Author Archives: gofetch

Le Saigon

As a youngster growing up in Tulsa, my family would frequently dine at a stellar Vietnamese restaurant called Ri-Le’s.  In my humble opinion, it’s one of the best places to eat if you ever find yourself in my hometown.  But now that I live 1,500 miles from Ri-Le’s, I need to get my Vietnamese cuisine fix somewhere else.  And thanks to our good friend Ashley, I’ve found that place!

When Ashley invited us to Le Saigon in West LA last weekend, I jumped at the opportunity.  This place is great!  Located at 11611 Santa Monica Blvd, the restaurant is a quaint, laid-back place with an exceptionally friendly staff.  On a Friday night, we only had to wait about ten minutes for a table and while sitting outside, one of the waiters was nice enough to bring us menus and provided us with some helpful suggestions.  Bonus points right there considering most waiters in this town care more about their next casting call than their customers.  I also noticed that he held the door for every single patron!  It’s the little things people, remember that.

Now for the food.  Considering this was my first visit, I can’t speak for the entire menu but I can vouch for the #11 (Com Saigon Dac Biet: Rice with Charbroiled Pork Chop (Pork, Beef or Chicken), Shrimp and Imperial Roll).  I chose to go with the beef and my belly was thankful for that decision.  Also, when it comes to the Imperial Roll, I suggest the pork.  It gives you the best of both worlds!  And the shrimp skewer was perfectly seasoned.  Lastly, everything tasted very fresh and the chili sauce was an awesome accompaniment for us spicy conasuiers.

Needless to say, I loved my first experience at Le Saigon and will be visiting again soon.  I hope after reading this, you’ll heed my advice and get over there as soon as you get the chance.  Le Saigon is open from 11am-10pm Tues. thru Sat. and 11am-9pm on Sundays. 

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Filed under Restaurants

Salmon with Lemon and Dill

So quick, so tasty, so easy.  That’s how I’d describe this yummy and healthy recipe and I think you’ll agree once you give it a shot.  Cassie brought this dish to my attention and we’ve revisited it several times since then.  So, without further ado, let’s get started.

Get yourself about a pound of salmon (no skin), one lemon, fresh dill, rice pilaf, asparagus, and a bottle of white wine.  As you’re boiling a pot of water for the rice pilaf, prepare the salmon on a large sheet of aluminum foil.  It’s as simple as this: drizzle the salmon with olive oil and season with a salt, pepper, and Old Bay combination.  Cut the lemon into thin slices and chop up some dill.  Sprinkle the dill on the salmon and place the lemon slices on top of the fish.  Last but not least, add a splash of white wine for that extra touch of class!  Tear one more large sheet of aluminum foil and cover the salmon and create a pouch by folding all the sides together.  

Now you’re going to do a similar thing with the asparagus.  Only this time, season them with salt, pepper, garlic powder, and olive oil.  Repeat the aluminum foil pouch process and, voila, you’re ready to grill!  Over High heat, you’re going to leave the salmon on for 10 to 12 minutes and the asparagus should take about 8 minutes.  Regarding the rice pilaf, just follow the instructions on the side of the box.

When the food is ready, carefully remove the salmon and asparagus from the aluminum foil pouches and serve with the rice pilaf. I’d also recommend sipping on some of that leftover white wine, it will compliment this dish very well!

 

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Guinness-Meat-Cheese-Puff Pastry-Pie! Oh My!

Here’s an extraordinary entry for you ravenous foodies in search of something a bit different, and by different, I mean different in a ridiculously tasty way.  This recipe comes from one of our favorite Brits, Jamie Oliver (from his show “Jamie at Home”).  Behold, the one, the only, THE GUINNESS-MEAT-CHEESE-PUFF PASTRY-PIE!!!  GET IT IN YOUR BELLY!!!

You know you want it.  I’m looking at you, vegetarians.  So here’s the deal: let’s start with all necessary supplies to make this thing work.  Your grocery list will include the following:

  • 1 to 2 pounds of good old fashioned beef  (beef brisket or stew meat, cut into bite-sized chunks)
  • 1 block of cheddar cheese
  • 1 large white onion
  • 2 carrots
  • 2 or 3 stalks of celery
  • 3 cloves of garlic, minced or pressed
  • 1 egg
  • 2 portobello mushrooms, chopped
  • 2 sheets of puff pastry
  • rosemary
  • frozen peas
  • 1 pint of Guinness 

Now that we’ve got what we need, let’s figure out how we’re going to make it work.  A little advice, this dish requires a bit of prep and cooking time, so I suggest making this a weekend treat when you have less to deal with (like that meeting with your lame boss or cruel dentist appointment).  To begin, slice the onion and saute in large pan with a sizable chunk of butter.  Once browned, add the garlic, mushrooms, two sprigs rosemary (chopped), carrots and celery, beef, and plenty of salt and pepper.  Let the beef brown a bit and then pour the pint of Guinness into the mixture.  Lastly, add 1 to 2 tablespoons of flour and stir to thicken.

