Saturday, December 31, 2011

El Antojito Taco Truck

 Yesterday my nephew Colin came over to make meatballs for FOODjimoto.com.

In the middle of our cooking session we took a break--Mitchell and Karen took us for a drive to Gardena to get tacos from Mitchell's favorite place--the El Antojito taco truck on the corner of 168th and Figueroa.



Mitchell used to work within walking distance of this taco truck and he ate lunch there three times a week--he's been telling us for awhile now that we need to try it.

Yesterday was the day--we drove 45 minutes out there for lunch.

What a treat!



There were a lot of people eating there, we got there about noon--but the line went fast, and by the time we went to sit down, there were a lot of tables available.

The turnover is fast.



Colin was excited and we couldn't decide what to order, so Mitchell ordered for all of us.



 Barbacoa is his favorite so we each got one of those.

By the way--the tacos are $1 each--Mitchell was happy the prices had not gone up since he ate there last!



The other plates held an assortment of different meats--carnitas and asada.
The salsa is a little on the spicy side, but perfect for me.

Colin was doing great until he bit into the pickled jalapeno pepper--watch out, the seeds are hot!


Thank you, Mitchell, the tacos were delicious!

El Antojito
168th St and Figueroa
Gardena, CA 90247

Find them on Yelp.


You can make the tacos yourself with our Carne Asada or  Fish Taco recipes!

 

Colin's tall.

And he has a long neck.

It seemed like he had to crane his neck to the side to ride in Karen & Mitchell's car.

Colin has a great sense of humor!



Here's a preview of Colin making his meatball sandwiches.


Another Coming Attraction--


Mitchell has a few dishes that he made while here at Christmas-time and he is going to be a Guest Blogger!



Thursday, December 29, 2011

Beef Dip Sandwiches

Sometimes you can make a really good meal from leftovers.

Some might even go as far to say that it can be better than the original meal.

For Christmas dinner, we have Shabu Shabu.

Two people share one pot, and with 18 people, we get the room going with so much steam it's almost like a sauna.

But in a good way.

So good, they want to have it every year.

And look what you can do with the leftovers!

Beef dip sandwiches!



There's always shabu shabu sliced beef left over.

This year we had a lot of thinly sliced beef left over because my brother Warren surprised us and brought over several packages of Kobe beef.



We had the beef dip sandwiches for dinner the other night and the next morning Karen and I made one again for FOODjimoto.com.

Ingredients:

serves 2

thinly sliced shabu shabu beef, sukiyaki meat,  leftover prime rib or roast beef
2 french rolls
1/2 sliced onion, green & red pepper
provolone cheese slices
1 chopped garlic clove
olive oil
creamed horseradish



Saute the 1/2 sliced onion, red and green peppers in about 1 tablespoon olive oil and 1 clove chopped garlic.
 


Season to taste with a little salt and pepper.

Saute over medium heat until soft--or the onions caramelize.



Lipton Beefy Onion soup works well for an easy au jus dipping sauce--or Campbell's French Onion Soup or Beef Consomme.



Last night the guys pan fried the beef, so we're warming it up today by dipping the beef in the soup.

 

It helps to slice the cheese in half to fit on the buns.



Warm the buns in a 350ºF oven for a few minutes--I like them a little  crusty.



If you're using leftover meat, warm it up in the soup then pile it onto the bun.



Wow.
That looks like a lot.



When you're cooking at home, you can pile it as high as you like.



Then add the cheese slices.
We melted the cheese with a kitchen torch, but the cheese will most likely melt from the hot meat.



Then add the peppers and onions.



You can spread a little creamed horseradish on the bun or serve it along side with the au jus--scoop a little into a small bowl on your plate--for dipping.



Itadakimasu!



***



My niece Kelly is a thrifter.

I love her blog about her finds at the thrift store!

She finds clothing she sees with possibilities, alters it, and transforms the garments into new life!



