What Cathy Eats! – Page 95

Tilapia is on sale, and so is spinach. What’s for dinner?

January 24, 2009 Cathy Cooking, Recipes, What Cathy Eats!

mmm-yoso!!! is the blog you are reading. Let's pretend today is $5 Friday (but really it is $6 Saturday). A meal for two for about $5…

Hi. This is a fast meal I make without really measuring.

Tilapia is on sale for $2.77/lb at Henry's. Four fillets weigh almost exactly one pound.

Spinach is also on sale, two bunches for $1. Buy 3 bunches, wash and remove the bottom stems, leave the water on the leaves. That will help steam cook this casserole. The spinach collapses so much and the extra is just tasty…

Drain a can of chopped tomatoes, shred some Parmesan Cheese, and chop a couple of garlic cloves.

Oh. I sprayed some non-stick coating on the bottom before I put the spinach in.

I also sprinkled some Herbes de Provence on top.

Cover the pan with foil, put into a 350 oven for about 25 minutes if the tilapia was frozen, 20 minutes if thawed then uncover and continue cooking for about 10 more minutes.

When the fish is not translucent and flakes, it is done.

You can serve with rice or noodles or crusty bread.

You can substitute frozen shrimp, other fish or boneless chicken.

Cathy's Tilapia Casserole

1 lb fish fillets or shrimp or boneless chicken

~1 lb spinach, washed/rinsed and *not* dried

1 can (14.5 oz)chopped tomatoes (or at least 1 Cup of fresh tomatoes)

1 Cup (or more) shredded Parmesan (or other hard cheese)

2 chopped garlic cloves

Spray casserole dish (I use a 10×10) with nonstick coating, put spinach on the bottom, top with the protein and tomatoes, cheese, garlic and some Herbes de Provence.

Cover tightly with foil and bake at 350 for 25-35 minutes, then uncover and continue cooking until the fish is flaky.

There will be a lot of liquid in the bottom which you can remove and mix with flour and salt and pepper in a pan to make a sauce. Serve with rice.

What to do with top sirloin? Stroganoff(ish)!

January 17, 2009 Cathy Cooking, Recipes, What Cathy Eats!

mmm-yoso!!! is the food blog. Today Cathy is writing and Kirk and ed are doing something else. It is a beautiful day.

Hi. Top sirloin is on sale this week at Vons. Most people don't know what to do with top sirloin, since it can be tough and because it is a lean cut of meat. It does have flavor and can be tender if sliced and cooked properly.

The main thing to remember is to cut AGAINST the grain, which ends up making your pieces less chewy.

Now. Stroganoff. A traditional Russian dish, made for Army Generals. A *very* long time ago. Kind of a delicacy for them using meat (albeit cheap meat) cooked in a delightful, rich sauce. A sour cream based sauce.

This is a simple recipe. Very few ingredients.

These other two ingredients are optional: 335

You will also need butter, salt, pepper, tarragon and nutmeg.

That's it.

Slice about a pound of the top sirloin into 1/2 inch thick pieces (so they will cook evenly.

Put into pan with about 3 Tbs melted butter on low heat. You want the meat to cook but not burn. You don't want the butter to burn. Salt and pepper the meat. Remove from the pan.

Chop the onion and put into the pan that has some butter and juice from the meat in it. I have to chop into *very* large pieces because I married someone who refuses to eat onions, picks out even the most minute specks of diced ones, yet knows when I make a dish without onions, because "it doesn't taste right". I've adapted.

Put the onions in the bowl with the meat-on the side.

Add more butter to the pan. You can turn up the heat to medium.

Put in about 3/4 lb quartered mushrooms. It is almost always less expensive to buy these in bulk lately.

I quarter mushrooms, instead of slicing, so they stay larger and don't turn to mush when cooking, since mushrooms lose water when heated.

While the mushrooms are cooking, season with tarragon and nutmeg.

Let them cook. It may take about ten minutes.

Lower the heat again. You will now make sauce.

Add about one cup of sour cream (or you can use yogurt or even Imo, the sour cream substitute). The sour cream should *not* bubble or boil, just kind of melt in with the mushroom juice and butter. I also toss in a few Tablespoons of tomato sauce if it does not seem thin (or saucy) enough.

