Deep Dish

I just got back from Chicago and the one and only meal I cared about eating was Chicago deep dish pizza. The question was where to get it from and I left it up to my local friends to steer me in the right direction. They did just that.

We ordered a deep dish pizza from Lou Malnati's. Lou Malnati's pizza is not only rich in history but very rich in flavor. Lou Malnati's got his first job at Chicago pizzeria in 1940. He took all he learned and in 1971 opened up his first location in Chicago. Now the family owned business has over 31 locations.
Every pizza is hand made from scratch with the freshest ingredients. The Malnati team hand picks the finest vine ripened California tomatoes every year for the perfect sweet and tangy taste. The fresh mozzarella cheese comes from the same dairy that has been supplying Lou Malniti's for 40 years. The fresh flaky buttery crust is a family recipe that has been passed down from generation to generation.When our pizza came delivered and we opened the box it was steaming hot. I mean piping hot. Usually when I order pizza for delivery its totally cold by the time I get it. Not this pizza. Straight out of the oven to our door. And to top it off it was was 7 degrees outside. How the heck did they manage to keep it so hot!?!We ordered The "Lou". Fresh spinach, mushroom, sliced tomatoes, covered with a blend of mozzarella, cheddar, and romano cheese. It was delicious! The toppings where flavorful, the cheese was not greasy, and the crust was buttery & flaky.
Living in California I don't have too wait to long to have my next Lou Malnati's pizza. You can order it frozen to be delivered to your home from The Taste Of Chicago. Just bake it in your own oven and get it as hot if not hotter then I got it in Chicago. I just might have to do that sooner then later.
Lou Malnati's

Superbowl Sunday Funday

Superbowl Sunday is only days away and most of you are planning your menu's for Sundays festivities. I will not be cooking this year as I will be traveling home from Chicago. I will be back just in time for kick off. For those of you who are entertaining I didn't want to leave you high and dry so I decided to search for some amazing Superbowl crowd pleasing appetizers! I hope they come in handy to you and you enjoy making them...and even better, you enjoy eating them!

I hope you have a fantastic Superbowl Sunday and may your team win!

Superbowl Savory Wings

Noble Pig does it again! How good do these wings look? Only 5 ingredient that include pineapple juice, soy sauce, lemon gelatin, poppy seeds and wings! You can see how its done here.

Antipasto Squares from The Cutting Edge of Ordinary

Okay not so healthy but who eats healthy during the Superbowl. This little sandwich looks so good and is made up of Italian meats, 2 kinds of cheeses and roasted red peppers. The bread is Pillsbury Crescent Rolls. I would put a bowl of Tums out with this one. Check out the recipe here.

The Reuben Dip
Nothing like hot Reuben sandwich and how brilliant is a hot Reuben dip? All you will need is Corned Beef, Sauerkraut, Swiss Cheese, Sour Cream, Cream Cheese, Ketchup, Spicy Brown Mustard and Cocktail Rye Bread. If you make this one I am inviting myself over! Another one from Noble Pig, check out exactly how to make it here.

Jalapeno Popper Dip

Jalaaaaaaa! I mean is this one for real? Look how crispy the panko bread crust is and who does not like jalapeno poppers? This recipe comes from Big Red Kitchen and is super easy to make. Simply spread it on your favorite cracker and enjoy!

Steelers vs. Packers Potato Skins

This one is my favorite and comes from Noble Pig! Pittsburgh Steeler fans can enjoy some skins that are topped with sauteed onions, kielbasa, sauerkraut, and grated Swiss cheese. Green Bay Packer fans can enjoy some skins that are topped with beer cheese spread, sliced grilled bratwurst, and spicy brown mustard. Hey if you are not a fan of either team enjoy both skins and get the recipe here.

May the best team win. Goodbye football season (sad face).

Until next year.

CHAAARGE! (had to represent)

Toast is Toast

I went to Toast Enoteca with my family and this new wine bar and kitchen has been open for one year. The way our evening went I would have thought it was opening night.

