Shredded BBQ Ribs Grilled Cheddar Sandwich

I love leftovers. I love making extra for dinner just so I can have leftovers.  It means less cooking for me and having fun creating new meals with the leftovers. 

 

Remember that BBQ pork in the slow cooker?  Shred up those ribs and you have the makings for an awesome grilled cheese sandwich.

 

If you haven't made that Chipote Butter yet, now would be a good time.  Regular butter certainly will work fine but the Chipotle Butter brings this sandwich to another level, I promise you.

 

 

 

Shred up a bunch of cheddar cheese. Cheese is good.

 

 

 

Lay the bread slices on the hot pan, load up with shredded cheese, shredded meat and then more cheese. 

 

 

The smell at this point will start to drive you crazy. 

 

 

I think my eyes rolled back in my head a little bit after I took a bite of this.  Such a good ooey gooey sandwich.  Who said leftovers had to be boring?  

 

 

 

There was even enough leftover for another day of sandwiches.  This one we made on a hoagie bun with pepperjack cheese. 

 

 

 

 

Shredded BBQ Ribs Grilled Cheddar Sandwich Recipe

2 slices of bread
1/2 cup leftover BBQ shredded pork (or any shredded meat)
1/2 cup cheddar cheese, shredded or slices
2 tbsp. butter, Chipotle Butter if you have it

Spread both pieces of bread with the butter.  Lay one slice butter side down on a hot skillet. Top with half the cheese, then shredded pork, then the other half of the cheese.  Top with other bread slice, butter side up. Cover and cook for about 2 - 3 minutes until bread it browned.  Carefully flip sandwich over with spatula and continue cooking the other side for about 2 - 3 minutes until browned and cheese is melted.


Tweet

reade more... Résuméabuiyad

Lunch Buffet at Spice Jar, The Residency

Imagine walking into a room and the aroma of cinnamon, cloves, cardamon and ginger hits you, leaving you in a whirl of flavours? That would be heaven or hell, depends on what you like or not. I remember feeling this when we walked into one of thestores in the  spice market in Kochi. 

So, when you tell someone "time to visit the Spice Jar", you invariably end up imagining the above mentioned scene unfold. I walked into Residency, GN Chetty road with this in mind. But then I saw a huge restaurant, with glass walls and a row of huge glass jars filled with different spices high up above the buffet counters.  I was here a few days ago, after a late night movie for a cup of coffee. And today I was here to try their Lunch Buffet. First order of the day was to get myself a glass of Fresh Lime Soda Salt [in fact this has become my favorite drink, and I don't mind having a glass of this very now and then].  Once we had settled down, spent a few minutes catching up on our lives, work, and sundry. Looked around to see a large crowd in the table nearby, also managed to catch a words here & there [sounded like someone was celebrating their birthday, pretty soon the entire crowd had piled around the lady and were giving out gifts, gushing wishes and yakking away]

We made a beeline towards the Buffet to check out the spread, and soon grabbed a plate each and took a sampler of sorts- bread, salads, the veg kebab and sipped on the soup served on the table. Mine was a clear veg soup with a few pieces of colour zucchini in it [was very bland]. The non veg soup looked spicy [ almost like the hot & sour]. I wish they had a similar soup for veggies.. The kebab was good and so were the salads and breads. Quite a few rolls to choose from- brown bread, herbed rolls, white bread slices and few others as well. I also tried the corn & spinach bake which was simple and good. I make this at home with variations [mushrooms, paneer, etc]. 

The place had a constant flow of people, which is always a good sign for a restaurant. I remember visiting Chin Chin, the chinese restaurant on Women's day and enjoying the lunch spread there. Suddenly, breaking into my thoughts I heard Mr Madhu introduce the Chef  [Bengali] who chit chatted for a bit about his favorites, the dishes he is in charge of and places he has worked before. 

