I figured that the best way to start this blog is to post a new favorite recipe of mine that also happens to be from my all time favorite restaurant-The Slanted Door, in San Francisco.
http://www.foodandwine.com/recipes/caramelized-black-pepper-chicken
This restaurant now has a huge following but I was there the week it opened, when it was still in the Mission district . . . we had the best meal and told the chef as much when he came out to ask us what we thought. . . then my girlfriends and i would save our money to go there for every celebratory dinner that came our way . . now it is a huge hit and located in the beautifully renovated Ferry building. ..
I've made this dish twice now and we loved it both times- can be served with rice or noodles- (I'm more a rice fan, so since I was cooking, that's what we had it with. . ...and lots of cilantro.)
Let me know what you think.
* be happy together is good enough. I am not asking for things that I could never get.
Posted by: Air Jordan Shoes | January 07, 2011 at 07:16 PM
Very good blog. Congratulations.
Posted by: Wilma C Smith | October 07, 2010 at 03:11 PM
I made this tonight...it was really good. See you on Friday!
Posted by: Abby | March 25, 2009 at 05:38 PM
Thank you!
Posted by: Wendy | March 03, 2009 at 08:13 AM
I am very impressed by your cooking expertise!
Posted by: cooking good | February 24, 2009 at 06:16 PM
I had a great time @ the slanted door. loved the unisex bathrooms too! :)
Here is one of my favorite slowcooker chicken recipes (albeit not Asian cuisine):
Cafe Chicken
2 1/2 Lb chicken breast halves without skin -- cut into eighths
1 Onion -- chopped
2 garlic -- chopped
Salt & white pepper to taste
1 Green pepper -- diced
1 Medium Tomato – Ripe and Peeled -- Seeded and chopped
1 Cup Dry white wine -- not included w/points
1 Pinch cayenne pepper
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6
Posted by: Lindsay | February 22, 2009 at 07:00 PM
I am a big fan of the slanted door. I like to substitute the chicken with tofu. It is harder to overcook and really absorbs the flavor.
Posted by: Jack B. Nimble | February 22, 2009 at 04:28 PM
thanks! post a slow-cooker recipe on here since i do not have one.
Posted by: WMS | February 21, 2009 at 05:23 PM
great blog!!!!
Posted by: shelly | February 21, 2009 at 05:03 PM