Disneyland LA Restaurant Help

That's not where I was looking.

mar52


Darn, is my mouth is watering!

Good to see that your little girl is headed in the right direction!

I would have had what you had.  How were the muscles? I've found that muscles served as an integral part of a dish here in the Los Angeles area have a horrible scent and taste.... and I love good muscles.

I thought you were talking about my photo I took in Venice beach...............These mussels come from Washington State and were real good. I use the Cioppino base sauce when I steam Clams, Mussels or eat fish. It is great to serve with a crusty bread and a glass of wine and a salad. It's my kind of full meal deal......I cook my Cioppino base sauce all day, the flavor is fantastic.............

Would love your recipe,PNWCHEF!!

This thread is perfectly timed -- I'm going on a business trip to Anaheim in June and stretching it into a family vacation. Thanks!

Jim2903


This thread is perfectly timed -- I'm going on a business trip to Anaheim in June and stretching it into a family vacation. Thanks!

Jim, EdSails and Mar were a great help, They gave me many ideas on the what, where, when's and how's, on where to eat and what to do.............Thanks to both of you for opening up your
 hearts to me and my family...................pnwc

annpeeples


Would love your recipe,PNWCHEF!!

Ann, I made this last night, but I never use a recipe. This is the same sauce I make for Cioppino, instead of using it for Cioppino, I used it for Blackened Halibut and then finished it in the sauce..I will make a point to post this recipe the next time I make it. My little girl finished off one of these, I grill hers and served it with Tartar sauce, I love to see her eat well..............pnwc

 

You're quite welcome PNWC.  
 
Did you serve pasta to sop up all that delicious looking sauce?
 
 
 
 

mar52


You're quite welcome PNWC.  

Did you serve pasta to sop up all that delicious looking sauce?


Hi Mar, as you could see with this sauce all the tomatoes are soft and the liquid is reduced leaving a rich tomato based seafood sauce. I do take out the Halibut and throw in some linguini and serve it with either warm crusty bread or Garlic bread. When I add liquid during the cooking process, it is either a seafood stock or clam juice so the flavor keeps on getting better and better...................pnwc.............P.S. Sop, is a good Roadfood word......

Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!!

Bodacious looking PNWCHEF, put up the basics if you would!

Mar, just to show you that good food doesn't have to be fancy pants, this is one of my wife's favorites..........
Raw potatoes, soon to be fried potatoes

half way there.....
 fried crispy on the outside, not greasy, tender on the inside.. What do you think I will be hooking these potatoes up with for the main entree ??????

  
  
  
 

What, no onions?

Michael Hoffman


What, no onions?

Cooked in olive oil, Chef Hoffman, seasoned with granulated garlic, season salt and pepper, paprika.

I'll have my onions in the eggs with the potatoes on the side... please.

Fried potatoes, Nathans hot dogs and Kraut.....

 

Yummmm, Looks good.

PNWCHEF

Michael Hoffman


What, no onions?

Cooked in olive oil, Chef Hoffman, seasoned with granulated garlic, season salt and pepper, paprika.

Ah, I'm not a chef. I'm just a brilliant, talented cook. Oh, and I approve of the granulated garlic, the pepper and the paprika. I don't care for seasoned salt, preferring just kosher salt, thank you.

mar52


I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

Michael Hoffman

mar52


I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

 
I'm an expert at eating.

Those look just like my potatoes except  I have bacon and onions with mine. I think you should bake your sauerkraut.....................it really is wonderful that way.

mar52

Michael Hoffman

mar52


I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

I'm an expert at eating.

If that were true then you'd know that you have lox with your eggs and onions, and more onions with the potatoes.

annpeeples


Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!!

Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with.
Or go with the lazy man's cioppno... (scroll down to house favorites) everything out of the shell.

chefbuba

annpeeples


Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!!

Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with.
Or go with the ... (scroll down to house favorites) everything out of the shell.

Scoma's, One of my favorite Restaurants in San Francisco.............

Amen!... I have not been in years... I was just looking at the sand dabs on the menu...one of my favorite fish.
I need to make a trip over to Pikes and hunt some down.

Well, thank you, PNWC. 
Think it's time for cioppino again!

EdSails


Well, thank you, PNWC. 
Think it's time for cioppino again!

Ed, that would be one dish you would do well, and love doing it...............

Years ago, I used to make my own sauce.....hard work but it was really good. Then Trader Joe's came out with a cioppino simmer sauce and it made a good cioppiino really easy. A few years after that-----they discontinued the sauce. I made cioppino occasionally after that, but it's a heckofa lot more work now!

Ed, I have made this from ruby red, out of the garden, peak of the season tomatoes . I also made some real good Gumbo from the tomatoes. If your using canned tomatoes the process is mostly reducing the liquid and getting the Diced tomatoes tender. In most cases I find the Restaurant Cioppino sauce to have to many chunks of tomato with no flavor. I would rather have a more seafood base smooth tomato infused flavor. I would just make sure to start out with a quality canned tomato, it could be whole or diced tomatoes..................I have never had a Cioppino I didn't like, but I have had some that were better than others..................pnwc

Tomatoes in gumbo?

Mar, you betcha sweet gumbo, by Golly. I make a two Beer Dark Roux "When I'm done with two beers, the Roux is done" Tomatoes, Chicken stock, Green onions, Garlic, salt, pepper, Tony's C, red pepper flakes, Crawdad tails. What I do is take the flavors my wife likes and work around those. I make things the way I think they should taste, there is no reason for me to add things people don't like. I'm not saying it's authentic, I'm just saying it's good. I don't follow recipes, I just start with caring and finish the same way...........pnwc