That's Kelly second from the right, her mom Meg on the right.
Beeto and Karen from the left.

We got together for lunch and to go thrifting with Kelly.



It was so nice to chat with Meg and catch up on her family's happenings.



Beeto's always a LOT of fun!

Anytime spent with Beeto is truly joyful.



Kelly lives in Arizona, so we don't see her too often.

She is spunky and sweet.



We went to New Unto Others, a thrift store in Glendora.
Wait until you see what we found there!



I was excited to see if I could find anything to use for blogging--maybe some interesting dishes or silverware.



I came upon this shelf and had to gasp.

In the middle was a piece of pottery I had made--maybe about 30 years ago!

When I showed the girls, they let out big squeals of delight for me.

Then the people working there had to come look to see what the commotion was about.

When I told my story, Sean--the very nice guy working there--purchased the vase himself and gave it to me as a gift.

Sean was very sweet to do that for me--Thank you, Sean!



Beeto found a cute ring.



Silver inlaid with turquoise for $7 that fit her perfectly!


New Unto Others
175 N. Vermont Ave.
Glendora, CA 91741
(626) 914-1200

Find them on Yelp or Facebook.


***



That evening we had a houseful for the beef dip sandwiches.
That's Colin at the stove cooking with Gary.



Colin and Mitchell cooked the meat.



Since it's cut so thin, they gave it a quick fry in a hot frying pan.



Gary sauteed a wok full of onions and peppers with a few mushrooms.



Colin & Mitchell have a lot of stamina--they cooked a LOT--until it was all done.



Jessica separated all the thin slices--a big job in itself.



Rick made a big green salad.



Mitchell and Karen worked hard too.



Dipping the meat into the au jus, ready for piling onto the roll.



Colin's sandwich was nice and hot!



Mitchell's plate looked colorful.



Jessica's sandwich seemed like it was glowing.



Rick usually makes the best plate, the one I photograph.

He does things neatly.

(Halo.)



 Colin thought they were so good, he ate 3!



***

Beef Dip Sandwiches



Ingredients:

serves 2

thinly sliced shabu shabu beef, sukiyaki meat,  leftover prime rib or roast beef
2 french rolls
1/2 sliced onion, green & red pepper
provolone cheese slices
1 chopped garlic clove
olive oil
creamed horseradish

Saute the 1/2 sliced onion, red and green peppers in about 1 tablespoon olive oil and 1 clove chopped garlic. Season to taste with a little salt and pepper. Saute over medium heat until soft--or the onions caramelize. 

Make the au jus for the meat using a packaged beefy soup according to package directions.

Heat rolls in the oven at 350ºF for about 5 minutes or until crusty.
Saute the thinly sliced beef if it is not cooked, if it is cooked, simply dip the meat into the sauce with tongs, swish it around a little until hot, then pile onto the rolls.

Top with provolone cheese slices and sauteed onions and peppers.

Serve with creamy horseradish sauce and a small bowl of the sauce for dipping.

Friday, December 16, 2011

Guest Cook: Kamryn--Santa Rosa Valley Salad


Did you happen to catch Kamryn's Guest Cook post of her Pear Delight last week?

We're very fortunate that she also made her Santa Rosa Salad to share here on FOODjimoto.com.

Once again, Kamryn's doing the cooking and her friend Lauren is taking the photos.

This looks so delicious I can't wait to make it!



My cousin Kathy (that's Kamryn's mom) said she got the recipe for the Santa Rosa Salad from her friend, June Kuramoto.

Some of you may know June, she plays the koto in the band Hiroshima.

Kathy also plays the koto, but not professionally.


