Chinese Marbled Eggs

These are NOT hard to make – but I doubt I’ll do it again.

There are a few recipes, but they mostly consist of:

• 6-8 eggs
• 2 tea bags black tea
• 1/2 cup soy sauce
• 1 tablespoon brown sugar
• 2 pieces whole star anise, or 1 teaspoon ground star anise
• 1 cinnamon stick
• 1 teaspoon cracked black peppercorns
• half of an orange peel

The procedure is to hard boil the eggs normally, then crack their shells, add the ingredients back into the water, and simmer for 1½ – 2 hours.

They were O.K., but heavy anise taste – I didn’t get any soy taste.

Because I like love PA Dutch red-beet eggs, I’m going to try again using the same procedure, but replacing red-beet pickling juice for the ingredients.

PJ

Secrets Capri–Cancun, Mexico

 

Our friends, Dick& Laura, have vacationed with us many times. This year they used the referral program from their membership in Unlimited Sharing to afford PajamaGal and me a discounted rate to spend 7 days at the Secrets Capri, all-inclusive resort in Cancun.  This was one of the best vacations we’ve had.

All of the personnel at Capri could not have been more genuinely friendly, helpful, and eager to ensure our stay was, in a word, EXCELLENT!

To secure our discounted rate, we were obligated to attend a 90 minute sales pitch – and after reading quite a few forum posts I was apprehensive – in a prior life I’d sold timeshare memberships, and knew the high-pressure tactics. 

My apprehensions were completely unfounded and unnecessary.  The presentation and tour of the Secrets Maroma resort was exceptional.  Our representative, Antonio, was professional and courteous.

The folks we met were mostly near our age (no children were allowed at Capri – Secrets has other resorts for families with children), and most were friendly.  I made a new friend from Great Britain, Neil, whom I joined each morning on the beach where we snapped hundreds of sunrise photographs.

Secrets Capri VIEW SLIDE SHOW DOWNLOAD ALL

…and the FOOD!  One of my joys is cooking….and eating.  The food at Capri was exceptional!  Here are some of the dishes…

Secrets Capri Cuisine VIEW SLIDE SHOW DOWNLOAD ALL

Cuisinart Quesadilla Grilling Basket > CQM-195 - $19.99

PajamaGal came through the front door spitting and sputtering something about, “Your best buddy, the UPS driver, has been here again – what did you buy now?” Then she dragged two boxes in and threw them on the couch. I had no idea what was in them – I wasn’t expecting anything.

The first box contained the Cuisinart Quesadilla Grilling Basket - CQM-195 and the second, a Cuisinart Stuffed Grilled Pepper Rack – CPR-100

No note, no invoice, no packing slip. Ok, full disclosure – once I saw what the first box contained, I knew they were free-samples from Cuisinart. I’d posted a review of their “Cuisinart CSBP-100 3-in-1 Stuffed Burger Press” on Amazon and my “Reviews by PJ” blog. Cuisinart liked my review so I sent them some pictures and additional comments (I use and like very much the burger press) – in return they said they’d send me some of their grilling accessories. Without a note, I’ll guess these are those! I’ll review these products but note that Cuisinart did not request that I do.

For the quesadilla recipe I used, check out “Absolute Best Chicken Quesadilla” recipe at Food.com.

PJ’s Review:

Cuisinart Quesadilla Grilling Basket > CQM-195 - $19.99

I wanted to like this tool – mostly because Cuisinart gave it to me for free. I don’t always get what I want. I’m glad it was free – if I’d paid $20 for it, I’d probably be looking for a refund.

The bottom line: The basket’s small-grid wire mesh easily traps oozing melted cheese and bits of food, allowing it to burn and making the tool very hard to clean. Soft Flour Tortillas can stick to both the mesh and the previous quesadilla’s melted cheese overflow.

The recipe calls for you to brush melted butter onto one side of the tortilla, then turn it over so that it’s the buttered side that contacts the basket/grill. For the first batch I did so on the first quesadilla. On the 2^nd one I buttered it, but forgot to turn it over – so the side touching the basket wasn’t buttered and it stuck – both to the mesh and to the cheese that had oozed out from the first one. (and mine were not as stuffed with cheese as are the ones in Cuisinart’s own promotional picture – {and there’s no way to get those grill marks using a mesh basket}

After making just 2 quesadillas, there was a fair amount of burned-on cheese and other bits of food.