We made a reservation for 7:00 and when we got there they were going to seat us at a table that was literally in the doorway. Pretty much the worst table in the restaurant. We decided to forgo our "VIP" table and wait for a table inside the restaurant with some warmth to it.
We sat at the bar and enjoyed the some wine tasting from state-of-the-art wine dispensing machines. That was the best part of the meal.We finally were seated 45 minutes later at 7:45. We decided to go with the restaurant week menu. 3 course meal for $20.00.
We ordered our drinks, meals and received our water and wine a half hour later. It was 8:15pm and at this point we were starving and got up and asked the owner/chef/dishwasher (that is what he called himself) for some bread. Which was one of our first courses. The bread was bread, and the balsamic vinegar that was served with it was sweet and delicious. Besides my Stags Leap Chardonnay the vinegar was probably the best thing I tasted there.
We got our second course a while after that. Cavolfiore Al Forno - Oven-baked Cauliflower in the House Pomodoro Sauce. This was pretty good. I enjoyed the red sauce it was served in but nothing to amazing.
Pere E Gorgonzola - Baked Pare served with Gorgonzola Cheese. I really enjoyed this. It was served on top of arugula. I loved the sweet pare with the tart cheese.
I was starving, annoyed, and ready to leave and grab a burger someplace else at 8:45 and we finally got our main course. I have never heard my father (the nicest most mellow man in the world) drop the "F Bomb" so many times at the table.
Rigatoni A La Bolognese - nothing special. I have had better Bolognese.
Tortellini Al Burro Tartufato - Tortellini stuffed with Ricotta Cheese in a Truffle Infused Butter Sauce - What should of been cooked "Al Dente" was cooked "Al Jacked Up". I think it might of been raw. I expected a bite but this bite was way to hard and the what should of been soft hot cheese in the middle was a cold hard mess. Not good at all. I don't know if they were rushing to get us our food because they saw how unhappy we were or what but it was not cooked. I mean they only had 2 hours to do so.
Lasanga Al Broccoli E Salsiccia - Lasagna in a Broccoli and Sausage Parmesan Sauce - It tasted good but it sure was greasy.
I would of taken pictures of all the food but to tell you the truth I was to hungry I couldn't deal with pictures. The portions were tiny too, which would not of been a problem if the service was better and if the food was cooked to perfection.
They were understaffed. I felt bad for our waitress. This restaurant is small but she too was playing to many parts, busing tables and waiting on tables. Seems to me like they are trying to save money where they can but doing so seems to be bad for business. If you want to go and enjoy some good wine this is good place to go for that. Don't go hungry and if you order food expect to wait for it. The service was so off. There was no flow and it was chaotic. I almost wanted to jump in a help them out.
The owner did speak to us at the end of our meal. He apologized and knew it was an off night and said he saw everything that went wrong. He gave us his card and told us to come in to either one of his restaurants, Acqua Al 2 or Toast and he will do it right for us and take care of us. It was nice of him to offer that but I don't think I will be back. After he walked away from us, water pitcher in hand, he failed to fill our water glasses. The 2.5 hours we were there our water glasses never got refilled. Go figure. I wont be Toasting to Toast today, that's for sure.
Toast Enoteca
927 j street san diego ca. 92101
619-269-4207

O BO-Beau, BO-Beau!

Wherefore Art Thou BO-Beau? That is what I find myself saying after dining at the newly romanticized BO-Beau last Tuesday night with my dear friend Saul. It's the newest addition to the Cohn Restaurant Group. BO-Beau, which is located in Ocean Beach takes over the space that was formally known as the 42 year old restaurant Thee Bungalow. The once grandma-house-style restaurant has been transformed into a masterpiece. Not an ounce left of the 1969 french restaurant Thee Bungalow, except the old menu's framed in the restrooms.

