Belgian Independence Day at Brabant

*** Brabant has closed

Well, technically Belgian Independence Day isn't until June 21st…..but having a couple of Sours and stuff like this on Saturday is much better than Monday, right?

The Missus and I decided to head over to indulge a bit. There were a couple of specials for BID.

Brabant BID 01

That's a Frikandel, an Angus Beef version of the hot dog like sausage….and yes, it is deep fried. With frites, of course…..

And a Boudin Blanc de Fowl, a chicken a duck fat white sausage….this one is wrapped in pastry.

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The usual suspects are available as well……the Missus still believes the stoemp here is better than anything She had in Belgium.

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So if you're in the mood for anything like that…..or perhaps this……

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They're serving this stuff until closing today. Which I think is midnight…….it's all Belgian style beers on tap and 20% off bottles.

The Missus and I need a nap now…..

Brabant Bar & Cafe
2310 30th St
San Diego, CA 92104

Duck Confit

Meet our latest "staple", something the Missus says we should always have on hand……

Duck Confit 01

Basically, duck legs, cured, then cooked at a very low temperature covered with fat (oil poached) for hours, which produces and amazingly flavorful, juicy, and tender product. It can then be stored in it's own fat for rather long periods of time. Most folks hear "duck confit" and think it;s something difficult to make; but at its core it's basically a preservation method, with animal fat used as a barrier to the elements. It is amazingly easy….basically prep, cure, rinse, dry, poach in oil, cool, put in the fridge.

Prepping them for a meal is also easy; the most basic method being putting in a 400-425 oven and baking until heated through and the skin is crisp. I prefer doing this on the stovetop, starting with a cold pan and under low heat. The fat renders out…which we later use for eggs or potatoes. The idea is to heat through slowly while crisping up the the skin. I usually raise the temp a bit near the end.

Duck Confit 02

This one had a simple pan sauce where the duck fat is poured off into a bowl for later use, shallots are softened, since we're still not doing cooking with alcohol at home; I used veal stock to deglaze and reduce. When reduced I add a touch of Date vinegar, and creme fraiche, since it's fermented and allowed. This one is served with a version of stoemp, made a bit more creamy with the cooking liquid from the sauteed vegetables and some duck fat. It is, in a word, quite the meal.

All you really need for curing the duck is really salt….but of course, the Missus needs that little "Chinese touch", because She believes all duck should have that flavor profile, so I use Five Spice powder…..from QingDao…where you actually go to a herbalist/pharmacy to have them mix up for you. The duck legs I order from Bristol Farm, I pick them up, usually the day it is delivered….it's never frozen and quite fresh.

Duck Confit – mmm-yoso style

Seasoning per duck leg:

3/4 Tb of coarse sea salt – we use Maldon Salt because it's pretty easy to get

several grinds of black pepper Duck Confit 03

1/4 tsp Chinese Five Spice

1/2 tsp granulated garlic

Duck fat to cover/submerge duck legs. About 6 cups or so. (you can supplement with pork fat, or other neutral oil – not too much)

– Rub seasoning into duck and place fat side down in a single layer in a pan

– Place in the fridge overnight

– Wipe cure off duck and place duck in a single layer in a pot and submerge in duck fat

– Cook at a low temperature, preferably 180-190 degrees….the lowest in our oven is 200, which I measured at 210, so I make due.

– Cook for 4-8 hours. We're usually at the low end. Duck Confit 05

– When a skewer goes easily into the duck legs remove from the heat- the tricky part is to stop before the duck start breaking down. It will keep cooking as it cool.

– Cool, and remove to a container, cover with fat and place in the fridge.

Once you've finished eating your duck, you can reuse the fat for confit a few more times before it gets too salty…..

Rome: Santa Maria Maggiore, the Usual Suspects, and dinner at Da Danilo

Just about everyone I know who has travelled has been to Rome….really. There's so much to see….a bit too much…the crowds, the scams (impersonating police seems to be just fine with local authorities), the somewhat jaded attitude toward visitors….. And yet, Rome is full of history, chock full of amazing sights….

If I were to do posts on everything we saw and ate in detail….well, it would be too much. So I've decided to most of these as sort of a C(learing) O(ut the) M(emory) C(ard) posts and keep the verbiage to a minimum.

