mmm-yoso!!!

Ed's Easy Looozanna Style Greens

mmm-yoso!!! is a foodblog. Kirk posts the most about his cooking and eating at home and in restaurants around the world. He lets Cathy and Ed (from Yuma) post about eating and cooking as well. Today, Ed is sharing a favorite easy meal he likes to fix.

I still remember the first time I ever tasted stewed greens. I was picking up an order of fried chicken to go, and the clerk asked which two side dishes I wanted. On a whim, I decided to try the greens because I had heard about greens but never tasted them. It was love at first bite.

Since then, I have worked at learning how to make greens. Nowadays, some version of stewed greens is my default choice to bring to a Super Bowl party or other potluck. Of course, I never make it exactly the same, but I thought I would share my basic recipe with my friends at mmm-yoso!!!

To make a mess of greens as a main course for two or three people, I would start with a couple of bunches of greens:

The greens on the right are collards, the ones on the left mustard greens. Collards tend to have a firm texture and a very mild cabbage like flavor. To my taste about 1/2 to 1/3 of the greens should be collards. Mustard and turnip greens have a more pronounced flavor and a softer texture. I usually choose whichever one is available and looks the best in the store. It is perfectly okay to mix all three.

Then I remove all of the large central stems. I know some people leave them in, but the stems have little flavor and cook at a different rate:

Then I always wash the greens:

One thing that can really ruin greens is having dirt and grit in the final product. Rinsing also gets rid of any dust and reduces lingering pesticide – if any – I hope.

I then spread the leaves on top of each other on a cutting board and cut through them horizontally and vertically so that most pieces will be 1-2 inch squares:

The other ingredients are even easier to prepare. I cut an onion in half, peel it, lay it down on the cut sides, and slice it lengthwise:

Then slice it horizontally to produce a pile of onion:

Half an onion would have been sufficient for two bunches of greens, but little extra onion doesn't hurt.

To make good greens, I always use some type of smoked/salted meat. My absolute favorite is Bruce Aidells Cajun Style Andouille smoked pork sausage:

This sausage adds complex spicy notes to the smoked meat flavors. I think of it as Looozanna style greens when fixed this way. This particular evening, I sliced up three links to put in the pot:

The number of sausages can vary without changing the basic recipe. In general, one to two sausages per bunch of greens is great if I'm serving the dish as a main course. If I'm bringing it to a potluck or serving it as a side dish, I might use one sausage link for every 3 or 4 bunches of greens.

The cooking process for the greens is very simple. On this evening, I used Tina's 12 inch Dutch oven:

I began by sautéing the onions in a couple three tablespoons (I actually did not measure) of oil:

After they were softened and turning translucent, I added the sliced Andouille sausage and just cooked long enough to warm the sausage slices:

I then put in the collards, nearly filling the pot:

After I stirred them quickly, I dumped in the mustard greens:

Now you can see why using a large Dutch oven or similar stewpot comes in handy.

At this point, I always add some chicken stock. This particular time, I used Kitchen Basics unsalted broth since the sausages are salty themselves:

Two scant cups of stock were plenty of liquid:

I also added a half teaspoon (or so) of black pepper and at least as much red pepper. Sometimes I have used Korean crushed red chilies, sometimes Italian style hot pepper flakes, but Tina's friend Krystal had sent us some excellent spicy and flavorful Basque ground red peppers, which added a nice zing to the dish:

When the greens began to stew, they still had a fresh green color:

45 min. later, the greens were cooked tender and looked like this:

Just before it was time to serve them, I added 2 tablespoons of red wine vinegar:

The finishing touch was some freshly grated nutmeg:

A bowl of the greens looked like this:

Tasty. Even the broth (called pot liquor) is really flavorful. Add a pan of cornbread, and this is a meal for 2 adults and a couple of kids easy.

Written out, this is the list of ingredients.

            2 bunches greens (1 collard, 1 mustard)

            3 Aidells Andouille smoked pork sausage links

            1 chopped onion

            3 Tbs olive or other cooking oil        

            2 cups chicken stock

            Black and red pepper to taste

            Salt to taste

            2 Tbs cider or red wine vinegar

            2-3 pinches grated nutmeg

I hope you like this easy recipe as much as I do.

 

Ed Noodles around San Diego

Most days, Kirk posts about adventures and food here at mmm-yoso!!! Often Cathy blogs about foody events as well. Some times Ed (from Yuma) has a post. Today is  one of those times.

While Tina was stuck in Yuma working, entertaining international visitors and amusing our dog, I was looking forward to a few days in San Diego. Not wanting same ol’ same ol’, I carried a list of some of Kirk's favorite Vietnamese dishes with me. Of course, one place was closed for remodeling, and I ran out of time before I ran out of restaurants, but I had three interesting noodly adventures.

 Chinese Kitchen

All I have is an exterior picture:

The folks at the restaurant were amazed that someone who looked like a total gabacho knew to order the duck soup, Bun Mang Vit (thanks, Kirk). The folks at one of the tables in the tiny, shabby little restaurant said "yeah, that's what we’re all having." Anyway, I was conspicuous enough without taking pictures, but Kirk is right about soup – the duck is good, the noodles are plentiful, and the dipping sauce perfect and full of ginger. I have had more flavorful duck broth, but it's hard to complain about a $6.50 meal as good as this one.

 Lucky Seafood

Here I have no exterior picture because I forgot. No interior shot either. I ordered pho # 4, flank steak, tendon, tripe, and brisket (thanks again, Kirk). The garnish showed up first:
Look at that wonderful abundant fresh basil. Perfect. Notice the sawtooth leaf underneath it. Four thick slices of jalapeño and perfectly fresh bean sprouts.

Then came the soup:
Both the flank and brisket were melt in your mouth tender. A little more tendon and tripe would've suited me, but it is hard to complain about a soup this good. The broth in particular was extremely rich, spicy with anise, and deeply and profoundly beefy. I cannot remember a better pho stock.

The noodles were truly outstanding. They still had some toothy pull and separated nicely instead of balling up:

And when I looked at the noodles carefully, I realized that some of the noodles were wider than others, and I wonder if mixing two gauges of noodles helps keep them more separated. In any case, this is my new standard for a bowl of pho.

Thuan Kieu

Years ago, Kirk and I had some Bun Mam (pungent catfish and pork belly noodle soup) at Nhu Y, which used to occupy the space now named Com Tam Thuan Kieu:

On his last visit, Kirk thought Thuan Kieu’s version was still the best in town, but that it seemed to be changing. If my visit is any indication, the evolution of Bun Mam here is continuing.