I had to soak it for 30 minutes (and you need a BIG sink to soak it in) before I was able to clean it with a soft-bristle nylon brush.

So – when I made the 2^nd batch the next day, I was prepared to try to mitigate the issues.

I sprayed cooking-spray onto both sides of the basket. I sprayed cooking-spray onto the tortillas and made sure to turn the sprayed side over to face the basket. I tried to not spread cheese too close to the edges of the tortillas.

The 2^nd and 3^rd ones still stuck (albeit less than the previous batch) – even though I was very careful – certainly much more careful than if I was hosting a beer-swilling backyard grillfest.

If I ever contemplate hosting a backyard grillfest, I will have Amazon send me a Charcoal Companion’s “Non-Stick Wire Quesadilla Basket” for $18.67.

Why’s:

1. It’s non-stick

2. It’s not cheese-grabbing wire mesh

3. It will hold twice as much as the Cuisinart – either 1 double-tortilla or 2 folded-tortilla quesadillas.

4. The wooden handle won’t melt if you get it too close to the grill:

In general: Please make these tools with removable handles. Otherwise, I have to use a can of beans to prop the grill lid open.

- PJ

Carrabba’s Tyngsboro -

Carrabba’s Tyngsboro

386 Middlesex Road
Tyngsboro, MA 01879
Phone: (978) 649-8388

Website link: Carrabba’s

“Carrabba's in Tyngsboro offers flavorful, handmade Italian dishes prepared to order in a lively exhibition kitchen. Guests enjoy Carrabba family recipes handed down for generations including crispy calamari, homemade lasagne and a variety of fresh fish, seafood and meats cooked over our wood-fired grill.” …from their website.

PJ’s Ratings:

• Overall – 5 of 5
• Service – 6
• Food - 5
• Drinks (full bar) – 4 (could have been a tad more generous)
• Ambience – 4 (crowded, but still pleasant)

· They offer call-ahead waiting-list placement – use it! We drove 45 minuets and then waited another 60 before being seated.

· Saturday night – arrived 5:30 – seated at 6:30. – Waiting area still packed at 8:00.

This review’s Visit: 2014/03/08 – 5:30 P.M.

Server: Kristen – Excellent service – One of the very best servers, ever!

Starters:

· Calamari - $9.90 (Large)
Hand-breaded to order and served with our housemade marinara or spicy Italian pepper and lemon butter sauce

Fried calamari is my favorite appetizer. Carrabba’s version is the standard against which I have measure all others – it’s still the best! If you like fried calamari – try it!

Main Dishes:

· Veal Parmesan - $18.90
With Green Beans

It’s not on the menu. When Kristen too our order, I commented that when we lived in Houston, our local Carrabba’s on Bay Area Blvd. would always make Veal Parmesan for me although it wasn’t on the menu. She replied that, “Sure we’ll make it – we have the ingredients, and everything is made from scratch anyhow!”

It was exactly as my taste buds remembered from Houston. The tender and generous medallions of veal were cooked perfectly.

The green beans were a little too “crisp” and not enough “tender”.

· PajamaGal had the “Baked Ravioli Parmesan” - $12.50

She loved them. Although they were plentiful and she intended to take some home, there were only 2 left when she pushed the plate away.

Our friends had a Filet Fiorentina*, and a Shrimp Risotto

The filet was so tender that Ron cut it with his fork. Kathy said her risotto was delicious.

We didn’t have desert. From the fresh-baked bread to the salads and entrees, everything was just as it should be. PajamaGal and I each had a cocktail, and with the starter and entrees our check was $60.

It’s no wonder why the place was packed! We’ll be back!

Jimmy’s Tavern & Grill

• 

·

• Jimmy's Tavern & Grill
• 50 Boston Turnpike, Shrewsbury, MA 01545
• (508) 793-9625
• Website link: Jimmy’s

“Relax by our fireplace with a glass of wine from our creative list that goes from Zippy Whites to Big & Beefy reds. Watch the game from our sports bar with 40 craft beers in bottles and on draft, or try something new with one of our signature Wicked Good Cocktails.” …from their website.

