Southwestern salad with homemade clinatro-lime dressing.

Chopped up romaine, cilantro, red onions, tomatoes, black beans, corn, almond bits, a little goat cheese, ground pepper, cilantro lime dressing.

And that's the last of the cilantro lime dressing! I really liked it thought and used it a lot. I'll definitely make some more. :)

Curry Up Now Indian buritto with my cilantro lime sauce.

I couldn't get through this veggie burrito at Off The Grid last night so I had it today for lunch with my homemade cilantro lime sauce. It was excellent! :) I must say though, I had the chicken curry burrito last week and preferred that one.

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Ta-wei's super delicious Wiener Schnitzel.

Ta-wei Lin (Chef/owner of Three Papayas) invited me over to have a special dinner and sit-in on an interview he was doing with a documentarist. I wasn't able to stay for the interview, unfortunately, but I heard it was really fun and I can't wait to see the footage!

Ta-wei ended up reaching back to his Euro influences and whipping out a fantastic wiener schnitzel for us. Ta-wei lived in Europe for awhile where he traveled through kitchens, eating with and learning from the locals. After hearing this, I had some pretty high hopes for my wiener schnitzel--although, I'd expect no less from Ta-wei!

The fabulous Matty! I absolutely adore him. He's always so hospitable.

Wiener Schnitzel with horseradish and mint jelly, with potato salad.

Ta-wei explained how wiener schnitzel, in Austria, is strictly veal, but in Germany it can be prepared with pork or veal.

Matty, who doesn't cook, but knows his German food, compared notes with Ta-wei about how to properly make wiener schnitzel before this dinner. Ta-wei knew the correct methods, but then put his own twist on it, as he always does! And I'm so glad he did because this cutlet was absolutely perfect.

Thank you SO much, Ta-wei and Matty! As always, it was an absolute pleasure and the food was amazing!!

How to make Ta-wei's super easy Wiener Schnitzel

Ingredients:

• Pork (normal cut)
• Eggs
• Beer (Pilsners are good)
• Lemon juice
• Bread crumbs
• Panko crumbs
• Spices (Ta-wei used paprika, oregano and a couple others.)
• Oil
• Horseradish
• Mint jelly

Recipe:

1. Get normal cuts of pork and pound with a meat tenderizer until it's 1/2 inch thick.
2. Mix eggs, beer and a little lemon juice in a large bowl and let the meat marinate in them.
3. Mix bread crumbs and panko breading (this will add a nice lightness to the breading), with your spices.
4. Pour a liberal amount of oil into a fry pan and turn on high heat.
5. While the oil is heating, Take a piece of meat from the marinade and coat it with the crumb mixture.
6. Cook each side for a couple minutes, until the breading turns golden.
7. Plate and serve with some horseradish and mint jelly!

Now that I know how to make it, I can't wait to try--as you can see it's super easy!

Be sure to check out Ta-wei's amazing food at Three Papayas, his pop-up "cultural liberation brunch". Three Papaya's operates out of the Doc's Clock, where you'll see Matty taking orders, and runs every Sunday from noon - 4pm.

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Yelp

Creamy tomato sauce pasta with asparagus and bell peppers.

More asparagus and bell peppers! This time over pasta with a nice garlicy tomato sauce that I made with tomatoes, onion, salt, pepper, parmesan cheese, garlic, and a little bit of milk. I purposefully had not that much sauce, but a whole lot of veggies!

Creamy arrabiata with pasta.

Yup. Prego. :)

Mixed with cream, Tapatio, spices, sausage, red onion, capers and eggplant. This sauce was SO good I wanted to have it as a soup! Haha.

It was perfect with some pasta though. I "slow" cooked everything in the sauce, over low heat, until the onions and eggplant were soft and I could really smell the capers.

I like my arrabiata spicy so this had a good kick to it. I topped with a little grated parmesan cheese and, oh man, I have to say--this was just really yummy!

Garlic, bacon blue cheese dip.

I didn't use exact measurements, but I used a lot of heavy cream, some cream cheese, blue cheese, sour cream, a little flour, garlic, garlic salt in a medium pan and kept stirring it over medium heat.

Baaacon.

Mix in the bacon, add some freshly ground black pepper to taste. I should have topped this with some chives and bacon bits, but was in a rush and forgot! The dip was awesome though! :)

Off to the BBQ! :)

Greasy Chinese Vietnamese at Tu Lan, SoMa, SF.

Photo from ji k on Yelp.

What we ordered:

#20. Mi Xao Don - Shrimp, Pork, Chicken

#39. Veg. & Crispy Noodle, Bo Luc Lac - Beef Cubes VN Style.

I didn't get a shot of the food because I didn't have my camera, but this place is a gem!! A gem, I say!!! Haha. It's definitely a hole-in-the-wall, but I love it so.

#39. Oh my goodness!! It was AMAZING. I'm craving it right now as I write this. Haha. It's not really like shaking beef because it has this sauce, but the sauce is oh so good!

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Yelp

Cold somen noodles in a special Asian sauce, with shrimp.

Special Asian sauce! Haha. Vinegar, Rice vinegar, olive oil, sesame oil, soy sauce, oyster sauce, sugar, wasabi, garlic, red onion, cilantro, Korean seasoning packet.

I cooked the shrimp in this sauce and then let it cool.

I cooked the somen noodles quickly, rinsed them in cold water and then mixed them with the sauce. I topped them with shrimp and cilantro. Very tasty!

Strawberry balsamic vinaigrette.

Juice from 15 large strawberries.
Mixed with some olive oil, balsamic vinegar, black pepper, basil and parmesan and sugar. Yums the word. :)