Mediterranean 'Roughin' it.'

I have found a new delicious way to make pizza crust.  It is called Mountain Bread.  All organic almost tortilla-like bread that is paper thin and makes a crisp and flaky crust.  I was completely surprised by how amazing the outcome was.  I started by taking four of the Mountain Bread sheets and sticking them together by using water in between each layer.  (also at this time you can preheat the oven to 200 degrees)   Next I layered a creamy balsamic dressing on the top layer and started to cut my other toppings which included; tomato, mozzarella, yellow onion, mushroom, a little garlic and some fresh basil.

Layer the pizza however you want.  I personally like to get all flavors in one bite to I like to place everything on equally.  This is the first time I have made a pizza so I learned a couple things.  One, don't put the basil on until after the pizza has come out because it will dry up the leaves.  Second, tomatoes tend to be watery so the 'dough' was a little wet when I pulled it out after 20 minutes at 200 degrees.  Therefor, I turned the oven up to 400 degrees and put it in for another 5 minutes and it turned out perfect.  Crispy, flaky, and tasted like a Mediterranean explosion in your mouth.  Took about a half an hour to prepare, so fast and easy people will think you spent all day making it.

MARROW vs. ARROW

MARROW KITCHEN/BAR

TACOMA, WASHINGTON

Tucked away on the corner of Genius and Amazing is a quaint new age Restaurant called MARROW.  Bottles of empty Bullet Bourbon suspended from the ceiling, mirrors with cork board accompaniment and a red wall that will make you salivate as you are waiting to be seated.  Cucumber water, soft bread and butter with black sea salt are brought out while you look over the menu.  MARROW/ARROW is a double sided menu that will satisfy Carnivores (MARROW) and Vegetarians/Vegans (Arrow, without the 'm' or 'meat').  The only problem you might encounter would be is not knowing what food to order because everything and I mean EVERYTHING sounds delicious.

Scallop and Quinoa with Carrot Jus



After perusing the menu I stop at scallops and automatically I know I have to have them.. Kyle Wnuk Head Chef/Part Owner is one of the only people I have known to correctly cook a scallop.  This confection of heaven is only $17, which I know sounds spendy but you get four perfect scallops with fluffy quinoa, carrot jus and a celery and fennel salad which marries together harmoniously.  I then flip over to the ARROW side to find Oregonzola Fried Squash Blossoms with spicy Orange Aioli.  Perfectly fried so the cheese explodes in your mouth with a inviting welcome for another bite.



Oregonzola Stuffed Squash Blossom



Oregonzola Stuffed Squash Blossoms

In the mist of eating food and having quiet conversations with my boyfriend I decided to browse over the drink menu.  I finally decided on the Lola drink which consists of Hendricks Gin, Pear Absolut Vodka, Lemon and garnished with a slice of pear.  Strong, refreshing and perfect palate cleanser while I wait for the main course.


Lola

 One of my favorite protein is Duck.  Duck is succulent and tastes like the dark meat on a poultry but has more fat which is why I LOVE duck.  Duck should be cooked medium rare to medium to ensure that it stays juicy and tender if it gets cooked more than that it tends to get rubbery and hard to chew.  I ordered the $23 Duck Breast with Tamarind-Rhubarb, Yukon Gold Puree, Broccolini and Pistachio dust.  Absolutely Perfect.  All the textures and flavors complimented each other in such a way that my taste buds were singing with every bite.

To finish off this meal and Amazing service from our lovely server Rebecca to the inspiring owner Jamie Jones we decided to get a cupcake made for a king.. Covered in velvety frosting and topped with caramel, nuts and black sea salt to bring out the flavors ended a perfect meal with a bang.

 Thank you to MARROW for making my dining experience so enjoyable and I can't wait for our next dining date.

MARROW
1 253.267.5299

2717 6th ave

Tacoma, WA 98406

Tarragon in a Stir Fry?

MY HOUSE, TACOMA WASHINGTON I have been wanting to make stir fry for a while now but every time I try to cook this dish I always forget to get the Yaki-soba noodles.  Not this time!  Not only did I pick up the noodles but I also happened to see some fresh tarragon right above it.  Tarragon has a delicate almost black licorice flavor and I thought would enhance the earthiness of the sesame oil I was also using in the dish.


Low Sodium Soy Sauce, Sesame Oil, Rice Vinegar, Tarragon and Yaki-Soba Noodles.