Add the meat and onions back in and warm everything through.

You can serve this over egg noodles, or rice or by itself.

I like it with pickled beets and some rye bread.

Cathy's Stroganoff

1 lb top sirloin, cut into 1/2 inch strips

3/4 lb mushrooms, quartered

1 C sour cream

{Optional: one small onion, tomato sauce, noodles}

Butter, salt, pepper, tarragon and nutmeg.

Cook sirloin strips in butter on low. Season with salt and pepper. Do not burn butter or brown the meat. Remove from pan.

Cook coarsely chopped onions in pan. Remove.

Add butter to pan, increasing heat slightly. Add quartered mushrooms. Season with tarragon and nutmeg. Lower heat when cooked.

Add sour cream to mushrooms. Add tomato sauce to make sour cream thinner.

Add meat and onions back into pan to warm through.

Serve over noodles or rice.

It’s Burger Week (again). Nessy Burgers

January 15, 2009 Cathy Burgers, What Cathy Eats!

mmm-yoso!!! is a food blog and Cathy is one of the bloggers. So are Kirk and ed (from Yuma) and even a few others. We just write when we can about what we eat. This week, there is a running theme.

Hi. You know I drive North on the I-15 a lot lately.

Not very far past this common sight is this exit.

Take it. Look to the left as you are exiting (North West). There is a Mobil Fuel station. Nothing else is there.

This small sort of trailer with three picnic benches in front under the awnings.

Go around (past and right) the Mobil station and park in the Park and Ride lot.

You are there.

Nessy Burgers.

The restaurant kitchen in a trailer.

The place without a phone.

The place that is now open on Sunday. (There was a sign in the parking lot)(It never used to be)

The menu.

All sandwiches are served on large, toasted sesame seed buns and include a slice of American cheese, lettuce, tomato, onion and a Thousand Island-ish sauce. It does not cost less if you don't get cheese. No pickles.

There are bottles of catsup, mustard and the sauce if you want to put it on yourself.

Lots of lettuce. A full slice of onion.

The bun is toasted, the slice of American cheese is not melted (does that stuff melt?)and that you get a SLICE of onion…not just some raw onion rings….You can ask for grilled onions instead of or in addition to on your burger…but it is easier for The Mister to remove the whole raw onion when we share…

The Nessy Burger ($5.50)

A good size 1/3 lb patty, hand formed. Juicy, cooked in its own grease. It's said the fresh ground meat is a mix of sirloin and chuck. Very good in that it is not cooked too much, but needs some salt, even though salt and pepper are put on when cooking. The other ingredients (various spices, including garlic) give it flavor.

The fries, although the standard crinkle cut ones are perfectly cooked and salted. If you put some on your burger, taking off and eating some of the lettuce with a side of the Thousand Island-ish sauce, that will impart the salt the burger needs.

$2.75 and way more than two people should eat.

The Polish Sandwich ($5.50). Served on the same toasted bun with same toppings (I asked for no cheese because that is just wrong.

A home made coarse ground sausage with skin. Not too spicy ( I am used to smoked kielbasa having more garlic than this had).

Cans of soda here are $1.25, or you can walk over to the Mobil station to get a 32 ounce fountain beverage for 77 cents, a 24 ounce fountain beverage for 99 cents or two Vitamin Waters for $2.22…doing math in your head while you are waiting for your food. Although, since the menu is so limited, there is not much of a wait.

Stop if you are driving by. It is good.

Nessy Burgers North West Corner of State Route 76 and Interstate 15

Open Mon-Friday 7 a.m.-6 p.m. Sat *and* Sun 9 a.m.-4 p.m. Cash only. No phone.

It’s Burger Week (again). Tom’s Farms

January 14, 2009 Cathy Burgers, Ontario/Riverside/San Bernadino, CA, What Cathy Eats!

mmm-yoso!!! is the blog, written by a few friends. Kirk, ed (from Yuma) and Cathy don't make food deprivation related New Year Resolutions. We try to resolve to change habits we *won't* break in the first week of the New Year.

