Duck Breast with Fig Sauce over Grilled Asparagus and Cherry Tomatoes

I made this recipe a week or two ago and I thought I’d post about it….

Sauce:
Red Wine
Shallots
Figs
Balsamic Vinegar
Maple Syrup (only if figs are not sweet enough for you)
Black Pepper
Rosemary

Reduce.

[ps. if you haven’t noticed, I tend to cook by taste, feeling and not by measurements – unless I cake, so sorry… I also do not add salt to my food because I tend to have a bad reaction to too much salt, so I only eat it when it’s unavoidable outside of my house/cooking, but I promise you the flavor is there… that’s why I always use a lot of spices and herbs.]

Duck:
Take the duck breast and score diagonally and sprinkle with Black Pepper
Cook with extra duck fat (always start skin side down on a cold pan)
When you flip it (after skin is crispy) add xxx and xxx in pan (can’t give away all my secrets right?)
Add rosemary, [or thyme] cook to liking.

Veggies:
Use duck fat to coat asparagus and my beautiful multicolored cherry tomatoes.  Cook until asparagus is still firm, not limp with a bit of char.  The tomatoes should have a bit of char as well and will burst by themselves. Pop!

Garnish with a freshly sliced fig! Oh I so fancy yo. LOL.

End result: Yumzers! ENJOY!

“…so what now???”

I was asked this tonight, during dinner. What do I want now?….

Let’s first talk about what we ate tonight…. we were at The Local, one of my favorites in my area, which I’m sure you have heard me rage about on my facebook, twitter, and probably even on here (although I don’t do quite as many food posts on here anymore)

We started off with the Salt & Pepper Calamari with pickled peppers, ginger salsa, and cilantro…. which was delicious! I kind of wish they didn’t have the sauce on the bottom of the plate though which makes some of it kind of soggy after awhile.  But the plate was HUGE!  They have really upped their portion sizes since they first opened!

We also had the Roasted Garlic Hummus with “garden vegetables” (today was just carrots and cucumber slices) and grilled pita (which definitely had cardamom in it – which gave it a super “Indian” feel…)  Delicious as usual… just too much EVOO and herbs/garlic in the middle of the hummus, which, I personally stayed clear from.  The hummus was rich, yummy and garlicky enough as it was.

It was quite tasty…. I love hummus myself, so I was enjoying it like a mofo.  Plus I love carrots and recently found a love again for cucumbers…I think it’s the way they sliced it.

Then came our entrees.  My lovely lady date got the Herb-Marinated Half Chicken that came with garlic mashed potatoes and over sautéed spinach – which I have had before, so I highly recommended it.  It was loved.  Everything was perfectly seasoned – but, like I said, a HUGE portion.  Seemed a whole lot larger than the last time I got it.

I was craving beef… and I’ve had the short ribs and the steak tips and the salads with the steak so I noticed they had something new… a Chimichurri Skirt Steak on top of braised kale with steak-cut sweet potato fries.  The steak, while I got it ‘medium rare’ was still cooked medium/medium-well.  Which is why I always ask for things rare to medium rare, or else you’ll just get it well-done and overcooked.

The steak was delicious, as was the chimichurri, though I felt it could’ve been more present – it was pretty…. not “bland” but light. Present, but not really there.  The kale though, tasted overpowering and the salt was just crunching through…. wasn’t my fav.  I stole some spinach from the chicken dish instead.  My dinner date wasn’t too big of a fan of the kale either.  Meh.

[ps. for a nice chimichurri sauce check out Bon Appétit – my fav goto place for inspiration]

I got a nice Californian Cabernet Sauvignon [Red, duh] which took me forever to sip on. Strangely so. [I’ve been cutting down on my alcohol so it doesn’t take much lately]

Delicious.

So  now back to the question…. what am I …. wait what?  I think I’m tipsy now.