While we were trying to order another drink, the staff mentioned there was nannari sharbat available in the buffet. Instantly, we all walked over to the table with 4-5 jugs, and tasted the nannari juice. Yumm! Alas, they dint have too much, so some of us got nannari, while others took roohafza. There was also buttermilk which I liked [ no ginger no coriander.. yayy] 

The highlight of the buffet is there were as many if not more number of Veg dishes as Non Veg. I enjoyed the garlic noodles and Red thai curry the most. Skipped the Indian dishes and went straight for the desserts. There was a payasam of sorts, a bread pudding, coconut strudel, and plain ice cream [2 flavours- Vanilla and Strawberry]... The chef brought a Caramel custard since the one in the dessert section was nearly over. It was just again lacking in flavour, but atleast did not have an overpowering eggy taste.

Overall, the food was alright, nothing over the top, but then it is value for money. 

The veg buffet is priced at Rs597 [Rs475+taxes] and the non veg at little bit more for the weekend and it is tad less during the weekdays.  [shall reconfirm on the rates]

Address:

Spice Jar

#49, The Residency, 

G.N.Chetty Road, 

T Nagar, Chennai- 600017

Ph : 04428253434 Extn 6118 / 7401204255

reade more... Résuméabuiyad

Pizza by the slice- Sbarro

Thanks to the unscheduled powercut last evening, friend & I decided to get out of the house, go somewhere with AC and when I mentioned not having been to Vijaya Forum Mall, that is where we headed to. From the  exterior appearance to the main entrance, I felt like I had been transported to Bangalore Forum mall [Hosur road]. The place is huge, we did spend a bit of time checking out some stores, did some shopping as  well.

 

And before leaving, decided to grab some dinner [take away]. This is when we hit the Foodcourt, and my friend mentioned Sbarro and how good their pizzas are. Though I am not a pizza fan, decided to give it a shot and was not disappointed. This is the only place [outside of that one stall in bessie beach] where I saw pizzas being sold by slice. They had about 4 kinds of Veg pizzas and 3 Non veg pizzas on display. Apart from this, I also spotted another counter with 2 kinds of pastas, different sauces and veggies. Interesting~! 

Sbarro is a chain of pizza restaurants that specializes in New York style pizza and other Italian-American cuisine. Its headquarters is located in Melville, Huntington, New York. [Source: Wikipedia]

I ordered for 2 slices of Paneer & Brocolli, while the friend ordered for Margarita, Standard Veggie and a Chicken pizza.  Took them about 10 mins to get the order ready, we grabbed our bags and got out of there. 

The pizzas are priced at Rs120 for a normal pizza and premium pizzas -Veg was Rs135 and Non Veg- Rs155

After about an hour or so, at home, we warmed the pizza in the microwave and had them. They were soft, and quite fresh [the base had not become chewy or hard].  What surprised me was I had 1 slice and was nearly full, the 2nd one I could barely finish. Friend mentioned the slices were about 30% smaller than what she got back in Doha.. *gulp*

They also served fountain soft drinks along with the food items.  And as it goes in most malls, you need one of those Food coupon cards [buy a credit card like card, load it up with cash and swipe it across restaurants, recharge if reqd] ...  

Highlights about Sbarro:
1. Veg & non veg pizzas in separate shelves
2. They dont give you a bag unless you ask for one [ bags are charged Rs3 each]
3. No cutlery and so you end up eating it by hand [and you need 2 hands to hold the slice]
4. Quick service

Address:
Sbarro
Forum Vijaya Mall, Arcot Road,
Vadapalani, [opp kamala theater]
Chennai

reade more... Résuméabuiyad

A cookout with a difference at Dario's

I for one began cooking, or atleast entering the kitchen quite early. Mom & Gramma used to say - at the age of 3 I was making dosas and thus began my love for cooking. I began full fledged cooking in 10th or 11th Std, mainly making my own lunch and weekends/holidays would experiment.  But then today, when I see kids all around me, they not only know how to cook [a few select dishes] but are quite proficient in rattling out the most complicated names of dishes. Blame it on TV? No blame, it is a good thing~! 

