…these are the two restaurants at which we always try to eat.
- Pacific Cafe on Geary St near Land’s End for seafood.
- House of Nanking on Kearney near Columbus for Chinese.
We first visited the Pacific Cafe about 30 years ago and it’s still terrific. I love the scallops. We ‘discovered’ House of Nanking only 6 years ago and I still dream of their spicy calamari.
Pacific Cafe, Geary St, http://www.pacificcafesf.com/mhome.html; and House of Nanking, Kearney and Columbus, http://houseofnanking.net/ . Both serve simple but tasty food at a reasonable price.
This recipe was once attributed to a friend Kelly who made wonderful chicken enchiladas for her catering business. We’ve always enjoyed Kelly’s recipe, and we uncovered an original version of Kelly’s recipe. We served these when Alex had his Eagle Court of Honor.
The recipe below is a lot easier than Kelly’s. It’s almost as good, but almost isn’t always what we want.
Each recipe makes one 8×13 pan.
You can, in theory, substitute hamburger and beef broth for the chicken, but we’ve never tried it.
- 1 cooked chicken
- 2 packages of taco seasoning (follow instructions on package)
- 8 oz. cottage cheese
- 8 oz. sour cream
- 2 cups cheddar cheese
- 1/2 cup salsa
Mix ingredients. Roll into flour tortillas to make 8-10. Place in 8×13 pan.
- Flour & butter
- 1 can chicken bouillon
- 8 oz. sour cream
- 1 can green chilies
- 1 cup cheddar cheese
Melt 6 tablespoons butter, add 6 tablespoons of flour, and make a paste.
Heat the bouillon and add to the paste.
Add sour cream and green chilies, Mix to make the sauce.
Pour the sauce over the tortillas in the pan. Sprinkle the 1 cup of cheddar cheese over the top.
Bake 1 hour at 350 F.
Let stand for 10 minutes before serving.
Garnish with lettuce, tomato, and sour cream.
5 large yams
Cointreau or Triple Sec 1/3 cup
Butter 6 T.
1/2 c. sugar
1/4 c. bourbon
1 tsp. cinnamon
1/ tsp. nutmeg
1/8 tsp. clove
1/2 tsp. salt
1/8 tso ground white pepper
Brush yams with vegetable oil. Bake for 30 minutes at 450 degrees.
Cool, peel and cut them into 3/4 inch slices.
Heat other ingredients in a sauce pan.
Layer yams with sauce.
Bake 20 minutes at 350 degrees covered.
Take the cover off. Mix gently and put 2 last T butter on top.
Bake 20 minutes more uncovered
Note: This recipe is from the Spinelli/ Moore’s favorite cajun cookbook. They brought this
for Thanksgiving one year and its become a tradition in our home ever since.
Yields: 1 1/2 cups
Prep time: 20 min
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.