PJ’s Ratings:

• Overall – 5 of 5
• Service – 5
• Food - 5
• Drinks (full bar) – 5
• Ambience – 5

This review’s Visit: 2014/03/03 – 5:00 P.M. MONDAY Burger Nite

Server: Chelsea (#19)

$5 Burger Nite!

Texas Burger with Sweet Potato Fries

We went to Jimmy’s for the $5 Monday Burger. We’d been there once before. We’ll go again. Jimmy’s produces a great burger – grilled perfectly, dressed expertly! They’re juicy, tender, and full of flavor! I don’t know how they do it, but the burgers are dressed (stacked) in such a way that the burger doesn’t slide around – everything stays centered within the bun.

And the Sweet Potato Fries are magnificent! They’re crispy-crunchy on the outside and almost melted-gooey on the inside. When dipped into the cinnamon butter your taste buds will jump up and down! (Be careful – fresh from the kitchen they’re much hotter on the inside – let ‘em cool a bit!)

One scotch, one white wine, 2 burgers, one with Onion Rings, one with Sweet Potato Fries – great friendly service, pleasant atmosphere – all for $22.74. I almost feel guilty!

We haven’t tried the $2 Taco Tuesdays yet, but we probably will. We’ll definitely head back for another $5 Burger Monday, and we do want to sample their regular menu.

An Expensive Disappointment

Ken's Steakhouse
95 Worcester Rd. (Route 9)
Framingham, MA 01701

Visit: March 1^st, 2014 OpenTable reservation 5:30 p.m.

Server: Igor

Cost: 1 appetizer, 2 entrees, 2 cocktails, 2 wines - $104.43

PJ Rating: 2 of 5 – we won’t go back.

Starter: Calamari – The menu says, “Served with marinara sauce” for $9.95. Our server came back to the table and asked if we’d like the “Calamari Special” with feta and something else. We declined – wanting to sample the regular menu-listed item. I should have kept a menu. What we got was a bowl of over-breaded, fried calamari with tomatoes and peppers…and no marinara sauce. I should have asked, but I thought maybe I’d read it wrong. Oh well. It was dry, doughy, and as PajamaGal said, “flavorless”. The menu price is $9.95 – we were charged $9.00?

Salads: Dinner Salad & Caesar Salad – Both of our entrees included salad, PajamaGal chose the house dinner salad with Italian dressing; I chose the Caesar. What I got was a bowl of wilted, chopped romaine tossed with “Ken’s Caesar” dressing and 3 anchovies thrown on top. For a place whose name is synonymous with “Salad” one might think the salads would be at least better than average – they weren’t.

Entrées: P-Gal had the 12 oz. Prime Rib (Menu-$23.00, charged-$25.95) with a baked potato and squash. I had “Center Cut Filet Mignon* (10oz)” – with baked potato and carrots. (Menu price-$28.95, charged-$29.95)

The Prime Rib looked beautiful – but it was very chewy and flavor was just o.k. My 10 oz. filet couldn’t have been more than 8 oz., and had the texture of a sirloin. It was served dry – no herbed butter or steak sauce of any kind. I didn’t ask, and none was offered.

Both the carrots and the squash were overcooked and way over-sugared. The baked potatoes were foil-wrapped and overcooked with soggy skins. Reminded me of leftovers. And they’d been opened by cutting through the foil.

For being THE Ken’s Steakhouse, we expected more. We’ve had better meals at Golden Coral and spent a lot less than $100. I think they are riding on their past reputation and have grown lazy and mediocre. If Longhorn’s is a 10, Ken’s is a 5. (and what’s up with charging prices different from the menu???)

PJ

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press

Amazon.com price - $14.99

Product Description (from Amazon.com listing)

The Cuisinart stuffed burger press is the ultimate 3-in-1 tool for burger making. Start by making amazing burgers stuffed with your favorite flavors in 3 easy steps. Just press, stuff press and you're ready to cook. Or use the convenient slider insert to shape perfect sliders any time for a great snack. This press also works great to make regular burger patties up to 3/4 lb. So no matter what burger you are in the mood for the Cuisinart Stuffed Burger Press has you covered.

PJ’s Review:

Purchased 2/11/2014

I was going to buy one of the “StufZ Burger Press” (as seen on TV) for $12.65, but after reading the reviews, I kept looking. I settled on the Cuisinart because of the reviews, the brand name, and the price. I got 2 of them – one for my son-in-law.

