b

boltsfan's Profile

Title Last Reply

Napa Itinerary

I know Redd Wood was pizza... Just wanted your impressions.

Was leaning Jeanty too so maybe we'll do there for dinner on Sat. I cancelled Tra Vigne and made reservation at Farmstead for lunch on Friday.

We have been to Etoile. We plan to have a drink at Hurleys.

Any feedback on the wineries?

Thanks!

Dec 05, 2012
boltsfan in San Francisco Bay Area

Napa Itinerary

Thank you for the great feedback. Cook was on the list for lunch too so I'll switch it.

Wanted to go to Ad-Hoc or Bouchon on Fri night but it was booked, so Bottega was last choice but like I said, we did enjoy our lunch there last year. Realize a lot of tourists go there...

Not worried about eating heavy Italian as we sometimes just split some apps (crudo, mussels, etc...) and then a light pasta or seafood dish and a bottle of wine for dinner.

Any thoughts on other Yountville restaurants? Redd Wood?

Don't really want to take a taxi back and forth to St Helena for dinner.

Dec 05, 2012
boltsfan in San Francisco Bay Area

Napa Itinerary

Taking my wife to Napa for her birthday. Staying at the Napa Cottages just South of Yountville. The Cottages receive lots of great reviews. They offer free dinner transportation to Yountville and several other nearby restaurants, so we are going to try to take advantage of that each night. Hopefully the cottages are as nice as they look online. They deliver Bouchon pastries to your doorstep every morning.

30 days out I had major issues making reservations for dinner. I thought it would be somewhat quiet the week between Christmas and New Years… guess I was wrong. We have dined at Bottega for lunch before (and loved it) so thought we would try for dinner this time. Might just show up early to walk around Yountville and put our name in or eat in the bar. Local friends that are Napa natives recommended Carpe Diem and Bistro Don Giovanni.

Here is the itinerary. We have some favorite wineries in Napa (Miner, Hall, etc…) but are trying to go off beaten path this trip (ex: Spring Mtn). Tasting prices have really gone up recently but we usually buy wine so hope to get a few waived. We usually prefer Healdsburg but were due for a Napa trip. Hopefully Yountville will still be decorated for Christmas. Any comments are welcome.

Thursday:
Dinner – 6:30pm @ Carpe Diem

Friday:
Lunch – 11:30am @ Tra Vigne

1pm @ Relic (Hunnicutt wine cave)

2pm @ Failla

3pm @ Chateau Boswell

Dinner - 9pm @ Bottega

Saturday:
Lunch - 11:30am @ Redd

1:15pm @ Behren

3pm @ Pride

4:30pm @ Alpha Omega

Dinner - 7:30pm @ Bistro Don Giovanni

Dec 05, 2012
boltsfan in San Francisco Bay Area

Hake - Spanish Recipe Help

They both sound similar to what I had. I will give it a try.

Thanks!

Nov 05, 2012
boltsfan in Home Cooking

What's for Dinner #171 [OLD]

Chicken roulade - stuffed with prosciutto, fontina and basil.

Mushroom "gravy" (creminis, red wine vinegar, white wine)

Wilted spinach w\ garlic

Nov 05, 2012
boltsfan in Home Cooking

Hake - Spanish Recipe Help

I picked up some Hake yesterday and want to replicate a dish I had in Barcelona that was simple but amazing.

It was baked and had potatoes and tomatos in a simple sauce.

Any ideas...?

Nov 05, 2012
boltsfan in Home Cooking

Suggestions for things to serve with a chicken & wild rice soup

Care to share the "awesome" recipe?

Oct 29, 2012
boltsfan in Home Cooking

Turkey Day for Large Group (Family\Friends)

Thanks guys... you made me look at it in a different way.

Holidays are meant to be spent with family and friends (the more the merrier). I'll just take a nice long nap on Friday :0)

Oct 25, 2012
boltsfan in Home Cooking

Turkey Day for Large Group (Family\Friends)

Thanks Masha.

We have double ovens and a 5 burner stove so we can do it ourselves but everyone wants to chip in so bad. The prob is that I will make great food with all high quality ingredients, free range turkeys, etc… and then older family members start showing up with canned green casserole, canned sweet potatos (gross), etc… that they like but I hate. I don’t want to hurt any feelings so… between rock and a hard place.

We plan to have a later dinner (5-6pm) as well. For apps… I am buying local sausages to grill, shrimp cocktail, charcuterie, olives, etc… so maybe I will ask everyone to bring a bottle of wine and an app to share and I’ll do dinner.

We have a wide open floor plan so I feel like I am hosting a show on the Cooking Channel.

Thanks!

Oct 24, 2012
boltsfan in Home Cooking

Bagels in San Diego

VG is awesome... never had their bagels though.

