Moodi Foodi Favs

Menu Item : Tiger’s Tears : Myers + Chang

And then there’s the Tiger’s Tears — chef Alison Hearn’s personal interpretation of yum nuea (spicy beef salad), which is fast on its way to becoming the restaurant’s signature dish. Tender, beefy strips of skirt steak are soaked in a sweet and tangy marinade, then grilled until the sugars from the marinade just start to caramelize and the well-marbled interior is a perfect medium-rare. The cold, sliced steak is brightened with a chili-spiked lime, fish-sauce-based dressing, and a liberal garnish of Thai basil and cilantro. The carefully balanced dressing manages to simultaneously enhance the savoriness of the beef while making it seem as light and fresh as the trio of julienned sweet bell peppers that accompany it. Serving as textural contrast is a sprinkling of khao koor (toasted pounded rice), which cuts through each bite with a toasty crunch. It’s enough to make you wish that all your meals would begin and end in tears.

Menu Item Review
It was Thursday when I decided that I NEEDED my fix of Myers & Chang, so I immediately try to get a reservation for three for Saturday night to fulfill that craving. Unfortunately, there were no reservations available, which speaks to the quality and demand, but fortunately they take walk-ins! 

Seriously, we walked in at 8 pm on a Saturday night without a reservation. We were told the wait would be 50 minutes, which we were fully prepared for and totally don't mind. After about 30 minutes, the hostess came out to apologize for the wait and to bring us (unsolicited) water. I think that small gesture speaks volumes about the type of establishment they are and the value they place upon their customers. It was above and beyond what I would expect anywhere; our expected given wait time wasn't even close to being up at that point. 

The great thing about dining here is that you get to try a lot of different, reasonably priced dishes that earn approval for a variety of picky eaters. I went with two girlfriends, one of which is essentially a vegan. Our server was able to recommend an appropriate number of dishes for our party size and we got a good variety of items to satisfy vegan and omnivore tastes, including snap peas, corn with sriracha butter, pork belly buns, scallion pancake, tea-smoked spare ribs, tiger's tears, and the dan dan noodles. I have no hesitation ordering any of those dishes again. 

Fantastic food + great service + funky decor = a winning formula at Myers and Chang

Contact Myers + Chang
Address 1145 Washington St  Boston, MA 02118
Phone : (617) 542-5200Website | Facebook | Twitter

Sources Tiger’s Tears Photo | Tiger’s Tears Article | Menu Item Review
Recipes : Baja Fish Tacos

Classic Beer Battered Baja Fish Tacos are my favorite! This original recipe is made in the true spirit of Baja, but I have been known to switch things up.

1 pound whitefish cut into 2 inch pieces (Mahi Mahi)

Avocado Relish
1/2 cup diced tomato
1/4 cup diced jalapeno
1 tbsp chopped cilantro
1/4 cup diced onion
1/2 cup diced avocado
fresh lime
salt, pepper

White Sauce
1 1/2 tbsp plain yogurt
1 1/2 tbsp mayonnaise
fresh lime
dash hot sauce

Beer Batter
3/4 cup beer (Dos Equis Amber)
3/4 cup flour
1/2 tsp salt

1 cup finely shredded cabbage
8 corn tortillas (or 16 if you like ‘em doubled)
your favorite hot sauce
fresh lime wedges

Make the Avocado Relish
In a bowl combine tomato, jalapeno, cilantro, onion, avocado, fresh lime, black pepper and salt. Stir together. Set aside.

Make the White Sauce
In another bowl combine yogurt, mayonnaise, a dash of hot sauce and a squeeze of lime. Stir together until smooth. Set aside.

Prepare the Fish
In a third bowl combine flour, salt and your favorite beer (or sparkling water if you don’t care to use beer). Stir together until smooth. Batter will have the consistency of thickish pancake batter. Add fish pieces to flour mixture. Coat thoroughly. Heat canola oil in a tall-sided heavy pot/pan over medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total. Remove from oil and drain on a paper towel. Sprinkle with sea salt.

