Penny's Salad Recipe



"Is Penny bringing her Salad?"

 The Girls in my office are literally Zombies for Penny's Salad. Zombies, in all their forms, scare me so I usually avoid the feeding frenzy.

"Penny's coming for lunch?"
"Do you think she'll bring some Salad?"
"Do you think she'll share her Salad?"
"Salad?"
"Salad."

 The other day, Penny came with her Salad; I guess she wanted another Zombie for her brood and invited me to have some.

Indeed, I gave into the peer pressure and just wanted to fit in, so I had some Salad. I must say, it certainly is a good Salad but it's her dressing that makes it special.

Penny's Salad Dressing served with a side of Smoked Chicken Wings

Penny's Salad Recipe

Fresh crumbled Feta to taste

Chopped Black Olives to taste

Handful each of chopped Avocado, Tomato, Cucumber, Red and Yellow Peppers

1/2 Handful of sliced Radish, Scallions and Red Onions
Chopped Lettuce

Serve with grilled/poached/cooked Chicken

For Dressing

1 part Red Wine Vinegar

1 part Olive Oil

Oregano, Sugar, Salt and Pepper to taste

Collin's Alternative Dressing Recipe

1/3 cup olive oil

1 crushed garlic clove

1/4 tsp oregano

1/4 tsp basil

8 whole peppercorns

2 pinches of roasted pepper

1/4 cup red wine vinegar

1/2 tsp white sugar

1 tsp balsamic vinegar

Restaurant Review: ShuRaku

The other day I was invited to a birthday party at Cinema on Granville. Not wanting to waste the opportunity of dinner at another Donnelly Pub I went to my favorite restaurant on Granville ShuRaku (833 Granville Street). Never had a bad meal there (jinx!) and here's hoping I never do.

What kind of place is it? It's a nice place--good for "romance" (in fact the reason I don't have any pictures is because the light was too dark (dark light = ugly people attractive)) and everyday celebrations. Pricey but worth every penny when it comes to quality and service. 

Enchanted forest-> Crunchy, crisp and satisfying. I love the combination of eggplant and jalapeno with avocado and asparagus

Dynamic roll-> The gourmet version of a typical dynamite roll. I liked how this roll had three different kinds of sweetness: the prawn, the cucumber and the egg omelet

Chorizo, Shrimp and Scallops in a Cajun Cream Linguine

Last night was a restless night. Didn't want to go out- didn't take any calls. Just needed to do something with my hands, keep my mind on auto-pilot and be alone, so I made two batches of a Rigatoni Bake (to freeze for later) and some Linguine with Chorizo, Shrimp, Scallops and Sweet Peas in a Cajun Cream sauce (kinda like Incendio's Orlean pasta, but lets just say, it didn't cost $16.99 per serving to make).

I'm not an exact person so I always suggest TASTING AS YOU COOK.  Who knows, you might be weird and not like the same amount of things I like--but I can still provide you with some ideas and direction.


Ingredients


Chorizo chopped (amount as desired) 
1/2 Onion chopped
Shrimp (shelled and deveined as desired)
Scallops (as desired)
1 Fresh Lemon wedge
1 tbs Flour 

1 cup of Whipping Cream (a.k.a. Heavy Cream)

Chicken Broth as desired
Peas (2 handfuls)
Fresh grated Parmesan (1 handful)
Cajun Spice
Nutmeg
Thyme
Salt and Pepper (as desired)
Flat Leaf Parsley


Preparation

Cook Linguine per instructions. Set Pasta aside.


Spray wok with PAM and cook Chorizo and Onions on medium high to desired doneness. Remove from heat and set aside. Reserve Chorizo oil and add Shrimp and Scallops. Cook until cooked through. Squeeze lemon juice onto seafood mixture. Combine with Chorizo and Onions. Sprinkle flour over mixture and stir to coat evenly. Add Cream. Stir until sauce begins to thicken. Add Chicken Broth to reach desired sauce texture. Add Peas and all the ingredients up to Pepper. I wouldn't add too much salt though--because you can get your salt hit from the Chorizo. 


Combine Linguine with mixture and mix well. Let stand for 3 minutes--if you have used fresh Linguine--the Linguine will absorb some of the sauce. If you have used dry then it will still absorb but not as much. Garnish with  extra Parmesan Cheese as desired and Parsley.


-> Adam approved.

Restaurant Review: Cork & Fin

No one was more excited than me when Cork & Fin (221 Carrall Street) opened. Or maybe I just don't know that many people, whatever.

 "All you need is Love?", oysters and wine? I'm in. Gastown isn't short of rich-bitch tapas style restaurants but it is short of fresh seafood. I looked forward to having a nice seafood place in the neighborhood: I love oysters and I've been looking for an alternative to Rodneys.  But after looking at the Cork & Fin menu I lost interest. Take the Large Seafood Tower for instance: you want how much for Crab, Shrimp, Mussels and Clams when I can get all for less than $5.99 per lb at T&T?  Obviously this place is for the rich and lazy.





