Boil the pasta following directions on package. Strain the pasta and set aside. Heat a large pot on medium and melt butter. Make a roux, stir in flour until smooth and then add milk. Cook until thick then remove from heat and add cheese. Stir until smooth and add the pasta.
Step Two: Prepare the hot dogs.
Fill a medium pan with water and place hot dogs in the pan. Bring water to a boil turning the hot dogs occasionally. They are done when they have browned and have become darker. Divide the Sweet rolls into groups of two. Slice in half leaving the connected on the edge like a hot dog bun. Butter and toast in a small pan on low heat.
Step Three: Prepare the garnishes.
Open bag of hot cheetos. Let all the air out of the bag and then crush the hot cheetos into little chunks. Cook the bacon to desired doneness.
Step Four: Assemble the hot dogs.
Take the bun and place it on a plate. Then place hot dog inside bun. Top with your mac and cheese. Garnish with bacon and crumpled hot cheetos for flavor.
Strong aromas mixing in with contemporary Indian music fill the dining area of Tandoori Bites Indian Cuisine with plenty of charm. Tandoori ovens are cylindrical clay or metal ovens that are used in many Asian cuisines, and they’re used to create a variety of unique dishes. Typically, marinated meats are put into these ovens on skewers and cooked at high temperatures. It’s an efficient way to cook the meat the thoroughly, from every angle. Indian cooking incorporates these ovens in many of their meals, and recently, I had the pleasure of eating my fill at Humboldt’s own Tandoori Bites restaurant.
Tandoori Bites is located in Eureka off Highway 101 on Fourth Street. Inside is a natural wooden bar, a row of golden buffet displays, and Indian artwork covering the walls. It provides a peaceful and quiet atmosphere for the person who’s in a hurry, or who likes to stop and enjoy their tea. As the latter, I indulged in a full course.
Aside from tea, I first ordered my drink, the mango lassi. Maintaining the thick texture of a smoothie, the highlight of the drink is its smooth consistency. The yogurt and cream are pronounced in the flavor of the lassi with subtle hints of the mango pulp. It’s a suitable pairing for anyone who wants contrast to the spice that’s cooked with in Indian food. The mango lassi is $3.
Mango lassi Photo | Bryan Donoghue
From there, I ordered naan bread. Naan bread is a white flour bread baked in a tandoori oven. It adorns a fluffy texture and is nearly weightless, but Tandoori Bites’ naan is especially complex. There’s an added layer of flavor from the tandoori oven that gives it a smoky taste. The original is delicious in it’s simplicity, as my focus was on the smoky undertones. Although, Tandoori Bites has multiple options on the menu that are centered around naan. I also ordered the keema naan, which uses the same baked bread and is stuffed with spiced minced beef (or chicken). The basic naan is $2, while the keema naan is $5.
Naan and Keema Naan Photo | Bryan Donoghue
A balanced meal always needs vegetables. Examining the menu, the best option to complement the rest of my meal had to be the vegetarian samosa. A crispy turnover, fried until golden brown and then stuffed with seasoned potatoes and a green pea filling. This dish was the highlight of my experience, as it showcased the complex spice seasoning that went into each dish. Spicy and savory, the samosas alone have plenty of flavor. The component that accentuates the dish are the sauces brought out to be paired with the samosas. One is a dark maroon sauce made from tamarind, and the other is a light green sauce made from mint. Encapsulating almost every type of flavor, this dish loves to play with your taste buds. The vegetarian samosas are priced at $4.50.
Vegetarian Samosas with the Mint and Tamarind Sauces Photo | Bryan Donoghue
Finally, I ate my main course, the seekh kabab. True to their name, Tandoori Bites cooks many of their menu items in a tandoori oven, and the seekh kabab is one option known for being prepared in such an oven. The kebab consists of minced lamb, onions, and bell peppers that are seasoned with various herbs and spices. It’s served in a similar style to Mexican fajitas, on a piping hot platter, so it’s meant to be eaten immediately. The lamb is set with the perfect balance of spices like coriander and garam masala to even out out the dish, making it intriguing with at every bite. The seekh kabab is $14.
