Restaurant Review: Alibi Room

Last weekend, Adam and I went to the The Alibi Room (located at 157 Alexander Street) for brunch. I ordered something new: 3 Egg Omelet with Broccoli, Cheddar and Ham $12-> Omelet was nice and light with whole chunks of Broccoli and Ham. Good sized portion- meal came with fresh fruit, breakfast potatoes and toast. I would order it again—if they didn’t take it off the menu.

Go only for brunch though, because the difference between brunch and dinner is literally night and day. 

The Alibi Room by day is the kind of place where you can take your family and SUV-sized Stroller—it’s friendly, sunny and the brunch menu has a lot of crowd pleasers (Corned Beef Hash is nice and Eggs Benedict never a disappointment).  However, The Alibi Room by night is whole other story: the dinner menu is uninspiring and weird (I’ve ordered the Chicken Wings several times and they always come with a fried yet soggy texture), the drinks are slow to come but the Server-Harpies are fast when money is at hand, to mess up your bill or better charge you mandatory gratuity and still take your double tips with a smile.

3 Egg Omelette with Cheddar and Broccoli $12

Green Leafy Vegetable: #9 Brussel Sprouts

Dan told me once--that Brussel Sprouts were "evil" because you have to cut a cross into them when you cook them. Pish posh! I love Sprouts (though I admit that they are weird to watch grow). Not only are Brussel Sprouts one of the good guys, they are delicious and you don't have to carve a crucifix into any part of the Sprout for even cooking (but if you must--please feel free to carve into your own head--it'll be a lovely addition, I'm sure). There's also no need to boil the hell of out of Brussel Sprouts, because once over-boiled Brussel Sprouts lose vitamins, create that sulphurous smell and turn into yellow mush. 

I grew up on Brussel Sprouts--and I eat them with regularity to this day. I give credit to my Mom--she always serves Sprouts fork tender with a beautiful dark green color. There's no jazz- just simple flavors.

Mom's Brussel Sprout Recipe

Ingredients

1 lb of whole Brussel Sprouts trimmed (ends cut off) (If you halve the Sprouts before boiling--you can knock off 1 minute or two of cooking time.)

1 inch thick piece of sliced fresh ginger 

Salt to taste

Preparation

Bring water to boil with salt, ginger and a drab of cooking oil (it doesn't matter how much water you use--because Sprouts will float--but I guess I have to write something--so, how about enough water so that all the Sprouts have contact with the water). Add Sprouts to boiling mixture. Cook for 4 minutes or until color turns dark green. Drain. Salt as desired.

If you want to try out some new recipes--this month's Cooking Light Magazine features several Brussel Sprout recipes that include: 

Sauteed Brussel Sprouts with 

• Bacon
• Lemon and Pecan
• Sesame, Garlic and Ginger
• Garlic and Pecorino

There are also many different kinds of recipes on allrecipes.com

Last night I tried out a new Brussel Sprout recipe- Crispy Topped Brussel Sprouts and Cauliflower Gratin

Brussel Sprout and Cauliflower Gratin

Ingredients

4 cups or 1lb of Cauliflower florets

4 cups trimmed and quartered Brussel Sprouts

1.1 ounces or 1/4 cup of all purpose Flour

1 1/2 cups of 1% Milk

2/3 cup of Half and Half

3/4 tbs Salt

1/4 tbs Black Pepper

1/8 tbs fresh ground Nutmeg

4 slices of Bacon

2 cups chopped Sweet Onion

3 Garlic minced cloves

Cooking Spray

1/2 cup grated Parmigiano Reggiano Cheese 

1/4 cup Panko crumbs

Preparation

Preheat oven to 375F. Meanwhile, cook Sprouts and Cauliflower in boiling water for 2 minutes then drain.  Combine flour, milk, and next 4 ingredients (to nutmeg) in a bowl. Whisk together. Heat wok over medium heat. Add bacon and stir until begins to brown. Add in onion and garlic--cook for 2 minutes. Add flour mixture and bring to simmer. Cook until thick--stirring constantly. Remove from heat. Add Sprouts and Cauliflower and mix to cover. 