So, we arrived. The Leomardo Express from the airport is a total joy, like much of Europe, public transportation is excellent. We stayed at a "B&B" close to Termini Station, the one great thing about the place was the person who ran the whole operation. More on that later.

You know the Missus by now right? We dropped things off and were off to the races! With something quick to eat of course…

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The Missus doesn't have the best sense of direction; so the thought of having a map in Her grubby little hands would usually send chills up my spine….not so much here.

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You know how they say, "you always remember your first"….that really hit home as the first church we visited was Basilica di Santa Maria Maggiore. My goodness……

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06082013 1349It was indeed an impressive sight.

What was really interesting were the Chinese tour groups… they would often push themselves to the front of the line, trying to force themselves in front of everyone. It was especially bad at the Vatican where the guards actually had to push them back.

They often make interesting statements which  would make the Missus crack up. Like when one of them said to another while looking at the statue of Pope Pius IX, "look, a statue of Buddha praying…."

One thing that really fascinated both the Missus and I were the Obelisks.

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Each different….there seemed to be a story somewhere here….

06082013 136206082013 1375One could just wander like we did and find a church like San Pietro in Vincoli, which has the tomb of Pope Julis II.

Apparently, this work was by Michelangelo, what more can you really say? How often do you see a work by Michelangelo? Really?

The church also holds a relic of the chains that bound Saint Peter while he was imprisoned.

The sheer amount of art, displayed in sculpture, on canvas, and in murals is quite amazing.

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06082013 1386There is of course, the Colosseum and the Forum, but for some reason the Missus wasn't interested in visiting either.

Her reason? Well, having visited the Colosseum at El Djem and having the whole place to ourselves, ditto our visit to Sbeitla (Sufetula) had provided the Missus with enough exposure…..

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And then of course, there's Trajan's Forum…..

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And then there is the "Torta Nuziale", (the wedding cake), also known as the Victor Emmanuel Monument.

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The Missus loved the architecture….I thought it as being a bit too gaudy…..

Around the back is the Basilica Santa Maria in Aracoeli.

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The view from here is quite nice.

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 We made our way back to our room. Max, the proprietor of our B&B had made reservations at a place I was just itching to try, Trattoria Da Danilo, which was a scant three blocks away.

We were warned about the "typical Roman service" which was pretty much isolated to the woman who seemed to run the place….in other words, we should be honored just to eat here.

There's a big push for the antipasto here…..as in a major Ronda Rousey armbar upsell of dishes…some of which were good….some not.

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The fried dishes were cold and were not especially good…..

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And then of course was what I really wanted….the dish that had me going, "oh my….." The Cabonara with truffle…..oh my, what can I say? The flavor of shaved truffle…perfectly al dente noodles. the restrained richness of the dish.

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In the end, there was a payoff for me……. I was willing to endure the lousy service for the carbonara of my dreams. I guess we all have a price, eh?

Trattoria da Danilo
Via Petrarca 13
Rome, Italy

Revisits: Single dishes from Sushi Yaro, SuperNatural Sandwiches, and 777 Noodle House

Some quick one dish revisits…..

Hwe Dup Bop from Sushi Yaro:

**** Sushi Yaro has closed

It's been a while since I've been here. One of my favorite non-menu items which I enjoy for lunch is the Hwe Dup Bop. Think of it as a sashimi salad rice bowl if you've never had it before.

Hwe Dup Bop

Topped with spicy-sweet cho-jang and sesame oil, this is a filling, refreshing, and rather healthy meal.

It's always nice to see Sam as well.

Sushi Yaro
7905 Engineer Road
San Diego, CA 92111

Lobster Roll from SuperNatural Sandwiches:

**** SuperNatural Sandwiches is under new ownership

**** SuperNatural Sandwiches has closed

One of my first stop when I got back to work. I decided to go with the lobster roll, which ain't cheap at $15 and isn't quite your traditional Lobster Roll. This one is aggressively seasoned, but there were two whole claws in my roll.

SuperN Lobster Roll

This won't replace my favorites, but it was pretty good.

SuperNatural Sandwiches
7094 Miramar Rd
San Diego, CA 92121

Hieu Tieu Nam Vang from 777 Noodle House:

Hieu Tieu Nam Vang Kho (dry), still under six bucks.