First came the garnishes:
Notice that everything is mixed up together – as if the restaurant is saying, we know the right proportions of mint leaf, shredded red cabbage, shredded regular cabbage, beans sprouts, lime juice, and fresh jalapenos. I honestly don't know what the long green grass like leaves are, but they went into the soup anyway.

The noodles that showed up on this occasion seemed better than the ones that Kirk describes on his visit:
They are not watery at all. They were hot and had a nice bite.

And this is how the soup looked:
The broth certainly was less pungent than the version at Nhu Y, if my memory is accurate. In fact, it does not look as dark and funky as the version in Kirk's post. Otherwise the visible contents seemed about the same, except for that odd green thing at the back of the bowl that looks like some sort of a strange vegetarian clam.

Here you can see the chunks of eggplant (cooked soft and buttery), decent sized shrimp (a little overcooked), a one of the few pieces of squid (pleasantly tender), and some of the pork belly:
This picture shows more of the pork belly (rich and flavorful and slightly chewy). Notice also the flecks of red chilies in these pictures:
There were two thin slices of excellent, clean flavored catfish:
And that strange green clam thing? Actually, it was a jalapeño stuffed with Vietnamese white sausage and then roasted whole before going in the soup:
This was something new to the soup and was an excellent addition, providing green chile spice and sausage flavored pork in every piece. And it did add an interesting visual as well.

Overall, this Bun Mam was, for my taste at least, truly outstanding. It had a greater interplay of flavors than I remember from the version at Nhu Y. In fact, it reminded me in some strange ways of the complexity that I love in the Bun Rieu at Mien Trung – perhaps my favorite Vietnamese soup in all of San Diego. Well, it used to be my favorite.

Da Boyz and Brewers in Yuma

 Ed (from Yuma), not Kirk and not Cathy, is posting at mmm-yoso!!! today. About 2 restaurants (in Yuma).

Da Boyz

More than 10 years ago, a pizzeria opened in Yuma Foothills called Da Boyz. At first, we all assumed that this was some new national chain since the decor and logos were very professional. In fact, there are two other locations, one in La Mesa and one in Rancho San Diego. I have no idea about either of them. Similarly, I haven't eaten in the Foothills branch of Da Boyz in five years or more. Why? Because Da Boyz took over and renovated a beautiful large location in old town Yuma on Main Street:

It has extremely high ceilings and a lot of space:

Separate rooms decorated with pictures of Marilyn Monroe or the rat pack or Elvis are available for groups and special occasions. Here are some pictures from the Elvis room:

I like Da Boyz. The service is professional and this location is extremely well-managed. While the beer selection is largely conventional, there are usually at least one or two seasonal brews available:

To my taste, this is the best eat-in pizza restaurant in town – not just because of the nice atmosphere – but because the pizzas are good:

The crusts are real bread crusts:

A wide variety of toppings are available:

And the cheese is flavorful and real:

In addition, the salads are huge:

A small salad can be a filling meal or provide side salads (as shown here) for 2 to 4 eaters:

 

Leaving just an empty bowl:

Even though the lettuces are nothing special, a garden salad will have pepperoncini, sliced olives, bell pepper, red onion, tomato, and cucumber. The Italian dressing is surprisingly tasty.

 Of course, there is more than just pizza and salad. While I find the pasta to be pretty ordinary with unremarkable sauce and overcooked noodles, some of their sandwiches make a nice lunch. Here's the meatball (or perhaps sausage?):

When I'm looking for something slightly healthier, the turkey and provolone is good (this is half a sandwich - I share sometimes):

Da Boyz is one of those restaurants that I should have posted about years ago because it is part of my standard rotation and is a local favorite, having been voted the best pizza in town in the most recent newspaper poll. OK, so I finally got around to it.

Brewers

A more recent addition to the Yuma dining scene is another large restaurant called Brewers:

The story of this restaurant – as I've been told by several different people – is that it is owned and operated by the individual who was once the husband of the owner of Da Boyz. While Brewers is another favorite of mine, it offers some very interesting contrasts to Da Boyz.

 The large interior space is more modern in ambience and has a definite sports bar feel to it:

Here is a different view of the interior:

Instead of pizzas, Brewers has a nice selection of flat breads – cheese and toppings on lavash bread. (Rumor has it that Brewers cannot serve pizza because of the divorce settlement – but since I have not read this on the Internet, I do not know it as a fact). In any case, this is the blue bacon flatbread:

This is halfandhalf flatbread - part Mediterranean (spinach, feta, pepperoncini, olive, and garlic) and part Margherita (fresh tomato, basil, and garlic):

Brewers also has sandwiches (each of which comes with a choice of french fries, onion rings, seasoned chips, sweet potato fries, or tater tots). Some of the sandwiches are pretty mediocre. Here is a gyro with onion rings:

The sandwich meat and pita bread were pretty meh, and the onion rings were equally mediocre. Similarly, I should have known better than try a pulled pork sandwich:

However, those tater tots are really excellent. Extremely crunchy outside, moist and flavorful within.

 The Santa Fe turkey sandwich was tasty although the roasted green chile did not have real New Mexico flavor. The sweet potato fries, even with this latticework design, lacked much crunch though they were flavorful:

The burgers are generally the best sandwich choices. Here is a basic burger, and you can see the well seasoned, handmade patty as well as the tomato, lettuce, onion, and pickle complements:

And to repeat myself, the tater tots are really good.

 Another favorite is the honey mustard chicken burger. Along with the standard toppings of pickle, onion, tomato, and lettuce, you get a large chicken breast filet, a couple of slices of smoky bacon, melted Swiss cheese, and a flavorful honey mustard sauce:

The french fries are just okay.

 Some other things here that Tina and I enjoy – recently, she tried the Cobb salad and it was a very good rendition of the standard favorite:

And I could not believe how excellent the fish tacos were:

Yuma is one of those rare places where one can get good Mexican food even at restaurants that are not primarily Mexican restaurants – probably because most of the cooks in Yuma restaurants are Mexicans or Mexican-Americans. Anyway, those fish tacos, while extremely simple, were outstanding. There was just enough white sauce, the cabbage added some vegetable crunch, the salsa was remarkably smoky and spicy, and the fish fillets (yes, each taco contained an entire pollock fillet) were perfectly fried, crunchy on the outside and moist and flavorful inside:

As good as some of the food options are at Brewers, this place has a major advantage over any other place in Yuma: 10-12 taps devoted to various craft brews, mostly from Arizona, California, and Colorado. This is the listing of beers available on May 28 (notice the cross outs and handwritten additions):

Look at the top of the tap list, not the Bud and Millers listed toward the bottom. Here is a very different taplist for June 14:

Oskar Blues Dale's Pale Ale, Left Hand Milk Stout Nitro, Ballast Point Sculpin Ale, Grand Canyon Shaggy Bock, Four Peaks Peach Ale, Arrogant Bastard, San Tan Brewing Negro Nitro, Four Peaks Sunbru Kolsch, Coronado Mermaid Red, Maui Brewing Coconut Porter, TapIt IPA, Stone IPA, and Sam Adams Summer Ale are just some of the specialty brews available on one or both of those two days. Finally, in Yuma, you can sit down with friends and have beers that look like this:

Or like this:

Wow!! Yuma has arrived in the 21st century. And those beers go really well with deep-fried zucchini:

Da Boyz and Brewers both make my life in Yuma better. If you visit them, they will probably improve your life (though perhaps not your waistline) as well.

