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[PDX] La Catrina (Tortas Gigantes) and Morelia Taco Truck

We Love La Catrina, but just learned they left their 82nd Ave. location!! Does anyone know where they are now? Gotta find them. They're my favorite Tacos al Pastor.

Mar 01, 2010
dogthis in Metro Portland

Uses for a hacked up salmon filet

Well, it took me longer that expected to get back but, the salmon burger won out and it was beautiful. Did a light chop on the raw salmon and added some shallot, fresh parsley & dill, dijon, a couple drops of worchestershire & tabasco. Grilled & served on ciabatta rolls with lettuce & the last of the tomatoes from my garden, topped with homemade tartar sauce. Family said it was one of the best burgers they ever had (granted, they're highly biased).

Dec 01, 2009
dogthis in General Topics

Bellingham WA food inquiries

Sadly, Fool's Onion & Tivoli are closed. So is Pacific Cafe. I never ate at Stanellos' but it is closed too. Good restaurants rarely last in Bellingham, and some that should close don't. The lack of a true restaurant critic in the local media protects those who should close their doors and make room for good, local restaurants.

Dec 01, 2009
dogthis in Pacific Northwest

Uses for a hacked up salmon filet

Thanks to everyone for their posts. I think the pasta is going to win on this one. I love salmon at the sushi bar, but I know that it's lightly frozen to keep 'bugs' at bay. Our first night's dinner with the intact filet was from a Tyler Florence recipe my husband found that used a boat-load of butter. I wasn't optimistic about the prep, but the results were excellent (could you really go wrong with salmon a half a day out of the ocean? I think not). I like the idea of Salmon Hash too, but maybe Salmon Eggs Benedict might be the way to go. I'll post back when the dish is done.

Oct 23, 2009
dogthis in General Topics

Family foods I thought was normal

we had 'watergate pudding' every easter, but it was called something like 'ew, that gross green crap that looks like puke.'

Oct 21, 2009
dogthis in General Topics

Uses for a hacked up salmon filet

My husband, the recipient of a beautiful 20 lb coho last evening, hacked up 1/2 of one of the filets on his first 'attempt'. I think Salmon Burgers are the best thing to do with it and I could use some suggestions for recipes. We make a lot of salmon, all on the grill with intact filets. Ideas????

Oct 21, 2009
dogthis in General Topics

Need some Denver Recommendations

Thumbs up to Luca d'talia. It might be my favorite restaurant in Denver. Fabulous food, intimate and modern interior. ZCuisine and Deluxe are lovely too. Run far away from Aurora...

Feb 27, 2009
dogthis in Southwest

Holiday Roast Duck… What to serve with it?

good point. a simple, cool salad is perfect.

Dec 23, 2008
dogthis in Home Cooking

Shepherd's pie recipe?

This one is stupid-easy and my Aussie husband loves it. Pick your ground meat of choice (one or two pounds of beef or lamb). Brown it lightly, and add in a large chopped onion and a few chopped garlic cloves. Toss in a bag of mixed frozen veggies (I use carrots and peas, sometimes a little corn too). Add a jar of Boston Market Beef or Turkey Gravy if you can get it (this one tastes best, I won't use anything else) or find a high quality one you like. Mix in some worchestershire and a little red wine too. Top with premade mashed potatoes (the ones in the green packet in the fresh deli section). I use two packages for lots of taters. Nuke em til they're warm and mix in a little garlic and cheddar cheese. Bake at 350 until its hot and bubbly. While not high on the authenticity meter, it's super easy, got great flavor and my husband (and friends) love it.

Dec 23, 2008
dogthis in Home Cooking

Holiday Roast Duck… What to serve with it?

So we're getting down to the last nano-second of the holiday and I'm wondering what to serve with my Roast Duck. I'm pairing it with a Blackberry sauce that has citrus and cognac too. I'm thinking roasted fingerling tossed in garlic butter and haricot vertes with hazelnut butter, but I'd like to entertain some other ideas. Thanks!

Dec 23, 2008
dogthis in Home Cooking

Making Mashed Potatoes with No Ricer or Food Mill

Go with the box grater. Since you're reheating them in the gratin, then why not let them cool until they're warm... I wouldn't risk the KA. Dangerous business there. Good luck.

