Taquito is a Spanish word that translates to small taco. It is believed that the word taco originally referred to pieces of paper that miners would wrap around gunpowder and use in holes that were carved into the face of the rock(casablancamexican.com)

Today’s Restaurant

Speedy Tacos – Sunnyvale,Ca

Average Cost

About $3 per taco

Rating (1-10)

10

Recommended Dishes: 

THE TACOS!! The meat was so tasty I would say anything on the menu!

Now everyone claims they have great tacos but everyone can’t stand up to the test.

I’ve eaten tacos from taco trucks, I’ve had them in front of dance clubs on the street, I’ve had them at home and even bought them on a corner from a lady named Tatiyana with a side order of homemade tamales.

There are some core differences in a great taco that I have grown to know. That is the flavor and tenderness in the meat, the salsa and the toppings.

A great taco will not be over saturated with all kinds of toppings but contain delicious flavor bursting meats including some onion, a little lime, a little cilantro and a tasty salsa sitting on top of a corn tortilla.

Every item needs to stand on its own, from the tortilla, to the meat, to the onion and lime.

If all are not in the realm of perfection then the entire taco could be ruined.

I’ve had tacos where the meat was juicy and flavorful but the tortilla was hard and crumbling , or the tortilla and meat were tasty but the salsa was bland or way to spicy.

Speedy Tacos deserves the award of perfection, the salute of a general, the worship of Mexican food in this land of the Bay Area! Let’s talk about it…

Continue reading “I’ll Sing and Dance like P-Diddy for some Heavenly Tacos at Speedy!!” →

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I’ll Sing a High Pitched Ballad for a Great Cobb Salad!!

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Did you know….

Cobb salad was created at the Brown Derby Restaurant in Hollywood.

As with many “how this began stories” We don’t know how much is actual fact, but here is the official story from the Brown Derby themselves.

“One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant’s kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon — swiped from a busy chef.

“The Cobb salad was born. It was so good, Sid Grauman (Grauman’s Chinese Theatre), who was with Cobb that midnight, asked the next day for a ‘Cobb Salad.’ It was so good that it was put on the menu.(kitchenproject.com)

Today’s Restaurant

Birk’s Restaurant Lunch Cafe in Sophos Building – Santa Clara, Ca

Average Cost

Around $8

Rating (1-10)

10 for the cobb salad

Recommended Dishes: 

Cobb Salad, Any of their salads, Breakfast Burrito’s with hot salsa, Special daily menu items

Who said that a salad has to be boring and not full of desire and temptation?

Surely not me!

While you may see a lot of meat lover dishes in my blog posts, I will also make sure to add the healthier version of meals so you are well rounded in eating with exciting pleasure.

Whether it is BBQ, burrito’s, steaks, pizza or salad; there is live action that can take place in every meal! Let’s talk about it!

Continue reading “I’ll Sing a High Pitched Ballad for a Great Cobb Salad!!” →

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I’ll get Poetic like Charles Dickens for some Barbecue Chicken!

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Did you know….

Dickens was a true Victorian foodie, a man who took serious pleasure in eating and drinking. His culinary interests likely stemmed from surviving meager times during his youth. As the son of a man who often lived beyond his means, young Dickens was saddled with the task of making money for his indebted family. After his father was sentenced to prison for his debts, 12 year-old Dickens was forced to leave school and take a job in a boot-blacking factory. Being a naturally intelligent and creative child, this unpleasant factory work was tantamount to a prison sentence for young Dickens. He only worked in the factory for a few months, but the difficult experience helped to shape his personality. Dickens had a flare for championing the everyman in his stories, a writing style that eventually became known as “Dickensian.” His novels stir compassion for the overworked and underpaid. Having lived through lean times, Dickens equated food and drink with abundance, a feeling made evident in nearly every story he wrote.(pbs.org)

Today’s Restaurant

Mom’s House – Tracy, Ca

Average Cost

Free! It’s mom’s house!

Rating (1-10)

10

Mom’s Recipe: 

Frances Dampier’s TasteBook Recipe – Cabbage Greens

It’s Monday….

Yep.. it’s Monday…..

Aaaaaah man. it’s Monday..

What must I say, for this kind of day, I’m in battle “Touche”..with my food imagination in Anime..

I’m in dismay, feeling hungry like I’m in Castaway..For now I’ll just stay in hopes for a dinner display..

Having a case of the Monday’s sucks so you have to do something to get you excited to be alive again.

Regardless of the hectic work day, cumbersome housework and making lunches for the kids there needs to be a cheer up moment sometime during the day.

Nothing better brightens up my day than barbecue chicken wings with a little rice and cabbage to go with it!

Continue reading “I’ll get Poetic like Charles Dickens for some Barbecue Chicken!” →

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There’ll be No Regrets with Salmon Croquettes!

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Did you know….

A croquette is a small patty made from meat, potatoes, or vegetables. These ingredients are mixed together, then coated with breadcrumbs and deep fried to create a golden, crunchy outer shell. While the croquette can serve as both a snack and a full meal, it’s most widely prized for its portability, which makes it a popular convenience food. The name croquette is likely derived from the French verb croquer, which means to crunch.

