Gateway Grille

215 South Main St.
Kamas, Utah
(435)783-2867
http://www.gatewaygrille.com/

When my friends and I went in to eat we had no expectations at all. When we came in they told us sit any where ever you want. From then on it was a wonderful experience. The food was EXCELLENT and the service was great. I had the Chicken Picatta with Grilled Asparagus, that happened to be only $12.95. The meal tasted like it was a meal from a 5 Diamond restaurant priced like a family style restaurant.
My suggestion is if you are ever in Park City or Provo or Salt Lake City Utah it is worth going the distance for dinner or lunch at this establishment. I give it 6.25 FLOWERS. A Must Eat AT PLACE!!!
Once you eat there you will understand. Hope you will enjoy your date night.

What gets me mad

You are on a date and you go to a restaurant. Everything is going good when your date gets hit on by the server. Instead of your date ignoring them they egg it on by a smile or a laugh of delight. This is what disturbes me a lot.
What can you do? Well this is what you can do...1st. Tell your date a better joke. End kiss them passionately(if you all ready kiss). 3rd ask the server for some water with a lemon to keep them busy. 4th. Make a comment how your date is so wonderful. 5th. Slap the server with a dead chicken across the face(only uses this if you are friends with the server).
That is my advice hope you enjoy.

I Moved Homes

Well sorry everyone for not writing. I'm using my cell phone to type this as to I'm in the process of moving from Goodyear AZ to Deer Mountain UT. Deer Mountain is in between Kamas and Park City UT. When I move I always go to each market around my place to see the quality and cost of product. So far each market is outstanding.
My apartment has great views and a huge Hispanic population, which means everyone is very nice and have something to sale. Example today some one came to my door selling jalapenos, tomatoes, and cucumbers. Today I didn't buy but next time I will. This will be a good place for me to do some trades of sauces and food recipes. I am very excited.
Well I will try to type again tomorrow, bare with me as I am unpacking now.

My World Learning

Today I have realized I love to learn about new styles of cuisines. My thought of Spanish Cuisines is only Tapas was a big mistake, or my thought of Italian being only pasta. Learning about world cultures and what they eat is fun. I am reading up now on Arabic Cuisines and trying their recipes. I haven't found any thing in any culture that I don't like to eat.
The point that I am coming to is once you stop learning life gets boring. So keep learning and keep eating.

CIA BAGELS

Yield: 64 bagels (4 oz.)
Ingredient Amount
Water 6 lb.
Yeast 1 oz.
Malt syrup 1 oz.
Sugar 6 ½ oz.
High-gluten flour 13 lb.
Salt 4 oz.
Total amount 19 lb. 12 oz.
Method: Straight Dough (preparation time: 2 ½ hours)
1. Mix at second speed for 12 minutes.
2. Divide dough into two 9# 14 oz. pieces. Let ferment for 60 to 75 minutes.
3. Press dough out and divide each piece into 36 pieces using the dough divider. Hand-shape each bagel. Alternatively, roll dough 7/8" thick, cut out with doughnut cutter. Re-roll dough scraps 1 time only.
4. Place on parchment-covered sheet pan that has been sprinkled with cornmeal.
5. Proof until dough has increased 75% in volume.
6. Place in a pot of boiling water that has been mixed with malt syrup (4 Tbs. malt syrup to 10 qt. water). Make sure bagels have been turned over so that both sides have been dipped. Start upside down for 10 seconds, turn over for 10 seconds, remove with a skimmer and place on a sheet pan or wooden board.
7. Bake at 450° F for 25 minutes until brown.
Variations:
Make up pans of poppy and sesame seeds, chopped onions, garlic powder, etc.,placing bagels face down. Then return to sheet pan right side up. If using salt, sprinkle on top instead of dipping.

Remember any one can cook, only a few can create.

