Good food at Goodfellas

Today, I had lunch by myself at Goodfellas Steaks and Burgers. Tj and I ate there a couple of days ago, but I just had to go back again because I wanted what he ate: Pat and Geno’s Sandwich (P275 with fries and raspberry iced tea), Goodfellas’ take on the famous Philly cheesesteak, cheekily naming it after the two competing cheesesteak places in the city. That’s what he had when we first ate there in August 2010, and I can’t believe it took me this long to order it for myself. Now it may become my default meal at the restaurant as well. Cheesesteak diehards may come after me for saying this, but I thought this was better than the one at Pat’s.

Goodfellas, Pat and Geno's Sandwich

I can’t help it. The whole thing is juicy and hefty, and I especially love the flavor of the sliced lean beef.

Of course, I still love the other items on their menu. The first thing I ordered at Goodfellas is the House Steak (P325). I’m not ashamed to say that I finished the entire slab of Angus beef and the mashed potatoes as well–they were pretty good, to say the least. The beef gravy that accompanied the meal has since become one of my addictions.

Goodfellas, House Steak

Goodfellas has also become our go-to place when we want burgers with a little more oomph. I usually have the WiseGuy Burger (P295), which is the bacon cheeseburger shown below on a day when the steak fries weren’t available. Our regular visits to the place basically meant that we’ve had a chance to sample a number of items on the menu, such as the Flamingo Wings (nice and spicy buffalo wings, actually; P220 solo) and their Angus salpicao dubbed Carlito’s Gang (P375). My parents have even developed a fondness for The Freshman (P185), which features grilled fish skewers.

Goodfellas, WiseGuy Burger

Goodfellas, Flamingo Wings

Goodfellas, Carlito's Gang

The search for good beef is always a difficult one, since a lot of places seem to prefer serving really thin slices of beef and passing them off as steaks. Thankfully, GoodFellas Steaks and Burgers in Kamuning bucks this trend and offers meateaters a particularly fine selection of steaks, burgers, sandwiches, and other dishes.

Goodfellas Steaks and Burgers
Address: 36 T. Gener cor. K-1st, Kamuning
Quezon City, Metro Manila, Philippines
Phone: 413-3187/964-5385
Facebook: GoodFellas Steaks and Burgers

Highlands Corned Beef

I’m tagging this post with “Beef” because corned beef here tends to look like proper beef and not just a can of mashed meat.

So I’ve been wanting to try Highlands Corned Beef for the past few months and only got my chance to do so tonight. It boasts of being made with Angus beef and of having some meaty males backing the brand although right now, I’ll say that it’s certainly not even remotely close to being steak-like. Still, the lure of Angus beef was enough to get me interested.

I was pretty surprised when I popped open the can; the contents were drenched in what I assume to be beef broth. On one hand, it’s good that the corned beef isn’t dry. On the other hand, there seems to be quite a dollop of grease in there. Into the pan the corned beef went, along with onions, a sprinkling of pepper, and a dash of garlic salt.

Highlands Corned Beef

I must give Highland Corned Beef props for looking like finely shredded beef, leaving people in no doubt that it’s made of proper meat and not dubious surplus meat. Even if I left it on the pan a little too long, it still turned out extremely tender, and you won’t hear me complaining about the taste. In a nutshell, it’s tasty, albeit not life-changing. I like it enough that I may turn to this brand the next time I get a rare craving for corned beef. I’d be interested to check the veracity of their Angus beef claim, though.

Mushroom barley risotto wannabe

I was going for a risotto as this Bella Eats recipe described it, but I didn’t have all the ingredients on hand, so I had to make best with what was available:

    • mushrooms
    • barley
    • white and red onions
    • garlic
    • thyme
    • canola oil
    • butter

I sautéed the mushrooms, onions, and garlic in canola oil and added a bit of butter, sprinkling thyme on top. I tossed the barley in after, then stirred in butter and cheese. I ended up with something that was more fried rice-like, but I couldn’t complain, really–I had a fantastic lunch.

The preparation process also marked the debut of my OXO Good Grips Garlic Press. Months ago, it was Tj who was singing the praises of garlic presses, and now it’s my turn. I can’t believe how easy it is to smash garlic cloves and have them ready to use. I thought I would stay forever loyal to mincing garlic with a knife, but this garlic press just makes things so much easier.