FoodObservation: Suan's recipes and suggestions

FoodObservation: Suan's recipes and suggestions: I had the lovely honor of meeting Suan, the owner of Suan's company... I was intrigue by one particular recipe that she offers up in a book...

Suan's recipes and suggestions

I had the lovely honor of meeting Suan, the owner of Suan's company...
I was intrigue by one particular recipe that she offers up in a booklet I received at the State Fair of Oklahoma.  All due credit goes to the genius of her creations. She's the recipient of 2011 Dallas gourment gold award-best condiment (jams, jelly, and preserves) to read more please visit her website at http://www.susansfoods.com/

Funeral Chicken
using one large roasting chicken, pat dry washed chiken, salt and pepper,insert arge quartered onion in cavity, mix together 1/4 cup Scotch Bonnet Pepper Jelly and 1/4 cup Dijon Mustard slather outside of chiken with mixture. Bake at 350 degress for 45 to 60 minutes or until meat thermometer reads 165 degrees

FoodObservation: "A Taste of Eygpt"

FoodObservation: "A Taste of Eygpt": Two months ago, a restaurant opened in Oklahoma City off of 36th and May, not to far from the Sunflower Market near 63rd and May. You may ...

"A Taste of Eygpt"

Two months ago, a restaurant opened in Oklahoma City off of 36th and May, not to far from the Sunflower Market near 63rd and May.

You may asked oneself, "What is the big deal? Restaurants open all the time!"  Well this restaurant focuses only on Eygptian dishes and its the only restaurant in Oklahoma that offers it as a buffet.  All you can eat with no strings attached afterwards. Well, the only strings pulling, are to provide you with good food and a great experience. So you can come back anticipating more!

 

Eyptian cuisine relies heavily on food grown out of the ground. Which caters to a big variety of vegetable dishes such as rices stuffed vegetables grape leaves.
Koshar is a mixture of rice, lentils, and macroni, this dishes is consider to be the' nations prized dish.

Eyptians are know to use alot of garlic and onions in their everyday dishes

Mahshi: A stuffing of rice, seasoned with herbs and spices into vegetables like green pepper, aubergines, courgette, tomatoes, or cabbage leave.

Also for desserts there is Baklava which is made up of several layers of phyllo dough, assortment of nuts and soaked in a sweet syrup

The Seven Year Itch Hosted by Don Duncan

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Oct 19th a party was hosted by Chef Don Duncan called The Seven Year Itch celebrating "the guests and how they have helped, in the words of Chef Don "keep our little island rocking for seven years." The food featured were petite hor dourves, drinks and free cookies. The hor dourves rocked the house that night. Miniature egg rolls served with a red thai chili sauce as an condiment. Button mushrooms stuffed with fresh sausages that were moist and tender. Toasted Bruschetta composed of melted cheese on top, every bite was animating.  Chef Don Duncan is a perfectionist when it comes to food and his idealism a pure delight. The atmosphere makes the experience even more appeasing. This restaurant reminds me of a band called, "Death Cab for Cuties" and the words that comes to my mind are, "If Heaven and Hell decide that they both are satisfied and illuminate the no's on their vacancy, then I will follow you into the dark" This restaurant will never disappoint.

Below is a video of Bruce Rinehart giving thanks to the guests and his chefs

http://www.youtube.com/watch?v=SCdU4F0i65w&feature=share

FoodObservation: Happy Hour at Pearls

FoodObservation: Happy Hour at Pearls: Since the age of 12yrs I have begged my parents to take me to Pearls. It wasn't until the age of 25yrs I was able to go to Pearls. Adding t...

FoodObservation: Dinner Rococo

FoodObservation: Dinner Rococo: Lets start with the Jumbo Lump Crabcake. I have tried many crabcakes in my life but I must say this had to be one of the most unique crabc...

FoodObservation: Bolera taste is everything

FoodObservation: Bolera taste is everything: Perfectly in downtown there's a restaurant Okc that overlooks the river in Bricktown, you will find its called Bolero. Bolero is a Spanish...

Bolera taste is everything

Perfectly in downtown there's a restaurant in Okc that overlooks the river in Bricktown,  you will find its called Bolero.  Bolero is a Spanish Grill and Tapas Bar. The Chef de Cusinie Justin Ward is very enthusatic chef about the food served at this restaurant. The first item I tried was from the postres menu 'Caramel Flan', this particular dish has been perfected.  The consistency of this dish  was well thought out were most flans I've tried are too flabby and this one dessert melted in my mouth with every bite.

Afterwards, I decided to order two things off the menu and I was not disappointed at all with my choices. The Sizzling Scallops are garnished with capers, roma tomatoes, and red onions. They sear the scallops and use a buerre blanc sauce, which is a hot emulsified butter sauce made with a reduction of vinegar or white wine, and grey shallots to sauce the plate.

Secondly, I ordered the  Steamed Mussel and Clams Basque.  Think! White wine sauce, fried lemons and toast points to suck up all the juces.