New Recipes for 2020!

New Recipes for 2020!

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Thank you for tuning in to our Blog!
Here are MORE RECIPES!
There are lots of other recipes for you to find!
(just use the SEARCH BOX at the top of page^^^^^
or CLICK the links in the Sidebar>>>>>)


Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


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Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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UPDATED Wednesday, April 8, 2020:

Dole Whip! (for a single serving)
Ingredients:
1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple

Instructions:
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

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Churros!
Ingredients:
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions:
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

 



 

The Habit Burger!

The Habit Burger!
“Respect The Burger”
The Habit Burger Grill!

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The Habit Burger Grill

Best “Fast Food” Burger? (it’s not fast-food, it’s fast casual)
It’s not In-N-Out Burger anymore (and “those are good burgers”).
It is The Habit Burger Grill!

The Habit Burger Grill’s Mission Statement:
“To become everyone’s favorite Habit, one burger at a time.”

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Double BBQ Bacon CharBurger with Cheese, Fries and Onion Rings

On The Menu: Double BBQ Bacon CharBurger with double cheese (lettuce only),
fries, onion rings and a chocolate milkshake with whipped cream

“The Habit is known for its award-winning Charburger which features 100% fresh, ground beef, grilled over an open flame and topped with melted cheese, caramelized onions, pickles, fresh tomato, crisp lettuce and mayo served on a toasted bun.”

burger

Double BBQ Bacon Charburger with Cheese and Grilled Onions

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The Habit was opened in 1969 as a burger stand in Goleta Beach near Santa Barbara, California, by two brothers who borrowed money from their mother. The company is now headquartered in Irvine, California, and they have over 265 restaurant locations, and 23 are in Los Angeles.
habit_burger

From http://www.thehabitburger.com:
About The Habit Restaurants, Inc.
Celebrating its 50th anniversary this year, The Habit Burger Grill is a burger-centric, fast casual restaurant concept that specializes in preparing fresh, made-to-order chargrilled burgers and handcrafted sandwiches featuring USDA choice sirloin steak, grilled chicken and sushi-grade ahi tuna cooked over an open flame. In addition, it features fresh made-to-order salads and an appealing selection of sides, shakes and malts. The Habit was named the “best tasting burger in America” in July 2014 in a comprehensive survey conducted by one of America’s leading consumer magazines. The first Habit opened in Santa Barbara, California in 1969 and most recently named the winner of USA Today’s 10 Best in Regional Fast Food. The Habit has since grown to over 265 restaurants in 13 states throughout Arizona, California, Florida, Idaho, Maryland, Nevada, New Jersey, North Carolina, Pennsylvania, South Carolina, Utah, Virginia, and Washington as well as six international locations.

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The Habit Burger Grill

ORDER UP! Place your order at the counter. Know what you want to order in advance! There is a big menu board. The menu is pretty simple: Burgers, sandwich variations on a burger bun (albacore tuna, tri-tip steak & chicken), salads, kids meals, sides, drinks and real milkshakes.

We recommend you speak loud and clear when ordering, and that you listen when they read the order back really fast. Why? Because they get the order wrong about 50% of the time…. Whatever the reason, the communication or the order between the register and the kitchen area is messed up. They use a ticket/receipt system, and somehow the cooks mess up the order half the time. And then they check the order at the ready counter and then read it back when they hand you the food at pickup, so you would think they could get it right.

AND SOMEHOW THE QUALITY OF THE FOOD ALWAYS BRINGS US BACK!

NOTE: On occasion, in the past, we have telephoned and/or emailed the Corporate Office with our complaints about errors in the burger order, and they have been great about apologizing and mailing us “Free Burger” coupons to compensate us for their problems.

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Always VERY CLEAN! There is a small interior dining area and a large outside patio at The Habit near us. We think the interior dining space is too small, but we often get our food “To Go”, so it’s usually not a problem. There are only two registers at the front counter, and when it gets busy there is often a line to order. The open kitchen allows you to watch the crew prep, cook and tray your food. There is a soda fountain/condiment bar with a pickled pepper buffet with three kinds of peppers (jalapeño, pepperoncini, and banana) to accompany your food.

