Eat Well: #abcsofyyc #bunbohuedeli

ABC's of YYC (Week 2: B)

Bun Bo Hue Deli
Little Saigon Centre
311 - 4909 17 Ave SE

In Little Saigon Centre, you will see a random eating area with the deli located across from it.  What we have observed is that you can either sit first in that area and someone will come serve you, or you can order inside the deli itself.  

They have the cutest tea cups that are way too small.  The tea is quite enjoyable with epic tea pots that do not spill when you're done pouring!  

I got the fish cakes and meatballs and John ordered the special with EVERYTHING.  The soup felt light but packed a punch.  The meatballs are amazing; both the flavour and consistency (that elasticity ;]).  This time around, the meat was a tad dry, but the flavour made up for it.  The noodles were perfect and we were both satisfied with the size of the portions.

Also, if you bring your own gigantic pot, they'll fill it up for you with all the goodies and noodles separate starting at $15!  

Overall, we really enjoy this place and it's a great change from the usual pho restaurants we go to.

Enjoy!

Eat Well: #abcsofyyc #bigcatch

ABC's of YYC (Week 2: B)

Big Catch
7711 Macleod Trail SE

Big Catch is a little gem located inside the Kingsland Farmer's Market.  Their booth can be found on the North side of the building nestled between a large variety of booths featuring different cuisines. 

They have a variety of rolls at a good price, which makes me want to try them all.

The food was presented in a beautiful manner with no attention spared on the garnish (look at that dragon wasabi).  We ordered Salmon and Tuna Sashimi along with three rolls; Crimson River, Meteor Rain, and Zesty Avalanche (top to bottom).  

Zesty Avalanche (right) - Spicy miso infused salmon and daikon topped with prawn and avocado served with light mayo

This roll was crisp and delicious, with each component bringing their own great flavour.  The shredded daikon provided some texture and it was all complemented by a perfect squeeze of mayonnaise on top.  However, the spicy miso infusion was unnoticeable.  This was our favourite roll out of the three. 

Meteor Rain (middle) - crabmeat and wild salmon, topped with torched seared salmon, sliced onion, mayo and mixed spices

The soft delicate sweetness of the crab was found amidst the decadent seared salmon.  Overall, each component had a distinguishable taste and went well together making this roll quite enjoyable.  

Crimson River (left) - Deep fried crab and avocado roll, topped with salmon and tuna with a river of spicy sauce

This roll wasn't quite up to par compared to the other two. The texture was nice as the roll was deep fried but the flavour just wasn't there.  The sauce was more sweet than spicy and the crab didn't really stand out as it had in the Meteor Rain. 

Sashimi - Salmon, Tuna

The salmon tasted very fresh and delicious. The pieces were a bit small, but a bargain if you consider the price. The tuna on the other hand was quite underwhelming. John felt it was comparable to typical tuna sashimi you can get at any sushi restaurant. 

Overall, the meal was great and everything on the menu was priced well.  We would definitely go back to try the different rolls and order our favourites; Zesty Avalanche, Meteor Rain and A LOT more Salmon Sashimi.

Enjoy!

Eat Well: #abcsofyyc #bluehousecafe

ABC'S of YYC (Week 2: B)

Blue House Cafe
3843 19 St NW

When you first walk in you are welcomed by a quaint room filled with candlelight and a blue lit stage. 

As we munched on our bread, our lovely live entertainment for the evening took the stage!

Ceviche De Camarones- Tiger shrimp served with a spicy South American sauce

The shrimp was super fresh with a tangy, crisp and spicy sauce.  Perfect amount of acidity with lingering heat in the mouth.  The vegetables were a good addition to the dish with the added texture.

Calamares Con Salsa De Tomate- Tender calamari served with a fine herb and fresh tomato

Not your regular dish of calamari.  This was prepared fresh, sliced to order and lightly finished in the pan.  The sauce was well seasoned with great viscosity, which stayed on the calamari but did not feel overly thick.  