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777 HTNV Kho 02Half the fun is gnawing on that pork leg bone. It's still my favorite here.

777 Noodle House
4686 University Avenue
San Diego, CA 92105

 

 

 

 

In a pickle: Easy Pickled Onions starter recipe

It's a getting a bit too warm in the hallway for fermentation. Yet we've kinda caught the bug. So why not play around with pickling? I love pickled onions and I'm thinking about using those Ghost Peppers, or maybe Red Habaneros to make some spicy pickled onions.

In a Pickle - Onion 01So I thought I'd go with a starter recipe for pickled onions, like we used to make "back home". The recipe has been scaled down for a single jar and can be doubled, quadrupled, etc as desired. You can add more salt, less salt, soy sauce, etc….. My original recipe had sugar…..equal to the amount of salt. No bueno here since the Missus is on Her "diet". I added a couple of cloves of garlic and three serranos.

Anyway, here's a decent base recipe. It's a nice start; you can make adjustments as you desire….

This is good with any rich meat…or fried chicken…or fried whateva'.

Easy "Local Kine" Pickled Onions:

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3/4 cup bottled water

3/4 cup white vinegar

1 1/2 medium onions quartered – but not cut all the way through

1 1/2 Tb Kosher Salt

1/4 red bell pepper cut into strips

1/2 tsp black peppercorns

A couple of chilies, garlic, etc…..

– Wash a sterilize Ball jar – Combine water, vinegar, and salt. Stir until salt dissolves – Pack Ball jar with onions, bell pepper, etc…. – Add peppercorns – Pour in pickling liquid – Cover and seal. Leave in a dark place for 1-2 days shaking occasionally – Then refrigerate for at least 5 days before eating

 

Turo Turo Tuesday: Erlinda’s Filipino Cuisine & Ice Cream Parlor

**** Erlinda's has closed

I hadn't been down to National City in a while, at least it seemed that way. So this past weekend I headed down with no real plans, I actually was taking one of my scenic drives….you might like evergreens, giant redwoods, an ocean view…….for me, well, it's seeing a new turo-turo shop and the smell of sisig in the morning!

This one was a surprise; I was taking the 8th Street drive from the 5 and was shocked to see Conching was gone! After how many years? It was now something called Erlinda's Filipino Cuisine and Ice Cream Parlor.

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Well, the interior looked the same, the food looked the same…….I decided to have a two item combo.

Now, I've cut down severely on my rice intake in recent years. I even asked them to go easy on the garlic rice….I didn't need too much. I guess this is going easy on the rice?

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In retrospect, I should have just gotten pancit or nothing at all since the rice was terrible; mushy, the garlic burnt and bitter, and in dire need of seasoning…….

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Erlinda's 04As you can see; it was pork adobo and sisig.

Once upon a time, Conching made one of my favorite versions of sisig, though it was terrible and disappointing the last time I had it. This version was good, not as good as the best I've had at Conching, but it was pretty close…it was still on the mushy side, but at least there was enough sour-salt-spice to make it enjoyable.

The adobo needed more vinegar and black pepper flavor and a ton less sodium as it was unpleasantly salty. In terms of texture it was fine, a couple of tough pieces, but adequately tender. It was just much too salty…..

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I haven't been a real regular at Conching's over the years so I'm not sure if the cooks and staff are the same….based on the sisig, I'd venture that some if not most of the folks here are still the same Conching folks.

Anyway, there you have it……. RIP Conching.

Erlinda's Filipino Cuisine & Ice Cream Parlor
3400 E 8th St.Ste 115
National City, CA 91950

Mariscos Monday: Kiko’s Place Mariscos Truck

Recently, when driving on Friar's Road I noticed a taco truck in the parking lot of Del Mesa Liquor Store.

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The name sounded really familiar. I'm thinking this was the truck that used to be on Texas Street? Anyway, it was close enough to lunch…..like 10am…let's call it brunch.

The woman working…well everything it seems, she took my order, prepped the food, was the cashier was very nice. I know…fish tacos, right? Well, no…for me it was a Taco Gobernador and a Taco de Marlyn.

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These aren't cheap tacos….four bucks each, but man, they were pretty hefty. No consomme offered….not sure what would happen if I asked.