Not stemming far from tradition, Tandoori Bites improves upon classic Indian recipes and makes them their own. There are plenty of menu options, and their hours of operation actually differ between a lunch buffet and dinner. Lunch buffet is 11:30 a.m. to 3 p.m. while dinner is from 5 to 9:30 p.m.. You can find Tandoori Bites in Eureka at 1735 4th St. If you’re interested in deep, complex flavors, along with a contrast of subtly sublime flavors, Tandoori Bites is a restaurant where you can reach that equilibrium.
Start with the Mac-n-cheese. Bring 4 cups of water to a boil in a medium sauce pan. Once at a rolling boil pour in the pasta and let cook stirring occasionally for seven minutes. Once done drain the pasta and return to pot. Then add and mix ¼ cup milk, 4 tablespoons of butter, and cheese powder mix. Stir and set aside.
Cook the bacon. Open package and cook to desired doneness in a large skillet. Once done put on plate with paper towels to drain fat. Once dry crumble bacon into small pieces.
Make the tomato soup. Put a medium saucepan on high heat. If you want to get fancy you can saute some garlic in butter and add italian seasoning and red pepper flakes. Then pour the Campbell’s tomato soup into the pan and fill the tomato soup can with milk and add as well. Stir to mix and leave to boil. Once boiling stir and cover and move to low heat.
Assemble and cook sandwiches. Put a skillet on low heat and melt 1 pad of butter. Toast one side of two pieces of bread. Begin assembly by putting toasted side of one piece of bread on pan. Then put two pieces of cheese on the bottom, followed by mac-n-cheese, bacon, two more slices of cheese, and the other piece of bread. Flip when bottom piece of bread is golden brown. Remove from heat when cheese is melted and bread is golden brown.
Cut the bread at an angle to make it easy for dipping. Put tomato soup in a bowl, and serve.
It is unusual to see snow in Eureka. Thanks to Vampire Penguin Shaved Snow and Desserts, the business has brought a unique treat for HSU students, families, and locals to enjoy. Since their grand opening on Feb 13, 2015, Vampire Penguin has made it possible for people to enjoy the taste of ice cream in a low calorie and non-dairy way.
Sophia Linklater is the supervisor at Vampire Penguin.
“It’s the perfect combination of ice cream flavor and freshly fallen snow,” Linklater said. “Customers enjoy the taste and how the desserts are served to them as a work of art.”
Vampire Penguin is a popular chain restaurant created by two brothers according to Linklater. There are seven Vampire Penguin locations in California. The first one opened in October of 2013 in San Luis Obispo. Because it opened on Halloween, the brothers found the name Vampire Penguin suitable.
Snow Tiger, another customer favorite at Vampire Penguin. Thai tea shaved snow topped with crushed Oreos and condensed milk. Feb. 10, 2017. Photo by Erin Chessin.
It’s not shaved ice, nor is it ice cream. The dessert is ice cream tasting, however it doesn’t weigh heavy in calories and the flavor of the snow is derived from non-dairy cream. The snowball is decorated with toppings such as fruit, condensed milk or candy. Then either chocolate, caramel or fruit sauce is drizzled over.
“Once you have your first bite, it melts in your mouth just like fresh, powdery snow would,” Linklater said.
Prices of the shaved snow ranges from $3 to $9, depending on how elaborate the dessert is. Customers can either order a small or a large size, which differentiates in price too.
Vampire Penguin’s most popular dessert is the Strawberry Cheesecake, which is strawberry and vanilla shaved snow, decorated with fresh strawberries, raspberries and graham crackers. Strawberry and white chocolate sauce is draped over the dessert, the last step to decorating the snowball. Other customer dessert favorites include the S’moreos and the Twix.
