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!



(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!


Leave a comment »

The Next New Big Dessert Trend

Orlando Weekly.jpg

I saw this article in the “Orlando Weekly” magazine 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 snow-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. They’re comparing it to being on the same level as frozen yogurt or cupcakes.  In the last few years, purveyors like Snow and Tell and Flurries popping up all over Orlando, this dessert originated in our Asian-American community. Here is a location that will shave you some of this icy treat.

Bubbles & Ice
813 N. Mills Ave., 407-895-8833,
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.

Leave a comment »

Greek Fusilli Salad

2014-07-24 16.59.32

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.

Leave a comment »

Homemade Meatloaf

Growing up in the ’70s, I remember one of the most traditional made dinners we had, was a meatloaf. My mom had her version #tastethelove, my friends’ moms had their version, and my grandmother had her version. They were all delicious but so very different. I think that’s what makes this dish so common throughout households but so individually unique. Meatloaf is a blank canvas to use whatever flavor profile you’d like. Traditionally meatloaf was made with ground beef, but that’s not the case any more. Ground chicken, turkey, pork, all of these are used in meatloaf today. I like to use a combination of meats in mine, it just adds so much more flavor. For mine, and because it’s such a hit in my house, I always make a large one using 3 pounds of ground meat. I start with 1 pound of lean ground beef, like sirloin, and add 2 pounds of ground pork. So to start, I begin with the veggies. 2014-07-13 16.40.54 2014-07-13 16.41.032014-07-13 16.50.22 Above are all the veggies that go into this delicious meatloaf. I start with roasted garlic, around 4 cloves. The other important thing you want to remember is to dice all the veggies in a small dice and close to the same size. What I have above are 2 cloves also of raw garlic. I use both roasted and raw in this recipe. They offer 2 totally different flavors. 1 1/2 diced onions, 3 ribs of celery, 1/4 cup of chopped sun dried tomatoes, and finally 1/4 cup of roasted red peppers. I have the peppers already in a large bowl along with the roasted garlic because I do not saute them. So now I start sauteing the other veggies in 2 tablespoons of olive oil.. 2014-07-13 16.55.51 As the veggies start to soften I sprinkle in some Kosher salt, and black pepper. I also add 1 teaspoon of crushed red pepper flakes and 1 tablespoon of fresh chopped thyme leaves. I saute this until the veggies are just soft and then I take them off the heat to cool.In the bowl with the roasted red peppers and garlic I add 2 beaten eggs. 2014-07-06 15.07.32 To that I add 1-1/2 cups of Italian style bread crumbs, 1/4 cup of half and half, 3 tablespoons of chopped Italian flat leaf parsley, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 1 tablespoon of dried oregano, 3 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup and I mix this all together. This is what that should look like. 2014-07-13 17.07.29 Now I add the cooled veggies. 2014-07-13 17.08.46 Now it’s time to add the meat to this. I do this first so I don’t over mix the meat, 2014-07-13 17.33.48 After everything is combined and all that goodness is mix throughout the meat I form the meatloaf and place it on a baking sheet lined with parchment paper. I try to form the meatloaf where it is even all around so it will cook evenly. 2014-07-13 17.39.44 I bake this in a 350 degree oven for 1 and 15 minutes, to an 1 hour and 30 minutes. Then I let it rest on the counter covered in foil for another 15 minutes. You want to make sure that the meatloaf is cooked completely through. Use a meat thermometer and make sure it reads at least 155 degrees before letting it rest on the counter. There will be some carry over cooking time. 2014-07-13 18.52.31 Now you have to have some gravy to go with this right? I think so. The gravy is simple. 2014-07-13 18.26.18 In a sauce pot I add 4 tablespoons of butter, with 2 tablespoons of fresh thyme. This was also the flavors I used in my lumpy mash potatoes, so I’m echoing them through the gravy as well. To the melted butter I whisk in 4 tablespoons of flour. 2014-07-13 18.31.33 After the flour and butter are combined and you’ve cooked out the raw flour taste. I slowly whisk in some chicken broth. Have the stove on med heat. Then I add a couple of dashes or so of Worcestershire sauce and a dash of browning seasoning. A sprinkle of salt and pepper to taste. Once all of this comes up to a boil that’s as thick as the gravy will get. Take the gravy off the heat so it doesn’t burn. Now as you’re plating up this beautiful dish and you take your first bite, that’s when you taste the love. 2014-07-13 19.18.45

1 Comment »

%d bloggers like this: