New Theater has top notch theater and food

New Theater has top notch theater and acting with food to match. There is not a bad seat in the house even near the top. The plays are excellent (Jamie Farr from Mash comes at least once a year) and with meals make a great deal. The meals vary but they are always above the regular fare from appetizers to entrees. One trip might be enough for most but it is all you eat until the grub is “no more”. But even myself 2.5 trips satisfied even my appetite. I can’t remember what I had (it was a couple years ago) but there is almost always various delectable versions of pasta , chicken, beef, fish, appetizers, sides (mash potatoes, rice etc) desserts. Usually 1 or 2 the entrees give a great choice. The food is never boring and either are the plays. I remember the chicken was absolutely delicious either roasted with a cream sauce.
It’s a great night for food and fun. I love the food, the plays and more.
Just wish we could go more.

(Have you tried New Theater? How you liked the food and plays?)

Spinach is the thing here : S a a g G o s h t ( B e e f i n F r a g r a n t S p i n a c h S a u c e )

We love SAAG. Indian entree with spinach. Usually the chicken, lamb or in this case (ground) beef , has the spinach and ingredients ground up before the chicken, lamb , ground beef are eaten. However here are did not ground these up.
It came out more like a stew and we liked it. Flavors came out fine
Maybe next time I will puree.
rating 9.8/10

S a a g G o s h t ( B e e f i n F r a g r a n t S p i n a c h S a u c e )

R e c i p e B y : C l a s s i c I n d i a n C o o k i n g b y J u l i e S a h n i I S B N 0 - 6 8 8 - 0 3 7 2 1 - 6
S e r v i n g S i z e : 8 P r e p a r a t i o n T i m e : 0 : 0 0
C a t e g o r i e s : I n d i a n M e a t s

A m o u n t M e a s u r e I n g r e d i e n t - - P r e p a r a t i o n M e t h o d
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
3 c u p s c o o k e d s p i n a c h
6 t a b l e s p o o n s l i g h t v e g e t a b l e o i l
3 p o u n d s b o n e l e s s b e e f r o u n d o r l a m b - - c u t i n 1 1 / 2 3 p i e c e s
3 1 / 2 c u p s o n i o n s - - t h i n l y s l i c e d
1 1 / 2 t a b l e s p o o n s g a r l i c - - f i n e l y c h o p p e d
3 t a b l e s p o o n s f r e s h g i n g e r r o o t - - f i n e l y c h o p p e d
1 t a b l e s p o o n g r o u n d c u m i n
2 t a b l e s p o o n s g r o u n d c o r i a n d e r
1 t e a s p o o n t u r m e r i c
1 m e d i u m r i p e t o m a t o - - f i n e l y c h o p p e d
3 g r e e n c h i l e s - - m i n c e d
3 t a b l e s p o o n s p l a i n y o g u r t
1 c i n n a m o n s t i c k - - b r o k e n s m a l l p i e c e s
6 b l a c k ( o r 1 2 g r e e n ) c a r d a m o m p o d s
9 w h o l e c l o v e s
3 b a y l e a v e s - - c r u m b l e d
1 t a b l e s p o o n k o s h e r s a l t
4 t e a s p o o n s g a r a m m a s a l a
2 t a b l e s p o o n s l i g h t v e g e t a b l e o i l - - i f n e e d e d

S p i n a c h i s u s e d e x t e n s i v e l y i n I n d i a , w h e r e i t ' s i n e x p e n s i v e a n d a v a i l a b l e y e a r
r o u n d . B u t t h e m a i n
r e a s o n f o r i t s p r e v a l e n c e i n I n d i a n c o o k i n g i s t h a t i t c a n b e u t i l i z e d i n s o m a
n y m a r v e l o u s
w a y s - - f o r i n s t a n c e , a s a s a u c e . S p i n a c h i s a m i l d g r e e n . I f i t i s c o o k e d w i t h a
m e a t t h a t c o n t a i n s a l o t o f s p i c e s , i t s f l a v o r i s l i k e l y t o g e t l o s t , a n d i t s l o v e l y b r i g h t g r e e n
c o l o r w i t h i t . T o b e
s u r e t h a t t h e s p i n a c h w i l l h o l d i t s o w n i n t h i s d i s h , y o u m u s t c o o k i t s e p a r a t e
l y a n d f o l d i t i n t o t h e m e a t j u s t b e f o r e s e r v i n g .

T h i s b e a u t i f u l d i s h - - a n o t h e r v a r i a t i o n o f t h e M o g h u l r u l e r s ' f i n e c o o k i n g - - i s b a s e d o n t h e u s e
o f d i f f e r e n t g r e e n s . Y o u c a n s u b s t i t u t e k a l e , c o l l a r d , o r m u s t a r d g r e e n s , o r c o m b i n e a n y o f t h e s e
w i t h t h e s p i n a c h .

F i n e l y p u r e e t h e s p i n a c h , u s i n g a f o o d p r o c e s s o r o r e l e c t r i c b l e n d e r , o r m i n c e
i t w i t h a k n i f e o n a
c h o p p i n g b o a r d . S e t a s i d e .

P r e h e a t t h e o v e n t o 3 2 5 d e g r e e s F .

H e a t 2 t a b l e s p o o n s o f t h e o i l i n a l a r g e f r y i n g p a n o v e r h i g h h e a t u n t i l v e r y h o t . P a t t h e m e a t d r y
o n p a p e r t o w e l s ( o r i t w i l l n o t b r o w n ) , a n d a d d .
B r o w n t h e m e a t , t u r n i n g a n d t o s s i n g t h e p i e c e s ,
u n t i l n i c e l y s e a r e d o n a l l s i d e s . ( T h i s i s b e s t d o n e i n b a t c h e s s o t h a t t h e f r y i n g p a n i s n o t
o v e r c r o w d e d . A s e a c h b a t c h i s b r o w n e d , t r a n s f e r t o a h e a v y - b o t t o m e d c a s s e r o l e . )

A d d t h e r e m a i n i n g 4 t a b l e s p o o n s o f o i l t o t h e f r y i n g p a n , a n d a d d o n i o n s . R e d u c e h e a t t o
m e d i u m - h i g h , a n d f r y u n t i l t h e y t u r n c a r a m e l b r o w n ( a b o u t 2 5 m i n u t e s ) , s t i r r i n g
c o n s t a n t l y t o
p r e v e n t b u r n i n g . A d d g a r l i c a n d g i n g e r , a n d f r y f o r a n a d d i t i o n a l 2 m i n u t e s . A d d c u m i n , t o m a t o e s
a n d c h i l e s , a n d c o n t i n u e f r y i n g u n t i l t h e t o m a t o i s c o o k e d a n d t h e e n t i r e m i x t u r e i s t u r n e d i n t o a t h i c k p u l p y p a s t e ( a b o u t 3 m i n u t e s ) . A d d y o g u r t a n d i m m e d i a t e l y t u r n o f f t h e h e a t . W h e n s l i g h t l y
c o o l , p u r e e i n a n e l e c t r i c b l e n d e r o r f o o d p r o c e s s o r , a n d a d d t o t h e m e a t i n t h e c a s s e r o l e .

P l a c e a d o u b l e l a y e r o f c h e e s e c l o t h , a b o u t 6 i n c h e s s q u a r e , o n t h e w o r k s u r f a c e
. P u t c i n n a m o n , c a r d a m o m , c l o v e s , b a y l e a v e s i n t h e c e n t e r , b r i n g u p t h e f o u r c o r n e r s o f t h e c h
e e s e c l o t h t o w r a p t h e s p i c e s , a n d t i e t h e m t o f o r m a b a g . C r u s h t h e b a g s l i g h t l y w i t h a w o o d e n m a
l l e t o r a n y h e a v y t o o l t o b r e a k u p t h e s p i c e s . A d d t h e s p i c e b a g t o t h e c a s s e r o l e .