Ohhhh so what NOW?!  What now????  After what?  “After taking a chance at love and moving to another country and coming back, so soon after, broken hearted”?  Well, I take that and I continue on. [BTW have you noticed how awesome my hair is? Yay for my new waves/curls]

I can say that I went to another country with full on intentions of nothing but the best… and yes I came home, a bit sad.  I wouldn’t call myself broken.  I’ve been broken so many times, it’s more about who can piece me back together, has the patience to, now, than to say who broke me apart.  How do  you break when you’re already broken?

Am I just damaged goods?

I don’t think so.  I just think that the one who should be with me hasn’t realized it yet.  Or found me yet?! Who knows.  I hope it’s…

…

…

… does it even matter who I say, unless it’s mutual?!

So there it is.  A splendid  dinner and a so-so answer to the question asked.

Buenos Noches mis Amores <3

Happy Mothers Day 2014 at Cottage Wellesley

I’m behind on my Mother’s Day Post….. I took my mama to The Cottage in Wellesley for the special day…

We got there in time for the reservation but still had to wait awhile for our table… which was kind of disappointing – and annoying.

Me and my beautiful mommy…

I got her flowers delivered to the restaurant… which she loved because she loves purple roses and we both took a million pictures… this is one of my favorites… she will always be the most beautiful woman I know in my life.

We got a half bottle of champagne to celebrate the day.

Cheers to you mommy for being the most amazing woman in my life.

We said no to bread but they gave it to us anyway and it was SO GOOD.  Warm creamy butter and hot delicious fluffy bread. YAY – so bad for us since we’re both carb-o-holics.  It was kind of foccacia-y….

For appetizers we got  a grilled vegetable salad and fried eggplant fries.

DUDE.

FRIED. EGGPLANT. FRIES.

They came with a sauce that kind of tasted like a tartar sauce mixed with a thousand island dressing…. but just on it’s own it was…. light, fluffy, crisp outside and soooo soft and yummy inside – NOT OILY AT ALL.

They actually split our salad for us.  It came with avocado… like a split whole avocado between the two of us… grilled red peppers… asparagus… corn… squash… different kinds of greens… it was just beautiful… you didn’t even need the dressing to make it delicious.

This was my duck duo – which was duck leg confit and duck breast. BEAUTIFUL.  Pickled Cabbage and mandarin slices.

Mama got the sweet potato crusted cod with Potatoes and corn…. also completely amazing.

 

When we got home I made us Watermelon Margaritas with just Fresh Watermelon and Patron in my vitamix. YAYYYYYY

 I love you Mommy

岩波庭餐廳 Zen Garden Fusion Cuisine

Being in Yilan…. at the spa resort, my uncle reserved a place for us at the Zen Fusion for dinner…. basically we got a set menu and it was DELICIOUS.

We all wore the kimonos that the spa provided…. which was sooooooooo inspiring and free-feeling

Sparkling Sake… oh Uncle, you know me too well

Delicious Scallion Bread…… Yilan is known for their scallions…. so this was amazing

Afterwords when my family went up to the rooms to gossip and talk I stayed at the bar… having whiskey and wine.

Before heading to the hot springs bath in my room to chill out with a bottle of wine.

Life is just so grand.

鹅肉郎海鲜 for Goose and Seafood

After the amazing day and night at the spa… and a super fun day visiting the cultural center and island for biking and coffee… we finally id what we wanted to do.

Eat. Goose.

So off to 鹅肉郎海鲜… one of my uncle’s favorite places in Yilan.

GOOSE…. we ended up ordering two geese of this and another whole goose to go.

Yummy Greens

DELIIIIICOUS noodles <3 Tender, with chew and just perfection.

Spicy Clams with Basil

Fish Soup

Fried Fish <3

Squid with Ginger

I was so full I was up at 2, 3 in the morning and still FULL and bloated. SOOOOO freaking good.. if you’re ever in the area  YOU BEST GO. YEAH BOIIIII….  Uncle even got me beers to go with the food haha…. he knows me too well….

