The Fishbar;
Fried Calamari
Marinara sauce and fresh lemon
Thai style steamed mussels
P.E.I Mussels in a coconut curry broth with Lemongrass, tomato, shallots, cilantro
Soft shell crab
Grilled watermelon,pea tendril salad, yuzu yellow beet emulsion
Grilled Local clams
watermelon poblano salsa, lemon gremolata,
Over by the Inlet there is a restaurant called
Tuesday, July 8, 2014
Tuesday, June 24, 2014
Salivar's West Lake Clam and Chowder House
Crazy Roll (5 pieces)
Tempura Shrimp, Avocado, Spicy Tuna &Eel
The Crazy roll consists of shrimp tempura, spicy tuna, avocado and cucumber wrapped in side of seaweed paper and garnish with rice. The presentation of the sushi presented to you comes with whole pieces of tuna on the sushi roll. The whole pieces of tuna enhances the flavor of the sushi roll with the eel on top. The eel on top of the sushi paired with the spicy tuna enhances the sushi roll. Inside the crazy roll is sliced avocado and shrimp tempura which as been breaded in panko bread crumbs. When you put ginger and wasabi on it really brings out the flavor of the eel sauce ginger and eel sauces
Tempura Shrimp, Avocado, Spicy Tuna &Eel
The Crazy roll consists of shrimp tempura, spicy tuna, avocado and cucumber wrapped in side of seaweed paper and garnish with rice. The presentation of the sushi presented to you comes with whole pieces of tuna on the sushi roll. The whole pieces of tuna enhances the flavor of the sushi roll with the eel on top. The eel on top of the sushi paired with the spicy tuna enhances the sushi roll. Inside the crazy roll is sliced avocado and shrimp tempura which as been breaded in panko bread crumbs. When you put ginger and wasabi on it really brings out the flavor of the eel sauce ginger and eel sauces
Friday, June 20, 2014
Inlet Restaurant
http://www.tripadvisor.com/Restaurant_Review-g48194-d640727-Reviews-Inlet_Seafood_Restaurant-Montauk_Long_Island_New_York.html
Ahh! Yesterday, I went to the Inlet restaurant located past the East Lake Drive the other side of Gosman's dock. The weather was quite breezy so I decided to treat myself to a bowl of their house-made clam chowder. The chowder was a tomato based soup with chunks of vegetables that consisted of carrot, celery, and potatoes. While I was dining I had the chance to watch the sunset over the Altantic Ocean the scene was splendid, stunning, and enticing. The clams were perfectly portion and the taste endure a consistent brininess. The restaurant is located right next to the Gone Fishing Marina which is a dock or basin with mooring and supplies for Yachts and small boats; non-industrial pleasures craft such as canal narrowboats.
The moment you arrive at the restaurant you have an oceanview over looking the full service bar area. Your treated to warm bread that is brought out to your table and the staff is exceptionally nice.
Ahh! Yesterday, I went to the Inlet restaurant located past the East Lake Drive the other side of Gosman's dock. The weather was quite breezy so I decided to treat myself to a bowl of their house-made clam chowder. The chowder was a tomato based soup with chunks of vegetables that consisted of carrot, celery, and potatoes. While I was dining I had the chance to watch the sunset over the Altantic Ocean the scene was splendid, stunning, and enticing. The clams were perfectly portion and the taste endure a consistent brininess. The restaurant is located right next to the Gone Fishing Marina which is a dock or basin with mooring and supplies for Yachts and small boats; non-industrial pleasures craft such as canal narrowboats.
The moment you arrive at the restaurant you have an oceanview over looking the full service bar area. Your treated to warm bread that is brought out to your table and the staff is exceptionally nice.
Egg Royale Oklahoma City Feb 4, 2012
In this day in age we find ourselves faced with adversities that seem like they will never end. So we try to find some solution to help us to forget the troubles that come across our path. We search to find elements that lighten the heavy burden that lies upon our shoulders on a day to day basis.
We congregate and party with others to share experiences that relates to each other agony. Add a little booze called Jose Cuervo Tequila and a food theme based around eggs and you have the Egg Royale created by the Oklahoma City Musuem of Art in honor of the exhibition “Princely Treasures: European Masterpieces 1600-1800.
The finest chefs in Oklahoma have gather together at the Bricktown Brewery Event Center to created intricate, sophisticated, and tasty ways to enjoy eggs. There are over 30 different ways to enjoy eggs with a glass of wine, beer, or tequila. A true chef can cook an egg over 200 different ways, would you know.