Da Boyz Italian Cuisine 284 S Main, Yuma AZ 85364, (928) 783-8383

Brewers Restaurant and Sports Bar, 2331 S Ave B, Yuma AZ, 85364, (928) 783-0073.

Sea Rocket Bistro: A Dinner

 Kirk has been hosting mmm-yoso!!!, a food blog, for over 7 years now. Amazing. Sometimes he lets Cathy post about her culinary adventures. And every once in a long while ed (from Yuma) posts about his. Today is one of those days. Thanks Kirk!

Unlike our largely unplanned visit to the Kensington Grill, Tina and I had made a reservation at the Sea Rocket Bistro so that we could get together with some old friends of ours visiting from Monterey, Steve and Helen. None of us had eaten at the restaurant previously, but I had heard some good reports on it and it looked interesting online, featuring fresh seafood and local ingredients. 

Finding parking anywhere close to the corner of 30th St. and Upas proved to be difficult, so we were a few minutes late for the reservation, and I forgot to take a photo of the exterior. As soon as we entered, Tina and I were overwhelmed by the loud crowd packed two and three deep at the bar – this is a picture from our table:

Clearly happy hour is a big deal at Sea Rocket, but maybe the name of the place should be changed to Sea Racket because IT WAS EXTREMELY NOISY. I am tolerant of most restaurants’ ambience since I am primarily interested in the food, but still, it was difficult to have a conversation with our friends even though we were sitting as far away from the bar as could be arranged. 

Looking at the appetizer side of the menu – which we were told had just been printed – we selected the watermelon salad and the local steamers. Before any of our dishes arrived, a nice plate of sliced artisan bread, accompanied by herbed honey butter, showed up at our table:

This was a very promising start the meal. The bread had a nice, light and crunchy crust and a smooth and flavorful crumb. We all liked the slightly sweet slightly herby flavor of the spread. 

The bistro had an extensive beer and wine list – in fact, more beers seemed listed than wines. Since it was a Wednesday, all bottles were 20% off. I was amazed to see an Albariño from Edna Valley on this wine list as well, and having been so pleased with a similar wine at Kensington grill, we selected a different Albariño to accompany our meal:

Although this wine is more expensive (by winery list price) than the version from Tangent, neither Tina nor I thought it was quite as good as that wine, lacking the peach and tropical fruit salad finish. On the other hand, particularly with 20% off, the wine was priced very well in the restaurant ($38.40 after discount). 

The first course to arrive was the watermelon and goat cheese salad ($10):

Large chunks of yellow and red melon accompanied a small round of goat cheese – all topped with roasted pumpkin seeds, a little frisee, a baby lettuce leaf, and a white balsamic dressing. Very nicely done. Good flavors and a well presented dish.

The next course were the steamers ($14), presented with slivered leeks, in a white wine sauce strongly flavored by the "yellowtail bacon”:

At first, I was a little surprised because in my neck of the woods (or I should say, my old neck of the woods) steamers were automatically clams, not any shellfish, and obviously, I had not read the menu carefully. On the other hand, the dish had a lot going for it. The salty winey broth was very flavorful and complemented both the shellfish and the surrounding slices of bread well. Every slice of bread was dipped and eaten. Nonetheless, the dish also reminded me why neither mussels nor clams are a major part of the San Diego fishing industry. While fresh, the ones in this appetizer were not especially succulent or plump. Nor were they plentiful. 

At this point, I need to pause and address one of the more unusual aspects of our meal. Having once waited tables (a long long time ago), I am very tolerant of servers. In both San Diego - and especially Yuma - superb servers are not common; nonetheless, our experience this evening was truly unique. For example, we asked our friendly server about the smoky salty fish with the steamers – as we no longer had our menus to look at. She replied, “It’s just fish, some kind or another," and then added. "We call it fish sausage on the menu, but it's just fish." But of course, it was called "yellowtail bacon" not fish sausage, and it definitely was smoky and salty in flavor. She also mentioned that she was sometimes clumsy, or maybe she said klutzy, and then as if to prove that point, she actually broke a wine glass (fortunately with no wine in it) while serving us. That was a first in my dining career. And then there was the problem with the fish that Helen and I had both ordered, the sculpin. We overheard a different server explain to an adjacent table that the kitchen had run out of sculpin, so we wondered what we were getting. When we asked our server about the fish, she first accused the other server of being new and really being a hostess, not a server. Then of course she had to later explain to us that we weren't getting sculpin – maybe – she wasn't sure – but that they had not run out, they just didn't have any sculpin that evening, she thought, but maybe we would get black cod instead. “Really just about the same fish.” Of course, that made me wonder why the sculpin was listed on the supposedly freshly printed menu. In any case, the server was still unsure what we were getting when she brought Helen and me black cod ($18 on our bill, though still called sculpin there):

The fish was perfectly grilled fresh black cod. It was lightly seasoned, allowing the flavor of the fish to shine through every taste, though black cod can also be quite good when marinated (as in this recipe of Kirk’s). 

Tina had ordered the La Jolla sea bass ($20):

This was also perfectly cooked. The fish was moist and yet it flaked nicely. Notice that both fishes were perched on the same pile of diced firm waxy potatoes, rainbow chard, mushrooms, and anaheim pepper strips. Underneath the veggies was a creamy and flavorful horseradish sauce. While I prefer restaurants that accompany their fish choices with different sides, flavorings that complement each type of fish perfectly, I had to agree with Tina that this particular vegetable/potato combination had a nice flavor and texture. Its simplicity was a good match to the lightly seasoned fish. Each of the various vegetables was cooked well. And a good variety of tastes and textures. 

Steve had ordered the seafood stew ($18). When it first arrived, we all thought that he had received another appetizer plate of steamers. The same clams and mussels, the same slices of good bread, and the same shredded leek topping:

Further investigation, however, showed that the few chunks of fish were not smoked or salted, and the broth was different, lacking the bacony tastes of the appetizer, but having a smoother and less assertive tomato/pepper flavor. The menu called it a piperade sauce, but I noticed little capsicum heat. 