Healthy Chinese Herbal Eats at 神農

After lunch, my little get-away, a mid-day nap and getting my hair did…. me and my mom and aunts headed off to another one of my favorite restaurants in Taichung, 神農.

Some beautiful fluffy flowers….

Some complimentary small dishes while we wait for our foods…. with some delicious medicinal tea.

Everything on the menu is medicinal and have “curing” things about them and are cooked and paired correctly to help make us healthier.

甘蔗苗 [Sugar Cane “Seedlings” directly translated] which – if I’m correct, and feel free to correct me if I’m wrong – is the tips of the Sugar Cane plants.  They are not “sweet” like the normal sugar cane or fibrous – they remind me of bamboo shoots, super tender and delicious.

Mixed Asian Mushrooms….  yes, literally those puffs that look like sponges are mushrooms. NOM!  And if you know me, I ADORE mushrooms.

Those puffs are Bear’s Head Mushroom aka Hericium.

 “In China and Japan, species of Hericium are highly valued for their medicinal properties;^[11] in particular, H. erinaceus is used intraditional Chinese medicine.^[12] In recent decades there has been considerable research interest in the bioactive properties of this species, and several compounds isolated from H. erinaceus have biological activities, including cytotoxic effects on cancer cells, stimulatory effects on nerve growth factor synthesis,^[13] antimicrobial and nematicidal activity, and antitumor activity.^[14][15]

Hericium species can be purchased in dried form for use in cooking and as medicine.”

– Wikipedia

Boiled Shrimp topped with some 木耳 [Wood Ear, a fungus] and 红枣 [Red Dates].

Boiled Dumplings 水餃 – they’re so good,with 薺菜 [Shepherd’s Purse] and pork.  Simple and delicious – just how I like my everything haha.  Yep, even the dumplings are super healthy for you.

Medicinal use for 薺菜 [Shepherd’s Purse]:

“When dried and infused, it yields a tea which is still considered by herbalists one of the best specifics for stopping haemorrhages of all kinds – of the stomach, the lungs, or the uterus, and more especially bleeding from the kidneys.

Its haemostyptic properties have long been known and are said to equal those of ergot and hydrastis. During the Great War, when these were no longer obtainable in German commerce, a liquid extract of Capsella bursapastoris was used as a substitute, the liquidextract being made by exhausting the drug with boiling water. Bomelon found the herb of prompt use to arrest bleedings and flooding, when given in the form of a fluid extract, in doses of 1 to 2 spoonfuls.

Culpepper says it helps bleeding from wounds – inward or outward – and: ‘if bound to the wrists, or the soles of the feet, it helps the jaundice. The herb made into poultices, helps inflammation and St. Anthony’s fire. The juice dropped into ears, heals the pains, noise and matterings thereof. A good ointment may be made of it for all wounds, especially wounds in the head.’

It has been used in English domestic practice from early times as an astringent in diarrhoea; it was much used in decoction with milk to check active purgings in calves.

It has been employed in fresh decoction in haematuria, haemorrhoids, chronic diarrhcea and dysentery, and locally as a vulnerary in nose-bleeding, which is checked by inserting the juice on cotton-wool. It is also used as an application in rheumatic affections, and has been found curative in various uterine haemorrhages, especially those with which uterine cramp and colic are associated, and also in various passive haemorrhages from mucous surfaces.

It is a remedy of the first importance in catarrhal conditions of the bladder and ureters, also in ulcerated conditions and abscess of the bladder. It increases the flow of urine. Its use is specially indicated when there is white mucous matter voided with the urine; relief in these cases following at once.”

Read more about it here.

Delicious Noodles tossed lightly in a 苦茶油 aka Tea Tree Oil, which translated directly into English is Bitter Tea Oil.

Delicious Sweet Potato/Yam Greens 甘薯瓣 with some Goji 枸杞 berries.

