Egg and Oyster Omelette Egg and Oyster Omelette Clams Fried Stinky Tofu “Dragon Whiskers”–stir-fried sea plants “San Bei Ji”–three cup chicken:soy sauce,sesame oil,wine,sugar,basil,ginger “Bao Bing”–taiwanese shaved ice toppings:mung bean,red bean,kidney beans,lychee,tapioca,taro,grass jelly sweetened condensed milk on top jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-23-170′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});(May I just add that these photos were taken with our brand spankin’new iPhone 3G Ss…I don’t know how you would plural-ize that. -Rob) For Father’s Day weekend,Robo and I went home to celebrate with our dads. We took them to Bob’s Noodle 66 which is a great Taiwanese-Chinese restaurant off of 355. Be warned though:this place is always packed,doesn’t take credit cards,and offers stinky tofu (the smells of which will inevitably waft to your table if some other table orders it). Other than that,this place is awesome! We started with the hot and sour soup,which was served in a huge bowl;delicious and slightly glutinous. Next we had the oyster and egg omelette which was a thick,fluffy egg omelette with whole oyseters (no shell) over a bed of vegetables and covered with an oyster/soy sauce mix. Then we had the clams,“dragon whiskers”(stir-fried sea plants with chicken),and fried stinky tofu with spicy cabbage. For the dragon whiskers,I’m not sure what type of sea plant it was but it was sort of aesthetically displeasing…the veggies themselves reminded me of squishy dark green tubes,but the dish tasted ok and was seasoned very well. And then talk about displeasing:stinky tofu has this distinctly odious smell that is ruinous to your appetite. That being said,if you can overcome the smell,stinky tofu (from what Robo tells me) tastes great. The cabbage served on the side was spicy hothothot! After that we had the hot plate shrimp with onions (not pictured) which were big fresh shrimp,de-shelled and deveined (score no mess!),served on a bed of onions with lots of pepper. Same style as pepper steak,but with shrimp! And then my favorite:sanbeiji,aka three cup chicken. The legend behind the dish is that to make it,you need a cup of each of soy sauce,wine,and sesame oil. However,we couldn’t taste a whole lot of sesame so we think that here at Bob’s they use one cup each of soy sauce,wine,and sugar,along with some vegetable/canola cooking oil. This dish also incorporates looots of basil (love it!) and big slices of ginger. For the chicken they chop up chicken quarters (we think) into hearty chunks. I think if we try to make it ourselves,we’ll use chicken thighs,which has more meat per bone ratio. For dessert,you must have the bao bing,taiwanese shaved ice. It’s very simple to make (if you have an ice shaving machine):take a mound of shaved ice,pour over sugar syrup and (sweetened?) condensed milk,and then top with sweet mung beans,red beans,lychee,taro,peanuts,and kidney beans. They also gave us a bowl of tapioca pearls and grass jelly. This dessert is super sweet and a great summertime dish,even though we’ve ordered it in the dead of winter before. The one pictured is the largest size and we split it among our party of 7 easily
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-20-147′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});To conclude our awesome Deep Creek weekend up at the Rock N’Beary Cabin,my stepdad Marc cooked up a wicked feast of trout,venison,mushrooms and onions,and potatoes. I can’t remember exactly how everything was cooked but I’ll try my best! Grilled Venison Steak Marc had several venison steaks,which were taken from a buck he shot a while back. The good thing about game like venison,Marc said,is that there is little to no fat/gristle on the animal. And it was obvious:the steaks were deep red (sign of oxidation and freshness),had spare marbling,and looked similar to a beef tenderloin. Given the quality of the meat,we could’ve just served it as venison tartare! But for this meal he sliced the steaks into strips and marinated them in olive oil,worcestershire sauce,oregano,montreal steak seasoning overnight. To cook this,he spread the strips out onto a foil platform on top of the grill to keep the venison from falling through. Hot,juicy,an easy chew (because of the lack of gristle and silverskin in the meat) and simply delicious! As an accompaniment,we also sauteed sliced mushrooms and onions with butter until they were browned and the onions were slightly caramelized. Fresh cooked Trout This is one of my Mom’s cabin favorites These trout were fished from the Youghiogheny River just down the road near Swallow Falls State Park. They were the perfect pan-size at about a foot long each. Normally,Marc likes to sear the trout in the pan at a very high heat to get a bit of a crisp on the skin. But we were in a rush,so nuking in the microwave was a perfectly fine alternative! The preparation for the trout was incredibly simple;a pad of butter on each fish and then into the microwave at two minute intervals until done. Once finished,season with salt and lemon pepper to taste. If you don’t have lemon pepper,regular black pepper and lemon juice also works. Grandma Joan’s Little Fried Potatoes What better to go with meat than potatoes? Conceptually this is an easy dish to make! You first boil red bliss potatoes,then after cooking pull them out and refridgerate/ice immediately. Once cool,slice potatoes into chunks leaving the skin on (I love the skin!). Place potato chunks in frying pan along with slices of butter,garlic powder,paprika,and lawry’s all-seasoning salt and cook in pan until fully cooked and juuust starts to get crispy. A drink often served up at Camp Rock N’Beary cabin is the famous (to me at least ) SoCo Manhattan. To be honest,I’m not too big into alcohol so I can’t describe why I like it as well as other food items. I guess I like the drink for it’s sweet taste and for the warm and fuzzy feeling I get once I get a glass down. The drink is made by filling a tumbler glass with ice,almost all the way to the top. Pour in the alcohol with approximately the following ratio:4 parts of Southerm Comfort to 1 part sweet Vermouth. Top this off with a little bit of maraschino cherry juice and then stir until contents are well mixed! The maraschino cherry juice is a very cruicial ingredient to Marc’s SoCo Manhattan. Grenadine does not work as a substitute! jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-19-142′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});A classic family favorite! Simple and delicious,it’s one of the few Chinese dishes that my Mom makes and one of the best. This recipe has been passed down from my Popo to my Mom and now to me I spent the time at our Rock ‘N Beary Cabin making this with my Mom (I cleaned some cilantro too! -Rob) so if you’ll notice these pictures are from there –oh good memories Ingredients:1 whole Rockfish,or Sea Bass,or 1 fillet of Salmon (make sure it fits in your steaming pan) Garlic,sliced Scallions,sliced diagonally,separate greens from whites Ginger,julienned Cilantro,cleaned thoroughly! Dried shiitake mushrooms,soaked overnight in water and then sliced thin 1 tbsp rice wine or white wine 2tbsp Oil Dark soy sauce Directions:Descale fish and rinse. Semi-pat dry and arrange in steaming vessel (if fillet,skin side down). Sprinkle wine over fish. Arrange garlic,ginger,greens of scallions,and mushrooms on top of fish. Save a little garlic and ginger for later. Steam the fish until the fish flakes with a fork. Cover fish with cilantro. In separate wok/pan,heat oil and leftover garlic,ginger,and whites of scallions. Cook for a minute,then pour overtop the cilantro –this will cook the cilantro. Add dark soy sauce on top to taste!  |  | |
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