Last year as I was preparing to head to Jamaica with my family for an island Christmas extravaganza in lieu of gifts, the owner of my company handed me a business card for Island Spice Restaurant and suggested that I give it a whirl. I tucked it absentmindedly into my pocket and forgot about it, despite working only a few blocks down the same street. After experiencing the claustrophobic joy of a Sandals resort, where all-inclusive food doesn't necessarily represent the local potential or even variety, I have to say I wasn't exactly enthused on the idea of some more mediocre Americanized dry chicken rubbed with pseduo-jerk sauce and cold beans with rice.
However, the idea and hope that Jamaican food might actually have something to get my tastebuds tingling led me to re-evaluate my previous prejudice, and a few of my more adventurous co-workers decided to join me for a meat-filled feast of curried goat, Jamaican BBQ chicken, and jerk chicken, each served with a side of red beans and rice and warmed vegetables. Ordering over the phone was easy, and based on the brief conversation with the harried employee your feelings are not taken into consideration, which leads me to believe that the food had better be damn good for them to stay in business.
Although I was told that each lunch plate came with fried plantains, none were to be found, and at $1 for a side I was disappointed with the lack of them despite our request. However, the meats themselves were surprisingly tender and absolutely wonderful; the BBQ chicken especially had a tender, juicy quality and the sauce packed a wallop that I had trouble not licking from the plate. The jerk chicken was no American falsetto; rather it did the nation proud with just the right amount of rubbed spices and tender meat hanging from the bone. The curried goat could easily be shared, unless one has a soft spot for a gutfull of the wonderfully greasy meat and marrow-filled bones. I was pleased with the amount of delectable marrow I was able to suck from the bones themselves, and while the curry lacked the spicy punch of the two chicken dishes, the meat was a unique and flavorful treat the likes of which I have not experienced within the city limits.
The dark greens and corn were wonderfully prepared and added an exotic, almost African quality to the entire plate. The red beans and rice were mediocre at best- a basic addition that served only to sop up the wonderful juices now running from our chins as we moaned in delight. Happily, my co-workers were more than willing to split all of the lunch meats so we could all have a taste of each dish, and while I think the vegetarians are out of luck in this particular restaurant, I recommend it as an off-the-beaten-path experience for those looking for an adventuresome, meatcentric meal.
Island Spice
2820 Market Street
San Diego, CA 92102-3105
(619) 702-9309
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Saturday, November 20, 2010
Wednesday, February 17, 2010
Tioli's Crazee Burger
Burgers must be in high demand in San Diego based on the number of burger joints, large and small, that reside in this fair city. Rightfully so! While In-N-Out is still a great place (albeit chain) to snag a cheap burger and shake, we needed a new place to tantalize our tastebuds and meet the meat. North Park's Crazee Burger boasts its superiority, and with national spotlights like Diners, Drive Ins, and Dives (below!)
and various other news clips and features, how could we go wrong?
Their menu is as wild as they promise- ostrich, kangaroo, buffalo, not to mention beef, lamb, and more! All come topped with a smattering of gourmet sauces and toppings cooked up by the German partners, and have been pleasing crowds for years! I went for the Saturday special- Hamburgeeeeeerrrrr FRANCAISE with melted Brie Cheese with their special parmesan dusted fries.
It was fantastic! You can't go wrong in my book with huge amounts of brie, or any cheese for that matter, and this was juicy, succulent, and all around great. The fries were nice and crispy with lots of flavor, and even with 7 people on a Saturday night the service was fast and accurate. We had other reasons besides a delicious flavor experience to celebrate as well!
Nothing like celebratory cheeseburgers for getting engaged! Luckily, my soon-to-be life partner loves food just as much as me and was equally enthusiastic about toasting our new life together with hot meat sandwiches and orange soda. All in all, a creative and equally delicious place that I'm sure we'll find ourselves again.
and various other news clips and features, how could we go wrong?
