We’ve previously posted about StoneFire Grill, but each time I go back I’m reminded that it’s so damn tasty — And it’s a great value, the food is high in quality, the ordering/dining process is efficient and comfortable and the service is always friendly. I just can’t get enough.
We slip and slide as we fall in love and I just can’t seem to get enough of StoneFire Grill.
Rao’s was on Top Chef tonight — As previously reported, we LOVE their Meatballs and will (most likely) never make another. The above photo is hanging on the wall at Rao’s Caesars Palace. When we visited, we met Bubbles who you might see there. If so, please say hello.
Wish I was at this table — Learn more about Rao’s here.
Who doesn’t love Lea & Perrins Worcestershire Sauce? I haven’t met anyone. And after countless years of Steak marination and mixing it into Sauces, for the life of me I still can’t pronounce it, and need to assess its spelling over and over — We all know what I’m talking about, right!? Regardless, the mysterious concoction of flavors is the best! And right now Lea & Perrins is asking YOU to Shine at Dinnertime with a Video Recipe Challenge. You could WIN $10,000 and more. Just create and submit a home video (under 4 minutes long) showing how easy it is to make a flavorful dish using Lea & Perrins Worcestershire Sauce. Submit a video today through November 14th. Unwrap the possibilities, get filming (and editing), then upload your video here. Voting begins in December. More will be reported here when it’s happening. GOOD LUCK! Hhhmmm, perhaps I should start thinking about this one too. I invented The Kiwi Game* in my first video and too shy to link my second — Will the third be a charm? We’ll see.
* Thanks to Zespri and The Kiwi Game, I’m a lucky Semi-finalist in their fabulous contest you can enter here. Not sure if I can actually call The Kiwi Game an invention. 😉
I stumbled upon the above video by the NYC Food Guy — He sold me on the preparation of his Serious Sliders. It’s different, easy and produces delicious Sliders (aka Mini Cheeseburgers).
After watching the video, we were seriously compelled to make these Sliders immediately and so did, as shown in the step-by-step photos posted below (left – right working on downward). Hover your cursor over each photo to learn more. It’s a fun recipe to make.
Thanks for the Serious Sliders NYC Food Guy — We’ll make ’em again. They’re no joke! FYI: Lawrence, the NYC Food Guy says… “Sliders and Mini Cheeseburgers are totally different! Sliders are actually Steamed Burgers, whereas Mini Cheeseburgers are just that, Mini Burgers. They’re completely different animals.” I think we may need to let a few restaurants know that.
Related Links:
I’m not sure how to accomplish it or what will pass for looking like one, but if YOU dress up like a cow and go into a Chick-fil-A restaurant this Friday, July 9th, you’ll GET A FREE MEAL. We’re still contemplating the idea. Below is Chick-fil-A’s Press Release regarding this crazy annual event — They’re celebrating Cow Appreciation Day!
Chick-fil-A is issuing a cattle call! On Friday, July 9, Chick-fil-A® restaurants nationwide will celebrate the company’s annual Cow Appreciation Day event by offering a FREE meal to any customer who visits one of the chain’s mall or stand-alone restaurants fully dressed as a cow.
Customers dressed “head to hoof” in cow attire will be rewarded with a free Chick-fil-A Meal (breakfast, lunch or dinner), which includes an entrée of choice, a side item and a Dr Pepper® (or other beverage choice). For those “too chicken” to wear full cow costumes, Chick-fil-A will award a complimentary entrée to customers partially dressed in cow attire, such as a cow-spotted scarf, purse, hat or other accessory.
Chick-fil-A has launched a special website dedicated to the occasion, http://www.cowappreciationday.com/. In addition to providing further details about the event, the site offers cow costume ideas and tips, as well as downloadable cow spots, masks and other bovine-themed accessories for customers to use to create their costumes. For the first time, the Chick-fil-A “Eat Mor Chikin®” Cows will embrace social media by tweeting, checking in on Foursquare and providing Facebook updates throughout the day from their profile pages.
Two online photo contests are also part of the festivities. A photo contest for adults is hosted on the Chick-fil-A Facebook page. A second photo contest for kids 10 and under called Show Us the Cow is available at http://www.showusthecow.com/. Both contests will award free Chick-fil-A products for a year to the best cow-dressed customers, and children will also have the opportunity to win a $1,000 U.S. Series EE Savings Bond and a digital camera through the “Show Us the Cow” photo contest.