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“The waiting is the hardest part.” – WAIT FOR IT! It doesn’t take that long.
Their slogan “Fresh is worth the wait” is front and center on the large square pagers they use to notify customers that the order is ready.  And the burger is worth it. You get hot and fresh cooked food (if it doesn’t sit too long on the order up counter) and it really makes a difference. It also removes the “fast-food” label and it becomes a “fast casual” dining experience. Whatever they want to call it, it’s a pretty good cheeseburger.

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Double BBQ Bacon CharBurger with Cheese, Fries and Onion Rings

The Habit Burger Grill – many locations (maybe one near you)

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Double BBQ Bacon CharBurger with Cheese, Fries and Onion Rings

Food, Glorious Food!

Food, Glorious Food!

“Food, glorious food! We’re anxious to try it
Three banquets a day — Our favorite diet!
Just picture a great big steak — Fried, roasted or stewed!
Oh, food! Wonderful food! Marvelous food! Glorious food!”

NOTE: This is a Blog Post about food. It contains pictures of food. Meat included.
If you are offended by meat, pictures of meat, or pictures of food,
please just scroll on down past this post to the next post. Thank you.

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Toasted Bagel with Lox, Cream Cheese & Persian Cucumber

Time for some HOMECOOKING! Or at least pictures of food cooked at our home.

Breakfast, lunch, dinner and dessert! We are grateful to be able to dine out and bring food in when we want. We are even more thankful that we have access to and can afford such wonderful food, when so many people in the world are hungry.

oliver

“Please Sir, I want some more.”

“Food, Glorious Food” is a song from the musical “Oliver!” The musical adaption of the Charles Dickens novel “The Adventures of Oliver Twist” the story of a young orphan who runs away to London in search of a better life.

Take just a moment to appreciate the food you eat. Be thankful you aren’t starving.

Enjoy these pictures of some of the good food we have prepared and eaten this summer:

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Surf and Turf! Steaks, spicy garlic and popcorn shrimp, chili with cheese, burritos, hotdogs, sandwiches, quesadillas, ramen, eggs & bacon, fruit and veggies! And of course dessert. More beef! More steak! More meat! “It’s what’s for dinner.” 

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T-Bone Steaks, roasted red potatoes, and steamed broccoli & carrots

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NY Steaks, cheese ravioli & sauce, and steamed broccoli & carrots

And some tasty cheese blintzes with raspberry jam!

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Cheese Blintzes with Raspberry Jam

We now return you to our regular Blog Posts. Are you hungry now?

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How about a nice Banana Split Ice Cream Sundae with whipped cream?

WHERE’S THE BEEF?
FRUIT, FRUIT, FRUIT!
and many more food and recipe Blog Posts in the archive
Use the search box at the top of the page^^^^^ and check out the sidebar>>>>>

 



 

 

 

 

THE JOSHWILLTRAVEL BLOG ARCHIVES!

THE JOSHWILLTRAVEL BLOG ARCHIVES!

Here are “The JoshWillTravel Blog Archives”
our previous Blog Posts links organized by year and month:

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Venice Beach, California

RIGHT CLICK ON ANY LINK AND THEN “OPEN IN NEW WINDOW”

2018

2017

2016

2015

2014

2013

The JoshWillTravel Blog – Established February 2013

NOTE: Use the SEARCH BOX at the Top of the Page to Search by Topic!
(and then continue to see what we have written about it)

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——————————————————————————————————————————

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Black Rock Desert, Nevada

Sunday BBQ Dinner at the Boneyard Bistro in Sherman Oaks!

Sunday BBQ Dinner at the Boneyard Bistro in Sherman Oaks!

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The Boneyard Bistro in Sherman Oaks, California

We heard good things about this place via friends on the interweb.
We were originally going to have an Italian dinner at Gio Cucina Napoletano (read our previous Blog Post), but when we got there, they were varnishing the tables and chairs and so were closed for the night. A quick decision was made and we headed over to the Boneyard Bistro on Ventura Boulevard near Woodman in Sherman Oaks for some BBQ.