Goodbye to dinner and hello to breakfast and add eggs to that, thank you very much!!!
Some may ask...
What is an egg?
How important is that egg?
"Courtesy of wilkepedia"
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[4]
We congregate and party with others to share experiences that relates to each other agony. Add a little booze called Jose Cuervo Tequila and a food theme based around eggs and you have the Egg Royale created by the Oklahoma City Musuem of Art in honor of the exhibition “Princely Treasures: European Masterpieces 1600-1800.
The finest chefs in Oklahoma have gather together at the Bricktown Brewery Event Center to created intricate, sophisticated, and tasty ways to enjoy eggs. There are over 30 different ways to enjoy eggs with a glass of wine, beer, or tequila. A true chef can cook an egg over 200 different ways, would you know.
Goodbye to dinner and hello to breakfast and add eggs to that, thank you very much!!!
Some may ask...
What is an egg?
How important is that egg?
"Courtesy of wilkepedia"
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes. In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[4]
Wednesday, May 28, 2014
Welcome to Montauk for the Season of 2014
Welcome to Montauk for the season of 2014
Already the season has experienced the Memorial Day weekend and it has been a blast.
http://www.668thegigshack.com/menus/dinner-menu/
To kick the start of the season I had to chance to order a deliciously prepared burger at the 668 Gig Shack. Menu descriptions: Grilled Pat La Frieda Burger cooked Medium Rare, because there is no other way to enjoy this plump, juicy, and well-rounded, piece of meat put on a bun. The cheese options were Cheddar, American, and Provolone. I requested to have a good o' piece of provolone to sit on top of my burger.
The fries were very moist and melted into my mouth. A properly cooked french fry can make you melt into a complete oblivion. Their french fries hit the base of your tongue and render an euphoric sensation in your mouth. The smell of the applewood smoked bacon struck an emotional tear jerker to the point I couldn't resist adding a Rum Punch to that order
Already the season has experienced the Memorial Day weekend and it has been a blast.
http://www.668thegigshack.com/menus/dinner-menu/
To kick the start of the season I had to chance to order a deliciously prepared burger at the 668 Gig Shack. Menu descriptions: Grilled Pat La Frieda Burger cooked Medium Rare, because there is no other way to enjoy this plump, juicy, and well-rounded, piece of meat put on a bun. The cheese options were Cheddar, American, and Provolone. I requested to have a good o' piece of provolone to sit on top of my burger.
The fries were very moist and melted into my mouth. A properly cooked french fry can make you melt into a complete oblivion. Their french fries hit the base of your tongue and render an euphoric sensation in your mouth. The smell of the applewood smoked bacon struck an emotional tear jerker to the point I couldn't resist adding a Rum Punch to that order
Saturday, February 4, 2012
FoodObservation: Park Harvey Sushi Lounge
FoodObservation: Park Harvey Sushi Lounge: This is an establishment that has been around for the past three years that features sushi and a pretzel recipe that has been around for t...
Tuesday, January 31, 2012
FoodObservation: Impossible to Easy; Recipes by Chef Robert Irvine
FoodObservation: Impossible to Easy; Recipes by Chef Robert Irvine: Below are the recipes from the event at Saints Heart and Vascular Institute Present Celebrity Chef Robert Irvine Impossible to Easy By...
FoodObservation: Impossible to Easy; Recipes by Chef Robert Irvine
FoodObservation: Impossible to Easy; Recipes by Chef Robert Irvine: Below are the recipes from the event at Saints Heart and Vascular Institute Present Celebrity Chef Robert Irvine Impossible to Easy By Ch...
Impossible to Easy; Recipes by Chef Robert Irvine
Below are the recipes from the event at
Saints Heart and Vascular Institute Present Celebrity Chef Robert Irvine
Impossible to EasyBy Chef Robert Irvine
Artichoke Hearts Stuffed with Crab Salad
Ingredients
8 fresh artichokes
salt and freshly ground pepper to tast
1/4 cup prepared mayonnnaise
12 fresh chives, snipped into small pieces
2 teaspons fresh chopped flat-leaf parsley plus 18 small (2-leaf) parsley sprigs
1/8 teaspoon Old Bay seasoning
Splash of Tabasco
1 shallot clove, diced small
Juice of 1 lemon
1tablespoon whole grain mustard
8ounces (1/2) cooked fresh backfin or lump crabmeant, such as Graham and Rollins Old Point Comfort brand (avoid using canned) pick over for shells
Method
slice the stems from the artichokes so that they have a flat base. Slice across the artichokes about halfway down, to trim off the prickly tops of the leaves. Arrange the artichokes upright in a large saucepan os that they support each other. Fill the pot with water to cover about three quarters of thw way up the artichokes and season generously with salt and pepper. Boil the artichokes over medium-highg heat uncovered, about 15 minutes, or until tender. Remove the artichokes from the pan and set aside to cool
In a large bwol make a dressing by the combining the mayonnaise chives, chopped parsley, Old Bay seasoning. Tabasco, shallot, lemon juice, mustard and salt and pepper to taste. Place the crabmeat in another bowl and add just enough dressing to coat. Toss the crabmeat very lightly try not to break it up. Cover and set aside to chill in the refrigerator.