I felt kind of bad for Steve even though he said the stew was okay overall, because it was much more of a replay of the appetizer than we had expected. To some extent, that is my fault because I did not read the menu carefully enough and the decision to have steamers as an appetizer was probably mine (once we decided that uni would not suit everybody at the table). However, I think we were all surprised by how similar the dishes were, particularly the bread slices and the slivered leeks. While I cannot fault the server entirely, a truly skilled waitperson might have pointed out how similar the stew was to the appetizer and perhaps suggested a different appetizer. But it is clear that our server was not having a good evening overall. 

Sometimes, you get real lucky. That's how Tina and I felt after our meal at the Kensington Grill. Sometimes, not so much. That's how we felt about Sea Rocket Bistro. Not to say we didn’t have a good time; it was great eating with Steve and Helen. And by no means was this a disastrous meal. Many items were well-prepared and tasty. Prices were very fair. If I go back to the restaurant, I will probably start with a bottle of some excellent local brew at happy hour and then settle in for some simple grilled fish or a grass fed burger with bacon jam. That sounds like a better plan.

Sea Rocket Bistro, 3382 30th St, San Diego, CA 92104, (619) 255-7049, Open 5 -10 pm daily.

 

Dinner at Kensington Grill

 mmm-yoso!!! is Kirk's foodblog, and he posts about all things food in San Diego and the world; sometimes Cathy shares meals with us here too; but today, ed (from Yuma) is posting about Kensington Grill (in San Diego).

Sometimes bad luck is good luck in disguise. Case in point – Tina and I had arrived in San Diego for a brief vacation in the latter half of June. Of course, I had a list of restaurants with locations and phone numbers etc., but we knew we would only be able to make it to a few of the places on the list. Anyway, the first place we wanted to go to didn't have its regular menu on that Monday night. The next place was closed because it was Monday, and I had not read the website carefully. By this point, we were ravenous, and only one other restaurant in the area was on my list. That is how we ended up at Kensington Grill:

The restaurant is moderately large with an attractive bar occupying the central area:

Tina and I were both impressed by the tasteful and understated dining areas. This is a view from our table:

I really had no idea what kind of food to expect, and the menu was full of various choices listed in categories like Soups and Salads, Boards, Bites/Sides, Bowls, Small Plates, Large Plates, and Hog Bar. My mind boggles pretty easily when faced with the unusual (and at my age, there is a lot of unusual in this world). So Tina and I spent some time going over the menu trying to figure out a dinner plan.

Eventually, we decided to choose a wine and then select a range of dishes that would complement the vino and show off the cuisine of the restaurant. I was intrigued by the Tangent Albariño ($36) – a white wine from Edna Valley in Santa Barbara County – so we ordered a bottle:

This was certainly a fine way to begin a meal. Albariño is the best white wine grape in Spain, but I have seen or tasted very few bottles from California. In the glass, the wine had an intriguing floral aroma, and in the mouth, the initial dryness on the palate became lush and rich and complex and fruity. Flavors exploded on the palate. Unexpectedly good. And a good value in a restaurant wine.

Our server, Edson (no relation), had described the soup of the day ($8.50) so well that Tina and I were determined to split a bowl:

The predominant ingredient in this chilled soup was ripe creamy California avocado, its natural sweetness set off with a slight sour (citrus?) note. The avocado was matched by intense fennel flavors. I had never imagined those two things combined, but like experienced lovers, they danced together beautifully. The chunks of crab added some texture and proved again that the inventor of California rolls understood flavor pairings. The fresh herbs and drizzle of chili oil completed the dish.

Our server also recommended the calamari salad – called kg calamari on the menu ($10):

The tender calamari had been lightly breaded and fried and then tossed with shredded cabbages, sliced sweet peppers, bean sprouts, chopped cilantro, crushed peanuts, and sweet chili sauce. Altogether like some Southeast Asian salad. Crisp and refreshing. A very nice contrast with the soup, and Tina and I loved it.

We felt like we should try something from the Boards category – a customer's selection of three ($14), four ($18), or five ($21) different bruschettas, each cut into three pieces and all presented on a wooden paddle:

One was somewhat Mediterranean/traditional with tomato, cucumber, artichoke, and feta cheese:

As you would expect, the taste focused on those fresh ingredients, but instead of the standard artichoke hearts I was expecting, puréed marinated artichoke was spread across the bruschetta before the chopped fresh ingredients were added.

Completely different, the crabapple and brie bruschetta with carmelized onion jam featured the smooth, rich, melted cheese contrasting with the crunchy bread and subdued sweet flavors of the fruit:

In the middle bruschetta, a sweet fig/date spread covered the crunchy bread, all of which was topped with bits of speck and lardo:

Rich intense tastes. Sweet, salty, smoky, crunchy. Reminded me of childhood, when I would dip my breakfast bacon in pancake syrup.

In retrospect, we had already eaten enough food for a normal dinner. However, we had placed our entire order at the beginning of the meal, so more food kept arriving.

Earlier that day Tina had mentioned a place in Phoenix that specializes in chicken and waffles, so when I saw shrimp waffle ($13) as a small plate on the menu, I had to have it:

Weird as it sounded, this was tasty. The waffle had standard waffle flavors enhanced with jack cheese and scallions. The shrimp were fresh, perfectly cooked, and flavorful. The buttery creole sauce, with slices of shallot and red fresno pepper, brought the whole thing together. Good and rich. More memories of childhood breakfasts – but also like no waffle dish I’d ever tasted before.

The last item was from the Bowls section of the menu – the sautéed mussels ($12):

This was a difficult dish to photograph, as is evident by the picture. The plump and fresh flavored mussels were served in a black frying pan (so little light and minimal color contrast for the mussels). The bivalves were bathing in a standout spicy green curry sauce with abundant kaffir lime and creamy coconut milk. The slices of toasted bread were perfect for soaking up sauce. Unfortunately, neither Tina nor I had much room left at this point. So we fished out the tasty mussels, appreciated the flavorful broth, and ate almost none the crispy toasted bread slices.

All in all, we got lucky and had a good time. The chef skillfully brought together techniques and flavors from around the world. The setting was pleasant, the service good, and the timing of the meal excellent. The only problem was that we ordered too much. Honestly, I am surprised that there doesn't seem to be a lot of buzz about Kensington Grill. Perhaps the menu or head chef are new. In any case, Both Tina and I are eager to eat here again.

Kensington Grill, 4055 Adams Ave., 619-281-4014. Open for dinner 5-9:30 on Monday through Thursday and from 5-10 on Friday and Saturday evenings.

