Nostalgic Roadtrip: The Monday Special at Chicken Box (La Habra) 12 years later…..

We were driving on the 605 earlier today. We had an appointment in the City of Industry and were deciding on what to eat. Suddenly it came to me; "it's Monday, right? How about Chicken Box?" Not knowing if the place still had the "Monday Special", 10 pieces of broasted chicken and potatoes, the Missus found the number and called….and sure enough they did. After our appointment, I placed a call and we headed over to the Chicken Box.

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Located in La Habra on Whittier Boulevard, next to the bowling alley, Monday nights often meant the "Monday Special" when we lived right over the hill. We both loved the broasted chicken. After moving to San Diego, I visited just about every broasted chicken joint and none even came close.

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It was nice to see not much had changed….the simple take-out set-up, the food was still cooked to order so you had to tell them when you'd be picking things up. It was usually a 20-30 minute lead time. There was still the little kitschy display with chicken-country themed knick-knacks for sale…..

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Chicken Box 04As much as I've lavished praise on the Chicken Box; for some strange contradictory reason, it has to be on a Monday…..perhaps it's nostalgia, or heck, maybe we're being cheap, but we'd always get it on a Monday.

We were surprised to see the Monday Special was only $11.89….you can get it on any day, but it'll cost you $16.99. You're limited to two specials per order. Broasted chicken, made by a patented and trademarked process of pressure frying chicken, ain't cheap stuff. From what I recall, the equipment is only available to food service, so you can only get this eating out. You can read more on the Broaster website.

They were doing a pretty steady business, folks coming in and picking up, one or two trays of the special. We finally got ours……we couldn't wait and headed over to one of the outdoor tables to see if the chicken had changed over the years. We were happy to note it had not; it was still as good as ever.

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Man, this was good. These folks know how to use the Broaster. Nothing I've had in San Diego; even if they all use the same equipment and possibly the same marinade and process compares. The flavor of the coating was very simple and straight forward. This wasn't greasy in the least. The skin and coating was thin and crisp and much of the fat had rendered off. Also, each piece, regardless of size was cooked perfectly. It is claimed that broasted chicken is 44% more moist than fried chicken. It's easy to believe…..

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The broasted potatoes weren't nearly as good as before; I think it used to be seasoned much more aggressively. But heck; this is the Chicken Box, not the Potato Shack.Chicken Box 07

This really made our day and brought back memories of our time in Rowland Heights. There aren't many of our old haunts that are still great after over a decade. We're glad the Chicken Box still is……it's also still better than Pittsburgh Chicken and Subs in Los Alamitos as well!

Chicken Box
330 E Whittier Blvd
La Habra, CA 90631

 

 

 

Recently Consumed: What’s in a name? Pétoncles fumés poêlés, sautes chou vert, pommes darfine – say what?

Huh? Actually, just kind of playing around. This weekend I finally have some time to cook again and the Missus has me doing it with a vengeance. Her favorite dish for the weekend was this:

Pétoncles fumés poêlés, sautes chou vert, pommes dauphine

The fun with the name started when I decided to make Potato pancakes…….pommes darfine, hah! I really wanted a smoked infused scallop, but the problem being also getting a nice carmelization on it as well. So, like I did on a previous occasion with bluefin tuna, I got my stovetop smoker going full tilt and did a very hot smoke for 6 minutes. I then removed it from the smoker. Earlier I had rinsed, dried, and chopped collards (chou vert). Which I ended up chopping a bit thicker than a chiffonade. While the smoker was going I grated garlic and onions, squeezing out a good amount of the moisture. I then julienned the potato, seasoned, mixed together, formed and put aside. I then sauteed the collards, added grated garlic, and a dash of red win vinegar to give it that "pop". Potatoes were done next. While the potatoes were draining, I quickly seared the scallops over super high heat…….

The Missus loved it….though I'm thinking I need some sauce for this the next time….piquillo pepper based perhaps.

Anyway, I thought it would be funny to translate into French……so you could then call me "Fancy Pants prétentieux"

Pretentious Fancy Pants!

So what did you cook this weekend?

Coimbra: The Old Cathedral (Sé Velha), a quick look at the University, the Church of Santa Cruz (Igreja de Santa Cruz), and dinner at Ze Manel dos Ossos

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*** This is a long one. I wouldn't mind at all if you just skipped to the food at the end of this post!

