Restaurant Eve’s Asian Tasting Menu


The other day, the Chef wanted to go out to dinner. We haven’t spent much time together since I’ve gotten further into my pregnancy, and since my work is done via mobile/internet there was no need for face to face meetings. On her day off, she wanted to try the Asian tasting menu at Restaurant Eve in Old Town.

The sign and brick hallway could be easy to miss but it’s right where the address leads you. Just squeeze through the tiny brick hallway. Right away we were offered to check our coats. It’s a very nice restaurant, no jeans. Remember that!


Right off they offered us drinks. They were also kind enough to make a tamarind mama-to-be safe mocktail. Meyer lemon, tamarind juice and pineapple juice. Usually made with rum, and came in a “drunken glass”. It wobbles! I liked it, had two orders of it!


First bites, which I am guessing change with the whim of the chef, were quail deviled eggs with a spicy kick, gruyere gougères, a french cheese puff and pork belly croquette with mustard. All were perfect.


Parsnip velouté with golden raisins, this was nice and smooth and had a great balance of flavor. Just the right amount of soup to keep you satisfied but not full, because hey! More food was coming. I normally hate raisins, but it worked with this dish.


Filipino street bbq, pork belly, champagne vinegar, and a poached quail egg on top of rice. Instead of the second piece of pork belly, there is a ceviche that gets the citrus poured as soon as it hits the table. The server asks everyone about any food allergies and limitations at the beginning of the meal, and were kind enough to accommodate the one prego lady. I loved the flavor of the bbq, and how all the bites worked together when dipped in the champagne vinegar.


The tasting menu comes out all at once as a family style meal.


Jaeyukgui a spicy kimchi and pork stir fry.


Dinuguan is a filipino spicy stew, traditionally with pig’s blood and offal, garlic, chili, and vinegar, what chef does is use blood sausage, instead of the full bodied blood, to appease the less adventurous eaters.


Stir fried shitake mushrooms with garlic, tasty with rice.


We had two kinds of curry, red  with hawaiian blue prawns, and green curry with daurade. They both look the same so I just took a picture of one. The prawns were mighty tasty and full of flavor, but I’m always a fan of head on shrimp!


Callos – filipino stew with clams and tripe. This was also one of my favorite dishes that came out.


Lentils cooked in duck fat.


Panang curry with soft tofu and pork belly. Tasted less like Thai and more like an Indian curry.


And to end the meal, warm rice pudding with house made coconut sorbet. This was the perfect ending to the meal. Not too sweet, with the warm and cool contrasting so well in your mouth. I would come back just for this.

Overall it was a great attempt at bringing unique flavors of Asian cuisine by an Irish chef. It’s a nice introduction to the more exotic types of Asian dishes that you’d find at your Americanized Thai or Korean restaurants. If you are used to the more traditional side of Thai, Korean, or Filipino dishes, don’t expect that. It’s definitely made to cater to people who’d like to have exotic foods but aren’t too sure if they aren’t ready to jump two feet in.

The staff is super friendly, attentive, and the quality of food and flavors are worth the trip! I’d love to come back and have the regular menu.


Honey Soy Braised Ribs


I wish you could smell this. It smells amazing. And it was simple! I would put this under “Whats for dinner” except for the fact that it takes about two hours to make, and well… “ain’t nobody got time for that”.

NWSKYfCKmCcugERR.jpgIngredients for the braising liquid.

SlQfFJUBE7V9RjoX.jpgBoil the ribs in ginger and water for about 30 minutes, skimming off the fat. Rinse in cold water, pat dry.

k8038aTOiKGSQHiY.jpgIn a heavy pot, brown it in a little oil, salt & pepper it.

MnPSjcwN1Soq0Jpr.jpgNow the fun part. Let it simmer in the goodness for about 45 minutes, or until the meat is tender and falls off the bone.

I took the ribs out, strained out the braising liquid into another small sauce pot. Added honey and let it reduce down into a glaze, then served it over brown rice topped with green onion and sesame seeds. YUM.

Honey Soy Braised Ribs
(exactly from Spoon Fork Bacon)
Serves 5 to 7

3 lbs. pork spare ribs, cut into 1 1/2-2 inch pieces
1 inch piece ginger, peeled and thinly sliced
1 tablespoon vegetable oil
6 garlic cloves, thinly sliced
1 tablespoon minced ginger
3/4 cup plus 2 tablespoons low sodium soy sauce
1 1/2 cups dry sherry
1/4 cup superfine sugar (granulated is fine)
3 tablespoons honey
1 teaspoon crushed red pepper flakes
salt and pepper to taste
honey-soy glaze:
2/3 cup braising liquid
1/4 cup honey
thinly sliced green onion
toasted sesame seeds

1. Rinse rib pieces under cold water and place in a large pot. Fill with water and add ginger. Place pot over high heat and boil for 30 minutes, skimming the fat from the surface as it forms.
2. Drain and rinse rib pieces in cold water for a second time, removing any excess fat, debris and ginger.
3. Place a large Dutch oven, or heavy bottom pot over medium-high heat and add oil. Add ribs and season with salt and pepper. Brown for about 3 minutes. Add remaining ingredients to the pot and stir together.
4. Bring mixture to a boil then reduce heat to medium-low. Cover.
5. Simmer mixture for 45 minutes to an hour, stirring occasionally, until meat is tender.
6. Scoop 2/3 cup of the sauce into a small pot (skimming off any excess fat) and stir in honey. Simmer for 15 to 20 minutes or until mixture has reduced by 1/3. Remove from heat and allow to cool for about 15 minutes.
7. Brush glaze over rib pieces and serve over white or brown rice. Top with sliced green onions and sesame seeds. Serve.