Many people mistakenly believe that this food originated in France, but it can actually be traced back all the way to the early Roman empire. The Romans used a pastry-like coating around meat or vegetables to create a dish known as rissoles. This recipe spread throughout Europe over time, and by the early 18th century, the French were the first to use breadcrumbs in place of the traditional pastry coating. The first written record of the croquette in the United States came in a late 19th century cookbook. Croquettes remain popular in various forms throughout Asia, Europe, and the Americas.(wisegeek.com)

Today’s Restaurant

Mom’s House – Tracy, Ca

Average Cost

Free! It’s mom’s house!

Rating (1-10)

10

Mom’s Recipe: 

Frances Dampier’s TasteBook Recipe

Happy Sunday everyone!!

Another day for peace and relaxation before we all wake up with a case of the Monday’s and get back into our work routine.

Every day can be a happy day when you wake up with a fabulous breakfast! Let’s talk about it….

Just like on Saturday’s, my family always starts our day off with food for the soul; and what better day to feed the soul but at home with the family right before getting ready to go to church to feed the spirit as well.

Continue reading “There’ll be No Regrets with Salmon Croquettes!” →

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Like a Dankhead to Ganja..This Foodie Loves Me Some Lasagna!!

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Did you know….

Lasagna is believed to have originated in Italy. However, the term “lasagna” comes from the Greeks. The Italians used the word to refer to the dish in which lasagna is made. It wasn’t long before the name of the food took on the name of the serving dish.

Adding to the confusion about the origin of lasagna, the recipe was featured in the first cookbook ever written in England, leading to an urban legend that the dish originated in the British Isles. (populararticles.com)

Today’s Restaurant

Mom’s House – Tracy, Ca

Average Cost

Free! It’s mom’s house!

Rating (1-10)

10

Mom’s Recipe: 

Frances Dampier’s TasteBook Recipe

It’s the weekend and aren’t we happy that we don’t have to wake up early in the morning and get on a freeway full of traffic and agitation..

I love to wake up on a Saturday and have a warm love filled breakfast like bacon, eggs and pancakes, adding to that, I also love a soul food dinner for an enlightened fulfillment of peace and joy.

What better meal to have at your mother’s house than a fat slice of a juicy, taste bursting, Van gogh designer creation piece of lasagna!

Lasagna has always been an American favorite and next to pizza, this is one of my favorite Italian dishes.

You can eat it by itself, you can eat it with a salad, or you can eat it with Garlic Bread..

Eating it with all three accessories is the best way to go..Don’t forget to add red wine and now you are good to go!

Continue reading “Like a Dankhead to Ganja..This Foodie Loves Me Some Lasagna!!” →

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It’s as Illegal as Murder. .The Way I Consume This 5 Guys Burger!!!

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Did you know….

When groups of German immigrants began arriving in America during the 19th century, many earned their livelihood by opening restaurants in large cities like Chicago and New York. It wasn’t long before many of their menus featured an Americanized version of the Hamburg steak– beef that was minced or chopped and combined with garlic, onions, salt and pepper, then grilled or fried. In 1837, New York’s Delmonico’s restaurant offered a Hamburg steak on its first menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and roast beef. A German restaurant at Philadelphia’s Centennial Exposition in 1876 served Hamburg steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in non-German restaurants and in cookbooks like Mrs. Lincoln’s Boston Cook Book, published in 1884:

“Hamburgh Steak. – Pound a slice of round steak enough to break the fibre. Fry two orthree onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three minutes. Spread with butter, salt and pepper.”(toriavey.com)

Today’s Restaurant

Five Guys – Santa Clara,Ca

Average Cost

Around $7 or less per each item

Rating (1-10)

10

Recommended Dishes: 

Any of the burgers, cajun style fries

Hands down..Five guys is one of the best burgers I have ever had!!

I don’t eat it all the time because of the calories but I tell you what; when I do I make sure to do it right!

When you first walk in you will see an easy menu to choose from, either you are eating a burger or a hot dog pretty much and out of those you can have selection of toppings to choose from.

These toppings are mayo, lettuce, pickles, tomatoes, grilled onions, grilled mushrooms, ketchup, mustard, relish, raw onion, jalapeño peppers, green peppers, A1 sauce, BBQ sauce and hot sauce.

We’re going with the bacon burger today and my favorite topping selection on my burger is what they call All The Way. That will give you mayo, lettuce, pickles, tomatoes, grilled onions, grilled mushrooms, ketchup, and mustard.

Continue reading “It’s as Illegal as Murder. .The Way I Consume This 5 Guys Burger!!!” →

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I’ll Travel over Land and Sea for my Dungeness Crab BLT!!

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Did you know….

Live Dungeness crabs are purplish-brown in color. Cooking brings out the bright orange color they are famous for. An average of 25% of a Dungeness crab’s weight is edible “meat”, making it one of the meatiest crabs available. Dungeness Crab is an excellent source of high-quality protein, containing all of the essential amino acids, while low in fat and calories. You’ll also find a rich supply of important minerals such as zinc, copper, calcium, magnesium and iron. It’s a natural for health-conscious customers.(scod.com)

Today’s Restaurant

Fish Market – Santa Clara, Ca

Average Cost

Around $16 for the King Crab.. An extra couple of bucks to have them switch to Dungeness

Rating (1-10)

9.5

Recommended Dishes: 

King Crab BLT with a switch from King Crab to Dungeness!