Each artichoke heart and the remaining tender leaves that surround it will serve as a vessel for the salad. When the artichokes are cool enough to handle, peel away most of the leathery outer leaves untill you reach the layer that's clinging tightly around the artichoke heart (the dislike pad at the bottom that secures the leaves) Sitting on the top of the heart is a cone-shaped cluster of immature prickly leaves are lighter in color. Use your fingers to plick this cluster- the "choke" from each artichoke heart. This will leave a cavity
Spread the surrounding leaves apart and spoon some crab salad into each vavity... Top witha tinny jparsley sprig
Serve on salad plates
Pineapple & Artichoke pasta with Pine Nuts
Ingredients
1 tablespoon unsalted butter
1 tablespoon grapeseed oil
3 garlic cloves, lightly crushed with the side of a knife blade and minced
2 cups shitake mushroom about 6ounces, cleaned, stems trimmed of the woodyparts and sliced
1 jalapenos pepper stemmed,
3 tablespoon chopped cilantro
5 tablespoon chopped fresh flat-leaf parsley (2 tablesppons to mix in 3 tablespoons for garnish)
1 pineapple, peeled, cored and cut into medium chunks
1 teaspoon McCormick Mexican Style Chili Powder ( a really interesting combination of flavors)
1 teaspoon dried Italian seeasoning
(or 1/2 teaspoon each dried thyme and oregano
2 cups chiken stock
1 pound farfalle pasta
1 cup heavy cream
One 16-ounce can artichoke hearts, quarter cut
1/2 cup pine nuts
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
Method
Bring a pot of salted water to a boil for th pasta
In a large saute pan over medium-high heat, melt the butter in the grapeseed oil. Saute the garlic, shallots, mushrooms, jalapenos pepper, cilantro and parsley until the mushroooms give up their juices and the pepper begins to soften, about 5 to 8 minutes. Stir in the pineapple, chili powder and Italian seasoning and let cok for about 5minutes. Add the chicken stock and cook until the liquid is reduced by half, about 7 minutes. (Meanwhile, add the farfalle to the pot of boiling water.) Stir the cream into the mixture, add the artichoke hearts and pine nuts, and cook until the flavors are integrate, about 5 more minutes. Season with salt and pepper to taste and remove from the heat.
When the pasta is cooked al dente, drain, coat with the olive oil and season with freshly ground black pepper.
Spoon some farfalle into a serving side. Top with the sauce and garnish with parsley.
Chocolate Friands
Ingredients for Cupcakes
6 ounces semisweet or bittersweet chocolate pieces or chocolate squares (between 30% and 67% cacao, depending on desired sweetness,) coarsely chopped by hand or dropped throug the feed tube of your food processor and pulsed)
2 sticks (1 cup) unsalted butter
1 1/2 cups plus 1 tablespoon sugar
3/4 cup all purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
4 large eggs
Ingredients for Ganache
4 ounces semisweet or bitterswett choocalte pieces or chocolate squares ( between 30% and 67 % cacao, depending on desired sweetness,) coarsely chopped by hand or dropped though the feed tube of your food processor and pulsed
2/3 cup heavy cream
Equipment
Mini-muffin tins with 1- ounce capacity cups made by Wilton (avant) available at fantes.com
Foil muffin liners for mini tins (also available at fantes.com)
Method for cupcakes
Preheat the oven to 35 degrees Fahrenheit and line the muffin tins wiht foil liners.
Place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot. Pout the butter over the chocolate and wishk or stir until smooth. Ina medium mixing bowl, combine the sugar, flour, cornstarch, and salt and mix well
Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each adddition. Add 2eggs and whisk until combined; the add the remaining 2 eggs and whisk just until incorporated. Be careful not to over mix the batter.
