OCI Restaurant Review

As i mentioned in an earlier Portland review, i was unfortunate to have gotten food poisoning. It was actually the day before my very important tour or Oregon Culinary Institute: the culinary school i have been dreaming of going to for the past two years. We were scheduled to eat in the student-ran restaurant after the tour. I could hardly stand up due to stomach pains and hadn't gotten any sleep the night before. However, i was determined to make the best of it.

I mainly want to talk about the restaurant, which is open to the public upon reservation. They are open during the week twice a day. They have everyone sit down at the same time so the students get a feel of the lunch & dinner rushes of a real restaurant. We of course had our two year old with us, and the server could tell right away he was a little antsy (what toddler isn't) upon sitting down. She immediately offered to grab some fresh fruit form the kitchen while we waited on our food. So someone literally cut up some fresh fruit for him without my request. I thought this was exactly how customers at restaurants should be treated, especially at "high-end" ones.

We had a few different choices to choose from on the menu. We were able to have a three course meal for free as something they offer to possible students. However, it only costs 9 dollars regular price for one person and the money goes towards benefiting the school. My husband and I both chose the BLT salad and BBQ pork sandwich.

Of course i did not feel like eating, i really wish i did! The few bites that i took were soooo delicious, not only because of the pork but all the other components. The bread was fresh and flavorful. The herb butter they brushed on it before toasting it on the grill was an amazing touch. The potatoes chips they kept in a basket by their open fire on the line was also delicious.

I was so pleased with the service and the food. If these students keep up the amazing work i have no doubt they will go far.

Portland, OR: I like Thai Food

 

 Our food experience in PDX was very short lived. Though that was a giant reason for our trip, i unfortunately received food poisoning from some random Chinese restaurant on the outskirts of the city. However, after eating at 'I like thai food', we swore that we had to come back to the food carts and try something different before we left. (located near SW 10th and Alder)

Me and my husband our big Thai food fans, and our favorite dish is Drunken Noodles (or Pad Kee Mao) which is a dish that consists of wide rice noodles usually cooked with fish sauce or oyster sauce, chilies, and basil. 

It was freakin SPICY, but i couldn't stop eating it. The sauce was little more tomato based then i have eaten before, but my sister-in-law who happens to be Thai reminded me there is a difference between authentic and American styles of Thai. O my goodness it was so good, and we only payed 6 or 7 bucks for a crap load of food. I can get a lunch special for 9 dollars at our local Thai restaurant but wouldn't have leftovers and the dinner entree is about 15. It only took about 7 minutes to get the food after we ordered (luckily we did not have to wait in line). This would have definitely fed both my husband and I. Now i understand all the hype about PDX carts-i was not disappointed.

Newport, OR: Local Ocean Seafoods

The closest i have come to the beach is The Gulf of Mexico in Corpus Christi, TX many many years ago. So, when we visited Portland i was ecstatic to take my son and I to the coast. It was hard to choose which small town to visit-i was leaning towards Cannon Beach, OR. However, i decided upon Newport so i could take my son to the aquarium.

Of course the ocean was amazing, but i could hardly wait to eat some fresh seafood. Being from Utah, i never ever ever ever get to experience the joys of wild caught fish. Let me say now that i was disappointed with the main strip of Newport. Yes the view of the ocean was amazing, but i expected more of a typical dressed-up tourist town. Everything looked a little blah and ran down.

We finally found the restaurant on bay front area next to a board walk, where all of the fishing boats sat selling their product. The strip of restaurants and shops were bustling with that magical energy you can't quite describe. Any disappointment of Newport's lack of glam our went out the window.

So we sat down and at the Local Ocean Seafood. I had researched restaurants online and thought this was our best bet for a delicious, sit down meal. Of course the prices were quite high, which was what i had expected. All of the slightly nice restaurants in Oregon seem to be expensive unless you are eating at the food carts. My husband ordered a hamburger because he isn't much of a fish person. I ordered the pan fried oysters. The restaurant was small and there weren't too many people. We seemed to get very slow service considering their were three servers for such a small amount of people. There has also been many times where our family has been treated with prejudice-in the sense that we are very young with a young child and look very plain. I have a feeling that the servers did not find us very important. It took them a very long time to even get my husband a refill, and i did not get my cup of coffee until after the food came.