Black Chicken [烏骨雞] Herbal Soup

冬蟲夏草烏骨雞

Straight from the words of their website: “如同黃金般珍貴的冬蟲夏草隔水加熱後以水蒸氣慢慢炊熟，加入自釀超過一年的何首烏酒與無抗生素污染的烏骨雞。甘香美味的高湯徹底顛覆你對傳統藥膳苦澀的認知喔！”

The feets are my favorite!!!!! YUMMMMM

Shrimpy shrimp.  Got to eat it the right way.  Rip off the head, suck the innards of it and then eat the rest after you peel off the shell.

A yummy light dessert. MMMMM Black Sugar jelly/custard 黑糖凍.

Craigie on Main – 8 Course Tasting Menu

The one and only Woo Bear, my favorite NYPD PoPo/Detective/Bodyguard/Bestie came to visit me in Boston and being so busy with work lately we FINALLY got a chance to meet up, rant, chat, laugh and just have a jolly awesome time.  I picked him up from his hotel and even though we got there early they had a table for us already set for us.

Woo Bear & Peep Peep unite!!!!!

AKA

He’s the Gru to my Agnes

I told him we had to go to Craigie on Main.. it’s farm to table and seasonal and just one of my favorite places MUST GO TO EAT AT places in Boston… well it’s in Cambridge but same difference. I adore their open kitchen. And everyone there is SO friendly and awesome. PLUS every time you get the tasting menu you get different and new things it’s NEVER the same.

After careful, not so careful thinking we decided to order the everything 8 course tasting menu.  We started off with a champagne for me and a “manly” scotch drink for him. I think the waitress said it was a scotch rimmed with absinthe?!… I thought it was delicious!!!!

We also ordered a bomb ass bottle of French Burgundy Pinot Noir – mad $$ but soooo worth it

I asked for them to write out the menu for us so I could have it when I went home… obviously so I could blog!!!

And then it began….. as we sipped our yummy drinks, the food started flowing….

Trio of Amuse Bouche

Citrus Cured Striped Bass, Avocado, Red Onion, Pickled Pine Nuts

This was Woo Bear’s favorite… mainly cuz of the avocado he said.  It was good and reminded me of tuna tartare, I think mainly cuz of the color, would’ve never thought it was striped bass – but I guess it was cuz of the citrus cure.  You couldn’t really taste the citrus but it was a good bite.

Razor Clams, Uni Vinaigrette

Texturally wise, this was my favorite of the three. It was obviously clams… and I LOOOOOVE razor clams.. I’ve never had it sliced before and it was amazing.  Need to start taking my razor clams not whole on a shell… hehe…

Smoked Bluefish Rillettes, Hackleback Roe

Taste-wise this was y favorite. It was a beautifully soaked fish… and with the caviar and everything it was pretty divine.

The waitress loved that I had a champagne glass tattooed on me haha..

Sea Trout Pastrami
Winter Chicories, Blood Orange, Pistachio Vinaigrette

I actually expected a smokier tasting salmon, from the looks of it, but the taste was impeccable.  The texture of the salmon was of smoked salmon but it definitely had that “pastrami” kick to it.  With the added crunch of the chicory and pistachio it was heaven in each bite.  It actually would’ve been an amazing salad with more chicory and pistachios but deeeeeelish!!!!!!!

Roasted Sturgeon à la Poêle
Camargue Red Rice, Red Onion Soubise, Beurre Rouge

When the last dish came out we finally finished our first drinks and got to get into the the wine, which paired PERFECTLY, as waitress said it would, with the food… It was salty was soooooo gooooood.  Not sure what the greens were but the rice was just barely el dente and chewy and amazing, I almost thought it was wheat berries…the surgeon [this was the first time Woo Bear ever had it, but I have] was soooo buttery and beautifully cooked.  Like I said, it was salty but it still tasted awesome….

Delicious wine with an amazing friend!!!