Their menu is as wild as they promise- ostrich, kangaroo, buffalo, not to mention beef, lamb, and more! All come topped with a smattering of gourmet sauces and toppings cooked up by the German partners, and have been pleasing crowds for years! I went for the Saturday special- Hamburgeeeeeerrrrr FRANCAISE with melted Brie Cheese with their special parmesan dusted fries.
It was fantastic! You can't go wrong in my book with huge amounts of brie, or any cheese for that matter, and this was juicy, succulent, and all around great. The fries were nice and crispy with lots of flavor, and even with 7 people on a Saturday night the service was fast and accurate. We had other reasons besides a delicious flavor experience to celebrate as well!
Nothing like celebratory cheeseburgers for getting engaged! Luckily, my soon-to-be life partner loves food just as much as me and was equally enthusiastic about toasting our new life together with hot meat sandwiches and orange soda. All in all, a creative and equally delicious place that I'm sure we'll find ourselves again.
Thursday, October 22, 2009
Oktoberfest!
Is it just me, or is October THE BEST FREAKING MONTH OF THE YEAR?!?! Not only is it fall, the time of harvest, crisp winds, brisk nights, hoodie weather days, pumpkin bread, zucchini bread, spiced chai, it's home of OKTOBERFEST! Strangely, the original Oktoberfest had little to do with the drunken debauchery that it stands for today- that was just a happy accident. San Diego is home to quite a few of the largest Oktoberfests around, and while the big crowds head to La Mesa, the actual Germans and enthusiasts alike head to El Cajon every year for one of the best gatherings around.
Bowen and I are enthused about what we are about to experience. He's got attendance on me, however, as someone who drinks beer and eats meat, I think I feel a little more at home.
A great Bavarian band graced us with their tunes, and the German dancers never seemed to stop!
Believe me when I say that this brat (extra sauerkraut, extra spicy mustard) and Hofbrau brew NEVER tasted as good as it did then. It's all about the atmosphere...
There was an abundance of German pastries (an entire tent dedicated to their sweets!) and while I'm familiar with a few standards like apple strudel and Black Forest cake, I'd never heard of poppyseed cake. It was unbelievably sweet and crumbly, moist and dense and totally delicious. It had faint twinges of phantom chocolate, although there was nary a cacao bean to be found. An absolute delight.
Ashton was jealous of my brat and decided to retaliate by getting a pretzel the size of his torso. This gigantic monstrosity seemed well worth the price, and I feel confident stating that it could feed a family of four.
Alas, the season for 'festing is over all too soon, but it's never too early to start thinking of next year!
Bowen and I are enthused about what we are about to experience. He's got attendance on me, however, as someone who drinks beer and eats meat, I think I feel a little more at home.
A great Bavarian band graced us with their tunes, and the German dancers never seemed to stop!
Believe me when I say that this brat (extra sauerkraut, extra spicy mustard) and Hofbrau brew NEVER tasted as good as it did then. It's all about the atmosphere...
There was an abundance of German pastries (an entire tent dedicated to their sweets!) and while I'm familiar with a few standards like apple strudel and Black Forest cake, I'd never heard of poppyseed cake. It was unbelievably sweet and crumbly, moist and dense and totally delicious. It had faint twinges of phantom chocolate, although there was nary a cacao bean to be found. An absolute delight.
Ashton was jealous of my brat and decided to retaliate by getting a pretzel the size of his torso. This gigantic monstrosity seemed well worth the price, and I feel confident stating that it could feed a family of four.
Alas, the season for 'festing is over all too soon, but it's never too early to start thinking of next year!
Tuesday, August 25, 2009
Vermont part infinity- the rib dinner!
There's nothing quite like being in a lake house, surrounded by mountain air, pine trees, friends, and family to work up an appetite. Despite the fact that most of our days were filled with lounging, swimming, and hanging out, we'd managed to become ravenous in between our snack breaks and pauses for a fresh beer. Our last night was our pinnacle of culinary experience during our week in Vermont, with a bounty of freshly slaughtered and prepared ribs from Dakin Farm! Marylou again wowed us with her ability to clog our arteries with just using our eyes, which got REALLY bad once we actually started stuffing our faces!