LAMB AND PUMPKIN COUSCOUS

Yield: 10
Ingredient Amount
Lamb cut into 1 “ cubes 3#
Onions Spanish, small dice 2#
Extra Virgin Olive Oil(EVO) as needed
Chicken stock as needed
Spices:
Ginger ground 2 tsp.
Saffron ½ tsp.
Tumeric 1 tsp.
Salt and black pepper T.T.
Chick-peas 1#
Onion pique (w/ bay leaf & 6 cloves ) 1 ea.
Carrots obique 1#
Turnips, baby (clean,trim, save the tops! ) 6 bn.
Pumpkin ( trim & cut into large dice ) 2#
Cilantro, chopped ½ cup
Couscous 2#
Method:
1. In EVO sweat the onions until they are soft and sweet. Add the lamb and continue to sweat the meat to allow the juices to concentrate and caramelize.
2. Add the spices and toast. Add the appropriate amount of stock to allow the lamb to braise and the juices to concentrate.
3. Cook the chick-peas separately in water with the onion pique until they are internally creamy. Reserve the chick-pea water.
4. Once the lamb meat is tender add the carrots and turnips and continue cooking until they are tender. Add the pumpkin to the braise to cook for an additional 15 minutes.
5. Add the perfectly cooked chick-peas. Adjust the braises consistency, by adding some of the chick-pea water.
Service:
Add a portion of couscous to the center of a 12” plate. With a 2 oz. ladle make a well, and fill it with a portion of the braise. Top it with a tablespoon of chopped cilantro.

This is good for people with Celiac Disease. Please enjoy.

BABA GHANOUSH

Yield: 10
Ingredient Amount
Eggplant, large 1 ½ lb. 2 ea.
Tahini 3 oz.
Garlic, crushed with salt 3 ea.
Lemon juice 2 ea.
Black pepper t.t.
Method
1. Roast or grill the eggplant till the skin has charred and the interior is fully cooked.
2. Peel and drain any excess juices. Mash the pulp to a purée consistency.
3. In a food processor mix the tahini, garlic, lemon juice, pepper, and a little cold water till it is homogeneous. Then pulse in the eggplant to the correct consistency. Taste and adjust.

Thai and Peru Restaurant

Hello again! Pre-Date night information for all of you, i have a good establishment for the people who want Thai and Peruvian foods. I have to say every time I go I always have a good experience there.
I Give it 5 FLOWERS, a fun duo of foods with a good theme. The only negatives is the drinks. This establishment ether has no taste buds or they have to much fun putting in as much as possible syrup with a little as possible soda. Yet all in all it is still a great establishment. Good prices, good service, good food, and good water.
Hope you enjoy.

583 E Main St, Ventura, CA‎ - (805) 643-0583‎
http://www.thaiperurestaurant.com/tpr/
5 FLOWERS, Good place to take a date.

Water in my Glass

When ever I go out to eat I look for many keys that tell me if this restaurant is a good place to eat at. One is the food taste and look. Another is the way the establishment looks like. The bathrooms and how the host treat you. The one I like the most is your server. How can you tell if your server cares?
If you notice when your at a restaurant and your server keeps your water glass full or your drink full you do notice. That's when you have a good experience at the establishment. You probably give them good tips. When the server doesn't do this, the experience is terrible no matter the food quality. There for the experience rides on your server and whether they fill your drink.
To all your server please keep filling up the drink and we will be all happy.

Fattoush

This is a recipe for all those NCIS Fans. This comes form Israel. Hope you enjoy this one.

Fattoush (Eastern Mediterranean Bread Salad)
Yield: 12 portions
Ingredient Amount
Pita bread 16 ea.
Extra virgin olive oil 3 oz.
Salt and black pepper t.t.

Scallions, chopped 2 bu.
Parsley, chopped 2 Cups
Plum tomatoes, seeded, medium dice 12 ea.
European cucumber, peeled, seeded,
medium dice 2 ea.
Radishes, sliced 2 bag
Yellow pepper, small dice 2 ea.

Dressing
Lemon juice 6 oz.
Red wine vinegar 6 oz.
Garlic, minced 2 cloves
Extra virgin olive oil 18 oz.
Salt and black pepper t.t.
Fresh thyme, chopped 6 Tbsp.
Cayenne pepper 1 ½ tsp.
Sugar 2 Tbsp.
Method
1. Cut the pita bread into small wedges. Toss with the olive oil, salt and black pepper. Bake on a sheet pan in a 300°F oven for about 15 minutes turning half way through the baking. They should be crisp, but not crumble.
2. Prep the vegetables and dressing, and reserve until pick-up. The salad will be combined just before service.
3. At service: Combine the vegetable with the dressing and toss. Lastly toss in the pita bread and toss. Adjust the salt and pepper.

Warm Pizza VS Cold Pizza

The question through out life is warm pizza better than cold pizza? I enjoy warm pizza right out of the oven. When I get left overs I reheat the pizza to proper warm temp's. While my wife loves it right out of the oven and with left overs she enjoys cold pizza with ranch dipping sauce. What ever your preferences left over pizza is still a good meal for breakfast, lunch, or dinner.
I want to know what you rather have for left over pizza?
1. Cold pizza
2. Warm pizza
3. I don't like left over pizza

Hope to here from you soon.