NOTE: There have always been great BBQ places in San Fernando Valley. Growing up there were places like Monty’s Steak House, The Oak Room, Houlihan’s, Charley Brown’s, Victoria Station, and Love’s BBQ. Recently, a lot of old time BBQ joints have closed down: the El Paso BBQ in Tarzana, and My Brother’s BBQ in Woodland Hills are now gone, the SmokeHouse BBQ in Van Nuys didn’t last long, there was once a Mr. Cecil’s Barbecue in almost the same location as the Boneyard, but it closed well over a year ago. And just recently the Tony Roma’s chain BBQ restaurant in Encino closed after many years and the location will soon be a crappy Norm’s Restaurant.

The Boneyard Bistro has Valet Parking in front for $6.00 + tip, but we were able to find street parking at a meter and it was Sunday night so you don’t have to pay. Parking is a major problem on Ventura, and there is Starbuck’s on the corner to compound the problem. Just sayin’.

The place was busy, as shown in the photos, the bar was crowded and the dining room was already more than half full. It was a chilly evening so the patio was almost empty.

Choose your seating: The Bar (high-top table), the Dining Room or the Patio.

We chose the Dining Room and were seated immediately at a table for two. The Sunday night football game was on the television (Dallas Cowboys v. Philadelphia Eagles). The service was good. We ordered our drinks and food. They brought us the drinks and in very short order, they brought us the food. We waited a little bit for the bread and fried corn muffins, and then before we could butter our bread, they brought out the entrees.

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Not sure how to describe the utilitarian design of the place, other than functional. From the street is has a “Chicago Diner” type facade with a glass enclosed patio and big block letters. High ceilings and hard surfaces with wood accents amplify the sound. There is a weird painting in the dining room that is the length of the full wall and it’s a skeleton in red heels holding a platter of fire. The skull and cleaver is their logo and brand.

We were seated by the kitchen doors and prep station, so there was a lot of activity passing us and all around the table, and the dining room is a little “close-quarters” even for the size, because of the number of tables and space between them. The noise level in the bar area was very loud and happily the dining room was not as noisy. Service throughout the meal was good, and all of our requests were handled quickly.

Go ahead and have a beer (or a cocktail from the bar):

We ordered the $9 flight of beers, served in four small glasses. It was a very good deal.

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The Special Stout Festival Beer Menu

ON THE MENU: BBQ baby back ribs, fries, baked beans, bread & fried corn muffins, a flight of beer, and a coke. Tiramisu Creampuff for dessert.

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It’s a good menu. There are a lot of things to try that look really good. They also have salads, but who has a salad at a BBQ place? We always judge a BBQ restaurant on their ribs, and we weren’t disappointed by theirs.

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It was an excellent BBQ dinner! We ordered off the Ala Carte Barbecue list. The dry rub on the baby back ribs was subtle, spicy and not too peppery. The pork was smoked for a long time, it was juicy and came right off the bone. The beef ribs were big and beautiful. They give you the option of “wet” or “dry” ribs, and their BBQ sauce is very tasty, both on the meat and “on the side”. Their homestyle baked beans have nice chunks of meat in the recipe and was an excellent side selection. They have shoestring fries, and the first order was not hot, so our waiter brought us another order just out of the fryer.

The portions are huge, so each entree is actually two meals, and good for sharing. We ended up taking a big bag of leftovers home, like most of their customers, for later.

They also have fabulous creative desserts (like banana puddin’ brûlée made with Nilla Wafers and chocolate chip cookie dough egg rolls with vanilla ice cream and chocolate ganache) but they were all a little too fancy (and too expensive = $11 per dessert), so we decided to pass.

We enjoyed the food, and will probably return soon when we have our next BBQ craving.

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The Boneyard Bistro in Sherman Oaks, California

NOTE: And so DESSERT? After a brief conversation in the car, we decided to stop and get something sweet on the way home at the Paris Baguette. My dinner companion had a craving for chocolate cake. I wanted tiramisu when we were originally going for Italian food, so of course, a Tiramisu Creampuff for dessert:

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Tiramisu Creampuff from the Paris Baguette bakery in Encino!

Boneyard Bistro13539 Ventura Blvd, Sherman Oaks, CA 91423 (east of Woodman)
818-906-7427 http://www.boneyardbistro.com Open 4:30pm-2am daily

All photos copyright JoshWillTravel 2018

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11:11 on 11-11-11

Party at Melisse Restaurant in Santa Monica

A Very Special Dinner Party at Melisse Restaurant in Santa Monica!

