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.

PEACH MANGO GUACAMOLE

Have you ever had the Santa Barbara Mango Peach Salsa at Costco? Costco is like my home, I go there once a week, 5 months ago I went to costco and I see peach-mango salsa, I was like?! what? it's that good? never have that before, lol. So I bought it and try, it's pretty good, have a sweet taste in it. And I think... how about I make them in to guacmole?! I try to make it and it turned out soooooo damn yum. The power of deductive reasoning. I really love the combination of avocados and mangos!!! All my frds love it when I make them this dish!!!! 

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

You Need:

• 2 ripe avocados (should be buttery soft) 
• 1 cup of Salsa
• 1 peach
• 1 mango, diced small
• 1 4.5 oz can green chiles
• 2 tbs fresh cilantro, chopped
• Salt and pepper to taste
• 1 lime, only needed if you will not be eating it right away
• Tortilla chips
• 2 TBS peach preserves (apricot preserves works as well) 
• 1/2 teaspoon salt (or more to taste) 

Tips:

Cut the avocados in half, remove the pit, and strip away the skin. 

Place the avocado meat in a large bowl mash it well.

Mix the acocado with the salsa, mango,peach preserves, salt, and lime juice.

With a fork, smash until desired consistency is reached.

Grab a handful of tortilla chips and dive in.