 

Kneaders Bakery & Café: Yuma and Elsewhere

At this moment Kirk is eating somewhere in this world, Cathy is eating somewhere in San Diego, and ed (from Yuma) is still eating somewhere in Yuma. This post is from him. 

You know how sometimes you just don't get around to doing something. I have been eating at Kneaders Bakery and Café and taking pictures of the food now for over four years. Of course, I've wanted to do a post about the place, but I just haven't gotten around to it until today. I guess it's about time.

 The Kneaders restaurants in Yuma are part of a small chain centered in Utah (12 locations there and one in Idaho). They seem to specialize in small town locations desperately in need of good bread and sandwich shops – hence the chain’s only two Arizona locations in Yuma. The first one is in the southwest part of town on Avenue B and 28th St.:

The newer location is at the South West edge of Yuma Palms shopping center, close to the 16th St. exit off of I-8 (and close to Ninja Sushi):

Not only do both locations look pretty much the same, they also share a general layout. If you enter from the side door, you are immediately in a line that leads to the cash registers where you place your order. As you can see, there is often a line of customers:

While this line sometimes goes slowly, it has the advantage (for Kneaders, at least) of allowing everyone to salivate over the delicious looking desserts:

You also can choose a loaf of one of their European-style, natural breads baked in an Italian hearthstone oven:

The bread is what keeps me coming back. Although the baguettes ($2.59), French country sourdough ($4.99), and Paisano ($3.19) are perhaps not as good as at Bread et Cie, they are certainly better than other breads available in Yuma. In particular, I love the Rye bread ($4.79):

It is dark, rustic, and flavored nicely with caraway seeds:

The breads are also a key ingredient in the generally excellent sandwiches at Kneaders. The Chicken, Cheese and Ham on Ciabatta ($6.99) is very tasty:

Here you can see the ingredients, which include lettuce, tomatoes, red onions, Swiss cheese, ham, grilled chicken, and honey mustard sauce:

The roll has been lightly toasted and the cheese slightly melted.

 My favorite sandwich is called Turkey Bacon Avocado on Focaccia ($6.99):

I remember first ordering the sandwich and wondering if the sandwich had turkey bacon on it or if turkey and bacon were separate ingredients – as they are. Even with the confusing name, I order it often and have numerous pictures of it, such as this one:

As I was thinking about this post, I realized that I needed to talk about some sandwich that doesn't involve chicken or turkey, so I had an excellent excuse to try the French Dip on Baguette ($5.79):

As I feared, the beef was nothing special:

Clearly, this sandwich was also not a messy sloppy drippy decadent French dip, but it was actually pretty good. It had a nice beef flavor, and the barely melted Swiss cheese contributed a certain balance. And the baguette was perfect– very flavorful with a nice complex taste from the levain and a crusty crust that was not too hard and crunchy. The steaming hot jus came in a generous portion and was not one dimensional or too salty. It added to the taste; it didn't take over. All in all, a satisfying sandwich.

 Kneaders also has Panini, which are served with a dill pickle spear and extremely good, thick crunchy Parmesan chips. Here's what they call Chicken Pesto on French Country ($7.19):

The chips are really excellent. However, I find this sandwich a little underwhelming and rather ordinary. The menu says the sandwich has pesto sauce, but whenever we've had it, the pesto sauce consists of basil leaves:

A better Panini, to my palate at least, is the Turkey Artichoke on Focaccia ($7.19):

Kneaders’ focaccia bread is quite good and seems to match up with turkey nicely. As on all their turkey sandwiches, this is actual roasted turkey, not some reconfigured turkey breast product:

I also enjoy the interplay between the turkey and the marinated artichoke heart, but often I wish there was a little more of everything on the sandwich:

Sandwiches are also available on croissants, such as this turkey cranberry ($5.79):

As you can see, the croissant sandwiches are served with a small side salad. There is plenty of cranberry sauce as well as lettuce and Swiss cheese:

A range of other sandwiches (called Café sandwiches) are available as whole sandwiches or halves, such as this BLT:

You can also make various combo meals by adding chips or a side salad or soup:

Though I do not know about them personally, Kneaders serves breakfasts of various kinds from 7 AM until 11 and a range of "Gourmet Salads" at lunch:

As you can tell by this post, I focus on the sandwiches mostly. Well, okay, also on the often irresistible desserts. Look at these German chocolate brownies, for example:

And I love the tarts ($1.99), including the mixed fruit tart:

Or the lime tart:

Strawberry anyone?:

And my favorite – available only in season – the peach tart with cinnamon:
I don't remember what these chocolate, coconut,  nut and gooey cupcakes are called, but I think I gain a couple of pounds just looking at them:

Overall, Kneaders contributes significantly to the quality of eating in Yuma. In my mind, Kneaders is the best bakery in town. The breads, desserts, and sandwiches are generally good. They do catering for business get-togethers or parties. Unfortunately, no beer or wine is served (it is a chain out of Utah, after all), but sodas, coffee beverages, and tea are available.

Kneaders Bakery & Café, 2851 S. Ave. B #33 (928-726-9700), and 1651 E. Castle Dome Ave. (928-783-4099) – both in Yuma AZ. The location in Yuma Palms is open daily, the other location is closed on Sundays.

Ninja Sushi in Yuma

While Kirk visits some exotic place that has been in the news in recent years (no, not North Korea), Cathy posts interesting eating experiences, and today, ed (from Yuma) is looking for edible sushi in Yuma. Good luck with that!

In early 2010, a new large sushi bar opened in Yuma at the cursed location at the corner of 16th St. and the freeway, a place that had previously been Tyler's Taste of Texas and then Arnie's Café. This prominent location is easily visible, but difficult to reach because of limited access from 16th St. After giving the restaurant a few weeks to figure out what they were doing, our lunch bunch showed up to sample the cuisine. The grand opening banner was still in place:

The food was consistently underwhelming. The menu contains pages of special rolls, but even our connoisseur of such things was not impressed by this goopy crunchy roll (around $12.95):

Look at the sad tuna on the sashimi salad ($12.95) that even two different dressings couldn't salvage:

I have no idea what the spicy tuna roll ($5.95) tasted like, but I certainly wasn't going to put any of this into my mouth:

This sushi combination ($16.95), my choice, was pretty pitiful as well:

I can remember some excellent California rolls over the years; I think avocado and krab go together just fine, but the sliver of avocado was overwhelmed by the rice and the fake crab and mayo mix. I remember the salmon being okay, but the tuna was tired and grayish and the shrimp was tasteless, lacking even the thinnest smear of wasabi:

The most promising of the dishes – or perhaps least disappointing is a better choice of words – was the tempura ($10.95):

The batter tasted right and the vegetables and shrimp were adequate. If only the deep-frying had been more skillful and the end result less greasy, the tempura would have received a good grade instead of just barely passing.