I was huffing and puffing up to "Old Town" like a wheezy old train when the Missus finally signaled a stop at this somewhat imposing Romanesque style building that looked like it a church….which, well, since it is Coimbra was one. This is the Cathedral of Coimbra, Sé Velha. The Cathedral is significant since it is the only Cathedral of the Romaneque style to have remained relatively unchanged from "Reconquista" times; the recapture of territory from the Muslims.

06082013 740The structure is truly imposing, from the fortress like appearance to the battlement like notches on the roof. I'm guessing the folks around here still didn't feel completely safe from the Moors even after they had been chased out of the city.

The Main Chapel, dating from the late 15th century in the Gothic style is austere, but still quite grand in it's own way. Probably due to scale.

06082013 759I actually found the side chapels to be more interesting. This one is the "Chapel of the Holy Sacrament"  and was made by João de Ruão (Jean of Rouen) in 1566. It features statues of Jesus and his Apostles on the top ring and the Madonna on the bottom. I found it quite stunning and just loved the detail.

There are quite a few Tombs in the chapel as well. This one is of Jorge de Almeida who was Bishop of Coimbra in the 16th Century. Like I've said, here in the states, we talk generations and decades….in Europe it's about centuries….. And this one is from 480 years ago……

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Queen Isabel (Elizabeth of Aragon) is beloved among the Portuguese.

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This weathered painting alludes to one of the miracles that led to her canonization as Saint Elizabeth. According to the story; Elizabeth was devoted to the poor and sick, often feeding and helping providing for them. One day, the Queen returned home, and found to her surprise the King had also come home. The King did not approve of her actions with the poor. Depending on the version, Elizabeth was either holding bread or coins in her skirt. When the King asked what she was hiding; the Queen, who much like another character from later in American history, could not tell a lie, lower her skirt, and miraculously, whatever it was she was holding, be it bread or coins, turned into roses!

We soon headed back up the hill and eventually passed through this gate…..

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And ended up in a courtyard where the extreme whites almost blinded us!

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06082013 D60 301This is the grand courtyard of Coimbra University. All the most well known and important locales within the University ring this courtyard.

The lonely looking statue of King John III stands in the courtyard.

The reflection of the clear blue sky made everything seem so much brighter up here. We'd return the next day and I'll do a more detailed post later on.

Naturally, the views on such a bright, clear clear day were stunning.

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We made our way across the campus to the area right above the Mercado (another future post), which you can see in the bottom of this photo.

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06082013 867There's an "elevador" down to Rua Olímpio Nicolau Rui Fernandes where the mercado is located. Unfortunately, it was closed for repairs…sigh….

This meant a fairly interesting steep walk downhill for me. Actually, walking down seemed harder on my legs than the walk up. Go figure….

IMG_0788Remember the young Chinese girl who looked at me puffing up the hill with amusement? Well, we ran into her as we descended. Naturally, curiosity got the better of all parties and we stopped to talk, well not me really, since they chatted in Mandarin. She was from Macao studying Portuguese in Coimbra for a year. Though missing her family, she was enjoying her time in Coimbra.

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Eventually we made our way down to street level and back around to busy Praca 8 de Maio and probably the most well known church in Coimbra, the Church of Santa Cruz (Igreja de Santa Cruz). The facade is quite impressive and there's a very popular cafe attached to the church. It also helps that this is probably the busiest part of the pedestrian only shopping area in Coimbra……without a doubt the best place for people watching. You got everything from the women with over-sized designer sunglasses, to the guy with the accordion, to the young man giving his beloved mutt a drink at the fountain in the plaza that fronted of the church.

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We spent some time in the church, but by now all I wanted was a short break and a shower…..

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We found our way back via the alley-like side streets and freshened up. Soon enough, it was dinner time and there was one place I had in mind.

Located close to the Mondrego River and the Hotel Astoria……

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06082013 824Down a nondescript alleyway, you'll probably find a bunch of people lined up. For what you may ask? Well, it's for a restaurant that's so popular, even the young lady from Macao knew of it called Ze Manel dos Ossos. Don't be surprised if you see laundry hanging a couple of floors above where you're standing…..

If you're confused already, have a look at the menu that's hanging outside the place.

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Ready to order yet? Yet never fear…….dos Ossos is here!

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06082013 815Luckily, I had found the place pretty easy….there was an 50 pound hardwood charcoal bag with trash for pick-up on the street and I thought the place had to be close by. We were second in line. The guy in back of us said that he drives to Porto form Lisbon every month and always stops here. He then uttered the two words were heard several more times during our meals here, "very tipico".

