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heydaytravelcompany · 4 months

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Foodie Guide to the EPCOT International Festival of the Arts 2024

The EPCOT International Festival of the Arts is just kicking off! Starting Jan. 12 through Feb. 19, EPCOT will embrace the arts in all forms, from music to cuisines, and fill the park with plenty of dazzling experiences to enjoy. With nearly 18 Food Studios filled with expertly crafted bites and delights from our talented teams of chefs and mixologists, guests' taste buds are about to be brought to life with the culinary arts! This year, there are multiple returning favorites, like the Red Wine-braised Beef Short Rib and Deconstructed Key Lime Pie, as well as soon-to-be premiering dishes, like the Neapolitan Dessert Trio and Grilled Pork Belly. As guests eat their way around the World Showcase, they can pick up a Festival Passport to take part in the Wonderful Walk of Colorful Cuisine, a returning food stroll featuring culinary delights. With each bite, collect stamps by purchasing five of these decadent dishes to redeem a special prize from Deco Delights to enjoy. And the Figment love continues this year because not only is Figment’s Inspiration Station at the Odyssey: Art, Food, and Little Sparks of Magic back with its tasty bites, but there’s even a brand-new bucket. The adorable Figment Premium Popcorn Bucket with Rainbow Popcorn features everyone’s favorite imagination enthusiast and draws inspiration from Journey Into Imagination with Figment! We can’t wait to get a peek at everything coming this year, and we're pleased to present the Foodie Guide to the EPCOT International Festival of the Arts 2024! The Deconstructed Dish Food Items: - Deconstructed BLT: Pork belly, onion bread pudding, watercress espuma, and tomato jam - Deconstructed Key Lime Pie: Flexible Key Lime Curd, “Key Lime” Mousse, Graham Cracker Cake, and Meringues (The Wonderful Walk of Colorful Cuisine Item) Beverages: - Deconstructed Strawberry Mint Julep (Non-alcoholic beverage) - Wicked Weed Brewing Blank Canvas Belgian Blonde Witbier - Deconstructed Strawberry Mint Julep with bourbon Cuisine Classique Food Items: - Beef Wellington: Mushroom duxelles, prosciutto, and puff pastry with red wine demi-glace - Cast Iron-roasted P.E.I. mussels with sautéed tomatoes, garlic, and fresh herbs Beverages: - Gulf Stream Brewing Company Sum of All Colors IPA (New) - Tesselaarsdal Pinot Noir (New) Figment’s Inspiration Station at the Odyssey: Art, Food, and Little Sparks of Magic Food Items: - Blueberry-filled Pastry Tart with purple icing (The Wonderful Walk of Colorful Cuisine Item) - Rainbow Cake with freeze dried SKITTLES bite sized candies - Figment Premium Popcorn Bucket with Rainbow Popcorn (Limit two per person, per transaction; available while supplies last.) Beverages: - Grape Smoothie with freeze dried SKITTLES bite sized candies (Non-alcoholic beverage) - 3 Daughters Brewing Black Cherry Hard Cider - 3 Daughters Brewing Blood Orange Hard Cider - 3 Daughters Brewing Passion Fruit Hard Cider - Rainbow Hard Cider Flight - 81Bay Brewing Co. Green with Envy Blonde Ale - 81Bay Brewing Co. Blue Butterfly Lager - Urban Artifact The Gadget Raspberry & Blackberry Midwest Fruit Tart - Rainbow Beer Flight The Craftsman’s Courtyard Food Items: - Grilled Pork Belly with salsa verde, broccoli rabe, pickled peppers, and raclette cheese on grilled sourdough (New) - Grilled Marinated Skirt Steak with caramelized onions and mushrooms, blue cheese fondue, and arugula on a grilled French roll (New) Beverages: - BrewDog Jet Black Heart Nitro Oatmeal Stout - Coffee Old Fashioned Cocktail Refreshment Outpost Beverages: - Parish Brewing Co. Blueberry Mochi Berliner Weisse - The Tank Brewing Co. Street Art Amber - Brewery Ommegang Neon Rainbows IPA Pastoral Palate Food Items: - Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and balsamic glaze - Black Forest Cake: Chocolate mousse with morello cherries and chantilly cream Beverages: - 3 Daughters Brewing Rosé Hard Cider - 81Bay Brewing Co. Rosé Blonde Ale - Frozen Rosé - A Play on Rosé Flight - Marietta Old Vine Rosé The Artist’s Table Food Items: - Duck and Dumplings: Smoked duck breast, ricotta dumplings, baby vegetables, and duck jus - Hummingbird Cake: Banana and pecan cake dipped in cream cheese icing with caramel sauce and warm pineapple compote Beverages: - Wicked Weed Pineapple Daydream IPA (New) - Brew Hub Jazzberry Wheat Jam Ale (New) - Lost Coast Brewery Peanut Butter Chocolate Milk Stout (New) - Migration Pinot Noir (New) - Beer Flight also available Tangierine Café: Flavors of the Medina Food Items: - Grilled Kebabs with carrot-chickpea salad and garlic aïoli - Chermoula Chicken - Moroccan-spiced Lamb - Stone-baked Moroccan Bread with hummus, chermoula, and zhoug dips (Plant-based Item) - Chocolate Cake with pomegranate mousse and pomegranate whipped cream (New) Beverages: - Twinings Chai Tea with Sprite and mint (Non-alcoholic beverage) - Blake’s Hard Cider Co. Grizzly Pear Hard Cider (New) - Rekorderlig Strawberry-Lime Hard Cider (New) - Keel Farms Blueberry Lavender Hard Cider (New) - Chai Tea Mint Mimosa: Twinings Chai Tea with Key lime sparkling wine and mint (New) - Hard Cider Flight Vibrante & Vívido: Encanto Cocina Food Items: - Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli (The Wonderful Walk of Colorful Cuisine Item) - Passion Fruit-filled Mango Cheesecake with coconut-pineapple cake, dragon fruit gelée, and dragon fruit-strawberry sauce (New) Beverages: - Coconut and Passion Fruit Smoothie (Non-alcoholic beverage) - Frozen Piña Colada - Passion Fruit Daiquiri Gourmet Landscapes Food Items: - Verjus-roasted Beets with goat cheese, petite lettuce, blackberry gastrique, and spiced pecans (New) (The Wonderful Walk of Colorful Cuisine Item) - Roasted Bone Marrow with onion marmalade, pickled mushrooms, and petite lettuce - Wild Mushroom Risotto with truffle shavings and zinfandel reduction (Plant-based Item) Beverages: - Whole Hog Brewery Raspberry Chéret Double Radler - Schlumberger Cuvée Klimt Brut - The Meeker Vineyard Winemaker’s Handprint Merlot - Frozen Scotch Cocktail: Scotch and herbal tea garnished with a chocolate nail Refreshment Port Food Items: - Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrata - Artist Palette Jumbo Chocolate Chip Cookie Beverages: - Blood Orange Cosmo: Boyd & Blair Potato Vodka with blood orange, cranberry, and lime - Boulevard Brewing Co. Quirk Blueberry Lemon & Lavender Hard Seltzer Deco Delights Food Item: - Neapolitan Dessert Trio: Chocolate tart, vanilla bean cheesecake, and strawberry mousse (New) (The Wonderful Walk of Colorful Cuisine Item) Beverages: - 3 Daughters Brewing Strawberry Blonde Nitro - 81Bay Brewing Co. Vanilla Porter - Playalinda Brewing Co. Milk Stout - Espresso Martini featuring Boyd & Blair Potato Vodka - Beer Flight Pop Eats Food Items: - Tomato Soup with Grilled Cheese - Tomato Soup with pimento cheese, bacon, and fried green tomato grilled cheese - Rock the Dots White Chocolate and Orange Mousse with vanilla bean chiffon cake (New) Beverages: - Brooklyn Brewery Pulp Art Hazy IPA - Blanc de Bleu Cuvée Mousseux with boba pearls Refreshment Station - Frozen Slushy: Coca-Cola, dragon fruit, or watermelon Connections Eatery Beverage: - Orange-Lemonade Cocktail: Three Olives Blueberry Vodka, lemonade, and orange juice with cotton candy L’Art de la Cuisine Française Food Items: - Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl - Saumon Fumé Mousse et Aspic, Blini et Fromage de Chevre: Salmon mousse, smoked salmon, dill, and flaxseed biscuit, served cold (New) - Vol-au-Vent de Saumon et Epinards, Sauce Chardonnay: Puff pastry with salmon and spinach and a chardonnay-shallot sauce, served warm (New) - Duo de Saumon Hot and Cold: Enjoy both of the salmon offerings (New) - Moelleux aux Noisettes, Croustillant Noisettes, Coulis Framboise et Mangue: Molten Valrhona chocolate cake, hazelnut crunch, and mango-raspberry coulis (New) Beverages: - Frozen French Martini: Grey Goose Vodka, Chambord liqueur, pineapple, orange, and grape juices with lemon-lime foam - Elderflower Liqueur Cocktail: St. Germain Liqueur, sparkling wine, and mint (New) - Charles Lafite, Brut Rosé Prestige, Méthode Traditionnel Champenoise French Rosé Sparkling Wine - Pinot Noir J. de Villebois (New) El Artista Hambriento Food Items: - Carne Asada: Chipotle-marinated beef sirloin, grilled queso fresco, Nopales salad with queso fresco foam and chicharron dust Beverages: - Mexican Craft Beer - Rubí Delicioso Margarita: Tromba Blanco Tequila, Lejay Blackcurrant Liqueur, citrus, mint, spicy agave, and beet juice - Smokey Banana Bliss Margarita: Ten to One Rum, Ilegal Mezcal Joven, banana purée, and lime juice Goshiki Food Items: - Wagyu Bun: Steamed bun filled with American wagyu beef served with green shiso sauce - Sushi Donut: Donut-shaped Sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha aïoli, and eel sauce - Ichigo Mochi – Daifuku: Daifuku mochi filled with fresh strawberry, sweet azuki bean paste, and white chocolate served with strawberry cream Beverages: - Murasaki Blueberry Drink: Sweet blueberry and cream (Non-alcoholic beverage) - Mikan Orange IPA - Masu Sake in a traditional personalized wooden cup - Blueberry Cocktail: Nigori sake with sweet blueberry, cream, and yuzu The Painted Panda Food Items: - General Tso’s Chicken Shumai - Char Siu Pork Bun - Sesame Balls with red bean paste Beverages: - Black and White Bubble Tea with black tea, milk, chocolate, and black & white boba pearls (Non-alcoholic beverage) - Lucky Foo Pale Ale - Silk River Hard Lemonade with vodka, lavender-coconut syrup, and lemonade - Butterfly Blue: Butterfly pea flower-infused cocktail with vodka, light rum, lychee syrup, and magic boba pearls L’Arte di Mangiare Food Items: - Mozzarella Fritta: Flash-fried breaded fresh mozzarella with artist palette condiments - Conchiglie Ripiene: Baked stuffed conchiglie pasta with beef, ricotta, peas, pomodoro, and creamy sauce - Torta Ricotta di Cioccolata: Chocolate cheesecake and whipped cream Beverages: - Peroni Pilsner - Langhe Nebbiolo - Prosecco - Italian Sangria (Red or White) - Italian Margarita with tequila and limoncello - Elderflower Sparkling Cocktail: Mint-infused elderflower liqueur, prosecco, and sparkling blood orange Swirled Showcase Food Items: - Soft-serve in a Waffle Cone - Vanilla - Chocolate - Cupcake (New) - Cream Soda Float with Vanilla Soft-serve - Strawberry Fanta Float with cupcake soft-serve (New) Funnel Cake - Crazy Chocolate Funnel Cake Sandwich: Mini funnel cake sandwich with vanilla ice cream, rainbow whipped cream, strawberry sauce, powdered sugar, and sprinkles (New) Joffrey’s Coffee & Tea Company World Discovery (Near Mission: SPACE) - Pistachio Palette Cold Brew: A flavorful masterpiece featuring Joffrey’s Shakin’ Jamaican Cold Brew, pistachio syrup, and milk topped with whipped cream and colorful sprinkles Near Canada - Realism Roseberry Cold Brew: A lively swirl of flavors featuring Joffrey’s Shakin’ Jamaican Cold Brew, strawberry rose syrup, and milk topped with whipped cream and colorful sprinkles (Alcoholic version available with Bailey’s Irish Cream Liqueur) Showcase Plaza (Near Disney Traders) - Brushstroke Berry Bliss: A vibrant combination of frozen lemon, Minute Maid Lemonade, raspberry syrup, and iced tea garnished with lemon (Alcoholic version available with Grey Goose Vodka) The American Adventure - Pastel Pineberry Frost: A pastel work of art featuring frozen lemon, Minute Maid Lemonade, and pineberry syrup garnished with lemon (Alcoholic version available with Grey Goose Vodka) Another exciting and delicious year for the EPCOT International Festival of the Arts lies ahead! I can’t wait to experience the festival this year and taste all of these delicious dishes and sips. The tasty adventures are truly endless when you visit Disney Parks, especially during a festival! (Note: All offerings are subject to change and availability.) Read the full article

