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Jul302015

Baby, It's Hot Outside - Sacramento Magazine

She tried out with dishes, blending the lobster with mayo (as well overwhelming) and also sauteing it in butter. "I was eating a lot of cool meals, attempting to identify how you can defeat this warmth," he says, keeping in mind that the salad is filling but light. Ngo was inspired by the ca-sual fish shacks prominent with internet users in Hawaii and Venice Beach. (That's where his papa comes from.) He "cooks" cut shrimp in lime juice as well as serrano peppers, then includes pico de gallo, fresh cilantro, a little bit of Worcestershire sauce and also a surprise component: Clamato juice..

POK, FISH FACE POK BAR.

Price: $12.



Backstory: In Japan, chilled udon is offered only in summertime. You order at the counter, selecting a healthy protein (salmon, sturgeon, octopus, shrimp or tuna) as well as sauce (sesame soy, spicy kimchee, wasabi, creamy cilantro pesto or yuzu ponzu). J. Oh yes, there's a little heat, as well, from the wasabi..

Expense: $16.

Backstory: Back in June, when temperatures were already hitting the century mark, Villalobos started seeking to include lighter fare to the food selection. At this East Pouch dining establishment, which just recently reopened after a 13-month closure because of fire, chef/owner Ramiro Alarc n uses a typical Acapulco recipe. It has waffle fries on the side.

Where: 1217 18th St.; -LRB-916-RRB- 442-5858; 58degrees. com.

Price: $8 small/$12 tool/$16 large.

In the pet days of summer, a chill fish meal cools you off like nothing else.

As Sacramento summer season heats, regional chefs' thoughts naturally rely on fish and shellfish. There are optional add-ons (avocado, crunchy garlic, rice crackers) and sides (natural sushi rice, wild rice, nori chips, wakame salad)..

CHILLED HAMACHI UDON, AJI JAPANESE DINER.

Backstory: Pok-- pieces of raw fish marinaded in sesame and also soy-- is essentially Hawaii's version ofseviche. "It's great and rejuvenating yet hearty, also," says Okubo. The proportion of fish to chip is vital. Now, Sacramento has its own pok bar, opened previously this summertime by Kru's Billy Ngo. "Grind is extremely important," he claims, noting that excessive fish to chip outcomes in insufficient crunch. Aji adheres to fit. Villalobos, the executive cook at this midtown wine bar, created this made up salad for his summer menu. Alarc n offers it on small, crisp, triangular tostadas topped with a little smear of guacamole. "Pok is perfect for Sacra-mento's climate," he claims. "If hamachi's not your point, you can have it with tuna or salmon instead.".

Cost: $19.95.

Backstory: In business given that 1972, Rudy's Hideaway put the lobster roll on the food selection only three years ago because people were asking for it, states cook Kristina Golden. After all, which really wants to consume braised short ribs when temperature levels shoot up into the triple figures?.

Where: 12303 Folsom Blvd., Rancho Cordova; -LRB-916-RRB- 351-0606; rudyshideaway.com.

LOBSTER ROLL, RUDY'S SECLUDED.

SCALLOP AND OCTOPUS VEGGIE PAPAYA SALAD, 58 DEGREES & & HOLDING CO

. Baseding on chef/co-owner Russell Okubo, there's absolutely nothing more energizing than this summer season recipe. Chilled udon noodles blown out in cool dashi brew are covered with glowing pieces of hamachi sashimi and a dollop of ika sansai. But, says Golden, "the typical East Coast method knocked it from the park." Rudy's Secluded also operates a food vehicle that serves lobster rolls on the road.

This timeless summertime sandwich originated in Maine as well as is prominent backwards and forwards the East Shore from July 4 via Labor Day. Motivated by Southeast Oriental food, it showcases tiny bay scallops as well as octopus (sliced razor slim), together with shaved red onion and radish, julienned papaya and also a vinaigrette of lime juice, sesame oil, fish sauce, a touch of sugar and also chili powder. "You could possibly have it and also move on with your day without feeling slowed down.".

TRIANGULOS CRUJIENTES DE CEVICHE DE CAMARON (CRISPY TRIANGLES WITH SHRIMP SEVICHE), CIELITO LINDO.

Where: 1104 R St.; -LRB-916-RRB- 706-0605; fishfacepokebar.com.

Where: 4361 Community Facility Blvd., El Dorado Hills; -LRB-916-RRB- 941-9181; aji-bistro. com.

F. (Villalobos makes his very own chili powder making use of tiny bird chilies.).

Pok bars are all the rage in Hawaii and also Los Angeles. (That's diced octopus and squid salad to you.) Garnishes include nori flakes, firm garlic as well as sesame seeds. "It's consistently warm below.".

Where: 3672 J St.; -LRB-916-RRB- 736-2506; cielitolindo.us.

Expense: $8 lunch time/$9 supper.

Backstory: Seviche is fresh and cold-- a perfect summertime nosh. Sacramentans could obtain their fix at Rudy's Secluded, which serves a typical East Shore lobster roll: a cooked split-top bun fulled of a quarter-pound of Maine lobster dampened with a little bit of dissolved butter. "When you really feel the crunch, your human brain wants some a lot more.".

There are several ways to make seviche. For shade and also texture, there's chopped celery, eco-friendly leaf lettuce and a drizzle of lemon aioli.


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