Monday, July 30, 2007
Santa Maria Salsa
2 lbs. ripe tomatoes, cored, seeded and chopped
1 teaspoon salt
2 jalapenos, seeded and chopped
1 small red onion, chopped fine
1 garlic clove, minced
juice from 1 lime
1/4 cup chopped fresh cilantro
1/8 tsp. dried oregano
1/8 tsp. Worcestershire sauce
Combine ingredients and toss to combine. Cover with plastic wrap and allow to sit at room temperature for 1 hour before serving. Can be refrigerated for up to 2 days.
My June/July 2007 issue of Cook's Country has turned out to be one of my most used cooking magazines ever. They featured a meal that included beans, grilled tri-tip and salsa all of which I decided to cook yesterday and it was all good. The bean recipe called for pink kidney beans, but my only choices were red or red, so I chose red. the salsa called for 1 celery rib chopped fine, but I omitted that because Dan does not like celery. The beef recipe called for a tri-tip roast, but said that a bottom round would be an acceptable alternative if you could not find a tri-tip and I could not find one. The meal was great and the beans were very different from the typical baked beans that I am used to. I would definitely prepare these again.
California Barbecued Beans
4 slices bacon, chopped fine
1/2 lb. deli ham, chopped fine
1 onion , chopped fine
4 garlic cloves, minced
1 pound pink kidney beans, soaked overnight and drained
6 cups water
1 cup canned tomato puree
1/2 cup bottled taco sauce
5 tbsp. packed light brown sugar
1 tbsp. dry mustard
1/4 chopped fresh cilantro
2 tbsp. cider vinegar
Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium low, cover and cook until beans are just soft, about 1 hour.
Stir in tomato puree, taco sauce, sugar, mustard and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. Stir in cilantro and vinegar and season with salt. Serve. Can be refrigerated for up to 4 days.
Friday, July 27, 2007
They have added some new items to their menu and we started with the new Pub Crisps($5.95), a plate of crispy house cut potato chips served with a warm bacon, blue cheese dip. The dip was actually a little on the bland side, which was disappointing because it sounded really good. We fared much better on our dinners, both of us getting sandwiches that tasted good. I had the Reuben, and while not as good as The Peanut, I enjoyed it. I actually cannot stand Thousand Island Dressing or Sauerkraut, but love them when they are attached to corned beef. The O'Dowd's version was a perfect blend of flavors, without having overdone the dressing or kraut which so many people do. Dan had the hunt Club($7.50), a grilled chicken breast, with bacon, cheese and honey lime dressing on an onion bun. You have options for your sides which is always good. The service was good and seems to be each time we go there.O'Dowds at Zona Rosa
Thursday, July 26, 2007
As of today, 07-27-07, Nike has suspended their contract with Michael Vick and are pulling his merchandise off store shelves! Way to go Nike!!
Wednesday, July 25, 2007
Italian Tomato (A nice Dutch dish)
1 can tomatoes
1 cup chopped celery
4 hard boiled eggs
Bit of onion
Butter, about 4 tablespoons
Flour, enough to thicken the tomatoes
Melt butter in saucepan. Add flour. Add tomatoes, celery and seasoning. Let the mixture thicken some and turn out into a baking dish. Add hard boiled eggs, sliced. Sprinkle with grated cheese.
1 can grapefruit
1/4 lb. after dinner mints
Cut the grapefruit into small cubes, remove the pulp of the oranges and cut into small pieces. Break the mints into tiny pieces and mix with the fruit before serving, keeping in a cold place. Serve in sherbet or cocktail glasses and sprinkle with powdered sugar.
Tuesday, July 24, 2007
On 07/07/07, I chose the Copa Room for my birthday dinner and I have to say I picked a winner. We had heard good things about this restaurant and they were all pretty much true. The place is small and it filled up the night we were there, so reservations are probably good on the weekend. The service was good, the food for the most part was great and the ambiance is nice. Typically they have live music, but I overheard the table next to us say the singer had called in sick.
Dan and I both started off with a nice cold Peroni ($4.50), our beer of choice when eating Italian food. We ordered the Sicilian Tomato Salad ($8.50) for a starter and there plenty for us to split. The salad consisted of nice fresh, sliced tomatoes with red onion, basil, garlic, fresh mozzarella and a wonderful balsamic vinaigrette. This was by far one of the best salads I have ever ordered!
I ordered a glass of the Ruffino Chianti ($6) and Dan ordered the Castle Rock Pinot Noir ($8), and we agreed that the Chianti was much better. You get a house salad or Caesar salad with your entree. I chose the house salad and was disappointed in it. It was swimming in the dressing and everything seemed limp and soggy. The Caesar was not much better, way too much anchovy for my taste. I think you should get just the essence of anchovy , not a mouthful of fish flavored lettuce.