Slow cooking is key, with constant re-application of the BBQ sauce of your choice. We, of course, went with a local Dakin Farm sauce, which provided a succulence unmatched by even the great masters. We used a charcoal grill, but I'd recommend a nice applewood wood chip smoke to provide a nice smoky flavor that gets absorbed beautifully in every square inch. Don't settle for tough ribs that require tearing from the bone- these should be dripping off the bone with moistness rivaling... well, something moist.
This is the famous tomato pie- decadence beyond belief. Even thinking about it makes my gut sag and my mouth drool. This Marylou Special is famous in small circles for its ability to transform even the most athletic and fit of people into obese monsters clamoring for more. Best with fresh Hanover tomatoes, take a pie crust (no need to get homemade with this, store bought will do) and line the inside with thick slices of tomato, alternating with cheese (monterey jack or a sharp white cheese of your choice) and basil. Coat the top with a generous amount of FRESHLY grated Parmesean and (are you ready for it?) frost the top with mayonnaise like you would a cake.
I promise, even if you hate tomatoes, even if you hate mayo, even if you are gagging and thinking this is the worst dish ever conceived, YOU ARE WRONG. Plain and simple. The mayonnaise provides the ooey gooeyest crisp pie top that you've ever had melt in your mouth. I truly believe this dish was handed down by God himself to say, "Thanks guys. Have fun!"
As if we needed more pure fat. Marylou thought it would be a good idea to add her famous German potato salad, a glorious dish filled with potatoes, cheese, butter, bacon, and god-knows-what-else. Simply marvelous. I can feel my belly swelling just looking at this.
VA from VA was lovely enough to chop up some fresh tomatoes and mozzarella with herbs to make fresh bruschetta to whet our insatiable appetites.
Confession time- I'm not the world's biggest fan of corn. I know this is a gigantic American staple, and I'm hard-pressed to find ANYTHING without some corn of some type in it, but just plain ol' corn of the cob just doesn't make me die with pleasure. Personally, I think it's kind of a waste to eat something that your body doesn't process, but that's neither here nor there. Regardless, if you are going to eat corn on the cob, this is the only way to do it. You can save this until last because after this the coals will pretty much be smothered and it takes a little while. Soak the corn in the husks in clean water for about 15-30 minutes. Remove the grill top and place the ears directly into the coals. Let them soak up all that nice heat for about 20-30 minutes (completely dependent on how hot the coals are, how done you want them to be, how many, etc. When you think they're done, take 'em off!) Once you let them cool for a couple of minutes, unwrap the husk and peel the silk off to enjoy the best damn ear of corn you'll ever have. You don't need butter or salt, just pure corny goodness.
This is what the final result should look like. All those scorch marks = major tastiness.
Finally, the feast! Woe is me, there wasn't enough room for the corn on my plate so I had to go back for seconds- rough life!
Slow cooking is key, with constant re-application of the BBQ sauce of your choice. We, of course, went with a local Dakin Farm sauce, which provided a succulence unmatched by even the great masters. We used a charcoal grill, but I'd recommend a nice applewood wood chip smoke to provide a nice smoky flavor that gets absorbed beautifully in every square inch. Don't settle for tough ribs that require tearing from the bone- these should be dripping off the bone with moistness rivaling... well, something moist.
This is the famous tomato pie- decadence beyond belief. Even thinking about it makes my gut sag and my mouth drool. This Marylou Special is famous in small circles for its ability to transform even the most athletic and fit of people into obese monsters clamoring for more. Best with fresh Hanover tomatoes, take a pie crust (no need to get homemade with this, store bought will do) and line the inside with thick slices of tomato, alternating with cheese (monterey jack or a sharp white cheese of your choice) and basil. Coat the top with a generous amount of FRESHLY grated Parmesean and (are you ready for it?) frost the top with mayonnaise like you would a cake.