The restaurant itself is very small, you'll be sitting elbow to elbow. The walls are amazing with notes written in every language taped to them….this would be, without a doubt, a post-it wonderland.

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It's all guys working here……like they decided one day, "hey, let's make a restaurant". Mario is the frontman, he speaks English, and in the wonderfully refreshing way, will tell you when you've ordered enough, as in "it is enough for you, no need to have more!"

When we had planned our trip to Portugal, we had thought of the food being hearty, rustic, and comforting, and places like Ze Manel and Quarta-Feira surely answered the call.

I mean, just look at the bread…..

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So……as you can deduce by my post on Capela dos Ossos….Ossos means "bones". The name of the place is Ze Manel dos Ossos and all the locals are getting Ossos, well except for the German couple who insisted on "beefsteak". So of course we got Ossos.

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A huge plate of simmered pork bones, simply seasoned, edging on salty, perfect with the house wine. This had us picking through every nook and cranny of the porky, slightly sticky (from the connective tissue), and wonderful pork bones. This was really good.

I ordered the Chanfana, a roasted/stewed goat dish that is from this region.

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06082013 823My response to the first bite was, "whoa", this was nicely gamey, it really tasted deliciously of the pasture with touches of garlic and onions. The meat was pretty tender. The sides were simple, I loved the simple potatoes with olive oil and hated the beans which were cooked to death, which the Missus loved!

It was interesting, most of the customers were Portuguese. The table next to us pointed to out food and said that often heard phrase here, "very tipico".

Ze Manel dos Ossos
Beco do Forno 12
Coimbra, Portugal

As I looked up at University of Coimbra from our hotel room, I found myself very happy that we chose Portugal as our destination for our vacation.

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I know this post was very long, thanks for reading!

 

COMC: Blind Lady Ale House and Ballast Point Tasting Room and Kitchen (Little Italy)

Just a real quick C(learing) O(ut the) M(emory) C(ard) post on this very warm Friday…….couldn't you use a cold one to start off the weekend? Isn't it Happy Hour time yet? 

As with all my COMC posts…keeping the verbiage to a minimum. Have a great weekend!

Blind Lady Ale House:

To make it short and sweet, we enjoy the food at Tiger! Tiger!, We prefer the beer selection at BLAH.

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The folks at both places have always been great.

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Our favorite item on the menu is the Charcuterie Plate……we're fond of the Country Style Pate's

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Once one of the kitchen staff came out to talk about making sauerkraut with the Missus. They chatted for like 15 minutes about it! You gotta love that.

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The Missus is now hooked on Craft Beer and it basically started here with a glass of Three Philosophers. Crazy…..

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IMG_2169The Missus loves the vibe here so much, that She decided we should stop in on New Year's Eve. That says a lot, doesn't it?

The folks here know their beer, know how to pour it, and they seem to take really good care of it. Drop by and you'll see.

Blind Lady Ale House
3416 Adams Ave
San Diego, CA 92116

Ballast Point Tasting Room and Kitchen:

Met my good buddy Candice here.

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I was shocked at how busy the place was..on a weekday!

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10222013 009There's a good sized tasting area…where, well, you can taste of course!

Specialty Brewer Colby Chandler is here, so you'll always find something interesting.

When I visited, it was Brewpub area that was really busy.

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The pretty straight-forward pub grub was pretty good.

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Ballast Point Little Italy 07As we were finishing up, Colby, who I know from our Beer Week dinners at Ba Ren and Sab E Lee Santee, came over and said someone wanted to meet us. This is where I get really uncomfortable….I like to keep a very, very, low profile. Anyway, that handsome dude manning the kitchen here is Travis Clifford, whom you might know from his blog Travis Like Food. No wonder we haven't had a post in forever! Like most of the food bloggers I've met, Travis is a very nice, down to earth guy, even though he likes those JIB stoner tacos! (JJK) So if you drop by, make sure you say hello. I gotta get back here again soon.

Ballast Point Tasting Room and Kitchen
2215 India St
San Diego, CA 92101 

Panca Peruvian Cuisine and Rotisserie (Oceanside) Revisited

**** Panca has closed

I was going to do a post on Pho, but with the temps hitting the 80's, that just seemed wrong, so I decided to go with something else instead. Recently, I found myself up in the Oceanside area again around lunch time. I'd made a short list of places to visit which came down to Bull Taco, or revisits to Guahan or Panca. I decided on Panca, because the weather just seemed to tell me Peruvian. Plus, I'd heard that Panca had expanded beyond the Pollo a la Brassa and Lomo Saltado and is now incorporating other Peruvian dishes.