The Marlyn…smoked fish was ok, the amount of fish was generous.

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Things tasted on the fishy end of the scale and I would have enjoyed more smoke flavor and salt. I always think of the fish hitting an almost bacon flavor. No complaints about portion size, though I didn't enjoy the tortillas which fell to pieces.

The Gobernador (the "Governor") was a bit better.

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Here there were just the little things I missed; the cheese melted on the tortilla to shield it from the juices, helping to keep it intact. I appreciate a little tomato for acid, or some red bell pepper for sweetness. The onions and bell pepper could have been stir fried a bit more; it was bit on the raw side. Can't complain about the shrimp; though not deveined, were moist and plump. Again, the portion size was generous.

Here things get….well kind of humorous. While I was waiting for my salsas to be prepared…this is what you get when you're early; a very proper Vietnamese Couple got out of an SUV. The gentleman, suit and tie, walked on over to the ATM…..the woman came on over and…how do I put it, checked out my Gobernador. Apparently she approved, she then walked over to the window and trieKikos Place 05d to order a "chicken burrito with french fries….." Well, maybe not. I could understand her, but the woman in the truck could not…she would ask her to explain and the customer did not understand what she was saying…… Which left me to translate….very strange. I mean really, the guy from Hawaii, if you read the blog long enough…with the really bad writing…..I kinda write the way I talk…..

So anyway, it becomes this strange conversation of, "pollo" to the taco truck lady….. "no pollo"…."No Chicken"….."papas fritas"….."no, no papas fritas…..", "no french fry here….." She wanted a shrimp taco……"taco de camaron…." and what I had, "taco de gobernador…." Funny thing was; we were all speaking English! Well, sometimes I think I barely speak English……. But I guess I speak Taco Truck???

Anyway, from what I had, it's a case of decent quality, with good quantity, and that might just do it for you. Heck, we used to live a couple of blocks away….there were times I would have loved to grab a couple of tacos to go with my cervezas…..

Kiko’s Place
Corner of Friar's Road and Vis Las Cumbres

Prague: A little self catering and Wenceslas Square

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05312014 D60 062We had intended on getting the the Charles Bridge from the Old Town Square but had ended up at the the Manesuv Bridge. As we headed down toward the Charles Bridge storm clouds could be seen above the Castle Quarter. Indeed, by the time we reached the very gothic Bridge Tower we could tell that it was going to start pouring. Umbrellas started opening and in a matter of a minute or two it started coming down….our little travel umbrella came in quite handy. As I started to walk toward the bridge, the Missus told me to wait, "let's go back to the apartment and save the bridge for early tomorrow morning…." So we turned around and crossed the street in front of the "Klementinum", the National Library.

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We made our way down the side streets and suddenly ended up right in front of what became our major landmark and daily stop for us, the giant Tesco Department store.

After our heavy lunch, we decided to grab some head cheese, cheese, and makings for salad for dinner….and a couple of beers as well of course! The lower level of the department store houses a large supermarket with just about everything you would need.

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05312014 244Our apartment had a huge living and bedroom, plus a serviceable kitchen area. Our flat was on the third floor with a view of tiny Odburu Street below. We found the amount of "security" a bit over-the-top, the deadbolt on the door to the street was super heavy duty….it nearly broke your fingers to turn the key. Then, once in the building there was a security gate, which was heavy-duty, making me feel like we were headed into a super-max. The door had a knob lock, deadbolt, and alarm system. One can never be too secure I guess.

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05312014 246Nevertheless, the place was large, comfortable, and dealing with the folks at PVH Odburu was a joy. It was nice to be able to come back after a long day and hang out here. The location was great, not in tourist hell, but just a 15-20 minute walk from everywhere.

We've come to enjoy apartments when traveling, this one had a washer/dryer as well. Of course, we tried to take full advantage of the kitchen.

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05312014 248This was a nice, light, and satisfying dinner. Of course the Missus had to have Her cabbage. Later, on our return trip to Prague we found a decent specialty shop down the street with a better selection of charcuterie and cheese.

Having just been in Brussels, the beer in Prague had been a bit too "light" for our tastes. Though I bought this as sort of a novelty…..

