Eastside Eats: Blue Martini VIP Opening Party

You may have A Blue Martini in your neighborhood, but the Blue Martini opened in February here in the Northwest.  I think they had 3 VIP Opening Parties and I went to one.  Funny place for Bellevue...there was a line outside and a guest list, cute bouncers and HOT cocktail servers who wear a blue bustier over their very visible black bras...trying to create a BUZZ, I guess.

OK, so cool space and they actually have a Blue (Agave) Martini!  I had to have it.

There is a "Bar Menu" with decent STUFF.  The menu was fine, kinda small.  Not a place you would go for a nice dinner.

I arrived first with my husband, who was STARVING!!!  We ordered the Shrimp Cocktail, Crab Cakes, and the Charcuterie Plate.  Everything was fine.  We'd probably order those items again.  Nothing else stood out.

My sister joined us later.  I made her order the Blue Agave Martini too...YUMMY!!!  We checked the place out...LIVE music, beautiful people, attendant in the Ladies Room and did I say LIVE music.

I just RSVP'd to another VIP Event at Blue Martini and I can't wait!!!  Cheers!!!

the FOOD MATTERS project: Seared Bean Sprouts with Beef and Sesame Orange Sauce

Following a very fun "Girl's Weekend" in Portland, OR with my sister and niece, I was not prepared to make the FOOD MATTERS project recipe for today, but the good news is, I got it done.  Everyone is busy, including myself, so the good news is, I have proof that this recipe is an easy weeknight meal!!!  Yippee!!!

I went straight from work to the grocery store.  I ran right over to the butcher and said, "8 oz. of very thinly sliced beef sirloin or chuck please!"  After that, I head over to produce for 2 organic oranges and bean sprouts.  I had all the other ingredients at home.  One thing before I get started...smooch for the hubbie, then quick 30 minute walk with my cute dog, Sammi, and her friends Jenny and Toby, then into the kitchen for me!  Here we go...



OK, toasted the sesame seeds, zested the oranges and squeezed out the juice, chopped up the green onion, the recipe can be found at WINE FOOD LOVE, just click here.

I had started the rice in my rice cooker before I did anything, so the rice was ready when the recipe was completed.  OK, it didn't take long, I promise.  Dinner is done.

I liked the flavors, however, I probably would add a little cornstarch slurry at the end to really get the sauce to stick to the beef.  YUMMY!

Roasted Salmon and Lentils

This year I have decided to S L O W down.  2011 was a year of go, go, go, run, run, run. Along with that came less eating at home, which I REALLY missed.  In 2010, a new cooking group started French Fridays with Dorie.  I couldn't wait to start and I loved the book Around My French Table by Dorie Greenspan.  OK, big bump, I started a new job.  For those of you who know me, I love NEW... so I gave 175% of my time to work.  Eating dinner out nightly, not a bad thing (in moderation), gaining weight (again) and blah, blah, you know the rest.

Well, it's February and I really need to reel it in.  I am finally making one of the recipes from Around My French Table and I will try my best to follow the group at French Fridays with Dorie as we plow through all the wonderful recipes.  OK, here we go!

 Here in the Northwest, we can't get enough Salmon, so trust me, I was excited to try a new way to make salmon.  I have made salmon and lentils before, but I think this recipe, especially for the lentils, is a very good one! 

The fish guy said the Sockeye was better today, but the recipe called for King.  I'm not too picky with salmon, unless it's sushi.  Well, I said the recipe called for "King", so here it is.

I had all the other ingredients at home, so after a long day at work, I was busy in the kitchen making dinner.  Earlier in the day, I texted my husband, "Late Dinner tonight, ok?"  He responded, "ok".  We were both excited for dinner at home. 

I simmered the lentils, roasted the salmon...no stress at all!  Surprisingly enough, this recipe was easy to follow, with a glass of Pinot Noir...seriously.  I give it an A+.

Baked Rigatoni with Brussell Sprouts, Figs and Blue Cheese

This week the Food Matters Project recipe is Rigatoni with Brussell Sprouts, Figs and Blue Cheese.  The recipe was chosen by Twenty by Sixty, click here to get the recipe.  OK, I like all the stuff, but together?  We'll see...