A d d 4 c u p s o f b o i l i n g w a t e r a l o n g w i t h t h e s a l t , a n d s t i r t o d i s t r i b u t e t h e m e a t i n t o t h e s a u c e .
P l a c e a p i e c e o f a l u m i n u m f o i l o n t o p o f t h e c a s s e r o l e , a n d c o v e r t i g h t l y w i t h
t h e l i d . B r i n g t h e c o n t e n t s t o a b o i l o n t o p o f t h e s t o v e .

P l a c e t h e c a s s e r o l e i n t h e m i d d l e l e v e l o f t h e o v e n f o r 2 1 / 2 h o u r s . O r a l t e r n a t i v e l y , i t m a y b e
c o o k e d o n t o p o f t h e s t o v e o v e r l o w h e a t f o r 2 - 2 1 / 2 h o u r s , o r u n t i l t h e m e a t i s f o r k t e n d e r .

R e m o v e t h e c a s s e r o l e f r o m t h e o v e n o r t u r n o f f t h e s t o v e , a n d t a k e o f f t h e l i d .
R e m o v e t h e s p i c e b a g , a n d s q u e e z e h a r d t o e x t r a c t a s m u c h j u i c e a s p o s s i b l e . D i s c a r d t h e b a g . A d
d t h e c o o k e d s p i n a c h a n d g a r a m m a s a l a , a n d b l e n d w e l l , b e i n g c a r e f u l n o t t o b r e a k t h e f r a g i l e m e a t p i e c e s . C o v e r t h e p o t , r e t u r n i t t o t h e o v e n o r s t o v e , a n d c o o k f o r 5 m i n u t e s m o r e . T u r n o f f t h e o v e n , a n d l e t t h e p o t r e m a i n u n d i s t u r b e d f o r a n a d d i t i o n a l 1 0 m i n u t e s . C h e c k f o r s a l t , a n d i f t h e s a u c e l a c k s a d e q u a t e g l a z e , s t i r i n a f e w t a b l e s p o o n s o f o i l . S e r v e .

N o t e : T h i s d i s h , j u s t l i k e a n o t h e r b r a i s e d d i s h ,
t a s t e s b e t t e r w i t h k e e p i n g . I t i s p a r t i c u l a r l y
g o o d i f m a d e a f e w h o u r s i n a d v a n c e , a n d a l l o w e d t o r e s t a t r o o m t e m p e r a t u r e b e
f o r e b e i n g r e h e a t e d
a n d s e r v e d . T h i s d i s h k e e p s w e l l i n t h e r e f r i g e r a t o r f o r u p t o 2 d a y s , a n d a l s o
f r e e z e s w e l l .
D e f r o s t t h o r o u g h l y b e f o r e r e h e a t i n g . T o r e h e a t , g e n t l y s i m m e r o v e r l o w h e a t u n t
i l w a r m e d t h r o u g h .
B e f o r e s e r v i n g , t a s t e f o r s a l t , a n d i f n e c e s s a r y , f o l d i

Dickey's Barbecue has tasty BBQ but watch how much they place on your entree

I saw that this place was opening near the Costco and thought it might possibly be a good BBQ place to try. So I planned on coming out during its opening day (Nov. 7)on a balmy day. My plan was to try the BBQ brisket and see how it would fare. I selected the big "bunned" special priced sandwich and chose brisket. I love brisket and wanted it test it out against all that I have tried while judging on the bbq circuit . After seeing how much beef was put on my sandwich, (it looked quite small bit of meat- like a big half dollar), I was not pleased even for this "special". I asked the cutter “to put more meat on it “. I mean why start out a business and be stingy about the meat, which would be one of the signature entrees on the menu? He did so. He did ask if “I wanted the (BBQ) sauce? “(in these parts most want sauce on their meat but it was nice to ask anyway). I said “yes” and a tablespoon of sauce (not very thick) was ladled on to the top. I found it odd that a plain piece of white onion was on the meat (which I took off).
There were some people in the dining area but not as many as I expected. The menu is extensive: sides , kids meals, meat plates, sandwiches, make your combo, salads and takeouts. But I was taking mine "take out" (which I told them first when they asked). I was only going for the meat this time so I did not test the sides etc.
I should have asked for more sauce (on the side) as there was little “saucey taste” soaked into the meat. But it had a very good smokey flavor. So maybe “ little sauce” was a good idea (for once). The consistency was a little chewy but not "melt in your mouth". The sandwich bun had tiny yellow seeds and the bun had a real good consistency, not too dense. The meat was almost “all meat” with little fat or gristle so I was happy about that. So all in all, the BBQ was good but not the best I ever tasted. (Maybe it was laying around too long which is should have had some moist juice to keep it more moist?
I enjoyed the beef, flavor and sandwich. If and when I go back, I need to try the sauce , turkey and sides So try the beef ( pork etc) but make sure you notice how much of the beef comes with the meal. “Where’s the beef, pork or etc “ is important!

Post your feedback
How do you like your brisket? soft chewy or ?

Grilled Chicken Thighs: Kansas City BBQ

I made a recipe like this from the Kansas City Star today. It used hoisin, soy and ketchup. I also used chicken legs instead of thighs (I did not have them) which were supposed to be better for this purpose. Bad mistake as I just did not think the recipe came out that good although my wife likes them. My take 7/10. This recipe below most likely is better and I will try it sometimes. You can try it now. Let me know what you think

http://hubpages.com/hub/Kansas-City-Grilled-Chicken-Thighs-A-Mini-BBQ

Making a Culinary comeback in New Orleans

I have been to New Orleans several times for conferences, NASA educational training and eating! This nice article focuses on how life and culinary ways have helped revive New Orleans after Hurricane Katrina. Featuring John Besh (finalist for Iron Chef American, restaurant owner in the City and more), other chefs, people, recipes and more.

http://www.kansascity.com/living/food/story/1545393.html

Indian food Forever is an extensive recipe finding website

I am cooking more and more Indian food. Indian food Forever is an extensive recipe finding website. Very nice layout, extensive way to find recipes and more. Check it out.

This Indian website has recipes, a listing of Best recipe of the month and much more.


http://www.indianfoodforever.com/punjabi/hariyali-tikki.html

Battle Pheasant on Iron Chef America

I’ve never eaten pheasant. However I learned about this bird and its preparations b watching the two chefs battled to show off the various ways pheasant could be prepared. It was quite an eye full seeing Battle Pheasant through Morrimoto vs Virant battle. Virant has his place in Chicago which is named Vie.



He is quite an accomplished chef
http://www.vierestaurant.com/chef.html

and focused on American cuisine with his menu
http://www.vierestaurant.com/menu.html

Morimito had dishes that included pheasant tenderloin, pheasant dumplings with tomato cream with wasabi, pheasant rice balls and soup and pheasant lettuce wraps.

Virant countered with smoked pheasant with blackberry; pheasant gnocchi; pheasant scotch eggs; pheasant roasted livers; pheasant consome and gremolata.

I thought the battle would be close. I picked Morimoto by +2. He won by +1 so I was within my range and on the winning side.

taste : Virant had 26 to 25 points
plating : Morrimoto had 13 to 11
originality: tied 13 to 13

Chicken Cacciatore 2 ways

I always thought Chicken Cacciatore needed sauce. Not this (first) one! The second is more like what most people think.
The other one I found and tried that has good rating (9/10) is from Emeril Lagasse. It is blander then the first but still quite good.