After watching Masterchef Australia Juniors edition, I was all set to be blown away by kids from Chennai. And they indeed did just that. I was amazed at the amount of exposure and knowledge these kids had, especially since most of them were between 8-12yrs of age.   

The Kids cookout is a summer workshop from Dario's restaurant, spanning across 5 days. Parents had the option of signing their kids for the entire course, or pick a session and sign them in just for that. In all there were about 12-15kids in the session I attended on Monday. It was all about Desserts. The Dario's Chef and Anusha were holding fort and making sure the kids got some learning out of the sessions. There were a few, tiny ones that were lost in their own world, and while it was cute to watch, they did manage to distract the others... Kids will be kids, right?! 

I have been seeing, eating Tiramisu and Pannacotta maybe over the past 2years, prior to which I had no clues what they were, leave alone how they were made. So, watching the chef whip up the 2 desserts while the kids worked parallely was quite a sight.  

Anyways, the 1st dessert that Chef was prepping for was Panna cotta- with each step explained in detail, the kids then got a chance to pour the hot milky liquid into the little moulds they had before it was whisked away to be chilled.  Not giving them time to break out into a frenzy, the Chef moved on to the next one. Aptly called "pick me up" Tiramisu is quite a delicious dessert. But unlike in other restaurants, Dario's being completely vegetarian, the Chef was teaching the eggless version. 

While Anusha got the kids all excited in guessing what went into Fresh Cream, we were dazzled by the kids when one commented "we can make mascarpone cheese at home, right?" and another asked "where is it available in Chennai?" and one more said "I am going to make this at home one day". Kids do know a lot. It was quite insightful listening to the various explanations of the ingredients, being shown the product, the whisking of the cream to a stiff peak and following the entire process. I was amazed at how engrossed the kids were, they sat patiently waiting their turn, no screaming, no throwing tantrums. And once completed, some stylishly pulled out an iPhone 5 or the Samsung Galaxy note and clicked a picture of their creation~!

As we made our way down the stairs and headed out of the restaurant, I wondered what was in store the remaining 3 days. There was also a small twinge of jealousy , I wished  I had been born in this day and age when there were so many opportunities and exciting activities.

So, if you are interested, 2 more days remain. Sign up now and let your kid come home with some interesting recipes or inputs on dishes that you have loved. 

For the workshop:

Please call 044-49193333 | Ms. Anusha - 9841615232

URL for further details: Kids cookout at Dario's

Dario's is a Pure vegetarian restaurant, you can read my view of the place here

Address:

No. 11, Kasturi Rangan Road, 

[Take the 1st right on the road and it is the building right next to Aswene Hospital]

2nd Street, Teynampet, 

Chennai-600018

Ph-  044-49193333

reade more... Résuméabuiyad

Cooling your heels- Movenpick

I love the Apple pie with ice cream at Movenpick, but then they went and shut the outlet. And then I was left testing the various other apple pies around town. Disclaimer: I  am not too fond of ice creams [ find them tad too sweet and so prefer such desserts or yoghurt based ice creams if available]

Anyways, a few years passed and I was happy digging into the desserts at various other places when one evening I spotted the shimmering white board and interiors of a new place on Nungambakkam High Road. upon investigation, to my delight, it was Movenpick. Yayy!!  But then, as luck would have it, I haven't made a visit here yet.

One evening mom, gramma and granpa had gone out [temple, shopping, etc] and gramma came home with a movenpick bag.. Peeked inside and Whoopie, it contained a box of Strawberry yoghurt ice cream. I was quite impressed with the packing, there was a 2nd layer seal inside the lid as well. 

Scooped out the light ice cream and dug into it. It was sheer heaven. Fresh strawberry pieces blended with the ice cream. It was just perfect.  What a treat to beat the heat~!! 