Here's what you'll need for the Santa Rosa Salad:



Ingredients:

1 box Uncle Ben's Long Grain and Wild Rice Mix, cooked with seasonings according to package directions
3 chicken breast halves, cooked and diced (add less if desired)
4 green onions, chopped
1 red bell pepper, seeded and diced
1 large package (2 lbs.) green beans, strings removed
2 medium avocados, diced
juice of 1 lemon or lime

romaine leaves for garnish, cut into squares

dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar (or slightly more)
1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil




Make the dressing first--mince 2 cloves of garlic and add 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon sugar (or slightly more), 1/4 teaspoon pepper, 1/3 cup seasoned rice vinegar and 1/3 cup vegetable oil.

A mason jar works well for this.



Here it is with all the ingredients added--cover and refrigerate.

Aren't Lauren's photos nice?



Of course  you'll want to shake the dressing before pouring it over the salad.

(And I want to include as many of Lauren's photos as I can.)



Make the Uncle Ben's Long Grain and Wild Rice Mix according to the package directions.

I think the Trader Joe's Brown Rice Medley would be good in this salad too.



Slice the green onions thinly.



Chop the red bell pepper.



Remove the strings from the green beans.



If you line them all up, you'll only have to make one cut.

Protect your fingers by curling them back.



Saute the green beans in a little bit of olive oil until they turn bright green.

Add salt and garlic powder.

Remove from pan and set aside.


Nice shot, Lauren!



Dice the cooked chicken.



Put everything except the romaine, avocados and lemon or lime juice, into a big bowl.



Combine salad and dressing, toss lightly and refrigerate 2 to 4 hours.



Serve by placing salad on a bed of chopped romaine leaves.



Before serving, dice the avocado and toss lightly with the lemon or lime juice before adding.

Lime juice is excellent in keeping the avocado from turning brown.



Most of the salad can be made a day ahead of serving.



Thank you, Kamryn and Lauren, the Santa Rosa Valley Salad looks so delicious!


Itadakimasu!




***



My cousin Kathy--her family nickname is Channie--is very creative.

When we were little and had family dinners at Bachan's house, she would have crafts for the rest of us cousins to do to keep us busy.

You can see a little of that in my Stuffed Mushrooms post after the recipe.


Over the years, she's been creative with her Christmas cards.

Here's a sampling:



This is one of my favorites.

It's very simple, but I remember the kick I got out of it when I opened it--and how clever I thought it was because everyone with little ones was sending a photo card that included the kids' ages--and Chan and David didn't have Kamryn yet.




Then Kamryn came and the creativity continued.



"Dash away...dash away...dash away...All!"



"Season-ings Greetings!"



Ho! Ho! Ho!


 


Kammie's a tennis player.



"After three hours of trying to get the perfect Christmas card picture..."

This photo reminds me of trying to get The Perfect Picture of my two--and how one year I resorted to paying $0.10 a shot--because that was the only way I could get Rick to co-operate and look happy.

More about that in a post to come.


I look forward to Kamryn's family holiday card every year!



Thank you again, Kamryn and Lauren.

I hope you will cook for us again in the future!



***


  
Santa Rosa Valley Salad
Serves 6

Ingredients:

1 box Uncle Ben's Long Grain and Wild Rice Mix, cooked with seasonings according to package directions
3 chicken breast halves, cooked and diced (add less if desired)
4 green onions, chopped
1 red bell pepper, seeded and diced
1 large package (2 lbs.) green beans, strings removed
2 medium avocados, diced
juice of 1 lemon

romaine leaves for garnish, cut into squares

dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar (or slightly more)
1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil
Combine dressing ingredients. Cover and refrigerate.

Saute the green beans briefly in a small amount of olive oil. Add salt and garlic powder to taste. Remove from heat and set aside.

Mix all salad ingredients together except avocados and lemon or lime juice. Combine salad ingredients with dressing and refrigerate 2 to 4 hours. Before serving, carefully add avocados that have been tossed gently with lemon/lime juice to keep them from turning brown. Place salad mixture on chopped romaine leaves.

NOTE: Most of the salad may be made a day ahead. Add avocados and lemon juice prior to serving.