What Makes Me Go Insane

To set the stage, your out to eat at a place. They have a meal that you are so excited to eat. When it comes you are so excited for it. The aroma is making your mouth water. Its so intense! Then you take one bite, while its in your mouth you discover something wrong. IT'S A HAIR!!! Your appetite leaves and you are disgusted. Whether you tell them or not it doesn't matter, you still wont eat there for a while.
How many times has that happen to you? Well for me it seems to happen at least once a month. With me since it happens so much I just mark it down in my mind and give them some time before I go back and if it happens again I never go again. Plus I tell you and all my other friends about it.
Why can't people follow the laws of sanitation by keep wearing their hats and not taking them off at any time. Its simple to do as long as they do it. It makes me wonder if they are following the other sanitation laws of am I just getting set up for trouble. Ether way its terrible to find a hair in your food.
Please tell me how you feel about this topic?

A VS B

Today I am finding more about you. What your likes and dislikes. I let it go for one week and give you the results then. I have 5 questions to ask you and you answer them by commenting under the blog so I can tally them up. Ready to go...
1. What would you rather drink? A. Hard Liquor, B. Beer, C. Soda, C. Juices, or C. Water.
2. What Lemon Lime Soda do you like better? A. Sprite, B. Sierra Mist, C. 7Up, or D. Lemon Lime Select.
3. Where would you rather eat at? A. Fine Restaurant, B. The Beach, C. a Cliff, D. Your Home, or E. Some one Else's home( So they can clean up).
4. What would you rather eat? A. Soy Product, B. Mushrooms, C. Cow, D. Duck, E. Chicken, F. Pig, G. Wild Game, or H. Insects.
5. What Water Animal would you rather eat? A. Trout, B. Salmon, C. Turtle, D. Mako Shark, E. Sword Fish, F. Frog, G. Catfish, H. Cod, I. Bass, J. Koi, or K. Carp.

Its up to you to answer these questions. Good luck!

Sea Kebab

Yield; 2 Kebabs
Shrimp 4 ea
Scallops 4ea
Swordfish Cubed 4ea (1”by1”)
Lemon 1 ea Juiced
Unsalted Butter ½ cup
Pepper 1 Tablespoon
Salt To Taste
Kebab sticks 2 ea
1st put sticks in water and soak. 2nd melt butter, add lemon juice and pepper. 3rd soak all items in this sauce. 4th take stick a put shrimp on it followed by scallop then cubed swordfish. Repeat this action till each stick has two of each on it. 5th put the left over sauce on top of the kebabs and add a little salt. 6th start to grill or pan fry kebabs (note since butter is on the kebab you don’t need to put oil in the pan). 7th the shrimp will tell you when everything is done. The scallops only need a sear* on both sides where the shrimp NEEDS to be golden and done (*if you are searing them, you better have your pan super hot. Once Scallops are firm they are done). Cook on both sides and serve.

A Touch of Naples Pizza, on Border of Poughkeepsie & Hyde Park NY

The lovely Mid-Hudson Valley has spectacular views. The Hudson river cuts through the rolling hills heading for the Atlantic. The area has many spectacular eating establishments such as the Culinary Institute of America's five restaurants for the public and many more Culinary Graduates establishments. Yet the establishment I want to tell you about today has lasted through the time as a Wounder among the giants.
A Touch of Naples Pizza is one of those must eat establishments when you go to New York's Hudson Valley. Located on the border of Poughkeepsie & Hype Park NY, among the Tourist attractions of the FDR's Home, Val-Kill, The Culinary Institute of America, and The Vanderbilt Mansion. This restaurant is an excellent eatery. This two brothers came up from New York City after 911 to open this restaurant. Their pizza is the best that I have ever had. The atmosphere is family oriented. while you eat there they will actually have conversations with you making you apart of their family. They do stick to the old ways of cash only. So if you bring a credit card or debt card you better go get some cash.
The pizza and other items are excellent and must be tried. If I where you I would eat in so you could try a number of different pizzas. Although this is a great Establishment I only can give them 6.5 FLOWERS Ranking. If you are in New York take the time to go there to eat.
A Touch of Naples Pizza
389 Violet Ave Poughkeepsie, NY 12601-1054
(845) 473-5744‎
6.5 FLOWERS Ranking
*A must see in New York. "CASH ONLY!"