I can't believe the transformation that has taken place and the revamped restaurant screams, Vintage, Rustic, Romantic, Warm, and French. What an amazing job was done on the decor that was designed by the man behind Bleu Boheme, Philippe Beltran. Beltran fronted BO's with French Colonial gates from mid-17th century Egypt and filled it with antique farm tools, wine barrels from a Spanish estate, and added a fire placed pizza oven patio.
Lyrics to a french love song written throughout the restaurant in french and frames near the lyrics translating the song in English.
We'll fly away from the same pier, our eyes showing the same reflections, for in this life and the one after, you will be my sole purpose.
(See? screams romantic!)The restaurant was packed for a Tuesday night and has only been open a couple weeks. The Bar (yes they put in a bar!) didn't have a seat open. The drink menu looked so good. It was a Tuesday night and a couple days after New Years Eve so I am laying off the alcohol but I plan to go back and try: Le Romantique - belvedere black raspberry + pomegranate-rose petal nectar + champagne + a rose petal.
Ooh, La, La!!!
Not just is the decor amazing but the food is spectacular too. BO's is rustic style bistro french food at its best. Rightly so as the Executive Chef, Katherine Humphus graduated from Le Cordon Bleu in Paris France. French food is what she does best and she does it superb!
The menu which you can see here consists of Appetizers & Boards, Woodstone Oven Flat Bread, Soups & Salads, Moules & Frites, Pasta's such as Housemade Fettuccini with Duck Confit, Roasted Mushrooms and Parmesan Reduction, and some french Bistro Classics such as Boeuf Bourguignon & Steak Frites.

The first thing we had was the house bread. I believe it was ciabatta. It is a rustic peasant style bread with lots of holes in it. Soft on the inside and super crusty on the outside. Why am I writing about the bread? Well it was damn good and I loved how the bread came served in a brown paper bag with soft butter on the side. So different then the normal boring bread basket. Loved it!We started with the Caesar Salad - Crisp Romaine, Soft Boiled Egg, Ciabatta Croutons, and Shaved Parmesan. I loved this salad. The dressing was perfect. A little tangy and just enough of it to not over power the salad. I loved the soft boiled egg on the side which added some richness to the dish. A great combination of flavors.We then had the Billi Bi - Cream of Mussel Soup and Tarragon Dumpling. It was rich and creamy with a few plump mussels. The tarragon dumpling was crispy on the outside and soft in the inside. So many different textures and this soup is decadent. We ordered a side of the mac n cheese. I really can't pass that up when its on a menu.
Leek "Foundue" Mac N Cheese with Cheddar Gratinee. You really can't go wrong with mac n cheese and BO-Beau's mac n cheese is really good. I did think it could be a little creamier and cheesier. It seemed a little dry. Still very good and I love how crispy the top was.We also tasted the Braised Short Rib Woodstone Oven Flat Bread topped with Braised Short Rib, Horseradish Smashed Potatoes and Chives. I love this flat bread. I have never had short rib on a pizza before and I love short ribs, pizza and smashed potatoes with horseradish. Together they are delicious. What an amazing creation!
We also tasted (by this time we were so full so tasted would be the appropriate word) the Moules A La Moutarde. Mussels with Whole Grain Mustard, Fresh Herbs and Frites. I really liked the mustard broth the mussels were in. Much better then a boring white wine broth. You could really taste and see the mustard seeds. Loved it!The Frites were awesome. Again served in a brown paper bag. I love this rustic touch. Keeps things casual and fun. That is what french food needs to be in order to get people to go back. For that matter to even get people to step in. BO-Beau does just that. You will go and you will be back!
If we hadn't consumed enough food, Chef Katherine brought out the best dish for us to try and I saved it for last.
This is a must if you go to BO-Beau. Crispy Brussel Sprouts sprinkled with Pancetta, Parmesan and Balsamic. I love brussel sprouts and these are divine. The outside leaves were so crispy and that is exactly how I love my brussel sprouts. The flavors of the pancetta, parmesan and balsamic jazz these bad boys up to the highest degree.
I love how they were served scattered on a wood plank and inside this rustic jar. A favorite for sure!The staff and service at BO-Beau was impeccable. The prices are fantastic too. The most expensive entree is $19.00. Portions are generous but not too large, and can definitely be shared.
I said it once and I will say it again. French food that is fun? BO-Beau does just that.
Finally!
BO-Beau
4996 west point loma boulevard san diego ca. 92107
619-224-2884

I Love You Maryjane

Cypress Hill said it first but I second the motion. Maryjane's Coffee Shop has been open in the Hard Rock Hotel since October 2007 and I went for the first time this past weekend for brunch. I didn't order a million things to try as I was still full from all the holiday indulging but really enjoyed this swanky coffee shop. Good ole American style cuisine and home-cooked breakfasts are served at Maryjane's. I loved the individual TV screen at our booth playing the Cardinals vs. 49ers game. Can't go wrong with that!

I ordered a build your own omelet and it was super good. Cheddar cheese, mushrooms and avocado served with the best hash browns I have had in a long time and a tasty biscuit! Not one of those omelets where the grease oozes all over the plate. I really enjoyed it.
Other recommended items are the Eggs Benedict, LA Sticky Buns, Disco Fries, Signature Burgers and Salads.
If you are looking for a new breakfast joint that is casual, hip with a flamboyant touch this is the spot. They serve lunch, dinner and breakfast all day and on weekends they are open till 3am. It's a great place to go to soak up the cocktails consumed after late night dancing.
Right now they offer a "Get Your Burger On" Wednesdays. Mouthwatering burger specials for $4.20 from 4:20pm till close on Wednesdays.

Who isn't in the mood to dine along side photos of Mick, Janis, and Prince? See you there 4:20pm on Wednesday!
Maryjane's Coffee Shop
207 5th avenue san diego ca. 92101

3 Bean Turkey Chili With A Kick

2011 is here! What an amazing New Years Eve I had. I hope yours was just as magical and you continued the celebrating through the weekend! I know I did. As most of you I am ready to start eating healthy and getting back into the normal routine of things. Although the time off has been fantastic and I am a little sad to go back to work. We have 6 months until bikini season but this cold weather sure is going to make it hard to get ready for it! I went to the farmers market and grocery store today and stocked my fridge with produce, fruits, veggies and proteins, in hopes that this next week I will be eating in and cooking healthy inspired meals!
I wanted to share a fantastic healthy recipe with you eat on these cold nights without feeling the guilt. I did some cooking over the last couple days in 2010 for some close family friends. They had a party New Years Day to celebrate the New Year and watch the Rose Bowl.
I have never made Chili before and was asked to make a traditional turkey chili. So I did some research and found a great recipe that I altered a little bit.
This chili is so delicious. It's the kind of chili where the kick creeps up on you when you least expect it. The dried pasilla chili peppers give this recipe a distinct smokey flavor. I am not a huge chili fan but now that I have made it I am! This chili is so flavorful you wont even know its turkey. If you prefer to use red meat go right ahead. It's fantastic and you can't go wrong!
3 Bean Turkey Chili With A Kick
inspired by Guy Fieri for Food Network Magazine
serves 10-15
Recipe
5 dried pasilla chili peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced (or 1 large)
3 pounds coarsely ground turkey (thigh & breast meat)
1 small can tomato paste
2 15oz cans tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper (adjust for more or less heat)
1 tablespoon salt
2 teaspoons black pepper
3 15oz cans pinto beans with liquid (no sodium)
3 15oz cans kidney beans with liquid (no sodium)
2 cans black beans with liquid (no sodium)
3/4 cup flour (if needed to thicken)
shredded Colby jack cheese & sour creme for garnish
Directions
Rehydrate the pasilla peppers in hot water for 20-30 minutes, or until softened; drain. Remove the stems & seeds; dice the peppers.
Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic & onion and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat to much; cook until the meat is no longer pink, about 5 minutes. Add the tomato paste and sauce, stir for 4 minutes. Then add the chicken broth. Add all the dried herbs, salt & pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. If you cover the pot it will not thicken.
If you need to make it a thicker consistency make a roux with flour and some of the sauce from the chili. Add it to the chili, mix well and break up any lumps.Garnish with shredded fat free cheese & light sour creme.
I wish you all luck getting back into shape for bikini season. Tomorrow is Monday. It's the perfect day to start.