Chicken Curry- tender chicken in a curry sauce served with rice and vegetables

This was a lighter sweeter curry, but it was a welcome change.  John wished it had more heat and kick like the Ceviche.  This lovely stew of potatoes, mushrooms, apples, and pineapples was a symphony in the mouth that went perfect with the rice.

Paila Marina- authentic Chilean dish- Lobster, crab, prawns, scallops, mussels, clams and fish all cooked in its own tomato sauce and exotic spices.  

Seafood kick in the face!  There were a lot of components and some stood out more than others.  The crab was sweet and delicious whereas the lobster was rubbery and overcooked.  The prawns and scallops were fresh and tasty as with the fish.  I found the mussels to be a bit fishy tasting, but John did not mind it as much.  So he got the extra ones.  

Brazilian Lime Coconut Balls

The appearance was not what we expected.  I thought it would look like a coconut covered truffle.  This was underwhelming, the consistency reminded of pan dan which is a gelatinous like cake.  I did not enjoy it as much as I would have liked.  The flavour was there, but the texture not so much.

Overall, it was a pleasant surprise and we enjoyed the majority of our meal; our favourites being the Chicken Curry and Ceviche.  We would definitely go back and try some more apps and enjoy some more live music.

Enjoy!

Learn Well: #yychotchocolate

Peppermint Hot Cocoa for 2 <3

2015 YYC Hot Chocolate Fest has begun!  For the month of February, the lovely Restaurants and Cafes of Calgary that chose to participate in this lovely event, have created unique twists to the classic Hot Chocolate to support Calgary Meals on Wheels.  

The power is in your hands, the lovely people of YYC to vote and decide who is the winner!  Check out the website for all of the details and the list of all participating restaurants and cafe.

Because it was a chilly day in the YYC and I was too lazy to leave my house, I decided to make some of my own hot chocolate.

         

                                  

Recipe Adapted from Minimalist Baker

Yields 2 Mugs

2 cups Unsweetened Almond Milk

2 tbsp Unsweetened Cocoa Powder

3 tbsp Semisweet Chocolate chopped

2 tsp Maple Syrup (or to taste)

1/4 tsp Peppermint Extract

In a saucepan, heat the almond milk over medium heat until warm.

Add cocoa powder, chocolate and sweetener and whisk to combine.

Whisk until thoroughly combined and to your preferred temperature.

Add the peppermint extract.  Garnish with whatever you wish!

Did not have any mini marshmallows *sigh*.

                                     

I feel as though, because I used baking chocolate, a light film of grease was on the surface.  Next time, I definitely want to try using the real deep stuff 70% dark chocolate ooh lala.

Enjoy!

Eat Well: #foodspiration

Sweet Potato Shrimp Skillet with a Poached Egg

Recipe adapted from @mealguide

After a long day of lecture and a gross and nasty leg workout with my lovely classmates, I was super stumped with what I wanted to eat for dinner.

It was bad folks... I kept munching away at the Costco chicken that's been in the fridge for the week and then my phone went off.

Thank you Shelby for thinking of me when you saw the sweet potatoes ;).  

    

Recipe

1/2 Onion diced or chopped

1.5 tsp of Homemade Chili Oil (you can use dried red pepper flakes)

2 tbsp Olive Oil

2 Garlic Cloves minced

2 cups Sweet Potato diced

Approximately 8 large Prawns cleaned and de-shelled 

2-3 cups of Gai Lan (sorry folks I don't know the English name, but it is similar to Yu Choy but with a bit more texture to it)

In a saucepan (I used a pan that was too small), Heat your olive oil on medium heat.  Add the onions and chili oil and cook with a wooden spoon until the onions are translucent and soft.  Add your garlic and cook for about 30 seconds.  Add in your lovely orange cubes of happiness (sweet potato!) and cook it until it's soft.  Still on medium heat, add a bit of water to help it steam up and cover for 10-15 minutes.