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allwaysfull · 11 months

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Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

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menuandprice · 1 year

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Gannon’s Restaurant – Wailea, Maui, HI

Happy Hour at Gannon’s Restaurant – Wailea, Maui HI

Updated 2/17/2023 by the Maui Happy Hours team

Happy Hour at The Red Bar at Gannon’s 3pm-5pm Tuesday-Saturday

Happy Hour Makai Food $16 - BEV’S CRAB DIP – House-Made Island and Corn Chip Mix - SHRIMP COCKTAIL (GF) – Sambal Cocktail Sauce - MAUI-STYLE AHI POKE BOWL (GF) – Rice, Avocado, Cucumber, Sweet Onion, Tobiko, Sweet Soy - KUNG PAO CALAMARI – Bell Peppers, Celery, Onions, Ginger-Garlic Hoisin Sauce, Scallions, Cashews Happy Hour Mauka Food $14 - CRISPY BRUSSELS (V) – White Balsamic Vinaigrette, Pepitas, Dried Cranberries, Shaved Pecorino - GATHER BURGER – Wagyu Beef, Shaved Cabbage, Roasted Mushrooms, Roasted Red Onions, Smoked Gouda, Chile de Arbol Aioli & Salsa Verde (Spicy), French Fries - GOLFER’S DOG – Onions, Pickled Vegetables, Sesame Seed Bun, French Fries - BBQ PORK RIBS – Asian Slaw, Pineapple Salsa, Bacon Crumble Happy Hour Salads $8 - CAPRESE (GF) – Pistachio Pesto, Fresh Mozzarella, Tomatoes, Arugula, Balsamic Reduction - GREEN SALAD – Mixed Greens, Cherry Tomatoes, Cucumber, Onion, Feta, Fried Onion Strings, White Vinaigrette Happy Hour Sides $8 - LOADED TATER TOTS – Melted Cheddar-Jack Cheese, Harissa Aioli, Bacon, Scallions - CRISPY MAUI ONION RINGS (V) – Herb Buttermilk Dressing Happy Hour Gannon’s Signature Cocktails $10 - CALIENTE WEY – Taneo Jalapeno Tequila, House-Made Blackberry Limeade - PIÑA ON THE ROCKS – Rum Haven Coconut Rum, Coconut Cream, Pineapple and Lime Juice, and a Dash of Angostura Bitters - HAPA MAI TAI – Kula Light and Dark Rums a Perfect Blend of Orgeat, Lime, Pineapple Juice, and Orange Curacao, Pernod Rinse, Topped with a Delicious Honey Lilikoi Foam Happy Hour Classic Cocktails $8 - MARGARITAS – Espolon Reposado Tequila, Triple Sec, Fresh Lime Juice. Flavors: Classic, Strawberry, Lilikoi, or Mango - DAIQUIRIS – Kula Light Rum, Lime Juice, Simple Syrup. Flavors: Classic, Strawberry, Lilikoi or Mango - BLOODY MARY – New Amsterdam Vodka, House Bloody Mary Mix Happy Hour Wine List $8 - La Marca Prosecco, Veneto, Italy - La Vielle Ferme Rose, Orange, France - Cambria Chardonnay, Santa Maria Valley, California - Whitehaven Sauvignon Blanc, Marlborough, New Zealand - Gascón Malbec, Mendoza, Argentina - Sterling Vineyards ‘Vintners Collection’ Cabernet Sauvignon, California Happy Hour Draft Beers $5 - Coors Light - Maui Brew Co Bikini Blonde - Maui Brew Co Big Swell IPA - Kohola Brewery Lokahi Pilsner - Lahaina Haze Hazy IPA - Big Wave Golden Ale - Mango Cart Wheat Ale —————————— Address: 100 Wailea Golf Club Dr, Wailea, HI 96753 Phone: (808) 875-8080 Website

About Gannon’s Restaurant

Voted one of the Top 100 Best Outdoor Dining Restaurants in America, Gannon’s Restaurant in Wailea is a celebration of the classic dishes for which Chef Beverly Gannon is best known from her award-winning Maui restaurants (Hali’imaile General Store and the former Joe’s Bar & Grill) and contemporary dishes inspired by the fresh local ingredients of Hawaii. The outdoor lanai features panoramic ocean views and spectacular sunsets and The Red Bar is always a lively gathering spot featuring an extended Happy Hour and live music on the weekends. Popular items at Gannon’s Restaurant include their Prawn Stuffed Crab Cakes, Cashew Crusted Mahi Mahi, Short Ribs, Loco Moco, and more.

According to these Gannon’s Maui patrons

“Happy Hour is great!! Food is delicious, had Brussel Sprouts, crab dip and Wagyu burger. Outside atmosphere and view is unbeatable.” Brad H., February 2023 “Gannon’s was recommended to us. And I’d say it was the best dining experience on our trip, hands down. Fantastic food, great drinks, attentive and friendly staff. And of course the beautiful setting. Definitely coming back.” Chris G., February 2023 “We had a large group that took some time to coordinate and Gannons was not only accommodating but flexible with us as the group increased in size. Everyone was kind and helpful from the first phone call to our last sip of wine as we departed, and you toss in great tasting food, generous portion sizes, a beautiful sunset and a place that welcomed kids, and you have achieved five stars! Thanks especially to Sidney and Cara for all of your help!” Bree L., February 2023 “Excellent sunset dinner with beautiful views of the ocean. This restaurant is located within Wailea Golf Club, which is a beautiful property overall. Friendly and attentive service from our server Cody throughout the evening along with the delicious food made for a nice memorable evening. Food quality and taste were good, as expected for a restaurant of this caliber – bbq pork ribs with slaw & pineapple salsa, Korean marinated strip loin with fried rice and cucumber pineapple salad, classic iceberg wedge salad. Nice Asian flavors fused into the steak and ribs. We enjoyed the dinner! Their famous coconut roulade dessert was ok- nice crumb on the cake and cream filling was good, but toasted coconut didn’t come through only plain coconut flavor. Great cocktail menu, very creative selections. Cocktails were excellent, strong, especially Mr.Tuttle and Strawberry Fizz.” Chris D., January 2023 “Gannons is an absolutely beautiful restaurant with incredible views! Perfect place to watch the sunset while you sip on Mai Tais and dine on Ahi Poke. Happy Hour options are awesome and a great price!” Amelia S., January 2023 “The concierge at our villas recommended Gannon’s for a family member’s special birthday dinner. We had delicious appetizers, main dishes, and special drinks to celebrate and enjoyed a fabulous sunset, too. Highly recommend Gannon’s.” Julie C., June 2021 Open daily, Gannon’s Restaurant is the perfect spot in Wailea for those looking for something unique and off-the-beaten-tourist-path. Happy hour at Gannon’s in Wailea takes place from 3pm-5pm Tuesday through Saturday in The Red Bar and features discounted beer, wine, cocktails, and appetizers.

Want to make a comment or ask a question? Are you a fan of Gannons’s Restaurant? Tell us in the comments below.

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The post Gannon’s Restaurant – Wailea, Maui, HI appeared first on Maui Happy Hours. Read the full article

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businessweekme · 6 years

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California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

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ouraidengray4 · 4 years

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Whole30 Cofounder Melissa Hartwig Shares Her Favorite Recipes

Melissa Hartwig Urban is a total badass, and happens to be the co-creator of the original Whole30 program. This 1-month reset eliminates sugar, dairy, and grains in favor of unprocessed foods like meat, poultry, seafood, vegetables, fruits, and natural fats.

But fear not, friends. The plan still gives you a ton of choices for yummy Whole30 meals from breakfast through dessert.

That’s where these recipes come in — 11 are her own favorites, and the rest were hand-picked from our editors. You need these recipes. ‘Nuff said.

Whole30 recipes for breakfast

1. Italian-style egg skillet

Photo: Notes From A Messy Kitchen

*One of Melissa’s Favorites*

Lug out your cast-iron skillet and get ready for the best breakfast you’ve had in a long time. With sauteed veggies and jammy eggs, this dish would be just as welcomed by a crowd of brunch guests as it would be by your date.

2. Sausage gravy

This is a Southern favorite, and although it’s usually served on a pile of warm grits, we have no problem with switching it up with crisp, fried potatoes. Almond and tapioca flours thicken the pan gravy.

