What's cooking?

Breakfast of Sourdough Cinnamon Raisin Buns.

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Veal Parmagiana, steamed broccoli over pasta and freshly made scratch sauce, and good crusty bread. And I never can remember to take pictures.

Nothing!
( We are going to Silver Dollar tonight. )

Deb

[Robin Garr]

Nothing!
( We are going to Silver Dollar tonight. )

Take ear plugs. And a flashlight for the menu.

Actually, I like it though, as long as you're not planning on adult conversation. Loud, authentic Bakersfield sound, really interesting bourbons and tequilas (and some cocktails taking advantage of one or the other), and palatable Central Valley chow, a mix of Okie and Chicano. The CJ's implication that it's gor-may fare was very, very strange - don't go in expecting that. But as long as the noise doesn't bother you, you'll have fun, I think. We did.

Robin-
I just told Brian we were not going to be able to talk tonight, then saw this post,
I read your review, haven't seen Marty's, so that's what I was expecting. My grandparents lived in the Central Valley for 40 years- so I'm familiar with the real thing. I'll let you know what we think.
Deb

Last night, 3 courses. I love dinner guests that say "Go for it!" when I talk about things like beef tongue! The salad was a slight riff on a Lyonnaise. The soup was a deconstructed Bouillabaise: seared scallop with clementine garnish, pureed vegetable (fennel, leek, garlic, tomato & peppers) broth, and a pastry purse of fish, langotine, garlic & leeks. The beef tongue was served with seared polenta cakes, ancho broth and pickled onions.

TOnight, a riff on a gnocchi I had at Garage bar (they made it with smoked chicken, leeks and a touch of pepperoncini). Orchiette with leeks, Finchville farms bacon, and Grey farms cherry bomb peppers. Seared bok choy on the side.

Sunday night we cooked up a nice pork loin that had been marinaded in a mix of chilpotle in adobo sauce,cilantro,garlic,cumin,sage,lemon,lime and orange juice. The loin turned out great and had the added benefit that the leftover pork sliced up great(with some black forest ham,Swiss and pickles) for some really tasty Cuban sandwiches last night.

My version of American Chop Suey. Ahhhhhh-Sooooooo.

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My version of Turkey Tetrazzini...Gobble-gobble.

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My version of American Chop Suey. Ahhhhhh-Sooooooo.

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That looks just like my mother's Slumgullion. I may have to make it now......

:D

Homemade gnocchi with brussel sprouts, caramelized onions and guanciale. Salad of romaine, bleeding heart radishes, dried cherries, and zucchini "paparadelle". The wine was a Paolo Scavino Rosso IGT '09.

Ken,
Yum! Where'd you source the guanciale? I've been wanting to get some.

Deb

http://www.igourmet.com/shoppe/reviewRe ... cprod=3312

Worth it if you have ShopRunner account, which they were giving out free in December.

NJ rustled up a riff on some "Holiday Biscotti" this afternoon.

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Grilled Kielbasa w/ peppers, onions, and kraut on an onion bun.

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That looks delicious, Bill - I love biscotti.