Hello. I hope your year is going well so far. I have a new computer. This is because my old one decided to commit suicide the other day. So, I am learning to be patient, do without, change habits and not cry at the loss of 'things'….yes, I am moving forward and managing. I have no choice. I am also fascinated with upgraded programs and the things that they can do-and don't do like they used to. Thank you for your patience.

You may recall that I seemed to be driving North on the I-15 quite a bit since Thanksgiving. I knew we would be doing Burger Week again. If you ever have, you have passed Tom's Farms and perhaps stopped, or made a mental note to stop when you had more time and were not either heading somewhere or 'almost home'. You really should stop.

You will notice several buildings and that the area is quite large, once you park. This building holds furniture for sale.

Another holds a Mexican restaurant.

There is an area which sells candies, another Produce and Vegetable area..wines, cheeses, gift baskets…

There are activities.

There is a wine tasting area and in that building, a place that makes pizza. We got the pizza once, many years ago, because the line for burgers was so long. It did not impress us and so now every time we go and the burger area is too crowded, we just buy some hot bread (there is something hot from the oven about every 30 minutes here. As soon as you walk into the Wine and Cheese Shop, the table in front of you will have something warm. Go ahead, touch the plastic bread wrapping) some cheese, maybe some smoked fish and sit out on the lawn, by the pond, to eat.

However, we drove by later in the evening just after Christmas, and it was not busy

. We walked over to the "burger and sandwich" area, by the duck pond.
I got my personal favorite, a Tom's Old Fashioned burger. ($3.95) 1/3 pound, served with lettuce, tomato, onion, pickle and a special sauce. On a bun that is baked there. You know, a *very* fresh bun.

The burger is coarse ground meat, not frozen. Juicy, cooked medium and very flavorful (my personal" test" is eating the meat plain..seeing if it needs all those toppings or of the toppings compliment the meat). All the toppings are from the farm stand and include lettuce, tomato, onion, pickle and a sauce. (oh. Those giant pickles you pay $2 at the County Fair are sold here. $8 for a gallon. There are more than four in a gallon.)

In conclusion about the burger, you can't get much fresher unless you do all of this at home, including the baking, growing and using a high quality meat.

The Mister ordered a Chili Size ($4.95). The same 1/3 lb burger, served open faced on the fresh baked bun, topped with a nice, not too hot spiced chili with beans and shredded cheddar. I liked the combination of flavors of this and the hamburger meat patty stood out in that it was still coarse ground and had its own meaty juiciness. The chili complimented it.

We have had the fries here, and those have not been too memorable We pay the $3.69 for the onion rings.

Not a huge portion, but made fresh from thick cut, sweet Spanish onions. Breaded lightly with a flour/corn meal mix. Extremely properly fried and always sweet, sweet onions

If you want a root beer float, you get to kind of do it yourself.It is $3.95. They hand you a cup,more than half filled with a very good vanilla ice cream (the kind with specks of vanilla in it) and you fill the rest of the cup with root beer. Slowly. Because, you know, physics takes over and the carbonated beverage will flow over…

So, if you are near Corona or Anaheim and see Tom's Farms. Do stop and get a burger.

Tom's Farms 23900 Temescal Canyon Road, Corona, CA 92883

Website

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TacoNazo and the 2009 Rose Parade Floats.

January 11, 2009 Cathy Festivals & Events, Taco Shops, What Cathy Eats!

mmm-yoso is a food blog, written by Kirk and a few others. Today, one of the others, Cathy, is writing.

Hi again. 2008 was an unusual year and nothing seemed to be the same. Usually, The Mister and I volunteer with the Petal Pushers and help decorate floats for the Rose Parade , but that did not happen.

Instead, we started to drive north to Pasadena as the parade ended on television, in order to see the floats lined up end to end. Roseparade09 105 About 2 miles end to end. The New Year Resolution was about to begin.

About 1 million people camp out overnight to watch the Rose Parade, starting to claim seats along the 5 mile parade route on December 30 or 31, so they can ring in the New Year and then watch the parade up close starting at 8 a.m.. When the last float of the parade passes, they are so ready to go home…and we drive up against traffic.