Panca Rev 01

I hold a special place in my heart for Peruvian Food, I still recall the first meal I had ages ago at El Rocoto in Gardena, which we revisited a couple of years ago and the flavors and fragrances of Peru are indelibly stored in my head.

So Panca, which is now Panca Peruvian Cuisine AND Rotisserie it was……

Panca Rev 02Not only hPanca Rev 03as the menu here changed, but the entire look of the interior is different. The bright colors replaced by darker woods. What was interesting for me was the use of wood pallets as window dressing and paneling….it looks like someone here watches those restaurant "rescue" shows, huh?

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I really had a hard time selecting my dishes while quaffing down a refreshing, yet bubble-gummy, Inka Cola. Man….I really did miss this stuff!

The menu now had a gauntlet of my favorite dishes; ceviche, tiradito, anticuchos (on weekends), and causa…..

Every version of the Nikkei influenced tiradito has been different. It's always an adventure, a roll of the dice, and gives one an interesting insight into the cook. This one ($12.95) look like many I've had, but was still distinctive.

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Panca Rev 07The fish on this day was red snapper, a nice firm fish. I prefer long thin slices of fish for my tiradito that have been slightly flattened by a knife, this were slices that were a bit too thick for my taste, making the fish really crunchy, rather than having a nice, pleasant chew. The sauce, though on the thin side had decent flavor, but in my opinion could have used a bit more aji amarillo paste and perhaps something, maybe some ginger, to balance out the lime juice and give it a signature finish. It wasn't bad by any means, but for everyday tiradito, I really miss the stuff the original cook at Latin Chef used to make.

My inner glutton said to try the Causa, but the voice of the Missus whispering in my ear from 30 miles away, told me to get the Quinoa Cakes ($6), which being a tamed and docile husband of 15+ years, is what I got.

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Panca Rev 09And I'm glad I did. While the cheese sauces, one much like huacaina really didn't do much for the dish, I really enjoyed the Ocopa, a thick, mildly cheesy sauce that is usually made with peanuts, onion, aji paste, huacatay (I believe this was in paste form as the herbaceous basil-ish flavor was there, but not crazy strong), and thickened with evaporated milk, cookies, saltines, or in this case animal cookies! I gotta have this the traditional way next time, over potatoes. I really enjoyed the texture of the quinoa cakes more than the flavor which I thought was rather mild. The nice light crunch gave way to a fairly light filling which almost melted away in your mouth.

The upbeat, friendly, and very pregnant front person was a great ambassador for the place, making sure the customers were well taken care of. I'm sure I'll be back, I have to try the anticuchos and causa, right?

Panca Peruvian Cuisine and Rotisserie
1902 South Coast Hwy
Oceanside, CA 92054  

Sunday Sandwiches: Motor City Deli

**** Motor City Deli has closed

After returning from our roadtrip, I was still thinking about the tri-tip from Firestone Grill. And though I didn't think I'd find anything even close here in San Diego (I mean really, the place would be more packed than Phil's), I did recall someone telling me about a place I once passed on my now all-too-infrequent drives around San Diego.

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Motor City Deli 02In the strip mall located at 7094 Miramar, I recall seeing…well squinting to see "Motor City Deli" right next to the Churchill's Cigar and Wine Bar. For some reason, this fascinated me, so I went home and checked out the menu….which didn't seem like a big deal. A couple of months later someone mentioned that this place mentioned that they smoked their own tri-tip and brisket for sandwiches. After Firestone Grill, I was here in an instant!

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Walking in, I was very surprised at how large this place was. The small front area; it looked like it used to be, maybe a pizza or Italian joint, opened up to a fairly large dining area, with a back bar, several local beers on tap as well.

The prices seemed very inexpensive, the advertising for the deli meats were Boar's Head, decent, but nothing special. I noticed the back posters which featured the tri-tip and brisket. I asked the very nice young man behind the counter and he confirmed that they did indeed smoke their own tri-tip and brisket. So I ordered a tri-tip, on a roll, the young man recommended the mushrooms and onions and horseradish sauce.