Spice-Crusted Striped Bass Kama

Wait. What? KAMA? UM, I LOVE YOU CRAIGIE.   I love Fish Collar Bone [aka Kama]

Even the waitress told me to make sure to take a pic – I think she saw me taking pictures before… and probably assumed since I was asian HAHA

It’s all about this:
the Tuscan Olive Oil, Citrus Vinaigrette

And cuz we were “her friends” she poured it on for us. AWWWWW I felt so loved….!!!! She even said “Of course Tiff, you’re my friend” hahahaha… maybe she remembers me from my past eatings there…. LOLOLOL… I always eat SO much here

This was my piece… Woo Bear and me both picked our pieces CLEAN!!!!!… We ASIAN YO.  We waste NOTHING!!!

House-Made Red Beet Conchiglie Pasta
Boudin Noir Ragoût, Fava Leaves

This was beautiful. Fucking beautiful. BEET PASTA? It’s like taking a veggie I love with a pasta I love and combining the two.  When I first looked at it, I was like UHHH.. meat? blah? WHAT? But it was delicious.   The sauce didn’t overwhelm the beet taste in the pasta and the lava leaves added a nice green freshness to it.   Will definitely try to make a beet pasta in the future… altho I’ll probably make pappardelle or gnocchi.

Slow-Roasted Veal Sweetbreads
Wild Mushrooms, Farm-Fresh Egg, Chorizo Sauce

This may have been my favorite dish of the night, minus the bone marrow later, but I can never not LOVEEEEEEEEEE and orgasm with bone marrow.  But the poached egg was SOOOO beautiful.  The sauce, the mushrooms and of course SWEETBREADS.  I really need to find a place that sells sweetbreads so I can start cooking them.  They’re one of my favorite delicacies.. even more than bone marrow and foie gras cuz I can never find them to cook them myself… and because of that, I ALWAYS ALWAYS have to order sweetbreads when it’s on the menu.. well I guess the same with the other two but still….

And then when we thought it was all over….

Axis Venison Two Ways: Spice-Crusted Leg, Crepinette
Mustard Spaetzle, Hakurei Turnips, Red Cabbage Purée

And obviously we got it with the BONE MARROW!!!!

Can you believe they asked us if we would rather have duck fat roasted carrots OR bone marrow? UMMM… we didn’t even look at each other and Woo Bear and I both screamed BONE MARROW!!!

It was all so freaking delicious….  the crepinette was SOOOOOOOO delicious. It was a yummy venison meatball!!!… and the venison leg, sliced and cooked rare was just SOOO tender and delicious.  I ended up eating the marrow on toast and then the rest of the marrow all over my veal dish and licking it up. The spaetzle was crunchy and divine and while it was from “mustard” it had almost a delicate “cheese” taste to it.  Definitely some of the yummiest spaetzle I’ve had.  The turnips were great.. I thought it was daikon – which I guess is basically a turnip/carrot – and just all of the items combined was ORGASMIC. We had SOOOOOO much bone marrow it could feed a family of 10.

Palate Cleanser
House-made Lime Frozen Yogurt
Basil Seeds

Delicious. Refreshing. YUM.

We got this amazing Bourbon:
Michter’s 20yr Cask Strength Single Barrel 114.2°

At 67$ a glass it better be fucking amazing and it was… smelled like caramel and was soooooo tasty. Yeah disgustingly expensive but also disgustingly delicious.

Dessssert time.. so it was definitely more than just 8 courses….

Moroccan ‘Upside Down’ Carrot Cake
Goat Cheese Sorbet, Dates, Caramelized Almonds

I told them no goat cheese but they gave me some anyways.  I ate it anyways.  But the cake was super dry, even though I loved the look/concept of the cake.  Next time I make carrot cake I’ll have a beautiful slice of carrot on top.  It didn’t go with the goat cheese even tho I tried it together to make it “wetter” and neither did the sauce.  It was kinda sad to see such a fantastic meal end so badly.