Viewing on January 1, right after the parade, does not start until 1 p.m.. The parade ends about 10 a.m., so we have to eat lunch someplace before we can go inside the locked gate area.

As always, we have no plans…decided the exit that said "Azusa Pacific University" might have some college like food places, and took the exit.

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Sure enough, on Azusa Avenue, a one way street from the freeway, between houses, was this. TacoNazo

You know we had to stop.

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The menu board is simple…and when I saw the small cardboard board hanging down…the one next to the beverage machine… Roseparade09 009

Well, I knew I had a post.

Then there was the food. Roseparade09 006

The al pastor (spicy pork) taco, $1.69.

Juicy, extremely flavorful. Filling, although not that large. They do give you two tortillas. The small, standard ones.

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The ceviche tostada. $2.95. Fish. Fresh white fish.

You can also get one made with imitation crab for $2.95 also or ceviche made with (large) shrimp for $3.50.

This was excellent. Firm, fresh fish marinated in a lime juice topped with an onion/tomato/cilantro/celery relish and slices of avocado.

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Then, what TacoNazo is known for- the fish taco. Actually this is a one fish and one shrimp taco combination plate. ($5.59- which includes a bag of chips and large beverage.)

The rice and beans were excellent…and the batter on the taco and on the shrimp was perfect. It is light and thick, like a beer batter, and was absolutely perfectly fried-cooked through, crunchy on the outside, yet the seafood inside remained moist and extremely rich seafood flavored.

The seafood tacos come with your choice of toppings: cabbage, tomato, onion, cilantro and a signature cream sauce, which is *really* good…fresh and similar, (but better because it is fresh) than the jarred "crema" sold in most markets around here.

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Turns out this place has 6 locations, claims to have the "World's Best Fish Tacos". Have been around since 1978. They also declare they are the REAL flavor of Baja…and I think they may be right.

So, we drove to Exit 29…then North toward the far East end of where the floats are parked on Sierra Madre Blvd. We find parking on the street and follow the crowds. If you try to park closer, you'll pay about $10 and still have to walk…and you still have to pay $7 to get into the float area.

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Every square inch of the floats has to be covered with something that is, or was, alive. Yes, there are fresh flowers (and you can smell most of them). But beans, peas, dried leaves, seaweed, shredded coconut, rice, pulverized dried flower petals and so much else is used.

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These floats are huge, have to negotiate corners and have to be able to get under overhead wires and bridges along the route.

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There were 47 floats in this year's parade, all sponsored by different local cities and local and national businesses, the two schools playing in the football game (Penn State and USC) and the Queen's float, which is sponsored by the Tournament of Roses.

Roseparade09 040 Here is a little peek into where the driver of one of these machines sits. Of course, he can't look out, and is guided via headsets with a person who can see out the front of the float through a small opening.

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If you look carefully, you can see the orange "stamen" of the large flower to the left is made up of about 100 peppers. Each is meticulously glued or pinned onto the base. The flour petals are made of crushed rice and pulverized dried petals.

You can also see that there is an audio tour you can listen to, by calling a number and then requesting information about a particular float.

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It is fascinating to see the floats all lined up end to end. The enormity. There are white-suited Tournament of Roses members there to answer any questions you may have. Each has reference books with the most minute details listed about that particular float. Roseparade09 022

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We got in our exercise, started a new habit and had a great first lunch of 2009. I hope all of you are having a good year also.

Taconazo – 6 locations (Azuza, Bellflower, La Habra, La Puente, South El Monte and Walnut) www.taconazo.com

Holiday Bowl 2008-Tailgating and a football game

January 10, 2009 Cathy Festivals & Events, What Cathy Eats!

mmm-yoso!!! is the food blog you are reading. Today, Cathy is writing about what she (and 100 of her closest friends) ate in the parking lot of Qualcomm stadium before and after a football game at the end of 2008.

