Qdoba Mexican Grill

Recently a Qdoba Mexican Grill, was installed in a local plaza/mall which got the better of my curiosity. I had actually never heard of one before but I assumed it was a franchise operation, just based on the way it looked from the outside. It wrecks of fast food with a twist, more expensive. The real question was, how's the food.

Upon entering the restaurant, I was struck by the utter simplicity and almost cafeteria style atmosphere. The place was clean and modern in design, brightly lit and somewhat plain. As you come in you are ushered along by a wall that divides the order line from the dinning room. The menu is posted above the prep area, but as you come in, there are racks that hold menus and other printed material that you can look over before you order.

I don't usually like places like this because I feel rushed to place my order before I fully understand the menu. Maybe it's just me, but I want to know what each item comes with before I place my order.

As it turned out, I still wasn't fully sure what I was getting, all the way till the point of having to pay for it. I watched as the pleasant young lady, who took my order began to prepare the meal. I got there a little late, so my original order (Fire-grilled red onions and bell peppers with their tangy Ranchera sauce) could not be completed because they no longer had the essential ingredients. By the time I got there they were no longer really cooking anything, so the kitchen and grill area was pretty inactive. They were happy to substitute another item for the original, but I declined. Instead, I ordered a pulled pork burrito.

As you move along the glass counter, the preparer ask what ingredients you prefer to along with pulled pork, such as your choice of black or pinto beans to be wrapped in a large flour tortilla. Their burritos come with rice and beans as a part of the burrito selection of various meats (Chicken, beef or pork), you can add cheese, sour cream or guacamole and an assortment of sauces including pico de gallo, salsa, salsa verde and even mango salsa.

Behind the glass counter, rows of pans holding the various ingredients are ready to prepare your choice of their burrito specials, tacos, quesadillas, salads and soups.

If you visit their site, you can see they are a pretty slick organization with a good story line and premise. But at the end of the day, they are another Baja Fresh or other "Mexican" styled upscale fast-food restaurant chain. For me, although the food didn't taste bad or anything is just a bit too antiseptic and patented for my taste, and doesn't give me any sense of real Mexican food.

Qdoba
They are pretty much all across the country,
the one nearest me is at:

261 Old York Road

Jenkintown, PA 19046

p: 215-887-2341
www.qdoba.com

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Grilled Chicken with Chimichurri Sauce and Spanish Rice

The other day I had the urge to make a couple of things, one was s dish using Chimichurri as a sauce and, my version of Spanish rice to share with my Latino friends.

The Spanish Rice
I wanted to try a quickie recipe version I'd seen somewhere online. Any way, a quick trip to the market to get the ingredients that I wanted to use, which included Chorizo, and black beans for the rice and nice fresh bunch of parsely for the Chimichurri sauce. Before preparing the veggies for the dish, I made two cups of arroz. (This is the quickie version of the Spanish rice, where presumably you've already made rice and have left overs from the night before.) Starting with a mirepoix of celery, onions and peppers (red and green) getting them wilted and seasoned, I added the chorizo to the mix which I had also cooked and diced earlier. To this mixture, I added one (12oz.) can of zesty diced tomatoes with peppers and an 8oz can of tomato sauce.At this point I also added the black beans, rinsed and drained. I let this reduce for about 5 minutes an added the cooked rice to this mix, stirred well and incorporated into the tomato sauce. I reduced the heat and let the rice absorb the sauce

The Chimichurri Sauce
Since I do not have a food processor, this sauce is all manually chopped, and maybe a bit coarse for some but for me, I like the added texture. Chopping a bunch of parsley as finely as I had the patience for, I added three good sized cloves of freshly peeled garlic, also chopped as finely as I could, along with quarter of a Vidalia onion. To this I slowly added a quarter cup of extra virgin olive oil and about two tablespoons of red wine vinegar. Whisked together with a half a lemon squeezed, and seasoned with rock salt and coarse black pepper, viola! my version of Chimichurri Sauce.

I seasoned the four chicken breast on both sides with a mixture of salt, pepper, chili powder, a mixture of herbs and slathered them with a coating of the Cimichurri sauce before grilling. Came out pretty well, at least I enjoyed it.