Movenpick:

53, Nungambakkam High Road   

Nungambakkam

Chennai - 34
Ph: 044 28279300 

This 1litre tub was priced at Rs 899/-

reade more... Résuméabuiyad

Creamy Chicken Corn Chowder

 

I love a good thick soup.  When I eat a thinner soup, I tend to make something to go along with it for dinner. This is an awesome thick, hearty soup packed with healthy veggies.  There was no need to make anything else for dinner. This was super filling. I found myself eating way too much of this soup.  It's super healthy so I really didn't feel guilty at all. 

 

Creamy Chicken Corn Chowder

2 strips of bacon
1/2 cup onion, chopped
1/2 cup carrot, finely chopped
1/2 cup celery, chopped
1/4 cup red pepper, chopped
2 medium potatoes, chopped
2 cans corn, drained
1 bay leaf
2 cups milk
2 cups chicken broth
Salt and pepper
1/2 tsp. thyme
10 oz. chicken, cooked and shredded

In a large pan, cook bacon until crispy, saving fat in pan.  Remove bacon from pan, dice finely and set aside.  Add onion, carrot, and celery to bacon fat and cook for about 6 - 7 minutes.  Add the milk, chicken broth and bay leaf.  Bring to a boil and reduce heat to a bare simmer.  Cover pot and cook for about 30 minutes.  Make sure the heat is super low as not to scald the milk. 

Discard the bay leaf, raise the heat and add the potatoes and red peppers. a teaspoon of salt and some pepper.  Bring to a simmer and simmer for about 15 - 20 minutes until potatoes are almost fork tender.  Raise the heat, add the corn, chicken, finely diced bacon and thyme.  Simmer for about 5 minutes.  Cool slightly and enjoy.



Tweet

reade more... Résuméabuiyad

BBQ Ribs in the Slow Cooker

 

Sunday is slow cooker day.  Usually.  After breakfast I load up the crock pot with the meal of the day, head off to be with our congregation and come home to a wonderfully smelling house. 

 

I bought a huge pack of boneless pork ribs at Costco. I thought about splitting them up into two meals but the just chucked the whole thing into the crockpot. 

 

 

 Don't be afraid of the mustard in the spice rub.  Your ribs won't come out tasting like mustard.  At all. I promise.  They will come out awesomely seasoned and completely delicious. 

 

I'm glad I made the whole pack.  They made seriously awesome leftovers. We ate these with sweet potatoes with just a bit of Chipotle Butter.  So, so, so very good!

 

BBQ Ribs in the Slow Cooker Recipe

3 1/2 lbs. boneless pork ribs
2 tbsp. mustard
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tsp. pepper
1 tsp. salt

Mix spices together in a small bowl.  Smear mustard all over the pork ribs, then sprinkle with spice blend.  Rub the spices in with your hands, covering all sides.  Toss in a large baggie and stick in the refrigerator for a few hours or over night. 

Throw the ribs into the crock pot.  Add about a cup of BBQ sauce and try to coat the ribs with the sauce. I cooked mine on high for about 5 hours and then turned it on low for a few hours until we were ready to eat. 




Tweet

reade more... Résuméabuiyad

Chipotle Butter

It's finally corn season!  Well, almost.  The first batches are hitting the stores and we've already had it several times.  We have some serious corn lovers here.

 

When it is super fresh and sweet, I'm fine with it just as it comes off the grill.  Sometimes it's good to change it up and slather it with something nummy.  This smokey chipotle butter was perfect!  I only used one chipotle but will use 1 1/2 or 2 for the next batch to really spice it up.

 

I used this butter on so many things other than corn.  It was awesome on pasta. I'm not a red sauce fan so just a bit of this butter and some Parmesan cheese was heavenly!  I also used it on various grilled cheese sandwiches. It's amazing the way it changes the flavor of everything. The possibilities are endless!  I'm pretty sure this will be a staple in my refrigerator from now on!