This product is solid, sturdy, and easy to use. After making a few burgers, I think the directions are incorrect. The process says to put 1/3 lb meat into the cup and press the top (with the press cap detached) into the cup to produce the bottom part of the burger that has the indentation into which you add whatever stuffing you want to use. Then “…flatten about 1/6 lb of meat and lay over your filled burger.” Attach the press cap to the top and press down on the stuffed burger.

I bought a package of 4 ea, pre-formed, 1/3 lb, angus 85% lean beef patties at Walmart. I also picked up a block of feta cheese and a jar of Wickles “Hoagie and Sub Relish”. I cut some of the feta into a ¼” dice.

I jammed one of the 1/3 lb patties into the cup and pressed down with the top as far as it would go. The flange on the top stops its travel into the cup at the correct height. The cup overflowed. 1/3 lb. is too much. 1/3 lb = 5.33 ounces. ¼ lb = 4 ounces. 1/6 lb = 2.66 ounces. That’s a total of 8 ounces, or ½ lb. – Unless your meat is much more dense than mine, there’s no way to get ½ lb meat AND stuffing into this press.

I suggest:

1. Although the material is non-stick, spray a little PAM onto the press parts before using.

2. Start by making the TOP of the burger. Put 3 oz into the cup and press with the lid cap attached. That should get you a flat thin top for your burger. Remove it and set it aside.

3. Put 4 oz into the cup and press (with the lid cap detached). That should make the bottom of the burger with the well for stuffing.

4. Remember that you’re going to be cooking meat – and probably to not much more than 145-150 degrees. You may want to pre-cook your stuffing. Onions, mushrooms, garlic, etc.

5. Add the stuffing. NOT TOO MUCH – only to the top of the well. You can use the slider cup as a gauge –it holds about ¼ cup and you want a little less than that.

6. Put the 4-oz. patty (from step #3 above) in the cup and after reattaching the lid cap, press to form the complete burger.

7. Sometimes (often) you have to finish the sealing of the top with your hands/fingers.

8. With 18” snow on my deck, I skipped the grill and preheated a cast-iron skillet in a 350 degree oven. Brown both sides of the burger (2-4 min/side) in the preheated pan over medium heat then return the pan to the oven for about 15 min.

9. At the desired doneness (check with an instant read thermometer) remove from the oven and allow them to rest a bit.

So, spray a little PAM, use less meat, form the top in the press, cook your stuffing, finish in the oven (or indirect grill heat).

PJ

romaine’s–Wood Grill and Bar

romaine’s is my new “go-to” place when I want the best…of everything!

(see 2nd visit review below…)

romaine's

wood grill & bar

299 W Main St # 1, Northborough, MA

508.393.8889

Website link: romaine’s

“Opened in 1999, Romaine’s Wood Grill and Bar’s 165-seat restaurant provides a social atmosphere with intimate lighting and warm décor. Romaine’s Wood Grill and Bar also offers an inviting 40-seat bar featuring the area’s best mixologists, plus a private dining area that can accommodate up to 54 guests.”…from their website.

PJ’s Ratings:

· Overall – 5 of 5

• Service – 5
• Food - 5
• Drinks (full bar) – 5
• Ambience – 5

· If you want to be seated in the Bar Area – get there early and/or make a reservation!  (no reservations for the bar area…)

· PajamaGal and I were pleasantly surprised on this, our first visit to romaine’s. It certainly won’t be our last.

This review’s Visit: 2014/01/20 – 5:30 P.M.

Server: Beth – Excellent service!

Starters:

Calamari - $8

Buttermilk Soaked, Fried Crispy, Cherry Peppers, Sweet Thai Chile Sauce

Fried calamari is my favorite appetizer. Carrabba’s version is the standard against which I measure all others – and romaine’s is almost an equal. For the first time ever, we were offered “tube rings and tentacles”, or “only tube rings.” We like both – and they were great! Delicate, tender, with a breading that was light and fluffy, yet crispy. When I commented that there should be more, PajamaGal said, “But then it would be a main dish, not an appetizer.” (I’d still like a larger portion – it’s a tad too small to share.)

