CLAM CHOWDER SOUP

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


Serves 4-5

You Need:

• 
1/2 pound high quality bacon, sliced

• 1/2 stalk celery, thinly sliced
• 1 canned corn

• 2 large leek, white part only, thinly sliced on the diagonal

• 1 large carrot, peeled and thinly sliced

• 3 sprigs fresh thyme

• 2 Tbsp. butter

• 8-10 medium-size Yukon Gold potatoes, quartered into bite-size cubes. Do not peel!

• 6 pounds clams
 (I always buy from Costco)
• 1 quart heavy cream

• Salt and pepper

• Parsley for garnish

Tips:

Hoo to clean the clams:

1. Never select a clam that is already open or chipped, broken, or damaged in any way. Make sure to immediately unwrap them at home, so they can breathe, and store them in a cool area.
2. Just before cooking, soak your clams for 20 minutes in fresh water. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Sand has sunk to the bottom of the bowl; pouring the water into a strainer will pour it back over the clams.
3. Once the clams have been soaked, use a firm brush and scrub off any additional sand, barnacles, or other oceanic attachments. This is the same final method used when cleaning mussels.

BASE soup:
In a pot bring about 5-6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender.
While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking.  Add the potatoes and potato water.  The base can be made (up to one day) ahead and kept chilled.

Prepare single serving clams. Heat a small pot, pour some white wine and place a single serving of clams in and use medium heat. Ladle one cup of the chowder base on top and cover the pot, simmer for about 5-6 minutes, or until the majority of clams open. Skim through and pick out any clams that have not opened. (Don’t skip this step — unopened clams may spoil the chowder.) And add in 1/2-cup cream per serving and bring the chowder to a simmer. If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into a large soup bowl.

Serve garnished with cracked pepper and chopped parsley.  Don't forget to place extra empty bowls on the table for discarding clam shells.

LIMON

Limon is located in the heart of the Mission, a multicultural neighborhood in San Francisco. Limon showcases a mouth watering menu featuring Peruvian cuisine coupled with a sophisticated ambiance.

One of my favor dish is "Ceviche Mixto", I always have to oder double bec it's just too yummy!!!!

    You get to try their chicken too!!! It's call Pollo a la Brasa!!! My boy friend just in love with this dish! I also enjoy it! 

Try our classic Peruvian dish "lomito" saltado, stir-fried top sirloin strips, onions, tomato, and soy sauce, your tummy will be delighted!

Address:

1001 S Van Ness Ave

(between 21st St & 22nd St) 

San Francisco, CA 94110

Phone number:

(415) 821-2134

Price Range: $$ 

CHICKEN ROLLATINI

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Serves 8

Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Sprinkle some shred lime skin.

You Need:

• 8 thin chicken cutlets, 3 oz each
• 4 (2.8 oz) slices thin lean prosciutto, sliced ​​in half
• 4 slices Sargento reduced fat provolone or mozzarella, sliced ​​in half
• 1/2 cup breadcrumbs
• 1/4 cup Romano cheese (or parmesan)
• 1 lemon, mak it juice
• 1 tbsp olive oil
• fresh pepper
• 1/4 red onion, sliced
• 8 slices tomamo
• some asparaus (u can add or not add it's up to you!)
• olive oil non-stick spray

Tips:

1. Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
2. Put the slices chicken in to the olive oil and lemon juice sauce for 2 mins and put in to the combine breadcrumbs, make sure you get the breadcrumbs on both side of the chicken.
3. Roll the chicken with the things that you want to put (Tomato, cheese, asparaus,prosciutto) and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, put more breadcrumbs on the chicken roll and spray lightly with oil.
4. Bake 25 - 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

Calories: 

 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g

ALCHEMIST BAR & LOUNGE

  

I have went to "The Alchemist Bar" last weeked with my friends, this bar has been soft-open for months, has been drawing flattering comparisons to Local Edition for its focus on meticulously-crafted artisanal cocktails. 

Even the downstairs entrance is awesome, When you first walk in, you will see the nice old fashion entry way with some antiques! Old-timey writing desk, a giant iron chandelier, and mildly creepy music coming from a digital phonograph.

 Walk up to the lounge you will the space is marked by the exposed brick walls and wooden beams characteristic of many Soma establishments and is softened up with plush leather seating.

Speaking of mildly creepy, they'll be projecting movies like this one on the walls.

And this is one of 10 cocktails developed by alums from Burritt Room, Tipsy Pig, Comstock Saloon, and Local Edition. Must-gets include the Stop Fenneling Me (Right gin, manzanilla, falernum, fennel bitters), and this honey-and-gin Beez Nuts, or what Betty regularly threatened to tea-bag Blanche with.

The playing shuffleboard was fun, I played with my boy friend and friends,  they've got an assortment of bar snacks provided by the downstairs Root and the possibility of after-11p rotating weekend eats including Korean-Chinese-Japanese street food from the Gung Ho dude.

Alchemist bar is fun and you can meet alot of people there, I have a great time there, I think you guys should come check it out!

Address:

679 3rd Street

(Btw Brannan & Townsend)

San Francisco, CA 94107, USA

Phone:

415-746-9968

Hours:

Monday - Friday: 5:00pm - 1:30am

Saturday: 7:00pm - 1:30am 

Sundays: Closed (open during games and special events)

GRILLED HALIBUT WITH MANGO-AVOCADO SALSA

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Serves 4

You Need:

• 1 medium ripe avocado, peeled and cut into 1/2" dice
• 1 medium ripe mango, peeled and cut into 1/2" dice
• 1 cup cherry tomatoes, quartered
• 4 large fresh basil leaves, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
• 3 tablespoons fresh lime juice, divided
• Kosher salt and freshly ground black pepper
• 4 6-ounce halibut or mahi-mahi fillets
• 4 lime wedges

Tips:

Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

IZAKAYA ABURI KANA 炙り火魚

店舗情報 Store Information:
Address : 160-0023 東京都新宿区西新宿1-8-1 新宿ビルB2


(B2 Building, 1-8-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 〒 160-0023)
TEL.03-3348-4619
Weekday 11:00 to 23:00
Sat and holidays: 11:30 to 23:00, 16:00 to 11:00 p.m.
Sunday: Closed Sundays
Menu: http://www.aburi-kana.jp/en.html
Website: http://www.aburi-kana.jp/index.html


Today I went to IZAKAYA ABURI KANA 炙り火魚 for dinner with my family. This restaurant use fresh fish, drop shipping daily from the fishing port of Kanagawa Manazuru. They have served in sashimi and specialty hearth baked, the fish of a firm body. They also have  plenty of sake and shochu.
The food are so yummy, you must try the fish!!!!!

Map:

TOMATO MOZZARELLA STACK

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

You Need:

• 4 vine ripened tomatoes, seeded and cored
• 2 balls (large) buffalo mozzarella
• 2 tbsp fresh chives
• 2 tbsp fresh basil
• 2 tbsp balsamic vinegar
• Salt

Tips:

Seed and core tomatoes and finely dice.

Add finely chopped chives, salt and balsamic vinegar to tomatoes and stir gently.

Finely chop buffalo mozzarella.

Plating:

Place a ring on a serving plate in the desired location and add ¼ of the tomato mix into the ring, using a tamper to gently guide the tomato evenly over the bottom.

Take ¼ of the diced mozzarella and place inside the ring and gently press using a tamper to fill the ring, especially around the edges.

Repeat this process with the tomato mix.

Keep the tamper inside the ring and gently remove the ring with one hand while holding the tamper with the other in one movement.

Repeat with the remaining plates.

Drizzle olive oil around the plates and garnish with fresh basil leaves.