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Reading Terminal Market, Philadelphia

For any one visiting Philadelphia, the Reading Terminal Market should certainly be on their itinerary. And for locals, regular visits should be on the list of to-do's. The historic market is definitely gastronomic bazaar, providing visitors with a plethora of fresh foods, dairy products, meats, fruits and vegetables as well as homemade crafts, gifts and clothing. The terminal really comes alive especially at the height of the lunch hour any day of the week.

There literally is something for everyone at this bustling terminal of activity, from fresh baked goods and candies, to just about every ethnic variety of foods. It's almost a multi-day excursion to fully appreciate the sheer variety of foods available at this special marketplace. You can, as I often do, shop for groceries of fresh meats, fish, cheeses and great produce from local farmers, and squeeze a meal in there too.

I especially love taking advantage of the fresh produce, and going through rows of overflowing fruits and vegetables. With a wide selection of potatoes and other root vegetables and greens, you better have your list in order when you get here or you'll be stuffing your basket with stuff you can't resist.

There are several vendors that specialize in fresh meats, and even just poultry. I love to stroll along the cases and see all the various cuts of meat. One shop specializes in sausages, and another with pork products, while another showcases turkey. It's fascinating just watching people shopping and looking. There are at least three vendors selling a wide selection of fresh sea food, one with a large section just for crab and lobster. I always eye ball the large sea scallops but have yet to make a actual purchase. While there is a wide selection of fresh quality seafood, don't expect bargin basement prices.

If you prefer your food prepared, there's everything from Chinese and Japanese to Mexican, Pizza, Mid Eastern, Greek, Deli's, Fried and BBQ chicken, Pennsylvania Dutch bakers, even Bassets ice cream to tickle your tonsils. One of my favorites is Hershel's East Side Deli, they specialize in extraordinarily delicious corned beef, pastrami and brisket of beef sandwiches. But I'll save a full story of this place for later, you'll see. If you really can't decide what you want to eat, there is also a buffet that offers a large fresh veggie section along with your all your favorite buffet dishes. You're going to want to get here early if you want to get a good place in the dinning area to sit and eat, this place goes crazy for noon on.

There's a candy store that you have to get a number to place you order it's that popular. They sell just about every kind of candy and truffle you can imagine. There are other shops catering to your confectionery sweet tooth, including cookies and other tempting baked goods of pies, tortes, cakes and breads.

There's a whole backside story and history to this place and it's significance to Philadelphia, but I won't go into here. Just be prepared nearly overwhelm your senses when you get here.

If you are lucky and depending on what time of day you visit, there may be metered street parking available. Other wise there are many parking lot close by. Located across the street from the Philadelphia Convention Center.

Reading Terminal Market
51 North 12th Street
Philadelphia, PA 19107-2954
(215) 922-2317

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Picanha Brazilian Grill

On a warm summer's eve, a group of friends ventured to dine at a well-known spot in Northeast Philly. The place I'm referring to is the local Brazilian, restaurant Picanha Brazilian Grill, on Castor Avenue. I'd heard good things about this place and was anxious to try out the spot that had garnered favorable reviews by many past visitors.

This restaurant has been compared to the more upscale "Fogo de Chao" in center city Philadelphia, but the ambience is not as integral to experience nor is the price. That said, Picanha is a restaurant that is serious about grilled meat. While the buffet is not spectacular, it is a prefect support system for the specialty.

The salad bar was nicely lit and greens looked nice and tasted fresh as well as the selection of fruits, although the pickings were slim with respect to vegetables. There was a nice tomato salad that I enjoyed, and slightly pickled, roasted beets that were also tasty.

You have to know how to pace yourself in a place Picanha, because you are immediately tempted to load up at the salad bar and buffet before the main meat dishes are served (if you opted to go with the all-you-can-eat option). Once you fill your initial plate with the selection of rice, potatoes, noodles and other side dishes including braised beef and roast pork, the meat man brings out the grilled meats.

The meat is brought out on larger skewers that they actually cook the meat on over a rotisserie type grill. The server carries a metal bowl to catch the dripping under the hot meat skewers and expertly slices off the meat onto the waiting platter on the table. With a small tong, or your fork if you're not fussy, partake of the nicely seasoned meat. On this night, our server brought us a nice selection of meats including a sausage or Chorizo, top sirloin, beef ribs, skirt steak, chicken wrapped in bacon, roast beef, and more sirloin steak. Needless to say we got our fill of meat.