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“To receive a guest is to take charge of their happiness
during the entire time they are under your roof.”
– Fernand Point

SATURDAY NIGHT’S ALRIGHT FOR DINING! And a Birthday Party for my Mom!

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A fancy restaurant, a private dining room, 13 good friends and family, champagne, wine, great food, gifts, love, conversation and congratulation, and a good time was had by all!

Saturday evening, we had a 7:00pm reservation for a private dinner party at Melisse restaurant for my mother’s birthday. And it was “FABULOUS”!

We drove over the hill on the 405 freeway and down Wilshire boulevard to 11th Street in Santa Monica. Then we drove around for 15 minutes looking for a place to park before we finally gave up and valet parked in the lot behind the restaurant ($8.50 + tip).

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We were the last to arrive at 7:20pm, and because we were asked to take pictures, that was the first order of business after saying hello to everyone. The pictures of the party guests and the Guest of Honor, some pictures of the restaurant, and pictures of the excellent food came out pretty good. We were worried because it was dark in the private dining room and we chose to use the flash on our cheap LG phone even though we had brought our mini iPad camera.

“Melisse is both a two Michelin Star Award winning restaurant and the recipient of Zagats highly coveted top rated restaurant in Los Angeles since 2003.” – Open Table

“Simply superb in every way”, this “refined” “gastronomical wonder” in Santa Monica from Josiah Citrin “defines fine dining”with “inspired”“artful” French-American tasting menus and “spectacular” wine pairings – all “seamlessly” presented by an “intuitive”“world-class” staff in a “chic yet soothing” setting; prices are “not for the faint of heart”, but the “state of bliss” that ensues is “worth every penny.” – Zagat (4.8 out of 5)

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GOOGLE REVIEWS: 4.5 Stars! (141 reviews)
#38 on LA Times food critic Jonathan Gold’s 2017 “101 Best Restaurants” list.

Seasonal French-American cuisine!

We have eaten here before and it was one of the most amazing meals we have ever enjoyed! Read about in our Previous Blog post “Dinner at Melisse” (see the link below). And we were very excited about dining here for Mom’s “Big Birthday” party!
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On The Menu: 1993 Dom Perignon champagne, crab amuse bouche, egg caviar, Maine lobster, dry aged prime New York steak or Spanish turbot (fish), choice of fresh baked bread & butter, red & white wine, chocolate L’Opéra cake, lemon soufflé with fruit & vanilla ice cream and 4 different petit fors:

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A Vintage Vintage! 1993 Dom Perignon Champagne – Cheers!

Let’s begin with a Dom Perignon 1993 Champagne to toast the Guest of Honor!

We began with a champagne toast! Found a bottle of Dom Perignon vintage 1993 tucked away recently. Didn’t know if it would still be good after 25 years. Opened it for the party and it was excellent! So we toasted the Guest of Honor and then we made everyone pose for the “toast picture” (as seen above) taken by our Host.

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“On the nose, this wine opens with notes of red-fleshed peaches, rapidly evolving into cashew nuts and dried herbs. The aromatic experience finishes on a note of lightly toasted brioche. On the palate, it offers a host of well-orchestrated, precise and full-bodied tastes. The initial density becomes creamy, while the long finish ends on a note of glazed citrus fruit.” – Winemaker notes

The unique Dom Perignon style: a rich creamy mousse, fine bubbles, a spirited, crisp opening leading into a broad palette of aromas and tastes, the delicacy of substance itself. Each Cuvee Dom Perignon is cellar-aged for 6 to 8 years.

And then a bottle of fine Chardonnay (white wine) for the egg caviar and lobster courses.

NOTE: Melisse has a fantastic, world-class wine list, however the “Good Stuff” is very expensive (repeat, very expensive), so we brought our own bottles of wine and champagne and paid the corkage fee for each one we opened.

BIG THANKS TO CHEF JOSIE AND THE ENTIRE STAFF AT MELISSE! Everything was excellent. The food was 5 star quality and cooked perfectly. And the service was done with professional precision and attention to detail not found in most restaurants.