I promise, even if you hate tomatoes, even if you hate mayo, even if you are gagging and thinking this is the worst dish ever conceived, YOU ARE WRONG. Plain and simple. The mayonnaise provides the ooey gooeyest crisp pie top that you've ever had melt in your mouth. I truly believe this dish was handed down by God himself to say, "Thanks guys. Have fun!"
As if we needed more pure fat. Marylou thought it would be a good idea to add her famous German potato salad, a glorious dish filled with potatoes, cheese, butter, bacon, and god-knows-what-else. Simply marvelous. I can feel my belly swelling just looking at this.
VA from VA was lovely enough to chop up some fresh tomatoes and mozzarella with herbs to make fresh bruschetta to whet our insatiable appetites.
Confession time- I'm not the world's biggest fan of corn. I know this is a gigantic American staple, and I'm hard-pressed to find ANYTHING without some corn of some type in it, but just plain ol' corn of the cob just doesn't make me die with pleasure. Personally, I think it's kind of a waste to eat something that your body doesn't process, but that's neither here nor there. Regardless, if you are going to eat corn on the cob, this is the only way to do it. You can save this until last because after this the coals will pretty much be smothered and it takes a little while. Soak the corn in the husks in clean water for about 15-30 minutes. Remove the grill top and place the ears directly into the coals. Let them soak up all that nice heat for about 20-30 minutes (completely dependent on how hot the coals are, how done you want them to be, how many, etc. When you think they're done, take 'em off!) Once you let them cool for a couple of minutes, unwrap the husk and peel the silk off to enjoy the best damn ear of corn you'll ever have. You don't need butter or salt, just pure corny goodness.
This is what the final result should look like. All those scorch marks = major tastiness.
Finally, the feast! Woe is me, there wasn't enough room for the corn on my plate so I had to go back for seconds- rough life!
Monday, August 10, 2009
Dakin Farm
Vacation is that wonderful time when food piles over plates, drinks flow a'plenty, and calories just don't seem to count as you soak them up unabashedly and continuously in an ever-mounting cycle of piggetry. Now, if you go on vacation with Mary Lou Ivey, let's just say that dinner is multiplied by five, and every hour on the hour is snacktime of epic proportions. This is only Part One of a multi-volumed blog series about our vacation in Vermont, land of delicious cheese, smoked meats, and enthusiastic brewmasters and snackmakers.
Dakin Farm is a tourist-style working farm in South Burlington, VT that is open 7 days a week to the public. Let's just say the clouds opened and angels sang their heavenly chorus when the doors opened during my first visit to the fabled land dedicated to the fresh and delicious. This roadside attraction is a must-visit hot spot to anyone who loves 1) cheese, 2) meat, 3) fudge, 4) jam, 5) honey, 6) syrup, or just damn good eats. My mind was continuously boggled by the amazing variety of treats and snacks made just around the corner, so freshness and flavor were apparent in every offering. Everything was available to sample, so you can bet your boots I did just that. Everything was basically the best thing I'd ever had, so this cornucopia of wonder turned into a wonderland of flavor that stretched through our entire week there.
Yes, that is a maple smoked garlic meat stick that I am enjoying.
Ashton and Virginia share my enthusiasm for yum.
This is only a smidgen of the fresh meats offered.
WANT. WANT IT ALL.
Their honey is so fresh they actually pull it from the bee's bodies. THAT IS FRESH.
Dakin's jams vary from the super sweet to succulently spicy, but the common thread is fresh flavor explosion guaranteed in every morsel.
These cheeses constituted about 89% of our diet for the week, and that was in no way depressing.
Virginia is as stuck as I am in what incredible variety to buy next!
If Vermont is the land of maple syrup, we hit the mother lode.
As pretty as it was delicious on the pancakes that we also got here!
Why go small? You know you want to drink gallons of the stuff. And you are on vacation, so it doesn't count! THAT IS SO CONVENIENT!