I enjoyed just about everything that was served, although my friend Willi said that after a while they seemed to taste the same. I think the roast beef was flavored just right with the right amount of seasoning. I got the outside portion of the sirloin which was very well seasoned, albeit a bit more well done than I prefer.

All in all it was a nice change from typical restaurant fair, the price was a bit steep but for all you can eat I think it was well worth it, and considering $21.99 is half the price of other well-known Brazilian grill in Philly, I'm not complaining. Picanha is a BYOB, but they also serve a nice variety of fruit juices and other beverages.

If by some miracle you have enough room left over to the indulge in dessert, they display a wonderful array of cakes and an assortment of desserts that any sweet lover would enjoy. From flan to rice pudding, lemon cake and a Brazilian chocolate cake, a fine looking white pineapple cake and coconut cake. Take a slice home to preserve the memory.

While I don't think Picanha Brazilian Grill will win huge points for presentation, decor and flair, they score high in my book for flavor and taste.

Picahna Brazillian Grill

6501 Castor Ave
Philadelphia, PA 19149

(215) 743-4647

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Visiting Dettera

A few weeks ago, I went with friend Chef, Steve Waxman and his lovely wife Claire, to visit Chef Groff, at the new restaurant Dettera, that opened recently in Ambler, Pennsylvania. Owner and builder Frank Lutter, did a wonderful job revamping and re-invigorating this old two story building. A subtle but warming feature welcomes as you enter the vestibule to the restaurant in the form of a half round vaulted, barrow ceiling with shadowbox lighting and a very interesting chandlelier washes the red brick walls with a warm glow, a hint of the flavor within the main dining room.

Wood is abundent throughout adding a sense of luxury and quality. Above the bar, the open air space reveals a wonderful cellar like display of a collection wines than cab be seen through a wonderfully swooshy balcony. The second floor offers a spacious dinning room where guest wont feel crowded. On the night I visited Dettera, it was festive and lively and there was is a sense of pride in this place you can feel.

Back in the well-lite kitchen, Chef Groff was working his magic and building fabulous pizzas that are finished in the wood-burning oven. Needless to say the three pies I sampled were devine. One of the pies had a different twist, a dessert type pie that was like an traditional apple pie, definitely different.

All in all, I thoroughly enjoyed my short visit to Dettera and am certain I will return to try a more main course selection offered by master Chef Groff. I'll keep you posted.


Dettera Restaurant & Wine Bar

129 E. Butler Ave, Ambler, PA 19002

Ph: 215.643.0111

www.dettera.com

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Stuffed Pork Chops

Who doesn't love stuffed pork chops? Oh well, I'm sure they are out there, but for for those who love the pork like me, you may want to try this recipe. Obviously, what determines how well a stuffed pork chop turns out is the stuffing. There are many kinds of stuffing you can make to fill a thick center cut pork chop, this recipe uses, mushrooms and sausage as main feature. I top if off by making a creamy mushroom sauce, using the fond from skillet used to brown the chops.

The stuffing in this case is pretty straight forward, I used Shitake's because I am partial to them, but you can use your favorite. I chopped the mushrooms pretty fine and sauteed them with the sausage without the casing in a pan along with the onions and celery. After the sausage is nice and brown, I added a bit of white wine to get everything off the pan bottom. Then I added the bread cubes and herbs along with chicken stock. You have to taste this and season it as you go along. If doesn't taste good now, it won't taste an better later. After you get the stuffing to a nice consistency not too dry , not too wet, you can set is aside while you prepare the chops.

I started with a whole pork loin, so I could decide how thick to cut the chops. I made my chops about a inch and quarter, thick enough so I could make a nice deep slit in the meat. I cut a slit in the chop to make a pocket for the stuffing and filled it with mushroom mixture. In a separate shallow bowl, I dipped the chops in a egg bath and then in to seasoned bread crumbs. On a medium high heat, place the chops in a skillet with a tablespoon or two of olive oil and give it a good browning on all sides. After about 6 to 8 minutes, place the chops in a lightly greased pan and and place in the oven 350º for about 45 minutes, According to the US Food and Drug Administration they suggest that cooked pork should reach an internal temperature of 71 °C (160 °F).

To make the sauce, heat the skillet used to brown the chops, add some olive oil and onions. Sautee the onions until they are translucent and tender, then add the wine. Season to taste as you add the chicken stock and cream or half and half. Simmer and reduce the mixture until its got a nice thick smooth consistency.

