Season's for all seasons and lunch

I went to Season's Rotisserie & Grill for lunch yesterday with my brother.  The experience was over the top!  I reviewed them on Buzztown and gave them 5 stars.  The service was awesome - ask for Jamie if she is there - and the food was impeccable.

Of course they brought us bread with oil and vinegar which is always good and very fresh.

We started with what is now my new favorite thing to eat in Durango.  Chicken liver mousse with grilled ciabatta, balsamic fig relish and fresh herbs, there was smoked sea salt on top too.  IT...WAS...AMAZING! If you go to Season's you must try this.  I know that you may hear liver and think, "EW", but trust me, it is awesome!

Then, I had the special seared Sea Scallops with braised greens and bacon and crispy polenta.  The scallops were perfect and the greens were to die for.  Somehow they managed to get the polenta crispy while keeping the inside creamy - very good indeed.

My brother had the New England clam chowder, it looked like pure clams.  He said it was really good and very filling, also that it tasted extremely fresh.

We finished the meal by splitting the dessert special.  Fresh pear tart with honey mascarpone.  This was really good, my favorite part was the honey mascarpone - I could have eaten a bowl of it.

The meal was really great and the price was really not all that bad.  If you are going to go out for lunch, Season's can definitely match the price that you might usually pay for a lunch out.  But there is no way other locations can match Season's food!  Why not eat great food at lunch?

Cosmo's is for parties!

On December 16th, my company had it's annual holiday party at Cosmo's.  The service was fabulous and the food was great - even though I wished that I had chosen the beef fillet.

Of course, I began with a couple Cosmopolitans, did I say a couple?  Because I think I ended up having 4 or like 4 and a half!!!

Cosmo's Cosmopolitan - very good, but I think they were making them a little too fruity so that we didn't get too hammered!

I had the Chicken that was stuffed with crab and Fontina cheese, it was okay.  The Fontina really overpowered the flavor of the crab and the chicken.  However, the potatoes were divine and the Broccoli Raab was cooked perfectly!

This is what I wish I had gotten!  Beef fillet with mashed potatoes, green beans and mushrooms.  I was told it was beyond fabulous!

The woman on my left had the salmon and said it was perfectly prepared and delicious.  The salmon was also the most beautifully prepared.

All in all, the experience was wonderful and I had such an amazing time.  I didn't get pictures of dessert, but it was sooooooo good.  They served us Beignets that were like little, creamy clouds; Creme Brulees that were the creamiest and were flecked with vanilla bean; and tiny homemade chocolates that were really wonderful.

Upper East Side - is the sweet side!

A couple weeks ago, I went to The Upper East Side Coffee/Deli.  If you are in that area I definitely suggest you stop in.  They are located across from the entrance to the new Mercy on Hwy 160.  I had a great cup of coffee and a delicious breakfast sandwich (egg, BLT on fresh ciabatta roll!)  The service was outstanding and I really enjoyed my time there.  Justs watching people come in, I could tell it was a beloved spot of many regulars.  Also, when I told them that I would be reviewing them and that I blog, they sent me off with a couple extra goodies of the baked variety - I shared them with my coworkers, who were delighted.
SORRY!  NO PICS!

Tequila's Restaurant

On December 3rd. I went to Tequila's for a quick lunch with my friend.  I had the special Carnitas enchiladas and my friend had the two enchilada plate.  It was SUPER dark, so my camera struggled to take good pics.  The salsa was really good that day.  Service was spotty.

Never Ending Chips and Salsa - very fresh and tasty.

The Carnitas enchiladas were okay, but they lacked that special something that I expect with carnitas - kinda just tasted liked pork enchiladas.  I get extra beans and no rice - because I cannot stand what passes for Spanish rice, I would much rather have extra beans (which are pretty good).

Carnitas Enchiladas with no rice and extra beans

My friend got one chicken and one beef enchilada and said that she thought it was pretty good.  She usually gets the taco salad.

Two enchiladas lunch special, one chicken, one beef.

Overall, the experience was pretty good.  For the price and the speed, it was a good value, but not the tastiest.  The service was mediocre, I told the waiter I would be reviewing him (like I always do) and he seemed scared!  Our drinks were left unfilled a little too long for my taste, (especially when you have a server and a busser), I would have liked the salsa to be refilled sooner, and our server messed up the check after I gave him specific instructions...so...meh.

