No Reservation Needed.... Table For Two? - Stevie's Crazy Kitchen Blog at - 279065

Stevie's Crazy Kitchen

NO RESERVATION NEEDED.... table for two? 
Jul. 8, 2012 10:35 pm 
Updated: Jul. 10, 2012 8:43 pm
I love this place... I never need a reservation, the help is extremely friendly also!  Sometimes service is a tad bit slow, but hey, considering that the entire meal is dealt with on a personal basis...  I guess I can deal with a once in a while wait time.  Tonight the specialty was Asian food.  I've been reading quite a bit of late regarding "dim sum," but also both my friend Denise, and "Cat," have been raving about egg rolls!  The only thing tonight's dinner lacked was a dipping sauce, but then, I'm happy with a bottle of soy sauce when it comes to egg rolls... one of those few things that I have to have, when I WANT! 

Tonight, we dined at "Casa de Crazy," after crazycook spent most of the day in the "crazykitchen."  I began by making pork/shrimp filling for egg rolls.  Stir fry in shredded cabbage, julienned carrot and celery, and a few bamboo shoots...  A splash of soy sauce, and (my fav,) some oyster sauce...  Set my taste buds all "a twitter!"  Next, I needed to make the egg roll wrappers, so I set about mixing the flour, egg, salt, and ice water...  Meanwhile, I made sure the wok was adequately full of oil to fry the rolls, once they were assembled.  Did I mention that I LOVE egg rolls?  Once the 8 were made and fried, I took a break...  Now, what for an entree? 

I thawed out some chuck steak, and sliced it thin, mixing it with cabbage, celery, and carrot in the wok, after marinating the meat in a mix of soy sauce, sherry, and a bit of cornstarch...  Put on a pot of rice, reheat two egg rolls, and stir fry the beef mix...

Next time you want a "meal out," set a table for two, and spend a day in the kitchen...  No waiting, No reservation needed... 

Be well folks!  Be happy, be healthy, be crazy!  Might just "wow" your folks...!
Jul. 9, 2012 3:23 am
Nice blog! While I love to actually go out for dinner; I also love to have a meal at home. I especially love those meals where hubby & I head to the kitchen and prepare our meal together. Now that the kids are gone we get to do that more often.
Jul. 9, 2012 4:15 am
wow Stevie, sounds so good, your friend was very lucky that you shared that meal,you are such a great cook, i don't think theres any thing you want give a go...keep on cooking make you happy...later friend...judy
Jul. 9, 2012 8:50 am
Oyster sauce? Now that I haven't tried yet. Hoisin and fish sauce yes. I've also been playing with rice vinegar and rice wine vinegar. Yes, there is a subtle difference. I love egg rolls too! Today it will be a salmon, cucumber spring roll for lunch. This is my new non-fried lunch favorite since it has been so hot! You know, I do find the service at home more friendly if not a tad slow too :)
Jul. 9, 2012 12:36 pm
I too enjoy dining in more and more as I expand my horizons and cook internationally. Now if I could just find the "busboy!"
Jul. 9, 2012 10:49 pm
Mother Ann, good to hear from you! I LOVE to "dine out," unfortunately finances are not in agreement... Besides, I have an "addiction," I simply LOVE to cook... Someday, maybe I'll set the table for myself, light a candle, get out some china and crystal, and have a nice special dinner... Be well!
Jul. 9, 2012 10:51 pm
Judy, great to hear from you! Yes, if I can find a recipe that sounds good, I'll "give it a go!" How better to learn? Be well, friend, and keep in touch!
Jul. 9, 2012 10:55 pm
Cat, my hoisin went moldy after using it once... and I've only recently bought fish sauce for the first time - still un-opened. Oyster sauce lends a wonderful flavor to dishes like stir fry beef/broccoli! OR, just about any other Asian dish! Let me know if you try it! Be well!
Jul. 9, 2012 11:00 pm
BigShotsMom, I wear many hats... Cook, waiter, busboy, dishwasher! If you find that busboy, share him? Be well, friend! I like hearing from you!
Jul. 10, 2012 7:16 pm
"my hoisin went moldy", Yummy
Jul. 10, 2012 8:43 pm
King, moldy "yummie?" You can't mean that.... Be well friend!
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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