Hi. We do this every year . The Holiday Bowl 2008 football game is now a distant memory, and it was another good one(Oregon beat Oklahoma). However, the pre-and post game activities are why The Mister and I attend every year. Holidaybowl08 006 It is a sort of 'American Tradition', the tailgate…a group of friends decide on a prearranged spot in the parking lot near the football stadium, claim that area, backing into the parking stalls, but not fully, so that tables can be placed in the aisle formed by the back to back car trunks. Food is brought and placed upon those tables…

The day starts out at about 6 a.m. for us. Actually, it started the week before Christmas, when rib roasts were on sale at Albertson's for $3.77/lb. We bought about 24 pounds of roast this year.

This is a very simple recipe, which you can easily remember: GOP: garlic, oregano, paprika. (as binders: olive oil, salt and pepper…you shouldn't have to remember those.)

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Make a paste.

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Heat the oven to 500°.

Coat the roast(s) with the paste.

Put the roast(s) in the oven.

Drop the temp to 350°

20 minutes per pound (remove from oven when inner temp is 135°-it will continue cooking) Holidaybowl08 005

In the meantime, 6 pounds of white bread rolls are made fresh.

Then we drive to Qualcomm, park in our section (where nobody remembers our names, but do know us as the "garlic beef couple"), "Hello, Merry Christmas !" and "did you bring the beef?" Holidaybowl08 007 are standard salutations.

Along with some mutterings about "sorry about the University of Michigan this year"…blah blah

We set up our two tables, started slicing the beef and soon everyone else begins to show up and filled up the parking spots and then spaces on more set up tables…

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Holidaybowl08 008 Sangria, salads, chips, crackers, all kinds of dips, chicken in every form imaginable, sandwiches, cookies, pies, cakes, home made fudge…9 tables placed end to end, filled with food.

This one guy always brings his infamous 7 layer Mexican dip, topped with alfalfa sprouts.

He calls it a "hairy Mexican".

Yes, ladies, he is single.

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One of the other "regular" dishes we have is a very large, still warm, freshly smoked turkey-smoked about 9 hours overnight. It is stuffed with a wonderful rice pilaf.

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Always the turkey is accompanied by those sweet potatoes topped with the Betty Crocker canned coconut pecan frosting I told you about as a Thanksgiving side dish. Yes, I got that recipe here, from some wonderful old friends. More than 15 years ago, when you bought frosting in powdered form and that was mixed with the sweet potato 'juices'. This is how I know those sweet potatoes taste good hot or cold.

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Before the 5 p.m. kickoff, we head to the stadium, watch opening ceremonies. Holidaybowl08 030

(yes we do have an excellent block of seats)

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We then watch the football game. With about 5 minutes to go in the 4th quarter, some of us head back out to the parking lot, set up the tables, along with a camp stove, put out leftovers… Holidaybowl08 036

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Set up cups for instant coffee, hot cider, various add-ins Holidaybowl08 037 .

We wait for the parking lot to clear so we can all head home.

Another year of food, fun and a football game. With friends.

Chicken Cacciatore-ish. Cathy’s one pot meal.

January 9, 2009 Cathy Cooking, Recipes, What Cathy Eats!

mmm-yoso!!!, the blog that you are reading, is about food that Kirk, ed(from Yuma) and Cathy, as we, as a few other friends, eat. Sometimes we go out to eat,sometimes we stay in. Today, it is Cathy's turn to blog. This is an "in" meal.

Hi. Well, this has been some year for me so far. I have been busy with quite a few projects and also have done some cooking, using items on sale this week. This is another meal for two for $5. Cacciatore 001 Actually, you'll pay more for all the ingredients, but this should serve at least four (do you really eat 1/2 chicken all by yourself?), so the portion price is less than $2.50.

The word "cacciatore' means 'hunter' in Italian. This stew, made with tomatoes and mushrooms is traditional in that way. I've added and changed a few things…

Whole chickens are on sale at Vons for 77¢/lb. As long as you know how to use a knife to cut the chicken into pieces, you will save money over buying a cut up chicken. You'll also need a large can of diced or chopped or stewed tomatoes ( I always stock up when on sale), a bell pepper (the orange ones were on sale for $1.99/lb whereas the green ones were 89¢ each…the small ones really do not weigh 1/2 lb you know), some garlic and three small handfuls of fresh mushrooms (less than one pound).