Happy Hour Oysters

 The other day- Andreina called me up and want to meet up for gouter- (you know, that snack between lunch and dinner). I knew that Cork & Fin has a happy hour - which I can afford - so I took the opportunity to meet her and finally try this place out.
The oysters were ok--the mignonette wasn't anything special and the service was awfully slow. There was only one other table and it took over 20 minutes to get out oysters. The only time the waiter gave us any attention--was when he was telling us how special the oysters were. Like the uniqueness of the oysters should supercede any expectation of efficient service (how silly of me).  Won't be a regular and will only take rich and lazy company there when they are paying.

4 Days in Portland- Day 2

Day 2

Chinatown

From what I saw, Portland's Chinatown is small, nothing special, and filled with (what I like to call) "Typical" Chinese Restaurants.

A Typical Chinese Restaurant--where drinks are served in cheap plastic cups and it's best if you don't go to the bathroom (for reasons best unsaid).  And the seats are hard, the menu is basic, but affordable.

Despite this, I always patronize Typical Chinese Restaurants because the basic fare is standard it's fun to try to find the hidden gems menu.

Luckily, one Typical Chinese Restaurant stood out amongst the rest when Adam saw his gem--Deep Fried Pork Belly.

The picture ended up a lot better looking than the Beef Noodle Soup ended up tasting

Skidmore Public Market

Shortly after Chinatown, we met up with Gustavo and the rest of the group at the Skidmore Market- an open air market that features crafts, artisans, food and beer vendors. The most unique part of the market are all the different kinds of exhibiting musicians. Every corner had something different playing: oldies, big band, folk, etc. 

The Green Dragon Brew Pub

Sun + Rice and Beans for 5.50 + Jenga + great beer/drink selection =     :)

I don't know what it was--but the combination of the above equated to a lovely/creative/fun afternoon on the open patio.

You can't go wrong with Rice and Beans baked with melted cheese and the price is right at $5.50

Integrity Spirits Distillery

Did you know that you can just walk up to a Distillery and get free samples of Spirits? No reservations, no connoisseur bullshit and no sales pressure. Samples may be a thimbles but that's all it took for me to fall in love with this way of doing business/attitude in Portland.

Saffron Vodka -> refreshing-light flavor of saffron- perfect for cooking paella, risottos or just sipping on it own.  I wish they weren't sold out when I was there

Cucumber Gin -> I really liked it. It wasn't overpowering and yes, I could taste the cucumbers. Perfect for Believers or any Ginger Beer cocktail. Still dealing my Indecision's remorse--wish I bought it while I had the chance

Casade Brewery

Razberry Wheat->  I know, don't say the name out loud--because then this #$%^&!ed name for a beer does really exist. Too bad for the beer--because it's actually quite good.  

Burnside Brewing

Oyster trio paired with 3 ounce pours of Sweet Heat, Burnside Stout, and Belgian Beers -> Sweet Heat was the best pairing. Overall nothing special but I'm happy I tried it

Voodoo Doughnut

I've first heard of Voodoo Doughnuts at Holly's Frito Pie Dinner- where Beth taught me how to love again--with her Voodoo inspired homemade chocolate doughnuts covered in shreds of bacon.  We tried, the night before to visit the original location of Voodoo Doughnuts but found that it was closed down. I was told that Voodoo has lunch trucks and even has a stand in the Skidmore Market but still I found nothing.  Finally, at 9pm at night---en route to another pub--we stumbled across a Voodoo Doughnut store with a line out the door and into the parking lot.

Two-thirds of my group decided to continue on to the next pub (losers), but the rest of us knew we were in the presence of something special. We decide to order the Voodoo dozen--13 doughnuts picked by the counter and I personally ate/enjoyed/miss to this day 3 doughnuts. One of my favorite memories of this Portland trip was walking in the darkness eating doughnuts.

Bacon Maple Bar 
Raised yeast doughnut with maple frosting and bacon on top!-> surprisingly not stodgy at all. Not a fan of yellow doughnuts and would have preferred bacon on a chocolate doughnut


Triple chocolate penetration 
Chocolate cake doughnut with chocolate frosting and coco-puffs!-> that's what I'm talking about! This doughnut has completely spoiled me--I love Chocolate doughnuts and Coco Puffs?--A winning combination. Made me into a total Doughnut Snob--(which will probably help me lose weight in the long run) because now when my work gets Tim Hortons--I scoff: "What? My choices are just Glazed or Powdered? Pff"


Dirt doughnut Raised yeast doughnut with vanilla frosting and Oreos!-> not a fan of vanilla but the Oreos made up for the difference


Chocolate coconut Chocolate cake doughnut with chocolate frosting and flake coconut!-> I'll never turn down a Chocolate-Coconut doughnut. It's simply the way to my heart.