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Motor City Deli 05It was a nice portion for $7.99, but there were several problems with the sandwich. First the meat was pre-cut then placed into a large steam table hotel pan in beef "broth/jus" which basically leached all the beef flavor out of the meat, leaving behind a somewhat artificial-saltiness. I really couldn't make out the smoked flavor and the meat was starting to seize. The onions and mushrooms along with the horseradish sauce actually saved the sandwich, so good call by the young man, as was the time spent placing the sandwich in the toaster oven.

You get one side with the sandwich and I chose the coleslaw….which was a mistake.

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There seemed to be no seasoning, sauce, or anything on this….it tasted like eating coleslaw mix plain……..

Don't get me wrong, other than the "faux-slaw", the sandwich wasn't bad, just that it wasn't elevated to the level it could be. I decided to return and this time get the brisket ($6.99).

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Motor City Deli 08Just by understanding the differences in smoking time for a tri-tip versus a brisket, I believed the smoke flavor of the brisket would be much more pronounced, which it was, though the brisket was much tougher, in terms of flavor it handled the "jus soak" much better. You could even see a mild smoke ring around the slices. I had the sandwiched dressed exactly as before by the very friendly woman working on this day.

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After my coleslaw experience, I decided to let the friendly woman choose my side. She selected the pasta salad which was just made. This was a better choice, very by-the-book, but decent. 

Overall, I liked the people here, very low keyed, but nice. This seems like a decent neighborhood sandwich place…I'd visit every so often if I worked or lived nearby. Heck, I'd even drop by for a beer and sandwich for dinner when the Missus is working. Is it worth an special trip to visit? Probably not.

I'm not sure what the "Motor City" in the name of the place is referring to….is it the owners? Or maybe our own Cathy who hails from the area might know?

One interesting note is that SuperNatural Sandwiches is opening a few doors down.

Motor City Deli
7094 Miramar Road Suite 114
San Diego, CA 92121
Hours
Mon-Sat 10am – 9pm

Roadtrip: Firestone Grill – San Luis Obispo

**** I have an updated post on Firestone Grill here

The was a reason we dawdled around Solvang for a while. I'd really been wanting to have a tri-tip sandwich for a while. Calculating driving times and such, it was either Firestone Grill or bypassing Solvang and hoping to make it to Salinas. We decided on stopping in San Luis Obispo, driving through the downtown streets of this quaint looking college town, finding parking across the street from Firestone Grill.

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Having never been here before; I really didn't know what to expect…..the place is large a cavernous, looking like part College hang-out – Sport's Bar – Chain Restaurant. You order at the counter and wait to be called.

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The menu is simple; burgers, salads, pulled pork, hot dogs….smoked grilled, slapped between bread. The food, though simple, is not slapped together. The portions looked huge; which is not always a good sign…..

The Missus was ravenous and had me order the Steak Cobb Salad (Large $9.49), which is served in what looks like on of those metal mixing bowls.

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The greens and vegetables were sparkling fresh….the truth of the matter is that the generous amount of bacon and blue cheese made this salad. We didn't use any dressing (on the side) at all. Basically, a solid salad.

Of course I ordered the Tri-tip Sandwich ($8.69).

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I was sold after the first bite. I've never had tri-tip this moist and tender ….I still have a hard time believing it actually is a tri-tip, the bottom sirloin. The beefy flavor however, was definitely there along with a pleasant, light smokiness. The meat was tender without being mushy. The roll toasted lightly with garlic butter just heightened the experience. I took a bite and told the Missus, "you're going to love this….." Which She did. She's still talking about this sandwich. It was probably the most pleasant surprise on our road trip. I'm glad I requested the BBQ Sauce on the side. It was way too sweet and would have totally over-powered the flavor of the beef. This was probably the best sandwich I had all year.

Firestone Grill
1001 Higuera St
San Luis Obispo, CA 93401

I'm guessing there are those who have issues with Firestone Grill – after Tweeting about this sandwich; FOY – MrZ, the Zompus actually mentioned that the sandwich was too tender for his taste! Go figure! Perhaps MrZ had one too many of these in his life and has become jaded? (I do miss the both of you BTW)

Melissa Good Taste, however agrees with me.

After lunch we walked around a bit and ended up getting some stuff from here.

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All in all a successful stop…….