Coat baking dish with cooking sprat and add vegetable mixture. Cover dish with foil coated with cooking spray. Bake for 20 minutes or until bubbly. Remove from oven.

Preheat Broiler to high. Remove foil from dish. Combine breadcrumbs and cheese. Sprinkle over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand before serving.

Overall, I found this recipe to be ok. It's not as rich as my favorite Gratin, but that's the price you pay for 148 calories per serving. All things considered, I don't need to be tricked or enticed to eat these greens--so, I'm going to stick with basic flavors form now on. Mom's recipe it is.

>>Try Brussel Sprouts with Spicy Beef Noodle Soup

The Triangle's Restaurant and Food Scene Foodalicious Follies

I'm really beginning to like all these blogspot channels--don't get me wrong--most of them are dull as fuck but there are some diamonds in the rough like The Triangle's Restaurants and Food Scene Foodalicious Follies- a North Carolina food blog that features American food oddities. 

Krispy Kreme Burgers? What?

Fried Chicken and Waffles? Revolting at first but then strangely alluring

Hello, is it me you're looking for?

Camarão Bobo Recipe

Yesterday, we met up with Gustavo for brunch at Hiro Sushi. Before he even said: "Hello" to me, Gustavo said: "Hey, lets get some beers and cook all day!" (Music to my ears.) We went to T & T looking for the best deals of the day and settled on Camarão Bobo (a Brazilian shrimp stew). We ended up having an impromptu party, invited some other friends, cooked and hung out all day and night. 


I've never had Yuka Root before but it was love at first taste. Between boiling and mashing it--Gustavo served some cooked Yuka Root on a plate with just salt and butter and it was delicious. Best  described as a 4 dimensional Tuber (nod ->Carl Sagan)--it had a subtle yet hearty flavor, firm-exotic texture, not starchy and almost like a Taro Root but not slimy at all when cooked.    


Ingredients (serves a Small Army)


2 large Yuka Roots cut into sections and peeled 
1 cup each of chopped onions, scallions and cilantro
2 cups tomatoes- chopped5 lbs of Shrimp- shelled and deveined
Lemon or Lime Juice to taste
Garlic- peeled and chopped


Preparation


Boil Yuka Roots with two handfuls of salt or Pressure cook--either way--cook until fork tender. Do no discard water and mash Yuka Roots in broth. Let simmer.


Cook white rice.


Meanwhile, add salt lemon and/or lime juice to shrimp and let marinate for 5 minutes.


Add olive oil to large pot (Gustavo used a special Brazilian clay pot but imagine you could use any old big pot--it just won't be as cool).
Add garlic and tomatoes for 2 minutes.
Add root mixture and shrimp to large pot. Stir until shrimp turns pink.
Garnish with scallion and cilantro. Add salt as desired.

Serve with cooked white rice and vinegar, chili and hot sauce mixture on the side.

Restaurant Review: Two Chefs and a Table

When Vancouver last got hit by with a "snow storm" I thought it would be a perfect night for Two Chefs and a Table (located at 305 Alexander Street). 

I always order the: Steak Frites $24- Triple A Sirloin Shoe String Potatoes Creamed Corn and Tarragon Aioli-> Fresh; lightly prepared; thick steak. Condiments need not apply. Creamed Corn to die for: sweet and savoury (I liked it so much I ate both Adam's and my servings). Crispy Shoe String Potatoes (sometimes at 6 Acres their String Potatoes go soggy--but not here) and Tarragon Aioli- nice for dipping into from time to time.

I also always order: Roasted Root Vegetables $5- Seasonal root vegetables cooked in butter -> Crisp and flavorful. Even Adam will eat his carrots here.

