Tkb (The Kebab Shop)

     Get ready for this one.  I can honestly say one of the most pleasantly surprising meals I've had in a while.  I've frequented this place many times as there is one so close to my work in Poway, but never seemed to have ordered this until one day I just decided to try it out.  Now I've heard in the past from the workers "would you like that California style" and never really thought anything of it.  Thankfully I decided to give it a try and behold this awesomeness!

 

Lamb and Beef Doner Kebab "California Style"

 

      The down side to this meal is the add on is about 3 dollars bringing price to about 10 dollars for the Doner itself but this is more than enough to satisfy you and I have a pretty monster appetite so that is saying a lot.  What makes it California Style is the addition of French Fries and very good creamy Feta, reminiscent to what is added in a California Burrito.  I've always thought a basic lamb beef Doner was a great meal in itself because the Kebab Shop always has very fresh crispy vegetables and the amount of food is perfect but the additions certainly make it a different beast of a meal.  You get more texture and the rich salt creaminess of the chunks of feta are out of this world. Make sure you get extra garlic yogurt sauce with the your Doner and the addition of the sumac pictured above adds a mild smokey acidity to every bite.  At the end of your meal do not forget the "After Doner Mints".... Great Pun TKS!  Enjoy Peeps.

Bon"quiche"sha

Bonjour

     Posting up a completely scratch quiche I did for the fams about a couple weeks ago.  I know anything like hand made pie shells always make people double think that maybe this is to hard.  All you have to do is get your hands a bit dirty and it will be well worth the effort,  just like many things in life right?  Look how great this looks!

Arugula and Maple Sausage Quiche

For Pie Shell

AP Flour 2cups

Salt 1Tbsp

Melted Butter 1/2 Cup

Water 2Tbsp

Combine all ingredients in a mixing bowl and incorporate.  Cover and let rest for 30 minutes for ingredients to absorb into the flour before rolling out.  Flour a work surface and with a rolling pin roll out a thin even circle of dough that will cover your whole pie tin.  Pre heat oven to 350 degrees and par back shell by using beans and parchment in the bottom of the shell to prevent rising for about 12 minutes.

For Filling

Eggs 4 Each

Arugala 2 Cups

Sliced Sausage 1 Cup

Sharp Cheddar 1 Cup

Julliene Yellow Onion 1/2 Onion about 1 Cup

Kosher Salt TT

Black Pepper TT

First scramble eggs then combine the rest of the ingredients and fold into the egg.  Pour mixture into the par baked pie shell then bake for another 10 to 12 minutes until eggs are fluffy and bouncy, be careful not to over cook the eggs.

Surprised even my 2 year old Jacob loved it.  Finished it with some fresh fruit and boom!  Easy but fancy!  Enjoy