Tuesday, October 14, 2008
Wanchai Ferry
Over the last couple 0f months with the aid of coupons I have tried two flavors of this new Chinese meal kit. I did Sweet and Sour Chicken and just a few days ago Kung Pao Chicken. You get rice, spices, nuts, seasonings and a semi concentrate sauce in each package. You supply the chicken. I used breasts one time and skinless boneless thighs another. For something you can put together in about 15 minutes they were really decent. The Sweet and Sour came with coating mix and a nice sauce that in no way resembles that sickly sweet sauce that comes on most buffets. The kung pao had dried chiles that really gave the meal a nice kick. I think on the next try I am going to use shrimp. Seems a shame to waste such a good product on just chicken
Monday, October 13, 2008
Pho Tien
This family style Vietnamese joint is on of my favorite restaurants in town. I am usually there at least twice a month. However for the last couple of months I have not been even once. Today looking for lunch I rectified that. My favorite starter here is the steamed pork dumplings. I like the spring rolls and this place does many varieties but two rolls are just too much food. This is just right. The soft dough with the savory meat filling dipped in a dark soy based slightly spicy (sesame oil) sauce. Just taste right to me. It balances the sweet, salty, spicy and sour.
I have many favorites here but they also like to broaden their menu by using a menu board with some different things. I like to try the new also. The latest is Banh Xeo (also called Vietnamese or Saigon Crepe). Do not be fooled by it color. That is caused by turmeric either straight or in a curry mix. The batter is a combo of rice flour and regular flower and may contain some egg. But it is a true crepe and not an omelet. This one is stuffed with shrimp, pork slices, sprouts and onions sauteed together and stuffed in the crepe. The traditional way to eat it is to cut a small portion. Then tear off a cup size section from the lettuce. Put the crepe portion along with whatever herbs and pickled items you desire. Twist it up like a bundle, dip in the nuoc cham (fish sauce mixture) and eat. You see many other items from Tien's menu if you come here enough.
I have many favorites here but they also like to broaden their menu by using a menu board with some different things. I like to try the new also. The latest is Banh Xeo (also called Vietnamese or Saigon Crepe). Do not be fooled by it color. That is caused by turmeric either straight or in a curry mix. The batter is a combo of rice flour and regular flower and may contain some egg. But it is a true crepe and not an omelet. This one is stuffed with shrimp, pork slices, sprouts and onions sauteed together and stuffed in the crepe. The traditional way to eat it is to cut a small portion. Then tear off a cup size section from the lettuce. Put the crepe portion along with whatever herbs and pickled items you desire. Twist it up like a bundle, dip in the nuoc cham (fish sauce mixture) and eat. You see many other items from Tien's menu if you come here enough.
Thursday, October 9, 2008
Kyoto Review
Kyoto
2610 Dillard Loop
Lake Charles, LA
337-478-2888
Monday - Friday 11:00 AM to 2:30 PM 5:00 PM - 10:00 PM $8 - $40
Saturday - Sunday 11:00 AM to 11:00 PM
I am sure most of you have watched this new construction go up. A sign resided on this spot saying the steak house was coming. It lived there for several years. If you think the outside of this building is striking the interior is more so. The foyer consists of stone tile leading into the back where the sushi bar is also covered in stone work. A bilevel dinning area to the right has wood flooring and regular seating. To the left are the hibachi tables and bar. All of it is a bit overwhelming. Obviously money was spent here.
First foray was at the sushi bar. I started off with Miso soup. As fine an example as I have ever tasted. Next came a superior seaweed salad. It contained some seaweed I had never seen before in a salad. In the lead position was Ebi (sweet shrimp). This dish gives you the tail raw over rice and the heads fried to a crunchy snack, again very tasty. The main event was Chirashi (meaning scattered). This consists of a lacquered bowl filled a third of the up with rice. Scattered on top is what is fresh at the bar. A kitchen sink kind of dish that I use to test freshness and range of options at a sushi bar. This one contained octopus, crab surimi, tuna, salmon, fluke, snapper, salmon roe, yellow tail, pickled vegetables and pieces of sweet omelet. It passed with flying colors. To finish off I ordered Unagi (eel). The eel sauce put on top is so sweet I eat it as dessert.