Chocolate-Fernet Branca Crémeux
Roasted Lemon Puree, Tarragon Ice Cream

I don’t really think that was what we got… it tasted like mint ice cream on chocolate mousse and crunchy sticks hahahaha…. it was good but didn’t feel like a FULL dessert, like a side to a dessert…

BUT AT LEAST THIS SAVED THE NIGHT

We had a special complimentary Hot Cocoa to warm us up… there was definitely some chilies and cardamum in it <3

Everything was talked about, we definitely spent a good few hours there… and in the end we realized:

Love you Woo Bear. Can’t wait to play again soon!!!!! Miss you dearly already!!!!

Sel de la Terre: Wine Tuesday “South America”

I haven’t been to one in ages.  Or maybe it was with Kelly? I keep wanting to but end up being busy or away.  They still know me tho.. so this Tuesday I had my usual corner table waiting for me.

South America, a favorite of mine for wines… MMMMM Argentinian and Chilean wines!!!

Amuse Bouche
Smoked Salmon Crostini with Chive Creme Fraiche

Delicious bite.  I ate this in a few bites so I wished that the smoked salmon was in smaller pieces so I didn’t have to use my finger to help bite off bits of it.  It could’ve used a bit of caper and onion tho. :]  I’m OG like that.

There were only two other tables and our wine pourer remembered me so we got BIG BIG pours :D

First Course
ASF Vegetables, Jonah Crab, Citrus Vinaigrette
Paired with 2010 Torrentes, Crios de Susana Balbo, Salta, Argentina

This was delightful.  I tend to get dressings on the side so my salad doesn’t wilt or is overly dressed and soggy but this was fantastical.  A nice slightly ocean-y crab taste on top of  a nice variety of fresh greens, tomato and thin radish. YUM

Second Course
Roasted Garlic and Herb Sole, ASF Heirloom Tomatoes, Braised ASF Greens
Paired with 2010 Erraszuriz, “Wild Ferment”, Chardonnay, Chile

Pan Fried and stuffed with… stuffing? Some sort of sop. it was good, a bit salty so I ended up picking some of it out.  The Sole filet was folded over so the stuffing was cooked inside, and then set atop of raw heirloom tomatoes.  Which was nice, refreshing, but also surprising, I expected cooking tomato.  Under the tomato was braised greens, that tasted super asian-y YUM.. I’m guessing sweet potato grees?!… Anyways back t the sole: The outside was crisp and the inner was fluffy and flaked away. YUM.

Main Course
BBQ Braised Pork, Sweet Corn Relish, Apple Gastrique
Paired with 2009 Malbec, Alfredo Roca, Mendoza, Argentina

The pork was super tender and I loved the mixture of corn and apples.  It seemed like the perfect, end to Summer. hello to Autumn dish. BUT it was SO overly sweet… And the fact that I was already full on the dishes before and a ton of wine

Fromage Course
Bayley Hazen
Paired with 2006 Concha y Toro, “Lourdes Vineyard”, Late Harvest Sauvignon Blanc, Maule Valley, Chile

This was a nice moldy not too stinky blue cheese… I’ve been trying not to eat too much dairy products lately since W suggested that my tummyaches may be a result of eating them.  Seems like he may be right.I still have some cheese, just not in overabundance like I usually do ;D  The plate was also filled with fruit preserves, chopped up dried figs, pecans, almond slices, pistachios, halved grapes, slices apple and some truffle honey. SOOO good.  All the contrasting textures and flavors with the fruits, nuts, cheeses were amazing, you didn’t even need the crostini.  I had my cheese with some honey on apple slices MMMMM….

Another amazing meal.  Thanks SDLT see you next time when I’m back in town!

“Are you a Vegetarian?”

And yes I actually got asked that, the waitress only saw me eat the last two dishes and not my starter.. so I guess that’s why, but still… always awkward when I get asked since I’m SUCH a huge meat eater. HAHA. OMNOMNIVORE!