Lucky Foods For The New Year

New Years is a time to ring out the old and ring in the new. It's a time to forget the past and make a clean start. It's a time for resolutions! Instead of depending on fate to increase your good fortune why not enjoy a meal to give you some good luck!

There are a variety of different foods you can eat on NYE & New Years Day to improve the odds that next year will be a good one. Of course this varies from culture to culture.

Here are the six major categories of auspicious foods.
GrapesNew Years revelers in Spain consume 12 grapes at midnight - one grape for each stroke of the clock. This dates back to 1909. Each grape represents each month, so for instance if the 3rd grape is a bit sour then March might be a rocky month. For most the goal is to swallow all the grapes at the last stroke of midnight, but Peruvians insist on 13 grapes. 1 for good measure.

Cooked Greens

Cabbage, collards, kale, and chard are consumed at New Year in different countries. Their greens look like folded money and are symbolic of economic fortune. The Danish eat stewed kale sprinkled with cinnamon and sugar, the Germans eat sauerkraut (cabbage), while in the Southern US, collard greens are the greens of choice. It's believed the more greens one eats the larger one's fortune next year.

Legumes

Legumes, including beans, peas and lentils are also symbolic of money. Their small, seed like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat sausages and green lentils, just after midnight - pork has its own lucky associations! Germans also eat pork and legumes, usually lentil or split pea soup with sausage.

In Brazil, the first meal of the New Year is usually lentil soup. In the US its traditional to eat black-eyed peas or cow peas in a dish called hoppin john. This all traces back to the legend that during the Civil War, the town of Vicksburg, Mississippi, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legume was thereafter considered lucky.

Pass the bean's please.

Pork

Pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast pig is served for New Year's in Cuba, Spain, Portugal, Hungary, and Austria - Austrians are also known to decorate the table with miniature pigs made of marzipan. Pork is also consumed in Italy and the US, where thanks to its rich fat content, it signifies wealth and prosperity.

FishCod has been a popular feast food since the Middle Ages. Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. The Danish eat boiled cod and Italy eats baccala, or dried salt cod. Herring is consumed at midnight in Poland and Germany. Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for good harvest.

Cakes

Cakes and baked goods are always served from Christmas to New Year's around the world, with a special emphasis placed on round items. Italy has chiacchiere, which are honey drenched balls of pasta dough fried and dusted with powdered sugar. Mexico's rosca de reyes is a ring-shaped cake decorated with candied fruit and baked with one or more surprises inside. In Greece, a special round cake called vasilopita is baked with a coin hidden inside.

Cakes aren't always round. In Scotland, there is a tradition called "first footing" in which the first person to enter into a home after the new year determines what kind of year the residents will have. The "first footer" often brings symbolic gifts like coal to keep the house warm or baked goods such as shortbread, oats cakes, and a fruit cake called black bun, to make sure the household always has food.

Just like there are lucky foods for the New Year there are also some unlucky foods to avoid.

Lobster - they move backwards therefore can lead to setbacks

Chicken - the bird scratches backwards, which could cause regret of dwelling on the past. Another theory warns against eating any winged fowl because good luck could fly away.

In Germany, it's customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. Same with the Philippines.

So I hope this New Year Eve your grapes are very sweet, your greens are full and bring you good fortune, your black-eyed peas bring you lots of luck, your pork chop keeps you moving forward, your shrimps are large and succulent for a long life, and your "first footer" brings you lots of yummy cakes so your pantries will be full all year in 2011!

Whether you are superstitious or not just enjoy your New Year's celebration what ever it may be. Eat what you want, as much of it you want, and when you want. After all, I will see you at the gym New Years day. Or really January 2, 2011 once the hangover wears off.

Have a Happy New Year and thank you for the support in 2010. 2011 is looking very promising & tasty.