I ordered the Frank, Dean and Sammy Combo ($18.95) so that I could get a taste of some of their different dishes. You get a nice helping of Chicken Spiedini, Nani's Lasagna and creamy penne Alfredo. The Alfredo was the best I have ever eaten out, very creamy, thick and garlicky, the lasagna was very good(not as good as my Mom's) and the spiedini was also very good, but I think I like Cascone's the best. Dan ordered the Lasagna ($15.95) with sausage and a meatball. Again the lasagna is very good and the red sauce is just the way I like it, sweet and garlicky. The meatball was okay, but mine are better.
For dessert I ordered the Spumoni Cake at the advise of the waitress and it was wonderful, a layer each of pistachio, chocolate and cherry cake in a nice fluffy white icing. Dan ordered the cheesecake and did not like it. I on the other hand loved it. It was light and creamy and he likes his more dense. I ordered a Espresso Martini with my dessert and at $10 it was a little overpriced. It was a blend of vanilla vodka, Kahlua, dark creme de coca and coffee.
I would definitely go back and recommend it to others. They are located at 3421 Broadway, KCMO 64111, 816-931-5200, www.coparoomkc.com .
Monday, July 23, 2007
Friday, July 20, 2007
new beer from Miller Brewing Company. I have seen the ads on TV and thought, "could it be an actual chelada in a bottle, my all time favorite way to drink beer, that my friends Dan and Larry turned me on to!?!?" The package says Miller Chill Chelada Style Light Beer, inspired by a Mexican recipe with salt and lime. We will have to wait and see, it was not in the cooler, so I have some on ice and will let you know how it tastes. So while Dan and Larry are actually drinking the real thing in Mexico as I sit and type, I will be able to drink one with them. Here's to you guys, I hope you are enjoying Mexico and hope to be there with you in February.
Thursday, July 19, 2007
This is a recipe that I got out of my June/July '07 Cook's Country magazine under the 30-minute Supper category. It is very simple to make and would be even better with some sauteed pancetta. My only issue with this recipe is that it calls for 1 pound of penne or ziti and serves 4. This would have been much better if I had followed my instincts and used only 1/2 pound of pasta. The sauce would have gone a lot further, it was a real struggle to coat the pasta with the amount of sauce that this recipe made. Other than that, the flavor was great and the recipe is so simple! Try it with less pasta or double the sauce if you are cooking for six.
Pasta w/ Sun-Dried Tomato Cream Sauce
2 Tbsp. unsalted butter
1 small onion, chopped fine (I used 1/2 cup)
2 garlic cloves or 1 large, minced
1/2 cup sun-dried tomatoes packed in oil, rinsed, patted dry and minced
1 (14.5 oz.) can diced tomatoes with juice
1 cup heavy cream
1 pound penne or ziti (take my advice, you 1/2 pound)
1/4 cup fresh basil, chopped
Ground black pepper
Freshly grated Parmesan cheese
Bring 4 quarts water to a boil in large pot. Meanwhile, melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes, diced tomatoes and cream. Increase heat to medium-high and simmer until slightly thickened, about 5 minutes.
Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/4 cup cooking water, drain pasta and return to pot. Add sauce and basil to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve topped with Parmesan.
Wednesday, July 18, 2007
This recipe comes from the June/July 2007 issue of Cook's Country magazine. I have been wanting to try it out and did so last night. I have always been a little leery of using vinegar in potato salads because I can't stand German Potato Salad, but this is a great recipe. I halved it since I am cooking for 2. The changes I made to the recipe are; used baby gold potatoes, used a 2 oz. jar of sliced pimentos. I will post the recipe as written in the magazine.
Tuscan Potato Salad
2 lbs. small red potatoes, scrubbed & sliced 1/4" thick
salt and pepper
3 Tbsp. red wine vinegar
2 Tbsp. water
2 garlic cloves, minced
1 tsp. fresh rosemary, minced
2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh parsley
2 large jarred roasted red peppers, drained and sliced thin
1/2 cup shredded Parmesan cheese
Bring potatoes, 2 Tbsp. salt and enough water to cover potatoes by 1 inch to boil in a large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. While potatoes simmer, whisk vinegar, water, garlic, rosemary, 1/2 tsp. salt and 1/4 tsp pepper in a large bowl.
Drain potatoes thoroughly in colander and spread in even layer on rimmed baking sheet. Drizzle half of vinegar mixture over hot potatoes and let stand until cool, about 20 minutes. Stir mustard into remaining vinegar mixture, then slowly whisk in oil. Scatter parsley, peppers and Parmesan evenly over potatoes. Transfer potato mixture to bowl with vinaigrette and toss gently until combined. Serve. This salad can be refrigerated for up to two days.
Tuesday, July 17, 2007
A few weekends back, I went with some friends to a store out in Overland Park, KS called Smoke N' Fire at 8010 W. 151st Street. This place is a grillers dream. They carry grills, cookbooks, sauces, spices, woodchips...the list goes on and on, I could have spent the entire day there. One of the items I bought was Restaurant LuLu's Pomegranate Grilling Glaze. Last night I used it on a pork tenderloin and liked the results. It was a sweet and peppery glaze that did not burn on the meat. I applied in the last 5 minutes of grilling and turned the meat to cover it entirely, letting the glaze cook on somewhat. I would be interested in trying out some of their other glazes, some of which are also available on Amazon.com.