Main Dishes:

Wood Roasted Duck - $22

Broccolini, Spiced Sweet Potato Fries, Fig Demi

PajamaGal loves duck. romaine’s was prepared beautifully. The skin was crisp, the meat tender, juicy, and plentiful. While I didn’t sample her duck, I did taste the fries. They were wonderful. Their shoestring cut enabled their crispiness without being overdone. The spiced flavor was perfect and not overpowering.

·

North Atlantic Haddock - $22

Panko, Horseradish, Garlic Mash, Roasted Pepper, Asparagus (Broccolini), Sundried Tomato Butter

The breading was flavorful and fluffy like the calamari. The Haddock could have been removed from the heat 1 or 2 minutes earlier, although it was not dry. The Garlic Mash was outstanding with large chunks of roasted garlic floating through the perfectly seasoned mash. I wish the Broccolini had been cooked an additional 30 seconds. Its smoky flavor was intense and very good, but for me, there was too much “crisp” and not enough “tender” in the crisp-tender preparation. (Notice that Beth didn’t hesitate to substitute the broccolini for the asparagus.)

Deserts:

· (we had desert waiting for us at home, so we skipped it…this time!)

Posted by PajamaGuy at 7:00 AM No comments:   

Labels: Restaurants

===================================

2/08/2014 – 4:45 p.m. on a Saturday

PajamaGal and I have a 15th anniversary this coming week and we wanted to go out for dinner with our friends to celebrate.  We went back to “romaine’s”.  I wanted the same table in the bar area so I went to their website to make a reservation.  Their website’s link for reservations takes you to OpenTable.  There were no tables available before 8:30 that evening.  It was only 1:00 in the afternoon, so I called romaine’s.  Bonnie told me that they did not reserve tables in the bar area (which starts filling up around 4:45), but if we were there around 5 that she could probably find us a table.

We planned to meet our friends at 5:30, but on a hunch, we got there at 4:50, and were able to get the table I wanted in the bar area.  Before I review the food, I want to report that the folks at romaine’s are remarkably friendly – and in a genuine and refreshing way.

I’d wanted to be there early for two reasons, the table location, and the homemade “Bar Chips”.  We got both – and by 5:22, all tables and seats in the bar area were filled.  At 6:39, when we left, there was standing-room only.

Server: Sarah – Excellent service!

Starters:

Maine Crab Cake - $10

Jonah Crab, Celery Root Slaw, Chipotle Aioli

Fried calamari is still my favorite, but these were pretty damn good.  I’m not a crab cake connoisseur, although I’ve had a few.  These had a perfect balance of crab-to-breadcrumb ratio.  They were cooked with a delicate but crispy crust and were very tasty!  Even the slaw was delicious.  If when I order them again, I will ask for a bit more of the aioli.

Speaking of connoisseurs, when it comes to margarita’s, PajamaGal is one – or maybe she’s just extremely picky .  She told Sarah that she thought it tasted like dish soap.  (I thought it was good, but a bit too sweet) Without question, Sarah got her a glass of Pinot Grigio.  I’ve returned a lot of food and drink over the years, but I have to say that Sarah’s handling of the occurrence was unlike any I’ve experienced.  Again, genuinely friendly.

Main Dishes:

Wood Grilled Salmon - $20

Roasted Root Vegetables, Apple Cider Glaze, Apple Chips

PajamaGal compares all salmon dishes to the grilled salmon that I prepare for her, so for her to say that romaine’s was “…almost as good as your’s…”  means she really liked it.  It was cooked perfectly and the wood-smoke was not overpowering.

·

Beef Tenderloin Special- $34

Gnocchi, Shaved Asparagus

I didn’t write down the full title of this dish.  This was a very good fillet, and cooked perfectly.  This was maybe the 3rd time I’ve eaten gnocchi, so I’m no expert.  I looked them up in Wikipedia and there seems to be many variations.  These were soft little pillows and very smooth.  The sauce was good, as was the Shaved Asparagus.  I should have ordered the “Wood Grilled Tenderloin” from the menu as I’d intended to sample their best on-the-menu red-meat steak during this visit.  I’m going to guess that this 8 oz. fillet is the same as what’s on the menu, but with a different preparation.

When I’d eaten the last bite, I thought to myself that the dish had been a bit salty.  Although my favorite sauce is béarnaise, I do want to try romaine’s “Brandy Peppercorn Demi”.