Now you can use whatever vegetables you would like but I love baby zucchini, baby portobello mushrooms, bok choy (Chinese cabbage, similar to spinach) and hot peppers.  I used Hot Pepper Paste this time because I forgot to grab some peppers.

I let the Chicken, Tarragon, Soy Sauce, Sesame Oil and Rice Vinegar heat up in the pan while I cut the veggies.

When the Chicken was almost done cooking and soaked up all the seasonings I added the vegetables.

While the veggies were cooking I put the packets of noodles in the microwave for a minute so that they would separate and take less time to cook.

The end product was nutty, earthy, salty and and surprisingly not too heavy.. I think I am going back for seconds.

Quinoa Polenta for Breakfast?

MY HOUSE, TACOMA WASHINGTON

There is something amazing about Quinoa Polenta.  The texture, the taste and the many ways you can use it in cooking.  This morning I was craving something different for breakfast.  Something bright in taste and color.  I put this little number together in minutes.  After a friend told me that you could poach an egg in the microwave using a coffee mug, white vinegar and one minute on the timer (don't forget to puncture the yoke so the egg doesn't explode).  

I started with Polenta from Ancient Harvest that you can find in your Organic Section at the food store is already pre-cooked you just have to decide how you are going to use it.  I cut it in slices and put a little olive oil in a pan and lightly fried it so it would add texture to the meal.  While I was cooking the Polenta I put the egg in the microwave.  One minute is all you need and make sure you only fill the mug a little under half way and a cap full of the white vinegar.  The egg should be done about the same time as the Polenta.  Then I added some salt and peppered tomato and a fresh basil leaf.    Super fast and a good start to your busy day!

Argentinian Cuisine!

ASADO, TACOMA WASHINGTON 
Now I am not being bias because I work at the sister restaurant Masa, but ASADO is the best pace to get an amazing glass of Wine and grab some gourmet grub.  I have to say that their lunch menu is so eclectic that even if a picky eater walked in they would be able to find something delicious to eat.

I started off with the Diablo Martini.  A delicious concoction of Habanero infused Finlandia Vodka, Passion Fruit Puree, Pineapple Juice and Grenadine.  It is the perfect balance of spicy and sweet so for those of you who don't like spicy the citrus and acid from the pineapple and passion fruit will calm it down so you can enjoy more than one.

We started off with the always delectable Chorizo Corn dogs with Dijon Mustard and honey ketchup.  A little spicy from the Chorizo but huge flavor in the batter.  You have to wait for the Chorizo to cool down but when it does....fireworks in your mouth!  A must have starter to every meal.



Now I usually dream about food In general but this dish leaves drool puddles on my pillow.  Quinoa Pollo/Marinated Chicken Bowl.  This AMAZING dish contains Chicken, diced avocado, fresh roasted corn, minced jalapeno and balsamic reduction.  I am so impressed that every time I have this dish they make sure it is always cooked to perfection.  ASADO is always dishing up the best food, and the service is top notch as well.
http://asadotacoma.com/
2810 6th Avenue
Tacoma, WA 98406
(253) 272-7770

Breakfast, My almost favorite meal.

MI CASA

TACOMA WASHINGTON

Lately I have been on this health kick.  I started by not eating fried food then moved to no more fast food.  Lately I have been cooking more at home instead of going out.  This morning I woke up and saw the sunshine and started craving an omelette. I started cutting all the veggies and in the middle of it I decided to try and see if I could poach an egg.  Now first off I would like to thank YouTube for making this possible.  I have never successfully made a poached age in my life, and thanks to watching one video from a gentlemen from down under, I was able to make almost two. 

This delicious breakfast consisted of first laying down baby spinach leaves then adding some fresh veggies that I sauteed.  I used zucchinis, broccoli, fresh garlic, onion and baby portobello mushrooms.  I then had my first attempt of making poached eggs and I succeeded, after they were done I placed them over the veggies and added a couple shakes of Tabasco, perfection.

1022, I LOVE YOU!

