Thursday, January 13, 2011

Wild Boar & Apple Sausage from Rosamunde Sausage Grill

Glad I found this place. I was looking for a change from the Chorizo and Morcilla of Buenos Aires. And sure enough, I randomly saw the Rosamunde Sausage Grill on Haight St., in San Francisco.

For my first trip, I went to the Mission St./24th location. I kept it simple with the Wild Boar & Apple grilled sausage on a perfect piece of French bread, soft to the touch. Perfect for the Köstritzer bier I ordered.



My second was a spicy Italian with grilled onions and peppers.



I took a photo of the menu...so many more options I wish I had time to try them all.



Wednesday, January 12, 2011

Pan Seared Scallops in Ginger Cream Sauce

From the Hyde Street Seafood House. I went here based on a tip on their famous lobster bisque. I did get that as well and it lived up to the hype...sorry, no photo.

But I did also get the scallops and was pleased.




Hyde Street Seafood House And Raw Bar
1509 Hyde St
(b/t Jackson St)
Nob Hill
San Francisco, CA 94109
http://yelp.com/biz/dKa_kHlr8fzfgVSl64Mu5w




*Sent from my iPhone.


Sunday, January 9, 2011

Spicy Crab @ PPQ

Major yumz

Saturday, January 8, 2011

New England & California Clam Chowder

From the Blue Mermaid in San Francisco. California Clam Chowder is similar to New England, only with a hint of roasted red pepper pure and asparagus.

Monday, January 3, 2011

BBQ Spaghetti

When most people think of American BBQ, it's usually just pulled pork, pork and beef ribs, brisket and perhaps chicken that come to memory. But as BBQ fans know, each region of the country has it's own style of preparation as well as sauces.

And in the Memphis region, BBQ has no limits.

Known primarily for it's preparation style for ribs (slow cooked, smoked, with a dry rub instead of sauce). But it's also the home to some unique takes on BBQ. In Memphis and northwest Mississippi, you will often see "BBQ Spaghetti" on the menu...something you will rarely see in other areas of the country.

There are a number of ways to prepare the dish. For my own version, I keep the sauce light, so the flavor of the spices comes out better.


Here's a basic recipe to use as a starting point:



This is a dish that for me best utilizes any left over BBQ pork from earlier in the day, or a day before.

* Prepare a small amount of your own spice mixture that you prefer with your BBQ. For me, this is my own dry rub I use to prepare ribs. No need to share secrets here...each person has their own method.

* Cook/heat the pork in your BBQ or an oven, preserving any juices that are retained. you can also do a quick reheat in a pan on the stove.

* Cook the spaghetti with the amount of salt you prefer during boiling (best if you make your own pasta rather than store bought)

* In a sauce pan, cook some diced onion in a light amount of cooking oil. For each pound of spaghetti you are cooking, you should have 1/2 cup of onion. So if cooking a 1 lb box of spaghetti, you'll want 1/2 cup of onion. Green and/or Red Bell Peppers are an optional ingredient you can include).

* When the onions start to caramelize, add sugar to taste (1/2 in size of the amount of onion you're using).

* Add your own pre-prepared BBQ sauce and any liquid smoke you want added.

* Strain the spaghetti and rinse off the startch

* Place the spaghetti in a mixing bowl

* For my own take, I then add the dry rub to the spaghetti, so that each piece of pasta has a nice dusting of the dry rub flavor

* Next add the sauce you prepared from the stove and mix with the spaghetti

* Strain and of the cooked pork juice in the mixing bowl and stir again

* Either serve and top with the cooked pork or add the pork in the mixing bowl, stir, and serve.



It's that easy. Enjoy!

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