 None of us went back to Ninja for the next two years, even though some people told me they had had good meals there. Then, toward the end of this April, when Yuma was suffering from 100° temperatures and Tina and I were looking for something cool and refreshing to eat, I suggested trying Ninja; desperate men will do desperate things.

 The grand opening sign had been replaced by an "All Special Rolls 50% Off" sign. Not much else of the exterior had changed:

Did I mention it was hot? Anyway, faced with the multipage menu full of special rolls and various pictures, I quickly ordered two sunomonos as appetizers, one “kani" (imitation crab) and the other "taco."  I guess that's how octopus is spelled in Yuma. They were $4.25 and $5.95.

 The octopus and cucumber salad looked and tasted good:

The octopus was tender and flavorful, the knife work excellent. The thin sliced cucumber and cephalopod were enhanced by a sprinkling of sesame seeds and lightly seasoned rice wine vinegar. Cool and refreshing. The pickled carrot was a nice touch as well.

 Even the fake crab salad was tasty and pleasant to look at:

For main courses, we shared two dishes. The first was a chirashi ($19.95):

While nothing like the magnificent chirashi at Sakura, this was certainly passable. The sushi rice was well flavored and topped with black and white sesame seeds. The tilapia (hidden in this photo) and the somewhat tired looking albacore actually tasted okay. The hamachi and maguro were decent and seemed fresh. The salmon was a bit chewy and somewhat disappointing in flavor until I squeezed one of the adjacent lemon slices on it before lightly dipping it in the shoyu/wasabi mixture. Then not bad at all.

 Even better was Ninja’s sashimi plate ($18.95):

All the fish tasted very good – though the salmon still needed a squeeze of lemon. We also appreciated three shiso leaves, tilapia needing all the help it can get to become flavorful. The shredded daikon was abundant, and the presentation very attractive. Note the gari tucked inside of a hollowed out cucumber chunk

 Here's a close-up of the tilapia and salmon:

And one of the hamachi and maguro:

To be honest, that was the best sushi fish I had ever eaten in Yuma. Nothing else really has come close.

 So a few days later, I stopped in for a quick lunch and asked if they had a bento box because I could find no such thing on the rather complicated menu. "Yeah, we do," the waitress responded, "it just isn't listed on the menu." With some trepidation, I ordered the luncheon bento box anyway ($10.95).

 It started off with truly excellent miso soup:

The broth was deeply flavored and you could taste the dashi in the background. Although it contained only four or five tiny cubes of tofu, it is still (imho) the best miso soup in town.

 Then the bento box showed up:

Some things here were pretty standard. The teriyaki chicken had grill marks and seemed to be all white meat chicken breast, but it was certainly nothing special. The rice was okay and the bento box salad was – as most bento box salads are – pretty forgettable. On the other hand, the gyozas had a thin crispy wrapper and a mild flavorful filling. I've certainly had worse in San Diego. The tempura was truly excellent. The batter tasted spot on, the two shrimp were crispy on the outside and moist and succulent within, and the selection of vegetables was first rate; I certainly never expected two asparagus spears in an inexpensive bento box.

 My two positive experiences meant that I was able to talk the lunch bunch into making another visit (Chip grumbling the entire time). In general, we were pleased. Betsy had a good-looking sashimi salad (dressing on the side):

The folks who ordered sushi items and the tempura were pleased as well. I decided to really test the kitchen by ordering a seafood udon ($12.95), which was served in a traditional bowl with a wooden lid:

As a test, I even asked for togarashi. Once the hostess understood my mangled Japanese pronunciation, her face lit up and she returned soon with a little bowl of the traditional condiment:

The udon itself was meh, not bad really, but not exceptional in any way. The broth was fairly standard and light. The noodles were juicy (I always think of udon noodles as juicy for some reason) but slightly overcooked. The seafood was two slices of kamaboko, some surimi, one shrimp, and several tiny scallops. Perfectly adequate.

 And as a whole, the lunch bunch was generally pleased; even curmudgeonly Chip conceded that the fish was better than he had expected.

 At this point, I realized that I had enough material for a post, and it would be nice to highlight a surprisingly good Japanese restaurant in Yuma. Then, on my way into the office a few days ago, I stopped for lunch and ordered the combination sushi. The miso soup was still excellent, but this was the sushi combination that day:

The California rolls were as boring as I remembered them from my visit in 2010. Even worse, some of the fish was truly horrifying. The whitefish and albacore had been drizzled with chile oil (chile oil?!?!). Certainly the oil effectively covered up whatever was wrong with the taste of the fish and, in fact, effectively covered up any taste at all - well except for the taste of chile oil. The albacore must have been especially nasty because it was also topped with two deep-fried slices of garlic . In addition, the chili oil had leaked over into the rice under the tuna masking whatever flavor the maguro might have had. Neither the avocado nor the lemon slice could truly save the salmon, the hamachi lacked its characteristic flavor and richness, and the ebi was tasteless as well. On a positive note, I didn’t get sick.

 So clearly, it is possible to get good tempura, sushi, and sashimi from Ninja. It is also possible to get some really bad sushi there. May you and your friends be blessed with the good stuff, and may your enemies be served that sushi combination I got on my last visit.

Ninja Sushi, 1400 E. 16th St., Yuma, AZ 85364, (928) 782-4000. Open daily from 11 am-3 pm for lunch and 4:30 pm-10 or 11 pm for dinner.

Maria's Cocina: A New Restaurant from an Old Family in Yuma

Right now Kirk is at a secret undisclosed location, Cathy is somewhere in San Diego, and ed (from Yuma) has just been eating in a new old Yuma Mexican restaurant. 

Last winter I noticed that the sign from the departed Taco Reyes restaurant in Palm Plaza between 22nd and 23rd on Avenue A was being painted over:

Of course, that meant that I had to sample something from this new eatery. The Taco Reyes signage is now completely gone, replaced by Maria’s Cocina:

The interior has a nice homey look and feel to it:

As is my custom, the first thing I ordered was a green chili dinner because the style of green chili stew in Yuma is often a key to the regional affinities of the cuisine:

It took one look and a couple of tastes to identify this green chili as a good version of old school Yuman green chili (see this previous post). Chunks of beef, pieces of green chile, bits of tomato, and no tomatillo anywhere, all very mildly spiced ($4.25).

 On my next visit, I asked the owner if he was from Yuma, and he responded that he was not only from Yuma but that his family has also owned and operated Mexican restaurants in town for over 50 years. I probably looked puzzled until he stuck out his hand and introduced himself as Johnny Gutierrez. Oh yeah, more than 50 years.