Now in its sixth year, Chick-fil-A’s Cow Appreciation Day continues to build momentum. Last year’s event – and the resulting turnout – confirmed that Chick-fil-A has a strong following of customers willing to go to great lengths to show their appreciation for cows. More than 300,000 cow-clad customers stampeded Chick-fil-A restaurants across the country. Costumes ranged from simple cow-spotted t-shirts to full cow suits complete with furry ears, cow bells and homemade sandwich boards with personalized renditions of the “Eat Mor Chikin®” Cows’ quirky messages.
“Cow Appreciation Day continues to be one of our best indicators of the great passion our customers have for our brand,” said Steve Robinson, Chick-fil-A’s senior vice president of marketing. “It takes a loyal fan to dress like a cow for a free meal and, based on the stories we hear from our restaurant Operators around the country, we have quite a large – and growing – base of Chick-fil-A fans. Cow Appreciation Day is our way of thanking them for their loyalty, not to mention a day simply to have fun!”
The additional excitement around Cow Appreciation Day each year offers further proof that the passion for Chick-fil-A’s beloved bovines is stronger than ever. For the past 15 years, the renegade “Eat Mor Chikin” Cows have entertained consumers with their desperate, self-preserving antics in an effort to convert beef eaters into chicken fans. The Chick-fil-A Cows and the “Eat Mor Chikin” campaign have enjoyed such widespread public success that the chain has evolved the campaign into a fully integrated marketing program. In addition to clever roadside billboards, the “Eat Mor Chikin” Cows are the focal point of Chick-fil-A’s in-store point-of-purchase materials, promotions, radio and TV advertising, and clothing and merchandise sales.
We finally got into Rao’s! Obviously not Rao’s original Harlem location, since the wait is two years to never to get in, and California is a bit too far for a New York dinner reservation. However, during our recent trip to Las Vegas we had lunch at Rao’s Caesars Palace. We already booked dinner reservations elsewhere, but knew we had to make time and room for Rao’s Meatballs too.
We have Rao’s Cookbook and consider their Meatballs to be one of our favorite recipes. We’ve made them on a few occasions, thus had to try the actual Meatballs at the restaurant. They were equally amazing as expected and we are so happy to have the recipe.
The pictured dining room is a replica of Rao’s original location with handfuls of tables. Fortunately Rao’s Caesars Palace built two identical dining rooms to offer more people the Rao’s experience, since most of us will never know the magic of Rao’s Harlem.
Rao’s outdoor patio is just steps away from Caesars Palace’s happening swimming pools, where we polished off our stiff Cadillac Margaritas. We also had the pleasure of meeting Bubbles (pictured below), a special Host at Rao’s. We first saw him sitting at the end of the bar and knew he was a kool kat. For some reason we b-lined to him wanting to know his story, and was somehow transported to New York during our interesting conversation. We initially didn’t know he was/is with Rao’s and now we’re excited to send our signed, framed photo (as instructed) to be hung amongst all the remarkable, nostalgic photos decorating their walls. We’re honored and delighted to be a part of it. Thanks Rao’s and Bubbles. 🙂
* The unrelated frog painting was approved as an entry into the OC Fair’s Fine Arts Category and was painted by my talented Niece Bailee of Kids in the Kitchen. The frog’s eyes match the colors in the Rao’s photograph and both were on the table — Plus it looks cool and we always want to promote the fabulous Fair, as seen by Chef Lexi’s entry here.
We’re currently workin’ on a Sauerbraten recipe similar this this one, with a couple variations/additions — We’ll report the results once consumed. It takes 3 days to marinate the Beef. You know you must be on your way to goodness when that’s in the instructions. We’ll see…
As far as packaged Hot Dogs go, Hebrew National is our current favorite. We recently bought a pack and made some funny dogs. 🙂 Above Octopus Hot Dogs dodge a wave of Chili and Mustard — They’re crispy, tasty and cute, and should technically be in the Chili/Mustard water instead of the invisible sand, ha. And below (l-r) we made a Chili Cheese Dog, a Deluxe Dog (Mustard, Tomatoes, Dill Relish & Onion), a Francheesey (inspired by Katella Deli’s menu), and a Kraut and Mustard Dog.
And mustn’t forget the Mummy Dogs below, made from Bread Dough that’s stretched and rolled around each Hot Dog like a Mummy, then baked in the oven. Hebrew National Hot Dogs are always good well done and kids especially love to eat ’em in the form of an Octopus or Mummy.
