2017 Annual Dinner for 12

The Menu

Eggplant with Sun-dried Tomato and Basil (sundried tomato, walnuts, pine nuts, basil, olive oil)

A Southern Classic- Buttermilk Pie. Served with fresh Strawberry Reduction

A new favorite- Sweet Corn Pudding

Lemon Chicken with Dill. So easy and so delicious!

Slow-cooker country Ham.

Cream of Mushroom with Water Spinach and Crostini

2016 Thanksgiving dinner

First Thanksgiving without Dad. 😢 So we celebrated his memories with food that he would have loved. Dad was always fond of my cooking caliber. Apparently my brother is too.

Lagan Nu Custard- Wedding Custard

Crispy Okra

Saas Ni Macchi (Bottom) and Lamb Dhansak (Top)

Kachumber (Bottom), Browned Rice with Caramalized Onions (Center), Pappadums piled high (Top Right) and Lagan Nu Achar (in between rice and pappadum) which is basically a sweet Carrot Relish

The Taste of Yucatán: Unique niche cuisine and a must try for anyone in Orlando

Finally, a change from the regular humdrum and onto a new and never-tried cuisine in Orlando. Taste of Yucatán just opened three weeks ago. It's located not far from the busy intersection of Semoran and Curry Ford. How often do you try an establishment that specializes in regional Mexican cuisine? Unless you are shopping at a local mexican store with a side kitchen serving hot food, the answer is probably not that often.

The building is rather unassuming. To be honest, it used to be a Church's Chicken property before it traded hands. When we arrived, the parking lot had but a few cars and I have to say, I was a little concerned this was not what I had hoped for. 

My reservations about this place melted away as soon as we entered. The restaurant was clean, well lit, minimally decorated, and the ordering counter had 3 flat screens that effectively (and efficiently) described the ordering process while giving ample visual examples of their dishes from one slide to next. To top it off, we had the owner, Joal Rodriguez, take our order with a big smile. His willingness to help make our experience as best as it could get really impressed me as he truly went out of his way to make sure we were satisfied while placing our order.

The process is simple- choose a 'presentation' (taco, quesadilla, bowl, etc.) and the 'filling' that would reside on or in your presentation (mayan-style pork, cheese, chorizo, poblano peppers, etc.). There are appetizers as well... and get this, nothing on the menu is more than $7 per order. Talk about a deal. 

We ordered quite a bit- some panuchos (a Yucatán specialty made by deep-frying a corn tortilla stuffed with refried beans), some tamales, some quesadillas, freshly made guacamole, and a mexican tamarind-flavored soda.

I have to say, everything- and I mean everything- was delicious. Granted, I'm not a connoisseur of Yucatec cuisine or culture, but it's that feeling you get regardless of expertise when you know something has been made with care, consideration, quality, and love. 

I loved the papas con chorizo filling (potatoes and spicy sausage) on my panucho. Contrary to expectation, I didn't see chorizo bits in the mashed potato mixture- rather, the chorizo was completely incorporated into the potatoes to give it an orange-brown hue which permeated that classic spicy sausage taste evenly. 

The vaporsitos (beef tamales scented with wrapped banana leaves) were a little bit on the denser side (I like my tamales soft and very moist) and they had a cake-like consistency. The flavor was milder than what I had expected, but after adding some freshly made salsa verde and homemade spicy sauce of ground chile de árbol in oil, that too disappeared down my throat.

For all you pork lovers, the Cochinita Pibil quesadilla was very good. If I had a second stomach, I would have ordered another one of these. The flour tortillas were pillowy soft and the pulled pork was succulent and mildly spiced while enrobed in a gorgeous thick brown sauce. Add some fresh cilantro, minced onions, and a couple wedges of lime from the condiment area on the counter, and you'll make quick work of this divine dish in minutes.

