Food Freaks Unite's Blog

It's all about food!

Pollo A La Brasa ~ Las Primas March 6, 2014

Pollo a la brasa

Pollo a la brasa

I have tried a few items at Las Primas but this was my first sandwich and fries and boy was it filling and delicious.  This one is called pollo a la brasa ($8.75) which is house marinated, slow roasted chicken, spicy pepper sauce, creamy dressing, lettuce and tomato.  The fries are crispy and ridiculously good when dipped in their homemade sauce which I can’t remember the name of but it’s the only white one in their self-serve sauce section (possibly the creamy pepper sauce).  I take several “to-go” if I can’t eat there.  I’ve also tried the alitas ($5) a house marinated slow roasted chicken wings, drizzled with a creamy pepper sauce which is tasty but greasy, a basket of papas fritas (fries, $5), their empanadas ($3.50 each) and their slow roasted chicken plate ($11).  

Overall very good and the fries and sauce will keep me coming back for more.  Their happy hour looks intriguing but I have not had a chance to try their drinks yet.

Location: 3971 North Williams Ave Portland, Oregon 97227

Website: http://lasprimaskitchen.com/

Las Primas on Urbanspoon

 

Brunch at EastBurn ~ Breakfast Sandwich February 21, 2014

Seriously!!!

Brunch is served on the weekends only (and without the crazy long Portland brunch spot wait times either) and mimosas are only $2 with any meal purchase.  SCORE!

I was pretty hungry so I thought I could actually finish this meal but I ate only half of the sandwich. It’s freaking huge!  It’s filled with smoked bacon, black forest ham, a fried egg, provolone cheese, a potato pancake and tomato aioli in between herb foccacia bread. It is served with my favorite breakfast item: fried potatoes!  The cost is $10 and filled me up until dinner time which consisted of a snack because I wasn’t really hungry.  It’s super filling and has so much going on with each bite that you won’t be disappointed.  You can substitute the meat for a Morning Star patty for $2.  I will definitely order this again!

EastBurn on Urbanspoon

 

Oreo Truffles! February 6, 2014

Filed under: Dessert,Food,Homemade/Semi Homemade,Recipe — Food Freaks Unite @ 4:20 pm
Tags: , , ,

Oreo truffles

My coworker made these for us for the holidays and I’ve cursed her for it ever since!  They are decadent, delicious and so easy to make that you just have to try it yourself.

Ingredients:

1 bag of Oreos

1 package of cream cheese

Semi sweet chocolate (bar form or chips)

Instructions: 

  1. Crush the entire bag of Oreos.  Set some aside to sprinkle on top if you wish.
  2. Blend the cream cheese and Oreo crumb mixture together.  This can be done by hand and a bit of muscle which will turn the inside of the truffle more like a cake consistency or you can do it by electric beaters which will make the inside dense and rich.  Both are great!
  3. Roll the balls into desired size (keep them small as they are rich) and pop them in the fridge for 10-15 minutes to get them firm again.
  4. Melt the chocolate in a double boiler or in the microwave (lower setting) and mix continuously until melted.
  5. Dip the Oreo rolls in the melted chocolate and put them back in the fridge to set.  Now, you can try to use toothpicks and roll them gently around without much of a mess but it’s so much easier to do it all by hand especially since the chocolate will harden if you take too long.
  6. Sprinkle the tops with the reserved Oreo crumbs or try sugar sprinkles.
 

DIY Spice Rack January 3, 2014

Filed under: Uncategorized — Food Freaks Unite @ 4:20 pm
Tags: ,

My cupboards are not set up to accommodate the amount of spices I own so what ends up happening is a bunch get thrown into baggies and I feel so disorganized trying to sift through all the numerous bags trying to find what I’m looking for (see below).  

Spice chaos

Spice chaos

I finally got fed up and started looking for a solution online and I couldn’t believe how much places were charging for spice racks that I could mount on the wall so I decided to make my own with some help from the bf.  He had some leftover magnetic sheet metal (below) but you can buy them at a hardware store for under $20 depending on the size.  

Old scraps of magnetic sheet metal

Old scraps of magnetic sheet metal

We decided to paint it but the bf wanted things precise so he drew a grid on where he wanted the spice tins positioned. I was going to just glue the magnets on the tins themselves but he wanted them on the sheet metal in case I wanted to use the tins for something else in the future.  Smart man. We glued the magnets and then spray painted the sheet metal (pics below).  Fyi, the tins were purchased online at http://www.specialtybottle.com/metalcontainers.aspx.  Note the clear tops, although pretty, will not be good for the spices especially if it is exposed to light.  I also purchased the screw top lids in case a tin happened to fall from the board.  You need powerful rare earth magnets which can be purchased cheap online (Amazon) or Harbor Freight stores but they were sold out of them when we went there.  

Grid for the magnets

Grid for the magnets

 

Spray paint complete

Spray paint complete

The last step was mounting them to the wall (simple heavy-duty velcro) and then labeling them and cutting them to size to fit each container.  Super easy and now I feel organized and cooking just seems so much easier to do now.  Yay! 