Transfer the batter to a liquid mesasuring cup for pouring and fill the muffin cups three quarter, full. Bake until the cakes just start to crack on top about 10 to 12 minutes for mini- cupcakes or 12 to 15 minutes in the pan, then transfer the cakes to awire rack to let cool completely before frosting th ganache.
Method for ganache
In order to keep the frosting in place, the cupcakes must be completely coooled before dipping them into the ganaache. Place the chocolate ina a samll heatproof bowl. Bring the cream to just under a boil over low heat in a samll saucepan. Pour the cream over the chocolate and let sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting reeadily, nest the bow in another bowl of very hot tap water. Taking care not to get water in the chocolate
Dip the cool cupcakes into the ganache, or spoon the Ganache over the cakes.
Monday, January 30, 2012
Park Harvey Sushi Lounge
This is an establishment that has been around for the past three years that features sushi and a pretzel recipe that has been around for the past 100 years. Congrats to the owner who has managed to incorporate sports, finance, and bloggers, to all congregate in one place and enjoy sushi. How marvelous it is to have a place where one person takes so much care to please its customer. currently it is 9:52 pm and I am blogging, having a drink, watching the game, and enjoying conversation with a sport editor all in one roof. Some would say this place is magical, some would call it a sushi bar, and its name is Park Harvey Sushi Lounge.
Thank You Very Much!
The music isn't as loud as a lounge, but just enough, it adds an extra beat in your step. You can feel the mood of emaculate infatuation. What is this feeling? I guess you could say, "it feels like home." A cultivation of something that can be desired of an appetizing glass of wine, and a Thunder Roll that includes scallops, fish eggs, and eel with a spicy eel sauce. Try a thunder shot and start conversation to the person next to you and learn something new from another person point of view.
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It would almost be a sin not to share your experience with the person next to you or not to hear about theirs. How did they manage to find this place that sits downtown across the street from the library and two blocks from the Oklahoma City Musuem of Art.
Saints Heart and Vascular Institute Present Celebrity Chef Robert Irvine
The Saints Heart and Vascular Institute presented celebrity chef, Robert Irvine. The 11th event hosted by the hospital featuring a focus on the enrichment of heart health, "healthy eating and way of life".
The St. Anthony Heart and Vascular Institute is the first hospital in Oklahoma that has an Emergency Room and a specific hospital location dedicated entirely on the treatment of the heart.
The purpose of the event served as a stage for the Chef Robert Irivine to explain the importance of making good nutritional decisions and promote his recipe book. For every purchase of the book 10% percent went back to the Hospital. A three course dinner, a detailed discussion about proper cooking procedures, nutritional facts; followed with presentation on how to enjoy it in your own home, "restaurant style". I had a small little notepad that I wrote down everything that I observed.
Lets start!
Hor dourves
Sushi: Shrimp Tempura Roll, California roll, and Phildephia Roll
Tuna Tartare top on a fried wonton crisp
Tomato, Mozzerella, Basil with a Pesto
Toasted Bruschetta with sliced beef, caramelized onions, and Gorgonzala Blue cheese
Wine:
Sauvignon Blanc 2010 from the Napa Valley, California
Solena, Pinot Noir Grande Cuvee
Cabernet Sauvignon 2007, The Show, California
I started with the Pinot Noir to complement the hor doveur, a bruschetta topped with beef and caramelized onions and gorgonzala blue cheese; which to my delight I found them to be darling. There were three different types of sushi that were served; California Roll, Phildephia Roll, and Shrimp Tempura Roll. To cleanse the palate pickled ginger and wasabi was served. Also a popular italian trio combination was available, on a stick, basil, mozzeralla, and tomato with pesto. My mouth watered and itched for more. I was almost too full to enjoy the meal that was to come, with the guest speaker. The dining guests at the hospital are very friendly and uplifting. The excellent selection of wines were unlike most get- togethers I have been too. The main choices are usually cheap and unbearable high alcohol California wines. This hospital has class!
Celebrity Chef Robert Irvine works on a show called Restaurant Impossible on Food Network. He takes on cooking missions that seems virtually impossible and finds a way to complete the challenges.
The News cast of Channel 4 had the honor of introducing the chef to the St. Anthony's stage.
.
The chef was very involved with the crowd, giving tips about nutrition. For example one thing he recommended is to use lemons instead of iodized salt. The acidity from the lemon will add flavor and is much more healthier. The reason is that idoized salt has been process in a plant and has added unnecessary chemicals. The best salt to use is sea salt. The only restaurant in the world where you can find every type of sea salt is in Chicago at Charlie Trotter's restaurant.