I had hoped to get brussell spouts from the farmers market, but no luck, however, I was able to find organic brussell sprouts in the produce department at my local grocery store.  No luck with the figs, but I had frozen some, so I used those.  The figs were a little mushy, but I tasted them and their delicate flavor was still there.  I was a little worried, because dried figs were the alternative choice, and I think dried taste so different.  Oh well...

I used an Oregon Blue Cheese, Oregonzola, very yummy by the way!

I'm not a fan of whole wheat pasta, but I chose one that was organic and made in Italy, should be fine!

I have to admit, I wasn't excited for this recipe, especially since I missed the first three.  OK, not pretty, but not bad.  I had a second serving and really enjoyed it with a nice Pinot Noir. 

Give it a try!

New Stuff: Lunchbox Laboratory,Bellevue



After a long, long wait, Lunchbox Laboratory finally opened in Bellevue.  I attended the Grand Opening VIP Party benefiting Hopelink.  Thank You Lunchbox Laboratory for supporting such a great organization.

After a quick tour of the place, the eating began.  One of the Appetizers available at Lunchbox Laboratory - The Rinds of Life: Fresh pork rinds served with tapatio dipping sauce and ranch dressing.  These "chicharrones" come warm  and crunchy!

Nutella and Oreo (in back) Hand-Dipped Shakes greeted us at the door.  I've since gone back to Lunchbox Laboratory and ordered the shake to-go.  I would rather have a fun cocktail or draft beer with my burger.

Sweet Potato Fries, a better choice over the regular fries, for me or you can get tater tots with your burger.

Not in the mood for a burger?  Order a Dogstick!  "Mini all-beef corndogs dipped in a sweet white corn batter with original corndog ketchup and black pepper mustardaise".  


 OK, so I tasted EVERY burger on the night of the opening, but I since went back when my son was home form college...Go Cougs!!!
He ordered the Tear Jerker – Super-beef patty, pepperjack cheese, lunchbox onions, jalapenos, habanero mayo, Satan’s-tears ketchup. Ever wonder what it’s like when your mouth cries? Now you’ll know.   $13.99 with a side of tater tots.  I had tasted this before, quite good, spicy, but not too much.  He also got the Nutella Milkshake.


I ordered the Native New Yorker – Super-beef patty, Montereyjack cheese, lunchbox onions, buffalo ketchup, ranch.   $13.99 with a side of skinny fries (not a fan- I should've paid extra for the mac n cheese).  Why not go for one of the other "designer" burgers? I didn't feel like it.  That is the beauty of Lunchbox Laboratory, you can get a plain old burger if you want.  I also ordered the Milkshake of the day, Birthday Cake, to go.


The Husband ordered the DORK...HA, HA.  Seriously, we did not try the DORK at the opening, but we looked forward to coming back to check it out.  Dork – House blended duck & pork patty, Monterey jack cheese, lunchbox onions, garlic mayo.   $14.99 with sweet potato fries - THE WINNER!!!  When I come back, I am ordering the DORK.  The patty was juicy and delishy!!!


Cocktails made with TANG!!!

 

I had the Tang-O-Rita – Sauza Gold, Triple sec,  Fresh Muddled Limes, Tang & Sour.   $6   (w/ Patron: $12) and my sister had the
Toxic Tang – Malibu Coconut , Midori, Cruzan 151, Tang & KOW.   $6.  Tang was a funny touch, but I ordered the Tang-O-Rita on my next visit...mmmmm.  Reminded me of my childhood, with a kick!

I'll be back!

Partly Cloudy – Cruzan Blackstrap Rum, Fresh Muddled Limes & Ginger Ale.



I went to Happy Hour this week: The Urban Farmer, Portland, OR

 Right in the heart of Downtown Portland.  Interesting seating...

 Local Beers on tap...A+

 I had the Cocktail of th Day: Doom and Gloom...delicious!

Go for the Cheese plate, a few local touches with some imported cheeses.  Kobe beef slider in the background (very good), every bar has their own version.  To be honest, if I didn't already have dinner plans at another location, I would have ordered everything on the menu.  Next time...

Where I went this week: The Nines, Portland OR

A colleague of mine said to me, "staying at the Nines is like living in a Tiffany's box". So true!