Cacciatore 002 Of course, you will also need flour, salt, pepper and I use Herbes de Provence as my choice of flavoring…

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Heat 2 Tbs olive oil in a deep skillet (remember: hot pan, cold oil, food won't stick). Put in the pieces of chicken which you have dredged in the flour/salt/pepper mix. Let it brown. You *never* turn it back and forth. Put it in, let it brown on one side, then turn it over to brown on the other side. (also. don't bother cooking the back piece or neck and gizzards…freeze those pieces and you can use them to make a chicken stock later).

Take the chicken out of the pan, leave the oil in and add the chopped bell pepper and chopped fresh garlic cloves. Cacciatore 004

Let the peppers and garlic get soft.

Put the chicken back in.

Top with the canned tomatoes.

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I then add the Herbes de Provence and some liquid- stock, broth or a few cups of wine…

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Cover and let this cook(simmer) for about 30 minutes.

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Meanwhile, quarter the mushrooms (don't slice them…when they cook, they will get mushy). Put in the pan, with the lid and simmer about 10 minutes more.

Serve on top of cooked pasta (remember- cook in salted water and drain; don't rinse), or just with some good, crusty bread. Cacciatore

Cathy's Cacciatore

1 whole chicken, cut. Reserve back to use for stock.

Dredge in flour/salt/pepper

Brown in 2 Tbs hot oil in deep pan. Remove from pan.

Brown garlic and bell pepper in the pan. Put chicken back into pan.

Pour one large can tomatoes and 2 cups liquid (broth, stock, wine) over all in pan. Add some Herbes de Provence. Cover and let simmer for 30 minutes.

Uncover, add about 2 cups quartered fresh mushrooms. Cover and simmer for 10 more minutes. Serve over pasta.

Chicken and Dumplings- Cathy’s inexpensive way

January 2, 2009 Cathy Cooking, Recipes, What Cathy Eats!

mmm-yoso is the food blog. Cathy is writing about a meal she makes for less than $5 for two. Again.

Happy New Year everyone, and thank you for the good wishes. I hope 2009 is good for all of us.

Here I am again, on a Friday, posting about a meal you can make for two for $5, using ingredients on sale this week…or in the future. It is a simple version of chicken and dumplings which I like better than the one on a box of "biscuit mix". ChickenDumplings 001 (If you have cravings, which I understand completely, this is a very easy way to satisfy those cravings).

The main ingredients (which do not have to be name brand) are 32 ounces of Chicken STOCK (it has been made with vegetables and has more flavor than broth; most boxed stocks are on sale this week for $2 for 32 ounces), two cans of cream of chicken soup (the generic is just as flavorful as name brand and so go by price), a can of FLAKY biscuits-jumbo or small- and some leftover cooked chicken. Chicken legs and thighs are on sale for 99¢/lb, or you can cook a chicken, depending on the price (I could only find whole chicken for $1.59/lb this week…) if you need a calculator to figure this one out, call me or send an email…

Yes. Canned biscuits. When I grew up, mom called them "Ballard Biscuits" and when I lived in the South, people called them "Dumpling Biscuits". For what it is worth, The Mister made a horrible face and was prepared to not like this recipe when he heard how I made it (with the canned biscuits), but He really liked the taste the first time and every time since.

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Also, flour, salt and pepper. I always use white pepper. It has heat, but tastes kind of nutmeg-esque to me. Also, you don't see pepper flakes on everything.

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Pour the stock and the soup into a pot and bring to a boil. (one hint: I do not put all the stock in at first, use it to "rinse" out the soup can, instead of trying to scrape out bits of soup- you are not adding water to this).

Heat to boiling, then you will bring it to a very low simmer, while in the meantime,

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you have opened the can of biscuits, divided the flaky layers into thirds, and coated each 1/3 of a biscuit in the flour/salt/pepper mix.

You are then going to tear each layer of floured flaky goodness into thirds again (making each biscuit into nine pieces).

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You then drop your 1/3 of a 1/3 biscuit, piece by piece, individually, into the pot of (now simmering) broth/cream soup mix.