Thanksgiving At Home

Since last week was Thanksgiving, Lyric and I did not eat out.  I have therefore decided that I should write about my Thanksgiving at home.

I knew from the start that I wanted a very traditional Thanksgiving this year.  I wanted to have all the flavors of my childhood in this meal, and I wanted it to be really chill!  We had the dinner at my mom's beautiful house that has an amazing kitchen (*heaven*).  My mom and I split the menu so that I could contribute to the meal and so that we wouldn't be absolutely crammed for time.  My menu of items to cook were: Stuffing, Pecan Pie, Pumpkin Pie, Cranberry Sauce and Yams.  These items also happen to be my favorite parts of Thanksgiving, heavily imbued with delicious memories.

My stuffing recipe came from my step-mom, Mary.  I want to preface this with the fact that I did not do her recipe justice.  My stuffing was good, but it lacked something - which my dad later told me with exasperation in his voice, "You don't have the right kind of sausage; you have to use sausage from Sanders Meats."  Well, I think there is more to the equation of me perfecting my recipe than sausage.  Sanders Meats, is a small, local butcher shop in Custer Michigan, close to where my parents live.  I am not going there to get sausage, but I may consider shipping myself some next year...they also have these super nummy rib-tip things that I adore!  So, if you are in middle-Michigan near where the Badger crosses (can you see me pointing to my hand shaped like a mitten?), it would behoove you to visit this fine meat emporium.

Pecan and Pumpkin pie are typically shoe-ins for me.  However, I struggled this year.  My heart actually broke a little when I saw my pecan pie and tasted my pumpkin pie.  You may know (or not) that I am a baker of great renown.  I LOVE to bake and have gotten quite good at it.  So, to produce pies that are less than perfect - and dare I say, not absolutely delicious (*cringe*) - makes my heart break a tiny bit.  My goal was to bake pies that were low cholesterol, to help out my step-dad who is cutting back.  So, I used Smart Balance and Egg Beaters.  This produced inferior pies to say the least.  My pecan pie nearly exploded and my pumpkin pie was just plain lame.  Oh well, next year I am making pies with everything bad in them.

The cranberry sauce is the easiest thing ever, I just make the whole berry recipe on the bag.  I have these memories of my step-mom canning cranberry sauce, so that we would have it with all our meats.  I especially remember it accompanying venison - yuuuuuuum.  Cranberry sauce is one of my favorite condiments.  I really enjoy sweet flavors with my meats, so I love it with almost anything.  My favorite pairing (not counting turkey) is cranberry sauce on my burger.  Yes, you may be thinking, "Oh god, what the........ewww!", but it really is very good and I suggest that everyone try it.  I prefer it with a grilled patty and bun, with some mayo.  Yes, I was pregnant when I discovered this tasty treat, but my cravings have held on, and I still love it to this day.

Yams, yams, yams.  I love yams, and they are so good for you.  I will pass on mashed potatoes, french fries, or potato chips if a yam or sweet potato substitute is offered - EVERY time.  I prepared them with the simplest of ingredients and got rave reviews.  Smart Balance, brown sugar, salt and pepper were all they needed.  In fact, I should have grabbed more as leftovers...next time.

My mom made the turkey, mashed potatoes, brussel sprouts, rolls and the gravy.  She brined the turkey this year, and I swear to GOD, we will never make a turkey another way.  The turkey was so moist and delicious, we couldn't stop talking about it.  So, brine away my lovely readers - brine away!  

Awww, isn't she cute?!

All in all, it was a wonderful meal.  But, the food was not the highlight for me, the guests were.  What a glorious thing it is to sit around a table with people who really like you - some may even cherish you.  For me, my day-to-day life does not have this relaxed and inviting setting at meals.  Breakfast is usually on the go, or hurried with steady glances at the clock and crusts of toast shoved in my cheeks like a chipmunk hoarding for the long winter.  My lunches do not surround me with loved ones, unless you count my dog.  If I am lucky I have really good friends to accompany me.  Dinner, well that is a wash.  I don't have Lyric in the evenings until after dinner time, so there is another meal alone with the dog.  As you can see, Thanksgiving is especially nice for me.  I really enjoy a family dinner.  Don't get me wrong, my life is great, it is exactly what I need right now.  In fact, I crave alone time and try to get as much as possible.  If I did have Lyric at night for dinner time, how would I ever get my homework done?  So, I take these moments of delight, lock them away in my place of happy memories, and I transcribe them here, so that they cannot be lost.