3. Sausage zucchini breakfast casserole

Enough for the family or several days of zap-it microwave breakfasts. Shredded zucchini, tomatoes, sausage, and eggs makes this casserole good and hearty. And portable.

4. Sweet potato toast

Photo: Paleo Paparazzi

*One of Melissa’s Favorites*

Sweet potato toast is the closest thing to bread on Whole30, so naturally we’re big fans. As for toppings, it’s all good, avocado, cucumber, lox, or deli meats.

5. Chia-cashew pudding

Ready to change it up from eggs? This protein-filled pudding features chia and hemp seeds, and cashews. The toppings are all up to you and Whole30.

6. Sweet potato skillet

Spiralized sweet potatoes are the base of this indulgent skillet, loaded with Whole30-approved chicken sausage and bacon. Onions, bell peppers, and a touch of jerk seasoning make this dish sing.

Whole30 lunches

7. Sausage, potato, and kale soup

Photo: Whole30 Cookbook

*One of Melissa’s Favorites*

This warming soup subdues kale into something you want to eat. Based on a classic Portuguese dish, it’s loaded with flavor. Make a big batch on Sunday night, then feast on it for lunch. You’ll crave it for days.

8. Slow cooker chicken chile verde

Photo: The Real Food RDs

*One of Melissa’s Favorites*

This 5-minute prep (!) dish is about to be your new weekday go-to lunch, whether you’re doing Whole30 or not. Mix that jar of salsa verde you’ve had in your cabinet forever into a slow cooker with chicken and chile, then serve with cauliflower or your favorite creamy veggies.

9. Whole30 sandwiches

These do-ahead, freezable, sandwiches use meat patties as the “bread.” This blogger gives lots of healthy options for dressing these breadless bundles, which are delicious at breakfast or lunch.

10. Enchilada-stuffed sweet potatoes

Photo: Living Loving Paleo

*One of Melissa’s Favorites*

Sweet potatoes to the rescue! This time, we’re piling them high with enchilada fixin’s: Beef, tomato, and spices galore. This smoky tater is sweet and warm and way too tasty to feel like you’re missing out on tortillas.

11. Zucchini-carrot fritters

Zucchini and carrots may sound a bit like rabbit food, but these fritters taste like anything but. They warm up beautifully, and taste even better topped with coconut cream.

Pro tip: Add smoked salmon to tie it all together. You’re welcome.

12. Chicken tortilla-less soup

Photo: The Whole Smiths

*One of Melissa’s Favorites*

So, what if you can’t have the tortillas this month? This chicken soup blends all the classic flavors of this cheesy, tortilla-chip-y soup into a Whole30-approved lunch to look forward to for days ahead.

Whole30 dinners

13. Chimichurri chicken wings with ranch dressing

Photo: Real Food with Dana

*One of Melissa’s Favorites*

Think you can’t do chicken wings on Whole30? Think again. And while you’re at it, make this creamy herb version of the bar fav. Make your own ranch (or use an approved bottled version) and stock up on the napkins —you’re going to need ’em.

14. Kale Caesar salad

We want to eat this now. And you’ll want to eat a bowl, too, on those nights when you’re looking for a little lighter fare — without lighter flavor.

It’s all about the macadamia nut “cheese” crumbles in this recipe, which will fulfill all of your Parmesan needs.

15. Shrimp and sausage skillet

Photo: Paleo Newbie

*One of Melissa’s Favorites*

This riff on surf-and-turf is ready in just 20 minutes — helllllo, weeknight dinner. (For what it’s worth, we’re into quick and easy on weekends too.)

As for sausage flavor, get creative. Chicken-apple! Smoky chorizo! Fennel and onion! It’s all good.

16. Sesame garlic beef short ribs

Photo: Savory and Fancy

*One of Melissa’s Favorites*

Heat up your slow cooker and load it with meaty short ribs covered in a garlic-sesame marinade. Serve with steamed greens or asparagus — it’s like ordering Chinese takeout, but so much better, because you made it yourself.

17. Whole30 tuna casserole

This golden-crusted update on the ooey-gooey family fave features cashew sauce and spaghetti squash, along with our old pantry friend canned tuna. Easy, nutritious, delicious, done. You’ll still have time for Netflix later.

18. Creamy coconut milk meatballs

Photo: I Heart Umami

*One of Melissa’s Favorites*

A pan full of these Thai-inspired chicken meatballs and a fork is pretty much all we need tonight. The coconut milk and ginger sauce has a little funk thanks to fish sauce. Trust, it gives the meat a richer flavor.

We’re ready to pile these bad boys on a bed of greens and get munching. Pad Thai who?

19. Slow cooker beef brisket

Photo: Anya Eats

*One of Melissa’s Favorites*

Brisket might be our favorite cozy dinner. And when made in a slow cooker, there’s no need to leave the oven on for 5 hours.

Whether you pull apart the meat alongside a salad or tender sauteed veggies tonight, hopefully you’ll have enough left for tomorrow. You don’t want to open up the fridge disappointed.

Whole30 desserts

20. No-bake cookies

Just four ingredients and a food processor are all you need to whirl almonds, dates, cocoa powder, and unsweetened coconut flakes into a dough. These guys are just naturally good.

21. Whole30 brownies

Bananas, cocoa powder, and almond butter bake up into moist and dreamy brownies that’ll have you saying, “Who needs chocolate chips?” How can something be this good only have 3 ingredients? We’re still not sure.

22. Coconut fruit tart

The creamy coconut-cashew filling is encased in a naturally sweet nutty crust. Blueberries add to the freshness of this off-the-charts good Whole30 dessert.

After the initial prep, you don’t even need to bake it either — just let it chill for at least an hour and you’re good to go.

23. Whole30 cake

This gives new meaning to the words fruit cake. And in a really good way. As in a cake assembled with fruit. This is so much fun. Total inspiration. We feel some insta photos coming on…

24. Chocolate pudding

Avocado is the secret ingredient in this quick, no-cook dessert. Your food processor will do the work of blending dates, bananas, avocado, and coconut oil into a smoooooth pudding that’ll keep in the fridge a couple days.

Wait a minute, who are we kidding? We want it now.

25. Beeting hearts

No need to wait until Valentine’s Day to make these adorable, blood-red confections. They make a dramatic statement any time of the year. The beet goes on.

Bottom line

Take a tip from Melissa Hartwig Urban — and us. These are our favorite Whole30 recipes, and they’ll keep you happy at breakfast, lunch, dinner and dessert. You might even forget you’re on Whole30.

For more from Melissa and the Whole30 team, follow them on Instagram, Facebook, and Twitter.

from Greatist Health RSS Feed https://ift.tt/2u0G6JP Whole30 Cofounder Melissa Hartwig Shares Her Favorite Recipes Greatist Health RSS Feed from HEALTH BUZZ https://ift.tt/35DhASe

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allwaysfull · 11 months

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AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow: Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

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easyfoodnetwork · 4 years

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Instant Pot Chili

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Love your Instant Pot? Try this Instant Pot Beef Stew, Instant Pot Ribs, or these Instant Pot Salsa Verde Chicken Tacos.