Dec 23, 2008
dogthis in Home Cooking

light, cheap eats NYC staying in chelsea

Native Aussie coming to America and travelling to NYC. I'm looking for some casual, not expensive dining, not fussy eating. I like lighter foods, seafood and such, not heavy on the meat. I'm staying in Chelsea and lower Wall St. areas. Suggestions?

Nov 30, 2008
dogthis in Manhattan

Aussie traveling for authentic american cuisine on a budget

Coming to America and travelling to NYC and Wash DC. What is required dining in these cities? I like casual, comfortable and not fussy or expensive eating. That said, I like lighter foods, seafood and such, but not heavy on the meat. Suggestions?

Nov 30, 2008
dogthis in Washington DC & Baltimore

I have a sweet potato casserole can I caramelize sugar on top for a cruncy topping?

if you're trying to go for a creme brulee effect, i'd try it. at least it would become a little crispy and a little runny as long as it doesn't burn. my favorite topping is toasted, buttered fresh breadcrumbs tossed with a little herb of choice. it adds a nice crunch with an oh, so buttery goodness that is so nice with mashed sweet 'taters.

Nov 27, 2008
dogthis in Home Cooking

Need help with party menu

i have plenty of veggie friends and have made them a rustic, roasted veggie tart that is always a hit. It's easy, and pretty quick if you can roast the veggies in advance. This recipe came from 1996 Food and Wine compilation book.

2 refrigerated pie crusts (yep, they recommended these and they're pretty good)
any combination of veggies suitable for roasting: peeled and sliced eggplant, sliced zucchini and yellow squash, red peppers, red onion, portobello mushrooms are the combination that i like. Toss 'em in olive oil, salt and pepper and roast in a 450 degree oven until caramelized, about 12 to 14 minutes. I usually separated them onto to cookie sheets, keeping the eggplant and squash together as they take longer to roast.
1 egg
3 oz. cream cheese, room temp
4 oz. roquefort cheese, room temp
1 T Parmesan cheese
salt and pepper
this will make 2 tarts
So, you've already got your roasted veggies done... pull the pie crusts package out of the fridge and let it almost come to room temp. roll them out onto two cookie sheets.
Blend the egg and two cheeses, a tiny bit of salt and plenty of cracked pepper in a mini chopper or in a bowl with an immersion blender. Divide the egg/cheese mixture onto the middle of the pie crusts, and spread around leaving about 1-1/2 to 2" of crust around the edges. Top the crusts with the veggies and crimp edges around the veggies to make a rustic tart shape. Bake at 450 for 20 to 25 minutes. So good even your non-veggie friends will love them.

Oct 25, 2008
dogthis in Home Cooking

Coconut Tres Leches Cake

OHHH YEAH BABY! I was looking for a dessert to serve for my book club friends, and wanteda mexican theme to compliment the book and meal.This cake is really, really easy and muy delicio-so! Made it exactlly as the recipe specified, except mine required a longer bake time. (Chalk that up to a oven differences.) The cake is not too sweet, which is usually my complaint about tres leches. The addition of coconut milk is sheer genius. Used Cruzan Black Strap rum which added a beautiful depth of flavor. The toasted coconut adds a nice texture with the creamy goodness of the cake and whipped creme. My only caveat... my 10 year old didn't like it. Okay, more for me!

Oct 09, 2008
dogthis in Recipes

'Foreign' food that's better in the US

with so much talk and comparison between cuisines, i've got to wonder why no one has noticed one basic premise of cooking ... the taste of the food is based on where the ingredient was raised or grown. a recipe cooked by a chef in america, will not taste the same if that chef uses the same recipe, say in france because they're using local ingredients. the best way i can put it is, butter tastes better in france because the cows eat different grass. it's time, chemistry and content that makes the difference in food.

May 20, 2008
dogthis in General Topics

Anyone for Rabbit?

Ohhhh! I love the liver. Growing up my mom would make chicken livers dredged in flour, s&p, and rosemary. The first time we found rabbit, it had the liver and I (the cook) gobbled it up for myself. A few delicious morsels that took me back to my childhood, only better.