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I saw this and knowing the history just had to check it out. No, it's not who you think it is. You may think that Budweiser is an "All-American" beer, but there's been a fight over then name for 108 years. Anyway, České Budějovice (aka Budweis) is actually a city in the Czech Republic. You can imagine what an ugly trademark war has been taking place. I'm not sure you even know that Anheuser-Busch is actually owned by a Belgian Company, InBev. Well, whatever, this "Premier Select" was actually pretty good….it was in fact, the best beer we had in Prague our first time around. Light, but not "lightweight", mildly hoppy, with a sweet finish.

Dinner done, but with a good stretch of daylight still in front of us the Missus decided that She wanted to walk around a bit. The skies had cleared up a bit, so we headed out.

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The Missus wanted to go back to Wenceslas Square, which is more like a boulevard that stretches from the National Museum to Na Prikope which basically borders the New Town and the Old Town.

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It's a lively place, full of tourists and locals alike.

We loved the varying architecture, each building was unique, like snowflakes. Like the Art Nouveau Hotel Europa.

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With all this historic architecture, it's easy to forget that "Czechoslovakia" was a Communist, single party government until 1989. From November to December of 1989, the event called the Velvet Revolution took place, with demonstrations and strikes leading to a transition from single party rule to a parliamentary republic. According to what I read, crowds of hundreds of thousands gathered here when it seemed that a new age was at hand.

It was on the balcony of Number 36 that Václav Havel and Alexander Dubček made their appearance signaling an end to single party rule.

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We soon realized there's so much history here, that if/when we're back in the future, we'd look into getting a private guide and do this right.

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There's a statue of Saint Wenceslas….yes it's Wenceslas I, aka "Good King Wenceslas". Which stands across the street from the National Museum, which was closed for renovation during our stay.

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05312014 268Darkness started to fall as we headed back down the square. We paused to listen to the really talented guy playing what I believe is a Cimbalom. This dude was really good; he was jamming to the standard "Autumn Leaves" and doing some pretty good improvisation. The Missus thought it funny that I could recognize the music being played by street musicians and small bands.

There was one more place the Missus wanted to check out before heading back….yep, Old Town Square.

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Though the crowds had thinned, there were still a good number of people milling about.

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We then headed back and settled in for a nice night.

The place had great wifi, so I went ahead and did a post, and opened up the two beers I had gotten earlier at Tesco.

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I really didn't care for either. Did you notice the "degree" values on the beer? No, it doesn't mean percentage of alcohol, rather, it's a percentage on the Balling Scale measuring the sugars in the wort before fermentation. There is an indirect correlation to alcohol content; a 12 degree beer will be stronger than a 10 degree beer, but the alcohol content of a 10 degree is about 3.5%.

We'd had a pretty busy day which led to a wonderful night of sleep. Which was good since the Missus had a busy day aplnned for us!

Thanks for reading!

 

 

 

Midweek Meanderings: Goldy Luck and the Three Pandas, How does our garden grow update, and our new caffeine rush

Yep, it's really Goldy Luck and the Three Pandas:

Need proof?

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06282014 011A couple of years ago, author Natasha Yim contacted me regarding a certain recipe I had on the blog. Apparently it turned out rather well for her and she wanted to use an adapted version in a children's book she was writing. I was quite humbled, flattered in fact. A few later, her editor Alyssa Mito Pusey….who actually is an ex-pat Kama'aina as well contacted me to get the paperwork done. And so it came to pass…..

I was quite surprised to receive an rather large envelope in the mail last week. In it was a signed copy of Goldy Luck and the Three Pandas, which is quite a cute book, a really nice story. And at the back of the book is an adaptation of one of my recipes…and this:

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You know, our little blog is a labor of love…and of well, obsession. We aren't looking for a revenue stream, advertisers, or to market ourselves. So this was such a nice touch, more than I could ever have asked for. Good luck with the book Natasha!

And if you want to get your own copy of Goldy Luck and the Three Pandas, you can get it here.

How does our garden grow – an update:

So here's an update. The Missus is really pleased with how our okra is coming along….large and quite sweet.

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We've been able to roast, grill, or pan fry Padrons and Shishitos a couple of times a week…..

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IMG_4029The serranos are fruiting quite prolifically…the Missus prefers to wait until they get red, so we're picking a mixed bunch.