Om Nom Nom,

Errin

XOXOXO

Mayday, mayday, mayday!

Okay folks, egg beaters + pecan pie recipe = 'oh god, I hope it tastes good'

Happy Thanksgiving Everyone!  
Om Nom Nom,
Errin

Machaca!!

Like many folks in Durango, I am a transplant.  In 2002, I moved to Durango from Tucson, AZ.  I miss nothing  about Tucson, except my grandparents and the Mexican food...yummmm Mexican food...  

If I had one gripe about Durango, it would be that I cannot find the Sonoran Mexican food that I crave.  Until recently.  There are two restaurants in Durango that serve Mexican food that I recognize, Tacos Nayarit and Emilio's, that latter will be the topic of my post today.

Now, I am not belittling the Mexican food in Durango, it is just not what I like.  I think that most of the restaurants tend to serve, New Mexican or Tex-Mex cuisine.  There is altogether too much sour cream and green chile involved for my taste.  I have a motto for my Mexican food, "I want lard in my beans, and cabbage on my tacos, and I don't really want to know what meat it is."  I crave good, red enchilada sauce; sweet, green-corn tamales (or the tamales with the little green olive inside - pit and all!); ceviche with octopus, scallops, shrimp and flounder; and what I crave the most is MACHACA BEEF!  

Most people are not familiar with this dish, but it was a Sunday morning tradition in my house when I lived in Tucson.  My step dad would get up early on Sunday, go get his paper and pick up two heaping Styrofoam containers of Machaca beef, typically from Filiberto' (a Mexican fast-food joint).  Then, we would all gather around and devour the entire contents.  

Now, from what I understand, Machaca Beef, or Carne Machaca, is the Mexican equivalent of beef jerky, and traditionally was a dried beef that was pounded to tenderize, then reconstituted and used in all sorts of dishes.  Today's recipe is a little different, and there are many to choose from.  Basically, you take boneless chuck roast and slow roast it with spices and seasonings in a crockpot or something similar.  Then, it is finished off with peppers and onions.  When you get this dish at a restaurant, they typically finish the beef on a a flat-top grill, making it totally crispy and delicious.  Personally, I think twice cooking beef and pork is about one of the best ideas EVER!  Machaca beef is served with tortillas, and can be found as a filling in many other Mexican dishes.  Many times it will be served with melted cheese or salsa on top, eggs on the side, or eggs scrambled directly into it.  My preferred method is pristine, with everything on the side - so that it stays nice and crispy.  I like flour tortillas, but I think that corn are a little hardier and stand up to this fantastic dish with panache and a sense of tradition.

Now, I hope you are desperately wondering, "But Errin, where can I get this delectable dish in Durango!?"  Well, my friend, you can go to the Main Mall and order some up from Emilio's.  They have a skillet version with potatoes, which I have never ordered, or the egg dish (I order eggs on the side).  Their meal comes with refried beans, and your choice of flour or corn tortillas.  I always order a side of their house salsa, which I really like.  This time I took my daughter Lyric, and she ordered French toast with bacon (again, proving that she feels no meal is complete without bacon!)  We had OJ and water, and of course we shared each other's breakfasts, family style.  

One of the main reasons I like Emilio's in the Mall, besides the Machaca, is the atmosphere.  You can eat out in the open area that feels almost like an atrium.

Another, thing I like about Emilio's is that it is a local, family-owned establishment.  They also own the taco stall across the way named Pepe's Tacos (which are fabulous!)  I always have the same server, who is also the co-owner with her husband.  There is a relaxed sense to the service, so don't go if you want to have your food ready in 5 minutes and have your server hovering over you.  Another reason I like to go, is that we can take our dog with us as long as we eat in the atrium area (our very well-behaved dog, FYI.)  I get to relax and Lyric can wander around with Tid-Bit and walk upstairs if she wants.

Now to the nitty-gritty, the adventure of the food.  The Machaca is delicious and I love their beans.  The corn tortillas or usually pretty darn good (once I got them and they were all dried out).  The salsa takes me back to Tucson and I always wish I had some hot, fresh tortilla chips with it.  Their bacon is great, plus it is a great deal - you get four big slices for $1.99.  I always leave totally stuffed with my craving sated.  My only words of advice would be - stick to the Mexican dishes.  The OJ was a little funky, the French toast was dry and had way too much cinnamon, and the scrambled eggs were over cooked.  However, for the price I think that this is a pretty good deal.  Besides, I go there for the Machaca Beef, not the other breakfast items.  I like this Machaca Beef so much, that I have even brought it to my parents house on Sundays, and we are all in agreement that it is a fine example of our beloved Sunday meal.