 I suspect that everyone who has grown up in Yuma (with the possible exception of strict vegetarians) and almost everyone of us who have moved here in adulthood have eaten at Mr. G's, The Chile Pepper (Mrs. G's), and/or Casa Gutierrez. The first two of these may be the most popular fast food restaurants in the city – around lunch or dinner there is a line of people waiting to order burritos or rolled tacos and another line of people waiting to pick up phone orders. The bean and cheese burritos, in particular, are legendary, the frijoles rich, smooth, creamy, and full of manteca.

 A few years ago, I quit picking up food from the Chile Pepper, the closest location to my home, because of long waits, indifferent service, and steam tabled ingredients. Once I waited 20 minutes in line for an order I had called in 15 minutes previously, while huge orders were being filled a head of me and some regular customers were being waved to the front of the line. When I finally got my food, I realized that my order had been sitting bagged up in a warm moist holding area the entire time I was standing in line, so my burritos were a sorry soggy mess.

 At Maria's Cocina, on the other hand, the dishes are prepared individually and the Gutierrez family recipes really shine.

 So of course, the burritos are excellent and inexpensive. Breakfast burritos are generally $3, though this ranchero breakfast burrito is $3.75:

I appreciate a breakfast burrito with vegetable ingredients, green chilies, onions, and tomatoes – though I don't understand why it is more expensive than a burrito with chorizo, ham, or bacon.

 My favorite standard burrito here is what is called the green mix with frijoles ($3):

Basically, a mix burrito has read chile or green chile (your choice) with either beans or rice (your choice)  - personally, I love the creamy richness the frijoles add.

 Like the green chile, the red chile is packaged for take out and equally savory. For some reason, the red chile at Chile Pepper always has tasted powdery or dusty to me, but Maria's Cocina prepares it  so that it has deep rich full smooth dried chile flavors (red chile dinner, $4.25):

The restaurant is also good at deep-frying. The rolled taco dinner ($4.25) is a study in crunchiness, as the rolled tacos are served plain with no crema, guacamole, or diced tomatoes:

The folded taco dinner ($4.75) is equally crunchy:

The tacos themselves are filled with diced tomato, shredded lettuce, melty white cheese, and  chewy shredded beef:

Really good, old school, tacos.

 Cheese enchiladas (red or green sauce) are another favorite; this green enchilada sauce is primarily chunks of green Chile:

On Saturdays, menudo is available ($5.50):

You get everything on this tray, menudo itself, a small bowl of salsa, diced onions and cilantro, lemon wedges, grilled bolillo roll (or tortillas), dried red chili flakes, and oregano. The soup itself is deeply flavorful, muy rico, and full of tripe and nixtamal kernals:

None of the food at Maria's Cocina is cutting-edge or unusual. These are standard family recipes. The same stuff Yuma grandparents ate as kids. The food is, however, well prepared and extremely well priced. Those are both good things.

Maria's Cocina, 2241 S. Ave. A, Ste # 16, Yuma AZ, (928) 329-2988. Open mornings through evenings Monday-Saturday.

Battle of the Bars: Kaito vs Shirahama Mano a Mano

Usually, Kirk is at the helm of mmm-yoso; some days, Cathy steers the ship; today, ed (from Yuma) takes his turn at the tiller.

I don't make it to a city with excellent sushi as often as I would like. Last month I celebrated being in San Diego by having back-to-back sushi experiences at two of my favorite sushiyas.

Kaito

 Since my first day in town was a Tuesday, and everyone knows that Tuesday is the best day to visit Kaito (fish delivery day with fewer customers), I rolled into the appropriate stripmall complex and drove around for a while before I finally located Kaito:

I sat at the far end of the bar, and  Morito-san seemed to have some vague memory of my previous visits. My meal started off with a fancy sunomono, featuring thinly sliced cucumber, krab threads, and some cooked whitefish – all very tasty and refreshing:

After I let Morito-san know of my desire for things new, interesting, unusual, and good,  he apologized because he said that he didn't have many items that were unusual. I got over my disappointment as soon as gari and wasabi showed up on a tray:

The pickled ginger is pretty good, but the wasabi is truly outstanding. This is not your standard horseradish paste with food coloring. If you look closely, you can see the little bits of actual real wasabi root. That alone is almost worth the trip to Encinitas.

 The meal began with warm, freshly cooked East Coast razor clams, very simply prepared:

I'm of two minds about these clams. I had never had them before in a sushi bar, so I was pleased by something unusual. On the other hand, though they were redolent of wonderful clammy flavor, there was not a whole lot else going on. Simple and focused.

Needle fish followed. This was something else new, and I admired the presentation, the long thin fillets wrapped back upon themselves with a sprinkle of caviar in the concavity thus created:

My favorite item of the night then descended upon my plate, the hirame:

This item showed off the chef’s skill wonderfully. Both the sushi rice and the flatfish were impeccable. The green strip-wrappers were slices of shiso leaf. The lime colored pulpwas some sort of spicy green chile relish  yuzu kosho (see comments) – spicy and sour. A light dusting of finely grated salt finished the pieces. Layers and layers of flavor here. A lot of taste notes playing some kind of complex culinary jazz.

 The next item was also an unusual presentation. Two pieces of maguro (one of which mysteriously disappeared before I could take a picture of it) were marinated in soy sauce, topped with a crunchy thin slice of mountain yam and a few sprouts, all held in place by a strip of nori:

The marinated tuna is a regular item at Kaito, but I had never had it combined with a slice of mountain yam – in fact, I don't know that I'd ever had a slice of mountain yam before. Usually when I think of tuna and mountain yam, I picture the dark red chunks of fish covered with a thick white gooey slime, so this was a refreshing change.

 Uni followed:

Those of us who eat sushi in Southern California are truly spoiled by the quality of the local sea urchin. This version was exceptionally moist, fresh, and custardy.

 The chutoro was next:

Words alone cannot express how doggone good this was. More than just rich – it was wonderfully flavorful as well. I also appreciated the firmness of its texture.

 In contrast, I can remember very little of the kampachi:

The meal closed with anago:

This was an excellent conclusion. Unlike the previous versions of anago that I have eaten at Kaito, this was served at a cool room temperature. Morito-san explained that it had been cooked that day, so he did not want to reheat it. I thought it was perfect – very moist and flavorful. The light brushing of sauce stayed in the background, letting the eel present the dominant flavor.

All of this generally wonderful sushi and a glass of moderately priced cold sake came to $77.22.