YOU *NEVER* STIR THIS OR YOU WILL END UP WITH DUMPLING FLAVORED SOUP

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Press the 'dumplings' down into the liquid.

Let this simmer for at least 15 minutes. More like 20… It can go longer. Remember, dumplings are soft, not crispy… They are cooked.

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See?

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Meanwhile, press in the leftover chicken. So it can warm up.

Serve. It probably does not need any additional seasoning. ChickenDumplings 010

Cathy's Chicken and Dumplings

1 box (32 ounces) chicken STOCK, 2 cans cream of chicken soup. Mix and heat to boiling. Put to low simmer.

One can refrigerated flaky biscuits, flour, salt and pepper. Divide the flaked layers of one biscuit into three, dip in flour, salt, pepper mix.

Divide those floured flakes layers into three pieces each and drop individually into simmering broth/soup mix. NEVER STIR-push the pieces down into the liquid. Let stay at very low boil for 15-20 minutes.

Add shredded/chopped leftover chicken (about 2 cups) , again pressing into pot until heated through. Serve.

Southern Plate's Southern Chicken and Dumplings recipe can be found here.

Islamorada Fish Company: Bass Pro Shop dining-yes, dining(!)

December 30, 2008 Cathy Ontario/Riverside/San Bernadino, CA, Seafood, What Cathy Eats!

mmm-yoso!!! is the blog about food in all forms of acquiring, preparing, eating and the various ways we(Kirk, ed (from Yuma) and Cathy, as well as a few others) came about to have it happen. A sort of diary that you get to read. Enjoy.

Hi again. Well, I had yet another fun adventure the other day. We were driving North on the 15 . Islamorada 001

It was quite beautiful. We stopped at the Victoria Gardens Mall, and on the outer ring saw it…

The new Bass Pro Shop. Islamorada 003

Of course, I get catalogs from both Bass Pro Shop as well as Cabela's and the two stores are kind of interchangeable inmy mind…both sell hunting, fishing and outdoor gear and all of their Brick and Mortar stores have a interesting, themed restaurant serving excellent food inside (except for the next closes BPS in Las Vegas, which is attached to the Silverton Hotel, so does not offer food in the store). Think Ikea, but more fun.

So, we walked in and there was a 90 minute wait for the restaurant. Islamorada 009

This was the day after Christmas, when most restaurants are not very crowded, on the ring road of a very popular mall, which has several pretty nice restaurants, as well as a King's Fish House, which has quite nice seafood. We waited. {When we were leaving, the wait was still 90 minutes…}

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We walked outside.

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Checked out the boats in the parking lot, more of the view, the waterfall…and inside the plethora of items for sale… Islamorada 008

Including this delightful shotgun shell themed mailbox for only $99..which I kind of really wanted, thinking it might keep some door to door salesmen away…

Soon, the vibrating LED happy lighted coaster went off and we were seated, given beverages (The Mister had an excellent brewed iced tea ($2.19) I wanted water) and a loaf of hot fresh white bread… Islamorada 013

Which was hearty and a bit salty, yet topped with a granulated sugar crust, making me heretofore refer to it as "kettle bread" (you know, kettle corn…but bread…? Oh nevermind)

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We ordered the calamari appetizer ($6.95) which was the largest serving I have ever had. This was perfectly fried squid rings and tentacles topped with shredded Parmesan and parsley and served with a warm marinara.

It really needed more than one lemon wedge to squeeze juice over all of the calamari on this plate…

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We also ordered the one pound (opposed to the 2 pound) appetizer of garlic steamed clams.

The resulting sauce on the bottom of this bowl was rich and hearty and went quite well with the cheesy toasted slice of sourdough served with it.

Fresh and substantial.

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The Mister ordered the fried catfish plate($11.95). Five fillets, lightly breaded with a flour/cornmeal mix, served on top of thick cut fries (which were topped with Old Bay© seasoning) and a side of coleslaw, which was very crispy and made with a pineapple juice sauce, and some house made tartar sauce, which I particularly enjoyed.