The St. Anthony Heart and Vascular Institute is the first hospital in Oklahoma that has an Emergency Room and a specific hospital location dedicated entirely on the treatment of the heart.
The purpose of the event served as a stage for the Chef Robert Irivine to explain the importance of making good nutritional decisions and promote his recipe book. For every purchase of the book 10% percent went back to the Hospital. A three course dinner, a detailed discussion about proper cooking procedures, nutritional facts; followed with presentation on how to enjoy it in your own home, "restaurant style". I had a small little notepad that I wrote down everything that I observed.
Lets start!
Hor dourves
Sushi: Shrimp Tempura Roll, California roll, and Phildephia Roll
Tuna Tartare top on a fried wonton crisp
Tomato, Mozzerella, Basil with a Pesto
Toasted Bruschetta with sliced beef, caramelized onions, and Gorgonzala Blue cheese
Wine:
Sauvignon Blanc 2010 from the Napa Valley, California
Solena, Pinot Noir Grande Cuvee
Cabernet Sauvignon 2007, The Show, California
Celebrity Chef Robert Irvine works on a show called Restaurant Impossible on Food Network. He takes on cooking missions that seems virtually impossible and finds a way to complete the challenges.
The News cast of Channel 4 had the honor of introducing the chef to the St. Anthony's stage.
.
The chef was very involved with the crowd, giving tips about nutrition. For example one thing he recommended is to use lemons instead of iodized salt. The acidity from the lemon will add flavor and is much more healthier. The reason is that idoized salt has been process in a plant and has added unnecessary chemicals. The best salt to use is sea salt. The only restaurant in the world where you can find every type of sea salt is in Chicago at Charlie Trotter's restaurant.
The Three Course Meal:
Stuffed Artichke with Lump Crab dressed with Paparika Oil and garnish with Parsley
Pine Nut Pasta with Shitake mushrooms and Garlic Extra Virgin Olive Oil
Chocolate Friands
At the End we all got the chance to take a picture with Chef Robert Irvine
Sunday, December 18, 2011
FoodObservation: Dinner at LuDivine with Chef Russ Johnson
FoodObservation: Dinner at LuDivine with Chef Russ Johnson: Beauty at its best comes through food. There are people out there that are talented enough to execute cooking skills, presentation, and ta...
FoodObservation: Dinner at LuDivine with Chef Russ Johnson
FoodObservation: Dinner at LuDivine with Chef Russ Johnson: Beauty at its best comes through food. There are people out there that are talented enough to execute cooking skills, presentation, and ta...
Dinner at LuDivine with Chef Russ Johnson
The night started with a glass of Inama Soave Classico 2009 and their Charcuterie plate which is an option of three items off their list. I choose the Lardo, Colo Rouge Triple Cream, and cured Sturgeon.
The Lardo is very tender. The pork is mangalista, a breed which is of three different kinds of pigs grown especially for large and round size.
The Colo Rouge Triple Cream is brie.
The sturgeon is set in a 48 hour dry cure of cognac, peppercorn, and salt. The sturgeon is sliced and layed out on a plate to enjoy. Bread and Condiments come along with the Charcuterie plate for your enjoyment. Whole grain dijon mustard, red onion marmalade, and house cured pickles.
Secondly, I had the Sweetbread
Nuggets and Goat Cheese Fritters with Moroccan honey, green chili aioli
Sweetbreads are the throat of the calf
Stay tuned for my blog concerning my interview with Chef Russ Johnson
Friday, December 2, 2011
FoodObservation: 1492 Cusine
FoodObservation: 1492 New World Latin Cusine: Inspiration comes in many packages! Cooking is a package that comes in many different variations and its starts in the heart and then the m...
1492 New World Latin Cusine
GUACAMOLE MEXICANOFresh guacamole with pico de gallo
PABELLON- venezuelan shredded Brisket Marinated in Red wine, Accompanied bu Yucca, Rice, Black Beans CEVICHE- Fresh Tilapia, Shrimp, Lump Crap Cooked in a Citrus Blend
FEATURE ITEMS
Scallops, Lump Crab rolled in two corn tortillas topped with fresh Lobster -Basil
Cream sauce. Served with Black Beans and Grilled Veggies
Dessert- Pastel Tres Leches
A traditional soaked Mexican cake with strawberry
Saturday, November 26, 2011
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
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/
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
Wednesday, November 23, 2011
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.
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!
Koshar is a mixture of rice, lentils, and macroni, this dishes is consider to be the' nations prized dish.
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
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