 

Shirahama

 The next night I arrived at Shirahama thinking I’d be the only person in the small sushi bar not speaking Japanese. However, unlike what I had expected, English was the dominant language in the house that night. I sat down next to a very pleasant couple from Sinaloa, Mexico, who said that they visited Shirahama several times a year, as it was their favorite sushi bar anywhere. In addition to being friendly, they were working on a bottle of cold sake and soon offered me a glass of the wonderful stuff, which they kept refilling:

After I explained my desires to koji-san, he told me that he had such a wide selection this evening that he would be serving me individual items as opposed to the usual two pieces of each fish. Sounded great to me.

 The meal began with (as the chef called them) fluke and bluefin:

The tuna was very good, the sushi rice excellent, but that hirame was outstanding – flavorful fish with a blast of wasabi.

 Then came the kind of like scallop but not really scallop shell fish and a piece of sea bream:

The shellfish did resemble scallop in its tenderness and mild flavor. It complemented the mildly fishy sea bream perfectly. Sea bream? What sea bream, you may ask. Well, the sea bream that I ate before I remembered to take a picture. Oops! So later in the meal I requested another piece of sea bream which was paired with kohada:

It was a reminder to me that the organization of an omakase meal is not a random list. A good sushi chef will know which items to present early in the meal – and which to feature later. When I originally had the bream, it was excellent and the subtlety of its flavor matched the scallopy thing perfectly. Later in the meal, these two items were good, but out of place.

 Following the sea bream/non-scallop, I was served yellowtail and real crab:

The kani was a solid piece of real crab. Not quite as spectacular as on my last visit, but still very very good. The yellowtail was rich, smooth, and full of flavor.

 Then ama ebi and some kind of clam:

The shrimp was extremely good, shrimpy and tender, and the clam was well flavored, though it lacked the amazing texture of mirugai.

 Amberjack and Spanish mackerel:

People who are used to farmed hamachi (which itself is a really good thing, in my opinion), are usually amazed tasting wild amberjack for the first time – I certainly was. Here the richness is balanced with fish flavor.

 Similarly, the piece of aji was equally outstanding. Its flavor seemed especially concentrated and deep, and it made me wonder if perhaps the fish had been aged for a couple of days to intensify the flavors – which contrasted with the thin slices of green scallion inserted into it.

 Next came toro and yellow jack:

Both were rich and creamy. The toro was not quite as good as the chutoro from Kaito, but the yellow jack may have been the best of the yellowtail/jacks of the evening.

 The meal concluded with uni:

In contrast with the uni at Kaito, this uni was firmer and deeper in flavor intensity. Notice that it is presented on the rice ball with no surrounding border of seaweed. I asked if the uni came from Japan – since it was different than standard San Diego uni – but Koji-san said that local uni was better than anything from Japan. So clearly it is his treatment of the uni that makes it subtly more flavorful than what I am used to.

 Two wonderful sushi meals in two days. Was one better than the other? Which cuisine reigns supreme (sorry about that)? I'm not sure that better/worse is applicable here. They both had wonderful ingredients that are well outside what I am used to. Both prepared the sushi extremely well. Morita-san may be more creative with a broader palette of flavor colors, much like modern art. Koji-san is the master of the traditional and old school and understated. Like a rock garden. Yes they were different, but they were very much the same in quality. And, oddly enough, almost the same in price. The dinner at Shirahama (where I drank OP’s sake for free) was $77.58. Overall difference 36 cents. Seems right to me.

Kaito, 130-A N. El Camino Real, Encinitas, CA 92024 (760) 634-2746;

Shirahama, 4212 Convoy St, San Diego, CA 92111 (858) 650-3578.

New Jersey's Location in Yuma

 ed (from Yuma) finally has some spare time and wonders, "Is it burger week yet?"

Rumors that Rumors has closed and that Jersey's truck is there no more are true. Sadly.

The last time mmm.yoso reported on Jersey's burger truck, it was out on Fortuna road in The Foothills. Around the end of January this year, it disappeared. Burger lovers throughout Yuma County began to despair. Then, almost miraculously, Jersey's reappeared parked in front of Rumors Sports Bar, the new name for Ron's Place, located on the north side of 16th St./Highway 95 on the east edge of town:

Rumors Sports Bar is a low roofed rectangular bar with a number of tables, a lot of dart boards, and friendly groups of Yumans of all ages imbibing beverages of their choice. Tina calls it "a real dive bar." It does have a couple large areas in its parking lot reserved for motorcycles:

Jersey's truck looks pretty much the same as always. However, as well as changing locations, Matthew – the owner of Jersey's – has changed other things as well. For example, here is his latest menu:

(Click on photo to enlarge)

 Not only has the roster of his burgers changed and expanded – notice the deep-fried burger – he also has changed his phone number (it is now 928-750-1576). The burgers however are still really good. Look at this bacon cheddar burger that Tina got on our first visit to the new location:

The fries are fresh cut on the premises and fried in good old-fashioned lard. Yummy good. The burgers are nicely charred on a flat top grill, but wonderfully rich and moist inside. Jersey's special sauce is still simple and delicious. Toppings and prices, of course, vary.

 Just to give you an idea of some of the burger choices, here is a grilled red onion burger, wonderfully sweet and flavorful, if a bit hard to eat:

The new menu has a grilled white onion and cheese burger:

Notice that he sometimes uses a melted cheese sauce on some of the burgers.

 On my last visit, I ordered another new addition to the menu, the chili burger (chili size). Because this is not exactly health food, I try to limit my current intake of these wonderfully tasty memories of my childhood. But back in my youth, my mom’s restaurant made a pretty decent chili burger (with my dad's chili recipe). And I ate chili size at various truck stops and family restaurants in Oregon and elsewhere. Jersey's version is #*&#*&% good:

As you can see, the burger patty was rich and crusty. The chili was perfectly spiced Western American chili con carne with no beans, topped with creamy cheese sauce and freshly diced white onion. All served on a grilled sesame burger bun .

 And it came with perfectly fried fries:

The New Jersey's location is flourishing. Part of the reason is the food. The other part is that Rumors is perfectly happy if you bring your burger order inside the cool air-conditioned bar and eat it with a beverage of your choice, which they are happy to purvey. Personally, I wish they would have a couple of Sam Adams taps (the best one could realistically hope for) though Blue Moon and Stella Artois are available. Cocktails too. Also, don't let sports bar moniker fool you; whenever I've been there only one or two flat screens (sound turned down, so people can listen to the old rock on the jukebox) are showing sporting events. This is not a loud, hyperkinetic, whooping and hollering sort of sports bar – at least at the times when I'm around.

 Jersey's seems to be open from around lunchtime through dinnertime. Be sure to call for more information.

Jersey’s, outside Rumors Sports Bar, Hwy 95, East Edge of Yuma AZ, 928-750-1576