So far, so good.  For part 2 of this process, pre-heat oven to 350 degrees while transferring the above ingredients into an oven-safe dish (add 1 cup of water or beef broth to mixture to just cover the meat).  Bake in oven for 2 hours. Before the 2 hours are up, prep the puff pastry by defrosting for 40 minutes and grate about 4 handfuls of cheddar cheese.  At 2 hours, remove dish from oven and line a deep oven-safe bowl or casserole dish with the puff pastry.  Brush edges of dish with egg wash (1 egg beaten), and score the other sheet of pastry in cross-hashes and brush with egg wash.  Add about two handfuls of grated cheese to the mixture and stir to combine.  Pour the mixture into the pastry-lined dish, and top with the other two handfuls of cheese.

Cover dish with the scored sheet of pastry and press the edges together – you’re then ready to pop it in the oven.  Bake the pie for 40 minutes and until the top begins to brown.  Remove from oven and serve with the cooked peas tossed with butter.  Dig in, enjoy, and thank us later.

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Seared Ahi Tuna

Sometimes I like my fish grilled, and other times I like my fish raw.  Well, this recipe gives me the best of both worlds while also keeping it very easy.  Let’s start at the store where we want to find a sushi-grade cut of Ahi Tuna, so avoid the packaged stuff and head straight for the seafood counter.  The ideal cut will be bright pink throughout and should not have dark spots.  With fresh fish in hand, grab your salad of choice, some white rice, and head on home to get this rockin’ dinner started.

Get your rice going (consult a dummies manual if you don’t know how) and season the Tuna with seasame oil, salt, pepper, and Old Bay (this stuff is a personal favorite when it comes to seafood).  Now that the rice is cooking and the grill is up to High, it’s searing time!  Toss it on and grill about 2-3 minutes per side.  I don’t close the lid – that way I can keep a close eye on things.  The center of the fish should still be rare and the sides should be brown when it’s ready.

Presentation of this dish is a breeze.  Just slice the tuna into small pieces and serve over a bed of rice and the salad you chose at the store.  I suggest using an Asian vinaigrette dressing for the salad because it will pair well with the fish.  I hope you’ll give this one a shot and feel free to drop us a comment when you get around to it.  We like comments!

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Bleu Cheese Burgers!

Once again, I ate too much.  Very full.  Going to burst.  But before I do, I’ll leave you with a simple and savory recipe for one of my favorite foods: the burger.  Let’s begin at the grocery store.  Start with 80% / 20% ground beef, steer clear of the extra lean because we’re making burgers here people!  As for the bleu cheese, just get a bunch (I’m not a cheese brand snob).  Add some large, fresh tomatoes and mixed baby greens to your cart and grab the condiments you prefer, I like mayonnaise with my bleu cheese burger.  Now for the cooking.  Get your grill up to medium heat while you press the patties with coarse salt, pepper, garlic powder, and Worcestershire sauce.  Wipe the grate with some olive oil and throw the burgers down.  This should take about 4 minutes per side to get the meat up to Medium.  DO NOT flip the meat a lot!  You should only flip the patties once at the halfway mark.  Once you’ve grilled the bovine to your liking, add plenty of bleu cheese slices to the patties and close the grill lid for about a minute to partially melt.  Remember to toast your buns at this point and let your burgers stand for several minutes before serving.  Now you just need to stack, build, chew and enjoy!

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Hey Folks!

Oh boy, oh boy, oh boy!  My first blog and I’m already spent.  Maybe it’s the three slices of delicious Trader Joe’s pizza and baby spring salad with Whole Foods organic balsamic vinaigrette dressing that I just dominated, or maybe it’s the chicken caesar wrap and lentil soup I had for lunch.  Or maybe it’s the nutty finger cookies and cheap red wine that’s keeping me company as I write this.  Anyhow, I just want to say hi and let y’all know that I freaking LOVE food I’m looking forward to telling you about my eating escapades and culinary curiosities with the one and only I Am SO Hungry blog.  So stay in touch, be patient as we get our legs under us, bring a hearty appetite, and remember, it’s better to over-eat than under-eat!

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Filed under Pre-Prepped @ Home