Best Instant Pot Chili

Who can resist a good chili? Natasha here from Salt & Lavender with a cozy recipe for you. Chili is so easy to make in the electric pressure cooker! Prep time is minimal, and you can do other things while the Instant Pot works its magic. This chili is delicious straight out of the pot, but it’s also great for freezing/meal prep. Just freeze it in individual portions or use a larger container and let it thaw in the fridge overnight.

Chili Ingredients:

Ground beef (you can use your preferred type of ground meat)

Onion for added flavor (sautéed in olive oil)

Kidney beans (I used red ones but feel free to sub with white ones or another type of canned bean if you prefer)

Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)

Spices: Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!

Beef broth for moisture and salty flavor

How to Make Instant Pot Chili:

Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.

Brown the beef. Stir in the ground beef and cook, stirring often, until browned.

Add the rest and seal it up. Stir in the garlic, followed by the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.

Release the pressure. Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this will build more flavor). Season the chili with extra salt & pepper as needed and serve with desired toppings.

What Kind of Ground Meat to Use in an Instant Pot?

You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!

What Chili Toppings to Use?

Avocado (chopped or sliced)

Cilantro

Sour cream

Tortilla strips/crumbled chips

Scallions or chives

Cheese blend (try cheddar or a Tex-Mex style for some heat)

Chopped tomato

What to Serve with Homemade Chili?

This chili is incredibly delicious served with some bread (try a crusty bread or cornbread) – it’s great for mopping up all those tasty juices. Or try it on a baked potato!

Other Chili Recipes to Try:

Best Ever Chili Recipe

Chili Dogs

Easy Black Bean Chili

White Chicken Chili

Jalapeno Popper Chili

Instant Pot Chili

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Course Dinner, Main Course

Cuisine American

Keyword Electric Pressure Cooker Chili Recipe, Instant Pot Chili Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Inactive time: 15 minutes

Total Time 45 minutes

Servings 6 Bowls Full

Calories 458kcal

Author Natasha Bull

Ingredients

1/2 medium onion (chopped)

1 tablespoon olive oil

2 pounds lean ground beef

3 cloves garlic (minced)

1 (28 fluid ounce) can diced tomatoes (use fire roasted ones for more flavor)

1 (14 fluid ounce) can tomato sauce

1/2 cup beef broth

2 (14 fluid ounce) cans red kidney beans (drained)

3 tablespoons chili powder

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper (optional - if you want it spicy)

Salt & pepper (to taste)

Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)

Instructions

Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.

Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.

Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.

Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

Notes

Serves 6-8 depending on portion size.

This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).

If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.

This recipe freezes well.

Inactive time represents the time that the Instant Pot takes to get up to pressure.

Nutrition

from The Recipe Critic https://ift.tt/2FLuVPq https://ift.tt/2RMPJII

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Love your Instant Pot? Try this Instant Pot Beef Stew, Instant Pot Ribs, or these Instant Pot Salsa Verde Chicken Tacos.

Best Instant Pot Chili

Chili Ingredients:

Ground beef (you can use your preferred type of ground meat)

Onion for added flavor (sautéed in olive oil)

Kidney beans (I used red ones but feel free to sub with white ones or another type of canned bean if you prefer)

Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)

Spices: Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!

Beef broth for moisture and salty flavor

How to Make Instant Pot Chili:

Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.

Brown the beef. Stir in the ground beef and cook, stirring often, until browned.

What Kind of Ground Meat to Use in an Instant Pot?

You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!

What Chili Toppings to Use?

Avocado (chopped or sliced)

Cilantro

Sour cream

Tortilla strips/crumbled chips

Scallions or chives

Cheese blend (try cheddar or a Tex-Mex style for some heat)

Chopped tomato

What to Serve with Homemade Chili?

This chili is incredibly delicious served with some bread (try a crusty bread or cornbread) – it’s great for mopping up all those tasty juices. Or try it on a baked potato!

Other Chili Recipes to Try:

Best Ever Chili Recipe

Chili Dogs

Easy Black Bean Chili

White Chicken Chili

Jalapeno Popper Chili

Instant Pot Chili

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Course Dinner, Main Course

Cuisine American

Keyword Electric Pressure Cooker Chili Recipe, Instant Pot Chili Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Inactive time: 15 minutes

Total Time 45 minutes

Servings 6 Bowls Full

Calories 458kcal

Author Natasha Bull

Ingredients

1/2 medium onion (chopped)

1 tablespoon olive oil

2 pounds lean ground beef

3 cloves garlic (minced)

1 (28 fluid ounce) can diced tomatoes (use fire roasted ones for more flavor)

1 (14 fluid ounce) can tomato sauce

1/2 cup beef broth

2 (14 fluid ounce) cans red kidney beans (drained)

3 tablespoons chili powder

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper (optional - if you want it spicy)

Salt & pepper (to taste)

Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)

Instructions

Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.

Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.

Notes

Serves 6-8 depending on portion size.

This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).

If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you've browned it.

This recipe freezes well.

Inactive time represents the time that the Instant Pot takes to get up to pressure.

Nutrition

from The Recipe Critic https://ift.tt/2FLuVPq via Blogger https://ift.tt/3hRzEMG

#Blogger #Recipe Critic

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lansdellicious · 4 years

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Cojones Gives Me Something to Taco Bout

If you think there is an ounce of regret in me for that pun, welcome to the blog. I see you are new here.

There was never a time where I was a fan of Mexican food in general, and tacos in particular. Not that they are bad per se, but I have just not seen the appeal of wrapping them in a shell (hard or soft) that doesn’t even contain them. The outlook has been vindicated by the frequency with which I have had mediocre (or worse) tacos at otherwise very good restaurants. When Cojones opened I was interested in trying what I hoped would be an authentic taco place. So many of the judges on my favourite cooking shows have put tacos on their personal pedestals, and things like tacos al pastor actually appealed to me greatly.

To call our first visit to Cojones “mediocre” would be on the flattering side. It felt more like a tequila bar with overpriced food, and aside from the Mexican street corn it was hard to find anything that justified the price.The patatas bravas were particularly egregious, tasting like they had been reheated in the microwave.

Consequently I was hesitant to go back, but with multiple friends assuring me that the teething problems had been fixed I gave it one more shot. With Sarah out of town I was joined by the delightful Kim, who had never been.

If you’re going to go to a place that calls itself a taco and tequila bar, you have tacos and tequila. The one with the red cabbage and avocado is tinga de pollo, chicken stewed in tomato and chipotle with salsa verde and the above-mentioned cabbage and avocado. It was good, very juicy with intense flavours that walked side-by-side instead of glomping together, but of the three it was the least remarkable. It also had the most kick, thought not to an uncomfortable degree even for Kim. The other open-faced taco is the rajas con crema, roasted squash and melted jack cheese with roasted poblanos, corn, crispy onions and green beans. Despite not being much of a squash fan, I wanted to try this. I was very plesantly surprised. The crispy onions did wonders for the texture, and there was a lovely hint of sweetness under the nutty flavour of the squash.While it lacked the layered flavour collaboration of the chicken taco, I actually liked it better. However both would bow down to the deliciousness of the folded-over taco, the taco dorado de birria. A braised short rib with arbol chiles, cilantro and onion and jack cheese. The little dish of consommé was for dipping, but I literally drank the rest of it and would have eaten a bowl of it as a soup. Short rib is sometimes under-braised and lacking in flavour, but this was a beautiful tender umami explosion wrapped in a corn tortilla. It was so good I actually had to suggest to Kim that she order one, and she was grateful for the suggestion.