The process of creating the shaved snow takes time Linklater said. Scott Merriam, the owner of the Vampire Penguin Eureka location, comes in once a week to take the pre-made ice blocks and infuse the different ice cream flavors. The flavors Merriam makes are just like regular ice cream flavors, including chocolate, vanilla, strawberry, coconut, green tea, taro, cookies and cream, and coffee.
Linklater learned how to make the desserts from Merriam along with her co-worker Becca Scholte who is an HSU alumni and supervisor at Vampire Penguin.
“Each of us have our own creativity, and the job allows our inner-artist come out,” Scholte said.
Once the ice blocks have been infused with the flavor, the ice is shaved down to a snow-like consistency, then put into smaller individual molds. The ice is then taken out of its mold and put on a plate when ready to be decorated with dessert sauce or other toppings.
When a customer walks into the store, they have a large menu with many different dessert options to choose from. From the menu, a customer can pick a Menu Special or create their own. If a customer creates their own dessert, they pick the flavor and get one free topping when they order a small size or two free toppings if they order a large size dessert. Customers also have the option to buy a thai tea boba drink on Fridays, Saturdays, and Sundays.
Mia Pambianco, a freshman at HSU and a Humboldt County local, said Vampire Penguin is one of her favorite places to go for a treat. “I go every time I have a chance,” Pambianco said. “I think it’s an awesome place for dessert because it’s unique.” Pambianco suggests the Coffee Crush, which is made of coffee flavored snow, topped with crushed pretzels, and cocoa powder with chocolate and caramel sauce drizzled all over.
The Vampire Penguin menu, including the Menu Specials. Feb. 10, 2017. Photo by Erin Chessin.
Vampire Penguin is located on 3144 Broadway Suite C5 in Eureka, CA. They are open Tuesday through Sunday and are closed on Mondays. Tuesday through Thursday they open at noon and close at 9 p.m. On the weekends they stay open till 10 p.m.
In this installment of Who Knew? At HSU, we take a look at OhSnap!. This program offers free food and cooking classes to students as well as other services. Find out about all the hidden gems Humboldt State has offer by watching Who Knew? At HSU every week.
If you find yourself getting hungry after a long day of wandering through Trinidad and are looking for something that hits the spot, consider setting your sights on The Lighthouse Grill.
The Lighthouse Grill’s philosophy is all about using fresh, local ingredients and serving homemade recipes to a community that has grown to love the restaurant. Bread is made in-house every day; homemade ice cream and sodas are at your fingertips to order. Employees pride themselves in the fact that nothing is processed or artificial in any of the restaurant’s recipes.
The atmosphere can be compared to that of being in a cabin by the sea. Gentle gusts of wind grazed my cheeks as I stood outside; I breathed in the fresh scent of seawater. Inside the establishment, I felt as though I was standing under the sea, surrounded by various murals depicting marine wildlife.
The organization behind the counter was impressive. The employees were all very friendly and helpful.
I focused on the scent of rosemary and chives being infused into a waffle cone before I decided on what to order. Thankfully, there wasn’t a long line.
I first ordered a homemade lemon mint soda. The lemon syrup is crafted beforehand and club soda is poured over the top before being garnished with mint leaves. There wasn’t any sugar added to the drink, giving it a tart and bitter taste at first. Take advantage of the carbonation and pour in about a teaspoon of sugar if you’re looking for a bit of sweetness to balance out the overall taste. All in all, the drink was immensely refreshing and complimented each meal I ordered. The lemon mint soda costs $3.
I then had a mashed potato cone with everything on it, earning it a name in the restaurant as an “all the way” cone. The waffle cones are crafted by pressing fresh cornmeal, garlic, rosemary and chives and then rolling them around in a mold the shape of a cone. Mine was packed to the bottom with a mixture of mashed potatoes, bacon bits and mushrooms. The top of this ensemble was garnished with beef brisket that had been roasting for 12 hours and smothered in gravy, melted cheddar cheese and more bacon bits.
I know a heart throb when I see one; this is one dish that may have captured my heart. Everything comes together perfectly, with the gravy encapsulating each ingredient and melding each taste together. The price for this “all the way” waffle cone is $6.