I'm not sure what to think about the huge mutant scallions we got growing…..I've three patches of scallions. This one was bought during one of those 10 bunches for 99 cent things last year…..I just stuck them in a left over window box and they are going nuts!

The ghost peppers seems a bit small so far this year. A few cherry sized peppers have already ripened.

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The Missus actually likes the small ripened peppers because they are just the right size for "stir frying without dying….."

Meanwhile, the Scorpion Peppers are getting ominously large…….

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The Red Habaneros are finally starting to fruit….can't wait for these. In addition to this plant, I have smaller ones that will probably get going later in the season.

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We're still waiting for the cucumbers to kick in. Last year we were getting 3-4 a week.

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We're having so much fun with pepper that we added a few more last week……

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This might end up being one spicy summer!

And for our caffeine fix:

06292014 008It seemed that every apartment, B&B, and room we stayed at in Belgium had a Nespresso machine. I'd really started enjoying getting a shot of espresso on the go when in Portugal last year. We had started really getting used to having one of these….so we decided to get one of the smaller models…using points and discounts, we ended up paying less than half price for it.

In talking to folks about this….I never knew how much some people are into Nespresso…..talking to me about limited editions …accessories……sheeesh! I just want a nice cup of espresso! Though I am finding I enjoy the Dulsao do Brasil…….uh-oh!

 

Sunday Sandwiches: Mama’s Grill

** Update: Mama's Grill has Closed

I keep finding little sandwich places I never knew existed…….this shop is pretty close to work, in the same strip mall as Jersey Mike's and Sieu Sieu BBQ. I'm not quite sure why I missed this place, I guess it's overshadowed by the chains….Carl's Jr, Rubio's Test Kitchen, Jersey Mike's…..not places I usually frequent.

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Mamas Grill 02If I recall, this place used to be Sima's Grill? Which sadly, I never had the chance to try either.

I wasn't going to let this place go without checking it out. I'd finished up some meetings and had a late lunch…late for me is like 130pm, I usually like to eat at 11….things are less crazy on "the Mesa" at 11.

The placed looked like any of a number of sandwich shops scattered throughout San Diego. The meat is Boar's Head…and like I said in my post on Crossroads Deli; Boar's Head, is Boar's Head. I like to see what interesting items are on the menu. Well, there's no shortage of that here, some of it, like the 1 pound "T-Rex" is a bit over-the-top.

I decided on the "Surf and Turf"($9.95). I didn't expect the hefty sandwich that I got.

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Mamas Grill 05This was a two-fisted sandwich. In fact, i only finished half of it. The beef, as expected was on the chewy side and kind of bland. I was surprised how many shrimp were in the sandwich. I like the finely shredded lettuce on this….it gave even more texture to sandwich. For me, what really made this thing tick was the cilantro pesto and the chipotle (I know it's everywhere – but it worked here) sauce. It just gave everything that little umph it needed.

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I couple of days later I tried Ma's Muffuletta ($8.95). This I was less impressed with.

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The sandwich was basically a pressed panini, the bread toasted a bit too hard. There was a generous portion of capicola, prosciutto (low grad and very salty), and supposedly mortadella…which I couldn't make out. The pressing had rendered a lot of the fat making this kind of greasy…..there wasn't enough bread or anything to balance out the amount of salt in the olive spread and meat. Again, I could only finish half the sandwich, but for a different reason……

Another day of meetings, another late lunch. I decided to stop at Mama's and take something back to the office. I quickly ordered Ma's Veggie ($7.55).

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Mamas Grill 09First off, I like the way the bread was "pressed/griddles", it really provided some nice texture. I was also surprised at the amount of avocado in this sandwich. For some reason, the cream cheese seemed like overkill…perhaps if the sandwich also had some sprouts and shredded lettuce to add more contrasting textures and interest.

Still, this wasn't a bad sandwich by any means….in fact I was told they'd make anything anyway I want it….sounds like a veggie minus the cream cheese with lettuce, cilantro and chipotle sauce, doesn't it?

Mama’s Grill
7420 Clairemont Mesa Blvd
San Diego, CA 92111
Hours:
Mon – Fri 830am – 5pm
Sat       9am – 330pm
Sun   1030am – 230pm