Assemble the Fish Tacos
On a warmed (preferably a little charred) corn tortilla, spread the yogurt mixture. Add a few pieces of fish. Top with a sprinkling of cabbage. Serve with lime and avocado relish. Squeeze lime over cabbage and top with avocado relish. Makes 8 tacos.

Contact Average Betty
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Sources : Baja Fish Tacos Photo | Baja Fish Tacos Recipe
Quotes : Vegetables : Jim Davis

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

James Robert "Jim" Davis (born July 28, 1945) is an American cartoonist, best known as the creator of the highly successful comic strip Garfield, which has been published since 1978 and grew to become the world's most widely syndicated comic strip. Davis's other comics work includes Tumbleweeds, Gnorm Gnat, U.S. Acres (aka Orson's Farm) and a strip about Mr. Potato Head.

Davis has written (or in some cases co-written) all of the Emmy Award-winning or nominated Garfield TV specials and was one of the producers behind the Garfield & Friends TV show which aired on CBS from 1988 to 1994. Davis is the writer and executive producer of a trilogy of C.G.-direct-to-video feature films about Garfield, as well as one of the executive producers and the creator for the new CGI-animated TV series The Garfield Show. He continues to work on the strip.

Prior to creating Garfield, Davis worked for an advertising agency, and in 1969, he began assisting Tom Ryan's comic strip, Tumbleweeds. He then created a comic strip, Gnorm Gnat, that ran for five years in The Pendleton Times, an Indiana newspaper. When Davis attempted to sell it to a national comic strip syndicate, an editor told him: "Your art is good, your gags are great, but bugs—nobody can relate to bugs!"

On June 19, 1978, Garfield started syndication in 41 newspapers. Today it is syndicated in 2,580 newspapers and is read by approximately 300 million readers each day.

In the 1980s, Davis created the barnyard slapstick comic strip U.S. Acres. Outside the U.S., the strip was known as Orson's Farm. Davis, along with Brett Koth, also made a 2000–03 strip based on the Mr. Potato Head toy.

Davis founded the Professor Garfield Foundation to support children's literacy.

His influences include Mort Walker's Beetle Bailey and Hi and Lois, Charles M. Schulz's Peanuts, Milton Caniff's Steve Canyon and Johnny Hart's B.C.

Sources Garfield Photo  | Jim Davis Biography
News : Legal Pot Spikes Pizza Sales

Peyton Manning is here to offer us all a somewhat obvious business lesson: legal pot is good for the pizza business.

Manning, the Denver Broncos’ quarterback who bought a whole bunch of Papa John's franchises just before Colorado residents voted to legalize recreational marijuana, said in a recent interview that legal pot has been a boon for sales.

"There’s some different laws out here in Colorado," Manning told Sports Illustrated in an interview published Thursday. "Pizza business is pretty good out here, believe it or not, due to some recent law changes."

Thanks to the approval of Amendment 64 in Colorado, weed is now regulated like alcohol in the state. And since sales began on Jan. 1 of this year, things have gone pretty swimmingly for many business owners in Colorado.

Pot shops in the state sold about $90 million worth of recreational marijuana in the first five months of legal sales -- and that doesn't include the $165 million in revenue that medical marijuana sellers brought in during that same time period. All of this has translated to a ton of tax revenue for the state.

Washington is currently the only other state in the U.S. that has legalized recreational marijuana, though Oregon and Alaska may be next. Many more states have legalized medicinal marijuana.

In other words, the future looks bright for pizza entrepreneurs.