Monday, July 16, 2007
Friday, July 13, 2007
The Journey has a small menu, which is not bad if you have just been overwhelmed with tile choices. I ordered the Rib-eye ($29), which includes a choice of salad, vegetable and potato. I went with the garden salad, asparagus and baked potato. My meal was perfect and very satisfying. Dan had the Salmon ($19) and all the same sides as me. His salmon was one of the best I have eaten out! It was perfectly cooked and the flavor was nice and smoky, not fishy at all. We each had a glass of wine and were glad that their wines by the glass were all only $5.50. It is getting harder and harder to order wine at a restaurant, with all the $8 to $10 prices. I had a very nice Farnese Montepulciano and Dan had a very good Riff Pinot. Our server Mark was very good and attentive, which also seems to be getting scarcer. We will definitely go back. They are located at The Argosy Casino 777 Argosy Parkway Riverside MO. 816-746-3100
Wednesday, July 11, 2007
They serve really good Italian bread, I believe it is from Roma Bakery, and we ordered the Olive Oil Dipping Service for $2.95. It's a good combo of olive oil, Parmesan cheese, basil and roasted garlic.
As for the entrees, I was a little wild and crazy and ordered something different.I went with the Chicken Parmigiano ($16.95), a breaded boneless chicken breast, baked with 3 cheeses and served with a generous serving of spaghetti which was all very good. Dan had his usual, the Tortellini Savina Marie ($15.95), tortellini served in a cream sauce with peas and prosciutto. He did not like it as well as he has in the past. Chris ordered the Baked Cannelloni Florentine (13.95), 3 pasta tubes filled with spinach and veal, baked in red and white sauces. Typical of Chris, he had pasta envy and wished he had ordered what everyone else had. Myla had the Ravioli ($10.95) , cheese filled pasta in a red sauce that was just as good as always. And Auggy ordered the Cannelloni Cascone ($15.95), pasta crepes filled with ricotta and Italian sausage with mozzarella cheese and he loved it. Myla had a Tuscan Melontini for $7.50, Auggy drank tea and Dan, Chris and I shared a bottle of Rocca Chianti that was $37, but we had a half off coupon for. The wine was okay, I have had better, we should have ordered the Ruffino. Myla and Auggy shared the canoli ($3.95) and Dan and I shared a slice of cheesecake ($4.95). The total bill came to $135.54 after the discount. www.cascones.com
Tuesday, July 10, 2007
Monday, July 9, 2007
In fact, I have a stack of reviews to post from all the dining experiences over the past few days and then some. I spent the day with my sister and she was talking about Martha Stewart's pressed sandwiches, so I went to the store and put one together for Dan and me. I bought a nice ciabetta (maybe a little too crispy) and cut it in half. I layered it with thinly sliced prosciutto, thinly sliced tomatoes, sliced fresh mozzarella, drizzled it with Italian salad dressing, layered it with Bibb lettuce and slathered the top piece of bread with light Miracle Whip. I wrapped it with plastic wrap, placed it in the fridge and placed something heavy over it. After a couple of hours we had a very tasty sandwich. It reminded us of eating the sandwiches in Rome and Florence that you buy from street vendors. A very nice birthday dinner!!
Saturday, July 7, 2007
Anyway, Dan got home and said he wanted to go to 1924 Main for lunch, he loves eating there and I had never been. I finished getting ready and we headed downtown. The sign on the door said they served lunch until 2:00. Since it was 1:55 we thought we would try getting a table. Usually I won't go into a business that is about to close, but the door did say they served until 2:00. Actually they need to say that they serve until 1:54, because they would not seat us. BUMMER!! I guess I will have to wait before I eat there.
Friday, July 6, 2007
3 ripe avocados( about 1 1/2 lbs), peeled and pitted
2 plum tomatoes, seeded
1 jalapeno, seeded
3 green onions, chopped (1 shallot, minced)
juice of 1 lime
2 Tbsp. fresh cilantro, chopped
1/2 tsp. kosher salt
Mash avocados to desired consistency with a fork( I prefer mine a little chunky). Add the rest of
the ingredients and mix well. Serve with tortilla chips. If you need to refrigerate, place plastic wrap over and push down to make a film over guacamole.
Wednesday, July 4, 2007
Tuesday, July 3, 2007
Monday, July 2, 2007
Tuscan Grilled Asparagus
2 lbs. asparagus, tough ends cut off
3 Tbsp. fresh lemon juice
1/2 cup extra virgin olive oil
2 Tbsp balsamic vinegar
salt and freshly ground pepper to taste
Mix together lemon juice, olive oil, balsamic vinegar, salt and pepper. Add trimmed asparagus to marinade. Let set at room temperature for 1 or more hours. Heat grill to high. Put asparagus on grill, cooking until flexible and lightly blackened. Serve immediately.