The first dish I tried made roasted tomato sauce. I combined it with this recipe and it is amazing.My rating
9.9/10


This is one amazing dish!
Buy the book at Amazon.com low price. “ On Top of Spaghetti” and try the restaurant. Many different, out of the ordinary and superb recipes.
Eric Flescher (dreric1kansas@aol.com)
Olathe, KS
Kansas City Traveling Gourmet blog
<http://cpmputergourmet.blogspot.com/>

let me know what you think!

Spaghetti and Summer Chicken Cacciatore
adapted from On Top of Spaghetti by Johanne Killen and George Germon (P.147-8) Al Forno

8 medium ripe tomatoes
8 chicken thighs (my option: or use 2-4 chicken breasts)
2 tblspn olive oil
2 oz pancetta (option I skipped this)
4 cups chopped yellow onions
3 cups chopped celery with leaves
1 jalapeno pepper finely minced
1/8 tspn red pepper flakes ( more if you want more heat)
1 or 2 tspn sea salt ( I used kosher salt)
1 sprig fresh rosemary (I used powder dried 1 tspn)
2 fresh bay leaves or 1 1 dried bay leave
1/4 cup coursely chopped fresh flat leaf parsley
1/2 cup dry white wine
1 lb spaghetti
4 tbls butter or margarine
2 cups mushrooms (optional
parmesan cheese ( I left this out)

(1) Boil water and and drop tomatoes into it for 30 seconds.
(2) Remove tomato to cutting board , cut in half and the take off the skin.
(3) scoop out pulp and strain the seeds out and discard them leaving pulp and juice.

option: I actually did not do this . I used one of their other recipes to roast the tomatoes for in oven after cutting them (I use halves cherry tomatoes in stead of big tomatoes). Roast for 20 minutes at 400 f. I then blended them until smooth.

(4) Heat olive oil in dutch oven (caste iron skillet) Add the chicken and saute brown over high heat. Turn and keep browning Transfer chicken to plate.

(5) (Optional) Cook Pancetta if desired until browned then set aside

(6) Stir the onions, celery, jalapeno, pepper flakes, 1/2 the salt, rosemary, bay leaves and parsely.

(7) add the pancetta if desired. Lower heat.

(8) Stir the mixture and scrap the browning bits from the chicken etc and keep stirring for 10 minutes. \

(9) add wine , raise the heat and cook unti the wine is evaporated.

(10) Return the chicken and juices that have collected on the plate into the dutch oven with the vegetables.

(11) Add those tomatoes and juices cover the oven/pot, Lower heat and simmer gently for 40 minutes.

(12) During last few minutes test and add more salt if needed.

(13) Remove bay leaf and rosemary spring (if fresh used) .

(14 ) Keep warm on low heat.

(15) Use butter and add with mushrooms and cooked.

(16) Cook spaghetti Al dente drain expect leaf a small amount of water in a cup (1/2 cup). This extra cooked water can be used to freshen the spaghetti if needed and unloosen strands of spahghetti that stick.

(17) Toss and combine the mushrooms to the vegetables mixture and chicken on to a plate.

(18) optional - add parmesan cheese.

(19) Left over vegetable sauce and spagehetti for leftovers, lunch dinner or snack. Great too!!

***

Chicken Cacciatore with Spaghetti

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril Live:
Ingredients

* 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
* 1 cup flour
* Creole seasoning, recipe follows
* 1 cup olive oil
* 2 cups chopped yellow onions
* Salt
* Crushed red pepper
* 1 pound shiitake mushrooms, cleaned, stemmed and sliced
* 2 tablespoons chopped garlic
* 1 cup dry white wine
* 2 cups chopped fresh tomatoes, peeled and seeded
* 1 cup tomato sauce
* 2 cups chicken stock
* 1 bay leaf
* 4 sprigs fresh thyme
* 1/4 cup chiffonade basil
* 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
* 4 ounces grated Parmigiano-Reggiano
* 1 tablespoon finely chopped fresh parsley leaves

Directions

Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside.
Add the onions.
Season with salt and red pepper.
Saute for 2 minutes. Add the mushrooms and garlic.
Season with salt and red pepper.
Continue to saute for 2 minutes.
Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil.
Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta.
Spoon the sauce over the chicken.
Garnish with cheese and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

**
I come from Providence, RI. A famous restaurant Al Forno is located close to the downtown area near my brother's furniture store. The husband and wife team, both from the Rhode Island School of Design, (they have been on Emeril Lagassi's show) inspired the wood fired pizza craze and made it popular. But they also have many other spectacular Italian inspired dishes.

I have been to Al Forno once but thought I could find some other recipes to try in a cookbook. Their fires book " Cucino Simpatica" has won rave reviews. Now their second one "On Top of Spaghetti" is out and after reading the reviews, I bought my first Italian cookbook after many years.

What I like about this book has recipes which are unusual, different that take Italian recipes to a different level. Also the introduction to each recipes that tells about how each recipe came to fruition.

Granite City varies it's menu

Seems like the menu has broadened into different variations since I first came to Granite City in Olathe . Now there are themed entrees which include a more varies menu (prices ranging from $3.99 to $23.59).There are more varied cuisine in the areas of Oriental, Vegetarian, Cajun, Tex-Mex, sandwiches, kid's menu, , fish, specialty lunches , pasta, pork, beef within 9 appetizers, 8 salads, 5 burgers, flat breads (4), small plate (5), special brews (5 also says with meal compliments), Lunch (9) Sandwiches (11) , soups (8) , Luncheon (14) , Pastas (5), Signature selections (18), Kids Menu (6), desserts (6).
I was there for a presentation luncheon and actually got a little chilly in the small area (bring a sweater or jacket) until the place finally warmed up. I had tried one of their steaks before and it was awesome. This time I tried the chicken Caribbean. The chicken was moist but did not have a lot of tropical flavor. Perhaps the chef thought that by just placing a not so inspiring red onion melange on top (it was pretty disgusting) would make it tropical which is didn't. The steamed broccoli was awesome though (how many times have I ever said that?). We might come here sometime for happy hour sometime and try some of their pizzas and other possibilities with happy hour (have to pay once in a lifetime fee though of $10 unless you pay on Monday - then $5).I might try this but I wish the appetizer section and happy hour possibilities were better prices (many places have 1/2 priced instead of $2 off or something else).

Blanc Burgers in Kansas City is excellent for the price

Hip burger joints that focus on pricey specialty burgers are the rage in Kansas City and elsewhere and are taking their place with the franchise places that are trying to push their angus beef burgers. Blanc however has pricier but better crafted burgers (usingh blend of tenderloin, ribeye and kansas city srip steak blended for higher price patties coming in a variety of 12 mouth watering varieties. There are salads and starters (5), sides for a la cart (4) , quick fix menu (burger of choice and salad or side), 12 varieties of burger (including beef, bison, pork, turkey, mahi mahi, lentil, portabella. There are also milkshakes. My wife got a classic (beef , cheddar, lettuce, tomato , red onion, grilled onion, mustard , ketchup, pickles on sesame seed bun.When I go I will get the Kobe Beef, Bison burger (sounds good -pepperjack cheese, peppadew pepper jam, butter lettuce, onion, tomato, and mayo), the inside out (it is really difficult to choose). She and her friends loved the fries too. It's definitely a good burger place for once in awhile, the price and what you get.