Both my strawberry sangria and Kim’s watermelon margarita were delightful, though I think I got the better of the two drinks. I’m no cocktail expert, so my feedback here is very limited.

I went with something new for my main course, the flautas sinaloa. Well, new to me anyway. Beef picadillo wrapped in fried corn tortillas with salsa verde, almonds and tequila-soaked raisins on top. It wasn’t what I expected, but it was tasty. The salsa had a nice, deep smoky flavour that nicely complimented the beef. The raisins and almonds didn’t seem to add much, the little sweetness packets perhaps needing to be a little more prevalent in order to have an impact. It’s possible others might have enjoyed these a lot more, and they were by no means bad, but they didn’t rise to the standards of the tacos. I did very much enjoy the rice and beans though, some nice flavours woven through it but not to the extent that it overpowered the flavours of the flautas. I will nonetheless likely try something else next time.

It would be remiss of me not to mention dessert. I was very excited for churros, and perhaps just as excited for the dulche de leche dipping sauce. Alas my heart was torn asunder by the news that they were having trouble getting in the ingredients for churros, leaving me with the second-choice (by some distance) cookies and cream cake. I was very pleasantly surprised! It wasn’t the standard version of this dessert with whipping cream and chocolate cake, but rather brownies and cream cheese and actual cookie pieces. The kicker for me was the dulce de leche drizzled over it, unadvertised but definitely very welcomed.

I have to say, Cojones has improved so much as to have totally redeemed themselves. While I may not have loved my main course, it was still good and a large improvement over our previous visit. I am more than happy to recommend you pay them a visit, and get the short rib taco. Trust me.

#cojones tacos & tequila #lansdellicious eats #yyteats #eat local

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igrublocal · 4 years

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9 best Mexican food restaurants in the San Fernando Valley for takeout, delivery – Daily News

One of the family activities that has helped pass the days during the forced quarantining of the pandemic has been taking field trips with my daughter, every couple of weeks, to the Me Gusta Gourmet Tamales factory in the north San Fernando Valley. (Located at 13754 Van Nuys Blvd., Pacoima, 818-896-8789, www.megustagourmettamales.com, for those who might be curious.)

We go there because my daughter lives for tamales, maybe her favorite food in the world aside from Carmela Chocolate Sorbet. We regularly buy a bagful of tamales, always chicken, and always pineapple. They freeze very nicely. And along with the quesadillas we make at home, my fine chicken mole, and my tasty guacamole, they give us a taste of the Mexican cooking we crave as Southern Californians. More than hamburgers and hot dogs, this is the cuisine of our part of the world. And very reassuring and soul-satisfying it is too.

Like many of the best Mexican food experiences, tamales are easy, casual, just plain tasty and they don’t demand a great deal of formal consideration. They bring back so many memories: There were the elote corn cakes, for instance, which women sell from baskets they carry on top of their heads in towns way down south on the Isthmus of Tehuantepec. There were the quickly grilled steaks which I’d eat in the marketplace just off the Plaza de Garibaldi — mariachi square — in Mexico City, which come with quickly braised green onions called cebollitas. There was a red snapper, pulled fresh from the Sea of Cortez, rushed to a pan, and then to my table, on a small peninsula called Isla de las Piedras, just off Mazatlán. And then there were the grasshoppers — chapulines — I became so fond of munching on as I’d stroll around the Mercado de los Indios in Oaxaca.

I’d be less than honest not to admit that the grasshoppers I’d munch on down in Oaxaca were really very good. They were sold from large baskets by women who’d hunker down near entranceways to the market. People would buy a small paper package of grasshoppers to eat as a snack as they shopped, or to take home as a treat for the kids. The grasshoppers were relatively small, not much larger than M&Ms, and sprinkled with salt, chili powder and a bit of lime juice.

I remember feeling very brave and adventurous when I bought my first package of grasshoppers. I also remember taking a tentative nibble on a leg and finding it edible, before moving on to more significant parts of the insect. They reminded me of croutons in their taste and texture, and although they haven’t become a mainstay of my diet, for me eating grasshoppers is a socially acceptable practice.

Grasshoppers are found in the Mexican restaurants of Los Angeles, but not in many of them. Many of our local restaurants do carry dishes that break away from the litany of tacos, enchiladas and burritos. Not that there’s anything wrong with tacos, enchiladas and burritos. Or tamales either. This is comfort food at its finest.

And, as with Me Gusta, the food travels very well. While there is some getting out and about these days, we may be mostly stuck at home a bit longer. Use some salsa to give your life the spice it desperately needs. A face full of hot peppers does wonders to distract you from bingeing on the news. Too much CNN can be toxic. Too much salsa — not so much. And it’s good for you too!

For this carefully curated list, let us begin with a taste of the past:

Carne asada and chorizo tacos make up a colorful Mexican food entree. (File photo by Brad A. Johnson, Orange County Register/SCNG)

Burrito Guadalajara with slow-cooked carnitas and a side of rice and beans is a delicious, filling meal for lunch or dinner. (File photo by Cindy Yamanaka/Orange County Register/SCNG)

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Combination plates are a staple of Mexican food dining. This one features a pork chile verde burrito and two beef and potato taquitos. (File photo by Nick Agro)

A chile relleno stuffed with white fish is a must-try Mexican food option. (File photo by Brittany Murray, Press-Telegram/SCNG)

13301 Ventura Blvd., Sherman Oaks; 818-788-4868, www.casavega.com

Here’s an homage to a restaurant that’s been serving tacos and enchiladas to a loyal following for more than six decades. As it says on the website: “Casa Vega is…one of the longest continuously family owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which was on Olvera Street and operated throughout the 1930s.”

This is — much like Lawry’s, Musso & Frank, El Cholo, Phillipe the Original and many other local legends — a restaurant that, sooner or later, we all go to. It’s part of our culinary heritage, the thread that runs through life in Southern California for longer even than the freeways.

Casa Vega remains a fine place to go for the Mexican dishes so many of us grew up with. And what I grew up with was the notion that Mexican food existed almost solely as a combination plate. There’s much more here, of course. In the middle of the menu, there it is — the #1 House Combination and the #2 House Specialty Combination. Both include Spanish rice and refried beans (and the inevitable chips and salsa as well), and a choice of two dishes for #1, or three dishes for #2, selected from a greatest hits list of enchiladas, tacos, tamales and rellenos.

The sweet corn tamale is always a good choice; ditto the grilled chile relleno. One bite and the years fade away. The guacamole is good, freshly made, not chopped too much — and chopped less in the hand-chopped option.

I have a closet love of queso fundido, which does little to help my diet, but does much to sooth my soul. It’s basically a plate of melted cheeses, with sour cream added on for good measure, and beef chorizo.

There are two appetizer combos — enough chow for a light meal shared by two, with a margie or two added on for good measure. Those in need of something more serious might head for the pollo en mole — with a choice of red or green mole. Or maybe the seafood enchiladas, filled variously with crab, shrimp and lobster. There’s no ceviche on the menu. But there is a shrimp cocktail that comes close.

Casa Vega opened in 1956, and the Ventura Freeway followed in 1960. To pre-date the 101 is an amazing accomplishment. It’s a great thing.

