Tuesday, June 15, 2010
Sushi Deli 3
7986 Armour St
San Diego, CA 92111
Boyfriend and I had friends visiting this weekend. Whenever they come, I always plan lots of food stuff, since that is about all I know. I had been wanting to take them to Sushi Deli 3 for a while now, so this was the perfect opportunity.
When they used to visit, one of the main rules for food spots used to be "No Seafood!" My friend "T" absolutely did not like any type of seafood. Then one time we went to go visit them and they were raving about this sushi joint. I couldn't believe my ears. Apparently T had developed a love for sushi. In fact they constantly want sushi. T's become more brave, trying all different types of fish. While she still doesn't like sashimi, she loves sushi rolls. Especially ones with sauce.
So I had a feeling that they would both like Sushi Deli 3 since they offer so many different types of rolls for super cheap prices, and the quality is pretty decent considering the cheap prices.
I remember when we first used to come to Sushi Deli 3 and we didn't even have to wait. Now this place is super popular. Perhaps not as popular as the one downtown, but there is still a bit of a wait. We arrived early on Saturday, a little before 6, but we had to wait about half an hour.
It's been a while since we paid Sushi Deli 3 a visit, so I was looking forward to this visit. I noticed quite a few new rolls, including "hot hot" versions of many of their rolls (they take the roll and put some spicy mayo and bake it), and some completely new rolls. The three Sushi Deli locations also now have a nice website which is updated with their hours and menu, including the monthly specials.
My friend "M" ordered a Pico de Gallo roll. I had a piece and I would order this again. There is mango inside as well as a mango sauce drizzled on top. It created a sweet and spicy combo that was really appealing for me.
M also ordered a seven spices seared tuna roll.
Boyfriend and I ordered a hot hot dynamite roll.
A crunchy roll.
The June special, which was four half rolls: Verano roll, Shrimp killer roll, sunshine roll, and smokey salmon roll.
The sunshine roll was a mildly sweet roll. It had sweet potatoes inside
and it had inari (sweet bean curd skin) on top. I liked this but
Boyfriend didn't. The smokey salmon roll was interesting. It had smoked salmon inside and raw salmon on top.
Spicy tuna roll. Boyfriend thought this was plain after all the other rolls. I thought it was weird that there was lettuce inside.
T ordered a Shauna roll and a San Diegan roll. I must have forgotten to take a picture of one of the rolls.
The service was pretty good as was the bill. 10 rolls for under $60. M and T seemed pretty happy with the place. They were really surprised at the cheap prices versus the quality and quantity of food.
My previous visit to Sushi Deli 3 can be found here.
Tuesday, June 15, 2010
I love desserts with an interesting name or story. In my blueberry baking frenzy this weekend, I came across this recipe for Blueberry Boy Bait from Brown Eyed Baker. The recipe was entered into a Pillsbury Bake-off contest in 1954 by a 15 year old girl and was named this because it was the effect boys had when they ate her dessert. One bite and they were hooked! I wondered if the cake would have a similar effect on Boyfriend…
The cake tasted a bit like a coffee cake, but not quite as dense or sweet. I enjoyed the sugary cinnamony crust and the taste of blueberries in the batter. The cake was pretty simple to put together. I don’t know if I hooked Boyfriend with this cake, but it hooked me! I would definitely make this cake again to bring to a potluck or party.
Blueberry Boy Bait (from Brown Eyed Baker)
Print this recipe
For the Cake:
2 cups all-purpose flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 cup whole milk
½ cup blueberries
For the Topping:
½ cup blueberries
¼ cup granulated sugar
½ teaspoon ground cinnamon
1. For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
2. Whisk 2 cups of flour, baking powder, and salt together in a
medium bowl; set aside. With an electric mixer, beat the butter and
sugars together on medium-high speed until fluffy, about 2 minutes. Add
eggs, one at a time, beating until just incorporated. Reduce speed to
medium and beat in one-third of the flour mixture until incorporated;
beat in half of the milk. Beat in half of the remaining flour mixture,
then remaining milk, and finally remaining flour mixture. Toss the
blueberries with remaining 1 teaspoon flour. Using a rubber spatula,
gently fold in blueberries. Spread the batter into the prepared pan.
3. For the Topping:
Scatter the blueberries over top of the batter. Stir the sugar and
cinnamon together in a small bowl and sprinkle evenly over the batter.
4. Bake until toothpick inserted in center of cake comes out clean, 45 to
50 minutes. Cool in pan 20 minutes, then turn out and place on serving
platter (topping side up). Serve warm or at room temperature. (Cake can
be stored in an airtight container at room temperature for up to 3
Monday, June 14, 2010
Blueberries are finally in season! I love blueberries. I love eating them and I love baking with them. I had seen this blueberry quick bread from Buns in My Oven a while back and marked it for when blueberries came in season. I love how easy it is to make quick breads.
This bread tasted a bit healthier than I had imagined. It isn't too sweet, has a lot of oats. It's probably a good breakfast bread. This wasn't my favorite blueberry recipe, but I think it might just be a personal preference. I did like how it looked.
The recipe Buns in My Oven used was adapted from Betty Crocker. I ended up using the Betty Crocker one with some modifications after reading some of the comments.
On another note, there's still time to enter my panda cookies giveaway which you can read about here.
- 2/3 cup packed brown sugar
- 3/4 cup milk
- 1/2 cup canola oil
- 2 large eggs
- 2 1/4 cups white flour
- 1 cup rolled oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts
1. Heat oven to 350 degrees and grease the bottom of an 8 or 9 inch loaf pan.
2. In the bowl of your mixer, add sugar, milk, oil, and
eggs. Mix well. Mix in the remaining ingredients except for the
blueberries and mix until combined. Fold in the blueberries. Sprinkle some oats on top if you prefer.
3. Pour in the loaf pan and bake for 45-55 minutes or until a tester
comes out clean. Cool in pan for 10 minutes and then remove from the
pan and cool on a wire rack.