JasmineCooking

CurryCabbageFlower

DeeJayDog Productions — Sun, 21 Dec 2008 01:26:00 +0000

Yin and yang, hot and cold, spicy and sweet, some things were just meant to go together. Like CurryCabbageFlower. They all compliment each other.

What you will need:

1 yellow onion (cut in half and slice)

1/2 of a green cabbage

1/2 of a head of cauliflower

2 tbsp. of plain yogurt (I like to use goat yogurt)

1-2 teaspoons of curry paste

The juice of one fresh lime

Extra Virgin Olive Oil

Salt

What you need to do:

First you will heat a deep dish pan to medium and add oil to the pan. About 1 tbsp.

Then add your onion and curry paste. Stir vigorously until the the onions are translucent and the curry paste has covered all the onions.

Add the cauliflower. Let it cook for about 5 min. Then add chopped cabbage.

I like to under cook this dish to keep the crunch. If you over cook it, it can become mushy. So remove the pan from the stove when the cabbage is tender–not soft.

Place in serving bowl, then add yogurt, lime juice and a dash of salt. Stir and serve

This dish is great warm or cold.

Jasmine Cooking – Beet Greens – Episode 4

DeeJayDog Productions — Sat, 20 Dec 2008 18:56:00 +0000

Jasmine gives the lowdown on beet greens.

Beet greens?

Yes. Beet greens. Nutritious. And pretty delicious.

Jasmine Cooking – Shredded Beet, Carrot, Cabbage Crunch Cole Slaw – Episode 3

DeeJayDog Productions — Mon, 15 Dec 2008 03:17:00 +0000

Jasmine talks about her Beet, Carrot, Cabbage Crunch Cole Slaw.

Get the recipe>>

Jasmine Cooking – Turkey Soup – Episode 2

DeeJayDog Productions — Mon, 08 Dec 2008 04:40:00 +0000

Jasmine makes turkey soup from the leftover Thanksgiving turkey.

Jasmine Cooking – Hefeweisen Wheat Gra’tan – Episode 1

DeeJayDog Productions — Sat, 06 Dec 2008 22:09:00 +0000

Jasmine displays the Hefewiesen Wheat Gra’tan that Executive Chef Jose Flores made for the Noonan’s Brewmaster series featuring Moylan’s Brewery and Restaurant.

The DV Restaurant Review Showcase: The Sentinal

DeeJayDog Productions — Fri, 26 Sep 2008 07:34:00 +0000

Tuesday’s lunch was purchased from The Sentinel over at New Montgomery and Minna.

If you ever want a great corned beef sandwich, this is the place. I hear the chicken salad sandwich is really good, too.

Food: A
Service: A
Speed: A-
Friendliness: A
Style: A

Nizario’s Pizza–3840 Geary Blvd. SF.

DeeJayDog Productions — Sat, 20 Sep 2008 04:28:00 +0000

So check this one out.

The other night, I’m coming home from the Hotel des Arts. It’s 9pm. I haven’t had dinner yet. Okay, I’m stopping by Nizario’s on my way out of town.

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So there’s a line to the door. Okay fine. They usually move pretty quickly.

There’s a group of dudes in front of me. Clearly, they work at Genentech together and are part of some rec league. After awhile, they order.

Guy asks me what I want. I ask him what slices are available.

“That’s a very popular question. You should have listened when I told them.”

“Yeah, okay.” And he really won’t tell me.

Then he walks over, looks at the pizzas, and walks back.

“Okay, so what do you have?”

“It’s very hard on the throat, I have to answer this question all day. You should have listened to them.”

“I coulda been gone by now and you’d be done talking.”

He stares at me.

“Okay, two pepperoni.”

He gets me two pepperoni. Meanwhile, I realize I didn’t want pepperoni.

He gives me the pizza and I pay.

I always tip almost everyone.

“What no tip?”

“It’s very hard for me to tip someone who won’t tell me what they have.”

Next Time: North Beach Pizza!

Jazzy’s Mean Greens

DeeJayDog Productions — Fri, 19 Sep 2008 22:05:00 +0000

One of my personal favorite energy boosting dishes. Something I make and eat all the time!

As always, all organic ingredients are encouraged.

Ingredients

1 bunch Collard greens
1 bunch Dino Kale
1 fresh slicer tomato (you could use any tomato in a pinch, but slicers are the best)
2 Tbsp of olive oil
1/4-1/2 cup water
Salt

Directions

First wash produce. I recommend using any product that has grape fruit seed extract in it.
You will need a good sized sauce pan or pot–depending upon how big your bunches of greens are.
Lay collard greens flat on a cutting board, one on top of the other. Once you have them all in place, roll them together and slice in one inch increments.
Do the same with Dino, but you won’t need to roll because they are not as wide.
Place in pan/pot.
Slice tomatoes and place over the top. Don’t stir. Let the layers sit. If you’re making a lot of greens, you may want two tomatoes. Don’t stir!
Add water, oil, and salt.
Place on med-high heat, allow to steam for 15-20 min.
Check them by getting a piece of the stem and trying it. It should be al dente, but juicy and still have its nice green color.
Okay, now you can stir.

Add a squeeze of lemon for a twist, right before you serve.

Tips

Goes great with grilled salmon and fresh dill tartar sauce
Not my favorite left over dish, but will last up to two days in fridge
Great source of phytonutrients
If the leaves turns pale green you have cooked them too far. Perfectly okay to eat, just not as high in nutrient levels. It takes a couple times to feel it out, and its better to under cook and leave the lid on to finish them off.

The DV Restaurant Review Showcase: Signature Thai

DeeJayDog Productions — Wed, 17 Sep 2008 20:06:00 +0000

Last night we went to San Rafael’s Signature Thai on B Street and 2nd.

I heard that it was much better than our favorite thai place, My Thai, over on 4th. My friend was wrong.

Don’t misunderstand, this place was good. The yellow curry was pretty decent. We judge all thai restaurants by their pad thai. This pad thai was good, flavorful, and had a unique, nutty component to the flavor. Just not my favorite.

Overall, I give Signature Thai a solid B. I’d go back sometime, for sure. But if I’m having my yellow curry cravings, I’m going to My Thai.

The scoring was like this:

Ambiance: A
Service: B
Yellow Curry: B
Pad Thai: B
Spring Rolls: A-

‘Big Up Yo Flava’ Corn Salad

DeeJayDog Productions — Tue, 16 Sep 2008 07:07:00 +0000

This corn salad dish was named for the Manic Organic’s Anthony John, who pronounces BAY-sil as BAA-sil and encourages one to use it to ‘Big up yo flava’ in a geekariffic reggae dub accent that only he can replicate.

Ingredients

* 4 cups corn (preferably fresh, cut off the cobb)
* 1 or 2 shallots (chopped fine)
* Equal parts basil (sliced thin)
* 1 tbsp of red wine vinegar or to taste
* Olive oil
* Salt & pepper

Directions

* Set oven to broil High heat
* Drizzle olive oil in roasting pan, add corn and a little salt & pepper
* Pop in oven, broil till slightly brown (12-15 min)
* Check half way and give it a toss
* Take out of oven, place in serving dish
* Add shallots, basil, red wine vinegar, and salt & pepper to taste

Tips

Great as a side dish served slightly warm, or serve the following day cold on top of a bed of sauteed greens.