The “All the Way” Waffle cone of the Lighthouse Grill in Trinidad, California. Photo by | Bryan Donoghue
The “All the Way” Waffle Cone of The Lighthouse Grill in Trinidad, California.
The last dish I decided to try was a beef brisket on a waffle cone on a sandwich. Though this barbecue beef brisket sandwich was delicious, the bun was cut unevenly with a large top bun and a smaller bottom bun. Due to this, the sauce the meat had been soaking in eventually got absorbed by the bottom bun, completely saturating it. I couldn’t eat it as a sandwich, so I picked apart the sandwich using a fork. The beef was complimented by pickles, onions and a single leaf of lettuce. It’s delicious and slightly soothing since you will melt along with the tenderness of the meat. The price of the beef brisket sandwich is $8.
The Lighthouse Grill is open daily from 11 a.m. to 8 p.m. Whether you’re heading to the beaches of Trinidad at dusk or dawn, The Lighthouse Grill will always be a beacon of culinary light offering a savory experience.
Picture yourself reclined in a lounge chair on a beach in Barbados. Directly above you, coconut trees lightly sway in the wind, as the sun breaches between leaves and streams of light shine through. Many can imagine the way this feels, but in stark contrast to a country near the equator, we live in Humboldt County. Although both are regarded as beautiful locations internationally, it’s difficult to find an authentic experience can that represent that essence of the Caribbean. That is, until I stumbled upon a restaurant off of G Street in Eureka.
A Taste of Bim is run by a mother and daughter duo who have brought their own experience from cooking in Barbados (also known as “bim”) to the United States, using traditional spices and recipes. The atmosphere walking in is ambient, yet illuminated in certain areas with low white and yellow lighting. In the open kitchen beyond the bar, splashes of fire rise into the air as you can see food being made from the comfort of your seat. The festive theme centers in on Barbadian culture, while a cheerful playlist of multicultural music assures you, as the customer, that you’re about to have an experience reminiscent of paradise. The restaurant was continuing to serve one family as I walked in; all other seats were empty.
The waitress Debbie, who conducted herself to be both calm and cordial, immediately sat me and we briefly went over the menu. She started me off with Caribbean lemonade; a sweet drink that is made from fresh lemonade, raw cane sugar, and dried hibiscus leaves. It was absolutely delicious and served as a perfect counterbalance to reset the palate every time you try a new dish. I first ordered the doubles, an appetizer consisting of curried chickpeas that are topped and sandwiched over two pieces of flatbread. The curry began to overpower the dish at first, and the flatbread wasn’t sandwiching the chickpeas, but it began to gradually become more mellow as you eat it in unison with everything else. Even for an appetizer it was a lot of food, and mid-meal digestion became necessary.
From there, I ordered the green banana salad. Refreshing and sweet, this salad was tossed together with diced cucumbers, tomatoes, basil, and bananas. A little hard to grasp with a fork, and possibly easier to eat with a spoon, this salad was a challenge to eat with one utensil. However, the taste was mouthwatering, and the banana pantomimes something akin to a dessert, while still giving it the health benefit any salad would.
The finale of my experience had to have been a magnum opus for short rib. The meat was braised to cook slowly, and as the food reached my table, I immediately realized I would not need a knife to cut into it. Tender, lean, and just barely held together; this meat was perfectly cooked. It surrounded rice pilaf that had been cooked with beans, and then a thick savory gravy was poured over the top of the entire plate. The taste was refined yet so complex that I couldn’t even think of a single spice used to create that symphony of flavor. To me, it was impeccable. Through the entire experience, more customers began to come in; and even still, Debbie was entirely accommodating.
I have to admit, I left with a smile. The pricing is anywhere from around $15-20 for a main dish, and around $10 or less for an appetizer or salad. Now picture yourself in that lounge chair again, but this time in Humboldt. The sun might not be shining every day, but if you’re looking for that warm Caribbean feeling, consider having A Taste of Bim.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