As for the food, it was good-but not amazing. I think this was partly my fault for being a little money worrisome and settling with the battered oysters instead of the dungness crab that i actually wanted. The hamburger was just a hamburger, though it definitely didn't lack meat. I would recommend it someone but only because i have no knowledge of other Newport restaurants. If anyone has any suggestions on Oregon coast restaurants-please speak up!

Texan BBQ

I went all out this Christmas, baking several different treats including calzones as well as spending quite a bit of time on presents. I bought a pack of mason jars and decided to do some of those corny "brownie mix in a jar" recipes. I also wanted to make something to go along with my present to my Father, an electric smoker. As my family is from Texas i went along with a  mop sauce with traditional tex-mex flavors.
It makes a very thin sauce. It soaks through the meat instead of sitting on top. Traditional pit masters in the south use these mop sauces to regulate the temperature of the meat during the cooking process. Home cooks usually do not use this process but can be used as sauce after the meat is cooked by dipping the meat, coating it with the mop.

1 T paprika
2 t black pepper
2 t chili powder
1 1/2 t cumin powder
1 T bacon fat
1 medium onion-chopped
4 cloves garlic-minced
1 cup stout beer (i would have used a traditional texan beer called a shiner, but had none)
1/4 cup ketchup
1/4 cup apple cider vinegar
4 T Worcestershire
4 T brown sugar
2 cups beef stock

  Melt bacon fat and cook onions at medium low until translucent. Add the first four ingredients as well the garlic, stir and cook for a few minutes. Add the remaining ingredients and simmer for 15 minutes. Cool and transfer to a jar. 

  I also make a spice rub by using the first four ingredients and doubling them, then mixing it before i put it in a small jar. Some people prefer to use a dry rub on their BBQ. 

Gifts for the Brewer

As i am famous for bragging about my father's profession and personal craft and brewing, I am excited to share this years projects by Ziggy. He was ecstatic to create something for his papa, and help decorate everyones presents.

I recall many years of Christmas where my mother wrapped the presents with paper bags she had saved for a couple of months. Then my brothers and I would use sponges that had been cut out in Christmas shapes (tree, star, stocking, etc.), and blot them with paint then decorate all of the wrapped boxes. I remember it being very exciting (and somehow recall my artwork as perfect), so me and Danzig decided to continue the tradition.

 I helped Zig glue the variety of beer caps and he went crazy with the paint: definitely did not want it to end. The photo is of him and my dad picking hops in the summer time.

My husband was jealous the my father got his own special wrapping paper, the beer bottle sponges actually turned out the way i had hoped.

Christmas is here!

PIZZA

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New York, Chicago, San Fransisco style...It's amazing to think of all the different of choices you have when you think "I want pizza tonight". But, all have one thing in common of course: cheese (usually), and dough. I personally dislike my pizza cracker thin: reflecting only on the toppings and basically stating the crust as a hassle or maybe just horrible technique/recipe. I also can't speak very highly of deep dish, (there really is such a thing as TOO MUCH cheese,) but i have yet to visit the famous Chicago in order to truly determine that.

My love for good pizza, and especially hand tossed crust, has not been around very long. Like a normal child i ate quite a bit of pizza but not from authentic pizza parlors. Try Cici's, pizza inn, and maybe the occasional Little Ceaser's. Don't get me wrong, i am very grateful for those Father-Children trips to the all you can eat buffets though i had no idea what i was missing.

The first amazing slice of pizza I've had started at Famous Pizza in Denver, CO at the age of 16. Apparently there is more "famous" pizza in Denver, CO. Actually, there are many pizza parlors in Denver with the same name, but this is unmistakable. Me and my brother would go in there to order a slice, and i was in heaven. I have yet to taste pizza as good at theirs-though my current employer does come very close.