Oct 24, 2012
boltsfan in San Diego

Turkey Day for Large Group (Family\Friends)

Having 25 people for Turkey Day this year (most we ever had was 16). Have to go potluck style otherwise I‘ll blow my brains out trying to cook everything with 3 “Moms” in my kitchen. Might have Dad in-law roast a full bird (he really wants to and does a great job) at his house and bring over, not ideal, but I’m ok with it. Wife only does baking, so she’ll prep and make sausage stuffing and some pies the day before.

I plan to brine large turkey breasts (4) and grill them so I can stay outside, sip beers and watch football. I usually brush with some type of marinade that might include - apple juice, butter, sage, honey, orange juice, etc... I have also finished them on a cedar plank with good results.

Any other good ideas for a brine, rub or marinade?

Thanks!

Oct 24, 2012
boltsfan in Home Cooking

Patty Melt - Help!

Tonight I plan to use a cast iron pan to make a turkey Patty Melt.

Saute some bacon and onions til almost caramelized. Grill turkey burger in same pan and top with swiss. Remove from pan and wipe out excess grease. Butter some sourdough bread and assemble sandwich and use grill press to get crusty exterior on bread.

Oct 24, 2012
boltsfan in Home Cooking

Bagels in San Diego

Garden State Bagel in Encinitas.

Oct 23, 2012
boltsfan in San Diego

Skillet Baked Eggs

For a quick dinner, I like to take a cast iron skillet and sauté anything I have in the freezer or frig. Whether it be some sausage (Portuguese, Chorizo, Kielbasa, etc…), a few small diced Yukon’s, spinach, leeks, onion, whatever… then make two wells and crack two eggs inside each. Pop in a 350* oven til the whites are just set (don’t want yolks to overcook) then finish with shaved parm or manchego cheese and maybe a dash of hot sauce.

Anyone else to do this or have any interesting ingredients they use?

Oct 17, 2012
boltsfan in Home Cooking

Soup Disaster

Due to the nice rainy day yesterday… I was preparing a nice pot of sausage, spinach & white bean soup. I had everything ready and added the chicken stock as I normally do. I let it simmer for about 30 minutes.

When I went to taste the soup it had an off flavor. Hard to describe but almost lemony. I went back and smelled the box of chicken stock and it smelled definitely not normal with a faint rotten egg smell. I always usually buy stock from Trader Joes or Sprouts but just happened to have a box of Swanson’s so I used that. I cut the box open to see if any mold was present but did not see anything.

Had to throw the entire pot out and order Chinese take-out.

Always pour your stock into a glass container and\or smell before using!!!

Oct 12, 2012
boltsfan in Home Cooking

Broccoli Rabe

Thank you everyone for the recipe ideas and info...

Oct 09, 2012
boltsfan in Home Cooking

Broccoli Rabe

I planned to throw in some red pepper flakes but I forgot. I do the same with saute hericot verts.

I blanched the rabe the 1st time so I could check bitterness level. I'll do the same for guests this weekend but next time will try w\o and straight saute. If not blanching then how long to saute?

I chopped about 1" from bottom of stems but also picked out large stems but sounds like those are good to eat as well so I will leave them in next time. How long do you guys saute them for?

If I ever get to Philly I am going straight to DiNic's!

Oct 04, 2012
boltsfan in Home Cooking

Broccoli Rabe

Made it at home for the 1st time last night and we loved it. Served it with chicken saltimbocca.

How I did it... Chopped and removed large stems. Blanched in boiling water for 3 minutes and then into ice bath. Drained on towel to remove most of the water. Sauteed with tons of garlic and finished with fresh grated parm.

I would like to make this for large family dinner so can I wash, prep, blanch and dry in the morning and saute that evening?

I appreciate any feedback or suggestions.

Thank you

Oct 04, 2012
boltsfan in Home Cooking

Leucadia-Encinitas Bound - CH recs?

Sounds like a great trip!

Love I Trulli!

Oct 01, 2012
boltsfan in San Diego

Oceanside thread part 2 Harney Sushi

We love Harney sushi in O'side!

Sep 27, 2012
boltsfan in San Diego

Leucadia-Encinitas Bound - CH recs?

Market
Flavor
Solace
Blue Ribbon
El Q'ero
Kitchen 1540
Craftsman
3rd Corner

Jul 11, 2012
boltsfan in San Diego

Penzey's in Hillcrest

Is it open yet?

Is it the same company as?
http://www.thespicehouse.com/

Jul 03, 2012
boltsfan in San Diego

dinner tonight in north county

Too late but.... here is my 2 cents.

Solace and the Moonlight Lounge is our new favorite spot in North County.