NOTE: The red wine, a Pra’ Amarone della Valpolicella (aka Amarone) is a rich Italian dry red wine made from the partially dried Corvina Rondinella grapes and other red grape varieties. Valpolicella is located in the province of Verona, in the Veneto region near Venice. Italy.

“Dark ruby. Very refined nose offers aromas and flavors of spicy dark plum, chocolate-covered cherry and minerals, lifted by strong floral accents (especially lavender and peony). Multilayered and very suave, boasting a long and tactile finish, leaving behind a strong impression of grace and refinement. A very elegant, smooth Amarone of noteworthy depth and complexity but also impeccable balance (you can’t tell this clocks in at 16.5% alcohol).” – Ian D’Agata, Vinous (scored a rating of 94)

Read our Previous Blog post “Dinner at Melisse”
(Right click and “Open in New Window”> https://joshwilltravel.wordpress.com/2013/08/27/dinner-at-melisse/

Melisse Restaurant1104 Wilshire Boulevard, Santa Monica, CA 90401 melisse.com

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Chef Josiah Citrin, in his Santa Monica restaurant Mélisse. Citrin is celebrating Mélisse’s 15 year anniversary in 2014 (photo by Don Kelsen / Los Angeles Times)

NOTE: A meal at Melisse is a real dining experience and it’s expensive! $$$$$
If you can afford it, we recommend this restaurant as a destination in Los Angeles. The menu changes constantly and they have different tasting and course menus available.

All photos copyright 2017 JoshWillTravel

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NOTE: The photo of Sammy Davis Jr. and Gregory Hines is a fantastic gift!

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405 Freeway north into the Sepulveda Pass at night

Dinner at Davenport’s in Encino

Dinner at Davenport’s in Encino

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Wednesday night we went for dinner at Davenport’s in Encino. We wanted to try a neighborhood restaurant we had never been to before. They opened last year in the space formerly occupied by Dupar’s and John L. Groats on Ventura Boulevard west of Woodley Avenue. And so, on a cold winter weekday evening we made a reservation for 7:15pm.

Parking is in the rear and the lot was full. There was a line at the host station, located just inside the front door and the restaurant was packed at the sushi bar, long bar, bar dining  area and dining room. The outdoor patio was empty because it was “effing” cold and there was a nice wind blowing through the courtyard that even the outdoor heaters couldn’t warm. We know this because the reservation was made for “Outside”, even though we didn’t ask for the patio. When we asked to sit inside, the hostess seating us said there was an hour wait for a table and we almost left and went somewhere else…

Instead we went inside and found the manager and explained the situation. He was very understanding and they found a nice table in the corner of the dining room for us in a very short time. BRAVO! 

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The restaurant is divided into different spaces as mentioned above: there’s a sushi bar, long bar, bar dining area and formal dining room/private party space where we were seated. the interior is very nice, albeit a little crowded when the place is packed. If you’ve followed my Blog you know there are more than 20 sushi restaurants in the neighborhood, so a restaurant with a sushi bar (and raw oyster bar) is nothing new and the prices for sushi and sashimi were higher than most. They were offering a combination sashimi and oyster plate for $42 when we offered the specials by our friendly waiter.

We decided not to have sushi or oysters, knowing that we were going to have a big meal and instead just started with their tasty cornbread and bread & butter. They have some nice appetizers but again we didn’t order any know the entrees were large. We did share an $11 Caesar salad, but ended up giving it to another member of our party because they added kale (WE HATE KALE) without mention of it on the menu.

We had the BBQ baby back ribs ($29 for a full rack) and they were delicious! Fall off the bone and cooked really well. The BBQ sauce was tasty and we substituted sautéed asparagus for cole slaw. The fries were tasty, but they weren’t served hot enough. We ate a few of the ribs at dinner and took the rest home and ate them with hot (reheated) fries for lunch the next day, and the ribs were delicious the day after too!

Or party also tried the lobster roll, lobster (Cobb) salad and the ribeye steak. We also tried a glass of red and a glass of white wine, which were both excellent choices. And everything they served us was very well prepared, visually appealing, very tasty and super quality food! We tasted the brownie sundae dessert which was shared by our party, and it was wonderful but we were full and didn’t want dessert.