Another Heavy Hitter-Mexican restaurant in town in around KC

There are quite a few Mexican restaurants in town. Apparently there is still more room. Olathe now is a little more crowded, to battle the other heavy hitters in town. This mini chain now has moved into the place across from Golden Corral taking the place of a Rib and Chicken joint that never did any business ( I felt so sorry for the owner).
Mexican Restaurant & Cantina
(913) 829-5749
Olathe
13415 Black Bob Road
Olathe, KS 66062
But now this mini chain Frontera , has moved now into that former restaurant and serves a full bar, catering, and has wifi. The place has a nice ambiance with a wide open feel to the place. I sampled the menu from the Overland Park one and my wife and I both liked the entree. Several chimichanga (which I love) options highlight the menu (pork, beef, steak, chicken, veggie) along with burritos, quesadillas, lunch sized meal options and more so I will have to come back here and try more items.
I don't usually like mini chains as the food can vary from each one and if you "hit the wrong one " you may not like it as much or as well. It will be interesting how this place, Mi Ranchito, Chapala, Jose Pepper duke it out now that there are 4 great Mexican places in town along with the other good ones in Olathe (that we have tried). Time will tell.

Best restaurants by gayot

No matter how many times I see and read this website - I think it says GHAAY OTT. While they say it GHUY OT I don't believe it. Anyway there are nice reads and links.

Top restaurants in US. They are all over and no two nearby (Kansas City has Fiorella's Jack Stack Barbecue which we have been to several times (see below)


Fiorella's Jack Stack Barbecue in Kansas City offers first-rate crown prime short ribs of beef and one of the best barbecue sandwiches in town.
http://www.gayot.com/restaurants/best-kansascity-mo-barbecue_69kc.html

look at the rest (I have not been to anyone of these other


http://www.gayot.com/restaurants/best-us-top10-barbecuerestaurants_10_01us.html

http://www.gayot.com/restaurants/best.html

Sarasoto's Fat Sandy and more

Man vs Food is a real "hoot of a program". Adam , the host, is not only funny he loves to eat and a lot. He always picked great 2 restaurants to try and then 1 for a great challenge. Here is a run down of season 2.
http://en.wikipedia.org/wiki/Man_v._Food_%28season_2%29

sarasota

The Fat Sandy: chicken fingers, mozzarella sticks, onion rings, two cheeseburgers, and fried potato wedges, slathered in macaroni and cheese. Says Adam Richman, "It's like moving a baby, you have to support the head." Then the Super Fat Daddy: six cheeseburgers, french fries, mozzarella sticks, chicken fingers, a pound of Philly steak, mushrooms, peppers, onions, and seventeen slices of cheese, with a layer of cheddar cheese sauce for good measure.

he lost
watch at
http://www.eatmedaily.com/2009/09/epic-sandwiches-at-munchies-420-cafe-in-sarasota-florida-from-man-v-food-video/

Tomatillo - love these tangy tomato like veggies and making chili like recipes

I like tomatillos, those tangy green tomatoes. I am always trying to use them more. The recipe in the Kansas City Star gave me an opptunitty to try another great recipe- Beef with Beans and Tomatillos. Unlike the KC Star version, I did not blend the tomatillos, I just let them heat in crockpot I also found some other versions which I will try in future.
My version is here.

Beef with Beans and Tomatillos Crockpot Chili- Eric style
by Eric Flescher
modified from Kansas City Star recipe Beef with Beans and Tomatillos

You could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans ( or black beans or even refried beans).. You could substitute salsa verde green. I made my own version of this recipe but like a chili using the d ground beef.

* 1 pound ground beef (the KC Star used beef eye or round cut into small cubes)
* 4 spn Worcestershire sauce
* 3 or 4 hot pepper sauce
* 2 cloves garlic, minced ( I used regular minced garlic not dried)
2 medium tomatoes
8-9 medium or small tomatillos cut into wedges or small slices
* salt and pepper to taste
* 1 cup chicken (or beef) broth or water
* 1 15 ounce can pinto
* 1/4 cup or 3 tbs fresh cilantro, chopped
1/4 tsp pepper


Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)

Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.

Serve with warmed flour or corn tortillas or pita bread, sour cream, the grated cheese, and more salsa if you'd like.

***
Ground Beef, Tomatillo Sauce and Black Bean Burrito Recipe

beef and bean burrito mix
You could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans or black beans or even refried beans if you have a spare can laying about. Heck, you could probably even substitute red salsa for the tomatillo salsa, although we're partial to the salsa verde around here for stuff like this.

* 1 pound ground beef
* 1/2 cup diced onion
* 1 cup diced red pepper
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 cup chicken (or beef) broth
* 1 15 ounce can black beans, drained (or pinto)
* 1/4 cup fresh cilantro, chopped
* 2 cups shredded Monterey Jack cheese

Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)

Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.

Serve with warmed flour or corn tortillas, sour cream, the grated cheese, and more salsa if you'd like.



***
Ground Beef, Tomatillo Sauce and Black Bean Burrito Recipe

beef and bean burrito mixYou could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans or black beans or even refried beans if you have a spare can laying about. Heck, you could probably even substitute red salsa for the tomatillo salsa, although we're partial to the salsa verde around here for stuff like this.

* 1 pound ground beef
* 1/2 cup diced onion
* 1 cup diced red pepper
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 cup chicken (or beef) broth
* 1 15 ounce can black beans, drained (or pinto)
* 1/4 cup fresh cilantro, chopped
* 2 cups shredded Monterey Jack cheese

Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)

Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.

Serve with warmed flour or corn tortillas, sour cream, the grated cheese, and more salsa if you'd like.

*(**

Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce

Active Time: 45 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Serves 4
The poetically named "drunken" beans are so called because they are cooked in beer, a recipe derived from northern Mexican cooking, where they are called "borracho" beans. It's the chipotle chiles that give the sauce its deliciously smoky quality. Tomatillos are common ingredients in southwestern cuisine, and they are widely available in cities around the country that have Hispanic or Caribbean populations. Tomatillos look like green tomatoes and belong to the same family, but they are more closely related to the Cape gooseberry, which also has a thin, papery, parchmentlike covering. The citrusy green apple flavor of tomatillos is transformed by blackening them, giving them robust, complex tones. If you use less water in the sauce to leave it thicker, you can make a great dipping salsa for chips.
RECIPE INGREDIENTS
For Beans:
1 cup dried pinto beans, picked through, rinsed, and soaked overnight
1 tablespoon olive oil
3 tablespoons finely diced onion
5 serrano chiles, seeded and minced
1 pound roma tomatoes, diced
2/3 cup (I/2 bottle) dark beer, such as Negra Modelo
2 tablespoons chopped fresh cilantro
For Sauce:
1 pound tomatillos, husked and rinsed
1 large clove garlic, roasted
Pinch of sugar
2 tablespoons canned chipotle chiles in adobo sauce
1/4 cup coarsely chopped fresh cilantro leaves
For Steaks:
4 filet mignon steaks, about 6 ounces each
2 tablespoons olive oil
8 corn tortillas
4 ounces queso fresco or other dry cheese such as Monterey Jack, grated
4 sprigs fresh cilantro, for garnish

Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe at Cooking.com
DIRECTIONS
TO PREPARE BEANS: Drain and rinse the pintos and transfer to a saucepan. Add enough water to the saucepan to cover the beans by 1 or 2 inches. Bring the beans to a boil, then turn the heat to low. Cook at a low simmer for about 1 1/2 to 2 hours, until the beans are just tender. Add more water as the beans cook to keep them covered. Drain the beans and set aside.