Worked late and then headed over to one of W’s restaurants, Bourban Steak,  for some grub.  I was craving some raw meat and W knows me too well so I sipped my water and the first thing I got sent was delicious RAW BEEF!

This was the closet thing to a tartare they have… MMMMM

Kobe Beef “Kibbeh”

Cucumber Yogurt, Pickled Beets, Grilled Pita Bread

Totally satiated my craving for tender raw meat.  Haha always reminds me of the movie P in the part where eating raw meat turns her evil LOL…. I’m an evil mofo ;]

OK, onwards to my vegetarian part I suppose… SOOOO GOOD and carbo loading <3

Fava Beans and Sprouts on a Crostini, SOOOOOO FREAKING GOOD.  DE-VOURED!

And a yummy panzanella… toasted crunchy croutons with tomatoes, onoins and more sprouts. SOOO GOOOOOOD

I am a happppppppy girl :]

W fed me well, once again :]

A full Tiffie is a happy Tiffie :]

Re-living a delicious memory…at TORO

W got into town to cook for the Clio 15th Anniversary Dinner June 5.  All the great names were there… and obviously my amazingly talented boyfriend <3  So Sunday night after he got in we went to re-live our faithful frigid and yummy night in January at Toro.  OK it was still a bit chilly this night.. good thing I FINALLY listened to W and switched my shorts for pants.  And, of course, I paired my outfit with super high platform heels – I can’t help it.  I love to tower.

We got there just a few minutes after A & J around 5:30 who were just starting to enjoy a cocktail and beer, and we were immediately seated.   Good thing too cuz Toro, per usual, filled up FAST — I started with one of my fav cocktails from Toro… the Cabana Boy. Canton Ginger, spiced rum, pineapple.

We even sat the way we did that night, except J replaced S :]   And no paron.  And once again, we had a ton of food. A TON, possibly more than before?! Not sure… the bread was a-flowing and some of the highlights were these: Egg Omelette, Buffalo Heart, Pimientos, Sweetbreads [amaze balls], Tuna, Oysters, Goat Cheese [which was actually really creaaaammmy and light], Salt Cod Fritters [which tasted like delicious McDonald’s Filet O’ Fish in a ball of fried goodness, NO LIE], Pork Belly, Pulled Pork, just to name a few off the top of my head. We had a beautiful Spanish wine picked out by A.

But the dinner started out with a special charcuterie plate from Chef Jamie Biss. UM. SWOON.

Everything was delicious.  I wanted to order another platter – JUST FOR ME – I haven’t had a “just cheese, charcuterie and wine” dinner in awhile – THIS would SO be one of the ultimates.  That Pork Pate at the right end.  Atop chopped up kimchi – fucking fantasmic. YES.  Swearing needs to happen.  Bad language is accepted with the food is this fucking awesome.

Special of the Day: Tripe Chili with avocado and Crema.  Oh you heard right, it’s like a Fat Asian Girl’s wet dream AKA MINE!  Tender pulled pork, beans, etc… all the chili components and then TRIPE. FUCKING TRIPE.  I LOOOOOOOOOVE TRIPE.  This is like tripe porno tuesday for Miss Tiffie… except.. on a Sunday… and… only two dishes of tripe.

Bone Marrow for a Double Date.  One of us an one for them.  Perfect as always.

And hands down, BEST dish of the night was the Green Curry Tripe… tripe?  Tripe that felt like TENDON.  A and I told Jamie straight up we wanted to BATHHHHHHHHE in this and lick it off each other.  Ok, I may have added that licking part in but at least I WOULD ;]  Melted on your tongue into a bliss of green curry…. and ever-so-sultry like sliiiiiiiiiiiides down your throat. I want to SOAK in this.  Hell, I’d lick it off myself. JOY.

An amazing [early] night with great friends.  I always have an amazing time eating with A & J :]  See previous.  Oh, we ended the night in churros. You know that’s always a plus.

The rest of the night? Sex, Love and Rock n’ Roll baby <3