Chipotle Butter

1 stick butter, I used salted
1 chipotle, finely chopped
1 green onion, chopped (or you can use chives)

Soften butter on counter. In a bowl, mix softened butter, chopped chipotles and green onions. Mix well.  You can just stick this in a small Tupperware container or you can wrap in plastic and harden in the refrigerator.  Use on just about anything!

Use on:
*Grilled sweet corn
*Grilled cheese sandwiches
*Hamburger or Hotdog buns
*Pasta
*Sweet Potatoes or regular baked potatoes
*Squash
*Any veggies



Tweet

reade more... Résuméabuiyad

Black Bean Southwestern Lasagna

My husband is a meat and potatoes kind of guy. While I am more of a bean and cheese sorta gal.  Up until recently, he was only home 2 - 3 evenings a week, tops.  He worked all the other evenings. I would make our meat meals on the nights that he was here.  The other days of the week, we'd eat our vegetarian meals or breakfast for dinner.  This worked well.  Until he switched jobs.  He now is home every evening.  Which is great for the family but there had to be some compromises when it came to dinner. 

 

In the past I've served some meals without meat and they've gone over well.  I made this Black Bean Lasagna and thought about putting chicken in it, but didn't.  Hubs ate like 3 pieces and didn't even ask what was in it.  Score! Maybe meatless meal will go over better than I thought!

 

This seriously was the easiest thing to put together. Simple recipe but wonderful, awesome flavor!  I know I'll be making it again. I know hubs will agree too!

 

 

Black Bean Southwestern Lasagna

2 cans black beans, drained and rinsed
1 can diced tomatoes, undrained
2 cans Rotel with green chiles, undrained
1 can of corn, drained
1 tbsp. taco seasoning
3 cups shredded cheese, I used colby jack and cheddar
12 corn tortillas

In a large bowl, stir together black beans, tomatoes, Rotel, corn, and taco seasoning.  Spread about 1/2 cup of bean mixture on the bottom of a 9 x 13 in baking pan.  Place 6 tortillas over the bean mixture.  Layer 1/2 the bean mixture, then 1 cup of shredded cheese over the tortillas.  Then add the other 6 tortillas, the other 1/2 of the bean mixture and the rest of the cheese on top. Bake for 35 - 40 minutes, covered with foil. 



Tweet

reade more... Résuméabuiyad

Demented Donuts and Golden Roasted Potato Salad

I seriously spend a LOT of time drooling over Louise's desserts on her blog Lick That Spoon.  It was the Golden Roasted Potato Salad that I stopped at though. I knew it would be the perfect side side for dinner. Plus, I had bought a giant jar of sun dried tomatoes and was happy I found a new way to use them.  Unfortunately, I my pictures didn't save on my camera.  The camera is on it's last leg and it's seriously time for a new one. 

So, I decided to make another recipe that I loved on her site.  Demented Donuts.  The name alone caught my attention.  I knew my kids would love these and would be perfect for Secret Recipe Club.

We stuck the batter in a large gallon baggie and piped it into the hot oil.  We had fun making different shapes.  The kids were calling them mini funnel cakes. 

 

 

The kids had fun putting the cinnamon sugar on them.  This made for a wonderful dessert and I know we'll be making them again. 

 

 

DEMENTED DONUTS (Cinnamon Sugar Churros)
Adapted from Lick That Spoon

1/2 cup sugar
2 tsp cinnamon
1 cup milk
6 tbsp. unsalted butter
1 1/3 cup flour
2 eggs
3 cups vegetable oil

Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag or a gallon baggie.  Heat the oil over a high heat. Snip corner of baggie and drop swirls of mixture into the oil and cook for 2-3 minutes on each side  Immediately transfer with a slotted spoon to the sugar and roll until well covered.

Here is the delicious potato salad I made from Louise's blog as well.