Heat the oil in a large sauté pan. Add the onion and serrano chiles, and sauté over medium heat for about 5 minutes, or until soft. Stir in the tomatoes, cooked beans, and beer. Season with salt and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture for 10 to 15 minutes, until the liquid thickens. Keep warm and stir in the cilantro just before serving.

TO PREPARE SAUCE: Blacken the tomatillos under a broiler or over a gas flame, turning frequently; do not overblacken or they will become bitter. Coarsely chop the tomatillos, and place in a food processor or blender. Add the garlic, sugar, a pinch of salt, and 1/4 cup of water, and puree until smooth. Add the chipotle chiles and cilantro, and pulse until smooth. Add a little more water to thin if necessary. Just before serving, transfer the mixture to a saucepan and heat through.

TO PREPARE STEAKS: Season the filets with salt and freshly ground black pepper. Heat the oil in a large, heavy sauté pan or skillet. Add the filets to the hot pan and sear over high heat for about 3 minutes per side for medium-rare or about 4 minutes per side for medium. Remove the filets from the pan and keep warm.

TO SERVE: Soften the tortillas by placing them in a shallow bowl of warm water for a few seconds. Place the tortillas, one by one, in the same pan used for cooking the filets and warm them over medium heat, turning once. Place 2 tortillas on each warm serving plate. Spoon the beans in the center of each tortilla and place the seared filets next to the beans. Spoon the sauce generously over the filets and sprinkle with the cheese. Garnish with the cilantro and serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 769

Fat. Total: 29g

Fiber: 18g
Carbohydrates, Total: 72g

Sodium: 243mg

% Cal. from Fat: 34%
Cholesterol: 115mg

Protein: 54g

***

Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce
Print Full

Active Time: 45 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Serves 4
The poetically named "drunken" beans are so called because they are cooked in beer, a recipe derived from northern Mexican cooking, where they are called "borracho" beans. It's the chipotle chiles that give the sauce its deliciously smoky quality. Tomatillos are common ingredients in southwestern cuisine, and they are widely available in cities around the country that have Hispanic or Caribbean populations. Tomatillos look like green tomatoes and belong to the same family, but they are more closely related to the Cape gooseberry, which also has a thin, papery, parchmentlike covering. The citrusy green apple flavor of tomatillos is transformed by blackening them, giving them robust, complex tones. If you use less water in the sauce to leave it thicker, you can make a great dipping salsa for chips.
RECIPE INGREDIENTS
For Beans:
1 cup dried pinto beans, picked through, rinsed, and soaked overnight
1 tablespoon olive oil
3 tablespoons finely diced onion
5 serrano chiles, seeded and minced
1 pound roma tomatoes, diced
2/3 cup (I/2 bottle) dark beer, such as Negra Modelo
2 tablespoons chopped fresh cilantro
For Sauce:
1 pound tomatillos, husked and rinsed
1 large clove garlic, roasted
Pinch of sugar
2 tablespoons canned chipotle chiles in adobo sauce
1/4 cup coarsely chopped fresh cilantro leaves
For Steaks:
4 filet mignon steaks, about 6 ounces each
2 tablespoons olive oil
8 corn tortillas
4 ounces queso fresco or other dry cheese such as Monterey Jack, grated
4 sprigs fresh cilantro, for garnish

Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe at Cooking.com
DIRECTIONS
TO PREPARE BEANS: Drain and rinse the pintos and transfer to a saucepan. Add enough water to the saucepan to cover the beans by 1 or 2 inches. Bring the beans to a boil, then turn the heat to low. Cook at a low simmer for about 1 1/2 to 2 hours, until the beans are just tender. Add more water as the beans cook to keep them covered. Drain the beans and set aside.

Heat the oil in a large sauté pan. Add the onion and serrano chiles, and sauté over medium heat for about 5 minutes, or until soft. Stir in the tomatoes, cooked beans, and beer. Season with salt and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture for 10 to 15 minutes, until the liquid thickens. Keep warm and stir in the cilantro just before serving.

TO PREPARE SAUCE: Blacken the tomatillos under a broiler or over a gas flame, turning frequently; do not overblacken or they will become bitter. Coarsely chop the tomatillos, and place in a food processor or blender. Add the garlic, sugar, a pinch of salt, and 1/4 cup of water, and puree until smooth. Add the chipotle chiles and cilantro, and pulse until smooth. Add a little more water to thin if necessary. Just before serving, transfer the mixture to a saucepan and heat through.

TO PREPARE STEAKS: Season the filets with salt and freshly ground black pepper. Heat the oil in a large, heavy sauté pan or skillet. Add the filets to the hot pan and sear over high heat for about 3 minutes per side for medium-rare or about 4 minutes per side for medium. Remove the filets from the pan and keep warm.

TO SERVE: Soften the tortillas by placing them in a shallow bowl of warm water for a few seconds. Place the tortillas, one by one, in the same pan used for cooking the filets and warm them over medium heat, turning once. Place 2 tortillas on each warm serving plate. Spoon the beans in the center of each tortilla and place the seared filets next to the beans. Spoon the sauce generously over the filets and sprinkle with the cheese. Garnish with the cilantro and serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4

***!

Tomatillo Chicken Chili with White Beans Recipe

Submitted by: Amy Powell, CDKitchen Cooking Columnist


recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6


Ingredients:
1/4 cup vegetable oil
1 3/4 pound ground chicken
1 white onion
3 cloves garlic
1 serrano chili
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon salt
1 pound tomatillos
2 cans white beans
1 can (4 oz size) mild green chilies
1 cup chicken stock
1 cup chopped cilantro
Optional pumpkin seeds, sour cream, grated jack cheese
Turn this recipe into a puzzle! [click]


Directions:

Preheat large soup pot with vegetable oil over medium high heat. Add ground chicken when hot.

Meanwhile, dice onion and garlic. Remove seeds from Serrano chili and finely mince. Break chicken up with a wooden spoon every couple of minutes. After chicken has been cooking for about 5 minutes, add onion and continue to cook breaking up chicken and stirring every couple of minutes.

Remove husks from tomatillos and rinse to remove sticky coating. When chicken has been cooking with the onions for about 3 minutes, add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.

Roughly chop tomatillos, or cut into quarters if the tomatillos are small. Add tomatillos to meat. Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally, for another 8 minutes until chili has thickened and liquid has reduced slightly.

Remove from heat and stir in cilantro if serving immediately. If not serving immediately, save cilantro and serve as a garnish on each bowl. Taste for seasoning and adjust with more salt if necessary. Top with optional pumpkin seeds, sour cream, or cheese and serve.