Ingredients

• 4 - Thick/double cut Center cut pork chops
• 1/2 - cup seasoned bread crumbs
• Pinch - Salt
• Pinch - Pepper
• 2 - Tablespoons Olive Oil

• Stuffing:
• 1/2 - cup bread cubes - 1/2 inch
• 1/4 - cup mushrooms Baby Portabella, Shitake - chopped fine
• 1 1/4 - onion - chopped fine
• 1 - Celery Stalk - chopped fine
• 4-6 -Ounces italian or other sausage - wrap/skin removed
• 1 - stalk scallion
• 1/4 - cup white wine
• 1/4 - chicken stock
• 1 - Teaspoon Soy Sauce or Worcestershire Sauce
• 1/2 - Teaspoon Parsley
• 1/2 - Teaspoon thyme
• 1/2 - Dry Basil
• Salt and Pepper to taste
• 
  
• Sauce:
• 1/4 - Onion
• 1/4 - Cup sliced Mushrooms
• 1 - Tablespoon Olive Oil
• 1/4 - Cup White Wine
• 1/2 - Cup Chicken Stock
• 1/2 - Milk - Optional: Cream, Half and Half or I used 1% low fat milk
• 1 - Pinch salt

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I love Oyako Don

In Japanese, "oya" means parent, and "ko" means child. Oyako-don, quite literally, then, is "parents and children served over steamed rice". I think of it as Japanese fast food, or comfort food, whenever I remember, I love to whip a hot bowl of Oyako Don, especially if I have rice left over from the previous night. I like my Oyako a little more well done than perhaps traditionally served. I don't mean dry, but more done than the soupier tradition. In my version I also add mushroom and tofu. Ingredients for one serving: (one good sized bowl)

• 1 - Boneless Chicken Breast
• 1/4 Onion - julienne
• 2 - eggs - whisked
• 1 - clove garlic 2 Ounces cubed tofu
• 1/4 Cup Shitake mushroom
• 1 - Tablespoon Seasame oil
• 2 - Teaspoon Shoyu
• 1 - Teaspoon White Wine Vinegar
• 2 - Teaspoon sugar
• 1/2 Teaspoon powdered ginger
• 1/2 Teaspoon salt

There may seem to be a lot of ingredients but it's actually a really fast dish to prepare. Preparing the ingredients takes the longest but if you do it in advance, cooking goes quick. I Start with a large skillet add the Sesame oil (I used red chili sesame oil to add a little kick). First saute the onions add the crushed and chopped garlic clove until tender. Season with a little salt, add the chicken, then add the shoyu, sugar, ginger and white wine vinegar, simmer the chicken until nearly done, add the tofu. Finally, add the egg careful not to stir too much, roll it around the skillet until cooked or the eggs tightened to your taste. Slide the mixture over bowl of hot steaming rice and Viola! I like to finish with a sprinkling of chopped scallion or chives.

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My Goulash

I used to love to make this dish when I was kid, I'm not sure we got around to calling it a "Goulash", in that it doesn't really resemble the original Hungarian dish known as Goulash. Except for maybe that it is somewhat Stew like. I like it because it is so easy to make and for the simple ingredients. I substitute a condensed cream of mushroom soup instead of making a roux, which gives a thick, rich texture and great flavor.

• 1.5 - Lbs Ground Beef, Pork or Veal
• 1 - Condensed Mushroom Soup
• 1/2 - Cup Milk or Chicken Stock
• 1/4 - Cup White Wine
• 1 - Onion - diced
  
• 1 - Large Potato - cubed
• 1 - Med Size Carrot
• 1/2 - Bell Pepper
• 1/2 - Cup Green Peas
• 1 - Stalk Celery
• 1/2 - Tablespoon Salt
• 1/2 - Tablespoon Coarse Black Pepper
• 1-2 - Garlic Cloves chopped fine
• 1 - Teaspoon Paprika
• 1/2 - Teaspoon Dry Thyme
• 1/2 - Teaspoon Cumin

Sauté the onions, celery, carrots and peppers until just tender, add the ground meat and brown, salt and pepper add the garlic. I add the white wine at this point. Season with the thyme, paprika and cumin and simmer so all the ingredients blend. Add the mushroom soup and milk or stock, reduce for 20 minutes. Pour over Pasta, Risotto, Scalloped Potatoes or Rice. To Garnish add a dollop of sour cream and chopped chive or scallions.


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