Photo Courtesy of Lick That Spoon


GOLDEN ROASTED POTATO SALAD
Adapted from Lick That Spoon

5 large potatoes, diced
1/4 cup to 1/2 cup mayonnaise
1/4 cup sliced sun-dried tomatoes
1 stick of celery, sliced thinly
3 pieces bacon, fried till crispy
fresh flat-leaf parsley, chopped roughly

Peel and chop potatoes into bite sized pieces. Place potato in a large saucepan and cover with water; boil for a little while until beginning to soften (but not too soft or it will just fall to bits). Remove from heat and drain.
Coat potato with a little oil and pop in the oven on a roasting tray, turning occasionally until roasted as desired. Cool. Combine all other ingredients in a bowl and add potato.
Toss gently to combine. Serve.



Tweet

reade more... Résuméabuiyad

Have a Nice Wedding Cake And Start a New Life

Verily unlike the common traditional cakes, those are served in the wedding generally consist of many layers and also elaborate design. In fact, there is a special art incorporated in decorating those cakes. The cake designers, bakers generally practice delicate methods just for the construction of the beautiful sweet creations as well. Some of the cakes take whole day of preparation just before finally finished all of them.

Though a conventional wedding cake is generally made with some layers, there is also a modern cakes that are made of smaller pieces as the cupcakes. These cupcakes can make a brilliant wedding cakes as it presents with attractive and cutest manner. It also makes much easier to serve each guest with proper cupcake holder.

The food colour used to decorate or design the cakes are usually based on the basic colour motif of the wedding process. Fondant and marzipans are the usual elements generally used throughout the layer of the cakes. There are tests of taste to see which cakes flavour and basic type will be surely used. Some other ornaments as the fruits, flower are added to make the cake a colourful one. There is also some other many decorations as the edible gold, pearl or beads to make the whole cake just look more interesting and also gorgeous as suits with the wedding theme itself.

To have a cake in the marriage ceremony is an essential part as it is sliced by the couple of the day. The very first slice is generally consumed by the wedded couple together as the symbol of sharing everything in their lifetime. This is the ultimate common convention so far. Afterward, the cake is served to the invitees as the sweet dessert of their main food course.

The very top layer in the wedding cake is completely another story. Conventionally, a figurine resemble the image of newly wedded couple is placed as the top layer. There are also some instances where the top most layer of the cake is saved properly. It is totally consumed at the very day of that couple's first marriage anniversary.

With the wedding cake the day can gain an extra dimension of love and bonding itself. The cake cutting ceremony brings the couple more attached to each other as they start their journey of a new life with a sweet delicacy. Sometimes people present the cake according to the theme of the wedding whether it is a beach wedding party or a traditional wedding reception. This wonderful wedding cake can be consisted with different colour as pink, while, purple or so many as the different flavour also.

There is some other tradition attached with the cake found in a wedding reception. In some eminent culture, these cupcakes are one of the symbol of romance and the sweetness in the new couple's life. A cake pull is considered as one tradition practice in the western culture and in some Asian culture where these charms are directly inserted at the last layer of the cake and can be taken completely out with the help of the ribbon and string attached with the cake.

Sara Osborne is a common name in the domain of cake bakers and the cake designer also. Her write ups on Wedding cakes and other recipes are much helpful for the cooks.

reade more... Résuméabuiyad

Lloyds Tea House

I am a little tea pot

Short and stout

Pick me up

Pour me out…

is a song that comes to my mind when someone mentions Tea.  And I hummed this in my head as I walked into Lloyds tea House in Gopalapuram that Thursday evening.  Located near DAV school, Lloyds is probably the only café other than CCD on that stretch. It also brought back memories of the old Amethyst [used to be on the road perpendicular to Lloyds] And ever since my 1st visit to Infinitea in Bangalore, I kept wishing for a similar place to open in Chennai.   