The guacamole was exceedingly fresh and come in a 5oz container. For something that would cost $8-$10 easily at a fine dining Mexican restaurant, The Taste of Yucatán serves this delicious made-to-order appetizer for a meager $4.50 with a side of tortillas and free unlimited toppings (crema, salsas, pico de gallo, lime wedges, etc.). 

IN A NUTSHELL: Go to this place before the crowds rush in and change it's dynamic. That's because everything is made in-house and it is highly evident that they take great pride in their Yucatec background.  So, if the place gets busy, food wait times may become longer. This is a great place for a quick office meal during the work week if you want to surprise your co-workers by breaking the routine of the usual franchise restaurants. This restaurant offers a cheap bite for any curious foodie that wants to explore their palate without breaking the bank. I highly recommend this place at this time as I'm digging the owners enthusiasm to bring a little bit of the Yucatán to Orlando. I wish this restaurant great success as I was delightfully surprised how good the food, service, and the bill were.

Cochinita quesadilla, Papas con chorizo panucho, and tamales

Made-to-order guacamole with chips. I drizzled the crema and added on the condiments later. The owners special hot sauce (chile de árbol in oil) is on the top right corner of the basket.

An hot and crispy empanada. More panuchos (this time with sautéed poblanos and corn, and another with  Yucatán-style pulled pork). Barbacoa quesadilla (only $3.50).

Tamarind soda. Try it. It's made with 100% real sugar.

Dandelion Communitea Cafe- Giddyup Bowl Every Monday, Forever.

I'm not a vegan. I love all dairy products, eggs, chicken, and fish. I could not part with them even if I could live without them. That being said, recent studies have consistently shown following a vegan diet is indeed good for your body and your longevity. Perhaps it does make sense to listen to people that make it their life's work to educate the public on healthful choices and habits.

But perhaps I'm sort of like Kim Kardashian. A 'flexitarian', that is (and nothing else might I add). I'm flexible with my diet to incorporate as many servings of fruit and vegetables as I want everyday, but I do indulge in non-vegetarian options when the smell of fried chicken comes calling.

Dandelion is indeed a local staple in the core of the Mills 50 neighborhood. Many office workers come here on their lunch break to sit outside under the lull of a Florida breeze and their scenic, overgrown pesticide-free landscape. I still remember when it first opened. I thought it was where the hippies got together to discuss their leftist, socialist ways and preach fervently about everything from the political to personal. Only after a few years did I venture into their establishment since I felt so out of place among people that I imagined were so far from of my moderate ideology.

I'm glad I went on a Monday. The Giddyup Bowl is but $5 and is by far (and will continue to be), one of the most satisfying vegan soul food you will ever eat. A fresh bed of mixed greens, tricolor quinoa, kidney bean gravy, always-freshly cut tomatoes and scallions, topped with a highly addictive warm vegan 'queso' sauce. The mouthfeel of this dish is so satisfying. You get the coziness of warm, tender beans and queso sauces while the freshness of the vegetables cut right through it with acidic and peppery notes. The quinoa not only adds a different element of carbohydrates in this dish but it also happens to make the meal a complete protein for the diet-conscious. Truly, you do not miss non-vegetarian elements at all in the Giddyup Bowl. It is as wholesome as it is delicious. The perfect vegan introduction to meatlovers, I must say.

We also tried the vegan carrot cake donut and it was so-so. I wouldn't say it was disappointing, but in a world of Krispy Kremes and Dunkin Donuts, one will find objection to the chewiness of dense dough. The donut was not overly sweet or replete with shredded carrots (except as a slight garnish), which may not be for everyone especially when a carrot cake inspires deep, over-the-top flavors of southern decadent sweets here in the South.

Not really pertaining to their food, I have to say I was really taken with this new Sriracha that I found at an empty adjacent table. The level of heat on this Sky Valley Sriracha is so much better than the one with the logo of a Rooster. Think premium gasoline vs. regular. Great blend of different peppers and styles (I'm guessing jalapeños, cayenne, and paprika) and it still was faithful to what Sriracha is all about. In a world where almost everything is drugged with sugar, I prefer even my Sriracha to be not overtly sweet. For people who like heat with their Giddyup, this sauce is a must try.