Hebrew National reports to have no fillers or by-products, nor artificial colors or flavors, and are made with premium cuts of Kosher Beef. We’ve enjoyed them for years and provide fun ways of doing so above.
A BBQ Burger at Islands Restaurant used to be called a Sunset Burger, but it’s now called a Mavericks Burger (pictured). It also differs in that it now comes with Onions Strings (Island Reds) and Mayonnaise instead of Mustard. We still haven’t had a bad Burger at Islands and would surely order this one again, especially since the Sunset is history.
We still haven’t had a bad Burger at Islands Restaurant and we’re working our way through all of them. This time we tried their Rincon Burger that includes Guacamole, Lettuce, Tomato, Swiss, Onion, Bacon & Mayo. We subtracted the Onion, added a side of BBQ Sauce and Ranch Dressing for the French Fries and loved every bite of it all. Our consensus is that Islands Restaurant consistently does Burgers right and we’re also happy about the refillable Fries. Writing this makes me want a refillable Burger too. 🙂
Since I LOVE Chipotle Mexican Grill’s Barbacoa Beef so much, I had to make it. I searched all over the internet for a recipe and discernibly chose to make this recipe, with additional ingredients that were common in other Chipotle Barbacoa Beef recipe wannabes (copycats).
I wanted to make my own Barbacoa Beef (partly) to avoid the unwanted fat pieces I’ve encountered in my Chipotle Tacos on more than one occasion. They make ’em so fast. You have to slow them down to truly get what you want, plus a side of Guacamole costs too much.
Photos parallel the step-by-step Barbacoa Beef recipe instructions above and below. Links include recipes for Pico de Gallo and other Chipotle Mexican Grill menu items. To accompany the Barbacoa Beef I made Refried Beans from dried Pinto Beans. I cooked, then mashed and fried them with a little Bacon Grease, Lime Juice, Roasted Jalapeno and Salt. They were good, but not mashed well enough — I learned it takes a fair effort and great masher.
Please note that I’m not reporting this is Chipotle Mexican Grill’s Barbacoa recipe — It’s an excellent variation of a copycat I found. To me, it pretty much tastes just like it. While researching this, I stumbled across another Food Blogger being reprimanded by a commenter that… “her recipe wasn’t like Chipotle’s at all.” I don’t think that should happen here, but you never know. Can’t win ’em all. (03/02/12 Update: We enjoy this recipe often).
For quick reference I’ve post the original recipe, with the changes I made to make this fabulous shredded Barbacoa Beef. This recipe is definitely a keeper. Enjoy it — We did.
Barbacoa Beef Recipe (Chipotle Copycat)
•1/3 Cup Apple Cider Vinegar
•3 Tbsps. Lime Juice
•4 Chipotle Peppers – Canned in Adobo Sauce
•1/2 Sweet Onion*
•5 Cloves Garlic
•4 Tsps. Cumin
•2 Tsps. Oregano – Dried Mexican variety is best
•1 ½ Tsps. Ground Black Pepper
•1 ½ Tsps. Salt
•1/8 Tsp. Ground Clove
•2 Tbsps. Vegetable or Canola Oil
•4 lb. Beef Roast – Favorite cut (Top Round, Bottom Round, Chuck, etc.)
•1 Cup of Beef or Chicken Broth
•3 Bay Leaves
•1 Juniper Berry*
1. Combine the Lime Juice, Vinegar, Onions, Chipotle Peppers, Garlic, Cumin, Oregano, Black Pepper, Salt and Clove in a blender and blend until smooth.
2. Cut Beef into smaller pieces (or not) and remove any excess fat.
3. In a large Dutch oven, heat Oil and sear Beef on all sides until lightly browned.
4. Pour the blended Sauce over the Beef and add the Beef or Chicken Broth, Bay Leaves and Juniper Berry.
5. Cover and simmer for 6+ hours, turning every hour until the Beef can be easily pulled apart.
* I changed a few measurements and added a Juniper Berry and 1/2 of a Sweet Onion, since I repetitively saw both ingredients in other Copycat Chipotle Barbacoa recipes. Pictured below is the first Taco enjoyed from the batch. We also made Tostadas, Burritos and Taco Salads.
04/29/13 Update: Barbacoa ingredients (minus the Beef) are pictured above.
We’re excited about the retro priced Burger and French Fries ($2.70) we had for lunch today at Ruby’s Diner. The service was excellent and the food was fresh and hot at the Irvine Spectrum location. This should have been reported earlier, but you can get the same before the close of business today (only). Maybe they’ll offer it again for their 28th Anniversary.