I am very grateful for my pizza training (pictures above), mainly because it takes much time and practice in learning the art of dough. More then anything i am excited to extend my pizza ventures around the country, and maybe even around the world.  If you have a favorite pizza place: please share!

Away we go

Got some amazing financial news today. Life pleasing. I am doing my best to embed in my core the truth that holds the world together: that we create it.

I miss Oregon, and miss the places i have not yet been...

Salsa Barracha

Salsa Borracha, a.k.a. drunk salsa-is fabulous with Tacos Asada. Let me just point out that it pisses me off when my computers spell check tells me that Spanish words do not exist. Anyways, i had the pleasure of learning a few salsa recipes from a coworker's brother who is Hispanic. I was a little edgy about posting the recipe out of respect and have tweaked it a little, and also realized how many similar salsa borracha recipes there are across the internet.

It's all very simple.
4 romas
1 small yellow onion
4 jalapenos
Handful of cilantro
cumin
T lime juice
Mexican beer (1 cup of so)

Cut the tops off the jalapenos and tomatoes and place them in a skillet with half a cup of water. Add half of the yellow onion and cook on medium until everything is mostly tender. Drain most of the water out (reserving about 1/4 cup), and put all into a food processor. Add about 3/4 of the cilantro, lime, tsp cumin, salt, and pepper. Pulse the ingredients and slowly add the Mexican beer to consistency (you don't want it too watered down). If the color is pale you might need more cilantro, or if the taste is too bland more jalapenos. Take the rest of the cilantro and onion and chop it, using it as a garnish for the salsa.

Tacos Asada

I have yet to discover the authentic art of making homemade tortillas. If you are lucky enough to live near a place that sells fresh handmade tortillas then you are lucky! However i live in the middle of nowhere, and ready to use tortillas from the grocery store is as good as it gets until i venture more into the unknown.

4-5 steaks (petite sirloin is what i used)
5 medium chipotle peppers
4 cloves garlic
1 shallot
1/2 cup orange juice
1 cup vegetable oil
1/2 tsp cumin
1/4 tsp salt pepper
2 T cilantro

1. slice peppers lengthwise, getting most of the seeds out. Simmer them in water until they are tender. (Unless they are canned and already cooked).
2. put all the ingredients (besides steaks) in a food processor and blend. Cover the steaks in the marinade and let them sit in the refrigerator for a couple of hours.

Tacos:

marinated steak
1/2 red onion
1 Large Anaheim or Priscilla Pepper
grated Mexican cheese
salsa (Salsa Borracha recipe follows)
chopped cilantro for garnish
white corn tortillas

1. Grill the pepper until completely charred and you can peel the skin off. Grill the steaks, meanwhile julienne slice the pepper and the red onion. Wrap the red onion in foil and also throw on the grill.
2. Fill a skillet with an inch deep of oil. Heat on medium.
3. Once the steaks are done, cut them into thin slices. Put the tortillas in the oil for 5 seconds on each side. Sprinkle with cheese immediately, and then top with the rest of the ingredients. Enjoy!!!

Thai Tea

Thai Iced Tea

I'll tell you right off the bat, I'm more into savory drinks rather than sweet. I don't drink soda and store bought juice is just too sugary. However, originating from the south has caused me to drool over sweet teas, and when i discovered Thai Iced Tea about 4 years ago i was hooked!
This glass of yummy can easily be made, but requires a couple of supplies you can order off the internet or possibly buy at an Asian market. You will need the imported tea, as well as a a tea filter bag. You can find various Thai teas on Amazon or at Thai Tea Set. Of course there are many choices, different spices added to certain teas, etc. Honestly, i don't think it makes a damn big enough difference.
The the last thing you will need is half and half. WARNING: You will already add about a cup of sugar after brewing, so you don't need much cream.