1022 SOUTH
TACOMA, WASHINGTON
How do I start this blog without completely making a fool out of myself?  If you are a Craft Cocktail lover among enjoying amazing sandwiches and snacks then this is the place for you.  Every time I walk into this establishment I have to bring a towel to clean up all the drool that accumulates on the table from my envious mouth of every cocktail that leaves the bar.  It is a small hole in the wall bar on hilltop and you would not expect to find what is behind the walls.  An amazing maybe 25 person room filled to the ceiling with homemade liquors, low lighting and quiet conversations.  Now the cocktails maybe a little more than what most people are use to paying but the time and effort that goes into each cocktail pays for itself.

Our bartender/owner Chris Langston is hands down a genius.  The new summer menu it out and he once again has outdone himself.  As I sat down at the table I knew exactly what I wanted, House of Leaves.  A drink that my friend had purchased the week before.  A surprising cocktail considering what is in it.  It is a little earthy, fresh and ends with a sweet kiss of homemade grenadine.  It contains vodka, lime and basil.  Now I don't know if he sings the basil to sleep at night or if he hand picks it from the Garden of Eden.  Either way this drink goes down like a sand hill hooker.



House of Leaves

Now just because this is a Craft Cocktail Establishment doesn't mean they can't dish out some amazing food also.  I was pleasantly surprised by the menu and what it had to offer my grumbling belly.  Now I had the 1022 Muffaletta Sandwich with comprises of Nicoise peppadew tapenade, applewood smoked ham, hot coppa, finocchiona, gruyere, fresh mozzarella.  Indeed it is a mouthful of words that most people wouldn't think of comprising into a sandwich but who has two thumbs and is craving one right now....THIS GIRL!  IT is also accompanied with a small baby spinach salad with what I believe was a balsamic vinegar to cleanse the palate for more delicious drinks!  http://www.1022south.com/



1022 Muffaletta



Slammin Salmon

MI CASA
TACOMA, WASHINGTON
I decide every once in a while that I need salmon, and I need a lot of it.  My favorite dish to make is this brown sugar, mustard and almond encrusted sandwich.  It takes about five minutes to prep and 12 to cook, so if your in a hurry and want something delicious you are in the right place.

I know there are a lot of debates about using Farm Raised (FR)/Wild Caught (WC) fish but I always use WC. As the FR get fatter you are actually getting less protein per bite and less Omega 3-s than in WC, but most of the wild salmon spend most of their lives on farms before being released into the wild.  The farm raised are given protein pellets that are mashed up fish and fish oil, So they are feeding fish with fish.  Personally, the color and texture is better in Wild Caught so that is why I buy it. 

I start out by making sure all the bones are out of the fillets then follow by rubbing them in olive oil, salt and pepper.  I put them skin up in the oven for six minutes on 395.  I take them out after six minutes flip them over to skin side down then proceed to cover them in the glaze.  Now I personally have never measured out how much brown sugar vs. mustard goes into the glaze, I just add it until it gets to a room temperature maple syrup consistency.  I start with about a cup of brown sugar add Dijon mustard, a couple shakes of Tabasco and half a lemon squeeze.  You can make as much or as little as you want.

I then add almond slices and put back int he oven for another six minutes.  When it comes out some of the almonds might be a little burnt but it just adds more texture and color...

The way that I enjoy it the most is on a lightly toasted deli roll with a healthy slather of goat cheese that has also been warmed when toasting the roll.  I then add a healthy hand full of the still steaming salmon onto the roll but alas it is not done yet.. it needs color.  The one trick that is up my sleeve is baby spinach.  Baby spinach adds such a freshness and explosion of color to any meal...

The final product is a winner every time.. You can never go wrong with leftovers either...

Speaking of leftovers, look what i had for breakfast the next day... A broccoli and salmon over medium egg confection... it started as an omelet and ended up with me licking the plate...  I swear this is the fastest and such a delicious meal that everybody has to try it.

Vietnamese then IKEA

SAIGON PALMS
RENTON, WASHINGTON
As I am posting these pictures my mouth has started to salivate.  One of my favorite places to get Vietnamese Cuisine would have to be here.   Muc Nhoi Thit or Stuffed Squid is "pan fried pacific calamari stuffed with pork, lemongrass, garlic, onion."   lightly tossed in sauce that is sweet, salty and delicious that made the pork and lemongrass flavors really pop.