I not only do I like this place- I love it. When it comes to ordering at restaurants: I am a firm believer in ordering meals 1) I cannot do myself 2) cannot do better or 3) cannot do cheaper. These are all non-issues at Two Chefs. The space is comfortable, the food is good and they have beers for $5.25. 

I get the impression that the people who run Two Chefs get it--that you can be good at your job and not have to whore yourself out. And at the end of the meal-I never begrudge the bill because the meal is always worth it.

"I'm hungry." "I'm Adam" he said

Adam's Pasta #3

Ingredients

Rigatoni 

Chopped Garlic

Chopped Parsley

Chopped Bacon

1 tbs of Marinara sauce (such as Newman's Own) 

Sliced Prosciutto

Parmesan

Preparation

Note: if you are one of those kinds of people that need precise measurements to cook then this isn't the recipe for you. In fact, this isn't the Blog for you, because half the time I'm making up the measurements as I go along. As the great Rachel "No Neck" Ray says: Just eyeball it. 

Cook, drain and set aside Rigatoni (if you don't know how to do this--feel free to stop reading--you are retarded and like the compulsive people--you are unwanted here). Meanwhile, finely chop garlic and parsley and mix together in small bowl.  Heat wok, on medium heat and spray with PAM. Add Bacon and cook to desired texture. Render fat as necessary. Add cooked Rigatoni and stir in Garlic mixture. Toss to coat. Stir in Marinara sauce. Add Prosciutto. Garnish with Parmesan.

Good Review: Bad Review Hiro V. Sea Monstr

Only recently has Gastown been blessed with sushi options: Momo's (a no-go for me; Momo's Nigri= bad) and Guu (which isn't open during the day, only serves Sashimi and was closed for health violations in the past) and newcomers Hiro Sushi and Sea Monstr.

Good Review: Hiro Sushi

I walk past Hiro Sushi, located at 142 West Cordova Street, every other day and I see all types of lunch time patrons: Tradies, Hipsters, Suits, etc. A good indicator to me that 1) this place is affordable and 2) the sushi will be fresh.

Salmon Maki $3.00

Hiro Sushi features Donburi, Ramen, Udon, Sushi and Sashimi.  The To-Go counter showcases Nigri and Maki, as well as various appetizers that are all relatively inexpensive. No, this isn't a new concept but I appreciate that I no longer have to settle for what I'm given--now, I can visually inspect whichever sushi I purchase. The other day, I tried Hiro out for lunch.





Salmon Maki-> fresh, tasty and enjoyable. What Salmon Maki should taste like.


Miso Ramen with Chicken-> Nice light broth with loads of ramen, tasty marinated chicken and seaweed. Very comforting in the recent cold weather and very comforting for my wallet (enough for two people or two meals).

Miso Ramen with Chicken $8.00


I imagine in the summer time--getting lunch at Hiro and then sitting in the SFU courtyard would be very relaxing. Even better, if Hiro gets a Liquor License and extends it's hours past 8pm.

Click here to Make Ramen at Home

Bad Review: Sea Monster (sorry) Sea Monster (my bad, sorry, it's me that's retarded not the name) Sea Monstr Sushi

When Sea Monstr Sushi, located at 55 Powell Street, opened it was exciting, completely packed and like an oasis in a desert of shity sushi options. Now, not so much.

Sea Monstr features Sushi, Sashimi, Donburi and various appetizers. Adam will take me there from time to time but it's not my first choice for Japanese. I typically order:

Combo A $10-3 pieces of nigri and a mini bowl of chicken teriyaki-> Three pieces of delicate/small formed nigri and delicate/small buttery chicken teriyaki. Do you realize, at $1 a piece for Nigri that is a $7 mini bowl of chicken teriyaki?

All in all, the food is decent and but not worth paying a premium for. Adam likes the Anchovy Potato Salad and the magnetized beer cups, but I not impressed. Sea Monstr used to be the only decent Sushi in the area and therefore great by default--but looks like things are changing up.