In for lunch I went with a Bento Box. Miso soup comes with it. I also got some Crawfish Tempura, which proved excellent (light and airy batter and not over fried). Every bento box arrives with seaweed salad, stir fried vegetables, California roll (non-raw) and a sectioned citrus fruit. To complete it you choose two items out about a dozen or so. I opted for Salmon Teriyaki and Beef Nagemaki. This is a thin strip of steak rolled around asparagus and green onions, cooked, then cut like a sushi roll. Unfortunately both items were overcooke4d. The rest of the bento box was fine. I ended with green tea ice cream that set everything right.
Dinner with two companions finished the cycle. We got Sea Bass Tempura, Fried Ebi, and Crab Puff for appetizers splitting them amongst ourselves. The sea bass was really in panko, which can pick odd flavors in the oil. This one was fine and fish mild and sweet. Fried ebi is the sweet shrimp wrapped in seaweed then dipped in tempura batter and fried. The sweet shrimp played well against the slightly salty seaweed and the crispness of the batter. They lay a pattern of a soy-based sauce and peanut butter based sauce on the plate. The crab puff was crab surimi and cream cheese fried in a wonton wrapper, OK. I had a salad with Kyoto dressing that proved to be a mild creamy horseradish affair. My royal friend went the steak route with Steak Teriyaki. It appeared sliced and very tender with a typical teriyaki flavor profile as my taste showed. My enthusiastic friend got Sea Bass Miso. The fillet was cooked to perfection with a fermented soy bean glaze which complemented the fish to a T, in my opinion. I must say the both dishes contained a bit of decoration out of the ordinary i.e. the fish had a leaf tail. I went with the Unagi. Presented in a lacquered box, it contained a layer of rice, nice size fillet and pickled vegetables (cucumber, beet, and yellow squash). I love the sweet, spicy, unctuous flavor of this preparation of eel. I ate every last bite
Dessert consisted of Fried Tempura Bananas with ice cream, Fried Ice Cream in a tempura batter and Plum Ice Cream. All were good but I still prefer the Green Tea Ice Cream.
Since this establishment has opened both service and the food have improved. If you had a bad experience several weeks ago please try them again. I think you will be surprised. I did not do hibachi but people whose judgment I trust said it was good. A side note, the typical set up here is a faux cloth napkin with chopsticks on a plate with a rectangular sauce container. They will bring you regular tableware if you ask for it. I for one fully intend to go back here.
http://www.picturetrail.com/sfx/album/view/20272254
2610 Dillard Loop
Lake Charles, LA
337-478-2888
Monday - Friday 11:00 AM to 2:30 PM 5:00 PM - 10:00 PM $8 - $40
Saturday - Sunday 11:00 AM to 11:00 PM
I am sure most of you have watched this new construction go up. A sign resided on this spot saying the steak house was coming. It lived there for several years. If you think the outside of this building is striking the interior is more so. The foyer consists of stone tile leading into the back where the sushi bar is also covered in stone work. A bilevel dinning area to the right has wood flooring and regular seating. To the left are the hibachi tables and bar. All of it is a bit overwhelming. Obviously money was spent here.
First foray was at the sushi bar. I started off with Miso soup. As fine an example as I have ever tasted. Next came a superior seaweed salad. It contained some seaweed I had never seen before in a salad. In the lead position was Ebi (sweet shrimp). This dish gives you the tail raw over rice and the heads fried to a crunchy snack, again very tasty. The main event was Chirashi (meaning scattered). This consists of a lacquered bowl filled a third of the up with rice. Scattered on top is what is fresh at the bar. A kitchen sink kind of dish that I use to test freshness and range of options at a sushi bar. This one contained octopus, crab surimi, tuna, salmon, fluke, snapper, salmon roe, yellow tail, pickled vegetables and pieces of sweet omelet. It passed with flying colors. To finish off I ordered Unagi (eel). The eel sauce put on top is so sweet I eat it as dessert.
In for lunch I went with a Bento Box. Miso soup comes with it. I also got some Crawfish Tempura, which proved excellent (light and airy batter and not over fried). Every bento box arrives with seaweed salad, stir fried vegetables, California roll (non-raw) and a sectioned citrus fruit. To complete it you choose two items out about a dozen or so. I opted for Salmon Teriyaki and Beef Nagemaki. This is a thin strip of steak rolled around asparagus and green onions, cooked, then cut like a sushi roll. Unfortunately both items were overcooke4d. The rest of the bento box was fine. I ended with green tea ice cream that set everything right.