May 20, 2008
dogthis in Home Cooking

Skirt Steak! what to do? what to do?

insanity! the only way to cook skirt steak is to season it simply with s&p, sear it on screaming high heat for a minute or two per side, let it sit 10 min, cut across the grain and, devour every morsel with little corn tortillas warmed in a skillet, fresh pico de gallo, fresh avocado, lime and cilantro, and some julienned jalapeno if you can handle it.

May 14, 2008
dogthis in Home Cooking

Anyone for Rabbit?

green, red, or black grapes? sounds light and lovely.

May 14, 2008
dogthis in Home Cooking

Recipe wanted for Sichuan cold noodles

nina simonds wrote a great book on asian noodles. i became an addict after an extended trip to s.e. asia. here is her take on red-hot sichuan noodles

1-1/2 lbs med. shrimp - peeled & deveined, scored down the middle, pat dry

scallion ginger marinade (mix together 2-1/2 T chinese rice wine or sake, 2 T minced scallion (white part only, 1-1/2 T minced fresh ginger)

3/4 pound flat chinese egg noodles or ther flat noodle (i personally like linguine, not technically flat, but i like it) cooked until al dente and rinsed under cool water
2 english cucumbers, peeled, seeded julienned or shredded, pat dry
5 carrots, julienned or shredded
1-1/2 c bean sprouts
1-1/2 c 1/2 inch length scallion greens

red hot chile oil dressing - mix together the following
1/4 c safflower oil or corn oil
2-1/2 T toasted sesame oil
1 tsp crushed red peppper
1-1/2 T minced garlic
7 T soy sauce
3 T chinese black vinegar or worchestershire sauce
2 T chinese rice wine or sake
1-1/2 T sugar

in a bowl, combine the shrimp and the marinade, toss to coat.

bring a sauce pan of water to a boil. add the shrimp and cook for 3 min. until pink, drain.

the recipe goes on about arranging it all on a platter, blah, blah, blah. I say put it all in a big fat bowl, toss the dressing in and dig in. also, i'm never a fan of rinsing noodles, but i can see how this would keep them from sticking together as they cool. optionally, you could toss them with a little oil while they cool.

May 14, 2008
dogthis in Home Cooking

SW Hound Visiting Seattle area

i second xihn's. their curried mussels are insane.

May 12, 2008
dogthis in Pacific Northwest

Anyone for Rabbit?

this looks like a good technique for creme et moustard. when we were in france, my husband ordered "lapin" in every restaurant that had it on their menu. being aussie, he called it la-pin (like a cat "lappin'" up milk). Every waiter walked away with a snicker, to which we figured it was due to his aussie-accented framçais. turns out that pronunciation is slang for a particular part of the male anatomy which we only found out about at the end of our trip. so embarassing.

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

this sounds like a winner! anything with wine and peppers is good for us.

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

All hail bacon fat! These all sound really good. In my husband's excited state he bought two rabbits. We'll have round two later this week. Now to choose...

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

the french classic is the one i've attempted and failed at more than once. i definitely have been browning at too high a temperature. we're going to try browning in bacon fat on low this time, and cooking it with white wine, mushrooms, onions, garlic, carrots, and herbs in a crock pot, instead of the stove top, adding cream at the end.

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

sounds like really good option. add a little green salad and it's dinner tonite.

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

sounds great, dagwood. what do you do (specifically)? i'm a little short on info here.

May 12, 2008
dogthis in Home Cooking

Anyone for Rabbit?

so i'm married to an aussie fellow who loves rabbit. we can buy fresh rabbit here for a reasonable price. the rabbit we ate in France was perfect, moist and flavorful. but so far i haven't found the recipe that delivers the proper technique for a juicy, flavorful outcome. i know it's a super lean meat that doesn't have much flavor on it's own. for as much as i've experimented, all of my attempts to make it have turned out dry and tasteless. does any one have reliable technique for a moist and taste-y rabbit?

May 12, 2008
dogthis in Home Cooking

Mango Jicama Salad

this looks really great. it's similar to one i make from food and wine '96 that is shredded carrots, jicama, olive oil, lime juice and salt. i add cilantro and avocado, and occasionally some jalapeno, but is really great on it's own. even my 3 year old loves it (sans the peppers).

May 12, 2008
dogthis in Recipes