Wednesday, October 29, 2008

Aimee's Leftover Tacos

Aimee combined three kinds of leftover meats (Chicken, pork and beef) and mix them up with some sort of Mexican sauce with Cheddar, Cabbage topped with a chipotle/mayo/sour cream/lemon juice mix and squirted with some Sriracha. Honestly, these were the best tacos I've ever had. (Mind you I do live in Montana.) Hearty, crunchy and spicy. Oh so good.

Midnight PB&J

Double-decker PB&J, crust cut off with a small hand full of potato chips and a glass of milk.

Monday, October 27, 2008

Spicy Parm Fries

Store bought organic fries, baked, then topped with a mix of creole spices and parmesan cheese. Served with chipotle ketchup and chipotle mayo fry sauce.

Friday, October 24, 2008

Pepperoncini Beef Sandwich

Slow cooked a 4 lbs. Chuck Roast, stuffed with garlic, for a little more than 7 hours. Cooked with a 16 oz. can of pepperoncini, juices and all, plus a bit a jalapeno and jalapeno juice and onion. Topped with some Cheddar Cheese, mayo and some drops of Sriracha. Like a super french dip.

Tuesday, October 21, 2008

Bread Pudding 2: Bananas

Same as the bread pudding before, except I added a couple bananas into the mix. Even better.

Aimee's Cheese Mountain Burger

Hamburger mixed with finely chopped onion and broccoli. Cooked in a cast iron skillet (of my own seasoning) which gave it a nice searing on the outside and helped keep the veggie-meat patty together while cooking. I have no idea why she made tiny little dollups of ketchup.

That's melted American on top of melted Cheddar on top of pepperoncini.

Aimee's final Veggie-Meat Cheese Mountain Burger. Wonderfully Cheese-rific.

Friday, October 17, 2008

And Now For Something Healthy

Some lovely tomatoes and avocado. I think these were for something Aimee was making.

photo by Gustavno Rivera

Thursday, October 16, 2008

Aimee's Fiesta Cheesesteak

Top sirloin thin sliced with raw onion, tomato, green peppers and cabbage sautued in butter and Bragg with Salsa Con Queso and parmesan cheese on a toasted bun with olive oil, chyenne powder, salt and pepper. A great sandwich. The Con Queso adds a good spice to the mix.

I certainly don't have the gumption to call this a "Philly" Cheesesteak, but it is a cheesesteak none the less.

photos by Gustavno Rivera

Archie Makes Dessert!


Bread Pudding with chocolate chips, apple, raison, eggs, butter, whole milk, vanilla and sugar.

The mixture of warm heavy whipping cream and chocolate chips to make the Chocolate Ganache.


The result looks more like chicken and gravy. It was a marvelous creation, but next time I will use a bit less of the sauce.

Photos by Gustavno Rivera

Park Ave. Bakery Goods

Park Avenue Bakery & Cafe
44 S. Park Avenue
Helena, MT  59601
(406) 449-8424

Delicious pie.

Fruit Crostata.

Photos by Gustavno Rivera

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Neat-o old matchbooks and ad from 
http://www.flickr.com/photos/juliewilsonworld/

The Usual Suspects

These are my go to sauces that I use on daily basis. We've got soy sauce, Brother Bru Bru's hot sauce, Magma hot sauce, Chipotle Tobasco, Two kinds of Sriracha, Bragg, Worcestershire and Cholula hot sauce.

Creole Steak Sandwich

Top sirloin steak pan fried in butter with creole seasoning, cheddar cheese, finely sliced onion and a mix of A-1 and Sriracha served on a potato bun.

photo by Gustavno Rivera

Wednesday, October 15, 2008

The Green Lid

Recommended by red-icculus from red-icculus.com a beer, hydroponics and food blog. No, not that kind of hydroponics, the legal kind.  I'm going to do a side by side comparison of the two different sauces I have. I've heard this one is a bit spicier, which I'm a fan of.

photo by Gustavno Rivera

Aimee's Waldorf Salad

Oregon Leftovers

Downtown Spokane, WA

Downtown Spokane, WA

These are the docks in Charleston, OR that we crabbed off of. Well, crabbed then bought some bigger crabs.

Friday, October 10, 2008

The Abomination

Garlic Bread with Mayo. It just seems wrong on so many levels. Aimee liked it, though.