IN A NUTSHELL: Giddyup galore. A very unassuming establishment that still follows it's hippy vibe, Dandelion is for everyone. If you ever find yourself with the Monday munchies, know that the Giddyup is but a short drive away. You can call ahead to place a large party order or sit and enjoy your meal with a sip of their great seasonal teas. I have to admit, I've been there at least a dozen times by now, but I seem to always order the same thing. If it's that good, why break the habit? 

Gluten free (Celiac friendly) dinner

Make your own lettuce wraps with minced turkey, bean sprouts, and other toppings

Shirtaki Noodles with Soft Bamboo Shoots (below)

Hoover's Market- Altamonte's 40yr-old secret?

So, why haven’t I heard about this alternative to Whole Food’s? Maybe because it’s smaller, more local, and non-franchised?

Plus, it’s not really evident from SR436- even though it’s just a block north on Academy Drive. In fact, it’s very plausible that most people will drive right past this spot without noticing that they are missing out on a part of history.

Hoover’s has been around for 40 years and they still have that mom-n-pop feel to their store. Yes, they have a similar Whole Foods layout to an extent but it’s way smaller. The key difference being the food bar aka the ‘Sunflower Market’ (tucked at the end of the fresh produce section) which just specializes in sandwiches, wraps, juices, soups and a few select homemade items.

The sandwiches are simple and come in an assortment of different bread choices (7-grain, sour dough, and wheat among others) but it’s just a standard slice of bread (nothing gourmet) with any organic toppings that you want (a standard selection of spinach, sprouts, cucumbers, tomatoes, lettuce, etc). They even have vegan cheese. The juices are freshly prepared in front of your eyes. Chicken and pasta salads are also available from time to time while supplies last. I recommend the wraps over the sandwiches because for a dollar more (about $5 and change), you get a lot more bang for your buck (compared to about $4 for a sandwich). The sizes of the wraps are also run bigger and the attendant behind the counter will add ingredients as you wish and bill you accordingly. Well, at least he should. Read on…

Apparently the guy in front of me ordering his food at the counter had gone too far- adding too many vegetables in heaping quantities and extra hummus when he perfectly knew that his wrap would be charged just the same if it had half the ingredients in it. So the attendant bounced back and told him enough is enough. I somehow got caught in the fiasco when the client started throwing a fit aloud that the attendant was out of line. Personally, it’s rare to be caught in a verbal mêlée, so in an attempt to diffuse the situation I politely reminded the client that it is, after all, only a wrap. Arguments and wars have been had over more serious things than extra hummus on a flour tortilla. 

The client didn’t heed to any of my advice and started complaining to everyone and anyone who wanted to hear him. He even stopped Jordan, the assistant manager (who coincidently is the owner’s son) and started complaining over his $5 grievance and using me as a key 'witness' to prove his case. I managed to pry myself out of the dramatic cross-fire and find a spot outside to sit and eat.

And here’s where it got real sweet- the client followed me out and apologized for dragging me into the situation. Moreover, the manager even came over a little bit later and offered me coupons towards my next purchase! He said that he didn’t want that that situation ruin ‘my experience at Hoover’s’- something that I thought was a shining example of what lengths the proprietors here go to ensure customer satisfaction.

IN A NUTSHELL: Crawl behind any whiny, dramatic, and vociferous client that may cause a scene so you may score a discount. Just kidding. Check this place out though for a healthy snack- the Sunflower Market has very modest selections so don’t keep your hopes up for an extravagant Michelin-star meal. Be prepared to wait a little while (especially if the person in front of you has an elaborate saga of an order that comes straight out of telenovela) since things are mostly made-to-order. Smile and thank Dr. Hoover that he raised a good son like Jordan who is ensuring that good business practices are in place for a least another generation.