As you walk in, the decor and the colour on the walls is what hits you first. Very soothing turquoise/cyan colour on the walls, a small section with sofas covered with map upholstery and a book shelf to separate the sections. There are shelves at the far end of the cafe with a few artefacts, some of which are absolutely adorable and chic. There is a small counter in the middle with a display showcasing the wide variety of desserts they offer,a long with a few trays with Scones, biscotti and the pound cake. 

The shelves all around are filled with black containers with labels on them. Only when I went up close did I discover they all held different kinds of tea in it. They have over 60 kinds of Tea. Yes, you read it right! 

We began with an order of Teas, I wanted to try the Himalayan Wine, but they dint have it and so I opted for the Lloyds Blend which was a blend of 3 teas. More than the tea itself, it was the contraption that had us all curious. They bring to the table a pot with tea leaves in it, pour the hot water and then place a mini timer on the table. It has 3 options- light, medium or dark with time for each of them. So, depending on how you like your tea,. you can wait it out. Wait, there is more. The entire pot is then placed on the mug and voila, you get a cup of perfect tea. That is how awesome that contraption- err tea pot was. :-)   

There were a few who opted for the cold iced teas, but personally I preferred the hot ones. We tried the Blended tea, Irish tea, and so many others [my head is buzzing with names and flavours]. Their menu does not end here. They offer quite an array of eats as well, ranging from finger food to main dishes. 

While we waited for the food, a few of us quietly occupied the sofas and thanks to the TV on the wall, were enjoying the cricket match.

For the vegetarians, there are quite a few options and I say this with a big broad smile. There are club sandwiches, pasta, risotto, pizza, and the curious Zucchini fantasy[the dish was a drama on its own, you unfold the zucchini sheets to find a mix of veggies cooked Italian style inside]..  There was also the Rosti platter, mini tartlets if you will call them that and ofcourse the corn on toast as well. The risotto was interesting- it was served alongside Thai red curry. Italy meets Thailand, and they were quite happy together!! 

"Only 2 clicks and we dig in" was the chant in our group. We were hungry, and couldn't hold off any longer.. hehe.. all attack with spoons, forks and hands... 

Ah, now we were all smiling and happy. Just in time for the grand finale, drumroll please. We are now making our way towards the desserts sections, the place has 1,2,3,4, 5..... and many more desserts. There are fudge brownies, pound cake, red velvet cake, chocolate truffle, and then some more. Feast for your eyes and for the growling tummies..

Next time you want to grab a quick bite or go somewhere interesting, make a beeline to Gopalapuram and head to Lloyds.  What more? They have valet parking as well~!

Address:

Add to trip

#179, Lloyds Road, 

Gopalapuram, Chennai - 600086

Ph : 044 45524231

reade more... Résuméabuiyad

Mu Shu Chicken

 

We eat a lot of tortillas around here.  I don't believe that it needs to be a mexican or southwestern meal in order to go on a tortilla.  Pretty much everything around here goes on a tortilla. 

 

This meal is no exception.  I made rice to put it over but after eating a bit of it, I just decided that it needed to go on a tortilla.  With the rice. 

 

This was a delicious meal and quite easy to make.

 

Mu Shu Chicken

1 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. hoisin
1 tbsp. cornstarch
1 tbsp. sesame oil
1 tbsp. minced ginger
1 tbsp. minced garlic
1 - 14 oz. bag coleslaw
3/4 cup scallions, chopped
2 cups cooked chicken, shredded
Tortillas or rice

Combine soy sauce, rice wine vinegar and hoisin in a small bowl.  Whisk in cornstarch.  Set aside.  In a large frying pan, stir fry the ginger and garlic in the sesame oil for about a minute.  Add coleslaw and scallions and stir fry until wilted.  Add chicken and soy sauce mixture.  Cook until heated through.  Serve on tortillas or rice.  I ate these on corn tortillas.



Tweet

reade more... Résuméabuiyad