This recipe from CDKitchen for Tomatillo Chicken Chili with White Beans serves/makes 6
Print this recipe print this recipe

Recipe ID: 89700

CHINESE NOODLES WITH SESAME SAUCE

I wanted to make a better dish for my wife ( compared to the one last nigh) when she got home. I made a recipe like this (below) which was from one of my cookbooks favorites (for variety) Hot & Spicy. She liked it! The only think I added was 1-2 tbls ponzo sauce. As it was good for me to.
9.7/10

CHINESE NOODLES WITH SESAME SAUCE
2 tbl sesame paste
7 tbsp. soy sauce
3 tbsp. sesame oil
I addeded 1 tbl honey
3 tbsp. peanut oil
3/4 tsp. sugar (did not use)
3 tbsp. rice vinegar
3 cloves crushed garlic
pinch 5 spice powder
1 lb. Chinese noodles
3 steak burgers grilled then chopped up to pieces

Mix together sauce ingredients. This may be stored in refrigerator for several weeks. Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon sesame or peanut oil to keep moist. Refrigerate for at least 1 hour. Sauce may be added to whole bowl or spooned onto individual servings. Mix together

New Best eating places for 2008

Well here is the New Best eating places for 2008 that I found
http://www.gayot.com/best-restaurants/top10-newrestaurants.html

Reading about Eight Great Ways to Be a Great Restaurant Customer

I am usually a good customer where we go. I usually don’t ask them to take a plate back unless something is really wrong. I found this article interesting.
Eight Great Ways to Be a Great Restaurant Customer
by Francis Lam
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan

C a u l i f l o w e r i n a cast-i r o n pot is a winner

You wouldn't think the lowly Cauliflower would shine in a recipe but in this one it does and more. The chef shows his masterpiece in this recipe and I did my best to make it.
I made the Vadouvan (Indian Spice Blend)seasoning package by myself instead of hunting it down in some Indian restaurants close by. It came out better then expected and even my wife liked it although not as much as I (see prefers the plain veg).
The seasoning with the vegetable is addictive and I kept eating the rest (with my hot dog meal) until I finished all of it after my wife took some bites.
The raw Cauliflower with the sauce is great. However if you prefer, steam the Cauliflower before eating. Better ?
I wonder what other dishes go with Vadouvan?

C a u l i f l o w e r i n a c a s t - i r o n p o t i s s e r v e d a t U b u n t u f o r $ 1 3 . T h i s r e c i p e m a k e s f o u r
r e s t a u r a n t s e r v i n g s .

C a u l i f l o w e r i n a c a s t - i r o n p o t
J e r e m y F o x , e x e c u t i v e c h e f o f U b u n t u

S e r v e s 4

I N G R E D I E N T S

" 2 h e a d s c a u l i f l o w e r
" 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
" 1 c u p w h o l e m i l k
" 1 / 4 p o u n d b u t t e r
" 2 t a b l e s p o o n s v a d o u v a n ( f r o m w w w . l e - s a n c t u a i r e . c o m )
right below this recipe
" 1 t e a s p o o n I t a l i a n p a r s l e y
" D a y - o l d b r e a d f o r t o a s t i n g
" F i n e s e a s a l t t o t a s t e

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

S t e a l T h i s R e c i p e Æ S t e p b y S t e p I n s t r u c t i o n s :
S l i c e t h e c a u l i f l o w e r a b o u t 1 / 8 o f a n i n c h t h i c k . S e a s o n 1 a n d º o f c a u l i f l o w e r w i t h o l i v e o i l a n d s e a s a l t t o t a s t e . R o a s t i n a 3 5 0 - d e g r e e o v e n u n t i l s l i g h t l y c h a r r e d a n d t e n d e r .

S t a r t t h e b u t t e r i n a c o l d s a u c e p o t a n d p l a c e o n m e d i u m h e a t . A l l o w t h e b u t t e r t o m e l t , b e c o m e f o a m y a n d t u r n g o l d e n b r o w n .
R e m o v e t h e b r o w n b u t t e r f r o m h e a t a n d a d d t h e v a d o u v a n .
L e t t h e v a d o u v a n a n d b u t t e r s i t f o r a n h o u r .

A d d a l l b u t 1 / 4 o f t h e r e m a i n i n g r a w c a u l i f l o w e r t o a s a u c e p o t .
A d d t h e m i l k a n d j u s t e n o u g h w a t e r t o c o v e r c a u l i f l o w e r .
A d d a t e a s p o o n o f s e a s a l t a n d c o o k o n
l o w - m e d i u m h e a t u n t i l c a u l i f l o w e r i s
c o m p l e t e l y s o f t .
P u r e e t h i s m i x t u r e a n d s t r a i n t h r o u g h a f i n e s i e v e .

S l i c e t h e d a y - o l d b r e a d a s t h i c k a s y o u w a n t a n d b r u s h l i g h t l y w i t h t h e v a d o u v a n b u t t e r .
B a k e i n a 3 5 0 - d e g r e e o v e n f o r a b o u t 5 - 6 m i n u t e s . ( A t t h i s t i m e c o r r e c t y o u r s e a s o n i n g o n t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r . )

S e a s o n t h e r e m a i n i n g r a w c a u l i f l o w e r w i t h a
t o u c h o f t h e v a d o u v a n , p a r s l e y a n d s e a s a l t .

O n t o p , a d d t h e r a w c a u l i f l o w e r a n d t h e d i s h i s r e a d y t o s e r v e w i t h t h e t o a s t e d b r e a d .
T I P S

T o c r e a t e f o u r i n d i v i d u a l s e r v i n g s , h a v e 4 s m a l l s e r v i n g p o t s , s u c h a s m i n i c a s t - i r o n p o t s . L a y e r t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r a n d t h e n t h e v a d o u v a n b u t t e r c o n t i n u o u s l y u n t i l t h e p o t i s f i l l e d
**

Vadouvan (Indian Spice Blend)
Makes about 3 cups

* Active time:45 min
* Start to finish:3 hr

September 2008
There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Learn the story behind this dish in our series The Recipe.
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan

* 2 lb onions, cut into 1-inch pieces
* 1 lb shallots, halved
* 12 garlic cloves, peeled
* 1/4 cup vegetable oil
* 1 teaspoon fenugreek seeds
* 1 tablespoon thinly sliced fresh curry leaves (optional)
* 1 tablespoon ground cumin
* 1 teaspoon ground cardamom
* 1 teaspoon brown mustard seeds
* 3/4 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon hot red-pepper flakes
* 1/4 teaspoon ground cloves

*
Equipment:
an electric coffee/spice grinder or a mortar and pestle

*
Preheat oven to 350ºF with rack in middle.
*
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
*
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
*
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
*
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

Cooks’ notes:

* Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
* We’ve also got a web-exclusive recipe using the leftover

Chickpea Fries Recipe from great restaurant Ubuntu

I've got to try these fries.
Chickpea Fries
Recipe created by Jeremy and Deanie Fox

Chickpea Fries
Photo: Coral von Zumwalt
Fries get reinvented with chickpea flour (the protein! the crunch!), and the dipping sauce is no ordinary side. Romesco, a zesty Spanish sauce, is a mixture of roasted red peppers, garlic, paprika, and more.

Try them also with "Carta da Musica" Flatbread with Arugula and Truffled Pecorino.

This recipe is from Ubuntu's Garden-Fresh Menu.

Ingredients:
Serves 4

* 2 1/2 cups chickpea flour , plus more for dusting
* 1 cup cornmeal
* 2 cloves garlic , finely grated
* 3 Tbsp. kosher salt , plus more to taste
* 1/4 cup chopped parsley
* 1 Tbsp. chopped rosemary
* Zest of 2 lemons
* Vegetable oil , for frying
* Romesco , for serving (for recipe, see Romesco sauce below)

In a stainless steel pot over high heat, combine chickpea flour, cornmeal, 7 cups of cold water, garlic, and salt. Whisk gently to prevent sticking on the bottom; over-whisking will cause the final product to "soufflé" and fall.

Once the mixture begins to thicken and bubble (after about 3 to 4 minutes), reduce heat to medium and switch to a rubber spatula. Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking. When mixture pulls from the sides of the pot like a dough (after about 6 to 8 minutes), transfer it to a rimmed sheet pan lined with nonstick aluminum foil. Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan. Refrigerate for 4 hours until completely cold and set.

Carefully remove mixture from pan by gently lifting the bottom layer of aluminum foil onto a cutting board. Remove plastic wrap, then cut into "fries" about 3 inches long.