Test mount before adding labels and spices

Test mount before adding labels and spices

 

Final product

Final product

 

 

Food Pic Friday ~ Carbonara December 13, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

Carbonara

Carbonara

My boyfriend absolutely loves this dish (the cream version of course) but the authentic version does not contain cream (so I’ve read) so I decided to try out Tyler Florence’s recipe below. I did use pork jowl (guanciale) as well as pancetta just to be extra authentic and it was delicious!  I found guanciale at Tails and Trotters located at 525 NE 24th ave Portland Oregon.  This dish is rich and decadent yet simple if you have all your ingredients ready to go. I don’t think parsley is necessary but it does make it look pretty.

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

 

Pip’s Original ~ Mini Doughnuts And Chai Lattes December 5, 2013

Mmmmm doughnuts!

Mmmmm doughnuts!

Thank you to my coworker Nick for introducing me to Pip’s Original!  Fresh warm doughnuts smothered in raw honey and sea salt definitely hit the spot during an unwelcome cold and rainy summer day.  Our original plan was to take the doughnuts to a nearby park and work on our itinerary to Banff and Jasper National Park while sipping mimosas (yeah that’s right!) but we ended up sitting at Pip’s with a couple cups of delicious Chai lattes (we ordered the Ginger Rogers which has Thai chili but it’s very mild so don’t be afraid to try it). It wasn’t super busy the day we went due to the rain so we took up  the biggest table by the window and stayed there for well over an hour. The doughnuts were so good warm which is such a nice and rare treat without needing to go to a county fair to get them that fresh.  They are also dirt cheap and I love that you can buy them in incremental amounts or buy them by the dozen for $5.

They also have cinnamon and sugar ones and another drizzled in nutella (yum!) but so far the raw honey and sea salt is tops for me.   If you “like” their page on Facebook, you can find out about their ridiculous deals such as buy a chai latte and get a dozen free doughnut days (usually on a Friday).

Address:  4759 NE Fremont St, Portland, OR 97213

Price: We paid under $5 for the doughnuts and each of the lattes.
Pip's Original on Urbanspoon

 

Say Cheese!! Herb’s Mac and Cheese Food Cart November 20, 2013

Portland is a food cart mecca of sorts and I know I won’t be able to eat at each and every one but I can’t believe I haven’t been to Herb’s Mac and Cheese until now.   I normally don’t drive through this area so I only noticed it by taking a different route home trying to avoid traffic unsuccessfully.  This is when I noticed out of the corner of my eye a sandwich board on the street that mentioned mac and cheese over here.   I quickly glanced over and saw a small collection of carts nestled in an empty space off SE Division St and 32nd Ave (Aka D-Street Noshery).  I’m a mac and cheese fiend if I allow myself to be and  I don’t mean the bright orange stuff that comes out of a box or the ones that are microwaved to disgusting perfection.  It is the homemade variety that I can eat uncontrollable amounts of if left alone with a fork and no witnesses.   I wasn’t able to try it right at that moment but I made a mental note to go there one day soon and I had a good feeling that I wasn’t going to regret it. 

Well that day finally came and it seemed odd that I was craving it on a 90 degree day but there I was standing in front of the shiny stainless steel cart  all sweaty trying to figure out what to order.  I was already starving at this point and the simple rules they posted on how to place an order failed to register with me.  I could only decide an whether or not I wanted a regular or double container (the first step).  The following add ons were too many for my brain to figure out on an empty grumbling stomach so I just asked for a plain jane one.   If your brain is in working order, the next step is the addition of meats (bacon, chicken or pepperoni)  followed by the third step of adding veggies  (garlic, spinach, jalapenos,broccoli and diced or sundried tomatoes).  Finally, the fourth step is any addition of other cheeses  (crumbled blue, crumbled feta, pepper jack, parmasean, cheddar and asiago) which will complete the ordering process.  I personally like it plain or with breadcrumbs on top but the other stuff isn’t appealing to me unless it’s cheese.  Call me old school when it comes to my mac and cheese because I don’t think I need all the frills.  To me it just isn’t the same. 

Herb’s version uses penne pasta (perhaps a touch overcooked the day I went) but the cheese is the ultimate test of goodness and it’s there that they don’t dissappoint.  It is creamy and cheesy done right. Their secret sauce recipe is a bechamel based one that coats the pasta like a glove.  I’m not sure if the hunger caused me to lick the lid clean of all the cheese or if the cheese made me lick the lid clean.  Either way, I displayed no table manners and since I was in the confines of my office I didn’t really care.  My stomach was full and the only thing I regret is not ordering the double so I could eat more later.  Perhaps that was a good thing.  By the way, the double is literally double in size so a really great deal for a couple dollars more. 

Location: 3221 SE Division St.  Closed Mondays.  Open Tues, Wed, Thurs and Sun 12pm-9pm.  Fri and Sat 12pm-10pm.

Contact: www.herbsmacandcheese.com  503-928-7559

Cost: $5 (small) $7 (large) add ons start at .50 cents and go up to $2 for meats for a large size order.

 

 
Follow

Get every new post delivered to your Inbox.

Join 47 other followers