NOTE: We LOVE dessert and the brownie sundae was good, but the meal service had taken a long time and we were tired of sitting, a little claustrophobic, and really ready to go before we even ordered dessert.

The service was good, just a little slow because it was slammed, crowded and the layout of the restaurant makes it harder to serve. We never had to wait very long for our waiter,  and he did an excellent job tending to our requests.

On The Menu: BBQ Baby Back Ribs with fries and sautéed asparagus, cornbread, bread & butter, Caesar salad, Lobster Roll, Lobster Cobb Salad, Brownie sundae and a coke

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All in all, it was a very nice dinner to celebrate the end of Hannukah and the Winter Solstice (see our previous Blog Posts) and we left happy, full and with leftovers in hand. It was a good dining experience at a restaurant we had never been to before, and we would definitely return for another meal.

Davenport’s16120 Ventura Blvd, Encino 91436 (at Woodley Av)
http://www.davenportsrestaurant.com

All photos copyright 2017 JoshWillTravel

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Pretty Christmas Tree at Davenport’s!

 



 

Friday SFV Sunset and Friday Night Dinner with Puppy Update!

Friday SFV Sunset

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And then we cooked Friday night dinner:

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Good Shabbos! Tri-tip steak, sautéed onions, sautéed green beans, wild caught Coho salmon, corn on the cob, twice cooked potato, challah bread and an iced espresso!

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Puppy Update: Puppies are great! Happy and healthy! Growing and gaining weight. They are learning and socializing very well with each other and the Big Boy. They’re both very smart with distinct “personalities” and instincts. We’re having so much fun and they would play all day long if they were able. More to come…

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Friday Evening Fight Time!

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Thursday Night Football

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Tuesday Afternoon

30000 Hits! THANK YOU! www.joshwilltravel.wordpress.com

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30000 Hits! THANK YOU! http://www.joshwilltravel.wordpress.com
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30000 Hits! THANK YOU! Another Benchmark!

Many thanks to our loyal readers and all the “drop-in” visitors since February 2013!

There are almost 600 Previous Blog Posts (BLOGS) archived for your enjoyment!
Use the Search Box at the top of the page or just read though (there’s an “Older Posts” link at the bottom of the page) to find fun and interesting stuff.

THANK YOU! THANK YOU! THANK YOU! More to come!

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Kentucky Fried Chicken’s Secret Recipe?

Kentucky Fried Chicken’s Secret Recipe?

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Is this the Colonel’s Big Secret? It was supposedly found on the back of his will.

The actual “Secret Recipe” is kept locked in a safe in Louisville, Kentucky.

According to the KFC website:
“Only a handful of people know the multi-million dollar formula and it’s protected by some pretty elaborate security precautions. In fact, one spice company blends part of the formula while another blends the rest, to ensure neither ever has the complete recipe!”

11 Herbs and Spices – Mix with 2 cups White Flour

  1. 2/3 Ts Salt
  2.  1/2 Ts Thyme
  3.  1/2 Ts Basil
  4.  1/3 Ts Oregano
  5.  1 Ts Celery Salt
  6.  1 Ts Black Pepper
  7.  1 Ts Dried Mustard
  8.  4 Ts Paprika
  9.  2 Ts Garlic Salt
  10.  1 Ts Ground Ginger
  11.  3 Ts White Pepper

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“It’s Finger Lickin’ Good!”

In 1936, Kentucky Gov. Ruby Laffoon made Harland Sanders an honorary “Kentucky Colonel” in recognition of his contributions to the State’s cuisine.

In 1965, at age 75, Colonel Harland Sanders sold his company for $2 million!

In 1976, an independent survey ranked Colonel Sanders as the world’s second most recognizable celebrity!

In 2013, when Colonel Sanders’ White Suit and Black Western String Tie went up for auction in Dallas, Masao Watanabe, president and chief executive of KFC Japan, paid US $21,500 for it! Previously in 2002, a similar white suit and tie sold for $80,000 at an annual Association of KFC Franchisees Convention!

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Sanders Court & Cafe – Birthplace of Kentucky Fried Chicken

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“Fried Chicken Alice?”