Dakin Farm is a tourist-style working farm in South Burlington, VT that is open 7 days a week to the public. Let's just say the clouds opened and angels sang their heavenly chorus when the doors opened during my first visit to the fabled land dedicated to the fresh and delicious. This roadside attraction is a must-visit hot spot to anyone who loves 1) cheese, 2) meat, 3) fudge, 4) jam, 5) honey, 6) syrup, or just damn good eats. My mind was continuously boggled by the amazing variety of treats and snacks made just around the corner, so freshness and flavor were apparent in every offering. Everything was available to sample, so you can bet your boots I did just that. Everything was basically the best thing I'd ever had, so this cornucopia of wonder turned into a wonderland of flavor that stretched through our entire week there.
Yes, that is a maple smoked garlic meat stick that I am enjoying.
Ashton and Virginia share my enthusiasm for yum.
This is only a smidgen of the fresh meats offered.
WANT. WANT IT ALL.
Their honey is so fresh they actually pull it from the bee's bodies. THAT IS FRESH.
Dakin's jams vary from the super sweet to succulently spicy, but the common thread is fresh flavor explosion guaranteed in every morsel.
These cheeses constituted about 89% of our diet for the week, and that was in no way depressing.
Virginia is as stuck as I am in what incredible variety to buy next!
If Vermont is the land of maple syrup, we hit the mother lode.
As pretty as it was delicious on the pancakes that we also got here!
Why go small? You know you want to drink gallons of the stuff. And you are on vacation, so it doesn't count! THAT IS SO CONVENIENT!
Thursday, April 16, 2009
Best Burgers in town
CNN is often the voice of despair, of war, of crime... but sometimes it's the voice of tasty travel tips! Today's article seen on CNN/Travel is about 5 of the best and most unique burger places in the country. Pay extra special attention to Hodad's in Ocean Beach- I've yet to go, but with a CNN blessing I am far more motivated!
Speaking of burgers, I've got a bombshell for you all. I have never, in my entire life, had a Big Mac. For as much as people poo-poo McDonald's (and for good reason), the vast majority of people upon hearing this revelation are shocked and urge me to drop whatever I'm doing and run to the golden arches as fast as I can. Well my friends, I think this weekend will be BM-Day. I will have a Big Mac. And also a Bowel Movement. Of that I am sure.
Speaking of burgers, I've got a bombshell for you all. I have never, in my entire life, had a Big Mac. For as much as people poo-poo McDonald's (and for good reason), the vast majority of people upon hearing this revelation are shocked and urge me to drop whatever I'm doing and run to the golden arches as fast as I can. Well my friends, I think this weekend will be BM-Day. I will have a Big Mac. And also a Bowel Movement. Of that I am sure.
Wednesday, March 11, 2009
TIWYF.com
There are times when I really don't need to say anything, just present an image that I am blatantly ripping off from somewhere in internetland and wait for responses. (Well, I'd wait for responses if anyone EVER commented, but that's another story.)
This is why you're fat.com is an amazing site that I'm pretty sure I've mentioned before, but I can't mention it enough times. It's unbelievable. It's unreal. If I could I would post everything verbatim on here, but it's probably just easier for the end reader to go there themselves. Still, there are a few gems that I just can't pass up. Today is MEAT MEAT MEAT fantasmagoria. All things meat, all the time. Especially appropriate today since I'm going home to make chili for 10 people, 7 of which are currently staying at our apartment (this includes myself and Ashton). I have a feeling that our plumbing will get some serious work today...
My personal favorite-
The Porkgasm
Bacon strips, bacon sausage, ham sausage, ham slices, smoked pork sausage and roasted pork belly surrounded by ground sausage shaped into a pig, wrapped in bacon and roasted. Garnished with chili ears and tail.
(submitted Zach Spier)
And the 2 runner ups!
Meat Cake- Meatloaf with potatoes and ketchup for icing.