Stuffed Collard Greens

I don't often watch "food television", as much of it has become an extension of Reality TV, which doesn't relate to any "reality" I know of; could be because I don't get out much, or perhaps I'm not hip….but I have a problem watching shows that seem to reward bad and outrageous behavior…..much of what's on is either heavily character based; or competition television. For me, when I'm able to, which is not often enough, I'd rather turn on PBS during a lazy Saturday…..though some of those shows don't really inspire or keep my attention either. There are exceptions; like the one Sunday I flipped stations to PBS and watched a show called A Chef's Life. I'd never heard of this program, and even though I enjoyed the back story, it was the subject that I loved……collard greens. I called the Missus over and having some wonderful, fresh collards in the fridge, She was fascinated as well….especially the part on collard kraut. Then came the segment on making collard green dolmades and we were sold. Though not quite in the manner of the show, we were inspired to make something akin to Turkish Dolmars. Dolmar mean literally to "stuff"…..in fact, the tiny buses around Cappadocia are called "Dolmars", because of how you stuff folks into them. We teamed the stuffed collards with a tangy tomato based sauce, halfway between shakshuka and marinara.

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Stuffed Collards 02You might find it interesting to note that our favorite way of eating collards is not the typical Southern style long simmered variety, but a hot saute of the greens with a nice, flavorful fat…..bacon or duck will do, though guess what we did with all that Grieben Schmalz? It's something we first had years ago at Jayne's, which I just didn't feel like posting on.

Anyway, all you need to make a batch of these are four or five large, fresh(still pliable), leaves. You remove the spine, blanch for a minute or so, remove to an ice bath, and then let dry. You then use the leaves to roll your meat mixture….you can make 4-6 with each leaf, depending on the size….of both the filling and the leaf. Stuffed Collards 04 - Copy

Other things to take into consideration. I grate my onion on a box grater then squeeze out about half the liquid, this gives the filling a better flavor and texture. I grate my garlic on a ginger grater. I use full fat Greek Yogurt which I don't drain. You can adjust the salt based on your sauce, I'm not going to tell you what kind of sauce to use….I think you'll figure something out. The Smoked Spanish Paprika, which we get from Penzy's added a nice mild smoky flavor to the dish. As for the meat……go for it, but consider tenderness, moisture, and of course flavor. This will make at least 12-15 medium sized one's……

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Stuffed Collard Greens:

5-6 Large, fresh, collard green leaves, blanched, iced, and drained

1/3 lb ground lamb Stuffed Collards 03

1/3 lb ground veal

1 1/2 Tb ground cumin

1 tsp kosher salt

1/2 tsp fresh ground pepper

1/2 cup grated, then partially drained onion

2 Tb grated or finely minced garlic

1 Tb granulated garlic

1 Tb Turkish Oregano, rub to break apart and release the oil when adding to meat

1/2 tsp Thyme (see above)

1/2 tsp Smoked Spanish Paprika

1/4 tsp dried mustard

2 Tb full fat Greek yogurt Stuffed Collards 05

– Combine all ingredients except collard leaves.

– portion out into oblong meatballs as desired.

– Wrap in collard leaves.

– Steam for 10-15 minutes.

– Drain excess liquid and serve with sauce of your choice.

A pretty simple recipe, thanks to some inspiration from a show I'll try to watch when I can……

 

Antojitos Colombianos revisted

I had been wondering how Antojitos Colombianos was doing. It had been a while; over a year since I last visited the place. It could be that the relatively heavy, hearty, and let's just put it straight "gut-busting" Colombian food served here is not something one eats alone. In fact, on my last visit, over a year ago, I had the good fortune of having Kirbie and DH helping me out.

Still, I was wondering how they were doing, so I managed to talk my good friends, Candice and JohnL into joining me for dinner the week before Christmas.

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It was nice to see the familiar faces of the folks working here….it was even more gratifying to see that they had a steady flow of customers. The place looks a bit more spic n' span, but is still that collection of poster and other "stuffs" that first endeared the place to me.

We started with the empanadas, which were nice and light.

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I do prefer them fried to a bit more of a crisp texture. The beef filling was fine, but it's all about balance for me and having it just that much more crunchy would have done it for me…..

Of course I had to order the softball sized Papa Rellena.

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Stuffed with saffron rice and chicken, along with a boiled egg…I love the crisp exterior and the potato….though I need to remind myself to ask for something picante to have with it the next time.

The Lengua en Salsa is still the best item here in my opinion.

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The deep beef flavor along with the tangy-acidic flavors just make this a wonderful dish. I forgot to request yucca frita instead of the stewed yucca….won't forget next time. Still, this dish is still a winner.