Add your shrimp and cook for 2-3 minutes, or until they JUST turn pink.  Add in your veg and turn the heat on low and stir until it becomes wilted.

***Side note:  Because my pan was too small, I boiled water separately in a double boiler and steamed my Gai Lan there

Season to taste with pepper (my chili oil has a bit of salt in it all ready).  And as a garnish, a poached egg.

Enjoy!

Eat Well: #abcsofyyc #Anju

ABC's of YYC (Week 1: A)

Anju
344 17 Ave SW

Started off our adventure at a popular spot on the busy street of 17th Ave, Anju! Seeing as Super Bowl XLIX was happening tonight, the restaurant wasn't very busy. We were seated promptly and served water. Seeing as we have dined at Anju multiple times (both the old and new locations), we tried to order things we haven't tried before. John got his lovely Hitachino beer and the waitress took our order; and thus our first adventure begins! 

Tuna Poke Hand Cones- Avocado Mousse, Cucumber, Sushi Rice, Tobiko, Nori

Hit of freshness when you bite into it!  The rice was soft and delicious and the nori held up.  All the components were there and recognizable.  A lovely balance of flavour and fresh ingredients.  Great start.

Grilled Asian Eggplant- Soy, Gochugaru, Rice Vinegar

A lovely simple dish that had great consistency and was cooked perfectly (even John liked it).  John usually does not enjoy eggplant whatsoever so I was quite happy when he said he liked it.  It was seasoned well and the sauce was oh so fragrant.  

 

Budae Jjigae (Army Stew)- Pork Belly, Wagyu Beef Hot Dog, Kimchi, Black Bean, Kraft Singles, Ramen

Everything together was good, well seasoned and balanced.  However, John usually enjoys drinking the broth of noodle soups and this one was quite salty. Nevertheless, the stuff inside tasted great.  The pork belly was on the leaner side, but John did not mind too much (he usually loves the super fatty stuff).  The cheese made the noodles feel thick and creamy.  The wagyu beef hot dog just seemed like a generic hot dog.    

Oxtail Tortellini- Soy Sauce, Truffle Oil, Grana Padano

The veteran from the old Anju!  The sauce was a tad on the salty side, but overall the dish was delicious.  The aroma and flavours intertwined beautifully with the contrasting textures of the pasta and the filling.

Sweet Potato Panna Cotta- Puffed Wild Rice, Yuja and Black Pepper Anglaise

This dessert was a lovely surprise.  The Panna Cotta was light and smooth, providing a refreshing flavour, while the Creme Anglaise and basil leaves jolted our taste buds.  The only comment however was the puffed wild rice.  The contrasting texture with this dessert was creative and nice, however, the rice was hard to the point that it created an unpleasant stale crunch.

Overall, the meal was quite enjoyable with our favourites being; Tuna Poke Hand Cones, Grilled Asian Eggplant, and Sweet Potato Panna Cotta.  In terms of fullness, I was happily satisfied where I didn't reach the dreaded food baby stage.   

The food came out quickly, we finished in approximately 30 minutes and made it back home to watch the end of the Superbowl!  Mind you, this was a quieter night at Anju.

Our previous meal at Anju from their past menu (no longer have mussels or wagyu skirt steak).  Oxtail Tortellini, Hitachino Red Rice Ale Beer (fantastic beer), crispy tofu and refreshing oysters.

Enjoy!

Eat Well, Learn Well, Love Well: #abcsofyyc #jeezykeezy

ABC's of YYC 

Exploring the lovely restaurants of YYC one letter at a time!

We love to eat and we have our favourites, but it's time to explore, "ADVENTURE IS OUT THERE!".

We will be selecting restaurants for each letter of the alphabet and provide our honest opinions *dun dun dun* ;).

Hoping to grow our palettes and spend more quality time with each other.

Enjoy!