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Sources : Pizza Photo | Legal Pot Spikes Pizza Sales Article
Recipes : Quiche With Chanterelles

2 cups all-purpose flour
1/2 tsp sea salt, divided
2/3 cup olive oil
scant 1/3 cup milk
4 slices thick-cut bacon, diced
1/2 pound golden chanterelle mushrooms (substitute any fresh wild mushrooms), cleaned and chopped
4 ounces fresh goat cheese (chevre)
1 bunch green onions, chopped
3 eggs
3/4 cup half-and-half
1/4 tsp dry mustard powder
freshly ground pepper

1. Make the crust: In a large bowl, whisk together the flour and 1/4 tsp salt. In a measuring cup, lightly mix the olive oil and milk. Pour the olive oil mixture into the flour mixture and stir the dough together with a fork. When it comes together, use one hand to turn it over on itself in the bowl, kneading lightly, about 6 times. Turn the dough into a pie plate and press it up the sides and over the bottom of the baking dish, making sure there are no cracks visible. Put the unbaked crust in the refrigerator while you make the filling.

2. Heat a large skillet over medium heat and cook the bacon until crisp. Take the bacon pieces out of the skillet and drain them on a plate lined with several layers of paper towel. Pour most of the bacon fat out of the pan, leaving just enough to saute the mushrooms.

3. Add the chopped chanterelles to the pan and saute over medium-high heat about 10 minutes, until the mushrooms have given off their liquid and most of the moisture has boiled off. Remove the pan from the heat. Preheat the oven to 375 degrees.

4. Take the pie plate out of the refrigerator and crumble the goat cheese over the bottom crust. Scatter the green onions over the cheese, then pour in the bacon and mushrooms. In a large bowl, whisk together the eggs, half-and-half, dry mustard powder, remaining 1/4 tsp salt and freshly ground pepper. Pour the egg mixture over the stuff in the unbaked crust.

5. Line a baking sheet with foil to catch any drips and put the pie plate on top of the foil. Bake the quiche about 45 minutes, until the middle is set, the top is lightly browned and the crust is golden brown. Let cool at least 30 minutes so the quiche has time to set up - otherwise it will fall apart when you cut it. Serve at room temperature.

In Erica's Kitchen
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Sources : Quiche With Chanterelles Photo | Quiche With Chanterelles Article
Recipe : Poached Rhubarb Pie

Either a pre-made pastry shell, pre-made shortcrust pastry, or to make pastry yourself, I like this recipe at the moment
About 6-8 decent sized sticks of rhubarb (like the thickness of almost a broom handle, not like a pencil)
1 cup granulated sugar
1/3 cup ground almonds
1/2 cup-ish of flaked almonds

1. Once the pastry is baked you don't need anything else to go into the oven, so make it/roll it out and put it in your dish and bake it until it's golden brown. You might need to bake it blind for 10 minutes or so, then finish it off to colour it.

2. Once your pastry is ready, put it aside and put the sugar into a pan with 1 1/2 cups of water over a medium high heat. While that's heating, chop your rhubarb into thumb sized chunks.

3. Add them to the sugar water when it's started bubbling.

4. Keep an eye on it! It will quickly go from firm and stringy to soft and tender! When it starts to flake apart when you nudge it, start scooping it out with a slotted spoon and put it into a sieve, over a bowl.

5. Quite a lot of fluid will come out, but look how tender those pieces are. They completely melt in your mouth.

6. Pour the extra back into the pan and keep the heat quite high so that the remaining fluid reduces by about two thirds. It'll make the sweetest little sauce.

7. While your rhubarb is cooling, spread the ground almonds out onto the base with your fingers, they do a good job of absorbing any residual liquid from the rhubarb so that the pastry doesn't get too soggy.

8. Use a spoon and carefully place the rhubarb all over the pastry base. (Keep an eye on your sauce!)

9. So yummy! Your sauce should have thickened up a bit by now and be pretty low down in the pan. Pour it into a container to cool down. Check out the amazing colour!

10. Now you don't even have to toast the almonds, you could just throw them straight on, but I like the flavour, so if you do too, just stick some foil on a baking sheet, throw the almonds on and sprinkle with a little sugar. Put them into the oven for a couple of minutes on a medium high heat. I'm serious, check them once a minute, they burn so easily! Then take them out, let them cool a little, then scatter over the rhubarb.

Contact The Gluttonous Vegan

Sources : Poached Rhubarb Pie Photo | Poached Rhubarb Pie Article