 Bun Dac Biet or Special Vermicelli is my favorite Noodle of all time!  if you have eaten a spring roll you have eaten a Vermicelli Noodle.  This dish is paired with a slightly sweet house fish sauce that has such a delicate flavor but makes the dish a perfect Ten.  The noodles are usually paired with grilled pork, carrot slivers, lettuce and cucumbers.  I upgrade so I can get a shrimp cane and a prawn skewer which is almost pureed shrimp formed around a bamboo stick and then deep fried.  If you love Vietnamese food, this is one stop you have to make.

I am slowly getting my front room put together.  I love IKEA for the odd and yet amazingly cheap and fashionable items it has.  This lamp was only $60, so of course I had to get two.  With a full belly and a happy house today turned out to be not so bad.

To-Go Thai

 SILK THAI
TACOMA, WASHINGTON
I usually go for Vietnamese food but when it comes to Thai food the only place I go in Tacoma is Silk Thai.  They have such an amazing menu, they can satisfy even the picky eater.  I started off with a Tofu Salad Roll and as you can see from the picture even to-go food can look delicious.

 Miang Kum is something I have never tried before.  you take a spinach and you add a little bit of toasted coconut, lime, onion, ginger, dehydrated shrimp, peanuts, Thai peppers, shallots and "Suki's Signature Sauce."  I was unsure of this dish as soon as I smelled the Shrimp, but as soon as all the components married together.... heaven!  the sweetness from the coconut, the salty shrimp, the slowly creeping spice of the peppers and the zing of ginger.  TOTAL WINNER in my book.

Five-Spice Crispy Duck.  Duck is my favorite protein when it comes to fowl Now I like my duck cooked more on the medium rare side and usually with a sweet to balance the heaviness of the duck. This was such an amazing dish is was glazed in cinnamon plum sauce that complimented the duck so well. It also came with a side of spicy green beans, cucumber, green onion and cilantro. FIVE STARS.

Now don't judge this delicious dish by the picture.  Black Rice Pudding is the best thing to happen to coconut since Malibu Rum.  The rice is always cooked so it almost pops in your mouth when you bite into it.  It is creamy, sweet but a little on the heavy side but leaves you completely satisfied.  Thank you Silk Thai for making my dinner at home so delicious.

Summer of Seafood

 GRUV NIGHTCLUB/LOUNGE TACOMA, WASHINGTON
Who thought Summer could taste so good!  Now even though the portion of shell vs. mussel is on the opposite ends of the spectrum it is worth the time and money.  These Black Mussels are cooked in a white wine and garlic butter and toasted bread for the dipping into the delicious confection.

Crab Cakes.  Although you can put anything into them they have a couple are ingredients that are key to keep it together such as mayo, eggs and bread crumbs.  Now I love cheese so instead of bread crumbs I would use Parmigiano-Reggiano or Parmesan.  These bad boys are topped off with a chipolte remoulade which is like a french tarter sauce and almost an aioli.  Topped off with a squeeze of lemon juice and I couldn't put down my fork till the plate was clean.

ELVIS COOKIES

TACOMA, WASHINGTON
Now feel free to yell at me but I didn't know that Elvis's favorite sandwiches were; peanut butter, banana and bacon.  Can I tell you how delicious this is?  The salty bacon, the creamy peanut butter and the sweet banana.  The Ritz cracker added a butter flavor and crunch.  A Charlie Sheen winner in my book.

Irish Beer and Blood Sausage!

FADO IRISH PUB,
SEATTLE WASHINGTON love this pub.  It is like a maze almost the more you walk, the more rooms off to the side you find.  This is one of my favorite dishes, the Chicken Boxty. It is two potato boxties, (which is like a potato pancake) chicken, pepper jack cheese and tomato's with a red-chili aioli.  It is starchy and goes down well with a pint of Smithwicks.

This is Fado's Gourmet Burger.  A monster of a burger but bursting with flavor.  A seasoned burger with arugula, tomato, rasher (which is lean pieces of pork), cheddar and grilled onion.

Now this is what a Traditional Irish Breakfast looks like.  It has Rashers, Irish Sausage, Soda bread, oven warmed tomato, sauteed mushrooms, two eggs and some breakfast sausages or blood pudding which are made with animal blood and barley.

This is the Trinity Steak Boxty my boyfriends favorite thing and the only Entree he has ordered when we go there.  It has steak, mushrooms, and onions rolled in the boxty topped with a whiskey-garlic sauce.  After finishing our pints and Jameson and our belly's full we decided to brave the rain and go home so we could sleep on the starch and Irish Meat.