10717 Riverside Drive, Toluca Lake; 818-927-4210, www.cascabelrestaurant.com

This is not the Tex-Mex, enchilada-and-taco, rice-and-beans chow from back in the day. This is Mexican cooking with an edge, with style, with panache — drawn from a menu that will make you want to order everything you can, at prices that (like the shots of tequila) can add up if you go hog wild.

And speaking of hogs, the most excellent guacamole comes three ways — classic style, topped with slices of radish and mixed with smoked bacon, which adds both flavor (lots of flavor, both bacon makes everything taste better!) and texture. Crunchy guacamole is a fun concept — more restaurants should give it a try.

Ditto the scallop agua chile, a very tasty variation on the much more common shrimp agua chile, which is essentially a dish of crudo marinated in a sauce that’s both acidic (to “cook” the seafood) and potentially very spicy. Though my sense here is that the kitchen’s opted to turn down the fire a notch or two — which is wise; the delicate flavor of good quality scallops would be overwhelmed by too much pepper.

The scallops sit on the section of the menu dedicated to ceviches, five of them, though only the albacore ceviche tostaditas are from the usual school of ceviches. The rest run to a lobster and beet ceviche, and a dish of marinated white anchovies with avocado and lime. There’s a shrimp cocktail too, only in this case, made with a charred tomato sauce. Small touches like that — culinary trim tabs that are small, yet change the whole dish — are everywhere: in the jicama and pepitas in the burrata salad, the lemon-goat cheese cream with the beet salad, the maitake mushrooms used in the tostadas, the chile honey sauce with the fried chicken, the roasted radishes (yes, radishes again!) with the braised pork carnitas, the tangy cotija cheese in both the roasted cauliflower and the sautéed string beans.

There’s a taste for the many peppers of Mexico here — you’ll find morita chiles on the menu, along with chile verde, guajillo, chile arbol, serrano and the namesake cascabel chile.

If there are dishes I dream of, along with the room itself, they would be the Mexican corn bread topped with melt-in-your-mouth short ribs, pico de gallo and salsa verde. And the Mazatlán bouillabaisse of mussels, shrimp, scalper and scallops with white beans — sort of a south of the border take on what you’d get if you combined bouillabaisse with cassoulet.

14902 Victory Blvd., Van Nuys; 818-786-0328

Have you ever had a cemita? There are cemitas to be found all over Los Angeles. But as a rule, you have to go to a cemitas shop, a cemitas stand or a cemitas truck to find one. It’s a bit like a hot dog — though it may appear on a restaurant menu, it probably won’t. And, indeed, most of the places that offer cemitas, offer mostly cemitas, perhaps with a smattering of tacos. But mostly, this is not a dish buried among a multitude of other dishes. It’s a cemita — and those who hunger for a cemita want only a cemita, want only a cemita.

And what is this wondrous dish, for which fans have an obsessive need that has them waiting on long lines for their culinary object of desire? It’s…a sandwich. A torta. A dish eaten by hand — though it will very possibly fall apart, and crumble into the basket in which it’s served, for the cemita is not a simple sandwich.

This is not a slice of ham and a slice of cheese on white bread. This is a dish much beloved in the city of Pueblo, which is why it’s known as a cemita Poblana. The bread is a softish roll, made with egg, which gives it a brioche-like texture. The roll is often seeded. But mostly, the roll is filled, packed, stuffed, jammed with…stuff. Almost certainly there’s avocado, onion and chiles (either jalapeños or chipotle). It may have cilantro and radish.

If in season, it will have an arugula like herb called papalo. And, of course, it will have meat and cheese, a world of meat and cheese. Though on the menu at the Cemitas Poblanas Don Adrian on Victory Boulevard, there’s the option of getting your cemita “traditional” style, with no meat — sin carne. Where should the cemita novice begin? Well, the pollo adobado cemita is a wonderful starter — a marinated chicken sandwich with all the fixin’s.

There’s a breaded chicken (Milanesa de polo) as well. And the lamb barbacoa is a thing of wonder — so moist, so well spiced, so substantial.

You’ll notice many of the cemitas are made with head cheese, which is a bit of an acquired taste, a bit like Spam — you love it…or you don’t. If you feel like The Big Cemita, get the “La de 100 Percent,” made with five meats!

16856 Sherman Way, Van Nuys; 818-988-2700

The menu, extensive as it is, inspires a fair amount of over-ordering. Did I need both a ceviche and a seafood cocktail? Not really, since they’re close culinary cousins. But the prices are so good, I couldn’t resist. You can get raw oysters, along with pata de mula, which translates as “mule’s foot,” and is also known as a “blood clam,” because of the red color of its liquor — a shellfish not often found in LA. But here it is. You can get it in a cocktail as well as raw on the half shell. For those of us who like our seafood uncooked, this is a bit of heaven.

And for those who need a modicum of heat, no worries. The fish tacos served here, utterly greaseless and very tender, make me wonder what I’ve been eating in the multitude of “I Heart Fish Tacos” joints out there. Ditto the tostadas, topped here with shrimp, octopus and a mix of fish and shellfish. The experience is one of eating the real deal, the food found at a really good casual fish house way south of the border, that gives you an idea of how unfortunately Americanized so much of what we eat can be.

Though it’s easy, and tempting, to eat small dishes here, there are 18 plates as well, all served with rice, French fries and salad, built around a nicely cooked bit of seafood — lots of shrimp dishes (the shrimp in garlic sauce is about as good as it gets, the grilled shrimp blessedly undercooked), up to big combos like the shrimp, octopus, abalone and clams.

And if you have a yearning, do get one of the big caldos, soup-stews packed with much of the menu, from a simple fish soup, up to a Seven Seas Soup that covers all bases. Do be careful with the crab legs, which can splatter, and leave stains that don’t wash out with ease, if at all.

As at Café Vega, Melody’s Mexican admirably clings to its roots in the past. This is a restaurant that does most everything it does the old way — a way that brings back wonderful memories of big plates of rice, beans, guacamole and tortillas, with endless amounts of sundry salsas and condiments from a convenient self-service bar, and substantial portions of just about every dish found in the Northern Mexican canon of dishes.

I guess you can order light at Melody’s — though it isn’t easy. There are 10 platos fuertes, and about the same number of combinaciones — dishes that will leave you well-filled even hours later. Consider the retro pleasures of the enchilada and hard shell taco combo, for instance, with a choice of meats in the taco, made using that eternally crunchy taco shell we all grew up with, that’s been replaced for so many with a soft taco shell. It tastes, simply speaking, of history. And it falls apart when you bite into it. Just like it did back in the day.

If you want to further experience the ability of the kitchen at Melody’s to maximize any of the dishes, try one of the seven tortas — tasty Mexican sandwiches on crunchy French rolls — the biggest of which is the Reseda Special, a gut-buster of a sandwich packed with chopped steak, grilled onions, mushrooms, Monterey Jack and mayonnaise, with an accompaniment of beans, sour cream, tomatoes, onions, jalapeños and avocado. It costs all of $6.85. Finishing it all can be serious labor.