I also decided to order the Picada…….a fried pork and carb lover's dream…..or perhaps nightmare.

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So the score on this one is four to three….four types of proteins….most of it deep fried; chorizo (Mexican), carne, chicharron, and the best item costilla….deep fried pork ribs. Three types of carbs; arepa (griddled corn cake), french fries (papas), and patacones; deep fried green plantains. In this case the green you see is really for presenation only and that tomato was carefully placed to distract you from thinking about all that other stuff.

Since JohnL got here late, I had the pleasure of ordering for him……since he's a growing boy, though these days more horizontal than vertical, I ordered the gut busting Bandeja Paisa. "Don't worry" the young lady told JohnL when he looked upon this….."we're open for two more hours, so you have lots of time" as she laughed and walked away……

A Colombianos Rev 06

I got no complaints from him…… The chorizo on this plate is the one usually served with the arepa and was really tasty.

We ended with a flan……..

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As we headed toward the finish line, the owner Javier came out front and thanked us for coming, shaking our hands. It's these touches that makes me want to return….I'll make sure it's sooner than a year this time.

Antojitos Colombianos
2851 Imperial Ave
San Diego, CA 92102
Open Daily 11am – 7pm

 

 

Sunday Sandwiches: Embargo Grill

**** Embargo Grill has closed

I was shopping at Baron's in Point Loma a few weeks ago and noticed this shop across the street.

Embargo Grill 01

I thought the name to be kind of strange until I looked over the menu.

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From looking over the menu and the interior, it became quite clear that this was a "fast-casual" concept with a strong Cuban-Puerto Rican – Latin American slant….thus the reference to El Bloquero, which I did find somewhat strange in a way.

Embargo Grill 02

The prices are pretty much in line with Chipotle and other similar places; but of course the menu seemed a hundred times more interesting.

Service was kind of lax, but the woman who took my order and brought my food out to me was very nice and friendly. I went with the Cubano ($5.95), which wasn't actually a Cubano, but really a Medianoche, literally "midnight sandwich", obviously a reference to post bar/nightclub calorie bomb, late night eats.

Embargo Grill 04

The big difference between Cubano's that I've had and this sandwich is the use of pulled pork, in this case quite dry, served ice cold, and bland. I did love the bread, which was crisp, light, somewhat yeasty and nicely pressed. The ham and Swiss cheese really tasted good….like well, ham and cheese! The sandwich wasn't very large, though I did save half for the Missus who enjoyed it much more than I did. What I realy found amusing was that lump of pork piled on the side like a…well, not to mock it, but it really looked like a turd garnish.

The reason I was so full was due to the side dish I ordered; the Yuca Frita ($2.75).

Embargo Grill 05

As you know, I just can't resist this stuff. This one however, I will resist in the future. I love the crisp, yet light as air texture of well fried yucca….this one was kind of dense and not very crisp. I think it was fried at too low a temperature. The mojo criollo lacked balance, more oil than anything, lacking the citrus acid component making this seem greasy. There was enough garlic, but this seemed very appropriate for a "medianoche meal"……totally a grease bomb.

I thought my previous meal was worth another visit, so a couple of days later I returned. Same really friendly woman at the counter. I looked over the menu a bit more and noticed the variations of salads and create your own bowls. Still, I really enjoyed the bread the last time, so I decided on one of the most expensive items on the menu; the Churrasco Steak Sandwich, on a pan medianoche ($8.95).

Embargo Grill 06

Embargo Grill 07This was a pretty decent sandwich. The steak, which appears to be flank had obviously been prepared ahead and was on the tough side. The flavoring was decent; I personally enjoy stronger flavors, but the combination of the chimichurri and the creamy aioli was satisfying if created "not to offend". I really like the rolls here for some reason. The portion of protein was not large, but this was fine by me.

Embargo Grill 08

Embargo Grill 09While the portion sizes aren't for big eaters, I thought this was right for me. The service, though a bit slow, was very nice and friendly. It's not a place I'd go out of my way for; but if I worked or lived in the area I'd drop by every now and then. I'll probably visit again in the future if I'm nearby….give it a shot, it's a nice change of pace from Chipotle, Baja Fresh, etc, etc, etc…..

Embargo Grill
3960 W Point Loma Blvd
San Diego, CA 92110
Hours:
Mon-Thurs11am – 9pm
Fri-Sat  11am – 10pm
Sunday  11am – 9pm