Dinner with two companions finished the cycle. We got Sea Bass Tempura, Fried Ebi, and Crab Puff for appetizers splitting them amongst ourselves. The sea bass was really in panko, which can pick odd flavors in the oil. This one was fine and fish mild and sweet. Fried ebi is the sweet shrimp wrapped in seaweed then dipped in tempura batter and fried. The sweet shrimp played well against the slightly salty seaweed and the crispness of the batter. They lay a pattern of a soy-based sauce and peanut butter based sauce on the plate. The crab puff was crab surimi and cream cheese fried in a wonton wrapper, OK. I had a salad with Kyoto dressing that proved to be a mild creamy horseradish affair. My royal friend went the steak route with Steak Teriyaki. It appeared sliced and very tender with a typical teriyaki flavor profile as my taste showed. My enthusiastic friend got Sea Bass Miso. The fillet was cooked to perfection with a fermented soy bean glaze which complemented the fish to a T, in my opinion. I must say the both dishes contained a bit of decoration out of the ordinary i.e. the fish had a leaf tail. I went with the Unagi. Presented in a lacquered box, it contained a layer of rice, nice size fillet and pickled vegetables (cucumber, beet, and yellow squash). I love the sweet, spicy, unctuous flavor of this preparation of eel. I ate every last bite
Dessert consisted of Fried Tempura Bananas with ice cream, Fried Ice Cream in a tempura batter and Plum Ice Cream. All were good but I still prefer the Green Tea Ice Cream.
Since this establishment has opened both service and the food have improved. If you had a bad experience several weeks ago please try them again. I think you will be surprised. I did not do hibachi but people whose judgment I trust said it was good. A side note, the typical set up here is a faux cloth napkin with chopsticks on a plate with a rectangular sauce container. They will bring you regular tableware if you ask for it. I for one fully intend to go back here.
http://www.picturetrail.com/sfx/album/view/20272254
Tuesday, October 7, 2008
Pujo St Cafe Wine Dinner
One of the perks of working for the restaurant and being a food critic is that my boss at the restaurant wants my opinion on some of the special menus that we are going to serve. That was the case last night for the upcoming Rouge et Blanc Wine Dinner. Now for the commercial. If this menu interests you the wine dinner is Monday October 13 at 7 PM. Contact us at 439-2054 for reservations, which are mandatory. Now to the fun part.
Below is the bread plate with fresh baked French baguettes.
First course is Oysters Pujo. Oyster rolled in a Pecan-Panko breading then flash fried then topped with a mixture of spinach, tasso, & smoked Gouda cheese. Finally it is baked to melt the cheese. If you eat with us on a regular basis you know how good this is
Below is the bread plate with fresh baked French baguettes.
First course is Oysters Pujo. Oyster rolled in a Pecan-Panko breading then flash fried then topped with a mixture of spinach, tasso, & smoked Gouda cheese. Finally it is baked to melt the cheese. If you eat with us on a regular basis you know how good this is
Next came a cup of Cream of Wild Mushroom soup. It dark broth held deep earthy mushroom flavors with lots of pieces of various mushrooms to add taste and texture to the dish.
The Winter Salad consists of mesclun mix topped with baked caramelized pear strips with toasted walnut served with our House Dressing (red wine poppy seed) on the side. This was a perfect match the sweetness of the pears and nutty crunch of the walnuts went well the tart dressing. I thoroughly enjoyed it.
The main entree consisted of duck done two ways. First a jerk rubbed and seared duck breast cooked mid rare and then a boneless duck quarter sitting on top of a winter stuffing of cabbage and apples also jerk rubbed and flavored. It was served with an orange gastric sauce. The breast was possibly the best one that I have ever had. The leg quarter and stuffing wasn't too bad either.
Finally a Pumpkin Creme Brulee. If you like pumpkin pie you will love this.
Monday, October 6, 2008
Mama Rosa's Place
Last event for my birthday week was a gathering of the full membership of the eating group. Unfortunately I blurred most of the picture of the people so here are the ones that were not too bad. From left to right is my enthusiastic friend, my sister, and my baking friend.
This is my particular friend and his wife my artistic friend. In the blurred pictures are my royal friend and towanda and her husband the engineer.
Vitello alla parmigiana(Veal parmesan) Veal dipped in egg and bread crumbs, baked with home made tomato sauce and mozzarella cheese and served with spaghetti and marinara sauce. Unfortunately a misdelivery. Happens sometimes at mama's
This is my particular friend and his wife my artistic friend. In the blurred pictures are my royal friend and towanda and her husband the engineer.