Did I tell you about the homemade Bar Chips? They’re thick-cut and well done potato chips.  And they are another benefit of arriving early…

(the cone was served full – my trigger finger just wasn’t fast enough….

PJ

Longfellow’s Wayside Inn

Longfellow's Wayside Inn

72 Wayside Inn Road

Sudbury, MA 01776

978.443.1776

Website link: WaysideInn

 

The Wayside Inn offers a variety of dining options, serving hearty New England classics as well as some interesting updates for the more portion-conscious diners! Enjoy breakfast, lunch and dinner in our wonderfully rustic and atmospheric dining rooms…(from their website) PJ’s Ratings: · Overall – 3 of 5

• Service – 3
• Food - 3
• Drinks (full bar) – 3
• Ambience – 5
• Cost – $$$$$

It seems sacrilegious to criticize where we were happily married. (Actually, we were married in the Martha-Mary Chapel, our reception was at the Inn.)  LWI is a historic landmark – and it’s non-profit! PajamaGal and I have dined at the Inn three times within the past two years.  “Disappointed” would be a term used to describe our previous visit and unfortunately, I wouldn’t raise that assessment for last night’s experience.  The Wayside Inn strikes me as a place where you pay for the atmosphere and not the food.  But to be fair, by the time we were finished (about 6:45), most of the seats in most of the rooms were filled.  And I’d venture to guess that the majority of the folks were locals. It will probably be a while before we return – there are many places where I can spend less than $100 and get much better food.  This review’s Visit: 2014/01/28 – 5:30 P.M. Server: Carol (I think) – Service was adequate, but unremarkable.

Starters:

Fried Calamari .... $9.95
Spicy dipping sauce and hot cherry peppers

As I’ve said before, Fried Calamari is my favorite appetizer. Carrabba’s version (and maybe romaine’s) is the standard against which I measure all others – and LWI’s version wasn’t even close. Two good things were (1) the portion was enough to share, and (2) the menu didn’t lie – those Cherry Peppers were HOT!  But the breading was soggy and the calamari was tough.  

Main Dishes:

Salmon Dijonnaise .... $21.95
Herbed crusted fillet with a hint of mustard

PajamaGal’s  second favorite dish is salmon.  She finished the sides (butternut squash and a baked potato) but brought half of the salmon home.  I did not taste it, and she replied, “OK” when I asked her how it was. Twin Fillets of Sole .... $22.95
Filled with shrimp and crabmeat stuffing, lobster newburg sauce (sides were Butternut Squash and Delmonico Potatoes) Weak on taste, short on sauce.  If there were shrimp within the stuffing, they were shredded/processed too small to detect.  The stuffing reminded me of a over-breaded crab cake.  The sauce was very good, but there was too little of it (I didn’t ask for more; I mostly review what is served “as-is”.)  Without the sauce, there just wasn’t much flavor.
The squash and the Delmonico potatoes were also very good!

Deserts:

 

Rustic Apple Pie a la Mode .... $3.95
Served with our own caramel sauce Served in a bowl with a scoop of ice cream, PajamaGal ate every bite.

Cameta Camera

 

 

CANON

Canon EOS Rebel T3i Digital SLR Camera Body & EF-S 18-55mm IS II Lens with 75-300mm III Lens + 16GB Card + Flash + Case + Filter + Telephoto/Wide-Angle Lens Kit – $684 (free shipping)

Received the kit 2 days earlier than the projected date.  It was very well packed, everything was there.  Absolutely no complaints about Cameta.

I’ve not had the T3i & kit for a couple of weeks, and I’ve bought & read 2 books on the T3i.  (I recommend David Busch’s T3i guide!) I subsequently ordered and received the Canon Speedlite 320EX ($149 @ Cameta) because the one in the kit is just a dumb flash – the 320EX talks to the T3i and also can function wirelessly as both a slave flash and a remote camera trigger.

I love the camera but would probably buy a differently configured kit if I had it to do over again.  I’ve added things like a monopod, a ballhead, the 320EX, a good filter set with lens hood, (I already had a tripod), and an extra 32GB fast SD card.

The T3i is a great camera – but this post is about Cameta Camera – Of course I’ll check prices when I look to purchase my next item – but I will have no hesitation ordering from Cameta!