So, I have one more reason to love Durango - Emilio's Machaca Beef.  Now, the beautiful vistas, tight-knit community, breathtaking hikes (literally), and my friends and family keep me happy in Durango - but it is so nice to have the taste of Tucson available when I want it as well.

Om Nom Nom - Errin

have you heard of Bismark...I mean Bismarck?

If you answered yes, then you know where I am heading.  Specifically, I am headed toward yummy, donut land. Thankfully, Durango has an awesome donut shop, Durango Doughworks.  If you have not been before then you must go, and go now!

This past Sunday I took my daughter, Lyric, to breakfast at Durango Doughworks.  We decided to start our meal by splitting an appetizer, namely a Bismarck donut.  These donuts have always been my favorite, and I am happy to say that I have guided my daughter deftly, and they are now her favorite too.  Let me give you the run-down:  a Bismarck donut is typically a yeast donut with a filled center, and topped with a dusting of powdered sugar or a glaze of chocolate.  Wikipedia says more here Yummiest donut EVER! My favorite variety is the Boston Creme version that is filled with vanilla custard and glazed with chocolate.  Please do try this donut the next time you are gazing at a donut case - you will not be let down.

After we cut our donut in half, and my daughter eyed both very carefully to determine which was bigger (AKA 'Hers'), we pitched in.  I used my fingers and sipped coffee, while Lyric decided to use a fork and knife, accompanied by OJ (ah yes, feel the sugar crash anyone?)  Then, we moved on to our main course.  Lyric wisely ordered the biscuits and gravy and I had the Whole Hog Scramble with fruit and bacon (Lyric feels that breakfast is incomplete without bacon.)  We tend to eat family style, and share our dishes, unless...some of you know what it's like to have kids!

Let me start with the biscuits and gravy.  Many people love this breakfast item, but many more are confounded by it.  It seems to me that it is a fringe breakfast item, much like corned beef hash.  However, those who like biscuits and gravy are loyal followers and can discern the finer points of what goes into a good recipe (some can be really icky.)  The dish is very simple, it requires a good biscuit (fluffy is the best) and Sawmill or White gravy that is made from browned, ground sausage, flour, milk and lots of black pepper.  The gravy is smothered over the split biscuits, and voila! you have a super-awesome dish.  Durango Doughworks biscuits and gravy recipe was one of the best I have ever had.  They make their recipe distinct by adding Cumin; but, not so much as to overwhelm it.  The heat in their dish was just enough to add flavor,  but not so much as to scare away my six year old.  The biscuits were crazy fluffy and good!  Lyric's comment was that the biscuits were, "Like a cloud!"  Overall, this was a great recipe and we really enjoyed them.

Now, on to the breakfast scramble. The main ingredients were: bacon, sausage and diced onions, topped with cheddar.  This dish is enormous in size and well cooked, and the side of bacon included four slices!  I personally love breakfast scrambles because I can be a bit squeamish when it comes to the preparation of my eggs.  My family says that I like them overcooked, but I disagree.  I just can't abide by slime.  My throat has an instant reject button right at my uvula.  I prefer to think that I am just more discerning about my eggs; I do like them, but they must be over hard.  When I scramble eggs, I add water and some cheese, to keep them moist, but cook them while stirring, until they are no longer runny.  I understand that this may dissapoint many foodies, but it is a texture thing, and my body simply rejects runny eggs like a poorly executed belly-button ring!  Either way, the scramble at Durango Doughworks was great, no complaints here.  It was moist with plenty of 'stuff' and no slime in sight.

The coffee was great, I love Desert Sun Roasters.  Just strong enough to give me a jolt, but still have great flavor.  I think I drank like three cups!  And I have to give a shout-out to our server, Chelsea, who was great.  I had no idea that she would be there and it was really nice to have a friendly face at breakfast - I love small towns!  And on that note, I suppose this is the end of my first entry.  I find myself wondering how to close the topic...oh well, I will leave that for another post, let's just end with, 'It was a great breakfast'.

Om Nom Nom,
Errin