EVERYTHING is great…. But we usually lean toward the following… biscuits, oysters, mussels with tomato butter, wedge salad, warm salad w/ bacon dressing, hangar steak, burger and of course the coconut cake for dessert. Fun cocktails, great beers on tap and the wine list is interesting and some fair deals for bottles. Corkage is $15. Brunch is also amazing… some of the best egg benes I have ever had and their amazing burger is on the menu. Cinnamon rolls w/ pecan butter are just decadent and the coffee is nice and strong.

Service has always been stellar!

Kitchen 1540 and Flavor are good too but Solace is just very cool (much better than the cougar filled Union). We always eat upstairs either outside or at the communal table in the middle. We also love the 3rd Corner, Blue Ribbon , El Q’ero and I’Trulli as well. For Inland Encinitas I would suggest Savory as well.

Market in Del Mar is next on our list.

Feb 06, 2012
boltsfan in San Diego

Boos vs. Boardsmith

If the description is wrong then that is on them (not me) and that is why I took a screen shot of the picture and description.

They'll have to honor that price for the described item.

Feb 06, 2012
boltsfan in Cookware

Boos vs. Boardsmith

I noticed that too so that is why I took a screen capture of the websites description. $149 for an 24x18x1.5 end grain walnut seemed a bit cheap to me :0) We'll see what they actually ship.

Feb 05, 2012
boltsfan in Cookware

Boos vs. Boardsmith

Since I had a $75 Sur La Tab gift card I went with a Boos end grain walnut board (24x18x1.5). Price is not too bad for end grain. It was about $190 (toal) and that included the board, board cream, tax and s\h.

http://www.surlatable.com/product/PRO...

I want to put feet on one side, so does anyone have any suggestions on what to get? I know I can run down to local Depot\Lowes and find several options but do I want something that screws into the board or attaches with some waterproof adhesive?

Might ask for a new Boardsmith one for Christmas and then will keep the Boos for proteins.

Thanks for the feedback!

Feb 03, 2012
boltsfan in Cookware

Boos vs. Boardsmith

Wood type and size?

Any pics?

Thanks!

Jan 31, 2012
boltsfan in Cookware

Boos vs. Boardsmith

Looking to upgrade my cutting board to a higher end grain one. I have read on-line (Chow, blogs, knife forums, etc…) about Boos and Boardsmith and these seem to be the clear brands to get. Some recent grumblings about Boos boards quality but also some shipping delays for Boardsmith. I take care of all of my “stuff” so paying more is not a problem if it is definitely worth it and will last over time.

I can buy the end grain Boos boards at my local Sur La Tab store, so that is nice cause I will not have to pay for s\h. I don’t mind waiting a few weeks for a Boardsmith board (and paying the s\h) if I am going to notice a big difference in quality.

I would love maple but it just does not match my kitchen as much as the walnut, so I will be getting walnut (love the darker color). Board will be approx. 12x18x2. Prefer the Boardsmith board as it already has feet and I would have to add feet myself to the Boos board (I don’t plan to flip the board).

Any opinions or info is appreciated!

Thanks!

Jan 31, 2012
boltsfan in Cookware

Kaito - 1st Omakase Experience

OMG… food porn…

My wife and I were lucky enough to get a reservation over the holidays for 2 seats at the front corner and enjoyed a 2+ hour omakase with the one and only Kaz. It was truly one of the best meals of our life and in such a simple setting.

Kaz was humorous, polite and generous and his knife skills are insane. He made sure to ask us if a product was ok before he prepared the next course. He was also concerned with what we were drinking to make the pairing just perfect. I don’t know why… but we were slightly hesitant for a while to go here after reading all the posts (even drove by once and kept going) but this was very relaxing and we cannot wait to go here again. The group around us was very fun and made the experience even more memorable.

This is some of what we had… cannot remember all of the courses but I would guess we had 1-2 more than what I have listed here.

Daikon salad
Miso soup
Halibut
Scallops
Clams
Octopus
Eel (deep fried spine too!)
Fried oysters
Toro hand roll (Amazing!)
Uni

Bill for 2 people was $170 and included 4 alcoholic drinks and the tip. Worth every penny!

Jan 16, 2012
boltsfan in San Diego

Roasted turkey/chicken help

I have roasted a turkey and a chicken within the last couple of months and both came out perfect. I roasted until internal temp of the breast was 160-165*.

In years past, I used to worry about seeing a little red blood/juice in the cavity or near the legs or thigh and would keep roasting until this disappeared since I assumed the bird was not at a safe temp. This would obviously produce dry breast meat.

Is this something to worry about? Is there any way to avoid the red blood/ juice in the cavity as it is kinda gross.

I actually prefer roasting just a bone in breast for both a turkey and chicken as it is easier to deal with and just as tasty as a whole bird. Plus we really don't eat the dark meat so it is sort of a waste. Although, it does look cool to take a whole bird out of the oven :0)

Thanks!

Jan 03, 2012
boltsfan in Home Cooking