Heat oil in a large pot until it reaches 375° on a deep-fat thermometer. Toss fries lightly in additional cornmeal, and deep-fry them in small batches until crispy, about 3 minutes. Remove and set on paper towels. Sprinkle with kosher salt to taste and serve with romesco on the side.


More info on Jeremy Fox
http://www.foodandwine.com/bestnewchefs/?year=2008&chef=1722DBFF-ED7F-49A4-BF7541BECABC3F66



Grilled Figs with Burrata and Romesco Toast
Recipe created by Jeremy Fox

Grilled Figs with Burrata and Romesco Toast
Photo: Coral von Zumwalt
Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.

This recipe from Ubuntu's Garden-Fresh Menu yields enough romesco to also use as a dipping sauce for the Chickpea Fries, and if you are making the Roasted Pepper Consommé with Okra and Almonds, save the peppers to use here in preparing the romesco.

Ingredients:
Serves 4

* 1/2 cup toasted unsalted almonds
* 2 Tbsp. toasted hazelnuts
* 16 roasted red peppers
* 3 cloves garlic , peeled and finely grated
* 5 Tbsp. olive oil , plus more for grilling
* 2 tsp. smoked paprika
* 2 Tbsp. sherry vinegar
* 3/4 tsp. salt

Note: If you cannot find burrata, fresh mozzarella is also fine to use.

Prepare a gas grill or grill pan, then make romesco sauce: In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.

Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.
put sauce on

**

Pea Consommé with Mint

* Recipe by Jeremy Fox

Rate & Review
(23 people have added this recipe to their favorites.)

The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas’ sweetness while adding only a little fat.
Pea Consommé with Mint

* Recipe by Jeremy Fox

(23 people have added this recipe to their favorites.)
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Pea Consommé with Mint

* Recipe by Jeremy Fox

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© Tina Rupp
Pea Consommé with Mint

* ACTIVE: 25 MIN
* TOTAL TIME: 2 HRS 25 MIN
* SERVINGS: 4

* Healthy
* Make-Ahead
* Vegetarian

Ingredients

1. 2 pounds English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed
2. 1 garlic clove, smashed
3. 1 medium shallot, thinly sliced
4. 1/3 cup small mint leaves
5. 1 quart water
6. 2 teaspoons Champagne vinegar
7. 2 teaspoons fresh lemon juice
8. Salt
9. 1 tablespoon extra-virgin olive oil
10. 2 tablespoons roasted macadamia nuts, chopped
11. 2 tablespoons chopped white chocolate
12. 1/2 cup pea shoots


Directions

1. In a 12-inch piece of cheesecloth, wrap the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a flat bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours.
2. Strain the consommé into a bowl, pressing on the bundle. Return the consommé to the saucepan. Add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommé into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots and the remaining mint leaves; serve

Paradise India is heavenly

We love Thai and Indian food and I have eaten at such places all over the US and in the Kansas City area. We ate here at the buffet when it first opened and instantly proclaimed it one really liked. Since then we brought a big group of my food club group and they loved it too. We’ve eaten at several Indian places in KC (Indian Palace, Kormu Sutru and others which have come and gone or still remain). This is one of our top three ( we don’t care for Rucci). These 3 are always great but this place offers a little more vegetarian and slightly different flavors then the other places we like to give a hint of difference.
The grilled meats are nicely done, the Chicken Tikka Masala and Butter Chicken have great flavor. The crunchy vegetable pakoras and naan bread , the goat dishes are nicely done and have the right flavors.
We skip the "salad bar," items. I skip the chai as it goes through me like a “sieve” but my wife and others like it along with mango lassi ( which I love and is fine). The orange hued tandoori chicken and nicely browned chickpea pakoras are always good as well as the biryani rice peppered lamb.
I love the condiments but even I don’t try the hot pickle relish made with mustard, chili, fenugreek and more because it has a nasty type of heat and taste for my liking. The dark tamarind brown black tangy lemony sauce is always good and I love it as well as the minty green and other condiments. That is what I like about this and other Asian buffets, you pick what you want to choose and explore along the way. What could be better.One time then had spinach lamb or chicken saag (which my wife loves) and she was in heaven even more.
The rice pudding always finishes off our meals and it is glorious and silky.
The wait staff is most hospitable and cordial and it has fine quiet atmosphere.

Free State Brewing Co= Good grub in this pub

"

Good grub in this pub. Really likes it . We have been here several times. While I have never had beer here, I know the food is good. Everything is consistently good and nicely priced. Salads, entrees and interesting assortment of items make for a nice menu and good eats. It does however get real noisy and busy at night however.

Restuarant Finds : La Parilla

I've been here for great Mexican and Latin entrees for several years. There is a variety of entrees and some keep changing. The drinks are also interesting too. Affordable and tasty and you are sure to find something different here for your pallette. These people also own Zen Zero which I like as well.

Indian Mughlai Recipes

Mughlai Recipes

Mughlai Recipes are characterized by rich and creamy curry and have a distinct aroma and taste of whole and ground spices.

http://www.indobase.com/recipes/category/mughlai-recipes.php


also look at the other regional links on the same page at right (links)

Regional Cuisine
Punjabi Recipes
South Indian Recipes
Bengali Recipes
Awadhi Recipes
Goan Recipes
Mughlai Recipes
Rajasthani Recipes
Gujarati Recipes
Hyderabadi Recipes
Kashmiri Recipes


Fish Kebab Recipe
Fish Kebab is a very popular recipe. Learn how to make/prepare Fish Kabab by following this easy recipe.


Fish Kebab Recipe
Ingredients:
• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil
How to make Fish Kebab:
• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

Restaurant Finds : Boling's dim sum

We came here to this small city chain restaurant for dim sum as my stepson wanted for us to try it. It was very crowded as dim sum here is popular on Sunday. We tried some of the dumplings and other dishes. While good I did not think anything was really outstanding in my mind. Dim Sum can get get pretty pricey though when each dish is added up. Next time I would rather focus on an entree and try them instead.

I took my wife here on our firs date- food is superb

This place is special for us as it was the first place I took my wife after the Nelson Arts Gallery some 15 years ago. The food is consistently good and the atmosphere is busy but quiet enough to listen to each other. I love the lamb inside flaky phyllo crust but ever time we have come the food has been superb.

Restaurants I hope to try someday (RIHTTS) : not Wai Wai as it is part of the Thai place chain

If this place is one of the "Thai place local chain" restaurants I most likely will not try it but we shall see.


Another new one I need to try for sure is this one which seems very new.
La Bodega, KC’s first authentic Spanish tapas bar, serves up one fantastic happy hour. I've peeked inside but have never been here though.
50 percent off tapas, sangria, wines by the glass, well drinks, draft beer and domestic bottles. More >>
From 2 to 6 p.m. Monday through Friday, the restaurant offers half-price tapas and drink specials, including sangria by the pitcher or glass, wines by the glass, cervezas and premium well drinks. La Bodega also serves outside on its lovely sidewalk. Inside and out, the music is surprisingly good; one recent evening, we heard a mix that included Devo, Pet Shop Boys, Bowie, the Clash and the Cure.

* Best Of 2009: Best Happy Hour
* Best Of 2005: Best Martini
* Best Of 2005: Best Small Plates
* Best Of 2001: Best Tapas
The Tapas is great along with the best Mexican food in Kansas City I hear. Sangria seems good too.