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I got the Angler combination plate ($18.95): a crab cake that was 95% crab (no filler) and was lightly, crisply fried and had great flavor; five giant, juicy grilled shrimp and a large fillet of Mahi Mahi, which was barely(lightly) grilled and also tasted very fresh. All were served on top of a very flavorful rice pilaf(there were some vegetables-carrot and celery at least-in the pilaf blend) and with a house made remoulade, the colslaw and house made potato chips, dusted with the same Old Bay© seasoning. I added malt vinegar and salt to my chips.

Excellent food, great serving sizes and great service. An extremely nice experience.

Islamorada Fish Company (inside the Bass Pro Shop, Ranch Cucamonga) 7777 Victoria Gardens Lane, Rancho Cucamonga, CA 91735 (909)922-5500 website

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Food at the Red Rock Casino in Las Vegas, while attending National Finals Rodeo

December 17, 2008 Cathy Festivals & Events, Las Vegas, What Cathy Eats!

mmm-yoso!!! is a blog about food that Kirk, ed (from Yuma), Cathy and a few others eat and experience. You too get to vicariously enjoy our meals. Hope you enjoy this episode about a couple of days in Cathy's life.

Hi. I do this every year. Two Girls driving from San Diego to Vegas, so we we can watch the lovely, athletic cowboys compete in the National Finals Rodeo, as we have for many many many years now.

This year, we stayed at the Red Rock Casino Hotel, a bit West of The Strip, near Summerlin.

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The hotel is a bit more "modern" in decor than its "sister" Spa Hotel but nice and feels safe for a single female traveler.

The linens and interior decor are of much higher quality than RedRockRodeo 010 you get at regular hotels.

Down quilts and pillows and 500 thread count sheets…the 42 inch flat screen.

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As well as the 13 inch tv over the bath tub.

ANYHOW, for reasons we won't go into right now, Ms. T could not eat any meals with me and since she drove, I was stuck with "hotel food" for the two day duration of my stay. I walked the whole place, comparing prices.

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The Bowling Alley area (Red Rock Lanes) had the best prices, but not a huge selection. (Burgers, chili, fries, combinations thereof and whole pizzas.)

The Sports Book area had a chalkboard special of 8 Buffalo wings for $5, so I got those to take to my room. Good, nothing extraordinary.

I did manage to get what I wanted for breakfast the next day by getting room service. The European breakfast, with lots of tasty fresh fruit (the blueberries were wonderful!), some Brie and three different cured meats (salami, ham and roast beef), two croissants (which did not taste as though they were baked in house, as they seemed to be at Green Valley Ranch in prior years), fresh coffee, real cream and grapefruit juice (served in that hourglass pitcher you see top right of the tray). $24 plus tip, tax and a room service fee…

There are pools here, not open because of the weather.

RedRockRodeo 017 Supposedly the restaurant by the water is even better. If I come back in the summer, I'll let you know.

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We went to the Rodeo, Day 5 (of 10) and during the Opening ceremonies, this lovely long maned and tailed horse accompanied our flag.

The cowboys saluted the attendees. RedRockRodeo 003

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Quite a few records were broken.

It was one of the better NFR nights I have attended. RedRockRodeo 028

When we got back, I was hungry and had planned my meal. I had scoured the menus of all the restaurants in the hotel and the 24 hour Grand Cafe had what I wanted.

This Tuscan salad, made with roasted chicken, thick crispy applewood smoked bacon, shaved Parmesan Reggiano, topped with a mustard vinaigrette and served with a hot baguette. RedRockRodeo 029

This set me back $12 and was so worth it. There was roasted chicken served only on two other places on any menus in this building,everyplace else had 'grilled chicken breast" on their menus and I figured this would be fresher and tastier and it was.

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I awoke early Tuesday morning to this view of the red rocks outside my window but had enough time to run down to the Grand Cafe for an almond bear claw and coffee (~$5)

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This pastry was fresh made and filled with marzipan and *really* good. RedRockRodeo 019

Then we drove back to San Diego and the real world.

But we have tickets for next year's Rodeo already ordered.

Red Rock Casino Hotel

11011 Charleston Las Vegas website