Antipasto Misto An assortment of salami, prosciutto, ham, capo collo, provolone and gorganzola cheese, served with garlic Bread and olives. Very nice especially the ham and cap collo (pig shoulder cured like a ham but spicy)
Calamari Fritti (fried squid) served with radishes. Mama cooks some the best calamari I have every tasted and it is always tender and never rubbery
Gnocchi al Gorganzola Potato dumplings cooked with Italian blue cheese and fresh sage in a rich white cream sauce This was my entree and I had been looking forward to it all week. Extremely rich and delicious. She had fried the sage so it provided a little crunch to this smooth and silky dish
This is Pizza Parma. Not Parmesan cheese but Parma ham. My friends loved it
Vitello alla parmigiana(Veal parmesan) Veal dipped in egg and bread crumbs, baked with home made tomato sauce and mozzarella cheese and served with spaghetti and marinara sauce. Unfortunately a misdelivery. Happens sometimes at mama's
Melenzane (Eggplant) alla Parmigiana Eggplant dipped in egg then baked in home made tomato sauce and topped with mozzarella cheese and fresh herbs and served with spaghetti. The right dish and fabulous as well
Spaghetti alla Carbonara (with Bacon) Spaghetti with Italian bacon, eggs, black pepper, topped with parmigiano cheese and fresh Italian parsley. Actually my favorite dish here but my taste buds wanted Gnocchi
Check out Mama's and Roger's wedding picture on the website. She was a fox back then and a fine looking woman now
Pig Parts
Well last Friday I gave my new pressure cooker a run. I seared the pig tongue with a fair amount of seasoning in lard. Then I added a combination of beef broth (had very little left), chicken broth, and water to cover. Then I added a sliced onion and dehydrated trinity and garlic. Fire it up to pressure and then cooked for 20 minutes. The steam releasing gave the house a marvelous smell. I cooled then sliced the tongue and had sandwiches for lunch. The tongue was only 12 oz so it went in one fell swoop. The afternoon I cooked the rest of the innards in a pot like my mother use to do. Basically kind of pot roasting them with little additions of water then cooking the water out to form a grease gravy. I ate that over mashed potatoes.
Thursday, October 2, 2008
Refrigerator Staples
For the last few months I have kept two different items in the frig and used them for several applications.
The first is Chiptotle paste. Based on a hint in one of my cook books I put a can of chipotle pepper in adobo in the blender and zap until smooth. It gives a fluid paste that you can mete out by the spoonful. Once I get an idea of how spicy it is I know how much to add it to various things
The second is Nuoc Cham. This is the Vietnamese dipping sauce based on fish sauce. Although I use the fish sauce in some applications straight, I find the mixture better for others. Very simple recipe
1 part Nuoc Am (fish sauce)
1 part white sugar
1 part lime juice
1 part water
Chili Paste with Garlic to taste
I usually make a cup at a time. So that is 1/4 cup of the four ingredients and usually a overflowing teaspoon of chili paste.
One thing I made with these two items recently was a flavored Salad Dressing. I took a pint of Miracle Whip added three tablespoons of Chipotle paste and 1 tablespoon of Nuoc Cham. This delivery a level of smoky spiciness and backnote of salty taste I found appealing. Using the fish sauce is like using anchovies. When use right it does not taste fishy but enhances the product.
The first is Chiptotle paste. Based on a hint in one of my cook books I put a can of chipotle pepper in adobo in the blender and zap until smooth. It gives a fluid paste that you can mete out by the spoonful. Once I get an idea of how spicy it is I know how much to add it to various things
The second is Nuoc Cham. This is the Vietnamese dipping sauce based on fish sauce. Although I use the fish sauce in some applications straight, I find the mixture better for others. Very simple recipe
1 part Nuoc Am (fish sauce)
1 part white sugar
1 part lime juice
1 part water
Chili Paste with Garlic to taste
I usually make a cup at a time. So that is 1/4 cup of the four ingredients and usually a overflowing teaspoon of chili paste.
One thing I made with these two items recently was a flavored Salad Dressing. I took a pint of Miracle Whip added three tablespoons of Chipotle paste and 1 tablespoon of Nuoc Cham. This delivery a level of smoky spiciness and backnote of salty taste I found appealing. Using the fish sauce is like using anchovies. When use right it does not taste fishy but enhances the product.
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