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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Five Star- Dive Bar

Don’t letter the title fool you. The food is five star. The dishes coming out of this kitchen will blow you away!

Welcome to The Tee Off Bar & Grill!

Located at 3129 Clement Street in San Francisco’s Outer Richmond, the Tee Off is not your average dive bar; From the five star menu, to its ice cold brews and friendly staff, the Tee Off is not to be missed!  Check out our Spotlight Reviews on the main page, and then c’mon on in and see for yourself!

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(415) 752-5439

The Tee Off is open from 11am – 2am, 7 days a week, 365 days a year…unless the Rolling Stones are in town!

 

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The Next New Big Dessert Trend

I saw this article in the “Orlando Weekly” paper and it sparked my interest. I thought I would share a small piece of what I read with my fellow foodies. It;s not Italian ice, it’s not a Hawaiian shaved ice and it’s definitely not a sno-cone. Shaved snow is made from giant blocks of flavored frozen milky ice, heaved onto a rotating spit and shaved into gossamer-thin layers. The end product looks almost like frozen cotton candy; the soft ribbons are both creamy and icy, with a lightness that is ideal in steamy weather. Covered with all sorts of sweet toppings, it makes for a summer treat that will cool you down without weighing you down.
Bigger cities have been touting shaved snow as the next dessert trend – on a level with frozen yogurt or cupcakes – for the last few years, with purveyors like Snow and Tell and Flurries popping up. In Orlando, it’s still centered in the Asian communities, but luckily, we’re rich in Asian restaurants. Here is a location that will shave you some:

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Bubbles & Ice
813 N. Mills Ave., 407-895-8833,noodlesandricecafe.com
Shaved snow fits right into their mostly-chilly dessert list, and this is the only spot we know of that flavors and freezes their own ice blocks.

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EPCOT Food And Wine Festival 2014

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Can’t wait for Melissa to get here in October. It’s our annual time to sample food and drink around the world. I so love watching the chefs do their food demos.  Its a day fun in the sun and lots of inspiration. 

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Greek Fusilli Salad

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Having an English mother and an Italian grandmother, the culinary worlds just seem to shine through in many of my dishes. La Molisana pasta, which is made from 100% pure Durum Wheat Semolina, is the star ingredient in this salad. All you need for this salad is 1 package of Fusilli pasta, or your favorite short cut pasta, 1 pound. First cook the pasta then drain, rinse, and cool.  Then add 1 pound of Genoa Salami diced into 1/2 inch chunks, 1/2 a cup of diced roasted red peppers, 1/2 of a diced red onion, 8 ounces of good Feta cheese cut into 1/2 inch chunks, 1 pint of grape tomatoes, 1 yellow bell pepper diced into 1/2 in chunks, 1 thawed frozen package of artichoke hearts cut into 1/2 inch dice, 1-1/2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and finally 1/2 a cup of the best and fruitiest, E.V.O.O that you have. Toss this all together and your Greek Fusilli Salad is complete.

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