Photo by Gustavno Rivera

Montana Steaks

Some friends came over with some steak last night, so we fired up the BBQ, tossed them in some salt, pepper and chipotle powder then grilled to a lovely medium-rare.

Photo by Gustavno Rivera

Thursday, October 9, 2008

Wednesday, October 8, 2008

Sriracha Chili Sauce

I stumbled upon this at the market just after reading Kenny Shopsin's book, "Eat Me." I just finished the section where he is talking about Sriracha sauce (in the BBQ sauce recepie) and bang! There it is on the self. I've been using it for quite a lot lately. Beef, eggs, sauces and just about everything else. It has a nice subtle start and ends with a spicy kick.

photo by Gustavno Rivera

Stoners Delight Sandwich

It was more of an 8:00 p.m. snack. Would have been awesome using french toast as the bread.

Tuesday, October 7, 2008

Meatloaf/Waldorf Sandwich

yummy.

Food by Aimee
Photo and copy by Gustavno Rivera

Monday, September 29, 2008

5 Generations

My wife Aimee, Ophelia, in her arms, Lisa (Aimee's Mom), Grandma Hudson, Great Grandma Cummings, and Aimee's sister, Stacie. (Post Script: My baby is making a peace sign.)

Luigi's - AKA City Grinders

City Grinders, aka Luigi's. My wife raved about this place for years before I got to taste the Luigi's Grinder. Normally, I would pass this place by. I don't really care for grinders and meat heavy sandwichs (Any NY deli), but Aimee talked and talked about it. An unassuming store front with a delightful interior. The owners, John and Jackie, are ex-LA restauratuer's who bought this place from it's previous owners and really stepped it up a notch.

This is their board. I recommend the Original or, my favorite, the Hawiian. Stay away from their Cheesesteak, it is less than satisfactory. (The only one of their sandwichs I don't like.) Extra onions really make the sandwich.


The dinning room.


"The Original." Ham, Turkey, Pepperoni, Pickles, Green Pepper, Onion, 2 Cheeses and a special oil sauce.

The "Hawiian," Close up. Ham, Turkey, Green Pepper, Pickle, Onion, 2 Cheeses and their special oil sauce. The way to eat a Luigi's grinder is to let the oil and juices of one half drip onto the other half. 


A wide shot of the "Hawiian."

Photos by Gustavno Rivera

City Grinders
2375 Antelope Rd.
White City, OR
826-2588

HOURS
Mon-Sun
10 AM - 7 PM

Thursday, September 25, 2008

Yeong's Place - Northbend, OR

Yeong's Place is an odd name for a burger joint, but I guess Yeong likes burgers.



I went for the Jalapeno Bacon Cheeseburger, while Aimee opted for the regular Cheeseburger. The Western and the Guacamole Bacon Cheeseburger sounded interesting too. Maybe next time.

Beef, Bacon, Cheese, Jalapenos, Purple Onion, Lettuce, Tomato, Mayo and Thousand Island. They make their chicken and fries in house too.

The inside of the Jalapeno Bacon Cheeseburger. Aimee's Cheeseburger was constructed like a bigger In-N-Out burger. I'm heading back tonight and tomorrow to try as many as possible.

Yeong's Place
1120 Virginia Ave
North Bend, OR 97459
(541) 756-1914

Photos by Gustavno Rivera

Wednesday, September 24, 2008

Fresher than Fresh Crab Cakes - Coos Bay, OR

Our "catch," bought at the Fisherman's Wharf.

Aimee helps crack open one of our five large, fresh crabs.

The pile begins.



Scrappin out the meat.



The cakes cooking at 400 for about 20 minutes.


Ophelia seems to enjoy the company of crabs.


The cakes as the go in the oven.

I guess she likes seafood.


Mayo, Sour Cream, Butter, Salt and Pepper, Extra Hot Horseradish, Worcesterhires Sauce, Cracker Crumbs, Stone Ground Mustard and Lemon tossed together. Formed into about 1 inch patties. They seemed a little too wet for me, but Aimee said they were perfect.(!) Wish I could have put them under a broiler for about 5 minutes to really crisp the outside.


The finished crab cake served in a pool of butter and lemon with lemon pepper and a side of sliced lemons.

Photos by Gustavno Rivera