Restaurants I hope to try someday (RIHTTS): One Bite Japanese Grill

I don't know how we missed One Bite Japanese Grill rated by
The Pitch magazine Best of 2007. However many entrees and appetizers look so good.
It is a must for us in the near future and then I will write a full review

One Bite Japanese Grill
Overland Park
8602 W 133rd St
Overland Park, KS 66213
(913) 897-9388
www.onebitegrill.com

paper-thin fried carrot chips that arrive before every meal like tortilla chips at a Mexican restaurant. "It's kind of a neighborhood hangout — with dumplings,

okonomi-yaki, ordering it as an appetizer instead of an entrée.
The yaki like a "Japanese pizza," or a fried flapjack made from a light batter, with shredded cabbage and various other ingredients, all topped with a malty Worcestershire-style sauce, more creamy mayo sauce.
"Mix Special" combination of vegetables, meat and seafood is good to others say

yaki is good

Man Vs. Food possibilities for Kansas City

This show is great. Great challenges, interesting foods and meals , restaurants and more. And the main man Adam Richie is funny, clever and has an "iron stomach" most of the time.



I was here with a friend after a movie visit. This place is very interesting with different kinds of grinders, pizza and more. Very funky sort of place with an interesting menu and lots to offer for lunch and dinner. I had a meatball grinder which was quite good.

Someday I will be back to try other parts of the menu. Maybe the insanely hot chicken wings ((Wimpy, Molten, or the absolutely insane "Death Sauce) on Wed Half-price Death Wings and $12 Bucket-O-Beer (domestics only). This also might make a good effort for Travel Channel's Man Vs. Food.



http://www.grinderspizza.com/index.php?/grinders/menu/

Grinders has lot's to offer much to offer at good prices

I was here with a friend after a movie visit. This place is very interesting with different kinds of grinders, pizza and more. Very funky sort of place with an interesting menu and lots to offer for lunch and dinner. I had a meatball grinder which was quite good.
Someday I will be back to try other parts of the menu. Maybe the insanely hot chicken wings on Wed Half-price Death Wings and $12 Bucket-O-Beer (domestics only). This also might make a good effort for Travel Channel's Man Vs. Food.

http://www.grinderspizza.com/index.php?/grinders/menu/

Recipe Finds : Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

This recipe looked so good on Ming's show. But I thought I would get it out for others to try. If you try it before I do, let me know.


Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Episode 701: Wonton Wrapper/Parsley

Serves 4


Ingredients
All ingredients A-Z

6 heads garlic, roasted

1/2 cup picked parsley leaves, plus sprigs for garnish

1 tablespoon Wanjashan organic soy sauce

juice of 1 lime

1/8 cup extra virgin olive oil

1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)

8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside

Kosher salt and freshly ground black pepper to taste

Canola oil


Directions

With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil. Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil. Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare. Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process. To finish, top wonton with puree and garnish with parsley leaves.

Recipe Finds : Parsley Wontons with Soy-Vinegar Sauce

In this show I learned from Ming Tsai to crush the parsley. I will try this recipe soon. If you try i before me let me know,

Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Episode 701: Wonton Wrapper/Parsley
Ingredients
All ingredients A-Z



1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish


Directions

In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve

Restaurant Finds : Good noodle and dumbling fare

My wife went here with her pals and really liked this place and the dumplings. She then brought back some of the different Chinese or Asian buffets if you have tried them). Supposedly Iron Chef Morimoto ate here one and it true (it was on their ads) then that just adds to the goodness of their dumplings. Can't say much as she was there one and I sampled those dumplings but I would give it try to find out more . You betcha!

Recipe Finds : Gnocchi (lumps)

Gnocchi (lumps)

I don’t think I have ever eaten these doughy pasta forms. It said that these are French pasta made from potato from potatoes and flour. I tried then by letting them stew in potato soup and they were good. Someday I will make something fancier or use part of recipe and make it with fish , chicken or beef.


Gnocchi con Scampi ( Scampi & Gnocchi) - from Tessa Kiros' Italian cookbook venezia

* 9 to 10 scampi (langoustines, red-claw, or large shrimps) —you need about 5 1/2 ounces scampi meat
* 1 tablespoon butter
* 1 tablespoon cognac, or brandy
* 1 tablespoon cream
* 1 tablespoon chopped parsley

Tomato sauce

* 1/2 (14-ounce) can peeled tomatoes
* 3 tablespoons olive oil
* 1/2 white onion, finely chopped
* 2 garlic cloves, chopped
* 1/4 cup white wine
* pinch of pepperoncino

Gnocchi

* 1 1/2 pounds (4 medium) russet potatoes, washed but unpeeled
* 1 cup all-purpose flour, less if possible



Method

First, clean the scampi. Peel, remove the heads, & devein. Cut up the flesh into 3 or 4 pieces. Rinse, pat dry with paper towels, & set aside.

To make the tomato sauce, put the tomatoes in a food processor & pulse until quite smooth. Heat the oil in a large skillet, & sauté the onion until it melts & is pale golden but well cooked. Add the garlic &, when you can smell it, add the wine & let it bubble up until it has evaporated & the onion is frying again. Then add the pulsed tomatoes, some salt & pepper, & pepperoncino, & simmer over low heat for about 15 minutes, or until you have a nice loose sauce, not too thick. Add the cream and bubble up for a moment. Keep warm while you make the gnocchi.

To make the gnocchi, cook the potatoes in their skins in boiling salted water until soft. Remove & drain. Cool a little, then peel. Pass the warm potato through a potato ricer. Mix in as much of your flour as necessary to make a very soft dough—the less flour you have to use, the better & softer your gnocchi will be. Cut off chunks of the mixture & gently roll out logs about 3/4 inch thick, without pressing down too hard. Cut into pieces about 1 inch long.

Meanwhile, melt the butter in a small saucepan over the highest heat until it starts fizzing. Add the scampi pieces & cook until they are golden on the bottom, all the liquid has evaporated, & the scampi are once again frying in the butter & there are some crusty bits here & there. Add a little salt, & when the scampi are golden in places & the flesh is bright white & soft, add the cognac & ignite the pan, standing back so that you don’t burn yourself. Add the scampi to the tomato sauce.

Bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water & cook until they bob up to the surface, then lift out with a slotted spoon. Add to the hot tomato sauce while you cook the second batch. Once the gnocchi have all been added to the tomato sauce, increase the heat to high & add about 4 tablespoons of the gnocchi cooking water to loosen things up a little. Fold everything together.

Allow the sauce to bubble away & toss the pan by flicking your wrist to coat everything rather than stabbing at the gnocchi with a spoon to mix together. Serve immediately into flat bowls or plates, with chopped parsley & a grinding of black pepper.

Serves 4 (abundantly) or 6 (scantily)

NOTE: "In Italy, we get potatoes that say on the bag they are perfect for gnocchi. If that doesn’t happen where you live, try to choose russet potatoes of a uniform size so that they will all cook to more or less the same softness at the same time." Tessa Kiros

Reprinted with permission from © Venezia Food & Dreams by Tessa Kiros, published by Andrews McMeel click for book review

FOODISTA more then a database

FOODISTA= more like wikipedia then a database?


http://www.foodista.com/

Great site for all kinds of recipes

also
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* Bacon Grease
* Kielbasa
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Restaurants I hope to try someday (RIHTTS) : Thai places in Boston, NYC and Providence like Thaitation Thai Cuisine Boston

Thai is my favorite cuisine. This is one I want to try if I get to Boston in the future.

More at

www.thaitation.com

It has a new name other then then the popular named #1 Brown Sugar Cafe and has just re-opened as Thaitation.

one of the reasons this review I found

http://thephoenix.com/Boston/Food/78504-THAIATION-THAI-CUISINE/