SF Eats Bucket List: Cioppino, in which the waitress recommended wearing a bib. Fresh seafood stew served with toasted garlic bread at Woodhouse Fish Co.
I managed to use all utensils on the table minus my knife.
Chronic(what?)cles of NYC eats
This city is made for foodies. I’ve been holding myself back from eating out every night and when I do, I want to experience the meal with others! Anyway, here’s what I’ve munched on so far.
Nabeyaki Udon from Nada Sushi
Midtown - 135 E 50th St
I had been in the mood for Pho that day but I ended up meeting here with some other interns and realized the only udon I have ever had has always been pre-packaged. So I decided to forgo sushi and get udon. It was a nice hodgepodge of ingredients. Fried tofu, shrimp tempura, chunks of chicken and egg. Not quite the same as Pho but I enjoyed it nonetheless. I liked that the restaurant had an authentic and traditional feel to it. The staff was extremely polite even though we could tell our large group was putting a big burden on the kitchen staff and sole sushi chef. We got our meals in a staggered fashion. Those that ordered sushi were already done eating by the time the others got their meal. There was enough conversation among us that I didn’t really even notice.
Tavuk Izgara from Beyoğlu
Upper East Side - 1431 3rd Ave
This place hit the spot after browsing the Metropolitan Art Museum for a few hours with a new intern friend from the legal division. Although it was hot outside, we both agreed that it was too noisy to hear each other inside. So we sat outside to be away from the chatter. It was a relaxing meal. It captured the essence of living in New York versus visiting. We watched between bites as tourists crossed the street in a hurry to get to their sight seeing destinations, lugging along strollers, souvenirs, or little kids. The food itself was simple. The plate had 3 juicy, tender, and citrusy pieces of char-grilled chicken breast and on the side, rice pilaf, shredded carrots, onions, and tomatoes. The flavors were fitting for the weather and I definitely started to go into a food coma when I was done.
Beef Soondubu Jigae from NY Tofu House
East Village - 6 St. Mark’s Place
Walked around East Village/St. Mark’s with a few Redditors looking for a place to eat after the NYC Global Meetup. After we walked past one of the many pride parades going on that weekend we came across NY Tofu House. They had free samples outside, so that kind of won me over. I usually order Bulgogi when I am at a Korean restaurant, so I decided to go with something different this time. Although I ordered the beef version, the stew was very much tofu dominant. It was spicy and hot! My sinuses were clear by the time I was done. I also cracked a raw egg into the bowl and let it cook as I nommed on the kimchi that came with my meal. The service was very prompt and a large part of our conversation involved trying to figure out the plot of each of the K-Pop videos playing on the televisions scattered around the restaurant.
"Spicy buffalo chicken w/ Smoked mozzarella on french bread"
This was a grilled cheese sandwich on crack. I hadn’t had a grilled cheese sandwhich in a long time, but I obviously need to up my game. Definitely one of the better food truck eats I’ve had. Almost got in line to try another but it would have been too much, and the line was really long.
Mango, cucumber, red onion, and cilantro relish topped with crushed peanuts and fish sauce. The fusion of ingredients was colorful and crunchy but I wasn’t impressed with the hot dog overall. Relish looked fancy on top of the dog and they took the time to grill the bun. After the first couple of bites, I wished I had added sriracha to it. I guess I’m not much of a hot dog person.
Sat in the grass near the Brooklyn waterfront to catch up on life and enjoy these with a friend from high school/college that came up to visit for the day. I’ve never had cold noodles before. These were very simple and delicious. I enjoyed their slippery peanut buttery-ness.
What the Pho - Bellevue, WA
First meal of the day after getting into Bellevue from Raleigh last week. A big bowl of beef and noodles was just what I needed to slip into a food coma after a long day of flying.
NC State Farmers Market
Haven’t been since late fall. Walked around for a bit on Sunday to see what I could find/what’s in season. Bought a couple of red plump tomatoes. They looked so juicy! I was not disappoint.
Can’t wait for the spring fruit and veggies to start coming in.
Slow Cooker Tinga de Pollo
Went to Jibarra yesterday for happy hour and got their Tinga Tostadas appetizer. I loved the spicy adobo flavor of the shredded chicken. Today, I remembered I have chipotle peppers in adobo sauce on hand, and attempted to recreate the chicken using my slow cooker.
I’m happy with the result! Not exactly the same as what I had at Jibarra (their chicken was fattier) but the flavor is similar.
Makes 2 servings
- 1 lb boneless, skinless, chicken breast
- 1.5 servings (3/4 cup) whole canned tomatoes - diced would also be fine
- 3 chipotle peppers in adobo sauce - I used La Costeña
- 2 cloves minced garlic (I used 1 tsp dried)
- 2 tsp dried minced onion - sliced onion would be great instead but I was just going for flavor
- 1/4 tsp dried oregano
- Couple dashes of Worcestershire Sauce
- Salt to taste
Macros per serving (according to MyFitnessPal): 282kcal, 3g fat, 8g carb, 54g protein
The rest is simple, combine all the ingredients minus the chicken and blend until pureed. Place chicken at the bottom of the pot and then pour mixture over the chicken.
I used a single, mutant, 1 lb frozen chicken breast and set the temperature to high for 2 hours and then low for another 2. My guess that cooking a thawed chicken breast would be fine on low for 4 hours. There should be enough sauce in the pot that there isn’t much danger of the chicken drying out if you keep it in there longer.
This chicken goes great in tacos or on tostadas with cheese, guacamole, and beans.
I didn’t have any tortillas or beans on hand but I ate it with scrambled eggs, guacamole, asparagus, and bell peppers for lunch. I steamed the bell peppers and asparagus in the crock by putting them in for the last 20 minutes or so.
I heard it’s a little pricey. Would you say so?
For dinner, I would agree. Lunch is more reasonably priced.