The menu rambles from soft shell tacos to hard shells, from quesadillas (try the model with poblano chiles, very tasty) to tostadas — one of which, the salpicon tostada, is described as “Our Known Specialty.” The tostada verde offers the annotation, “This Will Become a Favorite.” This is the sort of pleasantly naïve menu writing that warms the cockles of the old heart.

If there’s a single dish that dominates the menu, it would be the burritos, which approach the size of the fabled Hollenbeck Burrito served at Manuel’s Original El Tepeyac Café in East LA, which isn’t so much a dish as it is a construction project. There are burritos served dry, and burritos served wet (topped with cheese and salsa), though in all cases, they’re far too big, and too messy, to actually pick up and eat like a sandwich.

A burrito mojado de pollo pretty much took up the whole plate — and it wasn’t a small plate. There was a considerable topping of mild ranchero sauce, and stretchy melted jack, covering a softish tortilla, inside of which was what seemed to be at least half a chicken breast, cut up, and waiting for salsa and cilantro and chopped onions from the salsa bar.

The presence of rice and beans is ubiquitous. And the beans are honest and thick — these aren’t nouvelle beans, but the sort of beans you might find at a stand in a Mexican market. Which is to say, rich with flavor and texture, beans in excelsis.

Rosarito Fish Market Deli

1534 San Fernando Road, San Fernando, 818-361-7227, https://easystoremanager.com/flashmobile/productdisplay.aspx?loc=1382

The much loved — and for good reason — Rosarito is less a market, and less a deli, than it is a hugely popular, noisy, cheerful, joyous fish house. It’s a restaurant that wouldn’t be out of place on the beach in Mazatlán, or near the bars in Cabo. Coming upon it in a San Fernando mini-mall would be a surprise — were it not that so many great restaurants in the Valley are found in mini-malls.

If you crave simplicity, and a sort of culinary purity, you’ll do well going for the seafood cocteles — big ice cream sundae glass, packed with fish stuff, onions, lime and sauce. There are eight of them, all of them giving you a lot of fish for the money, all coming in two sizes: medium and large. (There is not a small. Kind of like olives.)

Most of the cocteles include camarones — shrimp — perfectly textured, fully flavored, nothing bland here. You can get the camarones all by themselves if you wish. Or mixed with octopus, oysters and abalone. Adding oysters makes for a fun mix of textures. Adding octopus and especially abalone makes for a chewy experience. Not a bad one. But the abalone in particular tends to need some masticating. It always does.

There are lime slices on the plates, along with a tostada, and some little plastic packages of crackers. You get crackers with pretty much every dish on the menu. I guess it’s just a tradition. And indeed, those tostadas can also be found as a dish on the menu, topped with a dozen different seafood options — including imitation crab (I don’t love surimi, but I guess it’s how it is goes these days; real crab is becoming a serious luxury item, and faux keeps getting more real) and my favorite Mexican seafood dish, aguachile, which I’ve loved since I first encountered it lo’ these many years ago.

In case you haven’t encountered the wonders of aguachile, in its original form it was just camarones (of course!) flavored with chile peppers, lime juice, salt, cilantro, cucumber and onion. It’s essentially ceviche, but with a lot more heat — it can be downright combustible in terms of peppery goodness. At Rosarito, it comes six ways — traditional camarones, camarones with octopus, camarones with scallops (*callo de hacha”), camarones with octopus and abalone and so forth. It’s one of those dishes that seems too hot to eat on first bite. But then, your mouth settles in for the ride. And it’s a good one.

For a restaurant that only dates back to 2004, it has the look of a venerable culinary institution that’s been around for decades, centuries even. It’s a classic Mexican restaurant, a restaurant of the old school, with a many-paged menu of small dishes (“botanas” — not all of which are especially small), ensaladas y tostadas, sopas, platos fuertes, Molcajete Sol y Luna, seafood, platos populares, burritos, rolled specialties, a la carta, seasonal, side orders, desserts and of course, a full line of margaritas, and tequila-based drinks.

There are, as is often the case, easy ways to deal with the sprawl of the menu. For openers (and perhaps for the whole meal), get the appetizer platter (“serves 2 to 4,” it says) of quesadilla, sopes with carnitas, mini potato and chorizo tacos, chicken wings, nachos, taquitos dorados, flautas, beans, sour cream, guacamole, cotija cheese and pico de gallo. Plus the requisite chips and salsa. Which is a pretty big feed.

Of course there’s an oversized order of nachos — that pretty well goes without saying, for Mexican restaurants of the old school love to create nachos mountains that tower over the table. In this case, the corn chips are topped with refried beans and melted cheese, ranchera sauce and guacamole, sour cream and pico de gallo — with the option of tricking the whole thing up with steak, shredded beef, carnitas, chicken or shrimp. Once again, it could be a meal in itself. But for most, it’s just the beginning.

If you want to stay on the lighter side of the menu (where the options are a bit limited), try the large bowl of ceviche, made with either shrimp or fish. The grilled halibut salad is a lighter option as well. And obviously, so is the “Light & Delicious Fish Mexican Salad” — the fish is grilled, but the salad is made with jack and cotija cheese as well. Let’s just say, it’s lighter than most. But then, this isn’t a restaurant built around culinary denial.

This is where you go for abundance. Which is defined by the Molcajete Sol y Luna — a dish for two, or three, served on a hot stone — steak and chicken, shrimp, cactus leaves and panela cheese, scallions and peppers, rice and a choice of three beans, and of course tortillas. It’s not so much a dish as it is a show.

And though it’s the biggest dish on the menu, it’s not the only major plate. I like the pescado a la parrilla — a whole grilled trout, served with veggies cooked in garlic butter. The camarones a la diabla are properly spicy. And the dozen or so burritos fill up the plates upon which they arrive.

If you have room, the flan is just fine. And the crème brulee — called “jericalla” — is a treat. There’s Jell-O under the desserts as well. Like I said, old school. Much older than 2004.

The Village at Westfield Topanga, 6316 N. Topanga Canyon Blvd., Woodland Hills; 818-992-7930, www.xoctequilagrill.com

Along with “tequila,” the restaurant’s name includes the word “grill.” And “grill” is the dominant theme here, for the menu is long and complex, almost encyclopedic in its depth.

There’s an opening page that describes (in very small type) the roots of Mexican cooking in Mayan cuisine, which gave us maize, tomatoes, tomatillos, cocoa, beans, avocados, chiles and more. We’re told XOC was a Mayan queen. And the décor of the restaurant echoes the Mayan pyramids and open-air markets.

The menu says, “Dare to explore.” And so, we do. What we come up with is a nifty platter of crispy tostaditos the size of Ritz crackers, topped with ceviche, shrimp and ahi, with guacamole on the side. There’s a Caesar salad prepared tableside, in the style of Caesar Cardini of Tijuana. There’s a fine mole poblano from Oaxaca, a dish with deep Mayan roots, and a platter of cochinita pork from the Yucatan.

There’s a whole section of ceviches — and yes, I know they come from Peru, but it’s good to have them anyway. And along with the ceviches, there’s an unexpectedly large assortment of seafood dishes, though I’m not at all sure that either salmon or mahi-mahi were known to the Mayans. The dishes are well-crafted — even the complimentary chips are extra crunchy, and come in a brown paper bag, with a big bowl of hard-to-resist salsa.

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