When I first heard the title of this movie, Cloudy With a Chance of Meatballs, I thought how adorable. And since it somewhat relates to food, I can mention it here. I haven’t yet seen the movie, but have the BEST Meatball recipe to make before watching it on Netflix DVD someday. They report that you’ve never seen a shower meatier than this, but the weather here in Southern California is still sunny, with currently no chance of Meatballs unless you make ’em yourself.
I made this Poblano, Pasilla, Anaheim, Tomatillo, Red & Green Jalapeno Chili Chili by roasting the Peppers and Tomatillos in the oven, then peeling and chopping all to be combined with seared Beef Cubes.
This Chili was improvised, but happily turned out great with the addition of Crushed Tomatoes, Tomato Paste, Water, pressed Garlic, Chili Powder, Cumin, Garbanzo Beans, Kidney Beans and Black Beans, fresh chopped Cilantro, Salt and Pepper (Black & Cheyenne). All was simmered covered on the stove for about 2 1/2 Hours, until the Beef would fall apart.
As usual with Chili, this Chili Chili got better as the days went on. It became more tasty and spicy. Measurements aren’t needed when you prepare it based on desired taste and consistency.
During the month of September, Fleming’s Steakhouse & Wine Bar is offering a few great deals. Be sure to stop in each Wednesday for a complimentary tasting of their Prime Burger Bar Menu. They serve 5 Gourmet Burgers that you’ll get to try for FREE — Every Wednesday in September, between 5 – 7 PM, they’ll be serving a different mini version of each Burger.
The Orange County Fair opened today — It’s time for our favorite Sandwich. Every year we look forward to the BBQ Beef Brisket Sandwich at the Texas Style BBQ Stand. So far we haven’t found one we like better. Look for this sign near the Fair entrance, if you want one too. Is the cow appropriate for this post? Either way, it’s all at the OC Fair with a whole lot more. Have FUN and enjoy the FOOD.
Last year’s Sandwich (up close) is linked here — The stand looks a little different this year, if we’ve got it correct. We’ll check back to confirm.
Last year the Carne Asada was from Gems Market in Yorba Linda and this year it’s from Costco. Both were good — We’ve got no complaints about anything. It was a beautiful day in America.
We had Hot Dogs, made Tacos, ate Salads, Fresh Cherries, Edamame, Chips, Salsa, Watermelon, Homegrown Tomatoes, Basil and more.
And check out these shoes (directly above right), they’ve got bottle openers built in to the bottom of them. Too funny — I had not seen that before. They came in handy on this thirsty day.
Related Links:
http://www.reef-sandals-online.com/reef-fanning.htm
http://www.ineedtext.com/FoodBlog/2008/07/05/4th-of-july-in-an-american-backyard/
http://www.ineedtext.com/FoodBlog/2009/07/04/fourth-of-july-cake-on-its-way-to-a-party/
Jimmy’s Burger Joint took the place of Carm’s Coneys — I had just got to liking the Dogs at Carm’s Coneys, then all of the sudden it was gone and Jimmy’s Burger Joint was there. It happened in a flash. My minimal understanding is that Carm and Jimmy were partners who disagreed on the restaurant’s emphasis. Jimmy’s Burger Joint majors in Burgers and minors in Dogs, whereas Carm’s Coneys did the opposite. Aside from that, there are a few menu similarities.
Although we miss the Original Coney from Carm’s Coneys, we think Jimmy’s Burger Joint makes an amazing Burger. And we specifically love the Hawaii Burger with Teriyaki, Grilled Pineapple, Grilled Onions and Swiss Cheese.
This day we had the Hawaii Burger ($9) and the Kobe Beef Burger ($11). Both were good, but (again) we prefer the Hawaii Burger and Bun. The 1/3 lb. Burger size is the same, but we found the Kobe Beef Burger Bun top too thick. And so far I haven’t been bowled over by any Beef labelled “Kobe” anywhere.
We’d definitely go back for a good Hamburger and we look forward to trying Jimmy’s N.Y.C. Dog, Chicago Dog and Sweet Potato Fries. We’ll report about them next time.
We’re heading towards the end of National Hamburger Month (May). It’s a good excuse to hurry and have one, or more. We celebrated at The Counter Custom Built Burgers. They have more than 20 restaurants in about 10 states and 3 countries, including Australia and Ireland. We went to the one in Irvine’s Woodbury Town Center.