(submitted by Anne Marie)
Meat (in) Loaf
(submitted by DonJuanDellaNooc)
This is why you're fat.com is an amazing site that I'm pretty sure I've mentioned before, but I can't mention it enough times. It's unbelievable. It's unreal. If I could I would post everything verbatim on here, but it's probably just easier for the end reader to go there themselves. Still, there are a few gems that I just can't pass up. Today is MEAT MEAT MEAT fantasmagoria. All things meat, all the time. Especially appropriate today since I'm going home to make chili for 10 people, 7 of which are currently staying at our apartment (this includes myself and Ashton). I have a feeling that our plumbing will get some serious work today...
My personal favorite-
The Porkgasm
Bacon strips, bacon sausage, ham sausage, ham slices, smoked pork sausage and roasted pork belly surrounded by ground sausage shaped into a pig, wrapped in bacon and roasted. Garnished with chili ears and tail.
(submitted Zach Spier)
And the 2 runner ups!
Meat Cake- Meatloaf with potatoes and ketchup for icing.
(submitted by Anne Marie)
Meat (in) Loaf
(submitted by DonJuanDellaNooc)
Monday, February 2, 2009
Super Bowl Sunday
Of all the possibilities to eclipse brunch, Super Bowl Sunday is one of them. This day dedicated to eating, drinking, and being merry is rivaled only by Thanksgiving, and millions of people around the world found themselves in drunken and swollen belly stupors yesterday. I was no exception. I tended to focus more on munchies and ignore the booze which would take up valuable tummy space, although I did partake in a Rum and Root Beer which was spectacular. The spread we had at my aunt's condo in Oceanside was unbelievable. Not only was there a fabulous view of the ocean from their balcony and a calming breeze from the marina, there was an absolutely loaded table with homemade goodies. Luckily the family understands the importance of homemade and largely skipped the store bought stuff minus chips and unavoidables like that. Shrimp dip, homemade cocktail sauce, chili (mine!), meatballs, and an array of dips sagged the table to its breaking point. I was particularly proud of my contribution of my first attempt at chili, which albeit spicy, was insane. I have to thank Andy Hannas for his recipe contribution, and while mine could NEVER rival his, I thought it turned out PDG. If you want the recipe, let me know and I might be convinced to part with it. Probably not, so just feast your eyes on the photo and try to be satiated. Unfortunately, chili does not translate well into photos, but I often find the pukier it looks the better it tastes. This was no exception.
Tuesday, December 2, 2008
brunch at idyllwild
Basically this might be the most delicious brunch ever. Anyone who has ever eaten outside early in the morning over a roaring fire, munching on nibbles that you have prepared in the sunrise dew, perhaps washing it all down with a nice cold beer knows what I'm talking about. There's something about fresh air that makes your stomach say, "Hey, I'm starving" and your mouth say, "Everything you put in me will taste more delicious than you could ever imagine".
Travis is seen lurking hungrily over Mel's egg cooking (the egg pictured was eventually destined for my stomach) and believe you me, there is something to be said about open fire cooking. It might have been the 1/2 pound of butter we used to "grease the pan", but maybe not. Anyway, that was only the beginning. We finally got to use our propane grill that we got at an estate sale about a month ago, and it proved its worth.
Step 1: cook bacon and eggs over the fire
Step 2: toast bread and cheese on grill, add bacon.
Step 3: add sausage.
Step 4: combine toast, melted cheese, cooked egg, crisp bacon, and sizzling sausage into one melty delicious treat.
Step 5: CHOW THE FUGG DOWN.
Travis is seen lurking hungrily over Mel's egg cooking (the egg pictured was eventually destined for my stomach) and believe you me, there is something to be said about open fire cooking. It might have been the 1/2 pound of butter we used to "grease the pan", but maybe not. Anyway, that was only the beginning. We finally got to use our propane grill that we got at an estate sale about a month ago, and it proved its worth.
Step 1: cook bacon and eggs over the fire
Step 2: toast bread and cheese on grill, add bacon.
Step 3: add sausage.
Step 4: combine toast, melted cheese, cooked egg, crisp bacon, and sizzling sausage into one melty delicious treat.
Step 5: CHOW THE FUGG DOWN.
Subscribe to:
Posts (Atom)
