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Blog: RE

Restaurant of the Moment: Coop’s BBQ

2625 Lemon Grove Ave

Lemon Grove, CA 91945

www.coopsbbq.com

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For an amazing BBQ experience, you have to visit Coop’s West Texas BBQ in Lemon Grove! Trust us – it’s worth the drive!

The shop itself is small so be prepared to wait in line especially if it’s near lunch or dinner time. But all great things take time and Coop’s BBQ is no exception. The storefront definitely has a hole-in-the-wall feel…which is a nice change if you’re used to going to Phil’s. You definitely get the sense that you’re supporting a local San Diego institution!

You can order their meats on sandwiches, on a plate with sides, or just the meat by itself! Can’t decide what to get? Try the sampler platter! We recommend getting either the pulled pork sandwich or the pork ribs. The meat is tender, smoky, and topped with some of the best BBQ sauce we’ve ever had! For the sides, we recommend the mac ‘n’ cheese, cornbread, and red beans and rice.

For an authentic BBQ experience that’s a little off the beaten path, visit one of San Diego’s hidden gems, Coop’s West Texas BBQ!

Restaurant of The Moment: Haggos Organic Taco Leucadia

Encinitas, CA 92024

www.haggosorganictaco.com

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If you’re in the mood for fish tacos, this is the place to go! The ingredients are fresh, organic, and locally sourced. As well as the mouth-watering food, the atmosphere is really cute with a outdoor patio that overlooks Leucadia Blvd.

We love just about everything on the menu! Haggos Tacos is definitely known for the Cousteau Fish Tacos, which feature sauteed fish on corn tortillas with organic slaw, cumin-lime crema, mango salsa crudo, and of course, cilantro. Their other taco choices include chicken, beef, steak, and vegan/vegetarian options. Each taco plate is served with jasmine brown rice and red beans. When it comes to burritos, the chicken and veggie burritos are our favorites.

Next time you are in Leucadia check out Haggos Tacos, you won’t regret it!

Recipes: Super Summer Kale Salad

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What You Need:

  • 3/4 Cup white sugar
  • 1/2 Cup vinegar
  • 1/2 Teaspoon ground black pepper
  • 1/4 Cup extra-virgin olive oil
  • 1 Bunch of kale, stems removed and leaves chopped
  • 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
  • 1/4 Red onion, sliced thin
  • 1 Cup shredded carrot
  • 2/3 Cup fresh blueberries
  • 1/2 Cup sweetened dried cranberries
  • 1/2 Cup cashew pieces
  • 1/2 Cup shelled, roasted sunflower seeds

 

Directions:

  1. Whisk sugar, vinegar salt pepper and olive oil together in a bowl until sugar is dissolved; set aside.
  2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat.  Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
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