House of Pizza: Good food, hope they make it

I was a little dubious about this place. Reviews from previous customers led me to believe that there may be slow service and slow food turnout. It was relieving to note that even thought these claims may be true, they were justified when I visited House of Pizza.

I ordered 10 buffalo wings ($7.99) in the ‘extreme hot’ flavor, a large calzone ($12.99) with broccoli and mozzarella, and a large-size vegetarian specialty pizza ($16.95)

Freshly sliced peppers, sweet red onions, sliced black olives, fresh mushrooms and cubed plum tomatoes festooned the pizza in generous quantities. None of the ingredients overshadowed the other and although I would’ve preferred a fancier olive rather than the standard from-a-can variety, it was pretty tasty. The crust was neither too doughy nor too thin- something that I particularly liked. I thought that this would probably appeal to the masses by striking that delicate doughy line that almost everyone would find little objection towards. The pizza as a whole was not salty or overly seasoned- another bonus. It let the vegetables do all the talking. All in all, a pretty decent pie.

I was equally enamored with the calzone- especially when it arrived lightly glistening with olive oil, oregano, parmesan, and minced garlic that made for a very tantalizing picture (see blog post). The filling (any two toppings of your choice) again was simple and to-the-point where the ingredients talked the talk, and walked the walk.  A side portion of marinara sauce was good for the crusty crescent corners but otherwise unnecessary.

The only thing that I was not happy with was the hot sauce the wings were covered in. Rather than being supremely spicy (as advertized), it was somewhat spicy. The crushed black pepper used in the dish was SO much that it gave the entire dish a granular texture. I’m not sure if they were aiming for spiciness or pepperyness- but those two words are exactly the same. The side cup of ‘bleu cheese dressing’ was in fact more ranch than anything. The wings were cooked well and otherwise fair. On another note, I’m beginning to believe that many establishments in Orlando should discontinue the usage of ‘extreme’ or ‘hell’ or ‘death-wish’ when their spice levels are nowhere near that.

IN A NUTSHELL: It is important to note that you order at the counter, pay, and then sit down and wait for your food to be delivered. Not exactly smart for the waitress to earn her tips when no service has been given prior when paying for the bill with a credit card. They have a soda fountain accessible to guests so you can help yourself to whatever you want (note,  water and lemonade run from the same beverage line so let it run for a little bit before you grab water). The artwork on the walls indicate that the proprietors have some connection to New York City- yet I won’t go as far as claiming that this is a truly New York-style eatery by any means. The dough is made in-house and each ticket is made to order- therefore, it’s no wonder that it takes a little time to make each item! I like this establishment because it’s non-pretentious and what you see is what you taste. Located across from Gatorland, it’s my hope that this joint grows over time to improve on some shortcomings while retaining its overall food philosophy.

Tako Cheena- a preliminary impression

Pom Moongauklang’s new concept will be opening in August. It’s not far from her well-known Pom Pom’s Teahouse and Sandwicheria- about 2 miles away. What I found curious was that this concept seems to reflect on her old New York stomping grounds at Nobu- where Matsuhisha’s Latin-Asian prowess resonate as reminders of her own past. But that’s where the similarity stops- Pom’s vision is for the masses. A mere $2-$6 for a filling bite compared to the Benjamins you’d shuck out over a Michelin Star Chef.

I was lucky enough to try some of her ideas while doing a short video of Tako Cheena on YouTube. Don’t hate- seriously, wish I could send all of you a ‘wish you were there’ postcard. Her restaurant concept may not arguably be the first in Orlando, but it is definitely the frontrunner in creativity.