I love this site for dinner/party food ideas!

Sriracha Hot Wings

Oh. My. God. I couldn’t have imagined that it would taste this good. Surprising really. Maybe because I don’t usually go for the traditional hot wings on wing nights, but these…yes. I haven’t made hot wings in awhile (I also have another hot wing sauce up my sleeve) and I wanted to try out this sriracha recipe because, well everything is better with sriracha, amirite?!

I marinated the wings over night in a mixture that had coriander, cumin, cinnamon and salt. Then the next day, I brought it to room temperature, baked it for 30 minutes, then deep fried them, and tossed them in the sauce.

That sauce. Oh that sauce. Melted butter, sriracha, lime zest, lime juice, cilantro. Yum. I haven’t written out measurements or anything because I was just whipping it up based off a Food & Wine recipe. I will be making it again and measuring out how I made it, but you can find their recipe here!


Citrus Asian Chicken

Inspired by the soy hoison orange salmon meal I make I wanted to make a chicken version. Who doesn’t love chicken right? And a roast chicken is a classic favorite because you get that tender meat with crispy skin.

So lets do this.

For the marinade, we don’t even need to make it pretty. Also long as we can fuse all the flavors into the chicken, we win! Smash and peel the garlic, cut off the roots and smash the green onions. Don’t even need to chop it! Just release those flavors!

Wash then peel some zest off one orange, and one lemon.

Throw the zest, garlic, green onions into the bag. Pour in the liquid ingredients. Give it a good shake, and taste it to see if it’s something you are proud of.

Add the chicken to the bag, seal and mix, shake, massage. Get all the flavors in there. Lay it down in a pan and refrigerate for a couple hours (the longer the better) and remember to flip the bag over halfway through, for even soaking.

Citrus Asian Chicken

2 oranges
1 lemon
3 stalks of green onion
4 cloves of garlic, smashed
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
4 chicken thighs or breast
Vegetable oil

Wash and zest strips of one of the oranges and lemon. Place those in a gallon size zippered plastic bag. Squeeze the juices of the citrus in the bag. Trim the green onions, cut in half and smash the white parts. Add to the bag, along with the liquid ingredients. Shake the bag and taste. Alter to your taste.

Rinse and pat dry your chicken thighs. Add to ziplock and marinate for 2-8 hours, turning halfway.

Preheat your oven to 425F. Stick your cast iron in the oven (empty) for 10 minutes to get it nice and hot.

Remove your chicken thighs from the bag and lay them in a pan to let the marinade drip off a little. Brush the skin with a thin layer of vegetable oil. Remove the hot skillet from the oven, and place the thighs, skin side down onto the skillet and return to the oven for 20-30 minutes.

While your chicken is baking, pour the leftover marinade into a small saucepan, discarding the chunks of citrus, garlic and green onion. Bring to boil over medium high heat, then reduce to a medium low simmer. Taste and season accordingly. If you want it sweeter, add honey, if you want it saltier add soy sauce.

After 20 minutes, check on your chicken. If you think it needs a little more time to brown the skin side give it a little, if not, let’s flip! Pull out skillet. Add about 2 tablespoons of water to help loosen the skin from the bottom of the pan. Flip the chicken over, and baste with the marinade that you turned into a sauce! Cook for another 10-15 minutes, until chicken is done.

Let your sauce thicken, then serve chicken with sauce over rice.

Soy Hoison Orange Salmon

Yes. I did it. I finally cooked a fish right…without battering and deep frying it. What we’ve got here is an oven baked salmon over baby bok choy with a side of shrimp. Here’s how I did it.

2 5oz pieces of salmon
Baby Bok Choy
Grated Fresh Ginger
1 Orange
Soy Sauce
1 Green Onion
Ground coriander

How I did it:
Preheat the oven to 425F. In a foil, lay down a enough bok choy to place the salmon on top (each piece gets its own foil). In a separate bowl, mix zest from the whole orange, about 2 tbsp of fresh grated or minced ginger, 2 tbsp of hoison sauce, 1 tsp of soy sauce, the whole orange’s juice and the thinly sliced green onion. Stir well. Spoon the sauce over the salmon to fully coat, sprinkle a little bit of salt, then rip a few pieces of cilantro and top the salmon. Shake some ground coriander on top, then wrap it up into a package in the foil, place the two packages on a cookie sheet and bake for about 15 minutes (my pieces took 18 minutes to cook so it depends on the size of your fish), or until the center of the salmon is opaque.

This was adapted from We Are Not Martha They have more pictures and detailed instructions. But you know me, I barely followed it and put my love into it. So that always makes it better right?!

For the shrimp I just rubbed some seasoning on it and threw it in the oven until pink. SERVE WITH RICE.



Impromptu Korean Dinner

While I was in the middle of packing for my move, I was very adamant about not cooking anymore. My girlfriends still wanted to come over and hang out after work, so they brought the feast to me! I am so lucky to have such awesome friends! Sliced pork belly, seafood pancakes, bulgogi? NOM NOM NOM.

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