I am actually sitting here ready to type with nothing to say….

I feel like just pointing an arrow at the picture of this Luscious Crab BLT sandwich and then using my Forest Gump voice saying ” And that’s all I have to say about that..“

Continue reading “I’ll Travel over Land and Sea for my Dungeness Crab BLT!!” →

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You’ll never be lonely with a Hot Bowl of Minestrone!!

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Did you know….

Minestrone is an Italian soup made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is not a set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock). In fact the word “minestrone” has become a synonym for “a mix of all things”.
The Italian soup, minestrone, is one of the cornerstones of Italian cuisine, and is probably more widely dispersed and eaten throughout Italy than pasta. Minestrone distinguishes itself by the large quantity of fresh vegetables used and its thick consistency.
The word minestrone is likely pre-roman – its Latin name points to its origins and function: minestrone is derived from “minus” or minor, and the modern suffix “-one”, which indicates largeness (eg cat “gatto” + “one” = gattone = huge cat). In other words, the soup was made from small things left over from previous meals together with whatever seasonal vegetables were available to create a large soup or soup one, in order to not waste food. (victoriahansenfood.com)

Today’s Restaurant

Tomatina – Santa Clara, Ca

Average Cost

$12-$15 per meal, lunch special $9.50 for appetizer and lunch meal

Rating (1-10)

8.5

Recommended Dishes: 

Minestrone, Chicken Spaghettini, Pizza

It’s a little chilly out today in the bay area and nothing beats having a tasty hot soup on a cold breezy day like this. What better place to find a great soup than at a nice Italian restaurant where the aroma of garlic and savory bread enlighten the air!

Today we dine at Tomatina’s!

Continue reading “You’ll never be lonely with a Hot Bowl of Minestrone!!” →

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I’ll do back flips for beer and chicken strips!

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Did you know….

In the Northeastern United States, chicken fingers served in Chinese restaurants are often made with an egg batter and have a smooth texture. They are commonly served either as an appetizer or as a main dish. Chicken fingers are a common snack in the U.S.

In other recipes, the breading mixture for chicken fingers can lack eggs and the texture of the dish itself can often be rather coarse. This version is often served alongside various dipping sauces. The dipping sauces can include: ketchup, blue cheese dressing, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, butter and garlic, plum sauce, curry mayonnaise, or sweet and sour sauce. Chicken fingers of this kind are often served in a basket with French fries, served on a garden salad, or in a sandwich, such as a wrap or on a bun.(en.wikipedia.org)

Today’s Restaurant

Yardhouse – Santana Row, 300 Santana Row #101, San Jose, CA 95128

Average Cost

Around $15-$25 per plate depending on the dish- Unless you make Happy hour then more like $5-$10 for most appetizer dishes

Rating (1-10)

9.5

Recommended Dishes: 

Chicken Strips, St. Louis Style BBQ Ribs, Rib Eye Steak, Miso Sea Bass, Firecracker Wings, Spicy Thai Chicken pizza, Edamame, BEER!!

Something about beer and chicken strips really go hand and hand!

Beer and ribs! Beer and fried chicken! Beer and hamburgers! They all make me want to do jumping jacks!

We American’s sure now how to pair up food with beer. At YardHouse they do a great job doing this by having not only great chicken strips on the Happy hour menu but the Firecracker wings as well!

Continue reading “I’ll do back flips for beer and chicken strips!” →

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I’m not too proud to beg for Pork Chops and eggs!

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Did you know….

The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed “the father of the American pork industry.” He landed with America’s first 13 pigs at Tampa Bay, Florida in 1539.

Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. By the time of de Soto’s death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun.(porkbeinspired.com)

Today’s Restaurant

Mil’s Diner – 36 S Abbott Ave, Milpitas, CA 95035

Average Cost

Around $8- $13 per plate depending on the dish

Rating (1-10)

9

Recommended Dishes: 

Pork Chops, Chicken & Waffles, Tri-tip steak and eggs, hash browns, cajun sausage, french toast, pancakes, soups

It’s Saturday and time to get out of bed nice and slow and eat something hardy to celebrate the NBA playoffs!

One of my favorite meals that just never gets old is Pork Chops and Eggs!

I’m sure you are doing jumping jacks right now hearing about this!!! Woohooo!!!

Something about pork in the morning with eggs, hashbrowns and orange juice just lights up my life!

It is not heavy like a steak and not as light as eggs but just perfect for a breakfast meal that leaves you in a state of heavenly bliss. You can even add applesauce or some kind of sweet sauce to it and it will really make your day.

At Mil’s Diner they do a great job with the seasoning and not overcooking the pork chop. It is tender and flavorful and having that luscious bite of the chop with the crunchy hash browns just makes this meal a breakfast of champions! Good job Mil’s!

Continue reading “I’m not too proud to beg for Pork Chops and eggs!” →

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