Talking with my Mouthful of Food

For our birthday’s, every April and September we go to Beni Hana; Me and my BFF Tamiko.  This past Wednesday we trekked down to Farmington Hills to celebrate and enjoy Japanese Hibachi: Fried Rice, Steak, Chicken, and or Shrimp… Along with the good food, we always hope to get a entertaining Hibachi Chef.. This time we got a winner. Will was his name and he was beyond friendly and cheerful as he cracked jokes about each of our specific food requests.

Will was also a good cook. I think this visit to Beni Hana produced the best food I have ever had there. I think we have visited about 3 different ones in the Detroit area and they always seem to be about the same as far as the food goes. It’s always good but, this time it was mouthwatering delicious. Will used plenty of seasonings, garlic butter and lemon squeezes when he prepared our food. I’m sure our dinner was made and infused with love. I ordered the Beni Hana Trio which is filet mignon, chicken and shrimp along with 3 fried rice, no eggs please and, the veggies. I love the veggies.. I sometimes wish you could just order the fried rice and the vegetables.

I always pay very close attention to how they prepare the food because, every since my first visit several years ago I have tried to replicate the fried rice and vegetables at home. Every time I go back I try to learn something new or find something I may have missed. I only make my fried rice about once a year by request from my mom. She loves it when I make it. I get all the veggies (zucchini, onions and mushrooms), steak, chicken and shrimp and make a hefty stir fry that is quite comparable with Beni Hana if I must say so myself.

What makes the fried rice & hibachi the best is as with any food is to season the food liberally and be very generous with the garlic butter. BE VERY GENEROUS WITH THE GARLIC BUTTER. 

We always finish our Beni Hana visit with ice cream that is given to birthday guests and comes with some dinner items.  I just had plain vanilla and my bff had rainbow sherbet. Our bellies are so full when we leave the restaurant and we don’t even make a dent in our food. We have gotten full from the soup and salad. I always take almost all of my food home and share with my mom and she takes hers home to share with her family. This is our tradition. We already know when April & September come around, it’s not if we’re going; it’s when are we going? We always have a good time.

If you have never been to a Beni Hana find one and check it out. Also, become a member of their birthday club. They will send you a $30 coupon during your birthday month. How cool is that?

Is Beni Hana your favorite Hibachi style restaurant? Is there one you like better?

Let me know in the comments,

Bye for now,

Kim Cherie,

#septemberwritingchallenge

day30 -3

This last week of my self imposed 30 posts in 30 days has proved to be the hardest…. Everyday since this past Wednesday has been met with some type of obstacle when it came to me posting. I probably could’ve squeezed in something… or anything but, I didn’t just want to post anything. Today is day 30 of 30. I will be -4 of my goal if I let this rest with this post.

I can’t do it. I want 30 posts for September.

So, I have 3 hours left in September and I apologize for in advance overflowing your e-mailboxes and alerts of the next 4 new posts that are going to pop up within the next few hours.

See you at the end,

Kim Cherie

#septemberwritingchallenge

#day30 -4

A couple of years ago during one of my visits to Outback Steakhouse I ordered a Wedge Salad with my dinner. It was my first wedge salad at Outback; and when it came to the table I didn’t know what to think. There was a dark colored unknown syrupy substance on my plate. I didn’t eat it. I wanted to know what it was because that detail was left off from the menu’s description of the salad. When the server came back to the table I asked her what it was and she explained it was a balsamic glaze. I still didn’t know how that was supposed to compliment my salad so I tried a taste with my fork. I was pleasantly surprised at the sweetness of this new to me glaze garnish. It was so delicious I wanted more than just a drizzle touch on my plate. I wanted it on my on my salad too with my ranch dressing.

From there I researched the internet to find out how to make my own glaze so I could dress my salad just the way I wanted to. It’s very simple. All you need is just a bottle of balsamic vinegar and brown sugar.

Sweet Balsamic Glaze

1 cup balsamic vinegar

1/4 cup plus 2 tablespoons brown sugar

In a small sauce pot combine balsamic vinegar and brown sugar. Stir constantly until the sugar is dissolved while warming over medium heat. Bring to a boil. Set stove top to low and simmer until mixture has reduced by half. This should take 20-30 minutes.  The glaze is done when it coats the back of a spoon. Let cool.

Use as a garnish for salads, fruits, nuts and cheese.

Store left overs in a small jar.

#septemberwritingchallenge

#day30

Mission Accomplished 30 posts in 30 days

Yesterday I intended to talk about continental breakfast that are usually provided at hotels,meetings, prayer breakfasts and, other morning events. I wanted to talk about how I appreciated the continental breakfast that was served at the workshop I attended on this past Saturday. Well, I didn’t talk about it because my thoughts on the workshop overpowered my thoughts on the breakfast that was provided.  The reason I wanted to share my thoughts on the food provided on that day is because it was very nicely done. I don’t think this post will be too long today; so stick around.

When I have an event and the will be guests in attendance I try to have some type of food on hand to serve to anyone who is interested. I think of what type of event it is,  what time of day it will be, how many people will be there, and what would be good    hors d’ oeuvres, snack, or small meal. Lastly I think, what would I want to eat, or taste? If I would not want it I am not going to provide it for the most part. And, if I am going to serve it food I desire to offer it the best way possible. When I attended the Happy Black Woman Manifest Your Vision Event on Saturday she did just that.

I didn’t partake in the breakfast provided because I assumed I would not want any because at almost any event there will be store bought processed muffins that are cold or old, cold bagels and even colder butter, mixed fruit that was frozen and has been tossed in a bowl and so on. But, that was not the case there in Chicago. She offered fresh cut fruit, bread, bagels, jellies, butters, cream cheese and I even saw peanut butter I think. But for me what threw it right over the top for me was the fact that there were toasters (yes, just adding toasters made me happy 🙂 ) provided to toast and warm the bread and bagels so that all condiments provided could be properly used and spread onto the mornings carbohydrates. How thoughtful was that? I know that this seem really small and silly to care about having a toaster but, I don’t want cold bagels and bread for breakfast. I’ll take the cold fruit and juice. But, may I please have warm bread and soft butter or cream cheese?

Listen, I am a FOOD SNOB and I know it. I don’t get too picky about a lot but, I do get picky about my food.  I believe that if you’re going to serve it; serve it right. And, if you can’t do it right find someone who can.

LBVS,

Kim Cherie

#Septemberwritingchallenge

day25