The Counter is a restaurant that provides a check-off menu to select exactly what you want on your Burger, starting with Beef, Turkey, Veggie or Chicken. Our choices today both included Beef — One had Jalapeno Jack, Green Chiles, Tomato, Pickles, Green Onions and Roasted Garlic Aioli, and the other had Tillamook Cheddar, Mixed Baby Greens, Black Olives, Bermuda Red Onion, Grilled Pineapple and a side of Ginger Soy Glaze.
They also offer the above Starter that includes Sweet Potato Fries, French Fries, Crispy Fried Onion Strings and Fried Dill Pickle Chips, and comes with 4 Sauces — Ranch, BBQ, Apricot and Horseradish Mayo (I think). The Apricot Sauce is served for the Fried Dill Pickle Chips. It’s not a bad combination. ALL was very tasty and fun to eat.
And we tried the Hobo Pack, which comes served in baked parchment paper for you to empty into the bowl. It’s an assortment of Grilled Vegetables with fresh Herbs — I generally love the combination, but the flavor of this one was just okay. A dash of Balsamic Vinegar would serve it well.
Overall, we really like the place and the service was excellent at this location. We wish the tables were a little wider, since we had to play musical table stuff a few times. And I need to go back at least 10 more times to try all the Burger combinations I have in mind.
The Counter DIRECT: http://www.thecounterburger.com/
MENU: http://www.thecounterburger.com/menu/
MORE about National Hamburger Month:
http://foodfrenzy.freedomblogging.com/2009/05/06/holy-cow-its-national-hamburger-month/7185/
MORE Counter Burger PHOTOS:
http://www.yelp.com/biz_photos/Jcpo0wZfey_YaNzhk8vmGQ?select=tP23n9LMs-IeGqlnvmo27g
Have you seen 8 Steers Fish & Steakhouse Restaurant off Harbor near Sunflower? I finally stopped in. It doesn’t look like much on the outside, but it’s a nice escape inside. The decor is stylish and the ceiling is two stories high. They’ve got a great sounding menu too.
This day I tried their Kobe Sliders to go. I occasionally work in an office across the street, so I walked there for lunch. These Kobe Sliders were well made and flavorful, much attributed to the Horseradish Mayonnaise and Sweet Rolls, a good combination with the Burgers. It’s worth stopping in 8 Steers instead of just steering by it fast down Harbor Boulevard. I look forward to trying more there soon.
8 Steers Fish & Steakhouse DIRECT: http://www.8steers.com/
UPDATE 08/01/09: It appears they are no longer open for Lunch, just Dinner and Happy Hour starting at 4PM.
One of the best things I’ve done is freeze some of the Rao’s Meatballs I made. With the final small frozen batch I prepared these yummy Meatball Sliders. I just re-heated the Meatballs in Marinara Sauce and voila — I added all to Toasted Buns with a slice of Mozzarella Cheese. I so appreciated the convenience, taste and quality of this quick meal. Rao’s Meatballs are the best. Make a batch and be sure to freeze a few — If you love these Meatballs, you’ll be glad you did. They are an abundance of yummy-ness. Abbondanza.
Rao’s Meatball Recipe:
http://www.ineedtext.com/FoodBlog/?p=3198
Instead of just one Burger, why not make homemade Sliders for fun and variety — Pictured (L-R) we made a Blue Cheese Burger with Tomatoes, Lettuce and Pickles, a Bacon Cheddar Burger, and a Jalapeno Jack Burger with Tomatoes and Arugula.
We added a little Worcestershire Sauce, Salt and freshly ground Pepper to the small Burger Patties, buttered and toasted the mini Buns/Rolls and laid out all the fixins.
We fried these Burgers in a pan (after we brought home the Bacon) and topped with Cheese after turning — Then transferred all to Buns with their corresponding counterparts.
“Shelly’s Sliders” turned out pretty good. It was fun eating a variety of Burgers and deciphering what tastes best. We’ve got some great ideas for our next Slider Smorgasbord and would have made them here, but didn’t have Chipotles, Pineapples, or Chili on hand.
If local and don’t feel like making your own Sliders, check out the restaurants and photos linked below.
3-Thirty-3 Sliders: http://www.ineedtext.com/FoodBlog/?p=1939
Charlie Palmer’s Sliders: http://www.ineedtext.com/FoodBlog/?p=1036
More INFO: http://en.wikipedia.org/wiki/Hamburger
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