Coalition Brewery


Diehl Grauer Burgunder Pinot Gris, Germany-> smelled sweet and fruity (apples?). Tasted better after my 3rd glass

Day 1
Day 3
Day 4

Grilled Tofu Recipe

It's been a long and dark spring in Vancouver. Yesterday, we finally got some weather above 60F so I decided to have Leah for dinner, warm up the grill and try something different.  I remember last summer, when we stayed in a cabin in Mt. Baker, Stu (former token vegetarian) grilled up some tofu that was better than the meat on the menu.

It was the first time I've ever eaten grilled tofu and I've eaten tofu all my life. I found it very refreshing from the normal BBQ fare--the grilled tofu was substantial enough to be a main on its own and it didn't leave anyone in a food-coma.

People often complain that they don't like the texture of tofu (but puddings and custards are ok?)--by pressing the tofu first and marinating it in a sugar base--the tofu will grill evenly and even form a crispy/caramelized texture.

Ingredients

2 blocks of firm tofu

A dash or two of Sesame Oil

1/4 cup of Sweet Soy Sauce

1 tbs of each minced Ginger and Garlic

1 tbs of hot pepper flakes

Preparation

The best way to grill tofu is to press out all the moisture. Remove tofu from package. Layer three folds of kitchen towels onto a flat surface. Place tofu on top of towels, add another three folds of towels and then top with baking dish. Press down firmly until you get your desired level of dryness. Replace towels and press again if desired. Discard towels and place tofu on large dish. Let stand for 15 minutes.

In a separate bowl mix all remain ingredients together (add some water if you feel the mixture is too thick) and spoon over tofu. Make sure tofu is completely covered in mixture. Rotate every couple of minutes and let stand for at least 30 minutes.

Heat grill to medium. Spray grill with PAM if desired. Grill turning over once on each side. Drizzle remaining marinade over tofu before serving.

Alternative marinades include: Red miso and sweet sauce

4 Days in Portland- Day 1

I <3 Portland. I know I've been starting a lot of posts this way but that's because I've got a lot of love. This past long weekend- I visited Portland, Oregon for the first time and it was everything I was looking for and wanted it to be.We left at 10pm Thursday with no plans other then just drive.

Drive, drive, drive.

We figured we would bed wherever we got tired- tried to spend the night in Tulalip Casino, but they knew we had no money- so we got the bum's rush and spent the night at the Express Holiday Inn instead.

The Express Holiday in featured a complimentary breakfast and when I saw the biscuits and gravy- it hit me that I was now in America.

The first thing I noticed about Portland was that it is small: 3 level buildings, quiet streets and a compact city center. When I saw all the mobile food carts I knew this was going to be a whole new experience.

For a small city--Portland is full of micro distilleries, breweries and bistros. I find the Portland palette very unique and attractive. In fact, it's very easy to eat and be healthy in Portland; the menus are innovative, portions are generous and the prices are affordable.

It was "Bomb Squad" (don't ask me why he's called Bomb Squad, I only named him) who pinned Portland down for me-"this is a place for foodies who don't want to spend lot of money." Did I mention they have no sales tax? Paradise.

Day 1

Deschutes Brewery and Public House

Fresh Northwest Oysters on the Half Shell

* Classic Style with Black Butter Porter Cocktail Sauce -> Full bodied flavor
* Lime and Cilantro Mignonette
* Chef's Favorite Mango Granite -> Refreshing and sweet

I also ordered the Hop-Infused Red Pepper Hummus Platter with Oregano Flat bread, Kalamata  Olives, Pepperoncini and Lemon-Marinated Tomato and Cucumber Salad -> A serving big enough for three (though I didn't share any). I couldn't taste anything in the Hummus other than the Red Pepper (which isn't a bad thing at all) and the Salad was very light and refreshing.

Rogue

Pink Gin on the rocks -> Yes, just Gin on the rocks.Made me completely re-think my favorite spirit. Good enough to sip on it's own. Beautiful.

Morimoto Soba Ale -> Favorite chef and now favorite beer. Nice clean taste-- everything Tsingtao wants to be.

Masu

Asterix Gimlet- hand peeled kiwi pureed, shaken with gin and lemon-lime juice. Served on the rocks with a dash of soda -> Balanced flavors and a deadly drink.

Hiyashi Soba with dandelion greens and soft boiled quail eggs -> The star of the meal. Fresh Soba noodles served in a light vinaigrette. Generous portion of greens and 4 yummy little eggs. Quite filling.

Oysters served in a light ponzu sauce -> A nice set of flavors

Assorted Sushi Plate -> Fresh and enjoyable. A high grade of sushi.

Tug Boat Brewing Company

I admit by this time at night--I was exhausted/wasted/confused about some things and I can't remember much of this stop. I'll try to remember to come back to this place in a couple of months when I go back to Portland.

Day 2
Day 3
Day 4