The Tuna ‘Tataki’ was exceptionally good. Lemongrass-infused avocado, cabbage, and freshly caught Tuna (her friend caught and gifted it to her) marinated in a Thai spice blend formed the foundation of taco. Ginger and scallions splayed the dish with additional flavor dimensions. One note: the guava-salsa that accompanies this dish may enjoyed better on the side. I think the flavors were delightfully deep and savory- the salsa was appending a sweet profile that could be skipped. Adventurous seafood lovers will really dig the seriously (and almost-deafening) mouth-feel on this taco.

The Crispy Fried Tofu will find fans in some vegetarians. Crispy breading generously slapped on with Asian spices was an interestingly ‘intense’ experience that some people would not imagine Tofu to possess. Imbued with smoky curry powder, it wasn’t my personal favorite, but I can see others going gaga over its taste and vegan-friendliness.

IN A NUTSHELL: Tako Cheena will be on 932 Mills Avenue and will open in August. Tako Cheena’s message is simple- explore the flavors of the world on a few dollars. This is a GREAT way to introduce some of your friends to exotic flavors and Pom would probably smile if she saw you doing that. The space is small but will boast local artwork and well as monthly artist gatherings. Realize that this is a completely different concept from the Teahouse (Brooklyners will be surprised to know that there may a Pom Teahouse opening soon in their New York neighborhood). Catering will be available.



Sneak Peek at Pom Pom's new venture! Enjoy :)

Bombay Café: Cheap, above-average, and tasty

Who knew you'd find a good eatery tucked in the furthest corner of a hallway in an Indian Plaza? At Bombay Café, you'll find the locals- either taking a respite after some grocery shopping, or just in for a quick, cheap Indian bite.

Look, this is not a fine dining concept. You have to take a menu upon entering, walk up to the front counter, order, take a numbered stanchion to an open table, and wait for your order to be dropped off. If you want to be served hand-and-foot, this place is NOT for you.I ordered a few dishes to sample a variety of their offerings- Pani-Puri ($3.95), Paneer Pakora Chaat ($5.99), Mysore Masala Dosa ($7.95), and the hard-to-find Gobi Paratha ($3.50). In retrospect, I'm glad I stopped from ordering more since it was more than enough food.

For standard Bombay-style cuisine, the Pani-puri was the right choice. 8 puris (small hollow, fried, crisp dough spheres) were presented with a sufficient amount of a garbanzo-potato mixture and a side bowl of sweet-and-spicy water. A triad of chutneys- mint-cilantro, tamarind, and a mildly spicy orange-colored one were promptly set beside the appetizer. I like assembly of this dish a lot- you have to deftly fill the water inside the hole of the puri and gobble the entire thing in one fell swoop. Yum. The garnish of Sev (thin fried lentil noodles) and cilantro was perfection.

The Paneer Pakoras were definitely a toss-up. Some people would prefer a thicker piece of Paneer in it. Others would be content with how spongy the batter was that soaked up the flavors surrounding it. But I did feel that this was consistent with a street food order- paneer, in India, especially if you're not in the North, can be a higher priced item. At Bombay Café, their pakoras have a scant slice of paneer. About 4 large pakoras were quartered and topped with curried garbanzos, yogurt, tomatoes, and chopped onions. It was good. The side condiments are integral to this dish. So when you go, don't forget to add the chutneys.

The Mysore Masala Dosa was okay. The dosa (a sort of fermented lentil crepe) needed to be crisper- a simple technique of cooking it over the skillet for a slight longer would have scored higher on execution. The flavors were a little subdued- especially of the masala that was smeared onto the crepe. I have a feeling that this is the orange chutney that was part of the condiment triad. The turmeric-laced mashed potatoes, lentils, and green peas that were tucked inside the rolled-up crepe were standard. So was the accompanying side of Sambhar (curried vegetable stew) that you get to dip the crepe in. However, I found myself skipping over the crepe to get to these tastier items.

