Sunday, January 24, 2010

French Dip at American Club

My favorite comfort food of all time is probably the French Dip sandwich at American Club. I was devastated when it was taken off the menu last year, but thankfully the chef still lets me order it every time. For HKD 98, best sandwich ever.

Slices of sirloin, swiss cheese, grilled onions, and red peppers on french bread. Served with a side of gravy that enhances every bite. The french fries are pretty decent, although every time I eat a fry at any place I wish I was eating an in-n-out french fry.



Feels so good to sit in the pollution-free outdoors



American Club locations:

28 Tai Tam Road, Tai Tam

49F Exchange Square Two, Central, (MTR Exit A)



Sunday, January 17, 2010

Egg Tarts So Delish, Margaret's Cafe e Nata

I went to Macau a few days ago and oh how I love Portuguese egg tarts. My friend Mei Mei first brought me to Margaret's, and I have been hooked ever since. It's a short walk from Grand Lisboa or Largo Do Senado.




The egg tarts are hot, buttery, and sweet. MOP7 or HKD 7 each.




Oh, and this snail pastry was amazing too. Soft, light, and raisins in every bite:





Address: EdifĂ­cio Kam Loi, Nam Van, Macau
Phone number: (853) 2871-0032
Closed on Wednesdays.


Wednesday, January 6, 2010

Pork Knuckle at King Ludwig Beerhall

I usually don't eat pork, but when my family went to King Ludwig Beerhall for pork knuckle the other night, I had the tiniest bite that turned into many many bites.

One order of pork knuckle (which was enough for the 5 of us):




Soft warm bread:


Spinach soup:


Mixed salad with sauteed mushrooms:


Hoegaarden (had to get beer, of course!)


Apple pie:


The pork knuckle was delightful. It was very tender and had a slightly smoked taste to it. The spinach soup was decent, but I liked the salad appetizer more. The mushrooms on top were still warm, and the light dressing on the fresh lettuce complemented the mushrooms well. The dessert was the most disappointing plate of the night. There was way too much apple in it and not enough crust/pastry.

The restaurant also features a filipino band every night that begins performing at 7:30pm.
Prices are very reasonable. The pork knuckle was around HKD180

Shops 1 & 2 G/F Hopewell Centre, 183 Queen's Road East, Wan Chai (MTR exit A3)
Phone number: 2861-0737

Other locations:
Shop 32, G/F, Tsim Sha Tsui East MTR Station, Tsim Sha Tsui (MTR exit D2)
Phone number: 2369-8328

Shop 202, Murray House, Stanley Plaza Stanley
Phone number: 2899-0122


Tuesday, January 5, 2010

Another reason to love Rachael Ray



I am a huge fan of Rachael Ray. I love her perkiness and big smile. In college, as soon as I got home from class I would watch Rachael Ray on Food Network and just drool over whatever she made. Sometimes I would pretend that the piece of toast I was eating was actually bruschetta or bell pepper appetizers made by Rachael.
On new years eve I tried out a Spinach-Artichoke Dip recipe I found on Rachael Ray's website. Success. Totally trumps this Martha Stewart one my sister and I made on Thanksgiving day.

INGREDIENTS:
Two 10-ounce boxes chopped frozen spinach
2 tablespoons butter
2 cloves garlic, minced
Half of a small onion, finely chopped
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
2 tablespoons flour
2 cups chicken broth
Salt and freshly ground pepper
1/8 teaspoon grated nutmeg (eyeball it)
One 13.75-ounce can artichoke hearts in water, drained and chopped
1 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
1 cup freshly shredded mozzarella or scamorza cheese
1 loaf whole grain baguette, cut into bite-size cubes

DIRECTIONS:
In a microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside.

In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and season with salt, pepper and the nutmeg. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmigiano-Reggiano and the mozzarella. Transfer the mixture to a casserole. Sprinkle the remaining cheese on top.

Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.

Servings: 6
Prep time: 30 minutes

Thank you, Rachael.




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