The Gobi Paratha was intriguing since I've never tried one. A little bland for my taste, I realized that gobi (cauliflower) doesn't have much flavor to begin with. The gobi inside this flat bread is minced ultra-fine with a touch of garlic and cilantro. A side order of Ghee (clarified butter) made the paratha more enjoyable. Next time, I will pair this with a main-course curry item.

After lunch, I did have the opportunity to talk to the owner, Joy Kakkanad, who mentioned that they are known for their Indo-Chinese specialties. He also mentioned that his restaurant's main goal is to deliver speedy, minimal service with flavorful food and highly competitive price points. Mr. Kakkanad, I think you have a good concept and I think your flavors are successful in capturing the Bombay dine-and-dash scene.

Oh, and a word of caution- these are Bombay flavors. Hence, the name of the place. Not Delhi, Kolkata, or Chennai. I get perplexed at self-entitled people that request (like this particular 'special' man in front of me at the counter) "authentic Gujrati style" and the equally profane "make it medium-spicy but not too spicy." I suppose the cook had to stop everything and have a little interview with him about exactly how much chilly would be perfect in return for a STAGGERING SUM OF $6 from his precious little wallet. GET REAL AND GET SOME ETTIQUETTE. If you don't like the food, just don't go back. You're making the person behind you (viz., me) look like I just stepped off the boat with you.

IN A NUTSHELL: A great way of introducing your friends to Indian cuisine with a Bombay flare (which happens to be the second most-populous city in the WORLD). If they don't like it, you didn't bust your wallet over them. For 2 appetizers, 1 main course, and 1 bread, my bill came out to be $22 with tax. And they were big enough to be split between 2 people! And we couldn't finish all of it! The décor is tastefully done but don't expect 5-star service. Do expect a good price point for what you're being offered.

Woodlands: Cheap bite, unimpressive otherwise

Woodlands. Just look at it: On S. Orange Blossom Trail a few blocks away from the nearest strip club, a signature-ugly shade of green painted building with an uninviting front door plastered with print-outs of their lunch buffet price and equally-ugly orange colored "Yes We're Open" sign. Yet, this is where some local Indians go. It's my personal belief that customers have selective vision- in this case, they don't care about anything but a cheap, vegetarian bite.

Prior to the visit, I had to check their online website for a little homework for what I wanted to eat. When I arrived, I was happy to encounter an on-site menu which was much larger with many more options. I decided to try what I deemed would denote tasty Indian food- the standard Idli, and a Dosa- more specifically, the Mysore masala dosa. To finish things off, I wanted to try their Madras paysam for dessert.

The Mysore masala dosa was okay... I just wished the proprietor had trained the Latinos cooking in the kitchen the flavor rather than just the technique of the dish. The unfamiliarly bland masala inside the dosa left me wondering if this is a Spanish version of the dish. The accompanying idli and sambhar were okay. The idli should've been soft as a cloud when freshly prepared, but you could tell that it wasn't straight out of the steamer. {{I don't hold this point against the establishment, because, from first hand experience, I know how quickly the flavor of an Idli changes as it cools. It would be absurd of me to expect a dive to make custom-order idlis}}. On another note, I especially appreciated the chunks of garlic in their version of sambhar. They were like floating spice bombs.

However, the entree wasn't cohesive because their flavors were off. I didn't feel like lifting the spoon repeatedly towards my mouth- in other words, I didn't love what I was eating. Add insult to injury, it made me feel I should've have opted for their lunctime buffet instead- at least I could've found something on there I would've liked and it would have worked out to be better price too. However, the portion size of the entree was large. I found a silver lining in that. When an employee said that they were out of Madras Paysam, I didn't complain because my stomach was too busy with what I had already eaten.

Service was sub-par. A pitcher of water was promptly put on our table and after we placed our order, we were forgotten. We were a party of 3- my friends quickly succumbed to the spices and I had to hunt down an employee and ask him for a refill on the water.

IN A NUTSHELL- Go for the cheap eat. Don't expect perfection- with the service or the flavors. It's a vegetarians roughage stop.